The proper way of determining whether or not you have the proper number of tampers is using the mathematical equation N+1 where N is defined as the total number of tampers you currently own.
I've been so frustrated for months that my coffee was bitter even after upgrading equipment, buying the best beans and trying every recipe under the sun. After watching this I cleaned my grinder and WOW, finally that metallic taste is gone. Grateful for this simple guide that gets to the answers.
I keep my grinder clean, but I did a really deep clean for the first time since buying it, and I was AMAZED how much junk was in there. My grinder is part of the Breville Barista Express.
Oh man, I get the same taste, even after cleaning my espresso machine. But I never thought of cleaning the grinder. I will definitely clean it today, make a coffee and come back here with the results.
@@joeze9328 Oh shit, I forgot, sorry. Well, it didn't really do much of a difference. So, it's just my espresso machine and I guess I have to replace it with a better one.
this is a really great explanation of all the variables! it gets a bit overwhelming sometimes trying to remember whether to grind finer, coarser, adjusting the dose, timing etc etc
Great video 👍 my first macchiato was in Melbourne at the casino when it had just opened, I wasn’t there to gamble just to see the place, the taste was amazing and I’m still chasing that flavour 24 years later 😉
Dialing in my grind with my Kitchenaid Grinder attachment. I find it is more consistent than the burr grinder. It takes a little longer but it grinds slow, smooth and cool. I have a funnel to funnel into the portafilter. I use about 15.5 grams of bean. My machine is an older La Pavoni Pub and it does not have a way to change the temp or time of brew. It seems to take about 31 seconds for a 21gram double shot. I have a single shot button, double shot button and a button for manual timing. I have been grinding a bit coarser to allow the brew to pass through a bit faster. At first my grind was way to fine. Im using the Kitchenaid grinder because in the winter my burr grinder clogs up and it is always a pain in the .... to clean it all out. It takes a bit but the higher moisture is difficult. The Kitchenaid grinder won't clog up. Easy to clean too.
Thanks again 7 Miles. Keep em coming. This was good reminder for me that you can grind too fine. I think this is what happened with my favourite bean, La Linda. It was perfect the first two bags, then I when finer with a different bean and forgot re-set it. Bitter notes appeared that weren't there before.
To me it’s been 2 things: 1) the speed at which I express, because if it’s too fast it’s bitter, if I set it to a flow that is slower it’s better 2) too much tamping, I find the less pressure and I guess more fluffy the bed the better it taste.
good video can you tell me a good tip for espresso I have a Breville Barista Express and now I used it Starbucks French dark roasted, because I don't get a properly espressos any thing grinder size doses, etc. , thank you
Starbucks French Roast is my favorite coffee but it's a challenge to make a decent espresso that's not bitter. I upgraded my grinder to the Sette 270wi and using an old Capresso Cafe Select Espresso Machine turned out an awesome espresso. Then I upgraded to a Bezzera BZ10 and have struggled ever since. I've reduced the dose and the brew time, done cooling flushes, and tweaked the grind size which have all helped, but so far nothing has eliminated the bitterness and captured the true flavor of that coffee. The struggle continues.
Great and informative Video, as I get better at creating my espresso drinks, I can see that so many stores serve super bitter espresso, not sure what to say to them
I was curious as to why the light roast beans I ran through my grinder made a better espresso shot than Cafe Bustelo. I had never tried Cafe Bustelo before and decided to try some when I got my first espresso machine. I figured it was because Cafe Bustelo is ground finer that my grinder can go. My lowest setting is perfect. Glad I don't have to invest in a new grinder. But, also because it's a darker roast too. Mainly I think it is ground to fine. Which is okay. I can still make a decent Latte with it.
I tend to use higher amount of Robusta type beans mixed with Arabica. Arabica beans are always bitter. I use the coffee brands beans with 55%/45% ratio. However I can maybe now try Arabica beans with coarser grinding to reduce the bitterness after seeing this video. Thanks
The quality of the green coffee can have a big impact too. Some lower quality arabica coffees have a dominant bitterness from defects, etc - while many robusta coffees have a distinctive metallic/hoppy taste.
@@SevenMilesCoffeeRoasters Explain to me the difference in bitter and sour and when does coffee taste sour or bitter? What's the meaning of body, thin, acidity and sweetness in coffee. I watch but I don't know what you mean by all that. Explain please
Awesome info Just received my seven miles cat pyjamas beans,wow soooo amazing nailed it on the second grind,pours thick and rich not like anything iv tried before,love it 😀
Precious content 👏🏻👏🏻👏🏻Thank you 🙏🏻…. Wish i saw this before going through 2 kilos of this %Arabica blend expensive dark roast I normally use to make ice latte for wifey… hours of pain purging and changing dose, temp, grind and time trying to make a sweet light cup. Never happened… what happened a lot is learning to see so many ways channeling can occur. My weekend blasting the corner with coffee …. A true coffee corner.
Watched this because I had coffee yesterday in the UK by a company that roasts its own beans and it was bitter and not nice at all. Went down the road to a local competitor cafe and the coffee was amazing and the shop always looks super clean. Will have to try the pinch of salt trick. If it tastes better after using a little salt is that a straight indication of over extraction?
Thanks 🙏 Yes, we run public courses in Australia (Sydney & Brisbane): www.sevenmiles.com.au/education/training-program/ We're also working on online courses for the future.
Cleaning is a basic step that should be done without thinking. A poorly roasted coffee is the #1 reason for bitter coffee, period. The other variables are easily controlled by any competent barista.
I have been struggling with bitter. I had a poor burr grinder and older machine that only has pressurized filter. Just upgraded to Turin SD40 for better grind but still struggling to reduce bitterness. Planning to upgrade my machine in a few months. Wonder what else I can do with my current setup.
I loooove a bitter coffee lol on the other hand, a video of how to fix an overly bad, sour, acidic coffee would be great haha maybe Im the odd one? Depends how badly bitter it is... if badly bitter or sour, I would rather it be badly bitter lol
There is a 3rd thing that’s too much extraction, after the first 2 oz it starts getting where I don’t want anymore in it, it starts to taste bad basically.
Hi Mark, we usually go a little tighter for Cats. Around 22 in, 36 out, in 26-30 sec. As always, the flavour balance will vary with local water & differences with equipment. This video goes into a bit more detail on adjusting these parameters by taste: ruclips.net/video/JvvfDgDJQEk/видео.html
Let's face it. No matter how well you extract it, there's always some bitterness exists. I have tried many coffee espresso in places from local cafe to famous specialty coffee house and never tasted any espresso that has zero bitterness. Of course there are other notes of flavours alongside, but bitterness is inevitable or your tongue isn't sensitive enough.
Love. Coffee FLAVOR , but hate bitter taste. any coffee tastes bitter, we’re tired of addddding sugar and CREME to neutralize the bitterness, but also removes flavor. Many the flavonoids are inherently bitter . how do coffee ice cream makers get it to taste coffeeish with so much sugar and creaminess ?
Hi, Len from Johannesburg with a problem. I'm using medium roast beans and getting little or no crema,. Furthermore unless I tamp very gently in the cup, water doesn't pump through. I have a Breville Cafe Venezia with 15 bar pressure which is far greater than your recommendation of 6-9 bar. I using an old hand crank grinder set to fine but generally grind is a tad inconsistent, but I don't believe that's the problem. Your comments will be appreciated. Kindest regards.
Great questions Len! Crema will come from pressure, so 15 bar should... but seeing as you're not and then tamping light I'm going to assume perhaps the resulting shot is blasting through?.... BUT if it's not then I assume your grind profile is too fine, therefore becoming exceptionally dense. With the added bar pressure, I say its potentially compacting it and slowing down your espresso shot even more. If possible, I would personally dial back the bar pressure, if you're not able then going coarser on the grind should speed up the espresso shot flow of water. Then you should be able to tamp normally. Ideally you should never be changing your tamp pressure, as the errors in espresso shot time is coming from the grind profile, so the fix is 99% of the time at the grinder itself. End of day, you really want a flavoursome cup, so flavour is end goal, changing the grind profile will help the most here. :) Crema doesn't always signify a great espresso. I can pull crema on almost all coffees but certainly not all taste great unless dialled in correctly :)
I am really struggling with my new machine! I have a Breville Barista Max - Bean to cup - I have bought some local coffee from a roastery - I am using 18g for a single shot - mid range grind - it's horrible and it's flowing in 16 seconds! What am I doing wrong?! Pleeeeeeeeeeeeeease?!
when i extrec my perfect amount of espresso, then i extrac more 20ml in an other cup and taste it , it not that bitter then i pour 10ml more extrac to my espresso, my espresso like chemical react with it and become bitter like dieing :(((( dont know why
On my Barista Pro, I can pull a “perfect” shot with 18 grams, 25 to 30 seconds and looks great but it yields about 42 to 50 grams liquid and is bitter. Is my grind off?
the normal ratio is 2:1 in about 25 seconds. so if you weigh 18g of beans, you should aim for 36g of liquid coming out in 25 seconds. if youre getting 40+grams of liquid from 18g of beans in 25 seconds, the water is flowing really fast through your puck - which means your grind is too coarse. It wouldnt necessarily taste bitter, but should be a really weak tasting espresso. Try making your grind more fine and aim to get 36g of liquid out instead.
I have one of the best domestic machines on the market and am realising more and more that its all the other automated thing like dose, spreader and automatic tamping that makes it easy for those that work commercial. I can make an awesome coffee with perfect yield one day and the next make the most bitter shot with poor yield because the puck has cracks in in beneath the surface and affects the water distribution. Its becoming so annoying.
Greetings :) Question: Yesterday; I made a delicious "Americano." Breville Pro grinder size # 13; 17 grams (weighed) freshly (home ground) dark roast beans. It gave me a lovely "burnt sugar" finish on my palate. Yum. Today: Same steps; bitter coffee. Ugh. Pour it down the sink; try again. Ease up on the tamp; the pressure needle went up too high for the first cup--compared to yesterday. Second cup result: Bitter. Ugh. What a waste. I had to make several tamps to level the coffee in the basket--And then give it a light "formal" tamp. I'm guessing that I over-tamped the grinds. did the same thing yesterday. Still....The pressure needle was in the "good" range, and the extraction time was about twenty to twenty-five seconds. I'm also reminded to clean the grinder; it's been about ten days. I use the vacuum cleaner; a bit inconvenient. It works very well--Sucks all of the old bits out quite thoroughly. (Using the small round "horse hair" attachment.) Sorry! My question: Why such a drastic difference between yesterday, and today?
Coffee will age faster when exposed to different environments. Air, Heat & Moisture. As the coffee degasses as well this will also have an impact on your flavour. Try to keep all variable the same as much as possible and avoid changing your tamp pressure. Try perhaps, adding a 0.5g more coffee. This will intensify the flavour as there is more coffee to be shared amongst the same volume of water passing through. Hopefully then you were won't be suffering over-extracting flavours coming through.
Any tips for how to fix up the settings for a Breville Oracle machine? My coffees are just undrinkable without 3 sugars, I don't know what else to do. Wait what.... SALT???
Like Rome all roads lead to the tamper.. A nice tamper is all you need to look at while choking down some bitter coffee. We are all just looking for that nice buzz anyway 😂
:) I'm basically referring to the idea of expensive tools make things better, where sometimes it's just a change of technique is the way to go; also less expensive :P
Ooooh! Our coffee was strong coffee! Think of the Chocolate Eclairs! Yes! This was us! We’re dealing with Maxwell and Folgers. And they’re in the Brown.
bitter, too fast flow .. barista pro sette 270wi temp midpoint .. 15 grams in 33-44 gms out temp one above medium lava ,,lavazza super crema 7 months since roast please help as confused.. ?
whats a good temp for dark roasts? i curently have been using cats pajamas at a 20g in 40g out in 26 seconds at 90degrees but could i do it better? I feel like it is slightly bitter
90 C is pretty good I was gifted a relatively dark roast and I have it set at 89 C. I also added 1-2 grams (keeping ratio 1:2) to the dose and increased the grind size slightly and it seemed to come out well
Body can be expressed as how 'heavy is it'. Like Milk is heavier in mouthfeel than to water, which would be 'thin'. Bitter is like burnt charcoal or ash. Sour is like Lemon :)
@@SevenMilesCoffeeRoasters OMG so am correct. It's been more than a week am trying to figure out and I got the some information from my tasting and its similar to the answers you just gave about sour and bitterness. Am confused only with the body now. I will research and continue playing with my blender until I know it all... Thanks so much for your helpful answers... I can't talk you much.
Do this with sour espresso please. I just can't get mine to stop being sour. I've been experimenting for weeks - different grinds, longer extraction, different roasts, filtered water etc. etc. What am I missing?
Too low a temperature will make the coffee taste sour too. If you machine has the ability to raise the brew temperature, I would try that, or try a different bean that is more suited to the temp of your machine.
I am new just got an awesome entry level machine (Breville Barista Pro) and making 2-4 latte/cappucino's a day for a month now. They are now tasting bitter i think - taste like battery acid Id imagine. WHen I read the guide it makes me think it is under extracted since the shot pulls fast (starts around 7 seconds finishes at 17) and does NOT look like 'warm honey'. so i grind finer, tamp harder tastes worse. What do you think it is??? Also almost no crema...using Super Crema by Lavazzo. Appreciate your tips!!
A 17 second extraction time will result in under extracting most coffees, so grinding finer is the right idea in theory. If you're getting no crema with the setup described then the coffee is almost certainly stale. If possible, grab a fresh bag (ideally from a local roaster that labels the roast date on the bag) and that should bring back the flavour (and the crema). The reference to 'Super Crema' in the blend name is usually Italian roaster code for added robusta - which is a type of coffee that typically produces a bigger crema, but also usually comes at the cost of extra bitterness. Hope that helps...
I've found brew times for Breville Baristas do not sync up with what you would expect. I have really fast pulls but they are not sour at all. "Normal" times (25ish seconds) can result in an over-extraction. Bottom line, extraction time is a guide, not a rule...experiment and do what tastes best!
I still can’t find the reason why my coffee taste bitter when i pull the shot in less than 30 sec. I always pull ristretto shot 1:1 ratio, with medium roast Sumatra Blue Batak. Here is what happen. Pull 15-20 sec (sour, lack of body, thin). Pull 20-30 sec (bitter, ashy, no sweetness). Pull 30-35 sec (sweet, full body). Pull over 35 sec (bitter again). Question: how is it possible it taste bitter when i pull it in 20-30 sec range? Where it should be the golden range for pulling a shot.
Hi, there is no golden range in terms of 'recipe' (i.e. brew ratio & extraction time), as the extraction depends on other factors, such as water chemistry, coffee roast (& age), density of the coffee and a whole lot more. The short answer: if it tastes good at 30-35 sec - go with that.
Sure! Water Pressure will definitely change flavours and at what rate different compounds become soluble. Always worth the exploration if you're curious!
Great video. I have a Rancillio Sylvia v2. and a Mazzer super jolly grinder. Shots take 30 sec. for 40 ml with 18-19 gm. Shots are way to bitter. Less coffee seems less bitter but the ratio ends up 1:3. Am I grinding to fine? If I grind coarser I end up with a very fast shot. Help.....
try grinding finer, upping the temperature of the water , if that can't be done , try pre heating your cups/ or portafilter and basket. lastly change another cofffee
Using a Gaggia Classic Pro (2019) with a Baratza 270wi and going for lighter roasts. I’ve tried coffee from four local cafes asking for beans they use in my drinks. What I’m finding is no matter what I do, the coffee tastes like soy sauce. I added a shim as I thought the coffee wasn’t fine enough but to the same result. Any tips?
Do you know what brew ratio you're using? (i.e. weight of coffee in the handle / weight of liquid espresso). Just based on the flavour description it sounds like it could be underextracted due to not enough water (aka ristretto). Light roasts are more difficult to extract and can have a salty, dryness to them when they're underextracted.
I’ve got a question , I make cappuccino at home slightly different than how it’s normally made with a actual coffee machine (i use a French press) The problems is when I heat my milk and then froth it into French press i can’t seem to assemble the hot beverage and then pour that steamed milk and foam on that coffee mug properly.Which leads me having thick lumps of milk or just little foam. Are there any tips or videos related to it that can help when making cappuccinos or anything with milk in regards to frothing it with a French press??
Chocolate, nuts! All I taste is a horrid sour bitter taste. It's been 3 hours since my last attempt and the taste is still on my tongue. Anyone want to buy a brand new Gaggia Pro and a Baratza 270?
I generally start around 93-94C and adjust by taste. While PID controls are very accurate, in most cases they read the temperature at the boiler and then apply an 'offset' to account for the fact that the water is cooler by the time it gets through the group and into the bed of coffee - these variances mean that it's often not an exact comparison between machines. The team is working on some research on espresso brew temperature - so we'll have more on this soon.
@@SevenMilesCoffeeRoasters with my alex leva, i notice there's a 35F (1.66C) gap between the boiler to the grouphead. but interesting when i set it at 235 just so i'll have 200F at the grouphead, the shot tasted very bland and sour with no body. perhaps lever machines are different from semi-auto?
Go to your favorite café where you know you get good coffee and ask for just a single or double shot of espresso. Guess what? I hated it and tasted terrible, then I ordered a cappuccino and it was right as rain. Don't rule out that you may be just like me a dislike even good straight espresso!
Coffee is a bitter drink. Tring to make it less bitter is an exersice that is going against the nature of the bean. You can roast for less and more bitterness and acidity, adjust the grind, adjust the coffee-to-water ratio a bit, adjust the temperature up or down just a touch but in the end, coffee is still a bitter drink. Embrace it like a pro. Everyone's pallet is different. Some don't even notice the bitterness. Some don't like coffee because it is a bitter drink. So glad we are not all alike! 🙂
Watching these vids all i learn is theres too many variables in coffee science, how do i just get a normal satisfying cup of coffee without summoning a professor of coffee science?????
Ok, when you’re talking about bitterness you immediately go to tasting notes which is an advanced concept. First you have the scientifically identified 5 basic flavors: sweet, sour, umami, salty, and bitter. Of these basic flavors, coffee fits in bitter as a basic flavor. Beyond those basics all other tastes are in part a function of smell in combination with the basic flavors. This is one of the aspects of COVID that has been in the news, because some have had their overall sense of taste compromised by defects in smell. Coffee is also an aromatic substance. The kinds of concepts of bitterness you appear to be referencing are in this arena. If I may put this another way, it is *unpleasant* bitterness (there are other adjectives people use). I don’t think you can remove bitterness as a basic flavor of coffee. That being said, there is much about the tasting notes & subtleness of taste in coffee I have not learned to identify yet, and so your video features a lot of material new to me. Thank you.
Interesting video. I'm still going to buy a new tamper.
The proper way of determining whether or not you have the proper number of tampers is using the mathematical equation N+1 where N is defined as the total number of tampers you currently own.
🤣
You can never have too many tampers.
I’m literally a week into my espresso journey and I’ve already got two with another on the way 😂
@@JaylaStarr you're fabulous go for it xxxx
I've been so frustrated for months that my coffee was bitter even after upgrading equipment, buying the best beans and trying every recipe under the sun. After watching this I cleaned my grinder and WOW, finally that metallic taste is gone. Grateful for this simple guide that gets to the answers.
I keep my grinder clean, but I did a really deep clean for the first time since buying it, and I was AMAZED how much junk was in there.
My grinder is part of the Breville Barista Express.
Oh man, I get the same taste, even after cleaning my espresso machine. But I never thought of cleaning the grinder. I will definitely clean it today, make a coffee and come back here with the results.
@@georgem2456 you didn't come back :(
@@joeze9328 Oh shit, I forgot, sorry. Well, it didn't really do much of a difference. So, it's just my espresso machine and I guess I have to replace it with a better one.
I love bitter coffee. For someone who has stress in their life, the bitterness is very calming.
Thank you for your videos 🙏🏻
this is a really great explanation of all the variables! it gets a bit overwhelming sometimes trying to remember whether to grind finer, coarser, adjusting the dose, timing etc etc
Glad we could clear some of the confusion up! :)
The best explanation of the difference between bitterness and acidic. Thank you! ❤ from Texas. We love our coffee!
Great video 👍 my first macchiato was in Melbourne at the casino when it had just opened, I wasn’t there to gamble just to see the place, the taste was amazing and I’m still chasing that flavour 24 years later 😉
Dialing in my grind with my Kitchenaid Grinder attachment. I find it is more consistent than the burr grinder. It takes a little longer but it grinds slow, smooth and cool. I have a funnel to funnel into the portafilter. I use about 15.5 grams of bean. My machine is an older La Pavoni Pub and it does not have a way to change the temp or time of brew. It seems to take about 31 seconds for a 21gram double shot. I have a single shot button, double shot button and a button for manual timing. I have been grinding a bit coarser to allow the brew to pass through a bit faster. At first my grind was way to fine. Im using the Kitchenaid grinder because in the winter my burr grinder clogs up and it is always a pain in the .... to clean it all out. It takes a bit but the higher moisture is difficult. The Kitchenaid grinder won't clog up. Easy to clean too.
Very good. Almost thought that you wouldn’t mention the temperature and to lower it. But you did 😊
I am passionate to coffee and am a blender and roaster started my career in 1985 , need to learn a lot
Josh bro, you have a great camera presence. I have really enjoyed the video the team puts up. Well done
Much appreciated! 🙏
Cheers bro!! I hope making coffee by the sea is still cranking at MacCaulay’s!!
Great video! Love it that they are short and to the point! Doing some revision and your videos have been very helpful! Thank you!
Thanks again 7 Miles. Keep em coming. This was good reminder for me that you can grind too fine. I think this is what happened with my favourite bean, La Linda. It was perfect the first two bags, then I when finer with a different bean and forgot re-set it. Bitter notes appeared that weren't there before.
Glad to help!! :D
I hope your next coffee is a ripper!!
I usually use the salt trick but I would love to be able to pull one shot that is drinkable!
I just got new expresso mechine today trying 10 times making coffee still bitter. I’m glad found your video, I’ll try your tips! Cheers
Love these videos. Good explanation.
How does channeling affect the taste of coffee? Ive read mixed results of sour or bitter. Thanks!
Just making a pot of coffee at home taught me to keep everything squeaky clean or bitterness follows.
To me it’s been 2 things: 1) the speed at which I express, because if it’s too fast it’s bitter, if I set it to a flow that is slower it’s better 2) too much tamping, I find the less pressure and I guess more fluffy the bed the better it taste.
Love these videos. To the point, professional content, and easily digestible.
This was truly great content. Espresso making is an art.
good video can you tell me a good tip for espresso I have a Breville Barista Express and now I used it Starbucks French dark roasted, because I don't get a properly espressos any thing grinder size doses, etc. , thank you
Starbucks French Roast is my favorite coffee but it's a challenge to make a decent espresso that's not bitter. I upgraded my grinder to the Sette 270wi and using an old Capresso Cafe Select Espresso Machine turned out an awesome espresso. Then I upgraded to a Bezzera BZ10 and have struggled ever since. I've reduced the dose and the brew time, done cooling flushes, and tweaked the grind size which have all helped, but so far nothing has eliminated the bitterness and captured the true flavor of that coffee. The struggle continues.
You are right but coffee with smooth tastes sip to sip cup can be done with medium or dark without bitterness sorry if I'm wrong ,
Great and informative Video, as I get better at creating my espresso drinks, I can see that so many stores serve super bitter espresso, not sure what to say to them
I was curious as to why the light roast beans I ran through my grinder made a better espresso shot than Cafe Bustelo. I had never tried Cafe Bustelo before and decided to try some when I got my first espresso machine. I figured it was because Cafe Bustelo is ground finer that my grinder can go. My lowest setting is perfect. Glad I don't have to invest in a new grinder. But, also because it's a darker roast too. Mainly I think it is ground to fine. Which is okay. I can still make a decent Latte with it.
I tend to use higher amount of Robusta type beans mixed with Arabica. Arabica beans are always bitter. I use the coffee brands beans with 55%/45% ratio. However I can maybe now try Arabica beans with coarser grinding to reduce the bitterness after seeing this video. Thanks
The quality of the green coffee can have a big impact too. Some lower quality arabica coffees have a dominant bitterness from defects, etc - while many robusta coffees have a distinctive metallic/hoppy taste.
@@SevenMilesCoffeeRoasters Explain to me the difference in bitter and sour and when does coffee taste sour or bitter? What's the meaning of body, thin, acidity and sweetness in coffee. I watch but I don't know what you mean by all that. Explain please
Awesome info Just received my seven miles cat pyjamas beans,wow soooo amazing nailed it on the second grind,pours thick and rich not like anything iv tried before,love it 😀
Precious content 👏🏻👏🏻👏🏻Thank you 🙏🏻…. Wish i saw this before going through 2 kilos of this %Arabica blend expensive dark roast I normally use to make ice latte for wifey… hours of pain purging and changing dose, temp, grind and time trying to make a sweet light cup. Never happened… what happened a lot is learning to see so many ways channeling can occur. My weekend blasting the corner with coffee …. A true coffee corner.
I make espresso at home and I realized I'm cooking out on too high of a temperature that's why it's getting bitter thanks for the help
You really did a good job explaining, well done 👏🏼
Our grinders always go out of balance at some point. Readjusting takes me half a day :D but it's an interesting job.
I mix and match beans. One part dark oily espresso and one part drier and lighter colour.
You guys are great, I just discovered your channel. All the best from USA esspresso lover!
Thanks for a great explanation!
Woow so good I like the way you explained it
Very informative. Thank you
Thank you! great tips!
Watched this because I had coffee yesterday in the UK by a company that roasts its own beans and it was bitter and not nice at all. Went down the road to a local competitor cafe and the coffee was amazing and the shop always looks super clean. Will have to try the pinch of salt trick. If it tastes better after using a little salt is that a straight indication of over extraction?
I don't usually comment, but this was a brilliant video. Do you run courses?
Thanks 🙏 Yes, we run public courses in Australia (Sydney & Brisbane): www.sevenmiles.com.au/education/training-program/
We're also working on online courses for the future.
I should try this and thanks for the lesson.
Might not be real espresso but 1:3 ratio is good for me with my Flair pro.
Cleaning is a basic step that should be done without thinking. A poorly roasted coffee is the #1 reason for bitter coffee, period. The other variables are easily controlled by any competent barista.
Great video!!
£700 spend on a sage barista pro and I just can get it right.
I'm now a tea drinker😭😭😭
I have been struggling with bitter. I had a poor burr grinder and older machine that only has pressurized filter. Just upgraded to Turin SD40 for better grind but still struggling to reduce bitterness. Planning to upgrade my machine in a few months. Wonder what else I can do with my current setup.
I loooove a bitter coffee lol on the other hand, a video of how to fix an overly bad, sour, acidic coffee would be great haha maybe Im the odd one?
Depends how badly bitter it is... if badly bitter or sour, I would rather it be badly bitter lol
just do the opposite of the tips in the video; finer grind, longer extraction, higher temperature. oh, and dont clean your machine
1:02 did he say "sucking" ... Sounded like he replaced the s with an f 🤣🤣🤣🍻
There is a 3rd thing that’s too much extraction, after the first 2 oz it starts getting where I don’t want anymore in it, it starts to taste bad basically.
I’m brewing with Cats Pyjamas, what recipe do you recommend? I’ve been doing 20,40 in 25
Hi Mark, we usually go a little tighter for Cats. Around 22 in, 36 out, in 26-30 sec. As always, the flavour balance will vary with local water & differences with equipment. This video goes into a bit more detail on adjusting these parameters by taste: ruclips.net/video/JvvfDgDJQEk/видео.html
Let's face it. No matter how well you extract it, there's always some bitterness exists. I have tried many coffee espresso in places from local cafe to famous specialty coffee house and never tasted any espresso that has zero bitterness. Of course there are other notes of flavours alongside, but bitterness is inevitable or your tongue isn't sensitive enough.
Love. Coffee FLAVOR , but hate bitter taste. any coffee tastes bitter, we’re tired of addddding
sugar and CREME to neutralize the bitterness, but also removes flavor. Many the flavonoids are inherently bitter . how do coffee ice cream makers get it to taste coffeeish with so much sugar and creaminess ?
Thanks for the video, I’ve ordered a new tamper
I drop the pressure to around 6 bar whilst maintaining that flow rate at around 1ml/s
Hi, Len from Johannesburg with a problem. I'm using medium roast beans and getting little or no crema,. Furthermore unless I tamp very gently in the cup, water doesn't pump through. I have a Breville Cafe Venezia with 15 bar pressure which is far greater than your recommendation of 6-9 bar. I using an old hand crank grinder set to fine but generally grind is a tad inconsistent, but I don't believe that's the problem. Your comments will be appreciated. Kindest regards.
Great questions Len!
Crema will come from pressure, so 15 bar should... but seeing as you're not and then tamping light I'm going to assume perhaps the resulting shot is blasting through?.... BUT if it's not then I assume your grind profile is too fine, therefore becoming exceptionally dense. With the added bar pressure, I say its potentially compacting it and slowing down your espresso shot even more.
If possible, I would personally dial back the bar pressure, if you're not able then going coarser on the grind should speed up the espresso shot flow of water. Then you should be able to tamp normally.
Ideally you should never be changing your tamp pressure, as the errors in espresso shot time is coming from the grind profile, so the fix is 99% of the time at the grinder itself.
End of day, you really want a flavoursome cup, so flavour is end goal, changing the grind profile will help the most here. :)
Crema doesn't always signify a great espresso. I can pull crema on almost all coffees but certainly not all taste great unless dialled in correctly :)
@@SevenMilesCoffeeRoasters Thank you very much, will try a coarser grind a I cannot change the pressure anyway.
Hi Josh. Can you please explain the key difference between Cats Pyjamas and Cultivar?
It's Over extraction What should I do with my machine? How it's solved???
Yep I'm screwed I'll never get a good coffee extraction.....I'm done I've tried eveything
I am really struggling with my new machine! I have a Breville Barista Max - Bean to cup - I have bought some local coffee from a roastery - I am using 18g for a single shot - mid range grind - it's horrible and it's flowing in 16 seconds! What am I doing wrong?! Pleeeeeeeeeeeeeease?!
when i extrec my perfect amount of espresso,
then i extrac more 20ml in an other cup and taste it , it not that bitter
then i pour 10ml more extrac to my espresso, my espresso like chemical react with it and become bitter like dieing :(((( dont know why
On my Barista Pro, I can pull a “perfect” shot with 18 grams, 25 to 30 seconds and looks great but it yields about 42 to 50 grams liquid and is bitter. Is my grind off?
the normal ratio is 2:1 in about 25 seconds. so if you weigh 18g of beans, you should aim for 36g of liquid coming out in 25 seconds. if youre getting 40+grams of liquid from 18g of beans in 25 seconds, the water is flowing really fast through your puck - which means your grind is too coarse. It wouldnt necessarily taste bitter, but should be a really weak tasting espresso. Try making your grind more fine and aim to get 36g of liquid out instead.
I have one of the best domestic machines on the market and am realising more and more that its all the other automated thing like dose, spreader and automatic tamping that makes it easy for those that work commercial. I can make an awesome coffee with perfect yield one day and the next make the most bitter shot with poor yield because the puck has cracks in in beneath the surface and affects the water distribution. Its becoming so annoying.
Which is the best temperature of the water at the maschine for a 100% arabica blend?
Greetings :) Question: Yesterday; I made a delicious "Americano." Breville Pro grinder size # 13; 17 grams (weighed) freshly (home ground) dark roast beans. It gave me a lovely "burnt sugar" finish on my palate. Yum. Today: Same steps; bitter coffee. Ugh. Pour it down the sink; try again. Ease up on the tamp; the pressure needle went up too high for the first cup--compared to yesterday. Second cup result: Bitter. Ugh. What a waste. I had to make several tamps to level the coffee in the basket--And then give it a light "formal" tamp. I'm guessing that I over-tamped the grinds. did the same thing yesterday. Still....The pressure needle was in the "good" range, and the extraction time was about twenty to twenty-five seconds. I'm also reminded to clean the grinder; it's been about ten days. I use the vacuum cleaner; a bit inconvenient. It works very well--Sucks all of the old bits out quite thoroughly. (Using the small round "horse hair" attachment.) Sorry! My question: Why such a drastic difference between yesterday, and today?
Coffee will age faster when exposed to different environments.
Air, Heat & Moisture. As the coffee degasses as well this will also have an impact on your flavour.
Try to keep all variable the same as much as possible and avoid changing your tamp pressure. Try perhaps, adding a 0.5g more coffee. This will intensify the flavour as there is more coffee to be shared amongst the same volume of water passing through. Hopefully then you were won't be suffering over-extracting flavours coming through.
@@SevenMilesCoffeeRoasters I'm five months late thanking you :( Thank you!
AT FIRST I WAS THINKING SOMETHING IS DIFFERENT. WELL, U LOOK SO MUCH BETTER WITHOUT THE BEARD!! 🙈😆☕️
Thank you sir!
Any tips for how to fix up the settings for a Breville Oracle machine? My coffees are just undrinkable without 3 sugars, I don't know what else to do.
Wait what.... SALT???
Like Rome all roads lead to the tamper..
A nice tamper is all you need to look at while choking down some bitter coffee.
We are all just looking for that nice buzz anyway 😂
Why did you mention tamp in the beginning? How does tamp affect the taste of the coffee? Thank you :)
:) I'm basically referring to the idea of expensive tools make things better, where sometimes it's just a change of technique is the way to go; also less expensive :P
Tamping incorrectly affects the flow of water through the puck, which could cause over extraction, which in turn causes bitterness.
It's called being ironic, which is something that usually leads to trouble on the internet.
Ooooh! Our coffee was strong coffee! Think of the Chocolate Eclairs! Yes! This was us! We’re dealing with Maxwell and Folgers. And they’re in the Brown.
bitter, too fast flow .. barista pro sette 270wi temp midpoint .. 15 grams in 33-44 gms out temp one above medium lava ,,lavazza super crema 7 months since roast please help as confused.. ?
Thank you
Thanks bro 🙏👍🏻👍🏻👍🏻
whats a good temp for dark roasts? i curently have been using cats pajamas at a 20g in 40g out in 26 seconds at 90degrees but could i do it better? I feel like it is slightly bitter
90 C is pretty good I was gifted a relatively dark roast and I have it set at 89 C. I also added 1-2 grams (keeping ratio 1:2) to the dose and increased the grind size slightly and it seemed to come out well
Someone help explain to me what does body, bitter, sour and thin means in coffee. Explain to me
Body can be expressed as how 'heavy is it'. Like Milk is heavier in mouthfeel than to water, which would be 'thin'.
Bitter is like burnt charcoal or ash.
Sour is like Lemon :)
@@SevenMilesCoffeeRoasters OMG so am correct. It's been more than a week am trying to figure out and I got the some information from my tasting and its similar to the answers you just gave about sour and bitterness. Am confused only with the body now. I will research and continue playing with my blender until I know it all... Thanks so much for your helpful answers... I can't talk you much.
@@SevenMilesCoffeeRoasters Do you have any other ways to explain to me in detail about body and tin please...You can give me examples
Do this with sour espresso please. I just can't get mine to stop being sour. I've been experimenting for weeks - different grinds, longer extraction, different roasts, filtered water etc. etc. What am I missing?
Change the bean...
Too low a temperature will make the coffee taste sour too. If you machine has the ability to raise the brew temperature, I would try that, or try a different bean that is more suited to the temp of your machine.
If you're not running a coffee shop, the video starts at 2:40.
I am new just got an awesome entry level machine (Breville Barista Pro) and making 2-4 latte/cappucino's a day for a month now. They are now tasting bitter i think - taste like battery acid Id imagine. WHen I read the guide it makes me think it is under extracted since the shot pulls fast (starts around 7 seconds finishes at 17) and does NOT look like 'warm honey'. so i grind finer, tamp harder tastes worse. What do you think it is??? Also almost no crema...using Super Crema by Lavazzo. Appreciate your tips!!
A 17 second extraction time will result in under extracting most coffees, so grinding finer is the right idea in theory. If you're getting no crema with the setup described then the coffee is almost certainly stale. If possible, grab a fresh bag (ideally from a local roaster that labels the roast date on the bag) and that should bring back the flavour (and the crema). The reference to 'Super Crema' in the blend name is usually Italian roaster code for added robusta - which is a type of coffee that typically produces a bigger crema, but also usually comes at the cost of extra bitterness. Hope that helps...
I've found brew times for Breville Baristas do not sync up with what you would expect. I have really fast pulls but they are not sour at all. "Normal" times (25ish seconds) can result in an over-extraction. Bottom line, extraction time is a guide, not a rule...experiment and do what tastes best!
Oh yeah, I used the Super Crema by Lavazzo and just got bitter coffee despite being properly dialed in. It's bitter coffee.
I still can’t find the reason why my coffee taste bitter when i pull the shot in less than 30 sec. I always pull ristretto shot 1:1 ratio, with medium roast Sumatra Blue Batak. Here is what happen. Pull 15-20 sec (sour, lack of body, thin). Pull 20-30 sec (bitter, ashy, no sweetness). Pull 30-35 sec (sweet, full body). Pull over 35 sec (bitter again). Question: how is it possible it taste bitter when i pull it in 20-30 sec range? Where it should be the golden range for pulling a shot.
Hi, there is no golden range in terms of 'recipe' (i.e. brew ratio & extraction time), as the extraction depends on other factors, such as water chemistry, coffee roast (& age), density of the coffee and a whole lot more. The short answer: if it tastes good at 30-35 sec - go with that.
What's sour, bitter, thin and body in coffee. I find it difficult to understand in espresso?
I’m leaving here and looking for a new tamp. That’s the best move I think
What about water pressure? Would you recommend playing around with it?
Sure! Water Pressure will definitely change flavours and at what rate different compounds become soluble. Always worth the exploration if you're curious!
Great video. I have a Rancillio Sylvia v2. and a Mazzer super jolly grinder. Shots take 30 sec. for 40 ml with 18-19 gm. Shots are way to bitter. Less coffee seems less bitter but the ratio ends up 1:3. Am I grinding to fine? If I grind coarser I end up with a very fast shot. Help.....
Yes, cause its to fast but it all depends by the roast beans
my guess is water is too hot
What do you do if the coffee is too sour?
try grinding finer, upping the temperature of the water , if that can't be done , try pre heating your cups/ or portafilter and basket.
lastly change another cofffee
Using a Gaggia Classic Pro (2019) with a Baratza 270wi and going for lighter roasts. I’ve tried coffee from four local cafes asking for beans they use in my drinks.
What I’m finding is no matter what I do, the coffee tastes like soy sauce. I added a shim as I thought the coffee wasn’t fine enough but to the same result.
Any tips?
Do you know what brew ratio you're using? (i.e. weight of coffee in the handle / weight of liquid espresso). Just based on the flavour description it sounds like it could be underextracted due to not enough water (aka ristretto). Light roasts are more difficult to extract and can have a salty, dryness to them when they're underextracted.
I’ve got a question , I make cappuccino at home slightly different than how it’s normally made with a actual coffee machine (i use a French press) The problems is when I heat my milk and then froth it into French press i can’t seem to assemble the hot beverage and then pour that steamed milk and foam on that coffee mug properly.Which leads me having thick lumps of milk or just little foam. Are there any tips or videos related to it that can help when making cappuccinos or anything with milk in regards to frothing it with a French press??
We do talk briefly about French Press in this video: ruclips.net/video/OHfXVJQK4g8/видео.html (including a mention of milk steaming).
Chocolate, nuts! All I taste is a horrid sour bitter taste. It's been 3 hours since my last attempt and the taste is still on my tongue. Anyone want to buy a brand new Gaggia Pro and a Baratza 270?
me tasting pure espresso , full body, have every thing,
after put 100ml milk , sidely coffee smell and bitter :(((
Liêm Lê sometimes this happens if you steam the milk too long
1-It is coffee
2-There may be some coffee in it
3-Too much coffee
I want to be know how we know adjust grinder proper way, if shot coming fast we have to make more fine or coarse I always confuse these things
Hi Nick, we just published a video on adjusting the grinder: ruclips.net/video/g2G8p6wM7dE/видео.html
what about for medium roast and brew temp range? i'm using an Izzo Alex Leva. thanks.
I generally start around 93-94C and adjust by taste. While PID controls are very accurate, in most cases they read the temperature at the boiler and then apply an 'offset' to account for the fact that the water is cooler by the time it gets through the group and into the bed of coffee - these variances mean that it's often not an exact comparison between machines. The team is working on some research on espresso brew temperature - so we'll have more on this soon.
@@SevenMilesCoffeeRoasters with my alex leva, i notice there's a 35F (1.66C) gap between the boiler to the grouphead. but interesting when i set it at 235 just so i'll have 200F at the grouphead, the shot tasted very bland and sour with no body. perhaps lever machines are different from semi-auto?
hi
Go to your favorite café where you know you get good coffee and ask for just a single or double shot of espresso. Guess what? I hated it and tasted terrible, then I ordered a cappuccino and it was right as rain. Don't rule out that you may be just like me a dislike even good straight espresso!
Add some suggar! :D
Coffee is a bitter drink. Tring to make it less bitter is an exersice that is going against the nature of the bean. You can roast for less and more bitterness and acidity, adjust the grind, adjust the coffee-to-water ratio a bit, adjust the temperature up or down just a touch but in the end, coffee is still a bitter drink. Embrace it like a pro. Everyone's pallet is different. Some don't even notice the bitterness. Some don't like coffee because it is a bitter drink. So glad we are not all alike! 🙂
What do I do if it tastes salty???
Why does it taste like that?
You've put too much salt in your coffee =P
Salty indicates over extraction!!
1 is out for me. I clean after every brew.
I’m out here wondering why he’s talking about bidness
Ok so it's the tamper?
Watching these vids all i learn is theres too many variables in coffee science, how do i just get a normal satisfying cup of coffee without summoning a professor of coffee science?????
Get quality coffee, home grinder, electric water kettle (if doing drip coffee) and take notes, lots of notes to have a replicable cup
Ok, when you’re talking about bitterness you immediately go to tasting notes which is an advanced concept. First you have the scientifically identified 5 basic flavors: sweet, sour, umami, salty, and bitter. Of these basic flavors, coffee fits in bitter as a basic flavor. Beyond those basics all other tastes are in part a function of smell in combination with the basic flavors. This is one of the aspects of COVID that has been in the news, because some have had their overall sense of taste compromised by defects in smell. Coffee is also an aromatic substance. The kinds of concepts of bitterness you appear to be referencing are in this arena. If I may put this another way, it is *unpleasant* bitterness (there are other adjectives people use). I don’t think you can remove bitterness as a basic flavor of coffee. That being said, there is much about the tasting notes & subtleness of taste in coffee I have not learned to identify yet, and so your video features a lot of material new to me. Thank you.
It’s all bitter unless we add tons of sugar and cream
"nobody likes bitter coffee", said who??? its delicious
Dark roast coffee is not a bad thing, not to handle it right, IS bad