00:00Let me hold your hand while I tell you this. Your espresso machine is actually the least
00:04important part of your coffee setup. Welcome back to the coffee lab where I test the science behind
00:10the perfect brew. Today I'm proving why grind size is the key to pulling perfect shots. Warning,
00:16this video might upset a few coffee lovers. I'm making three espressos on my Breville Bambino
00:22to demonstrate. For the first espresso I'm using coarsely ground coffee. This is the grind size
00:28you might use for drip machines or for French press. See, these granules are massive. If your
00:35coffee looks like this it won't make good espresso. Let's try it anyway. It's thin and it's dark and it
00:40finished in five seconds. That is basically sour bean water. Espresso should look like golden caramel
00:47honey and ideally you're looking for a ratio of one to two extracting in around 25 to 30 seconds.
00:53This here is not good. Now let's try pulling a shot with super fine grind. This is the size you
00:59might
00:59expect to see with Turkish coffee. It's almost dust-like which as you're about to see is a huge
01:04problem. Yep, as I expected nothing's happening. There's too much pressure, the water can't saturate
01:10the grounds as they're too compacted and too dense. So we're looking for something in between these first
01:15two. The perfect grind varies between different roasts and types of bean but for the average medium
01:20roast bean this is what you want to see. You want the grounds to stick to your fingers. They should
01:24almost look like baker's sugar. Now this is what your espresso should look like. And the taste?
01:31Perfect. All I changed was the grind. So if you're still buying pre-ground coffee from the grocery store
01:36do me a favor, just don't. Get yourself a grinder like this. Thanks for watching this episode of the
01:41Coffee Lab and be sure to follow for my next espresso experiment.
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