A Barista Guide To Perfect Espresso (How to solve 16 common espresso problems!)
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- Опубликовано: 1 май 2024
- Learn how to improve your espresso-making skills! In this video, Alan takes you through 16 common problems when making espresso at home or in the cafe. His tips should help you to pull delicious espresso shots every single time.
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Edited by Radim Zbořil & Radek Nožička.
Timestamps:
00:00 16 common espresso problems!
01:12 #1 use well-rested coffee beans
01:41 #2 always work on your puck prep routine
02:10 #3 be gentle in your routine
02:28 #4 use precision baskets and shower screens
02:41 #5 preinfusion is always a good idea
03:05 #6 pull a longer espresso shot
03:24 #7 use higher water temperature
03:51 #8 backflush groupheads every 40 minutes
04:14 #9 clean the portafilter every 30 minutes
04:41 #10 use silicone gaskets
05:01 #11 clean the shower screen every day
05:26 #12 change the shower screen & portafilter basket
05:53 #13 backflush the group heads with cleaning powder
06:10 #14 don't leave barista equipment in the cleaning bath over night
06:29 #15 season new espresso grinder burrs
07:01 #16 clean your grinder every day (properly!)
07:22 Thank you 
Хобби
What was the most useful espresso tip for your routine?
01:12 #1 use well-rested coffee beans
01:41 #2 always work on your puck prep routine
02:10 #3 be gentle in your routine
02:28 #4 use precision baskets and shower screens
02:41 #5 preinfusion is always a good idea
03:05 #6 pull a longer espresso shot
03:24 #7 use higher water temperature
03:51 #8 backflush groupheads every 40 minutes
04:14 #9 clean the portafilter every 30 minutes
04:41 #10 use silicone gaskets
05:01 #11 clean the shower screen every day
05:26 #12 change the shower screen & portafilter basket
05:53 #13 backflush the group heads with cleaning powder
06:10 #14 don't leave barista equipment in the cleaning bath over night
06:29 #15 season new espresso grinder burrs
07:01 #16 clean your grinder every day (properly!)
Hi, thanks for the tips ! When you say changing the screen and the basket every 6 months, how does it translate into # of coffee shots ? In other words, in these 6 months, do you assume 1/day, 2/day, 5-10-100/day ? Same goes for other tips (but not a question for me, since I clean and shower after each use)
😊
today i learned: being a barista is 80% cleaning, 20% coffee-making
Yes👋🙏
You can watch our video (also with Alan) where we go deep into a day of barista (number are about right): ruclips.net/video/-uCfiSg9XC8/видео.html
Exactly! Only that at least 15% of that remaining 20% are chemical engineering ;-) He didn't mention what a pain in the a.. it is to dial in a new bean. That even when you dialed everything in perfectly, you still have to adjust these values every once in a while because of the temperature, the changes in quality of the beans, the grinder and so on.
Don't get me wrong: I LOVE making coffee, but that's kind of a Jedi thing: do (right) or do not. In terms of coffee making there's much more that can be done wrong than right. That's why it's so difficult to find a store which serves a good product and why a lot of people think that Starbucks has good coffee.
@@MassimoCerreto yup, most coffee tastes decent enough with some milk and sugar, but to dial in a cup that doesn't need the milk is a painfully slow process, pull, taste, clean, adjust, pull, taste etc. and you can only adjust one thing at a time otherwise you don't now what went right or wrong
Seriously im only making coffee for me in my house and i spend most of it cleaning the machine and grounds up while its pulling then the the steam wand after 😂
Alan has a gift for presenting these educational type videos. The information os presented in such an easily digestible way and without and with a reassuring relaxed professionalism, which contrasts with the extreme neuroticism you see on a lot of coffee RUclips. Thanks for the great vid as usual!
Thank you for such a lovely feedback, Drew! I appreciate it. Looking forward to serve you coffee one day
Well said
Very informative and even I'm not a pro barista, so many of these tips can easily translate to home baristas!
A superb video with very pertinent reminders to be compulsive about equipment cleanliness. Thank you for sharing your professional advice.
This video has such good information! Alan explains everything so clearly! I will apply these tips at my home!
It's fair to say that this guy knows a bunch about anything related to coffee. From dialing coffee to basics on how to maintain your equipment for better coffee and long-lasting it. I appreciate your knowledge and useful tips. You got me with: dialing three different coffee challenge.
Thanks ☕️🙏 Alan has a wide range of experience he gathered over 10 years as a barista (and now roaster & cafe owner). We are glad we have him in the team 💪
Это парень😅 я думал девушка.. наверное гей..
Thank you so much for these great videos guys.
you're amazing. Best I've seen on RUclips. Thanks.
My espresso improved dramatically after watching this video. Liked and subscribed. Thank you
Very informative and clear video 👏🏼 fast but perfect 👍 Thanks a lot
Excellent. Thank you for the information.
Thankyou for good tipes
Good point thank you 😊🙏🏼
excellent, Alan.
Very informative video! Now I understand why my coffee tastes bad by doing only 2 of these 16 tips in a cheap espresso machine...😅 So much work is needed behind the scenes for brewing one tasty cup of coffee. That's why I leave it to the professionals!
Coffee fantasies are satisfied by this video!
Alan you are too kind to baristas. I would push their limits more to cleaning grinder deeply everyday 🙌🤗🙏
I agree 😊
Great video! (I am finally getting good Espresso shots) The issue with me was I was rushing on the preparation
Cheers!
Looking forward to this video…
Thanks!!!!
Thanks 🙏
hello Alan
Congrats for the video , is amazing. I have Slayer Steam LP machine and for me the pre infusion is something new so my question is how can I use the pre infusion in the right way for my coffees ? I use 2 different Blend , one is a medium Roasted beans 85 arabica 15 Robusta and the other is 100 % Arabica blend medium roasted too and the water temperature to the machine is 91.5 degrees you think is ok ?. Can you suggest me some book or video about the pre infusion ? Thanks Alan 🙏
where can i find this guy to order an espresso?
with this level of detail it has to be great.
thanks for the video!
Thanks Ian! I recently opened an espresso bar in Brno (in the video) STAV SE Espresso Bar (meaning 'COME BY'). Looking forward to serve you coffee one day if you're around 👋
Please please!!!! Could you please make a video about flow profiling with the very same Dalla Corte machine? Same format but centered in that aspect..!?
And also about the dalla corte single shot basket, for its kind de difficult?
Thank you so much anyway, great video!!
For beans shelf life, 3 weeks after roasted is the limit that I set, the extraction time starts to go faster day after day. The best period is minimum 1 week after and maximum 3 weeks after roasted. I roast my own beans, i can control the aging of my beans.
It sounds like your prefered roast style might be in the medium-dark area. What's your roast style? ;)
All of this is good for a coffee shop, for home machine where I make three for four coffees a day, I'l clean the machine with powder and the grinder once a week and the gaskets and screens once a month.
👌👌
Nice.. I'm coffee farmer from Bali Indonesia. I never used mehcin coffee everything
Do you have any suggestion for pre-infusion setting on a Victoria Arduino Eagle One machine?
I like the look of your porcelain cups by the way!
What is the name of that coffee machine ?
Thanks for content ! 🎩
Good vid
Thanks so much for your video. I have a problem so, my portafilter does not sit 6 o clock position when I attach to the group. I bought the machine 3 weeks ago and portafilter sits 7-7.5 o clock position although I forced it. Please help me. Thanks.
Can I use a bottomless basket instead of a precision basket?
Different question. Where do I get these mugs. ;)
Can you please do the same kind of a video with Flair? ❤️ Especially with specialty coffee, it’s so hard.
We made a video about Flair (slightly different format but should be helpful). The pre-heating and quality grinder were the 2 most important things if I remember correctly: ruclips.net/video/vlNt-33w1G8/видео.html
Really handy video. How many shots on average would you pull a day in a shop? Just so I can extrapolate the recommended times for home cleaning.
In terms of my cleaning habits, I do the same things regardless the volume of shots. If it's 1 coffee an hour or 80. On my Gaggia at home, I used to ckean it once a day like I was closing the cafe. As you can see, I'm obsessed with clean gear :))
hi men it has bein a whyle i just wanna know what kind of milk are u using in our country we are trying to do thiis
where do i get the espresso cups u are using?
Hw do you keep your machine glittering
Item #12: You recommend changing portafilter basket every four to six months. I assume this is for a commercial cafe. What would be the recommendation for a home "barista" making 10-20 shots per week? Thanks in advance! Great video!
I think that might last for 2 years, as the change after 4 months would be recommended for a cafe with 500+ shots a day
@@alanjarrar Based on your estimated shots/day, I'd end up at every 8 yrs so I'll modify the recommendation to "change at your discretion."
Number 2, always work on your puck prep routine. That means, WDT+tap+tamp with an oversized tamper.
I felt like I needed to add that little correction. 😉
Yes mate and cheers!
Add one more - Puck Screen
at home, absolutely. but for rush hour coffee shop barista, wdt and puck screens slow the process significantly. it only adds like 20-30secs to the overall process, but that's a lot when you're making hundreds of cups a day
I always watch the spout condition when I order espresso from Cafe, if the spout is dirty I order v60
what scale are you using to time and weight your shots?
Do you count pre-infusion as part of the extraction time or that should on top? so I wanna target an extraction time of 30sec (random example) with 10 sec pre-infusion, should my total time be 30 or 40 sec?
Preinfusion is included in extraction times :)
Secret of making a NICE ESPRESSO.
(I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee)
When making a espresso, you must notice the coffee dripping out of the filter. They (coffee dripping) have summarily 3 distinct colors of changing stages. They (coffee dripping) are:
(1) Black dark color .... VERY BITTER
(2) Golden color ..... NO BITTER
(3) Light yellow color ..... WATERY
If you like BITTER, then get (1) and (2) above.
If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING!
DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good.
Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY.
Mine has a puddle on top the puck, slow extraction and very little crema, I've an Italian machine identical to the 'Delonghi Dedica' (literally) just different brand name perhaps even slightly better judging by the wand being better. It's brand new and I've only used it a couple of times and both times it was so far off I've no clue where to start as I have a new electric burr grinder aswell, I've got it set to the most fine setting as they usually don't grind very fine so I understand. I'm not sure if it's too fine too course, too much coffee or under powered(pressure) machine in the group head? I'm using an after market bottomless porta filter with a 4shot (deep) 51mm basket, rather than the pressurised basket that it came with. I tried the pressurised double shot basket but wasn't much better and fake crema so no idea whether that made a difference. Taste was weak and very bitter/not nice (Using Dark Roast whole beans ground right before extraction)..
Any ideas?
Cheers from London 👍🏴🇬🇧
I appreciate this vid. But it is geared to a "shop." Have you done any vids for the home barista? Also I am on my 2nd Gaggia Classic Pro machine (not expensive, no water temp control etc.) And have been trying to get a decent pull with a bottomless portafilter. I have studied hours of vids; I have a lot of the paraphernalia like leveler, wire clump thingy to get rid of clumps, I have played with the so-called "hacks" for the Gaggia like letting of some pressure to slow down the pull ad infinitum. BUT--I have a cheap grinder and I cannot afford to pay hundreds of dollars for a good one. And finding beans at a store that are younger than 6 weeks from roasting??? Non existent. Is there any hope for me. When I get "crema" it disappears rather quickly. Is that even crema?
Which machine are you using?
thx for this video. could you say, what software did you use in video?
Hi Arman. If you mean a video editing sw, that's a question for Radek. But if you mean the machine app, that is a Dalla Corte Mina app that connects to the machine via BT. The app is designed by Dalla Corte specifically for this machine. You can adjust flow rate, temperatures and other things. Normally, you would enter such menus through the PID on your machine
@@alanjarrar thank you, Alan. Yea, I mean machine app. Could you advise other app, which helps adjust coffeemachine
There is not a general app for coffee machines, it’s always based on the manufacturer. Our partners at Victoria Arduino have also a mobile app available!
In my experience, preinfusing dark roast (2nd crack and robusta blends rested for 2 weeks) would make it bitter and harsh (overextracted) (10 sec preinfusion + 25sec brewtime in 9bar), so I tend to do straight 9bars on my dark roast
Does anyone has a similar experience / different opinion?
Total 35 secs, to me it is over extracted. I recommend for 30 secs. Else it will become bitter in taste.
Dark roasted robusta rested 2 weeks and you wonder why 25s in 9 bars taste bitter
Little overkilled for home users, but generally it is a good practice.😀
Thanks! This video wasn’t meant for home users so I agree with your point.
Hi ECT. Sometimes i have a problem when extracting. There is no water coming out of the poratfilter thru the eapresso. What could i do to avoid that? I understand u need to grind a bit coarser, is it really the only reason?
Hi, yes it does sound like that. Did grinding coarser help?
6:33 I'm not sure I even go through 3kg in a year - so basically I have to wait 1-2 years to get a good espresso? 😢
Plz help me out for calibration of Victoria Audrino VA358 white eagle machine plz plz...
Hi Pravesh! Happy to help if I can. What would you like to know?
@@alanjarrar plz help me to calibrate VA358 white eagle espresso machine.
@@praveshtengmali3564 Could you be kore specific? :) Calubration in what sense? Volumetrics or something entirely different? I would defibitely recommend you to contact your VA local service too, they'll be happy to help you
Not all specialty coffee is super light roasted. The majority of good coffee you might use for espresso is medium-medium/dark roast and should only rest for about 4 - 10 days
I find that for our medium, 3 weeks is the bare minimum, and will do 4 weeks if possible, and have gone up to 10 weeks with minimal flavor loss (constistency was so good that, on average, it might even be better). Not only the flavor is much more rounded, and the extraction smoother, but also, your grind size shifts way less while using each bag, because there is less C02 released in the hopper in between you dialing in and finishing the bag. At least that's my experience.
With medium or dark fresh roasted coffee I can taste the coffees getting worse/less flavorful at 3 weeks so there is no way I am following this wait 6 weeks to drink/degass.I also drink freshly roasted coffee literally right after roasting so…
What about prewetting the puck with a water spray?
Nice tip - might be included into the 'puck prep routine' point. Not very wor-flow friendly into a café setting though, in my opinion
Normally, it is the whole coffee beans that are pre-wet with a spray of water to reduce static but that is in a domestic environment when single dosing.
@@cheekster777 gold advice for single dosing
No wonder I’ve been having trouble balancing my latest coffee buy, the beans were only roasted 2 weeks ago !!
Did waiting some time actually improve your espresso? I am having trouble at the moment too
@@HenryPiffpaff yes !! So much better and easier to balance
What does round taste like?
Very balanced, smooth
@@alanjarrar Thank you, this is helpful. Learned quite a bit from the video, well done.
Who made those cups?
Gonna leave comment here. Really want to know the answer
They were made in Turkey but we will leave it to Alan to share details of the artist/producer.
Mimesis ceramic
@@alanjarrar Hello,
When I google this name, I do not get any espresso cups. Any more info on these cups would be great !
3 kilo of coffee to season the burrs?????
Wait I’ve seen a million times by known professionals say use beans roasted between 5 and 30 days old but your saying older than 4 weeks?!?
Came here to find this comment. I'm gonna stick to new until more ppl say use older beans. So far it's like 10-1 for new vs old beans
And tamping. Body weight vs his soft and gentle.
Go learn how
To make espresso in Kosovo
Looks it is simply more peaceful to purchase a shot of expresso from Starbucks rather than getting delirious through that checklist and regret buying expresso machine
Espresso is not a "sweet" drink. No matter the technique. It can get too bitter or too sour if you make mistakes but it will never be sweet no matter what you do.
I've tasted hundreds of professional baristas' and my own espresso shots and I've never tasted even one that came out sweet.
And that's for the better. We have too many sweet drinks already
All these suggestions but then he makes those terrible looking espressos? so watery and no crema at all except a bit of crema along the edges of the cup? Am I missing something?
Are you Spider-Man?
These guys never talk about the coffee itself, it's always only technique or equipment....Bastards.😂
Please mind your words, man!!
17. stop believing all that bullsh*ting stuff
Good video but I think everyone remove the shower screen every single day and also sterilize the portafilter every 10min. But that is a great idea to use the "super agressive" cleaning powder cemicals on the machine mid shift😉 Thanks for that!
Anyway...These are Pretty basick advices...
Extra tips for better result:
Usually I change the grinder burrs every week, also the engine of it every month.
(Just in case)
Also I do not like to wait 1day to clean the grinder with vacum. Better do it twice a day midshift! Lazy boy!🦥
With these method I had a fairly good espresso but I was not happy with the quality of the £2000 water filter that I had back in england so I left my family and I have moved to Switzerland to get softer water straight away from the glaciers.
I am still not 100% happy with my espresso shots so please do not hesitate to share with me your advices my dear coffeelover friends🤎