What's the ideal dose for espresso?

0:00 Intro
1:14 Extraction
2:11 Basket depth and portafilter size
3:18 Grind size
4:00 Channeling
4:55 Pre-infusion
5:48 Your ideal dose

[saifulbahrimahfuz]

3:18 "If you increase your dose, you may need to coarsened up your grind to achieve the target extraction to compensate for the influx in coffee. If you decrease your dose, you may need to grind finer to compensate." I got it! Thanks.

[chrispearson]

Really good explanation this. I use a pretty basic DeLonghi Dedica, which does have a preset pre-infusion time. After a lot of tweaking I found14.5g in a 14-16g, 51mm IMS basket with a good rake and a solid tamp works well for me. Any lower dose or poor prep and I get channelling. 30g of liquid out in around 26 seconds is just about spot on. I occasionally pull a bad shot, but they are mostly pretty good and occasionally very good. If you really are struggling to nail your shots despite best efforts just make sure your beans are fresh. It can make a huge difference.

[Dr_FrankM]

I use 18g and pull 42g of espresso with my 58mm basket. This take 30 seconds. I make sure I rake deep and surface before each pull. I also use a 20 and 22 gram basket for greater pulls. I gave barista pro baskets, IMS protec screen, cafawerks gasket on Mt bezzera bz 13.

[radiantav]

Neatly presented all the small adjustments one can try. My addendum would be to not to lose your mind. Try small changes and taste the results. But don’t waste coffee chasing perfection - you’ll run out of coffee 😉

[JosDamFotografie]

6:30 Wow, by far one of the best explanations of what is going on while making espresso. 😊 thanks very much. This really helps me in my espresso journey. Greeting from The Netherlands.

[stimpsonjcat]

I'm a new Breville user since Christmas 2023.
I'm also an engineer and have been taking lots of notes about the pulls for the locally roasted beans I have access to.
I have had a lot of REALLY good coffee since new years. I mean like sipping it and literally saying out loud "Damn...that's good coffee!"
But honestly...even the 'bad' coffee this thing makes when I get it wrong is epically better than drip coffee.
I'll continue to chase the dose for every bag I get, but I can't believe how good coffee can be from a decent home machine.

[franswiersma]

This is a great explanation and I experienced the same. Until recently I was dosing 18, 5 gram because it fitted my basket perfectly, resulted in a dry puck and every body seams to do so. After reading about Italians dosing no more than 14 gram in a double basket I tried it and I could grind a lot finer. It resulted in a way better espresso. This was at work using a 58mm ims basket. At home with a 51 mm basket I lowered my dose from 14 to 12 gram and had the same experience.

[lexx-low]

i use 20g (45g out) in my 20g IMS basket & i'm, really happy with the result.

[AtlantisTraveler]

I bought a DeLonghi machine and I thought that that was it. But soon after I found out that this espresso thing is incredibly difficult to learn 🙈
Maybe in the past they didn’t think that much about these things, but they just prepared espressos and drunk them 😄

[cgirl]

In Italy you're going to get closer to 7/14gm for single and double in a traditional shop.

[tezzanewton]

Wow, just tried it. 16g in, 30g out. Absolutely delicious. No bitterness, no sourness, just smooth and delicious.

[Presso]

I get soggy puck from time to time. Someone suggested to increase the gap between puck and group head by reducing the dose. None of this work, and it failed constantly. Through many experiments, instead I increase the dose to 18.2g on my 54mm portafilter, it works consistently, also it produces sweeter taste, bitterness is gone.

[mariusdan]

I make 2 cappuccino's same time, 19 gr of coffee, so 9.5gr per coffee. I am happy with the results.

[stevebrandt]

Kudos to Julia and the rest of the Clive Coffee team for a very informative and well-presented video! As an organic chemist, though, some of the incorrectly drawn chemical structures detracted from an otherwise spot-on presentation.

[limbopferd]

That was interesting and helpful, thank you. My new machine arrived today and I prepared with loads and loads of videos and pages of info. I got some somewhat decent result even. What I wasn't prepared for was the heart rate of a hummingbird in heat. I tried a lot of coffee today 😵‍💫

[motchness]

a lot of coffee videos on youtube are so pretentious and painful to watch, this video was straight to the point and very clear. thankyou

[praiseworthy]

Very good explanation, I have 49 mm portofilter and a double basket, I put a gram 8 g of very fine coffee and I have a good espresso

[TudorAdrian]

Good tips. The one that really helped me out was the Preinfusion "right around the first drop to increase to full pressure" one; currently brewing on a Rancilio Silvia & I rely on manual preinfusion (opening the steam wand right before I hit the brew button) - this tip really helped me go from "good" to "great" espresso!

[tgalidaVO]

As a VO actor, I appreciate your speech speed and enunciation. Very easy to understand 👍🏼

[lakraknjeprak]

it's really depends on how much your portafilter can handle. for example if you can fill 15gram to the brim before you tamp on la pavoni professional without spilling anything, it would be stupid if you try to fill 18gram ground coffee on 15gram basket size just because pro barista told you to do it.