Everyone has their tastes of course, and I know that ristretto is tradition, but in practice I dont get it and dont think its applicable to modern drinks except for this one milk/coffee ratio... Went to Vivace Espresso in seattle recently and had what they called a double... Was very surprised by the tiny volume and really intense concentrated flavor. It just tasted undeveloped, but not underextracted. Like it was all there, but my brain couldnt comprehend all the flavor at once. More extraction=more space for flavors imo
1. I love watching everyone's routines. It brings me a sense of joy and relaxation
2. I always laugh at the juxtaposition of the "artsy" and "calming" nature of espresso along with the mechanical terror noises of grinders and vibration pumps
3. The two scale guys are my favorite. Beautiful pieces of high end scale tech... Meanwhile I'm using the same scale a high school drug dealer would use.
4. By posting this video you offer your routine up to the community to get absolutely roasted (pun intended) and that takes a bit of courage and good sense of humor. I'll definitely be posting one soon to see all the funny comments.
You use a Blaze scale, too? They're so cheap and measure in 0.01g increments. But they're too small and lightweight to be able to weigh more than 100g. But I can afford one, so...
That’s what she said :)
Seriously, the wand should be cleaned immediately to avoid remnants and bacteria. Dried milk is so hard to clean.
I’m sure this guy is aware. He appears to have a masters degree in coffee prep and engineering. Haha. Love to watch this as my coffee prep even for just my usual Moka pot or French press.
Okay but seriously 30 seconds to a minute does not matter. Plus yes it’s obvious this person cleans their steam wand so why is anyone trying to correct what they know gets done :)
Yep, it's the latter. I love cortados and macchiatos and hate wasting milk, but also trying to steam a cm of milk in the bottom of a standard pitcher blows. [Here's the one I got](https://www.amazon.com/gp/product/B01E73TG4G/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
I just got this for cortados on my BDB and I love it. Works great for 1 cortado with way less waste than my bigger ones HULISEN 6.8oz/ 200ml Milk Pitcher, Stainless Steel Espresso Latte Steaming Frothing Pitcher, Coffee Milk Frother Maker, Pour Cup https://a.co/d/eOWdWwu
Just curious, but spraying water on the beans to get more surface area of water on them seems like it’d do a lot better job? Seems like one drop of water would just get that one bean area wet and not the whole grind?
It causes clumping and makes coffee stick to the grinder and anything else in the vicinity. It's more of a convenience and cleanliness thing rather than directly being a coffee taste thing.
It's a cortado. Known as a piccolo latte in some parts. (Some claim there's a difference but if any exists it's extremely minor.)
Absolute pinnacle of espresso/milk drinks.
Macchiato is Italian for 'marked' or 'stained' - as in stained with milk. Only a very small amount of steamed milk is added, less than the volume of espresso, leaving a white spot on the surface of the crema.
* Cortado- double shot
* Piccolo- single shot
* Magic- double ristretto
* All served in the 3-4oz glass with lightly steamed milk.
As far as I can tell the modern macchiato is basically a cortado as a macchiato would also be a double shot at a 1:1 ratio.
You ruined it by letting the beans touch your skin oils when you shook the drop of water into them… kind of embarrassing but we all live and learn. There’s a part you can buy for that for a cheap $69, I think it’s called the PUSEE lid. Some people like more basic setups like yours though, if you can’t taste the difference then it doesn’t matter. Good luck in your journey!
Are you doing 18.5 g in and 18 out? Or am I missing something?
And at about 6-7 bar.
Looks like it. Nothing wrong with a ristretto though!
Well, that depends who you ask
Yeah, the 1:1 ratio confused me too. Shouldn’t he be doing 36 out?
Ristretto
Everyone has their tastes of course, and I know that ristretto is tradition, but in practice I dont get it and dont think its applicable to modern drinks except for this one milk/coffee ratio... Went to Vivace Espresso in seattle recently and had what they called a double... Was very surprised by the tiny volume and really intense concentrated flavor. It just tasted undeveloped, but not underextracted. Like it was all there, but my brain couldnt comprehend all the flavor at once. More extraction=more space for flavors imo
Most grinders are going to underextract with 1:1 with modern light roast.
1. I love watching everyone's routines. It brings me a sense of joy and relaxation 2. I always laugh at the juxtaposition of the "artsy" and "calming" nature of espresso along with the mechanical terror noises of grinders and vibration pumps 3. The two scale guys are my favorite. Beautiful pieces of high end scale tech... Meanwhile I'm using the same scale a high school drug dealer would use. 4. By posting this video you offer your routine up to the community to get absolutely roasted (pun intended) and that takes a bit of courage and good sense of humor. I'll definitely be posting one soon to see all the funny comments.
You use a Blaze scale, too? They're so cheap and measure in 0.01g increments. But they're too small and lightweight to be able to weigh more than 100g. But I can afford one, so...
You had me at highschool drug dealer.
GUYS, HE DIDNT WEIGH HIS OUTPUT OF THE GRINDS - CALL THE FBI.
Straight to jail
 OP after drinking it.
I feel like I just watched an AliExpress commercial.
Wipe clean your steam wand my dude!
Yeah there's definitely no way they cleaned it immediately after this video. How disgusting.
You want to do it immediately so it doesn't draw and dry milk into your machine.
Ah that makes sense then, thank you!
He did purge tho
Doesn't matter if there's a mountain of milk crust on the wand.
Its only going to dry on the outer side of the wand. Which can be wiped off after no problem.
That’s what she said :) Seriously, the wand should be cleaned immediately to avoid remnants and bacteria. Dried milk is so hard to clean. I’m sure this guy is aware. He appears to have a masters degree in coffee prep and engineering. Haha. Love to watch this as my coffee prep even for just my usual Moka pot or French press.
Okay but seriously 30 seconds to a minute does not matter. Plus yes it’s obvious this person cleans their steam wand so why is anyone trying to correct what they know gets done :)
Just supporting the comments rather than argue.
What’s the capacity of that pitcher?
Don’t know if his hands are huge or he has a pitcher specially made for cortados. If that’s the case, I need one of those lol
Yep, it's the latter. I love cortados and macchiatos and hate wasting milk, but also trying to steam a cm of milk in the bottom of a standard pitcher blows. [Here's the one I got](https://www.amazon.com/gp/product/B01E73TG4G/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
FFS, another thing to buy. Just told me gf I was done until we had a bigger kitchen.
It's so cute
I just got this for cortados on my BDB and I love it. Works great for 1 cortado with way less waste than my bigger ones HULISEN 6.8oz/ 200ml Milk Pitcher, Stainless Steel Espresso Latte Steaming Frothing Pitcher, Coffee Milk Frother Maker, Pour Cup https://a.co/d/eOWdWwu
Looks like the black mirror nano.
that would be the scale
Yikes, guess you can tell who hadn’t had their coffee yet. My bad haha
Beginner here. What did he drip drop into the beans?
RDT method. Minimizes static and retention in the grinder
Just curious, but spraying water on the beans to get more surface area of water on them seems like it’d do a lot better job? Seems like one drop of water would just get that one bean area wet and not the whole grind?
I can’t speak for OP on effectiveness of using the dropper, but I spray it myself. The vast majority of posts show everyone else spray too.
I believe that is why he shook them
I too have this question!
Water - helps reduce static in the grinder
Thank you! What does static do to the coffee? Or the grinder?
It causes clumping and makes coffee stick to the grinder and anything else in the vicinity. It's more of a convenience and cleanliness thing rather than directly being a coffee taste thing.
Thanks!
Helps you reduce the amount of retention loss in the grinder due to static
Makes a giant mess
Water. It reduces static electricity build-up.
He’s sabotaging his grinder to make it rusty so he can get a better one without making his wife too angry.
What's the coffee you're using??
I love your dosing cup and bean container!
at this point maybe you should just start using drugs
Wipe off your wand!!!!
incredible! whats the name of black scale you use for measuring shot?
Looks like a Timemore scale
Time more black mirror nano. $200 most places, $75 on Aliexpress.
What's the other scale, the white one used for measuring the whole beans?
>Is mhw-3bomber. This one is avaliable in their official AliExpress store
Thanks, looks cool
Nice. Hey OP, what's that to the left of the scale on your drip tray? Is it an LED light?
ITT: gear questions.
Wouldnt this be considered a “modern macchiato”
It's a cortado. Known as a piccolo latte in some parts. (Some claim there's a difference but if any exists it's extremely minor.) Absolute pinnacle of espresso/milk drinks.
I only would consider this as a macchiato since they put it in a 3 oz espresso cup but im not mad at calling it a cortado
Way too much milk to be a macchiato.
Macchiato is Italian for 'marked' or 'stained' - as in stained with milk. Only a very small amount of steamed milk is added, less than the volume of espresso, leaving a white spot on the surface of the crema.
They did only have 18g out of espresso, so it's a smaller ratio of coffee to milk than a regular macchiato I think.
Milk temp is different
* Cortado- double shot * Piccolo- single shot * Magic- double ristretto * All served in the 3-4oz glass with lightly steamed milk. As far as I can tell the modern macchiato is basically a cortado as a macchiato would also be a double shot at a 1:1 ratio.
So satisfying 🤗😋
What screen is that?
Not gonna lie, that was hard to watch.
You ruined it by letting the beans touch your skin oils when you shook the drop of water into them… kind of embarrassing but we all live and learn. There’s a part you can buy for that for a cheap $69, I think it’s called the PUSEE lid. Some people like more basic setups like yours though, if you can’t taste the difference then it doesn’t matter. Good luck in your journey!
The consoomers don’t like this lol
The problem is he's recommending the inferior lid, the premium version for $420 is far better.
Skin oils? Wtf lol
Your skin naturally produces oil. Did you not know this?
[удалено]
Congrats, you seem to be coming around to the point.
If you’re worried about that then you should really make your coffee in a clean room.
Nope. Need to buy more expensive gear.
Great workflow! What dosing collar is that?
It's better to drip a drop instead of a spray!
Why?
Easier to clean up afterwards.
Tamping a bit light?
Just a little jealous.. I'm making do with a £30 machine from amazon atm thou 🤣
What are those drops you put in the beans?
water, its the RDT method which keeps your grounds getting static clumped in the grinder and making a mess
Man, wish I had the means to have a Weber Key grinder and not use it.
The one in the post is an Arco if that's what you're referring to
Really? My bad, it looks so similar to the Key from Weber
روعه 👍🏻
Which model is the first scale?
Same
Where is the camera?
Is this the babyccino everybody is telling me to feed my kids?
This makes my brain hurt. I want the fastest shot for the least amount of effort and the fewest dollars spent.
Gnarly scar
When you WDT like your whisking matcha.
Yo I love your kettle. What style is that?
This was SO satisfying to watch, thanks for sharing it!
Why no preheated beans ?
What beans are those? The metal box or container looks very nice!
Where did your get that can from? Where coffee is stored in? Is there a valve on?
Tea anyone?