A great video. Over and under extraction is such a tricky area but you explain it very well. I would have liked you to go more into grind setting rather than temp as this is a more universal way for all machines to chase sweetness etc.
I support this, a 1:2 ratio and 27-30s brew time seems to be set in stone while this will definitely also affect flavor. Will there be separate videos about that?
I work the flavour problem the other way around: I have two espresso machine, one expensive at home and a cheap one at our cottage. This one cannot adjust the temperature or anything else, so I buy a coffee for its limited possibilities. A darker coffee or blend suits better an affordable machine, and i use a little shorter recipe. But in both cases you need a grinder, never pre ground coffee. At the end it’s ok. Also take the time to get a warm machine, and let the portafilter in. Good luck.
I’m having trouble understanding...so regardless of dose you want espresso to pull in the 25-30 seconds generally? So if you have a 18g “double” basket and a 21g “triple” basket you would want to pull 36g and 42g of espresso respectively. From what I understand you’re going to want a slightly coarser grind for the 21 g basket in order to pull the 42 grams in the 25-30 second range?
Incorrect, you want 1:2 ratio for grinds:total espresso - so 18g basket gets 36g espresso and 21g basket gets 42g espresso out. You would use the same grind for both baskets.
I really think you did a great job explaining the temp variables. My machine does not have a pid. Is there a way to "adjust" brew temp in order to play with this variable?
I just watched this video i would like to ask if your using fresh beans is it right to dial the tempt.of coffee machine from 88 to 89°? Can you able to get the right tasting notes of the beans
I have a question for you. I have a non pid espresso machine that can get the temperature of the cup to around 180 degrees. Should I grind finer to slow the extraction process and increase the temperature of the cup
sometimes if you run a quick flush through you systems you can get the machine to start heating the boiled again. as you do this you can start brewing and the temperature won't drop as much as you brew. The other alternative is to basically turn on your steam to pre-heat the boiler a little extra then flush a touch and then brew. Hopefully that kind of makes sense. Let me know if it does or doesn't. Ill try and make up quick video is need.
pump pressure are usually pretty consistent but would effect your extraction by how quickly the water interacts with the grounds. So keeping the beans ground consistent but increasing your pump pressure will effectively decrease your extraction. Someone spot check me on that one but I think the physics make sense.
I'm actually having issues with the extraction on my machine (a very old one) - I'm constantly getting a bitter coffee and not getting any crema. I've already made some adjustment but can't get good results. I've already call the guy to check on the machine. It's a Faema Prestige
raul sosa 1. Time now long a double espresso takes to come out. This should be between 20-30s (generally). If it's too fast, grind finer. If it's too slow, grind courser. Bitter tastes normally mean it's too slow. 2. If your machine dispenses water too hot then it will make your espresso bitter. 3. If the shot has too much volume for the amount of coffee you used, it may cause some bitterness / astringency. If the volume is too high reprogram your machine to dispense less coffee. 4. When adjusting your settings, adjust one at a time to make sure if you can't taste an improvement you know which adjustment doesn't help. Hope this helps 😊
Hi Raul, have you checked the pressure on your machine? Low pressure can cause the dhot to run too slow, making it bitter, make the crema thin and dissolving it within the coffee itself. All tips from Jack are also very useful. Thanks!
I tried to do the same thing as you, brewing at 94°C in 23s (16,5g in, 32g out). Not as good as lower temp (92°C), it was a bit bitter. But i'll try again, i love that idea of developping more sweet & caramel flavors with higher temperature :D maybe with a lower ratio :p
I’ve got a Breville touch and for a while it was making great coffees, whether I had the grinder on for 15-18 seconds, or the brew time between 25-30 seconds, but now everything tastes terrible, I’ve tried turning the brew temperature up, that seems to make it worse, but every coffee comes out either sour or bitter, if I tamp to much it’s bitter, not enough it’s sour, I have noticed the grinder is leaving large pockets in the basket, so I was thinking maybe I should start weighing and grinding with a seperate machine first? There’s no videos for the barista touch, if you could make one that would be great thx.
I'm one month late so I don't know if you've fixed the problem but, how often do you run your cleaning cycle for the machine and have you descaled it? The breville integrated grinders are also not the best and so you should try to break up any clumps when you put the grind in the portafilter (WDT Method) with a toothpick or paperclip, etc
@@tridragon11 not sure what the wdt method is, but I’ll look into it. I ended up fixing the problem, I ended up reducing the grinder down from 3 to 2, and i think I was pushing to much on the tamp, now I just spread with my finger, bang the filter on the bench so the grinds fall into the pockets and ever so lightly tamping it, like not putting any pressure on at all, it really is only flattening the top layer and now all my coffees are great again. I do clean it it regularly too.
i have a weird situation with some bean that i purchased from a local roaster. It’s Medium Roasted Arabica Kintamani Bali. It used to be good. But the last 2 batch that I purchased Ain’t the same. So here’s what happens. I dose 18gr in 18gr out for milkbase drink. It doesn’t matter if i brew it 20sec or 30sec, it has bitter aftertaste. The only thing i can do to get rid the bitterness is brew it with super low temperature i use 87*C which way below recommended brew temp. Does it normal brewing espresso with that low temp? The down side i get is Low body & sweetness. Any idea of other solution that i should try?
great question. I found that lower temps increase bitterness for me. have a video about that. Grinding finer might be your friend here to reduce bitterness.
@@LivingRad if i Grind much finer, it will clog my machine. And the brew can last 50-60 second. The fun fact even that long brew time. The taste is good. 😅 strange heee?
@@gusmank what is your set up as far as machine and grinder? are you using a pressurized basket? I've had issued with tamp pressure before that caused long brew times. The point you make about taste being better makes sense. The coffee is likely better extracted and reduces the bitterness/sourness. As long as you are enjoying it thats the real key :) Happy brewing my friend
Are you talking about women or coffee. Don't make it so complicated, I make beautiful espresso with my eyes closed every single day. Broads, that's a different and unknown route every time. God Bless
A great video. Over and under extraction is such a tricky area but you explain it very well. I would have liked you to go more into grind setting rather than temp as this is a more universal way for all machines to chase sweetness etc.
I support this, a 1:2 ratio and 27-30s brew time seems to be set in stone while this will definitely also affect flavor. Will there be separate videos about that?
That hopper is huge!!!
Super great knowledge here.
Thanks a lot for sharing.
Hey how's you doing boss..hmm can you explain more about the bod of the coffee as well as grinding size
I work the flavour problem the other way around: I have two espresso machine, one expensive at home and a cheap one at our cottage. This one cannot adjust the temperature or anything else, so I buy a coffee for its limited possibilities. A darker coffee or blend suits better an affordable machine, and i use a little shorter recipe. But in both cases you need a grinder, never pre ground coffee. At the end it’s ok. Also take the time to get a warm machine, and let the portafilter in. Good luck.
I’m having trouble understanding...so regardless of dose you want espresso to pull in the 25-30 seconds generally? So if you have a 18g “double” basket and a 21g “triple” basket you would want to pull 36g and 42g of espresso respectively. From what I understand you’re going to want a slightly coarser grind for the 21 g basket in order to pull the 42 grams in the 25-30 second range?
Incorrect, you want 1:2 ratio for grinds:total espresso - so 18g basket gets 36g espresso and 21g basket gets 42g espresso out.
You would use the same grind for both baskets.
Dark roast temperature for extracting. Thanks mate.
I really think you did a great job explaining the temp variables. My machine does not have a pid. Is there a way to "adjust" brew temp in order to play with this variable?
You could try to flush the group head and wait a certain amount of time, I.e 30s post flush = 200, 20s = 195 etc
@@Marcus3415 genius
I just watched this video i would like to ask if your using fresh beans is it right to dial the tempt.of coffee machine from 88 to 89°? Can you able to get the right tasting notes of the beans
try it and let us know. I tried the huge differences and it was a disaster., don't brew with 145C lol
Basically just move the temp up and down?
I have a question for you. I have a non pid espresso machine that can get the temperature of the cup to around 180 degrees. Should I grind finer to slow the extraction process and increase the temperature of the cup
sometimes if you run a quick flush through you systems you can get the machine to start heating the boiled again. as you do this you can start brewing and the temperature won't drop as much as you brew. The other alternative is to basically turn on your steam to pre-heat the boiler a little extra then flush a touch and then brew. Hopefully that kind of makes sense. Let me know if it does or doesn't. Ill try and make up quick video is need.
Huh that’s really interesting. What’s that about pump pressure?
pump pressure are usually pretty consistent but would effect your extraction by how quickly the water interacts with the grounds. So keeping the beans ground consistent but increasing your pump pressure will effectively decrease your extraction. Someone spot check me on that one but I think the physics make sense.
I'm actually having issues with the extraction on my machine (a very old one) - I'm constantly getting a bitter coffee and not getting any crema. I've already made some adjustment but can't get good results.
I've already call the guy to check on the machine. It's a Faema Prestige
raul sosa
1. Time now long a double espresso takes to come out. This should be between 20-30s (generally). If it's too fast, grind finer. If it's too slow, grind courser. Bitter tastes normally mean it's too slow.
2. If your machine dispenses water too hot then it will make your espresso bitter.
3. If the shot has too much volume for the amount of coffee you used, it may cause some bitterness / astringency. If the volume is too high reprogram your machine to dispense less coffee.
4. When adjusting your settings, adjust one at a time to make sure if you can't taste an improvement you know which adjustment doesn't help.
Hope this helps 😊
Hi Raul, have you checked the pressure on your machine? Low pressure can cause the dhot to run too slow, making it bitter, make the crema thin and dissolving it within the coffee itself. All tips from Jack are also very useful. Thanks!
Thanks 👍
I tried to do the same thing as you, brewing at 94°C in 23s (16,5g in, 32g out). Not as good as lower temp (92°C), it was a bit bitter. But i'll try again, i love that idea of developping more sweet & caramel flavors with higher temperature :D maybe with a lower ratio :p
I’ve got a Breville touch and for a while it was making great coffees, whether I had the grinder on for 15-18 seconds, or the brew time between 25-30 seconds, but now everything tastes terrible, I’ve tried turning the brew temperature up, that seems to make it worse, but every coffee comes out either sour or bitter, if I tamp to much it’s bitter, not enough it’s sour, I have noticed the grinder is leaving large pockets in the basket, so I was thinking maybe I should start weighing and grinding with a seperate machine first?
There’s no videos for the barista touch, if you could make one that would be great thx.
I'm one month late so I don't know if you've fixed the problem but, how often do you run your cleaning cycle for the machine and have you descaled it? The breville integrated grinders are also not the best and so you should try to break up any clumps when you put the grind in the portafilter (WDT Method) with a toothpick or paperclip, etc
@@tridragon11 not sure what the wdt method is, but I’ll look into it.
I ended up fixing the problem, I ended up reducing the grinder down from 3 to 2, and i think I was pushing to much on the tamp, now I just spread with my finger, bang the filter on the bench so the grinds fall into the pockets and ever so lightly tamping it, like not putting any pressure on at all, it really is only flattening the top layer and now all my coffees are great again.
I do clean it it regularly too.
@@tridragon11 norman
@@Vgallo norrman
Great video very helpful
Where can I buy that coffee? Thanks
Hey Roman, you can find that at our website wolffcoffeeroasters.com.au
i have a weird situation with some bean that i purchased from a local roaster. It’s Medium Roasted Arabica Kintamani Bali. It used to be good. But the last 2 batch that I purchased Ain’t the same. So here’s what happens. I dose 18gr in 18gr out for milkbase drink. It doesn’t matter if i brew it 20sec or 30sec, it has bitter aftertaste. The only thing i can do to get rid the bitterness is brew it with super low temperature i use 87*C which way below recommended brew temp. Does it normal brewing espresso with that low temp? The down side i get is Low body & sweetness. Any idea of other solution that i should try?
@gusmank Did you try increasing the dose like 18.5 in and out or 19?
@@jeremyed9507 i tried 20g. It just the same. Look like the issue is on the bean
great question. I found that lower temps increase bitterness for me. have a video about that. Grinding finer might be your friend here to reduce bitterness.
@@LivingRad if i Grind much finer, it will clog my machine. And the brew can last 50-60 second. The fun fact even that long brew time. The taste is good. 😅 strange heee?
@@gusmank what is your set up as far as machine and grinder? are you using a pressurized basket? I've had issued with tamp pressure before that caused long brew times. The point you make about taste being better makes sense. The coffee is likely better extracted and reduces the bitterness/sourness. As long as you are enjoying it thats the real key :) Happy brewing my friend
Thanks for the insight!
If you prefer and see a difference between a coffee brewed at 96 and 93.5, you’ll need to reconsider your life goals.
Cause you don't know shit....
Drink your Starbucks....
Are you talking about women or coffee. Don't make it so complicated, I make beautiful espresso with my eyes closed every single day. Broads, that's a different and unknown route every time. God Bless
What if one day your espresso outcome turns out really bad? What would you do then? Coffee theory is important if you want to improve, i'd say.