double shot espresso nedir bu makalenin içeriğinde ele alınacaktır. double shot espresso nedir ile ilgileniyorsanız, bu How I Dial-In Espresso – Part #1 makalesinde HometownInn ile double shot espresso nedir’yi keşfedelim.
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How I Dial-In Espresso – Part #1 içinde double shot espresso nedir ile ilgili en ayrıntılı bilgileri sentezleyin
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Bu Hometown Inn web sitesinde kendiniz için daha yararlı anlayış için double shot espresso nedir dışında bilgiyi güncelleyebilirsiniz. Hometown Inn sayfasında, sizin için her gün her gün yeni ve doğru bilgileri güncelliyoruz, Sizin için en doğru değeri sağlama arzusuyla, Kullanıcıların internetteki bilgiyi olabildiğince çabuk güncelleyebilmelerine yardımcı olun.
double shot espresso nedir ile ilgili bazı bilgiler
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Görüntülediğiniz How I Dial-In Espresso – Part #1 hakkında bilgi görüntülemeye ek olarak, Ardından HometownInn her gün yayınlanan diğer konuları hemen aşağıda okuyabilirsiniz.
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How I Dial-In Espresso – Part #1.
double shot espresso nedir.
hometown-inn.com ‘ın sağladığı double shot espresso nedir bilgisiyle, size değerli getireceğini umarak daha fazla bilgiye ve yeni bilgiye sahip olmanıza yardımcı olacağını umuyoruz.. double shot espresso nedir hakkındaki makaleyi HometownInn ile izlediğiniz için içtenlikle teşekkür ederiz.
How wired were you after making this video? haha!
I've never much cared about espresso, and frankly the one time I tried a straight shot of it I was not the biggest fan, but thanks to this guy's persistently well thought out, easy to watch videos (and some insanely good luck at the thrift store) there's now a used Breville Duo Temp Pro looming at me from my coffee bar, waiting for a portafilter to arrive in the mail so I can start "dialing in the shots" as they say.
Curse you, James Hoffman! Curse you!!
I was struggling to extract a light roast and this video was super useful to me thanks alot james
Can someone tell my, why James decided to not grind the coffee finer after the first try? He said it was really sour and I thought because it is too coarse (runs too quickly and weak extraction -> sour)
Thanks for this video… I know it's been out for a while, but I just got a Flair 58x and realized that there were some things I needed to learn about dialing in a shot with the coffee I'm using. This answered a lot of questions for me, and gave me a couple that I didn't have before.
New machine arrived today. I am using both light & med roast, shoot for med 1st. Ceado E64 grinder, Crossland CC1 machine. Best espresso ever was from this machine.
Hi! I love your videos. Just one question though, to counteract the sourness from underextraction, I thought the bean should be finer. Why are you grinding it coarser?
at the very first shot your speaking of underextraction while brewing too slow. For me that sounds like overextraction with a too fine grind.
Nice bass right off. Thank you
Thanks for this tutorial James! I am curious to know why you changed two variables at a time instead of only one, meaning the dose out (From 40g to 38g) and the grind size.
The problem I have with this is that I'm not familiar with the machine. It appears that it is automatically calculating the mass out, and cutting off the brew by itself, but I can't be sure. It seems to also be measuring the time. I'd like to have this explained so that I can translate what's being done to working with my espresso machine.
It's also very clear that tiny adjustments are making large differences in the taste of the shots. And that makes dialing in difficult and wasteful of both the coffee and time. I'd want to buy larger amounts of particular beans to make this process more practical. It would be different if you were serving a large number of people, and could spend an hour or two testing and adjusting and working from a larger batch of the beans so you have consistency within the batch. The effort and wasted coffee could then be a small fraction of the "final product". For a typical home user, I could see using most of a 1 lb bag of beans just finding what I like, and then that next 1 lb bag might not be the same.
Maybe buying several bags and mixing them would give a person a larger batch to work from, and make this more practical.
I do appreciate the videos. They give me a starting point and a procedure to use.
Thanks!
oh my goodness watching this made me realize that I am not patient enough… I would be so sad if I had to waste shot after shot after shot just to find the perfect balance north do I think I have the pallet for it but it is so enjoyable and addicting to watch
@5:40 Some coffee sacrifice for the gods?
How should you time shots on a simple machine?
From the point I flip the switch, or see liquid?
I’m currently weighing my in/out but the flow seems fast, when I grind finer (to slow this down) the coffee tastes worse… not sure whether to go even finer or do something else differently
Do you have like… a spit bucket? Like when you are wine tasting, to keep from getting too drunk? I have a machine on the way, but no way on earth I can just drink 6 shots of espresso in a row trying to dial it in….
Thanks a lot, James! Your videos are very inspiring!)))
This broke my brain . Espresso is definitely a hobby.
I really like your videos and I’ve learned a ton, I have recently bought the barista express and I’m learning as it is my first coffe machine. My question is as it doesn’t have a brew timer, when should I start timing the brew? As soon as I hit the brew button?
How come the first shot got sour? It has more yield compared to the 4th shot, not to mention the brew time is also longer. If the 4th shot is not sour let alone the 1st shot. Did the first shot hit the point of diminishing returns by grinding too fine?
Thanks for the informative video James. As a suggestion, I think it would be great if there were some way for you to share the actual grind size variations in a more tangible way. I mean showing the twisting of a grinder knob I've never seen before and simply saying "just a bit more course" does not really tell me much. A bit more coarse than what?
Maybe a macro shot of a sample of the starting grind on a sheet of paper with a size reference, such as a few sesame seeds or whatever, and then the same closeup with sample of the final grind once dialed in would make the information in your demonstration more transferable for viewers to the specific grinder they are working with.
I do understand that the grinder adjustments can be quite miniscule, but perhaps just showing the actual grind size from starting point, to final grind size once dialed in will show enough variation to be really helpful.
Does James time his shots from when the coffee starts flowing on at the start of pre infusion
Does brew time start when you start the machine or when the first drop comes out? I have seen people describe it both ways.
I have been a smug, self-obsessed, autistic person for decades. I rarely give a thought to civilians dying in Ukraine, or starving children in the third world. Sometimes I like to go to parks and gardens, and wank where other people might accidentally see me. Their surprised reactions add a certain frissant to the activity. I thought my selfish narcissism was extreme, but you have convinced me that I am pretty average at focussing my life on unimportant trivialities, whilst ignoring 99.9999% of what is happening in the world. In past years, I would use the internet to watch women pleasuring themselves , when I wanted to masturbate. These days, I watch your videos. Sometimes my body goes so rigid with excitement, that I slide off the computer chair. Keep it up, James. Don’t let your viewers think about any aspect of their lives or relationships, which is of genuine importance.