good video. i started off in this position about a year ago and now have widened my horizons to 1:1 all the way up to 1:5 ratios depending on the shot i want. this is a good starting point though.
I've been doing 18g beans to 30s shot time and leaving it at that. I'll be sure to measure more variables now. I knew I wouldnt be getting exactly 18g back out, but now i also know i may have been brewing for too long and may even have my machine pouring out more liquid than i need. Looking forward to the experimenting and measuring - coffee is like the baking of the liquid world.
do you always keep the weight constant in the portafilter? I find that 18gr of a dark roast have a completely different volume from 18gr of light roast in the portafilter. Should the grind size be the only variable or consider also the puck depth (aiming for a similar volume within the portafilter, rather than exact same weight every time)?
Yes. To keep it simple - grind size is the only variable. All others are fixed variables taht need to be decided on prior to pulling the shot. then if you keep everything consistent - by adjusting the grind - you'll have the control to move the compass on flavour to or away from GOOD. Without keeping everything consistent - it's a shot in the dark 👌
not at all. time is not a super useful variable to measure due to things like pre-infusion, pressure, and other factors that will affect your shot. it's best for beginners, but you should do your own thing, eventually. see james hoffmann's video on espresso brewing time for more... confusion.
I always aimed for around 30 seconds, regardless of dose amount. (16g puck, brew for 30 seconds with a 2:1 ratio)... Should it have been 24 seconds all this time? 😨
@@brianazeri I hear what you're saying and it makes sense. However, I'm more of a "stick to a recipe that works" kind of person. I like to measure correctly, produce my coffee and enjoy it. Apparently, that recipe may have been wrong.
@@FatNorthernBigot true. And that’s the fun of experimenting. Playing with the variables from an “at the worst case, it’s pretty decent,” starting point. Then as you adjust a variable one way, if it’s a minor change, and it starts to go to crap, the result will probably still be drinkable, and you go back to the drawing board. Less waste. Now if you like what your “wrong” shots are giving you, you still have that base to start from.
Love the video, and all in layman's terms making it easy to follow. In all of this, you never mention the ideal pressure ( bars ) when brewing. I'm using a 20g basket and extracting 40g of espresso. I find that with my Bezzera BZ10 machine ( and meeting the 27 second extraction time ), the pressure rises to 11 bars, and as it extracts, reduces to a final 10 bars of pressure. Is this ok, or is this higher pressure likely to damage my machine? Most of the other info I find online mention an ideal extraction pressure of 9 bars. Looking forward to your response, and the next video on steaming milk.
Thanks so much 😀 Pressure should be at 9 ideally yes. There's great articles on line that can help you adjust the OVP on the Bezzerra BZ10. Here's one here: support.clivecoffee.com/en/bezzera-bz10-expansion-valve-adjustment
When I saw the word dummies, I knew this one was for me.
Ditto
⬆️ pair of dummies
good video. i started off in this position about a year ago and now have widened my horizons to 1:1 all the way up to 1:5 ratios depending on the shot i want. this is a good starting point though.
Brilliantly simple explanation. Do the maths and measure. Legend.
Absolutely. thanks so much 😀
Thank you! Simple directions and great visuals!
Glad you liked it!
I've been doing 18g beans to 30s shot time and leaving it at that. I'll be sure to measure more variables now. I knew I wouldnt be getting exactly 18g back out, but now i also know i may have been brewing for too long and may even have my machine pouring out more liquid than i need.
Looking forward to the experimenting and measuring - coffee is like the baking of the liquid world.
Sounds like a plan! You're on the right track 😀
Thank you for the video! Would be nice to see the process with manual espresso machines too!
Coming soon!
do you always keep the weight constant in the portafilter? I find that 18gr of a dark roast have a completely different volume from 18gr of light roast in the portafilter.
Should the grind size be the only variable or consider also the puck depth (aiming for a similar volume within the portafilter, rather than exact same weight every time)?
Yes. To keep it simple - grind size is the only variable. All others are fixed variables taht need to be decided on prior to pulling the shot. then if you keep everything consistent - by adjusting the grind - you'll have the control to move the compass on flavour to or away from GOOD. Without keeping everything consistent - it's a shot in the dark 👌
Ive always wondered what is alternative brewing
There's Nespresso and there's the alternative brewing.
Haha absolutely love the thumbnail
Is it weird that I tend to prefer shots pulled in closer to 1 gram per second? Like 18 in 36 out in 30-35 seconds?
not at all. time is not a super useful variable to measure due to things like pre-infusion, pressure, and other factors that will affect your shot. it's best for beginners, but you should do your own thing, eventually. see james hoffmann's video on espresso brewing time for more... confusion.
I always aimed for around 30 seconds, regardless of dose amount. (16g puck, brew for 30 seconds with a 2:1 ratio)... Should it have been 24 seconds all this time? 😨
Not always, yield/1.5 g/s is only point of reference. In the end, if you like what you brew, you good man.😊
@@brianazeri I hear what you're saying and it makes sense. However, I'm more of a "stick to a recipe that works" kind of person. I like to measure correctly, produce my coffee and enjoy it. Apparently, that recipe may have been wrong.
@@FatNorthernBigotit’s not wrong if it works for you. We all have different tastes.
@@coreycannon4511 Indeed, but we need a starting point, and I think mine was incorrect.
@@FatNorthernBigot true. And that’s the fun of experimenting. Playing with the variables from an “at the worst case, it’s pretty decent,” starting point. Then as you adjust a variable one way, if it’s a minor change, and it starts to go to crap, the result will probably still be drinkable, and you go back to the drawing board. Less waste. Now if you like what your “wrong” shots are giving you, you still have that base to start from.
Cool video, but clean your equipment! 😂. Your portafilter was nasty.
I know! my bad 🙌 That's perfect intro to the next video of keeping your equipment clean 😂
Love the video, and all in layman's terms making it easy to follow. In all of this, you never mention the ideal pressure ( bars ) when brewing. I'm using a 20g basket and extracting 40g of espresso.
I find that with my Bezzera BZ10 machine ( and meeting the 27 second extraction time ), the pressure rises to 11 bars, and as it extracts, reduces to a final 10 bars of pressure.
Is this ok, or is this higher pressure likely to damage my machine? Most of the other info I find online mention an ideal extraction pressure of 9 bars. Looking forward to your response, and the next video on steaming milk.
Thanks so much 😀 Pressure should be at 9 ideally yes. There's great articles on line that can help you adjust the OVP on the Bezzerra BZ10. Here's one here: support.clivecoffee.com/en/bezzera-bz10-expansion-valve-adjustment