It actually gave me more information because there's not a lot of recipes you can make with a home-used machine just like the Capresso! I hope you can share to us more recipes using that machine!
Hi Marc! I loved everything about this video, the instructions on each machine were very informative, the demonstrations on which coffee beans to use, and the personal opinion about each of them. Ignore the people who say you talk a lot and continue the great work. Because of this video, I just bought the carroro and lavazza super crema expresso beans! Love your personal views about these machines as this helped me understand how I can improve my brewing skills at home :)
Sick of paying big bucks at cafe not getting consistent quality coffee. Decided to do it myself. Although a learning curve learning everything from grinder to latte art to machine maintenance I look forward to this exciting home barista journey.
I got Gaggia and Sette grinder in the lockdown. It makes our mornings so much more enjoyable. Truly love making coffee. Great morning routine to start day on a positive. I can see myself upgrading to heat exchange e61 pid machine. Thanks Marc for great videos!
Hi dude, You are welcome for the videos. Thank you for the kind comment and sharing your experience with the Gaggia Classic and Sette - you are a Quarista. Sounds like you hopefully avoided one disease to find another known as upgraditis! Marc
Great video! I’ve seen every video you’ve posted, on that note, I’ll be purchasing the Pro 700 with flow control and The Ceado E37S. My motto is “If you want the best, buy the best” lol
I am a recent follower. Though I am not in the US (I live in New Zealand), I really appreciate and love these videos! Very informative and useful! Thank you so much Marc :)
@@Wholelattelovepage just wondering .. which one would you prefer? - ECM Mechanika Slim, Lelit Mara X, Bezzera BZ10, or Bezzera Magica? :) I am after one that can last a long time and does not need a lot of configurations. Basically, the easiest to use prosumer machine. Please and thank you!
Hi Andy, Thanks for the comment and sharing your experience with your E37J and the SSP Speed Burrs. You are way beyond beginner level with that combo! Marc
Hi Mike, Thanks for the comment! The Jack is an excellent tool and easy way to up the consistency which is so important when making espresso at higher level! Marc
I just bought that gaggia classic pro in black, a bottomless portafilter, VST basket, 9 bar spring kit. I'm excited to try it out soon. I have a 1ZPresso jx pro hand grinder to dial it in.
Thanks to all the quality content on your channel, I've joined the rank of quaristas. Two very basic questions: 1. If you only drink espresso in the morning and are never in a hurry waiting for the machine to warm up, is it better for the longevity of the machine to turn it off during the rest of the day? 2. I understand that it's best to keep your portafilter warm to better prime it for the brew, but might keeping the portafilter in the machine affect the longevity of your machine (because: gravity)?
Hi l, Thanks for the kind comment and your questions. 1. If only using once in the morning I'd turn off daily. I've asked machine manufacturers this question many times and they are kind of wishy-washy. One thing I would do is turn over the water in the boiler every couple of days. 2. Do not think PF in machine + gravity has any impact on longevity. I do suggest keeping the group head area clean of residual coffee as it can act as sandpaper over time and wear things down. Also don't crank the PF in hard when just there for warming. Marc
I've learned waaaaaaay lot better than any videos I've seen for the past month, mostly because I am a quarista haha and I just use a similar home espresso machine just like the Capresso. It gave me the idea that I can only make the most out of what I have now and that I only need minimal equipments and skills. You mentioned that using that machine, best drink you can make is a capuccino. I wonder if you can share more milk-based drinks (including iced drinks) made the best way that we can using the Capresso machine which we can make at home. To be honest, espresso making videos here on RUclips uses consumer level machines. Not a lot of videos for those using machines similar to Capresso.
Hi MR, Thanks for the comment! So entry-level appliances like those by Capresso are somewhat limited in finessing espresso as they use pressurized filter baskets and many will use pre-ground coffee in them. What you can do is adapt recipes done on prosumer level machines to yours. Marc
@@Wholelattelovepage ohhh so we can still make the most of out of it when we want to do other recipes, decently. Awesome of you to clear that out, thank you so much! I'm using a local semi automatic machine and it has the option to use a non-pressurized. Saw your video about those baskets and I'm down to explore and give that a try! Been binge watching your videos since yesterday. :)
Very detailed video.Great job Marc. Have a question, My ECM Synchronika makes a noise when the hot water pressure is filling the tank. Sounds like it needs a bit of lubricant? Making expresso is ok, no noise. Only when making tea using the hot water wand it makes a noise when the boiler is filling up with water....Hmmmm🤔 can you help?
Hi JL, Thanks for the comment and question. I'm doubting it needs lubrication. Pump is under more pressure when brewing than when refilling the service boiler. Any chance an internal pipe is vibrating against the case when the boiler is filling. If me, I'd take the case off (super easy on your Synchronika) and try and recreate the noise. If no noise when case is off then it's likely a pipe making contact. If still getting noise then it should be easier to track down the source. Do use caution running machine with case off. Hope that helps! Marc
I love my Jura E8 but since it does everything for me it does not make me a barista. lol It just makes me someone who has great coffee and has to clean the machine and fill it with water. OH and add the beans of course.
Side note. For anyone with a cheaper machine if you can find a single wall basket and have a good grinder as well then it fixes some of the issues with soupy pucks. I think the issue is more with dual wall baskets and not the machine
HI Marc. I just bought a Profitec Pro 700. I want to take flow control out of the equation until I get used to pulling successful basic shots. I've calibrated the flow control on my machine. The results (20 seconds) are: 1/4 turn 21 grams; 1/2 turn 63 grams; 3/4 turn 107 grams; 1 turn 145 grams; 1-1/4 turn 173 grams. Could you suggest the setting that mostly closely represents standard flow in comparable machines without flow control? Thanks so much! PS: It would help a lot to know if my measurements stack up pretty much as expected. Great videos! I've spent quite a bit of my life over the past couple of weeks just watching and trying to learn.
Hi John, Thanks for the comment. You'll get the stock flow rate at about 1.25 turns open. And, That's a good place to start - take it out of the equation until you get down the basics. Your flow is a little light against what is expected. It's typically 10-11g/s on most rotary pump E61 machines and you are running closer to 9. Not a big deal - vibration pump machines run ~7g/s stock. Maybe open to 1.5 turns and see what you get. 200-220g in 20 seconds and you're right on the money. When you get into using flow here's an article with 5 flow profiles for different situations. it has graphs of the profiles plus charts of flow rates and more: www.wholelattelove.com/blogs/articles/intro-to-calculating-flow-rate-on-e61-group-machines Marc
@@Wholelattelovepage Thanks, Marc. Almost as soon as I posted my question, I ran across your flow-rate video. I realized that I was running a little light, esp. when you replied to another question (thank you!) and suggested that I might check the valve for correct calibration since I wasn't having any flow at 1/8 turn. I did that this morning, making sure I could see light through all of the holes, etc. I think I did ask if brew pressure would effect flow rate. Still not sure about this. My pressure (factory set) seems slightly under - not quite 9 bar. However, I take your point that none of this is a deal-breaker and that I should start making coffee at this point. (Just tested the warmed up machine; am getting slight flow just below 1/4 turn, as before.) Regards, JohnB
Comment translated: You are the best, well done from Tebessa we appreciate you very much, thank you and take care of you and your family. Salut AA, Vous êtes les bienvenus! Merci pour le gentil commentaire! Prenez soin de vous et de votre famille aussi. Marc Hi AA, You are welcome! Thank you for the kind comment! Take care of yourself and family too. Marc
So while I’m enjoying my Flair set up, I’m still not able to get the best coffee in the cup! I’m using blue tokai medium roast beans and grinding it, set at ‘4’ in the baratza Sette 30. 18g in and 36g out. 10 seconds pre-infusion, 40 seconds shot at 8-9 bar. Coffee tastes quite sour. Brew water I used was at around 95.C what can I do to improve the body of the shot and make it more palatable being less acidic and sour at the same time?
Hi AW, Sour flavor generally indicates an under-extraction. Acidic flavors may be from the coffee itself - especially if it's relatively fresh from the roast date - like the first couple of weeks. If your coffee is very fresh a long slow pre-infusion of 10-15 seconds can help reduce that by allowing locked up CO2 to off gas prior to the full pressure extraction. I wonder if your brew temp might be lower than you think when actually pulling your shot. I've used a Flair a few times and I know you've got to really pre-heat things to keep a good brew temp especially if doing lengthy pre-infusion and longer extraction time. Low brew temp may be causing your sour flavors and lack of body. Marc
Hi Mark First of all thanks for posting amazing videos about espresso. These videos are really helpful. I bought Gaggia Classic Pro and Lavazza coffee beans super crema and espresso Italiano. After watching your espresso videos several times, I have found the right grind size that gives me 2 ounce double shot in non-pressurized basket in 25-27seconds. I use leveler. I don't put milk in coffee. There is a problem. Both coffee taste soury/acidic. I don't mind bitterness but can't handle soury/acidic taste. Same coffee tastes fine in French press. What am I doing wrong here? do I need different beans?
Hi Rahul, Thanks for the kind comment and question. So Super Crema is not a coffee I'd say was sour or bright when pulled properly. I've used it a lot and really never had sour notes. Your timing and volume sound good so long as you are including initial crema in the volume measurement. So what's going on?... Sour usually indicates under-extraction. Only thought that crosses my mind is low brew temp but that's fairly unlikely to impossible on the GCP unless you are not allowing the machine to warm up, doing excessive flushing prior to pulling a shot or maybe using grind that's to coarse in a pressurized filter basket. If none of that is the case perhaps we perceive flavor differently. You could try doing a "Salami Shot" I'll link a video on how to do that. Basically you pull a shot and section it off as it's pulling into a bunch of different glasses. Switching out a new glass every 5 seconds. That way you can taste the flavors present at various points during the extraction. With that you can make some adjustments or even dump parts of the shot with the flavor you do not care for. Here's that video: ruclips.net/video/_yIpi5KPUys/видео.html Beyond that, yes... maybe try a different coffee. If you've watched my videos you know I like the Maromas Orphea. It's similar to Super Crema but I prefer it. If you want to try something really interesting Cararro Globo Rosso is a 70/30 Robusta/Arabica blend with low acidity (brightness): www.wholelattelove.com/products/carraro-globo-rosso Hope that helps! Marc
@@Wholelattelovepage Thanks for replying Marc. So I found what I was doing wrong. I was not letting it get warm up enough and I was rinsing portafilter in cold water. I fixed those two things and found totally different result. Sourness and bitterness is completely gone. Still it's little different than regular coffee or French press, so I think my taste buds will take little time to get familiar with espresso shots. I will give a try to Maromas Orphea
Marc, when I said “The Best” I’ve obviously forgotten to mention the Dalla Corte Mina. When you adjust the flow profile on the Pro 700 is the pressure profile compromised at all? Or is the PRO 700 similar to the Dalla Corte with exception of the manual flow on the PRO 700?
Hi K, On both the Dalla Corte Mina and Profitec/ECM machine equipped with flow control pressure will modulate with changes in flow rate. Flow and pressure are related but that relationship is affected by grind size. Marc
Hi, I used the lava a super crema coffee on my Gaggia classic machine and I don’t seem to get any crema coming out of it! It’s just strong dark water that comes out. I use a grinder which just grinds to one size. I’m guessing this is the problem?
Hey Mark any chance you have a video showing how to pull good/decent shots from a breville express using store bought (regular grocery store) coffee beans?
Hi James, Thanks for the request. I do not have a video specific to the Barista Express. But, success starts with the basics like dialing in grind. Technique is the same regardless of machine. So if you have not already done so, watch my video on How to Dial in Grind Size for Espresso: ruclips.net/video/jOY7D02n4Cw/видео.html Marc
Dear Marc, very helpful and useful comments on how-to. Just want to ask you: Saeco Poemia HD8323 still dripping even while making milk foam. Of course, it's not like making espresso, but still have some fluid. So, do you have smart suggestion what part should be replaced (e.g. seal)? Thanks in advance.
Hi ZN, Thanks for the comment and question. Sounds like a leaky valve in the brew circuit. For most people repairing a Poemia is beyond a DIY thing. It's an appliance grade product which is not easily serviced. Because of that it may have a limited lifespan. That said, for someone with the right skills it may be repairable. It's just not done that often as taking it to a shop for a repair would generally cost more than replacement. Marc
Hi Marc @Whole Latte Love one more question. If everything is right (coffee, coffee quantity, temperature, timing, pressure etc..) then how espresso shot should taste? Smooth, think, thin, acidic, sweet or bitter? Taste wise is it still going to be different than regular brew or French press or similar? Do you have any video that educates about this?
Hi RS, Thanks for the question. Use a certain type/variety of coffee to make an espresso and as a press coffee and the basic flavor elements will be similar but far more concentrated in the espresso. So a high altitude single origin coffee that's bright and fruity made as press will have those same tones/notes as an espresso if made well. There's a huge variety of flavors in coffee and different types have different characteristics that run the range of acidity, body, sweetness etc. I do not have a video which encapsulates all the possibilities. It's tough to nail down specific taste quality as espresso is as varied as types of wine. A good place to start is with some basic flavor characteristics based on a coffee's growing altitude. I do have a video for that: ruclips.net/video/jfAD0dbw6Pg/видео.html Hope that helps! Marc
Thanks for the videos! I’ve just purchased a Barista Express, but I’m having trouble dialing in. I have the grind as fine as it will go, 18g in 36g out in 16 seconds, with pressure needle in “espresso range”. Not sure where to go from there! Any suggestions?
Hi Zachary, You are welcome for the videos and thank you for the question. I'll do my best to help. Have to say upfront it's been a few years since I've used the Barista Express and I do not have one in front of me at the moment to verify a couple of things. As you know 16 seconds is fast. Best way to slow things down is decrease the grind size but you are already at finest. In addition to the external grind size adjustment there is a hidden adjustment on the top burr carrier which allows going even finer. It's detailed on page 20 of this manual: www.breville.com/content/dam/breville/au/en/assets/miscellaneous/instruction-manual/espresso/BES870-instruction-manual.pdf If you have not already made an adjustment on the top burr carrier that's the place to start. As I recall it is possible to grind fine enough with the built in grinder to choke the machine so you should be able to get there. Other options for increasing extraction timing are increasing the coffee dose weight and to a lesser extent tamping with more force. Hope that helps! Marc
Hello Mark, thank you for all your videos, they are great. I have a Sage Barista express and I use the Lavazza Grand Crema beans coffee and i was wondering how much coffee i need to grind in the protarfilter and what size i need to grind the beans. It comes nicely when i grind on 4 and i put 17g, but your coffee color is better. Any particular tips?
Hi FL, You are welcome! And thank you for the comment and question. First, standard tips like warm machine up including portfilter and a firm even tamp. 17g is a good dose. What is your extraction timing? if under 20 seconds from first drip I would adjust grind finer. Hope that helps! Marc
Hi Mark Thank you for your Tips, it worked really well. If you don’t mind i would like to ask another question: i can’t have the same quality espresso with the single shot portafilter. I have tried 7 and 8 gr of dosage but it comes out with no cream at all: any suggestions? Thank you once again
Before anything else, I should learn how to work the machine first. I'm too clueless 🙃 Edit : I got a question, what does a steam pressure mean for a coffee machine? I got a semi auto 20bar coffee machine (Petrus brand, it's affordable (not many review on PE3220B or something or even video of it)). If anyone could explain, I appreciate it.
Hi H, I do not run into problems using preground on the Classic. Regardless of machine used it's just not as good as using whole beans ground fresh. If using preground makes sure it's a grind size intended for making espresso. Marc
Hi i just want to aks u about what is the difference between latte and cappuccino and flat white cuz I'm really really nob beginner lol is it depends on density of milk and i just want to know is it espresso only coffee without milk
Hi bd, Thanks for the question. here are the basic traditional interpretations of those drinks Latte (caffe latte): 1:5 espresso to milk ratio, very finely frothed milk for silky texture Cappuccino - traditional: 1:4ish espresso to milk ratio always using a single shot of espresso. Milk is frothed airier so you get a cap of foam Cappuccino - wet or Northwest: 1:3 espresso to milk ratio using a double shot of espresso. Milk is frothed very fine just like a latte Flat White: 1:2 espresso to milk ratio. Generally made with a double shot of espresso and finely frothed milk. May have a bit of a cap of airy froth. There are lots of regional differences in how drinks are made so there's no one right way to make a drink. What's important is what you like! Marc
Hi RC, Thanks for the question. Perhaps but it would not be hands free. You would need to hold the PF as the carrier for hands free is designed for the smaller pressurized Delonghi PF. Also, IMO you really would not want to grind for 58mm non-pressurized filter basket with the Dedica grinder. As mentioned in video it's best used only with a pressurized filter basket brewing system. Marc
@@Wholelattelovepage aw, it’s fine, can you maybe make a video on how to do it on the Nespresso machine?( you don’t have too), I really don’t mind it if it doesn’t taste the same
@@Wholelattelovepage Order placed. Thanks for putting out the great content. Will be back for a Bezzera Hobby and Bb grinder once I use this capresso to death.
Hi Marc, I've talked with you before regarding the Profitec Pro 500. I'm now looking at purchasing the 600. There is a little bit of discussion, in a Facebook Group I belong to, that the boiled water wand is a touch small as it doesn't quite go fully over the drip tray. Do you know if Profitec are aware of this concern (albeit small) and if they are considering making the wand slightly longer? Thanks Marc, Craig
Hi Craig, Nice to speak with you again. As the design of the steam and hot water wands are symmetrical I think it's highly unlikely Profitec would change the design of the hot water wand. Why does the FB group want to put hot water in the drip tray? Hot water typically used for putting in cup for heating, Americano, etc. Maybe I'm missing something? Maec
@@Wholelattelovepage Hi Marc, thanks for your response. I think it's possibly so that cups can be filled while sitting on the tray and the tray catches any small water drips perhaps. Not a major issue I'm sure. It was a comment from two owners in the group.
Can you please tell me how to get in touch with the owner. I just bought something from you and the service I'm receiving is literally the worst service I've experienced in years. I just had one question and instead I received non answers.. again and again. You say you have great support but that isn't true.. and it happened with multiple people today. Any one person can have a bad day.
Hi Beth, I'm sorry to hear you have not been able to get an answer to your question - very unusual and guessing frustrating for you. I spoke with our customer service manager and we were not able to identify any recent interactions with "Beth Austin" which is all I have to go on to try and contact you from your comment. For best results email customerservice @wholelattelove.com and lead the subject with: "ATTN Customer Service Manager" That will get you to someone who can help.
Hi NH, Thanks for the comment - not really. Depends how far into espresso you want to go. Showed a machine here that was ~$100 and makes a decent cappuccino from pre-ground coffee. Marc
Hi A, Thanks for the comment. Actually I was a little less caffeinated than usual. A single shot of espresso has less caffeine than the typical drip coffee. Marc
Hi A, thanks for the comment. No doubt but if you want a quick no hassle cappuccino with no skill required it’s a minimal investment. Makes a cappuccino that’s better in quality than most mass market chain shops IMO. Marc
@@Wholelattelovepage Yeah, I got the point. High-end is not affordable for everyone and these appliance-grade machines can certainly produce a better drink in comparison to what many people drink everyday and call "coffee".
These are simply the best instructional and informative coffee/espresso videos out there. Thank you!
You are so welcome and thanks for the comment!
Marc
It actually gave me more information because there's not a lot of recipes you can make with a home-used machine just like the Capresso! I hope you can share to us more recipes using that machine!
Hi Marc! I loved everything about this video, the instructions on each machine were very informative, the demonstrations on which coffee beans to use, and the personal opinion about each of them. Ignore the people who say you talk a lot and continue the great work. Because of this video, I just bought the carroro and lavazza super crema expresso beans! Love your personal views about these machines as this helped me understand how I can improve my brewing skills at home :)
Hi KB, Thanks for the kind comment!
Marc
Sick of paying big bucks at cafe not getting consistent quality coffee. Decided to do it myself. Although a learning curve learning everything from grinder to latte art to machine maintenance I look forward to this exciting home barista journey.
Sounds great!
Those clowns at those places mess up your order on purpose with a smile on their face and then say "that will be $12, have a nice day!"
I got Gaggia and Sette grinder in the lockdown. It makes our mornings so much more enjoyable. Truly love making coffee. Great morning routine to start day on a positive.
I can see myself upgrading to heat exchange e61 pid machine.
Thanks Marc for great videos!
Hi dude, You are welcome for the videos. Thank you for the kind comment and sharing your experience with the Gaggia Classic and Sette - you are a Quarista. Sounds like you hopefully avoided one disease to find another known as upgraditis!
Marc
@@Wholelattelovepage yes I agree. Gaggia classic is gateway machine!
Great video! I’ve seen every video you’ve posted, on that note, I’ll be purchasing the Pro 700 with flow control and The Ceado E37S. My motto is “If you want the best, buy the best” lol
Hi K, Thanks for the comment and all the watching! Profitec Pro 700 w/FC and Ceado E37S is an excellent combo!
Marc
I am a recent follower. Though I am not in the US (I live in New Zealand), I really appreciate and love these videos! Very informative and useful! Thank you so much Marc :)
Awesome! Thank you!
@@Wholelattelovepage just wondering .. which one would you prefer? - ECM Mechanika Slim, Lelit Mara X, Bezzera BZ10, or Bezzera Magica? :) I am after one that can last a long time and does not need a lot of configurations. Basically, the easiest to use prosumer machine. Please and thank you!
I was a barista for YEARS!! I wish you could still make good tips making coffee! I loved being a barista!!! 😊
Hey Chloe, Thanks for the comment. Search our channel for areas of interest. More than 1,500 videos on everything coffee/espresso!
Marc
You have the radio voice that's for sure!!! Great video.
Mark, great overview on different levels of machines
I love drinking at home.
Great video Marc. I now have Ceado E37J and upgraded ssp speed burrs. Love the combo!
Hi Andy, Thanks for the comment and sharing your experience with your E37J and the SSP Speed Burrs. You are way beyond beginner level with that combo!
Marc
This is such a good video dude I love it
Such a kool video. Thank you Marc.
Hi SN, You are welcome and thank you for the comment!
Marc
Would you do a video on how to make Tiramisu Mocha with the Espresso!?
Perfect for beginners.
If you never move your Gaggia Classic, don't purge behind the drip tray, it gets under the machine and stays there
Hi m, Yes, you want that drip tray in place and wand in reasonable position when purging.
Marc
I just got the Jack leveler and it is fantastic!
Hi Mike, Thanks for the comment! The Jack is an excellent tool and easy way to up the consistency which is so important when making espresso at higher level!
Marc
I just bought that gaggia classic pro in black, a bottomless portafilter, VST basket, 9 bar spring kit. I'm excited to try it out soon. I have a 1ZPresso jx pro hand grinder to dial it in.
Hi RJ, Awesome - I like the black Classic!
Amazing and useful video, are you using GoPro?
Hi WK, Thanks for the comment - yes for the Pov.
Marc
@@Wholelattelovepage Nice!
Thanks to all the quality content on your channel, I've joined the rank of quaristas. Two very basic questions: 1. If you only drink espresso in the morning and are never in a hurry waiting for the machine to warm up, is it better for the longevity of the machine to turn it off during the rest of the day? 2. I understand that it's best to keep your portafilter warm to better prime it for the brew, but might keeping the portafilter in the machine affect the longevity of your machine (because: gravity)?
Hi l, Thanks for the kind comment and your questions.
1. If only using once in the morning I'd turn off daily. I've asked machine manufacturers this question many times and they are kind of wishy-washy. One thing I would do is turn over the water in the boiler every couple of days.
2. Do not think PF in machine + gravity has any impact on longevity. I do suggest keeping the group head area clean of residual coffee as it can act as sandpaper over time and wear things down. Also don't crank the PF in hard when just there for warming.
Marc
I've learned waaaaaaay lot better than any videos I've seen for the past month, mostly because I am a quarista haha and I just use a similar home espresso machine just like the Capresso. It gave me the idea that I can only make the most out of what I have now and that I only need minimal equipments and skills. You mentioned that using that machine, best drink you can make is a capuccino. I wonder if you can share more milk-based drinks (including iced drinks) made the best way that we can using the Capresso machine which we can make at home. To be honest, espresso making videos here on RUclips uses consumer level machines. Not a lot of videos for those using machines similar to Capresso.
Hi MR, Thanks for the comment! So entry-level appliances like those by Capresso are somewhat limited in finessing espresso as they use pressurized filter baskets and many will use pre-ground coffee in them. What you can do is adapt recipes done on prosumer level machines to yours.
Marc
@@Wholelattelovepage ohhh so we can still make the most of out of it when we want to do other recipes, decently. Awesome of you to clear that out, thank you so much! I'm using a local semi automatic machine and it has the option to use a non-pressurized. Saw your video about those baskets and I'm down to explore and give that a try!
Been binge watching your videos since yesterday. :)
Very detailed video.Great job Marc. Have a question, My ECM Synchronika makes a noise when the hot water pressure is filling the tank. Sounds like it needs a bit of lubricant? Making expresso is ok, no noise. Only when making tea using the hot water wand it makes a noise when the boiler is filling up with water....Hmmmm🤔 can you help?
Hi JL, Thanks for the comment and question. I'm doubting it needs lubrication. Pump is under more pressure when brewing than when refilling the service boiler. Any chance an internal pipe is vibrating against the case when the boiler is filling. If me, I'd take the case off (super easy on your Synchronika) and try and recreate the noise. If no noise when case is off then it's likely a pipe making contact. If still getting noise then it should be easier to track down the source. Do use caution running machine with case off. Hope that helps!
Marc
Great content👌🏽🙏🏼 Grazie!
I love my Jura E8 but since it does everything for me it does not make me a barista. lol It just makes me someone who has great coffee and has to clean the machine and fill it with water. OH and add the beans of course.
Fair enough! Your E8 is your barista! Thanks for the comment.
Marc
@@Wholelattelovepage you're welcome and this is a great video
Side note. For anyone with a cheaper machine if you can find a single wall basket and have a good grinder as well then it fixes some of the issues with soupy pucks. I think the issue is more with dual wall baskets and not the machine
Hi Adam, Thanks for sharing the info. If you've got a grinder then for sure use non-pressurized filter baskets!
Marc
HI Marc. I just bought a Profitec Pro 700. I want to take flow control out of the equation until I get used to pulling successful basic shots. I've calibrated the flow control on my machine. The results (20 seconds) are: 1/4 turn 21 grams; 1/2 turn 63 grams; 3/4 turn 107 grams; 1 turn 145 grams; 1-1/4 turn 173 grams. Could you suggest the setting that mostly closely represents standard flow in comparable machines without flow control? Thanks so much! PS: It would help a lot to know if my measurements stack up pretty much as expected.
Great videos! I've spent quite a bit of my life over the past couple of weeks just watching and trying to learn.
Hi John, Thanks for the comment. You'll get the stock flow rate at about 1.25 turns open. And, That's a good place to start - take it out of the equation until you get down the basics. Your flow is a little light against what is expected. It's typically 10-11g/s on most rotary pump E61 machines and you are running closer to 9. Not a big deal - vibration pump machines run ~7g/s stock. Maybe open to 1.5 turns and see what you get. 200-220g in 20 seconds and you're right on the money. When you get into using flow here's an article with 5 flow profiles for different situations. it has graphs of the profiles plus charts of flow rates and more: www.wholelattelove.com/blogs/articles/intro-to-calculating-flow-rate-on-e61-group-machines
Marc
@@Wholelattelovepage Thanks, Marc. Almost as soon as I posted my question, I ran across your flow-rate video. I realized that I was running a little light, esp. when you replied to another question (thank you!) and suggested that I might check the valve for correct calibration since I wasn't having any flow at 1/8 turn. I did that this morning, making sure I could see light through all of the holes, etc. I think I did ask if brew pressure would effect flow rate. Still not sure about this. My pressure (factory set) seems slightly under - not quite 9 bar. However, I take your point that none of this is a deal-breaker and that I should start making coffee at this point. (Just tested the warmed up machine; am getting slight flow just below 1/4 turn, as before.)
Regards, JohnB
Vous etes le meilleur, bravo de Tebessa on vous apprécie beaucoup, merci et prends soins de vous et de votre famille.
Comment translated: You are the best, well done from Tebessa we appreciate you very much, thank you and take care of you and your family.
Salut AA, Vous êtes les bienvenus! Merci pour le gentil commentaire! Prenez soin de vous et de votre famille aussi.
Marc
Hi AA, You are welcome! Thank you for the kind comment! Take care of yourself and family too.
Marc
So while I’m enjoying my Flair set up, I’m still not able to get the best coffee in the cup! I’m using blue tokai medium roast beans and grinding it, set at ‘4’ in the baratza Sette 30. 18g in and 36g out. 10 seconds pre-infusion, 40 seconds shot at 8-9 bar. Coffee tastes quite sour. Brew water I used was at around 95.C what can I do to improve the body of the shot and make it more palatable being less acidic and sour at the same time?
Hi AW, Sour flavor generally indicates an under-extraction. Acidic flavors may be from the coffee itself - especially if it's relatively fresh from the roast date - like the first couple of weeks. If your coffee is very fresh a long slow pre-infusion of 10-15 seconds can help reduce that by allowing locked up CO2 to off gas prior to the full pressure extraction. I wonder if your brew temp might be lower than you think when actually pulling your shot. I've used a Flair a few times and I know you've got to really pre-heat things to keep a good brew temp especially if doing lengthy pre-infusion and longer extraction time. Low brew temp may be causing your sour flavors and lack of body.
Marc
Do those machines make better espresso than Dolce Gusto machines?
Hi MSA, They sure do! preground coffee in a plastic pod cannot compare to coffee from whole beans ground fresh!
Very helpful video. Thanks.
Should do voice over work for tv.
Hi flyers, You are welcome for the video. Before getting into everything coffee about a decade ago I did do TV voice-overs!
Marc
The Elba 3 has a STICKER for their badge on the front of the machine! Red Flag! Makes you wonder if their internal components are of any quality?!
Hi CZ, Thanks for the comment. It's a fair bit more substantial than a sticker in that it has some dimension to it. but it is applied with adhesive.
Hi Mark
First of all thanks for posting amazing videos about espresso. These videos are really helpful.
I bought Gaggia Classic Pro and Lavazza coffee beans super crema and espresso Italiano. After watching your espresso videos several times, I have found the right grind size that gives me 2 ounce double shot in non-pressurized basket in 25-27seconds. I use leveler. I don't put milk in coffee. There is a problem.
Both coffee taste soury/acidic. I don't mind bitterness but can't handle soury/acidic taste. Same coffee tastes fine in French press. What am I doing wrong here? do I need different beans?
Hi Rahul, Thanks for the kind comment and question. So Super Crema is not a coffee I'd say was sour or bright when pulled properly. I've used it a lot and really never had sour notes. Your timing and volume sound good so long as you are including initial crema in the volume measurement. So what's going on?... Sour usually indicates under-extraction. Only thought that crosses my mind is low brew temp but that's fairly unlikely to impossible on the GCP unless you are not allowing the machine to warm up, doing excessive flushing prior to pulling a shot or maybe using grind that's to coarse in a pressurized filter basket. If none of that is the case perhaps we perceive flavor differently. You could try doing a "Salami Shot" I'll link a video on how to do that. Basically you pull a shot and section it off as it's pulling into a bunch of different glasses. Switching out a new glass every 5 seconds. That way you can taste the flavors present at various points during the extraction. With that you can make some adjustments or even dump parts of the shot with the flavor you do not care for. Here's that video: ruclips.net/video/_yIpi5KPUys/видео.html
Beyond that, yes... maybe try a different coffee. If you've watched my videos you know I like the Maromas Orphea. It's similar to Super Crema but I prefer it. If you want to try something really interesting Cararro Globo Rosso is a 70/30 Robusta/Arabica blend with low acidity (brightness): www.wholelattelove.com/products/carraro-globo-rosso
Hope that helps!
Marc
@@Wholelattelovepage Thanks for replying Marc. So I found what I was doing wrong. I was not letting it get warm up enough and I was rinsing portafilter in cold water. I fixed those two things and found totally different result. Sourness and bitterness is completely gone. Still it's little different than regular coffee or French press, so I think my taste buds will take little time to get familiar with espresso shots. I will give a try to Maromas Orphea
Marc, when I said “The Best” I’ve obviously forgotten to mention the Dalla Corte Mina. When you adjust the flow profile on the Pro 700 is the pressure profile compromised at all? Or is the PRO 700 similar to the Dalla Corte with exception of the manual flow on the PRO 700?
Hi K, On both the Dalla Corte Mina and Profitec/ECM machine equipped with flow control pressure will modulate with changes in flow rate. Flow and pressure are related but that relationship is affected by grind size.
Marc
Hi, I used the lava a super crema coffee on my Gaggia classic machine and I don’t seem to get any crema coming out of it! It’s just strong dark water that comes out. I use a grinder which just grinds to one size. I’m guessing this is the problem?
Hey Mark any chance you have a video showing how to pull good/decent shots from a breville express using store bought (regular grocery store) coffee beans?
Hi James, Thanks for the request. I do not have a video specific to the Barista Express. But, success starts with the basics like dialing in grind. Technique is the same regardless of machine. So if you have not already done so, watch my video on How to Dial in Grind Size for Espresso: ruclips.net/video/jOY7D02n4Cw/видео.html
Marc
Dear Marc,
very helpful and useful comments on how-to. Just want to ask you: Saeco Poemia HD8323 still dripping even while making milk foam. Of course, it's not like making espresso, but still have some fluid. So, do you have smart suggestion what part should be replaced (e.g. seal)?
Thanks in advance.
Hi ZN, Thanks for the comment and question. Sounds like a leaky valve in the brew circuit. For most people repairing a Poemia is beyond a DIY thing. It's an appliance grade product which is not easily serviced. Because of that it may have a limited lifespan. That said, for someone with the right skills it may be repairable. It's just not done that often as taking it to a shop for a repair would generally cost more than replacement.
Marc
Hi Marc @Whole Latte Love
one more question. If everything is right (coffee, coffee quantity, temperature, timing, pressure etc..) then how espresso shot should taste? Smooth, think, thin, acidic, sweet or bitter? Taste wise is it still going to be different than regular brew or French press or similar? Do you have any video that educates about this?
Hi RS, Thanks for the question. Use a certain type/variety of coffee to make an espresso and as a press coffee and the basic flavor elements will be similar but far more concentrated in the espresso. So a high altitude single origin coffee that's bright and fruity made as press will have those same tones/notes as an espresso if made well. There's a huge variety of flavors in coffee and different types have different characteristics that run the range of acidity, body, sweetness etc. I do not have a video which encapsulates all the possibilities. It's tough to nail down specific taste quality as espresso is as varied as types of wine. A good place to start is with some basic flavor characteristics based on a coffee's growing altitude. I do have a video for that: ruclips.net/video/jfAD0dbw6Pg/видео.html
Hope that helps!
Marc
Thanks for the videos! I’ve just purchased a Barista Express, but I’m having trouble dialing in. I have the grind as fine as it will go, 18g in 36g out in 16 seconds, with pressure needle in “espresso range”. Not sure where to go from there! Any suggestions?
Hi Zachary, You are welcome for the videos and thank you for the question. I'll do my best to help. Have to say upfront it's been a few years since I've used the Barista Express and I do not have one in front of me at the moment to verify a couple of things. As you know 16 seconds is fast. Best way to slow things down is decrease the grind size but you are already at finest. In addition to the external grind size adjustment there is a hidden adjustment on the top burr carrier which allows going even finer. It's detailed on page 20 of this manual: www.breville.com/content/dam/breville/au/en/assets/miscellaneous/instruction-manual/espresso/BES870-instruction-manual.pdf
If you have not already made an adjustment on the top burr carrier that's the place to start. As I recall it is possible to grind fine enough with the built in grinder to choke the machine so you should be able to get there. Other options for increasing extraction timing are increasing the coffee dose weight and to a lesser extent tamping with more force. Hope that helps! Marc
I love straight coffee. Just make straight coffee.
Can you produce a crema coffee using delonghi EC9? Thank you!
Hi k, I have not used the EC9 so I do not know.
Marc
Hello Mark, thank you for all your videos, they are great. I have a Sage Barista express and I use the Lavazza Grand Crema beans coffee and i was wondering how much coffee i need to grind in the protarfilter and what size i need to grind the beans. It comes nicely when i grind on 4 and i put 17g, but your coffee color is better. Any particular tips?
Hi FL, You are welcome! And thank you for the comment and question. First, standard tips like warm machine up including portfilter and a firm even tamp. 17g is a good dose. What is your extraction timing? if under 20 seconds from first drip I would adjust grind finer. Hope that helps!
Marc
@@Wholelattelovepage i will try and let you know
Hi Mark Thank you for your Tips, it worked really well. If you don’t mind i would like to ask another question: i can’t have the same quality espresso with the single shot portafilter. I have tried 7 and 8 gr of dosage but it comes out with no cream at all: any suggestions? Thank you once again
Before anything else, I should learn how to work the machine first. I'm too clueless 🙃
Edit : I got a question, what does a steam pressure mean for a coffee machine? I got a semi auto 20bar coffee machine (Petrus brand, it's affordable (not many review on PE3220B or something or even video of it)). If anyone could explain, I appreciate it.
Do you run in to problems using preground coffee on the Gaggia Classic? Or why is it okay on something like the Capresso?
Hi H, I do not run into problems using preground on the Classic. Regardless of machine used it's just not as good as using whole beans ground fresh. If using preground makes sure it's a grind size intended for making espresso.
Marc
Hi i just want to aks u about what is the difference between latte and cappuccino and flat white cuz I'm really really nob beginner lol is it depends on density of milk and i just want to know is it espresso only coffee without milk
Hi bd, Thanks for the question. here are the basic traditional interpretations of those drinks
Latte (caffe latte): 1:5 espresso to milk ratio, very finely frothed milk for silky texture
Cappuccino - traditional: 1:4ish espresso to milk ratio always using a single shot of espresso. Milk is frothed airier so you get a cap of foam
Cappuccino - wet or Northwest: 1:3 espresso to milk ratio using a double shot of espresso. Milk is frothed very fine just like a latte
Flat White: 1:2 espresso to milk ratio. Generally made with a double shot of espresso and finely frothed milk. May have a bit of a cap of airy froth.
There are lots of regional differences in how drinks are made so there's no one right way to make a drink. What's important is what you like!
Marc
Thanks man for the tips i really appreciate that i just got a new job so i needed to know about types of coffee and how to them god bless you
Can i use 58mm portafilter on the Delonghi grinder?
Hi RC, Thanks for the question. Perhaps but it would not be hands free. You would need to hold the PF as the carrier for hands free is designed for the smaller pressurized Delonghi PF. Also, IMO you really would not want to grind for 58mm non-pressurized filter basket with the Dedica grinder. As mentioned in video it's best used only with a pressurized filter basket brewing system.
Marc
I've just started watching and at 5.06 he roasted Starbucks and others :D
They deserve some roasting!
Marc
Can I use the Nespresso machine?
Hey L, Well... Yes but it's not the same quality.
@@Wholelattelovepage aw, it’s fine, can you maybe make a video on how to do it on the Nespresso machine?( you don’t have too), I really don’t mind it if it doesn’t taste the same
You have a great voice! Jelly!
Hi Jeff, Thanks for the comment!
Marc
Any reason to upgrade from the EC Select to the EC100
Hi AP, Thanks for the question. Big difference is the EC 100 can brew ESE Pods. So if you want to brew with those - yes.
Marc
@@Wholelattelovepage You weren’t kidding, Marc is all over the comment responses. Give this dude a raise!
@@Wholelattelovepage Order placed. Thanks for putting out the great content. Will be back for a Bezzera Hobby and Bb grinder once I use this capresso to death.
@@ThePajak46 You’re welcome enjoy!
Marc
Hi Marc, I've talked with you before regarding the Profitec Pro 500. I'm now looking at purchasing the 600. There is a little bit of discussion, in a Facebook Group I belong to, that the boiled water wand is a touch small as it doesn't quite go fully over the drip tray. Do you know if Profitec are aware of this concern (albeit small) and if they are considering making the wand slightly longer? Thanks Marc, Craig
Hi Craig, Nice to speak with you again. As the design of the steam and hot water wands are symmetrical I think it's highly unlikely Profitec would change the design of the hot water wand. Why does the FB group want to put hot water in the drip tray? Hot water typically used for putting in cup for heating, Americano, etc. Maybe I'm missing something?
Maec
@@Wholelattelovepage Hi Marc, thanks for your response. I think it's possibly so that cups can be filled while sitting on the tray and the tray catches any small water drips perhaps. Not a major issue I'm sure. It was a comment from two owners in the group.
Can you please tell me how to get in touch with the owner. I just bought something from you and the service I'm receiving is literally the worst service I've experienced in years. I just had one question and instead I received non answers.. again and again. You say you have great support but that isn't true.. and it happened with multiple people today. Any one person can have a bad day.
Hi Beth, I'm sorry to hear you have not been able to get an answer to your question - very unusual and guessing frustrating for you. I spoke with our customer service manager and we were not able to identify any recent interactions with "Beth Austin" which is all I have to go on to try and contact you from your comment. For best results email customerservice @wholelattelove.com and lead the subject with: "ATTN Customer Service Manager" That will get you to someone who can help.
programs
for to make coffee in gome, u must to espednd min. 1500 dolar
Hi NH, Thanks for the comment - not really. Depends how far into espresso you want to go. Showed a machine here that was ~$100 and makes a decent cappuccino from pre-ground coffee.
Marc
I hear two voices of you, as if it is shifted and added as extra voice track. Am i the only one?
It starts at 0:40
And stops at 1:25 atm, luckily ;-)
And starts at 1:45 again.
I hear it
It's because he didn't mute the audio of the actual how-to recordings, while he was doing his intro narration.
You must have been jumping after this demo, all that caffeine.
Hi A, Thanks for the comment. Actually I was a little less caffeinated than usual. A single shot of espresso has less caffeine than the typical drip coffee.
Marc
Where is the cute girl who used to be on the videos?
Hi David, Morgan left the company to pursue and get her Master's degree a few years ago.
second
Hi Sandy, A little slow on the draw today :)
Marc
@@Wholelattelovepage 😅 I guess I should grind a little coarser then 🤣👍
Good info, but you talk too fast. Cannot keep up with you.
Sorry to hear that
The whole process on the Capresso lookd really irritating and off-putting, when you’re used to a real boiler machine.
Hi A, thanks for the comment. No doubt but if you want a quick no hassle cappuccino with no skill required it’s a minimal investment. Makes a cappuccino that’s better in quality than most mass market chain shops IMO.
Marc
@@Wholelattelovepage Yeah, I got the point. High-end is not affordable for everyone and these appliance-grade machines can certainly produce a better drink in comparison to what many people drink everyday and call "coffee".
too much talking and hand waving. very distracting.
Hi Melinda, Thanks for the criticism.
Marc
Too much complaining
You should probably edit the video, there is a background voice that is annoying.