6 bar or 9 bar pressure - what is the perfect pressure for espresso?
HTML-код
- Опубликовано: 6 окт 2024
- I am on Instagram:
...
I’m on Tik Tok:
www.tiktok.com/@mycoffeeshow
You can check it yourself. Here are my affiliate links- you pay normal price and I earn small commission from Amazon. I put some USA links at the bottom.
Thank you!
Coffee for seasoning:
amzn.to/3T2lrkm
Kalita filter (Japan)
amzn.to/3T6hWL6
Cafec fast filters
amzn.to/3XAlN3W
E&B puck screen:
amzn.to/4a7M27n
E&B basket:
amzn.to/3uGTar7
Delonghi La Specialista:
amzn.to/417kUSd
Fellow Stag EKG:
amzn.to/3upAYlP
Sage Barista Max
amzn.to/3Ra481i
Rave 666 coffee:
amzn.to/3FuwpZI
K ultra
amzn.to/46u3j8Q
WDT needles
amzn.to/3rqPi9o
Normcore palm tamper
amzn.to/3Mfza2s
Normcore tamper
amzn.to/3OsqOpU
Normcore leveler
amzn.to/3jYhtZa
Niche Blower:
amzn.to/45gWerg
Cafec Filters
amzn.to/46wdZ7m
Kinu Phoenix
amzn.to/3whajWy
JX Pro
amzn.to/3FWUo4f
Steel balls
amzn.to/3lkCJvU
Bendy camera mount
amzn.to/3Jg3Wty
Comandante
amzn.to/3Kq03QC
Brewista
amzn.to/3x06OF4
Normcore V2 grinder
amzn.to/40gyUYO
Timemore C3
amzn.to/3jhhMld
Rotating platform
amzn.to/3kRzBYx
Cafec filters
amzn.to/3HDrmYR
Vintage coffee signs
amzn.to/3DvqzGX
Blower for Niche
amzn.to/3LHvuWT
K Ultra
amzn.to/41bifGK
Espresso cups
amzn.to/39IAey1
Brita filters:
amzn.to/3ACKQce
Brita jug:
amzn.to/3OA67sL
BWT filters:
amzn.to/3UWvZBj
BWT jug:
amzn.to/3V3y1zN
Water hardness tests:
amzn.to/3GyVJzy
Peak Water Jug:
amzn.to/3ATTpzE
USA LINKS
LilyDrip
amzn.to/3NsAWzs
Brewista kettle
amzn.to/44o5lFP
Comandante
amzn.to/3psRv6i
Kinu Phoenix
amzn.to/3EjWHxv
Steel balls
amzn.to/3IOLTZJ
Bendy camera mount
amzn.to/3ISjjGP
J-Max
amzn.to/3xxILw7
Q-2
amzn.to/3xzX9Ef
K-Max
amzn.to/3El9hNj
Timemore C3
amzn.to/3YYcytG
Normcore V2
![Eminem - Temporary (feat. Skylar Grey) [Official Music Video]](http://i.ytimg.com/vi/ZaK9Wi5ho0o/mqdefault.jpg)
Cheers! Fun video!
Thank you! I am just having some fun here. I have learned a lot from your videos.
Hmm I'm not seeing Hoon dropping in to say cheers in the comments
@@JakubTarnawski I’m sure that secretly he is my nr1 fan
Looking great Jack! I see you improved your camera and editing skills, love your devotion!
Thx for watching. Soo nice someone noticed that. 😁
Defenetively using 7.29 bar of pressure, the only right pressure for espresso.
More seriously I am blown away that pressure is that much forgiving and don't impact that much
Hahaha. I heard that everything above 7.34 is bad 😛
Yeah, I couldn’t believe that myself. In fact I still don’t understand it completely. That is why I invited viewers to run few shots and report their findings.
Came for the clowning, stayed for the coffee.
You sound like my wife 😛 Thx for watching!
This video ...the intro 😂😂😂😂😂😂😂😂😂😂😂😂😂
Thx for watching. I wanted to do something lighthearted otherwise it would be well too boring for most.
Love your videos. Hope you continue!
Thank you for your kind words!
This to me is among the best of your videos. Not all beans are good at 9 bars and some will not reach that pressure at all. I find that flow rate is probably more important for the extraction.
Thank you for your kind words.
Everyone including myself mentioned flow rate but what it actually means in practice? Should I aim for the highest possible flow, for consistency or something else? I have that D flow profile on Decent which is good but nothing special.
@@mycoffeeshow111 From observations main factors for the pressure, flow rate & consistencies are the beans' freshness, density, roast level, blend, grind size. Choose the bean and it'll let you know what grind size and flow rate to use. Manual profiling and having a scale, like the lunar, with first drop detect flow rate helps. Our mood / taste changes day to day, so I agree with you - each pull results in a disaster hehe
@@troncaffe thx for the replay. That is how I dial in the coffee for myself- by taste rather than anything else but often people ask specific questions how to improve their cup and they expect some magic numbers from me.
Jack post a video I get excited awesome content again thank you
Thank you very much for your kind words!
Thanks again 4 great videos ❤
Thx for watching!
Great video, thank you!
Thank you for watching!
Great video Jack. Very entertaining.
Thank you!!!
love this one! this is probably your best video so far... so many gems... "each espresso extraction ends up in a tragedy..." LOL
Question: What ratio did you use? What basket size? How much grams of coffee in?
Thx for watching!
I mentioned everything apart from the basket in the video. 18g in 45g out, Wafo Soe/Spirit , I think it is 18g-20g basket size
Where did you get that shirt? I want it
Hahah, that is from my wild years. Desigual is the brand.
6 bars flat after switching to spirit basket. 8-9 bars with ramp down on vst. I just feel it’s about consistency of the flow through different puck and basket resistance.
In the end settled o 16 grams and 6 bars on spirit with 45 in 15-20 sec for light roast and 16 to 20 ristretto in 22+ seconds for milk drinks on medium.
Thx for sharing. I often go for 6 bar if recording a shot for instagram. It usually looks better this way. Recently I play with 6 bar traditional lever style shots on Decent but those are tricky to dial in well.
can't wait for the destricbuter tool review.
I have already recorded it. I was buying it just for a review but I like it so much that I will probably keep it.
I can't find Indian coffee, is it possible? The one with barrel-aged whiskey...
@@robertobrandoli4462 I can see one on their website:www.subko.coffee/products/the-spirit-series-cask-barrel-aged-lot-sv09-medium-roast-pan-india
Jack have you played around with temperature for espresso? Since Im using 83mm SSP MP burrs and also Ek43s stock burrs I noticed most coffees(especially anaerobic) taste best at 85-88°c. With the HE baskets I struggle to get good tasting shots at a 2-3+ to 1 ratio at 93-95°. Lowering the temperature allows me to pull longer ratio shots and enjoy those clear fruity flavors without highlighting unpleasant roasty notes.
Great video as always! Thanks buddy!
Thx for watching. How soon after you pull a shot do you try it? Maybe it is just about the difference in the temperature of espresso that makes for the difference? Or maybe there is some more to this. There is a profile on Decent, 80s espresso with lower temperature but I think they recommend it for darker roasts to reduce harsh flavours.
I can tell the unpleasant notes right away and they do not go away even if I let the espresso cool to room temperature.
It seems to me that more heat can extract faster but if you don't need a faster extraction you can lower the temp and adjust grind setting or ratio to match your preference for a well balanced shot
@@davidjaniszewski6653 you definitely intrigued me with this. Will have to experiment myself and maybe make it into a video . So you say, longer extraction would be necessary?
@mycoffeeshow111
It depends on the coffee and ratio. I think if you want a restretto 1-1.5 ratio then yes, extracting longer is needed. If you are like me and enjoy more of a pour over concentrate style shot in the 1-3 to 1-4 ratio, then I have been able to extract very quickly in 15-25 seconds at 85°c
@@davidjaniszewski6653 thx again for the info. I pulled a shot yesterday using lower temp (80C). Soure flavours were increased but overall the coffee was flat. Maybe 80 is simply too low. Will have to play a bit more with it.
You're the best!
Can’t argue with that 😛 Thx!
So cool, thanks
Thx for watching!
I laughed way too hard loll 😂
Thx. I wanted to make this, otherwise boring video , a bit more enjoyable.
I use 6 just because the influencers tried convincing me at one point it was somehow better or extracted more. To be honest I cannot tell the difference in taste or extraction. Turns out pretty much all the recent ideas to improve espresso are basically bs except bottom paper filter which allows you to grind much finer, top puck screen which helps with shot consistency and channeling and mostly keeping your machine clean, and wdt and rdt. The rest like shaker vs wdt or pressure or extra rdt doesn't really improve anything.
I like your attitude. Who knows what they will come up with next? It might be something with temperature like we should only extract coffee at 70C. Or that b4 pulling a shot u have to jump 3 times on left leg.
Interesting that you see no large difference, when I use my lever machine (cafelat robot) the difference between 8 bar vs 6 bar is noticeable for sure. However, your high tech decent is controlling the time / flow rate and making them the same vs when I use the much simpler robot the pressure change has a clear effect on the flow rate. So my limited experience seems to confirm and align with your idea that it is flow rate and not pressure that is the key here, but that for many machines flow rate is a direct function of pressure so they are effectively the same
@@plantex625 thank you for sharing your thoughts. I was really surprised with the results myself. Right now I play with 6 bar lever profile on Decent which is as unpredictable as my La Pavoni
@@mycoffeeshow111 Man I wish I had a decent but my wife already thinks Im crazy tracking my daily espresso on a spreadsheet and I dont have counter space. She does like the looks of the Strietman though...
@@plantex625 well it is a hobby. I don’t analyse all details each time I pull espresso but I like to experiment aiming for the elusive god shot.
Great video as always Jack! Got the SOE Spirit , because of your review, and it's amazing! What recipes do you suggest me for espresso light roast? I love turbo shots but is it better to grind a lot finer and go for a normal ratio ? like 1:2 30s ? I appreciate your devotion , keep it up mate.
Thank you very much. Glad you like your basket. It works with all ratios for me. It can overextract if shot takes longer than 35sec but still try it, you may like it. Have you tried blooming espresso?
@@mycoffeeshow111 not yet. I'm going to try both blooming and then allonge. thanks a lot Jack!
I love to start with 9 at first 2/3 and decline to 6 at the last 1/3 of the shot
Interesting, something similar to lever style. Any pre infusion?
Very interesting. Assuming you used the wafo soe basket, do you encounter overextraction taste when going for 28-30 second shots? I am wondering if both shots were overextracted and tasted the same. I have not had good luck with shots over 17 seconds when using high flow baskets while it is difficult to maintain high pressure when grinding for 17 seconds.
Thx for watching. In general with Wafo up to 34sec is still very drinkable (light roast). With medium roast I would not recommend to go over 30sec. Apart from turbo shots I don’t go below 20sec unless by accident.
Did you already know when starting out that you should use VI and IX instead of 6 and 9, or did you do one test and then find out you cannot tell whether it's 6 or 9? Be honest ;)
69 is definitely one of my favourite numbers, the rest is just for convenience 😛
Cześć, czy sprawdzałeś np. 11 bar? Podejrzewam, że wyniki mogą być już gorsze.
Często na moim ekspresie z fabrycznie źle ustawionym OPV osiągałem takie ciśnienie. Teraz jestem w trakcie skręcania OPV do ok. 9 barów - miałem dobry czas ekstrakcji (25-30 sek. zależy od mielenia) ale ciśnienie potrafiło dobijać do 11-12 barów, co mnie irytowało (:
Czesc, kiedys mialem Barista Express ktory dochodzil do 14bar i espresso bylo bardzo dobre.
Przypuszczam ze 11 byloby ok ale szczerze to sa tylko moje spekulacje. Moze to kiedys sprawdze.
Nice video Jack! Gives me an excuse to use less effort on my Robot😄 But honestly I stopped chasing 9 bars a while ago. With light roasts I think the shots are tastiest at around 6 bars and 20-23 seconds and the more traditional shots are just as good at 7-8 bars.
Thx for watching. Apparently lever machines are excluded from this equation anyway. Recently I play with classic 6 bar lever shots on Decent. Tricky to pull well but very tasty
@@mycoffeeshow111 Indeed. With my Nurri Lever I do blooming shots with lightly roasted coffee. Usually finely ground filter roast. Perinfusions with 6 bar then blooming for 20-60 seconds and then 10 bar shot for 25-35 seconds. Tastes great
@@HuibNederhof you have Nurri? Wow. Are they as good as they look like?
@@mycoffeeshow111 The machine indeed looks beautiful and you can make the most fantastic espresso with it ;-)
Great video jack! Are you still happy with your Decent? I have really been considering getting one but always struggle with the commitment lol
Thx for watching. Decent is great, especially if like myself you like to experiment and explore different styles of extraction. I would also like to have something more traditional but can’t fit anything else in my kitchen, not to mention lack of funds 😛
@@mycoffeeshow111 lol yea you got a pretty sweet set up already 😂 thanks for the input man, I know you’ve had it for a long time now and it’s good to hear you don’t have any buyers remorse
@@Jahloveipraise thx. You know how it is with this hobby - You always want to upgrade something but I am happy with what I got.
@@mycoffeeshow111 It was fate, a decent came up on FB marketplace a couple days ago from An at Bean Coffee lab for a price too irresistible to turn away so i decided to take the jump lol So far loving it! Appreciate that you have so much content on the machine so it’s been helpful. Would love to hear more about your favorite profiles that you like to use.
@@Jahloveipraise congratulations! Soo much fun you can have with different profiles. Right now I pull trendy 6 bar shots, 18g in 50g out. Obviously you have to try blooming shots as well.
lol best vid😂
Thank you!
Suggested update to your blind tasting approach - pull each shot into a thermos (minimise heat loss). Then pour into 3 glasses (VI, VI, IX) and then see if you can detect the 1 in 3 that is different (33% chance of guessing by chance). Nothing wrong with being wrong - just suggests that the person watching your videos probably wouldn't be able to spot the difference either!
That is a good idea with 3 samples- that how it should be done. I am not sure with the thermos. The workflow would be tricky and I am not sure if and how it would affect the taste.
Most of the time I am very open minded about the results and I don’t see it at being right or wrong. I am just experimenting.
@@mycoffeeshow111 could be worth experimenting if you have 3 thermoses around! From memory I think Lord Hoffman was using the thermos approach
@@matijamandic8774 thx for the tip. I won’t argue with JH 😛
you make a pretty good clown:) but seriously, i liked both of your videos and from my experience over the last 6 months or so where i've been pulilng shots with a Flair58,
is that i could not care less 6 or 9! it's all about the flow and puck integrity . it is very easily noticed with a direct lever machine, where you actually feel the resistance breaking if you try to keep that 9 bar going and then you just get uneven stream and a shot that tastes - not that good. also noticed, that if i do want to keep that "high" 9 bar during the whole duration of the shot, i need to grind much finer, and then i sometimes get a 50-60 seconds shot, which can taste over extracted (bitter) - not all the time though. conclusion? taste is all that matters.
(i should mention i only use high extraction 20g baskets like the BEP and DEX with medium roasts)
Thx for sharing your experience. I agree on all your points. You can’t beat the traditional lever machine- the response you get from the puck is soo helpful and allows you to save many otherwise not perfect shots. The only issue I had with La Pavoni was lack of consistency, which made it difficult to use when comparing different grinders for example.
@@mycoffeeshow111 yea i agree, for testing and comparisons, you need the best "tech driven" gear possible
Jack what basket did you use in this test? What is your goto basket by the way?
I thought everyone knows it by now 😛 Most of the time I use Wafo Soe/Spirit.
Difference between you and other channels isn you're clowning around and some others are clowns.
Keep up the great videos.
Thx. I like that! 😁
I'm a 🤡
@@LanceHedrick I am just being jealous that you are doing so well on YT 😁.
I prefer you over Lance any day
Thank you. He is not that bad, give him a chance 😁
I do, too
@@LanceHedrick Glad you watch. Please give his channel a shout out. You can surely afford to highlight a small channel like this, that compliments so well the information landscape of coffee lovers.
@@LanceHedrick even my mum prefers you 😒 She keeps saying I should grow a moustache if I want to be famous
Jack, dude, please, please get rid of those 3M sticky pads and just get a roll of masking tap and a marker pen.
Otherwise, great video, but those pads have been getting on my wick for a long time, lol.
Thx for watching. What is wrong with that 3m? They are easy to apply and relatively easy to detach. Sometimes I do refractometer readings after testing and I don’t want to throw the coffee away.
@@mycoffeeshow111 I don't know if you're familiar with masking tape, but it peels off very easy. From a viewer's point of view when ever you do the reveal we squint to see the number, but we first see the 3M and often don't even make out the written number, it's like one of those surfaces that are difficult to write on, it's barely visible.
I enjoy everything else! it's just this little thing that could be improved.
@@anarky277 I see. I can try. There is another reason I make those numbers barely visible. I mentioned it when I first started. When I drink coffee in front of the camera, I can see myself on screen and I don’t want to be able to see what is written underneath the cup. I will have to think how to solve this issue.
What about 15 bars vs 6 vs 9? 🧐
I was thinking about going below 6. My first espresso machine, Barista Express was extracting at very high pressure and it was still very tasty.
@@mycoffeeshow111 yeah, I have a Breville Infuser that I added a dimmer switch mod to for pressure control. Been pulling things between 9 bar and 15 bar this last year and it's been a pretty neat journey. Found it really depends on the beans. 11 bars seems to be the sweet spot for the very light roasts I use.
@@ScottyMcCraigles do you use naked portafilter? I often had spectacular channeling with my BE.
@@mycoffeeshow111 Yup. I use a naked portafilter and a mesh puck screen. I also swapped out the shower screen for an IMS screen that I angled in such a way as to deflect the water jet, and an IMS competition basket
@@ScottyMcCraigles very clever solution.
I love your shirt, please dont use flip flops
Hahaha, thx. You wouldn’t see them anyway
😂
Thx
@@mycoffeeshow111 love the videos
nahh you should've used Hindu-Arabic
I am not smart enough 😛
I will be bad now but..... I can't stand Hoon, for many reasons
40min videos that could last 5min
He doesn't know what he is doing
Misinformation
He doesn't know specifications of the equipment he is using
He is a bad barista, if he is at all
And yet, he is one of the top coffee RUclipsrs, with very decent earnings. He is the one who inspired me to start my channel. I thought, if he can be popular, so do I. As I discovered, it is not that easy. I admire his resilience if nothing else. Plus he is a very nice guy.
@@mycoffeeshow111 Yes, I judge him as a coffee RUclipsr, and maybe I shouldn't cause as you said, in real life maybe he is a nice guy
In my opinion RUclips videos can't be more than 10-15' long, then you are getting bored and tired
I like your videos cause you describe every time the things that a home barista want to hear
Many people forget that all that matters is THE CUP, and you point at this, I guess all your followers like that
♥️
@@wakeawaken430 thank you very much. Hoon helped me at the beginning, we even have an Instagram video together.
Yes, I try to keep those videos short. Most people only watch to the first 4min anyway so no point of making them much longer 😛