Counterintuitive Espresso - Dark Roast Ristretto Edition

Summary

In this video, the host explores an unconventional method for brewing dark roast coffee, suggesting a fine grind, high temperature, and a shorter extraction time to extract sweetness and creaminess while minimizing bitterness. The discussion also touches on grinder extraction efficiency and how different grinders can affect the outcome. The host recommends experimenting with this technique, especially with traditional grinders like the Niche Zero, to achieve a more enjoyable dark roast coffee experience.

Takeaways

• 👨‍🍳 The video discusses a counter-intuitive method for pulling dark roast coffee shots, suggesting a finer grind and higher temperature.
• ☕ The general recommendation for dark roasts is to use a lower temperature to avoid bitterness, but the video suggests the opposite for certain grinders.
• 🔍 The method's effectiveness can depend on the type of grinder used, with slower, traditional grinders like the Niche Zero being highlighted.
• 🔥 Using a higher temperature with dark roasts can extract more creaminess and sweetness, bypassing some of the bitterness associated with dark roasts.
• 📐 The video suggests a 'tl;dr' method: grind really fine, use a high temperature, and pull a short shot for dark roast coffee.
• 🍰 The result is a shot that emphasizes texture and sweetness, with the crema being a key component of the taste profile.
• 🛠 The video mentions that this method may not completely eliminate bitterness but significantly reduces it, enhancing the overall flavor profile.
• 📈 The extraction process involves variables like temperature, grind size, and extraction speed, which can be adjusted for different outcomes.
• 🎥 The video is sponsored by Skillshare, an online learning platform offering a wide range of courses, including coffee-related topics.
• 👨‍🏫 The video recommends a class by Michael Phillips from Blue Bottle Coffee on Skillshare, which simplifies complex coffee topics.
• 🔄 For those with fast-extracting grinders, the video suggests caution with water usage and adjusting grind size to achieve a similar effect.

Q & A

What is the general recommendation for pulling light and dark roast coffees in terms of water temperature?

The general recommendation is to use a very high temperature for pulling light roast coffees and a lower temperature for dark roast coffees.

Why might using a high temperature with dark roast coffees lead to bitterness or burnt taste?

Using a high temperature with dark roast coffees can lead to over-extraction, which in turn can result in bitterness or a burnt taste.

What role does the type of grinder used play in the extraction of coffee?

The type of grinder used can affect extraction efficiency, which is an important factor in how coffee is pulled, especially with dark roasts.

What is the counter-intuitive method suggested for pulling dark roast coffees?

The counter-intuitive method suggested is to grind the coffee very fine, use a high temperature, and pull a short shot.

Why is using a high temperature with a fine grind considered counter-intuitive for dark roast coffees?

It is counter-intuitive because high temperatures are typically associated with light roasts, but using it with a fine grind for dark roasts can extract sweetness and creaminess instead of bitterness.

What type of grinders are mentioned as being suitable for this counter-intuitive method of pulling dark roast coffees?

Traditional, slower-flowing grinders like the Niche Zero, many of these hand grinders, and the Lag of Mini are mentioned as suitable for this method.

What are the effects of using a high temperature with a fine grind on the taste of dark roast coffee?

Using a high temperature with a fine grind can extract more creaminess and sweetness, reducing the bitterness and enhancing the texture of the coffee.

What does the speaker dislike about dark roast coffees and how does the suggested method address this?

The speaker dislikes the bitterness in dark roast coffees. The suggested method addresses this by extracting more sweetness and creaminess, reducing the bitterness.

What type of coffee beans is the speaker currently using in the video?

The speaker is currently using GMC Grand Machele Carmo from Cafe Lusso.

How does the speaker suggest adjusting the extraction profile for a fast-extracting flat grinder?

For a fast-extracting flat grinder, the speaker suggests not grinding as fine as with a conical grinder, being careful with water usage, and extracting slowly to retain some of the sweet cream effect.

What is the main takeaway from the video regarding the extraction of dark roast coffees?

The main takeaway is to experiment with different extraction methods, such as using a high temperature with a fine grind, to find a style that reduces bitterness and enhances the sweetness and creaminess of dark roast coffees.

Outlines

00:00

😀 Dark Roast Coffee Pulling Techniques

The speaker begins by thanking Skillshare for sponsoring the video and introduces the topic of pulling dark roast coffees. They discuss the common recommendation to use lower temperatures for dark roasts to avoid bitterness and burnt flavors due to over-extraction. However, they propose a counter-intuitive method of using a very fine grind, high temperature, and a shorter extraction time for dark roasts, which can also be applied to light roasts. This method is particularly effective with slower flowing, traditional grinders like the Niche Zero or other hand grinders. The result is a cup with less bitterness and more creaminess and sweetness, which is attributed to the higher temperature extracting these flavors effectively. The speaker also mentions that this method bypasses many of the disliked properties of dark roasts, providing a more enjoyable coffee experience.

05:01

😀 Skillshare Sponsorship and Coffee Class Appreciation

The speaker expresses gratitude to Skillshare, the sponsor of the video, and highlights the platform's role as an online learning community with a wide range of courses. They particularly appreciate a class by Michael Phillips, the director of training at Blue Bottle Coffee, which simplifies complex coffee topics into an easy-to-understand format. The class covers topics like tasting coffee and interpreting flavor notes, with the added benefit of video transcripts for clarity. The speaker encourages viewers to take advantage of a one-month free Skillshare membership offer using a provided link or code. The video then shifts back to discussing coffee pulling techniques, specifically addressing those who use fast-extracting grinders and how they can achieve similar results with adjustments to grind size and extraction speed, while emphasizing the importance of experimentation and personal preference in finding the perfect coffee profile.

Keywords

💡Dark Roast Coffees

Dark roast coffees refer to coffee beans that have been roasted for a longer time, resulting in a darker color and a more intense flavor profile. In the video's theme, the focus is on how to extract these coffees in a way that minimizes bitterness and brings out desirable flavors. The script mentions using a counter-intuitive method of grinding very fine and using a high temperature to extract the coffee, which is contrary to the common advice of using lower temperatures for dark roasts.

💡Grinder Extraction Efficiency

Grinder extraction efficiency refers to how well a coffee grinder can affect the extraction process of coffee. The script suggests that the type of grinder used can influence the extraction rate and thus the taste of the coffee. This concept is briefly mentioned as a factor that could be explored further in another video, indicating its importance in the overall coffee-making process.

💡Counter-Intuitive

The term 'counter-intuitive' is used in the script to describe a method or approach that goes against common practices or expectations. In this video, the counter-intuitive method involves using a very fine grind and a high temperature for dark roast coffees, which is the opposite of the usual advice to use lower temperatures to avoid bitterness.

💡Ristretto

Ristretto is an Italian term for a short shot of espresso, which is extracted using less water than a standard espresso. The script mentions pulling ristrettos with dark roast coffees, suggesting that a shorter extraction can help in concentrating the flavors and reducing bitterness.

💡Extraction

Extraction in the context of coffee refers to the process of drawing flavors and compounds from coffee grounds using water. The video discusses various factors that affect extraction, such as temperature, grind size, and flow rate, and how manipulating these can influence the taste of the final coffee.

💡Bitterness

Bitterness is a taste sensation often associated with dark roast coffees due to the longer roasting process, which can bring out more bitter compounds. The script discusses how the unconventional method of extraction can help reduce bitterness in dark roast coffees by extracting more sweetness and creaminess instead.

💡Sweet Cream

Sweet cream in the context of coffee refers to the desirable creamy and sweet flavors that can be extracted from coffee, especially dark roasts. The script emphasizes that using a high temperature with a fine grind can help extract these flavors, resulting in a more pleasant taste experience.

💡Crema

Crema is the creamy, golden layer that forms on top of a properly pulled espresso shot. It is composed of tiny bubbles of carbon dioxide released from the coffee during extraction. The script mentions that the high-temperature extraction method can result in a shot that is 'straight up all crema and texture,' indicating a rich and smooth coffee experience.

💡Skillshare

Skillshare is an online learning platform mentioned in the script as the sponsor of the video. It offers a wide range of courses, including one by Michael Phillips from Blue Bottle Coffee, which the script praises for breaking down complex coffee topics in an easy-to-understand manner. The mention of Skillshare serves as an endorsement and provides a learning resource for viewers interested in coffee.

💡Profiles

Profiles in the context of coffee refer to specific settings and methods used to extract coffee, such as pressure and flow rate. The script discusses different types of profiles, like lever profiles, and how they can be used to diagnose and solve problems with coffee extraction, such as bitterness.

💡Experimentation

Experimentation is a key theme in the video, as the script encourages viewers to try out the unconventional method of pulling dark roast coffees and to explore different extraction techniques. The idea is to find what works best for individual preferences and to enjoy the process of discovering new flavors and textures in coffee.

Highlights

Introduction to a counter-intuitive method for pulling dark roast coffees.

General recommendation for pulling light roasts vs. dark roasts in terms of temperature.

The importance of grinder type on extraction efficiency for dark roast coffees.

The unconventional approach of using a fine grind with high temperature for dark roasts.

The impact of extraction variables such as temperature, grind size, and flow rate.

How using a high temperature can extract creaminess and sweetness from dark roasts.

The role of coffee beans' crema and CO2 in extraction with higher temperatures.

The goal of reducing bitterness in dark roast coffees by adjusting extraction parameters.

The use of lever profiles for dialing in espresso shots and diagnosing extraction issues.

Skillshare sponsorship and its online learning community for various topics.

Recommendation for coffee enthusiasts to experiment with different extraction profiles.

Adjustments needed for fast-extracting flat grinders when pulling dark roast coffees.

The trade-off between traditional texture and extraction speed on flat grinders.

Personal experience and preference for a specific dark roast coffee profile.

Encouragement for viewers to experiment and share their experiences with the method.

The potential of this method to change perceptions about dark roast coffees.

Transcripts

thank you skillshare for sponsoring

today's video

all right today i just wanted to tell

you all how i pull dark roast coffees or

really a style of shot that i've become

very accustomed to when it comes to dark

roast coffees let's kind of take a step

back and think about how we pull darks

versus lights a very general

recommendation from many people is if

you're pulling a light roast coffee use

a very high temperature and if you're

using a dark roast coffee use a lower

temperature and let's specifically focus

on the dark roast coffees here is that

because if you use too high of a

temperature you extract too fast and

things will be bitter or burnt but

what's interesting about dark roast

coffees is that it also can depend on

what grinder you're using and this is

down to this whole entire crazy

conversation of grinder extraction

efficiency we'll save that for another

day what i want to discuss today is just

kind of the how you do it just a tl dr i

want to introduce kind of a

counter-intuitive way of pulling dark

roast coffees and this can also be

applied to light roasts and we'll talk

about that in another video is for you

dark roast drinkers out there what you

can do is grind really really fine use a

really high temp and pull short two

things are pretty straightforward there

dark roast you know grind pretty fine

for it and using a ratio a shorter ratio

makes sense for you ristretto drinkers

but using a high temp is where it's kind

of counter-intuitive and that's because

with extraction you can extract in a

variety of ways temperature grind size

how fast your burs extract there are a

lot of different variables but what i

found is that this works incredibly well

if you have a slower flowing traditional

style grinder like the niche zero

many of these hand grinders lag of mini

so what's really interesting is the

actual result in cup so i think a lot of

you folks are drinking stuff like this

you're drinking your

your lights your ultra lights all this

uh good stuff here rip hearken and i

think it makes sense because a lot of

people are very attracted to high-end

equipment

you know you need sometimes high-end

equipment to pull lighter roast coffees

but the thing with this style of shot is

that i think you just bypass a lot of

the properties people dislike in dark

roasts so if i think about what i

actually hate in dark roast coffees it's

generally the bitterness when i drink a

dark roast coffee if that is the first

thing that i am tasting it is just such

a turn off and when you're dialing in a

dark roast coffee how you can kind of

get less of that in cup is well lower

the temperature extract slower

tighten up the ratio a bit use less

water basically but with using a higher

temperature what seems to occur

is a lot of this creaminess and

sweetness gets extracted from a dark

roast and there's more of that in the

cup and it's all beautiful texture i've

had espresso shots where it's just

straight up all crema and texture and

it's just like that's the stuff that i

really like and the reason also why that

occurs is because well if you're using a

darker's coffee there's just more creme

and more co2 it just seems like that

higher temperature bypasses a lot of

that bitterness but i will say that this

does not just eliminate all bitterness

at the end of the day it's still going

to be a dark roast coffee but i think

it's because you use that higher

temperature you get more of this good

texture good sweetness into the espresso

and it's just kind of like drinking

sweet cream of course this depends on

what type of dark coffee you're using

what the mix of beans are and all of

that but i think just generally speaking

it's really interesting so i want to now

talk a little bit about the profiles

that i'm using for this i honestly you

could use a flat profile with this but

what i've been doing is just decent

default profile which is just run at

like four 4.5 mils per second until you

hit like threes to four bars then you

ramp the pressure up and you lower the

flow rate you do this with a variety of

profiles i found i just like lever

profiles the best for this and it's just

kind of also like commonly uh diagnosing

problems like if you pull a one to two

dark roast and it tastes bitter general

recommendation is will just shorten the

ratio use less water a lot of that

occurs here but the point here is like

let's get less of those crazy bitters

that you could get because you're over

extracting and replace them with this

sweet cream texture that occurs and

that's there because of the finer grind

in higher temperature and for those of

you who are more nerdy about things

please let me know what you think about

this

i just have really enjoyed this style of

shot just want to interrupt the video

real quick by thanking today's video

sponsor skillshare skillshare is an

online learning community with thousands

of online courses and members across 150

countries you can basically learn about

anything you want and when you sign up

you can get personalized suggestions and

explore pretty much any topic you want

i've actually been really enjoying a

class from michael phillips he's the

director of training at blue bottle

coffee i've never seen a class that just

breaks down complex coffee topics in

such an easy and digestible way and

that's seen in michael's class from

plant to cup brew an amazing cup of

coffee i just love how simple michael

makes it to understand how to take a

complex topic like tasting coffee and

taking a property such as acidity and

interpreting that as a flavor note in

cup when you drink coffee and that's

just because of how these topics are

broken down in a really easy digestible

lesson format that you can find when you

use skillshare i also really like that

there is a transcript for each of the

sections of the video so you ensure that

you don't miss anything if you want to

learn from people just like michael you

can use the link below the first

thousand people to use the link below or

code briancon will receive one month

free of skillshare so now let's kind of

shift gears and talk a bit about what if

you have a fast extracting flat uh say

you don't own an e0 you don't own any of

these conicals and you have like a df64

with ssp multi-purpose how can you also

achieve something similar or how would

you also use a style of profile so you

can actually do it but the

recommendation that i will say is just

you cannot grind as fine as you would on

your conical it's not to say that you

cannot pull traditional styles of shots

on some of these higher faster flowing

flats

it's just that with these dark roast

cuffs you have to be very very careful

with how much water you're using and you

really just want to

extract slow so you can definitely try

to adjust grind size there unfortunately

you have to compromise on the more

traditional texture that

a that you probably would prefer out of

a conical and in a dark roast

however you will retain some of the

sweetened cream effect that occurs

because of the higher temperature so i

really wouldn't use this if you are

using a fast-flowing flat however you

can try but you're gonna need to adjust

some of your grind size there but i

would highly recommend you experiment

with this stylo shot this shot by no

means is the

end-all-be-all way to pull dark roast

coffees i just think it's really fun

it's super fun to taste the dark roast

that just in my opinion doesn't

give me the impression that it's a dark

roast and that's just because the thing

that i am initially tasting is this like

really sweet cream crema effect that

occurs so it's quite interesting and i

hope you all experiment with it what i

am telling you is not going to be the

silver bullet to whatever coffee you're

pulling i've just found this out to work

out quite well with the coffees i'm

using i am currently using gmc grand

machele carmo from cafe lusso and i

found that pulling ristrettos short

ratio high temp works really well and it

tastes great and i'm not really a dark

rose drinker so that's all i wanted to

share with you all today if you have any

questions let me know but i would really

like it if people discussed about this

because it's been a while since i've

talked about profiles and talked about

like how to make coffee and uh i think

this is just really fun it's like this

is a dark roast you all probably hate

dark roast but maybe

doing this will make you hate dark gross

a little bit less so thank you again for

starting the time watch video i'll see

you guys around