Name: どのように私はエスプレッソでダイヤルする - エピソード2 (How I Dial In Espresso - Episode 2)
Uploaded: 2021-01-14T09:47:24.000Z
Duration: 9 min 57 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

Welcome to Episode two of Dialing an Espresso.

法助動詞 B1

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.

基礎受動態

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.

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

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

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.

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

This is definitely what I would call medium.

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

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.

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

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.

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.

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.

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

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

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

I want to bring that ratio down a little bit.

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

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.

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

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.

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.

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

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

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どのように私はエスプレッソでダイヤルする - エピソード2 (How I Dial In Espresso - Episode 2)

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