The Espresso Guide For Beginners

Me and my dad got an espresso machine a few years ago, we have defiently been doing EVERYTHING wrong but it's still good and fun to use 😂

That is the smoothest transition into a sponsorship message ive ever seen. Good job

(includes paid promotion) Ayyy my guy made it 🤙

I'm a barista and we dial in a new recipe every day based on how old the coffee is, blend, etc. This is a great intro to this! These are pretty much all the things I would tell someone starting at home as well!

A tip I learned from using my Breville was to heat the portafilter before pulling a shot. You can either leave it in the head while the machine is on and heating up or pulling a blank through it before grinding. It ensures that the espresso is as hot as possible and can properly extract.

Got a Nespresso ad on this video. I feel like Josh is entitled to collecting a blood debt from Nestlé.

I've tested what roast I liked. 12 shots later back to back, I have seen and met God.

Thank you for telling everyone that it’s not called “expresso”

Hey Josh! It’s best to tamp the espresso on the edge of a counter on the flat part of the portafilter instead of putting all the pressure on the bottom nozzles where the espresso comes out! Just some advice from a barista who doesn’t want to see your nice new portafilter end up broken! Love the video!

less depresso, more espresso congrats on your sponsor!! i’m beyond happy that you’re gaining this much recognition!! super excited to see you reach 1 million subscribers, and more!

“Very, very, sad and depressing.” Missed the chance to say despresso but..

When espresso turns into depresso 😔🤙

To add on to the bit about roast level around 2:30, when picking a coffee/origin, go for a medium blend as it will present the differences more clearly than with a dark roast. Then, when you've picked your coffee, try the different roasts to find your preferred level. Of course, don't take this a rule, try any coffee in any way you like, but this is the generally accepted way and is (in most cases) how your coffee supplier will have done it too. Also, if you're new to tamping, put a body scale (i.e. one that can handle your weight) under the filter, then tamp on that to get a feel for what a certain amount of pressure feels like.

Serious coffee guy here. Very solid vid for beginners down the road of espresso. Josh is right about the grinder btw. Way more important than the actual espresso machine as long as the machine is decent quality. Hot tip: many roaster also brew their own coffees at their café so you can ask them for the brew parameters of the espresso - you will save a ton of time and coffee if you already know what to shoot for. Second hot tip: use horizon whole milk for lattes and such - or just something with a nice flavor and good fat content. Makes a huge difference in taste and mouthfeel.

As a barista I'm so happy to see people teaching how to make espresso the right way with all the right info!! Love your vids and proud of those shots!!! The cafe I work at gets very busy so we don't weight out most of our shots, we kinda just know lol. But such a good video!

My sister and I bought this for my dad for Christmas, and his face lit up SO much! Now my mum and dad always asks me to make coffees for them 😂 This coffee machine also comes with a razor, sort of like a leveller of how much ground coffee is perfect for the Porto filter thing, and that has helped me soooooooo much

Babish: Makes espresso video Josh: Hold my breville

Surprisingly for a non-specialty coffee channel you're pretty on-point when it comes to espresso. Good job! I think you know more about coffee than you're letting-on. More coffee related vids please!

Been a long time barista, Crema DOES NOT necessarily indicate the quality of the espresso, A well extracted light roast is the best example of that (it has almost no crema if any but tastes really good when those are done right, try looking up EK43 shots) And pressing too hard is a nonexistent problem, once all the grind particles are locked together as tightly as possible.. any further pressure would not be able to interlock those grounds any tighter It's more about compression, there's a hard limit to maximum compression 4:32 is not well distributed, a level tamp is important for the most even extraction (higher TDS%) but a level tamp is no use without proper distribution of grounds beforehand Asides from the above, the rest of the video is great and helps introduce everyone to the basics in a simple concise way If anyone is wondering about the best resources for coffee info It would be Matt Perger, Scott Rao, and James Hoffman

I'm glad you brought up the heat leaking into the grinder. I actually got rid of that model and went back down to the infuser and a separate breville pro grinder. Also, the separate grinder is a lot nicer than the one that comes with that machine. Tons more options and settings. It's not actually heat that is leaking it's humidity, which is far worse for a conical grinder . The mechanisms and the beans.