grinders have grind retention in them and you want to clean out that chamber. If you use that it's going to look the same as the last one and it'll drive you nuts because eventually your changes will kick in and you won't be able to see them. So we're just going to clean out that head of one and this will be the one that we're going to check. Be aware that some grinders will actually hold on to two heads worth of coffee.
Again dose is consistent. Good preparation. Let's just double check our yield while we're at it tare that off. Great now on this extraction i can see that we're we're running a little bit slow. We dropped but we are dripping. We're not quite flowing as smoothly as i'd like but again let's just check out our time. So getting to our optimal time here 30, 31, 32. Cool so I actually got 32 seconds, 43.7 grams of yield. I'm reasonably happy with that in my in my extraction and my actual recipe that i'm trying to hit. So what i'm going to do is actually just make one more change to get myself more to that 30 second mark of the 32.
Today is an overcast day and I know our coffee well and I know that it tastes great at 30 seconds so I'm just going to make one more small change and we'll see if we can hit that number. So this is the fun games we play as baristas we just are perfectionists and we want to get it right. So i'm going to speed that up a little bit more. I'll go coarse again, dump out one of those grinds. I wanted to keep it nice and real for you otherwise we can't make it all look too easy. It wouldn't be true now remembering you've got to actually dump out the grind. Don't get too distracted all right. Right so not really getting any dripping or not running too quick so obviously as you learn your coffee and how to read it you can keep an eye on your shots from start to finish and be drinking your coffee. Make sure you know what different moments taste like and things taste like and you know that if you're adjusting your recipe to suit you know you're going to hit that flavor that you're chasing which I've finally done. I've got 30, sorry 31 seconds. I've got 43.4 grams of yield which if I really wanted to I could program that button to give me that extra bit of yield but at the moment I'm going to roll with that and that will be delicious Artisti coffee.
Guys that is the game we play dialing in our recipe. We do that in the morning. We do that at 6am, 10am and 1pm at least throughout the day. We train this with all of our cafe partners so that you can go get a great Artisti coffee in all of our accounts and this is something we want to help everyone do. So click on the link below there's a downloadable pdf that's got this sheet that's going to help you manage your decafs
, your Single Origins
and your blends so you can dial them in throughout the day and you can share that with your staff and if you're a business owner it's really going to give them something to stick to daily and you can get them to do their checks and you can check up on them. But if you're a barista it's just something that you want to maintain, you can look back at that data and know that you're nailing it and what changes you're making day to day to achieve that. Guys I hope this has been helpful, we look forward to making some more videos for you so be sure to put some comments below if you've got ideas for future videos. Be sure to like the video, hit the bell icon so you get notified of all future videos and subscribe.
I'll see you next time. Cheers guys bye.