try stamping the milk and rotating it in the jug til its glossy...should be thick and wihtout bubbles not even smaller ones.use a thermometer... -BaRiSta-
Not sure what you mean regarding too many steps. However I do foam my milk and draw the espresso at the same time. From beginning to end it takes me around a minute to finish a latte.
weight beans, grind, get pitcher from freezer and pour milk, brush out grinder, fill portafilter, tamp, pull shot while steaming milk, dump grinds, rinse pitcher and return to freezer, brush out and clean portafilter and grouphead...
The whole idea behind brushing the grinder is, most importantly, to not transfer old grounds from one shot to the next - yuk! It doesn't take long, and keeps me from slipping into taking any shortcuts. Same idea behind brushing the grouphead/portafilter.
I keep my beans in a vacuumed environment and dose per shot.
The whole combined technique of mine allows one to use 100% of the beans they dose with no waste. However more than efficiency, preserving taste is the key goal.
I believe I bought it at a Sur La Table store. My recommendation would be to carry your portafilter basket into a kitchen supply store to check the fit with the canning funnels you see. Hope this helps!
sorry, but that performance is definitly hilarious. who wants to see the barista shake and ring that grain-funnel-thing like he was a nervous tension wreck? professional attitude should be concentrated, smooth and calm. improve your foaming, it is poor. don't overdo cleaning procedures. and get rid of that alarm beeper!
This video was done a long time ago. I too feel the "ringing" of the funnel is excessive, but I still do do it. This process is clearly not for the cafe but for the home, and posting it is all about sharing ideas that can be used in that environment. And the foaming - better at it now, but have a ways to go.
But espresso is my main drink, lattes are just for guests. What I can say is that results in the cup dictates most everything I do first, followed by an efficient use of the beans second.
I also have a Super J. and Brewtus (II) Nice setup. One critique; you should start your timer when preinfusion starts, as this is when the water starts brewing the espresso, even though you can't see it yet. You've optimized your grind based on timing from first drops, which is causing your shots to be far too "short". To each his own- it's all a personal preference thing- but you may enjoy your espresso more if you adjust your grind out a bit and time the shots from initial infusion.
vanorden1: Thanks for the comments. You might think about posting a video too; we need more Brewtuses on YouTube!
As to the timing and the short shots, I really don't time per se. I use the timer as a "backstop", more as a guide to not exceed. I always let the shot itself tell me when to stop the pull. I find that most of my extractions takes from 10-20 seconds after first drop, nominally 12-14 seconds, with a measured volume in the fractions of an ounce.
I've arrived at a very hard tamp and slow extraction since I was still left wanting with even well-made espressos and even ristrettos out there. Though good, I still didn't think it pushed the boundaries of capturing all that was in the bean.
I guess you can call it a short, or very short, ristretto. It results in a drink that far surpasses any other espresso drink I've ever had, which is kind of a spoiler as this is such an unconventional technique that I know I won't ever taste anything like it outside of the house. And as good as these shots can be, every once in a while, perhaps about 2-3 times a year, comes a "god shot" that is all crema and is the ultimate in espresso drinks.
I'd heartedly recommend that you try for a similar shot. You may find yourself changing your own mind about such a shot and decide that this is not a shot that is "too short".
This is really interesting with innovative use of that funnel- but I'm sure I speak for a lot of viewers in expressing surprise that with a setup like this you're still using a plastic tamper. Thanks for the vid!
it takes you like 5 minutes to make a fucking espresso you douchebag
reedburg 1 month ago
Where did you buy the grain funnel?
Hewson60 2 years ago
try stamping the milk and rotating it in the jug til its glossy...should be thick and wihtout bubbles not even smaller ones.use a thermometer... -BaRiSta-
neurodir 3 years ago
Comment removed
luongdung 3 years ago
Not sure what you mean regarding too many steps. However I do foam my milk and draw the espresso at the same time. From beginning to end it takes me around a minute to finish a latte.
weight beans, grind, get pitcher from freezer and pour milk, brush out grinder, fill portafilter, tamp, pull shot while steaming milk, dump grinds, rinse pitcher and return to freezer, brush out and clean portafilter and grouphead...
Guess I'll have to record another video!
akatayama 3 years ago
Comment removed
luongdung 3 years ago
The whole idea behind brushing the grinder is, most importantly, to not transfer old grounds from one shot to the next - yuk! It doesn't take long, and keeps me from slipping into taking any shortcuts. Same idea behind brushing the grouphead/portafilter.
I keep my beans in a vacuumed environment and dose per shot.
The whole combined technique of mine allows one to use 100% of the beans they dose with no waste. However more than efficiency, preserving taste is the key goal.
akatayama 3 years ago
Where did you buy this funnel from? Regards, Theodore.
Theodore41 3 years ago
I believe I bought it at a Sur La Table store. My recommendation would be to carry your portafilter basket into a kitchen supply store to check the fit with the canning funnels you see. Hope this helps!
akatayama 3 years ago
sorry, but that performance is definitly hilarious. who wants to see the barista shake and ring that grain-funnel-thing like he was a nervous tension wreck? professional attitude should be concentrated, smooth and calm. improve your foaming, it is poor. don't overdo cleaning procedures. and get rid of that alarm beeper!
atelierpur 3 years ago
This video was done a long time ago. I too feel the "ringing" of the funnel is excessive, but I still do do it. This process is clearly not for the cafe but for the home, and posting it is all about sharing ideas that can be used in that environment. And the foaming - better at it now, but have a ways to go.
But espresso is my main drink, lattes are just for guests. What I can say is that results in the cup dictates most everything I do first, followed by an efficient use of the beans second.
akatayama 3 years ago
I also have a Super J. and Brewtus (II) Nice setup. One critique; you should start your timer when preinfusion starts, as this is when the water starts brewing the espresso, even though you can't see it yet. You've optimized your grind based on timing from first drops, which is causing your shots to be far too "short". To each his own- it's all a personal preference thing- but you may enjoy your espresso more if you adjust your grind out a bit and time the shots from initial infusion.
vanorden1 4 years ago
vanorden1: Thanks for the comments. You might think about posting a video too; we need more Brewtuses on YouTube!
As to the timing and the short shots, I really don't time per se. I use the timer as a "backstop", more as a guide to not exceed. I always let the shot itself tell me when to stop the pull. I find that most of my extractions takes from 10-20 seconds after first drop, nominally 12-14 seconds, with a measured volume in the fractions of an ounce.
akatayama 4 years ago
I've arrived at a very hard tamp and slow extraction since I was still left wanting with even well-made espressos and even ristrettos out there. Though good, I still didn't think it pushed the boundaries of capturing all that was in the bean.
akatayama 4 years ago
I guess you can call it a short, or very short, ristretto. It results in a drink that far surpasses any other espresso drink I've ever had, which is kind of a spoiler as this is such an unconventional technique that I know I won't ever taste anything like it outside of the house. And as good as these shots can be, every once in a while, perhaps about 2-3 times a year, comes a "god shot" that is all crema and is the ultimate in espresso drinks.
akatayama 4 years ago
I'd heartedly recommend that you try for a similar shot. You may find yourself changing your own mind about such a shot and decide that this is not a shot that is "too short".
akatayama 4 years ago
Well you do a hell of a job with the plastic one! You can save it for your funnel plug thing.
furrycanuck 4 years ago
This is really interesting with innovative use of that funnel- but I'm sure I speak for a lot of viewers in expressing surprise that with a setup like this you're still using a plastic tamper. Thanks for the vid!
furrycanuck 4 years ago
furrycanuck said: "expressing surprise that with a setup like this you're still using a plastic tamper"
Yes, and none more so than I! I've bought the fancy ones as gifts, but never one for myself. Go figure...
akatayama 4 years ago
Thought I was a nut case ... great process!!!!
raverys12 4 years ago