ข้อมูลในบทความนี้จะพูดถึงdouble espresso หากคุณกำลังมองหาเกี่ยวกับdouble espressoมาสำรวจหัวข้อdouble espressoในโพสต์ESPRESSO ANATOMY – The Double Shotนี้.
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ภาพรวมของเอกสารที่เกี่ยวข้องกับdouble espressoในESPRESSO ANATOMY – The Double Shotที่สมบูรณ์ที่สุด
ที่เว็บไซต์popasia.netคุณสามารถอัปเดตข้อมูลอื่น ๆ นอกเหนือจากdouble espressoสำหรับข้อมูลที่เป็นประโยชน์มากขึ้นสำหรับคุณ ในหน้าPop Asia เราอัพเดทข่าวใหม่และแม่นยำทุกวันสำหรับคุณ, ด้วยความปราถนาที่จะมอบความคุ้มค่าสูงสุดให้กับผู้ใช้ ช่วยให้ผู้ใช้อัปเดตข้อมูลออนไลน์ได้อย่างละเอียดที่สุด.
หัวข้อที่เกี่ยวข้องกับหัวข้อdouble espresso
ในซีรีส์ Espresso Anatomy ของฉัน ฉันได้กล่าวถึงสูตรช็อตต่างๆ มากมาย เช่น ริสเตรตโตและปอดโก แต่วันนี้ ฉันกำลังพูดถึงช็อตคู่มาตรฐานในที่สุด แม้ว่าจะไม่มีการโต้เถียงกันมากนักเกี่ยวกับ Standard double แต่ก็มีโรงเรียนแห่งความคิดสองแห่งที่แตกต่างกันมาก ดั้งเดิมและทันสมัย ↓SUPPORT THE CHANNEL↓ – Standart Sub: – Patreon: ↓COFFEE ROASTED BY ME↓ – Little Giant Coffee: – Little Giant IG: ↓FOLLOW FOR MORE↓ – Instagram: – Facebook: – Twitter: – Reddit: ↓THE MUSIC↓ Easy ไป – 4oresight #espresso #doubleshot #sprometheus
ภาพถ่ายบางส่วนที่เกี่ยวข้องกับหมวดหมู่เกี่ยวกับdouble espresso
นอกจากการอ่านเนื้อหาของบทความนี้แล้ว ESPRESSO ANATOMY – The Double Shot คุณสามารถดูเนื้อหาเพิ่มเติมด้านล่าง
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คำแนะนำที่เกี่ยวข้องกับdouble espresso
#ESPRESSO #ANATOMY #Double #Shot.
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ESPRESSO ANATOMY – The Double Shot.
double espresso.
หวังว่าคุณค่าที่เรามอบให้จะเป็นประโยชน์กับคุณ ขอขอบคุณที่อ่านdouble espressoข่าวของเรา
at work we can easy do an 15g double to a total of 50-60g shorts. (25-30g/30cl per shot)
I tried to do 18g and 36g out, but thats impossible on the machine we have in the timespan of 20-30sec.
If I grind the beans that fine for it to work, the machine stops before anything comes out.
What type of espresso machine is better if budget is around $3k HX or dual boiler and what do you think is a great brand? Thank you!
What is the Best Coffe Powder for Espresso?
What if you have a guest and you wanted to enjoy an espresso?
Would you create 2 double shots one after another (one for you and one for the guest)?
Or would you just swap the portafilter to the double spouted one and extract the same recipe to 2 cups?
Oooor would you adjust your grinder to "2x Single espresso" mode?
Looking to buy my first espresso cups and I can’t decide on the size. Should I go with 2oz, 2.5oz or 3oz? Planning to add a bit of milk to it. Also, should I go with double glass or porcelain? Holder or no holder?
Very well covered !
First, love your videos. Second, I'm new to all this. I have a Flair 58 and am having to good results. That being said, I have noticed that shots taste different from a 15g basket than they do with an 18g basket. Both baskets I am using are VST precision ones. Same coffee dialed to about the same output time and ratio have different tastes. Is this me, or is that normal? Basically I am trying to figure out if I need to fix something, or if I am chasing my tail on something that is normal and cannot be avoided. Thank you!
Sorry but how many grams of coffee did you put in the 17 grams basket? 17? For double shot?
I use 20 grams for double shot and it comes out intense!
I'm just starting out with a new espresso machine and am getting a bottomless portafilter. I'm not sure what basket size(s) I should get for making milk drinks (not a straight espresso drinker). 18g, 20g, 22g? What do you recommend that will cover me for lattes and cappuccinos? Thanks!
Your videos are generally really informative, but please stop shouting to the camera! We hear you loud and clear!
After decades of making doubles, I finally realized the Italians have it right with the single shots. Less acidity and more balanced
I’d like to try a ‘God Shot’!
Great information and no fluff in the presentation. Minimum of window dressing and right to the good stuff. Thanks!
I realize this video was posted 3 months ago, but I just stumbled into it. THANK YOU! Finally see/hear a straightforward explanation of Traditional vs Modern Espresso. I grew up in Puerto Rico driniking espresso since I was 10 years old four decades ago. I've had thousands of roasts over the years made with different preparation methods. I personally have stuck with the Traditional (well, my own version is 15g in 60g out) and ocassionally try some roasts using the Modern guidelines. I have found more often than not that "Modern" method is used as a generalized preparation method that doesn't apply to the coffee being brewed. This goes for any coffee houses from S'bucks to local. The 'Modern' method can make a beautiful traditional espresso to a sour/bitter/pungent unpleasant experience, but I personally think it's because the 'Modern' method is quite often applied in combination with milk, which balances out the taste. I like my espresso straight or with brown sugar 'to taste'. My setup includes a Gaggia Classic Pro, Eureka Mignon Silenzio grinder (and other manual grinders), as well as a Turkish coffee pot, French Press, a Bialetti Moka Espress and a Staresso Portable Espresso maker.
Thanks Spro.
Hey Prometheus, my work is opting to get a coffee machine with a higher than standard group handle so that we can do larger beverages in mugs and bigger TA cups over 12oz.
I find that if I'm doing espressos in our 80ml ceramic cups that the group handle is too high. I usually invert a cappuccino cup n place my espresso cup as close as I can to the porter filter so it doesn't splatter everywhere. Or do U recommend another riser/platform that I could use instead?
The other debate in the coffee community is the ratio for cafe latte, capp, americano etc.
Instead of trying to pigeon-hole all coffees into a prescribed brew ratio/extraction time, why not tailor the aforementioned to the particulars of each coffee?
"Espresso Roulette". I love it!
Question: Using the traditional shot 14g basket – Would it be beneficial to lower the pressure from 9 bar to maybe 7-8 bar to account for a smaller puck, and better control the flow rate? (rather than be limited by the smallest grind size to slow down the flow)
As well – With a smaller puck should I aim for a 20-25s shot rather than a 25-30s shot ?
It's hard to find any information on this or how it's commonly done in Italy using the preferred 14g double. Thank you
My go to recipe is 20g in, 40g out, in about 35"
9 bar pressure, 94° celsius
I enjoy your videos….
I generally brew double shots 17g coffee/34g espresso… having watched your recent video about frozen coffee, I'm wondering which is more concentrated – espresso (17/34) or cold brew (10-12 hour brew time)? And, what ratio would you suggest for cold brew in order to answer the question?
In all the years I ran a coffee shop in Europe, I never really paid attention to either strict volume measurements or weight ratios. I can pull shots all day and not tell you how much they weigh or how many ml they are, but each one will taste good. Starting with a dose measurement for a single (you have to know how many shots you're getting per kilo when you're running a business…) of approx. 7.5 grams, I knew more or less how much I wanted to fill a cup – around 25ml. At that point it's a question of consistency of the liquid. I guess it's a feel I developed for making espresso that I could see when to stop the shot and that's important because every coffee bean is different and there are only so many coffee beans in a shot and that affects each shot. A double was exactly that – two singles. There's a double spout on the portafilter with the deeper basket because it's for making – you guessed it – two single espressos, and you want them to taste the same as a single pulled from the single shot portafilter.
I think a lot of the misconceptions in American espresso culture actually originated with some weird things Kenneth Davids propounded back in the 70s and 80s like proportions for cappuccino (1/3 espresso, 1/3 milk, 1/3 foam) which weren't in line with Italian habits at the time or the norms now (25 ml espresso shot, 100 ml steamed milk) and his unresearched recipes went on to shape American espresso culture. Italians didn't use a double shot for cappuccino so his ratios couldn't work in a standard 160 ml (6 fl. oz.) cappuccino cup. I also enjoy drinking multiple espressos per day and the caffeine difference between singles and doubles mean that I don't want to be slamming doubles all the time. I want to enjoy my espresso, and supersizing it works against me.
Chill music intro into high volume dialogue. Great content, just dial back the volume a bit and enunciate please!
Lately I've discovered the lungo Nuoveau a brew ratio 1:4,with a coarser grinding and I guess extraction time around 35 seconds
I really love to use 7 – 9 g for a 30g espresso
I still say a Doppio, rather than double espresso…
Traditional and modern don't really "meet in the middle" at 25s – traditional is 25s from first drip, while 3rd wavers count from pump start (or even from start of preinfusion).
"Normale", as if that were the Italian name of a regular espresso shot. (Spoiler alert, it's not – anything longer than a ristretto but shorter than a lungo is a corto )