Italian Rates Americans Home Espresso
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- Опубликовано: 15 окт 2024
- Can USA Made Espresso impress an Italian?
Well, the answer is yes and no unfortunately. After going back over this, I think I could have done a much better job if I would have made a single shot and not a lungo, like I normally dial in for. My wife and I prefer this, but Italians generally have single shots and have a 1 to 2 ratio. Sometimes even a ristretto 1 to 1 ratio. It was made clear to me after he mentioned having a single spout instead of a double spout sorta filter. Either way, it was fun to have Matteo in my video and hopefully you all can send some questions in the comments that he can answer.
my current espresso bar setup
Lelit Bianca www.espressoou...
DF64 www.espressoou...
sette 270wi amzn.to/374c0JR
IMS nano coated filter basket amzn.to/3dyQgZy
Libra coffee scale amzn.to/3ps114...
Tamper distributor amzn.to/3CLw1Dm
Under Cabinet stick on smart light strip amzn.to/2SK6cBT
Smart plug (homekit, google home, Alexa) amzn.to/2TTwUb4
Fellow Espresso Cups amzn.to/3zN6Izm
cappuccino cups amzn.to/3zMU1Vx
Gaggia classic pro setup
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IMS nano coated filter basket amzn.to/3dyQgZy
Tamper distributor amzn.to/3CLw1Dm
Libra coffee scale amzn.to/3ps114...
Barista Express setup
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Breville Barista Express amzn.to/2FQS9E...
Libra coffee scale amzn.to/3ps114...
Tamper / distributer amzn.to/3njJ5u1
Bottomless portafilter amzn.to/3kCOrz1
Dosing funnel amzn.to/35fcqM...
Knock box amzn.to/3CqW2GJ
items not to buy based on my reviews:
Delonghi La Specialista
Dark Horse Coffee dark roast
Keurig
Calphalon temp iq with grinder
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First thing is knowing what coffee is that you have on the grinder. Is that a blend? Is that a single origin? Most of the bars and coffee shops in Italy have a house blend that is made to be stronger in taste, some of then are roasted dark or have canephora coffee on the recipe, so to present a espresso to a italian, the first thing is knowing the beans you have.
Second, no double shot lungo...that is only ok after the first tasting. To make a normal coffee, it means ALWAYS short, sometimes even ristretto will be a good option to dont miss the mark.
Have you ever been in Italy, maybe Milan, Rome, Napoli, Torino? I can see a genuine interest in you with the coffee culture, but you got to have the real italian cafe esxerience in order to understand better the tasting of espresso.
ohhh yes I know the difference they like single shots with robusta in the blend and generally very dark medium roast. I have been to Italy a few times. that's how me and Matteo are friends
That's the reason why most IEI certified espresso usually have a blend of good quality robusta in them. The drink really strong coffee, strong but not bitter.
lavazza super crema I think Is a pretty decent example of Italian espresso
Rookie mistake pulling a lungo for an Italian 🤣
I know as he was saying it I was like ihhh crap 💩 what was I thinking
in italy, the ratio pulled by Joe is somewhere closer to a ristretto. a true italian lungo is upwards of 8 to 1 !
@@milovacc1195 not true. How shots are pulled are vastly diff from region to region. He said he’s from Milan, so he’s used to 14~16g in 28~32 out for double shot. And Italians almost always drink single shots.
@@Skfkf1393a you missed the point . standards and rules for espresso that have existed for about 75 years . traditional and 3rd wave coffee bars do co-exist. my family spans from Torino to Calabria and are involved in Coffee .
Yup my exact thoughts in Italy it’s common for cafés to makes a ristretto with 14-16grams shot that’s strong.
Is he the guy from the photo on the counter above the microwave.
sure is lol he was a foreign exchange student 4 years ago and came back to visit
@@JoeyVaracalli Lol ok
he wanted him to like it so bad 😂😂
I did.... so sad lol
Nice video, Joe! I was in Sicily for two weeks, and a little surprised at the preparation. Most places do a single 7g dose, and some tamp and some don't. The best espresso I got was actually at a gas station, rather than a cafe. The hardest thing for me was, having to wait until 8-9 am for the cafes to open. ;)
Ohhh wow that’s intriguing… a gas station. I did know they have smaller shots I was tipped off too when he said they normally use a single spout
The best coffee I had in Milan was at the airport!
@@RavenSWE so strange hearing all these stories
Having traveled all over Italy most cafes produce 14-16grams ristretto shots.
Yeah I have found that out after talking with Matteo about it after
I think he was being polite when he said 5, he couldn’t have said what he really thought in your own home.
@@christopheradam6967 hhahahahahahahahaha he’s. Good friend but yeah Italians have the most stubborn culture I have ever seen but it’s what makes the country so wonderful as long as you’re ok with doing as the Roman’s do!!!!
Very nice to have a native Italian in the house, welcome to the US. Question for Mateo: How late in the day do Italians drink coffee and how many cups a day do they consume? Cheers! ☕
This was his response. “😂I would say One after every meal,
But then you find someone like me that drinks it only once a day 😅”
Common Joe, stop fishing for compliments about your machine and make him a proper espresso 😉😋
Hahahahahahahahahah yeah I forgot Italians don’t even drink double shots
standard italian espresso ratio is 3.5 to 1 or ( 25 gr to 7 gr). you made a 40gr yield from from 16 gr ....which is 2.5 to 1. that is actually a stronger concentration than the standard espresso . by italian standards you yielded closer to a ristretto, not a lungho. American 3rd wave coffee ratios keep changing .....there is no standard .
Intresting when I talked to him he said they would always do 1:1 or 1:2 in the cafes he worked at as a barista but it’s a pretty big country so it could have just been where he’s from which is close to the Swiss border
@@JoeyVaracalli the ratios I*m referring to are for traditional italian coffee(Espresso). they have been in existance for over 75 years. illy has a school for baristas. even today, machines for single dose on many commercial is 7 grams. if you yield 1:1 ratio , that*s a yield of 1 teaspoon or 7 mls......3rd wave, on the other hand, has no rules ....
@@milovacc1195 yeah 7 grams sounds about right they do such small doses
Sugar added to espresso? That's sacrilegious! LOL
yeah I questioned that as well. I questioned his italiannesss lol
thats pretty common in Italy due to the darker roasts and lower quality beans compared to western europe/ third wave shops in US
@@Kevin-li7go most common italian blends are 70 to 80% arabica.... and to assume that robusta is poor quality is incorrect . if you believe all arabica is superior , then the marketing has done its job well
@@milovacc1195 I like both varieties. I was just referencing the higher cost associated with light/nordic roasts ($20 for 250g vs a Blend from Saka for example is around half that). That's due to the stricter coffee farm requirements and the need for more advanced roasting equipment.
He should've made a shot for you and get rated in return, btw I have no issue with putting a small tsp of sugar in coffee
Yeah to each there own as I say. I was just surprised I normally see videos of Italians at a bar get the shot then slam it back like it’s tequila lol
If you used a double portafilter, you would’ve got an extra point. He would’ve also looked at your thin creama and thought, there’s a camera in my face, I have to drink this now. Looks like you gave an Italian 100% arabica, have you lost your mind?? 😂
Put 20-30% Robusta in it and he will like it. No other way around it, if you want Italian, you need Robusta!
You are definitely right
cheerful and delicious coffee in the morning👍👍👍😉😉😉
Yesss love the morning espresso routine
@@JoeyVaracalli 👍👍👍
Espresso in Italy?
First of all call it caffé. There's no other coffee than espresso.
Stop shotting stupid doses. 7 g is a single dose espresso.
Short, Strong, Dark.
And please americans. Stop drinking cappuccino after 11 AM.
Hhahahahahahahahahahahaa yeah I mentioned that in other comments and description
I wished I had seen this comment 4 years ago when I went to Italy. I speak no Italian and I asked for an espresso to an Italian lady in the cafe. She was like “what?” 3 times and I gave up and said “coffee please”. She was like ohhhhh and gave me what I would call an espresso. Lol good times. Mind you it was the best coffee I’ve ever had.
@@varaoz123 yeah that’s interesting I would have not known that one
Americans are reinventing coffee and the world seems to love it
Italians tend to drink darker roasted shots.
Very true I should have also mentioned that in my description. They normally drink single shots
Well italians put sugar in coffee cause it is undrinkable. 90% of the italian cafes serve burnt and rancid coffee. crema does not mean the coffee is good, otherwise 100% robusta would be more desirable.
Strong words but you may be right. I’m going there in September so I’ll have the answer when I come back
There are so many miths about the "Good" italian way of making coffee. In Italy the cup price is low cause the quality of the beans are inferior. The roasts are dark cause baristas do not know how to make coffee. Darker=more soluble= easy to extract= visibly good crema, charcoal taste, burnt, bitter. Easy. Dark roast+Great coffee machine (The best ones are here)+baristas that have no idea = Mediocre cup that gets better with sugar. PD: We are italians and have a coffee roastery/cafe and know what we talk about. :)
I watched a couple of your videos. You are a very nice guy but it's a shame that you couldn't understand one word beside Matteo. Did your parents never taught you Italian when you were little?
Yeah they were embarrassed by it. My dad grew up only know Italian when he went to school and got made fun of a lot. I really wished they would have pushed being bilingual more
@@JoeyVaracalli thank you for clarifying 😊. Anyway, i just bought the philips 800 and when I looked at the buttons looks identical with 1200 series the one you reviewed . Was on sale for 399$ at best buy after 550$ off . Do you imagine the prices we pay here in canada compared with you in US?
I love how Europe and the US made espresso so much more complicated and light compared to Italy haha
Yeah we love to over complicate thing lol
Mostly a US thing though. Europe wasn’t at the forefront of specialty coffee
@@carsiotto yeah seems that way for sure and maybe a bit of Australia and uk mixed in
Come on Joe, aren’t you Italian too!