ESPRESSO ANATOMY - The Ristretto Shot
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- Опубликовано: 14 май 2020
- In this video I'll be diving into the most popular ways to make both single and double ristretto shots. From there I'll taste and talk about each of the methods, and choose (in my opinion) the best of the group. As a bonus I'll give some tips on how to avoid blowing out your taste buds.
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Favourite method is a failed double.. The only time I have ristretto is when I accidentally grind too fine. Sometimes I'm mind blown by the sweetness, sometimes I taste death.
Ah yes. The joys of that I know all too well. Haha.
Same for me, when dialing, even if it goes wrong I just extract 25-30 s and call it a Lungo or Ristretto depending on what the ratio ended up being. No sense in wasting coffee.
Yeah, not sure they’re worth chasing but when a shot like that works it’s amazing
8:59 Exactly how I look when I take a confident swig of a shot I thought would be good.
John hahah we’ve all been there.
New to the channel; I’m not an expert by any means but I’m not a total noob either. However, a lot of the lingo is lost on me, so I appreciate how he explains patiently without being condescending or exclusive. It’s cool that people with coffee knowledge all over the spectrum can learn and enjoy these videos. Really love the presentation style. ✌️☕️
Thanks Leah! That exactly what I aim to do. I appreciate you taking the time to leave that comment. Welcome to the channel!
Thankyou!! Exactly what I was looking for!
Haven't pulled ristretto in a long time, but this video has me thinking about it 👍Great exploration. Keep Frothin ✌️
great video! I really enjoyed this as I am a huge fan of ristretto shots. I tend to lean towards the 1:1 30 second double ristretto category, but I love using 15g baskets in general, either at 1:1, 1:2, or in between. IMO they produce great tasting shots overall.
Thank you my friend! I’m a ristretto fan too, love them in milk drinks personally. There is definitely a surprising variety of ways that can work. It really all depends on the coffee and your personal preferences.
very thorough and informative. thanks for this gem!
No problem my friend! Thanks for watching and the kind words!
Awesome video! Can’t wait to try this
Thanks Jonathan! Let me know how it turns out!
Crisp and clear video .welldone
Love your vids.You’ve helped me a lot. Have you tried grinding finer and then sifting out the larger particles? Using this method, i pull 1:1 ratio (18 grams) at over 45 seconds and surprisingly it is the sweetest ristretto shot I’ve ever made. No bitter over extraction at all. It makes me wonder if the bitterness comes from the larger (and harder) particles sifted out.
thanks alot for the tips, I am about to try it :)
I loved the video (like usual, you're honestly the most creative coffee channel at the moment) but also 02:03 ''I have this espresso dialed in fot a standard espresso'' 😂😂😂
Voievod thank you! I really appreciate that. I try to bring a little of humor to the mix. Let a bit of my inner weirdo out, and sometimes that means I say weird stuff. Haha.
17g in 20g out in 20 secs is my sweet spot for a low acidity dark roast that i use only for ristrettos; thank you for this video!
Great in depth video as usual!
Daris Alfafa 2 thanks Daris!
Awesome content, really enjoyed that one ☕️👌
drax14QC thank you!
I was surprised as well with the Hayes Valley from Blue Bottle. Although the rule of thumb still stands; a darker roast produces more Crema, and boy did it produce. I've been pulling espresso about 7 weeks now and I am looking forward to pulling a Ristretto shot. Thanks again for a clear video.
Thanks Francisco! Happy to help and I appreciate you watching and the thoughtful comment. Best of luck on your ristretto pulls!
dude you are great! keep it coming! 💪
Thanks Dario! I appreciate the support my friend!
I love you sir!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks a lot for sharing information about coffee
Not a problem! Thank you for watching and the kind comment!
Thank you for the great video, as always good and interesting content ❤️ In my case I have Rwanda Kilimbi, medium or even medium dark roast. I put 17.5 grams in (grindin with Niche Zero (Grind setting at 10)), extracting it for 43 seconds (extraction starts on 18 second), and have 19 grams out of balanced, sweet, a bit fruity, interesting coffee! But I don’t know, is it ristretto, or some kind of lucky magic ratio? 😂
Always worth watching. I wish you could make espresso on my equipment with my coffee and show me what's up. Thumbs up Spro
Blake Baker Thanks Blake! I appreciate you watching and the kind words! Someday maybe I’ll have the chance!
Very nice video like always. For regular Coffee shop, I will use now a easy method inspire of your video : grind one click coarser than Espresso for Ristretto , to keep the grinder settings for Espresso. Thx
Just one question : 20gr of coffee, it's not a double Ristretto shot's dose ?
Love your videos, man. I’m a total noob but really love learning. Maybe a stupid question but what should the coffee dose be for “15 in 15” using a 54mm portafilter please?
Also, I’d like to get myself a good scale/timer and distributor but my budget is very low, so OCD and Acai Lunar are beyond my means. Are you able to recommend any cheap but genuinely good options/alternatives please?
Hello again. Thanks again for your posts. I've trying to find out how to make a nice home flat white, so after watching your previous videos and this one like 5 times, I can tell you use a 20gr in, 20gr out double ristreto for your flat white, am I right?
I would really thank you if you post a flat white tutorial comparing "standard" ratios to your personal recipe.
I just tried this on the flair and it was delicious!
If you don't mind, could you share how to do that? I use flair too.
I use ristretto on mid-dark roasts for milk drinks on VST basket with no pre infusion. I feel i get more consistent chocolete bombs close to the perfect shots I get on standard baskets.
Found a new fact about my Ristretto. Recently i dose 19 grams and pull 19-20 grams out of it. The longer the shot the better the taste. I found my self brewing up to 40 second just to get those tiny amount of liquid. But... it just taste sooo good. Intense, but no bitterness at all. NB: i set the pump pressure to 7bar, and brew temp to 90*C
hello! love the channel! for 15g in 15s, what would be your dose of coffee? still keeping to 20g?
Good choice on the Hayes Valley for these tests. In my experience it’s always tasted very nice with lower yields. Didn’t realize they were taking it that dark these days. Possibly it’s the current components needing a bit more development for the consistency of the blend.
Coffee Pilgrim thank you. I’ve always enjoyed it, but was shocked to see how dark it was. Not sure if it was mistake, a quality control issue, or if that’s how they do it now. But I just ran with it.
The Real Sprometheus like a true barista navigating all coffee scenarios :)
Interesting video as always! How much did you dose for the single ristrettos? I guess I've always just done doubles and aimed for a similar extraction time with a similar dose as my normal doubles, just with a 1:1 yield... Didn't know there were options... You learn something new every day :D
Thank you! I dosed 20 grams for all of the singles, as well as the 1:1 ratio double. There are always many ways, but I’d find the one that tastes best and roll with it. In other words, if it isn’t broken, don’t fix it. Thanks for watching!
For Method 2, if your extraction speed is not 1g / s, what do you adjust? Change the grind size?
Okay, I thought I turned off my espresso machine for the day.. I guess I’ll start for some experiences :)
Nour Brh haha glad I could motivate you to drink more coffee.
Great video! You've mentioned in a few of your videos being a fan of Flat Whites. How do you typically pull these? Double/single? Lazy/1:1?
Thanks Michael, I almost always pull the Double version that is a 1:1 ratio
Can you talk about the grind setting changes you went with to get method #2 - looking at 2:03, I think your grinder is set to 19 on the Niche - for a normal 20g in, 40g out - (I understand this will depend on the grinder even among Niche grinders - but just as a point of reference) - Then for method #2 at 3:15, it looks like you're down to 13.5-ish on the Niche.
I would assume grinding finer would make the extraction take longer- - did something else change (beans?)? I'm trying to dial in for method #2 but having a heck of a time getting there if I start the clock at pump on. I should point out - I can do pre-infusion with my machine but have that feature turned off. If I were to try and replicate your results - can you share some of the other variables for me to work with? BTW - I feel like I've completely changed my espresso game just by watching this vid and your answer to another question about timing - I was starting the clock at first drops - which results in a VERY different shot. My shots today are so velvety - I didn't realize what I was missing!! Many thanks TRS!!!
funnily I just had accidentally a ristretto the other day from an Ethiopian light roast 17.5g in and 18g out in 31 seconds and it surprised me very pleasantly. :D
Gábor Vértesi that’s awesome! I love those kinds of happy accidents.
Great video! I’ve been trying to pull a ristretto at home to be something close to what I get at either of my local favorite shops but mine just turn out no where close to the same flavor. Theirs are sweet and caramel tasting. Mine seem to be mostly sour and bitter flavors :( One shop said their method was similar to your double ristretto technique 20g dose to 20g shot in 27-34 seconds (although they don’t use a scale).
Have you found why since then?
@@simonmonty7171 nope. I assumed it was either that our Baratza Sette wasn't as good of a grinder or our Breville espresso maker is not professional enough?
Hi, i just wanna ask where you bought the scale/timer?
Loved that moment at 8:59 😂😂
Haha it’s funnier now that the taste has worn off.
Wait a minute, did you change the grind size for the 15g/15 seconds, or was it the same as you would normally have? I suppose you could also dial in for 30g/30 seconds?
Nice video! Which scale/timer is that you are using?
The technique I've adopted in recent years is Nutation, made popular by Matt Perger. If you're dialled in for espresso, you won't need to change a thing with your grind setting. You will get your desired yield with the same contact time as espresso, 25 - 30 sec. The only trouble with the technique is it all hinges on muscle memory and the Barista, but given some practice, works pretty well.
John Langdon I think that method does work for some coffees, but not all of them. Not having to change the grind would be a blessing for sure.
Hi, I loved the video but wasn't sure about the dose for method 2. Was it 20g in and 15 out in 15 seconds? Thanks
Interesting video, just wanted to know which of the 3 techniques you used in your old video, "ESPRESSO ANATOMY - Dialing In Espresso To Your Taste" to make that double ristretto that gave you a sweeter and syrupy consistency?
Fantastic video - clear explanation and really easy to follow. My one (dumb) question is what is the proper way to time the shot? Is it 20-30 seconds from the time the lever is engaged or from when the first drops of espresso appear? Thanks.
Thank you! It really depends on your machine. The rule I always go by is extraction time begins when water makes contact with the coffee. Like a pour over or any other brew method.
Lever machines are a little more tricky. I’d engage your lever without a portafilter to see how soon water begins to flow, and make note of that. That’s when your extraction time would begin.
The Real Sprometheus Thanks so much. I may have confused you with the lever comment. Mine is a semi-automatic Alex Duetto. When I start a shot without the portafilter water appears almost immediately through the shower screen. I should include the 5-6 seconds it takes for espresso to appear in my shot time, then, if I understand you correctly.
Nice video . What type of machine do you have ? Thnx
Given the material effect in the taste if any one variable changes, can you comment on why you start timing from pump on rather than first drip? I find this theory differs so wildly among the coffee community and for a ristretto shot in particular would surely amplify why one theory is better than the other.
There is a debate on timing. But I think of it the same way I think any other coffee brew method, all of which begin timing when water makes contact with the coffee. Why would it be any different with espresso?
Do you think it’d be possible (and easily manageable) to make a ristretto with a flair 58 ?
What is the brand/name of the double wall glass cup you are using in this video?
Dammit Sprometheus! Tried the 15-15 method thanks to you. Without changing anything and my flat white got elevated to a whole new level! For a ristretto i used to add a little extra coffee to restrict the flow. But the 15-15 gives the coffee a lot more complexity and balance. Great vid!
iBarista thanks brother! Glad to help up the game, and appreciate you watching!
Just found your channel, great stuff. We use espresso vivace and there recipe is about 30ml in 29-32 sec so about 8-9g out from a 20g. Your should try some of their coffees if you haven’t. There’s no other bean that will get you a better double ristretto. The roast is designed for a traditional northern Italian espresso unlike other roast profiles that probably caters to a more Swedish style pulls. Thank you. I’m gonna keep watching.
really? DAvid Schomer uses 17 to 18g doses though, and they never measure output, they always eyeball it at the Seattle shop. They also measure by volume only, and Schomer had written that he favors 1 and 5/8 fl oz. That's over 48 ml in volume. I think the yield is probably around 25g. That's what the shots looked like at the shop.
@@Fear_the_Nog that’s interesting. I know that he was doing things a little differently during Covid time because of the use of disposable cups than ceramics. So he was pulling longer shots at which I complained about. He said he was going to talk to the café about it. I don’t see any difference between a 25g shot and 40h they would both taste like garbage if pulled with Vivace’s Roast profile
@@tov1773 well that 1 and 5/8 fl oz was from the late 90s blog he wrote. I'm sure things have changed since then. But when I was at their shop, they neither measure input nor output and I was told 18g dose and the content looked like a 20-25g yield to me. I actually pull Vivace Dolce at a traditional Italian 1:3 ratio for single shots at home. 7g in, 21g out. It doesn't taste like garbage at all, and is smooth and caramel all around. Their roast profile is barely medium by European standards. Of course, you'd ditch the 205.3F thing that Vivace does and go with something like 190F. I prefer the smoother longer stuff for the day to day. The intense double ristretto is really for Monday mornings or a weekend when I want to play with parameters.
@@Fear_the_Nog i’m happy to continue to discuss this further however my take on espresso and what it should taste like is different than what the specialty coffee community is doing. I don’t care if I’m in left field, which I don’t think I am. I care more about taste rule. I think it’s time to do things a little better. I think collectively we have been following things a little too blindly. Also highly doubt that Vivace pull is 25 g. I pull 8 out and it looks exactly the same as Vivace’s if we are eyeballing it.
@@tov1773 Maybe it was the barista, but the cup I got was a lot out, lol. More than half the demitasse. The huge amount of crema hides the true weight, but I feel like, even though it's less than a typical cafe espresso in terms of yield, it wasn't something as extreme as an 8g yield. I pulled 15g out in 15s like Sprometheus's ristretto video and that looked less than the cup I got at their shop. But that could have been a one time fluke with that particular barista. 18g in 20-25g out is already a ristretto though at 1:1 - 1:3 ratio.
Nice video! I need to try pulling some ristrettos :) Question about such slow flow rate on your Linea Mini. Have you set pressure down to 6bar or installed smaller flow restrictor?
The flow isn’t really slow per se. I do have a smaller restrictor, .06mm compared to the standard .08mm. My pressure is at the standard 9 bar.
@@Sprometheus but the flow restrictor isn't just for these restretto shots - it's how you brew, right? I have a Lelit Bianca with flow control - but I don't use the paddle much right now as I'm still really trying to learn everything with as few variables as possible. Should I be using the flow control for this- and how would that effect timing? Sorry - not trying to high-jack.
Hi, for method 2, is the dose 15g, with 15g out in 15sec?
How big of a dose do you recommend for the second method for a ristretto? Were you still doing 20g in?
What is the difference between the first and second method, how did you get 15 grams in 15 seconds if you used 20 grams in both methods? What is the reason that reduced the extraction time in the second method, to equalize the extraction quantity with time?
wow, I thought you were Triple H in the thumbnail. Getting my coffee youtube channels mixed up with my pro-wrestling channel subscriptions
atomicbrain9401 haha I had to look up Triple H, I’ll take that as a compliment.
I don't pull a lot of ristrettos but they are delicious.
I find that when I do pull ristrettos it's usually to compensate for something. When I had a cheap Delonghi EC155, I'd pull them with about 12-14g of grounds. I was using a cheap medium roast from Amazon at tbe time and it tasted like sweet raisins. Delicious.
I'm learning to roast coffee with a Behmor right now. If I roast a bit too dark, I can usually get great ristrettos which still had some of the origin's characteristics. I'd also do the same for cortados if a double shot is too bitter.
I'm pulling a 1:1 using 18 g. And stop it at around 18 seconds with my Gaggia.
Ricky Ng for sure! A ristretto can definitely help cover you in a pinch. Which is why it was banned from competitions back in the 2000’s.
I do find it works best on roasts a bit darker, but that’s more of a preference than a real scientific finding haha.
Thanks for watching Ricky, and you’ve got coffee come your way today. Thanks for the support since the beginning my friend!
@@Sprometheus perfect thanks for the heads up! I have way too much coffee to drink haha. I recently bought 50 lbs from Happy Mug to roast.
Hope you're doing well and can't wait to see what your next roast is going to be.
Thankyou you for all the efforts put into making this video. The elusiveness of this perticular shot that gives the Flat white, it's body according to some has been finally untangled for me.
For Espresso it's 18 grams in and 36 grams out
For Ristretto it's 15grams in and 15 grams out in 15 secs.
Will these two measurements provide the most flavour full cup for both these shots.
Joseph Sebastian you’re welcome, and thanks for watching.
Now I’d say there is no guarantee that these recipes will always produce the best shot that’s possible with every coffee. But it’s a great starting point. But if there is one you can rely on more often it’s the traditional 15g out in 15 second ristretto.
@@Sprometheus Thankyou.
In otherwords 15-15 method is halfway to the 3rd method from the first?
I almost didn't watch this because of how people act over ristretto shots. I think you did good job of showing the variations. Personally, I like regular espresso shots cuz 15g of liquid ain't S***. But, that's just me.
Perhaps it’s because I love to play with pressure and flow profiles, and always pull gravimetricly, but some of the best shots I’ve ever tasted are what I call my “accidental” ristrettos! My go to method for dialing in a new bean, roast or blend is to over tighten, and then dial back to find my sweet spot, and, every now and then, it won’t exactly choke, but will cut off before I hit my target yield, and far from a sink shot, it will turn out to be a chocolate-y sweet intense syrupy delicious-ness! Go figure!
I feel like the accidental ristretto is always an amazing experience! I think we’ve all been there long before we know what we did he a name.
Hey Sprometheus, I've got to know, what are the metal cups you weigh your beans in, been searching high and low for what they are to no avail! really enjoying your deconstruction of espresso
They're only available via Niche Grinders I believe!
About the popular method of “Stop at 15g and seconds”, should the pre-infusion time be excluded, meaning only time the shot from first drip? I have my pre-infusion set for 8s..Thanks!
That’s a good question, and yes any pre infusion time shouldn’t be counted.
Hey! Awesome video man, thanks again.
I have the Niche Zero too and am wondering if you ever see significant shot time variances (all other variables, including puck prep) staying the same?
Also, total fan of option 2. That's how I pull daily. 20g in, 20-26 out in 25-28s
Thanks Marcus! I haven’t seen much in terms of variances from the switch to the Niche from the Mazzer. I do feel like the workflow on the Niche takes a little getting used to, but now I’ve gotten into a rhythm and really knock out shots.
Are you brewing back to back shots and seeing variance? If you're comparing a shot from today to a shot from yesterday then that can be the reason for variance. Also if you're not keeping all other variables equal, grounds distribution, tamper level, tamp pressure, etc, then those could account for the difference.
I’ve had the Niche for about 2 months and I’m definitely seeing wide shot time variances over my previous set up. Trying to hone my puck prep to make sure I’m 100% consistent but kinda frustrating. Curious if you ever had a breakthrough here?
My machine has a 9 seconds pre infusion time. How should I count the time for the 15 seconds pull? From when the pump starts or from when it reaches full presure?
That’s a tough question. I would say start the actually shot timer after the 9 second pre-infusion.
So a one to one ratio of half the time and half the output, wouldn’t that lead to under extraction?
Thank you for the video! Question what is the name of the scale that you are using?
You’re welcome. That scale is the Acaia Lunar.
Dammit, UK time difference it’s evening and now I want a coffee! Great work 🙌
Haha, those pesky time zones. At least you’ll have some time to plan your coffee for the morning.
Go for it, build that tolerance up!
Howard Smith I already bleed coffee, not sure I can get anymore tolerance 😅
Still Moving Media haha we all have our breaking point.
So with this 15g in 15s business... they never told us their dose. So are you doing 15g in: 15g out: in 15 seconds? or are you using a typical 17-18g and changing grind until your yield renders 15g in 15s?
So you grind Coarser than shot number 1 To get 15 grams in 15 seconds?
In your video are you using 20g in for the second method of 15gm out in 15 sec? thanks for the great videos as usual
I have the same doubt
Nice informative video !
Thanks for watching, I used 20g for all the tests.
What's the metal dosing cup you're using? I desperately need one.
That cup came with the Niche grinder. Acaia makes a small stainless one as well you can snag on their site.
Potentially stupid question but just want to confirm: in option two, are you dosing 15g?
Were you a coffee/espresso nerd prior to becoming a barista or was being a barista the spark?
Great video! Happy Friday!
-Joe
Grip Side I was definitely a coffee nerd before being a paid barista. But I only worked behind a bar for a matter of months before I was full time in the roastery.
Thanks for watching my friend! Have a great weekend, and stay safe!
one thing that's not clear for me: 15g out in 15 seconds, but how much is the input/dose? thanks
Are you starting your timer when you turn the pump on- or when you see the first drops hit the cup? I’ve always beeen confused on this point but it makes a huge difference in grind setting. Thanks for the great video(s)!!! Be well-
An age-old debate! If you watch the shots in the video, you can see that the timer starts when the pump is activated (not from the first drop).
Hi Patrick. I always believe that as soon as water touches your coffee your time starts. The only caveat there is with these short ristretto shots I wouldn’t count pre-infusion.
Thanks watching and the question!
David Williams good catch Dave!
@@Sprometheus - Thank you for the reply! So do you do a pre-infusion with your linia? If so, how long? I LOVED this video and have 2 different beans to try the same 3 methods with today!!
How many grams of coffee did you use in the second method?
Maybe I missed this, but I thought based on your previous analysis you would no longer be using the OCD tool given lower Extraction Yields compared to other methods. Did you find different results later on? Thanks!
I went back to using it a few months back. I did a video about why called OCD V3 - Don’t Call it a Comeback.
You mean to tell me that the differences between the 1st and 2nd methods with their respective 21sec/15.6g vs 15 sec/16.2g produced wildly different notes even though they had the same grind and dose?? The difference in grams is minuscule, or Im I missing something here?
Hi,
Which basket did you use for this test ? Thanks !
I used the La Marzocco 21g Strada basket.
Ristretto. Never pulled one myself, but the experience I’ve had from cafés isn’t really encouraging me to try it out at home. Too intense and, oddly, not warm enough for my liking.
Anyway, *lungo* for me all day long. That’s the remarkable thing about coffee.. it’s that everyone has their own unique tastes.
Spro, assuming were talking about a 20g dose, if you were to ball park it how many numbers coarser on the niche for the "20in : 15out : in15secs" method.
Howard Smith oh man. I have no idea how to ballpark that. It all depends on how sharp your burrs are and where they are aligned. I’d just start at your normal espresso dial and coarse it up bit by bit until you get there.
In your preferred method was your dose still 20g in like the first shot or 15g in to get 15g out in 15s?
Randy Rose yep, I used 20g as my set dose all the way through this experiment.
The Real Sprometheus.... hmmmmm I don’t get it.... why is the shot number 2 then getting faster brewed as the first? I do not see anz differrence.... only faster I would assume more sourness in a faster shot
What machines did you have before the linea and what will you get next
Before the Mini all I had was a V60 and a Hario Kettle. The Mini was my first machine for home. Someday when I open a roastery I want a La Marzocco KB90. But I’m not sure at home. I want to keep this Mini for as long as I can. I’m pretty attached to it.
Stupid question, but just to make sure, your parameters for the double ristretto are: 20g coffee in, run for 20s, and aim for 20g of espresso out?
17 DAP basically correct. The only thing I go a little past 20 on is the timeline. So more like 20g in, 20g out in roughly 25 seconds.
the definition of what is considered to be a ristretto, espresso and lungo have changed dramatically since the 1980s and the prevalence of 3rd wave. there are no more rules, except for the fact that the water is constantly being reduced. In italy, the ristretto originally called for 25/7 gram ratio.
15 g out in 15 seconds is your yield. What was your dose?
How is the 3rd shot over extracted with those ratios? I thought all the shots would be under extracted?
It may not of been over, it just tasted on the edge. Some of the signs of over extraction were present. But in the end, that’s just my personal perspective.
Do you think this is possible with the flair?
Absolutely. The Flair is fully capable of pretty much any form of espresso preparation you can think of.
What is that dosing cup you use to dump the grounds into the portafilter?
The dosing cup comes with the Niche Zero grinder. If you’re looking for one Acaia makes a nice one that you can find on their website, I used to use it before switching to the Niche.
It comes with his grinder, Niche Zero Grinder :P He made a review on it if you're interested
you pull 15 grams from 20 gr of coffeegrounds? I thought ristretto was 1:1 ratio? (I might be wrong :-))
Interesting, but i missed something. When you use Method 2. 15grams in 15 sec. How much bean do you use? 20grams? So far i always use Brew ratio of 1:1 to get my ristretto. I use the time to adjust the flavour. Base on the coffee i use. Sometimes i brew in 20 sec, sometimes 30 sec. To get the best out of specific coffee. I alway lock it to 20 in 20 out.
Yep, I used 20 grams as my dose across the board for all these test shots to keep it consistent.
Did you ever experience some bean has weird behavior? I have a bean wherever you grind too coarse it taste bitter. And if you grind finer it taste sour. And a magic temperature dial (i set to 87*C) flip the situation.
I still don't understand the double ristretto part of a Melbourne Magic when using a home machine like a Linea. My biggest basket is 18g yet the Melbourne Magic articles claim the double ristretto part of the Melbourne Magic is 40ml. How the heck does that make sense? I am super confused. How do I create a double ristretto for a Melbourne Magic base using a basket of only 18g?
I don’t understand how in method 2 using a coarser grind to get 15g of coffee out faster would somehow be perfect where method 1 is under extracted even though there is more contact time with the same 15 g of coffee? Guess I will just have to try and see for myself !
Recently there was a scientific paper about extraction and faster shots. They found that even with faster shots they still got similar extraction percentages because of the evenness of the flow. There was no major restrictions and fines holding the water back and causing over extraction. It’s all pretty wild, hard to wrap your head around. Just taste it and see what you think.
Do you think a ristretto is ideal for a flat white?
David Williams I do. I mean, it’s considered a must have for the drink in general. But I would say it creates the ideal balance for the drinks size.
What about single basket shot?VST has a better-designed single basket (7 gtr )hat comes very close to a double shot? But to make it good you need a smaller Tamper .La marzoocco use that basket as well in fact its called La marzooco basket
Maybe you should try the cutting extraction method for making ristretto
Dimas Proviandi what do you mean by cutting extraction method?
Basically you pull 1 shot of espresso, but when the yield comes at half of the shot, you slide away the glass and after that then you stop the shot. Not stopping the shot at the amount you wanted.
Where can I get that shot glass from?
I got that one on Amazon. It was the only one that didn’t have a huge brand logo on it, haha.
When pulling the double Ristretto, 20g in 20g out, what time are you aiming for?
I’d say roughly 25 seconds.
The Real Sprometheus that gave you the worst result though? I generally pull 18g in with the same out in about 26 seconds or so, with a long preinfusion. First drops at around 12 seconds.. your video is making me want relook my recipe....
I have a Sage Barista Pro now. I make 14 double shots a day and 3 milk drinks a week.
Would you think a ECM Classika 2 Pid is a good Choice?
Greetings from Germany
Marc Mädler all depends on your budget. What does the Sage Pro not do that the Classika does?
I want to have a Standart 58 mm Portafilter cause I want to use VST Baskets and I need something were I can get parts like portafilter gaskets and shower screens. I am not that happy with the water distribution on the showerscreen.
Marc Mädler for sure. If you’re looking for something that not only has more upgrade options, but also has more commercial/prosumer parts switching to an ECM would definitely be a good move.
The Real Sprometheus Do you know a grinder in the range of 200 to 500 Euro Range that can grind 18 Grams in under 6 seconds to match the machine?
Marc Mädler that’s a good question. In that price range, I think maybe the Baratza Sette 270. I think that runs pretty quick.
From first sign of espresso or from "pump on" start counting time?
From pump on, and not counting pre-infusion.
@@Sprometheus "from pump on" would mean you are counting pre-infusion time right?
What scale were you using in the video? Is it the smallest one from acaia?
Angela Buenafe that is the Acaia Lunar, I think they have an even smaller one now though,
@@Sprometheus thanks. Yes they do but it is currently out of stock.