I absolutely love my machine. I generally run my grind setting at 5 with a medium roast and get a lot more volume on my double shot pulls. I add a pump of vanilla syrup to the mug before the shot and create vanilla latte for pennies. Summertime i pump vanilla over ice cubes, add the shot, then top with cold milk for iced vanilla latte.
VERY HELPFUL! Keep up your amazing work! Kinda awkward that I thought my pressure gauge was broken, and then i found out I was grinding too coarse. I have been used to French Press and Aeropress beforehand😂 Thanks!
@espressodoctor Thank you for making this video! How old is your machine? Mine, bought in September 2024, does not reach the pressure you demonstrated. After pre-infusion it just starts to buzz. This is while making coffee or backflushing. Any chance you could demo backflushing? There are no numbers printed on the meter. Do you know the pressure in bars corresponding to the marks?
Thank you for sharing, its really helpful. Can you please talk about the inner coffees beens grinder adjustments that almost no one talks about it. I'm setting the outer grinder adjustment to 6 and the inner one is set on 4 from the factory, I'm really struggling in getting the right coffee creama . Please help.
Hi yes I am planning on making a video on the inner burr settings in the near future, but just so that I understand how fresh are your coffee beans, and also are you using a scale to weigh out 18g exactly?
Hi mate! Great video! Any idea why my machine on the first extraction seems to run alot more water through the group head. Every shot from the second one on seems to pour the correct amount. Any help would be appreciated!
It's pretty much the same puck prep just instead of the single wall basket your are going to swap out and use your dual wall basket (they are marked on the back) and pick the single or double shot dual-wall basket which ever one you prefer, first add pre-ground espresso, second tamp it, third use the razor to shave off any extra espresso, finally insert the portafilter into the group head and press Single or Double shot button depending which basket you chose
Pressure is the same no matter the grind settings started at the most coarser and used two bags going down one setting at a time and same pressure but my brother uses it before he have to me just fine
Ok so it's most likely the freshness of your coffee, buy a brand new bag/can or get a bag from your local roastery and don't keep it/use it for longer than 30 days. So get a 250g or 500g depending on how much coffee you drink and how many people are using the machine so that you always run out at day 30. Then make sure you use 18g so use a scale if you have to to measure your volume, and finally when you tamp it make sure you don't tamp it super hard or very light when you hit the buttom - stop.
@millennium677 ok is it pre-ground or whole beans? What brand is it? Maybe it's just a bad coffee, if you get this Illy Classico amzn.to/4fWBpqU for example I can tell you right away you will need to grind it with setting 7 or 8, pour 18g in the double shot single wall basket you should be good, if that doesn't work maybe you just got a faulty machine
yes that's normal it's called the pre-infusion, this is barista express way to gently saturate the coffee grounds with a small amount of water before the full pressure of extraction kicks in.
I just got one of these machines. Great video, really helped me learn about it. Thanks!
I absolutely love my machine. I generally run my grind setting at 5 with a medium roast and get a lot more volume on my double shot pulls. I add a pump of vanilla syrup to the mug before the shot and create vanilla latte for pennies. Summertime i pump vanilla over ice cubes, add the shot, then top with cold milk for iced vanilla latte.
can you tell exactly the ingredients you use? the milk/ vanila the brand. I just got this machine and i don't have anything but the coffee beans
VERY HELPFUL! Keep up your amazing work!
Kinda awkward that I thought my pressure gauge was broken, and then i found out I was grinding too coarse. I have been used to French Press and Aeropress beforehand😂
Thanks!
Thanks, lol I know what you mean we've all been there when we were starting out
Literally just had my machine delivered. Tyvm. This is very helpful.
Congratz you'll love it, glad it was helpful let me know if you have any questions
@espressodoctor Thank you for making this video! How old is your machine? Mine, bought in September 2024, does not reach the pressure you demonstrated. After pre-infusion it just starts to buzz. This is while making coffee or backflushing. Any chance you could demo backflushing? There are no numbers printed on the meter. Do you know the pressure in bars corresponding to the marks?
Thank you for sharing, its really helpful. Can you please talk about the inner coffees beens grinder adjustments that almost no one talks about it. I'm setting the outer grinder adjustment to 6 and the inner one is set on 4 from the factory, I'm really struggling in getting the right coffee creama . Please help.
Hi yes I am planning on making a video on the inner burr settings in the near future, but just so that I understand how fresh are your coffee beans, and also are you using a scale to weigh out 18g exactly?
@espressodoctor hi, I'm welling to do so thanks for your reply. I can't wait for your next vid. 😃
Hi mate! Great video! Any idea why my machine on the first extraction seems to run alot more water through the group head. Every shot from the second one on seems to pour the correct amount. Any help would be appreciated!
Hey sorry to answer you late but try programming your machine try this ruclips.net/user/shortshtnId2FVY2k?feature=share and let me know if it helped
My setting are the same but my grinder grinds the funnel completely full, twice as much as needed
Hi. Can you show how to use it with ground coffee, please?
It's pretty much the same puck prep just instead of the single wall basket your are going to swap out and use your dual wall basket (they are marked on the back) and pick the single or double shot dual-wall basket which ever one you prefer, first add pre-ground espresso, second tamp it, third use the razor to shave off any extra espresso, finally insert the portafilter into the group head and press Single or Double shot button depending which basket you chose
Pressure is the same no matter the grind settings started at the most coarser and used two bags going down one setting at a time and same pressure but my brother uses it before he have to me just fine
What is your inner burr settings?
5 - just 1 finer than the default setting
how do you get more pressure, even with the grind at the finest i still can't get the pressure up using a duel layer cup
Ok so it's most likely the freshness of your coffee, buy a brand new bag/can or get a bag from your local roastery and don't keep it/use it for longer than 30 days. So get a 250g or 500g depending on how much coffee you drink and how many people are using the machine so that you always run out at day 30. Then make sure you use 18g so use a scale if you have to to measure your volume, and finally when you tamp it make sure you don't tamp it super hard or very light when you hit the buttom - stop.
@@espressodoctor the coffee is brand new from the supermarket, I bought it two days ago
@millennium677 ok is it pre-ground or whole beans? What brand is it? Maybe it's just a bad coffee, if you get this Illy Classico amzn.to/4fWBpqU for example I can tell you right away you will need to grind it with setting 7 or 8, pour 18g in the double shot single wall basket you should be good, if that doesn't work maybe you just got a faulty machine
@@espressodoctor it’s Vittoria beans from the supermarket Italian coffee
Is it pregroud or whole beans?
you mean all that ground coffee makes just one cup of expresso?
It's pretty strong though trust me :)
My pressure takes about 5 seconds too come the first few seconds are pressure less
yes that's normal it's called the pre-infusion, this is barista express way to gently saturate the coffee grounds with a small amount of water before the full pressure of extraction kicks in.
@@espressodoctor yeah i know thank you But mine takes way longer …