Hello coffee lovers, finally im done with the tutorial video lets go straight to the point
First thing you see in the video is a portafilter on a weighing scale you do not need
the wight of the portafilter so we going to press the tare button on the weighing scale so the weight shown on the weighing scale is 0 (zero) reason we do this is to make sure we get the exact amount of coffee grounds inside the basket. basket is where we put the coffee grounds in.
Coffee beans are much more complicated but im just gonna explain the basics and what i do in my bar with my own standards other baristas and other restaurant has their own standards im just gonna explain mine. when you receive your coffee beans from the supplier you need to find their roasting date this roasting date you can only find in specialty coffee roasters out there if you get your coffee beans from a commercial roaster you will not find the location, date of roast, taste profile, altitude masl (meters above sea level),producer, crop year and process. what i use in my shop currently we use beans from Brazil the tasting notes are milk chocolate, caramel, almond and raisin.
Tasting notes whatever is written on the coffee bag does'nt mean you can get all the tasting notes on your tongue because every individual is different when i taste this brazil beans i can taste cocoa, milk chocolate only because i taste this taste notes is mostly due to what i love to drink on a daily basis i love to drink instant coffee nescafe and i always mix it with Qadburry chocolate with my coffee and i seldom drink caramel drink or caramel sauce and also i do not like raisin so my tongue does not recognize or familiar with these two items on how it taste like because i love to drink more of chocolate drink or cocoa drink that is why i can taste this more than other tasting notes written on the bag.
Roasting date: what i do in my shop is i only use the coffee beans after 5 to 7 days of roasting date this allows the coffe beans to breathe or release Co2 "Carbon Dioxide" which coming from the effect of roasting the coffee beans. Coffee beans normally keeps the full flavor starting 5th or 7th to 25 or 30th days from the roasting date. after 30 days you can still make an espresso but to get the fresh start as you did it wont be easy or its impossible to do so.
ok lets continue with the video second thing is i grind the coffee i grind it fine as you can see in the video as for how to calibrate the coffee i will do another video for that it is one of the most complicated and difficult to explain and to understand because its all comes down to taste. what i do is i grind 20gram of coffee as you can see in the video to get that maximum taste also my portafiler basket can hold 18 to 20 gram of coffee grounds but i prefer to use 20gram due to the amazing flavours i get in every cup.
Distributor: after i grind the coffee i use the distributor tool to distribute the coffee ground evenly before i do the tamping
Tamping: the tamper is the one silver color in the video where it look like im smashing the coffee ground but its called tamping look at my fingers and palm when i press the coffee ground down i want it to be as even as possible and compact before i pull the shot.
Flush: after i tamp the coffee ground i press a button there on the LaCimbali espress machine yes the machine is called LaCimbali M100 the button i press is called flush the reason you need to flush is one is to get rid of the coffee oils or residue in the group head second is to make sure the water tempeture is set to what i wanted it to so i get water from the boiler.
Pulling the shot: finally the extraction of coffee as you can extraction is being done in the video this is what we baristas call Pulling the shot basic rule is you need at least 25 to 30 second of extraction with 30ml shot but in this video you can see the timer stops at 22 seconds and the taste was flavourful we do calibrating everyday 2 to 3 times a day and we taste the coffee until we get the sweet spot meaning the most flavourful with milk chocolate taste and cocoa finish that is what i taste in the coffee like i said coffee is more comlicated then just extracting the coffee i will do a detailed explanation on that on another video.
Pour cold Full fat milk in the pincher about 200ml or follow the size of your cup as for me i always put a bit extra so i can get that silky smooth foam on top.
Steam wand: after you pull the shot of coffee with 30ml on it now is steaming the milk with the steam wand first we need to purge. purging means turn the steamer on so flush out excess water from the steam wand so you dont put that excess water inside your milk.
12 Steam your milk: put the tip of the steam wand just below the surface of the milk in your pitcher you will hear a hiss sound it means air is incorporating inside the milk just get that hiss sound for one or two second because that is how foam is created and make sure you position the pitcher tilting sideways or try to find the sweet spot so you can get the whirlpool effect when you steam the milk keep steaming until you reach 50 to 60 celcius i know this may sound warm not hot but for me i do 45 to 50 celcius to make sure you get that sweetness from the milk itself you can google about sweetness in milk it will explain better than i do. if you burn the milk like certain coffee shop do you will taste the burned milk taste inside your coffee trust me the moment you know the difference your life will change,
i guess that all for now if you have any questions at all do ask in the comment section below i will do the best of my ability and knowledge to answer all your questions thank you for watching hope you all enjoy this one.
as promised this is the tutorial video hope it helps but the explanation is in the description above hope it helps and enjoy! 
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Song: Syn Cole - Need Ya [NCS Release]
Music provided by NoCopyrightSounds
Free Download/Stream: http://NCS.io/NeedYa
Watch: http://youtu.be/
video made with ClimpChamp
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