Extract Everything 007: The Salami Shot | Espresso Extraction Exercise for New Baristas
Espresso May 23, 2020
This exercise will help your newer baristas understand what’s really going on as your shot is extracting.
Vlog Playlist:
Music by Joakim Karud
My Equipment:
Vlogging camera I use:
Lapel mic I use for Extract Everything series:
Memory cards I use:
Big old camera:
Awesome cheap 50mm / f1.4 lens for big old camera:
Awesome even cheaper 24mm / f2.8 lens for big camera:
Nguồn: https://starbuckvietnam.com
Xem thêm bài viết khác: https://starbuckvietnam.com/espresso
Comments (20)
Matt Williams
23 May 2020 - 8:47 amThank you. Seems like a great palate training tool
surfermystery
23 May 2020 - 8:47 amjust great, the best advice about extraction, tnx Baca
bgm1911
23 May 2020 - 8:47 amWhile I agree each cup will taste different based on where it was captured during the extraction process, I don't necessarily agree that it's accurate to evaluate an espresso shot taste because all six cups will always be one shot-one cup, all mixed together.
SteamPunk
23 May 2020 - 8:47 amSomething rarely talked about is that the first one or two cups in this exercise will also tend to be relatively cold, or not hot enough, because most of the heat in your cup of espresso makes it through at the end of the pull. In the beginning, the puck absorbs a lot of heat from the water.
Happy Accident Productions
23 May 2020 - 8:47 amI like this idea, but I have questions. I understand the shot extraction differs as time passes, but one actual shot would be the equivalent of all the six cups mixed together, right? I’m sure the middle cups taste better, but the first and last cups would be included together in a real shot, right? So how does this help, and what does it show, exactly?
Blake Baker
23 May 2020 - 8:47 amImagine having a slice of actual salami to cleanse the pallet betwixt the cups.
Dat Dood
23 May 2020 - 8:47 amInteresting vid, terrible name
ThEbAsEoFhEaRtS
23 May 2020 - 8:47 amThanks for the idea to help with training!! This is gonna be so much fun!
Jorge Diego Zuñiga Cartagena
23 May 2020 - 8:47 amMuy buen ejerciciooooo!!! gracias.
Jay Nguyen
23 May 2020 - 8:47 amit would be cool to offer this as an educational flight to the customer. id pay 20$ for that
Meloveu Longtime
23 May 2020 - 8:47 amOf course water temp, water pressure, balancing the grinds to prevent channelling in the portafilter, and even pressured tamping also play their roles as well.
But sample tasting the middle cup is a good starting point when aiming for an overall flavor profile, yes.
Thank you
vinnyvasquez
23 May 2020 - 8:47 amLifes too short to fuck about with this
Krys couzens
23 May 2020 - 8:47 amSTILL RELEVANT!!!!! 2019. RCB FTW. PEACE.
tt kk
23 May 2020 - 8:47 amWhy did I focus on your mouth instead of other things of the video
Lisa V
23 May 2020 - 8:47 am🤯
Space Jockey
23 May 2020 - 8:47 amI'd have thought "Salami" because it's got bits and pieces of the whole animal, but 'chopped up' works too.
Marco
23 May 2020 - 8:47 amhow do you answer when some baristas affirm that there is no over extraction but only bad roasting and bad grinding? I've heard that pushing the extraction well above the standard is not bad if you have an even roast/grind
Maxim Coupal
23 May 2020 - 8:47 amWhere did you get your espresso cup?
Richard's World Traveler
23 May 2020 - 8:47 amInteresting idea. Mine didn't taste like salami though 😀
Chris Cockrell
23 May 2020 - 8:47 amNice Video. I want to try this soon!