We Asked 39,425 People How They Make Espresso - This Is What We Found

Hey! I’m in this video! (At least 0.0025% of it)

I'd love to see how Kim Jong Un says he prefers his espresso

Kim Jong-un here. Thanks for mentioning my contribution.

My dad has made espresso for 10 years, he has a really great setup with a mazzer grinder and a rocket giotto evoluzione r. I have just gotten into espresso in the last year. He made fun of me when i used a scale to measure coffee input/output, and said he had never used that. When i got home to my dad and used his machine his grinder timer was set for 13 grams in his 18 gram basket, he ground to coarse and the ratio was of course way off. He had also never backflushed his machine because he thought the basket coudn't come off... I have now dailed in his grinder, cleaned his machine, and have used the last few presents over the year to get him to make better espresso. He has returned the favour and gotten me a Rocket Fausto Chrome for my 23 birthday, so im very happy:))

I swear I could watch you make a 40 minute video about the best way to set a coffee mug on a table and still be completely enthralled.

It’s refreshing to see a video on Youtube in which data analysis has been done properly and reported objectively. Kudos to all involved.

Hello and thank you so much for this (and all the other videos)! Having 15 years of professional experience as a barista, I think that we are seeing slightly longer shots being pulled because: 1. Needle Distribution Techniques (and better espresso puck preparation in general). We have become better at getting more homogenous extractions, so we can get more of the good stuff (and less of the "bad"). 2. The above, in combination with better Grinders, makes us more efficient in extracting the coffees nicely. So, slightly longer shots to actually get a balanced espresso, with rich taste and body. Yay! Back in the days (around 2015), we were experiencing more chanelling and more uneven saturations (and extractions), so we needed slightly shorter ratios to compensate for the not very desired flavours. Thanks for your time! Have a great day y'all!

I think the missed question is, "When you make an adjustment for new beans, which variable are you most likely to adjust first?" Grind Setting, Temp, Ratio, Etc.

2:02 at least you know how the Kims take their coffee

yeah, 12% for lever machines!!! :)