Excerpts from 47-minute professional Barista training DVD: "Fundamentals of Espresso Drink Preparation" - Coffee Business School of the Cascades. www.coffeebusin...
Good, however do not forget many machines needs "flushing" prior to inserting the handle if they have not been brewing for some while. Flushing will feed fresh water to the group head as well as correcting overheated water.
When was this video made? I think technology has changed over time. Many cafes use grinders with built in scales (or timed shots). Espresso machines can also measure flow fate and time. Other than ratio and timing, taste is always a key indicator for adjustment Thanks for sharing
I think we need to do a better video of this process. He doesn't talk about weight, dose, yield or much of the small details that are so important in making a perfect espresso.
Way beyond my purchase power! I got a nice 3 serving stove top "Expresso" maker for Xmas. I asked for lo-tech because the giver doesn't have the kind of money that is required for the "hi-tech" machines. I did find the video extremely helpful and informative though. Maybe one day I can acquire one of these Rolls Royce of the coffee world machines! Thank you
+ann W-Fitz You don't need all this, you can buy a 5 dollar frothing whist on amazon and the Moka Pot that you have will work just fine. Just watch tutorials on how to froth milk at home and how to tutorials on the Moka Pot and you will be pulling shots just as good as this guy any day! I work at a Cafe and at home make lattes with my Moka Pot and pul shots just as good as the shop!
Thank you for writing! I do have an inexpensive 'frother" from bonjour and I love it! At home I no longer drink my coffee black but use the frother with non-fat milk.
No, not like baristas everywhere. Baristas in good 3rd wave cafes, who care about the espresso, and putting forth good drinks, do. We do that so that we can precisely get out of the coffee the natural flavors and profiles. We do this because we care, and want to give out an experience that we know and can guarantee is the utmost best, the best that we can possibly give.
+Jacob Carroll sorry, but, imho, 3rd wave, although numerous, are not mainstream yet. until that, common professional baristas are just like shown in the video. Home and 3rd wave baristas have much more care to the craft, I agree =)
+Jacob Carroll There's a coffee chain here called Blue Bottle that does that. They weigh everything carefully to the gram and use timers and everything. It's all done impeccably. Then I see the customers take their drink and dump a bunch of sugar and more milk to it. I kind of think maybe it's not worth the trouble for most companies.
In Italy, baristas never weigh coffee or use a shot glass to determine volume and quality of shot. If you fill the portafilter level with the top of the basket, you'll have the same amount of coffee every time (within a fraction of a gram). The visual indicators of creama color, viscosity, and the creation of the light colored dot on top of the cream will tell you if you have produced a good shot, and when the extraction should be stopped. Think of it like driving a stick-shift car. You could look at the tachometer and shift at 2,500 or 3,000 RMPS, but once you have some experience at driving a manual transmission, you'll know when it's the right time to shift.
This is typical way by almost all baristas around the world, not in Italy. But I suppose that it could be not a proper way to make good espresso. Basically, this way is similar to fix the amount of coffee grounds and then adjust the grinding. But, the grinding is a kind of rough adjusting while the adjustment of amount of coffee grounds is relatively finer adjustment. In principle, the rough adjustment should be fixed first, and then adjust the finer adjustment. So, on the opposite way, we can easier to make good espresso coffee. What do you think about it?
Fantastic video - I really like this video! What you said about how to tamp and how you create the proper top is very useful for me as I've been struggling to get any cream at all. Thank you so much!
Lots of coffee waste and need to purge water b4 inserting portafilter to remove excess coffee from previous. But over all I love the presentation. Keep it up
I was cringing so much. He wastes so much. But in his defense this video is old and back 4 it 5 years ago most caffès and coffee producers had very little time or reason to reduce waste.
Don't matter, it's just like if you are driving a stick shift car and your left handed, you don't look for a car with the stick on the left side of the driver's seat, you just adapt.
Great video and very interesting. As a new guy in training, I'm trying to learn anything I can. One thing I keep hearing is that 18 grams=2oz shot=30 grams yield. So is that ratio industry standard for a true double shot? Thank You.
When the espresso was only pouring from one spout it's called channeling... which is bad. Also it's bad practice to place the portafilter back onto the group without the puk as the portafilter gets too hot therefore heating up the ground coffee... I could go on, bad advice here ...
talking about home friendly budget espresso machines, how likely would i get a perfect espresso shot ? Do you think that those home machines are good enough? ..thank u !
In my opinion, the coffee machine should not be less than Oscar. Silvia is ok, if no milk frothing. Then the grinder make a big sense, but good enough can be ok.
I grind the bean with the finest setting, but when it comes to the extraction it takes only short time of 10-15 seconds including pre-infusion, without crema. I use 14gr of bean to get 28-30mL. what could go wrong father?
Your esspresso is too fine, not fresh enough, water is not hot enough, or pressure is not being built up. Wait what water do you use? Filtered water? Spring or artisan water is preferable. Do not use distilled water.
Yeah, a $70 machine won't produce results like a $7,000 machine. If you want a decent home machine, one that will produce professional results, check out the following links (both machines around $1,000 +): rositobisani.com/espresso-machines/reale www.seattlecoffeegear.com/nuova-simonelli-oscar-espresso-machine Of course, you'll need a decent burr grinder; check out a Rancilio "Rocky"
Try a De'Longhi EC155 for under $100, no temperature control, but it has 15 bars of pressure so you get authentic espresso... I can pull better shots than most coffee shops out there, but you will need a little practice. Take my word, you won't regret it.
LOL. Yea, screw them. On the EC155, some people remove the pressurised device from the portafilter to have more control, but I find leaving it in gets you more consistent results and not really worth the hassle.
If you're going to use a non pressurized basket, you should really invest in a good ($250+) coffee grinder. The pressurized baskets basically make the espresso the same consistency every time, regardless of the quality of grind, but non pressurized baskets really accentuate the quality of the grind, or lack of if you're using a cheap blade style especially. I'm not saying you need to drop a thousand dollars on something, but keep the grinder quality in mind when choosing which machine to go with.
It’s been a long way to the « crema is rubbish »😂 in this case, I would go for a cheap arabica/robusta blend. That coffee looks so oily and fat only robusta brings that.
So much wrong here. Too much to put here. My suggestion overall: measure weight in your basket-usually 21g unless it’s super fresh-measure time 23-28 secs, and measure extracted volume 1.5-2oz within that time frame. This video is a joke! Watch Dritan Alsala’s channel. He doesn’t have label his vids pro. Just watch and SEE the difference.
Hi Kevin! Take a trip to Italy... (the place where espresso was invented and is a way of life). You'll get a perfect shot everywhere, and no one weighs their dose or times the shots. Do you change gears while driving a stick shift car by watching the tachometer, or do you do it by feel & sound? You don't need to reinvent something that already works... perfectly. (They don't stuff the crust of their pizzas with cheeses either.)
Edward Arvidson, I agree with Kevin here. I have been to Italy: Milano, Genoa, Firenze, Parma, Torino, Bologna, Bergamo, Pescara, and even small little towns like Vasto and Forte dei Marmi have their cafès where the baristas occasionally readjust their machines for pressure, ground coarseness, and dispensing amount. If I drive a Fiat 500 I am going to shift with a lower rev than if I drive an M3 or a Ferrari, so until I get accustomed to the car, I am going to check the rev limit on occasion to make sure that I do not blow the car up. And don’t go to Italy and ask for a pepperoni pizza... you might get disappointed when they serve you a bell pepper pizza ;)
This is a set of instructions for someone who has never seen an espresso machine. It's like, "duhhhh, you put the handle into the machine by raising it and moving it anti-clockwise".... no kidding...
+Paul linos Wow... "More consistent," I'll give you--if you mean consistently bad. As for "better"? If you seriously believe that, I have to wonder if you've ever had a really good shot of espresso.
+Paul linos You're obviously not an experienced coffee drinker. Not a single super automatic can produce coffee as good as an experienced barista using a semi-automatic or manual machine.
Good, however do not forget many machines needs "flushing" prior to inserting the handle if they have not been brewing for some while. Flushing will feed fresh water to the group head as well as correcting overheated water.
Edward, thanx for the effort & video. In particular the parts of the diameter of the espresso strings and the fineness of the coffee grind.
When was this video made? I think technology has changed over time. Many cafes use grinders with built in scales (or timed shots). Espresso machines can also measure flow fate and time.
Other than ratio and timing, taste is always a key indicator for adjustment
Thanks for sharing
watching this in 2022 is somewhat funny :D
just got into espresso making half a year ago, and my machine taught me how to get the most out of it ^^
I think we need to do a better video of this process. He doesn't talk about weight, dose, yield or much of the small details that are so important in making a perfect espresso.
Yeah, I was surprised that those things were skipped or left out, too.
Way beyond my purchase power! I got a nice 3 serving stove top "Expresso" maker for Xmas. I asked for lo-tech because the giver doesn't have the kind of money that is required for the "hi-tech" machines. I did find the video extremely helpful and informative though. Maybe one day I can acquire one of these Rolls Royce of the coffee world machines! Thank you
+ann W-Fitz You don't need all this, you can buy a 5 dollar frothing whist on amazon and the Moka Pot that you have will work just fine. Just watch tutorials on how to froth milk at home and how to tutorials on the Moka Pot and you will be pulling shots just as good as this guy any day! I work at a Cafe and at home make lattes with my Moka Pot and pul shots just as good as the shop!
Thank you for writing! I do have an inexpensive 'frother" from bonjour and I love it! At home I no longer drink my coffee black but use the frother with non-fat milk.
Awesome!!
ann W-Fitz Here I am with my minipresso dreaming about a Slayer or Marzocco coffee.
I generally don't comment on videos, but I cannot believe that he isn't measuring the dose, or the time, or measuring the weight of the yield out.
+Jacob Carroll well, just like baristas everywhere...
No, not like baristas everywhere. Baristas in good 3rd wave cafes, who care about the espresso, and putting forth good drinks, do. We do that so that we can precisely get out of the coffee the natural flavors and profiles. We do this because we care, and want to give out an experience that we know and can guarantee is the utmost best, the best that we can possibly give.
+Jacob Carroll sorry, but, imho, 3rd wave, although numerous, are not mainstream yet. until that, common professional baristas are just like shown in the video. Home and 3rd wave baristas have much more care to the craft, I agree =)
+Jacob Carroll There's a coffee chain here called Blue Bottle that does that. They weigh everything carefully to the gram and use timers and everything. It's all done impeccably. Then I see the customers take their drink and dump a bunch of sugar and more milk to it. I kind of think maybe it's not worth the trouble for most companies.
In Italy, baristas never weigh coffee or use a shot glass to determine volume and quality of shot. If you fill the portafilter level with the top of the basket, you'll have the same amount of coffee every time (within a fraction of a gram). The visual indicators of creama color, viscosity, and the creation of the light colored dot on top of the cream will tell you if you have produced a good shot, and when the extraction should be stopped. Think of it like driving a stick-shift car. You could look at the tachometer and shift at 2,500 or 3,000 RMPS, but once you have some experience at driving a manual transmission, you'll know when it's the right time to shift.
This is typical way by almost all baristas around the world, not in Italy. But I suppose that it could be not a proper way to make good espresso. Basically, this way is similar to fix the amount of coffee grounds and then adjust the grinding. But, the grinding is a kind of rough adjusting while the adjustment of amount of coffee grounds is relatively finer adjustment. In principle, the rough adjustment should be fixed first, and then adjust the finer adjustment. So, on the opposite way, we can easier to make good espresso coffee.
What do you think about it?
Fantastic video - I really like this video! What you said about how to tamp and how you create the proper top is very useful for me as I've been struggling to get any cream at all. Thank you so much!
This is Awesome. Hey, did you ever play Bass guitar? I was in a rock band Corona, CA. in the 80s... the Bass player was also named Ed Arvidson. LOL 😂
Thats a great barista training video. Thanks
Lots of coffee waste and need to purge water b4 inserting portafilter to remove excess coffee from previous. But over all I love the presentation. Keep it up
I was cringing so much. He wastes so much. But in his defense this video is old and back 4 it 5 years ago most caffès and coffee producers had very little time or reason to reduce waste.
You should take some courses from the SCAA. I think you'd really benefit from this.
Hi can u give exact website tha SCAA
Very good info. Lots of video I've seen yammer on and on without any real content.
Thanks!
shit..what if someone is left handed?
Don't matter, it's just like if you are driving a stick shift car and your left handed, you don't look for a car with the stick on the left side of the driver's seat, you just adapt.
vagvll I'm too left hand
Yeah like me lol
Great video and very interesting. As a new guy in training, I'm trying to learn anything I can. One thing I keep hearing is that 18 grams=2oz shot=30 grams yield. So is that ratio industry standard for a true double shot? Thank You.
this is OLD technique. check out James Hoffmann and/or Lance Hedrick
When the espresso was only pouring from one spout it's called channeling... which is bad. Also it's bad practice to place the portafilter back onto the group without the puk as the portafilter gets too hot therefore heating up the ground coffee... I could go on, bad advice here ...
In general understanding, the channelling is inside the filter bowl and through the coffee cake.
Por que a Prima Latte 2 faz um espresso espumoso e não um espresso cremoso ?
if you want to be a barista, you may take a course or you may self-study by watching vdos and try making it yourself!
thank you for the detailed info. believe i need to grind my coffee finer.
talking about home friendly budget espresso machines, how likely would i get a perfect espresso shot ? Do you think that those home machines are good enough? ..thank u !
In my opinion, the coffee machine should not be less than Oscar. Silvia is ok, if no milk frothing. Then the grinder make a big sense, but good enough can be ok.
I grind the bean with the finest setting, but when it comes to the extraction it takes only short time of 10-15 seconds including pre-infusion, without crema. I use 14gr of bean to get 28-30mL. what could go wrong father?
Your esspresso is too fine, not fresh enough, water is not hot enough, or pressure is not being built up. Wait what water do you use? Filtered water? Spring or artisan water is preferable. Do not use distilled water.
Super helpful! Love it. Thank you.
I hate that this machine wastes so much quality coffee.
Oh my goodness: such detailed instructions.
terrellinc22 this was like watching a DoD training video from the 1950s
why doesn't mine ever come out thick like that? Is it because of my espresso machine? It only cost me about $70
Yeah, a $70 machine won't produce results like a $7,000 machine. If you want a decent home machine, one that will produce professional results, check out the following links (both machines around $1,000 +):
rositobisani.com/espresso-machines/reale
www.seattlecoffeegear.com/nuova-simonelli-oscar-espresso-machine
Of course, you'll need a decent burr grinder; check out a Rancilio "Rocky"
Try a De'Longhi EC155 for under $100, no temperature control, but it has 15 bars of pressure so you get authentic espresso... I can pull better shots than most coffee shops out there, but you will need a little practice. Take my word, you won't regret it.
second that, although they have pressurised portafilters, meaning the shots are good every time, screw the snobs.
LOL. Yea, screw them. On the EC155, some people remove the pressurised device from the portafilter to have more control, but I find leaving it in gets you more consistent results and not really worth the hassle.
If you're going to use a non pressurized basket, you should really invest in a good ($250+) coffee grinder. The pressurized baskets basically make the espresso the same consistency every time, regardless of the quality of grind, but non pressurized baskets really accentuate the quality of the grind, or lack of if you're using a cheap blade style especially. I'm not saying you need to drop a thousand dollars on something, but keep the grinder quality in mind when choosing which machine to go with.
Barista training is vital
thanks a lot. very nice training.
best video to understand extraction of prefect espresso. thumbs up :-)
thanks for the advices Sir
So I guess we are just gonna completely ignore the weight of coffee in the portafilter. 7.5 for Arabica and 6.5 for robusto. Ugh makes me sick
Thanks a lot
Good video Ed! Thanks.
Good point on 5:15, thanks.
So Ed, how many grams per double?
Your hand shouldn't touch the coffee. Other wise put gloves.
Brushing coffee level with finger is standard procedure. Brewing water hits coffee at 198°F, any bacteria would be killed at 180°F.
Edward Arvidson nice response there brother. .
This guy clearly did time in the department of defense
Give the Alchemy Guariroba a shot... it's a great roast from Brazil, review on my channel
6:45 malk..
So if you are looking to make cafe style espresso at home you are gonna have to spend $1000.00. OR 800 or 900.
That is actually true.. 600 at the least
Don’t you need $15,000 to $20,000 for the e$pre$$o equipment?
Breville barista express is one of the best at home expresso machines, only costs 600 bucks. Has built in burr grinder.
So helpful! Thank you:)
-.- is this Professional Training
Great..
INCONCEIVABLE!!!
good
5:35 NO...
It’s been a long way to the « crema is rubbish »😂 in this case, I would go for a cheap arabica/robusta blend. That coffee looks so oily and fat only robusta brings that.
You say "melk" like a Philadelphian.
nice
Bean Hopper
So much wrong here. Too much to put here. My suggestion overall: measure weight in your basket-usually 21g unless it’s super fresh-measure time 23-28 secs, and measure extracted volume 1.5-2oz within that time frame. This video is a joke! Watch Dritan Alsala’s channel. He doesn’t have label his vids pro. Just watch and SEE the difference.
Hi Kevin!
Take a trip to Italy... (the place where espresso was invented and is a way of life). You'll get a perfect shot everywhere, and no one weighs their dose or times the shots. Do you change gears while driving a stick shift car by watching the tachometer, or do you do it by feel & sound? You don't need to reinvent something that already works... perfectly. (They don't stuff the crust of their pizzas with cheeses either.)
Edward Arvidson, I agree with Kevin here. I have been to Italy: Milano, Genoa, Firenze, Parma, Torino, Bologna, Bergamo, Pescara, and even small little towns like Vasto and Forte dei Marmi have their cafès where the baristas occasionally readjust their machines for pressure, ground coarseness, and dispensing amount.
If I drive a Fiat 500 I am going to shift with a lower rev than if I drive an M3 or a Ferrari, so until I get accustomed to the car, I am going to check the rev limit on occasion to make sure that I do not blow the car up.
And don’t go to Italy and ask for a pepperoni pizza... you might get disappointed when they serve you a bell pepper pizza ;)
This is a set of instructions for someone who has never seen an espresso machine.
It's like, "duhhhh, you put the handle into the machine by raising it and moving it anti-clockwise".... no kidding...
niceeee
hold it the same way you would hold your fleshlight
No one gets this..that's why they aren't commenting
thats to difficult better i am going to buy a NESPRESSO machine
Super automatic machines are really making better and more consistent espressos than those manual espresso machines. But thank you for the video
Hallo Paul,
Is it better to go for a automatic machine?
+Paul linos Then why does every high-end, specialty coffee shop use a manual machine and not super automatic? ;)
+Paul linos No one uses a manual machine except for novelty. The video shows a semi-automatic.
+Paul linos Wow... "More consistent," I'll give you--if you mean consistently bad. As for "better"? If you seriously believe that, I have to wonder if you've ever had a really good shot of espresso.
+Paul linos You're obviously not an experienced coffee drinker. Not a single super automatic can produce coffee as good as an experienced barista using a semi-automatic or manual machine.
How to NOT make Perfect Espresso
Care to elaborate big man?
Poor machine! You compress with so much force the coffee, I thought it was go to explode when you press the button.
This guy has no idea what he is talking about. Please don't listen to him if you want to make good coffee
lmao
Let's check out your video on how to make an Espresso. Well?
so funny! ))))
Jesus!
What an incredibly baaaaaaaaaaaaaad video!!! :-O
Бесплатная доставка итальянский американский кофе машина двойного назначения коммерческих интегрированных автоматическая кофемашина
ali.pub/2340ha
Such wasteful technique and process.
so much misleading information
Good
Great..
nice
nice