Guide to Making Great Espresso: Understanding Variables to Dial In Perfectly

Summary

Dieses Video bietet einen umfassenden Einblick in die Kunst des Espresso-Kochens. Experte Lance Hedrick erklärt in einer detaillierten Anleitung die sechs Hauptvariablen des Extraktionsprozesses: Dosierung, Verhältnis, Mahlgrösse, Kontaktzeit, Temperatur und Druck. Er zeigt, wie man die perfekte Espresso-Extraktion durch feinjustierte Einstellungen erreicht, um den Geschmack und die Textur zu optimieren. Mit praktischen Tipps und einem Fokus auf die Theorie, hilft er Anfängern und Fortgeschrittenen, ihre Espresso-Qualität zu verbessern und die perfekte Tasse zu genießen.

Takeaways

• 📝 **Espresso-Grundlagen**: Lance Hedrick erklärt die Grundlagen des Espresso-Brennens und wie man die Geschmacksrichtung beeinflusst.
• 🔍 **Vielfältige Meinungen**: Es gibt viele unterschiedliche Meinungen über Espresso, was es einschüchternd sein kann, aber es ist wichtig, die Grundlagen zu verstehen.
• 🔧 **Variablen des Extraktionsprozesses**: Der Talk konzentriert sich auf sechs Hauptvariablen des Extraktionsprozesses, darunter Dosierung, Verhältnis, Mahlgröße, Kontaktzeit, Temperatur und Druck.
• ⚖️ **Dosierung**: Die Dosierung bezieht sich auf die Menge des Kaffees, die in den Filter eingefügt wird, und sollte sowohl nach Gewicht als auch Volumen gemessen werden.
• 👁️ **Optimale Puck-Tiefe**: Eine perfekte Puck-Tiefe ist entscheidend für eine gleichmäßige Extraktion und verhindert Kanalbildung, die den Geschmack beeinträchtigen kann.
• 🌡️ **Mahlgröße und Geschmack**: Die Mahlgröße beeinflusst die Dichte des Pucks und damit die Geschmacksprofile des Espresso, fein mahlt erhöht das Risiko von Verstopfungen und unsauberen Extraktionen.
• ⏱️ **Zeit als irreleiter**: Die Kontaktzeit sollte nicht zu stark betont werden, da sie weniger Auswirkungen auf den Geschmack hat als die anderen Variablen.
• 💧 **Verhältnis anpassen**: Das Verhältnis von Ein- zu Ausgabe-Gramm kann verwendet werden, um den Körper und die Dicke des Espresso zu beeinflussen, ohne die Mahlgröße zu verändern.
• ♨️ **Temperatur und Druck**: Die meisten Menschen können die Temperatur und den Druck ihres Espresso-Maschinen nicht verändern, aber bei der Möglichkeit hilft eine höhere Temperatur bei leicht geroasteten und eine niedrigere bei dunkel geroasteten Kaffees.
• 🔄 **Extraktionsdynamik**: Die Extraktionsdynamik verändert sich während des Shots, was die Geschmacksprofile im Laufe der Zeit beeinflusst.
• 👨‍🍳 **Praktische Anwendung**: Der Schwerpunkt liegt darauf, die Theorie in die Praxis umzusetzen, um einen besseren Espresso zu brauen, indem man die Auswirkungen der verschiedenen Variablen auf den Geschmack versteht.

Q & A

Was ist der Hauptzweck des Videos von Lance Hedrick?

Lance Hedrick will dem Publikum beibringen, wie man seinen Espresso so gut wie möglich schmecken lässt, indem er die Grundlagen der Extraktion erklärt und die verschiedenen Variablen, die darauf einwirken, anhand einer einfach zu verstehenden Methode erklärt.

Was sind die sechs Variablen der Extraktion, die im Video erwähnt werden?

Die sechs Variablen der Extraktion, die im Video erwähnt werden, sind: Dosierung, Verhältnis, Mahlgrind, Kontaktzeit, Temperatur und Druck.

Warum ist der Dosierung so wichtig für den Espresso?

Die Dosierung ist wichtig, weil sie die Menge des Kaffees bestimmt, die in den Filterbett gestellt wird. Eine korrekte Dosierung hilft dabei, eine gleichmäßige Extraktion zu erreichen und trägt zu einer besseren Geschmacksnote bei.

Was bedeutet das Ideale Füllmenge im Bezug auf den Espresso-Filter?

Die ideale Füllmenge bezieht sich auf die richtige Menge an Kaffee, die in den Filterbett gegeben wird, um eine gute Extraktion zu ermöglichen. Sie verhindert, dass der Wasserdurchfluss zu schnell oder zu langsam ist und sorgt für eine gleichmäßige Extraktion.

Wie kann man die richtige Dosierung für den Espresso finden?

Man kann die richtige Dosierung finden, indem man zuerst zu viel Kaffee in den Filterbett gibt, diesen abspritzt, ihn einfügt und dann ohne den Espresso zu ziehen entfernt, bis die Oberfläche des Kaffeekuchens (Puck) gerade noch die Oberkante des Filters oder die Schaufel nicht erreicht.

Was ist der Einfluss des Mahlgrindes auf den Geschmack des Espresso?

Das Mahlgrind beeinflusst die Geschmacksnote des Espresso erheblich. Ein zu feines Mahl kann zu einer verschmutzten, unangenehmen Geschmacksnote führen, während ein zu grobes Mahl möglicherweise zu einer zu schnellen Extraktion und einem zu dünnen Espresso führen kann.

Was bedeutet das Verhältnis (Ratio) im Zusammenhang mit Espresso?

Das Verhältnis bezieht sich auf das Verhältnis zwischen der eingesetzten Kaffeemenge (Dosierung) und der Extraktionsmenge. Ein niedrigeres Verhältnis führt zu einem dickeren Espresso, während ein höheres Verhältnis zu einer höheren Extraktion und einem wasserigeren Espresso führen kann.

Was ist der Unterschied zwischen einer 'saueren' und einer 'bitteren' Espresso-Extraktion?

Eine 'saueren' Espresso-Extraktion deutet normalerweise auf eine Unterextraktion hin, bei der die Säure des Kaffees vorherrscht. Eine 'bitteren' Extraktion kann ein Zeichen für eine Überextraktion sein, bei der am Ende des Extraktionsprozesses auch die bitteren Bestandteile extrahiert werden.

Welche Rolle spielt die Kontaktzeit im Espresso-Zubereitungsprozess?

Die Kontaktzeit bezieht sich auf die Dauer, die das Wasser mit dem Kaffeekontakt hat. Je länger die Kontaktzeit, desto mehr kann aus dem Kaffee extrahiert werden, was jedoch nicht immer zu einem besseren Geschmack führt und ab einer bestimmten Zeit zu einer Überextraktion führen kann.

Was sind die Hauptunterschiede zwischen der Zubereitung von Espresso mit hell- und dunkel geroastetem Kaffee?

Dunkel geroasteter Kaffee hat in der Regel eine höhere Löslichkeit und eine stärkere Puck-Integrität, was die Extraktion erleichtert und weniger Kanalbildung verursacht. Hell geroasteter Kaffee erfordert eine feinere Mahlstelle, hat weniger Dichte und ist anfälliger für Kanalbildung und Schwankungen in der Geschmacksnote.

Was ist die Empfehlung von Lance Hedrick hinsichtlich des Drucks beim Ziehen eines Espresso?

Lance Hedrick empfiehlt, sich nicht zu sehr um den Druck zu kümmern, es sei denn, man verändert die OPV oder verwendet ein Maschine mit einem Flow- oder Druckprofil. Der Standarddruck beträgt 9 Bar, und es ist normal, dass der Druck während des Ziehens nachlässt, wenn das Mahl fein genug ist.

Outlines

00:00

😀 Grundlagen des Espresso-Kochens

Lance Hedrick präsentiert sich und erklärt, dass Espresso oft einschüchternd sein kann, da viele Variablen berücksichtigt werden müssen. Er kündigt an, dass er die Grundlagen des Extraktionsprozesses erklären und die Auswirkungen von kleinen Veränderungen auf die Geschmacksrichtung des Espressos verdeutlichen wird. Lance betont, dass man Espresso einfach halten kann, aber sein Video zielt darauf ab, diejenigen zu unterstützen, die ihre Fähigkeiten verbessern und ein tieferes Verständnis für den Prozess entwickeln möchten.

05:02

📏 Die Bedeutung der Dosierung

Der erste Schwerpunkt liegt auf der Dosierung, der Menge Kaffee, die in den Filterbett gestellt wird. Lance erklärt, dass die genaue Menge wichtig ist, um eine gleichmäßige Extraktion zu erreichen, und betont, dass die Füllmenge und nicht nur das Gewicht der Kaffeemasse beachtet werden sollte. Er diskutiert die Idealgröße des Kaffeebetts und wie man die richtige Tiefe für den Espresso-Puck findet, um eine optimale Extraktion zu ermöglichen.

10:02

🔎 Einfluss der Mahlgröße auf Geschmack und Extraktion

Lance erläutert, wie die Mahlgröße die Geschmacksprofile und die Extraktionsdynamik beeinflusst. Er erklärt, dass eine feinere Mahlgröße normalerweise zu einer längeren Extraktionszeit führt, was wiederum die Geschmacksmerkmale wie Säure, Süße und Bitterkeit im Espresso beeinflusst. Er diskutiert auch die Konsequenzen von überfinement und wie man die Mahlgröße variiert, um die gewünschten Geschmacksmerkmale zu erreichen.

15:03

⚖️ Verhältnis und Extraktion

In diesem Abschnitt geht Lance auf das Verhältnis zwischen der Dosierung und dem Endprodukt ein und wie es die Extraktion beeinflusst. Er erklärt, dass ein niedes Verhältnis zu einem dickeren Espresso führt, während ein hohes Verhältnis zu einer wässrigen Extraktion führt. Lance diskutiert auch, wie man das Verhältnis anpasst, um die gewünschten Geschmacksmerkmale zu erreichen, ohne die Extraktion zu stark zu beeinträchtigen.

20:04

🔥 Temperatur und Druck - weniger beachtete Variablen

Lance behandelt die Variablen Temperatur und Druck, die in der Regel weniger beeinflusst werden können, da die meisten Maschinen diese nicht anpassen lassen. Er erklärt, dass eine höhere Temperatur das Wasser aggressiver macht und so die Extraktion fördert, während ein niedriger Druck die Extraktion verlangsamt. Er betont jedoch, dass diese Faktoren normalerweise weniger relevant sind, da sie für die meisten Kaffeetrinker nicht verändert werden können.

25:05

🎁 Zusammenfassung und zusätzliche Ressourcen

Schließlich fasst Lance die wichtigsten Punkte des Videos zusammen und ermutigt die Zuschauer, die Theorie in die Praxis umzusetzen, um einen leckeren Espresso zu brauen. Er verweist auf seine Instagram- und Patreon-Kanäle, wo er noch detailliertere und nützlichere Informationen teilt, und lädt die Zuschauer ein, an Diskussionen und Wettbewerben teilzunehmen.

Keywords

💡Espresso

Espresso ist ein sehr konzentrierter Kaffee, der durch den Druck von heißem Wasser durch fein gemahlenen, dampfheißen Kaffee gemacht wird. Im Video wird er als Thema und Ziel der Diskussion über die Verbesserung des Kaffeegeschmacks hervorgehoben. Beispielsweise wird erklärt, wie man Espresso nach den individuellen Vorlieben anpassen kann, indem man verschiedene Variablen wie die Mahlgrösse, den Dosen und das Verhältnis einstellt.

💡Mahlgrösse

Die Mahlgrösse bezieht sich auf die Korngröße des Kaffees, die einen grossen Einfluss auf die Geschmacksentwicklung hat. Im Video wird betont, dass eine feinere Mahlgrösse zu einer intensiveren Extraktion führt, was jedoch auch das Risiko von Verstopfungen im Puck erhöht. Die Wahl der Mahlgrösse hängt von der Art des Kaffees und seiner Röststufe ab.

💡Dosis

Die Dosis ist die Menge an Kaffee, die in den Filter des Espresso-Maschinenbetts gegeben wird. Im Video wird erläutert, dass die ideale Dosis für die Extraktion entscheidend ist und dass man nicht zu viel oder zu wenig Kaffee verwenden sollte, um eine ausgewogene Extraktion zu gewährleisten.

💡Verhältnis

Das Verhältnis bezieht sich auf das Verhältnis zwischen der Menge an Kaffee und dem Ausgangsvolumen des Espresso. Im Video wird gezeigt, wie das Verhältnis die Körperhaftung und die Geschmacksintensität beeinflusst, indem es erklärt wird, dass ein niedriger Extraktionsgrad zu einer dickeren, aber möglicherweise sauren Extraktion führen kann, während ein höherer Extraktionsgrad das Risiko von Überextraktion und由此erem Geschmack erhöht.

💡Kontaktzeit

Die Kontaktzeit ist die Zeit, die das Wasser mit dem Kaffeepulk in Berührung ist, bevor der Espresso austritt. Im Video wird angemerkt, dass die Kontaktzeit ein Einfluss auf den Geschmack hat, jedoch weniger signifikant als andere Variablen wie die Mahlgrösse und das Verhältnis.

💡Temperatur

Die Temperatur des Wassers, das den Espresso extrahiert, ist ein weiterer wichtiger Faktor, der den Geschmack beeinflusst. Im Video wird erklärt, dass eine höhere Temperatur das Wasser aggressiver in der Extraktion macht, während eine niedrigere Temperatur dazu beiträgt, Bitterkeit zu reduzieren.

💡Druck

Der Druck, mit dem das Wasser durch den Kaffeepulk fließt, ist entscheidend für die Qualität des Espresso. Im Video wird betont, dass der Standarddruck von 9 Bar für die meisten Kaffeemaschinen geeignet ist, aber dass die meisten Menschen den Unterschied zwischen einem Druck von 9 Bar und niedrigerem Druck nicht wahrnehmen können.

💡Extraktion

Die Extraktion bezieht sich auf den Prozess, bei dem die Inhaltsstoffe aus dem Kaffee extrahiert werden. Im Video wird die Bedeutung einer ausgewogenen Extraktion für einen guten Espresso-Geschmack hervorgehoben, und es wird erklärt, wie verschiedene Faktoren wie Mahlgrösse, Dosis und Verhältnis die Extraktion beeinflussen.

💡Kanalisierung

Kanalisierung tritt auf, wenn der Espresso nicht gleichmäßig durch den Kaffeepulk fließt, sondern sich schnelle Wege durch das Wasser bahnt. Im Video wird besagt, dass Kanalisierung zu einem unregelmäßigen und möglicherweise bitteren Geschmack führen kann und dass sie durch eine sorgfältige Anpassung der Mahlgrösse und Dosis vermieden werden sollte.

💡Crema

Crema ist die ölige, dicke Oberfläche, die oft auf einem guten Espresso zu finden ist. Im Video wird Crema als Indikator für eine guten Extraktion und einen ausgewogenen Geschmack betrachtet, und es wird erklärt, dass die Crema durch die Extraktionsbedingungen beeinflusst wird.

Highlights

Espresso制作可能令人生畏，有许多变量需要考虑，但理解这些变量可以帮助改善咖啡的味道。

初学者可以通过保持粗磨和1到2的比例来简化Espresso制作。

视频将介绍六个提取变量，帮助理解对咖啡味道的影响。

剂量（咖啡粉量）对咖啡味道有显著影响，需要找到适合滤篮的理想剂量。

咖啡粉的体积和滤篮的填充程度比仅依赖重量更关键。

使用Brevel的剃刀工具可以帮助找到完美的咖啡粉床深度。

咖啡粉床的高度会影响咖啡的口感，适当的填充可以优化浓缩咖啡的稠度。

研磨大小对水流通过咖啡粉床的速度和阻力有重大影响。

研磨过细可能导致提取不均匀和口感浑浊。

调整研磨大小可以帮助改善咖啡的味道，如减少酸味或增加清晰度。

咖啡的提取比率（例如20克咖啡粉对应40克咖啡液）可以调整咖啡的浓度和提取程度。

通过调整提取比率，可以在不改变其他变量的情况下改善咖啡的口感和稠度。

接触时间（咖啡粉与水接触的时间）通常不是首要调整的变量。

水温对提取的影响较大，较热的水可以更积极地提取咖啡。

大多数家用机器无法调整压力，但理解压力对提取的影响是有益的。

了解咖啡的烘焙程度和类型可以帮助选择适合的提取方法和调整参数。

不要过分担心制作时间，而应集中精力调整剂量、研磨大小和比率。

使用不同烘焙程度的咖啡豆需要不同的提取策略以获得最佳味道。

视频提供了对Espresso提取理论的深入理解，帮助观众提高咖啡制作技巧。

Transcripts

what's up everyone Lance Hedrick here

and today I'm going to teach you how to

make your espresso taste just so

good now it's no secret that espresso is

a bit intimidating there are a lot of

variables to take into account and once

you click on espresso YouTube or coffee

YouTube or coffee Reddit wherever you go

there are so many vastly differing

opinions on how to approach it you see

things like pressure and flow profiling

you see machines with tablets on top you

see these people having these int

conversations about the amount of hole

coverage on the bottom of a basket and

you're thinking what the heck have I

gotten myself

into well fret not because today's video

I'm going to walk you through the basics

I'm going to take your hand and we're

going to walk through the different

variables of extraction and a very easy

to understand way so that you know what

effect in your cup any little change on

your variables of extraction will have

for the

taste cuz that's what's most important

we need to understand in theory but it

needs to have a pragmatic relation to

our daily

workflow if you want you can make

espresso very simple you can start

course grind fine enough so that it hits

the pressure and the time that you're

wanting to do a typical 1 to2 ratio you

can just live with that and if you don't

like the taste it's whatever you're

getting your espresso and that's fine

it's valid you can do what you like but

this video is kind of geared towards

those who want to improve their espresso

a bit they want to understand a little

bit of what they're doing in order to

get better and better as time goes on

the groundworks to kind of understand

what's going on when we make these

changes and how the flavor is affected

in the Final Cup but the second video

will be a bit more Theory Laden and

we'll be a bit more advanced when we

talk about these different types of

extraction

Dynamics what we're talking about today

is what you need to understand about the

process which applies to whatever

machine you are

[Music]

on now I'm going to break this video up

in a pretty clean way and I'll have time

cues down below but the way I want to

section this video up is by the six

variables of extraction some we're going

to hit on a lot and some not as much

because they're not as applicable to the

majority of us don't freak out they're

very intuitive I try to tell people that

to an extent things in coffee are very

intuitive the first one we have is dose

then we have our ratio then we talk

about grind size then contact time

temperature and pressure now we go

forward in the video I may not do them

in that order but we're going to talk

about them as they pop up intuitively so

that it's easier to understand easier to

follow now the first thing we're going

to talk about today is our dose the dose

refers to the amount of coffee we're

putting into our basket right here in

the Porta filter this has been discussed

in terms of grams the weight of it which

makes sense people will take a Precision

scale that's accurate up to 0.1 of a

gram and they will weigh it so they know

exactly how much is going in so any

anytime they make a change on the grind

size or anything along those lines they

are able to maintain a consistency

across that weight or that

dose that makes a lot of sense but in

reality it can also cause some confusion

it is important to understand that you

need to look at the volume of the basket

there is kind of an ideal amount of

coffee that will go into each basket

depending on its size or its bed depth

that distance between the top of the

puck and the bottom of the screen the

shower screen on your machine is a very

important thing to take into account you

don't want to underfill because then you

can get a really thin type of extractant

something that is lacking body and has a

different extraction Dynamic than if you

were to overfill it where that screen is

pressed into that Puck and is causing a

lot of channeling because you're not

really giving any space for the water

column to build up for an even press

through the puck so there's a happy

middle space where the screen is not too

far from the puck top and the screen is

not pressed into the surface of the puck

often times you'll see baskets are rated

based off of their grams it'll be like

an 18 G basket or a 19 G basket 20 Etc

some have ranges 17 to 19 G baskets all

of these I understand what they're doing

but overall they're not that helpful

because different varieties of coffee

different roast levels of coffee they

all have different densities and will

take up varying amounts of volume based

on weight okay so Lance how do I find

the dose you're telling me don't use a

scale well do you use a spoon what do

you want me to do listen it's not voodoo

what kind of voodoo do you do oh yeah

what instead there's a very simple way

to know if you have the proper Puck

depth fill it up Tamp it down put it in

then we're going to pull it out without

starting it we're going to look at the

top of the puck and if there's a screw

indent assuming your machine has a screw

coming out of it we have too much coffee

in

there now if you don't have a screw if

you have like an e61 machine you put it

in you pull it out and there is it the

pattern of the screen is on top or it's

kind of been messed up by the screen

well then you have too much coffee you

do not want contact between the puck of

coffee and your screen above you need

there to be some clearance there so that

there's water that can fill up the space

in order to have a water column pushing

through you don't want the direct

contact from the screen to the puck

because that can cause a lot of

channeling so it's difficult to know if

you've underfilled because you know this

is why I say to overfill first in order

to slowly take out coffee until you hit

that perfect depth brevel has actually

made a really Nifty tool years ago

called the razor and this is actually to

help you find that perfect depth with

every coffee essentially with the razor

you put it into it and you twist it and

if it touches the bed you have too much

coffee if the level of coffee is well

below the bottom of this razor tool you

have too little coffee you essentially

want to fill up to where it's just

barely grazing the surface and that's

the perfect Puck depth according to the

brevel

team you will notice if you have an

underfilled basket that the body or the

texture will be be a little bit less or

weaker than if you were to have the

proper amount so you want to ensure that

you have the proper headp space in order

to optimize what a lot of people look

for an espresso which is that thick

syrupy

body if you don't have a scale okay

you'll just have to remember exactly

where optically that level is or if

you're using Scoops or something you

know the exact amount because we need to

ensure that we're being consistent with

our dose in if we're not consistent with

our dose then it's going to be very

difficult to dial in cuz we need to have

some constant variables in order order

to make tweaks and not go

crazy now if you're relying on weight

that is still okay once you find that

ideal pck depth because it's not going

to make massive differences until you

get to massive massive grind size

changes or if you switch beans

completely so once you find that puck

depth and it's pulling in a decent shot

parameter for what you like you can make

note of that for that coffee and know

that is the puck depth for that

coffee you will not get everything right

your first try so don't freak out if you

don't when you don't all right let's

calm it down also bed height is going to

help you with texture if the the smaller

the amount of spaces between the top of

that Puck and the screen the more

texture you'll get in your final cup if

you really underdose you'll get less

texture so worst case scenario you could

still have an incredibly balanced shot

when it comes to taste but the texture

may not be the best so that's one of the

big things we want to think about with

dose and we're going to kind of get that

out of the way that is kind of a

constant so to speak so that you don't

have to worry about the amount of coffee

you're putting in you're more so

worrying about grind size and you're

figuring out the depth based off of that

with densities and everything along

those

lines and if you've been a barista ever

you know that a rush comes in throughout

the day you're changing grind sizes

because the humidity the temperature all

these different things maybe the hopper

is low and so there's less weight

pushing down on the beans which is

causing the shots run faster you're

freaking out oh it's so annoying to mess

with dialing in okay yes it can be a bit

chaotic when we're talking about grind

because we're dealing with teeny tiny

particles and a massive amount of those

particles when we're talking about

number or particle count are these tiny

fins that you cannot control we have our

nominal Peak which is kind of the grind

size setting we set a grinder to but the

majority of the number of particles will

always be these teeny tiny little fines

and that can really throw off what we're

doing and can be confusing and can be a

little bit

frustrating so grind size is just

referring to how big or how small are

the particles that you're filling your B

WID of course not all the particles are

the same size but we're talking about

kind of the average Peak that one is

Shifting coarser or finer depending on

you opening up your bur aperture or

closing your bur aperture whether you

have a cone bur or you have flat burs

all right so the bigger the Burr

aperture the coarser the grounds the

smaller the bur aperture the finer the

grounds what does that mean in the

basket well the coarser or The Wider the

bur aperture the faster the water can

flow through the less density that puck

has the less resistance the machine is

going to meet whenever the water is

protruding through that bed of grounds

the finer you go the smaller the

particles the less the space is between

the particles the much more difficult it

will be for that water to get through

the much more pressure or the much more

resistance that water is going to fill

as it's being pushed through and you're

going to have a different extraction

Dynamic alt

together phrase that you'll read online

especially in our espresso shout out is

grind finer and that's because so many

people new to Espresso will get their

machine they'll get their grinder and

they'll start pulling shots and they get

10-second shots it's just flying out it

looks like yellow

water that is actually pretty good

advice for most situations now I don't

like the advice but it's because for me

I'm always wanting to grind coarser but

the idea is a lot of people don't

realize how fine they need to grind for

different types of

coffee different coffees need different

doses they're going to need different

grind sizes because they're roasted to

different levels meaning they're Sol

abilities are different meaning their

densities are different meaning their

Puck integrities are different so you're

going to have to approach each coffee

differently and some of them will

require a much finer grind size than

other ones in order to hit certain types

of

recipes grinding finer is usually going

to get you closer to what you might be

looking for if you're looking for a very

rigid system like 1 to two and 30

seconds meaning I have a 20 G dose I

need 40 G yield and I need it in 30

seconds put in a 20 G dose and keep

messing with that grind size until you

get get that exact 30second shot and

that's fine but that's not exactly what

we want to talk about here instead we

want to talk about the exact effect

grind size is going to have on taste

let's say you've got that 20 in 40 out

in 30 seconds and you're tasting it I

like the balance I like the acidity

level I like the sweetness level but

it's like it's muddied on my pet well

that's likely cuz you're grinding too

fine grinding too fine can result in

mudded cups it can result in skewed

extractions meaning you pull back toback

shots and maybe they pull at the same

time each but they taste vastly

different that water the more difficult

it is to push through the puck the more

likely you're going to experience

channeling may be experiencing a lot of

tiger striping which is essentially

fines that have made their way through

microfin and particles cellulose fibers

cell walls things like that that have

found their way through which can cause

an extremely bitter reaction and you

might have kind of a grimy taste CU

you're getting a lot of particles

through that are going to cause a

stringency and kind of an acrid taste in

your mouth so grinding finer is not

necessarily always the greatest thing

instead of doing that you may go hm it's

sour which is hinting at undere

extraction so maybe I do need to

increase my my Surface area but I don't

like the mouth feel so

counterintuitively I need to go coarser

that might improve that muddied

experience and give me a bit more

clarity or will give me a bit more

texture that is not as rough on my

tongue so that means I need to think of

other variables of extraction to

increase my extraction and not rely just

on grind

size every change that modul extraction

will affect extraction differently and

that's what I'm trying to talk about

here you don't always need to hit nine

bar the whole time you don't always need

to have an extremely pressurize shot you

don't need to hit these things because

well guess what the reason nine bar was

so important back then is because the

coffee was so low quality they were the

number one reason to drink it was the

texture so they needed that high

pressure slower drip through so it

wasn't runny and thin and bitter and

diluted now with coffees they're nowhere

near as thick as they used to be unless

you're buying those specific coffees or

those specific roasts which they're

definitely still available if you get a

super dark roasted Ro booster that's

really freshly roasted but for

everything else you don't need to worry

about it nearly as much we're going for

dialing into our exact

preferences if you want a more clean

shot of course in the grind up if you

want the intensity of the acidity be a

bit higher of course and the grind up a

bit these things can help you Traverse

your way through without having to be a

bit scatterbrained on okay what change

do I need to make in order to affect

this change in the Final Cup

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going finer could increase your

extraction but could also decrease it

because guess what you may be getting to

a point where it's so finely packed

together the water just can't go through

all the coffee so it picks channels and

it undere extracts that's not across

theboard an easy fix going corser can

increase extraction a lot of times so

that is not as clearcut as ratio more

water will always extract more less

water relative to the previous one will

always extract

less guess what Lance I have the perfect

dose it doesn't have that screw indent I

have the perfect grind size I'm hitting

N9 bar I've got my ratio it's 20 n 40

out 30 seconds I like the texture but

it's

sour instead of 20 and 40 out maybe try

20 and 45 out the more you increase your

extraction the more you're able to

extract the less the sourness will be as

prevalent when you're extracting coffee

you kind of go from sour to Sweet to

Bitter this is not chemically accurate

there are different compounds that come

out throughout it but if you were to

kind of separate a shot pull a shot of

Espress so in the first 10 seconds you

take out the extractant second 10

seconds you take out the extractant

third 10 seconds you take out the

extractant you get where I'm going you

taste each one the first one will be

incredibly sour the second one will be

kind of like sort of sweet but it won't

have that much bitterness or that much

sourness the third one will be really

watery and have a drying sensation on

your

tongue 20 and 45 out might be good but

maybe 20 and 50 out might be good what

you could do is you can pull your shot

don't click stop on your machine take

your cup and switch it for another one

for the last five grams and stop it stir

up the 45 G shot take a little sip and

say hm is that the balance I'm looking

for do I have all that you know

sweetness all the bitterness all the

sourness whatever it all is so you don't

have to waste coffee to pull another

shot at 50 gram take that extra 5 grams

and toss it in Stir It Up and give it a

sip cuz that's what it would have pulled

anyway right so instead of wasting it

you're just going to use that separate

it before it actually gets in and give

it a

taste the concentration is essentially

given through your ratio if you want to

really really thick sludgy shot do a

one:1 ratio very tiny ratio granted

you're going to have a pretty sour shot

unless you're using like charcoal dark

roast where there's not much acidity

present to begin with there's a lot of

acidity in the coffee just the

presentation is not very intense if you

push to a 1 to five ratio it's going to

be very watery and that's because as

coffee is extracting there's an inverse

relationship between the concentration

so at the beginning you have a high

concentration of coffee coming out and a

low concentration of water hello

thickness yo that's why it's coming out

so thick but but as it keeps going the

amount of coffee that can be extracted

is decreasing so the viscosity is

lessening so as you go they're switching

in concentration the concentration of

water increases rapidly and rapidly and

more and more rapidly and coffee is

decreasing and so you see the color go

from a dark like a dark red or a dark

brown into a lighter brown into like a

blonde type of yellow color and at the

end it's almost a translucent yellow if

you just kept running it for 200 gram or

however much you want to run for funsies

the temperature is also going to

increase because that puck is no longer

capable of taking away a lot of that

heat so it's just going straight through

the puck and into your cup and

increasing the

temperature you know this is pretty good

but it's I wish it had more body it's

got pretty good structure uh but I wish

it had I wish it was thicker you know I

wish it was thicker less than your ratio

of course now you're going to have to do

something else in order to fix the lower

extraction because maybe now that you've

lowered the ratio maybe now it's sour

and so you need to think H okay it's

sour now so how can I get the sour out

without in increasing the ratio what can

I do there well one thing you could do

is go a finer grind and allow a longer

extraction time this may introduce some

other issues which we'll talk about next

with contact time but that is a way that

you can go about doing it another way

going about doing it is you can change

your basket size and have a different

dose different depths of bed can improve

your

body that's why with these new levers

that are made in Naples that are you

know still targeted towards a dark

roasted audience that's why they come

with these triple baskets that can hold

like 25 gr of coffee you grind really

coarse you have a really deep Puck and

boom you get some thick

Crema you need to make sure you're

getting the coffee that's going to fit

the style of shots that you

want let's say a Goa classic pro at home

you're not going to be able to buy a

super lightly roasted coffee and do one

to one shots they will never taste good

unless you're hacking it with some crazy

long pre-infusion by doing the poor

man's pre-infusion and you're doing like

60-second shots for you doing a really

long pre-infusion to allow a lot of

blooming to allow a lot of saturation so

that extraction is more efficient so you

need to buy coffee towards the style of

shots you want to do you're not always

going to be able to make any coffee

taste any way you want with standard

equipment now of course with higher

quality Grinders and with machines with

more capabilities you can do more of

these things you can pull a 1 to one and

a half ratio of a really lightly roasted

coffee but but it's going to take some

more of this Advanced knowledge that we

can discuss in a later

video pulling coffee and you're worrying

too much about time it can be a red

herring you need to focus on the other

ones that have much more grave on their

effects in the final cup that we can

actually touch in the Final

Cup you could still have an insane

texture with a 60-second shot you can

have terrible texture with a 60-sec shot

you can have no bitterness with a

60-second shot you can also insane

bitterness with a 60-second shot there's

not nearly as much one toone correlation

when it comes to contact time time is

something that it can be looked at later

and you can go okay maybe the reason

this is all having this bitter finish is

because it is taking 45 seconds so maybe

I do need to tweak something like grind

size make it a little coarser so it

comes through faster but I'll keep the

ratio the same I'll keep the puck depth

the same I just need to increase the

dose a bit because I'm going a lot

coarser in order to allow a faster draw

through but contact time is really going

to be one of those things that you're

just finally tweaking and honestly you

can't change the time without changing

other

things I'll link below a paper for those

nerds of you that want to look at a

recent publication by Dr s SM where he

does some you know looking at VA organic

compounds over time with espresso but we

won't get into it in this

[Music]

video I prefer mostly that people just

forget completely about time and work on

the other

things now the last two variables I'm

just going to kind of conflate together

because I don't want to spend much time

on them most machines don't have the

capability of changing temperature or

pressure all I'm going to say about

temperature is the higher the

temperature the more readily capable

that water is of getting in the grounds

and being aggressive with the extraction

the lower the water the

less if you have the capability of

changing up or down that if you're using

a dark roasted coffee something with oil

on it go as low of temperature as you

can if you go down to like 85 Degrees

that's great do that if you're using a

really lightly roasted coffee maybe go

to the higher end of that Spectrum above

90 degrees ideally it's a very difficult

thing for people to change most people

don't have the capability of changing in

temperature so I wouldn't really sweat

it pressure very few people can change

the pressure unless you're changing your

opv or you're changing something inside

your machine or if you have a flow

profile machine or a pressure profile

machine which tend to be a bit more

expensive so nine bar is the standard no

one is still made a good argument as to

why nine is the exact standard I would

be very impressed If people could tell

the difference between a nine and Seven

bar shot and I don't worry about

maintaining pressure through a

shot unless you're grinding so finely

that it can maintain n Bar it likely

won't maintain nine bar as the water is

going through and eroding the puck

there's less resistance necessarily A

lot of that puck is entering your cup so

there is less matter between the water

the shower screen and your cup because

of that the resistance is becoming less

and less unless you grind so fine that

even when it's fully eroded it can still

give you that pressure to maintain nine

bar it's going to lose

pressure I would actually prefer for

that pressure to decrease because that's

telling me I'm not grinding so finely

that at the beginning I'm likely getting

a ton of channels and then if it's

channeling a ton then you're likely

going to have worse channeling as the

shot goes on because you ground so

finely that's able able to maintain nine

bar even when 20% of that puck is eroded

which means it's pushing through at such

a high pressure that it's likely

creating more and more channels as it's

going through a lot of people want to

push back on the existence of Channel

they are objectively true I don't know

what to tell you they may come and go

quickly but depending on your Puck

preparation depending on your coffees

and everything like that there can be a

lot of issues especially with the

lighter that you

go for those of you that like really

Darkly roasted coffee I've got great

news it'll be much easier to dial in

your coffee and it'll look like you're

channel-free and it'll taste very

similar shot to shot bad news for those

of you who like lightly roasted coffees

there's going to be a lot more

volatility and variability between shot

to shot cuz the Integrity is a lot lower

and there's a lot more places for the

shot to go wrong based off of a myriad

of reasons one being you have to grind a

lot finer with lighter roasted coffees

which is going to increase the potential

for the channeling a lot coarser for

darker because they're a lot more

soluble it has a much more inherent Puck

integrity and they'll produce more fines

which also gives more Puck integrity

[Music]

we talked about six various of

extraction and I don't really remember

the order very well but we talked about

dose we talked about having the ideal

dose for a basket so depending on which

basket size you have well don't go off

the grams on it go baseed off your

coffee and fill it up go over fill up

too much Tamp it down and take away

coffee until boom there's no more indent

of a screen or of a screw and you're

good to go on that dose now you may need

to change the dose as you change the

second variable which is your grind size

the finer the grounds well the more

dense your Puck likely you need to add

some more coffee the coars the grounds

the fatter your Puck the less coffee

you'll need in there and this is going

to dictate muddiness or Clarity in your

cup of coffee it's also going to dictate

some of that strength I always prefer to

go coarser than go finer and finer the

finer you go the more potential for

astringent compounds to release and to

get into your final cup also the finer

you go the more potential for channeling

so finer is not always better grind

finer in the beginning if you're going

to course sure but finer and finer is a

no no next up we're talking about that

ratio lower ratio thicker body higher

ratio Center body lower ratio lower

extraction higher ratio higher

extraction it's objective it's simple

it's easy to remember this is going to

help you stretch out your extractions

without having to change other variables

keep the same dose keep the same grind

size you taste a shot uh it's too thin

well just less in the ratio and if as

long as it doesn't come out sour and

it's tasting good well guess what you

just got a thicker body the extraction

is lower sure but as long as it's still

balanced you're good to go now if you're

tasting you're going oh my goodness it's

watery it's bitter it's drying well you

can lower it as well because that's

probably overe extraction if you're

tasting you're go oh this is sad hour

well push the extraction by just

increasing that ratio now the next step

that we talked about was time and how

it's larg a red herring that you should

break the rules don't worry about those

30 second limits or 20 second too low

focus on the other three first and then

you can worry about time then we talk

about temperature and pressure which for

the most part we don't really need to

worry about because most machines don't

have these capabilities but when we're

talking about temperature higher

temperature for lighter roast lower

temperature for darker roast and they're

largely going to help you saap off

bitterness by going lower if you get a

lot of bitterness go lower temperature

if you have a really light roast that

needs more help with extraction and

you're not able to get a higher

extraction with some of these other

things without compromising then go

higher temperature last thing is

pressure and guess what most people

can't change their pressure but if you

want to you

[Music]

can that is everything that is all that

we need to talk about thank you for

pushing through I would greatly

appreciate a like And subscribe if you

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buy using patreon funds giving away

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you all but the link for that is also

down below and it's also connected to a

sweet Lively Discord that I'm a part of

uh my my own personal Discord and it's

it's a lot of fun I hope that this is

helpful and I hope that using these

themes these theories these pragmatics

that you are able to brew something

tasty today and cheers