0 00:00:00.000 --> 00:00:03.800 Degassing & Backflushing 1 00:00:04.150 --> 00:00:06.650 Hello, everyone at Unspecialty Edu 2 00:00:06.650 --> 00:00:09.300 Latte art class is back again 3 00:00:09.300 --> 00:00:12.500 Today, we are going to talk about espresso 4 00:00:12.500 --> 00:00:15.450 The questions I often receive while doing latte art is 5 00:00:15.450 --> 00:00:19.350 How does this art stay on for so long, what's the secret? 6 00:00:19.350 --> 00:00:24.150 And I think there must be something wrong with my espresso because it's impossible to do art on them 7 00:00:24.150 --> 00:00:26.650 So these are some of the questions I heard 8 00:00:26.650 --> 00:00:31.125 So I think it'll be much helpful if we learn about espresso extraction 9 00:00:31.125 --> 00:00:33.100 before we go any further 10 00:00:33.100 --> 00:00:39.100 The beans I brought today is only 2 days old since it was roasted 11 00:00:39.100 --> 00:00:42.126 So the beans are quite gassy 12 00:00:42.126 --> 00:00:46.550 So it's way too gassy to use like normal beans 13 00:00:46.550 --> 00:00:50.420 But now I'm going to show you how you can use that 14 00:00:50.420 --> 00:00:54.826 and how that can help with the espressos you have 15 00:00:54.826 --> 00:00:58.670 Let's check it out 16 00:00:58.670 --> 00:01:01.700 Alright, are you ready? Let's go 17 00:01:01.700 --> 00:01:07.300 The coffee beans I will use today are a blend with more than 80% Robusta 18 00:01:07.300 --> 00:01:10.150 It's only been two days since it was roasted 19 00:01:10.150 --> 00:01:15.226 I've prepared this bean today as it's clearer to see the gas in 20 00:01:15.226 --> 00:01:18.300 the crema layer of the espresso 21 00:01:18.300 --> 00:01:21.440 Let's look it after extracting an espresso 22 00:01:22.076 --> 00:01:26.740 The grinder I'm using is Anfim SP2 grinder 23 00:01:26.740 --> 00:01:30.700 After tamping, what is backflushing exactly? 24 00:01:30.700 --> 00:01:33.226 And why do we use it? 25 00:01:33.226 --> 00:01:40.100 The basic principle of backflushing is to push water to the back and clean the pipe 26 00:01:40.100 --> 00:01:46.390 When we clean, we usually use the blind basket 27 00:01:46.390 --> 00:01:48.673 So if you look here, when we clean 28 00:01:48.673 --> 00:01:53.540 We put the cleaning powder in and attach it like this 29 00:01:53.540 --> 00:01:57.910 I have a separate cleaning button. But if I just do it myself 30 00:01:57.910 --> 00:02:01.677 When it's turned off, the water overflows backward, and the 31 00:02:01.677 --> 00:02:04.127 residues inside there gets cleaned 32 00:02:05.060 --> 00:02:09.377 But if we use the ground coffee, the coffee 33 00:02:09.377 --> 00:02:13.369 will act as a lid and blocks it 34 00:02:13.369 --> 00:02:16.340 So it enables to blow the gas backward 35 00:02:16.340 --> 00:02:20.440 If you ask why we need to do that 36 00:02:20.440 --> 00:02:24.227 When it encounters hot water and causes a chemical reaction 37 00:02:24.227 --> 00:02:28.427 Gas comes out to help with smooth extraction 38 00:02:28.427 --> 00:02:30.790 But there's too much gas layer in the middle 39 00:02:30.790 --> 00:02:37.170 So the water has to push out the gas too, making extraction very difficult 40 00:02:37.170 --> 00:02:43.220 So we roast the coffee beans and let them rest for a certain period before using them 41 00:02:43.220 --> 00:02:47.130 That's called degassing, and we do it for that reason 42 00:02:47.130 --> 00:02:51.577 But when we have to use beans that have been recently roasted due to unavoidable circumstances 43 00:02:51.577 --> 00:02:54.630 We can use backflushing function 44 00:02:54.630 --> 00:02:59.680 However, when I want to finely adjust the taste or scent 45 00:02:59.680 --> 00:03:03.020 You should definitely check the taste after extracting this 46 00:03:03.020 --> 00:03:09.640 I don't use strong-scented beans either 47 00:03:09.640 --> 00:03:14.459 Because there might be scent trapped in the gas layer 48 00:03:16.728 --> 00:03:18.940 So you can use it in unavoidable situations 49 00:03:18.940 --> 00:03:22.580 And when I practice latte art 50 00:03:22.580 --> 00:03:27.728 You may use beans that are old or the ones that were roasted incorrectly 51 00:03:27.728 --> 00:03:30.778 or Robusta could also be used 52 00:03:30.778 --> 00:03:33.780 So here's how to make adjustments at such times 53 00:03:33.780 --> 00:03:36.750 And for you to see 54 00:03:36.750 --> 00:03:41.178 I'll demonstrate latte art with the Arabica beans we use at the cafe 55 00:03:41.178 --> 00:03:43.550 Keep watching so you don't miss out 56 00:03:43.550 --> 00:03:47.940 Now, I'm going to extract this bean the normal way 57 00:03:47.940 --> 00:03:50.591 Without the backflushing 58 00:03:55.590 --> 00:03:59.940 At work, I use bottomless portafilters that has no spout 59 00:03:59.940 --> 00:04:03.580 But this time, I'll be using one with it 60 00:04:04.180 --> 00:04:07.230 The reason why the extract comes out in drops 61 00:04:07.230 --> 00:04:11.878 Is because the extract is coming out while pushing out the excessive gas from inside 62 00:04:11.878 --> 00:04:15.230 So it is very slow, thick, and sticky 63 00:04:15.230 --> 00:04:21.430 25-26 seconds have already passed, but the amount of extract is only this much 64 00:04:21.430 --> 00:04:25.880 The reason we use a scale when extracting at work 65 00:04:25.880 --> 00:04:31.120 Is because though it may seem like a certain amount, most of it could actually be layers of gas 66 00:04:31.120 --> 00:04:36.120 The scale provides the weight, which helps in uniform extraction 67 00:04:36.120 --> 00:04:39.920 Now I have extracted for about 53 seconds 68 00:04:39.920 --> 00:04:45.670 And if you look here, there's an enormous amount of gas on the top 69 00:04:45.670 --> 00:04:49.020 If you take a look on its side, you can also see the layers 70 00:04:49.020 --> 00:04:52.170 This particular shot was extracted without backflushing 71 00:04:52.170 --> 00:04:56.660 I didn't turn it off and on during the process 72 00:04:56.660 --> 00:05:02.410 For the second one, I will do a backflushing when extracting the shot 73 00:05:02.410 --> 00:05:05.310 Let's see what difference it makes 74 00:05:08.210 --> 00:05:09.660 I also get asked 75 00:05:09.660 --> 00:05:14.060 So when exactly should I turn it off? 76 00:05:14.060 --> 00:05:18.510 While observing the extraction process, there's a point in time when gas starts to come out 77 00:05:18.510 --> 00:05:22.700 That is when you know gas has been generated from within 78 00:05:22.700 --> 00:05:26.200 That is when you turn it off, but instead of turning it right back on 79 00:05:26.200 --> 00:05:29.050 Wait for about a second before resuming the extraction 80 00:05:29.050 --> 00:05:31.850 The longer you wait while it's off 81 00:05:31.850 --> 00:05:36.050 You can expect having a more diluted form of the extract 82 00:05:36.050 --> 00:05:37.800 Let me do this once more 83 00:05:37.800 --> 00:05:41.550 The coffee grind is set to a certain amount, so I will use an equal amount 84 00:05:41.550 --> 00:05:43.000 First is leveling 85 00:05:43.000 --> 00:05:46.300 I'm using PUQ Press Auto-temping 86 00:05:46.300 --> 00:05:48.501 So the same amount of force has been applied 87 00:05:49.300 --> 00:05:55.700 This time, I will do a backflush at the point when gas starts to come out during extraction 88 00:05:55.700 --> 00:06:00.650 Extraction is very important because espresso always comes with variables 89 00:06:00.650 --> 00:06:05.400 When the gas comes out, get rid them, then resume normal extraction 90 00:06:05.400 --> 00:06:07.950 Let's look at the extraction form 91 00:06:08.700 --> 00:06:13.700 You will see that the extraction is much smoother 92 00:06:13.700 --> 00:06:17.340 That is because I blew away the gas layer in between 93 00:06:17.340 --> 00:06:21.190 So it is a lot easier for the extract to come out than before 94 00:06:21.190 --> 00:06:24.490 I'm going to extract a similar amount to what we has before 95 00:06:24.490 --> 00:06:28.890 If you look here, the surface will rise as time passes 96 00:06:28.890 --> 00:06:30.940 The two can be compared at this point 97 00:06:30.940 --> 00:06:35.740 Even to our naked eyes, you can see 98 00:06:35.740 --> 00:06:37.490 A much smoother espresso has been extracted 99 00:06:37.490 --> 00:06:42.230 I will do another extraction, and this time 100 00:06:42.230 --> 00:06:46.830 To emphasize the degree of impact, 101 00:06:46.830 --> 00:06:49.230 I will try backflushing 3 times 102 00:06:49.230 --> 00:06:54.430 By this method, I will blow off as much gas as possible on the crema layer and extract it 103 00:06:54.430 --> 00:06:58.930 To reiterate, having too much gas means 104 00:06:58.930 --> 00:07:02.180 It's similar to the thickness of milk froth 105 00:07:02.180 --> 00:07:04.930 So if I try backflushing 3 times, 106 00:07:04.930 --> 00:07:08.229 then it'll give that thinner milk froth, right? 107 00:07:08.229 --> 00:07:09.570 Shall we take a look? 108 00:07:09.570 --> 00:07:13.270 I'm really glad I can actually show you how this works 109 00:07:13.270 --> 00:07:15.520 as you can clearly see the difference once you take a look 110 00:07:15.520 --> 00:07:18.570 You can see whether my espresso contained a lot of gas, 111 00:07:18.570 --> 00:07:21.420 or needed more time for degassing, 112 00:07:21.420 --> 00:07:23.670 These are the things you can check for 113 00:07:23.670 --> 00:07:27.170 For example, if you took an order for a latte 114 00:07:27.170 --> 00:07:31.170 if bubbles rise in the brown part, the brown part of the crema layer, 115 00:07:31.170 --> 00:07:33.120 it means there is a lot of gas in the crema 116 00:07:33.120 --> 00:07:36.660 If bubbles rise in the white part, the milk, 117 00:07:36.660 --> 00:07:39.710 Think of it as having a bit of bubbles in your milk froth 118 00:07:39.710 --> 00:07:42.060 You should start with the simplest part 119 00:07:42.060 --> 00:07:45.060 This time, I'll try backflushing 3 times 120 00:07:45.060 --> 00:07:48.010 There won't be any cases in a cafe where you make an order after backflushing 3 times, right? 121 00:07:48.010 --> 00:07:51.410 We will do this to visually spot the differences 122 00:07:51.410 --> 00:07:55.610 Now the water has been absorbed and it's starting to come out 123 00:07:55.610 --> 00:07:58.860 Because gas is generated inside, I turned it off once 124 00:07:58.860 --> 00:08:02.760 And then I extracted it. The extraction came out fairly smoothly, but 125 00:08:02.760 --> 00:08:08.050 I'll turn it off once more, release the gas, then try extracting it again 126 00:08:08.050 --> 00:08:11.500 Do you see how the extraction is much faster than before? Let's try it once more. 127 00:08:11.500 --> 00:08:17.000 Then it will be similar to releasing all the gas in that was inside 128 00:08:17.000 --> 00:08:19.050 It comes out smoothly just like water 129 00:08:19.050 --> 00:08:24.150 The crema layer is almost non-existent in beans that have been roasted for a long time 130 00:08:24.150 --> 00:08:28.450 Because over time, gas has been completely released 131 00:08:28.450 --> 00:08:32.400 Let's extract it like this and compare 132 00:08:32.950 --> 00:08:37.900 As time passes, gas will gradually rise and the layer will have enough thickness to be visible 133 00:08:37.900 --> 00:08:44.350 Think of this gas layer of the espresso as 134 00:08:44.350 --> 00:08:48.450 a certain amount crema layer 135 00:08:48.450 --> 00:08:52.150 Because when fresh coffee beans are exposed to heat 136 00:08:52.150 --> 00:08:54.950 The small beans that were once green in color 137 00:08:54.950 --> 00:09:00.690 change to brown and expand in volume. 138 00:09:00.690 --> 00:09:07.090 As the volume expands, the holes inside become slightly larger, 139 00:09:07.090 --> 00:09:09.590 gas fills up inside 140 00:09:09.590 --> 00:09:12.290 So if you put the coffee beans in a bag right after roasting, 141 00:09:12.290 --> 00:09:14.340 the bag will puff up in the same manner. 142 00:09:14.340 --> 00:09:17.990 Because over time, they release that gas, 143 00:09:17.990 --> 00:09:21.190 When we open the puffed-up bag, the aroma comes out strongly 144 00:09:21.190 --> 00:09:23.840 But if we leave it open without sealing it 145 00:09:23.840 --> 00:09:26.540 Now, after all the gas has escaped 146 00:09:26.540 --> 00:09:28.890 coffee oil may leak out 147 00:09:28.890 --> 00:09:32.780 If more time passes, the oil may spoil 148 00:09:32.780 --> 00:09:36.930 If you extract coffee using that bean, a stream of water will pour out from the beginning 149 00:09:36.930 --> 00:09:39.280 This is because there is no gas layer 150 00:09:39.280 --> 00:09:42.580 So depending on the degassing time 151 00:09:42.580 --> 00:09:45.530 it affects the taste of espresso 152 00:09:45.530 --> 00:09:47.980 So when I use it in the cafe 153 00:09:47.980 --> 00:09:52.230 I usually degass it, but if I'm too busy 154 00:09:52.230 --> 00:09:56.730 and there are not many beans left that I have to use the ones that are still quite fresh 155 00:09:56.730 --> 00:09:58.870 Then first, you need to check the taste 156 00:09:58.870 --> 00:10:01.220 How much the gas has an effect 157 00:10:01.220 --> 00:10:05.570 If the taste is significantly different, I would quickly open the bag 158 00:10:05.570 --> 00:10:07.670 or I would grind it a little in advance 159 00:10:07.670 --> 00:10:11.620 I would put it in a slightly warm place to speed up the degassing process 160 00:10:11.620 --> 00:10:14.020 I will use it after doing those processes 161 00:10:14.020 --> 00:10:18.570 If you see this, you can see this one is very thin. 162 00:10:18.570 --> 00:10:21.570 You can see the height of the gas layer that was there 163 00:10:21.570 --> 00:10:23.770 This one is in the middle, and this one is the thinnest 164 00:10:23.770 --> 00:10:26.760 If you look at the tone, this one has the brightest color 165 00:10:26.760 --> 00:10:31.060 You can see, it even affects the contrast of the crema 166 00:10:31.060 --> 00:10:35.260 You can check this just by backflushing 167 00:10:35.260 --> 00:10:39.060 If you do it unnecessarily more, it will be useless 168 00:10:39.060 --> 00:10:44.060 Let me zoom in on this part once more so you can see it better 169 00:10:44.860 --> 00:10:48.260 First, I will try extracting without the backflush 170 00:10:48.260 --> 00:10:49.810 If you look inside the spout here, 171 00:10:49.810 --> 00:10:53.600 You can see that the gas keeps coming out 172 00:10:53.600 --> 00:10:57.050 It comes out really thick and sticky 173 00:10:57.050 --> 00:10:59.200 I like thick espresso, but 174 00:10:59.200 --> 00:11:03.750 If there's too much, it just becomes too excessive 175 00:11:03.750 --> 00:11:07.250 It can taste like powdered grain 176 00:11:07.250 --> 00:11:11.100 Even though it has been over 31 seconds, the amount of extraction is still 177 00:11:11.100 --> 00:11:15.550 Due to the gas, the extraction is not smooth, so the amount is not much 178 00:11:15.550 --> 00:11:18.950 Let's extract until about 45 seconds 179 00:11:20.750 --> 00:11:25.590 When it reaches this point, there are a lot of remaining gas on top 180 00:11:25.590 --> 00:11:27.740 Look at this 181 00:11:27.740 --> 00:11:31.140 If you see here, the surface is very rough 182 00:11:31.140 --> 00:11:34.840 Even if I move, it's very thick 183 00:11:34.840 --> 00:11:37.640 You can see the thickness and the spots 184 00:11:37.640 --> 00:11:41.340 Even from the side, the gas is very thick 185 00:11:42.090 --> 00:11:45.490 To compare it with this, for the second espresso extraction 186 00:11:45.490 --> 00:11:48.140 Let's only do one backflush 187 00:11:48.140 --> 00:11:50.575 I'll try backflushing once 188 00:11:50.575 --> 00:11:52.830 Wait and watch the extraction 189 00:11:52.830 --> 00:11:57.480 pause for about one second when gas starts to come out and do the backflushing 190 00:11:57.480 --> 00:11:59.530 It's not completely without gas, but 191 00:11:59.530 --> 00:12:02.980 The extraction is way smoother than before 192 00:12:02.980 --> 00:12:07.530 Because it blows away the gas layer between the coffee beans and the hot water a little bit 193 00:12:07.530 --> 00:12:11.730 It’s better. I will extract a similar amount and turn it off 194 00:12:11.730 --> 00:12:17.530 Now, if you take a look at this, look at how glossy it is 195 00:12:17.530 --> 00:12:22.070 And if you look from the side, you can see the crema layer is starting to rise a little bit 196 00:12:22.070 --> 00:12:24.070 You will be able to see the thickness 197 00:12:24.070 --> 00:12:25.970 It's currently rising 198 00:12:25.970 --> 00:12:29.220 If you compare the two glasses from the front 199 00:12:29.220 --> 00:12:32.470 The first is just a mess, a complete mess 200 00:12:32.470 --> 00:12:36.870 If I were to compare espresso to the surface of the skin 201 00:12:36.870 --> 00:12:39.170 We need to go see a dermatologist here 202 00:12:39.170 --> 00:12:43.170 But look at this. The glossiness and look how nice it looks 203 00:12:43.170 --> 00:12:45.070 But let's compare with one more 204 00:12:45.070 --> 00:12:48.410 This time, let's compare with the one that 205 00:12:48.410 --> 00:12:50.510 had been backflushed 3 times 206 00:12:50.510 --> 00:12:54.060 If you look, you can see this crema layer has a much thicker texture 207 00:12:54.060 --> 00:12:57.660 You can also see that it looks good proportionally 208 00:12:57.660 --> 00:13:00.860 This time, let's try backflushing for 3 times 209 00:13:01.634 --> 00:13:05.910 Wait for the first drops after the water is absorbed 210 00:13:05.910 --> 00:13:11.260 After the drop, backflush and pause then extract 211 00:13:13.900 --> 00:13:16.200 It's coming out more smoothly than before, but 212 00:13:16.200 --> 00:13:21.000 Let me do one more backflush to blow away the remaining gas 213 00:13:24.200 --> 00:13:25.900 It still comes out very quickly 214 00:13:25.900 --> 00:13:29.100 There is no need for further backflushing, but for comparison 215 00:13:29.100 --> 00:13:32.350 I will turn it off once more and try extracting 216 00:13:34.964 --> 00:13:37.150 Why I'm showing you this is to 217 00:13:37.150 --> 00:13:40.900 show you the reason we roast and allow for a degassing period 218 00:13:41.690 --> 00:13:44.640 If you look at it from above, 219 00:13:44.640 --> 00:13:47.640 It has a much smoother texture 220 00:13:47.640 --> 00:13:51.390 Because we can say that it has been extracted more clearly 221 00:13:51.390 --> 00:13:54.000 Because the crema itself contains gas 222 00:13:54.000 --> 00:13:57.744 If we based it on the thickness of the crema 223 00:13:57.744 --> 00:14:03.140 Right now, this one deflated after having so much gas 224 00:14:03.140 --> 00:14:07.980 making it look like some sort of volcano eruption 225 00:14:07.980 --> 00:14:11.030 To make this gas more stable 226 00:14:11.030 --> 00:14:14.080 Because I backflushed too much gas at once 227 00:14:14.080 --> 00:14:17.680 Even til now, it's still glossy and when seen from the side 228 00:14:17.680 --> 00:14:20.930 the ratio of the espresso layer is nicely distributed 229 00:14:20.930 --> 00:14:23.580 And I mentioned that this is what I am currently using 230 00:14:23.580 --> 00:14:25.730 After three backflushes 231 00:14:25.730 --> 00:14:30.330 The tone of the crema layer itself is very light now 232 00:14:30.330 --> 00:14:35.570 It is very clear, and there's color difference when seen from the above 233 00:14:35.570 --> 00:14:39.070 When making latte art, the espresso has this much influence 234 00:14:39.070 --> 00:14:41.220 in contrast to its sharpness 235 00:14:41.970 --> 00:14:47.670 You've witnessed espresso extraction by backflushing. How was it? 236 00:14:47.670 --> 00:14:49.820 It is clearly visible with your eyes, right? 237 00:14:49.820 --> 00:14:55.919 The reason why I froth my milk in a glossy and velvety texture is because 238 00:14:55.919 --> 00:14:59.170 this espresso becomes the canvas for my art 239 00:14:59.170 --> 00:15:02.520 and if the surface is smooth and is in good condition 240 00:15:02.520 --> 00:15:06.260 The art can come out even more beautiful if both are met 241 00:15:06.260 --> 00:15:10.833 So, we do this process to control the crema 242 00:15:10.833 --> 00:15:12.960 But what you need to remember is 243 00:15:12.960 --> 00:15:16.860 For beans used in cafes, it's not that backflushing is necessary 244 00:15:16.860 --> 00:15:20.660 But you need to know the state of the espresso crema well 245 00:15:20.660 --> 00:15:25.460 So, if it needs a little more degassing, you can open it in advance 246 00:15:25.460 --> 00:15:31.350 so the extraction comes out smooth therefore you need to pay attention 247 00:15:31.350 --> 00:15:35.950 to your milk and espresso so you can create more beautiful work 248 00:15:35.950 --> 00:15:38.400 is the main point of today's class 249 00:15:38.400 --> 00:15:41.500 And because I also run a cafe myself 250 00:15:41.500 --> 00:15:45.350 Why don't we compare using the latte arts made by the Arabica coffee beans I have 251 00:15:45.350 --> 00:15:49.912 and the beans we use for practice 252 00:15:49.912 --> 00:15:53.850 Will Arabica beans work better for latte art or not? 253 00:15:53.850 --> 00:15:58.750 Or would the beans made for practice be better for latte arts? 254 00:15:58.750 --> 00:16:00.890 I'm sure that's something you are all curious about 255 00:16:00.890 --> 00:16:05.190 In fact, beans with better contrast have better sharpness 256 00:16:05.190 --> 00:16:07.540 Therefore, it'll turn out more beautifully 257 00:16:07.540 --> 00:16:09.490 But even with good ingredients 258 00:16:09.490 --> 00:16:13.940 If you can't fully express the sharpness in latte art, 259 00:16:13.940 --> 00:16:17.890 the result would be bad even when compared with the latte art made with not that great materials 260 00:16:17.890 --> 00:16:23.140 So it's important to practice with the basic principles in mind 261 00:16:23.140 --> 00:16:25.690 Good ingredients have better clarity 262 00:16:25.690 --> 00:16:29.980 Whereas if the color tone of the espresso is weak, the clarity can be slightly low 263 00:16:29.980 --> 00:16:32.830 But it doesn’t mean that the latte art would not work 264 00:16:32.830 --> 00:16:35.780 So let’s go over it together and check it out 265 00:16:35.780 --> 00:16:37.630 Let's go! 266 00:16:38.130 --> 00:16:41.430 Prepare two pitchers with milk 267 00:16:43.080 --> 00:16:46.880 I have about 300ml of milk in it now 268 00:16:46.880 --> 00:16:49.680 and I’m going to draw a picture in an 8-ounce cup 269 00:16:49.680 --> 00:16:54.180 When I froth my milk, I adjust the amount to fit this cup 270 00:16:54.180 --> 00:16:56.720 and some of you asked me about that as well 271 00:16:56.720 --> 00:17:00.920 But the reason I do this way is because in fact, I participate in a lot of competitions 272 00:17:00.920 --> 00:17:04.370 and in competitions, there are designated cups 273 00:17:04.370 --> 00:17:07.020 The sizes of the cups are all different like this 274 00:17:07.020 --> 00:17:10.020 So when I participate in competitions 275 00:17:10.020 --> 00:17:13.720 I steamed an adjusted amount of milk to fit the cup 276 00:17:13.720 --> 00:17:15.620 but there were variables in my milk 277 00:17:15.620 --> 00:17:21.320 So I practiced by fixing the amount of milk for steaming 278 00:17:21.320 --> 00:17:24.470 In your case, you could practice adjusting the amount of milk 279 00:17:24.470 --> 00:17:29.760 to match the cups used in your cafes 280 00:17:29.760 --> 00:17:33.060 So you don't have to do it exactly as same as me 281 00:17:33.060 --> 00:17:38.060 But I’m telling you this since it will be helpful when preparing 282 00:17:38.060 --> 00:17:40.510 for competitions later on 283 00:17:40.510 --> 00:17:44.760 So now I'll show you how I make latte art using the 284 00:17:44.760 --> 00:17:47.160 beans for practice purposes 285 00:17:47.160 --> 00:17:49.260 Like I mentioned in the previous extraction, 286 00:17:49.260 --> 00:17:52.010 I'll backflush it once before using it 287 00:17:52.010 --> 00:17:56.950 Press extract. You would know about steaming if you have seen the previous lesson 288 00:17:56.950 --> 00:18:00.900 After finding the center, place the cup and tilt it to the right. 289 00:18:00.900 --> 00:18:02.800 Do a backflush once 290 00:18:04.540 --> 00:18:06.540 hear the hissing sound, 291 00:18:08.190 --> 00:18:12.090 Up 0.1, another 0.1, and up again for another 0.1 292 00:18:12.090 --> 00:18:15.690 After doing this, check the temperature and then turn it off 293 00:18:16.940 --> 00:18:22.890 Adjust the amount and let me try with practice beans 294 00:18:22.890 --> 00:18:25.990 Let the milk flow and land on the surface smoothly, 295 00:18:25.990 --> 00:18:31.640 Move sideways, go down, go up, and move a bit while standing still 296 00:18:31.640 --> 00:18:35.290 Then a rosetta swan like this would be drawn 297 00:18:36.140 --> 00:18:42.490 Now, I'll try it with the beans we use in our cafe, the Arabica coffee beans 298 00:18:42.490 --> 00:18:44.640 Like I'm serving my customer 299 00:18:44.640 --> 00:18:49.590 With this one, there's too much gas and the coffee beans are mixed right now 300 00:18:49.590 --> 00:18:53.340 So that's why I used the one with a spout because there is an extraction deviation 301 00:18:53.940 --> 00:18:56.690 But just like we do in our cafe 302 00:18:56.690 --> 00:19:00.390 This one is bottomless. It doesn't have a spout at the bottom 303 00:19:00.390 --> 00:19:04.040 Because I can see better how the channeling moves 304 00:19:04.040 --> 00:19:08.491 and since the other one is too heavy, I prefer this one 305 00:19:08.491 --> 00:19:12.091 So if you look here, this is what we use for lattes 306 00:19:12.091 --> 00:19:15.241 This is the Arabica beans we use in the cafe 307 00:19:16.391 --> 00:19:19.091 Because it hasn't been used today 308 00:19:19.091 --> 00:19:22.941 I'll remove the leftover coffee grinds in the first doser 309 00:19:22.941 --> 00:19:27.391 I roast and use coffee beans in small quantities as needed 310 00:19:27.391 --> 00:19:30.391 so this one is not heavily aged yet 311 00:19:30.391 --> 00:19:32.391 Let's try it 312 00:19:32.391 --> 00:19:36.291 When should I start steaming my milk? When should I start to get the timing right? 313 00:19:36.291 --> 00:19:37.891 Is some of the questions I get asked 314 00:19:37.891 --> 00:19:41.841 The start of steaming your milk depends on the speed of the espresso 315 00:19:42.441 --> 00:19:46.314 So I adjust the speed based on how it's extracted 316 00:19:46.314 --> 00:19:48.214 Listen to the sound of that milk steaming 317 00:19:50.741 --> 00:19:58.741 Lifting it by 0.1, again, 0.1, and once more. After steaming the milk like this 318 00:20:03.341 --> 00:20:10.241 I’ll transfer the espresso from the shot glass to the cup and I'll adjust the amount a little 319 00:20:10.241 --> 00:20:13.541 This one still has a bit of gas, but let me try it out 320 00:20:14.491 --> 00:20:16.241 Mix it gently 321 00:20:19.642 --> 00:20:24.742 Gently going down and up on the crema 322 00:20:24.742 --> 00:20:28.842 and staying at the same spot so it creates a head, and it's the same rosetta swan as before 323 00:20:30.892 --> 00:20:37.292 If you look at it like this, there may be a difference in the overall tone of the color 324 00:20:37.292 --> 00:20:42.592 As I mentioned, the contrast between Robusta beans and Arabica beans 325 00:20:42.592 --> 00:20:47.442 May have a noticeable difference, but the latte art comes out the same 326 00:20:47.442 --> 00:20:54.742 The wine-colored cup I just showed you is the cafe latte beans currently being used in our cafe 327 00:20:54.742 --> 00:21:01.042 So, I feel that those beans could benefit from a bit more aging 328 00:21:01.042 --> 00:21:06.142 But actually, it’s not a matter of whether the latte art will be successful or not 329 00:21:06.142 --> 00:21:08.992 Because there is some gas in the espresso extraction 330 00:21:08.992 --> 00:21:11.142 If it degasses a bit more, 331 00:21:11.142 --> 00:21:14.992 It would become a better ingredient for mixing with milk 332 00:21:14.992 --> 00:21:19.692 And when tasting it, looking for the flavor you were looking for 333 00:21:19.692 --> 00:21:22.542 can also be difficult if there is too much gas 334 00:21:22.542 --> 00:21:26.192 as it can slightly affect the tasting as well 335 00:21:26.192 --> 00:21:29.142 And the reason I showed you those two now is because 336 00:21:29.142 --> 00:21:31.892 Arabica is also a very good ingredient 337 00:21:31.892 --> 00:21:36.393 There is no problem at all in creating a beautiful latte art 338 00:21:36.393 --> 00:21:38.543 And the reason I showed you 339 00:21:38.543 --> 00:21:41.943 was just in case some of you were worried about having 340 00:21:41.943 --> 00:21:43.443 a light espresso 341 00:21:43.443 --> 00:21:47.943 If it is an espresso with a tone slightly lighter than this 342 00:21:47.943 --> 00:21:51.193 If the beans are slightly brighter 343 00:21:51.193 --> 00:21:53.943 Then only the color becomes slightly lighter 344 00:21:53.943 --> 00:21:59.543 And to express a specific pattern, especially a difficult one 345 00:21:59.543 --> 00:22:02.843 Espresso can have a greater impact, however 346 00:22:02.843 --> 00:22:04.993 practicing the latte art here in this class 347 00:22:04.993 --> 00:22:08.543 or at the cafe or even at home 348 00:22:08.543 --> 00:22:11.193 Most beans are fine 349 00:22:11.193 --> 00:22:14.943 If the beans are too old or too fresh 350 00:22:14.943 --> 00:22:19.643 I wanted to mention that it might have a bit of influence 351 00:22:19.643 --> 00:22:23.043 We have to learn up to here for me to really 352 00:22:23.043 --> 00:22:27.293 pass down my method for making latte art 353 00:22:27.293 --> 00:22:31.593 It seemed to be good to clear up some doubts about espresso 354 00:22:31.593 --> 00:22:33.343 Which is why I made this session 355 00:22:33.343 --> 00:22:36.993 Then I will see you in the next session 356 00:22:36.993 --> 00:22:38.143 Thank you