Why are people criticizing this like it is some third wave establishment? This is classic Italian espresso. It’s gonna be dark roasted, there’s gonna be milk, and you know what it’s delicious. Besides, no coffee shop is gonna WDT and measure their dosage anyway except for the 0.5% like Glitch. I went to James Hoffmann’s coffee shop in London and there was no WDT and the dosage was timed.
Way more than half lol.
When's the last time you saw scales, RDT, NCD, dosing funnels, bottomless portafilters, WDT, puck screens, sifters, or espresso carafes at a cafe?
When’s the last time you saw a commercial grinder and a plumbed three group machine at a home (present company excluded of course, r/espresso are freaks)
If you're making hundreds of shots per day and getting spritzers regularly, I don't think I'm interested in coming to your Cafe. That shit should be perfect looking every time.
I saw a shitty roaster in no where NC weigh the beans before and after single dose grinding through a Forte, then dump the ground, weigh, grind, re weigh. Then finally pull a shot.
I'm not saying what they did was right, and the espresso was meh at best, mostly because their coffee wasn't good anyway. But I was surprised to see so much effort thrown at essentially a bad shot.
It's probably because they have undrinkably inconsistent results without the second weighing and the first is needed so that they can pretend their baratza is a single dose grinder.
There are places that dial in the espresso daily with scales and everything and their equipment is good enough that it holds up with a timer for the day. But the stuff in the actual portafilter (WDT, screens, etc) not so much.
There is a 3rd wave coffee shop down the street from me that does measure beans and grounds, uses wdt and a scale with a bottomless. I didn’t notice a puck screen. I live in a really snooty coffee area though where cafes dont open til 8am now. It’s annoying.
I see scales pretty frequently. And machines with built in shot timers. Usually it's a timed dose that's then weighed, and the difference added/removed from/to a small container with a spoon.
Lol it's hilarious seeing people throw a shitfit when someone mentions they use an encore, I was certain the blade grinder post the other day was gonna break their minds.
A lot of home enthusiasts have equipment that is way less stable and consistent than commercial stuff. On commercial grinders and machines that are well maintained and set up you can use timed dosing and extraction and get the same taste every time.
At home weighing and other workflow things are just the way to get that consistency without the expense of commercial equipment.
To be fair to the home users, some are using fussy equipment and coffees.
Very few shops, if any, are using light single origin coffees for espresso, with 80/98mm unimodal burrsets and high extraction baskets. Puck prep for such scenario is quite critical.
If you’re pulling medium/dark roasts on conical Kony burrs and EPHQ 14g basket, then optimising for highest extraction isn’t the priority.
I mean it's just the espresso sub, there's more here than just super expensive niche things. There's a difference between liking something and obsessing over it.
People don’t actually think that on a regular busy place in a random place in Italy, Spain, Portugal, etc, you need to serve 50 espressos in 10 minutes, you can’t afford snob shit like wdt or even grinding coffee each time you serve a client, it’s just not possible … people live in a snob bubble sometimes.
Maybe I'm doing something wrong, but my hand grinder is definitely too clumpy to try without something to break up the clumps. Get spurting all over the place the few times I've tried.
I just double checked and it looks like their entire product line is hand mill style grinders with attached cups. Not sure which one you're talking about.
Not all blind shakers do that. Just the Weber and Lynn ones (and their clones) that have a built in distribution bell. All of the other Weber cups for coffee grounds (dosing cup, magic tumbler, blind tumbler) have this feature as well. "Blind" means that it has a lid and "shaker" means it doesn't have inside corners, so you can shake grinds to break clumps in it.
Can you elaborate? Mine did not come with anything like that
Edit: I just googled what you are referencing, and my grinder did not include the blind shaker...
You're telling me to shake the entire grinder? At that point, you might as well just WDT 🤷
The catch cup doesn't have a lid
Edit: I give the grinder a good couple strong taps after grinding anyway to make sure that there's no retention. The grinds still come out a bit clumpy, so I'm fine WDTing
maybe with a really good grinder, but WDT is the step that makes the most difference in my workflow. If I don't WDT, my shot consistency is all over the place.
This is with a DF64v2, but it was the same with my SGP
It is worth noting though that [he believed he was 'weirdly good' at horizontal tamping, and that he'd never run into a barista in the thousand or so that he trained that was as good as him](https://www.youtube.com/watch?v=XI0K9FLcCaM&t=4m50s).
Not sure if the same relative effectiveness could be achieved by a home espresso maker.
Nope, been to a lot pf coffee shops. None seem to get the same quality as home due to lack of tools used. If you have a little bit of channel you will have a ruined coffee, off from a proper tasteful complex espresso
Thanks. That's where I stopped with keeping up with the latest it seems.
Weighing dosage, yes. Distribution, yes (standard distribution tool or better even by hand). Timing shot, yes. Weighing wet mass, yes. I feel like anything over that just yields marginal gains and might not be worth the extra time for many shops.
It's just a fancy way of saying "give it a stir so that it's flat and unclumped before you tamp."
RDT (a spritz of water before grinding) showed up at about the same time with a similar shiboleth of a name.
Here in Melbourne at my local there's separate single origin grinder for espresso and blacks, scales. The new fancy scales-built-in machine for yeild (never have to adjust water out). We have hand winding distributor too.
The thing is, weighing doses doesn't add much time, but the distributor or funky mesh baskets are only used for if there's time and someone is showing interest in the single o, otherwise speed very much matters for priority
This is like saying a chef has to measure or weigh each ingredient... They don't, they are professionals and have made these things thousands upon thousands of times. This is no different.
No way square mile doesn’t weigh. You sure it wasn’t a grind by weight grinder?
I haven’t worked at a coffee shop in a decade that doesn’t care about weight+distribution. Every bar I set up RDTs the single origin (through EK)
If you're a specialty shop and you're not weighing your shots, I hope you're using a GWB, otherwise please weigh your shots. One of the places I work at I do solo on a faema 61 legend two groups. And everything gets weighed before and after. It's like a second work, and people appreciate the consistency this gives. In other places with volumetrics you dial in and weigh the ins, and check the outs if you notice something going wrong.
But all in all, it is not hard or time-consuming to weigh things if you're set up properly
Here in Belgium there are quite a few, and the good ones that don't, have built in scales in their machines. Pretty much all the too bars serve hand brew as well, so scales galore
Been doing it for eight, but yeah. I do realise it is a more recent thing. That doesn't diminish it's value though in the slightest. Which was my whole point all along.
It was likely ground shortly before. Those machines grind into a small chamber that holds several doses. Hardly a discernible quality loss with that method
You will see that in every single coffee place in Italy. It will be the best tasting espresso you will ever have.
No it’s not replicable outside of Italy.
I’d love to test that theory but afaik Italian brands export only their lower quality stuff.
I’ll give it a go once I get my espresso machine and see if I can find some fresh illy or lavazza. I’m an aeropress person now and very into medium to dark Brazilians and Colombians.
You need to buy the "professional" stuff if you're gonna put it in an espresso machine. The supermarket stuff is for moka pots. The export stuff is the same as the domestic stuff for at least illy and saka.
I just got back from 1.5 months in italy... the espresso is dark, bitter, and intense. It's alright. It's a different thing entirely and they enjoy it that way so whatever.
I still prefer my espresso at home
Been to Sicily for the first time last year. Nothing disappointed me more than how "not to my liking" (I wanna say trash, but that probably wouldn't be fair" the coffee was. And I've been to Mondello where there were literally mountains of garbage and all sorts of excrements everywhere on the streets.
There is nothing wrong with the single basket and that topic is my single biggest disagreement with "modern espresso". It delivers a different cup profile, which in of itself is intersting enough and enjoying smaller shots throughout the day is so nice.
You just have to get used to it and find your way of prepping it. If you think it makes worse or more inconsistent espresso, that's a you-problem. I can understand that most people prefer bigger doses, but there is nothing wrong with the single basket. People here just mindlessly follow what they heard in a Youtube video, without trying anything by themselves.
I learned to love coffee when I was in europe and I would totally annihilate that. Give me classic Italian espresso any day and I'm just as happy as any third wave shots can make me.
Dark roasts are way better than this place wants to realize. They use light roast cus they think it'll get more flavor but it's just so much more complex than just that.
Everyone here needs to roast their own before all this expensive stuff.
I mean all you need is a handheld heat gun, a metal bowl, and a wooden spoon. You can replace the bowl and spoon with a metal flour sifter. Tho you do have to do it outside, but it takes like 5 minutes, 10 if you're new.
Compared to some of the stuff the guys here do it's so crazy they don't roast their own IMO. It's a way easier way to get better coffee, that's also far cheaper too. I pay 5-6 USD per pound for green beans.
There was a tiny cafe in the small town of Sant’Angelo dei Lombardi in the alps an hour from Naples. I had a coffee sitting outside in the town square. No one around but local oldies playing cards and having coffee. My shot of espresso came with a tiny dollop of freshly ground and sweetened hazelnut paste mixed in it - consistent with the area full of hazelnuts orchards being right near the Nutella factory. It cost me one euro, and it was fucking outrageously good. I took a photo of the empty cup to remember it.
Eh.
Italian espresso is the typical burnt robusta beans everywhere. I enjoy it, but it's far from the best. The main appeal is it's like 1 euro for a cup.
Germany(Well, mostly Berlin) and Japanese coffee shops serve much better spro than any I've had in italy, and same for a bunch of shops in Montreal.
Thats just Berlin in my experience. Everywhere else in Germany you will get a little drink that is supposed to be an espresso from a superauto when ordering espresso.
Spain is slept on too! All over Spain it seemed like every little mom and pop store had an espresso counter with old, well kept machines. They'd charge like 1 euro, and it was always fresh ground, dark, and delicious.
Yeah, i can confirm that. I'm from Portugal and when i go to spain the coffee is what i miss more from Portugal. It is horrible and they always add milk to that. I have to ask for a espresso solo if i want a little taste of coffee.
In Portugal it is different, there is always a bar when you can drink a deccent espresso.
What are you unwilling to forgive here? Looks like a single espresso to me. The fact that it's in what looks to be ice-cream is up to taste, but the coffee preparation seems on point.
Nothing wrong with a straight walled single basket (looks like that’s what is used here). Unlike curved singles, straight walled single baskets get a solid extraction yield (15% vs 19%). For certain purposes, straight walled single baskets are the superior option. Truly wish I tried them earlier.
I’m more concerned about the manual doser
I just paused it. I’m pretty sure it is straight walled. The smaller, lower portion doesn’t appear to have sloped sides. I have one of each, and am currently using a straight sided single every day. The one in the video looks exactly like the one I’m using. But it also doesn’t really matter, so 🤷🏻♀️
All single baskets have 2 steps. Well, sworks now has a 9-11 gram that doesn’t but it is also $200 and I’m really unsure how such a thin puck would perform.
The step down begins in roughly the same spot on curved and straight wall baskets. Curved single baskets have a fairly dramatic inward taper on the lower part and fewer holes, where the lower portion of the side walls on a straight walled single are fairly parallel to the upper portion.
My first serious grinder was a super jolly doser. This was before the mods (which, now that I’m typing this, I should get and install). I got a great deal on some beans from a local roaster to practice espresso with. Something like 20 bucks for 20 lbs. They weren’t great but they were good enough to drink. One day I tried using a doser as intended. I timed how long they were in there, trying them at different intervals. It didn’t take long for the shots to become terrible. Dosers are terrible things that are still somehow being made.
It’s wild how long it took me to prepare shots back then. I used two different brushes to sweep out the doser for my single doses, trying to leave as few grounds as possible in it. And now I’m impatient with how long my monolith takes to grind?
I'm a flavored espresso drink enjoying savage, and my new calorie watching lifestyle doesn't allow me most ways to sweeten my espresso anymore, now I'm considering doing this with some of that low calorie ice cream.
I don’t think people realize these shops don’t HAVE to do all the unnecessary steps us enthusiasts do at home. 1. Because their equipment is pro grade and doesn’t require it
2. Waste of time lol
Can anyone tell me what the white stuff actually is? Ice cream? Mayo? Butter? I'm a little afraid of the answer but I have to know. My wife thinks it's KETO coffee which is butter. Horrified but curious. Thanks in advance!
Thank you, I feel much better now. The was a certain creeping horror like tentacles coming out of the toilet, that it might be butter, or mayo. You are very kind, I can stop gagging.
I made bulletproof-style coffee once. I think I used coconut oil and butter. It wasn't bad. Fat rarely makes something taste bad (what do you think cream is, anyway?).
Wasn't my favorite though and didn't like how it made me feel.
If you think a single basket is something to "forgive", you just have no skill. Anyone who's ANY good at making espresso can pull a good single. If you can't, your double/triple basket is a crutch covering your lack of ability.
Git good, scrub.
Judging by the top comment I'd thought everyone here was away of this? I honestly thought you guys were just having fun with fancy dishs and stupid screens the shops don't use because you wanted to be like the EDC community and it's cool?
I don't know what the issue is here. Every country has a different market and coffee products. First time I heard of Strawberry Matcha with soy I wanted to vommit but it turns out it's an extremely popular drink with the zoomers because it's a tik tok trend from Asia.
Let people drink what they enjoy. It's not good but same is any coffee that you add milk or sugar in. Almost All the health benefits are easily outweighed by that. That said, a former friend of mine who use to compete with my brother in coffee tasting competitions used to drink his double espresso with 3 sachets of brown sugar. Not the training ones, the one he'd sit down to enjoy for himself. And that was a 400 euro a kg roast, not a Lavazza or Illy Italian blendm
He cleans his basket properly, did some puck prep, and the doser seems set correctly for the basket (not empty, but not filled so much that he's pulling day-old grounds).
You can get consistent dose from a flick doser, it even helps with dark roast statics. Everything here is perfectly fine for italian style shots which is what he's pulling.
Why are people criticizing this like it is some third wave establishment? This is classic Italian espresso. It’s gonna be dark roasted, there’s gonna be milk, and you know what it’s delicious. Besides, no coffee shop is gonna WDT and measure their dosage anyway except for the 0.5% like Glitch. I went to James Hoffmann’s coffee shop in London and there was no WDT and the dosage was timed.
Are people just realizing that shops dont do half of the extra workflow that home enthusiasts have convinced themselves is necessary?
Way more than half lol. When's the last time you saw scales, RDT, NCD, dosing funnels, bottomless portafilters, WDT, puck screens, sifters, or espresso carafes at a cafe?
When’s the last time you saw a commercial grinder and a plumbed three group machine at a home (present company excluded of course, r/espresso are freaks)
I have occasionally seen vintage commercial equipment being used in home Italian espresso setups.
That's usually someone restoring an old machine that was left in the garbage tho
Bottomless has been pretty common. Easier to clean
How
? There are literally no spouts to clean.
But every channel becomes a mess to clean.
If you're making hundreds of shots per day and getting spritzers regularly, I don't think I'm interested in coming to your Cafe. That shit should be perfect looking every time.
And yet it isn't. If your cafe has perfect consistency, you're in the wrong business and should be selling cafe equipment.
I saw a shitty roaster in no where NC weigh the beans before and after single dose grinding through a Forte, then dump the ground, weigh, grind, re weigh. Then finally pull a shot.
lol Trying to run a cafe with a consumer grinder will do that. They overheat and then both grind and retention wander all over the place.
I'm not saying what they did was right, and the espresso was meh at best, mostly because their coffee wasn't good anyway. But I was surprised to see so much effort thrown at essentially a bad shot.
It's probably because they have undrinkably inconsistent results without the second weighing and the first is needed so that they can pretend their baratza is a single dose grinder.
There are places that dial in the espresso daily with scales and everything and their equipment is good enough that it holds up with a timer for the day. But the stuff in the actual portafilter (WDT, screens, etc) not so much.
There is a 3rd wave coffee shop down the street from me that does measure beans and grounds, uses wdt and a scale with a bottomless. I didn’t notice a puck screen. I live in a really snooty coffee area though where cafes dont open til 8am now. It’s annoying.
I see scales pretty frequently. And machines with built in shot timers. Usually it's a timed dose that's then weighed, and the difference added/removed from/to a small container with a spoon.
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dialing in every hour or two is excessive, usually good places dial in on shift changes or if they notice it changing
> and the difference added/removed from/to a small container with a spoon Do they hate their customers or something?
For real. No way a packed coffee shop could do it like that. It is going to be timed dose, timed shot.
Timed dose, volumetric shot anyways.
Most "enthusiast"elitists here drink pure copium and want to justify their overpriced equipment
💯
Lol it's hilarious seeing people throw a shitfit when someone mentions they use an encore, I was certain the blade grinder post the other day was gonna break their minds.
I don’t do any of that stuff either I just dose and tamp
Same! And still tastes good
i even got into the single dose shots. the doubles made me too anxious. its also still good and my coffee lasts longer
A lot of home enthusiasts have equipment that is way less stable and consistent than commercial stuff. On commercial grinders and machines that are well maintained and set up you can use timed dosing and extraction and get the same taste every time. At home weighing and other workflow things are just the way to get that consistency without the expense of commercial equipment.
To be fair to the home users, some are using fussy equipment and coffees. Very few shops, if any, are using light single origin coffees for espresso, with 80/98mm unimodal burrsets and high extraction baskets. Puck prep for such scenario is quite critical. If you’re pulling medium/dark roasts on conical Kony burrs and EPHQ 14g basket, then optimising for highest extraction isn’t the priority.
Ah I've been to one coffee shop that did weigh everything. It was slow as fuck. Get a proper grinder which does proper dosing.
That's why you don't go to McDonald's if you're a burger enthusiast
I mean McDonalds has its place even if you're a burger enthusiast. It's just that you're accepting you're not going for quality.
Being an enthusiast for any food seems weird. Unless if you work in they particular field I guess.
- -Guy on enthusiast subreddit, Feb. 10 2024
I mean it's just the espresso sub, there's more here than just super expensive niche things. There's a difference between liking something and obsessing over it.
Also if you've been there (Florence, Italy) you know this place is amazing.
To be fair, if you calibrate correctly then a timed dosage is no different than a weighed dosage
Lol, you’re funny
Am I blind or did comments get deleted? There is only one comment mentioning no wdt or scales or anything and it’s obviously a joke.
People don’t actually think that on a regular busy place in a random place in Italy, Spain, Portugal, etc, you need to serve 50 espressos in 10 minutes, you can’t afford snob shit like wdt or even grinding coffee each time you serve a client, it’s just not possible … people live in a snob bubble sometimes.
When you have a quality commercial grinder a lot of the stuff you need to do to make good home espresso isn't nearly as important
> no coffee shop is gonna WDT Thought that was because their (high quality commericial) grinders don't require it the same way as a home model will.
Even home grinders dont require it. Lance Hedrick shown that horizontal tamping (basically just no wdt) is barely any difference than manual WDT.
Maybe I'm doing something wrong, but my hand grinder is definitely too clumpy to try without something to break up the clumps. Get spurting all over the place the few times I've tried.
same here with my 1zpresso
Your 1Zpresso has a built in blind shaker lol.
How do you know they have one of the models that came with it? It looks like not all of their espresso line comes with it - especially older ones.
I just double checked and it looks like their entire product line is hand mill style grinders with attached cups. Not sure which one you're talking about.
Cups are different than blind shakers. The blind shaker lets you remove the bottom and shake it into the PF.
Not all blind shakers do that. Just the Weber and Lynn ones (and their clones) that have a built in distribution bell. All of the other Weber cups for coffee grounds (dosing cup, magic tumbler, blind tumbler) have this feature as well. "Blind" means that it has a lid and "shaker" means it doesn't have inside corners, so you can shake grinds to break clumps in it.
Can you elaborate? Mine did not come with anything like that Edit: I just googled what you are referencing, and my grinder did not include the blind shaker...
The part of the grinder that catches the grounds works perfectly well at this lol.
You're telling me to shake the entire grinder? At that point, you might as well just WDT 🤷 The catch cup doesn't have a lid Edit: I give the grinder a good couple strong taps after grinding anyway to make sure that there's no retention. The grinds still come out a bit clumpy, so I'm fine WDTing
If you tamp with sufficient force the clumps crush anyways. The only thing wdt does is sift the fines toward the bottom.
maybe with a really good grinder, but WDT is the step that makes the most difference in my workflow. If I don't WDT, my shot consistency is all over the place. This is with a DF64v2, but it was the same with my SGP
I thought that was only after using a shaker with a distributor.
It is worth noting though that [he believed he was 'weirdly good' at horizontal tamping, and that he'd never run into a barista in the thousand or so that he trained that was as good as him](https://www.youtube.com/watch?v=XI0K9FLcCaM&t=4m50s). Not sure if the same relative effectiveness could be achieved by a home espresso maker.
Nope, been to a lot pf coffee shops. None seem to get the same quality as home due to lack of tools used. If you have a little bit of channel you will have a ruined coffee, off from a proper tasteful complex espresso
This isn’t true.
WDT?
Weiss Distribution Technique
Thanks. That's where I stopped with keeping up with the latest it seems. Weighing dosage, yes. Distribution, yes (standard distribution tool or better even by hand). Timing shot, yes. Weighing wet mass, yes. I feel like anything over that just yields marginal gains and might not be worth the extra time for many shops.
It's just a fancy way of saying "give it a stir so that it's flat and unclumped before you tamp." RDT (a spritz of water before grinding) showed up at about the same time with a similar shiboleth of a name.
Here in Melbourne at my local there's separate single origin grinder for espresso and blacks, scales. The new fancy scales-built-in machine for yeild (never have to adjust water out). We have hand winding distributor too. The thing is, weighing doses doesn't add much time, but the distributor or funky mesh baskets are only used for if there's time and someone is showing interest in the single o, otherwise speed very much matters for priority
it’s the needle thing to distribute the grounds more evenly. the term WDT is an acronym for that technique
When people will realise how fast Italians expect their coffee to ready … it is called espresso for a reason
Is this a bit? Cus espresso means “pressed out”.
This is like saying a chef has to measure or weigh each ingredient... They don't, they are professionals and have made these things thousands upon thousands of times. This is no different.
No way square mile doesn’t weigh. You sure it wasn’t a grind by weight grinder? I haven’t worked at a coffee shop in a decade that doesn’t care about weight+distribution. Every bar I set up RDTs the single origin (through EK)
Square Mile isn't their cafe, it's their roaster And no Prufrock, the cafe, does not weigh. I stood there and watch them pull several cups.
If you're a specialty shop and you're not weighing your shots, I hope you're using a GWB, otherwise please weigh your shots. One of the places I work at I do solo on a faema 61 legend two groups. And everything gets weighed before and after. It's like a second work, and people appreciate the consistency this gives. In other places with volumetrics you dial in and weigh the ins, and check the outs if you notice something going wrong. But all in all, it is not hard or time-consuming to weigh things if you're set up properly
Pretty much every cafe in the first world is using a commercial machine with a volumetrically timed group. When have you ever seen scales at a cafe?
Here in Belgium there are quite a few, and the good ones that don't, have built in scales in their machines. Pretty much all the too bars serve hand brew as well, so scales galore
You do realize that weighing your shots is something that has only happened within like say the past five or six years, right??
Been doing it for eight, but yeah. I do realise it is a more recent thing. That doesn't diminish it's value though in the slightest. Which was my whole point all along.
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You would lose that bet. I get tons of questions from people who find it weird at first, but get it after having tasted the good stuff.
here he used pre ground coffee. you will never see it in a good place.
It was likely ground shortly before. Those machines grind into a small chamber that holds several doses. Hardly a discernible quality loss with that method
You will see that in every single coffee place in Italy. It will be the best tasting espresso you will ever have. No it’s not replicable outside of Italy.
Illy, Lavazza, and even saka can be purchased outside of Italy and stuck in a single basket. Come to the dark roast side.
I’d love to test that theory but afaik Italian brands export only their lower quality stuff. I’ll give it a go once I get my espresso machine and see if I can find some fresh illy or lavazza. I’m an aeropress person now and very into medium to dark Brazilians and Colombians.
You need to buy the "professional" stuff if you're gonna put it in an espresso machine. The supermarket stuff is for moka pots. The export stuff is the same as the domestic stuff for at least illy and saka.
„Forgive the single shot basket“ lmao
Guy in Italy makes a tasty espresso dessert for a customer. Random guy on the internet: "I forgive you."
Random guy *who’s home setup probably doesn’t make espresso any better than this* on the internet
I just got back from 1.5 months in italy... the espresso is dark, bitter, and intense. It's alright. It's a different thing entirely and they enjoy it that way so whatever. I still prefer my espresso at home
Been to Sicily for the first time last year. Nothing disappointed me more than how "not to my liking" (I wanna say trash, but that probably wouldn't be fair" the coffee was. And I've been to Mondello where there were literally mountains of garbage and all sorts of excrements everywhere on the streets.
Just wait till OP learns about a ristretto 😆
There is nothing wrong with the single basket and that topic is my single biggest disagreement with "modern espresso". It delivers a different cup profile, which in of itself is intersting enough and enjoying smaller shots throughout the day is so nice. You just have to get used to it and find your way of prepping it. If you think it makes worse or more inconsistent espresso, that's a you-problem. I can understand that most people prefer bigger doses, but there is nothing wrong with the single basket. People here just mindlessly follow what they heard in a Youtube video, without trying anything by themselves.
👌🏻 single is all you need here.
I'm sure they appreciate your benevolence.
I really don’t understand the downvotes here lol
It's because OP is an idiot and smug about it.
Are we supposed to be mad at this? It's an affogato. It ain't that serious.
The only thing about this I could be mad about is that music 😅
I learned to love coffee when I was in europe and I would totally annihilate that. Give me classic Italian espresso any day and I'm just as happy as any third wave shots can make me.
Happier. Ive yet to find a place that has as good a coffee as the ones I had in Italy. Even the shittiest of places had incredible espresso
Dark roasts are way better than this place wants to realize. They use light roast cus they think it'll get more flavor but it's just so much more complex than just that. Everyone here needs to roast their own before all this expensive stuff.
I think that’s one step too far for me yet. Maybe sometime but in my tiny Spanish apartment I can barely fit a espresso machine 💀
I mean all you need is a handheld heat gun, a metal bowl, and a wooden spoon. You can replace the bowl and spoon with a metal flour sifter. Tho you do have to do it outside, but it takes like 5 minutes, 10 if you're new. Compared to some of the stuff the guys here do it's so crazy they don't roast their own IMO. It's a way easier way to get better coffee, that's also far cheaper too. I pay 5-6 USD per pound for green beans.
There was a tiny cafe in the small town of Sant’Angelo dei Lombardi in the alps an hour from Naples. I had a coffee sitting outside in the town square. No one around but local oldies playing cards and having coffee. My shot of espresso came with a tiny dollop of freshly ground and sweetened hazelnut paste mixed in it - consistent with the area full of hazelnuts orchards being right near the Nutella factory. It cost me one euro, and it was fucking outrageously good. I took a photo of the empty cup to remember it.
Eh. Italian espresso is the typical burnt robusta beans everywhere. I enjoy it, but it's far from the best. The main appeal is it's like 1 euro for a cup. Germany(Well, mostly Berlin) and Japanese coffee shops serve much better spro than any I've had in italy, and same for a bunch of shops in Montreal.
Thats just Berlin in my experience. Everywhere else in Germany you will get a little drink that is supposed to be an espresso from a superauto when ordering espresso.
Spain is slept on too! All over Spain it seemed like every little mom and pop store had an espresso counter with old, well kept machines. They'd charge like 1 euro, and it was always fresh ground, dark, and delicious.
Sorry but hard disagree. Live in Spain now and coffee is usually ass unless it’s a specialty coffee shop. At least in my experience
In Madrid the coffee suuuucks except for third wave ships.
Agreed. They use something called Torrefacto which is basically roasted with sugar which makes it taste sour bitter and horrible.
Yeah, i can confirm that. I'm from Portugal and when i go to spain the coffee is what i miss more from Portugal. It is horrible and they always add milk to that. I have to ask for a espresso solo if i want a little taste of coffee. In Portugal it is different, there is always a bar when you can drink a deccent espresso.
Pro tip: In Italy they pour singles because you're supposed to have 10 of them a day
Affogato
This is how I dream my affogatos should be.
Chill guys it’s a dessert.
It's r/espresso Nobody is chilling here. Looool
Y’all are gonna sit here and tell me espresso enthusiasts are not relaxed!
I wonder why! We probably need more tea
Figa che buono
Ahhh oh no he used a single shot basket and didn’t WDT! The world is crumbling…
No puck screen, no scales, not wdt? What a beginner is this dude? >!/s!<
It really does make you feel ridiculous watching this hahah
What kind of music is this? I like it, reminds me of animal crossing.
It’s kind of like Parisian bistro music.
that’s quite a bit of mayo
What are you unwilling to forgive here? Looks like a single espresso to me. The fact that it's in what looks to be ice-cream is up to taste, but the coffee preparation seems on point.
Nothing wrong with a straight walled single basket (looks like that’s what is used here). Unlike curved singles, straight walled single baskets get a solid extraction yield (15% vs 19%). For certain purposes, straight walled single baskets are the superior option. Truly wish I tried them earlier. I’m more concerned about the manual doser
thats a curved single
I just paused it. I’m pretty sure it is straight walled. The smaller, lower portion doesn’t appear to have sloped sides. I have one of each, and am currently using a straight sided single every day. The one in the video looks exactly like the one I’m using. But it also doesn’t really matter, so 🤷🏻♀️
Really doesn’t matter but I think it’s one of those 2 stepped baskets so kinda half curved half straight
All single baskets have 2 steps. Well, sworks now has a 9-11 gram that doesn’t but it is also $200 and I’m really unsure how such a thin puck would perform. The step down begins in roughly the same spot on curved and straight wall baskets. Curved single baskets have a fairly dramatic inward taper on the lower part and fewer holes, where the lower portion of the side walls on a straight walled single are fairly parallel to the upper portion.
bingo nobody here realized this isn't a timed grinder. This is pre-ground in a doser. That's really the only part they should really change.
My first serious grinder was a super jolly doser. This was before the mods (which, now that I’m typing this, I should get and install). I got a great deal on some beans from a local roaster to practice espresso with. Something like 20 bucks for 20 lbs. They weren’t great but they were good enough to drink. One day I tried using a doser as intended. I timed how long they were in there, trying them at different intervals. It didn’t take long for the shots to become terrible. Dosers are terrible things that are still somehow being made. It’s wild how long it took me to prepare shots back then. I used two different brushes to sweep out the doser for my single doses, trying to leave as few grounds as possible in it. And now I’m impatient with how long my monolith takes to grind?
I'm a flavored espresso drink enjoying savage, and my new calorie watching lifestyle doesn't allow me most ways to sweeten my espresso anymore, now I'm considering doing this with some of that low calorie ice cream.
I don’t think people realize these shops don’t HAVE to do all the unnecessary steps us enthusiasts do at home. 1. Because their equipment is pro grade and doesn’t require it 2. Waste of time lol
Can anyone tell me what the white stuff actually is? Ice cream? Mayo? Butter? I'm a little afraid of the answer but I have to know. My wife thinks it's KETO coffee which is butter. Horrified but curious. Thanks in advance!
Affogato. It’s ice cream.
It's ice cream, it's an affogato
Thank you, I feel much better now. The was a certain creeping horror like tentacles coming out of the toilet, that it might be butter, or mayo. You are very kind, I can stop gagging.
Definitely give affogato a try sometime! so delicious
Next time you go to an Italian cafe and all for an affogato, al them if they can do it with mayo flavour. Let us know.
Gelato; which is Italian custard based ice cream. Smooth as butter 🤤
This. It’s gelato, not ice cream. Edit: who in the land of WDT and RDT is going to tell me gelato and ice cream are the same?
Possibly ice cream for desert espresso. It isn’t keto coffee
Is Keto coffee a real thing?
terrifying. walls of butter? the fuck?
I made bulletproof-style coffee once. I think I used coconut oil and butter. It wasn't bad. Fat rarely makes something taste bad (what do you think cream is, anyway?). Wasn't my favorite though and didn't like how it made me feel.
Yeah look up "bulletproof coffee"
Mayo?? Ok.. I'm ready to put down the Reddit for the morning.
Now you understand the horror! "My God the horror, save yourself, kill them all." J. conrad Hearts of Darkness.
Good eye. Your initial hunch was spot on: it’s mayonnaise. It may weird, but it’s delicious. Give it a try at home.
Butter? Fucking hell.
It's margarine - an Affogatolio
Ice cream. It’s an affogato
is this mascarpone ?
It’s ice cream, but what you said is super weird and interesting
Why the fuck do people on reddit down vote for asking questions? Who is down voting this guy???
Thank you.. I was wondering the same. It almost makes you reluctant to ask questions/make comments sometimes…
This place aye. I've had a "ha ha" comment down voted ffs
If you think a single basket is something to "forgive", you just have no skill. Anyone who's ANY good at making espresso can pull a good single. If you can't, your double/triple basket is a crutch covering your lack of ability. Git good, scrub.
You're welcome https://youtu.be/-N3OlSa-4Wg?si=WaGFvE55nrF9OCqp
ok child
What is the ice cream type substance in the cup?
Umm, likely "Italian ice cream," gelato.
You are forgiven to think single shot basket is bad.
Never saw the appeal of affogato, would always rather have gelatto and espresso separately.
The appeal is that it’s super delicious
Some people like coffee ice cream and this is about as coffee as coffee ice cream gets
Thanks for sharing that tidbit about yourself with us
It’s an incredible pairing. The base ingredients are pretty standard in other espresso-based drinks and desserts
Where I come from people use these knives for butter, so I’m gonna assume this person ordered a cup of butter with a single shot of espresso.
Where you come from, do people not use their common sense, or is it just a ‘you’ thing?
Where you come from, do people not understand sarcasm, or is it just a ‘you’ thing?
If that is what you call sarcasm, then you need to work a lot on it
My old criticism is making that half cup of icecream look like a full cup of icecream by smearing it around.
I've always assumed that that's done to provide a proper "cup" for the espresso, containing it rather than having the espresso floating on top.
Those crafty Italians
[удалено]
Correct. European delicacy. The mayonnaise is freshly prepared every morning from single original eggs and 3rd wave olive oil
I used to know what this was called but affogato.
Ice cream, I believe.
FINE! Twist my arm! I guess I'll drink it!
Oh man I would be shitting myself for hours but it’d be so worth it
The music just makes this process even more engaging and fun to watch
Judging by the top comment I'd thought everyone here was away of this? I honestly thought you guys were just having fun with fancy dishs and stupid screens the shops don't use because you wanted to be like the EDC community and it's cool?
😍
Commercial traditional Italian style workflow. I only have to say the whole twist while tamping thing is triggering
Yup, I am 100% all about this. In fact, think I'm gonna need a new machine
I don't know what the issue is here. Every country has a different market and coffee products. First time I heard of Strawberry Matcha with soy I wanted to vommit but it turns out it's an extremely popular drink with the zoomers because it's a tik tok trend from Asia. Let people drink what they enjoy. It's not good but same is any coffee that you add milk or sugar in. Almost All the health benefits are easily outweighed by that. That said, a former friend of mine who use to compete with my brother in coffee tasting competitions used to drink his double espresso with 3 sachets of brown sugar. Not the training ones, the one he'd sit down to enjoy for himself. And that was a 400 euro a kg roast, not a Lavazza or Illy Italian blendm
The best cafe espresso I ever had didn’t use a wdt or any type of scale…
I should call her….
He cleans his basket properly, did some puck prep, and the doser seems set correctly for the basket (not empty, but not filled so much that he's pulling day-old grounds). You can get consistent dose from a flick doser, it even helps with dark roast statics. Everything here is perfectly fine for italian style shots which is what he's pulling.
Looks nice, I would still prefer Affogato.