How To: Home Espresso - 5 Tips for Newbies
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- Опубликовано: 14 июн 2024
- Learn how to make better espresso at home! Oriented for beginners this video covers bean selection, grind size, water quality and filtration, temperature management and how to work espresso variables. Learn about 2 customer favorite whole bean coffees which are easy to work with, delicious and produce lots of crema! Learn about grind size and why there's no single grind setting for making good espresso. A look at water quality for better flavor and scale prevention to protect your machine. a discussion of temperature management and how to work the variables in espresso brewing for best results.
Learn how to dial-in coffee grind size: • How To: Basic Espresso...
Products featured in this video:
Maromas Orphea Whole Bean Coffee: www.wholelattelove.com/produc...
Lavazza Super Crema: www.wholelattelove.com/produc...
Bartaza Sette 270 & 270Wi Grinders: www.wholelattelove.com/collec...
BWT Water Filtration: www.wholelattelove.com/collec...
Espresso Levelers: www.wholelattelove.com/collec...
Bottomless Portafilters: www.wholelattelove.com/collec...
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Talk to our experts: www.wholelattelove.com/contac...
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0:00 Introduction
0:51 COFFEE SELECTION
2:18 GRIND SIZE
8:36 TEMPERATURE MANAGEMENT
11:32 ESPRESSO VARIABLES
#wholelattelove #espresso #beginners
Great summary video, thank you! I keep a stopwatch on-hand to measure the timing of my shot and have found it extremely useful, especially when I change my source/roast of beans.
Hi Waltski, You are welcome and thank you for the comment. Timing can help get you in the ballpark. Next step is using brew ratios. If interested check out my video on nhow to do that here: ruclips.net/video/57UqPDirHoU/видео.html
Marc
A WHOLE NEW WORLD TO DIVE INTO - AND BEAUTIFUL LATTE ART
Thanks Marc, great stuff and please keep it coming.
Hi Daniel, You are welcome and I will! As I recall you were interested in a Gaggia Classic? If you go used here's a video posted today on how to put a manual steam wand on pre-2019 Classics: ruclips.net/video/uQAkYWL3gj4/видео.html
Marc
Mark you’re awesome! Thanks very much I’ve watched almost all your coffee videos and learnt a ton.
Hi TP, You are most welcome and thank a whole latte for taking the time to comment!
Marc
Marc, you are just a pleasure to listen to! thanks so much.
Hi Dr. B, Thanks for the comment! Marc
I have a Delonghi espresso machine. When timing my espresso shots, should I start the timer when I flip the switch or at first sight of espresso coming out? I'm looking to get that 20-30 second extraction with a pressurized double filter basket (14g coffee). Thank you!
Hi g, Thanks for the question. When brewing in pressurized baskets in most cases you will have little control of the timing of a shot. It's the restriction of the basket itself and not the grind size of the coffee controlling timing. Understand shot timing is the most basic measure used to appraise espresso. But for basics, I use 20-30 seconds from first drip. I use first drip as it indicates when brew water has actually started a flow through the puck. Prior to that happening their are differences with machines based on things like pump type, pre-infusion, etc. If you want to go to the next level you may be interested in using brew ratios. Here's my video on that: ruclips.net/video/57UqPDirHoU/видео.html
Marc
Great presentation and what a radio voice.
Hi m, Thank you for the kind comment!
Marc
Am gonna watch this alotta times. Full of good knowledge.
Hi Farouk, Thanks for the comment!
Marc
Great video like always...now I need to get me one of those levelers!
Hi c, Thanks so much for the comment. Levelers are like plumbed machines - once you have one you will never go back!
Marc
Hi Marc! Great video. I just picked up a bottomless portafilter for my Classic Pro. It came with what looks like a triple shot basket. My usual dose is 18g in the double basket. Is it better to use the double basket with the bottomless or the smaller dose in the larger basket?
"Just cool that bastard down"
I love your presentation! Keep it up! :D
Lol! Thanks for the comment.
Hi Marc, I drink coffee, how often should I service my 2006 Subaru outback ?
lol
Personally I would service that Subie by trading it in on a Audi Quattro :)
@@mattmiller3967 well I would have saved thousands in repairs if you had told me that earlier 😉
Every 6 months or 10000 miles (whichever comes first) a full engine replacement should be performed.
Starting the day on a sunday morning at 06:30 with a strong espresso, and Marc talking coffee😃. Best way to start a new day😊👍.
Cheers from a big fan in Norway😊.
Hi U, Thanks for the comment! Funny I was up at 6:15 to a strong espresso for me and a bottle of formula for my 8 month old grandson who spent the weekend - had to let the wife sleep in!
Marc
Whole Latte Love You’re a grandfather? YOU LOOK AMAZING!
Can’t agree more with you guys. Always pleasure to watch your coffee videos!
Cheers 🍻
Hi D4f, Thanks for the comment - it's appreciated! And by the way, cheers to you too. I'm enjoying a cold one or three now!!!
Marc
Can you do a video for non millionaires for entry level or budget machines please thanks.
Hi V, Thank you for the request. Here's a video covering some entry-level machine options: ruclips.net/video/K_ISnavQBfE/видео.html
And here's another one taking you step by step through making a milk-based espresso beverage on the Gaggia Classic Pro which is my pick for best entry-level machine: ruclips.net/video/_bl9BqIDoyI/видео.html
Hope that helps and let me know if you have any questions!
Marc
He is working for this company:)
@@Wholelattelovepage thank you for responding, that was just out of fun for a laugh the first part not being a smart A@#. Thanks for the info I really appreciate it. I have bought coffee from you guys before off of your recommendation and it was perfect. Thanks again Marc
Found one on Ebay for $83.
Premium LEVELLA
Produces 15 bars of pressure.
Takes a minute to learn but it's an excellent machine once you get the hang of it.
Here's a grinder for $42
Found one on Ebay for $83.
Premium LEVELLA
Produces 15 bars of pressure.
Takes a minute to learn but it's an excellent machine once you get the hang of it.
(RUclips won't let me post Ebay Links)
Hey Mark, I have a Delonghi Dedica. Do you know if I buy a porterfilter like the Gaggia (with the like 2 dispensers) can it be used with the Dedica?
Thanks and keep it up with the videos, It's a shame that some products are hard to find in Europe.
thanks for the tips!
Hi Mahmoud, You are welcome and thank you for taking time to comment!
Marc
Marc.I have the ceado e37j grinder which i guess is the little brother of the e37s.My question is is ceado thinking about making the new worm gear uprade for the e37j?
I learned soooo much from this video. Thank you!!!
Glad it was helpful!
Marc
Hello Marc,
Iv got a sunbeam Mini Barista,
If I wanted to get a bottomless portafilter, would it fit in? I can't find much information. (It's a 58mm tamper size) if that helps 😅. Thanks for the video
Thank you Marc. Still waiting for your review with the Eureka atom 75.
Hi Leonardo, As soon as I have one I will do.
Marc
Thanks for a great video as usual Marc. I have a question about water - what do you think about using store bought spring water: Aquafina, Evian, etc.?
Hi MS, You are welcome. You can use store bought water. But... I can't say use this brand or that brand. Problem is they're all over the place in mineral levels. Some very high so never use anything labeled mineral water and beware of spring water which tends toward higher mineral level. Also, do not use pure distilled water. One would think it eliminates scale potential, and it does, but ultra-pure water over-extracts coffee and long-term use can cause corrosion of metal components.
Marc
I have a Krupp type 863, any tips on that machine ? It’s a very old machine, but still works fine. Managed to pull my first shot with crema today :)
Marc, thanks again for a great video. Question about the filters, getting my Academia in the next 2 months and it was recommended to use Mavea filters for the water reservoir (Mavea Intenza Water Filter for Gaggia and Saeco). How does that compare to the drop in filters you mention in the video? Better? Same? Just want to make sure I am getting the correct filters for the machine before I start using it every day. As always look forward to your videos!
Hi Matt, Thanks for the question. Mavea filters are recommended by the manufacturer and are an easy solution. Using them as specified will significantly increase the time between descaling - think it's on the order of 4x vs. using no filter. It also has carbon to remove chlorination etc. The BWT pad filter if used properly can work as well and with the calcium to magnesium ion transfer would eliminate descaling.
@@Wholelattelovepage so would you recommend I do both, or just one or the other? I don't want to go too overboard but want the best tasting coffee I can get out if the machine
I just bought a Gaggia Classic and Mark's vids have been so helpful. Hello from Australia!
Hi 93 V, Thanks for your comment happy to help! Might want to bookmark our support wiki for the Gaggia Classic. Lot's of great info there: wiki.wholelattelove.com/Gaggia_Classic
Cheerrs,
Marc
Marc can you recommend a recipe for the lavazza.
Also thanks for the videos, I received my new set up from you guys a couple of weeks ago. Profitec 500 PID and the eureka atom costumer service was amazing. I’m super happy I went with you guys.
Hi f, Thanks for the question, comment and support! Pro 500 is an awesome HX machine and the Atom is a very easy to program timed grinder. For the Lavazza, as mentioned easy to work with. I like a dose of 17-19g. With the Pro 500 double basket that's in range of what you'll get if you overfill slightly and swipe off to level. At basic level if you're pulling a double of 2oz/60ml in 20-30 seconds from first drip you are in range. With the crema it produces initial in cup volume including the crema will be 10-20% over the 2oz/60ml. From there, adjust your grind if needed to balance out flavor. If bitter go a hair coarser. If sour go a bit finer. I like 199F for brew temp with the Super Cream.
Marc
beautiful for espresso and drip coffee.
Thank you, very informative!
You are welcome! Thanks for the comment.
Marc
Hi Mark, good video again!! Question: Do you have exposure to the use of rainwater for making espresso? I am not on municipal water and I have tanks that collect the rainwater from the roof. The water tastes beautiful and of course does not have any added chemicals to it like the municipal water. How good - or otherwise - is this water for espresso? Thanks
IMO, rainwater is great for making coffee, as it is purely H2O without any minerals so your machine would not get scaled up. But you should only use rain water only if you live in clean air environment, so the water would not get any toxic chemicals from polluted air. Also somehow avoiding the rainwater to get contact with metal things so it won't get minerals from them. Cheers
Hi big, I do not have experience with using rainwater. If as Long Doan mentions the water is mineral free - and I'm not sure that is the case, you would likely be causing the opposite of scale which is corrosion. As mentioned in the video ultra-pure water like distilled or zero TDS RO water is corrosive to metal components in espresso machines. I did some quick research on rainwater and in most cases it picks up gases, dust particles, etc as it falls through the air. Also picks up materials from roofing and catchment systems. Only way of knowing for sure is having the water tested for pH, alkalinity, TDS and mineral levels. Then take those results and run them through an LSI calculator like this to determine the scale or corrosion potential: www.cleanwaterstore.com/resource/calculators/langlier/
Hope that helps!
Marc
Hi Marc, I have a new Bezzera BZ07 and I notice the pressure gauge is at 11.5 bar while pulling a 20-30 second shot - 17 grams 1:2 brew ratio. My question is should I be adjusting the OPV to read 9-10 bar? Does it make much difference? Cheers.
Hi Mike, Thanks for the question. Sounds like your OPV may be set a bit high. With the vibration pump in the BZ07 I'd set pressure at 10 bar with a backflush disc inserted in the PF. That should get you about 9 bar max on the coffee when brewing.
Marc
I have the new gaggia classic highly recommended
Hi Mark, Thanks for the comment. Me too! Hands down the best value!
Marc
I got the original gaggia Classic
Reverse osmosis water filtration removes toxic heavy metals like fluoride. Water is NOT a good source of minerals! The most nutrient dense food is beef liver, and to avoid oxalates and lectins avoid vegetables, grains, nuts, and seeds. Thank you for the awesome videos. My Asso Jack Espresso leveler arrives on Friday!
Hey ALWM, You are welcome for the videos! Enjoy your new Jack...and the birds?
Marc
Hi. If the final stage of my RO system (Alkaline Remineralization Layered Filtration) restores the natural alkalinity and mineral balance will it be safe to use (i.e. avoid corrosion of metal components in my machine)?
Hi Paul, If you remineralize the RO water you're good to go!
Marc
excellent thank you!
Glad you liked it!
Marc
koja je razlika izmedju gaggia clasic pro 2018 i gaggia clasic pro 2019 .Pravljeni su u italiji.
Ja ne vidim nikakvu razliku a hteo bih da kupim
Hvala unapred i veliki pozdrav!
Hi Marc, quick question about the timing. Should I start timing when the coffe first starts pouring out or when I hit the start button?
Also is it bad if the espresso starts pouring through in under 5 seconds, meaning the grinds are too coarse?
Hi RP, I use first drip to start timing of an extraction. I do this as there a big differences in when water starts flowing through the coffee puck depending on machine type. For instance vibration pump machines build up pressure more gradually than rotary pump machines so 1st drip happens later. One also gets differences when using a machine capable of pre-infusion. Keep in mind timing of extractions is the most basic measure of proper flow rate. Use it to get your grind size in the ballpark. From there fine tune grind size and dose weight based on taste and your personal preference. It's not necessarily bad if first drip comes at 5 seconds. IMO it's a bit fast on machine with a vibration pump. I'd expect about 8-10 seconds for 1st drip on vibration pump machines and 5-8 seconds on rotary machines. These times are not rules and there are other variables involved. Hope that helps!
Marc
Thanks for a great video. I have a question about water. I normally boil the water, let it rest one day, and then put it into my coffee machine. Is that a good way to use water?
Hey a, you're welcome! Why boil the water and let rest? I've never heard of that. I can recommend filtering to remove chlorination and excess calcium. Here's the filter I usually use to do that with reservoir fed machines: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher
Hey Marc
I bought the GCP and Sette 270wi I use the Lavazza super crema.
I did the upgrades you recommended. Such as the bottomless portafilter, filters, shower head, gasket.
Grinding at 5e. I start brewing 30 to 40 min after the espresso ☕️ machine is on.
I still do NOT get crema in the espresso.
I tried adjusting the grind size but no luck.
Any recommendations on adjustments?
Hey Tony, 30-40 minutes is plenty of heat up time. 15 minutes should be plenty. Pulling good shots is all about the grind size. Unfortunately, I can't tell you what to setting to use on the grinder. You'll need to dial in the grind size to suit your variables. My guess is your grind size is a little off so you are not getting substantial crema. Recommendations:
1. Be sure to use the non pressurized double shot filter basket. If you do not have a scale, grind enough coffee to slightly overfill the basket, level off with finger etc to rim and firmly/evenly tamp the ground coffee.
2. Prior to attaching the portafilter turn on the brew switch to expel some brew water. Probably just a few seconds. You're expelling any overheated water prior to the extraction. You want a smooth flow of water from the brew group without excessive steam/bubbling.
3. Attach the PF and pull the shot. the goal is to produce a volume (including creama) of about 2oz/60ml in 20 - 30 seconds front the first drip of espresso. If it's coming too fast grind a little finer and try again. If too slow grind a little coarser and repeat.
Now pulling good shots is all about consistency with all other variables as youo adkust the grind size to tune the extraction.
Here's a video which takes you through how to properly dial in grind size: ruclips.net/video/jOY7D02n4Cw/видео.html
Hope that helps!
Marc
This is going to help to upgrade my tequinic in brewing a nice espresso. M a barista in Uganda and I need more training, help me . thanks
Hi Stephan, You are welcome and thank you for the comment!
Marc
Hi I love all your videos. Just one question, my tap water is around 110 ppm, so I mix purified water and tap water half to half. The mixed water is 50 - 60 ppm. Do I still need the filter ? And how often do you recommend to do descale? every 2 months ? Thanks
Hi Jian, Thanks for the question. As to ppm... total dissolved solids of 50-60 is on the low side of the SCA standard of 75-250ppm. At 50-60ppm you are unlikely to have scale deposits. But there are other factors which play a role in that determination like your water's pH, alkalinity, and calcium level. Here's a link to an LSI calculator which will let you know if your water is at risk of causing scale or corrosion: www.cleanwaterstore.com/resource/calculators/langlier/
If your water does have scaling potential, descaling frequency depends on use level. My guess is your current water has low scaling potential but I cannot be certain without knowing all water parameters. If your LSI comes out at 1 and you have average home use level descaling every 6 months is my recommendation.
@@Wholelattelovepage That's great help. Many thanks
Between a Breville Barista express and the Gaggia Classic Pro, which would you lean more to? I like that the Breville has a burr grinder built in plus the pressure gage in the middle, which the Gaggia does not have, but I've read its very difficult to come by replacement parts and repairing it out of warranty is expensive. It seems the Gaggia is easier to maintain and I love how it has the commercial size portafilter and group head, though I will need to invest in a separate grinder. The price is very similar between the two.
Hi CC, Thanks for the question. You eluded to it... Big difference: the Classic Pro is a machine while the Barista Express is an appliance. The Classic Pro is very user serviceable with readily available parts. The Barista Express is not. The appliance grade build gets you more initial features at lower cost but IMO sacrifices long term reliability. With a good grinder feeding it the Classic has the potential to produce better espresso than the Breville unit due to it's commercial size/weight PF.
Marc
Hey Mark how does one go about adjusting the brew temperature in adjustable machines? I use a Linea Mini. Txs
Hi Joseph, Excuse my delayed response was on vacation and disconnected last week. The Brew temperature is adjusted by a wheel on the left side of the machine to the left of the hot water spout. Marc
@@Wholelattelovepage Thanks Mark. How do we fine tune or optimize the brewing temperature? How does it coax with the grinding (coarser, thinner) and roasting (darker, lighter)? What should we look to achieve by adjusting the brew temperature, how it affect the flavour? Thanks
Good beginner video.
Hi C&s, Thanks for the support and taking the time to comment!
Marc
Hello with a whole latte of love. I have been very impressed with your videos. I have been able to adjust the espresso using a sette 270. I have the right does and the temp is hot enough. The issue is that although i can get the espresso shot with a balance between bitter and sour, I can't taste that FinshHHHH that I crave. I am talking about the flavours expected like coco, milk chocolate, and black currents, fruitness, .etc. What am I doing wrong? I have a breville 840xl infuser, use distributer, leveler and calibrated tamp. I use Settee 270 as mentioned. I use a bottomless portafilter
Hi Tarik, Thanks for the kind comment and question. If your extractions are good getting a particular flavor profile is dependent on bean selection. I don't know what type of coffee beans you are using but for chocolate flavors combined with fruit you might take a look at some classic Italian style bean blends. We recently taste tested Carraro Taza D'oro and it has that type of flavor profile: www.wholelattelove.com/products/carraro-tazza-doro
Marc
Do I need these BST water treatments if I have a breville with the breville water filter?
Hi E, To the best of my knowledge even if you use the little Breville filters you will still need to descale the machine. You could use the BWT filters and significantly reduce or eliminate your water's scaling potential. Not sure which machine you have but it will likely still alert you to descale from time to time if your machine has the descale alert feature. Machines with that feature base descaling frequency on your source water hardness as tested by you and the number of brew cycles. Bottom line: If you don't mind descaling there's no need for additional filtration. If you want some extra piece of mind or might be less than perfect with descaling extra filtration with BWT filter gives you some insurance.
Marc
Great video 😊 in regards to water. Is it a problem to use spring water?
Hi TP, Thanks for the comment and question. Depends on specific qualities of the spring water. In many areas spring water is very hard (high in minerals like calcium). Hard water will cause scale to form in espresso machines.
Marc
Hey Marc I got a question on espresso machines. I’m thinking about buying the ECM Classika with PID or the Bezzera Uniqa. The price gap is pretty huge and I‘m not quite sure what the exact differences are - maybe you can help me out - thanks!
Hi Michael, Thanks for the question. Here's a link to a side by side spec comparison of those machines: www.wholelattelove.com/pages/compare?products=MTU0NTk4NjgzNDQ5MSwyMjA4NjUyMTk3OTQy
In short the ECM is a little more refined in casework, has a larger stainless steel boiler vs. copper in the Bezzera. Larger boiler helps increase temp stability a little and has more residual power when steaming. Hope that helps!
Marc
Hello, just got my coffee machine today the profitec pro 700 along with the Ceado e37j grinder. I use Poland spring water for the tank, is that ok?
Hi Keren, Thanks for the question and congrats on your new machine and grinder! I found this analysis of Poland Spring water: www.nestle-watersna.com/asset-library/documents/ps_eng.pdf. It shows total hardness as 15-25ppm and TDS as 34-70ppm. Both of those are below Specialty Coffee Association acceptable ranges found here: www.scaa.org/?d=water-standards&page=resources
Scale is unlikely to form in your machine at the mineral levels shown on the report.
Have you considered plumbing your machine direct to water line? Your Pro 700 can do line pressure pre-infusion when plumbed. An in-line filter system like the BWT Bestmax Premium when used properly provides water which will not cause scale and has a proper mineral level for good extraction. Plus no purchasing and transporting water. There's an upfront investment but long-term savings compared to bottled water and never having to fill a reservoir. If interested there's more info on the filter here: www.wholelattelove.com/collections/bwt/products/bwt-bestmax-premium-filter-package-w-besthead-flex
Marc
We have whole house RO water so no option for regular water unless I purchase it. Could I use our RO water in the BWT pitcher and be ok or do I need to get bottled water for making my espresso. Thank you
Hi Wlf, Thanks for the question. Many home RO systems have remineralization as part of the system. This can be done with a bypass which takes a portion of the water and passes it through particle and activated carbon filtration but not the RO membrane then adds this back to water which did go through the RO membrane. If that's how yours works you should be fine to use the RO water. Another option is a remineralization cartridge if your system produces pure zero TDS (total dissolved solids) water. BWT has this remin cartridge which would install after the RO treatement: www.wholelattelove.com/products/bwt-bestmin-premium-m-filter-cartridge
Another option is to remineralize your water manually if it really is starting as pure zero TDS water. I'll link a video for that below. Basically you create concentrates using baking soda and Epsom salts and add those in measured amounts to pure RO or distilled water. Video: ruclips.net/video/iHI7jC0sQZo/видео.html
The BWT pitcher will not remin pure water. It's designed to lower mineral concentration and scale potential by exchanging calcium in source water for magnesium. If the water has no calcium to begin with then there's nothing to exchange. Hope that all makes sense.
Marc
many thanks for your video which has helped me make a more consistent cup. I'm weighing the grind, using the leveler so consistent pressure). But with the exact same dose 5 minutes later for the second cup, it might take 15 seconds to get to 2 oz, where the time before it was 25. Do you know why this would be? It a Gaggia classic machine, so i assume that would be consistent too. Also the Lavazza Super Crema from Whole Latte Love tastes much better as you said, so thanks for that too.
Hi Elizabeth, You are welcome for the video. Happy to hear your are enjoying the Lavazza Super Crema! If dosing weight and leveling pressure are consistent a few possibilities for different extraction timing.
1. Grind: I don't know what make/model grinder you are using but some produce a clumpier grind than others. If you have a clump at the bottom of the basket which does not get smoothed over by the leveler that can lead to channeling and changes in timing.
2. Temperature: The Classic does have some temperature swing the boiler depending on where it is in heating cycle. Once the brew ready light comes on the boiler heating element shuts off. Temperature continues to increase a bit after element shut off. Maybe 30 seconds and then starts to cool down until thermostat kicks back on. Depending on where you are in the heating cycle you may have some flash boiling when you start an extraction. A lot of variables involved but one way to check is to run some brew water for a few seconds without the portafilter in place and look for turbulent/bubbly flow and excess steam. If you see brew water is too hot you should let water run until flow is smooth. Should only take a few seconds. The flash boiling with excess steam can cause a channel in the coffee puck leading to shorter extraction time.
3. Equipment: Residual coffee, coffee oils, etc can affect brew water flow. Random filter basket holes or shower screen may have partial blockages affecting flow leading to differences in timing. Prior to grinding hold PF to light and look for blocked holes in filter basket. A short flush prior to brewing helps keep shower screen clean.
Hope that helps!
Marc
thanks. There are definitely both clumps and steam. It's the Baratza Encore grinder. I'll break up the clumps next time and try to run out the steam. I do notice that sometimes during the brewing the heating element goes off and sometimes it doesn't . Another point if you don't mind: other sites suggest that the weight of the brew afterwards should be twice the starting weight of the grind. When I try this, the espresso is way too strong. By skipping the weight and focusing on the volume as you suggest , I get much closer to a 'perfect' brew (also a way simpler way to get my morning latte).
Some good information here! I recently got exceptionally lucky and acquired a Gaggia Baby '91, built in 2000 as far as I can tell, in GREAT condition, for only $20. A little polish on the body, a thorough descaling, and she's making some good coffee. Not GREAT coffee, but when I find the right beans I know I'll be able to dial in the grind, dosage, etc, and get some GREAT coffee out of it. I didn't like the 0 to full throttle pressure that comes from the little pump however, so I went through the process of installing a rotary dimmer switch and an on-off switch so that I can control the pump for manual pre-infusion. It has improved the coffee extraction greatly, and I no longer have sudden pressure spikes when using the pump switch. I'm looking forward to using your tips to get better coffee out of it!
Hi William, Thanks for sharing. That Baby for $20 is a real find and cool hack to control pump pressure!
Marc
which bottomless portafilter can be use for Gaggia classic pro?except the gaggia one.thanks!
Hi Logan, Thanks for the question. Unfortunately, only the Gaggia bottomless fits in Gaggia Classic Pro. Portafilters for the Bezzera BZ group machines come close. Lock in tabs are same orientation as Gaggia's but thinner so the PF will not clock in properly. If you decide to go with Gaggia this is the one: www.wholelattelove.com/products/gaggia-bottomless-portafilter
Marc
Hey! This video was really helpful for me, thanks...
Can you please suggest me a good espresso machine for a startup cafe under $700
Hi V, You are welcome. For commercial use their is nothing I can recommend at that price. Cheapest commercial machine for low volume use is the Gaggia TS at ~$2K: www.wholelattelove.com/products/gaggia-ts-espresso-machine
Oh...okay! Thank you so much buddy for responding and suggestion🙏
Hi Mark. Great video. I'm using a rancilio Silvia and a macap m2m grinder. We have been together about a year and we are getting along pretty well. Have learnt alot but I'm chasing the perfect cup. Im interested in the bottomless portafilter. Is there something suitable for my machine. Also dosing weight I have been guessing dose and not always consistent is there a rule of thumb I should use. Thanks.
And sorry for misspelling your name.
Hi Ritch, No problem on the spelling :) C or K I don't care!!! I'll be commenting with some advice for you in a moment. I have to stop crying first because of misspelling - JUST KIDDING!!!
Okay...I'm done crying now. Anyway, thanks for the comment and question Rich (sorry I misspelled your name in last comment :). Here's a bottomless for Miss Silvia: www.wholelattelove.com/products/rancilio-bottomless-portafilter
So, if you do not have a scale for weighing dose just try to be as consistent as possible. Use a double basket, overfill slightly and swipe with a finger to level without compressing the coffee. Then tamp evenly and don't worry about tamping pressure just use about the same each time. Espresso is all about consistency and modifying one variable at a time. One thing with Silvia is quite a wide swing in boiler temps depending on where it is in heating cycle. So if you have not already done this get a feel for what brew temp is when brew ready light comes on. Wait for light then flush some brew water. Is it bubbling a lot - extra steamy? If so that water is over boiling point and too hot for making espresso. Continue to flush until water flows smooth. Once there you're at a more reasonable temp for brewing. I don't use Silvia much so there's probably better info from others on temp surfing. In case you missed it here's a video I did a couple weeks ago on how to be successful on semi-automatic machines. It may be review for you but it has more detail than this video: ruclips.net/video/D6lLYgx1Ow4/видео.html
Hope that helps,
Mark or Marc :)
@@Wholelattelovepage Thanks very much 👍
If I cannot adjust brew temperature that is too hot(machine with non adjustable temp settings) , does it mean I should grind coarser and shorter shot timings to avoid burnt coffee? ( I always flush grouphead but still very hot with steam)
Hi C, Thanks for the question. Wish I knew make/model of your machine - it would make it a lot easier to give specific advice. You could try going a hair coarser but I'm not confident it will help much. You're likely to get a rather unbalanced shot from the fast extraction combined with brew temp that's too hot. My advice is to leave grind as is and flush longer to bring down the brew temp.
Marc
Hi I am looking to upgrade my coffee machine, I currently have a Delonghi Black EC155M with a blade grinder. I was looking at a Rancilio Silvia and the Rancilio Rocky grinder would this be more than enough as an upgrade or would i need a stepless grinder? Cheers
Hi Clem, The Silvia and Rocky are a classic combo. They were very popular 5-10 years ago. I'll will say I think there are better values in premium entry level espresso than the Silvia. And while the Rocky is affordable and durable it's been passed by more recent grinders. Don't get me wrong, the Silvia/Rocky will be a huge upgrade over your current gear. I just think there are better options. If doing a lot of milk drinks with the Silvia you'll be waiting on transitioning from brew temp to steam temp. Can be 2 minutes or more for the transition. A machine like the Gaggia Classic Pro does it in about 45 seconds, has the same basic capabilities as the Silvia and is hundreds of dollars cheaper. The Rocky will work (IMO only go with the doserless model) but it's slow and produces a rather clumpy grind at espresso sizes. I'd put more $$ towards your grinder and think about the Gaggia Classic in place of the Silvia. I did this live stream a couple weeks ago featuring the Classic paired with a Baratza Sette 270 grinder: ruclips.net/video/jzvi36qbfhY/видео.html
It's one of our most popular premium entry-level machine/grinder combos and is probably less total price than the Silvia/Rocky. Hope that helps!
Marc
I can't use single shot portfilter basket on the gaggia classic machine, it just stuck, do you have an idea why ?
Hi MA, Thanks for the question. Not sure I understand - what is the single shot basket stuck to?
Marc
Mark dude u the best
Hi ASA, Thanks for the comment!
Marc
Hi! We just bought a Gaggia classic and are having a real hard time sliding the portafilter into the center arrow. Could it be that it's still very new or is there such a thing as too much coffee in the basket? We used a single non-pressurized basket with 10g, and it won't slide; we tried 7g and 5g, still won't. It took 2 people to hold the machine on each side and slide the portafilter in.
Hi Neil, Thanks for the question. You can put too much coffee in the basket. But that's probably not the issue. On new machines it's not unusual to not fully clock in until the group gasket breaks in. It's a hard rubber piece which gives more with use.
Marc
If I use the BWT water filter pitcher for my Breville Barista Express do I need to use the filter that comes with the machine or can I just use the water from the BWT pitcher and omit the one that the machine comes with. I just don’t want to have to unnecessarily buy extra filters for the tank if I don’t need to. Also using the water pitcher I never have to decalcify the machine ever? Also which is best to use with the pitcher reverse osmosis or well water? Thank you
Hi Josie, Thanks for the question. If you use the BWT pitcher you do not need to use the in reservoir filter for your Barista Express. If used properly, the pitcher produces water which will not cause scale to build up in your machine. If going that route I would descale the machine prior to using the BWT pitcher. So long as your well water is safe for human consumption and is not super hard I'd go with that. In most cases unless RO water has been remineralized it will contain no minerals. You do want some level of minerals for flavor and to prevent corrosion.
Marc
Whole Latte Love thanks so much for the reply and helpful information! I appreciate it, happy holidays.
We recently bought a Bezzera BZ13. We use a pad in water reservoir to help deal with calcium buildup. We make two cappuccinos per day. How often should we be running 1 cup of water through our boiler? Also (and this is probably a super-basic question), to do this, do we simply turn on the machine and let 1 cup of water run through the group head? Thanks for all your great videos. They are very helpful for this newbie.
Hi JN, Thanks for the questions - and super basic is fine! At 2 cappa/day I'd run that cup out every 2-3 days. BUT run it out of the hot water spout and not the group head! Water that runs through the group never comes into contact with water used to make steam in a machine like yours with a heat exchange boiler. You want to turn over water in the steam creating section. That's where minerals are being concentrated.
Marc
If you’re on an entry level machine like the Delonghi ec155, are you able to use a bottomless basket and portafilter? Or will that machine only work with what’s been included? Thanks!
Hey JB, Thanks for the question. That machine is designed to use the pressurized filter basket/portafilter which comes with the machine. That said, I do know users will modify/hack the portafilter to bottomless or may be able to find a bottomless pf/basket in aftermarket. It's not something I've tried.
Marc
@@Wholelattelovepage Thanks for the response. I'll continue to try & learn with the pressurized filter & hopefully look to upgrade in the near future. Any tips for things I can look/try to master on this machine before moving up to the next level?
This might be a dumb question, but I already filter my water with a pur pitcher. Is that good enough to prevent scale build up, or would this have the same issues as distilled water and reverse osmosis filters?
Hi V, Not a dumb question at all! As far as I know PUR pitchers do nothing to reduce the mineral content of water they filter. They filter particulates using physical filtering and chemicals like chlorination using activated carbon. Neither of those reduce mineral levels in a meaningful way. So if your tap water is hard (rich in minerals like calcium) you will get scale build up. BWT filters use patented ion-exchange technology to swap calcium ions with magnesium ions to prevent scale build up. They have a pitcher solution and in water reservoir filters using that tech.
Learn more:
BWT Penguin Pitcher: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher
BWT Bestsave in reservoir pad filter: www.wholelattelove.com/products/bwt-bestsave-s-anti-scale-filter
Marc
So for my dual boiler machine (breville barista express) I typically heat my mug before steaming and brewing by running water from the hot water spout into my cup. Is this enough to prevent scale build up in my boiler? I'm also using Nestle Pure Life bottled water for my water reservoir, is this a long term solution to prevent scale (on top of my descaler) or should I invest in those filters? Sorry for the text block, any responses would be greatly appreciated!
Hi KM, Thanks for the question. Running hot water to warm your cup is enough to prevent mineral concentration in the service boiler. I found this water quality report for Nestle Pure life: www.nestle-watersna.com/asset-library/documents/pl_eng.pdf The report shows 3 types of pure life water. I plugged the numbers for Pure Life drinking water into this Langelier Sautration Index calculator (LSI): www.cleanwaterstore.com/resource/calculators/langlier/ The calculator came out with an LSI index of -3.03 using a boiler temp of 250F. At that reading corrosion and not scale could be a problem! TDS of the water is very low at 36ppm. SCA target spec for TDS is 150ppm. You are likely over-extracting due to low mineral level of water.
Marc
@@Wholelattelovepage Buying the filters! Thanks a bunch!
Mark,
Is ristretto less liquid for the same dose, for example, a 16 g extraction for a 16 g dose pulled in ~ 30 seconds? What should I expect for a flavour profile? I’ve been messing about with this and the extraction has been so bad and under extracted it could hurt people.
Yes, a ristretto is less liquid volume from same coffee dose and similar timing. One typically uses a finer grind than for the same coffee made as espresso. Flavor wise, it'll depend on the coffee used but it's a more concentrated shot, bolder, more syrupy and potentially more bitter.
Marc
Hey I know this is off topic can’t thank you enough if you do a comparison video between Ceado E37S and Mazzer Mini
Hey GS, Thanks for the request. Unlikely I'll be able to do a comparison of the E37S to a Mazzer Mini anytime soon. But, I do have this video: Compare: Mazzer Mini Electronic A/B to Ceado E37J Espresso Coffee Grinders ruclips.net/video/wNptJAnFKGQ/видео.html
The video is 4 years old but the E37J is similar in build to the E37S. Big difference between the Ceados are larger 83mm burrs in the E37S and the S has a quick set gear. In case you missed it here's my full review of the E37S: ruclips.net/video/Le7lShhk4eg/видео.html
Hope that helps!
Marc
Hi Marc, I have a Breville BES-920 double boiler and just want to know - what is the correct amount of grind in your portafilter...?
I have always filled it so that after extraction I can see a faint imprint of the shower head..! But get nowhere the amount of Crema in my shots like you do at cafe's...!
Cheers... Goran..
Hi GG, If getting impression of shower screen your dose is too high. Need some space between the the screen and puck so brew water contacts coffee equally.
Marc
The one aspect of water that you didn't cover was water cooler water. I have a Primo machine and I tend to fill it up at Watermill Express locations. Sometimes I'll buy a full carboy of Ozarka. Is that water okay to use?
Hi Richard, Thanks for the question. Unfortunately I have no idea. Would need to know parameters like pH, TDS, alkalinity and calcium levels of the brands. In my experience bottled water varies a lot in parameters. If manufacturer describes water as "soft" that's a good sign. You want some minerals in water to support flavor and prevent over-extraction. But, high mineral concentrations can cause scale so it's a bit of a balancing act.
Marc
Won't RO water work as well, it 0 hardness, carbon and particle filtered? Never mind didn't want to forget but, you covered my answer at the end! Thanks
RO doesn't have any ions to help extract the coffee and also doesn't have any buffer. Good water should have the right balance of magnesium, sodium, calcium, and carbonate.
You didn't mention how to know that the water has reached the exact temperature required?
and what is the best temperature to extract coffee?
I have a breville barista machine, but will the water temp coming out of the portafilter represent the brewing temp? as it's not anywhere near 190 (it's about 160'-170'f)
Hi AA-S, Range for espresso brewing is 90.5 - 96C (195 - 205F). For typical roast use 93C (200F). Go to hotter end of range for lighter roasts and cooler for darker roasts. As to water temp... It's very difficult to measure water temp. Best way is with a rather expensive Scace device. It is a portafilter with an internal thermocouple and a material to represent a dummy coffee puck. Here's a link to the WBC procedure for measurement of brew water temps in espresso machines. It's 11 pages long: 331mrnu3ylm2k3db3s1xd1hg-wpengine.netdna-ssl.com/wp-content/uploads/2011/10/WBC-Procedure-for-the-Measurement-of-Brewing-Water-Temperature-in-Espresso-Coffee-Machines.pdf
Temp measurement made after water exits the coffee spouts is very inaccurate. Standard analog thermometers have a lot of lag. Even digital reading stick thermometers have lag. By the time the brew water gets out of the spouts it can easily cool by 15F. Lot's of other variables at play like making sure machine is fully pre-heated, pre-heating the portafilter, simulating coffee loading...it goes on and on.
Here is something you can try that let's you know if you are over temp. Lets the machine warm up fully then run a couple of blank shots through an attached portafilter. Then wait a minute, remove the portafilter and run a blank shot. Observe the flow of water. If it's steamy and bubbly at first that indicates flash boiling and a brew temp at or very near 100C/212F. Continue observing the flow for a few more seconds. If it smooths out and gets less steamy your temp is quickly dropping below 100C/212F. If you have a thermocouple type temp probe (these generally connect as an accessory to higher end digital multi-meters) you could position it in the water flow coming directly out of the group. If you did this my guess is your temp will be far hotter than the 170F you were reading out of the spouts.
Something to be aware of: The Barista Express uses a thermoblock to heat water. It's a narrow tube running through a solid block with heating elements. They do well but are not nearly as accurate temperature wise as machines with traditional boilers and PID temp control which hold a lot of water at a constant temperature.
Marc
Thank you very much Marc...really appreciated it
Do you have a recommendation for a grinder that won't break the bank? I have a Gaggia Classic that I really enjoy using but use a Braun burr grinder and I think I can't get the grind fine enough. . . the shots I pull end up being kind of weak. Does that track for you? Seems like even the least expensive decent grinder is super-expensive.
I usually end up using Illy pre-ground coffee in the tin but just because the grind is much finer. It's not ideal but the shots I pull are richer.
Hi Chris, Thanks for the question. No question your grind with the Braun is not fine enough if you're pulling better shots with canned pre-ground. A good grinder will blow away you pre-ground shots! Many are surprised with cost of decent grinders for espresso. If on a budget have a look at the Baratza Sette 30. It does not have the stepless micro adjustment of the Sette 270 or 270 Wi but for the money is as good as it gets. If you find yourself wanting the micro adjustment of the 270 down the road it is possible to upgrade the 30 with burr collar of the 270. Here's a video comparing the 3 Sette models. Baratza considers the Sette 270/270Wi their best espresso grinder for home use: ruclips.net/video/FzhtwrmB-60/видео.html
Hope that helps!
Marc
@@Wholelattelovepage cheers!
Hey Marc
Just wanted to give you some feedback on a problem that I encountered
I use a bottomless portafilter. After doing a shot, I would rinse clean in the sink then wipe dry
The basket looked clean
A few days ago I started noticing weird sprays from the basket while brewing
Normally this would be channeling or maybe wrong grind size
But neither was the case
What apparently was happening was a gradual accumulation of unnoticeable deposits in the basket holes
I ran the portafilter empty... at first it sort of blocked up like there was espresso in the basket
Then the water pressure apparently blasted out the deposits
I had not heard of this problem before, so maybe a good idea to run an empty portafilter every now and then
I have the same issue right now. Don’t know what to do?
@@eklindley
This can be very frustrating
A few suggestions below…
-Run an empty shot and make sure water is flowing freely through portafilter
--Clean porta filter immediately after shot so espresso does not dry on porta filter
--Check and clean the burrs on your grinder…
They may be dirty resulting in irregular espresso grind size
--Switch to a different coffee bean
-- if possible, check the brew pressure… maybe too high- do you need advices on this?
-- try a less full portafilter basket
@@MrArdytube thanks Andy . I put a finer grind and coming out much better 😃
@@eklindley
Glad to hear the good news. I am often astonished at how many different apparently minor things can go out of whack or need to be tweaked to achieve the best results. Most recently I came to wonder if maybe the brew pressure on my old rancillio Silvia was too high. And indeed…. Back 15-20 years ago… they routinely set the over pressure valve at 12 bar (or more)…. Adjusting this has improved flavor…. And reduced choking up the portafilter. Anyway… best wishes on your coffee journey
Is it normal to have a 14g basket and use 17g-19g of fine ground coffee? Using a silvia + minion.
Hi Alex, Could be normal. Some people may refer to a double basket as a 14g (traditional Italian double dose). Most original double baskets shipping with machines can accommodate a 17g dose.
Marc
@@Wholelattelovepage Thank you, keep up the great videos!
For filtration, would a standard Brita filter do the job? What if you have a secondary filter (like the one that comes with the Breville Barista Pro/Touch) and use that in conjunection with pre-filtered water out of your countertop Brita filter. Is that fine?
Hi TP, Thanks for the question. Most Brita filters do particle filtration and use activated carbon for removal of chlorination, chemicals, odors, etc. They do little or nothing to reduce mineral levels. Breville's in reservoir filters do soften the water to reduce scale deposits. Using both Brita and the Breville filter together is fine. But be sure and descale your machine on schedule as described in you machines manual.
Marc
@@Wholelattelovepage Hi Marc, that's a huge help! Thanks so much! I may end up looking for a standalone filter like the one you showed here in that case. Your videos have taught me so much and just wanted to express my gratitude- few days ago I knew nothing about espresso, and now I'm a pro! 🤣 Thank you 👊🏻
What causes the coffee puck to stay in the group head when portafilter is removed? Any help?
Hi Mike, Thanks for the question. It may be too much coffee in the portafilter. If that's the case the coffee will contact the shower screen during extractions. If your machine has a 3 way valve (what make/model machine are you using?) water is exhausted from the filter basket when brewing stops. Negative pressure causes coffee puck to move towards/adhere to the shower screen of the group. Coffee should not contact the shower screen during an extraction. I'd try less coffee or use a filter basket with higher capacity. Here's a link to filter baskets of various sizes: www.wholelattelove.com/collections/portafilters-and-filter-baskets?_=pf&pf_v_brand=IMS
Hope that helps!
Marc
I make a cortado in the morning using two shots of espresso. I fill a double shot basket and extract one cup for about 25 seconds, then using the same basket, I run a second shot through it, filling a second cup. I combine both cups along with steamed milk for the cortado. The reason why I don't fill two cups at the same time is the DeLonghi that I use takes too long to fill two cups at the same time (way longer than 30 seconds). My question is, should I fill the basket with fresh coffee for the second shot or is it okay to be using the same coffee which was used for the first cup?
Hi Gene, Fresh coffee for sure!
Marc
@@Wholelattelovepage Thanks!
As an entry-level consumer, I'm looking for an entry-level espresso machine with little to no maintenance. I think that it would be hard to find and repair parts of my machine so I'm looking for something that would last long and have low chance of running into issues in the future. Is there such a machine capable of this? I'm thinking of getting the Rancilio Silvia or the Gaggia Classic, or should I get something more high-end for more durability?
Hi Anthony, Please excuse my delayed response - I've been on the road checking out new espresso equipment! The Gaggia Classic is my favorite entry-level machine. Both are durable machines with actual boilers as compared to lower cost espresso appliances which have lots of plastic, thermoblock heating systems and undersized portafilters. Most important thing to keep a machine running well is water quality. If source water is hard, over time scale will accumulate in the machine. Descaling maintenance is easy. For those who want to avoid descaling proper water filtration is required. Going to a more expensive machine than the Classic or Silvia will not reduce maintenance or water quality requirements. Well taken care of you can expect many years of service from either the Classic or Silvia. Hope that helps!
Marc
@@Wholelattelovepage thank you very much, Marc! Descaling or filtering water seems to be a lot easier to do than finding specific replacement parts here
I have a leveler how much should I adjust the leveler to go into the basket
Hi Hs, I like to adjust as deep as possible without leaving a mark of the leveling head in the puck.
Marc
Hi I live in Highland of Scotland so I think I will have good water
Drink bottled water, we need more scotch in the US
I am a little embarrassed, I have a very inexpensive expresso machine. However, for a beginner it is working out very well for me :). I enjoyed your video. Didn't realize there were so many variables to making a really good cup of expresso. My question is, how do you know how much coffee to put into your porta filter? Do you fill it to the rim and then tamper, or fill it with a little space left at the top and then tamper? Thanks, Nancy
Hi Nancy, No need to be embarrassed and thank you for the comment and question! If you an inexpensive entry-level machine I'm guessing it uses a smaller pressurized filter basket. For those I'd fill to the rim loosely and then level off and give it a light tamp. In most pressurized basket brewing tamping has little affect on the extraction as it's the basket restriction building up the pressure and not the coffee puck.
Marc
@@Wholelattelovepage thanks a bunch!
I know this is a newbie question, but when buying the coffee, does it need to say espresso on the bag or any coffee bean will do?
Hi Hau, No problem asking newbie questions! While you'll find beans labeled for espresso one can use any bean to make espresso.
Marc
@@Wholelattelovepage thank you for always replying my questions! looking forward to grabbing a machine from WLL ❤️
pozdrav!
Da li bi odgovarao malhkonig vario home grender za gaggia clasic pro espreso aparat?
ako mozes da mi odgovoris sto pre👋
da, malhkonig Vario je dobar brusilica za gaggia clasic pro
espresso stroj
Is an espresso machine with a bigger portafilter diameter better than smaller ones?
Hi C, Thanks for the question. Standard commercial size is 58mm. There are some commercial level machines which use a narrower and taller 54mm PF. Do not confuse that with low cost entry-level espresso makers with smaller, lighter and lower capacity filter baskets/portafilters. Those espresso makers (not machines) tend to use pressurized filter baskets. Okay for true beginners but they do compromise espresso quality. Hope that helps!
Marc
Whole Latte Love if I will use a non-pressurized basket, will it improve my espresso?
I bought a non pressurized basket for my Breville and the espresso shots dramatically improved. Definitely worth getting rid of the pressurized basket.
what is an entry level equivalent of gaggia classic in grinders? =)
Hi Ivan, Entry into machine grade grinding is something like the Bezzera BB005: www.wholelattelove.com/products/bezzera-bb005-automatic-grinder
Or the Eureka Mignon Facile: www.wholelattelove.com/products/eureka-mignon-facile-espresso-grinder
Marc
using RO water do you tend to get a sour shot, and if you do can tap filter water fix the soulution?
Hi Chris, Don't use pure RO water in espresso machines. Lacking any minerals it will over-extract the coffee and typically cause bitter flavors. Sour shots are generally an indication of under-extraction caused by incorrect grind size (too coarse), low coffee dose, low brew temp. Also, pure RO water can overtime damage metals in machines by causing corrosion. Why you never see RO systems using metal piping! You can add back some tap water to RO water to increase mineral level. How much depends on how hard your tap water is. Other options include inline re-mineralization cartridges or making SCA spec brew water from pure RO or distilled as shown in this video: ruclips.net/video/iHI7jC0sQZo/видео.html Hope that helps!
Marc
@@Wholelattelovepage so right now I am using nestle water and that greatly helped; but nit a perm. solution by any means; this a pod machine so there is that, when I get semi auto I will prob have to have an RO system install and add he cartridge to add minerals back in when i get my system
I use a breville espresso machine. I used the lavazza pre ground coffee. It says it is the espresso grind but is suitable for all coffee machines. My shots are pulling 2oz in about 8 seconds. I’m also not getting any cream. Should I assume the grind size is not right?
Hi Maria, Pre-ground coffee will not produce the same quality as whole beans ground fresh. When using pre-ground it's best to pull shots using the pressurized filter basket (Breville calls the pressurized baskets "Dual Wall").
Marc
@@Wholelattelovepage Thank you so much! I now have a burr grinder and the shots are pulling exactly how you show them in your videos! (it only took me 2 years to get it right lol)
Hi! If bottle water is my only option, what brand do you recommend?
Do you also after leveling use a tamper tool?
Hi David, Thanks for the question. Stay away from anything that's spring or mineral water. Those typically have high mineral levels which will cause scale in espresso machine. On the other hand you do not want water with low or no mineral level. Those will over-extract espresso and in extreme cases like distilled or reverse osmosis water with no mineral. It's hard to recommend a brand as there are so many and even the same brand may have different hardness levels in different regions. If you can get a water analysis from the manufacturer or test yourself what you want is a relatively soft water at ~7 degrees total hardness. Another option is starting with pure distilled or RO water and remineralizing yourself using baking soda and Epsom salts (magnesium sulfate). I have a video with the recipe for that here: ruclips.net/video/iHI7jC0sQZo/видео.html
Hope that helps!
Marc
Hi David, Thanks for the question. It depends on the tool I'm using. With the Jack Leveler I do not: www.wholelattelove.com/products/asso-coffee-the-jack-leveler-color-waves It distributes and compresses the coffee and has an adjustable depth setting.
If using a pure distribution tool like this Bravo: www.wholelattelove.com/products/bravo-espresso-distributor-58-4-mm-matte-black then I do compress with their calibrated tamper: www.wholelattelove.com/products/bravo-espresso-tamper-aluminum-handle-58-5-mm-matte-black
Hope that helps!
Marc
how reverse osmosis water corrodes metal i want more explanation please because i use the RO with added minerals for my rocket ?
Hi BM, If you are remineralizing then no worries! Problem only happens with pure RO at zero TDS.
Marc
@@Wholelattelovepage thanks marc
Hey Marc! I've been watching all your videos recently. I am new to the espresso world and I have decided to go with the Gaggia Classic Pro.
My question is with my grinder. I am debating between the Sette 30 and the Sette 270 (NOT the Wi version)
What do you think would be better suited for a beginner such as myself? Right now, I have a very cheap appliance grade Espresso machine.
What are you thoughts? 270 vs 30? Is the extra adjustments worth the extra $150 it for the 270?
Hi SBA, Thanks for the question. IMO the Sette 30 is best suited to brewing in pressurized filter baskets. But, if you're not super particular about your extractions it can work in standard non-pressurized filter baskets. Beyond adding micro-adjustment the 270 adds 2 additional timed grinding presets, metal burr adjustment assembly, hands free grinding into PF, PF/bin forms adjustable without removing and more robust bean hopper shut-off. Hope that helps!
Marc
We are building a new home. My wife and I are getting ourselves a nice machine for Christmas. We are having a reverse osmosis filter installed in our kitchen. Will this suffice for good water quality?
Hi r, Thanks for the question. Depends on the type of RO system. One thing for sure you do not want to feed an espresso machine with ultra-pure zero TDS RO water which contains no minerals. While super pure water with no mineral content sounds good the reality is water with no mineral content can cause corrosion of metals. One reason why you never see ultra-pure water carried in metal pipes. Additionally, water with very low or no mineral content will over-extract espresso resulting in bitter and flat flavor. Some RO systems have a bypass which mixes untreated water back in to increase the mineral level. Another option is remineralization systems - often an in-line cartridge like this one: www.wholelattelove.com/products/bwt-bestmin-premium-m-filter-cartridge
I hope that helps. I would discuss with your RO vendor.
Marc
The Jack sounds interesting but I'm not sure I understand how it works. If you don't apply any pressure, like you do with a normal tamper, wouldn't the grinds end up being less compacted in the portafilter, allowing the water to pass through quicker, making a weaker brew?? :)
Hi AT, The Jack does compact the coffee to the point you can usually knock out a dry puck after leveling and before brewing and it'll stay in one piece. If you happen to be an aggressive tamper you may compact the coffee slightly more than you would when using a leveler alone. This may have some affect on flow rate. But, flow can be controlled with grind size as well! Over the years many have moved to using a slightly finer grind and/or higher dose with a lighter compaction of coffee in the PF. Here's a video dedicated to The Jack and how to use: ruclips.net/video/4Z5vTi643sc/видео.html
Marc
@@Wholelattelovepage Thank you Marc, I appreciate the detailed reply. It makes sense really. I guess I probably have a heavy tamper hand and would have to lighten up, but it sure does sound like a must have gadget :-D
Ok I bought my first espresso machine. Albeit very cheap make good strong coffee but no crema. Can I reasonably increase the reported 5 bar to 9 bar?? I've used fresh everything and no real crema
Hi DC, Some machines do better than others. Many lower cost machines (don't know what you have) use undersized pressurized filter baskets which limit coffee dose weight and use the basket design to create the pressure of the espresso brewing process rather than the grind size of the coffee. Sounds like your machine has a brew pressure gauge. If it's only reading 5 bar when extracting then your grind size is likely too coarse. Grinding finer should increase the pressure and the chances of producing crema. Here's a video covering the simple process of dialing in your grind size: ruclips.net/video/jOY7D02n4Cw/видео.html
Hope that helps!
Marc
No this cheap machine has no pressure gage, obviously no control over temperature, I've tried preheated water vessel and water over very fine grind beans. Only took longer. I guess without some elaborate changes I will never get to enjoy large amounts of crema I see on RUclips videos of very expensive machines.
Hello, on my breville barista touch I tried different grind settings from a 3 to a 10 and despite the timing being right on some settings it comes out sour. Normally it pours at 7 seconds and withing 25 to 30 seconds I get 32 to 33g doing 17g of grinded espresso. What can be wrong?
Hi Ariel, 33g out from 17g dose is 1:2 brew ratio. 25-30 seconds for the pour is good. If sour with that it's either the coffee beans or low brew temp. Sour flavor generally indicates under-extraction.
Marc
@@Wholelattelovepage
Marc, but if it extracted within 20 to 30 seconds to get 34 to 35g out of the 17g beans should it be just right not under or over extracted?
Maybe I am crazy, but I find that I level and tamp a single shot basket a little past 30 lbs, level and tamp a double shot, and just level a triple shot. I have found that my extraction times are all about even using the tamp pressure as a variable when all else stays the same (grind size, temp) . I use a single, double, and triple shot basket depending on what I am making.
Hi Kurtis, Thanks for the comment. I do not think you are crazy! Equal extraction times for different size baskets is good! For instance I get similar extraction times using single and double baskets just leveling both with some compression (tamping affect) from the leveler. I'm using BaristaPro baskets which are engineered with 269 holes in the single and 661 holes in the double. IMO the number of holes plays a larger role in flow through the basket than tamp pressure.
Marc
Whole Latte Love so I tried a few shots without tamping. Feels crazy....but it works! Do you think there is a difference between the Jack Leveler and an economy leveler?
@@TheKurtlocker Hi, Thanks for the feedback! Some of the differences I've found with The Jack compared to "economy" levelers: Precision size - The Jack is 58.5mm for a nice fit into filter baskets. Not too sloppy and not too tight. Very easy to adjust the depth which is important if using to compress the coffee as well. The business ends rotates with click stops so it's very precise. There are about 46 depth settings. Also has depth markings etched into the side. I've worked with other levelers and some use arbitrary locking rings or must be taken apart to adjust depth. The Jack is made in Italy! It has good weight, variety of graphic options and features like a slip ring which contacts the basket lip for easy spinning. In case you missed it here a video specifically about The Jack, how to use it and features comparison with some other levelers: ruclips.net/video/4Z5vTi643sc/видео.html
Marc
@@Wholelattelovepage Thanks Marc
As someone who wants to get into espresso, whats a good started maker and grinder in around the $100-200 dollar range?
Hi d, Thanks for the question. In that price range you are looking at extreme entry-level appliance grade products. Espresso makers of that grade almost always use pressurized filter baskets. With those, it's the basket which creates the pressure of the espresso brewing process and not the grind size of the coffee. It's a compromise which reduces espresso quality but makes grind size less critical. For some, pressurized basket espresso meets their needs. Just don't expect cafe quality results. Here are a few espresso makers in appliance category: www.wholelattelove.com/collections/semi-automatic-espresso-machines?_=pf&pf_v_brand=Capresso&pf_v_brand=DeLonghi
You'll want a burr grinder. Lowest cost grinder I can recommend for use with a pressurized filter basket maker is the Capresso Infinity: www.wholelattelove.com/products/capresso-infinity-plus-conical-burr-coffee-grinder-in-black
If you upgrade in the future understand that grinder is not capable of serving a non-pressurized filter basket espresso machine. Hope that helps!
Marc
@@Wholelattelovepage Thank you! I'm thinking about going with something with a better portafilter. I feel like this is more of an investment than anything and I'm looking at some Breville machines. Any suggestions from those?
If i used bottled water for the coffee machine is that a good idea ??
Hi Maksa, Thanks for the question. The answer is maybe. Depends on the mineral content of the water. You want enough minerals (hardeness) to prevent over-extraction and support flavor. But, too much can cause scale in machines.
Marc
Can crema be achieved with decaffeinated beans
Hi DC, Yes it can. Helps if beans are are relatively fresh from roast and ground right before using to proper grind size - dialed in.
Can i use spring water for my espresso machine?
Hi Larry, Thanks for the question. It depends... In my experience there's a lot of variation in mineral content in spring water. If the water is relatively soft and free of other issues like high silicates then it could be fine. If it's hard with high mineral content or has low or high pH then probably not a good idea.
Marc
Thank you mark can you please upload some video about specialty coffee bean 😉
God bless everyone
Hi Max, Thanks for the request. Any think specific about specialty coffee beans - it's a very broad topic!
Marc
@@Wholelattelovepage i think it's time Marc to say the hard truth... 😉
1. Crema irrelevant, stop worshiping crema quantity
2. Traditional italian espresso = burned low quality
Do most americans still think that italians are the authority on espresso? You practicaly invented the 3rd wave 🙂
Many thanks for your helpfull videos, love from Greece.
I have been using Starbucks Espresso Dark Roast Whole Bean for a while now but I think I will buy one of the coffees you recommend the next time I need coffee. A little more expensive but I do love a good capachino. I use a via venezia, had it for years and it still works fine IMO. I will start cooling off the steamer and warming up the porta filter. I have never even heard of a leveler. I use what I will call a flat thing for a while and noticed it goes in little further on one side that the other and that is bound to change the way the espresso comes out. Just went to Amazon and bought a 53mm leveler for $19.99. Thanks.
Hi Jerry, Thanks for the comment. I know there are plenty of $tarbucks lovers out there but happy to hear you are giving another coffee a try. I’ll just mention that in a dark roasted coffee the majority of the flavor comes from the roast and not so much what’s in the bean. Poor quality coffees are often roasted darker to cover defects in flavor. Not sure what you are paying for your beans now but one of my favorite Italian style bean blends Maromas Orphea is about $10lb/$20kg: www.wholelattelove.com/products/maromas-orphea-whole-bean-espresso It has chocolate notes that work well in milk drinks - plus excellent 4.5 out of 5 star customer reviews. About your Via Venza… It uses a pressurized portafilter. With those you give up some quality potential as compared to espresso made in a standard non-pressurized filter basket. With pressurized baskets tamping and/or leveling has little to no affect on an extraction as it’s a restriction in the basket/portafilter which causes pressure to build rather than fine tuning of grind size.
Marc
@@Wholelattelovepage Thanks for the reply Mark. My Via Venezia cost around $350 not much for an espresso machine but all could afford. I thought I knew a all about espresso but I have learned a lot from your video. I will definitely try Maromas Orphea
What is your take on using the "Third Wave Water" espresso profile packets (add to 1 gallon of distilled water) to get to the SCA specs of water? ((that's what I have been doing ever since I bought my machine))
Hi Brent, I'm very familiar with Third Wave water. They are convenient and work if you're willing to pay for it. Not as convenient but far far less expensive is making the same stuff yourself. All it takes is a baking soda and magnesium (epsom salt). You make liquid concentrates of those and then add to distilled or pure RO water. Cool thing with that is you can make SCA spec water or adjust the mineral level to wherever you want. Like maybe more minerals for espresso extractions and a little less for brew methods with longer contact times. Here's a link to my video on how to make your own: ruclips.net/video/iHI7jC0sQZo/видео.html
Marc
Whole Latte Love Thank you for the response! Yes, you make excellent/valid points about DIY water, but with my schedule/life, having the TWW packets are worth their price for convenience. I use their classic profile for pour over and their espresso profile in my Breville Dual Boiler. I know the taste is great, but I guess the thing I’m most concerned about is scale build up and/or corrosion. Do you happen to know if the TWW is formulated to progeny both?
Whole Latte Love Hi Marc, I’ve been making my own water using your formula, however, it’s void of calcium and potassium. I think it’s an important part of the mix. Third WW has mag, cal and potassium specific for espresso buyers based off the SCAA. Do you have a way to help us make something similar to TWW and SCAA specs? TWW is definitely too pricey. I have your Expobar Lever non-plumbable version. Thanks!