Name: エスプレッソでの通話 - エピソード3 (Dialling In Espresso - Episode 3)
Uploaded: 2021-01-14T09:14:15.000Z
Duration: 7 min 17 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：

様態の副詞

Welcome to the video on today we're darling, An espresso again, but we're doing it in square while the sound is all good here yet it will be eventually.

So I'm gonna do most of this voice over Good things to talk about.

Get started, will be coffee minis and stay in the kind of moral doing don't have with vent on.

This video is also sponsored by Skill Share.

So let's talk about what we're using today.

Now this is all chosen by my patri on supporters by the top tier on Petrie on, and they have picked the decent espresso machine.

This is the D one plus as well as the set a to 70 w y from burrata and also as coffee.

They picked red brick by square mile, which is a bit awkward for me because the point of this is not to promote my own stuff.

So there'll be no link to the coffee and the description, but a win is a winner.

I'll go a little bit deeper into some of the features of the decent as we go, We're gonna be using a pretty simple profile on there's the default profile.

So it's a nice pre infusion up to nine bars in a slow rub back down to six.

And what you'll see during the shot is you'll see the pressure on screen in green and you'll see the flow in blue that a starter's off.

I'm just gonna put 18 grams in the basket on see what kind of a Florrick we've got going on.

We're gonna have to go find on the grounder to get anywhere.

We had a nice, slow, a shot that's probably worth tasting now.

It was reasonably extracted, but we still had some unpleasant acidity, a little bit of astringency, a little bit of hollowness.

At this point, I think the sensible next step is again.

One more tweak, finer, and let's pull another shot so brewing again.

If we were to the chart, we're going to see something.

We're going to see that even as the pressure declines, we see a kind of sudden uptick in flow rate.

That means that it's easier for the water to pass through the park.

And chances are that means that the bed prep the preparation off that puck before we brewed.

We've had some issues here, So even though the brew time is okay, the taste of the shot is not bad, but it's not great.

We need to improve our prep, and this is a kind of unique insight to the decent.

You don't see this with many espresso machines you can't really see unless you using, say, third party software how your flow is changing in the shot.

But if you can see, then it's a pretty good idea to use that information.

Now this grinder is brand new, which isn't really on its side.

And also I don't love the way that it doses into the port of filter.

You get a little volcano in the middle of it that you have to sort of re arrange to improve.

What I'm gonna do is change the set up of the grinder so it doesn't grind into the port filter and instead grinds into its little grounds collection bin that it comes with.

This will give me a chance to sort of homogenized the grounds, redistribute them as I dosed them back in with a little funnel and hopefully improve my bed prep.

That should mean that for the next shot, we should have a much better tasting espresso, and we shouldn't see that same kind of rapid rise and flow towards the end of the shot.

It looks good, but it doesn't taste right.

And this is where I realized that made us more mistake.

I wasn't paying attention to my brew temperatures.

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We were set down 88 so I went into the settings very quickly, jumped up the temperature to 93.

Andi, I kept everything the same and brood another shot on dhe.

It did brew a little bit quicker, actually.

So in that situation, I didn't want to start chasing my grand around.

All I thought I should do is just increase my dose a little bit.

So I took the dose from 18 to 18 and 1/2 on Dhe brewed that next shot on.

This was a nice way for me not to chase the ground around too much to make a small adjustment.

I was by no means at the upper end of dose.

So I did have that flexibility to make one simple change.

And so that half gram just increase the resistance a little bit, slowed the shot down just a little bit.

And lo and behold, we hit the numbers on the next espresso on that hot Abreu temperature.

Now, I'm not saying that a small change of brew temperatures is a sensible tweak most of the time, but this was not a small tweak.

This final espresso was very sweet, very balanced.

It had a lovely intensity and texture, and it was what I would want from an espresso blend.

I wouldn't have bothered to tweaking or changing anything from there.

In effect, I made a few to share with people around the office, so I hope this was helpful.

Or have you learned one or two things again?

Some of this is pretty specific to the decent, but that's kind of part and parcel off thes darling and videos.

We're going use all sorts of different equipment picked by my pager on supporters and who knows what will be brewing with next.

I'm going to say Thank you so much for watching on.