i'm more of a filter coffee guy but i found this video very helpful. your descriptions of how to recognize overextraction and underextraction set off some lightbulbs in my head! thanks man. also, i'm pretty sure i would have gotten in an accident if I tried to explain the nuances of extraction while driving on that windy road! very impressive.
Very good guidelines/video - I find mr. Perger's triangle of dialing-in (dose, yield & time in descending order) to be an easy roadmap for finding good extractions while relying only on taste. Keep droppin that knowledge sir - you're appreciated!
Great video, found your channel AFTER finding Cat&Cloud. Request for more shots of the general area, timelapses or something. I can't get enough of the Santa Cruz, Capitola area!
And chewing coffee beans helps me while Dialing in that coffee to find about same flavors in brew just as you said in one of the roasting videos 🙏🏿, thank you.
Another great Vid. The only word I think you missed in the middle there when giving examples of what you might find in a well extracted shot is 'balance'.
Chris, great video as usual. You said to adjust yield i thought golden rule was to 1:2 or that can also be adjusted if other variables have been tinkered with and the flavour isnt in the cup yet?
Bonesoda I think 1:2 is a good starting point personally but for black coffees in particular, I find opening that ratio up a bit more gives a much sweeter coffee! all depends on the coffee you're using though obviously
Hey Chris! Thanks so much always for all your videos! It's been helping me a lot lately. I have been thinking a lot about going to a barista school if there is any that teaches history and give training. I'm currently in Canada, but would like to know of any other places. Thank you!
Thanks Sion! The only place I know of here in the U.S. is the American Barista School in Portland Or. They've been in the game for a long time. I always think the best way to learn is to get a job somewhere awesome and get as much experience as possible. Good luck!
RealChrisBaca thanks Chris! I am working at the moment and have been learning a lot from the main barista. I'm just looking for what the "next step" may be. Thanks for everything!
Hey Chris, love the content mate. Quick question, is there a relationship between dose size and roast level? I.e lighter roast generally requiring higher dose. Or is it just trial and error? Thanks mate. Awesome enthusiasm.
Thanks! It's a '99 M3 - those are the stock seats (aka Vaders) in those cars. They honestly look a lot better than they feel - people love 'em but I could do with some Recaro Pole Positions or something like that but so much $$$
Learning a lot from you and have referred to a friend that is just starting out with my old machine, Crossland CC1. I have just coarsened up the grind just a hair, 19g in 60 out. The flavor is very good. Running about 9.4 bar for 26 sec extraction to get that yield.
Hey Chris, really enjoying your videos. Do you think you could do a video on making the most of a low end espresso machine setup like a Saeco Aroma/Baratza encore? I have a non pressurized filter for the Aroma as well. I didn't want to spend a lot of money until I knew this was for me (spent under 100 for everything mentioned). If I really get hooked then down the line I'll drop a grand on a nice setup...but for now...any tips?
I would like to see that too. I'm up here in Canada with a Baratza Encore and a Breville Dual Temp Pro that collectively put me back $600.00 CDN total. I really do have to work with the equipment that is *real* entry level, and I have watched well over a hundred videos on the subject. Slowly, but surely I am getting a bit better at pulling a good shot. I know my tamping skills need a *lot* of work and that is what I am currently looking to improve. Feel free to ask me anything on the subject. I can't promise an answer to everything but will impart to you what I do know. Cheers!
Great video, Chris! Do you have any advice regarding diagnosing extractions that taste dry or harsh, but not necessarily unpleasantly bitter or acidic - it's just not smooth, at least to me. I should also probably mention that I'm a newbie when it comes to tasting espressos. I usually would evaluate the flavour after adding milk, which is how I usually drink my coffee.. but I'm sorta starting to get the appeal of straight espressos. Hope to hear your thoughts on this!
I'd lump dry into the overextracted camp. Add coffee, take away water, or coarsen the grind. Hard to tell exactly what without tasting. Tasting espresso has a bit of a learning curve to it and there are so many variables so just keep tasting and you'll start to get familiar with what variables are contributing to what flavors.
@@RealChrisBaca I've been drinking Tim Horton's coffee for years and years with 3 cream and 3 sugar, so tasting a naked espresso was a real face-pulling experience for me. Just learning how to work the equipment I bought to make espresso with _and_ making an acceptable cuppa was a time-consuming process. Anytime I try a new bag of beans I test the taste without using any sugar, so I can hopefully taste the flavor notes on the bag, and to also see if I really screwed up the pull. I am down to 1 spoon of sugar now and I consider that real progress. I think I'm doing well considering the real entry-level equipment I could afford to actually purchase, and my stunning lack of experience. Loving your videos and learning lots! Thanks for your time!
so on the first you said not to focus on flavours when dialing in, then 10 seconds later you said focus on extraction, it will reveal the flavours, whats the point? both end up revealing flavours ....
focusing on flavors is unpredictable as you never really know what's hidden beneath the surface. Focusing on extraction byproducts will get you to the best flavors.
I think Chris means that you should not focus on chasing very specific tasting notes, and focus on the overall flavour of the shot to diagnose the level of extraction.
What about less dose gives a fuller extraction? Grind is same, time is same, water is the same but went through less coffee? There is not a longer contact time so I'm assuming for this to work you would do lower dose and finer grind to keep yield and time constant?
I have referred back to this video a few times & it’s great for reference. All in my head now... Would still love to see a raw video of you dialing in a bean from scratch. Nothing fancy, no edits. Real-time workflow would be mint. Even IG LIVE?
You are the best trainer for me!! I tried what you say,I could dialing espresso quickly. Thank you for uploading this video. I hope Cat & cloud is branched in Japan.
i'm more of a filter coffee guy but i found this video very helpful. your descriptions of how to recognize overextraction and underextraction set off some lightbulbs in my head! thanks man.
also, i'm pretty sure i would have gotten in an accident if I tried to explain the nuances of extraction while driving on that windy road! very impressive.
Thanks Alex. Glad you found this useful!
Could not be more thankful for this video cuz it's been real rough with the opening shifts and dialing in during the shift. Thanks a million Chris!
I got your back mang!
Very good guidelines/video - I find mr. Perger's triangle of dialing-in (dose, yield & time in descending order) to be an easy roadmap for finding good extractions while relying only on taste.
Keep droppin that knowledge sir - you're appreciated!
Thanks! Yes the Perger triangle is a wonderful tool - such a solid visual.
Santa Cruz mountains! I miss riding my bike on those roads.
I've waited sooo long...not really just a week. Thank you!
7 days is deeeeeeeep ^__^
A good coffee is always better with a BMW M3 E36 :-)
Fer sure eh?
Nice call.
1:50 --> that just was a huge game changer for me! Thank you Mr Baca!
Great video, found your channel AFTER finding Cat&Cloud. Request for more shots of the general area, timelapses or something. I can't get enough of the Santa Cruz, Capitola area!
And chewing coffee beans helps me while
Dialing in that coffee to find about same flavors in brew just as you said in one of the roasting videos 🙏🏿, thank you.
You're so welcome.
love this! i would always get caught up with tastes notes.. if it tastes good then it tastes good
Thanks Will!
Another great Vid. The only word I think you missed in the middle there when giving examples of what you might find in a well extracted shot is 'balance'.
balance is always sneaking away from me...
Chris, great video as usual. You said to adjust yield i thought golden rule was to 1:2 or that can also be adjusted if other variables have been tinkered with and the flavour isnt in the cup yet?
Bonesoda I think 1:2 is a good starting point personally but for black coffees in particular, I find opening that ratio up a bit more gives a much sweeter coffee! all depends on the coffee you're using though obviously
coffeefusion: thanks for input i will try it and experiment. I have some really dark oily beans. Will give it a go. Cheers.
Yup, what he said!
Dude, it would be really sweet if you made a time lapse video of your work flow on the bar!
Noted. I do want to get something like that in at some point.
When timing for espresso extraction, should we start the timer when we turn the pump on or when the first drop comes out?
when you first turn the pump on
I was wondering that as well.
Hey Chris! Thanks so much always for all your videos! It's been helping me a lot lately. I have been thinking a lot about going to a barista school if there is any that teaches history and give training. I'm currently in Canada, but would like to know of any other places. Thank you!
Thanks Sion! The only place I know of here in the U.S. is the American Barista School in Portland Or. They've been in the game for a long time. I always think the best way to learn is to get a job somewhere awesome and get as much experience as possible. Good luck!
RealChrisBaca thanks Chris! I am working at the moment and have been learning a lot from the main barista. I'm just looking for what the "next step" may be. Thanks for everything!
Hey Chris, love the content mate. Quick question, is there a relationship between dose size and roast level? I.e lighter roast generally requiring higher dose. Or is it just trial and error? Thanks mate. Awesome enthusiasm.
hwy 17? and rb ftw!!!! awesome video as always man
It's the 9 - even better!
Great video Chris. where can I get that shirt!
I got that from Tuner Crate...they have some fairly fun automotive stuff going on.
Love the Vid, and your ride. What year is that? Are those the stock BMW M seats?
Thanks! It's a '99 M3 - those are the stock seats (aka Vaders) in those cars. They honestly look a lot better than they feel - people love 'em but I could do with some Recaro Pole Positions or something like that but so much $$$
I have Pole Positions in my rally car, and I'm pretty sure that a Pole Position would be wayyy too big for you.
Love the 90's M3...funny how the current M2 is really an M3 from not too long ago
Thnx for the analysis and BTW nice interior...
You're welcome and thank you!
new car? thanks for the advice
I've had her for about 5 years now. Sometime I just drive my wife's whip.
I tried to learn something but I was distracted by how green California looked in the background
I know right?! I love it here!
I thought RUclips had screwed up and swapped the thumbnails from one of my e36 videos with an espresso video!
super helpful
Thanks Calvin
Although underrated, i like the Skyline R33!
Is it actually underrated though??!!
Compared to a R32 and R34, pretty much
I was distracted by the view outside your car, I had to watch the video twice to fully understand what you said :)
Learning a lot from you and have referred to a friend that is just starting out with my old machine, Crossland CC1.
I have just coarsened up the grind just a hair, 19g in 60 out. The flavor is very good. Running about 9.4 bar for 26 sec extraction to get that yield.
Hey Chris, really enjoying your videos. Do you think you could do a video on making the most of a low end espresso machine setup like a Saeco Aroma/Baratza encore? I have a non pressurized filter for the Aroma as well. I didn't want to spend a lot of money until I knew this was for me (spent under 100 for everything mentioned). If I really get hooked then down the line I'll drop a grand on a nice setup...but for now...any tips?
I would like to see that too. I'm up here in Canada with a Baratza Encore and a Breville Dual Temp Pro that collectively put me back $600.00 CDN total. I really do have to work with the equipment that is *real* entry level, and I have watched well over a hundred videos on the subject. Slowly, but surely I am getting a bit better at pulling a good shot. I know my tamping skills need a *lot* of work and that is what I am currently looking to improve. Feel free to ask me anything on the subject. I can't promise an answer to everything but will impart to you what I do know. Cheers!
Chris, you do such a killer job of using the right words and phrasing to described these sometimes hard grasp subjective concepts. Keep it up, man!
Great video, Chris! Do you have any advice regarding diagnosing extractions that taste dry or harsh, but not necessarily unpleasantly bitter or acidic - it's just not smooth, at least to me.
I should also probably mention that I'm a newbie when it comes to tasting espressos. I usually would evaluate the flavour after adding milk, which is how I usually drink my coffee.. but I'm sorta starting to get the appeal of straight espressos. Hope to hear your thoughts on this!
I'd lump dry into the overextracted camp. Add coffee, take away water, or coarsen the grind. Hard to tell exactly what without tasting. Tasting espresso has a bit of a learning curve to it and there are so many variables so just keep tasting and you'll start to get familiar with what variables are contributing to what flavors.
@@RealChrisBaca I've been drinking Tim Horton's coffee for years and years with 3 cream and 3 sugar, so tasting a naked espresso was a real face-pulling experience for me. Just learning how to work the equipment I bought to make espresso with _and_ making an acceptable cuppa was a time-consuming process. Anytime I try a new bag of beans I test the taste without using any sugar, so I can hopefully taste the flavor notes on the bag, and to also see if I really screwed up the pull. I am down to 1 spoon of sugar now and I consider that real progress. I think I'm doing well considering the real entry-level equipment I could afford to actually purchase, and my stunning lack of experience. Loving your videos and learning lots! Thanks for your time!
so on the first you said not to focus on flavours when dialing in, then 10 seconds later you said focus on extraction, it will reveal the flavours, whats the point? both end up revealing flavours ....
focusing on flavors is unpredictable as you never really know what's hidden beneath the surface. Focusing on extraction byproducts will get you to the best flavors.
ok but - how you know the extraction is good or bad - you have to taste it in the end...
I think Chris means that you should not focus on chasing very specific tasting notes, and focus on the overall flavour of the shot to diagnose the level of extraction.
RB26DETT
You get it
Just found your channel. Helpful for the home brewer :-) you in D.C. Or just rocking the red??
just rockin the red!
My mouth was watering while you talking about proper extraction at 2:27
Oh my god. Baca, you are my DAWG. Coffee and car nerd? Bless this soul.
I'm guessing that's an E36 BMW M3?
Can you explain more on underextraction and reducing dose? Seems counter intuitive...
Wayne Costanza if you reduce your dose and keep time/yield the same then you have less coffee in the puck so it is going to to extract more from it.
What about less dose gives a fuller extraction? Grind is same, time is same, water is the same but went through less coffee? There is not a longer contact time so I'm assuming for this to work you would do lower dose and finer grind to keep yield and time constant?
soooooo helpful!
E46 M3?
E36
👌🏼👌🏼
I have referred back to this video a few times & it’s great for reference. All in my head now... Would still love to see a raw video of you dialing in a bean from scratch. Nothing fancy, no edits. Real-time workflow would be mint. Even IG LIVE?
So are you saying a properly made/extracted espresso will still have some bitterness to it, but will still enjoyable to drink?
Baca, may I know why should we increase the dosage while it's over extracted ?
Would you also set the temperature based on the type of bean as a constant, or a another variable to adjust? Ta.
exactly what I needed
boom.
wow M3 e36
Stick shift wiggle!
Well said. Nice car.
This is a Coffee Jedi !
0 dislikes! Awesome!
You are the best trainer for me!! I tried what you say,I could dialing espresso quickly. Thank you for uploading this video. I hope Cat & cloud is branched in Japan.
Thank you so much! I would love to visit Japan one day!