How to Fix Espresso Extractions: Timing, Taste & More

Thank you so much!!

Great video . I was surprised that brew pressure and flow rate were never mentioned though. I realize that there are several available re these issues but they can have a considerable affect on bitterness,sourness and extraction/ crema.

I recently bought a decent espresso maker and used it 3 times but my shots all came out watery.

Hell o, my machine is SSMP 1770A2 Why doesn't the temperature indicator move upwards, and I have no foam at all? how can i get factory rest . Waiting for help Thanks in advance

Best video that explains everything espresso 101

what scales are these you are using?

That was such an excellent presentation. I've learnt more watching that then my last 20 searches on the same subject. Also your channels instructional tutorial on the Gaggia classic which I brought home yesterday 🙂. Awesome 👍

Can’t dial in my sage machine :( finest grind still extracts too fast (just below 20s) but then got spraying and pressure is right at the top. When going coarser to stop spraying it’s running way too fast :(
Little bit bitter too.
Fresh beans from local roaster under 2 weeks. Bottomless porta filter, wdt tool and mesh screen, standard tamper.
Only thing I don’t have is distribution tool

All i needed in one video. Thanks

Thank you

Awesome awesome awesome.. Thank you

Great video with helpful answers. Other videos are often lengthy and don’t get to the point, heck often don’t even provide an answer.

Question: what’s a good amount of coffee for a single shot?

This was the best video on coffee making I have ever seen, very organized, informative, and easy to understand.

good, informative video...what type of cofee maker machine is that? :)

Great video. Thank you. I'm still going through the process of finding the right combo. It's a challenge, but will be worthwhile.

This video is the Bible for me. Thank you for so much dedication!

Nice video.
But please... Macchiato it is not mak-chia-doh!
It is called mak-kia-toh.

I put my barista touch to the finest/smallest size but still my cofee/water comes too much.

Hello thank you for this very informative video. A small question if you grind finer or coarser or increase or decrese the yield to inprove sour-bitter tasting espresso should the time 25-30 sec stay the same? Because when i grind finer or increase the yield for sour espresso the time will increase a lot

I can't espress(wink, wink) how helpful this video is in understanding where my minor flaws in brewing are coming from

I never understood this: What do you need to change if you're doing a single shot espresso or a double shot? How do you select a single shot or double shot? If you're putting a certain amount of coffee in the portafilter and selecting a single shot, wouldn't the caffeine and coffee flavor be more intense compared to doing a double shot? Let's say you put 18g of coffee in portafilter, wouldn't the coffee intensity be more if you get 18g of espresso vs making a 36g of double shot espresso since the only difference for the double shot is just twice the water so it is more diluted in the end?

Fantastic Video, Thank you!

Thank you for this video. Understand a lot more now

Whole latte love give really good information. I love their videos

Well explained and very straight to the point , thank you so much

This is very helpful and well put together. But honestly, more and more I think about selling my machine and just getting a decent drip brewer. Who's got the time??

This video answered all my questions! Super useful for a starter like me. Thank you!

Sheesh so good. Thank you for this video! Appreciate all the info. So clear!

I'm confused though because if a double shot is 2oz then that is equal to 56grams. In the case of a 1:2 yeild of grounds to extraction then wouldn't I need about 28 grams of espresso in my basket for a double shot? But isn't that way too much? What am I missing here?

at the coffee shop i work at, i’ve noticed a tiny bit of white, like foam, on the inside of the puck, after emptying it out after pulling a shot. happened with decaf too. also the shots times have been very inconsistent lately. the grinder is new.

Wait a minute... you said.. if the ground coffee is 18 gms.. then you are looking to pull 36 gms of espresso? I think.. a single shot of 30 gms involves 7-8 gms of ground coffee.. isn't it ? So ideally.. 18 gms would pull more than 60 gms.. correct me if I am wrong

Crema is half the experience, that gorgeous creamy texture on the palate... If you're not pulling crema, you're a total failure... Flavour will follow.

Nice video cheers

I just want to take the time to say this was the most informative and easy to understand espresso video! I just purchased a pricey espresso machine and I’m giving up my Nespresso machine. Can’t wait to try out all these techniques! :)

Thank you ❤ Just starting helped greatly!

Awesome video. Thank you!

Thank you for clear and complete lesson on dialing in. This is the best and most understandable video I’ve seen so far. Awesome👍🏼

Awesome video. How do improve the pressure in my krups?

WOW, I LOVE WHAT U DID, AND I UNDERSTOOD EVERYTHING, THANK U🥰

Genius

Wow really cleared things up for me, thank you. New subscriber Just bought a Express Impress and have been struggling Creme was the concerns for me. Thanks again

This is the best espresso video by far 👍🏻👍🏻

I am a beginner and feel so exciting for this journey. Thank you

Ok i have an espresso shot that is off by 1g and the shot is good but slightly a bit off but I don’t want to adjust my grind i think that is perfect, i am at 96 celcius degrees with a light roast, aim is 1.2.5 ratio at 26 seconds (excluding pre infusion) my pre infusion is 10 seconds at 55 pressure, what should i change?

Does anyone here have the Profitec Go with a Niche Zero? Can you tell me your parameters please? Both my shots and the pucks are always watery...

I'm getting channeling even without the portafilter inserted. Just watching the water come out of the machine it doesn't flow evenly

Perfectly explained, thanks

I recently got the Gaggia Classic Pro, which I immediately fitted with a PID controller.
The grinder I have is the Niche Zero.
Using a grind size that makes sense (very close to what I used with the DeLonghi Dedica) makes the extraction time extremely fast (36g out in mere 6 seconds).
The only way I managed to overcome this is by reducing the grind size all the way to Zero!
I feel like something is wrong but I couldn't put my finger on it. 😢

Thank you. My favorite part is the crema explanation and how you emphasized that personal preference is important.

Very clearly explained 😎✅

This video helped me more than any other video I have watched. It ansered all my questions and solved all my problems. I am now getting great shots. Now I am in the process of fine tuning and experimenting with different coffees and roasts. THANK YOU!