A tip from me, a Swedish barista: When you stamp the coffee grounds, it's really important that you keep the basket that you have the coffee in *flat* against the surface of the countertop and the handle + your hand off the edge of the countertop. That way you stamp the grounds evenly so that the water runs through and filters through *all* of the grounds equally and for equally long. That way you get the best-tasting coffee :) Sorry for the English, hope this is understandable. I'm so tired and my brain isn't working, so writing in English just didn't work as it usually does ;P Ironically I think I am in DIRE need of some coffee of my own! :) Good luck with the espresso machine!
To chime in here about the spraying from the portafilter: it's not because of the quality of the beans, rather most likely from the tamping, so following the instructions from this comment might help reduce it. It's due to water being pushed at high pressure through the coffee puck and the water finding a path to force water without pushing through much coffee (also known as channeling). It could also be due to the portafilter itself, but I'd try being more consistent with your tamping technique first. It might also be worth getting a new tamper, because the one you showed might not be putting enough pressure on the coffee. In terms of roasters, Momo's in Busan is great (and I highly recommend visiting their roasting facility in Yeongdo, it's such a well built interior and the location is really nice). Refresh Us from Seoul is also great, but I'm not sure if they ship. In any case, if you're mostly making milk based drinks, rather than plain espresso, I'd recommend a light to light medium roast South American Arabica bean (from Brazil, Colombia, Costa Rica), or maybe also something from Indonesia, which is processed washed or naturally (so avoiding more complicated processes like Bourbon, anaerobic, etc.). Because of their typical lower elevation, they tend to be a bit less complex, which I think it better for milk based drinks since you lose some complexity with the addition of milk (and more acidic/fruity coffees can taste a bit weird with milk), and washed or natural for similar reasons, you'd lose some of the nuance with milk and it could potentially taste weird. I would also avoid anything with Robusta because it tends to be much more bitter, unless you like the taste (most store espresso blends have Arabica and Robusta in them). I hope this helps! And thanks for the great content, I've been following your content for a while and really enjoy it, and have been making my own ginger bug and cheongs lately and have been directly inspired by your content.
A tip from me, a Swedish barista: When you stamp the coffee grounds, it's really important that you keep the basket that you have the coffee in *flat* against the surface of the countertop and the handle + your hand off the edge of the countertop. That way you stamp the grounds evenly so that the water runs through and filters through *all* of the grounds equally and for equally long. That way you get the best-tasting coffee :) Sorry for the English, hope this is understandable. I'm so tired and my brain isn't working, so writing in English just didn't work as it usually does ;P Ironically I think I am in DIRE need of some coffee of my own! :) Good luck with the espresso machine!
To chime in here about the spraying from the portafilter: it's not because of the quality of the beans, rather most likely from the tamping, so following the instructions from this comment might help reduce it. It's due to water being pushed at high pressure through the coffee puck and the water finding a path to force water without pushing through much coffee (also known as channeling). It could also be due to the portafilter itself, but I'd try being more consistent with your tamping technique first. It might also be worth getting a new tamper, because the one you showed might not be putting enough pressure on the coffee.
In terms of roasters, Momo's in Busan is great (and I highly recommend visiting their roasting facility in Yeongdo, it's such a well built interior and the location is really nice). Refresh Us from Seoul is also great, but I'm not sure if they ship. In any case, if you're mostly making milk based drinks, rather than plain espresso, I'd recommend a light to light medium roast South American Arabica bean (from Brazil, Colombia, Costa Rica), or maybe also something from Indonesia, which is processed washed or naturally (so avoiding more complicated processes like Bourbon, anaerobic, etc.). Because of their typical lower elevation, they tend to be a bit less complex, which I think it better for milk based drinks since you lose some complexity with the addition of milk (and more acidic/fruity coffees can taste a bit weird with milk), and washed or natural for similar reasons, you'd lose some of the nuance with milk and it could potentially taste weird. I would also avoid anything with Robusta because it tends to be much more bitter, unless you like the taste (most store espresso blends have Arabica and Robusta in them).
I hope this helps! And thanks for the great content, I've been following your content for a while and really enjoy it, and have been making my own ginger bug and cheongs lately and have been directly inspired by your content.
love this new video format!
Love this style of video. nice one!
I always think about how hard it would be filming everything while I cook! I'd imagine it takes a lot of effort😮
Everything takes 2-3x longer to make 🥺
Man, i can imagine 😂 you put so much effort into your videos! Talking about effort... I grate cold butter with a microplane to make it easy to handle!
Does poking a hole make the eggs easier to peel? Or did he add something to the water?
Gooey is so pretty and cheeky. Well done you have a beautiful baby cat 😌
the kitty 🐈
Please can you make a video on how you maintain a gingerbug?
Emmymade music?
heavily Imamu room coded
Love your videos. But Gooey is nice to see once in a while.
Here we go, make Bulgogi Kimbap, eggplant kimchi, and Natural Chemoriya Soda
Want a bread recipe
crispy crockets
Looks yummy😊