Learn How To Fix Your Bad Espresso Shots

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[homecafecharlie]

SUPER important mistake I made here guys. I said if it comes out too slow then it's under-extracted, which is WRONG. I did like 200 takes for this video to use maybe 18 or 20 videos, so I think I just got the words mixed up. Too slow is over-extracted because the water has too much contact time with the coffee, and underextracted is when it comes out too fast and didn't extract enough. Sorry for the mistake, but I hope you enjoy the rest of the video!

[lutfiramly]

My tips for palate;

"Bad" bitter: chewed medicine
"Bad" sour: vinegar
"Good" bitter: dark chocolate
"Good" sour: passion fruit

Aim both the "good"

[fattoamanowoodwork]

Brilliant and very pragmatic video good man. Thank you. Really appreciate it.

[Bigbacon]

what do you suggest for high bar machines like the cheaperish Delonghi things? they are 15 bar and always seem to be fast and channel/spurt no matter what I try. I'm using doses from the 14 to 16.5g (can't get much more into a 51mm basket) using different grinds and tamping methods. I am using a medium roast decaf coffee that is fairly new.

Otherwise, if you are being pretty consistent with your tamping and preparing the basket but you are still getting under-extractions, do you grind finer then and try again? I'm trying to learn with my gear and I'm this point where 16g to 18g is always really fast and under extracted for a 2oz cup, its always pretty sour. I do use a decaf medium coffee.

[mistral]

Thanks heaps for the video. Awesomely done. Great info! Just got a new Wega Mininova Classic this week and still tweaking the extractions. Time for new grinder now...

[bariselmas]

Thank you for this great video. Do you have any book suggestion for a detailed, technical explanation for espresso?

[annaheya]

Bottomless portafilter helped me a lot

[marksmith]

Unfortunately my circumstances don't allow me to buy a good grinder so I'm stuck with pre-ground expresso which really does not work with a bottomless filter. Have to use the regular filter which is better with pre-ground and try and save enough to buy a decent grinder but thanks for the vid anyway. If anyone has any affordable tip would be appreciated, cheers.

[dandinculeana]

I have an issue with my espresso machine, which I guess will just take time to dial in the correct configuration. However, I am grinding my coffee (medium roast) at 2 out of 8 steps (8 = course, 1 = fine). Temperature ~96 C, used a WDT and tamp equally until there is no give, have a puck screen and the coffee still comes out relatively fast. Changing to the minimum grind still doesn't help. The precision basket is for ~14g coffee. Any advice on what might be the cause? It's a brand new delonghi la specialista maestro. Delonghi's single basket did a good job (slower extraction) but simply don't like those uneven V shaped baskets where the water can't really infuse the coffee equally.

[Kaiser]

Very helpful video. Bit late for an espresso now but I'll take another look tomorrow morning before my morning coffee!

[axelitusmx]

Great video, but I think the "labels" are wrong: drip by drip coffee would not be underextracted but overextracted as it will have more time to pull the shot and will dissolve more solid into the coffee. The same applies the other way around: a coffee that pulls really fast would be underextracted as opposed to overextracted, as there will be not that much time and exposure to the water so there will be less solids dissolved in the espresso shot.

[tonylawlor]

I have noticed that I only get a single stream of coffee from the get go using the naked portaflter if I tamp really, really hard. Updosing and tamping with a lighter pressure always gives me 3 or 4 channels eventually morphing into the single stream. This tells me tamping with less pressure causes some channeling. I am using a Vario grinder with an Expobar Brewtus.

[TheVinl]

I just read the Flow Chart, Do you count espresso shot 20-30 second from first drip?

[markdixon]

Great video. I wonder if you can help me with my puck prep please? I weigh my coffee, grind itvwith a qualiry bur grinder, remove the lumps with a tool, level it with a leveller, tamp it and I still end up with it squirting as it comes through my open portafilter. Any suggestions greatly received.

[nicolekittyman]

Love your video. Informative, clear, and concise.

[nicbug]

0:07 i have a bottomless portafilter and the coffee flow is really nice from the center of the filter. but i have a few really fine splashes squirting everywhere. what might be the reason for that? I also use a distribution tool to level the coffee powder.

[ptha]

Hello i use the breville barista pro with the finest setting but the shot is inconsistent could be due to channeling and its also hard to get a 53mm bottomless portafilter. Im thinking of getting the fellow ode with ssp burr do you think its a good home grinder?

[rmwwood]

I’m confused about bitter versus bland? Wouldn’t bitter be very strong and sharp? I bought a bravo tamper (to make the tamping pressure the same every time) and now I’m having a problem with very bland lattes. I guess I will try grinding more course, and adding another gram or2 into the Porta filter.

[stephaniehalvorson]

I have not yet invested in a grinder, as I just got my espresso machine and have started learning. Yesterday I had the local roasters grind it for me, and it is much finer than my first bag. I am still getting too much, like a 1:2.5 ratio and it is too thin still. I have noticed the crema on it is also lacking. Any tips besides buying a grinder? (I will soon)

[harryauton]

I’m struggling dialling in my sage oracle. I think I’m experiencing channelling but whenever I’ve ground coarser the shot has got even worse. There are 45 grind settings and I’m on 6(1 being finest). Could the dose influence the channeling?