About this Video

• Video Title: 【美味しい淹れ方】エスプレッソの時間と抽出量で決まる
• Channel: Red Stone Coffee
• Speakers: レッドストーン氏
• Duration: 00:16:44

Introduction

This video from Red Stone Coffee demonstrates the proper espresso extraction techniques for achieving optimal flavor. The speaker focuses on the importance of grind size and tamp pressure in achieving the ideal espresso shot, highlighting common mistakes and their consequences. The video uses a professional-grade espresso machine.

Key Takeaways

• Grind Size is Crucial: Using a grind that is too coarse results in a fast extraction and a watery espresso, while a grind that is too fine leads to a slow extraction, producing a bitter, oily espresso that may not extract completely. The ideal grind size is a balance.
• Tamp Pressure Matters: Consistent and appropriate tamp pressure (around 16kg in this example) is essential for even extraction. Too much or too little pressure will negatively impact the shot quality.
• Extraction Time and Volume: The ideal espresso extraction time is 20-30 seconds, yielding 20-30ml of espresso. This timing directly relates to the grind size and pressure.
• Professional vs. Home Machines: The techniques shown are specifically for professional-grade espresso machines. Home machines, with their lower pressure, require different techniques (drip method suggested).
• Identifying Poor Espresso: The video visually demonstrates examples of poor espresso (watery, bitter, oily) resulting from improper grind size and pressure, enabling viewers to self-diagnose and improve their espresso technique.

The video shows that espresso made with an overly fine grind results in a slow extraction, producing a bitter, oily espresso. The espresso is described as having excessive water content and is visually shown to have a dark, almost syrupy consistency with an excessive amount of crema. The speaker mentions it creates an oily substance resembling sesame oil and tastes extremely bitter. It's explicitly stated that this is an example of a bad espresso.