How To Dial In Light Roast Espresso
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- Опубликовано: 7 июл 2024
- Even when you buy light roasted coffee beans that made an amazing espresso at your local cafe, trying to dial it in at home can feel impossible. I hope this video will help you understand how to dial in better, so you don't run out of coffee before you get some great shots out of it.
Link to my dial in sheet and blog about this topic: bit.ly/34PGEZM
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Thanks so much for watching everyone. What are you struggling with when it comes to espresso?
Thanks a lot for your dialing-in-sheet, this really helps 😊
Great content told clearly just in 5 mins. Thanks!
Great video Charlie, a lot of great information.
Thank you! So glad you liked it 😍
Great video, thx. I usually drink medium dark roast beans for my espresso, but recently got a gift of some super light roast, super high elevation beans. I will keep these tips in mind when dialing them in.
Awesome video Charlie. You do the coffee community a great service in the videos you produce. I’m just getting into chasing the bean and have purchased my first semi auto machine (Profitec 700 Pro) and currently waiting on my Niche to start my journey. Thanks and stay frosty!
Amazing setup! I'm jealous 😂
Chasing the bean 😂 I like that
Thanks for a very informative video! Pro tip when purchasing beans, ask for a small grind sample and most shops will give you a little mini ziplock with ground coffee for reference. Getting a Kruve brewler to check the grind size and note down the microns might also be super useful 👍
Great tip, I should have mentioned that as well!
Finally someone is actually talking about the beans themselves, good man. I'm going to dive deeper into varietals once my ECM arrives and I've got it ran in I'll start sharing my experiences.
Ooh I hope you're going to treat that ECM right. Spend time with her every day. Don't overheat when you get frustrated. Keep it steamy, even in the kitchen ;)
I'll stop now.
@@homecafecharlie Oh she'll be well loved and well heated every morning. Once she gets here, damn UPS.
For light roasts I like to start on the very slightly coarser side and extract 1:3 and then go finer as necessary to bring it down to 1:2 or less. This way I don't run risk of underextracting, at the cost of body
Interesting approach! I should try that!
Where was this video 2 months ago! Lol
Yes, elevation is important as I learned the hard way. I’ve been a home roaster for a few years with the Gene Cafe, but always roasted high elevation coffee as a light roast for drip and pour over. I dove into espresso 2 months ago and was pulling bad shots one after another. After much researching I began to roast a lot darker (just under 2nd crack) and my shots are a lot better. I now also have low elevation coffee coming from Brazil and Colombia to try and even make blends like in your other video. My set up is Gaggia Classic Pro, VST basket & Rancilio Rocky. Thanks again for the vid!
Nice, and I totally understand going darker for espresso. Most people prefer a dark roast honestly, even when I invite my friends over they sometimes prefer the standard Brazilian City roast I do to the fancy expensive Ethiopian light roast. But for me, light roasts taste amazing as long as the acidity is pleasant, not sour like I tasted so many times experimenting.
A lot of good information not in other videos I've watched
Yes!! Same problems. Get good advice from the barista/roaster and still waste a whole bag. Thanks for the tips
Super helpful vid!! I totally have a little 📒 with a little fancy 🖊 that I just love! Hey guys (and gals lol) let’s perhaps watch an ad or two within Charlie’s video so as to say thanks for the awesome content ☺️
Aww thanks and glad you found it useful.
@@homecafecharlie yea it’s funny I got my bambino thinking I can use it for a few years before I upgrade but I feel like I’m already ready to move up after a few months lol 🤦🏻♀️ so yea no changing the temp for me but I plan to give lighter roasts a try and maybe pull shorter. Last time I kept pulling longer thinking that would help. Anyway thanks for replying
Saved to watch later as I believe the beans I have ordered were light AND high, only have a Stilosa with open basket and a hand grinder Timemore pro espresso, was already having problems with too sour dark roasts being too sour, so wish me luck 😂👍
Great video Charlie, a video on shot consistency would be great. For example I'll pull a few shots on one day that are pretty much same output and timing but the next day the shot will run fast.
Yeah that's a tough one. Maybe that would be a good short!
With a 1 day change,it seems interesting. My thoughts would be that you’re pouring more beans than you need in our hopper and they loose their freshness quickly which will cause your shot time to shorten.
@@dirkl216 that is only one possibility. I used air escape to store my beans. I’ve noticed that change some time just one day apart.
Yes, I just grind finer and increase the temperature for lighter roasts.
Nice video, but why not explain how to get hotter temps for the people who don’t have a PID (which is the majority of people). Either way, you have a nice way of explaining things. This channel deserves more love
Perfect timing, my mate back in the UK is tearing his hair out.
Great vid. Main problem I have with the lighter roasts is that the band of sweet is extremely narrow, so I have either sour, or salty, and hardly ever sweet.
I hope this video helps you cos it is very doable, just tough to dial in 😅
A quality grinder is very important for light roasts.
Wondering if my pullman basket is making this phenomenon worst or better than the standard basket coming with my gaggia classic pro.
The fact that I have to grind much finer hit the right time for an extraction, would that make it easier to overextract or actually make it easier to get channels and actually underextract..
I wish I had a pid just to take that factor out of the equation trying to get balanced shots more often..
Yeah so many variables, you can't control everything 😅
I've been frustrated for a week or so trying to get good shots from, to me, a new roasters super light roasts. The typical 15.5 gram dose producing a 22-24 gram shot in 28 seconds was just sad - thin and with no flavor. So I ground finer than ever before and started to get good shots at 40-55 seconds. No temp adjustment but I'm sure a shot that long cools down a bit so I might bump the temp a couple of degrees. But maybe not - as long as I'm getting great shots at 50 seconds, I'll be happy.
That's the spirit! Experiment till you find what you like and what works!
This is exactly the problem I have. Using a crushgrind Colombia on finest setting and a medium to light roasted bean through a picopresso hand pump I get very acidic and sour espresso. I've tried longer preinfusion, slower pulling, extreme preheating and ratios between 1/1 and 1/2. Anything else I can try before I give up on this bean (which I really enjoy from the shop)?
Did you try dosing up? If you have a standard portafilter go for 20g? Maybe you need to upgrade your grinder as well?
I am Practicing on Espresso Machine : Astoria 's : Tanya Double group but when ever we Pull a shot of Espresso from SPB then it Goes Citrus taste , we tried many Grind setting but not Going far from Citrus to Sour taste.
Grinder: Tango made in japan .
If you like then Tell me What we can do to figur it out.
Rost: dark roast, elevation not given.
Taste note: dark chocolate , almond, Jaggery.
My local rostery actually recommends 40s flow time for nearly all of their espressos (for good quality light to medium roasts).
The Tipp with temperature is pretty good, if you can controll it tough!
And i'm gonna try the ristretto as you said with my newest coffee;)
Let me know how the ristretto comes out!
@@homecafecharlie ground so fine he's still pulling
Thank you so much for the video! My beans are on the way. It’s from Guatemala, dark roast, 1400 m elevation, and has notes of chocolate and caramel. Wonder how I should proceed with it? Will the relative high elevation offset the dark roast as far as temperature and grinding size wise? Thank you!
You can only try it out and test. It's all relative and the more you practice dialling in the better you'll get at it 😍
@@homecafecharlie Thank you! What is the scale are you using? I started getting annoyed with my little scale. I wanted a bigger one that at least can hold a 150mL expresso cup. I don’t want to pay $250 for Acaia because I don’t want to fiddle with an app first thing in the morning. Just wanted to make my coffee and get going.
@@sciencescience9102 The Acaia is the top of the line one, you don't need that, it's just a nice to have for workflow purposes. There's the TimeMore black mirror scale which is supposed to be very good, and I was using the Hario Coffee scale, which is more designed for drip but as long as it can do 0.1g you should be golden!
I struggle most with prioritizing a change. What do you prioritize first to last and when do you know that you can rule out that particular culprit for a bad shot?
GREAT question: I think first I do my pre-check with elevation and roast level of the beans and choose a starting temperature, then grind size, then if I'm still failing I look at my dose (though in my pre-check for denser beans I might raise this so it fills the basket properly).
What light roast origins do you recommend, Charlie? I have tried to pull Kenyan beans at times and they are a bit too sour for my liking.
My favourites are usually Ethiopian for espresso. Had some amazing ones. Recently had this amazing Guatemalan bean, 1600m and tasted like ripe nectarine. Really amazing!
Probably was due to brewing variables more than the coffee itself, like he said, try going hotter, or just adjust the brew ratio, I've had situations where 1:2 ratio of 18g in and 36g out was sour, but I just let the shot run an extra second to get 18g in and 39g out and it was nice and balanced there without changing grind size or anything.
Hi, Charlie! Great video. I'm curious how fine you go in DF64? I tried dialing until number 5 but scared it will hurt the burrs 😅
I've never gone that low. On mine the burrs touch at around 2, and I've never gone below an 11. They won't all be the same, millimeters are a massive difference with grinders. I love mine though, it's a great grinder. Now I just need a new espresso machine
@@homecafecharlie flair 58 😉
DF64 is easy to tell safely where your burrs are actually touching, just make sure the machine is really clean, lots of pumping hard of the bellows, adjust finer with the machine off, rotate the burrs by hand on one of my DF64s the touch point was way below where it showed 0, so I was actually brewing espresso at around the 0 point or even finer usually. IF you have SSP burrs they're thicker so touch point will be around 35 instead.
Scott Rao just posted on Instagram that Ethiopian beans need a much coarser grind, now I see this and check the elevation on 2 different bags of Ethiopian I have here and they both say 2100-2300m. So I should be grinding very fine according to this advice?
Correct me if I'm wrong but I think he was talking about pour over in that post, right? I'd love to learn about it from him but in my experience I get nothing but sour and often undrinkable espresso with coarser grinds on light roast espresso. Usually I'm at close to the finest settings I've ever used for ones with the highest elevation. But he knows more than me so I'm sure there's a reason and maybe a different way for espresso. Thanks for bringing this up, I'll do some more research.
@@homecafecharlie No he was taking about espresso. I think you really need to be flow profiling to go coarse with light roasts.
Maybe there is something specific about the Ethiopian climate.
For the record I do find personally that I need to grind Ethiopian single origin coarser than blends.
@@paul--b he says this normally i think because ethiopian coffees tend to produce more fines
Oh elevation is soo important, that's why Blue Mountain coffee (grown above 2 km - 700ft) is so high quality
how have i just discovered you?!
I don't know, RUclips recommendation? 🤣
Hey Charlie, thanks for the video. Problem, Your website may have done a funny on you. 'How to dial in light espresso' comes up as title but the content comes up as 'roasting beans'.
I checked other blogs and it seems that 'roasting beans' content is showing on all your blogs
That's super weird, let me check and fix it. Thanks for telling me 😅
I fixed it, that was weird, I made a new post draft and it somehow overwrote every blog post! Thanks for letting me know 😉
@@homecafecharlie haha, I'm glad I spotted it. Keep up the good work!
I am yet to be amazed by light roast in an espresso machine. Every cup I've tried has been way too imbalanced with acid.
Some people really love it. It might just not be your thing, but try pulling the shot with care and a light roast can be amazing
Control audio level on the music. Typical youtuber that just smack the sound file on the time line - really annoying. But thanks for the tips about light roast coffee.
Do you always speak so fast? Slow down it's not a race.
Otherwise very good.
Hehe my friends tell me that...
How do you make great light roast espresso? You don't. No such thing.
But it's so yummmmmyyyyyyyy 😍
I'm sorry please make the dialogue for the video un-caffeinated. It would help not having to listen to this on 1/4 speed. Or just make two videos.
"How to Dial in Light Roast", why not "How to Cook a Rotten Meat" ? Just get a proper blend for espresso ! Medium / Dark with Robusta and stop your Acidic Hipster BS !
🤣