Go to the Article: Espresso: Defined
Can Robusta alone pull a great shot today?
This is actually a myth. I believe Starbucks created it in an effort to get their baristas to move faster. There isn't any heat being added to the espresso after it is pulled, so the only thing that is going to change its flavor is the cooling-down process. They mentioned this in the video and alluded that heat actually masks the real flavor of the espresso - which I find facinating.
The link doesn’t work.
I think you might be getting the volume "cup" mixed up with the yield of 1 unit (most commonly called a shot) of espresso. A cup of usually denotes an 8 oz. of liquid OR an fully completed cup of coffee (espresso + milk/foam). When a barista at a cafe pulls a shot of espresso, it is either going to be consumed "straight up" as an espresso shot or as the base of something like a latte. A standard American milk beverage contains up to double shot (typically 30 - 45ml of liquid espresso yield, to 18-21 grams of espresso coffee in a typical double portafilter). So, in the case of a (typical) latte, which baristas use a standard double portafilter, it can range from 18-21 grams of coffee yielding up to 45 ml of espresso for one "cup". If you wanted another physical cup of coffee, say pulling a cappuccino, you would start the process over again and pull a second double shot of espresso to be used in that milk drink. The reason for such variation in the ml liquid espresso yield is how strong (dissolved coffee) a barista would want in the shot, which is based on the coffee recipe. A ratio of 1:2 (1 "part" coffee to 2 parts espresso) is going to be much stronger than a 1:3 shot: ex. 18 ml of coffee in 30 ml liquid espresso out compared to 45 ml liquid espresso out. Here is a link to typical ratios of coffee to espresso yields in ml. that I found invaluable in learning some of a barista's terms. It shows typical coffee gram strengths (low/med/high) to typical beverage sizes (small/med/large) ranging from something like a high double "ristretto" (18 ml coffee in: 30 liquid espresso out) to something like a Low triple "normale". http://s17.photobucket.com/user/shekk/media/extractionratios-2.png.html Hope that helps.
Same question. Anyone?
I actually have one question, in every video I see shows always 1 cup of espresso, being single (7-10 grams) or double (18 grams).
My question is, for 2 cups of espresso in a double portafilter what is the required amount of coffee?
Hmmm Crema video at 3:35 says "Crema tastes terrible". Really? I love it. The texture and mouthfeel add immensely to my taste. Think that should be edited out and it is subjective and not factual.
Thank you so much! What a great job you have done!
They say: 'espresso's life - is 1 minute".
Sure, why not? You say Coffee is a major thing your culture. If that's the case, find someone (family) who will guinea pig what you make. Not much would be a bigger draw than free . I'm sure following these Chef Steps will make even your lowest bar higher than the average, even as you're experimenting.
I don't remember having had a espresso with crema in the past. As a matter of fact, I didn't even know what crema was before I watched this. I wonder if they have a policy of removing the visible crema at the typical coffee shops.
I believe in doing things to the best of my ability and only serving quality products, I have always wanted to master making great coffee but there is a problem with this. I want to master making something I myself, do not enjoy nor do I even drink it. Is it possible for me to learn to make great espresso without having to drink or taste it? Coffee is a major thing in my culture but I have never liked any of it, this just makes me want to learn to make something fabulous to share with my family. To participate in this even though I may not be able to enjoy and participate, I have always wanted to make it.
Fantastic effort, thank you so much for sharing, truly enjoying it!
This is an amazing effort!. Thank you, I am a Culinary Arts instructor in Massachusetts and we run a full café bakery with espresso. I try to teach the students things like this right off the bat so they can go get summer jobs. What an excellent source of information you have posted, and if you do not mind I will be using it as a teaching tool to my students. Thank you JB
I am currently a barista at a local coffee shop, and I didn't know anything about espresso it seems! I am enrolling culinary school soon, and am hoping to open my own bakery/coffee shop. What would be the best equipment to buy for that setting? Also, being as I work as a barista now, we do something called "saving the shot" and are required to get the pulled shot into dairy within 6 seconds after it is done pulling. Do you know anything behind this theory? It's supposed to help the shot not taste bitter.
Very clear and concise presentation of the essential information, without talking down to your audience. Thank you so much for making this kind of information so accessible to us in such a convenient forum!
Good stuff. Thank you. Looking forward to the rest of the class. Also, I cannot see everyone e's comments as they get cut off on my iPhone. Including this note so sorry for any errors
Fuzzy about the brew ratio. I put 16 grams of medium roasted espresso in a double shot basket. I measured the shots pulled in the 25-35 sec. window (close to 30sec) and they both weighed about 52 grams. That is no where close to a 1-2 or 1-3 brew ratio. I pulled two ounces. Do I not worry about the volume, but watch the scale and stop the pull when it arrives at the preferred 1-2 or 1-3 ratio?
Hi! Ristretto is the first haf-shot of the espresso.
on the magical crema video-- it is brought up near the end of the clip that a shot sitting isn't necessarily losing taste value, but as the temperature drops the shot does change. My question: is there a point when a shot won't taste good, a certain temperature or time? or a prime temperature to drink it at?
Question: you mention the espresso shot is made up of crema, and liquid. I have also heard it described as 3 parts, crema, body and heart. Does the later also work to describe a shot?
http://www.starbucks.com/menu/drinks/tea/chai-latte
also look up teavanna opra chai or cinnamon chai tea latte: http://www.teavana.com/the-teas/black-teas/p/teavana-oprah-chai-tea
what other chai's do you like?
Some simply art with chocolate . love espresso
Been working as a barista in different places for about two years and I completely found this site helpful. Best thing is that is a free course!
Looking forward to see the rest of episodes.
Love it! Looking forward to the rest of the episodes! Great job!
I've been working as a barista in different shops for about eight years now. I've taken classes with Counter Culture.
This is by far the best way to learn to prepare great espresso.
Hi I love Starbucks chai latte please,can u share the chai latte recipe with me ?
I am learning alot considering I've been working at Starbucks for 2 years
Thank you so much! Love this link!
Thanks for Chefsteps.com for all the knowledge.
Waiting to join the class! : )
Great class on espresso. I'm excited!!!
CO2 is formed during the roasting process - breakdown of complex carbohydrates creates CO2. When water contacts dry ground this CO2 is expelled rapidly. I've found the darker the roast, the more CO2. If you youtube and watch the difference between a Japanese barista (Japan as a whole tend to roast darker) and a European barista (lighter roasted) prepare a pour over V60 method for example, you'll notice the initial wet phase or 'bloom' is different. Darker roast = bigger 'bloom' as more CO2 is being released rapidly.
CO2 also correlates with freshness. Roasted coffee will de-gas CO2 and other volatile aromatics straight away and the loss of these is the reason for coffee staling. That doesn't mean to say it can't be too fresh. Using coffee to make espresso the same day as it has been roasted is even more volatile and can also lead to gassy and smoky flavours in the cup. You'll find that coffee that been roasted a week to two weeks before being prepared will taste best and is easier to work with.
Thanks, Matt! We're really digging the animation, too. You'll see a lot more of that in upcoming content. We agree that they really help people learn.
Glad to hear!!
I am really going to enjoy getting to learn more about espresso. As this is one of my weaker points in the arts.
On another note I really like the animations in the video. These reay help for perspective as I am a Visual and auditory learner
How are the bubbles just CO2? I would guess that they are regular air.
i luv it just what i need
As a chemist, i just had to post this.
http://www.compoundchem.com/wp-content/uploads/2014/01/The-Chemistry-of-Coffee-Sept-14-v2.png
At this point I'd like to give you guys props for your incredible work. You are awesome!!
Amazing!!!! Congratulations!!!!
Perfect! We have a GS3 at work...and now I can finally learn how to use it!
I´m loving it!!!
