How I Dial-In Espresso - Part #1

Music:
"Good Morning" by Laxcity
"Nocturnal Jam" by Sarah, The Illstrumentalist

Links:

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[JordanMorphew]

Great video! Strangely I feel like there is a market for a pack of cards with your facial expressions on after tasting each shot, that could be used as comparators for when we're dialling in.

[eknib]

i appreciate james is looking as sleepy as i am watching this video in the morning.

[Simon_Said]

This is the series I've always needed! Watching a master work through a dialling in is just enormously helpful. Thank you James, can't wait for the next installment!

[cedrikleblanc]

OMG this has got to be the most concise well presented easy to follow espresso dialing video I've watched. I've been pulling shots at home for 3 years now and I have this video is exactly what I had been looking for this whole time! Thanks James for the quality content.

[lolo]

How calming it is to see one of your videos in the morning, paired with some coffee.
Excellent work James !

[brewbudsclub]

Beautifully shot! One thing I'd like to see here is information about adjusting the grind and grind retention depending on the grinder you're using. A lot of beginners make the mistake of adjusting the grind but then not Seeing the result of that adjustment in their next shot, due to grind retention.

Might be helpful to talk about how much coffee you waste during dialing in, when to waste coffee, and how to limit that waste.

Keep Frothin'✌️

[willshapley]

This is fascinating, I'm coming close to a decade of coffee making. I have recently found that dialing in yield first via taste and then adjusting the time gives me better results. I love how diverse coffee making is. I havent had a machine with volumetrics for a while, but in the last venue we worked in, we did. I always tell my staff "Time is good, yield is better."

[deliciousmentalfudge]

The video title threw me for a moment as I work for the cafe chain Coffee #1! Really interesting video James, thank you as ever for sharing your bountiful knowledge.

[chrishamillis]

Thanks James, as a self taught amateur Batista who owns a restaurant, these kind of videos are invaluable for me to gain insights from a professional, I struggle sometimes to diall in light roasts so will use this technique. Tks again

[RamonMartinez-jzuv]

Brilliant approach in this video, loved the shot tables with breakdowns of the different elements. Perfect for me since I love bright, light roasts. Awesome to watch a master at work and see Hoffman alter the rules and push the bean further and further out the extraction timeline.

[vlravn]

I've just got my flairespresso and this series arrives right on time!
Always a pleasure to watch your videos !

[GlenHefner]

I'm quite looking forward to the next video. There's never too much learning and sharing to be done. Knowledge is immensely powerful

[archibaldtuttle]

That’s an amazing series you’ve started there, well done!

[vincegrantham]

So glad this is a series you're doing. Always trying to teach my baristas how to taste and adjust, you summed a lot of what I teach into a lovely vid. Thank you James

[bpetrikovics]

Just got a (admittedly a probably too simple) espresso machine and working my way through to get something enjoyable out of it. I appreciate what you're doing here, really helpful.

[arjankindermans]

James, for over 10 years I have been making espresso on a good machine with a good grinder, even roasting my own coffee because freshness was so key I found, yet I was rarely happy with how my espresso came out. Through your videos, I am finally starting to see how much I don't know and how much I can do to improve the flavour of my espresso. I appreciate your knowledge but even more than that, the clarity with which you are able to bring that knowledge across, thank you!

[alboy]

Thank you for sharing this, James. For the last year I've pretty much only had filter at home and my espresso setup has been languishing in a corner untouched as a result. This has spurred me to fire up the machine and grinder again and pour some shots.

[Charlie-Mouse]

Nice, is good to see your process and how you’re thinking about the changes.
Look forward to the next.

[SoumyaBardhanRahul]

U single handedly made me get back into coffee after20 years. Even though my tolerance for coffee is weak, still love it. Wake up excited

[gsparrowpepin]

A while back you mentioned that you might do this video/series and I am so stoked that it is finally happening. So many videos about dialing in don't take roast level into account and all they do is talk about the basics of using a scale, dosing by weight, and weighing/timing your shots. I am very excited to see the rest of this series actually talking about results, adjusting ratio's, brew time, and grind levels. I would also be interested to hear what kinds of temperature your are using for the various shots and if you think it has a significant impact on brewing or if you think it doesn't really affect things. It was fascinating to me to see your ratio of almost 1:2.5 for a light roast, where I usually am closer to 1:1.5 for lighter roast. Thanks again, this is going to be a great series.