Bad Espresso

[imafuckinloser]

lol that sounds like my work, they wont spend the money to get decent equipment, so im stuck making shit which tastes gross

[FuckTheLawNiggas]

looks like fat coffee drinking queer to me..?

[mesCheerios]

haha why did they even waste money on an espresso machine if those are the espressos they're pulling?

[One5thOfWhiskey]

I thought Jeffrey Dahmer was dead.. and here he is making espresso!!!!

[happyfunnyfoo]

haha, my shop has the exact same equipment and it's horribly underextracted just like yours

their problems:

-grind is too coarse

-Swift machine does a sustained 8 lb tamp which vastly alters the characteristics of the puck

-roast is far far too dark

End result: excessively blonde crema with a burned moderately bitter flavor lacking almost completely in sweetness and complexity

I pull way better shots at home on a mazzer mini/silvia combo =[

[SpikeJonze]

asshole.

[h105291]

brilliant vid.

[ericagisme]

It could be that the burrs needed to be replaced, or the coffee was old. The Swifts I have worked with have many problems and usually do not produce the consistent product that they are intended to.

It's a shame that a 4 1/2 thousand dollar machine does such a crappy job. Re-tamping after the Swift does it's job can produce better product, but then what's the point of the built in tamper...

[mickeybritton]

Mate, don't waste time complaining about your lame company.. get another job as a barista somewhere else.. somewhere where they might appreciate your passion for lame espresso.

[Jasonian]

Linus, I'm afraid you just haven't a clue what you're talking about.  You have some basic guideline down, but not a lot else. "previous coffee" is "pre-extracted coffee". It's already been exhausted. It has nothing good left to give. Extracting from it a second time can only result in the addition of unpleasant taste.

[Linus74]

are we sure that americans know the perfect tecniques to make an espresso? I'd say they don't...

Everything that u think it's horrible here... well, the only horrible thing is the taste of espresso outside italy... who knows why? ;-)

By the way, JamSquad has right, filter has not to be cleaned... it's previous coffee (some minutes ago?), not vomit!! The right amount is 7 grams for each espresso; it means, with 7 grams u never full the filter totally (with a double u stay under the half).

[Hewson60]

Was the amount of coffee correct (just about half full)? Why was the colour of the crema not correct?

[furrycanuck]

Actually it's underextracted not overextracted, but still, yeah, horrible horrible- is that grinder/tamper machine the la marzocco? if it is they should be ashamed.

[UOJamSquad]

Actually, just so you know - Italians actually prefer a portafilter that hasn't been cleaned of grinds in awhile. They believe this adds to the flavor of the espresso, and I agree!

[floogfexo]

Sorry, but the only flavor that leaves is bitter nastiness. Grounds, once used, belong only in the garbage, or the garden.

[tillybeans]

dirty portafilters make me cry in the night :(

[astepintothedark]

(the rest of the above comment)

And I could have done some of the things you suggested, but that would of interfered with the time that drinks would be made, thus unhappy customers. I was cleaning the filter and pulsing the machine, but then I got in trouble for that because I "took too long."

I kind of made this video because of the horrible conditions there with coffee, and to spite the company for their poor coffee techiques.

[nwjava]

can't you get you own hand tamper? or does that monster of a grinder thing....have to have the portafilter mated to it? Also you might try to apply a hand tamp fininsing ..? to smooth things out. Also does that GT have any adjustment for grind? I dunno, but I roast and am confronted by this type of environment all the time. I cringe at some of the places I go into.  Then I try to and usually they do accept training. \

[astepintothedark]

I could get my hand tamper, but I no longer work there! Woohoo! I have since moved away to Bellingham, Washington and work at (http://theblackdrop.com) The Black Drop Coffeehouse where I used to work. This is some place in Idaho that doesn't care about quality as much as they do quantity; and in Idaho, coffee is sugar loaded drinks in which the espresso is usually bitter as hell.

[Jasonian]

"This is what I deal with"... I can relate

[thecooldesigner]

Oh, my God Jimmy.

That is really horrible. Thanks for showing this to us. The machine looks dirty too. Do you work there? Because you say this is what I deal with.