This is common because a) pressurization retains more water and b) the machine doesn't have a 3-way pressure release valve, so it's always a little muddy. If you're doing repetitive shots, then you'll see it come up more often ... if you can let it hang out in the portafilter for a bit, it will dry a bit more ... hope that helps! - Kat
I recently ordered my EC155 (from you guys), and started playing around with it last night to try and figure out things (my apartment still smells like coffee). Anyway, light tamp is what you want, a little more than enough to flatten the top. I was using what Wal-Mart offers to get started (next to finest setting seems to work well) using only a very light tamp. The espresso looked like a dark beer with a thick, rich head, and I think that's what you want to aim for.
Hi Gail. From Cyprus with love! thanks for the video it;s educated if I can say, I have a Gaggia Classic unfortunately with hand grinder at the moment! anyway I only have pressurized baskets and I tried that what you did, same as your test going finer I have a shot less cream more watering! going coarser I got better crema and good taste coffee! I shall agree with you that pressurized works quit different I would say opposite way than the original way in non-pressurized
@FernovaProductions We didn't weight, were just filling loosely to the top. Given the basket size, I would assume around 14g, too. The grind was almost a 'fine drip' consistency, a straight up espresso grind was too fine. Let us know how it goes with your coffee/machine! - Kat
Well, pressurized is a totally different animal. If you can de-pressurize your basket or handle, you'll have considerably better shots overall. I'd probably keep it fine and tamp less, myself, because I prefer that over a coarser/harder tamp. - Kat
@JimStudios Too fine of a grind so it's under a lot of pressure trying to force the water through the puck and it cannot. Given that these machines don't have a pressure release valve (solenoid), you can run the risk of an exploding portafilter by too fine a grind or tamping...but often, if you let the portafilter sit in the brew group for awhile, ti will mostly dissipate and decrease the size and force of the explosion. Hope that helps! :) - Kat
@DavidHowell Well, how is the coffee tasting? If it's bitter, then ease up on your tamp and then adjust the grind if needed. If it's sour, and you're working with your finest setting, then you'll need to be more fierce with your tamp. If they're tasting just fine, then so are you :) - Kat
This is just the video I needed! Getting a very entry level maker tomorrow and I knew for my home bar setup that I won’t getting too technical for the espresso thus far. Mainly wanting to work on my milk texturing and latte art but still pulling the right shot is essential. Would be great to have a refresher with this as a lot more entry level makers are being released even sub $100 and maybe ways to try and modify baskets/portafilters if we wanted to try a traditional grind and extraction at a low cost barrier?
Thanks for the quick reply and for the tip, I made it finer and tampered with a lil more strenght, the sour taste was gone but my fake crema got way more foamy, these pressurized thingies are really annoying but I got my grinder just like a week ago, so I still got a lot of testing to do! Thanks again for pointing me out to the right direction =)
Good video ladies. Shots on my Saeco Aroma were a little on the bitter side. I followed Kat's advice on over-extraction, and went 2 notches coarser on my Baratza Encore. I went from slow 25-30 seconds, up to a speedier 15 seconds just like your video. My shots are much better now with good flavor. You just have to play with your grind until you hit your mark. Thanks! ~Brian M.
Thank you ladies for answering my question! I have been grinding my coffee far too fine ;o) I kept thinking because a lot of my shots were sour, the water was moving too fast! Never thought to try a courser grind! You ROCK! !!
We did a video on using a 51mm La Pavoni basket, so check that out. We can't do mods, etc., because we're a business with liability concerns, etc. :) - Kat
@SeattleCoffeeGear I put a nozzle on a garden hose with a tight spray pattern. It squirts a long way - pressure is increased, flow speed is increased but flow VOLUME is decreased - it takes twice as long to fill a bucket with the nozzle compared to no nozzle. I timed it. If the wee hole in the bottom of the pressurized filter is analagous to the hose nozzle I'd expect it to likewise increase pressure & decrease flow volume. Everything else being equal it should take longer to pull a shot.
Sure! Depending on your grinder you can tamp, lightly tamp or skip tamping and it can still turn out okay with a pressurized portafilter. We applaud experimentation! ~ sam
You can do the same with baskets; you could try taking it finer with no tamp or taking it coarser with a firmer tamp. Sour is indicative of under extraction, so you making it coarser without changing your tamp pressure will make it more sour. Definitely experiment! :) - Kat
It was great to learn the different effects the grinds have when using pressurized filters. Can you use regular filters with smaller, cheap machines? Or do they have to be high end to use regular baskets?
Thank you for this video. I thought the shots were coming too fast but after watching this video she said that that is normal? Shots are lasting about 15 seconds after hitting the brew button. I had a friend grind up the beans and it's pretty fine but the shots are very sour and bitter , what do u recommend that I do? Also I am interested in a good grinder what do u recommend? It would be mainly used for espresso beans? I
+angelahortega It sounds like your grind is not fine enough. Sour notes are a sign of under extraction, so a finer grind will extend your brew time (with 25-30 seconds being the goal) and help with those off flavors :D Something like the Breville Smart Grinder Pro would treat you well! Check it out: www.seattlecoffeegear.com/breville-smart-grinder-pro
I was hoping you might clarify something for me. I have a Saeco machine with a pressurized portafilter. The instructions that came with the machine indicate use as you show in this video. However, hunting around on the internet turned up schematic breakdown of the portafilter, with the following instructions: It states that the portafilter should be loaded with grounds without tamping as you have done. But it should be held all the way to the right, which is the "closed" position. It should be held this way for 5 seconds with the pump running in order to pre-infuse the shot. After five seconds, release the handle and it springs to the forward position and the shot will then pour. What are your thoughts on this?
We have not tried this method, but preinfusion for any machine is thought to bloom the coffee a little bit and help with fracturing or cracking in your coffee creating a more even extraction. Not sure how much this helps with a pressurized portafilter, but I would say it's worth a shot. - Steven
Seattle Coffee Gear When the pressurized portafilter is placed in the grouphead and cocked to the right, the small pin mechanism moves up to close off the small hole. When released, the pin moves down opening up the hole and allows the espresso to come out when 9 BAR is achieved. I just thought it was interesting that the manufacturers instructions are different than the instructions that come with the "branded" machines, and that none of the videos I have seen thus far show it being used that way. I've tried both and I don't think it really makes a difference so the point is probably moot! Thanks for the great videos!
MrFlyduckfly, onece again, during espresso making process, when coffee just starts to flow from Pressurized Portafilter move its holder to the right position gently to reduce coffee flow speed. The coffee flow speed should be 20-25 seconds per cup. Do not hold portafilter holder in the right position before coffee flow starts.
So, would something like pre-ground Lavazza or Illy be too fine? I am about to buy my first (!) espresso maker, and wanted to start simple- didn't really want to get into expensive grinders yet. I assume people from SCG have used and liked this machine before, have they all been using a grind similar to what Gail wound up with? Also, thanks so much for these videos! I just found them and watched approximately 400 in the last couple days. :) - Amy
Thank you so much for these videos! I've enjoyed watching them. I'm a novice to all this espresso making. Have a Cuisinart ES-200, it uses pressurized baskets. So, do I not need to tamp the coffee at all??
We're glad you've enjoyed them! With pressurized baskets you typically need minimal, light tamping. If your machine came with a plastic tamper, that should do the trick. - Kaylie
i always use a tramp to at least smooth the top so it distributes the water more evenly and so coffee doesn't get into the head and it does seem to effect the taste quite a bit, worth the $6 if you ask me.
I have a Delonghi EC155. From what I'm understanding, I don't need to be grinding my coffee beans really fine (I've been grinding almost as fine as my grinder can) and not use 30 pounds of tamping pressure?
Nice video, can I use the experiments here as a base for a pressurized basket or it's totaly different from a pressurized portafilter? I'm getting a sour coffee with light tamp and a bit coaser grind than what should clog the machine (like happened there), making it coarser would make my coffee better? =/
I have an espressoworks with a 51mm double shot espresso basket, so it doesn't hold a ton of liquid. It shoots a whopping 75 grams on average. My problem is that the coffee tastes really sour. What should I do?
I’m trying to judge how much them cups are getting filled in ml or one shot/ 2shots. I’m going to need to do this experiment to find the right dialling for my cheap pressurised espresso machine
I recently tried with a grind a bit too fine but it didn't spurt out after removing the portafilter. It did pull a similar barely there shot though. This should help me figure out pressurized better. I figure I'll work my way up to depressurized, partly because I don't have a good tamper yet.
Hi Gail. I got myself a saeco via veneto with crema portafilter. However after every espresso I find that the portafilter retains water and cleaning the 'mud' is a huge hassle if you want to prepare 8 espressos for your guests. Any suggestions or explanations as to why this could be happening? Cheers
Gail said pressurized baskets brew faster. Mine certainly is but I don't understand why. I'd expect pressurized baskets to be slower since the flow is restricted by the bitty orifice on the bottom. What am I not understanding?
I am waiting for my Baratza grinder to come in, and in the meantime I’ve been using the pressurized basket on my Gaggia classic pro with an appliance grade grinder on the finest setting. The extraction is still occurring quite fast (~10 seconds for 2oz espresso from a 17g dose) and it comes out with good crema but still sour. Any thoughts on what to tweak without being able to grind finder / switch to my unpressurized basket until the grinder comes in?
@MightyCarnac It's more like when you put your finger on a garden hose; it's adding a lot of air to it and hence comes out faster. That's the best explanation I can give from my own experiences ;) - Kat
Cool! Yeah, it's really just about playing with the grind and tasting it with these pressurized styles. Glad to hear that you're on your way to shots that you dig :D - Kat
Great test, so in conclusion: fairly coarse grind, light tamp and approximately a 15 second pull. Can't wait to try it out with mine to see if the results are similar! One question, how much coffee was you using? I would guess around 14g or do you use more?
Not using a coarser grind, which, I fear I will have to live with... :/ Wonder why the Mr.Coffee liked a nice fine powdery grind, and good tamp... and this one doesn't?
I thought you were supposed to grind to a salt like consistency then hold the handle to the right for about 6 seconds to keep the internal valve closed to provide pressure then let go so the coffee comes out. The whole point of a pressurized portafilter is so you don't have to mess about like a barista does regarding grind and tamping etc.
The only places I've seen holding the handle mentioned is in your comment, and in another video, where I'm not sure the guy knew what he was talking about. I have a Gran Gaggia and the manual mentions nothing about having to hold the handle. The valve itself builds up the pressure just by being there.
@@Bungle2010 You are probably correct. I did see that in another video and have since seen a few others that seem to misunderstand how it works also. I know how the pressure valve works as I have repaired mine with a kit a few times now and it should just let the coffee flow at a certain pressure because of the springs like you say. Flicking the handle back ramps the valve open in case it gets stuck so the guy who holds the handle is actually not letting the pressure occur with the valve. No fine grinds or tamping necessary like on barista machines. That's the whole point of having a pressurized portafilter and why the coffee explodes out as it does in your video when you fine grind it. Maybe that's why he holds it back so he can experiment with grinds. Pressurized portafilters work best with a salt like consistency.
3:40 is what my brand new Delonghi EC155 is doing!!! I had a MrCoffee that was idiot proof for 3 years until it started leaking on the inside. I chucked it, got the EC155, and now feel like a dummy trying to produce a nice, rich shot! The only dang variable in this equation was the machine lol...
I have the Delonghi ec156. With pressurized filter I don’t like the coffee. Now I changed the filters by La Pavoni 52mm filters. You have to flatten the edge of the baskets to fit the portafilter of the Delonghi. So now you can enjoy the espresso. The pressurized system is for dummies, so there is a market for it.
using a philips/saeco poemia. happily. however, i was quite horrified seeing how you prepared your shots... no wonder the last one was the best, that's actually how you're supposed to prepare it. i also abstain from filling it up to the brim as i prefer a slightly lighter coffee; but i always tamp down. a little. with its built-in tamper/scooper. to even it out. and so far i have yet to make a bad cup. :) btw, fine grind + light tamping or coarser grind + heavier tamping, just as the manual says, and you can't go wrong.
hahaha... Move the holder of Pressurized Portafilter to the right direction to reduce coffee flow if it is too fast and get perfect espresso!!!!!!!!!!!!!!!!!!!!!!!!!!!! You have even no clue how Pressurized Portafilter works and what it is for??!! Or, well......
btw, I am using Gran GAGGIA Delux device and I can get perfect espresso even from Jacobs or Carte Noire (I am not talking about Lavazza or Illy right now). I do not make coffee powder myself. I just buy ready espresso or classic. Just move Portafilter holder to the right during coffee making process to "imporve your shot quality". It is easy. lol.
the trick is not in machine, actually, if it works well ofcause. Do not look for the problem inside well working machine that is able to make 15 bar. The trick is in coffee grain size and Portafilter only to make important 9-10 bars and continuous extraction during 20-25 seconds. It is all clear with commercial coffee machines because they have standard Portafilter and coffee powder specially for that Portafilter. For home coffee machines it is much more complicated to get perfect espresso because there are plenty of brands and powder at a market next door. That's why device become complicated and it become equipped with Pressurized Portafilter. Also, the home coffee machine is not working all the time and always there is no time to heat it enough. But give it a try. Heat the coffee machine for 15 min and make first shot without coffee to make device hot. Practice in making espresso and preparing milk and you get perfect cup of espresso or cappuccino. Personally I enjoy my cups of coffee because they are always better that in a coffeeshop. Gonna to live you, expert guys. It's time for espresso macchiato. Have a nice day. :)
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This 10 year old video is actually very helpful. What a nice channel.
Great to hear!! Glad that the change made a positive impact on your shot :) Let us know if you need anything else - Kat
Useful video even after all these years, especially for us who just want decent espresso from our budget machines. Thank you!
Your vids make me smile. every time.
+Kieran Gray So happy to hear! Thanks for watching!
Yeah, same here, I keep looking your vids, Saw some when I got a La Peppina some years ago and I keep coming to see even unrelated ones just for fun.
Sour means under extraction, so you need to slow down the shot somehow - either via grind or tamp - Kat
This is common because a) pressurization retains more water and b) the machine doesn't have a 3-way pressure release valve, so it's always a little muddy. If you're doing repetitive shots, then you'll see it come up more often ... if you can let it hang out in the portafilter for a bit, it will dry a bit more ... hope that helps! - Kat
I recently ordered my EC155 (from you guys), and started playing around with it last night to try and figure out things (my apartment still smells like coffee). Anyway, light tamp is what you want, a little more than enough to flatten the top. I was using what Wal-Mart offers to get started (next to finest setting seems to work well) using only a very light tamp. The espresso looked like a dark beer with a thick, rich head, and I think that's what you want to aim for.
@PiercedCub32 You're welcome!! I hope it helps - let us know how it goes and where you find the sweet spot with your coffee. - Kat
Hi Gail. From Cyprus with love!
thanks for the video it;s educated if I can say, I have a Gaggia Classic unfortunately with hand grinder at the moment! anyway I only have pressurized baskets and I tried that what you did, same as your test going finer I have a shot less cream more watering! going coarser I got better crema and good taste coffee!
I shall agree with you that pressurized works quit different I would say opposite way than the original way in non-pressurized
@FernovaProductions We didn't weight, were just filling loosely to the top. Given the basket size, I would assume around 14g, too. The grind was almost a 'fine drip' consistency, a straight up espresso grind was too fine. Let us know how it goes with your coffee/machine! - Kat
Well, pressurized is a totally different animal. If you can de-pressurize your basket or handle, you'll have considerably better shots overall. I'd probably keep it fine and tamp less, myself, because I prefer that over a coarser/harder tamp. - Kat
@JimStudios Too fine of a grind so it's under a lot of pressure trying to force the water through the puck and it cannot. Given that these machines don't have a pressure release valve (solenoid), you can run the risk of an exploding portafilter by too fine a grind or tamping...but often, if you let the portafilter sit in the brew group for awhile, ti will mostly dissipate and decrease the size and force of the explosion. Hope that helps! :) - Kat
@DavidHowell Well, how is the coffee tasting? If it's bitter, then ease up on your tamp and then adjust the grind if needed. If it's sour, and you're working with your finest setting, then you'll need to be more fierce with your tamp. If they're tasting just fine, then so are you :) - Kat
Uploaded 11 years ago and came to me just now. Hope you ladies are doing fine.
While the coffee was somewhat fine, this video was very fine!
@texnician Haha - well, a lot of people don't want to do that, so we tried to make a video for them (every once in awhile) ;) - Kat
Thank you! Glad you enjoyed it - Kat
@jcd1617 Cool! Glad to hear it was helpful. Let us know how it goes with your machine - Kat
This is just the video I needed! Getting a very entry level maker tomorrow and I knew for my home bar setup that I won’t getting too technical for the espresso thus far. Mainly wanting to work on my milk texturing and latte art but still pulling the right shot is essential. Would be great to have a refresher with this as a lot more entry level makers are being released even sub $100 and maybe ways to try and modify baskets/portafilters if we wanted to try a traditional grind and extraction at a low cost barrier?
Thanks for the quick reply and for the tip, I made it finer and tampered with a lil more strenght, the sour taste was gone but my fake crema got way more foamy, these pressurized thingies are really annoying but I got my grinder just like a week ago, so I still got a lot of testing to do! Thanks again for pointing me out to the right direction =)
@1dmtr0y Yes - I will confirm @JimStudios that these pre-ground coffees will work well with the presssurized models we carry - Kat
Good video ladies. Shots on my Saeco Aroma were a little on the bitter side. I followed Kat's advice on over-extraction, and went 2 notches coarser on my Baratza Encore. I went from slow 25-30 seconds, up to a speedier 15 seconds just like your video. My shots are much better now with good flavor. You just have to play with your grind until you hit your mark. Thanks! ~Brian M.
Thank you ladies for answering my question! I have been grinding my coffee far too fine ;o) I kept thinking because a lot of my shots were sour, the water was moving too fast! Never thought to try a courser grind! You ROCK! !!
We did a video on using a 51mm La Pavoni basket, so check that out. We can't do mods, etc., because we're a business with liability concerns, etc. :) - Kat
@SeattleCoffeeGear I put a nozzle on a garden hose with a tight spray pattern. It squirts a long way - pressure is increased, flow speed is increased but flow VOLUME is decreased - it takes twice as long to fill a bucket with the nozzle compared to no nozzle. I timed it.
If the wee hole in the bottom of the pressurized filter is analagous to the hose nozzle I'd expect it to likewise increase pressure & decrease flow volume. Everything else being equal it should take longer to pull a shot.
Have you tried the tips in this video for dialing in the shots? -Kaylie
@YoungJim409 Little cement blocks basically - Kat
@MightyCarnac Well, not sure how else to explain it from my experience -- it is what it is :) - Kat
Cool! Sounds like you are getting good results with your new setup :) - Kat
Sure! Depending on your grinder you can tamp, lightly tamp or skip tamping and it can still turn out okay with a pressurized portafilter. We applaud experimentation! ~ sam
You can do the same with baskets; you could try taking it finer with no tamp or taking it coarser with a firmer tamp. Sour is indicative of under extraction, so you making it coarser without changing your tamp pressure will make it more sour. Definitely experiment! :) - Kat
It was great to learn the different effects the grinds have when using pressurized filters. Can you use regular filters with smaller, cheap machines? Or do they have to be high end to use regular baskets?
Every machine has its own pet peeves! -Kaylie
@YoungJim409 Yeah, I mean that's true for any time you go too fine, really. - Kat
How come you 2 are so awesome?!
Thank you for this video.
I thought the shots were coming too fast but after watching this video she said that that is normal? Shots are lasting about 15 seconds after hitting the brew button. I had a friend grind up the beans and it's pretty fine but the shots are very sour and bitter , what do u recommend that I do? Also I am interested in a good grinder what do u recommend? It would be mainly used for espresso beans?
I
+angelahortega It sounds like your grind is not fine enough. Sour notes are a sign of under extraction, so a finer grind will extend your brew time (with 25-30 seconds being the goal) and help with those off flavors :D Something like the Breville Smart Grinder Pro would treat you well! Check it out: www.seattlecoffeegear.com/breville-smart-grinder-pro
I was hoping you might clarify something for me. I have a Saeco machine with a pressurized portafilter. The instructions that came with the machine indicate use as you show in this video. However, hunting around on the internet turned up schematic breakdown of the portafilter, with the following instructions: It states that the portafilter should be loaded with grounds without tamping as you have done. But it should be held all the way to the right, which is the "closed" position. It should be held this way for 5 seconds with the pump running in order to pre-infuse the shot. After five seconds, release the handle and it springs to the forward position and the shot will then pour. What are your thoughts on this?
We have not tried this method, but preinfusion for any machine is thought to bloom the coffee a little bit and help with fracturing or cracking in your coffee creating a more even extraction. Not sure how much this helps with a pressurized portafilter, but I would say it's worth a shot. - Steven
Seattle Coffee Gear When the pressurized portafilter is placed in the grouphead and cocked to the right, the small pin mechanism moves up to close off the small hole. When released, the pin moves down opening up the hole and allows the espresso to come out when 9 BAR is achieved. I just thought it was interesting that the manufacturers instructions are different than the instructions that come with the "branded" machines, and that none of the videos I have seen thus far show it being used that way. I've tried both and I don't think it really makes a difference so the point is probably moot! Thanks for the great videos!
MrFlyduckfly, onece again, during espresso making process, when coffee just starts to flow from Pressurized Portafilter move its holder to the right position gently to reduce coffee flow speed. The coffee flow speed should be 20-25 seconds per cup. Do not hold portafilter holder in the right position before coffee flow starts.
So, would something like pre-ground Lavazza or Illy be too fine? I am about to buy my first (!) espresso maker, and wanted to start simple- didn't really want to get into expensive grinders yet. I assume people from SCG have used and liked this machine before, have they all been using a grind similar to what Gail wound up with?
Also, thanks so much for these videos! I just found them and watched approximately 400 in the last couple days. :) - Amy
@doddsuser glad you like it! -Rob, Kat's personal RUclips assistant while she's on vacation =)
@YoungJim409 Thank you ;)
Thank you so much for these videos! I've enjoyed watching them. I'm a novice to all this espresso making. Have a Cuisinart ES-200, it uses pressurized baskets. So, do I not need to tamp the coffee at all??
We're glad you've enjoyed them! With pressurized baskets you typically need minimal, light tamping. If your machine came with a plastic tamper, that should do the trick. - Kaylie
Seattle Coffee Gear Thank you!
Ed Jiang You're welcome! -Kaylie
Thank you, your video helped me a lot to get pretty acceptible result out of my new gaggia gran.
i always use a tramp to at least smooth the top so it distributes the water more evenly and so coffee doesn't get into the head and it does seem to effect the taste quite a bit, worth the $6 if you ask me.
Yes, you can't really dial it in like a regular machine. We don't carry any Gaggia machines so I can't perform the demo that you want ... sorry! - Kat
It's a great machine, I think; Let me know how it goes - Kat
@aurorabreeze Thanks! :) - Kat
I will kindly ask you a new video but with G. Classic using pressurized if you please.
Haha! Gail sure makes a lot of interesting noises in this one.
I have a Delonghi EC155. From what I'm understanding, I don't need to be grinding my coffee beans really fine (I've been grinding almost as fine as my grinder can) and not use 30 pounds of tamping pressure?
Nice video, can I use the experiments here as a base for a pressurized basket or it's totaly different from a pressurized portafilter?
I'm getting a sour coffee with light tamp and a bit coaser grind than what should clog the machine (like happened there), making it coarser would make my coffee better? =/
I have an espressoworks with a 51mm double shot espresso basket, so it doesn't hold a ton of liquid. It shoots a whopping 75 grams on average.
My problem is that the coffee tastes really sour. What should I do?
What equivalent grind on a Baratza Encore?
I’m trying to judge how much them cups are getting filled in ml or one shot/ 2shots. I’m going to need to do this experiment to find the right dialling for my cheap pressurised espresso machine
I recently tried with a grind a bit too fine but it didn't spurt out after removing the portafilter. It did pull a similar barely there shot though. This should help me figure out pressurized better. I figure I'll work my way up to depressurized, partly because I don't have a good tamper yet.
I bet it starts channelling down the side of the puck, hence the weak shot. In the video, maybe the channel closed once the coffee got wet?
Hi Gail. I got myself a saeco via veneto with crema portafilter. However after every espresso I find that the portafilter retains water and cleaning the 'mud' is a huge hassle if you want to prepare 8 espressos for your guests. Any suggestions or explanations as to why this could be happening? Cheers
Thanks for sharing, I needed this so bad. And now I know I need a coarser grind
Gail said pressurized baskets brew faster. Mine certainly is but I don't understand why. I'd expect pressurized baskets to be slower since the flow is restricted by the bitty orifice on the bottom. What am I not understanding?
Because the basket provides almost all of the resistance and the resistance with just water is a faster flow than 36g in 30s. Just how it works.
@texnician. You can take out the internal parts and make it non-pressurized. takes a minute.
I am waiting for my Baratza grinder to come in, and in the meantime I’ve been using the pressurized basket on my Gaggia classic pro with an appliance grade grinder on the finest setting. The extraction is still occurring quite fast (~10 seconds for 2oz espresso from a 17g dose) and it comes out with good crema but still sour. Any thoughts on what to tweak without being able to grind finder / switch to my unpressurized basket until the grinder comes in?
@MightyCarnac It's more like when you put your finger on a garden hose; it's adding a lot of air to it and hence comes out faster. That's the best explanation I can give from my own experiences ;) - Kat
“Don’t touch yourself, Gail.” That made me laugh out loud. You and Morgan made a good team. Think you are retired now. ☹️
how do you get the water up the hose after running it dry ?
Cool! Yeah, it's really just about playing with the grind and tasting it with these pressurized styles. Glad to hear that you're on your way to shots that you dig :D - Kat
so what was the level of coarseness of the last one?
@JimStudios Awesome, thanks! Trying to make it easy for myself in the beginning. :)
@YoungJim409 I thought we were in loose agreement here! ;) Was this a debate? - Kat
Great test, so in conclusion: fairly coarse grind, light tamp and approximately a 15 second pull. Can't wait to try it out with mine to see if the results are similar! One question, how much coffee was you using? I would guess around 14g or do you use more?
So sour means i need to up my grind size abit?
Cool! :) - Kat
@etherealrhythm Haha -- and, all of them, unscripted. I know, hard to believe. - Kat
Very informative. Nice video. Keep up the good work. :)
@glukometr2 I will pass along to her :) - Kat
Couldn't actually see the grind that was the best one in this video.
Can it pass Gail's face test? 2:36
Not using a coarser grind, which, I fear I will have to live with... :/ Wonder why the Mr.Coffee liked a nice fine powdery grind, and good tamp... and this one doesn't?
Educational indeed!
@YoungJim409 You know I loathe puns!
I thought you were supposed to grind to a salt like consistency then hold the handle to the right for about 6 seconds to keep the internal valve closed to provide pressure then let go so the coffee comes out. The whole point of a pressurized portafilter is so you don't have to mess about like a barista does regarding grind and tamping etc.
The only places I've seen holding the handle mentioned is in your comment, and in another video, where I'm not sure the guy knew what he was talking about. I have a Gran Gaggia and the manual mentions nothing about having to hold the handle. The valve itself builds up the pressure just by being there.
@@Bungle2010 You are probably correct. I did see that in another video and have since seen a few others that seem to misunderstand how it works also. I know how the pressure valve works as I have repaired mine with a kit a few times now and it should just let the coffee flow at a certain pressure because of the springs like you say. Flicking the handle back ramps the valve open in case it gets stuck so the guy who holds the handle is actually not letting the pressure occur with the valve. No fine grinds or tamping necessary like on barista machines. That's the whole point of having a pressurized portafilter and why the coffee explodes out as it does in your video when you fine grind it. Maybe that's why he holds it back so he can experiment with grinds. Pressurized portafilters work best with a salt like consistency.
its OK kat.
Thanks
3:40 is what my brand new Delonghi EC155 is doing!!! I had a MrCoffee that was idiot proof for 3 years until it started leaking on the inside. I chucked it, got the EC155, and now feel like a dummy trying to produce a nice, rich shot! The only dang variable in this equation was the machine lol...
Hahahaha - love it :D - Kat
Damm you look younger Gail!
Man, there are some great comments on this video
I lightly tamp on my aroma and it comes out great.
I have the Delonghi ec156. With pressurized filter I don’t like the coffee. Now I changed the filters by La Pavoni 52mm filters. You have to flatten the edge of the baskets to fit the portafilter of the Delonghi. So now you can enjoy the espresso. The pressurized system is for dummies, so there is a market for it.
Greetings for Jessica :D
you had me at hello....
:D
using a philips/saeco poemia. happily. however, i was quite horrified seeing how you prepared your shots... no wonder the last one was the best, that's actually how you're supposed to prepare it. i also abstain from filling it up to the brim as i prefer a slightly lighter coffee; but i always tamp down. a little. with its built-in tamper/scooper. to even it out. and so far i have yet to make a bad cup. :)
btw, fine grind + light tamping or coarser grind + heavier tamping, just as the manual says, and you can't go wrong.
It's kind of fun to see how you have to work towards the end product though, eh? :-) -Kaylie
Or just chuck the pressurised basket in the back of the cupboard and buy a normal one. ;-) Nice testing though.
hahaha... Move the holder of Pressurized Portafilter to the right direction to reduce coffee flow if it is too fast and get perfect espresso!!!!!!!!!!!!!!!!!!!!!!!!!!!! You have even no clue how Pressurized Portafilter works and what it is for??!! Or, well......
btw, I am using Gran GAGGIA Delux device and I can get perfect espresso even from Jacobs or Carte Noire (I am not talking about Lavazza or Illy right now). I do not make coffee powder myself. I just buy ready espresso or classic. Just move Portafilter holder to the right during coffee making process to "imporve your shot quality". It is easy. lol.
the trick is not in machine, actually, if it works well ofcause. Do not look for the problem inside well working machine that is able to make 15 bar. The trick is in coffee grain size and Portafilter only to make important 9-10 bars and continuous extraction during 20-25 seconds. It is all clear with commercial coffee machines because they have standard Portafilter and coffee powder specially for that Portafilter. For home coffee machines it is much more complicated to get perfect espresso because there are plenty of brands and powder at a market next door. That's why device become complicated and it become equipped with Pressurized Portafilter. Also, the home coffee machine is not working all the time and always there is no time to heat it enough. But give it a try. Heat the coffee machine for 15 min and make first shot without coffee to make device hot. Practice in making espresso and preparing milk and you get perfect cup of espresso or cappuccino.
Personally I enjoy my cups of coffee because they are always better that in a coffeeshop.
Gonna to live you, expert guys. It's time for espresso macchiato. Have a nice day. :)