In this video we look at how to dial in an espresso machine to reach the "Optimal Zone" of 8-9 bars. I show you on a Delonghi La Specialista, but the principles apply for all machines. We look at how dose, grind, tamp and bean roast play a role in reaching the sought after 9 bars of pressure, to get us a quality shot of espresso.

EDIT: I did this video with the fancy IMS basket, which has more holes and requires a finer grind! With the stock basket, I need a grinder setting of 4 to reach the optimal zone!

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(these are affiliate links that help fund videos like this, at no extra cost to you)

► Mira Beans: [ Ссылка ]
☘️ Get 10% off of beans (shipping within Germany) with code TCC10

►Delonghi Specialista Arte:
🇺🇸 [ Ссылка ]
🇩🇪 [ Ссылка ]
🇬🇧 [ Ссылка ]
🌏 [ Ссылка ] (worldwide Amazon link)

► Bottomless Portafilter for La Specialista:
🇺🇸 [ Ссылка ]
🇩🇪 [ Ссылка ]
🇬🇧 [ Ссылка ]
🌎 [ Ссылка ] (global link)

► Timemore Scale with Timer:
🇺🇸 [ Ссылка ]
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🌏 [ Ссылка ]

► Alternative Option: Barista Express
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📚 See the full blog post here: [ Ссылка ]
(*As an Amazon Associate I earn from qualifying purchases)

Beans Used: [ Ссылка ]

Italian Certified Espresso: [ Ссылка ]

► Another way to support the channel is through Patreon. I will be giving away items after testing to Patreon supporters.
☘️ Patreon: [ Ссылка ]

0:00 Intro
0:29 What is the Optimal Zone?
1:08 How to Reach the Optimal Zone?
3:16 How to Pull a Good Shot at 9 bar
5:01 How Wrong Grind Causes a Bad Shot

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#TomsCoffeeCorner #DialingInEspresso #HomeEspresso

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