Nice setup! Try weighing your espresso output so you know your coffee/water ratio at the end. I try to aim to 18g coffee / 36g final weigh in 30 seconds of brew time (including pre-infusion? I don't know for sure) but I'm a total noob and that numbers may vary depending on the nature of the coffee beans and so many variables more. I'm suscribed and waiting for day 2!
Thanks for the tips! I can already tell you are much better than me haha! That yield was about 32ml for 16g of beans. But I had the 2 shots in one cup so that's 64ml? I have been seeing people saying it's better to weigh the shots instead of using volume but the weight on my scale kept going crazy because of the vibration from the machine(the numbers kept going up and down even when there's nothing in the cup yet). Is there a scale that you are using that won't fluctuate due to the vibration?
@@samlovescoding yes, it does look that way.. I'm still trying to figure if I should get a new scale to weigh the correct weight I'm supposed to get. Any recommendations?
@@thegroundedduo I recommend 2x or 2.5x the amount of ground up beans. For 16g of beans, I recommend 32-40g of espresso. If you want to watch a video, try James Hoffmann's Understand Espresso - Ratio (Episode 2) Personally I love to just drink espresso sometimes, so realistically, pulling for longer often tends to make espresso sour however that doesn't impact cappuccino or lattes that much. Also for scale, you can just zero out your cup before hand and after pulling espresso, just measure the output. This would mean it will take hit and trial to perfect it. Alternatively since its still water and 1g of water is the same as 1ml of water you can put 40ml of water in cup to get an idea of how much it looks like.
@@samlovescoding I see.. Thanks for the recommendation, I will check that video out! I may have found the reason for my scale acting up, so I will try using the scale next time and hopefully get a better result!
Unfortunately, I don't have any links. Pretty much bought everything from all over the place. But I'm using Rancilio Sylvia machine and Varia's grinder. The rest can be easily found on Amazon! :)
You are putting too much coffee for the basket size that you have. There should not be the whole in the middle from the shower screen screw when you remove the porta filter after pulling the shot.
Purge your steam wand before using it so you get rid of the excess water. Too much yield, your ratio should be somewhere near 1:2 16g of beans should result in around 32g of yield. When steaming milk only introduce some air into the milk at the start, then stick the wand deeper in the pitcher to get that nice creamy texture. Keep it up dude :)
Great tip, thank you! Steaming milk is really harder than it looks. Agreed on the yield.. I tried to use the scale to measure the yield, but my scale kept fluctuating (numbers kept going up and down even when there's nothing in the cup yet) due to the vibration of the machine. I'm not sure if all scales does that or if I should get another scale. Any suggestions?
@@thegroundedduo I agree with this dude. Make sure to keep 2.5x as the hard limit of what not to cross. Also another thing that can impact is the brew time as well. This however make the whole dialing in process so cumbersome. You need to get 2x the espresso however it should be in 25-35sec range. This means you may need to change grind size etc.
@@thegroundedduo I know it is harder than it looks, just giving you some tips :) I don't have any problems even with cheap scales, maybe the one you have is extra sensitive though, try another one if you have any laying around - otherwise measure out 32g of liquid in a cup before pulling a shot and even just visually see how much yield that should be in a cup. The ideal shot should have somewhere around 8s pre-infusion, and a total of 25-30s resulting in 1:2 yield ratio. If you pull a shot and it gives you so much yield try a finer setting in your grinder and find that sweet spot :)
@@blackgixxer112 Thank you, that's really helpful! I think I may have found out the reason for my scale being too sensitive. It was too big for the drip tray and therefore was unbalanced so it was absorbing all the vibrations. I tried putting the scale horizontally and I think it worked. So, I will take those tips into account the next time! :)
Nice setup! Try weighing your espresso output so you know your coffee/water ratio at the end. I try to aim to 18g coffee / 36g final weigh in 30 seconds of brew time (including pre-infusion? I don't know for sure) but I'm a total noob and that numbers may vary depending on the nature of the coffee beans and so many variables more. I'm suscribed and waiting for day 2!
It looked like alot of espresso for 16g.
Thanks for the tips! I can already tell you are much better than me haha! That yield was about 32ml for 16g of beans. But I had the 2 shots in one cup so that's 64ml? I have been seeing people saying it's better to weigh the shots instead of using volume but the weight on my scale kept going crazy because of the vibration from the machine(the numbers kept going up and down even when there's nothing in the cup yet). Is there a scale that you are using that won't fluctuate due to the vibration?
@@samlovescoding yes, it does look that way.. I'm still trying to figure if I should get a new scale to weigh the correct weight I'm supposed to get. Any recommendations?
@@thegroundedduo I recommend 2x or 2.5x the amount of ground up beans. For 16g of beans, I recommend 32-40g of espresso. If you want to watch a video, try James Hoffmann's Understand Espresso - Ratio (Episode 2)
Personally I love to just drink espresso sometimes, so realistically, pulling for longer often tends to make espresso sour however that doesn't impact cappuccino or lattes that much. Also for scale, you can just zero out your cup before hand and after pulling espresso, just measure the output. This would mean it will take hit and trial to perfect it. Alternatively since its still water and 1g of water is the same as 1ml of water you can put 40ml of water in cup to get an idea of how much it looks like.
@@samlovescoding I see.. Thanks for the recommendation, I will check that video out! I may have found the reason for my scale acting up, so I will try using the scale next time and hopefully get a better result!
Love coffee just subscribed , just getting in to it myself, bought a flair Neo flex and loving it, haha that’s about the same as my latte art👌
Thank you for subscribing! I appreciate it! Wow, the Neo flex looks too sophisticated for me haha. I'm sure your latte art beats mine easily hahah
What is your setup? Links?
Unfortunately, I don't have any links. Pretty much bought everything from all over the place. But I'm using Rancilio Sylvia machine and Varia's grinder. The rest can be easily found on Amazon! :)
You are putting too much coffee for the basket size that you have. There should not be the whole in the middle from the shower screen screw when you remove the porta filter after pulling the shot.
Hmm.. but it was 16g of coffee in a 18-20g basket. Should I be tamping harder so that there won't be the hole?
Purge your steam wand before using it so you get rid of the excess water. Too much yield, your ratio should be somewhere near 1:2 16g of beans should result in around 32g of yield. When steaming milk only introduce some air into the milk at the start, then stick the wand deeper in the pitcher to get that nice creamy texture. Keep it up dude :)
Great tip, thank you! Steaming milk is really harder than it looks. Agreed on the yield.. I tried to use the scale to measure the yield, but my scale kept fluctuating (numbers kept going up and down even when there's nothing in the cup yet) due to the vibration of the machine. I'm not sure if all scales does that or if I should get another scale. Any suggestions?
@@thegroundedduo I agree with this dude. Make sure to keep 2.5x as the hard limit of what not to cross. Also another thing that can impact is the brew time as well. This however make the whole dialing in process so cumbersome. You need to get 2x the espresso however it should be in 25-35sec range. This means you may need to change grind size etc.
@@thegroundedduo I know it is harder than it looks, just giving you some tips :) I don't have any problems even with cheap scales, maybe the one you have is extra sensitive though, try another one if you have any laying around - otherwise measure out 32g of liquid in a cup before pulling a shot and even just visually see how much yield that should be in a cup. The ideal shot should have somewhere around 8s pre-infusion, and a total of 25-30s resulting in 1:2 yield ratio. If you pull a shot and it gives you so much yield try a finer setting in your grinder and find that sweet spot :)
@@blackgixxer112 Thank you, that's really helpful! I think I may have found out the reason for my scale being too sensitive. It was too big for the drip tray and therefore was unbalanced so it was absorbing all the vibrations. I tried putting the scale horizontally and I think it worked. So, I will take those tips into account the next time! :)