Now, this is a series where I take coffee and I'll walk you through the steps that I go through when I'm darling, an espresso talk about what I'm tasting and how I might change my recipe or technique based on what I'm tasting to get a better tasting shot.

This Siri's is kind of controlled by the top tier of my patriot supporters.

They get a pole to pick which machine I'm gonna use, which grown I'm gonna use.

And then one of them gets to pick which coffee I'm gonna use.

So machine wise they picked this age or the rebel Jule boiler.

They picked the niche zero grinder, and Samuel picked a rather interesting coffee.

And I like this because it may not be something that I would have picked on my own.

Just kind of the point.

Now, this is a UK roaster that called dark woods coffee.

And this is a barrel aged espresso.

So I think the raw coffee, it's a washed Ethiopian coffee has been aged in bourbon barrels on, then Roast it.

I wouldn't have picked that.

It's not that I wouldn't think I'd like it.

It's just not something I would have picked.

Let's have a little look inside the roast level on the little card on the front.

That's his medium.

Uh, one person is medium is not.

Same is another person's medium muscle.

It's have a little inspection.

Okay, this is Wow, that smell.

It was like a ton of vanilla came off that Okay, this is gonna be interesting.

This is definitely what I would call medium.

It's by no means dark.

It's not super super light.

It's nicely developed.

I don't think it's gonna be a difficult coffee to extract, but I'm gonna be sensible in terms of my recipes.

Very light roasted coffees.

You don't really want to start with a lower dose for dark roasted coffees and lean towards a much higher dose on.

It's to do with how easy they are to extract this summer in the middle.

I'm gonna start with a 19 gram dose and go from there.

So the way that this machine works is actually not how I want to work.

It has to presets on these, actually work on time, and I want to go a different way, so I'm gonna start with the recipe and when you use 19 grams in, I'm gonna aim to get 40 grams out and I'm gonna time how long that takes and use that information to adjust my grand setting.

No, I don't actually know what I last used.

This grind of four.

I don't really know where the grand setting is.

We could be miles away.

Today's temperature choices the commemorative 2007 will risk the championship Reg Barber Edition Tampa.

So like I said, I have no idea how this is gonna flow.

I get a nice time display here, so I'm just gonna brew till I get about 40 grounds out.

Now, what's not usually helpful in these good ears is when the grind is just fine, right from the get go.

But let's not presume everything is perfect because timing wise 28 30 seconds is probably where I'd want to go.

And we've just now that straight out of the gate, which is not helpful, we can tweak and we can play.

So I need a teaspoon because we've gotta stir.

We know we have to stir.

Well, this is it's washed Ethiopian coffee, but you can really tell something has happened to it here in the aging process.

There's good stuff here that's not so good stuff here.

I definitely need to tweak and improve this recipe.

So even though it was kind of roughly where you wanted it to be, it's a little harsh on Dhe.

It almost has this kind of roasting us that it shouldn't have.

It's now.

This is by no means of rusty coffee, but there is a certain sort of bitterness that comes, and I think that's primarily down to temperature.

In this case, I think were brewing a little bit too hot.

Now this thing is currently set to 95 degrees Celsius, which actually works really well with pretty light espresso roasts.

This is just that little bit more developed, and I think it needs to come down at least a couple of degrees.

No matter how stable your coffee machine is, I would recommend making a change, but least one degrees Celsius or two degrees Fahrenheit.

You need a decent change to really, really taste it, in my opinion, so I'm actually drop this two degrees Celsius.

I'll take this down to 95.

It's pretty easy to do in this thing?

Yeah.

Now that'll take a moment because coffee machines designed really to keep the heat.

You know what I mean?

They're supposed to be stable, so this weren't naturally.

Want to cool down Very well.

We'll run some water through it.

Clean up my mess.

Now, the temperature alone isn't enough off an adjustment.

I want to bring that ratio down a little bit.

I was, like, 19 to 40.

41 in that shot.

I'm gonna go a little bit finer, actually.

Just a little bit.

Maybe one step on here.

So a very small adjustment.

Same dose in 19 in, but maybe more like 36 to 38 more of a kind of plastic.

2 to 1 ratio at that slightly lower temperature.

I think that's gonna help improve the texture a little bit more I've done.

They're going to sacrifice an extraction on Beckett's gonna clean up that kind of harsher, more kind of bitter note at the back of that shot.

What we aim for we got which is 19 in 38 out to about 30 seconds.

They're not much change in time.

So we shouldn't have sacrificed extraction because we went a little bit.

Find out right?

But hopefully that lower temperature and that's slightly short of brew ratio should just clean up that finish a little bit.

This is a really interesting espresso, the aromatics already interesting.

It doesn't have that kind of a G unpleasantness that I would associate with anything that's described as a JJ.

It's really even Ilary and a little bit ebony.

Oh yeah, that's much better.

Nice and sweet tons of sweetness in this actually were the upper tier of extraction.

In terms of what I'd want from this, I wouldn't say it's particularly bitter.

This nice fruit in it, loads of texture, really lovely texture for a washed Ethiopian coffee.

That may not be something you would expect like a ton of nice texture, but it's worsted in a way that is given itself up very easily.

You know, there's not a lot that I would change about that that is really super delicious.

You could if you wanted to pull that even shorter.

I think if you wanted a little bit more zip and zing to it, you could pull that just fractionally shelter.

Maybe like 35 36.

That's funny.

Ask Tito one.

You'd get a ton, more texture and a little bit more acidity.

I think so to wrap it up, Let's do that.

So, in this case, I'm not gonna change the grind.

All I'm going to do it.

Centralise stopped that shot a little bit earlier.

See where we go now to make this espresso extra delicious.

I'm gonna be using this cup, which is something that we've made that I tell you about afterwards.

But, you know, it's guaranteed to make your espresso 10% more tasty, not a guarantee.

So that was it, like two seconds faster, two grams less.

That is delicious.

I think that's a really good interpretation off what was in the bag and what I might have expected from it.

I'll leave the link, thio them in the description down below.

I know the people behind us.

They're lovely people now.

Quickly a look.

People in the previous video complained that I used a lot of coffee.

Well, in this set up, I've used 60 grams too, darlin, from this 250 grand bag.

So I've got 100 and 90 grounds left.

10 more doubles.

If I want it.

So you know, you don't have to be wasteful.

This is kind of a nice setup for dialing in quite carefully without much waste, because you don't really need to purge this.

So just about the Cup.

This is part of the tens Hundreds thousands project where we create limited edition things.

We worked with an artist called Maggie Chang Onda.

We gave her like a spreadsheet that had 52 cells that each had a color representing coffees color in its sort of flour two cup journey.

And that was always center.

And she transformed that into this cup, where you have these icons on colors around the couples you go from flower all the way to cup on the other side.

And actually, the source is pretty cool because you have, like, a key to the symbols on the saucer as well.

We have a very small one of these.

We worked with love.

Aram IX is pretty much their smallest possible print run.

When they're gone, they're gone.

There's a link in the description down below.

Thank you again to all of my patrons supporters for picking the kit for picking the coffee.

Simon.

If you're watching this.

Send me your address because I'm gonna send you a cup.

There'll be another episode next month.

Another different coffee.

Another different set up.

Thanks so much watching.

And I have a great day.