double espresso bu makalede açıklığa kavuşturulacaktır. double espresso’yi arıyorsanız, bu Understanding Espresso – Ratio (Episode #2) makalesinde double espresso’yi keşfedelim.
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Understanding Espresso – Ratio (Episode #2) içindeki double espresso ile ilgili bilgilerin en doğru şekilde özeti
Şimdi aşağıdaki videoyu izleyin
Bu hometown-inn.com web sitesiyle, kendiniz için daha değerli verilere sahip olmak için double espresso dışındaki bilgileri güncelleyebilirsiniz. Hometown Inn sayfasında, sizin için her gün sürekli yeni ve doğru bilgileri güncelliyoruz, Size en doğru değeri katkıda bulunmayı umuyoruz, Kullanıcıların internette haberleri mümkün olduğunca çabuk yakalayabilmelerine yardımcı olun.
Konuyla ilgili paylaşım double espresso
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Bazı resimler double espresso konusuyla ilgilidir
Görüntülediğiniz Understanding Espresso – Ratio (Episode #2) hakkındaki haberleri keşfetmenin yanı sıra, O zaman hometown-inn.com her gün aşağıda yayınladığı diğer makaleleri arayabilirsiniz.
double espresso ile ilgili öneriler
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Understanding Espresso – Ratio (Episode #2).
double espresso.
double espresso bilgisiyle hometown-inn.com sizin için güncellenen bilgiyle, size değerli getirmeyi umarak daha fazla bilgiye ve yeni bilgiye sahip olmanıza yardımcı olacağını umuyoruz.. hometown-inn.com ‘nin double espresso içeriğini görüntülediğiniz için içtenlikle teşekkür ederiz.
So with the Flair Espresso maker, do I just stop the extraction if i am at a 1:2 or do i have to add more/less water in the first place? Thats the only thing I did nlt quite understand.
James… I have more money than sense, and I'm trying to learn. Have a good set, but want to pull the best drink I can!
So if you're dialing in for a 1:1.2 restretto shot. What measurements of coffee would you use? 19 G? And does the bars of the machine affect that?
James, should I expect some kind of sweetness with any coffee if done properly? Providing the coffee is a good quality.
how can you make a ristretto,espresso and lungo from the same amount of coffee, wouldn't it be under/over extracted ? or the key is to change the grind setting and go a lil coarser for a lungo and finer for a ristretto ?. thanks for anyone who'll explain this to me.
wish you could separate comments from those who want to tell James how great he is, from those actually talking about coffee!
I agree once I found the ratio that I like I have stuck with it with only minor tweaks my preferred ratio is approximately 1:2.
So Espresso is the flower vaping of coffee? I'm in, machine will be here in the morning
For the espresso lover in me you are certainly my guru. Keep up the great teachings!
Hi James! I'm over 50 and a coffee drinker for 4 decades, but only now I've turned to… Well, coffee! I've traded my 3rd or 4th (really don't know) Nespresso for a Super-automatic De'Longhi which I had for 3 months, trying to dial that puzzle of a machine with no experience on my end whatsoever, and thinking that the resulting awful coffee was an issue of mine!
It was only when I saw your video about this type of machines that I started to think that the issue could not be entirely on my end, returned the machine since it never worked properly and I'm now thinking on buying a Sage/Breville Barista Express Impress.
Turned out to be a big fan of your videos 🙂 Have to say that, as a filmmaker and cinema teacher myself I have laugh a lot on your Brad Pitt coffee add review 🙂 🙂 🙂
Trying to understand some more about pulling expressos, here I am seeing yet another cool and insightful video from you, but if until now I kept my silence, now is the time to make you a question that's keeping my mind spinning:
Even if I drink "short" expressos mainly, my first morning coffee is what Nespresso calls the "lungo". I really don't know how it's call in the Imperial measure chart, but let's say that's a coffee which has about 3 or 4 times the volume of a single expresso. In this case, that means that this no longer will have the characteristics of the shorter shot (of course), but I can see that the Barista has 2 sets of buttons, what it seems a single and a double. Curious thing is… that I see everyone pulling expressos with the double button and no one pulling then with the single so…
Is it possible to dial in the Barista for both short and long coffees (which I can't see anyone doing), or is this a case where I have to just pull more water trough the same amount of coffee in the puck?
Hope you see and can reply to this!
Continue the great work and wish you the best!
Watching these older videos it's cool to see how James has stepped up the production game. While this video is in 4K, the bitrate is quite low, lighting lacks contrast, and the focus was on his hands for most of the video and not his face and with such a low aperture it left his face + sweater soft/defocused. So impressed with how far he's come in just a couple of years, getting close to MKBHD in video quality now. Love it!
James, thank you for your informative videos! Do you have, or could you do a video on using flow control?
idk why I was suggested this video but crema in espresso is really not what I use to gage if the coffee is fresh or not. And too much crema makes the coffee taste like ass. I get the vibe this is one of them flexes where people who drink those fancy IPA beers that taste so horrible it makes your eyes water and people say this is great. I will say though you need some crema if you want to do latte art but it really you can literally smell when coffee is going bad. That is coming from a smoker. But I am also talking to a community that is just as toxic and picky as the World of Warcraft community.
I would love to hear your requirements for a ristretto james. Most of the times from reputable baristas its dial in your espresso for a 1 to 2 ratio in about 28 to 30 sec. Then stop your extraction to a 1 to 1 about 20 to 22 sec. Others say adjust the grind finer to get a 1 to 1 ratio but i believe that defeats the purpose of a ristretto as its just a shorter espresso. I have tried both ways and i know for me which way i prefer. But just would like to know what you think
Fucking brilliant
Volume to weight argument is bang on, also worth considering the specific gravity of the coffee produced as this would be another variable however, I expect there is minimal impact.
I prefer to use well grinded 8g of fresh Coffe beans with a good amount of presure to it…
very very usefull inso thanks mr james
EVERY TIME I think that volume is an okay measure to use for making coffee – James changes my mind and I use my scale more and more. As a benefit though I'm making better and better coffee (of all types). I honestly used to believe that a scale was something a coffee nerd used to be more "consistent" – now I HAVE TO weigh my coffee and water going into my first cup made in my AeroPress – now it's perfect every time.
James: Ratio
Twitter users: HISSSSSSSSSSSSSSSSS
Regardless of the ratio, we should always aim for 25-30 seconds? So roughly the same time for a ristretto and lungo?
I tried this at work and it does not work at all.
I can easy get 2*25-30g out of a 15g grind coffee in 25-30sec, and that as far as I know is in the traditional range, but if I try to get 30g out in total in the same time, I need to grind the coffee so fine that the machine stops before any coffee comes out.
This is around 1:2 ratio pr shot, but as far I understand it, people talks about the total, not the two cups you get from a typical double portafilter.
Also the traditional volume of 1oz is roughly 30g (28.34952g), so as far as I understand it, if you manage to make a 1:2 ratio in 20-30sec, it would be way less than 30g
James… first, congrats on a great, great channel! There are fewer and fewer individuals who take coffee prep (or culture for that matter) seriously. Most will roll their eyes at the differences that we do care about, a gram or two, a single or a double, and so on. Now, to my question. In this video you talk about an average ratio of 1:2 for espresso, that is, in numbers, that a 7-gram standard dose would yield a 14-gram shot. By the standards of the Italian Espresso National Institute, that would be too concentrated. They state that to extract an expresso one needs 7 grams of coffee as input and an output of 25 ml of beverage including crema. That is, if we take upper and lower limits on the crema, say 10 to 30% of he final volume, we get some 18-21 ml of liquid. Having dissolved some solids from the grounds, the final liquid would weigh a bit more than 18-21 grams… but for simplicity let's think that the dissolved solids are "weightless" (which is not correct, but will add to my point later). So that means that we had 7 grams in, and 18 to 21 grams out. Which is a 2.6 to 3.0 ratio, which is way out of your recommended upper limit in this video. Now, if we consider the dissolved solids to have some weight, the ratio will only increase, effectively saying that the Italian institute's definition of espresso is AT LEAST a ratio of 2.6, and by extension that anything below 2.6 is not considered espresso. A 1.5 ratio would then be 1.7 times more concentrated… and the buds will recognize that as very bitter/acidic or plain too strong, because is close to doubling the dose of coffee in the drink. Now, what is your opinion on this?