Learn how to make espresso with any machine or espresso grinder in only a few steps. We asked a professional barista to dial in 3 unknown coffees, to explain his thoughts process and to share espresso recipe and barista tips!
Unlocking the Art of Espresso Calibration: A Challenge with a Pro Barista
In this captivating video, we invite you to delve into the intricate world of espresso calibration, all from the comfort of your home. But instead of presenting you with a typical step-by-step guide, we’ve decided to spice things up by creating a unique challenge. Our expert barista, Alan, boasting over a decade of professional experience, takes on the task of dialing in three unfamiliar coffees using a brand-new espresso machine and grinder setup. The star of our show today is the Victoria Arduino Eagleman Prima espresso machine.
Alan’s mission? To share his thought process and techniques for quickly adjusting parameters and achieving the perfect espresso calibration. Stick around until the end of this video, as we have a surprise in store for you. Let’s jump right into the action.
Essential Tools and Ingredients:
Equipment:
1. Victoria Arduino Eagleman Prima Espresso Machine (or a similar model)
2. A quality espresso grinder
3. A scale for precise measurements
4. A tamper for packing the coffee grounds
5. A timer to monitor the shot time
Ingredients:
1. A selection of high-quality coffee beans (three different varieties for the challenge)
Now that you have your arsenal of tools and ingredients ready, let’s accompany Alan on his journey of espresso calibration.
Challenge #1: Natural Yellow Bourbon
Coffee number one, labeled as a natural yellow bourbon, roasted on May 2nd, approximately 18 days ago—a prime time for espresso beans. Alan fills the hopper to ensure consistent grinding, and he takes note of the grind setting, comparing it to what he’s familiar with. The coffee dose is set around 14-15 grams, and the timer is prepped for the shot.
Alan’s process involves adjusting the grind size slightly coarser to achieve the desired extraction time. After some tweaks and experimentation, he manages to achieve a balanced shot with improved texture and sweetness. The verdict? An espresso worth serving.
Challenge #2: Ethiopia Kochere
Moving on to coffee number two—Ethiopia Kochere by the barn. This time, Alan aims for a slightly longer shot, adjusting the grind size accordingly. With precision, he pulls a shot with a 1:2.5 ratio, extracting a delightful brew with floral and sweet notes. However, Alan isn’t satisfied with just “good.” He continues his quest for excellence.
Alan’s fine-tuning involves making the grind slightly finer while maintaining the same dose. The result? A more balanced and textured espresso, showcasing the nuances of the Ethiopian beans.
Challenge #3: Colombia Nemesia Border
For the final challenge, Alan selects Colombia Nemesia Border—a washed coffee with extended fermentation. This time, he focuses on adjusting the variables to achieve a sweeter and more balanced shot.
After some thoughtful tweaking, including a finer grind setting and a slightly extended shot time, Alan succeeds in unlocking the potential of this coffee. The result is a well-balanced shot with a clean finish, ready to be savored.
Alan’s Thought Process:
Throughout the challenges, Alan’s thought process remains straightforward: find the right dose, lock it in, and explore the adjustments in grind size, temperature, and extraction time. He emphasizes the importance of understanding that the grinder plays a pivotal role in shaping the espresso’s flavor profile.
In conclusion, this challenge with Alan has unveiled the artistry and precision required for espresso calibration. Remember, calibration isn’t about chasing perfection but rather understanding the variables and achieving a balanced and delicious cup of espresso. We hope you enjoyed this video, and we look forward to sharing more coffee adventures with you. Thank you for watching!