CREMA College of Coffee: How to Dose & Tamp Espresso

[nssaquinas]

Hey, even if you don't like the way she makes the coffee, it's perfectly acceptable. I think her basics are all good; the rest is just being OCD.

I for one appreciate this knowledge being given out freely. And I appreciate the responses given by @CREMANashville; they demonstrate a dedication to improvement and critical thinking- next time I'm in town you bet I'll be there!

If anyone has a better way to make coffee with those cursed bottomless portafilters, please educate us with your own video!

[filthdollsynod]

"and... that's our espresso!"

[nullquible90]

I can't live a day with my cup of coffee! I got some good blend tips at coffeeloverstipsandtricks (.) com

[RustyHingesSqueak]

Looks good to me,nice shot!

[Hawkdeer]

Helpful information but OMG she almost broke my speakers at 0:51 when she pulled the lever on the doser.

[charvelgtrs]

She's a nerd when it comes to coffee. Sweet.

[walkoa]

Thanks for posting this. I was a barista for a fair while but even I learned a couple of new things on here.

[JeffJaworski]

cue vid @ 4:20(huh-huh... I said 420, lol)

Anyways yeah, that was a pretty bad shot. Nice GB/5 though!

[maha77]

Great video, very informative and thorough, thanks so much!

[shannondore]

That work station and grinder need some serious going over with a large dose of purly caff before you even think about pulling that shot girl.

[65189]

I could listen to this lady all evening, such a lovely accent. Oh, and my home made expressos taste much better now, thanks!

[heartwork1]

BAD BAD BAD VIDEO.

WRONG

[ranier202]

something special about seeing a beautiful extracted espresso, nice vids.

[kevopago]

what type of machine is this??????

[bikenap]

it's a la marzocco! it was interesting to see this. i'm curious about the naked basket, we use a triple and pull ristretto it's totes different

[luongdung]

she got that sexy eyes

[hugglahagglaz]

The technique is great but the shot is not the best. It should take a bit longer before it starts pouring, plus (I reckon) the pour is for too long! Just because it's a 18 gram basket, you don't have to make it 60 ml. Make it a ristretto, and it's perfect!

[bander1023]

Regardless of any previous comments or what people think about coffee, I appreciate you guys taking the time to post this. It's really helpful to folks who are unsure of the process of making espresso to see a barista walking through the steps.

Keep it up!

[upshaw26]

is all this bullshit really worth it for a tiny drink? absolutely hilarious.

[markpianoman]

but that tiny drink makes big drinks like cappuccino!

[magnet101]

Yeah...it actually is. I'm unsure if you're on a fishing trip but if you get out there and try it for yourself you may actually begin to appreciate the importance of the espresso making process.

[markpianoman]

I just bought a new Rancilio Silvia and Rocky for home use. I'm getting a 25 second pull on the shot however hardly any crema. Is that then because the beans suck? I'm using the espresso beans send with the machine purchased from Hufford. What beans would you recommend for great crema...and is this likely my problem?

[mallow005]

Was it just me, or was that a bad shot? I saw some spurting towards the front and the stream was lopsided to the back...

[jockc]

I agree, that huge spray did not look good.

[CREMANashville]

I agree. The video is geared towards just basics. I understand that pitting and spraying is not optimal. Most of the spray happened at the end of the extraction, where the shot blonds. We're constantly learning and upping our game with these bottomless portafilters.

[magnet101]

The water seal needs changing.

[CREMANashville]

Was it a bad tasting shot? No, but you're correct with the spray. However, the lopsided-ness I am not sure how to deal with. Any suggestions? I've asked around in our coffee community, and read up on it, but it seems to be just a little off center.

[BurlyGinger]

I would say try different redistribution techniques - Stockfleth's, etc.

It also looked like that shot ran a little long...

[jockc]

@CREMANashville I don't twist or tap.. I think both can mess up the pack. I think the tap is what causes the spray.

[Smaitlin897]

@CREMANashville you need to tap the head before you even out the dose. What you got was chanelling (where the water forces itself through the weakest points of the coffee). You need to tap th side of the handle a bit to try and prevent any annoying little air pockets.

[Smaitlin897]

@CREMANashville you need to tap the head before you even out the dose. What you got was chanelling (where the water forces itself through the weakest points of the coffee). You need to tap th side of the handle a bit to try and prevent any annoying little air pockets, what you did with the lid is already packing the coffee before you tamp, so you'll have a REEEALLY unbalanced shot.

I knew what would happen to the shot before you even poured it.

[Smaitlin897]

@CREMANashville @CREMANashville you need to tap the head before you even out the dose. What you got was chanelling (where the water forces itself through the weakest points of the coffee). You need to tap th side of the handle a bit to try and prevent any annoying little air pockets, what you did with the lid is already packing the coffee before you tamp, so you'll have a REEEALLY unbalanced shot.

I knew what would happen to the shot before you even poured it.

And it would be a bad taste.

[Smaitlin897]

You did so much to cause channeling actually...

[joshajith]

@mallow005 It's just you. The lopsidedness is due to the tampering. Which isn't really a big deal, it just means that you put more force on a side. Also, the spray has NOTHING to do with the shot. The naked portafilter (not all the time) tends to leak or mist just a tiny bit. If she would have used a shot glass, the mist of water would have completely missed it.

[runfastest]

I don't like the distribution using the lid of the doser - you can't see the coffee grounds!

[CREMANashville]

We have adjusted our dosing technique since we did this video. Recently I judged a competition and people were using the lid, their fingers, or knives to scrape off the coffee. We've noticed that if we use a knife we tend to dose a little less than the lid, about 1-2 grams. Obviously this has an impact on the coffee, so we must compensate with grinding a little finer....the shot tastes a little sweeter. In a blind taste test, people tended to prefer coffee dosed with the lid. Interesting.

[mikedilv]

Question, if I follow your directives and I get a 15 second or say a 45 second pull, does this tell me that my grind is too course or too fine? Also, is a full portafilter 7g for a single and 14g for a double? I have not seen any demos online that do not fill the portafilter to the rim.

[mikedilv]

This is actually the best demo I have seen online! re: Tamping pressures. 30-40lbs is just what proves to produce the best results. It is very challenging to make an espresso that is not bitter. It can be done, but it is not easy. All these little things are a very big deal. As a barista, I am still trying to get my grind right.

[CREMANashville]

no short answer to "why must tamping be done at 30-40lbs" ...stayed tubed for a follow up vid

[whymeworry]

nice vid, but why must tamping be done at 30-40 lbs of pressure?