My 1st perfect Espresso Shot

[yoavperry]

The shot is very heavy on the crema, especially considering you didn't tamp it and you lifted the cup all the way to the portafilter spout (why?). I wonder if this is a pressurized head that just makes extra crema. Typically I would grind slightly coarser but give it a good tamp. You will get much more flavor out of the shot, a nice amount of crema and it would be neither sour nor bitter - just sweet. Where did you get this setup?

[ZeroXAgony]

You claim a perfect shot of espresso, then you add sugar?

What...???

[FinesseAndFury]

The shot looked alright, slightly over-extracted (and by slightly i mean a lot). To the average person though it would taste great. leveling the grounds by tapping down, the repeated tampings are things that connoisseurs (not me by any stretch) would have problems with

[princessash1510]

Barista would attempt to dose without some form of measurement, no matter how experienced

Lastly, your beans are too gaseous, try letting them age for a few more days.

[princessash1510]

@hakaider

What boiler system does this machine use?

I have little experience with low quality home machines but my initial assumption was that it has a cheap hx rather than a dual boiler. The only other system I can think of is lowering the temp of the one boiler so that there is no need for a hx, but what effect would this have on the steam wand?

Also, did you really free dose without measuring or did the doserless grinder stop it? I am a fan of doserless grinders although no reputable baris

[dolofonos]

You people go on about the correct way to make an espresso, but do you Water-Pik or brush your teeth without paste and then have a light salt-water rinse followed by a fresh-water rinse before taking your espresso? No, I guessed the half of you didn't. My point being that if your mouth tastes like shit then it doesn't matter how good you are at making an espresso. Hell, if half of you bastards live in the slovenly cat-infested apartments I suspect then what's even the point in a perfect cup?

[aaaapaapt]

when you are grinding, try tapping the portafilter down several times to compact the grind and stop it from overflowing

[extralongmatches2]

that looks sexual, i love making coffee!! but i can't drink it haha caffeine hurts my heart

[rtrxggg]

looks pretty good huge creme i wish i could get that to come out of my machine

[waynekennard]

Cos it was a 40 sec extraction..18 -25 sec tops for good extraction.

Grind was too fine.

[waynekennard]

over extracted.....sorry dude.

[Amirichi]

@waynekennard

hey, got a question, if indeed it was overextracted, how come so?

his tamping was SO light.. -_-

[hakaider]

because i used too much grain = overextracting.

But hey, this shot tasted really great! ;)

[liquidfire56]

buddy, either you have to adjust your burr or tamp properly because your shots are coming out way too slow. good extraction should take 25-30 seconds and should not have gaps in the espresso coming out. when the water stays in the portafilter too long, you're bringing out too many bad attributes from the grinds. hope you'll get better shots in the future.

[xhm100]

shouldnt the surface be mottling? there are blonde spots. but the coffee was fresh, nice big bubbles.

[renodavid]

Ack, I spoke too soon. Morphy Richards only delivers to the UK.

[renodavid]

Very cool. I did some googling and it appears that the Morphy Richards part you mention is a #47505005. It looks like you've found a much better alternative to the Krups filter that everyone is suggesting. There are some complaints that the Krups part isn't an exact fit. I have a Breville BES400 and, looking at the Morphy Richards parts website, it appears that a lot of the parts are pretty much identical to those in my machine. Now, hopefully, they ship to the USA. Thanks!

[anudude]

hey man. nice setup. i'm thinking of getting this grinder. Can you tell me how its wrking for you? thks

[hakaider]

The Iberital Challenge grinder i can really recommend to everyone. Its a great value for your bucks.

[Kahrupay]

As far as I can see, you're using a pressurized basket, am I right? I can say from the type of crema you're getting. Have you tried a real non-pressurized basket?

[hakaider]

No, it is a non-pressurized one, as told in the vid.

[statesmanls1]

certainly looked pressurized to me. The extraction time was way too long though. my understanding is that the extraction time doesn't start when the shot starts pouring but as soon as water hits the grinds. If you take that into consideration your shot is more like 35-40 sec.

[luongdung]

there's some blond spots, try to adjust your grind and your tamping pressure, your shot will get much better.

[upshaw26]

man you coffee snobs are some lame ass mf'ers. Just drink it and shut the fuck up. snotty no life assholes. tamp this you fags

[BRENDAMAJORS]

Well done video.

I have the same espresso machine. You have given me hope for better crema. Must be your coffee grinder.

Pods work best for a novice like me.

[stephane195]

youre nutts!!! time extraction was way too long, too much crema you realy suck. very poor

[glamoloko]

dilletant

[underdogblogger]

lol - sorry posted while the vid was still playing.....got to the credits :)

[underdogblogger]

cool stuff....i have the same grinder :) what's the music you have playing?

[Brahmanfire]

LOL the espresso Police is right! K dude, nice attempt, you're on your way to espresso nirvana. But first, look into dosing, distribution, leveling and tamping techniques. Next, BUY A REAL TAMPER, a decent tamp will cost $30 or so.

The shot 'looked' decent as far as crema and color, but the extraction was very gaseous. This may involve grind, tamp and/or espresso age, too fresh and it extracts and tastes horrible.

Good work, keep it up, and keep learning the Art of espresso preparation. :)

[simonboliver]

Dude, you violated the golden rule! didnt calibrate your amount, your tamp, your timing... but still pulled a beatiful shot... too bad the espresso police are in here to be dissin on you...

[hakaider]

hehe, well said! ;)

[pianorocks05]

definitely not a perfect espresso shot....this is coming from an experienced barista with a machine at my home..... first of all, the "tamping" needs to be done with 40lbs of force and the grounds needs to be measured out, not just guessed into the portafilter...also, the crema should not take up half of the glass! a very slow extraction....it was not perfect and you don't have to take my advice, i am just a barista of many years.....

[hakaider]

A "barista of many years" still needs to measure the grounds & the pressure of tamping? Great!!

[userss00]

i cld see you had the skill; frm what it looked like u probably used one hand the other was holding the camera i believe. I mean so many ppl just badger abt technicalities just to show that "they know". bottomline some of them with technicalities still cant pull a good shot :) a good shot is all that matters in the end.

[hakaider]

thx for your words, and yes, u r8, it was kinda single-hand-shot, hehe ;)

2 months after that vid was taken, i switched to a Expobar Leva, cause its so much easier to pull a good shot everyday with a HX-machine.

It seems that i just wanted to proof, that a machine like the Breville is capable of getting sthg real out of it.

[Fakkan]

Extraction too slow. Try a coarser grind. Tamp is uneven. Buy a better/heavier tamper.

[hakaider]

thx 4 your hints, but at this time, i was already aware about that coherences. Extraction time of 32 seconds may seem a bit too long, but it was perfect - just as the title suggests ;)

[expealidocious888]

mmmh... looks very good indeed!