hello everyone, welcome to the third episode of
The Majestic Bean Channel where we make coffee simple again
in this episode today
we'll be having some fun because we are gonna prepare some
espresso coffee for the first time on our new machine
before we start with that though
i need to introduce two new pieces of
equipment the first one is the jam funnel
which will help us put all the coffee grounds inside the coffee basket
like this and the second piece of equipment
is a magnetic kitchen timer i got this one from kmart for seven bucks
and it's very nice because it's compact and i can time my shots
easily the reason why i got this timer though is
because the other kitchen scale that i have
is too big to fit under the machine this episode consists of
This episode consists of five different elements
the dose, the grind, the tamp, the yield and extraction time
all of these five elements are very important in order to
make delicious espresso coffee
The dose is where we decide
how many grams of coffee we would fit in our coffee basket now the dose
now, the dose depends on the size of
our coffee basket for example
i have tested and discovered that in this double basket
from the Gaggia Classic i can fit a minimum of 16 grams of coffee
and a maximum of 20 grams of coffee everyone at home can test and see
how many grams of coffee they can fit in their basket
and when i say that i mean the minimum and the maximum dose they could use
so first thing we need to do is remove the coffee handle from the coffee
machine and wipe it clean then
we take anything to measure the coffee beans
today i'll be making two espressos so i'll use
20 grams as our coffee dose
we take the 20 grams of coffee and we put it in the grinder
i already know that for this dose i need to grind
on the setting number nine but that would all depend on the type of grinder
you use so you would have to discover that previously
this is where our jam funnel comes in handy
i put it like this in the handle
and then i take the ground coffee
and just put it inside
now the interesting part begins so i just swirl around
until all the coffee fits neatly in the basket take it out
all i need to do is just gently tap the coffee grounds so then we did
redistribute it nicely then put it on the mat
and use a nice even tamp
clean it up and lock the handle and after that
i take my little scale over here
and take two espresso cups
i tare the scale to zero and then
i press the timer at the same time as i press the brew button
the two most common mistakes when dosing coffee is
underdosing and overdosing we know when we have underdosed
because the coffee puck will have the consistency of a slushie
the easiest way to recognize when we have overdosed is
when the tamper does not fit the coffee basket
and also when we cannot fit the group handle in the group head
let's move on to the grind the easiest way
to determine the grind for espresso is to look
at our numbers on the grinder the smaller numbers in the grinder are
usually used for grinding espresso coffee
meaning the numbers from 3 until 10. for example on my grinder i'm using the
numbers four or nine depending on the dose if
i'm dosing 16 grams of coffee then i'm using the number four if i'm
dosing 20 grams of coffee i'm using the number nine or ten this
means that the smaller the dose the finer you
need the grind and the opposite the bigger the dose the
coarser you need to grind another way of seeing if you've ground
too fine is when extracting espresso if the
coffee is coming out too slow then you've probably ground too fine
and opposite if the coffee is coming out of the spouts
too abruptly and it's splashing everywhere you've probably ground two
cores when grinding for espresso it's
important to get the ground coffee right if you ground too fine ground coffee
will feel like talcum powder if you ground too coarse it will feel
like rock salt properly ground espresso coffee feels
like table salt let's talk about tamping there are two
things to remember when tamping first thing is to tamp level
second thing is to use consistent pressure the most common mistakes that
people do when tamping is having an unleveled tamp meaning one
side of the tamper is lower than the other one
another mistake is a wrong tamping posture
meaning they're not putting their own body weight on it resulting
in a different tamping pressure every time they use it
let's talk about the fourth part of making espresso
which is the yield
the yield is the liquid amount of coffee we are extracting from the ground coffee
the easiest way to measure the yield is by using
a coffee scale while you are making espresso
the rule of thumb for the yield of espresso
is getting twice the amount of the coffee grounds you put in the basket
meaning if you've put 20 grams of coffee in the basket you would be extracting 40
grams of liquid coffee it depends on people's palate as well
if you want your coffee to be a bit stronger
you would decrease the yield meaning you would extract
less coffee if you would like the coffee to taste more mellow
you would increase the yield meaning you would go up
the most common mistake that people do when it comes to
the yield is people not using a coffee scale
this is one of the most important equipment
that you could use for making espresso so i would highly recommend having a
little scale to measure the yield the fifth and final part of making
espresso is the extraction time
extraction time is the amount of time it takes for the water to pass through
the coffee grounds to get the final product
which is the espresso a common misconception that people have
when it comes to extraction times is that a shot should take 30 seconds
which is not true because the extraction time
depends on the dose the lower the dose the lower the extraction time and the
opposite the bigger the dose the bigger the extraction time
this means if i have a dose of 16 grams it shouldn't take me the same amount of
time to extract it as if i would have a 20
gram dose for my coffee machine and my grinder
when i'm dosing 16 grams in my basket i try
to extract the espresso in around 23 to 24 seconds
when i'm dosing 20 grams of coffee i'm aiming
at around 28 to 29 seconds the most important piece of equipment that
everyone should have when it comes to extraction times
is a kitchen timer or you could simply use
the stopwatch on your phone just remember to press the start button on
your timer simultaneously as the brew button on
your machine extraction time depends on the
coarseness of your grind if you're trying to slow down the
extraction time then you would grind finer and the
opposite if you're trying to speed it up a bit
then you would grind coarser now let's put everything that we learned today
into practice and see how we go
that's all for today guys hopefully these tips were very helpful
just make sure not to change two elements at a time
so whenever you're making coffee at home and you're trying to change something
make sure it's only one element out of the five
in the next episode we'll be learning how to froth milk like the pros
so until then stay safe and we'll see you soon
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