Oh my gosh ! Thank you so much. I got a machine a month ago ordered this tamp because I saw many videos using it. I could not understand why it was not working I could see it unscrewed but I don’t know about the actual tamp part that you could set !!!! Woa ! This is why I couldn’t tamp holy ! Thank you I am so happy to find your channel. Crema needed to do a better job on how to use this puppy. So glad you did. Now going to watch all your other videos. ❤❤❤❤❤❤❤
Thank you for your help I am really struggling with my tamper and I get a all in one palm tamper I am going to try it and I hope it will help the problem. Thanks again.
Thank you so much for this info ! My question is did you use 17 or 18 grams beans in this video? I have the barista express also and I thought is was the grind that makes it sour.and also were you timing the shot I don’t do that and you stopped it before it was finished ..yes I am a newbie and have never had an espresso that tasted any good …thank you so much and God Bless you and your’s 🙌🙏🙌
Dylan, thank you so much for creating this video! I have been a coffee lover for a long time, but just recently became interested in creating a better espresso at home. I have learned a lot from your videos, they are very inspiring. This was particularly useful to me as I just acquired the Crema tamping/distribution tool. BTW, I love your coffee/espresso station! Keep up the good work!
Got any suggestions on how to set this tool with a Flair Espresso, since it doesn’t have a group head like this and I will not be able to use this method?
I have a question on why we would need to adjust the tampering depth based on the number of grams in the basket. We chose the depth so that the machine's group head does not touch the ground coffee. If we are using 17g vs 18g, why does that matter since our depth should clear the group head regardless? How I understand it, 18g might compress more to get to that depth vs the 17g, but that's the only difference? What am I missing. Thank you
Hey Dylan - nice video! I have the same machine but it looks like yours is yielding much more Espresso when it is done running -- my question is - did you adjust the "amount" of Espresso that comes out when you hit the Double Shot button or are you running it with the factory settings? I can't seem to get as much as you but my preparation is the same!! Thank you!!
If you hold the double shot button down for about 2 seconds it will manually continue to pour until you stop it (or it stops itself around 60-70 seconds in my experience). That’s on the barista pro. Goodluck!
Just set it after the razor trim tool that comes with the machine? Oh and when you use this tamper you have to make sure you have 100% the same amount of grind each time, since you are tamping with depth and not pressure.
One question, please! If the leveler is always at the minimum, doesnt it only levels the top of the puck? Before tamping, that is. Shouldnt it reach deeper?
@Dylan’s Home Espresso Bar Hey...quick question...so I followed your directions and when puck is dry it does not hit the shower screen but after I pull a shot, I notice impression on the puck as well as some grinds on the screen. Is this normal ? Grounds blooming ? Thanks .. Also if I am not using a bottomless portafilter but stock spouted...does it makes a difference to use a WDT tool or what Hoon calls a puck rake ? Thanks
I had my machine for a couple years and still cant pull a nice shot. I place 18 grams of beans it over flows then I try to use the tamper but it seems that there is too much coffee grind. Then there is the problem of fast flow no matter if I grind fine. 😢
I have the same setup, just wondering how many grams do you normally use for each dose? Ive been keeping it at around 18-18.5grams, just wanted to know if this is the optimal amount with the Barista Express 54mm portafilter, thanks!
Very well explained Dylan. I bought the same machine months ago and I had my crema tamper delivered today. I've struggled to get the proper coffee shot is kind of frustrating. Sometimes I get it and sometimes I don't. I saw that you have a very small amount of grinded coffee when I get about 50% more. What’s the key to have that small amount of grinded coffee? Regards
Good content. I had a question about the razor tool that came with the Brevell barista Express I know you can use it on your portafilter to measure the depth of your coffee grinds but I seen somewhere maybe, it was Hoons channel Where they used the depth to measure with the crema tool also this is how I set my crema tamp side to get the correct measurements when I Distribute and tamp.Have you seen that before?
Yes I have! The only difference is that it may vary based upon how many grams you are currently dosing! Using this method will ensure that you are tamping with the best pressure as possible!
@@DylansHomeEspressoBar Hi Dylan. Not sure what you mean by "change the dose". I use the non pressurized double shot basket, grind the beans into the basket, even out ground beans using index finger, use the crema distribution tool to distribute, and finally tamp using the crema distribution tool flat side. Same process every day....
Has any come across a problem with their grinder, where it grinds the beans but nothing falls through? Because I'm having the problem and I've cleaned it properly and I still get no coffee grinds falling through. I've changed the settings but not I have 2 theories which are the bur needs to be replaced or the motor has lost power because it does sound a little different. Please any help would be useful
Thanks for the video!! Do you dose 18 grams? Also, what ratio and timing do you use? I'm using 18 grams with 1:2 ratio and 25-35 seconds, but I keep getting a sour shot :( Should I raise the water temperature? Sometimes, the puck sticks to the group head. But I have a calibrated tamper so I don't understand how I am not tamping as hard as needed. I'm desperate for advice! lol
I use 17grams with my barista express. I use a 1:2 ratio in 22-28 sec timing after first drop. If it is lighter to medium roast go plus 4 if you are using a dark roast go -2. Please let me know if you are still struggling and please reach out! Make sure to follow me on Instagram @dylan.licka and I would be glad to go live with you and help with your machine!
Hi there, can you direct me to the funnel you use for the sage grinders? Someone has asked below but I think the link has changed. Thanks Also I can never seem to get anywhere near 18g to fit in by sage 54mm basket. Using the sage smart grinder which clumps quite a lot but still.
Dylan, I came across your channel last week when you were live Instagramming on Hoon's channel. I was giving him an overview of my Calphalon temp iq. You have a great looking set up here. Any case I have question on your video here regarding setting the death of the distribution/ tamper tool. I watched both your video as well as Lifestyle Labs and you both say to leave the distribution side at lowest point and only to adjust depth of the tamping side. What I don't understand then why is the distribution side even adjustable (if you are going to always leave at lowest setting)? Thanks
I prefer this way because I use the distribution tool to flatten and evenly distribute the bed of grinds. Then I live using my tamper. I do not like to use my distribution tool as a tamper as well! Also if your distribution tool is set to far down you can actually affect your shot of espresso because you are packing it down while trying to level which could cause bad channeling! I hope this all helped! Glad you found my channel! Welcome to the family ❤️
@@DylansHomeEspressoBar Hey...quick question...so I followed your directions and when puck is dry it does not hit the shower screen but after I pull a shot, I notice impression on the puck as well as some grinds on the screen. Is this normal ? Grounds blooming ? Thanks ..Also if I am not using a bottomless portafilter but stock spouted...does it makes a difference to use a WDT tool or what Hoon calls a puck rake ? Thanks
Great info on the Crema tool. Is there any "play" when the tool is inside the basket? is there room for it to go back & forth or is it a very tight tolerance? Again, thanks!!
If I'm being honest, that shot looked to flow too slowly and over extracted, which indicates maybe it was tamped too much? Not an expect and I can be wrong, but the settings you're showing are way deeper than the breville razor tool to proper depth.
Yes that Is a great idea! The only issue would come when you do 17g because it wouldn’t be deep enough. However if you stuck with 18g it would be perfect!
@@DylansHomeEspressoBar Why wouldn't it be deep enough? We had already set the depth so it doesn't hit the machine's screen, so why would that change with the number of grams of ground coffee used? That confused me in the video too. Thank you for explaining.
Just the video I needed. I got my tamper today. And will set it up tomorrow. Hopefully this will help get a better shot. I'm still not liking the bitterness of espresso. So sugar free syrups helping. But I just subscribed and looking forward to your videos!!
Home brewer with a Starbucks fridge? Oxymoron? Starbucks is the absolute antithesis of what good coffee is and should be. Starbucks is an abomination. Maybe tape over the logo…lol….it detracts from your credibility, now matter how good your content is (which is pretty darn good).
Got any suggestions on how to set this tool with a Flair Espresso, since it doesn’t have a group head like this and I will not be able to use this method?
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Great tip on setting Crema's tamper depth. Thanks!
Oh my gosh ! Thank you so much. I got a machine a month ago ordered this tamp because I saw many videos using it. I could not understand why it was not working I could see it unscrewed but I don’t know about the actual tamp part that you could set !!!! Woa ! This is why I couldn’t tamp holy ! Thank you I am so happy to find your channel. Crema needed to do a better job on how to use this puppy. So glad you did. Now going to watch all your other videos. ❤❤❤❤❤❤❤
Awee thank you so much 😊
Thank you for your help I am really struggling with my tamper and I get a all in one palm tamper I am going to try it and I hope it will help the problem. Thanks again.
Just found your Channel, very helpful!
Just got the MHW Bomber 2 in 1 tool and this video helped adjusting the depth.
Thank you!
Thanks this helps. I just want to know what grinding settings you have? And does it matter if I don't weigh my coffee
Thank you so much for this info ! My question is did you use 17 or 18 grams beans in this video? I have the barista express also and I thought is was the grind that makes it sour.and also were you timing the shot I don’t do that and you stopped it before it was finished ..yes I am a newbie and have never had an espresso that tasted any good …thank you so much and God Bless you and your’s 🙌🙏🙌
Thank you, this is the first video that clearly explains how to adjust the tamping height!
Dylan, thank you so much for creating this video! I have been a coffee lover for a long time, but just recently became interested in creating a better espresso at home. I have learned a lot from your videos, they are very inspiring. This was particularly useful to me as I just acquired the Crema tamping/distribution tool. BTW, I love your coffee/espresso station! Keep up the good work!
Awee thank you so much for that!! ❤️ I tell appreciate you and am so thankful for subscribers like you! I am here to help whenever you need me
I just adjust the Tamp side till the Razor tool no longer scraped any coffee, works for me :)
Got any suggestions on how to set this tool with a Flair Espresso, since it doesn’t have a group head like this and I will not be able to use this method?
thanks for this video, very helpful ..what was the weight of the beans and the grind setting
Nice video, I’ll try it with my new Crema distributor. Regards from Mexico 🇲🇽 ❤
I have a question on why we would need to adjust the tampering depth based on the number of grams in the basket. We chose the depth so that the machine's group head does not touch the ground coffee. If we are using 17g vs 18g, why does that matter since our depth should clear the group head regardless?
How I understand it, 18g might compress more to get to that depth vs the 17g, but that's the only difference? What am I missing. Thank you
Hey Dylan - nice video! I have the same machine but it looks like yours is yielding much more Espresso when it is done running -- my question is - did you adjust the "amount" of Espresso that comes out when you hit the Double Shot button or are you running it with the factory settings? I can't seem to get as much as you but my preparation is the same!! Thank you!!
If you hold the double shot button down for about 2 seconds it will manually continue to pour until you stop it (or it stops itself around 60-70 seconds in my experience). That’s on the barista pro. Goodluck!
Great video Ty! Put on my Mother’s Day wish list!
good video, finally I found it a properly video show me how to setup this palm tamper, thank you
Awee thank you so much 😊 welcome to the family
Just set it after the razor trim tool that comes with the machine? Oh and when you use this tamper you have to make sure you have 100% the same amount of grind each time, since you are tamping with depth and not pressure.
Hey Dylan what if the tamping pressure is very light? I set the tool just as shown in this video. Any tips?
Brilliant, so well explained! ☺️
where do you buy that tamper
nice explanation. how much grind was in there and how fine?
Thank you for the explanation, super helpful🎉
Did you use the dual wall filter?
Great video! May I know what's the white funnel that you've used?
amzn.to/3o1adOb
Great teaching Dylan, thanks!!
Super helpful video for me, so thank you. I definitely would have just bashed my head through trial and error. You saved me a lot of time.
Awee thank you so much 😊
What are your settings for Inner and Outer grinder numbers? Thank you.
One question, please! If the leveler is always at the minimum, doesnt it only levels the top of the puck? Before tamping, that is. Shouldnt it reach deeper?
Good morning.
let's drink coffee. A cup of coffee is very important for me before work in coffee garden morning
I love having espresso right before work!
Yes sir. I have to have my coffee every morning before work (home). I will not start work without it....
@@ai-fx2st I am the exact same way especially working overnights!
@Dylan’s Home Espresso Bar
Hey...quick question...so I followed your directions and when puck is dry it does not hit the shower screen but after I pull a shot, I notice impression on the puck as well as some grinds on the screen. Is this normal ? Grounds blooming ? Thanks ..
Also if I am not using a bottomless portafilter but stock spouted...does it makes a difference to use a WDT tool or what Hoon calls a puck rake ? Thanks
What is that piece you have on the filter to catch the coffee grind so it doesn't spill?
Nicely explained, thanks
I had my machine for a couple years and still cant pull a nice shot. I place 18 grams of beans it over flows then I try to use the tamper but it seems that there is too much coffee grind. Then there is the problem of fast flow no matter if I grind fine. 😢
Amazing video, thanks for sharing your tips with the tamper.
I also have the creama tool so I guess I have to calibrate it more also ..
I have the same setup, just wondering how many grams do you normally use for each dose? Ive been keeping it at around 18-18.5grams, just wanted to know if this is the optimal amount with the Barista Express 54mm portafilter, thanks!
Cheers pal 👍🏻
Thank you! Great video man
Awee thank you so much ☺️ welcome to the family and the channel ❤️
Very well explained Dylan. I bought the same machine months ago and I had my crema tamper delivered today. I've struggled to get the proper coffee shot is kind of frustrating. Sometimes I get it and sometimes I don't. I saw that you have a very small amount of grinded coffee when I get about 50% more. What’s the key to have that small amount of grinded coffee? Regards
Wonderful guidance Dylan...good job !!!!
Thank you so much 😊
Good content. I had a question about the razor tool that came with the Brevell barista Express I know you can use it on your portafilter to measure the depth of your coffee grinds but I seen somewhere maybe, it was Hoons channel Where they used the depth to measure with the crema tool also this is how I set my crema tamp side to get the correct measurements when I Distribute and tamp.Have you seen that before?
Yes I have! The only difference is that it may vary based upon how many grams you are currently dosing! Using this method will ensure that you are tamping with the best pressure as possible!
I adjusted my Crema distribution/tamper using the Breville razor and it works fine...
@@ai-fx2st thank you for that! When you change the dose, do you have to change the depth?
@@DylansHomeEspressoBar Hi Dylan. Not sure what you mean by "change the dose". I use the non pressurized double shot basket, grind the beans into the basket, even out ground beans using index finger, use the crema distribution tool to distribute, and finally tamp using the crema distribution tool flat side. Same process every day....
Excellent instruction
Has any come across a problem with their grinder, where it grinds the beans but nothing falls through? Because I'm having the problem and I've cleaned it properly and I still get no coffee grinds falling through. I've changed the settings but not I have 2 theories which are the bur needs to be replaced or the motor has lost power because it does sound a little different. Please any help would be useful
I would start by replacing the top burr which you can buy directly from Breville for like $25
@@DylansHomeEspressoBar would that be the outer or the cone burr in the middle?
Thanks for the video!! Do you dose 18 grams? Also, what ratio and timing do you use? I'm using 18 grams with 1:2 ratio and 25-35 seconds, but I keep getting a sour shot :(
Should I raise the water temperature? Sometimes, the puck sticks to the group head. But I have a calibrated tamper so I don't understand how I am not tamping as hard as needed.
I'm desperate for advice! lol
I use 17grams with my barista express. I use a 1:2 ratio in 22-28 sec timing after first drop. If it is lighter to medium roast go plus 4 if you are using a dark roast go -2. Please let me know if you are still struggling and please reach out! Make sure to follow me on Instagram @dylan.licka and I would be glad to go live with you and help with your machine!
Is this channel still going? I have a few BBEquestions - and would pay for some live time via facetime if possible to help me dial in.
Could you share the funnel that you were using on the portafilter please :)
yes absolutely!!
amzn.to/3h3zftv
Great video again 👍
Thank you so much 😊
Hi there, can you direct me to the funnel you use for the sage grinders? Someone has asked below but I think the link has changed. Thanks
Also I can never seem to get anywhere near 18g to fit in by sage 54mm basket. Using the sage smart grinder which clumps quite a lot but still.
amzn.to/3CYnlZL
amzn.to/3D0meJe
amzn.to/3mt9Nz5
I hope one of these links are the product you were asking for!!
Dylan, I came across your channel last week when you were live Instagramming on Hoon's channel. I was giving him an overview of my Calphalon temp iq.
You have a great looking set up here.
Any case I have question on your video here regarding setting the death of the distribution/ tamper tool.
I watched both your video as well as Lifestyle Labs and you both say to leave the distribution side at lowest point and only to adjust depth of the tamping side.
What I don't understand then why is the distribution side even adjustable (if you are going to always leave at lowest setting)?
Thanks
I prefer this way because I use the distribution tool to flatten and evenly distribute the bed of grinds. Then I live using my tamper. I do not like to use my distribution tool as a tamper as well! Also if your distribution tool is set to far down you can actually affect your shot of espresso because you are packing it down while trying to level which could cause bad channeling! I hope this all helped! Glad you found my channel! Welcome to the family ❤️
@@DylansHomeEspressoBar
Hey...quick question...so I followed your directions and when puck is dry it does not hit the shower screen but after I pull a shot, I notice impression on the puck as well as some grinds on the screen. Is this normal ? Grounds blooming ? Thanks ..Also if I am not using a bottomless portafilter but stock spouted...does it makes a difference to use a WDT tool or what Hoon calls a puck rake ? Thanks
Thank you sooo much Dylan! Very good review and step by step guide for noobies like me! 😉
You are absolutely welcome! Welcome to the family and let me know if there is anything else you need! I am here for all of you!
Are you more likely to see that high of a pressure with this tool?
Great video....helped me to dial in my crema tamper! 💞
Great info on the Crema tool. Is there any "play" when the tool is inside the basket? is there room for it to go back & forth or is it a very tight tolerance? Again, thanks!!
Can you measure how many mm or cm the tamping needs to be set at
Thank you!
So the distribution side should always be set at the minimum?
That is definitely the way I like it and have had best results!
“Without further ado”
Then continues to blab 😂
Does the crema tamper wiggle a bit in the basket?
Very slightly but yes!
Great tutorial 👍
Thank you so much 😊 welcome to the family ❤️
Excellent demo!!! Thank you Dylan!!!
Thank you so much 😊
If I'm being honest, that shot looked to flow too slowly and over extracted, which indicates maybe it was tamped too much? Not an expect and I can be wrong, but the settings you're showing are way deeper than the breville razor tool to proper depth.
Are you using 18 grams ?
Dang...thats a real coffee bar in your home!
Thank you so much 😊
I cant figure out the right setting of te grinder for a espresso aswell as the double
Pull up your digital caliper and measure 7.5mm on the crema tool. That's what I did with my 54mm filter and 18g of coffee in.
Yes that Is a great idea! The only issue would come when you do 17g because it wouldn’t be deep enough. However if you stuck with 18g it would be perfect!
@@DylansHomeEspressoBar Why wouldn't it be deep enough? We had already set the depth so it doesn't hit the machine's screen, so why would that change with the number of grams of ground coffee used? That confused me in the video too. Thank you for explaining.
Just the video I needed. I got my tamper today. And will set it up tomorrow. Hopefully this will help get a better shot. I'm still not liking the bitterness of espresso. So sugar free syrups helping. But I just subscribed and looking forward to your videos!!
Awee thank you so much 😊 I appreciate you and welcome to the family ❤️
good job!
Much appreciation!
Way to wordy, but awesome concept. I learned alot. Thank you
I may be wrong, but from what I saw in your video your shot is about one point to over extraction and coffee you have is very dark.
Thanks for sharing I just got this 👍🏻☕️
You are so welcome! Welcome to the family ❤️
And now he uses the chisel convex distribution tool
My subscribe button turned grey 🤔
After a full minute of intro bullshit I lost interest.
Home brewer with a Starbucks fridge? Oxymoron? Starbucks is the absolute antithesis of what good coffee is and should be. Starbucks is an abomination. Maybe tape over the logo…lol….it detracts from your credibility, now matter how good your content is (which is pretty darn good).
Got rid of it a long time ago!! I totally agree
Your intro is way too long 4min in nothing useful
That’s helpful, not
Seriously? Folgers and maxwell house coffee on the shelfs? Enough for me to see to never watch another video on coffee.
lol I got rid of these some time ago!
Got any suggestions on how to set this tool with a Flair Espresso, since it doesn’t have a group head like this and I will not be able to use this method?