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Hi Tom . Thanks for the video I have question. I had order buttomless filter to use it in delonghi ec820 . I try with many grinding levels but give no crema . Can it be the pressure of my coffee machine not compatible with non pressurized filter ? . Greetings from Switzerland
Hey there, how fresh is the bean you’re using? What kind of grinder do you have? Finally, have you weighed your bean to espresso ratio? Prost from Germany.
@@MedBer-ym6lq I get the same. My crema is watery, not rich. My beans are just one week old from its roast date. Help!! :) Greetings from the Philippines!
@@MedBer-ym6lq I think that machine uses a pressurised portafilter/basket, which can give a faux crema but is made so you can use pre-ground coffee and get okay results at a fairly coarse grind size. To get a 'real' crema you need a normal style basket and a grinder that can grind the beans very fine. The very finest particles of coffee ( known as fines) help stabilise the crema, so using a coarser grind with a pressurised basket will create a crema that dissociates dissipates quicker)
@@pepperonizewhat grinder are you using? Have you timed how long the shot takes? General rule of thumb, it should take around 25-30s to make the espresso (from when you press the button). I would aim for the espresso to weigh between 2-2.5x the weight of beans used. This will get you pretty close to ideal and should result in good crema if grinding fresh beans and not using a pressurised basket. If your not already doing this, I highly recommend getting some scales accurate to 0.1g to weigh the amount of coffee you use each time and weigh the shot, it will drastically improve the consistency of results. Best of luck, let us know how you get on!
Oh I see! Thanks for mentioning the difference that the bundled pressurized basket makes. Makes a lot of sense once you're aware of it but easy to miss, and puts all advice in your other videos in a different light. 🙂
Thanks Tom. Having spent time with coffee farmers in Latin America and the Dominican Republic, I know first hand the advantages Fair Trade brings to the small coffee farmer, where most of all coffee is produced. I have also seen the care that goes into selecting high quality beans, ie removing the shriveled or damaged beans that add a foul taste to any batch. I hope all of your readers take this into consideration when purchasing their coffee beans. I appreciate your help with my weak crema. Fine tuning the grind did it.
Hey Mark, thanks for that input. I am sure it must have been a valuable experience to see the coffee farmers. I imagine it must be a lot of hard work, being a coffee farmer. Glad to hear you've got your crema! Cheers, Tom
Hi, thanks for your comment, that is interesting and good to know. Just wondering....as a consumer who purchases coffee beans can one really rely on the "Fair trade" logo? I mean if that logo is on the package can you be sure the coffee farmer is earning a bit better?
Tom, since finding your videos and applying your knowledge to my morning coffee ritual I have discovered incredible things. My coffee is AMAZING and my journey has taken me down a rabbit hole of sorts. I find myself studying about beans, their origins and their flavor profiles. What a fascinating study this has become. I am now roasting green beans (Africa, Ethiopia and Rwanda currently) and you are spot on right about the importance of freshness. So grateful to you for your insight. ☕☕
@@TomsCoffeeCorner Haha, I first tried the Popcorn popper method with somewhat frustrating results. Now my new machine that I am in the process of discovery with is the Hottop B KN-8828B-2K+. It is far more capable than I am at the moment. But I am learning. I have turned into sort of a snob I must confess. I look at the bags of coffee in the grocery now and I sort of turn my nose up at them. Fresh roasted is superior Haha, Cheers.
@@TopoPilot Holy cow, that 's a sweet looking machine! I worked at a roastery for a while, and they had similar concept machines, although much larger of course. They could do 150kg at a time, but the drum roasting and cooling plate look similar. Very cool! And yes, one can forget about supermarket espresso - unless they get some from local roasteries also. Cheers!
These videos are helping me so much on my journey. My old walmart "espresso machine" broke, and i took it as a sign to upgrade. I dont have much money soni was worried but thanks to you i found the delonghi that you reviewed and modded and im going to do the same. And now with this video i can get good shots, hopefully. I appreciate your ongoing support for that delonghi machine, as it gives me a good referrence point
I recently started my espresso-making journey with some basic setup and your channel helped a lot with clear and practical advice that gave instant results in my coffee cup! Thank you Tom for the great videos and knowledge transfer 👏☺
In the USA 1kg of Lavazza costs $26, 340g of locally (Brooklyn NY) roasted coffee (Partners, Variety) cost $16 or more, about $50 per kg. SOme local roasters like Sey they charge $23 for a 340g (12oz) bag. Lavazza Oro I find pretty good and reliable. In the USA a lot of stuff is overcharged.
Hey Stefano, you are right. I recently was in the states, and yes locally roasted costs around $50 per kilo which is nuts. You can get Cameron's Velvet Moon at Costco for just like $13 for a kg. It's not bad, and for the price it's pretty good. Cheers!
@@TomsCoffeeCorner are you from Canada or maybe US? I find the local roasteries have a bit of pretense. They charge a lot, but the cup is not way better than some Lavazza Oro or Rossa. I tried a few Partners coffee single origin as they were 30% off at Whole Foods market (a semi upscale , hip chain owned by Amazon). Partners started as an American outpost of Australian Toby’s. But in the end I can buy for $9.99 12 oz/340g of single origin coffee at Trader Joe’s or at Aldi for $6 (but they only have 2 options Honduras and Peru). I paid $10 for a macchiato and a cortado (marocchino in Italy) served in a single use paper cup at Sey cafe, a Brooklyn roaster. It was smooth and good, but the paper cup cheapened the experience. In Milan it would have been 3 euros for those 2 drinks, and would have been as good or better, served in a hot porcelain cup. I saw in an old Italian specialty store caffe Mauro, 1 kg bags for 20 bucks. Imported from Italy. But some were 50% or even 80% robusta. And from southern Italy, so probably medium dark roasts and more bitter. But I have coffee for a while. Trader Joe’s Columbia Supremo is pretty good $15 for about 790g
I had a feeling it was the beans. I was troubleshooting before watching, and I grounded fresh beans and I got the crema. I had a feeling cheating with already grounded beans was the issue. Thanks for the video, I now know I must change my dials to get even better results.
@@TomsCoffeeCorner where did you get the black bottom less portafilter? Your link only goes to the brown one. I would like to purchase a black one, or would any 51mm be fine?
Thanks Tom. I think I knew all this but I am always looking for different perspectives. Fresh beans is the way to go. I would add that if you are going with an unpressurized basket you need a stepless grinder to be able to fine tune.
@@andykeith2051 it’s a grinder that has many grind settings. I have a Baratza 270, and there are many different brands. It will allow you to fine tune the grind so that your espresso will extract at the right speed using the desired grams input.
Hey Tom, I have a La Specialista Arte and you have been a massive help as it's my first machine! I have recently bought a bottomless porterfilter and for some reason the pressure is only half of what it should be and I get no creme. I have no problem getting the pressure where it should be with the default porterfilter, the creme isn't like yours but it is way better than my new bottomless porterfilter. I have freshly roasted beans that are super high quality, I distribute, I tamp and I even have a puck screen. My grind size seems to be on point because my machine stops after 25 seconds and the puck is perfect and slots right out after the shot is pulled. I would be so appreciative if you could offer me some things to try, to get some amazing creme and good pressure! Thanks so much Tom.
My go to suggestion is to use fresh beans. If you already are, then I am not sure. Maybe the grind needs to be finer. Which basket are you using? The OEM baskets while unpressurized, do constrict the flow a little with their tapered bottoms.
Oh wow you just answered a question ive had for a while. I can get away with not cleaning a coffee maker for a year or so, and not have that mineral deposit issue. I just thought i had soft water, but i do use a britta filter. You said the britta makes the mineral deposit way less and yep, i have no issues with mineral deposits even if I almost never do a descale.
Good tips. Freshly roasted beans. I order from a coffee shop that can make an awesome espresso. At home, grind to perfection. Right amount. Good portafilter. For those who are new, can you give a tip to weight used for your shot?
Love ur channel. U always put so many links so many quality products that are essential for these machines or espressos. Can’t wait to start buying some of these. I’ve been enjoying my espressos, cappuccinos, especially espresso con panna, (double shot espresso with a dollop of whip cream) home made whip cream is better… (2 cups of heavy cream 2 teaspoons of vanilla extract or 2 1/8 teaspoons vanilla extract to be more exact and 1/4 of powdered or granulated sugar and let machine spin it on medium till fluffy or ur liking or u can hand whip it. Cheers!
Thanks for this very informative video to my exact question! I have been using a Delonghi espresso machine abd decided to make a minor upgrade to my setup with a bottomless portafilter. And I was upset and disappointed to find out that I got no crema. I searched online and initially found snobbish Redditors saying more or less the same info here, but here, it was presented much more palatably. Now, I just need to decide whether or not the hassle of only using freshly roasted beans is worth the trouble or if I should just go back to using a pressurized portafilter...or if I even care about having crema at all (for now) if I'm just making lattes anyways.
Hi there! Well, it's just more fun to extract a beautiful looking shot of espresso, and it will taste better if non pressurized. But yes, you will need fresher beans, and a decent grinder. Maybe just get a little 250 gram bag of 80% arabica 20% robusta beans from a local roaster (check google maps), and invest in a grinder (DF54, i.e.), and see if you like it. Even if you don't, you can use the grinder for all your other coffee prep, because it makes a big difference. Cheers and good luck!
I overdid it with grinder my coffee beans since i have electric basic grinder i bought , it can grinder coffee pretty great but need find right timing since it was bitter. Anyway i though eater flow too quickly but what i saw it normal for that basic fliter. I want bottomless filter too but cant find it , maybe soon will come for good price in my country or from some coffee shops idk. But still even with basic equipment just upgraded my temper and finally coffee looked great , bit more bitter but with little honey and milk it tasted great. Used double shot of 14g coffee and how you show us change water temperature to highand hardeness to medium and didnt used cold taped water but warm water and so since then it finally do good coffee. Before it was failure , weak coffee and bitter taste. I guess my weight measurement didnt worked good and so i just filled up that plastic temper spoon with is 7g and boom looked better . Thanks for advice :) hope will find soon right grinding time and right
Sounds like you are making progress! Thanks for your feedback. You know, you could cut the bottom off your portafilter yourself with a hack saw if you wanted. That would save you some time and money. :)
I use 18g of finely ground coffee beans (lowest grinding setting) in a 58mm basket. Once levelled and tamped, I get the prior pressure when extraction begins. If I stop the extraction between 25 and 30 seconds, the coffee is bitter! I can't grind finer (unless I buy a new grinder) to get the proper extraction time.
I am having the same troubles with bitter coffee. Sometimes I get the crema but always get the bitterness like I’ve burnt it. I was hoping the bottomless portafilter would help with the 3 different types of espresso grind I’m using but still no luck. Recently got the delonghi dedica ec685 as a gift but I have wasted so much coffee trying to fix this.
Been making expresso for 15+ years, yet your video has shown up some possible deficiencies in what I am doing. Thank you for the clear and concise explanations. Question Tom: I was aware of bean freshness so always keep beans in freezer in a sealed tin. Do you have any opinion on whether this really works. Not sure now after watching your video.
I have one of these machines and if the coffee is ground too fine it seems to get clogged and the water doesn’t even come through . The machine shuts off by itself. It makes a whirring sound and then shuts off. Do you have any suggestions? Thanks!
Hi Tom … I was watching one your videos where you sprinkled a little cocoa powder into your cappuccino or latte. Is there a brand of cocoa powder you like?
Tx for very useful information. Question is if beans are a bit old but I still get crema using pressurized basket, should I be expecting I get crema using same beans and bottomless standard baskets?
I’m new at making expresso ( less than a week). I’m using the stilosa, so is manual, how many fluid ounces or milliliters I should extract from a single or double? I like yours videos, very good information and tips.
Great Video! Thanks, Tom! I just bought my first expresso machine, and as a beginner, I did buy a very expensive one. I got the De'Longhi EC9155MB La Specialista Arte. I use a frozen coffee I brought from Brazil (12 weeks old). I am not sure I will be able to get Crema with it. But let's see!
A very expensive one? Isn’t the arte a budget Maschine for ~400$ The coffee is quit old try some fresh roasted one from a local roaster 14-30 days is usually the sweet spot
Excellent advice Tom, I have a dedica 685 and have modded the steam wand with a rancilio one, also have a bottomless portafilter with an IMS 14g basket, i cannot afford a very expensive grinder so bought a Iberital MC2 which I’m struggling with to get grind size right, I buy beans from a local roaster and experiment with different beans but as yet cannot get a decent crème… I’m hoping to modify the dedica further once you have videos on changing/modifying pressure spring.. thanks again, Andrew
Sounds like you are doing a lot of things right, Andrew. I have never used one of those grinders, but it seems like it should be capable. Good luck experimenting!
I am using Delonghi grinder and pressure portafilter , ( if i fine the grind it gets blocked, and if i make it little coarse the espresso come diluted and tasteless) what is your advise ?!
@@DrAhmedAbdelatty hi, I’ve since bought the Eureka Mignon Manual which is far superior to the MC2, I can get fantastic coffee from the fine settings the grinder offers on both my Dedica and my Gaggia Classic 👍🏻
I tink the other factor is water temperature. Tom likely left it out, as we are assuming the espresso machine is operating properly. I mention it, as its odd, if you have grind and fresh beans....you should be hitting OK, Maybe that grinder is no good. I dont know.
Muchas gracias por tu vídeo. Una pregunta por favor; ¿con el portafiltro de 7 gramos has probado hacer café? Me refiero al portafiltros despresurizado. Atentamente, Jose.
Buenos dias! I have not really tried often with the single basket. That's too little coffee for me. But with the right puck prep, and a slightly finer grind, it is possible.
Can you make a video on a grinder which you are using right now.. i have the same one and i have some confussion regarding grand size for express on this type of grinder
Hey there, sure. I made this video on how to dial in the Specialita, or any flat burr grinder for that matter: ruclips.net/video/RLdQXlhUX8M/видео.html
i am very disappointed with my delonghi arte machine as not making any creama on my espresso. i tried this other filter but the water even not coming out so low pressure of this mashine. thinking to return it 😕
hi Tom, I just came across with your channel and I like it. I think Dedica is one of the best coffee machine in its category. In spite of having more than 10 -12 coffee machines we keep one Dedica all the time on the counter. For now the other one is a Sage but Dedica is the most used one for more than seven years. I like your tips. I was wondering if a 3 way valve can be installed. bless you
Hey Eugen! Thanks so much for your feedback. I agree, the Dedica is a wonderful machine for its footprint, performance and price! I have two myself, and have gifted two others. It has held a constant place in our home as well since 2015. Added a 3 way valve is a bit over my head right now, but I am always writing down ideas for the future. Thanks for watching! Tom
Hi there, it really requires experimentation with your own equipment. See these videos: How to extract the perfect espresso: ruclips.net/video/piO6c695Op8/видео.html How to Get Crema: ruclips.net/video/00NSG9459a8/видео.html Why Supermarket Coffee Beans are RUINING your Espresso! ruclips.net/video/5BgMKqu8fJI/видео.html
Im also using delonghi dedica. I bought a new non-pressurized basket. I believe im grinding it correct and im tamping it properly. Even though coffee flows very quickly and no crema at all. Adding a puck screen can help in resistance?
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: ruclips.net/video/piO6c695Op8/видео.html How to Get Crema: ruclips.net/video/00NSG9459a8/видео.html Why Supermarket Coffee Beans are RUINING your Espresso! ruclips.net/video/5BgMKqu8fJI/видео.html
I would like to ask you about the De'Longhi Dedica Espresso Machine EC885. I want to buy it with a professional bottomless, non-pressurized portafilter. Is it effective to use this portafilter with the machine? I've heard that this type of small coffee maker has a higher water pressure, around 15 bars or more, which may not be suitable with a professional bottomless, non-pressurized portafilter. Also, What degree of grind did you use for the coffee?
Tom, thanks for the precious suggestions. I purchased a Dedica 685, the K4 kingrinder, IMS 26 filter and I am awaiting the arrival of the opened filter holder. The coffee experience completely changed and became almost therapy. However, I had a doubt. I bought the filter you suggest, 26mm, which supports a dose of 16/19 g. Do not be is it too big for doses of 14 g (7g x 2un)? Kind regards.
@@TomsCoffeeCorner In fact, the model I bought was the 885, because it had the steam wand update, also on your advice. Now I ask if you suggest a edge with 3 or 4 holes, to replace the original, with just 1. Thank you very much.
I don't know if you see this or not but i will risk it I have a gastroback piccolo espresso machine is it good or i should have bought another machine?
Hello Tom, could you explain brewing ratio again, but in grams. you mentioned 14gr equals 28 ml, this measurement (28l) is done by crema line or liquid line? is it equal 28 gr of drink if scale is used? what about time calculation moment? saw some recommendation to calculate brewing time from the first dip into cup not from the button push. This calculation point difference creates 5-9 sec gap and its quite big comparing to total 25 sec brewing time. Thank you.
This is the age old question. I start my timer when the pump starts, as that is when the puck is confronted by pressurized water, and that for me constitutes the start of the extraction. Yes, weigh out your yield, and aim for 2x the input as yield, or up to 3x depending on your tastes.
Hello there! Check out this short blog post: tomscoffeecorner.com/what-are-the-best-beans-for-espresso/ These videos may also help: How to Get Crema: ruclips.net/video/00NSG9459a8/видео.html Why Supermarket Coffee Beans are RUINING your Espresso! ruclips.net/video/5BgMKqu8fJI/видео.html How to estimate bean roast age for Lavazza: ruclips.net/user/liveQmVRpBGOokE How to extract the perfect espresso: ruclips.net/video/piO6c695Op8/видео.html ***I’d recommend looking on google maps for local coffee roasters. That's the best way to ensure freshly roasted beans. Cheers, Tom
@@TomsCoffeeCorner thanks tom! Both for this comment and your excellent channel! I have illy x1 machine with espresso, they taste always nice. How come they are so good and convient compared to the normal route? Unfornately illy cups cost more then 0,40 cent per cup
Can I get a good amount of crema with a 15 bar espresso machine? I have 2 espresso machines, a Gevi (20bars that gives me a beautiful crema without much effort) and also the Delonghi all in one machine (15 bars and ugly crema) the machine looks beautiful and I’m trying everything to love it or I will send it back to Amazon, I was wondering if all these tips will help me get much better results with my Delonghi. I love my Gevi also but, it is made out of plastic 😭
Hey Vero, sure you can get a good crema from this machine; you can see it in the video! 😉 Are you using the pressurized or unpressurized filters? Freshly roasted beans? Maybe try an unpressurized basket for better results. ☕️ Cheers, Tom
boiler vs thermoblock, what's your pick? I ask this because as price goes up on Delonghi machines they have thermoblock, but I generally know boiler is better..
Well, many top end machines have boilers, but the thermoblock can also produce good espresso. See the Decent DE1. The main thing is thermal stability throughout the grouphead, portafilter, and basket. Cheap machines do not have good thermal stability, but this is a side effect of cost savings, rather than having a boiler or thermoblock. I like both options, and I like that the thermoblock is fast to heat up. If money was no option, I would probably get a DE1, and a Linea Mini.
Hi Tom, I have a brand new De'Longhi EC885 since Christmas.....but it is making really watery coffee with no Crema. I've tried everything including a number of grind settings for the beans with my manual grinder but having no success. My coffee is coming out worse than instant coffee in most cases. Don't know what I am doing wrong.... It's just like hot water with very little flavour and no crema.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to Get Crema: ruclips.net/video/00NSG9459a8/видео.html Why Supermarket Coffee Beans are RUINING your Espresso! ruclips.net/video/5BgMKqu8fJI/видео.html How to extract the perfect espresso: ruclips.net/video/piO6c695Op8/видео.html
Hola! vi todos tus videos de la Dedica y hago exactamente todos esos pasos y jamás me sale una crema como te sale a ti. Compro cafés de especialidad, frescos, recién tostados en la misma semana que los pido y nunca consigo esa crema. Tengo el portafiltro atmosférico el 1Zpresso J-max que muele increiblemente bien para espresso y nada... Es porque utilizo café 100% arábica?? tiene que ser robusta si o si?? Obtengo una buena extracción y el café sabe bien pero me sale muy poca crema y desaparece en pocos segundos... Un saludo desde España!
Hi there! It sounds like you're doing everything right, freshly roasted beans, capable J Max grinder....how much are you dosing? Do you weigh your shots? Which tamper are you using? You could upload a video of your workflow. Cheers!
It has taken me months buying and converting my 2 machines, helped by watching you tube videos and asking on coffee forums, I think I now have reached the ultimate for my affordability, I bought a s/h Gaggia classic off eBay and fitted a PID set up plus a bottomless portafilter and decent 18g basket, I’ve also recently fitted a dimmer to control water flow which helps with pre infusion, it’s all been a massive learning curve for me but I’ve enjoyed every minute and can now try different beans from around the world, I no longer waste money in high st coffee shops as I believe mine tastes better! 👌🏻
Hi Tom Following christmas and your videos i have now the machine to make a good coffee with 80% arabica 20% robusta. I bought it today ; they told me it was a fresh roast from today ; they roast it themselves in the shop. If I understand when i'll do my coffee tomorrow i will have a grrreat one right ?
Hey Clement, if they roasted today, you might even need to wait 1-2 weeks for the beans to rest. You may get actually TOO much crema. But give it a shot and see what you get. Cheers! Tom
I'm new to espresso and I just bought a Dedica Maestro Plus EC950M but I can't find a bottomless portafilter that actually says it is compatible with the EC950M. Can anyone help me locate this portafilter?
Hi Tom! Great tips! I’m learning so much from your videos. Could I please ask where you bought your bottomless portafilter? The link you have given takes me to Neouza wooden handled portafilter, but the one in your video has a black handle. Thanks so much!
Tom's Coffee Corner Amazing! Thanks Tom! I thought the handle looked familiar 😁 I might have to give this a go. Thanks for your help and another great video! 👍
Thank you! But it is very difficult to find coffee beans with any kind of date on it. Coffee is much more expensive here in the US than it is in Europe. I’ve even gone to coffee shops and asked when their coffee beans were roasted and they didn’t know! I’m not talking about a chain either. I do have a coffee shop I can buy my beans from and they do know the roast date but we’re looking at probably $21 a pound. The least amount they’ll sell is a half pound bag. It’s just me and a pound is just too much to use within the timeline for freshness..
I agree with you - beans seem to cost 2x in the States what they cost in Europe. Not sure why. Sometimes Costco has decent beans at a good price. They've even had Colectivo, a local Milwaukee roaster before. Maybe have a look there in case you have a membership? Good luck!
@ I do not have a membership, but I do get gift cards. The thing is there bags are just too large to use in a reasonable time for freshness. Thank you!
@@TomsCoffeeCorner Hi Tom sorry to bother you again. I got to know that ECP has plastic body material and dedica is metalic so and ecp is boiler instead of thermoblock . So according to durability is dedica stronger than ECP
He Nicholas, good question. I generally use 14 g, particularly with good freshly roasted coffee beans. Sometimes I updose to 15 1/2 g, depending on the coffee.
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Hi Tom . Thanks for the video
I have question. I had order buttomless filter to use it in delonghi ec820 . I try with many grinding levels but give no crema .
Can it be the pressure of my coffee machine not compatible with non pressurized filter ? .
Greetings from Switzerland
Hey there, how fresh is the bean you’re using? What kind of grinder do you have? Finally, have you weighed your bean to espresso ratio?
Prost from Germany.
@@MedBer-ym6lq I get the same. My crema is watery, not rich. My beans are just one week old from its roast date. Help!! :) Greetings from the Philippines!
@@MedBer-ym6lq I think that machine uses a pressurised portafilter/basket, which can give a faux crema but is made so you can use pre-ground coffee and get okay results at a fairly coarse grind size. To get a 'real' crema you need a normal style basket and a grinder that can grind the beans very fine. The very finest particles of coffee ( known as fines) help stabilise the crema, so using a coarser grind with a pressurised basket will create a crema that dissociates dissipates quicker)
@@pepperonizewhat grinder are you using? Have you timed how long the shot takes? General rule of thumb, it should take around 25-30s to make the espresso (from when you press the button). I would aim for the espresso to weigh between 2-2.5x the weight of beans used. This will get you pretty close to ideal and should result in good crema if grinding fresh beans and not using a pressurised basket. If your not already doing this, I highly recommend getting some scales accurate to 0.1g to weigh the amount of coffee you use each time and weigh the shot, it will drastically improve the consistency of results. Best of luck, let us know how you get on!
Quite useful tips for a beginner. Some other channels throw 50 things in and are hard to follow. This just keeps it simple 🙂
Glad you think so, Chris! Thanks for your comment!
Oh I see! Thanks for mentioning the difference that the bundled pressurized basket makes. Makes a lot of sense once you're aware of it but easy to miss, and puts all advice in your other videos in a different light. 🙂
Best most logical explanation for extraction dialing in etc 🙏
Glad you think so!
Thanks Tom. Having spent time with coffee farmers in Latin America and the Dominican Republic, I know first hand the advantages Fair Trade brings to the small coffee farmer, where most of all coffee is produced. I have also seen the care that goes into selecting high quality beans, ie removing the shriveled or damaged beans that add a foul taste to any batch. I hope all of your readers take this into consideration when purchasing their coffee beans. I appreciate your help with my weak crema. Fine tuning the grind did it.
Hey Mark, thanks for that input. I am sure it must have been a valuable experience to see the coffee farmers. I imagine it must be a lot of hard work, being a coffee farmer. Glad to hear you've got your crema! Cheers, Tom
Hi, thanks for your comment, that is interesting and good to know. Just wondering....as a consumer who purchases coffee beans can one really rely on the "Fair trade" logo? I mean if that logo is on the package can you be sure the coffee farmer is earning a bit better?
thank you , very interesting !
Tom, since finding your videos and applying your knowledge to my morning coffee ritual I have discovered incredible things. My coffee is AMAZING and my journey has taken me down a rabbit hole of sorts. I find myself studying about beans, their origins and their flavor profiles. What a fascinating study this has become. I am now roasting green beans (Africa, Ethiopia and Rwanda currently) and you are spot on right about the importance of freshness. So grateful to you for your insight. ☕☕
Hey, that's awesome! Glad to hear the feedback. What kind of roaster are you using?
@@TomsCoffeeCorner Haha, I first tried the Popcorn popper method with somewhat frustrating results. Now my new machine that I am in the process of discovery with is the Hottop B KN-8828B-2K+. It is far more capable than I am at the moment. But I am learning. I have turned into sort of a snob I must confess. I look at the bags of coffee in the grocery now and I sort of turn my nose up at them. Fresh roasted is superior Haha, Cheers.
@@TopoPilot Holy cow, that 's a sweet looking machine! I worked at a roastery for a while, and they had similar concept machines, although much larger of course. They could do 150kg at a time, but the drum roasting and cooling plate look similar. Very cool!
And yes, one can forget about supermarket espresso - unless they get some from local roasteries also. Cheers!
@@TomsCoffeeCornerhey i have tried this with freshly roasted beans with a good grind and still no crema? Im using a delonghi ec30
These videos are helping me so much on my journey. My old walmart "espresso machine" broke, and i took it as a sign to upgrade. I dont have much money soni was worried but thanks to you i found the delonghi that you reviewed and modded and im going to do the same. And now with this video i can get good shots, hopefully. I appreciate your ongoing support for that delonghi machine, as it gives me a good referrence point
Thank you Tom. Just purchased a Dedica 2 weeks ago. Produced my first drinkable espresso after watching your videos.
Excellent, happy to hear it!
I recently started my espresso-making journey with some basic setup and your channel helped a lot with clear and practical advice that gave instant results in my coffee cup! Thank you Tom for the great videos and knowledge transfer 👏☺
@@mlsTeget awesome, thank you for your support!
Love your videos! I’m learning so much. I just got my first espresso machine this week and your videos have been answering my questions.
Awesome - glad to hear it!
In the USA 1kg of Lavazza costs $26, 340g of locally (Brooklyn NY) roasted coffee (Partners, Variety) cost $16 or more, about $50 per kg. SOme local roasters like Sey they charge $23 for a 340g (12oz) bag. Lavazza Oro I find pretty good and reliable. In the USA a lot of stuff is overcharged.
Hey Stefano, you are right. I recently was in the states, and yes locally roasted costs around $50 per kilo which is nuts.
You can get Cameron's Velvet Moon at Costco for just like $13 for a kg. It's not bad, and for the price it's pretty good.
Cheers!
@@TomsCoffeeCorner are you from Canada or maybe US? I find the local roasteries have a bit of pretense. They charge a lot, but the cup is not way better than some Lavazza Oro or Rossa. I tried a few Partners coffee single origin as they were 30% off at Whole Foods market (a semi upscale , hip chain owned by Amazon). Partners started as an American outpost of Australian Toby’s. But in the end I can buy for $9.99 12 oz/340g of single origin coffee at Trader Joe’s or at Aldi for $6 (but they only have 2 options Honduras and Peru).
I paid $10 for a macchiato and a cortado (marocchino in Italy) served in a single use paper cup at Sey cafe, a Brooklyn roaster.
It was smooth and good, but the paper cup cheapened the experience.
In Milan it would have been 3 euros for those 2 drinks, and would have been as good or better, served in a hot porcelain cup.
I saw in an old Italian specialty store caffe Mauro, 1 kg bags for 20 bucks. Imported from Italy. But some were 50% or even 80% robusta. And from southern Italy, so probably medium dark roasts and more bitter.
But I have coffee for a while.
Trader Joe’s Columbia Supremo is pretty good $15 for about 790g
Holy heck coffee is way more expensive than I thought! I may not be able to afford real espresso lol
An old roast within 12-6 months is alright just get a fine grinder with the money saved and here is your crema
Depends on where you are. 1 Kg of lavazza is 19 here and 1 Kg from my local roaster is 24
Great and well detailed explanation, great help indeed!
Great information for someone just starting out.
Super helpful, thank you! the timing of the brew is a great rule of thumb for me to use as a beginner troubleshooting my espresso
Once again Tom you have guided me to a better espresso. Making this pensioner a happy chappie 👍🙏
Finally, I bumped up into a video that answered all my questions pretty much! Thank you 😊
Hi Tom, thanks for your tipps, especially for getting the roast-date from supermarket beans.. it‘s really helpful!
Glad it was helpful, Gökay! Hope you're enjoying some nice coffee! Tom
Best explanation ever
I had a feeling it was the beans. I was troubleshooting before watching, and I grounded fresh beans and I got the crema. I had a feeling cheating with already grounded beans was the issue. Thanks for the video, I now know I must change my dials to get even better results.
Excellent! Glad to hear you're getting good results. Cheers!
@@TomsCoffeeCorner where did you get the black bottom less portafilter? Your link only goes to the brown one. I would like to purchase a black one, or would any 51mm be fine?
@@arisistible1 Hi there! the black one is Normcore: amzn.to/3Wt96WH
@@TomsCoffeeCorner thank you so much. Have a goodnight.
Love the knowledge drop!!! You’re the espresso Jedi master !!! You rock Tom 😎☕️👍🏽👍🏽👍🏽👍🏽
Thank you sir!
Thanks a ton Tom. Lot of respect and admiration from India.
Much appreciated, Abhi! Greetings from the USA!
Thanks Tom. I think I knew all this but I am always looking for different perspectives. Fresh beans is the way to go. I would add that if you are going with an unpressurized basket you need a stepless grinder to be able to fine tune.
Yes Eddie, that’s a good point. One also has to adjust the fineness of the grind as the beans age.
@@TomsCoffeeCorner for those of us that enjoy a good espresso it’s a lot of work but totally worth it.
@@eddiefalcon8316 It's a fun process, and when you get that God shot, it's all worth it!
What’s a stepless grinder?! Excuse my ignorance
@@andykeith2051 it’s a grinder that has many grind settings. I have a Baratza 270, and there are many different brands. It will allow you to fine tune the grind so that your espresso will extract at the right speed using the desired grams input.
Wow! All info needed in just 8mins!
Honestly, consistently good and interesting content man, subscribed!👍
Much appreciated, and thanks for watching!
Thank you Tom, very informative have a great Day, Michael
Hey Tom, I have a La Specialista Arte and you have been a massive help as it's my first machine! I have recently bought a bottomless porterfilter and for some reason the pressure is only half of what it should be and I get no creme. I have no problem getting the pressure where it should be with the default porterfilter, the creme isn't like yours but it is way better than my new bottomless porterfilter. I have freshly roasted beans that are super high quality, I distribute, I tamp and I even have a puck screen. My grind size seems to be on point because my machine stops after 25 seconds and the puck is perfect and slots right out after the shot is pulled. I would be so appreciative if you could offer me some things to try, to get some amazing creme and good pressure! Thanks so much Tom.
My go to suggestion is to use fresh beans. If you already are, then I am not sure. Maybe the grind needs to be finer. Which basket are you using? The OEM baskets while unpressurized, do constrict the flow a little with their tapered bottoms.
Oh wow you just answered a question ive had for a while. I can get away with not cleaning a coffee maker for a year or so, and not have that mineral deposit issue. I just thought i had soft water, but i do use a britta filter. You said the britta makes the mineral deposit way less and yep, i have no issues with mineral deposits even if I almost never do a descale.
Good tips. Freshly roasted beans. I order from a coffee shop that can make an awesome espresso. At home, grind to perfection. Right amount. Good portafilter. For those who are new, can you give a tip to weight used for your shot?
Yes, it depends on the basket, but with the IMS basket I use in the Dedica, I use 16 grams. Cheers!
Love ur channel. U always put so many links so many quality products that are essential for these machines or espressos. Can’t wait to start buying some of these. I’ve been enjoying my espressos, cappuccinos, especially espresso con panna, (double shot espresso with a dollop of whip cream) home made whip cream is better… (2 cups of heavy cream 2 teaspoons of vanilla extract or 2 1/8 teaspoons vanilla extract to be more exact and 1/4 of powdered or granulated sugar and let machine spin it on medium till fluffy or ur liking or u can hand whip it. Cheers!
Thanks for your kind feedback! Oooh, an espresso panna sounds right up my alley. :)
tom you are a legend, thanks mate
I appreciate your info & tips to help me perfect my espresso results… subscribed
Awesome! Thank you!
Merci beaucoup voilà un bon cours sur le bon café 🙏👍👏
Hey Tom, thanks for the tips!
You bet, Tianyi!
Thanks for this very informative video to my exact question! I have been using a Delonghi espresso machine abd decided to make a minor upgrade to my setup with a bottomless portafilter. And I was upset and disappointed to find out that I got no crema. I searched online and initially found snobbish Redditors saying more or less the same info here, but here, it was presented much more palatably.
Now, I just need to decide whether or not the hassle of only using freshly roasted beans is worth the trouble or if I should just go back to using a pressurized portafilter...or if I even care about having crema at all (for now) if I'm just making lattes anyways.
Hi there! Well, it's just more fun to extract a beautiful looking shot of espresso, and it will taste better if non pressurized. But yes, you will need fresher beans, and a decent grinder. Maybe just get a little 250 gram bag of 80% arabica 20% robusta beans from a local roaster (check google maps), and invest in a grinder (DF54, i.e.), and see if you like it. Even if you don't, you can use the grinder for all your other coffee prep, because it makes a big difference. Cheers and good luck!
Thank you Tom. You are a rock star. Grazie mille.
Prego, Dean! Thanks for watching!
Great tips, thank you so much Sir!
I overdid it with grinder my coffee beans since i have electric basic grinder i bought , it can grinder coffee pretty great but need find right timing since it was bitter. Anyway i though eater flow too quickly but what i saw it normal for that basic fliter. I want bottomless filter too but cant find it , maybe soon will come for good price in my country or from some coffee shops idk. But still even with basic equipment just upgraded my temper and finally coffee looked great , bit more bitter but with little honey and milk it tasted great. Used double shot of 14g coffee and how you show us change water temperature to highand hardeness to medium and didnt used cold taped water but warm water and so since then it finally do good coffee. Before it was failure , weak coffee and bitter taste. I guess my weight measurement didnt worked good and so i just filled up that plastic temper spoon with is 7g and boom looked better . Thanks for advice :) hope will find soon right grinding time and right
Sounds like you are making progress! Thanks for your feedback. You know, you could cut the bottom off your portafilter yourself with a hack saw if you wanted. That would save you some time and money. :)
Thanks Tom. Great tips!
so glad I found your channel, many thanks
Glad you enjoy it!
Very thorough. Thank you
I use 18g of finely ground coffee beans (lowest grinding setting) in a 58mm basket. Once levelled and tamped, I get the prior pressure when extraction begins. If I stop the extraction between 25 and 30 seconds, the coffee is bitter! I can't grind finer (unless I buy a new grinder) to get the proper extraction time.
Bitter means it is top fine. Try more coarse and pause extraction Just after it begins for five seconds and continue. Try to experiment with time
I am having the same troubles with bitter coffee. Sometimes I get the crema but always get the bitterness like I’ve burnt it. I was hoping the bottomless portafilter would help with the 3 different types of espresso grind I’m using but still no luck. Recently got the delonghi dedica ec685 as a gift but I have wasted so much coffee trying to fix this.
Excellent video! Easy, well explained, i'll try your tips, thanks!
Awesome Daniel! Have fun, and thanks for watching. 👍🏻
Thanks Tom, you rock
Nice help in all steps..
Been making expresso for 15+ years, yet your video has shown up some possible deficiencies in what I am doing. Thank you for the clear and concise explanations.
Question Tom:
I was aware of bean freshness so always keep beans in freezer in a sealed tin. Do you have any opinion on whether this really works. Not sure now after watching your video.
I know some people do that, but I don't. I try to buy fresh bags small enough to be used up in 2 weeks. Cheers!
Thanks Tom for taking the time to reply.
I have one of these machines and if the coffee is ground too fine it seems to get clogged and the water doesn’t even come through . The machine shuts off by itself. It makes a whirring sound and then shuts off. Do you have any suggestions? Thanks!
Hi Tom … I was watching one your videos where you sprinkled a little cocoa powder into your cappuccino or latte. Is there a brand of cocoa powder you like?
Awesome stuff, thanks for the tips
Tx for very useful information. Question is if beans are a bit old but I still get crema using pressurized basket, should I be expecting I get crema using same beans and bottomless standard baskets?
Nope, not at all. Bottomless PF with standard baskets require fresh beans.
I’m new at making expresso ( less than a week). I’m using the stilosa, so is manual, how many fluid ounces or milliliters I should extract from a single or double?
I like yours videos, very good information and tips.
Good tips, good video! Thank you Tom!
You betcha, Artem. Thanks for watching!
Great Video! Thanks, Tom! I just bought my first expresso machine, and as a beginner, I did buy a very expensive one. I got the De'Longhi EC9155MB La Specialista Arte. I use a frozen coffee I brought from Brazil (12 weeks old). I am not sure I will be able to get Crema with it. But let's see!
Great to hear! Enjoy your new machine! Tom
A very expensive one? Isn’t the arte a budget Maschine for ~400$
The coffee is quit old try some fresh roasted one from a local roaster 14-30 days is usually the sweet spot
Great help. I love crema!
Excellent advice Tom, I have a dedica 685 and have modded the steam wand with a rancilio one, also have a bottomless portafilter with an IMS 14g basket, i cannot afford a very expensive grinder so bought a Iberital MC2 which I’m struggling with to get grind size right, I buy beans from a local roaster and experiment with different beans but as yet cannot get a decent crème… I’m hoping to modify the dedica further once you have videos on changing/modifying pressure spring.. thanks again, Andrew
Sounds like you are doing a lot of things right, Andrew. I have never used one of those grinders, but it seems like it should be capable. Good luck experimenting!
I am using Delonghi grinder and pressure portafilter , ( if i fine the grind it gets blocked, and if i make it little coarse the espresso come diluted and tasteless) what is your advise ?!
@@DrAhmedAbdelatty hi, I’ve since bought the Eureka Mignon Manual which is far superior to the MC2, I can get fantastic coffee from the fine settings the grinder offers on both my Dedica and my Gaggia Classic 👍🏻
@@dingnextstop thanks 🙏
I tink the other factor is water temperature. Tom likely left it out, as we are assuming the espresso machine is operating properly. I mention it, as its odd, if you have grind and fresh beans....you should be hitting OK, Maybe that grinder is no good. I dont know.
I have a delonghi ecp 3630 and am wondering what i should be doing for maintenance after each time I make a cappuccino?
Thank you so much!
Can you use a bottomless filter on any machine ?
Sure, you just need to find one that fits. Which machine and market?
amazing video. thank you. Crema is tricky.
Glad it was helpful! Cheers!
Great video. Thank you.
Muchas gracias por tu vídeo. Una pregunta por favor; ¿con el portafiltro de 7 gramos has probado hacer café? Me refiero al portafiltros despresurizado. Atentamente, Jose.
Buenos dias! I have not really tried often with the single basket. That's too little coffee for me. But with the right puck prep, and a slightly finer grind, it is possible.
Can you make a video on a grinder which you are using right now.. i have the same one and i have some confussion regarding grand size for express on this type of grinder
Hey there, sure. I made this video on how to dial in the Specialita, or any flat burr grinder for that matter: ruclips.net/video/RLdQXlhUX8M/видео.html
I’d say the water pressure not being correct is the main issue with this home machines and hard water imo
Congrats from Brazil
i am very disappointed with my delonghi arte machine as not making any creama on my espresso. i tried this other filter but the water even not coming out so low pressure of this mashine. thinking to return it 😕
Great video thank you.
Good content, very helpful. Thank you!
Glad it was helpful! Happy coffee drinking!
@@TomsCoffeeCorner By the way, Lavazza is my coffee brand by absolute choice! Cheers!
Hi Tom! Do you still recommend the Fenteer portafilter or it’s better the Normcore? The second one is expensive
hi Tom, I just came across with your channel and I like it. I think Dedica is one of the best coffee machine in its category. In spite of having more than 10 -12 coffee machines we keep one Dedica all the time on the counter. For now the other one is a Sage but Dedica is the most used one for more than seven years. I like your tips. I was wondering if a 3 way valve can be installed. bless you
Hey Eugen! Thanks so much for your feedback. I agree, the Dedica is a wonderful machine for its footprint, performance and price! I have two myself, and have gifted two others. It has held a constant place in our home as well since 2015. Added a 3 way valve is a bit over my head right now, but I am always writing down ideas for the future. Thanks for watching! Tom
Hello buddy! I try to achieve the ideal taste. what size do you grind the coffee? how many grams at the output are ideal for freddo espresso?
Hi there, it really requires experimentation with your own equipment. See these videos:
How to extract the perfect espresso: ruclips.net/video/piO6c695Op8/видео.html
How to Get Crema: ruclips.net/video/00NSG9459a8/видео.html
Why Supermarket Coffee Beans are RUINING your Espresso! ruclips.net/video/5BgMKqu8fJI/видео.html
Im also using delonghi dedica. I bought a new non-pressurized basket. I believe im grinding it correct and im tamping it properly. Even though coffee flows very quickly and no crema at all. Adding a puck screen can help in resistance?
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: ruclips.net/video/piO6c695Op8/видео.html
How to Get Crema: ruclips.net/video/00NSG9459a8/видео.html
Why Supermarket Coffee Beans are RUINING your Espresso! ruclips.net/video/5BgMKqu8fJI/видео.html
I would like to ask you about the De'Longhi Dedica Espresso Machine EC885. I want to buy it with a professional bottomless, non-pressurized portafilter. Is it effective to use this portafilter with the machine? I've heard that this type of small coffee maker has a higher water pressure, around 15 bars or more, which may not be suitable with a professional bottomless, non-pressurized portafilter.
Also, What degree of grind did you use for the coffee?
Tom, thanks for the precious suggestions. I purchased a Dedica 685, the K4 kingrinder, IMS 26 filter and I am awaiting the arrival of the opened filter holder. The coffee experience completely changed and became almost therapy.
However, I had a doubt. I bought the filter you suggest, 26mm, which supports a dose of 16/19 g.
Do not be is it too big for doses of 14 g (7g x 2un)?
Kind regards.
Hi Pedro! Well you can also get the H24, which is a little shallower than the H26. Thanks for the feedback by the way!
@@TomsCoffeeCorner In fact, the model I bought was the 885, because it had the steam wand update, also on your advice. Now I ask if you suggest a edge with 3 or 4 holes, to replace the original, with just 1.
Thank you very much.
Nope. It doesn't have enough power.@@pedroarquitectura
What about try to use demineralized water?
Thank you.. very useful
Glad it was helpful!
I don't know if you see this or not but i will risk it
I have a gastroback piccolo espresso machine is it good or i should have bought another machine?
@@homayona566 sorry, I’ve never tried that one. But I’ve tried similar. I’d prefer a Dedica over them, to be honest. Cheers!
Hello Tom, could you explain brewing ratio again, but in grams. you mentioned 14gr equals 28 ml, this measurement (28l) is done by crema line or liquid line? is it equal 28 gr of drink if scale is used? what about time calculation moment? saw some recommendation to calculate brewing time from the first dip into cup not from the button push. This calculation point difference creates 5-9 sec gap and its quite big comparing to total 25 sec brewing time. Thank you.
This is the age old question. I start my timer when the pump starts, as that is when the puck is confronted by pressurized water, and that for me constitutes the start of the extraction. Yes, weigh out your yield, and aim for 2x the input as yield, or up to 3x depending on your tastes.
thank you so much-needed
You're so welcome!
What is the problem with buying pre ground coffee from the supermarkt? Do one need a mill??
Hello there!
Check out this short blog post: tomscoffeecorner.com/what-are-the-best-beans-for-espresso/
These videos may also help:
How to Get Crema: ruclips.net/video/00NSG9459a8/видео.html
Why Supermarket Coffee Beans are RUINING your Espresso! ruclips.net/video/5BgMKqu8fJI/видео.html
How to estimate bean roast age for Lavazza: ruclips.net/user/liveQmVRpBGOokE
How to extract the perfect espresso: ruclips.net/video/piO6c695Op8/видео.html
***I’d recommend looking on google maps for local coffee roasters. That's the best way to ensure freshly roasted beans.
Cheers,
Tom
@@TomsCoffeeCorner thanks tom! Both for this comment and your excellent channel! I have illy x1 machine with espresso, they taste always nice. How come they are so good and convient compared to the normal route? Unfornately illy cups cost more then 0,40 cent per cup
What the grind size for delonghi dedica ec685?
Can I get a good amount of crema with a 15 bar espresso machine?
I have 2 espresso machines, a Gevi (20bars that gives me a beautiful crema without much effort) and also the Delonghi all in one machine (15 bars and ugly crema) the machine looks beautiful and I’m trying everything to love it or I will send it back to Amazon, I was wondering if all these tips will help me get much better results with my Delonghi. I love my Gevi also but, it is made out of plastic 😭
Hey Vero, sure you can get a good crema from this machine; you can see it in the video! 😉
Are you using the pressurized or unpressurized filters? Freshly roasted beans? Maybe try an unpressurized basket for better results. ☕️ Cheers, Tom
Besten Dank aus Arizona 🌵
Sehr gerne, Anita! Danke fürs zuschauen!
Hi guys, quick question. Is it even possible to make a good shot crema from 8g?
boiler vs thermoblock, what's your pick? I ask this because as price goes up on Delonghi machines they have thermoblock, but I generally know boiler is better..
Well, many top end machines have boilers, but the thermoblock can also produce good espresso. See the Decent DE1. The main thing is thermal stability throughout the grouphead, portafilter, and basket. Cheap machines do not have good thermal stability, but this is a side effect of cost savings, rather than having a boiler or thermoblock. I like both options, and I like that the thermoblock is fast to heat up. If money was no option, I would probably get a DE1, and a Linea Mini.
Thank you
You betcha!
How does the advice work for a flair neo espresso maker?
Should be the same, but you have to grind coarser, since that lever machine uses a pressurized basket. Cheers!
I use exactly the same beans as this in the video.
Hi Tom,
I have a brand new De'Longhi EC885 since Christmas.....but it is making really watery coffee with no Crema. I've tried everything including a number of grind settings for the beans with my manual grinder but having no success. My coffee is coming out worse than instant coffee in most cases. Don't know what I am doing wrong.... It's just like hot water with very little flavour and no crema.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to Get Crema: ruclips.net/video/00NSG9459a8/видео.html
Why Supermarket Coffee Beans are RUINING your Espresso! ruclips.net/video/5BgMKqu8fJI/видео.html
How to extract the perfect espresso: ruclips.net/video/piO6c695Op8/видео.html
Hola! vi todos tus videos de la Dedica y hago exactamente todos esos pasos y jamás me sale una crema como te sale a ti. Compro cafés de especialidad, frescos, recién tostados en la misma semana que los pido y nunca consigo esa crema. Tengo el portafiltro atmosférico el 1Zpresso J-max que muele increiblemente bien para espresso y nada...
Es porque utilizo café 100% arábica?? tiene que ser robusta si o si??
Obtengo una buena extracción y el café sabe bien pero me sale muy poca crema y desaparece en pocos segundos...
Un saludo desde España!
Hi there! It sounds like you're doing everything right, freshly roasted beans, capable J Max grinder....how much are you dosing? Do you weigh your shots? Which tamper are you using? You could upload a video of your workflow. Cheers!
Hello you mentioned 14 g is that 1 shot or 2 shots ? Many thanks
Yes, 14 grams is for a double. Cheers!
Thank you! Very helpful! Apparently, I’m doing pretty much EVERYTHING wrong!... so no wonder I get NO crema! 🤯☕️
It has taken me months buying and converting my 2 machines, helped by watching you tube videos and asking on coffee forums, I think I now have reached the ultimate for my affordability, I bought a s/h Gaggia classic off eBay and fitted a PID set up plus a bottomless portafilter and decent 18g basket, I’ve also recently fitted a dimmer to control water flow which helps with pre infusion, it’s all been a massive learning curve for me but I’ve enjoyed every minute and can now try different beans from around the world, I no longer waste money in high st coffee shops as I believe mine tastes better! 👌🏻
Hi Tom
Following christmas and your videos i have now the machine to make a good coffee with 80% arabica 20% robusta.
I bought it today ; they told me it was a fresh roast from today ; they roast it themselves in the shop. If I understand when i'll do my coffee tomorrow i will have a grrreat one right ?
Hey Clement, if they roasted today, you might even need to wait 1-2 weeks for the beans to rest. You may get actually TOO much crema. But give it a shot and see what you get. Cheers! Tom
@@TomsCoffeeCorner Oh really !! I'll give it a try, unfortunatly i won't be able to post picture on RUclips..
You have an account, so you could post a video ;)
@@TomsCoffeeCorner I will, but when I'll be used to make great coffee ! I need to train first 😁
thanks
I'm new to espresso and I just bought a Dedica Maestro Plus EC950M but I can't find a bottomless portafilter that actually says it is compatible with the EC950M. Can anyone help me locate this portafilter?
Sure thing, it’s this one: amzn.to/3Di2gvs (affiliate link)
@@TomsCoffeeCorner Thank you so much! I appreciate you helping me.
thx mate
Hi Tom! Great tips! I’m learning so much from your videos. Could I please ask where you bought your bottomless portafilter? The link you have given takes me to Neouza wooden handled portafilter, but the one in your video has a black handle. Thanks so much!
Hey Chris, actually I made my own. Do you have a hack saw? Here's the video how to: ruclips.net/video/PYHISoQ-3qI/видео.html
Tom's Coffee Corner Amazing! Thanks Tom! I thought the handle looked familiar 😁 I might have to give this a go. Thanks for your help and another great video! 👍
Thank you
Thank you! But it is very difficult to find coffee beans with any kind of date on it. Coffee is much more expensive here in the US than it is in Europe. I’ve even gone to coffee shops and asked when their coffee beans were roasted and they didn’t know! I’m not talking about a chain either. I do have a coffee shop I can buy my beans from and they do know the roast date but we’re looking at probably $21 a pound. The least amount they’ll sell is a half pound bag. It’s just me and a pound is just too much to use within the timeline for freshness..
I agree with you - beans seem to cost 2x in the States what they cost in Europe. Not sure why. Sometimes Costco has decent beans at a good price. They've even had Colectivo, a local Milwaukee roaster before. Maybe have a look there in case you have a membership? Good luck!
@ I do not have a membership, but I do get gift cards. The thing is there bags are just too large to use in a reasonable time for freshness. Thank you!
Hi Tom thanks for this video. Please help me decide which one should I buy delonghi dedica or ECP 35.31 ... I hope you will help
I’m getting better results from the ECP, so I’d suggest that one. 👍🏻
@@TomsCoffeeCorner Hi Tom sorry to bother you again. I got to know that ECP has plastic body material and dedica is metalic so and ecp is boiler instead of thermoblock . So according to durability is dedica stronger than ECP
@@ShivStuti11 I think longevity will be similar. You can get the ECP 3630 which has metal sides.
hi! so for a good cup of coffee espresso ,with rich crema i need the high temperature of my dedica,and to 25 seconds for a double cup ?
Crema is dependent on freshness of beans, and the right grind size. But yes 25 seconds for a doppio. Cheers!
@@TomsCoffeeCorner thanks
Hi Tom im wondering how many grams of coffee you usually use for the nonpressurized basket.
He Nicholas, good question. I generally use 14 g, particularly with good freshly roasted coffee beans.
Sometimes I updose to 15 1/2 g, depending on the coffee.
@@TomsCoffeeCorner Ok Tom thanks for the info!
You bet! Check out this short video for programming the ratio: 14 grams in, 28 grams out: ruclips.net/video/2lo_92rm-EE/видео.html