I wouldn't knock the side of the portafilter that hard, because it might cause channeling. This is better then most of the videos out there, I just don't get why people use cups instead of glass for a caffè latte?
Eventhough you have a good result you must twack the grinder rapidly while grinding to avoid clumping and use the weis distribution technick after that. One last thing, when you turn off the pump you must immediatelly get the cup away and avoid the last drops to get into the cup(it is underextracted drops that break espresso's balance).
Thank you singincowboy for taking the time to post. You have to understand that I've put up these coffee video to teach my friend who live in Las Vegas - I live in Montreal (Youtube was the easiest way). Those clips are not to show off my skills, but to teach a friend of mine... If it was helpful for other people also... Well, good!
A traditional filter will be BRIM full when you place it in the machine, that way your tamp isn't ruined by the expansion of the coffee, it's enhanced. If your grind is right(not as fine as most will tell you) and your tamp is right(much tighter than most will tell you) your shots will be much sweeter, and less bitter. And in closing of a tirade far longer than nessisary your rosetta was AWESOME! VIVA LA CAFE
I am a professional barista and have a few pointers for you. Espresso is best served very, very fresh, and the crema will be much fuller if you steam milk first then pull your shot. You can allow the milk to settle out for a caffe latte as long as you properly steamed it(which you did very well) Just use the "tap and swirl" texturing method. Also is your portafilter the kind designed with a "crema enhancer" because it looked like your dose was half of the correct amount for your filter.
Too much coffee!! The quantity u need for every cup is a singole hit from the doser. U don't have to full totally the porta filter like as for a moka. That coffee is too much bitter.
ehm... well, i'm italian, living in italy. Worked four years long in an original italian bar. We put 9 grams in the machine. Every italian in Italy does this. Everyone in italy knows that in foreign lands espresso is truly shit. Foreign people says that espresso in italy is unbelievly wonderful. Now i understood why this: u foreign people put too much coffe in the machine. But u think to be more expert. Who is stupid? I think i'm not...
i think u're a perfect idiot. sorry. We invented espresso almost a century ago, we know how to taste it, how to drink it. U don't. U learned it only some years ago. U don't ahve any taste about. Your coffee is balck, dropping down, it means overextracted!!: Very very bad. U don't know anything about espresso.
If you don't know who Ernesto Illy is... I am concern about your pseudo expertise...
If you want to talk about extraction why don't you go to coffeegeek dot com.
The problem with Italian is that they think That Because they invented the process, they think they are expert. It's like cars, would you buy a Ford car?
Personnaly I owned a Toyota, and guess what? They didn't invented cars!!!!
Sammy Piccolo, Canadian Barista Champion from 2003-2005. Sammy was also the Silver Medalist in the 2004 World Barista Championships (WBC) in Trieste, Italy, the bronze medalist at the 2005 WBC in Seattle, Washington; and the Silver Medalist at the 2006 WBC held in Bern, Switzerland - being the only barista in history to place in the top three for three consecutive years.
World barista championship is a private anglo-american co. of people who descovered espresso ten years ago and thought to be able to do ok. How come that they invented espresso rules and technique of their now? From who? with which knowledge? Why doing the opposite of italians? But of course... north americans are the best coffee experts... italians don't know anything... they do espresso very baaaad.... don't they? Viva Expressos ;-) do u know what latte means?
I think u're a bit crazy... by the way, as italian i know Ernesto Illy better than u, don't doubt about. He says the same of me: world still doesn't have any espresso culture and filosofy. Espresso is the only way for italians to drink coffee. Just in the 40s, 50s, 60s my parents and granparents trunk daily espresso, when canadianas only american coffee; earlier than Barista championship was born. This is why italians are more expert of u all about. But i see, u cannot understand.
The problem also is that when I've uploaded my clip to Youtube, in the cpmpression process, they have change my ratio... Look at the machine it look squashed!!!
Sorry, I guess you are right, maybe it just didnt post. Sorry. And I didnt realise you were Canadian, cups are only used for lattes in Canada and America, as far as I know. The rest of the world use glasses.
what machine is that?
XES101watchclub 1 year ago
I can't pour latte art...my hand don't wiggle enuff...2 things.
1. Many peeps say to steam milk before pulling shots, why you chose to pull shot first?
2. what espresso machine are you using?
idlehands28 1 year ago
which machine is this?
Jabbawack 2 years ago
I wouldn't knock the side of the portafilter that hard, because it might cause channeling. This is better then most of the videos out there, I just don't get why people use cups instead of glass for a caffè latte?
felixthalen 2 years ago
Eventhough you have a good result you must twack the grinder rapidly while grinding to avoid clumping and use the weis distribution technick after that. One last thing, when you turn off the pump you must immediatelly get the cup away and avoid the last drops to get into the cup(it is underextracted drops that break espresso's balance).
vasiasm 2 years ago
BON APETITE!!!
Evopoper95 3 years ago
nice one mate
jorgecaldelas 3 years ago
nice coffee, smooth milk, only suggest you to steam milk and pull a shot at the same time
luongdung 3 years ago 2
Wow! Great video!
cloclo123124 3 years ago
Thank you singincowboy for taking the time to post. You have to understand that I've put up these coffee video to teach my friend who live in Las Vegas - I live in Montreal (Youtube was the easiest way). Those clips are not to show off my skills, but to teach a friend of mine... If it was helpful for other people also... Well, good!
magiciensudoku 4 years ago
A traditional filter will be BRIM full when you place it in the machine, that way your tamp isn't ruined by the expansion of the coffee, it's enhanced. If your grind is right(not as fine as most will tell you) and your tamp is right(much tighter than most will tell you) your shots will be much sweeter, and less bitter. And in closing of a tirade far longer than nessisary your rosetta was AWESOME! VIVA LA CAFE
singincowboy 4 years ago
"viva EL café" :) take care
Jate0000 4 years ago
I am a professional barista and have a few pointers for you. Espresso is best served very, very fresh, and the crema will be much fuller if you steam milk first then pull your shot. You can allow the milk to settle out for a caffe latte as long as you properly steamed it(which you did very well) Just use the "tap and swirl" texturing method. Also is your portafilter the kind designed with a "crema enhancer" because it looked like your dose was half of the correct amount for your filter.
singincowboy 4 years ago 2
Of course in coffee shops you have to be a lot quicker than that :p
CherishedDreams 4 years ago
Can you tell me when I have to put sugar in the coffe..
macksuda 4 years ago
That shot looks a too fast in the 2nd half....which basically has to do with your dose...it's too low.
dseng 4 years ago
looks great and i bet it tastes great, dont worry about these idiots, keep up the work
peachygirl268 4 years ago
hi wow cool vid i want to work at a cafe when i am older do you have any barista tips
jmhere07 4 years ago
Too much coffee!! The quantity u need for every cup is a singole hit from the doser. U don't have to full totally the porta filter like as for a moka. That coffee is too much bitter.
Linus74 4 years ago
So you mean that; Kenneth Davids, David Schomer, Sammy Piccolo, Ernesto Illy, etc., basically all the espresso community do it wrong!
But you (Linus74) do it right!
Please go make your class before posting stupidity.
magiciensudoku 4 years ago
ehm... well, i'm italian, living in italy. Worked four years long in an original italian bar. We put 9 grams in the machine. Every italian in Italy does this. Everyone in italy knows that in foreign lands espresso is truly shit. Foreign people says that espresso in italy is unbelievly wonderful. Now i understood why this: u foreign people put too much coffe in the machine. But u think to be more expert. Who is stupid? I think i'm not...
Linus74 4 years ago
Sorry, I've been looking for your name at
worldbaristachampionship . com
For some reasons can't find it!!!
magiciensudoku 4 years ago
i think u're a perfect idiot. sorry. We invented espresso almost a century ago, we know how to taste it, how to drink it. U don't. U learned it only some years ago. U don't ahve any taste about. Your coffee is balck, dropping down, it means overextracted!!: Very very bad. U don't know anything about espresso.
Linus74 4 years ago
by the way.. who are Kenneth Davids, David Schorner and Sammy Piccolo? Espresso expert? Original italians?
Linus74 4 years ago
not known in italy at all, at least.... or do u think that espresso/caffè latte are american products?
Linus74 4 years ago
I Just came back from Italy, my friend...
I've had some shitty stuff outhere also!!!
If you don't know who Ernesto Illy is... I am concern about your pseudo expertise...
If you want to talk about extraction why don't you go to coffeegeek dot com.
The problem with Italian is that they think That Because they invented the process, they think they are expert. It's like cars, would you buy a Ford car?
Personnaly I owned a Toyota, and guess what? They didn't invented cars!!!!
magiciensudoku 4 years ago
Sammy Piccolo, Canadian Barista Champion from 2003-2005. Sammy was also the Silver Medalist in the 2004 World Barista Championships (WBC) in Trieste, Italy, the bronze medalist at the 2005 WBC in Seattle, Washington; and the Silver Medalist at the 2006 WBC held in Bern, Switzerland - being the only barista in history to place in the top three for three consecutive years.
magiciensudoku 4 years ago
World barista championship is a private anglo-american co. of people who descovered espresso ten years ago and thought to be able to do ok. How come that they invented espresso rules and technique of their now? From who? with which knowledge? Why doing the opposite of italians? But of course... north americans are the best coffee experts... italians don't know anything... they do espresso very baaaad.... don't they? Viva Expressos ;-) do u know what latte means?
Linus74 4 years ago
What is all the purpose of your post?
Freaking Moron!!!
magiciensudoku 4 years ago
I think u're a bit crazy... by the way, as italian i know Ernesto Illy better than u, don't doubt about. He says the same of me: world still doesn't have any espresso culture and filosofy. Espresso is the only way for italians to drink coffee. Just in the 40s, 50s, 60s my parents and granparents trunk daily espresso, when canadianas only american coffee; earlier than Barista championship was born. This is why italians are more expert of u all about. But i see, u cannot understand.
Linus74 4 years ago
Being an expert is all about value, it has NOTHING to do with how long you've been doing something.
Don't you think it is possible to do something wrong for 60 years?
When you've been doing something wrong long enough, you tend to get into a routine.
I should listen to Edward Gibbon, and never make the mistake of arguing with people for whose opinions I have no respect.
magiciensudoku 4 years ago
But, it's double shoot cup, isn't it?
NB:Please don't arguing with me, 'coz I am not an expert on coffee.
KangBatman 4 years ago
The problem also is that when I've uploaded my clip to Youtube, in the cpmpression process, they have change my ratio... Look at the machine it look squashed!!!
magiciensudoku 4 years ago
Sorry, I guess you are right, maybe it just didnt post. Sorry. And I didnt realise you were Canadian, cups are only used for lattes in Canada and America, as far as I know. The rest of the world use glasses.
creamandblack 4 years ago
I cant believe what a loser you are- you actually removed my post which had a link to prove I am right! So uptight!
creamandblack 5 years ago
What are you talking about?
I didn't removed any post!!!
magiciensudoku 4 years ago
The post comment si not really relieable on youtube!!!
magiciensudoku 4 years ago
Anyway, I've Bought my cup @ ArtiGiano in Vancouver and they are 200ml cups!
magiciensudoku 4 years ago
Why was the latte served in a giant cup? A latte is served in a 200ml glass. Othe than that, it looked pretty good.
creamandblack 5 years ago
It is a 200ml cup!
magiciensudoku 5 years ago
hey, what kind of coffee is that? is it espresso? cuz if it is, then its just a cappuchino with another name.or isnt it?
MoschatoGR 5 years ago
Yup, your right!
magiciensudoku 5 years ago