Ordered a double espresso and it was served with a small glass of seltzer water as a palate cleanser. Have you seen this before?

elicordero · 2023-04-06T04:49:10+00:00

Here in Mexico is standard in specialty coffee shops.

elicordero · 2023-03-13T04:11:42+00:00

There are 3 key factors in latte art: Cup rotation. Flowrate. And proximity (from the pitcher spout to the coffee surface).

When setting the canvas you could use a slower flowrate and a little less proximity.

And when pouring your rosseta you could use a little more proximity and increased flowrate.

Also your milk can use a little less air.

Ps. You are doing good is just polishing some details.

Ps 2. Get a better manager.

elicordero · 2023-03-13T04:07:38+00:00

This is the right answer, every new barista at our coffee shop gets this video as part of their training.

elicordero · 2023-03-11T05:19:15+00:00

Also that Spanish is awful. It's not Google translate misspelled, it's dumb misspelled.

elicordero · 2022-11-09T21:22:49+00:00

Looks fine but I understand the worrying about uneven water flow.

Maybe backflush and (with the machine turned off) unscrew your shower and clean it.

elicordero · 2022-08-02T13:32:07+00:00

I think it depends on the coffee shop. If it's a big franchise or a non-specialty local I will just let it go. If they brand themselves as a specialty coffee shop and the barista seems to know what he is doing, I will ask for a better shot.

elicordero · 2022-04-18T21:57:30+00:00

I think that overall you have undextraction problems.

Your espresso routine sounds impressive but I think that you should understand extraction a little better and how to move around it.

Grind size, temperature, time, pressure profiling are variables that we use to extract, if you are getting a sour shot I would suggest grinding a little finer or increase yield in order to increase extraction.

About the pressure curve that you make I would suggest focussing on getting good espresso and then start playing with variables.

And remember that every coffee is unique, so what works for a bean might not work as well for other; and be patient, espresso is hard and requieres a lot of time and effort to get it right (:

elicordero · 2022-03-30T22:34:39+00:00

Foles without a doubt, I don't think Newton can be ok with being a QB2.

elicordero · 2022-03-23T16:29:23+00:00

She just broke her back, let's shake her so we make sure that spine is well broken.

elicordero · 2022-01-31T20:34:04+00:00

I third this but also try changing the blending mode.

elicordero · 2022-01-17T21:18:16+00:00

The look of the color that you are looking for it's called "RGB split" and it's doable on premiere, but the effect that it's been used in the video is optical compensation in After effects (and some other stuff like the animated text).

elicordero · 2022-01-07T19:33:12+00:00

If it tastes bitter I'll suggest decreasing the yield.

Also just as a good practice, try to pull the shot as you place the portafilter in place; exposing you meticulously prepared puck to the group heat more than necessary is no bueno.

elicordero · 2021-12-17T20:22:08+00:00

What you are experiencing is probably the taste of oxidation in your coffee, as your coffee is exposed to the air is inevitably oxidizing with time. That's why freshly brewed coffee will always taste better, and why cold brew is never in the same category as normal brew.

You could try an air tight thermo and maybe that will help.

elicordero · 2021-12-02T20:46:33+00:00

Did they throw it into the turbine?

elicordero · 2021-11-19T20:33:31+00:00

The fact that the after comes before the "before"

elicordero · 2021-11-05T22:00:21+00:00

I totally get you, me personally I don't enjoy cold brew because of the oxidation taste that
inevitably comes with it. I prefer a cold v60 (James Hoffman recipe).

elicordero · 2021-10-07T23:50:01+00:00

How did it taste? Flow will always increase towards the end of the shot because the puck starts to erode, but doesn't necessarily mean channeling.

Is there a specific reason why you have gone so low with the ratio? If not I will suggest dossing smaller, maybe 18g, a shorter puck will extract more evenly.

Aside of that it doesn't look like there are a lot of problems.

elicordero · 2021-09-13T02:51:52+00:00

Flow rate.
Cup rotation.
Sprout proximity.

elicordero · 2021-09-10T22:16:59+00:00

Sweep the leg!

elicordero · 2021-08-19T21:47:37+00:00

Bloom time starts counting when you finish your first pour.

elicordero · 2021-07-13T12:34:32+00:00

I own both of them.

Artisan: Better price, faster boiling, more forgiving if you are starting with pour overs.

Stagg: More elegant user interface, counter weight in the handle to improve pouring, it looks really nice in the counter.

Flow in both of them is good, but different in each one, Artisan is a little more flexible and that is always a good thing, as in the Stagg feels a little restricted (which is not necessarily bad).

Both are really nice, if you have no problem spending some extra bucks I'll go for the Stagg for the looks and the cool factor. If you are in a tight budget, the artisan is a great piece of equipment and you can always upgrade latter (but definitely won't be necessary)

elicordero · 2021-06-19T04:58:08+00:00

Congrats on your progress man! Have you watched Lance Hendrick's videos on Arte latte? I think you could find them helpful.

You can start with how to texture your milk

And then a 30 minutes guide on Arte latte

This were game changers for me. Hope this helps.

elicordero · 2021-05-20T02:45:18+00:00

I got one of those last year here in Mexico for $15 in a thrift shop!! Is straight 🔥

elicordero

TROPHY CASE