How I Dial-In Espresso - Part #1
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- Опубликовано: 25 сен 2019
- The first in a series, in the future top tier Patreon backers will get to pick the coffee I dial in. For 2 months of Skillshare free, click here: skl.sh/jameshoffmann3
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Развлечения
Great video! Strangely I feel like there is a market for a pack of cards with your facial expressions on after tasting each shot, that could be used as comparators for when we're dialling in.
Hahaha!
Jordan Morphew Still waiting for this, it’s been a month.
Agreed, or how about James Hoffman emoticons!
Still waiting for this
Or a coveted sticker of his facial expression when he likes a coffee. Such a sticker could be placed on only the best beans which meet with his approval; kind of like a number of stars rating but based on facial expressions!
i appreciate james is looking as sleepy as i am watching this video in the morning.
I was still recovering from the World's Largest Cupping
@@jameshoffmann that cupping was aaawesome!! Finally my Girlfriend is into coffee :D So thanks you so much!!!
This is the series I've always needed! Watching a master work through a dialling in is just enormously helpful. Thank you James, can't wait for the next installment!
OMG this has got to be the most concise well presented easy to follow espresso dialing video I've watched. I've been pulling shots at home for 3 years now and I have this video is exactly what I had been looking for this whole time! Thanks James for the quality content.
As a student, i could never afford this! Finally dialed in, and I’ve already used up all the coffee! 😅
Yeah, I took a slightly longer route so I'd have more to teach - but I ought to be able to do it in half the time/coffee!
as a student i couldn't even afford an espresso machine lol....
Bendik, that was one of my first thoughts. I'm on a budget myself, so I typically buy bulk coffee bags, not the specialty stuff. Dialing in was a part of that decision.
I paid $70 each for my Saeco and my Solis (SBDU). They each are capable of pulling decent shots with a depressurized portafilter.
One time I tried to dial in for 2 hours, and find out the 5lbs bag of coffee beans were defective.
Beautifully shot! One thing I'd like to see here is information about adjusting the grind and grind retention depending on the grinder you're using. A lot of beginners make the mistake of adjusting the grind but then not Seeing the result of that adjustment in their next shot, due to grind retention.
Might be helpful to talk about how much coffee you waste during dialing in, when to waste coffee, and how to limit that waste.
Keep Frothin'✌️
How calming it is to see one of your videos in the morning, paired with some coffee.
Excellent work James !
An espresso series? Woohoo!
Tom B hell yeah!
Just got a (admittedly a probably too simple) espresso machine and working my way through to get something enjoyable out of it. I appreciate what you're doing here, really helpful.
Brilliant approach in this video, loved the shot tables with breakdowns of the different elements. Perfect for me since I love bright, light roasts. Awesome to watch a master at work and see Hoffman alter the rules and push the bean further and further out the extraction timeline.
The video title threw me for a moment as I work for the cafe chain Coffee #1! Really interesting video James, thank you as ever for sharing your bountiful knowledge.
So glad this is a series you're doing. Always trying to teach my baristas how to taste and adjust, you summed a lot of what I teach into a lovely vid. Thank you James
Thank you for sharing this, James. For the last year I've pretty much only had filter at home and my espresso setup has been languishing in a corner untouched as a result. This has spurred me to fire up the machine and grinder again and pour some shots.
I've just got my flairespresso and this series arrives right on time!
Always a pleasure to watch your videos !
A while back you mentioned that you might do this video/series and I am so stoked that it is finally happening. So many videos about dialing in don't take roast level into account and all they do is talk about the basics of using a scale, dosing by weight, and weighing/timing your shots. I am very excited to see the rest of this series actually talking about results, adjusting ratio's, brew time, and grind levels. I would also be interested to hear what kinds of temperature your are using for the various shots and if you think it has a significant impact on brewing or if you think it doesn't really affect things. It was fascinating to me to see your ratio of almost 1:2.5 for a light roast, where I usually am closer to 1:1.5 for lighter roast. Thanks again, this is going to be a great series.
Thanks James , as a self taught amateur Batista who owns a restaurant, these kind of videos are invaluable for me to gain insights from a professional, I struggle sometimes to diall in light roasts so will use this technique. Tks again
I'm quite looking forward to the next video. There's never too much learning and sharing to be done. Knowledge is immensely powerful
This is fascinating, I'm coming close to a decade of coffee making. I have recently found that dialing in yield first via taste and then adjusting the time gives me better results. I love how diverse coffee making is. I havent had a machine with volumetrics for a while, but in the last venue we worked in, we did. I always tell my staff "Time is good, yield is better."
:-) "Time is good, yield is better." :-)
Now this is great - as a home barista I have a keen awareness of how different coffees can take alternate routes to dial in. Very interested to see your approach to different coffees. I was dismayed the first time I tried dialing in a light roast like this - it was very counter intuitive after the darker roasts I had been doing but no-one had told me it would be that different, I had to learn through a lot of shots and wasted coffee. So doing this series will help waste less coffee in future, a noble objective in itself. Good work Mr Hoffman!
Thank you so much for your videos! I dig them all. I especially like these dial in ones. They help to better understand the time, the grind, the ratio, the pressure, the temperature, and the dose contributing together So much easier to process with examples. Super fun to learn the finer points. Cheers! ⬛️
U single handedly made me get back into coffee after20 years. Even though my tolerance for coffee is weak, still love it. Wake up excited
Brilliant!! No nonsens, straight to the point, easy to transfer and take back home to explore. Appreciate your efforts.
Really enjoyed The video with James adding his thought processes throughout the entire dialling process.
Learnt a lot, keep up the good work!
Thanks for this video... I know it's been out for a while, but I just got a Flair 58x and realized that there were some things I needed to learn about dialing in a shot with the coffee I'm using. This answered a lot of questions for me, and gave me a couple that I didn't have before.
the difficult part for most of us average coffee lover is not about timing or dose or grind setting
but to be able to decide what ideal espresso taste like.................
Very very true
FINALY James! Series I was waiting for! Thank you!
Please speak in more depth about:
- connections beteen volume out & extraction in taste
- relationship b. Concentration vs. Extraction
- flaws in tastes, corrections, how & why it works
- tempreture & effect - if need to change light vs. dark roasts
- single dose grinding (more prevelent in home-barista settings I think)
Looking forward for more from you! Thx
I don't have an espresso machine but I just love watching James talk about coffee
it is delightfully meditative and a relaxing way to escape the troubles of this era
We need more of this series!!!! This is everything! Thank youuuuu
How apt that you put this up just as I’m dialing in a new coffee. Thanks👍 also great cupping last Sunday, now enjoying a different pour over every day with the left overs. 😁
Finally. An amazing video about dialling espresso in on RUclips.
Thank you for the step-by-step walk through, and for showing close-up high quality detail. Basically this is the video I prescribe for friends who have espresso machines. Do part 2!
As a manager teaching others to dial in, I appreciate this video a lot. For my personal gratitude, I feel satisfied and justified in my training methods watching this. The language used to describe flavor and the explanations of adjustment based off of that language is almost exact to mine. Knowing I can convey similar to identical messages about dialing is so reassuring. I also appreciate this video isn't a cover-all for dialing espresso. Every coffee is different, and requires a case-by-case analysis for adjustment. I literally had an employee ask me today, "Josh, how can I get better at this?" I replied with "Tasting lots of coffee and practicing," which this video emphasizes simply by being a series. Awesome first video
Nice, is good to see your process and how you’re thinking about the changes.
Look forward to the next.
Thanks James! Great timing too, I just started roasting my own coffee yesterday. Hopefully this will help me get the most out of it.
this is awesome, James. As a young QC dude dialing in filter and espresso at my coffee company, I've been looking for best practices when working with different coffees and grinders dialing in espresso, and how to get the most out of our single origin espressos.
Fascinating. There's so much I don't know. I just started getting a little more serious about my espresso game because I wasn't satisfied with the taste of my coffee. All this info truly helps.
James, for over 10 years I have been making espresso on a good machine with a good grinder, even roasting my own coffee because freshness was so key I found, yet I was rarely happy with how my espresso came out. Through your videos, I am finally starting to see how much I don't know and how much I can do to improve the flavour of my espresso. I appreciate your knowledge but even more than that, the clarity with which you are able to bring that knowledge across, thank you!
What a great idea! for next episodes, I would like to see all the individual charts of modifications and results in one frame. This way, I can better see what adjustments were made at the end! Thank you
SO THRILLED FOR THIS SERIES!!! It’s what I need!!! Super appreciative!
This is really good! I’m a relatively new barista at a shop in the Dallas, Texas area and dialing in is not my strong suit. I always have to wait on someone else to really look at it.
This helps me at least understand it in theory!
I'm a little late to this party but loving your channel for the past two weeks and I loved this series!
Really enjoyed this James! Treating myself to a Sage Smart Grinder later this year before I’m moving toward picking up an espresso machine and letting the Aeropress gather a little bit of dust... Look forward to being able to enjoy engaging with these videos more! Thanks!
Very interesting video James! Thank you for all the work you do with making coffee more accessible, no matter the medium
Hey James, love this series already! My one critique would be how quickly you presented and took away information. I needed a few more seconds to process the info you were sharing about each shot AND how/why you were changing the next shot based on that data. If you could talk a little slower and talk through your reasoning a bit, I think it’d be very helpful! Thanks so much!
Good feedback - thank you!
@@jameshoffmann YES I totally agree with Matt's constructive feedback. Obviously, and understandably, this is all second nature to your brain and so you process the information and decisions very quickly. As someone who is not quite as fluent, a slower presentation with a bit more on explainations would help my brain to learn the whys and the hows of this very interesting process. I am grateful to be able to watch these teachings as I finally ordered my Flair Pro 2 today!
Agree 100%. Need to stop the video and write down the info
Would be great to see a final side-by-side view of all recipes with tasting notes to see how the variables changed shot to shot. Not sure how you'd best represent the changes in grind size, but that would be valuable too!
This is my favorite RUclips channel at the moment. You are fantastic Sir
This is an awesome series! As one who loves espresso but does not work with it, this is such a good educational opportunity!
Excellent video. FINALLY something past "grind", "distribute", "tamp", "brew", "...and that's how you make espresso..." I have been looking for something more in depth like this. Please continue. Just subscribed!
love coffee, love espresso and love James ...
Thought I'd seen enough dialing in and recipes videos (like barista hustle's). But as always I had no regrets clicking the video in my feed :)
Thank you for sharing your method mr. Hoffman
Thanks James for this series, I'm diving more into straight espresso. I'm still developing my palate so I'm still figuring out what good espresso should taste like. Really looking forward to this series.
Same! I tried doing a "salami shot" to get a better idea of what the range in flavors, from weak & bitter to intensely sour can taste like, but still trying to pick them up when actually tasting! I wish I could get someone to make me a "perfect shot" and then guide me to matching that taste.
@@nicholasgarza951 Yeah that's my struggle, not really sure what good tastes like. I usually drink long black drinks or some milky boys which helps tame a bad shot.
I think your best bet is to try espresso from lots of different places and see what they are like. Even from some of the chains.
I’m in this same position now. Would be curious to hear how you’re doing 3 years later. What have you learned?
@Aaron Boggs I think the biggest thing I learned is to not necessarily worry what a "good" shot tastes like, but find the flavors that you really like in the espresso by trying many different beans. With each of those beans, get your basic dial-in and then experiment from there, grind a little finer, then coarser, was one of those better? Try different ratios and see how that affects things.
I don't necessarily taste the things they say on the bag but I've found the types of beans I like, and I like the funky flavors. Light roasted naturals especially Ethiopians, and other odd processing. I tend to stay away from traditional espresso roasts (too dark)
excellent! love this series on how you tackle different/various coffees.
That’s an amazing series you’ve started there, well done!
Hey James. I have been into the second wave or artisan coffee since 15 years now. I have always made amazing coffee with my crappy Mokita machine. I really enjoy your videos because pretty much all the things I have done with grinders, scales and water ratios are what you talk about. By watching your videos I have now refined my coffee a bit better. I was always playing around with grinder setting when I got a new batch of coffee or when the taste wasn't to what I expected. But now I realize that its not so much the grind as its the amount of coffee that goes into the basket. Seems 18 grams is right but what made the difference is changing the amount that goes into the basket instead of the grind. Grind makes a big difference with Humidity like summer and cold winters so I will always play with that which I think you should add to your videos. I live in Canada and in the winter with heating the beans get dry and in the summer they swell with the massive humidity therefore micro tuning the grind is essential with the seasons. I love your videos, Thank you for making my coffee get to the next level. I Also followed your ways with the French press and I got perfect results the first time. I guess 15 years of espresso kind of helped while watching your videos. Keep up the awesome work m8
Love it! Thank you so much! Really looking forward to all other styles you will be showing. I do struggle sometimes with the lighter roasts, however once done properly they can turn out very rewarding :)
THIS is the video I have been looking for! i am brand new to espresso and now get a good idea of how to “search” for the best tasting shot. Well done.
This is class, exactly the kind of series i needed! Can’t wait for more of these for other types of beans
I'm so glad we're diving into espresso! Thanks for the amazing video James!
What I love about Aeropress is you can get very concentrated with good extraction because of the control over the brew time
This made my day! Finally an in-depth espresso series!!
Someone just adjusted their brew ratio to achieve better extraction... guess we can include that in brew recipes after all ;-)
Stoked for an espresso series, thanks James!
Watching from the Philippines! Cant wait for the next videos.
Loved the video. It’d be awesome to see a video that sums up (almost a guide sheet) to a starting point depending on roast type. Best ratio, grind weight, and output weight for light, medium, and dark roasts...also tips as your beans age if it’s different amongst roast types.
Thanks for all your videos. Great information as always!!
This is great! I have been pulling some sour shots on a new espresso roast and haven't been able to make it good. I was just going to go back to my old roast and origin, but now I am going to use your recommendations and see if I can make it drinkable. Thank you. MORE OF THIS.
More videos like this! I'd LOVE a thoural guide on espresso extraction! I'm having a hard time knowing how to adjust my recipe depending on what I'm tasting. To complex things even further I'm roasting my own green beans using the Ikawa home. So that's another variable trying to tame!
It would be incredibly helpful to have a series like this for pour-over / drip coffee. Ever since I picked up my Moccamaster, I've been underwhelmed by the results. Keeping a journal has helped me iterate in the right direction, but some days feel completely lost. Is it my grinder? Water? Coffee? Maybe those like me would benefit from a "how to taste" video to better understand the nuances of flavor. I am challenged when my cup is both sour and bitter at the same time.
A separate oddity is the radical change of flavor during the brew. Tasting (by catching the drops with a spoon) at minutes 1, 3, and 5 will result in overwhelming different flavors, further complicating the choice of next step.
This is why I started watching you in the first place. I wanted to pull better espresso drinks- and found a world of information AND entertainment of enjoying the spectrum that embodies the world of coffee 😊
Exactly the video (series!) I have been waiting for. I learned a lot (conceptually) from this short video. Many many questions.
Hi James, you're doing a great job.
fantastic, just what i want to see. a series of different coffees, getting to know your thoughtprocess! thanks alot!
amongst all videos, this one seemed most informative & necessary as home buyers learn to use different coffee beans/grounds - and that one can productively strive to setup and make an ideal tasting espresso from most beans/grounds.. Thanks a much.. hopefully will make me a better home-barrista
As a barista, i found this video is a very useful reference for me to dial in new single origin. Its always a challenge when you are dialing in new beans but watching this video has given me some ideas of what to do
Love the idea of this series, keep them coming.
Lovely! Can't wait for the future series!
Thank you!!! I do prefer a lighter roast for my espressos and getting it all correct I find particularly challenging. Especially when my pockets are not that deep. Having to go fine on the grind for these lighter roasts leads to clumping and sometimes channeling. Until I can get a better grinder with good distribution I’ll continue to battle with lighter roasts. I’m very keen to try dosing down as suggested in this video. I do tend to aim for a longer extraction which seems to improve things but trying a 16 or 17g basket is something I didn’t think of. Thanks again for this great content. Look forward very much to this series!
Thank you, finally! I was waiting for this kind of video for a long time. But you've picked the worst moment ever since I'm ~1500 km away from my espresso machine at home for the next five months 😭
Nooooo! (Sorry!)
Really appreciate this James, you make excellent videos.
I was struggling to extract a light roast and this video was super useful to me thanks alot james
Excellent. Look forward to the next episodes.
Definitely looking forward for more roast levels dialing in espresso!!!! Please "keep them coming" thanks!
Really great idea of making this series! Thank you very much.
The Black Eagle gravitech makes dialling in so smooth and easy, I miss working with it
First time seeing this video and I’m really excited. My wife got me a breville barista express for my birthday. Never had any interest in espresso but she knew me - now I’m hooked. There’s a lot of basic info out there but this is the material that is hard to find.
Let me add - if you made a skill share on this topic I would pay for it.
Thanks. I like how you added in the change of dose (grams coffee) according to taste.
Finally! Been waiting for this ever since I subscribed to your channel.
This video is amazing. A NEW ESPRESSO SERIES!
Tnx James! I am always struggling with my light roasted African coffees this is big help
Cool, can't wait for it to come out
Got to work this morning and watched to while dialing in my machine. Great stuff
James you are amazing. Incredible video.
I love it James! Please keep them coming!
I have a breville esspreso machine and I could say this was best video I ever watched . So informative. For 3 years I had this machine I never had a single good esspreso shot . I tried lots of different coffees and I never understood what I was doing wrong. But this dialing is so important. What is your favorite roast of coffee for esspreso??
I would like to hear your tips and thoughts on a coffee, once dialed in for your machine, if you make any changes as it ages. Say, we dial it in on day 5 after roast, what are you doing differently on day 14 after roast?
This!
Great question... also waiting for James to reply...
@@eltonnoway7864 it's been about 8 months lol, he ain't responding
Please do more videos in this series. Love it
Waking up... making coffe in v60; and watching James dial-in on espresso... great one please do more dialing in with espresso
Looking forward to future episodes in this series.
Great educational video and it helps a newbie like me to understand the fundamental aspects of espresso method. If possible, I would like to request a video content of comparing tamping vs no-tamping technique, since I recently came across a well known specialty coffee shop that doesn't tamp their coffee ground.
What they usually do, is just to put a light touch of the tamper onto the portafilter only to make a flat surface of coffee ground.
Thanks the informative video James! Would love to see a video on recommended distribution methods for espresso and the differences between updosing versus grinding finer!
Would love to see you dial in beans of various ages, particularly beans of unknown age - what to look for, variables to tweak etc
I second this!