Thank you for another great video Marc! Having just purchased the Profitec Pro 600 and T64 grinder from WLL this video, and many of your others, are invaluable to me in my search for the best shot. Thanks again!
Hi Jamie. You are welcome and thank you for the comment! Guessing you noticed I was pulling shots in the video on the Profitec Pro 600. Di you get your 600 with the Flow Control option? Marc
Whole Latte Love I did notice the beautiful machine you were using! 😉 Unfortunately I didn’t get the flow control option. I figured I was new enough and throwing in flow control would make it more difficult to get the basics down. It is possible to upgrade with parts later though correct?
Dear Marc, greetings from Singapore! Big fan here! I am about to start my home barista journey and your videos are a godsend. They are clear, well paced, and full of good vibes. Just got my Gaggia Classic Pro and Sette 270. Can’t wait to unbox them in about 2 weeks’ time after house moving.
We just went to a double boiler (Lelit) and grinder set up from or Breville Barista and these tips are extremely useful for next level coffee. We’re already making the best coffee we’ve ever achieved.
Thank you for this espresso for dummies. I am getting better and better shots. I also went to my local coffee shop asked them to grind the coffee they used for my cappucinos. This way I can compare my grind to their grind for visuals.
Just remember retention in the grinder usually means there is still aprox 1/2 dose left from last grind setting when you adjust. you have to flush that out first before going to try new grind size. Love the videos Mark.
I am new to espresso and recently bought a Profitec Pro 600 w/flow control & a Ceado E5Pro grinder. 2 Q's: Where do I set my flow control lever to "dial in" my espresso's? 1/4 turn ? 360 degree turn? etc.. Second Q: How many "clicks" do you recommend I set my Asso leveler to do both the leveling & tamping? I have a both a Baristapro nanotech 18 & 20 mg baskets with 17 grams of Orphea coffee. Thank you!
Hi wincav, Thanks for the questions. You'll get the stock flow rate of ~8g/s with the flow control open 1.25 turns from closed. For setting depth on the Jack leveler, click it out as deep as you can without leaving an uneven impression in the coffee puck. If you see an impression of the heads ridges in the puck back off on the depth until it goes away. Using it that way tamping is not needed. Marc
Amazing video probably the best espresso video I ever watched haha. I was tipping towards automatic but now I’m confident in making semi automatic esperesso
Hi CK, Thanks for the comment. Semi-auto machines can seem intimidating at first look. But with a little knowledge and a good coffee ground fresh amazing results! Marc
This was perfect for me as a beginner trying to get a handle on what’s involved. Being able to see the process made it seem much easier than I thought it’d be after reading some forums. Thank you.
Wow, thank you, an espresso for beginners video that's actually beginner - friendly! I certainly wish I had watched this before I started obsessively reading countless subreddit threads with seasoned coffee geeks, which will make you want to give up on the entire endeavor of homemade espresso.
Took your advice regarding using a leveller instead of tamping a some time ago. Never looked back :) Soooo much easier and quicker with one less step/piece of kit to worry about - and also completely consistent! Thanks!
Great to get confirmation from a pro that the Gaggia Classic requires 10 minutes to warm up, I ran that test on my new machine last night to see how long it took for the passive heating to kick in, 10 minutes on the nose.
OMG You guys rock...I can't thank you enough for your ongoing passion for coffee. Unfortunately your videos are so image intense that my mouth waters very badly and I have to stop half way though to make a coffee. Back now and finished what is another great video...thanks guys.
Marc, great video again, thank you! I use a Delonghi Dedica and Sage dose aster grinder. When I use the fine settings on the grinder on a double basket (14gr levelled and tamped) hardly any coffee comes out!
Hi Doc, Thank you for your comment and patronage! E6P is a very nice grinder and a solid value for prosumer level. Guessing you noticed I was using the Ceado E5P in this video. Essentially the same grinder as E6P without the timed grinding presets. I'm curious what make/model machine you'll feed with the new grinder and what grinder if any you are replacing? Marc
Thank you for the very well thought out introduction to brewing espresso. I’ve just found and subscribed to your channel which has such well produced videos. I’ve been waiting to enter the world of home brewing and this info will help me get there.
Hi Robert, Welcome to our channel and thanks for subscribing. Know that I regularly monitor the video comments. Ask a question and you can expect a detailed response from me personally. Often within 1 business day! If you're in the US and need rapid assistance our coffee experts are available by phone to help. Don't hesitate to give them a call at 585-924-7170. Or go to wholelattelove.com for assistance via live chat or email. Marc
I just found this channel -amazing content. Maybe you can help me? I've been practicing trying to get a good shot but I'm wondering if its the machine I have? Using a Breville Barista Express and I just can't ever pull a decent shot. Its always watery with a small crema head no matter what. I use 18g of Lavazza Super Crema, I get 36g out of it, but it's never that thick liquid that I see in all the videos no matter what I do. Any help would be super appreciative. Thanks!
Hi Spencer, Thanks for the comment and question! You should be able to get a decent shot using Super Crema in your machine. First be sure to use the single wall (non-pressurized) filter basket. The dual wall (pressurized) filter basket is for use with pre-ground coffee. How long is your 36g extraction taking? You're looking for 25-35 seconds from first drip. If coming faster make the grind finer. If too slow adjust grind coarser. Beyond that, make sure your machine is fully warmed up and leave the portafilter in the group when not in use so it is warm as well. Distribute your coffee evenly and tamp firmly. Super Crema is a fairly forgiving coffee to work with and in that extraction timing range should produce a thick shot with good crema. Hope that helps! Marc
@@Wholelattelovepage thank you so much for the help Marc! Following your tips I do get a decent shot. It however has a crema head that’s about 1/4” tall, then straight black. Looking at these beautiful pulls of espresso on RUclips, the crema head looks like it can be almost 1.5 oz tall before you see all black espresso and it looks very rich and creamy, meanwhile mine has this baby head on it and very watery in consistency. Im looking for that rich creamy texture look and feel. I’ll keep trying thanks again! Love your channel!
@@Wholelattelovepage Posting one more time in case anyone else comes across this with the same issue. I solved it by opening up my grinder and apparently I can change the burr settings. Default it set to 6, I changed mine to 3 and the grinder dial is set to 8 right now. Also using a distributor to even out the ground up beans in the portafilter was a HUGE help. I now have correct pressure and getting decent pulls. Cheers!
I use the Lavazza beans here in the UK because it's reasonably priced and produces a great, smooth coffee. I like Merlo beans from QLD, Australia, but just too expensive to have them shipped to the UK. In regards to the Baskets, I just can't get good results from the double basket, but I can get good coffee using the single basket using a Breville BES900. However, my coffee machine LED has now died, and can't get it repaired in the UK as it's an Aussie purchase, so considering the Berzzera Magica as a replacement.
Hi E, Thanks for sharing your preferences. The Magica is a wonderful choice - excellent quality at a competitive price. In case you have not already seen it, here's my inside/out video on the Magica from early July: ruclips.net/video/IBUjAZaJY_o/видео.html And, I used it in this video posted last Friday: ruclips.net/video/7DNspBBGLP0/видео.html Cheers, Marc
Hi Joseph, Thanks for the question. Assuming you're asking about the grind size setting? Unfortunately I do not know - it will be a little different depending on your brewing variables. For example, grind size will change with the weight of coffee dosed so there's no correct answer to the question. Grind size needs to be dialed in to suit your brewing parameters. Marc
Hi Marc, thanks for the video. I'm confused on the recipe, you recommend 17g going in to get 60mL out under 30 secs. This would give you a 1:3.5 ratio, and other videos are recommending between 1.5-2 for the ratio. What is the weight of the shot?
Hey Brian, you’re welcome. Here’s the deal. 60ml will not weigh 60g. If pure water, yes. But crema does not weigh 1g per ml. A good crema producing coffee when dialed in will produce a liquid volume including the crema of ~60-70ml at the end of the shot. Marc
Hey Mark, great video and content. I have a question, apologize if it has been answered in one of the comments (I saw the one comment about the person with a 20-22 sec extraction which is not my issue). I have a Rancilio Silvia espresso machine. I use a double shot basket which can handle about 15 grams coffee ground in the Rancilio grinder. I am able to get around 27-33 second extraction of approx 60 ml esspresso produced. One thing I have noticed is in your video there is much more crema then I get on my machine. I get less than 1/2 oz on top while yours appears to be over an oz of crema. Is it the machine or is there something else I am not doing? I am using Lavazza coffee like you show in the video.
Hi Thomas, Thanks for the kind comment and question. I'm assuming you are using Super Crema. It may be your filter basket and a lower ground coffee dose creating the difference. Stock Silvia baskets are a bit smaller in capacity than most. Also the filter holes in the basket probably are not as good as you'd have in an aftermarket precision basket. Your timing sounds great but 60ml liquid volume including the crema is a bit on the high side from 15g of coffee especially if there not much crema in that measurement. Might want to grind a hair finer and stop the shot sooner. Technique wise be sure to give miss Silvia a little flush right before pulling your shot if you are not. The Silvia boiler has a relatively wide swing in temperature depending on where it is in its heating cycle so fairly easy to hit your coffee with over-heated brew water. Do the flush until you see smooth non-bubbly flow coming from the shower screen. Usually just a few seconds to get that then pull your shot right away. Think about a filter basket upgrade to something like this 18g Baristapro precision basket: www.wholelattelove.com/products/baristapro-18g-nanotech-precision-portafilter-basket Hope that helps! Marc
@@Wholelattelovepage Hey Marc! Thanks for the quick response and tips, much appreciated. Yes I am using Lavazza Super Crema, and also the stock Silvia double shot basket which they state is for 14 grams but I am able to squeeze in 15 and still lock the wand. I do preheat the group head before pulling a shot by flushing water through it. The temp light is out so I assume it is at right temp before pulling. The flow does appear smooth. I had considered getting a 17 gram basket I saw as an option but I will try the one you recommend, hopefully that boosts the crema output. Thanks!
Great video !!! I have a question about adjusting the grinder and dialling. I see a lot of videos using double group handle for adjusting. My question is how about a single group handle. How do we do with a single group handle? Thank you
I’ve seen many of your videos (thanks) and have just one loose end that needs to be clarified... 18 g of ground coffee, 28 seconds from first coffee coming out, 2 oz of coffee, counting the cream. Check check check. But I always get around 40-55 grams of brewed coffee... so too much by the rule of thumb that you’ve given. It’s a braville express so adjusting the quantity is a little trickier. Thanks!
Hi PS, You are welcome and thank you for the comment and question. You are going a step further weighing extraction for brew ratio so you're beyond beginner level! if using an 18g dose and getting 40g weight out you're very close to a 1:2 brew ratio. There is no correct brew ratio. It's what you like and depends on your taste preference and the coffee used. Typical espresso brew ratios run from 1:2 - 1:3 which fits perfectly into you 40 - 55g output. Marc
Just got the ECM Classika with flow controller valve. I note that the group head pressue guage doesn't come close to the 8-9 psi, shold I try to increase the head pressure?
Hi DZ, Thanks for the question. When are you measuring the pressure? If when running the pump and no portafilter with coffee attached then it should not indicate any pressure as there's no restriction to cause pressure to build. If you have not already, insert the backflush disc in portafilter, mount in group head and run the pump. That should cause a pressure of ~9 bar on the group gauge. Here's my video with more info on brew pressure in vibration pump machines: ruclips.net/video/Z2DNW7ZVolg/видео.html Hope that helps! Marc
@@Wholelattelovepage thanks for the reply. Yes so the brew pressure on the group head gauge is 3-4 bar when the portafilter is installed with 17g of level 3 grind espresso tamped to 30lbs. When the back-flush disk is installed pressure reads 9.5 bar.
@@danz863 So your machine is producing proper pressure. 3-4 bar when extracting indicates your grind is to coarse or you have your flow control set to a low flow rate. opening the flow control 1.25 turns from closed/no flow condition produces the stock flow rate. Marc
Someone saying the boiler needs to be cooling down manually after steaming on a semi automatic machine. I have no idea what does that mean and how to operate that, could you explain please?
Hi Fblc, single boiler machines use the same boiler to heat water for brewing and to create steam for milk frothing. For milk frothing the boiler is temporarily heated to a much higher temperature to generate the steam needed. After steaming the boiler must be cooled back down to brewing temperature. Single boiler machines cannot brew espresso and steam milk at the same time. Semi-automatic machines which have either heat-exchange boilers or dual boilers can brew and steam simultaneously and do not need to be cooled down after steaming. Marc
@@Wholelattelovepage great explanation, appreciated 👍👍my coffee machine model is 20 years old, but still a new one. I don't think it has dual boiler due to the small size, but the machine has seperate buttons for doing either milk frothing or brew espresso, would that be considered a heat exchange boiler?
@@Wholelattelovepage thanks, most likely a single boiler machine, called Melitta espresso & cappuccino machine, due to old model, I can not find any photos online.
Hey Marc, thanks for the videos. I watched most the videos that I was interested in. I just bought a Breville Barista Touch but I was suffering to get the good dose but I managed to get at least 60% a good dose. I watched this video and have some mixing up. Some videos said to brew 2:1 ratio (18g coffee> 36g brew) but on your video 6:06 you mentioned to brew 60ml/20-30 minutes. Is the 60ml/20-30 min for a specific drink? And if you know about the 2:1 ratio, in what can it be used?
Hi AA, You are welcome and thank you for the comment and question. So when you make espresso weight in grams and volume in milliliters are not interchangeable. Yes, 1ml of pure water weighs 1g. But espresso is not pure water. 60ml refers to a coffee with similar crema production to the one used in this video. And that volume measurement includes the crema which weighs nowhere near 1g per ml. Best way to brew ratio is to use a scale and not use volume measurements. Marc
Whole Latte Love Thanks Marc for your reply. I tried the 60ml extraction as you recommend and I got different taste that is reasonable to drink it as a latte. I think I’m going to stay with this measurement. Your video was a big help, thanks for it and please keep on the good work.
Well, pods are convenient (also more expensive per gram of coffee) but that's pre-ground coffee in the pod so you sacrifice quality in the cup compared to whole beans ground fresh.
Hi Marc thank you for the video. Very informative.. I have the baratza 270 Wi and the gaggia classic pro. Beans I use are usually Lavazza super cream. I’ve really struggled to make good espresso. 2 questions. 1. What grind size do you recommend for the this particular bean and how many grams for a 2 oz espresso 2. How long should I preheat my gaggia before I start brewing? Sorry 3 questions 😁. Thanks again, Sebastien
Hi Sebastien, Thanks for all the questions :) 1. I can't tell you what grind size to set on the 270 Wi. I use the 270 Wi all the time but a setting of 4C on my Sette will likely produce a different grind size than on yours. You will need to dial-in your grind size as described in the video. 1a. I recommend using a dose of 17g. Super easy to get that consistently on the 270Wi. With that dose Super Crema does well with an output weight of 35-50g depending on your taste preferences. If you do not have a scale to weigh output no problem. From my experience when super crema is dialed in you get an extraction weight of ~45g when liquid volume reaches ~2oz/60ml in cup including the crema. 2. Pre-heat the Classic for at least 10 minutes with the PF in the group so it gets heated as well. To help with warming the PF you can run some brew water through empty PF (aka blank shots) after the machine has been on for 5 minutes or so. Bonus advice: you are dialed in to a decent grind size when you hit that 2oz/60ml in 20-30 seconds from first drip. Hope that helps! Marc
Hi Mark Another great video - thanks, I know that you like the leveller but I don’t understand how it works because there doesn’t seem any force or pressure, so how does the coffee get compressed? With no compression, wouldn’t the water just gush through? I get that with a tamper it isn’t essential to have the 30 lbs of force and that it is more important to be consistent but there would always be some level of force and more than with the leveller. Am I missing something? Thanks again Lawrence
Hi LJ, Thanks for the question. When the leveler is initially set on the grounds one has to spin it in. As it spins, the coffee is compressed. The Jack leveler I'm using has adjustable depth to get appropriate compression depending on filter basket capacity and coffee dose. Check out this video featuring The Jack. The link is cued to a point where after leveling I knock an un-extracted dry puck out of a filter basket and the puck comes out in one piece: ruclips.net/video/4Z5vTi643sc/видео.html All the extractions in this video were leveled and no gushers! Marc
@@Wholelattelovepage Hi Marc, thanks so much for the reply. I'll be trying the leveller without the tamping. I assume that I'l have to experiment with depth and grind but looking forward to seeing the results. Best wishes
2 things, shouldn’t you run a trash grind through grinder after changing grind size to let it settle in? Also, isn’t dissolved solids (weight) better than measured (ounce) of shot? Sometimes there is mostly crema, sometimes very little. Thanks!
Hi sb, You are welcome for the video. Things are different when brewing with a pressurized filter basket as it's a tiny hole in the basket which causes the pressure to build up and not the grind size of the coffee. Pressurized filter baskets are useful if using pre-ground coffee only as they are more forgiving of improper grind size. It's a compromise in potential quality (compared to non-pressuirzed filter baskets) which allows for use of pre-ground coffee. With the majority of pressurized filter basket appliances timing is what it is and is not affected in a meaningful by changes in grind size. Marc
(English translation: High quality coffee, love coff. Love my gaggia) Olá Samuel, Obrigado pelo comentário! O Gaggia Classic é uma máquina maravilhosa para iniciantes! (Hi Samuel, Thank you for the comment! The Gaggia Classic is a wonderful entry level machine!) Marc
Whole Latte Love Animal House must have been released about that time. I was close to the late 70’s. Animal House, Porky’s was a “seminal” watch, as was Hollywood Knights.
Jerold Von Hemel Think Animal House was mid to late 70’s. Guessing 76-77. Had to beg mom to let me see that with cousin. Don’t think I was in high school yet.
can somebody explain me why we should start counting seconds only after first drop and not when we click button 'Start'? for example I have pre-infusion option setup for 7 seconds, and I see first drop on 8th sec or so, but the brewing process was already started. And from starting process I try to fit my espresso within 25-30 sec range.
Hi a, You can time from pump on or first drip it's up to you. Keep in mind timing is the most basic measure to appraise an extraction. If timing from pump on you may for example prefer an extraction that runs 30 sec over one that runs 20. I'm sometimes using low flow/pressure pre-infusions that don't have 1st drip until 15 seconds after pump on. Yes coffee is brewing when water makes contact but not in the same way as when brew water is flowing through the coffee.
I have an espresso measuring cup with two lines. 1st line=1shot and 2nd line= 2 shots. So If I want a double shot i should stop it when the foam gets to the line or when the actual coffee gets to the line?
Hi GO, That depends on the coffee (how much crema it produces) and what the liquid volume measurements are at those lines. For coffees that produce a lot of crema like classic Italian style bean blends it's not unusual for a 1:2 ratio espresso meaning 18g ground coffee and 36g out by weight to produce about 70ml of espresso including the crema. Lighter roast specialty coffees usually do not produce that much crema so for those a 1:2 ratio might only be 45-55ml including any crema in measurement. Marc
Hi Marc, Thanks for the quick but informative video! Reminded myself the basics of the espressos. For the years I have the dilemma in my mind - the delivery cost of coffee beans in the video is high for the West Coast customers. And buying them in bulk to get free shipping does not make sense, because with home consumption they will become stale sooner than I'd need them. This is what always prevented me from buying them as a separate item. Unless I have occasion with some other parts in a cart, but happens only once in a years. Any chances that coffee packages will be sent cheaper across the country? Maybe monthly subscription plans with free/discounted shipping?
Hi YD, You are welcome for the video and thank you for the comment! We are looking into more options with whole bean coffee. The Italian style bean blends I recommend in the video hold up very well when stored away from heat in original bags. Shelf life on those types of coffee is two years according to the roasters. While a professional taster may be able to tell the difference between a bean blend that's been in a bag for 1 month vs 6 months it's unlikely the vast majority of consumers could. Before the freshness police come and take me away it's a different story for single origin $pecialty coffees. I'd use those within a few weeks. Marc
Hey BF, Thanks for the question. Hard to be specific on dose weight as there's a large variance in 54mm filter baskets between manufacturers. Some are much deeper than others. Also, they come in pressurized form mostly used in entry-level appliance grade espresso makers and standard non-pressurized used in prosumer level and commercial machines. Pressurized tend to be smaller while prosumer/commercial non-pressurized tend to be larger. My advice, fill the filter basket loosely to the rim and level off then tamp. After pulling a shot if you see an impression of the shower screen in the coffee puck you've used too much coffee. Please note if using a pressurized filter basket you'll likely have a rather soupy coffee puck so it'll be difficult to appraise. For timing it's generally constant regardless of filter basket size or dose weight at 20-30 seconds from first drip. Hope that helps! Marc
@@Wholelattelovepage Marc, thanks for the reply. The unit is a Breville Bambino and I'm using a non-pressurized basket. I'm getting around 15g in there. Does that sounds about right for that type of basket? There's no way I can get 18g in there.
Hi Marc, i love all your video presentations, however as a noob myself i have no idea of how a good taste espresso taste like, being tried many extraction but seems like all taste the same, perhap i have no experience with coffee beans yet..haha. i manage to pull LSuperCrema with a parameters with 18g powder at 30ml @ 30sec extraction. I am not very convince if i have met the ideal setting but seems the taste of espresso are rather same onto my tongue. Also, can i find out from your guidance if 30ml of espresso, how much milk should i mix in to produce better latte? If i mix in 50~60ml of milk not sure the drink will become more of a milk or more of diluted coffee.
Hi yip, Thanks for the comment and question. Taste: It takes some time/experience to develop. Super Crema is a classic Italian style bean blend with a flavor profile typical of the style. LSC is a great coffee to start with. It's easy to work with and combines well in milk drinks. As you get your skills down maybe try some lighter roasts. These will have fruit and berry notes. Extraction amounts: 30ml might be a little short but depends on what your measuring. If your shots from 18g are making a lot of crema and your including the crema in measurement then it's definitely short. A shot from 18g that's producing crema can have a finished volume of 60-70ml if crema included in measurement. Espresso/milk ratios: A classic latte uses a 1:5 ratio. Personally I prefer milk-based drinks with lower ratio. My favorite is the flat white which I make at a 1:2 ratio with a double shot of espresso into a 6oz/180ml cup topped to the rim with very finely frothed milk. Hope that helps! Marc
Pre-infusion: is this something that's necessary? The Gaggia Classic Pro doesn't have a pre-infusion step, but there are hacks on the web about pausing infusion or using the steam valve during infusion to accomplish this. Is it helpful? Necessary? Harmful? It's not mentioned in any of the videos that include this machine, so what's the deal?
Hi DS, Thanks for the question. Pre-infusion can help in some situations. A short one can help the grinds expand and reduce chance of channeling when full brew pressure is applied. But good technique leveling/tamping can prevent that as well. There are other uses like long low flow pre-infusions to tame brightness in beans which are very fresh from roast. On the other hand, the same treatment of a typical darker roasted bean blend could pull out unwanted flavors - usually best to hit those coffees hard from the get go. Understand the Gaggia Classic Pro is an entry-level machine. IMO the best value in that category. But it's not the instrument of choice for those with more advanced aspirations for espresso. Some will try and hack it and use techniques to get more out of the machine than what it was designed for and that's fine. But at some point maybe just go for a machine that has the capabilities you desire built in. Marc
@@Wholelattelovepage Thanks very much for your thoughtful and complete reply. Much appreciated. It might be helpful to include this exact information in one of your videos, too.
Hi, i got a Gimilai coffee machine CRM3601 and i,d like to learn how to improve my skills to use it. i,ll be glad if you help me to find out how to work with my coffee maker like best grind size for my coffee machine or best time zone for it. thank you.
Hi SK, I start timing at first drip. Understand that timing is a basic method of getting in the ballpark of a proper extraction. It's best thought of as only relative to your machine. So use for personal comparison of your extractions. Marc
Hi Dennis, Thanks for the comment and question. It's an accessory which comes with the Acaia Lunar scale: www.wholelattelove.com/collections/acaia/products/acaia-lunar-espresso-scale It's made of a rubber or rubber like material. Actually meant to sit on the scale flipped over to the other side but flipping as seen in video allows it to support most portafilter by providing the raised edge for PF handle to rest on. Acaia also has a longer and more ridged portafilter weighing plate which does the same thing but does not have the raised end: www.wholelattelove.com/collections/acaia/products/acaia-lunar-portafilter-weighing-plate Marc
Hi ABCD, Thanks for the comment. So this is a beginner's level video with very basic time/volume measurements used. I have other more advanced videos on how to do brew ratios by weighing coffee dose and espresso out. Marc
I Just purchased a breville barista pro after watching lots of YT and recommendations for using "fresh" beans you recommend Lavazza. Lavazza is a non fresh bean , can you explain why this one would work good ?
Hi Keenestar, Thanks for the question. If you were using higher cost specialty coffee like 100% Arabica, single origin grown at higher altitude and roasted medium to lighter then yes I'd recommend a fresher bean. Those types are generally in their prime 2 -5 weeks after roasting. Nearly all Lavazza coffees are bean blends and they typically do not include high-altitude specialty coffees in the mix. They are blended with the knowledge they will not be used right away. Roasters generally put a shelf life of 2 years on those types of coffee. So long as they are stored away from heat in original unopened bags they produce very good results. Marc
I just got a Bezzera Hobby. It has a 58mm portafilter. I am having a problem with my dose. If got Eureka mignon selectiva grinder. The portafilter won't go onto the group head with anything over 17 grams. I use a dark french roast Sumatra coffee. Also my shots are 20-22 seconds. Any suggestions??
Hi Judith, Thanks for the questions. Congrats on your Hobby! Here's a must watch video for Hobby (and ll single boiler machine) owners which covers steaming procedures to prevent tripping high-limit switch and how to reset high-limit should it trip: ruclips.net/video/iTc6RUpYaSs/видео.html 17g is about the limit in the stock basket. For larger doses I'd consider a 20g precision filter basket like this: www.wholelattelove.com/products/baristapro-20g-nanotech-precision-portafilter-basket Shots at 20-22 may be okay. If you want a little longer grind a hair finer! Hope that helps! Marc
Hi Matt, Do you mean the Rattleware shot pitchers? Right here: www.wholelattelove.com/products/rattleware-3-oz-shot-glass-pitcher We also have these with 3 spouts: www.wholelattelove.com/products/lf-spare-parts-3-spout-2-oz-shot-glass Marc
Hey Marc. Excellent video. So lets say my basket handles max 15 grams of coffee, so i should get 30 grams of coffee out? 1 to 2 ratio? Isn't 60 ml too much? Over extraction? or is it fine with 15 grams and 60 ml out?
Hi Andreas, Thanks for the comment and question. If you want a 1:2 ratio which is typical for espresso what you want is 60 grams out. Measuring liquid volume in milliliters can be misleading. While pure water is 1g = 1ml, espresso is not. Crema weighs far less than 1g/ml. So in a crema rich extraction a 1:2 ratio may produce a liquid volume >60ml! Using a scale is required for accurate brew ratios. Many of the Italian bean blends I use produce near 70ml including crema in a 1:2 extraction from an 18g dose. Hope that helps! Marc
Hey Marc, thanks for another great video, I really appreciate how you talk for everyone, regardless for experience, and your friendly tone. Question: I use a Lelit leveler (I have a Lelit machine), and, is there a depth to which the leveler has to go down? Assuming that I have the right amount of coffee in the basket.
Hi rg, You are welcome and thank you for the comment and question. I have not used a Lelit leveler but can offer some advice. Some levelers do a good job of compressing (tamping) the coffee and some do not. I consider the coffee compressed enough if I can knock out a puck that stays mostly intact when dry before brewing. Should also be compressed enough that you do not leave impression of shower screen in puck after an extraction. Marc
I have a question, I am new to the world of espresso and a while ago I got my first machine(KRUPS XP3208) , the machine uses a presurrrized portafilter and the extraction for a double dose of 60 ml is done from 8-10 seconds, I have to change the grind size or is normal due to the system it uses ? ( I read online that extraction is faster than in a non pressurized portafilter but with such a big difference ? ) ..
Hi WTGR, Thanks for the question and welcome to the wonderful world of espresso! Yes, in most cases extractions from appliance level products using a pressurized filter basket will extract faster than a machine using standard non-pressurized filter baskets. There are a few exceptions to that like the Gaggia Carezza which positions the pressurizing after a standard style non-pressurized filter basket. With that one can to some extent control the extraction rate using grind size. You may be able to slow things down a bit by using a finer grind in your product but it's not something I've tested on a Krups. Hope that helps! Marc
Hi CBL, Thanks for the question. Typical latte uses a 1:5 espresso to milk ratio so standard would be 10oz of finely frothed milk for 2oz double espresso. But nothing says you can't change that to suit your preference. Marc
Hi Andrew, Thanks for the comment and question! From deeper in the comments on this video here's why I go from 1st drip... Quick recap... large differences in when water starts to really flow thru coffee based on pump type, group type, space between coffee puck and shower screen. Then there's low flow pre-infusion, prewetting, etc. To speak from common ground with all these variations I've settled on first drip. I work with many make/models of machines. People watching this video have many different types. As mentioned in other comments this is for beginners and timing is the most basic way of getting in the ballpark. It's needed but once there go with taste and brew ratios. If I'm working with a machine which does a long low flow pre-infusion for 10 seconds should I start timing at pump on and shoot for a double in 15 seconds from first drip? I don't think so. Lets say it's a very fresh from roast coffee. That 10 seconds of low flow allows the CO2 to off-gas. CO2 is about the only thing coming out of the grounds. No solids moving out of the puck. A good example in a more common machine are Expobar E61 groups. They have a custom chamber - extra space behind the shower screen which take time to fill. On a vibe pump Expobar it could be 6+ seconds before there's any substantial flow/pressure on the coffee. Nothing is being extracted. Compare that to a rotary pump standard E61 machine with a filter basket packed fairly high so very close to shower screen. That one will be flowing water through the coffee far faster. Can't compare the timing from pump on of those two machines. Marc
Hi PG, Thanks for the question. Best results come from non-presurized filter baskets with grind size dialed in properly. Pressurized baskets are a bit of a cheat. They allow for use of pre-ground coffee or fresh coffee that's not dialed in properly like from a less capable (lower cost) grinder. Marc
@@Wholelattelovepage thanks Man U and another tuber i started following have helped me a lot I’m one push of a button say from buying a espresso machine but I’m very intimated it seems so frustrating
thanks for the video marc. I always like to revisit the vids by you guys and others to look for new angles and subtleties to my technique. We've relocated to Europe for a while and I recently decided to upgrade my Gaggia Classic to a Quick Mill Pippa. Do you guys have any experience with Quick Mill machines? I'm pretty happy with it and it has easily adjustable pressure, which has lead to some fun experimenting in tweaking extraction times. I would be interested in a Pro's run through with the machine.
Thanks for the high quality content Marc! In your video you discussed that the brewing time for a 2 oz double shot of espresso should be between 20-30 seconds. My delonghi EC 865 single shot portafilter basket only holds 7 grams of espresso. How many seconds of brewing time do you recommend for a single 1oz shot of espresso?
Hi Marc! Viewer here from New Zealand. Love your videos, they have taught me so much. I have a question that hopefully you can help with. About 6 months ago I bought a Rocket Chronometro Type V. I love the machine and got sevens results from the stock double basket. Last week I upgraded to an IMS shower screen and 18g competition basket. The coffee I am getting is better than before. However I am grinding much finer than I was before (eureka mignon). Also. I can get 60ml in 30seconds but the coffee takes 10 seconds to start flowing after the pump is turned on. Also the puck is really soupy after extraction. Just wondering if anything is going wrong here. It seems to me that the holes on the IMS basket are larger than the stock basket. Hence the need to grind way finer. Cheers!
Hi Harrison thanks so much for your comment and question I guess here you know I’ll just say that you know if you’re going to change baskets in and that sort of thing you know it’s not unusual at all for your extraction time to change I wouldn’t worry too much about that very nice machine you have there I must say but yeah it’s not surprising that you would need to grind finder you know depending on you know your basic variables that sort of thing so a good luck thanks for watching and thanks for commenting hopefully we’ll talk again soon Marc
Whole Latte Love thanks for the reply Marc. Also, it would be great if you guys started doing international shopping. Would love to try the barista pro baskets and can’t buy them here in NZ.
I have the Lelit Anna (no PID, got it a few days ago) and the Lavazza super crema. I don't get nearly the amount of crema you do. I mostly pull single shots, but even with that in mind, I'd expect more crema than I'm getting. I do get some crema with single shots that take about 20-22 seconds from the moment I press the button and they're tasty, but you get mountains of crema and I don't. I have a WPM grinder that's about $150, so I know there are much more fancy and expensive ones out there, but does that mean I'm doomed for a relatively-low crema existence?
Hi GB, The grinder may be holding you back a bit. Before considering yourself doomed I'd try grinding a little finer. 20-22 sec. from pump on is a bit short on time. Extending shot timing with finer grind should result in more crema. Know that singles are more difficult to pull consistently than double shots. Have you tried doubles? Marc
Thank you for your video. I have some question. I have cheap home Chinese espresso machine (aca brand) with naked portafilter. For grinder, because of your review, i buy sette 270 after i ask in your review about baratza sette. I a bit confuse about how i brew espresso. Some say, for espresso, they use 1:2. So if i use 17gr ground coffee, i get 34ml espresso, in 20-30s. But in your video, 17gr ground coffee, i get 60ml espresso. Which one is correct? And can you give recommendations on grinding scale on sette 270, i need to set it to what grinding size for naked portafilter?
Hi Andy, Thanks for the questions. If doing brew ratio it's difficult to use milliliter volume measurements to derive a weight. Yes, pure water is 1g per milliliter. Espresso is not. Especially an espresso which produces a lot of crema! The crema weighs far less than 1g per ml. Not unusual for a coffee which produces a lot of crema to have a volume of 60-70ml (including crema) when extracting to a 1:2 ratio from 18g coffee dose. As far as grind setting on your Sette... For espresso, with a relatively new Sette the macro setting is usually in the 2-5 range. But, you will need to dial in your grind based on your particular variables like dose weight, coffee used, equipment, etc. Here's my video which covers the simple procedure for dialing in grind: ruclips.net/video/jOY7D02n4Cw/видео.html Hope that helps! Marc
@@Wholelattelovepage thank you for your answers. After watch your video again, now i realize that 60ml is include crema, which is if i use scale, 60ml include crema is not same with 60gr like i was think before. That is my mistake. I will try try again. Another question, using time, you say it's about 20-30s, is it from first i turn on brew, or first drop espresso? I have machine that will pause about 5s after 1-2s when i first start my brew (for pre infusions i think)
17 g of grind producing 2 oz or 56 grams of liquid is a 1:3 brew ratio. I read the ratio should be 1:2 to start and go up from there. Should I use 2 oz in the video or a targeted 1:2 ratio?
Hi Neil, Thanks for the question. While water weighs 1g/ml espresso does not. If using volume measurements in ml for espresso you cannot transfer to weight in grams. Must take crema into consideration. It weighs far less than 1g/ml. So much depends on the coffee you're using. Those producing lots of crema like Classic Italian style bean blends with some Robusta in the mix often produce liquid volume including the crema of >60ml/2oz when extracted 1:2 from 18g coffee dose. Hope that helps! Marc
Hey Neil, to add onto Marc's comment, we just put out new a video on brew ratios yesterday which should help explain: ruclips.net/video/WifLRJZKs9A/видео.html AJ
I've never started the timer when the first drips reach the cup, in that way you are not timing the extraction. Ideally you should start the timer as soon as the water hits the grounds
Hi CB, Thanks for the comment. I've explained my opinion on when to start time deeper in the comments. Quick recap... large differences in when water starts to really flow thru coffee based on pump type, group type, space between coffee puck and shower screen. Then there's low flow pre-infusion, prewetting, etc. To speak from common ground with all these variations I've settled on first drip. I work with many make/models of machines. People watching this video have many different types. As mentioned in other comments this is for beginners and timing is the most basic way of getting in the ballpark. It's needed but once there go with taste and brew ratios. If I'm working with a machine which does a long low flow pre-infusion for 10 seconds should I start timing at pump on and shoot for a double in 15 seconds from first drip? I don't think so. Lets say it's a very fresh from roast coffee. That 10 seconds of low flow allows the CO2 to off-gas. CO2 is about the only thing coming out of the grounds. No solids moving out of the puck. A good example in a more common machine are Expobar E61 groups. They have a custom chamber - extra space behind the shower screen which take time to fill. On a vibe pump Expobar it could be 6+ seconds before there's any substantial flow/pressure on the coffee. Nothing is being extracted. Compare that to a rotary pump standard E61 machine with a filter basket packed fairly high so very close to shower screen. That one will be flowing water through the coffee far faster. Can't compare the timing from pump on of those two machines. Marc
@@Wholelattelovepage I guess that at the end of the day we just need to prepare the best-tasting coffee. And the most important part is always being consistent, if you time from the first drops you just need to stick with it and optimize from there and for sure you can optimize a great coffee like that or in any other way. I just made the question because I never thought to do it in that way. Keep up with the great work.
@@Wholelattelovepage Not sure if you're still replying to comments on this video, but do you have any recommendations for timing the shot based on mass? The guidance in the video is volumetric, but I tend to prefer to measure things in terms of grams. I've seen some videos show around 40 grams for timing the shot, but I'd like to know your input in terms of how much mass of espresso I should be looking to produce for a double shot within ~20-30 seconds.
@@yScribblezHD stick between a 1:2 to 1:3 ratio. 17g in, 40g out in 25 to 30 seconds seems to be the ideal Brew Recipe for the Maromas Orphea from what I have gathered!
Hi QSS, Thanks for the question. I'd go with 10g to produce 20g weight out. But of the thousands of shots I've pulled I've maybe done a total of 10 singles so. I know it may be different elsewhere but nobody I know from baristas to high-end home hobbyists pulls singles. Marc
Hi, what about brew pressure? My Bezzera bz16de is at 12bar with a blindfilter and also in the beginning of the shot. Some say the smaller vibrationpump needs more pressure to compensate the less (capable) flow. However also users mention en recommend to set the opv back to about 10bar so this will end up at around 9bar at the brew head. Any tips?
Hi PR, Thanks for the question. We set OPV pressure of vibration pump machines to 10 bar which gets you ~9bar max at the group as you mention. Flow should not be any different once machine reaches pressure. Marc
Thanks! In this video comments you read a lot of discussion why Bezzera owner sets it to 12/13 bar, ruclips.net/video/E4y4-E2aL3U/видео.html . Can you give your opinion? 🍾👌😎
Hi Marc. I have the Gaggia Classic and Sette 270, using Lavazza Super Crema. I’m getting the dose in the right amount of seconds but very little Crema. Probably a 1/3 of crema. Any thought? Also, do you have to adjust your leveler when using a double vs single? Is there a certain line that the espresso should be compressed to? Thank you!
Hi z, Thanks for the question. Excellent timing. I just did a live stream a couple of hours ago pulling shots of Super Crema: ruclips.net/video/go-THDjGv8c/видео.html I was pulling doubles using 18g dose and a 1:2 ratio produced ~70ml volume in cup including the crema. I was using a prosumer level Profitec Pro 700 in the video. But I've done hundreds of Super Crema shots on the Classic in the past. With the right grind size it should produce "crema buckets". Could be a number of reasons your crema is a little short: grind size, channeling, coffee dose. Use the Classic's double shot non-pressurized basket. Overfilling slightly from the 270 and level it off with a finger without compressing the coffee. That will get you ~17g in the filter basket. Then use your leveler to distribute and compress the coffee. I don't often (like almost never) pull singles. But you do need to adjust the leveler to sufficiently compress the coffee in any basket type. Set it as deep as possible without leaving a mark in the puck after leveling or not being able to get the rim of the leveler to make contact with the rim of the filter basket. If done properly you should be able to gently knock out the dry coffee puck in a single piece. Also follow best practices. Keep your PF gently in group when not in use so it stays warm. Check where you Classic is in its heating cycle by running a bit of water without the PF in place before brewing. If turbulent/bubbly run for a couple of seconds to smooth flow then brew. Hope that helps! Marc
I’m new to espresso making. I have the breville express and I love it! I notice you don’t discuss brew ratio like many others do. For example 1:2 or 1:3. What are your thoughts on that?
Hi Laura, Welcome to the wonderful world of espresso! We do use brew ratios and have other videos which cover the topic. Even go much further using scale connected apps to log extraction flow rates like in this video: ruclips.net/video/HTaly8c-i_U/видео.html Espresso can get super technical for those who want to go there! I left brew ratios out of this video as it's aimed at beginners. Using brew ratio requires a good scale to weigh coffee dose and extraction in the cup in real time. It's equipment most beginners have not invested in. IMO it's best to get the basics down first like dialing in grind size and then go to brew ratios if you want to. We do use brew ratios - especially when tasting espresso so we can be more consistent with extractions if tasting a coffee multiple times or comparing to another. We tend to use 1:2 ratios but it all depends on the coffee and personal preference. Marc
@@Wholelattelovepage I jumped in with both feet. Got the scales and started measuring day 1! It was a bit overwhelming at first but I’ve got a consistent shot now with 1:2 ratio. Next I gotta work on my latte art. It sucks!
@@lauragwillim1055 That's awesome. For help with the art many are calling my colleague AJ's video on Latte Art for Beginners the best there is: ruclips.net/video/4PSCsv7kcKA/видео.html He walks you through everything with awesome graphics and multiple simultaneous camera angles of pours. Marc
Hey s, Thanks for the question. Depends on machine. Many double baskets have a 16g capacity. With those it's not a problem to dose 14g. If you have a larger capacity basket - some machine come with baskets capable of dosing 18g you can always pick up an aftermarket basket like this 15g for 58mm portafilters: www.wholelattelove.com/products/baristapro-15g-nanotech-precision-portafilter-basket Fine to put 14g in a 15g basket. The Baristapro precision basket is an upgrade over most stock baskets. Marc
@@Wholelattelovepage Just starting out and bought a Bambino Plus. Must have a smaller portafilter because any time I go over 14g I risk making contact with the screen and scorching.
Hi a, Thanks for the comment. In interest of keeping things simple I left out purging grinds at old size from grinder after adjustment. Always a good idea to do that. There is an affect from those grinds but relatively minor as worst case maybe 2g at old size so less than 10% of next cycle. Marc
Hey Marc... Recently rebuilt my Gaggi Classic pre-2016 to a "hybrid" Gaggi Classic Pro. Per your recommendations I added a new steam wand, 20g basket, silicone group gasket, SS shower plate, and lastly Lavazza Super Crema beans. Most of the time my shots come out perfect (in my opinion) as golden brown shots with prefect crema. However occasionally - like this morning - my shots came out boring black coffee - absolutely no crema and no golden brown coffee. This may happen maybe every 10th or so pull. Same grind size, same bag of beans. Can you shed any light on why this happens? Thanks in advance for any input.
Hi G, Thanks for the feedback and sharing your upgrades! I know it's obvious but something (or a combination of things) must be changing on those 1 in 10 shots producing boring black coffee. Super Crema is a fairly forgiving coffee. If grind is close and nothing else is completely out of whack it should produce crema so getting no crema indicates something is really out of whack! That could be things like variances in: dose weight, tamp, grind distribution or pulling a shot at high point of boiler temperature. I think it's unlikely it's just one thing and more likely it's a combination. Hard for me to take technique variances out of the equation - that's up to you. One thing I can suggest is flushing a couple of seconds of water just before attaching you PF and pulling the shot. That takes overheated brew water out of the mix. I hope that helps! Marc
Hi gr, Thanks for the question. General guideline is 20-30 seconds for extraction regardless of dose weight. I would likely look for less volume in the cup but that depends on the weight of coffee in the 54mm filter basket. For instance if loading with 15g you'd want to extract 30 - 45g espresso in weight for a brew ratio of 1:2 - 1:3. Know that in cup weight and liquid volume measurements are not equal. Marc
Hey Mark, how do you personally decide if you have configured your jack leveler to the right height that it's both leveling and achieving a tamping effect?
Hi JJ, Thanks for the question. First make sure you are using proper coffee dose with proper size basket. Most stock doubles have about 18g capacity. So use ~18g in a stock double. From there, adjust The Jack to go as deep as you can without it clicking to a shallower setting. When using any leveler or distribution tool it's important to keep it clean of ground coffee between uses. Residual grinds on the leveling head or rim can cause binding. After leveling at deepest possible setting have a look at the puck surface. It should be smooth. If any marks are left from the head you may need to adjust. Hope that helps! Marc
Hi DD, Yes, with E61 it's the Pro 600 used in the video. If you can do without the E61 it's the compact Pro 300 that's currently ~$850 less than the P600: www.wholelattelove.com/products/profitec-pro-300-dual-boiler-espresso-machine Marc
Thanks for the video Marc! However, there are few things which can be taken into consideration in my opinion. Firstly, I feel it's important to know your coffee and recipe to get the best result. The ratios you have mentioned might work best if we only use those two brands of coffee you have used in the video. But If we use any other coffee or a blend with the same ratios, it doesn't taste that good especially for darker roasts. If i go above 1:1.5 and above, it starts to taste very bitter, sour and over extracted. For lighter roasts, 1:2 ratio works just fine in most cases and for medium, i tend to use something in between. There's always room for improvement as always and please feel free to correct me if i said something wrong :) It would be great if you can do a video how to dial in shots based upon taste profiles for single origin or any other lighter roasts of your choice as i feel they are quite difficult to pull out. Thanks!
Hi SG, Thank you for the detailed comment. As this video's title suggests it's for beginners - you are far beyond beginner level getting into brew ratios and adjustments based on roast. I'm trying to keep things simple and easy to understand. One reason why I mention the coffees I do and don't get into higher-end single origin lighter roasted coffees. They can be difficult to work and for a beginner I feel it's best to master the basics first. Marc
Thank you for another great video Marc! Having just purchased the Profitec Pro 600 and T64 grinder from WLL this video, and many of your others, are invaluable to me in my search for the best shot. Thanks again!
Hi Jamie. You are welcome and thank you for the comment! Guessing you noticed I was pulling shots in the video on the Profitec Pro 600. Di you get your 600 with the Flow Control option?
Marc
Whole Latte Love I did notice the beautiful machine you were using! 😉 Unfortunately I didn’t get the flow control option. I figured I was new enough and throwing in flow control would make it more difficult to get the basics down. It is possible to upgrade with parts later though correct?
@@MrSig44 are you still enjoying your Profitec 600 ?
These are probably the best beginners videos on RUclips. Thanks Mark
Hi Martin, You're welcome and thanks for the kind comment!
Marc
Am i the only one finding the coffee coming out of the grinder sooo satisfying to watch?! Great content as always btw
Hi David, Thanks for the comment!
Marc
After having gone full circle and nearly selling my GCP and Specialita, I’m giving it another go and found this particular video very inspiring.
Dear Marc, greetings from Singapore! Big fan here! I am about to start my home barista journey and your videos are a godsend. They are clear, well paced, and full of good vibes. Just got my Gaggia Classic Pro and Sette 270. Can’t wait to unbox them in about 2 weeks’ time after house moving.
We just went to a double boiler (Lelit) and grinder set up from or Breville Barista and these tips are extremely useful for next level coffee. We’re already making the best coffee we’ve ever achieved.
Glad it was helpful!
Marc
Thank you for this espresso for dummies. I am getting better and better shots. I also went to my local coffee shop asked them to grind the coffee they used for my cappucinos. This way I can compare my grind to their grind for visuals.
Hi DL, You are welcome. Get that visual reference and then dial in your own grind and be consistent with other variables - it's easy!
Marc
Just remember retention in the grinder usually means there is still aprox 1/2 dose left from last grind setting when you adjust. you have to flush that out first before going to try new grind size. Love the videos Mark.
Hey Phil, Thanks for the comment. You are correct, one does need to flush out retained grind when changing grind size.
Marc
I am new to espresso and recently bought a Profitec Pro 600 w/flow control & a Ceado E5Pro grinder. 2 Q's: Where do I set my flow control lever to "dial in" my espresso's? 1/4 turn ? 360 degree turn? etc.. Second Q: How many "clicks" do you recommend I set my Asso leveler to do both the leveling & tamping? I have a both a Baristapro nanotech 18 & 20 mg baskets with 17 grams of Orphea coffee. Thank you!
Hi wincav, Thanks for the questions. You'll get the stock flow rate of ~8g/s with the flow control open 1.25 turns from closed. For setting depth on the Jack leveler, click it out as deep as you can without leaving an uneven impression in the coffee puck. If you see an impression of the heads ridges in the puck back off on the depth until it goes away. Using it that way tamping is not needed.
Marc
Amazing video probably the best espresso video I ever watched haha. I was tipping towards automatic but now I’m confident in making semi automatic esperesso
Hi CK, Thanks for the comment. Semi-auto machines can seem intimidating at first look. But with a little knowledge and a good coffee ground fresh amazing results!
Marc
You are professional, Sir!
Wow, thanks!
This was perfect for me as a beginner trying to get a handle on what’s involved. Being able to see the process made it seem much easier than I thought it’d be after reading some forums. Thank you.
Hi James, You are welcome and thank you for taking the time to leave a comment - it's appreciated!
Marc
Nice, clear information.
Glad it was helpful!
Best video for beginners, ty!
You have the best videos. I have learnt so much 🇨🇦☕️
Wow, thank you, an espresso for beginners video that's actually beginner - friendly! I certainly wish I had watched this before I started obsessively reading countless subreddit threads with seasoned coffee geeks, which will make you want to give up on the entire endeavor of homemade espresso.
Hi horm, Happy to hear you found the video useful! Got to be careful of falling into the coffee geek wormhole!
Marc
Fat Times at Ridgemont High... there's my bonus point. Great video as always
Way to get the bonus!
Great video and information as always, thank you! - Fast Times At Ridgemont High!!!
Took your advice regarding using a leveller instead of tamping a some time ago. Never looked back :) Soooo much easier and quicker with one less step/piece of kit to worry about - and also completely consistent! Thanks!
Hi Adam, You are welcome! I'm not looking back either so much more consistent!
Marc
Great to get confirmation from a pro that the Gaggia Classic requires 10 minutes to warm up, I ran that test on my new machine last night to see how long it took for the passive heating to kick in, 10 minutes on the nose.
Hi AR, Yes 10 minutes is a good warm up time. Can run some blank shots through empty PF during warmup to help warm it as well.
Marc
Great Video! But I think you mixed up the grind size adjustment (2:25).
Shouldn't it be:
grind coarser
>30 sec --> grind finer
Hi DF, Maybe some confusion? For basic dialing in if the extraction is over 30 seconds grind coarser. If under 20 grind finer.
Nice work, Marc. By far the most in depth espresso tutorial I've seen on RUclips. Really enjoying these new videos.
Hi Anthony, Thanks for the kind comment! It's appreciated a whole latte!
Marc
@@Wholelattelovepage I see what you did there
OMG You guys rock...I can't thank you enough for your ongoing passion for coffee. Unfortunately your videos are so image intense that my mouth waters very badly and I have to stop half way though to make a coffee. Back now and finished what is another great video...thanks guys.
Hi Nick, You are welcome and thanks for your kind comment! Sorry/not sorry I made you drool!
Marc
Hello Marc,
The 60ml extraction is considered what ratio?
Awesome info
Glad it was helpful!
Marc, great video again, thank you! I use a Delonghi Dedica and Sage dose aster grinder. When I use the fine settings on the grinder on a double basket (14gr levelled and tamped) hardly any coffee comes out!
Thank you so much!!
Hi BNP, You're welcome and thanks for the comment!
Marc
Excellent clip with good tips. Thanks.
Hi Richard, You are welcome and thank you for the comment!
Marc
Bought my ceado e6p from WLL thanks to these videos. Appreciate all the info. Awaiting delivery (im)patiently 🤪
Hi Doc, Thank you for your comment and patronage! E6P is a very nice grinder and a solid value for prosumer level. Guessing you noticed I was using the Ceado E5P in this video. Essentially the same grinder as E6P without the timed grinding presets. I'm curious what make/model machine you'll feed with the new grinder and what grinder if any you are replacing?
Marc
Really comprehensive info!
Hi SNS, Thanks for the comment!
Marc
Thank you for the very well thought out introduction to brewing espresso. I’ve just found and subscribed to your channel which has such well produced videos. I’ve been waiting to enter the world of home brewing and this info will help me get there.
Hi Robert, Welcome to our channel and thanks for subscribing. Know that I regularly monitor the video comments. Ask a question and you can expect a detailed response from me personally. Often within 1 business day! If you're in the US and need rapid assistance our coffee experts are available by phone to help. Don't hesitate to give them a call at 585-924-7170. Or go to wholelattelove.com for assistance via live chat or email.
Marc
Whole Latte Love Thanks for the reply. I’m north of the border in Nova Scotia,Canada hope you and your staff are doing well and staying safe.
I just found this channel -amazing content. Maybe you can help me? I've been practicing trying to get a good shot but I'm wondering if its the machine I have? Using a Breville Barista Express and I just can't ever pull a decent shot. Its always watery with a small crema head no matter what. I use 18g of Lavazza Super Crema, I get 36g out of it, but it's never that thick liquid that I see in all the videos no matter what I do. Any help would be super appreciative. Thanks!
Hi Spencer, Thanks for the comment and question! You should be able to get a decent shot using Super Crema in your machine. First be sure to use the single wall (non-pressurized) filter basket. The dual wall (pressurized) filter basket is for use with pre-ground coffee. How long is your 36g extraction taking? You're looking for 25-35 seconds from first drip. If coming faster make the grind finer. If too slow adjust grind coarser. Beyond that, make sure your machine is fully warmed up and leave the portafilter in the group when not in use so it is warm as well. Distribute your coffee evenly and tamp firmly. Super Crema is a fairly forgiving coffee to work with and in that extraction timing range should produce a thick shot with good crema. Hope that helps!
Marc
@@Wholelattelovepage thank you so much for the help Marc! Following your tips I do get a decent shot. It however has a crema head that’s about 1/4” tall, then straight black. Looking at these beautiful pulls of espresso on RUclips, the crema head looks like it can be almost 1.5 oz tall before you see all black espresso and it looks very rich and creamy, meanwhile mine has this baby head on it and very watery in consistency. Im looking for that rich creamy texture look and feel. I’ll keep trying thanks again! Love your channel!
@@spencerbigum1309 Thanks a whole latte for the love!
Marc
@@Wholelattelovepage Posting one more time in case anyone else comes across this with the same issue. I solved it by opening up my grinder and apparently I can change the burr settings. Default it set to 6, I changed mine to 3 and the grinder dial is set to 8 right now. Also using a distributor to even out the ground up beans in the portafilter was a HUGE help. I now have correct pressure and getting decent pulls. Cheers!
I use the Lavazza beans here in the UK because it's reasonably priced and produces a great, smooth coffee. I like Merlo beans from QLD, Australia, but just too expensive to have them shipped to the UK. In regards to the Baskets, I just can't get good results from the double basket, but I can get good coffee using the single basket using a Breville BES900. However, my coffee machine LED has now died, and can't get it repaired in the UK as it's an Aussie purchase, so considering the Berzzera Magica as a replacement.
Hi E, Thanks for sharing your preferences. The Magica is a wonderful choice - excellent quality at a competitive price. In case you have not already seen it, here's my inside/out video on the Magica from early July: ruclips.net/video/IBUjAZaJY_o/видео.html
And, I used it in this video posted last Friday: ruclips.net/video/7DNspBBGLP0/видео.html
Cheers,
Marc
Hi Marc whats your setting on the barista pro for the Lavazza super crema?
Hi Joseph, Thanks for the question. Assuming you're asking about the grind size setting? Unfortunately I do not know - it will be a little different depending on your brewing variables. For example, grind size will change with the weight of coffee dosed so there's no correct answer to the question. Grind size needs to be dialed in to suit your brewing parameters.
Marc
this is really helpful
Awesome! Thanks for the comment!!!
Marc
Thanks Marc, great information for us beginners. The more we can learn the better we'll be.
Hi Dan, My pleasure and thank you for the comment!
Marc
Hi Marc, thanks for the video. I'm confused on the recipe, you recommend 17g going in to get 60mL out under 30 secs. This would give you a 1:3.5 ratio, and other videos are recommending between 1.5-2 for the ratio. What is the weight of the shot?
Hey Brian, you’re welcome. Here’s the deal. 60ml will not weigh 60g. If pure water, yes. But crema does not weigh 1g per ml. A good crema producing coffee when dialed in will produce a liquid volume including the crema of ~60-70ml at the end of the shot.
Marc
Hey Mark, great video and content. I have a question, apologize if it has been answered in one of the comments (I saw the one comment about the person with a 20-22 sec extraction which is not my issue). I have a Rancilio Silvia espresso machine. I use a double shot basket which can handle about 15 grams coffee ground in the Rancilio grinder. I am able to get around 27-33 second extraction of approx 60 ml esspresso produced. One thing I have noticed is in your video there is much more crema then I get on my machine. I get less than 1/2 oz on top while yours appears to be over an oz of crema. Is it the machine or is there something else I am not doing? I am using Lavazza coffee like you show in the video.
Hi Thomas, Thanks for the kind comment and question. I'm assuming you are using Super Crema. It may be your filter basket and a lower ground coffee dose creating the difference. Stock Silvia baskets are a bit smaller in capacity than most. Also the filter holes in the basket probably are not as good as you'd have in an aftermarket precision basket. Your timing sounds great but 60ml liquid volume including the crema is a bit on the high side from 15g of coffee especially if there not much crema in that measurement. Might want to grind a hair finer and stop the shot sooner. Technique wise be sure to give miss Silvia a little flush right before pulling your shot if you are not. The Silvia boiler has a relatively wide swing in temperature depending on where it is in its heating cycle so fairly easy to hit your coffee with over-heated brew water. Do the flush until you see smooth non-bubbly flow coming from the shower screen. Usually just a few seconds to get that then pull your shot right away. Think about a filter basket upgrade to something like this 18g Baristapro precision basket: www.wholelattelove.com/products/baristapro-18g-nanotech-precision-portafilter-basket
Hope that helps!
Marc
@@Wholelattelovepage Hey Marc! Thanks for the quick response and tips, much appreciated. Yes I am using Lavazza Super Crema, and also the stock Silvia double shot basket which they state is for 14 grams but I am able to squeeze in 15 and still lock the wand. I do preheat the group head before pulling a shot by flushing water through it. The temp light is out so I assume it is at right temp before pulling. The flow does appear smooth. I had considered getting a 17 gram basket I saw as an option but I will try the one you recommend, hopefully that boosts the crema output. Thanks!
My pleasure. Let me know how it works out. Just leave an original comment on any video and I’ll see and respond.
Marc
Great video !!!
I have a question about adjusting the grinder and dialling. I see a lot of videos using double group handle for adjusting. My question is how about a single group handle. How do we do with a single group handle?
Thank you
Hi WK, Thanks for the question. Timing is the same regardless is single or double.
Marc
@@Wholelattelovepage Thank you very much
I’ve seen many of your videos (thanks) and have just one loose end that needs to be clarified... 18 g of ground coffee, 28 seconds from first coffee coming out, 2 oz of coffee, counting the cream. Check check check. But I always get around 40-55 grams of brewed coffee... so too much by the rule of thumb that you’ve given. It’s a braville express so adjusting the quantity is a little trickier. Thanks!
Hi PS, You are welcome and thank you for the comment and question. You are going a step further weighing extraction for brew ratio so you're beyond beginner level! if using an 18g dose and getting 40g weight out you're very close to a 1:2 brew ratio. There is no correct brew ratio. It's what you like and depends on your taste preference and the coffee used. Typical espresso brew ratios run from 1:2 - 1:3 which fits perfectly into you 40 - 55g output.
Marc
Just got the ECM Classika with flow controller valve. I note that the group head pressue guage doesn't come close to the 8-9 psi, shold I try to increase the head pressure?
Hi DZ, Thanks for the question. When are you measuring the pressure? If when running the pump and no portafilter with coffee attached then it should not indicate any pressure as there's no restriction to cause pressure to build. If you have not already, insert the backflush disc in portafilter, mount in group head and run the pump. That should cause a pressure of ~9 bar on the group gauge. Here's my video with more info on brew pressure in vibration pump machines: ruclips.net/video/Z2DNW7ZVolg/видео.html
Hope that helps!
Marc
@@Wholelattelovepage thanks for the reply. Yes so the brew pressure on the group head gauge is 3-4 bar when the portafilter is installed with 17g of level 3 grind espresso tamped to 30lbs. When the back-flush disk is installed pressure reads 9.5 bar.
@@danz863 So your machine is producing proper pressure. 3-4 bar when extracting indicates your grind is to coarse or you have your flow control set to a low flow rate. opening the flow control 1.25 turns from closed/no flow condition produces the stock flow rate.
Marc
Great video Marc!
Hi Lauren, Thanks a whole latte for the comment!
Marc
Great video. Please do a video on weighing shots rather than timing
Hi Idn, Thanks for the request. Already done! Here's a link to video on Brew Ratios: ruclips.net/video/57UqPDirHoU/видео.html
Marc
Someone saying the boiler needs to be cooling down manually after steaming on a semi automatic machine. I have no idea what does that mean and how to operate that, could you explain please?
Hi Fblc, single boiler machines use the same boiler to heat water for brewing and to create steam for milk frothing. For milk frothing the boiler is temporarily heated to a much higher temperature to generate the steam needed. After steaming the boiler must be cooled back down to brewing temperature. Single boiler machines cannot brew espresso and steam milk at the same time. Semi-automatic machines which have either heat-exchange boilers or dual boilers can brew and steam simultaneously and do not need to be cooled down after steaming.
Marc
@@Wholelattelovepage great explanation, appreciated 👍👍my coffee machine model is 20 years old, but still a new one. I don't think it has dual boiler due to the small size, but the machine has seperate buttons for doing either milk frothing or brew espresso, would that be considered a heat exchange boiler?
@@foxybuddy Would help to know make and model. Lacking that my guess is it's a single boiler if it has a button you press for steam.
Marc
@@Wholelattelovepage thanks, most likely a single boiler machine, called Melitta espresso & cappuccino machine, due to old model, I can not find any photos online.
Hey Marc, thanks for the videos. I watched most the videos that I was interested in. I just bought a Breville Barista Touch but I was suffering to get the good dose but I managed to get at least 60% a good dose. I watched this video and have some mixing up. Some videos said to brew 2:1 ratio (18g coffee> 36g brew) but on your video 6:06 you mentioned to brew 60ml/20-30 minutes. Is the 60ml/20-30 min for a specific drink? And if you know about the 2:1 ratio, in what can it be used?
Hi AA, You are welcome and thank you for the comment and question. So when you make espresso weight in grams and volume in milliliters are not interchangeable. Yes, 1ml of pure water weighs 1g. But espresso is not pure water. 60ml refers to a coffee with similar crema production to the one used in this video. And that volume measurement includes the crema which weighs nowhere near 1g per ml. Best way to brew ratio is to use a scale and not use volume measurements.
Marc
Whole Latte Love Thanks Marc for your reply. I tried the 60ml extraction as you recommend and I got different taste that is reasonable to drink it as a latte. I think I’m going to stay with this measurement. Your video was a big help, thanks for it and please keep on the good work.
What is the difference between using espresso pods vs ground beans?
Well, pods are convenient (also more expensive per gram of coffee) but that's pre-ground coffee in the pod so you sacrifice quality in the cup compared to whole beans ground fresh.
Love these videos on fundamentals, thank you
Hi Brian, Glad to hear you love them and thanks a whole latte for your comment!
Marc
Hi Marc thank you for the video. Very informative.. I have the baratza 270 Wi and the gaggia classic pro. Beans I use are usually Lavazza super cream. I’ve really struggled to make good espresso. 2 questions.
1. What grind size do you recommend for the this particular bean and how many grams for a 2 oz espresso
2. How long should I preheat my gaggia before I start brewing?
Sorry 3 questions 😁.
Thanks again,
Sebastien
Hi Sebastien, Thanks for all the questions :)
1. I can't tell you what grind size to set on the 270 Wi. I use the 270 Wi all the time but a setting of 4C on my Sette will likely produce a different grind size than on yours. You will need to dial-in your grind size as described in the video.
1a. I recommend using a dose of 17g. Super easy to get that consistently on the 270Wi. With that dose Super Crema does well with an output weight of 35-50g depending on your taste preferences. If you do not have a scale to weigh output no problem. From my experience when super crema is dialed in you get an extraction weight of ~45g when liquid volume reaches ~2oz/60ml in cup including the crema.
2. Pre-heat the Classic for at least 10 minutes with the PF in the group so it gets heated as well. To help with warming the PF you can run some brew water through empty PF (aka blank shots) after the machine has been on for 5 minutes or so.
Bonus advice: you are dialed in to a decent grind size when you hit that 2oz/60ml in 20-30 seconds from first drip.
Hope that helps!
Marc
Whole Latte Love thanks so much for the detailed instructions and prompt reply!
Just stumpled upon this channel - it's damn great content ! Thanks.
Hi K, You are welcome and thank you for taking a moment to leave a comment!
Marc
Hi Mark
Another great video - thanks,
I know that you like the leveller but I don’t understand how it works because there doesn’t seem any force or pressure, so how does the coffee get compressed? With no compression, wouldn’t the water just gush through? I get that with a tamper it isn’t essential to have the 30 lbs of force and that it is more important to be consistent but there would always be some level of force and more than with the leveller.
Am I missing something?
Thanks again
Lawrence
Hi LJ, Thanks for the question. When the leveler is initially set on the grounds one has to spin it in. As it spins, the coffee is compressed. The Jack leveler I'm using has adjustable depth to get appropriate compression depending on filter basket capacity and coffee dose. Check out this video featuring The Jack. The link is cued to a point where after leveling I knock an un-extracted dry puck out of a filter basket and the puck comes out in one piece: ruclips.net/video/4Z5vTi643sc/видео.html
All the extractions in this video were leveled and no gushers!
Marc
@@Wholelattelovepage Hi Marc, thanks so much for the reply. I'll be trying the leveller without the tamping. I assume that I'l have to experiment with depth and grind but looking forward to seeing the results. Best wishes
2 things, shouldn’t you run a trash grind through grinder after changing grind size to let it settle in? Also, isn’t dissolved solids (weight) better than measured (ounce) of shot? Sometimes there is mostly crema, sometimes very little. Thanks!
I have pressurized filter, does it need to be 20-30 seconds too? Thanks for a very informative video
Hi sb, You are welcome for the video. Things are different when brewing with a pressurized filter basket as it's a tiny hole in the basket which causes the pressure to build up and not the grind size of the coffee. Pressurized filter baskets are useful if using pre-ground coffee only as they are more forgiving of improper grind size. It's a compromise in potential quality (compared to non-pressuirzed filter baskets) which allows for use of pre-ground coffee. With the majority of pressurized filter basket appliances timing is what it is and is not affected in a meaningful by changes in grind size.
Marc
@@Wholelattelovepage very well explained. thank you!
The Movie - Fast Times at Ridgemont High..... the sign " No Shirt, No Shoes, NO DICE"
Great video Marc. Always helpful and informative.
Hi CAbS, Thanks for the comment - it's appreciated!
Marc
Café de alta qualidade, love coff . Love my Gaggia☕️
(English translation: High quality coffee, love coff. Love my gaggia)
Olá Samuel, Obrigado pelo comentário! O Gaggia Classic é uma máquina maravilhosa para iniciantes! (Hi Samuel, Thank you for the comment! The Gaggia Classic is a wonderful entry level machine!)
Marc
great info and great videograhpy
Hi X, Thanks for the comment - appreciated!
Marc
Fast Times at Ridgemont High if your favorite movie? I wonder if it would hold up today?
Hi i.t, You got it! Like I said, my favorite of that year. It was essentially my high school experience on film!
Marc
Whole Latte Love Animal House must have been released about that time. I was close to the late 70’s. Animal House, Porky’s was a “seminal” watch, as was Hollywood Knights.
It holds up for me. My god, Phoebe Cates.
Jerold Von Hemel getting out of pool to Cars. Awesome!!!
Jerold Von Hemel Think Animal House was mid to late 70’s. Guessing 76-77. Had to beg mom to let me see that with cousin. Don’t think I was in high school yet.
can somebody explain me why we should start counting seconds only after first drop and not when we click button 'Start'? for example I have pre-infusion option setup for 7 seconds, and I see first drop on 8th sec or so, but the brewing process was already started. And from starting process I try to fit my espresso within 25-30 sec range.
Hi a, You can time from pump on or first drip it's up to you. Keep in mind timing is the most basic measure to appraise an extraction. If timing from pump on you may for example prefer an extraction that runs 30 sec over one that runs 20. I'm sometimes using low flow/pressure pre-infusions that don't have 1st drip until 15 seconds after pump on. Yes coffee is brewing when water makes contact but not in the same way as when brew water is flowing through the coffee.
I get more bobles..... when I use dalla kotte...
I have an espresso measuring cup with two lines. 1st line=1shot and 2nd line= 2 shots. So If I want a double shot i should stop it when the foam gets to the line or when the actual coffee gets to the line?
Hi GO, That depends on the coffee (how much crema it produces) and what the liquid volume measurements are at those lines. For coffees that produce a lot of crema like classic Italian style bean blends it's not unusual for a 1:2 ratio espresso meaning 18g ground coffee and 36g out by weight to produce about 70ml of espresso including the crema. Lighter roast specialty coffees usually do not produce that much crema so for those a 1:2 ratio might only be 45-55ml including any crema in measurement.
Marc
Hi Marc, Thanks for the quick but informative video! Reminded myself the basics of the espressos.
For the years I have the dilemma in my mind - the delivery cost of coffee beans in the video is high for the West Coast customers. And buying them in bulk to get free shipping does not make sense, because with home consumption they will become stale sooner than I'd need them.
This is what always prevented me from buying them as a separate item. Unless I have occasion with some other parts in a cart, but happens only once in a years.
Any chances that coffee packages will be sent cheaper across the country? Maybe monthly subscription plans with free/discounted shipping?
Hi YD, You are welcome for the video and thank you for the comment! We are looking into more options with whole bean coffee. The Italian style bean blends I recommend in the video hold up very well when stored away from heat in original bags. Shelf life on those types of coffee is two years according to the roasters. While a professional taster may be able to tell the difference between a bean blend that's been in a bag for 1 month vs 6 months it's unlikely the vast majority of consumers could. Before the freshness police come and take me away it's a different story for single origin $pecialty coffees. I'd use those within a few weeks.
Marc
What is the coffee dose and time you suggest when using an espresso machine with a double shot 54mm basket?
Hey BF, Thanks for the question. Hard to be specific on dose weight as there's a large variance in 54mm filter baskets between manufacturers. Some are much deeper than others. Also, they come in pressurized form mostly used in entry-level appliance grade espresso makers and standard non-pressurized used in prosumer level and commercial machines. Pressurized tend to be smaller while prosumer/commercial non-pressurized tend to be larger. My advice, fill the filter basket loosely to the rim and level off then tamp. After pulling a shot if you see an impression of the shower screen in the coffee puck you've used too much coffee. Please note if using a pressurized filter basket you'll likely have a rather soupy coffee puck so it'll be difficult to appraise. For timing it's generally constant regardless of filter basket size or dose weight at 20-30 seconds from first drip. Hope that helps!
Marc
@@Wholelattelovepage Marc, thanks for the reply. The unit is a Breville Bambino and I'm using a non-pressurized basket. I'm getting around 15g in there. Does that sounds about right for that type of basket? There's no way I can get 18g in there.
@@BradleyFitzhenry 15g sounds about right!
Marc
Hi Marc, i love all your video presentations, however as a noob myself i have no idea of how a good taste espresso taste like, being tried many extraction but seems like all taste the same, perhap i have no experience with coffee beans yet..haha. i manage to pull LSuperCrema with a parameters with 18g powder at 30ml @ 30sec extraction. I am not very convince if i have met the ideal setting but seems the taste of espresso are rather same onto my tongue.
Also, can i find out from your guidance if 30ml of espresso, how much milk should i mix in to produce better latte? If i mix in 50~60ml of milk not sure the drink will become more of a milk or more of diluted coffee.
Hi yip, Thanks for the comment and question.
Taste: It takes some time/experience to develop. Super Crema is a classic Italian style bean blend with a flavor profile typical of the style. LSC is a great coffee to start with. It's easy to work with and combines well in milk drinks. As you get your skills down maybe try some lighter roasts. These will have fruit and berry notes.
Extraction amounts: 30ml might be a little short but depends on what your measuring. If your shots from 18g are making a lot of crema and your including the crema in measurement then it's definitely short. A shot from 18g that's producing crema can have a finished volume of 60-70ml if crema included in measurement.
Espresso/milk ratios: A classic latte uses a 1:5 ratio. Personally I prefer milk-based drinks with lower ratio. My favorite is the flat white which I make at a 1:2 ratio with a double shot of espresso into a 6oz/180ml cup topped to the rim with very finely frothed milk.
Hope that helps!
Marc
Thanks Marc, deeply appreciate for your professional guidance. Yeah, i will try out with other light roasted beans and see how the taste varies.
Pre-infusion: is this something that's necessary? The Gaggia Classic Pro doesn't have a pre-infusion step, but there are hacks on the web about pausing infusion or using the steam valve during infusion to accomplish this. Is it helpful? Necessary? Harmful? It's not mentioned in any of the videos that include this machine, so what's the deal?
Hi DS, Thanks for the question. Pre-infusion can help in some situations. A short one can help the grinds expand and reduce chance of channeling when full brew pressure is applied. But good technique leveling/tamping can prevent that as well. There are other uses like long low flow pre-infusions to tame brightness in beans which are very fresh from roast. On the other hand, the same treatment of a typical darker roasted bean blend could pull out unwanted flavors - usually best to hit those coffees hard from the get go. Understand the Gaggia Classic Pro is an entry-level machine. IMO the best value in that category. But it's not the instrument of choice for those with more advanced aspirations for espresso. Some will try and hack it and use techniques to get more out of the machine than what it was designed for and that's fine. But at some point maybe just go for a machine that has the capabilities you desire built in.
Marc
@@Wholelattelovepage Thanks very much for your thoughtful and complete reply. Much appreciated. It might be helpful to include this exact information in one of your videos, too.
@@dasi7549 thanks will try and include info in future video
Hi, i got a Gimilai coffee machine CRM3601 and i,d like to learn how to improve my skills to use it.
i,ll be glad if you help me to find out how to work with my coffee maker
like best grind size for my coffee machine or best time zone for it.
thank you.
Hi as, Here's my video on dialing in grind size to get you started: ruclips.net/video/jOY7D02n4Cw/видео.html
Marc
I have Profitec pro 700 should I start timing by the shot timer or the first drip ? Thanks
Hi SK, I start timing at first drip. Understand that timing is a basic method of getting in the ballpark of a proper extraction. It's best thought of as only relative to your machine. So use for personal comparison of your extractions.
Marc
Love your videos !!! So I have a simple question. What is the portafilter tray thing you have on the scale while measuring grind weight?
Hi Dennis, Thanks for the comment and question. It's an accessory which comes with the Acaia Lunar scale: www.wholelattelove.com/collections/acaia/products/acaia-lunar-espresso-scale
It's made of a rubber or rubber like material. Actually meant to sit on the scale flipped over to the other side but flipping as seen in video allows it to support most portafilter by providing the raised edge for PF handle to rest on. Acaia also has a longer and more ridged portafilter weighing plate which does the same thing but does not have the raised end: www.wholelattelove.com/collections/acaia/products/acaia-lunar-portafilter-weighing-plate
Marc
Hey, great video! But why is it 60ml? Shouldn’t the extraction time be based on the ration you want?
Hi ABCD, Thanks for the comment. So this is a beginner's level video with very basic time/volume measurements used. I have other more advanced videos on how to do brew ratios by weighing coffee dose and espresso out.
Marc
I Just purchased a breville barista pro after watching lots of YT and recommendations for using "fresh" beans you recommend Lavazza. Lavazza is a non fresh bean , can you explain why this one would work good ?
Hi Keenestar, Thanks for the question. If you were using higher cost specialty coffee like 100% Arabica, single origin grown at higher altitude and roasted medium to lighter then yes I'd recommend a fresher bean. Those types are generally in their prime 2 -5 weeks after roasting. Nearly all Lavazza coffees are bean blends and they typically do not include high-altitude specialty coffees in the mix. They are blended with the knowledge they will not be used right away. Roasters generally put a shelf life of 2 years on those types of coffee. So long as they are stored away from heat in original unopened bags they produce very good results.
Marc
@@Wholelattelovepage thanks for your good explanation 👍
I just got a Bezzera Hobby. It has a 58mm portafilter. I am having a problem with my dose. If got Eureka mignon selectiva grinder. The portafilter won't go onto the group head with anything over 17 grams. I use a dark french roast Sumatra coffee. Also my shots are 20-22 seconds. Any suggestions??
Hi Judith, Thanks for the questions. Congrats on your Hobby! Here's a must watch video for Hobby (and ll single boiler machine) owners which covers steaming procedures to prevent tripping high-limit switch and how to reset high-limit should it trip: ruclips.net/video/iTc6RUpYaSs/видео.html
17g is about the limit in the stock basket. For larger doses I'd consider a 20g precision filter basket like this: www.wholelattelove.com/products/baristapro-20g-nanotech-precision-portafilter-basket
Shots at 20-22 may be okay. If you want a little longer grind a hair finer!
Hope that helps!
Marc
Where'd you get the nice shot glasses? Thanks!
Hi Matt, Do you mean the Rattleware shot pitchers? Right here: www.wholelattelove.com/products/rattleware-3-oz-shot-glass-pitcher
We also have these with 3 spouts: www.wholelattelove.com/products/lf-spare-parts-3-spout-2-oz-shot-glass
Marc
Hey Marc. Excellent video. So lets say my basket handles max 15 grams of coffee, so i should get 30 grams of coffee out? 1 to 2 ratio? Isn't 60 ml too much? Over extraction? or is it fine with 15 grams and 60 ml out?
Hi Andreas, Thanks for the comment and question. If you want a 1:2 ratio which is typical for espresso what you want is 60 grams out. Measuring liquid volume in milliliters can be misleading. While pure water is 1g = 1ml, espresso is not. Crema weighs far less than 1g/ml. So in a crema rich extraction a 1:2 ratio may produce a liquid volume >60ml! Using a scale is required for accurate brew ratios. Many of the Italian bean blends I use produce near 70ml including crema in a 1:2 extraction from an 18g dose. Hope that helps!
Marc
Hey Marc, thanks for another great video, I really appreciate how you talk for everyone, regardless for experience, and your friendly tone. Question: I use a Lelit leveler (I have a Lelit machine), and, is there a depth to which the leveler has to go down? Assuming that I have the right amount of coffee in the basket.
Hi rg, You are welcome and thank you for the comment and question. I have not used a Lelit leveler but can offer some advice. Some levelers do a good job of compressing (tamping) the coffee and some do not. I consider the coffee compressed enough if I can knock out a puck that stays mostly intact when dry before brewing. Should also be compressed enough that you do not leave impression of shower screen in puck after an extraction.
Marc
SUCH a great video
Hi RYN, Thanks for the comment!
Marc
I have a question, I am new to the world of espresso and a while ago I got my first machine(KRUPS XP3208) , the machine uses a presurrrized portafilter and the extraction for a double dose of 60 ml is done from 8-10 seconds, I have to change the grind size or is normal due to the system it uses
? ( I read online that extraction is faster than in a non pressurized portafilter but with such a big difference ? ) ..
Hi WTGR, Thanks for the question and welcome to the wonderful world of espresso! Yes, in most cases extractions from appliance level products using a pressurized filter basket will extract faster than a machine using standard non-pressurized filter baskets. There are a few exceptions to that like the Gaggia Carezza which positions the pressurizing after a standard style non-pressurized filter basket. With that one can to some extent control the extraction rate using grind size. You may be able to slow things down a bit by using a finer grind in your product but it's not something I've tested on a Krups. Hope that helps!
Marc
How many milk suggested for 2oz liquid espresso for latte type of coffee?
Hi CBL, Thanks for the question. Typical latte uses a 1:5 espresso to milk ratio so standard would be 10oz of finely frothed milk for 2oz double espresso. But nothing says you can't change that to suit your preference.
Marc
@@Wholelattelovepage thank you
Hello! Nice guide! But why count from first drip? Aren’t you supposed to measure all time coffee stays in contact with water and extracts?
Hi Andrew, Thanks for the comment and question! From deeper in the comments on this video here's why I go from 1st drip...
Quick recap... large differences in when water starts to really flow thru coffee based on pump type, group type, space between coffee puck and shower screen. Then there's low flow pre-infusion, prewetting, etc. To speak from common ground with all these variations I've settled on first drip. I work with many make/models of machines. People watching this video have many different types. As mentioned in other comments this is for beginners and timing is the most basic way of getting in the ballpark. It's needed but once there go with taste and brew ratios. If I'm working with a machine which does a long low flow pre-infusion for 10 seconds should I start timing at pump on and shoot for a double in 15 seconds from first drip? I don't think so. Lets say it's a very fresh from roast coffee. That 10 seconds of low flow allows the CO2 to off-gas. CO2 is about the only thing coming out of the grounds. No solids moving out of the puck.
A good example in a more common machine are Expobar E61 groups. They have a custom chamber - extra space behind the shower screen which take time to fill. On a vibe pump Expobar it could be 6+ seconds before there's any substantial flow/pressure on the coffee. Nothing is being extracted. Compare that to a rotary pump standard E61 machine with a filter basket packed fairly high so very close to shower screen. That one will be flowing water through the coffee far faster. Can't compare the timing from pump on of those two machines.
Marc
Do u get the same results wit the non pressurized filters is it considered cheating🤔🤔🤔
Hi PG, Thanks for the question. Best results come from non-presurized filter baskets with grind size dialed in properly. Pressurized baskets are a bit of a cheat. They allow for use of pre-ground coffee or fresh coffee that's not dialed in properly like from a less capable (lower cost) grinder.
Marc
@@Wholelattelovepage thanks Man U and another tuber i started following have helped me a lot I’m one push of a button say from buying a espresso machine but I’m very intimated it seems so frustrating
thanks for the video marc. I always like to revisit the vids by you guys and others to look for new angles and subtleties to my technique. We've relocated to Europe for a while and I recently decided to upgrade my Gaggia Classic to a Quick Mill Pippa. Do you guys have any experience with Quick Mill machines? I'm pretty happy with it and it has easily adjustable pressure, which has lead to some fun experimenting in tweaking extraction times. I would be interested in a Pro's run through with the machine.
Hi David, Thanks for the comment. Unfortunately
Marc I do not have access to the Pippa :(
Thanks for the high quality content Marc! In your video you discussed that the brewing time for a 2 oz double shot of espresso should be between 20-30 seconds. My delonghi EC 865 single shot portafilter basket only holds 7 grams of espresso. How many seconds of brewing time do you recommend for a single 1oz shot of espresso?
Same amount of time for 2oz and half amount of time for 1 oz from your single shot basket
Hi Marc! Viewer here from New Zealand. Love your videos, they have taught me so much. I have a question that hopefully you can help with. About 6 months ago I bought a Rocket Chronometro Type V. I love the machine and got sevens results from the stock double basket. Last week I upgraded to an IMS shower screen and 18g competition basket. The coffee I am getting is better than before. However I am grinding much finer than I was before (eureka mignon). Also. I can get 60ml in 30seconds but the coffee takes 10 seconds to start flowing after the pump is turned on. Also the puck is really soupy after extraction. Just wondering if anything is going wrong here. It seems to me that the holes on the IMS basket are larger than the stock basket. Hence the need to grind way finer. Cheers!
Hi Harrison thanks so much for your comment and question I guess here you know I’ll just say that you know if you’re going to change baskets in and that sort of thing you know it’s not unusual at all for your extraction time to change I wouldn’t worry too much about that very nice machine you have there I must say but yeah it’s not surprising that you would need to grind finder you know depending on you know your basic variables that sort of thing so a good luck thanks for watching and thanks for commenting hopefully we’ll talk again soon Marc
Whole Latte Love thanks for the reply Marc. Also, it would be great if you guys started doing international shopping. Would love to try the barista pro baskets and can’t buy them here in NZ.
I have the Lelit Anna (no PID, got it a few days ago) and the Lavazza super crema. I don't get nearly the amount of crema you do. I mostly pull single shots, but even with that in mind, I'd expect more crema than I'm getting.
I do get some crema with single shots that take about 20-22 seconds from the moment I press the button and they're tasty, but you get mountains of crema and I don't.
I have a WPM grinder that's about $150, so I know there are much more fancy and expensive ones out there, but does that mean I'm doomed for a relatively-low crema existence?
Hi GB, The grinder may be holding you back a bit. Before considering yourself doomed I'd try grinding a little finer. 20-22 sec. from pump on is a bit short on time. Extending shot timing with finer grind should result in more crema. Know that singles are more difficult to pull consistently than double shots. Have you tried doubles?
Marc
Thank you for your video. I have some question. I have cheap home Chinese espresso machine (aca brand) with naked portafilter. For grinder, because of your review, i buy sette 270 after i ask in your review about baratza sette. I a bit confuse about how i brew espresso. Some say, for espresso, they use 1:2. So if i use 17gr ground coffee, i get 34ml espresso, in 20-30s. But in your video, 17gr ground coffee, i get 60ml espresso. Which one is correct?
And can you give recommendations on grinding scale on sette 270, i need to set it to what grinding size for naked portafilter?
Hi Andy, Thanks for the questions. If doing brew ratio it's difficult to use milliliter volume measurements to derive a weight. Yes, pure water is 1g per milliliter. Espresso is not. Especially an espresso which produces a lot of crema! The crema weighs far less than 1g per ml. Not unusual for a coffee which produces a lot of crema to have a volume of 60-70ml (including crema) when extracting to a 1:2 ratio from 18g coffee dose. As far as grind setting on your Sette... For espresso, with a relatively new Sette the macro setting is usually in the 2-5 range. But, you will need to dial in your grind based on your particular variables like dose weight, coffee used, equipment, etc. Here's my video which covers the simple procedure for dialing in grind: ruclips.net/video/jOY7D02n4Cw/видео.html
Hope that helps!
Marc
@@Wholelattelovepage thank you for your answers. After watch your video again, now i realize that 60ml is include crema, which is if i use scale, 60ml include crema is not same with 60gr like i was think before. That is my mistake. I will try try again. Another question, using time, you say it's about 20-30s, is it from first i turn on brew, or first drop espresso? I have machine that will pause about 5s after 1-2s when i first start my brew (for pre infusions i think)
17 g of grind producing 2 oz or 56 grams of liquid is a 1:3 brew ratio. I read the ratio should be 1:2 to start and go up from there. Should I use 2 oz in the video or a targeted 1:2 ratio?
Hi Neil, Thanks for the question. While water weighs 1g/ml espresso does not. If using volume measurements in ml for espresso you cannot transfer to weight in grams. Must take crema into consideration. It weighs far less than 1g/ml. So much depends on the coffee you're using. Those producing lots of crema like Classic Italian style bean blends with some Robusta in the mix often produce liquid volume including the crema of >60ml/2oz when extracted 1:2 from 18g coffee dose. Hope that helps!
Marc
Hey Neil, to add onto Marc's comment, we just put out new a video on brew ratios yesterday which should help explain: ruclips.net/video/WifLRJZKs9A/видео.html
AJ
I've never started the timer when the first drips reach the cup, in that way you are not timing the extraction. Ideally you should start the timer as soon as the water hits the grounds
Hi CB, Thanks for the comment. I've explained my opinion on when to start time deeper in the comments. Quick recap... large differences in when water starts to really flow thru coffee based on pump type, group type, space between coffee puck and shower screen. Then there's low flow pre-infusion, prewetting, etc. To speak from common ground with all these variations I've settled on first drip. I work with many make/models of machines. People watching this video have many different types. As mentioned in other comments this is for beginners and timing is the most basic way of getting in the ballpark. It's needed but once there go with taste and brew ratios. If I'm working with a machine which does a long low flow pre-infusion for 10 seconds should I start timing at pump on and shoot for a double in 15 seconds from first drip? I don't think so. Lets say it's a very fresh from roast coffee. That 10 seconds of low flow allows the CO2 to off-gas. CO2 is about the only thing coming out of the grounds. No solids moving out of the puck.
A good example in a more common machine are Expobar E61 groups. They have a custom chamber - extra space behind the shower screen which take time to fill. On a vibe pump Expobar it could be 6+ seconds before there's any substantial flow/pressure on the coffee. Nothing is being extracted. Compare that to a rotary pump standard E61 machine with a filter basket packed fairly high so very close to shower screen. That one will be flowing water through the coffee far faster. Can't compare the timing from pump on of those two machines.
Marc
@@Wholelattelovepage I guess that at the end of the day we just need to prepare the best-tasting coffee. And the most important part is always being consistent, if you time from the first drops you just need to stick with it and optimize from there and for sure you can optimize a great coffee like that or in any other way. I just made the question because I never thought to do it in that way. Keep up with the great work.
Hi CB, Agreed 100%! Thanks for your comment.
Marc
@@Wholelattelovepage Not sure if you're still replying to comments on this video, but do you have any recommendations for timing the shot based on mass? The guidance in the video is volumetric, but I tend to prefer to measure things in terms of grams. I've seen some videos show around 40 grams for timing the shot, but I'd like to know your input in terms of how much mass of espresso I should be looking to produce for a double shot within ~20-30 seconds.
@@yScribblezHD stick between a 1:2 to 1:3 ratio. 17g in, 40g out in 25 to 30 seconds seems to be the ideal Brew Recipe for the Maromas Orphea from what I have gathered!
Great Video! Thanks! If you were doing a single shot would you recommend 10g to produce 15g/30ml out? Or what would you recommend for a single?
Hi QSS, Thanks for the question. I'd go with 10g to produce 20g weight out. But of the thousands of shots I've pulled I've maybe done a total of 10 singles so. I know it may be different elsewhere but nobody I know from baristas to high-end home hobbyists pulls singles.
Marc
Hi, what about brew pressure? My Bezzera bz16de is at 12bar with a blindfilter and also in the beginning of the shot. Some say the smaller vibrationpump needs more pressure to compensate the less (capable) flow. However also users mention en recommend to set the opv back to about 10bar so this will end up at around 9bar at the brew head. Any tips?
Hi PR, Thanks for the question. We set OPV pressure of vibration pump machines to 10 bar which gets you ~9bar max at the group as you mention. Flow should not be any different once machine reaches pressure.
Marc
Thanks! In this video comments you read a lot of discussion why Bezzera owner sets it to 12/13 bar, ruclips.net/video/E4y4-E2aL3U/видео.html . Can you give your opinion? 🍾👌😎
I was wondering did anyone name the movie. I think it was Fast Times at Ridgemont High. Great movie
Hi AM, Yes classic movie - pretty much covered my high school experience!
Marc
Hi Marc. I have the Gaggia Classic and Sette 270, using Lavazza Super Crema. I’m getting the dose in the right amount of seconds but very little Crema. Probably a 1/3 of crema. Any thought? Also, do you have to adjust your leveler when using a double vs single? Is there a certain line that the espresso should be compressed to? Thank you!
My two main variables right now are grind size and tamping/leveling. I want that crema.
Hi z, Thanks for the question. Excellent timing. I just did a live stream a couple of hours ago pulling shots of Super Crema: ruclips.net/video/go-THDjGv8c/видео.html I was pulling doubles using 18g dose and a 1:2 ratio produced ~70ml volume in cup including the crema. I was using a prosumer level Profitec Pro 700 in the video. But I've done hundreds of Super Crema shots on the Classic in the past. With the right grind size it should produce "crema buckets". Could be a number of reasons your crema is a little short: grind size, channeling, coffee dose. Use the Classic's double shot non-pressurized basket. Overfilling slightly from the 270 and level it off with a finger without compressing the coffee. That will get you ~17g in the filter basket. Then use your leveler to distribute and compress the coffee. I don't often (like almost never) pull singles. But you do need to adjust the leveler to sufficiently compress the coffee in any basket type. Set it as deep as possible without leaving a mark in the puck after leveling or not being able to get the rim of the leveler to make contact with the rim of the filter basket. If done properly you should be able to gently knock out the dry coffee puck in a single piece. Also follow best practices. Keep your PF gently in group when not in use so it stays warm. Check where you Classic is in its heating cycle by running a bit of water without the PF in place before brewing. If turbulent/bubbly run for a couple of seconds to smooth flow then brew. Hope that helps!
Marc
Whole Latte Love thank you so much. I will let you know how it turns out.
When the Dalla corte studio will be available?
Hi B, Thanks for the question. We have 2 in house now for testing and staff review. Expect availability by late spring/early summer 2020.
Marc
I’m new to espresso making. I have the breville express and I love it! I notice you don’t discuss brew ratio like many others do. For example 1:2 or 1:3. What are your thoughts on that?
Hi Laura, Welcome to the wonderful world of espresso! We do use brew ratios and have other videos which cover the topic. Even go much further using scale connected apps to log extraction flow rates like in this video: ruclips.net/video/HTaly8c-i_U/видео.html
Espresso can get super technical for those who want to go there! I left brew ratios out of this video as it's aimed at beginners. Using brew ratio requires a good scale to weigh coffee dose and extraction in the cup in real time. It's equipment most beginners have not invested in. IMO it's best to get the basics down first like dialing in grind size and then go to brew ratios if you want to. We do use brew ratios - especially when tasting espresso so we can be more consistent with extractions if tasting a coffee multiple times or comparing to another. We tend to use 1:2 ratios but it all depends on the coffee and personal preference.
Marc
@@Wholelattelovepage I jumped in with both feet. Got the scales and started measuring day 1! It was a bit overwhelming at first but I’ve got a consistent shot now with 1:2 ratio. Next I gotta work on my latte art. It sucks!
@@lauragwillim1055 That's awesome. For help with the art many are calling my colleague AJ's video on Latte Art for Beginners the best there is: ruclips.net/video/4PSCsv7kcKA/видео.html
He walks you through everything with awesome graphics and multiple simultaneous camera angles of pours.
Marc
What size is that filter? I can’t really go over 14g.
Hey s, Thanks for the question. Depends on machine. Many double baskets have a 16g capacity. With those it's not a problem to dose 14g. If you have a larger capacity basket - some machine come with baskets capable of dosing 18g you can always pick up an aftermarket basket like this 15g for 58mm portafilters: www.wholelattelove.com/products/baristapro-15g-nanotech-precision-portafilter-basket
Fine to put 14g in a 15g basket. The Baristapro precision basket is an upgrade over most stock baskets.
Marc
@@Wholelattelovepage Just starting out and bought a Bambino Plus. Must have a smaller portafilter because any time I go over 14g I risk making contact with the screen and scorching.
Only thing missing here is purging the grinder after each change. But as alway great video!
Hi a, Thanks for the comment. In interest of keeping things simple I left out purging grinds at old size from grinder after adjustment. Always a good idea to do that. There is an affect from those grinds but relatively minor as worst case maybe 2g at old size so less than 10% of next cycle.
Marc
Hey Marc... Recently rebuilt my Gaggi Classic pre-2016 to a "hybrid" Gaggi Classic Pro. Per your recommendations I added a new steam wand, 20g basket, silicone group gasket, SS shower plate, and lastly Lavazza Super Crema beans. Most of the time my shots come out perfect (in my opinion) as golden brown shots with prefect crema. However occasionally - like this morning - my shots came out boring black coffee - absolutely no crema and no golden brown coffee. This may happen maybe every 10th or so pull. Same grind size, same bag of beans. Can you shed any light on why this happens? Thanks in advance for any input.
Hi G, Thanks for the feedback and sharing your upgrades! I know it's obvious but something (or a combination of things) must be changing on those 1 in 10 shots producing boring black coffee. Super Crema is a fairly forgiving coffee. If grind is close and nothing else is completely out of whack it should produce crema so getting no crema indicates something is really out of whack! That could be things like variances in: dose weight, tamp, grind distribution or pulling a shot at high point of boiler temperature. I think it's unlikely it's just one thing and more likely it's a combination. Hard for me to take technique variances out of the equation - that's up to you. One thing I can suggest is flushing a couple of seconds of water just before attaching you PF and pulling the shot. That takes overheated brew water out of the mix. I hope that helps!
Marc
My sage Porter filter is 54mm. Should I still get 2oz and run for the same 20-30?
Hi gr, Thanks for the question. General guideline is 20-30 seconds for extraction regardless of dose weight. I would likely look for less volume in the cup but that depends on the weight of coffee in the 54mm filter basket. For instance if loading with 15g you'd want to extract 30 - 45g espresso in weight for a brew ratio of 1:2 - 1:3. Know that in cup weight and liquid volume measurements are not equal.
Marc
Hey Mark, how do you personally decide if you have configured your jack leveler to the right height that it's both leveling and achieving a tamping effect?
Hi JJ, Thanks for the question. First make sure you are using proper coffee dose with proper size basket. Most stock doubles have about 18g capacity. So use ~18g in a stock double. From there, adjust The Jack to go as deep as you can without it clicking to a shallower setting. When using any leveler or distribution tool it's important to keep it clean of ground coffee between uses. Residual grinds on the leveling head or rim can cause binding. After leveling at deepest possible setting have a look at the puck surface. It should be smooth. If any marks are left from the head you may need to adjust. Hope that helps!
Marc
Fantastic, intelligent, simple instruction. Perfect 👌 Thank you so much, fellows
Hi QP, You are welcome and thank you for the comment!
Marc
What is the overall cheapest Dual Boiler E61 with PID? Pro 600?
Hi DD, Yes, with E61 it's the Pro 600 used in the video. If you can do without the E61 it's the compact Pro 300 that's currently ~$850 less than the P600: www.wholelattelove.com/products/profitec-pro-300-dual-boiler-espresso-machine
Marc
Thanks for the video Marc! However, there are few things which can be taken into consideration in my opinion. Firstly, I feel it's important to know your coffee and recipe to get the best result. The ratios you have mentioned might work best if we only use those two brands of coffee you have used in the video. But If we use any other coffee or a blend with the same ratios, it doesn't taste that good especially for darker roasts. If i go above 1:1.5 and above, it starts to taste very bitter, sour and over extracted.
For lighter roasts, 1:2 ratio works just fine in most cases and for medium, i tend to use something in between. There's always room for improvement as always and please feel free to correct me if i said something wrong :)
It would be great if you can do a video how to dial in shots based upon taste profiles for single origin or any other lighter roasts of your choice as i feel they are quite difficult to pull out.
Thanks!
Hi SG, Thank you for the detailed comment. As this video's title suggests it's for beginners - you are far beyond beginner level getting into brew ratios and adjustments based on roast. I'm trying to keep things simple and easy to understand. One reason why I mention the coffees I do and don't get into higher-end single origin lighter roasted coffees. They can be difficult to work and for a beginner I feel it's best to master the basics first.
Marc
What if with my grinder even at the finest setting my espresso brews too fast?
u can try improving tamping and distribution.
@@Theaikro I tamp hard, dose a lot and still my classic pro brews too fast like the pressure is really high for some reason
Hi ao, Thanks for the question. If brewing too fast your grind is not fine enough. Would help to know what make/model grinder you are using.
Marc
Pressure only builds to the point that your grind causes it too. If grind size is right you will be brewing at ~9 bar