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Amazing video. Quick question do you start the timer at the point that the coffee liquid lands in the cup or do you include the infusion stage?

thank you for this!

Great 👍 ❤

Best video on this topic

This was one of the best videos on how to dialling espresso and its 8 years old! Just a quick question the time is pump or drop based? thanks in advance

i always come back here to remember we know nothing, share the disappointment of our job that we so love (and hope for an update) haha! love from brazil, matt

Great description and simple explanation... no Blabla: more scientifically, but also sensible 👌👌👌

In any method ı have always faced that my water drawn so fast so ı cant create that bloom, i dont why its happened.

엄청나신 분이네요, 존경합니다. 저도 먼훗날 나이가 들면 선생님처럼 열정과 집중이 있는 삶을 살고싶네요 39살인데 재미가 없네요 인생도 삶도 ,,,

3kg of wasted coffee before getting a decent one :D

Now I know why it’s important to “dial in” grinder and extraction.

Awesome.

So why only one episode?

This man is explaining dialling espresso and providing ASMR simultaneously

The scientific method applied to espresso. Excellent.

This has been the best video I have seen on brew recipes. It made everything crystal clear. Thank you!

Love this video! Thank you so much!

As a beginner, I have read many blogs and watched many videos. This is the best one out there and has turned me into an advanced beginner (says me!)

idk if the extraction evenness as a last step is a valid point, if anything you should assume an even extraction across all the shots for obvious reasons

wow i'm a newbie and this is the best information on the whole internet THANK U!!! Need to watch this a couple times to get it in my head.

This is excellent

very insightful video, i will definitely try to follow this process! thanks a lot!

Do you need to purge after changing grind size even for the same beans

I’d love to know how temp can change all this. Sometimes I think 198*, same exact everything and I lean more towards 203*. I really don’t know how temp plays into extraction…what is sign of too hot & too cold when you think you have all other variables locked down?

Does this apply to pourover?

I don’t understand how total dissolve solids is not correlated to extraction do tutorial on that?

Hello, I have a question about the shape of the yeald-extraction chart. From the barista institute: Extraction Yield % = Brewed Coffee (g) x TDS (%) / Dose (g) Now, the ratio Brewed Coffee (g) / Dose (g) is the "Brew Ratio" so we can write: Extraction Yield % = Brew Ratio x TDS (%) Brew Ratio is a value that, in the context of a given shot, is defined upfront, that is it's constant. So, given the above, the relationship between Yeld and TDS should be linear and the same is true if we calculate TDS from Yield TDS (%) = Extraction Yield % / Brew Ratio From a mathmatical perspective, the above formula is actually a line starting from 0,0 and a slope that depends on the Brew Ratio. However, in the video, TDS-Extraction chart is definitely not a line... Am I missing something? Thanks Luciano

No need to taste. I can see that's a superior cup of coffee. No way it could not be.

Thank you. One of the most actionable espresso videos I’ve seen on youtube.

Stupid question: how do I change the yield?

This is brilliant... as a food scientist I really appreciate the beauty of preserving flavor in this way. Should open something like this myself here in Florida.

thank you very much from Thailand

Very good video!

I´m still learning how to make a home espresso and this video is great. It let me understand the variables and what happen if I choose to lock a specific one. Thank you

I'm newbie but no matter what video you see it's still confusing My issue is the taste, I feel if my espresso is not good it's bitter and acidic etc.. Not sure how to differentiate between all these taste. I guess i won't be able to learn unless someone comes and make bitter espresso and make me taste it then acidic and not bitter and again makes me taste it so I could tell the difference between each taste

Sigo esperando la segunda parte de esta serie 😢

I like to consider myself an experienced home barista, but I find myself coming back to this video frequently because it is the perfect example of dialing in espresso. Simplifying something as complicated as espresso is no easy task, so bravo to Matt for finding a way to make it simple and methodical

Thanks for this useful video. Please make a recipe for espresso of Columbia's bean.

I'm using a Normcore grooved tamper. Would that be the curved tamper that leads to uneven extraction? Sorry, I'm kind of lost here.

please make the part 2 ! can't wait

you forgot the most important data point, extraction %

amazing video. finally, it doesn't feel so intimidating to try and make a good espresso.

Feel like this video should be inducted into the coffee HOF. This video along with the Thinking Bout You song (which seems to have been muted) is iconic

No one mention air humidity either. Hot humid air at any given temperature has more heat to give up cooling 1degree than dry air. So following a temperature time curve accurately does not accurately reproduce heat exchanged to the beans.

At some point during all of this - thin jets are spraying your whole kitchen and you have no idea what's going on!

What does "balanced" mean here?

Roast papa Rao

Is there a point to tap the v60 for a flat bed after 2/3 of the water already passed through?

I don't really understand how you can have more extraction but it's weaker. Intuitively the more you extract something the more of the essence you have, and therefore stronger. I know this isn't how it works but I don't know why.

Aaand by the time you’re dialed in, the bags gone.