Thanks for the video Luke. For years I thought that as long as the liquid was flowing out of the spout that an espresso was extracted (the "she'll be right" attitude). It wasn't until I watched an earlier video of yours showing puck defects that I realised I was totally mistaken. Its amazing how much you can learn about extraction by examining the puck afterwards. Greetings from Germany
Very useful video. One aspect that I'm looking for clarity on is the "barista twist" after the tamping. I've seen many experts advise against the twisting because it can risk breaking or cracking the puck due to the sideways force(s). The barista twist in this clip seems especially vigorous. Are you applying downward pressure while twisting or is it just a way to polish the puck surface lightly?
I have the Pullman big step and are using it with a VST basket. I have noticed that Pullman sells baskets which 'match' their tamper. Do you use the Pullman baskets? Are they significantly different from other? thanks
Yes they do, we don't use the pullman baskets as we have a range of machines that use their own which is easier for our cafe partners. we use VST baskets as our aftermarket baskets. give the pullman a go, let us know how you go. Cheers Luke
protip, dont use it, its rubbish. Could you iamge if every barista used all those tools and took 15 minutes to make you a cup every time... nope. This blokes a good bloke im sure but its like talking to a ferrari owner about what you need to buy, hes passionate and its a hobby for him as well as a job with youtube, if he was honest and said look heres the simple way to make coffee withiut alllll the crap he wouldnt be popular on youtube.
i have a breville barista max machine and its pretty basic can i buy the handles for them with push pucks and disks as i have 2 basic ones and they dont do the expresso as this guy can do it i think its for normal coffees and lattes i want to know what size to get or are they all the same size of handles and accesories for all machines
Sorry, the path of what? 😂❤😂 joking! Love your videos! They are so helpful to me. Question. For the home “barista” (very generous) If you only have the standard tamper, what is your best tamp technique without all the upgrades? I’ve only just bought a Profitec machine, it’ll take some time before I get all these add ons!
What if it’s rushing hour, you have to weigh every coffee, distribute the coffee, tamp, place the puck screen , isn’t it delaying the speed of getting coffee out to customers? Would it best if we calibrate every morning and run a few times before we kick offf the first take away?
When barista's dial in every morning, the coffee always changes. Whether you like it or not, many parameters change throughout the day, such as temperature, pressure and humidity, all effect the coffee being ground in the grinder. As the grinder grinds and grinds, the burrs heat up, causing changes in extraction. How full the hopper is, determines how much pressure is being put on the burrs. This is why cafe's try to minimise the factors that influence the coffee, by using scales, auto tampers etc. If they were to just calibrate and dial in once in the morning, 30 mins into morning rush, the coffee may change drastically, even if multiple shots were consistent, before the rush. As to speed, yes it may slow things down doing all the consistent measures, but customers are your top priority, ensuring your delivering the best cup to any customer is the key to success. Hope it all makes sense!
We weigh and grind every shot, consistency is the key. Things change during the day, as people pay good money for coffee nowadays it’s the difference between good and great coffee for your customers. Cheers luke
I am just wondering why you grind into a cup and not right into the portafilter basket? Is it so you can multitask and not have to hold the portafilter? Some of these things seem like they would really take away from efficiency during a rush.
Great video as usual! What is your opinion on La Marzocco's pre-brew on their PBs, and in general? My understanding is that they only have pre-brew not pre-infusion, which many of the coffee community dislike. And, do you guys use it in your shop? Curious to know!
Yes we use it, 1 sec on 1 sec off, pre wet vs pre infusion is the terms most commonly used. LM have a pre wet in classic and PB, gb5 this is just when the solenoid closes and will stop the water that is set at the pump. We like it, it helps to fix bad puck prep and increases the sweetness in our coffee. Not all coffee is the same, it works for us. Cheers Luke
So, does the amount of coffee that fits in a double shot 58mm cup differ? I still have an issue achieving the 1:2 recipe within 25-35 seconds. My coffee is ground at the smallest setting on my machine. 18g of coffee in the cup fits just under the extraction screen on the machine. The start of extraction achieves the right pressure before dropping 40g to 45g of coffee in the cup with a bitter taste. A more prolonged extraction and more coffee results in a better-tasting shot.
Are you talking about a paper filter first then coffee or coffee first then filter on top? I’ve tried each individually and both together and can tell you my experience. Paper on bottom, faster extraction with easier puck removal but you will lose full body flavor from the paper filtering the oils. Paper on top of the coffee, it seems to restrict water flow when compared to no paper or metal screen. I’ve gone through 600 paper filters of various brands and found a no-name metal screen is far superior when it comes to the quality of the espresso extraction. Some paper filters appear to be nothing more than printer paper cut to size, some appear to be actually Aeropress paper cut to the appropriate diameter, you typically get what you pay for. You can find no-name brand metal screens on amazon for cheap and by comparing to a branded one I found no noticeable difference.
@egcruzer ... I first started punching my own filters (for the bottom) from Chemex paper filters using a 2" punch. Worked pretty well but 2" was a bit small for the basket - it covered the holes but didn't go edge to edge. I then started using Weber's paper and have been getting much better results.
Oh what a can of worms Kelly, basically a paper filter will remove the oils from the coffee and clean up the cup. That's all i have for now. Let the comments and views keep coming. Cheers Luke
I have a 20g where I put 18g of coffee. I get approx 36g extraction in about 29sec. Am I wrong with amount of coffee? Should I increased coffee in basket and probably grind little coarser to compensate?
How is your tamp? More compressed grinds might make it flow slower - however 29 seconds isn’t too bad! Depends on your machine. Does it flow out of your group head nicely and taste okay?
Another great video! A slightly indirect question - what are the causes for water being left on the top of the puck after extraction? I am using a 21g basket, with a 20g dose, and frequently see a small amount of water on the puck after a 32-second pour.
Probably just that you have some space between the top of the puck and shower screen. If you used a slightly higher dose you'd have less gap and less space for water to sit.
@@chrisdturner You are right. There is space under the shower screen. When I used a single dose basket, I ensured that there was a small gap, as I have an E61 group, which I found did not produce good results if the top of the puck touched the shower screen. My earlier Silvia machine was quite happy with 'close contact', but not the VBM. Now with the larger double dose baskets, there is a greater gap, so I guess there's more chance of seeing a bit of water on the puck. The shot meets my brew recipe goals, and tastes good, so I'm not so concerned about the grind, which was my original thought.
Clumping happens with all grinders, the static from humidity, the burrs creating friction all make clumps that are best fixed in the group handle before extraction. Cheers Luke
Both were excepted as a combo, recently more science tests are proving that the wdt alone is the better option of the 2 and would have a negative effect if distribution is used after. However if there is no wdt and you can use a distribution tool it is better than nothing. As time goes by we learn more. Cheers luke
In the USA I don’t see chocolate powder added to cappuccinos…would love to do it at home. What type of powder do you use? Would love to try it. Thanks guys!
I am confused as to why you are using a dosing cup and swirling to distribute the coffee in the handle to avoid channeling and then using a wdt tool to break the coffee lumps up. Surely this will defeat the first process
it's a bit of a habit we have for when we teach those that won't WDT, it can't hurt to make sure you get grinds all the way to the edge of the basket first. Cheers Luke
My eyes drift toward the hopper of the coffee grinder. It's transparent, so I imagine the beans are exposed to light. Your stage is a coffee shop, so the beans may not be exposed to light long enough to make any difference. Yes? I have a similar interest in the air present in the hopper. Again, the same reasoning applies as the light? Nice video.
You dont need new tools for crying out loud. People have been making beautiful coffee for nearly a hundred years without all these bs toys. The only thing i would get for home use is the grind cup cuz it saves mess, As long as your not lazy, pay attention use your eyes ears and nose you can make a beautiful cup easily. The spin can be replaced with a shake and tap, spinning is just throwing the heavier grinds to the outsides of the basket just like a centrifuge. You dont need the wdt crap. Tamp properly. baskets are angled so that as you tamp the coffee seals. pfft increasing the tamp hamdle height really, thats like painting the machine red to make the coffee smoother. tip, buy good coffee thats not over roasted, or buy green beans and slow roast them yourself on the stove in a stainless pan, just to the second pop. also the screeding rubbish isnt required either, use the tamper lightly til its level then tamp... its like buying a second set of car tyres to keep only in your shed that improve your cars traction by being in your shed. Please people dont get sucked in.....
Well I guess you're kind of right in some respects. We not only create videos to educate baristas and cafe owners we also create them to promote our brand and products to make money which is how we pay wages, support our employees, their families and give back to our coffee loving community through the content we create. The tools in this video are widely used in the specialty coffee space and making home barisats aware of their benefits is what this video is all about. If we happen to sell a few that's always a bonus but it's not our sole intention. BTW, We don't ship outside of Australia so that means approximately 90% of our audience who we produce content for can't buy "our toys" or support us other than giving us a like or subscribe :)
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
EVERY beginner barista should watch this video. Thank you guys for sharing this knowledge ❤
Glad you think so and appreciate you watching :)
I was looking forward for this second part! Thanks!
Glad you enjoyed it! i'm sure everyone will get something from this video. Cheers Luke
Thanks for the video Luke. For years I thought that as long as the liquid was flowing out of the spout that an espresso was extracted (the "she'll be right" attitude). It wasn't until I watched an earlier video of yours showing puck defects that I realised I was totally mistaken. Its amazing how much you can learn about extraction by examining the puck afterwards. Greetings from Germany
Glad it helped you. Thanks for watching! Cheers Luke
Very useful video. One aspect that I'm looking for clarity on is the "barista twist" after the tamping. I've seen many experts advise against the twisting because it can risk breaking or cracking the puck due to the sideways force(s). The barista twist in this clip seems especially vigorous. Are you applying downward pressure while twisting or is it just a way to polish the puck surface lightly?
usually a polish, no pressure though i have seen some that look like they add a little pressure,
I pulled my first good shot today. Thanks m8
Unreal mate that’s great to hear 🙌🏻
I have the Pullman big step and are using it with a VST basket. I have noticed that Pullman sells baskets which 'match' their tamper. Do you use the Pullman baskets? Are they significantly different from other? thanks
Yes they do, we don't use the pullman baskets as we have a range of machines that use their own which is easier for our cafe partners. we use VST baskets as our aftermarket baskets. give the pullman a go, let us know how you go. Cheers Luke
Very good info😊understood better than other vids😊
Thanks for the video ☕️ My problem is that I'm getting water on the basket after extraction. How I can fix it?
Look up our video about Wet Pucks and that will definitely give you some understanding about that issue ☕️
thanks so much for the lesson Luke, really appreciated.
My pleasure! Happy brewing. Cheers Luke
Thanks for sharing this!
You're welcome :)
What are you thoughts on using a leveler instead of a distributor and tamper?
He uses a leveler, I wonder why not prevent an uneven tamp by having a push tamper.
we use a distributor and an auto tamper is our preference to get the standard pressure. Cheers Luke
Thanks a lot for your videos.
I want to use puck screen as advised.
Do you reduce he dosing accordingly?
By how much? Thanks again.
protip, dont use it, its rubbish. Could you iamge if every barista used all those tools and took 15 minutes to make you a cup every time... nope. This blokes a good bloke im sure but its like talking to a ferrari owner about what you need to buy, hes passionate and its a hobby for him as well as a job with youtube, if he was honest and said look heres the simple way to make coffee withiut alllll the crap he wouldnt be popular on youtube.
i have a breville barista max machine and its pretty basic can i buy the handles for them with push pucks and disks as i have 2 basic ones and they dont do the expresso as this guy can do it i think its for normal coffees and lattes i want to know what size to get or are they all the same size of handles and accesories for all machines
Gravitron!!! i loved that ride!
Sorry, the path of what? 😂❤😂 joking! Love your videos! They are so helpful to me.
Question. For the home “barista” (very generous) If you only have the standard tamper, what is your best tamp technique without all the upgrades?
I’ve only just bought a Profitec machine, it’ll take some time before I get all these add ons!
Nice
Thanks :)
What if it’s rushing hour, you have to weigh every coffee, distribute the coffee, tamp, place the puck screen , isn’t it delaying the speed of getting coffee out to customers? Would it best if we calibrate every morning and run a few times before we kick offf the first take away?
When barista's dial in every morning, the coffee always changes. Whether you like it or not, many parameters change throughout the day, such as temperature, pressure and humidity, all effect the coffee being ground in the grinder. As the grinder grinds and grinds, the burrs heat up, causing changes in extraction. How full the hopper is, determines how much pressure is being put on the burrs. This is why cafe's try to minimise the factors that influence the coffee, by using scales, auto tampers etc. If they were to just calibrate and dial in once in the morning, 30 mins into morning rush, the coffee may change drastically, even if multiple shots were consistent, before the rush. As to speed, yes it may slow things down doing all the consistent measures, but customers are your top priority, ensuring your delivering the best cup to any customer is the key to success. Hope it all makes sense!
We weigh and grind every shot, consistency is the key. Things change during the day, as people pay good money for coffee nowadays it’s the difference between good and great coffee for your customers. Cheers luke
I am just wondering why you grind into a cup and not right into the portafilter basket? Is it so you can multitask and not have to hold the portafilter? Some of these things seem like they would really take away from efficiency during a rush.
Yes this is why we do the pot, also it is on a scale to ensure we have the exact recipe. Cheers luke
Wow so how many kg would they be doing in a day? I love their setup and equipment too
Great video as usual! What is your opinion on La Marzocco's pre-brew on their PBs, and in general? My understanding is that they only have pre-brew not pre-infusion, which many of the coffee community dislike. And, do you guys use it in your shop? Curious to know!
Yes we use it, 1 sec on 1 sec off, pre wet vs pre infusion is the terms most commonly used. LM have a pre wet in classic and PB, gb5 this is just when the solenoid closes and will stop the water that is set at the pump. We like it, it helps to fix bad puck prep and increases the sweetness in our coffee. Not all coffee is the same, it works for us. Cheers Luke
Why not use a PUQpress instead of tamping? Also does the PUQpress do distribution too?
Puqpress only tamps. Distribution is still needed.
Yes a puqpress only gives and even tamp. we use the cinoart tampers over the puqpress as a prefered option. it does not distribute. Cheers Luke
So, does the amount of coffee that fits in a double shot 58mm cup differ? I still have an issue achieving the 1:2 recipe within 25-35 seconds. My coffee is ground at the smallest setting on my machine. 18g of coffee in the cup fits just under the extraction screen on the machine. The start of extraction achieves the right pressure before dropping 40g to 45g of coffee in the cup with a bitter taste. A more prolonged extraction and more coffee results in a better-tasting shot.
That tamper reminds me of Triggers Broom from Only Fools and Horses.
Paper filters similar to Areopress yes or no
Good question!
Are you talking about a paper filter first then coffee or coffee first then filter on top? I’ve tried each individually and both together and can tell you my experience. Paper on bottom, faster extraction with easier puck removal but you will lose full body flavor from the paper filtering the oils. Paper on top of the coffee, it seems to restrict water flow when compared to no paper or metal screen. I’ve gone through 600 paper filters of various brands and found a no-name metal screen is far superior when it comes to the quality of the espresso extraction. Some paper filters appear to be nothing more than printer paper cut to size, some appear to be actually Aeropress paper cut to the appropriate diameter, you typically get what you pay for. You can find no-name brand metal screens on amazon for cheap and by comparing to a branded one I found no noticeable difference.
@egcruzer ... I first started punching my own filters (for the bottom) from Chemex paper filters using a 2" punch. Worked pretty well but 2" was a bit small for the basket - it covered the holes but didn't go edge to edge. I then started using Weber's paper and have been getting much better results.
Oh what a can of worms Kelly, basically a paper filter will remove the oils from the coffee and clean up the cup. That's all i have for now. Let the comments and views keep coming. Cheers Luke
@@ArtistiCoffeeRoasters ok Thanks Luke
I have a 20g where I put 18g of coffee. I get approx 36g extraction in about 29sec. Am I wrong with amount of coffee? Should I increased coffee in basket and probably grind little coarser to compensate?
How is your tamp? More compressed grinds might make it flow slower - however 29 seconds isn’t too bad! Depends on your machine. Does it flow out of your group head nicely and taste okay?
18 in 36 out in 30sec is perfect
nice one. thanks.
Another great video!
A slightly indirect question - what are the causes for water being left on the top of the puck after extraction? I am using a 21g basket, with a 20g dose, and frequently see a small amount of water on the puck after a 32-second pour.
Probably just that you have some space between the top of the puck and shower screen. If you used a slightly higher dose you'd have less gap and less space for water to sit.
@@chrisdturner You are right. There is space under the shower screen. When I used a single dose basket, I ensured that there was a small gap, as I have an E61 group, which I found did not produce good results if the top of the puck touched the shower screen. My earlier Silvia machine was quite happy with 'close contact', but not the VBM. Now with the larger double dose baskets, there is a greater gap, so I guess there's more chance of seeing a bit of water on the puck. The shot meets my brew recipe goals, and tastes good, so I'm not so concerned about the grind, which was my original thought.
Space, old coffee, it the correct dose, check out our puck defects videos, I have one on answers to come soon! Cheers Luke
If you’re using a pressure grinder such as a Anfim why the need for WDT?
Correct me if I’m wrong, but clumping still happens with the best grinders if there’s any static energy
Clumping happens with all grinders, the static from humidity, the burrs creating friction all make clumps that are best fixed in the group handle before extraction. Cheers Luke
I thought it was either WDT tool or the Coffee distribution tool. Never seen anybody use both.
Isn’t it kind of overkill?
Both were excepted as a combo, recently more science tests are proving that the wdt alone is the better option of the 2 and would have a negative effect if distribution is used after. However if there is no wdt and you can use a distribution tool it is better than nothing. As time goes by we learn more. Cheers luke
In the USA I don’t see chocolate powder added to cappuccinos…would love to do it at home. What type of powder do you use? Would love to try it.
Thanks guys!
We use a high cocoa chocolate Porta we use in hot chocolates, any chocolate powder will do
I am confused as to why you are using a dosing cup and swirling to distribute the coffee in the handle to avoid channeling and then using a wdt tool to break the coffee lumps up. Surely this will defeat the first process
it's a bit of a habit we have for when we teach those that won't WDT, it can't hurt to make sure you get grinds all the way to the edge of the basket first. Cheers Luke
@@ArtistiCoffeeRoasters thanks for the clarification Luke
@ArtistiCoffeeRoasters who's luke?
@@dubbzz2349probably a nice kind person
My eyes drift toward the hopper of the coffee grinder. It's transparent, so I imagine the beans are exposed to light. Your stage is a coffee shop, so the beans may not be exposed to light long enough to make any difference. Yes? I have a similar interest in the air present in the hopper. Again, the same reasoning applies as the light? Nice video.
Reckon it even matters ?
I think your videos are the path of least resistance to pulling good shots. 😄
Abo no. 155.000🎉
He looks like Jeff Bezos brother
Money money money, no no no no no!
Lived in Italy for 3-years and never once seen any of this nonsense.
You dont need new tools for crying out loud. People have been making beautiful coffee for nearly a hundred years without all these bs toys.
The only thing i would get for home use is the grind cup cuz it saves mess, As long as your not lazy, pay attention use your eyes ears and nose you can make a beautiful cup easily. The spin can be replaced with a shake and tap, spinning is just throwing the heavier grinds to the outsides of the basket just like a centrifuge.
You dont need the wdt crap. Tamp properly. baskets are angled so that as you tamp the coffee seals.
pfft increasing the tamp hamdle height really, thats like painting the machine red to make the coffee smoother.
tip, buy good coffee thats not over roasted, or buy green beans and slow roast them yourself on the stove in a stainless pan, just to the second pop.
also the screeding rubbish isnt required either, use the tamper lightly til its level then tamp... its like buying a second set of car tyres to keep only in your shed that improve your cars traction by being in your shed.
Please people dont get sucked in.....
Your video is only to sell toys …..It’s a joke !!!!!😂😂😂😂😂
Well I guess you're kind of right in some respects. We not only create videos to educate baristas and cafe owners we also create them to promote our brand and products to make money which is how we pay wages, support our employees, their families and give back to our coffee loving community through the content we create. The tools in this video are widely used in the specialty coffee space and making home barisats aware of their benefits is what this video is all about. If we happen to sell a few that's always a bonus but it's not our sole intention.
BTW, We don't ship outside of Australia so that means approximately 90% of our audience who we produce content for can't buy "our toys" or support us other than giving us a like or subscribe :)