How To: Basic Espresso Technique - Dialing in Grind Size

[@Wholelattelovepage]

See our latest video on dialing in grind size: kzbin.info/www/bejne/qoS6mHaEe9SLg7c A series of 5 naked extractions demonstrate the affect of minor grind size changes. The 5 shots are monitored using brew ratios.

[@satnaamwaheguru2479]

Would love to have your advice on Breville Brista express to pull great shots!

[@jericantolin4424]

hello sir. in our shop we are using Lacimbali m27 same with the coffee grinder it is lacimbali. i would like to hear an advice on how to calibrate the coffee grider also with the machine. thank you so much if you see my comment.

[@DannozDirect]

Thanks for your vid. I have recently purchased a Rancilio and have been binging all the vids I can find on dialing it in. Your explanations and examples are so clear and easy to follow. Thanks for the time you put into this, it has made my experience a much easier and much less scary one! And oh, the coffee is so freaking good!

[@Wholelattelovepage]

Hi Daniel, You are welcome and thank you for the comment! Good coffee + proper grind size = great coffee! Marc

[@lynxznet]

Thank you so much for this! Gives me a great idea about consistency and the timings I should be aiming for.

[@Wholelattelovepage]

Hi lynxnet, You are welcome and thank you for the comment!

[@terrencebarnett1793]

Hi Marc, just the best video I have seen. I have an Expobar Office Leva machine and use an Iberital Challenge grinder. I use either Lavazza Caffee Espresso, Brasilia Italian Espresso or my favourite Brasilia Supa Crema beans. I have had trouble getting my grind right, and your video has been absolutely fantastic. Thanks for your post. Cheers, Terry

[@Wholelattelovepage]

Hi Terrance, Thank you for the kind comments! Please excuse my delayed response - was offline for a few days. I do try and respond to all video comments. Happy to hear the video helped you out! Marc

[@padraicmcgross82]

Super helpful video. Thanks Mark! Took some power to put on the filter holder on my Gaggia New Classic but I got the right grind size and it took 30 secs.

[@Wholelattelovepage]

Hi PM, You are welcome and thank you for taking a moment to leave a comment! Marc

[@LemLTay]

Thanks for being so generous with information and tips, Marc (WLL)! I'd simply echo all the points you've made, where my espresso journey has been on a similar path. After the much-lauded Breville Oracle came out a few years back, it set me thinking of what I could do to control each element of my shots to simulate what is being done through the latest technology and lots of electronics. Through a process of trial & error, reading up other experts' tips and learning from forums, I've come up with my own "formula" for my set-up. I've an old-school Brugnetti Simona Top DE (with volumetric controls), a single-boiler HX system. It's really old-school, with Brasilia handles & standard 58mm basket, 1.2L boiler. It's simple and basic, but the rock-solid build has meant it has lasted since it was purchased in 2004! Even today, it works like when it was bought over a decade ago, has only had the occasional servicing / descaling, plus the usual gasket change (when the shots starts leaking around the grouphead). The "worst" repair needed thus far was the rocker on-off power switch that took a little longer as I wanted the original illuminated green colour, as the most common spare parts are illuminated red ones. 1) Temperature. Allowing the machine sufficient time to heat up, making sure there's no "false pressure" in the tank. Checking that the boiler gauge settles in at 1.3 bar. Prior to each shot, heat-flush the grouphead till the boiler light comes on, lock in filled portafilter, wait till the boiler reheats (few seconds), then start the shot. 2) Grind. After I bought the machine which at that time seemed quite pricey, I felt reluctant to shell out for a decent grinder and nothing worked right for the first month! Totally undrinkable drek! Finally stumped up for a Mazzer Mini and it's been good ever since ("it's the grinder, stupid", as they say!). The gauge is around the 5.0 to 5.1 range on its dial for me, and I know that's the starting point to tweak the settings slightly depending on freshness of the roast. If I've guests who might be nosy, I even unscrew the adjusting pin from the grind adjustment ring and hide it, so that no-one fiddles with it! One thing I've found, if I want to grind coffee separately for drip / pourover, I use a different grinder as turning the dial up and down just makes a mess for finely-tuned settings required for espresso shots. 3) Tamping pressure. Always my inconsistent factor, despite practicing on weighing scales. An easy thing to fix with a spring-loaded tamper, a relatively easy and inexpensive thing to purchase for a 58mm basket. No longer an issue at all! 4) Dosing. I weigh out 16g for each double shot on my scales, then grind the lot and use it all, flicking the dosing lever repeatedly until the chamber is cleared. If multiple shots are needed, I just line up a few more saucerfuls to grind and dose subsequently. It's not as efficient a process, but the advantage is the coffee is used entirely and nothing is left in the hopper or dosing chamber overnight either. 5) Shot volume. With the pre-programmed volumetric buttons, that's an automatic process to get the right shot volume each time. So overall, given the manual limitations of my set-up and some low-tech tweaks, my coffee has been a lot more consistent over the past two years or so by locking in the variables. That said, there's still the "human factor" in making coffee, and for me, the biggest factor is inattention of any kind (aka not being "in the zone"). If one isn't concentrating on the process, a screw-up can easily happen and the shot is ruined. For example, a simple oversight of not filling the water reservoir before the brewing session begins and halfway through the shot, water runs out. Game over, red rover!! PS: Yes, making the coffee with a manual set-up needs attention, but my machine has well outlasted many friends' fancy-pants superautomatics. I recently bumped into one friend who related the sad tale of how his expensive European-branded superautomatic that only lasted a few months, where it was left to a house-minder to use, and the machine broke down irretrievably and couldn't be fixed after that.

[@Wholelattelovepage]

Hi Lem, Thank you for sharing the details of your journey! Think you just won the award for longest comment of the year! Can't tell you how many times I've run out of water in reservoir fed machines. I plumbed my daily use machine - a Profitec Pro 700 in the studio earlier this year and love it. One less thing I have to think about. And it gave me the option of doing long low pressure pre-infusion as plumbed Profitec machines have no solenoid valve on the waterline connection. Installed a BWT filter system which has a pressure regulator so I can dial in different pre-infusion pressures and never worry about descaling again!

[@joycechan9828]

Super helpful for a totally beginner

[@worldtechuk3324]

I now have great-tasting coffee every morning, thanks to your tutorials :)☕🥐

[@zaidal-hasani8346]

Hi Marc. Thank you for the videos! I am using a Quick Mill Pippa and was wondering how I can flush brew water? Cheers,

[@Wholelattelovepage]

Hi Zaid, You are welcome! To flush the Pippa you just turn on the brew switch without the portafilter in place. Marc

[@mikeekim2459]

These videos helped me get started with doing my own espresso shots at home. Quality, clear and to the point, and easy to follow. Thanks guys appreciate it!

[@Wholelattelovepage]

Hi Mike, Thanks for the comments! We appreciate it a whole latte! Marc

[@BaysviewPg]

Really love this video, since I am a novice, I really learn a lot from this quick and simple guides, thank you !

[@Wholelattelovepage]

You're very welcome! Marc

[@theputbull9]

Mark has THE BEST information!!!!!!

[@Wholelattelovepage]

Hey Kevin, Thanks for the kind comment! If interested here's a newer version of the dialing in video: studio.kzbin.infojOY7D02n4Cw/edit?o=U Marc

[@HigherInfluence]

Thanks for the basics. I have a Synchronika and Profitec T64 grinder. I’d love to see an in depth video dialling in the grind size for both a single and double shot. Terrific presentations Mark, thanks.

[@Wholelattelovepage]

W P thanks for the comment and request. Honestly, procedure is going to be the same on your setup. Nice setup by the way!

[@HigherInfluence]

Whole Latte Love I have the double dialled in but the single shot is somewhat elusive.

[@Wholelattelovepage]

W P it’s been a long time since I’ve pulled a single. Doubles are better. Go through more beans working up to a reasonable single than if you just worked the doubles and for some reason had to toss half.

[@phcalama]

Around minute 5:46 you mention that the Profitek Pro 500 does best with a short flush before brewing - is this also true for the PID version of this same machine?

[@Wholelattelovepage]

Hi Paul, Thanks for the question. Before PID use in HX boiler machines a cooling flush was standard procedure. Today's HX machines with PID like the Pro 500 generally do not need a cooling flush unless the machine has been sitting idle for an extended period or one is running the boiler hotter than normal to increase the steam power.

[@hope2play]

So good I continue to rewatch and learn more each time.

[@Wholelattelovepage]

Hey Ed, Thanks for the comment. Here's a more recent video on dialing in grind size. Same info but maybe more details: kzbin.info/www/bejne/oIC8aHdmZ9Nnedk Marc

[@revelational1]

Mark does an excellent job and nice to listen to.

[@Wholelattelovepage]

Hi r, Thanks for the compliment - love hearing that a whole latte! Marc

[@donroberto589]

You are the best! Thank you! I'm grinding like a boss thank's to you. And it's all for free. Thank you thank you thank you!

[@Wholelattelovepage]

Hey Don, Marc here from Whole Latte Love... You are welcome, welcome, welcome! I have this newer video on dialing in as well: kzbin.info/www/bejne/oIC8aHdmZ9Nnedk

[@kenmitchell3355]

My portafilter is often hard to turn but sometimes easy. Does this matter? I have a Breville Barista Touch. Great video Mark!

[@Wholelattelovepage]

Hi Ken, Thanks for the kind comment. Portafilters can become difficulty to clock in for a number of reasons. A common one is accumulation of coffee debris in the group head. Try and clean that area on a regular basis. Also, group head gaskets which form the seal with the portafilter are a wear item and need to be replaced from time to time. They stiffen with age. Hope that helps! Marc

[@savannahstover2915]

this was so helpful! how do you know what grind size to ask for when getting beans ground at the bean roasters?? our shots are pulling too fast but don’t want it to be too fine. it’s hard when we don’t yet have our own grinder to trial and error!

[@Wholelattelovepage]

Hi. SS, Thanks for the comment and question. It's going to be nearly impossible to get espresso grind size right if someone else is grinding beans for you in advance. Maybe your roaster has told you that? Very small changes in grind size make a big difference when making espresso and there's no way your particular brewing variables will match someone else's. Even as beans age, grind size needs slight adjustment. Then there's the loss of freshness from grinding ahead of time. Until you have your own grinder there are some things you can do. If shots are coming too fast increase the amount of coffee in your filter basket to slow down the extraction. For this to work you need to be relatively close to optimal grind size. You can also try tamping the coffee harder which should have a slight effect up to a point. Another option is to use a pressurized filter basket. In a pressurized basket the basket is mainly responsible for creating the restriction to create pressure. Pressurized baskets do compromise espresso quality. Hope that helps! Marc

[@kriskospa5680]

👍Jedno z lepszych omówień mielenia i czasu parzenia. Dziękuję za film. ☕☕☕

[@Mark-sr4cr]

Isn't it best to weigh the shot as you pull it rather than go on volume? For example if I dose 18g my end result out should be 36g in 25-30 seconds I.e. 1:2 ratio. Great video btw also what's the name of the grinder you use?

[@RatikaArora]

Fantastic video!! So we’ll explained and very clear to understand, even regardless of the grinder and machine used - so universal! Thank you very much!! 🙌🙌🙌

[@Wholelattelovepage]

Hi RA, You are welcome and thank you for taking a moment to leave a comment! Marc

[@TheCodeTinkerer]

Great channel I just started the adventure of creating manual espressos. Borrowed a Rancilio Silvia from a friend and a Mahlkönig Vario grinder.

[@Wholelattelovepage]

Hi Casper, Thanks for the comment! Marc

[@DennisSantos]

That calibrated tamper reminds me of a torque wrench!

[@sabhanda1]

Hello, I just bought Delonghi semiautomatic prestigio and the coffee beans I am using is espresso Lavazza. My question is for doubdose, what dose level, heat temperature and grinder settings i use for perfect espresso ?

[@dainiusivaska8151]

Superb video! Clear, concise and full of information. Ideal video length too!

[@Wholelattelovepage]

Hi DI, Thanks a whole latte for the comment! Marc

[@burnetize]

Hey Marc. Is there a video or a site where it explains how to clean the machine after each use? Btw im using a rocket mozzafiato type v. Kind regards

[@CarlosAmaya-nb6ps]

I'm about to buy the synchronika and the Fausto grinder and this video will help me out with my new hobby. Thank you

[@Wholelattelovepage]

Hi Carlos, The Synchronika is our favorite Prosumer level dual boiler machine! You might want to bookmark our support wiki for the ECM Synchronika. There you'll find manuals and diagrams, more videos, maintenance info, etc for your machine! Marc

[@CarlosAmaya-nb6ps]

@@Wholelattelovepage thank you, I will definitely check it out.

[@pascalgolay1160]

Thanks for this - I use an Oscar 2 - the pours have always been very fast ~ 5-6 seconds, even with quite a fine espresso grind - I've recently made the grind even finer - to the point where the grounds starts to clump up as they come out - that has slowed things, and made for some increased flavor, but a pull is still only maybe 10-12 seconds.

[@Wholelattelovepage]

Hi PG, What make/model grinder are you using? 10-12 is far too fast. If using a lower cost grinder it's not unusual to get clumpy grinds at espresso fine grind sizes. After the beans, grind quality is the most important factor in making a good espresso. Old recommendation was budget 50% of machine cost for your grinder. Quality grinders have come down in price over the years. Check out our video on top 5 best coffee grinders. We have a category in there for Best Value for Home Use. Our pick in that category is the Baratza Sette 270. It produces beautiful clump free grind at espresso sizes. Here's a link to that video: kzbin.info/www/bejne/g56UhXmgd7BrecU Marc

[@ssjoebear]

Hi, WLL. I bought a refurbished Gaggia Classic from you guys and so far it's been great. The only issue we are having is getting the 58mm portafilter into the group head without a struggle . It just seems way too difficult. Is our grind depth in the filter too high after tamping? We need to get a better tamper (than the plastic one it comes with), but aside from that, any other tips?

[@Wholelattelovepage]

Hi Joe, Please excuse my delayed response. I've been on the road for a few days researching new machines! Refurbed Classics are a great deal - and thank you for the purchase. It may be your fill in the filter basket is too high. If the shower screen is leaving a mark in the coffee puck after brewing then you're dosing too much. Other tips: Clean the group where the PF locks in. Coffee can accumulate making it more difficult to clock-in. A bit of leverage is typically required to lock-in place. Check to see that the group gasket is fully seated. It should be and locking in the PF generally pushes it into place if it is not. Also, if you can swing it when you upgrade from the plastic tamper consider going beyond tampers to a leveler instead. They are far more consistent in coffee distribution in the PF and making a parallel surface on the puck. Those both help to prevent channeling thru the puck and produce more consistent shots than tamping. If not familiar with levelers here's a video on my favorite: kzbin.info/www/bejne/aouYp4efa5lmqcU Hope that helps, Marc

[@ssjoebear]

@@Wholelattelovepage - Marc, thanks so much for the reply. Great tips. I do think we'll go with a leveler instead of a tamper. And I'll be sure to give the groves where the PF locks in a good cleaning. Appreciate the feedback. Cheers.

[@PiusNyamora]

Hi Mark, I use Breville Barista Pro with a Ceado e37sd, which I received from you yesterday. How can I find out the dialing in grind size? And where can I find a 54mm dosing funnel? You sent me a 58mm funnel with the grinder. I am still enjoying your videos.

[@francochan]

Hey Marc! Why does the ECM, Profitec & Rocket machines look the same? Solenoid valve is nearly identical, the knobs and levers match, too! Is it a classic design? Who did this “glossy metal machine look” first?

[@TR-fg9hb]

Very helpful video. Thanks. When using a single shot portafilter do I cut the time in half? If 25 seconds does 2 oz of liquid (for the double) would 12-13 seconds give me a 1 oz single? I worry that would not give the same flavor.

[@Wholelattelovepage]

Hi Jeff, Keep in mind timing is the most basic method for determining when to cut a shot. That said if using timing it should be about the same for a single and a double. A single basket has far fewer holes than a double basket so that increase the time. The same pressure produces a lower flow rate. In the end it's about how much water went thru the coffee. With a similar contact time flavor should be about the same when doing a single or a double. PS. Singles are much more difficult to do than doubles! Marc

[@vantagedriver6477]

Should the measured volume include the crema as appears in this video, or should it be liquid only rather than liquid and foam?

[@Wholelattelovepage]

Hi VD, Thanks for the question. If using liquid volume you will need to estimate. Most coffees producing moderate crema will reach a liquid volume of ~2oz/60ml at the end of a double shot made from 17-18g dose and result in a standard espresso brew ratio of 1:2. For more accuracy weigh your coffee dose and espresso as it extracts. For and 18g coffee dose you'd stop the extraction when it weighs 36g for a 1:2 ratio. Marc

[@mathanmachlev]

Thank you for the wonderful knowledge! Questions: Let's say I'm putting out water temperture (consistant) and dose weight. Now you get grind size, brew time, and brew ratio (or volume?)/ 1. Volume of liquid or weight? I understand usually the measurement is brew ratio, which refers to weight - question is wether there's a significant difference between 36 ml shot to 36 g shot? If so, does the grind size affect the final weight of the shot? Do you measure it at all or eventually it's fine to stick with the volume only? 2. How do you determine the time and volume/brew ratio? Do you at first just fix an arbitrary ratios like 60ml to 17g dose, 25 sec, then play with the grind until you get there? Now you found it, which changes do you make in order to idealize it more - keep grind size and change the volume or keep volume and change grind size (therefore time)?

[@Wholelattelovepage]

Hi mm, Great timing for your question! Put up this video yesterday on Brew Ratio: kzbin.info/www/bejne/a2i4ooN6ntd7pbc Your questions: 1. Brew ratio is measuring weight. There usually is a significant difference in volume v. weight. A thick layer of crema weighs less than espresso in full liquid state. In the video linked above I pull a shot that ends at 60ml/2oz volume and it weighs about 42g. Grind size can affect final weight but it's relative to volume of water thru the shot. A finer grind makes for a shot with more dissolved solids. For coffees I work with a lot I don't weigh very often. I know them well and can tell if something is off by appearance. 2. In general you keep the time the same regardless of the ratio you are shooting for. So same timing for a 1:1 ristretto as a 1:4 lungo. You can manipulate grind and dose in tandem to end with the same timing. In general decreasing dose makes a shot less bold while you'd also use a finer grind which makes the shot less bright. Going the other way a coarser grind with a higher dose makes a shot less bitter and more bold.

[@mathanmachlev]

Thanks a lot, totally helpful answer

[@alliec3851]

Hi! I know this video is old but wondering if you can help me dial in with a mazzer super jolly grinder and Astoria Pratic Avant. I just started at a cafe and though I have some espresso experience, it’s not much or enough to troubleshoot this. I’ve done all the little tests I know to do. I have the grinder set as fine as it goes and the coffee just doesn’t seem like it’s right it feels dry and light with no oil. Doesn’t compact in my hand at all, falls apart immediately. It extracts 2oz in 15 seconds and they are light, watery, have no body or flavor and no crema…could the coffee just be too old?? Could the machine be putting out too much water?

[@Wholelattelovepage]

Hi Allie, Hmmm.... 2oz in 15 is of course too fast. You should be able to grind fine enough on the Mazzer to choke the machine - meaning you'd have very little or no drips when pulling a shot. I suspect your grind is not fine enough. Even old coffee ground fine enough should choke the machine. You might try opening up the grinder and cleaning. Mazzers can be a pain as the fine threads are exposed to coffee in the grinding chamber. Threads can get gunked up and make it difficult to adjust the grind size - es[recially when adjusting to a finer setting. Should you clean the grinder make sure the threads are spotless. You may need a needle (and some patience) to thoroughly clean the threads so they don't bind when adjusting to a finer setting. Hope that helps! Marc

[@davidhorner9256]

Thanks Marc for the quick response. Much appreciated. I’m still trying to figure out this whole process. My coffee produces a lot of crema so the actual liquids volume would be less. Should I be altering my grind or other variables?

[@Wholelattelovepage]

Hi David, You are welcome. It's tough to do brew ratios using liquid volumes. When using a coffee which produces a lot of crema I'm often hitting liquid volumes of 65-70ml including the crema from an 18g ground coffee dose. Although reaching 65-70ml the weight in cup is ~36g as crema weighs far less than liquid espresso. Only accurate way to do brew ratios is with an accurate scale under the cup while extracting a shot. Marc

[@mikestuart5559]

Great video thanks! Do I need to pre flush for an Expobar Brewtus IV? Thanks!!

[@Wholelattelovepage]

Hi Mike, You are welcome! In general you should not need to flush a dual boiler Brewtus. Can always check for flash boiling by running a bit of water from group without a Portafilter in place. If you see lot's of bubbling and/or turbulent flow from the shower screen that calms down after a few seconds that's flash boiling and you don't want that hitting your coffee. Most likely to happen if you are running at the high end of espresso brew temps or the machine has been sitting idle but on for long periods i a warmer than usual environment. Marc

[@tugboat8475]

Another nice video I always seem to do an uneven tamp. Driving me crazy. If I go to light as in tamp the coffee hits the shower screen if I go to heavy it's uneven

[@bryantwong140]

Hi mark, I new in espresso machine. But I not sure what is the golden rule to adjust grinder for espresso. Could you advise on the golden rule for grind setting for espresso? What I set if I taste sour or bitter? Will there be chance that I do not have sour or bitter? Sour means acidic am I right?

[@Wholelattelovepage]

Hi BW, Thanks for the questions. Golden rule is adjusting your grind size such that your extraction (regardless of ground coffee dose weight) comes in 20-30 seconds. In general, sour flavor indicates an extraction that came too fast = under-extraction and bitter flavors an extraction that's to slow = over-extraction. Sour flavors might be described as bright. Marc

[@bryantwong140]

@@Wholelattelovepage will there be chance that do not have sour acidic or bitter? I am a newbie on coffee tasting. As per my coffee it is extract under fully automatic machine so therefore cannot use the golden rule right. My crema is good with thick crema which I do not taste any sour or bitter. If so, I not sure whether is sour or acidic as I know all coffee will have acidic. Need your assist on the taste if it is under or over extract and the perfect espresso

[@Uzair265]

another awesome video.. but if i can remember correctly you have made a good video on dialing in shots alit time back.. just waiting for ceado's finest and coarsest setting results and consistency.. i thought it will be shown on ceado grinder overview but i was wrong :(

[@Wholelattelovepage]

Hi Uzair, Wow, good memory we did do a dial in video a year or two ago. This one was a bit more focused. Kept it basic and beginner level. Will see what we can do about getting a fine vs. coarse comparison on the Ceado. In the meantime, what are your concerns with grind range on the Ceado? Are you looking to do Turkish grind? I can say the Ceado will do a coarse grind but it's really more of an espresso specialist. Depending on how particular your are this type of grinder is probably not the best choice for coarse grind - also a real pain to use this type of a grinder if you're making large changes in grind size on a regular basis.

[@brettmullen]

What a great video, very good information as someone who is new to this entire process. I'm looking forward to trying out these tips for more consistent shots.

[@Wholelattelovepage]

Hi Brett, Thanks for taking the time to comment! Marc

[@joseberrios8171]

Hi, great video! I am using an old Gaggia Clasic and Breville the Smart Grinder Pro and great coffee beans producing delicious crema. Any suggestion on how to control the temperature for brewing due to the lack of a thermometer in the Classic getting inconsistencies in the final shots. Sometimes too quick running water and too fast the brewing.

[@Wholelattelovepage]

Hey Jose, Thanks for the comment and question. Like all machines controlled by themostats or presurestats there is some variance in boiler water temps depending on where the machine is in its heating cycle. One tactic with the Classic is to flush water from the group head until the brew ready light goes out. Then wait until the brew ready light comes back on and pull your shot then. If you want brew water hotter wait say 20 seconds after the light comes on. If cooler do a short flush of 3-5 seconds prior to extractions. Marc

[@Yggdrasil42]

Very nice video. Thanks! I'm guessing I should keep adjusting the grind size as the beans age, right?

[@Wholelattelovepage]

Yggdrasil42 thanks for the comment and question. Yes adjust grind size as beans age. Typically more import with single origins relatively fresh from roast. Still a thing, but less so with bean blends which hold up better with age. Marc

[@Yggdrasil42]

@@Wholelattelovepage Thanks, that helps!

[@balalalala13]

Hi. Any recommendations for grind size # from an OXO conical burr? Thank you. Also, why is grind time important ? I grind till I hear a whining sound indicating there are no more beans..

[@Wholelattelovepage]

Hi B, Unfortunately I cannot. Grind size could change based on other variables like the dose weight you're using and your equipment. For example some filter baskets may need a slightly finer or coarser grind size than others. Time is important to those who use a grind time to get a specific dose weight. With a good grinder once you have your grind size dialed in you can use the same timing and know you're getting pretty close to the same dose weight every time you grind so long as you don't change the grind size. Marc

[@balalalala13]

@@Wholelattelovepage Thank you so much. B

[@ba2hln14]

will I still need to discard excess coffee from the grinder after I’ve found the perfect grind size? Should I just do 17 gram coffee bean grinds at one time?

[@Wholelattelovepage]

Hi Niggato, No need to discard excess coffee once you've dialed in to a good grind size. Marc

[@RB-nv4lo]

Hi, so I have the barista touch, and was just wondering I do 18g and use the 1:2 ratio in 25-30 seconds. Is this incorrect then? And should I be always trying to get 2oz (55-60g). I’m new and I’m using a dark roast espresso blend and my coffee is always bitter, but I’m gonna change the beans

[@Wholelattelovepage]

Hi RB, Thanks for the question. Are you weighing the output or using liquid volume to arrive at 1:2 ratio? If weighing output then 18g in, 36g out in 25-30 seconds is a good place to start. If using liquid volume it all depends on how much of that volume is crema as the crema is much lighter than the full liquid espresso. If about half of you extraction is crema when you stop then 60ml is about right for a 1:2 ratio. If 60ml of all liquid then you're way over the 1:2 ratio - maybe at 1:3. Bitter flavor indicates over-extraction but could be inherent in the dark roast you are using. Dark roasts tend to do better with lower brew water temp - at cooler temp you'll extract less of the undesirable flavors. Might also try cutting the shot sooner to reduce bitter flavor. Hope that helps! Marc

[@reuvenansh5231]

I noticed at 5:56-6:00 during pre-flush that there is clearly a stronger water flow in the center and back right, i.e. it's not perfectly even. Same thing happens in my Gaggia Baby Class. Technically the water comes from 2 larger holes and spreads into 6 smaller holes in a circle before going through the filter screen. So I'm sure that's why it's not really even; so how does that affect how evenly the water goes through the beans and the final extraction? Does it actually spread out better when it reaches the bean surface? Great video, as always -- thx!!!

[@Wholelattelovepage]

Hi RA, Thanks for the question. Some machines provide a better more even flow from the shower screen than others. Uneven flow can have an affect especially if the filter basket is too full so water is forced directly into specific areas of the coffee puck. If you are getting an impression of shower screen in puck after brewing then your basket has too much coffee in it. We do want some space between shower screen and coffee puck to allow for even saturation of the puck. Marc

[@reuvenansh5231]

@@Wholelattelovepage Great point, you're saying that having some space b/t the shower head and puck will usually allow for an even enough extraction. Just now viewed an interesting idea where an aeropress filter was trimmed and placed 1 above and 1 below the puck significantly increasing the TDS from around 9.5 to over 10 for a better extraction - although not really so practical.

[@johnvandervelde2332]

I just bought a ECM casa v from y'all. Do I need to flush prior to each shot?

[@Wholelattelovepage]

Hi John, Thanks for your patronage! Flushing depends on where the machine is in its heating cycle, how long since the last extraction and other more minor factors like ambient temps. The easy check is a very short flush and look for turbulent flow off the shower screen. If not turbulent your good to go right away. If it is, flush a few seconds more to smooth flow and you’re set. Do keep your portafilter in the group when not in use to keep it warm and act as a heat sink to smooth boiler temp fluctuations. After using for awhile you’ll get an idea of how to work it for good temps. Hope that helps and enjoy! Marc

[@madisondrumz]

Hi Mark, I just got my Gaggia CP and will be getting a Eureka Silenzio with it. Re: flushing on Gaggia previous to brewing, is it necessary and if so what are your guidelines? Thanks man, all your videos are super helpful. -m

[@Wholelattelovepage]

Hi Madison, Thanks for the kind comment and question. Like all non-PID single boiler machines the GCP does swing in temps a bit depending on where it is in heating cycle. You can sort of see the heating cycle as the brew ready light will turn on and off. When the brew ready light comes on the machine is very close to its max internal boiler temp. When it turns off it's at its low temp point in the boiler. You can do a short flush and look for flash boiling of the flushed water at the group/shower screen. Flash boiling is indicated by extra turbulent flow. If you see that flush until flow is smooth. Should only take a few seconds to get smooth flow then you are ready to brew. If no turbulaence then no need for more flushing. You'll get used to when it needs flushing by associating the brew ready light to what you see when checking for flash boiling. Once you get used to it you'll know when you need to flush. Tip: Keep your PF in the group when machine is idle. Keeps it warm and bleeds off heat from the boiler potentially reducing the need for those short flushes. Hope that helps! Marc

[@hobbygrg-eudaimoniastudio]

Hi Marc.. Very nice videos you are doing and very good explanations.. I'm a newbie for making a coffee, and we have bought our very first espresso maschine "DeLonghi BCO421" what tips do you have for us? I will take a look of your videos meanwhile.. Thank you...

[@Wholelattelovepage]

Hi KK, Thank you for the question and comment. Your appliance appears to be one which uses a pressurized filter basket. These allow okay results when using pre-ground coffee or ESE pods. They are not capable of the same espresso quality as machine grade products with standard non-pressurized filter baskets working with coffee ground fresh right before an extraction. That said, my advice for better results: Use a good coffee with a grind size appropriate for making espresso. Load the portafilter with as much coffee as possible, make sure the machine is warmed up before use as this type of machine is not great at providing a proper brew temp. Can help to run some brew water thru the portafilter with no coffee loaded to help warm it and other brewing components up right before making an espresso. Marc

[@hobbygrg-eudaimoniastudio]

Thank you very much for answering my message Marc. Yes i am aware that it might not be the best machine, but had to buy the first machine, which we will "upgrade" later... yes i will warm up the other components before making coffee.. Thanks again 🙏🏼

[@carp7697]

Thanks for this and all of your videos. Very helpful.

[@Wholelattelovepage]

Hi Carp, You are welcome and thank your taking a moment to leave a comment! Marc

[@angelomerendino7147]

Thanks for the tutorials. You briefly mentioned the difficulty of pulling a single shot. I can make a better shot with a double portafilter but I don’t want to waste beans. Do you have any videos on single shots? Any advice?

[@Wholelattelovepage]

Hi Angelo, I don't do many singles but here's a video comparing single and doubles pulled on Profitec Pro 800 Lever. I use around a 10 gram dose when pulling singles. Grind will be finer than same coffee pulled as a double.

[@angelomerendino7147]

Whole Latte Love Thanks for responding and for making these tutorials. I’ve learned a lot from your page. Happy Holidays!

[@Wholelattelovepage]

You are welcome and thanks for the comment. Happy Holidays!

[@lilksy8562]

I have a classic old hand-pull Olympia Cremina. Your video shows a grind for a 20-30 second pull, but they appear to be automatic. When I first put my portafilter in it has a pretty steady drip but not a stream. At what point should I start my pull? And should I try to time it for 20-30 seconds?

[@Wholelattelovepage]

Hi l, Thanks for the question. When using a manual lever machine timing can be a little different. You have some pre-infusion happening with the initial set of the lever prior to release. I generally do not count that time in an extraction. Understand timing is the most basic method of appraising extraction. Useful for initial dial in of grind size. After that, let flavor be your guide. If bitter, increase grind size a bit. If sour decrease grind size. Hope that helps! Marc

[@DavidHill-t4f]

I am a complete novice. I need help to use my beautiful grinder and expresso machine. I have a ECM Synchronika Espresso Machine With Flow Control and a Ceado E37S Espresso Grinder. I am watching the videos but it is confusing. I would like help with the most common settings to use these machines so I can get started.

[@Wholelattelovepage]

Hi user, Those are beautiful - my favorite pairing of machine and grinder! Here are some settings: Brew water temperature (the t1 setting on the Synchronika): 195-205F. Use 200F for a medium roast coffee, 197 for a dark roast, 203 for a light roast Grind size: You'll need to dial that in as described in the video. Grind setting changes if/when your coffee dose weight changes, you use new beans, the beans age, etc. Best advice is to get your grind to a size that holds together when pinched between you fingers. You should be able to vaguely see your fingerprints after pinching. Then dose your portafilter and attempt to pull a shot. Try and use the same weight of coffee in your portafilter each time. Scale really helps! If no scale grind enough coffee to slightly overfill, then level off without compressing. Then tamp the coffee with firm even pressure. Tamp level! Attach your PF to the machine and pull the brew lever. The goal is for your total extraction time to be 25-30 seconds to produce double the weight of your ground coffee as espresso in your cup. Again, scale really helps! If no scale use liquid volume. For a crema (crema is the bubbly layer on top) rich coffee liquid volume will be about 1.5-2oz for a coffee dose of 16-18 grams. 16-18 grams is what you'll get in your portafilter if you don't have a scale and use the overfill and swipe method to load the double shot basket. From there, adjust your grind a little finer if you reach the weight or volume in your cup too fast and a little coarser if it's too slow or not flowing at all. On the E37S adjust grind by 0.5 or less when timing is way off and by 0.2 or so when you're getting closer to the right time. Hope that helps. I'll be posting a video tomorrow using your exact setup and pulling a shot so I invite you to subscribe and look for that. Hope that helps! Marc

[@hankveenstra4329]

Hi there. I use a breville dual boiler and a la pavoni grinder. At its finest setting I am able to get the grind size small enough that it clumps up. However, even at this size I struggle to get my shots to pull at the desired pressure / time without using one of the pressurized filters. Do I need a better grinder to get the grind even finer? My machine is freshly descaled and cleaned. Thanks in advance for your time, Hank

[@hankveenstra4329]

By struggle, I mean that I have to put so much espresso in that I am tamping with a ton of pressure and have to push the portafilter hard into place. I can brew a good espresso this way, but it seems more physically challenging than it should. It should be noted that I almost exclusively brew single shots. I haven’t tested the unpressurized double shot filter in a long time.

[@Wholelattelovepage]

Hi hank, Thanks for the question. It sure sounds like your grind is not fine enough. But that grinder should be able to go fine enough to choke your machine. I would for sure try the unpressurized filter basket. You mentioned your grind clumps up which typically indicates a very fine grind. But, some grinders may produce a clumpy grind even at a grind size coarser than that needed for espresso. This can be caused by extra oily beans, obstructions in the grind delivery chute or just be the grinder. It's been a long time since I've used a La Pavoni grinder so I don't recall it's characteristics as to clumping. Marc

[@jjg19631]

If you guys like special coffee and want to have something special for your US customers, fly in some Tazza D’Oro from Rome. It’s a small coffeeroaster in the heart of the city and if you look at some travel-sites you will see that people go nuts about their coffee. Not cheap, especially if you have to fly them in, but it’s worth it.

[@Wholelattelovepage]

Hi JG, Thanks for the tip!

[@richardwalsh6100]

Hi, great video. Does crema count as volume out? In the final shot you pulled, most was crema but it was still at the 2oz output volume.

[@Wholelattelovepage]

Hi Richard, Great question without a perfect answer! IMO final volume is just one aspect. For videos I tend to standardize a bit and stop shots at around 2oz volume including the crema. A good fine crema is not as airy as it appears. If you let a crema rich shot settle out you might see a decrease of ~10ml in a 60ml/2oz original extraction. At some point it depends on how particular one wants to be. Next level after simple volume measurements is calculating brew ratios by weighing the output of an extraction and dividing that by the weight of the coffee dose. When using brew ratios one needs to consider shot timing and volume as well. If interested, here's a recent video we did which explains brew ratios: kzbin.info/www/bejne/a2i4ooN6ntd7pbc

[@ProfessorJones7]

I see a lot of people say that you should time shots from the moment you turn the pump on, not the first drip. That makes sense to me because extraction starts as soon as water hits the puck. Still, I'm confused about which method I should be using...

[@Wholelattelovepage]

ProfessorJones7 thanks for the question. I’ve chosen to go with first drip. Vibe pumps are slower to build pressure than rotary machines, sometimes pre-infuse... working different machines and methods one constant is 1st drip

[@ProfessorJones7]

I'm using a Gaggia Classic and I've wondered why the first drip took a longer time to come compared to professionnal machines, now I know ! Thanks for the explanation, now I understand why you chose to time shots that way and I will be doing the same.

[@andreyartsisheuski1011]

Having an Oscar 2 machine, the first drops sometimes appear after 10-15 seconds! Having watched some videos showing the professional level machines, I now want one with the rotary pump!

[@rvandenburg8360]

Hi Mark, Question for you...So I've recently transitioned from a Breville Duo-Temp Pro to a Breville Infuser. I was Quite happy with the Duo-Temp Pro's espresso. I found everything didn't have to be SO DARN PRECISE to get a great shot pull!! I 'think' what my problem may be is the brew temp on the infuser is too high. Often my shot pulls are bitter even when dialing it down....I even went as far as to purchase the Breville Smart Grinder Pro. Because I was having such a problem with bitterness....what I did notice from the get go, in using the Infuser was the temp. was HOT. (Glass too hot to hold Hot!!) CAN that be adjusted??? Also one more Quick question....Can I Pull more than 2 shots at a time with the Infuser.....I do 6 shots and frothed milk. With the Breville Duo Temp it was NO problem. Thanks I enjoy watching Whole Latte Love videos!

[@Wholelattelovepage]

Hi RV, Thanks for the question and kind comment. To the best of my knowledge brew temp is not adjustable on these machines. I do believe there was an upgrade to the thermoblock boiler in the Infuser model. It's possible the Duo-Temp was under temp and now with the infuser working at higher temp you're getting flavor different than you were with the same coffee on the older machine. Typical corrections for bitter flavor are: Coarser grind, lower coffee dose and lower brew temp. Sounds like you've tried working with grind. As your temp is not adjustable you could try running some water (cooling flush) without the PF in place right before pulling a shot. This might cool it down but it could also make it hotter. Cooling flushes are more common on older heat exchange machines without PID. I'm not sure what happens in machines with a thermoblock boiler like yours. Hope that helps! Marc

[@rvandenburg8360]

@@Wholelattelovepage Thank's for your reply Marc! I found a video explaining how to change the Brew Temperature on the Breville Infuser. I had to go into some advanced settings it's now set 6 degrees lower than it was set to. I was Glad to find that information. Thanks Again!!

[@pgoff0000]

Love your videos. They are so helpful. i just purchased a new Breville Barista Express. Running Columbia beans (fresh) at #5. 16.5G in the porta filter. How many grams of finished coffee should i get with 16.5G of grind? My coffee seems to be running bitter. My brew time is about 26 seconds. and throwing 2.5oz of coffee (probably too much) Thoughts?

[@Wholelattelovepage]

Hi Paul, Thanks for the comment and question. Bitter indicates over-extraction. Typical brew ratio for espresso is 1:2. So using 16.5g grinds you're looking for 33g out by weight. Using volume to get brew ratio is tricky! I've done 1:2 ratio with crema producing coffees like Italian style bean blends and volume in cup including crema is 60-70ml. On the other hand single origin specialty coffees with far less crema might end at 1:2 ratio with 40ml in cup from 19g dose. I think you are right with the probably too much volume at 2.5oz but depends on how much of that is crema. Marc

[@arberhalili6694]

Really enjoy your channel😋 I use pavin full cream,is it better lavazza?just wanted your opinion.

[@Wholelattelovepage]

Hi Aber, Thanks for your kind comment. Glad you enjoy the channel! I have not had the Pavin Full Cream so cannot render an opinion. If you like Italian style bean blends Lavazza is Italy's favorite coffee! Marc

[@markjanos3104]

Hey @Mark, can you give advice on the general behavior we should expect as beans age. For example, would I expect to go finer as my beans age, or coarser?

[@Wholelattelovepage]

Hi Mark, Beans typically dry out as they age. If beans go from moist to dry the grind will probably need to go a bit finer. Marc

[@lenminkovsky5145]

HI Mark. I have profitec 500 PID. What would be the PID setting for pulling shots? should I use the default setting that came with machine? Let me know please. Thank you so much

[@Wholelattelovepage]

Hi Len, Thanks for the question. General range for espresso and most all coffee brewing is 195-205F (90.5-96C). General guide for brew temp is higher for lighter roasts and cooler for darker roasts. So if using a typical medium roast I'd start at 200F (93C). I'd play with it. See how flavor changes if you brew your coffee at higher and lower temps. Marc

[@lenminkovsky5145]

Should I use default PID setting? How can I change it? Thanks so much

[@davidhorner9256]

Hi Mark. Enjoyed the video. A pint of clarification. When you refer to a two ounce shot are you talking about the liquid only or the total volume including the crema?

[@Wholelattelovepage]

Hi David, Thanks for the comment and question. 2oz/60ml would include the crema. If using a coffee that does not produce a lot of crema then volume would be less. Marc

[@Thinking71]

Hi Mark, Great Video. I have a Breville Barista Express BES870XL Espresso Machine, and I use Lavazza Crema e Aroma - Whole Bean Coffee. Could you give some advice on the Coffee Bean Grind Size number, I use #8. Could you suggest a good Frothing Wand for Cappuccino Art. Also, prior to pouring the cold milk into the frothing pitcher, should the frothing pitcher be pre-heated with hot water or is it better to have the frothing pitcher at room temperature. Thanks

[@emilyweghorst9799]

Any suggestions when using decaf espresso? I can't seem to get the brew right. The time and color look generally good but the taste is just not right. I have the breville barista express and attempted to use the lavazza DEK decaffeinated beans.

[@daz9769]

Just gotta jump on here and say thanks Marc! video saved :) fingers crossed my new machine arrives tomorrow! subscribed :)

[@Wholelattelovepage]

Hi Daz, You are welcome! Marc

[@Hasifariff]

Hi, did you set the pressure to be the same for all of the trials?because you did not consider the shot pressure in the variables.

[@Wholelattelovepage]

Hi HA, Thanks for the question. But I'm not entirely certain what you mean. Shots were dialed in on the same machine so OPV pressure never changed. Marc

[@PurpleSoma]

Hi thank you for the video I was wondering about the humidity (weather) . I’ve been told that when it’s humid outside can change the speed of the shot but don’t know how to adjust it...in that case should I leave it that way ?

[@Wholelattelovepage]

Hi R, Thanks for the question. As I say all the time grind size is never set and forget. Factors like humidity, temperature, age of beans, type of beans will all change an extraction. As the extraction timing changes with other variables make minor grind size adjustments. Hope that helps! Marc

[@PurpleSoma]

Whole Latte Love thank you Marc!

[@stephenieknot9086]

Breville infusion here had it here for well over three years always used to pressurize porta filters every once in a while I'll pull out the non-pressurized and try as hard as I can to get it to work wasting tons of coffee to get it to be like the pressurized Crema and it just won't happen . The pressurize baskets are a hit and miss some days have decent shots other days well . I'm not sure if the Breville is just inconsistent on shots or if it's possibly the Breville pro grinder not always putting the same amount of grounds each time or maybe not consistent with the grind or just the combo of the two together . The only decent looking Crema I can get it set at 19 to 20 on the grind . Is it even possible with the non-pressurized porta filter and Breville pro grinder to even get a decent shot non-pressurized

[@classicrockonly]

I find using a Flair Signature Pro manual espresso maker can be a lot more forgiving for making good coffee consistently. My grinder doesn’t allow for any micro settings but I can constantly keep it in a range where I’m happy with my results and I don’t have to cry at wasting coffee

[@Wholelattelovepage]

Hi classicrockonly, I'm guessing our musical tastes are the same! I like the Flair as well. Marc

[@classicrockonly]

@@Wholelattelovepage High five! I think I could knock off the "only" these days but I still have my healthy dose of classic rock :) the Flair is really good. I'm a guy on a budget so I like that I can get good coffee for what I'm able to spend for coffee gear

[@Wholelattelovepage]

​@@classicrockonly A couple questions for you and a story! What grinder do you use for your Flair? Favorite classic rock band? What was the last full classic rock album you listened to? Mine was Aerosmith Live Bootleg - thought that was appropriate for a road trip to Boston! The story: I was at SCA Expo in Boston a couple of weeks ago and stopped by the Flair booth. Flair Espresso Director of Support and Social Andrew Pernicano pulled some shots on the Signature Pro for me - good stuff! and it was cool meeting him. I had never met him before, but he recognized me from our videos. I really like the Signature Pro! So much we will likely be carrying them. It fits nicely has a higher-end option to the ROK Maker we have now. Marc

[@classicrockonly]

@@Wholelattelovepage Right now I just use a Baratza Encore, and it does the job :) Though I know a lot of the folks on the Flair Facebook group would disagree and suggest a Sete 270 at a minimum hehe. My favorite album...that's a great question! I'd have to say Boston's first album, I could listen to it constantly :) Which is funny since you mention a trip to Boston. I have to say I haven't heard that live album, but looking at the tracks, those are also some of my favorite songs. That's cool you got to meet Andrew. I haven't met any of the folks at Flair but they're super friendly and helpful on the Facebook group and the product sure is great, and I'm glad you liked it too! I use mine about 1-2x a day with coffee I roast at home

[@Luforge]

Hiya Marc..Great video again and yes, its all in the GRIND to make the best brew.It really is an art for making the perfect coffee. I always find that the second cup i make is always better than the first!..Merry Xmas to you and the staff Of whole Latte love. Always enjoy watching your detailed videos and looking forward to see more in 2018..."its made me a better barrister" thank you!! :-)

[@loucyphers_nightmare]

Just bought a Gaggia classic pro along with the Breville pro grinder, any tips would be greatly appreciated, thanks

[@Wholelattelovepage]

Hi L, Well, this video will get you started. Making good espresso is all about getting the grind size right and being consistent with other variables as you dial in the grind size. Also, search our channel for other videos on the Gaggia Classic Pro. More than 30 videos featuring the machine. Marc

[@loucyphers_nightmare]

@@Wholelattelovepage : Thank you for the reply, my respect for you has resin for answering, being such an old video I didn't expect a reply. Will be using my brand new grinder today(Beeville smart grinder pro)and see how it goes, thanks again

[@jmamelok]

If I don't have a measuring receptacle wide enough to accommodate a double spout portafilter, is it possible to use a single spout portafilter using a double shot basket to dial in coffee grind size?

[@Wholelattelovepage]

Jonathan Mamelok yes if the double basket fits

[@pkerry12]

I always have 20 grams of coffee with a 38g shot for a 1:1.8 ratio works well all i need to do is keep dialing in the grind till its perfect, i use a distributor and tamp combo device to get the perfect and the same tamp every time its adjusted to the rigjt depth.

[@Wholelattelovepage]

Hi PKTV, Thanks for sharing your parameters! Sounds great!!! Marc

[@evanwang8195]

Great video! Thanks for sharing! Wondering which model of this Ceado grinder? Looks work well Thanks!

[@Wholelattelovepage]

Hi Evan, You are welcome! Thank you for the comment and question. Grinder in this video is the Ceado E5P: www.wholelattelove.com/ceado-e5p-electronic-coffee-grinder The Ceado E6P is the same grinder but adds 2 timed grinding programmable presets. If you plan on using a bottomless portafilter be aware the E5P may not be the best choice as it's the spouts of a portafilter which push a switch to start grinding. With the E6P grinding is started by pressing a button so bottomless PFs work fine: www.wholelattelove.com/ceado-e6p-electronic-dosing-grinder-v2

[@SirOreo62]

Great video for those of us learning the ropes with these premium espresso machines. One unrelated question triggered by the 1 bar pressure comment and gauge view at the beginning of the video for those of newbies. Should the pressure in the boiler be totally emptied when turning off the machine, does it matter?

[@Wholelattelovepage]

Hi C, Thanks for the question. No need to release the pressure. It dissipates on its own as the machine cools down. Once below boiling point a vacuum relief valve opens on the boiler to ambient pressure. Marc

[@cynthiasepulveda1891]

Very helpful! I have a Lelit PL41TEM Anna w/PID. I've been flushing to remove any coffee grounds left behind. Should I not flush? Also, I have the Baratza Sette 30, I have it set to 10, and my espresso just drips very slowly. What am I doing wrong? Thanks!

[@Wholelattelovepage]

Hi Cynthia, The Anna has a 3-way solenoid so it should/can be backflushed using a product like Cafiza: www.wholelattelove.com/products/urnex-cafiza-espresso-machine-cleaner I can't tell you what grind setting to use but I will say in my experience a setting of 10 on a Sette grinder is rather coarse. Here's a newer video on dialing in grind I posted last week. I use a Sette 270 Wi grinder in the video and my grind setting was a 3 or 4: kzbin.info/www/bejne/oIC8aHdmZ9Nnedk That does not mean you should use a 3 or 4. A lot depends on coffee type, coffee dose and other variables. A setting of 10 sounds coarse but know way of me knowing for sure. Marc

[@3nControlLP]

Hey guys :) ive used Orphea for my Gastroback Advanced Pro GS and i couldnt make it fine enough to run 20-30 seconds.... now ive changed to lavazza espresso (purple one) and its awesome! it runs 27 seconds every time, got so much crema, its not that expansive (15 euros/kilo) and it tastes perfect with and without milk. thx alot :)!

[@Wholelattelovepage]

Hi T, Thanks for sharing. That machine is a Breville Barista Express: www.wholelattelove.com/breville-bes870xl-barista-express Honestly surprised you can't get the Orphea dialed in but have no problem with the Lavazza.

[@Clan.Bourbon]

Very informative video Marc. I have a Gaggia Classic. Should I be pre-flushing, and for how long? Any additional hints on using the Gaggia Classic? Thanks for your assistance.

[@Wholelattelovepage]

Hi Allen, Thanks for the comment and question! First thing to do is bookmark our support wiki for the Gaggia Classic: wiki.wholelattelove.com/Gaggia_Classic Loads of use and maintenance info in written and video form there. Also manuals, diagrams, etc. On flushing... answer is yes! There are many techniques for getting the Classic to proper brew temp. Single boiler machines like the Classic have dead bands in heating cycles. Boiler gets up to temperature and machine indicates it's ready to brew. Then temperature in boiler starts dropping until the drop is enough to kick the heating element back on. One technique is to flush the machine until the heating element comes on then stop flushing. Then wait until the machine indicates it's ready to brew and do so immediately. If nothing else, flush without the PF in place until water flow is smooth from the group with no indication of flash boiling/excessive steam. This should only take a few seconds but duration will vary based oin where the machine is in its heating cycle. Here's a video which explains dead bands and a technique for getting consistent brew temps. It's demo'd on a Rancilio Silvia but a similar technique can be used on the Gaggia Classic: wiki.wholelattelove.com/Gaggia_Classic Hope that helps, Marc

[@IlikoSama]

I used the same technique on old Gaggia Classic. Flush, wait until boiler warms up, then immediately pull the shot.

[@kenandmal]

Hi, you aim for 60ml from 17/18 grams in 30 secs, are you using a really strong coffee because in almost every Barista type video on you tube they aim for double the yield ie 34/36ml.

[@Wholelattelovepage]

Hi Ken, Thanks for the comment. This is a basic technique video for those who do not have or use a scale to weight the output. Weighing in grams is far more accurate than measuring volume in milliliters. For coffees which produce a lot of crema 60ml liquid volume at the end of shot including the crema will weigh ~36g resulting in a 1:2 brew ratio from 18g of ground coffee. Pure water does weigh 1g per ml. Espresso does not - especially the crema which weighs far less than 1g per ml of volume. For those who have scales and desire more accuracy I suggest this video which goes deep into brew ratios using scales to weigh output for various espresso preparations: kzbin.info/www/bejne/jZrJfYWAj7Cmb6M If you want to go even deeper into high-end espresso there's this video which on flow profiles with an app connected Acaia scale recording/graphing extractions in realtime: kzbin.info/www/bejne/foXEnaxumJKclbc Marc

[@kenandmal]

@@Wholelattelovepage Thanks for answer, I was hoping to get two 30 gram shots from the double basket and now accept I can't.

[@johnscetta2374]

I noticed when you pull the last shot your 2 ounce mark included the crema, I understood that you would want 2 ounces of liquid plus crema. Could you clarify for me please.

[@Wholelattelovepage]

Hi John, Thanks for the question. So this is a basic technique video. For more precision it's best to use a scale to weigh coffee dose and output and come up with a brew ratio. Typical brew ratio for espresso by weight is 1:2. For example: use 17g dose of ground coffee to produce an espresso weighing 34g. Some coffees produce more crema than others so using liquid volume is difficult and takes some guessing if not using a scale to weigh the shot. Check out this video: kzbin.info/www/bejne/foXEnaxumJKclbc In the video I pull bottomless triple shots using an app connected scale to log the extraction. In the vid I use a coffee dose of 21g and stop the extractions at a weight of 42g for a 1:2 ratio. Volume in cup including crema was reaching near 70ml (~2.15oz). Although not discussed in the basic dialing in video I know from experience the coffee I was using produces something close to a 1:2 brew ratio when crema reaches ~2oz (60ml) in the cup. Hope that makes sense! Marc

[@johnscetta2374]

@@Wholelattelovepage thank you very much Marc. Will try it tonight.

[@write2paragp]

Explanation is neat and clear. I have been for last 2 weeks trying to get a perfect espresso Crema shot using home espresso machine..I don't think I can achieve a perfect shot the way I see in Ur video..and ofcourse I am just a home Barista not a pro to buy or afford a costly machine.i use hand burr mill grinder.. Morphy Richards fressco 800 watts machine..the pressure as predicted is 15 bar..but still can't get it right..

[@Wholelattelovepage]

Hi PP, After the bean, grind is most important to making an espresso. What make/model hand grinder are you using? There are some good ones but many lower cost hand grinders have wobbly shafts and lower quality burrs. Wobbly shafts allow the spacing between the grinding burrs to change while grinding. With that the grind they produce tends towards an inconsistent coffee particle size. Check out this video cued to show the burr wobble in a lower cost hand grinder: kzbin.info/www/bejne/hmrKkKdteLVleLM Marc

[@write2paragp]

@@Wholelattelovepage Hey Marc..thanx for replying. I use a very inexpensive burr grinder ordered from Amazon in my country..it's one of those cylindrical grinder...grind is fine..I sort of compared the grind today to a my fav coffee shop grind I happen to visit..so I got that grind bit right..today I somewhat got a good crema..but again it wasn't the way it looks in Ur video..the caramelized kind..mine is thin and gets bubbly towards the end of the shot ...and neat espresso shot still taste a bit bitter..but Americano is sort of fine. .thing is when I imagine drinking from the espresso shot like urs in the video..I imagine it to be like a sweet caramelized coffee shot..may be it's only in my mind..but yeah looks do help.i am not going to stop trying..so wish me luck..I wish like to send us a image or short clip of my espresso shot extraction...do let me know if possible?

[@Wholelattelovepage]

@@write2paragp No problem replying - my pleasure! A better grinder will get you better results. You can send me a link to video of your shot extraction and I can have a look. Also know not every coffee can produce those juicy shots! Marc

[@shaunleo8000]

briiiiiiiliant tips thought I'm still using a French Press hhh :-D but how do you handle the grinds not with a suitable size?

[@Wholelattelovepage]

Hi SL, Thanks for the comment and question. Do you mean the grinds we don't use? they go in the knock box. Marc

[@marcogranados2477]

Great videos

[@Wholelattelovepage]

Hey Marco, Thanks a whole latte for the comment glad you like them! Marc

[@jeannaimarre]

Hi guys, why exactly is a double shot easier to pull than a single shot? Is it because the weight range is broader, giving you more play with dosage?

[@garysteinberg8771]

I’m using an older version Profitec Pro 500 and a Ceado E5P grinder. After researching when to start the timing of a double shot of espresso the general consensus is to start the timer as soon as you activate the pump. However, I have viewed several of your videos where you advise to start the timing at the first drop of coffee coming from the portafilter. Is this still the preferred method? Also, does this technique vary with adding a preinfusion step?

[@Wholelattelovepage]

Hi Gary, Thanks for the question. Timing a shot is the most basic method of determining when to cut it. It's a perfectly acceptable way of getting in the ballpark of a good extraction and as far as many people need to go. Next level technique is using brew ratios - I'll link to my video on the basics of brew ratios below. When timing I tend to start from first drip. Going from 1st drip gives me a common starting point regardless of pre-infusion and pump type. I work with many different machines. Some do pre-infusion. Some do not. Some have vibration pumps. Others use rotary pumps. These machine variables affect time to first drip. Vibration pumps build up pressure slower than a rotary so first drip happens later when everything else is the same. First drip indicates water is flowing thru the coffee and extracting. Marc

[@Wholelattelovepage]

Oops, Here's the link to my video on brew ratios: kzbin.info/www/bejne/a2i4ooN6ntd7pbc Marc

[@pip5461]

It looks like you're judging the amount of coffee out by the crema surface, but if you wait till the visible coffee reaches the line it would take longer. As crema differs, which is correct... "The crema level, or the liquid level" to reach the mark line... ?

[@Wholelattelovepage]

Hi Pip, Thanks for the question. This is a basic technique video. I'm assuming those watching are newer to espresso and do not have a scale capable of accurately measuring weight of espresso as it extracts. Without a scale, one must make an estimate. I'm using my experience to make that estimate and it's a good place to start for typical coffees and there crema production. More accurate method is using a capable scale to weigh the coffee dose and the espresso extracted. Typical espresso brew ratio is 1:2. Meaning weight of espresso out is double the weight of the ground coffee used. So 17g ground coffee produces 34g of espresso in 20-30 from first drip. Be aware one cannot translate liquid volumes to weights with accuracy. While pure water weighs 1g per 1 ml, Espresso does not - especially the airy crema which is much lighter. Here's a video with deeper explanation of more advanced technique using brew ratios: kzbin.info/www/bejne/jZrJfYWAj7Cmb6M Marc

[@pekkanii]

I have the Quick Mill Anita evo. Flush required?

[@callummcdougall5260]

Great video for a newbie like me. An unrelated question but I have a Smeg ECF01 machine and am enjoying the coffee made. However, I do not think I can froth the milk to the right consistency for latte art. Is this just the limits of the machine? If so any advice about how I can manage some latte art by other means? Thank you.

[@Wholelattelovepage]

Hi Callum, Thanks for the question. I have not uses a Smeg machine - interesting name! Anyway, I did look it up and it appears to have an autofrothing steam wand. That type of wand reduces the skill required to produce milk froth by automatically injecting air into the milk when steaming. There's probably a small air intake hole or slot somewhere on your wand. These wands are good for easily producing an airy froth for cappuccino but in most cases cannot do the fine microfoam required for latte art. A couple of suggestions that might get you there. Is the auto-frothing wand removable from your machine such that you are left with just a pipe which can reach into a pitcher? If so, you can usually froth manually (skill required) and get a finer froth. With some auto-frothing wands when you position the tip deeper into the milk less air is injected and you can make a finer froth. Here's a video that shows you how to test your wand with some tips on making a better froth: kzbin.info/www/bejne/nYnVaKKegNCWeKc Marc

[@callummcdougall5260]

@@Wholelattelovepage thank you so much for your excellent reply. Yes, it is an interesting name (no dodgy connotations in the German language I guess 😄). I have since writing has a bit of success by chilling my jug and ensuring the tip is fully buried centrally in the jug. My efforts are poor but I think I'm getting closer. If I take of the frother there is just a little rubber spout. I'll have a look at your link to see if I can learn anything more there. Many thanks once again. Callum

[@albertsolorio5464]

Hi I have the De'Longhi ECP3220 do you recommend doing the flush of water before brewing my first espresso. Thanks

[@Wholelattelovepage]

Hi AS, I would flush. Do it once with PF off then one with it on. Want that PF warmed up! Marc

[@albertsolorio5464]

Whole Latte Love excellent thanks, and just to recap what’s the reason for the flush?

[@prernapriyadarshini3972]

Using a sunbeam barista max and struggling with the grind setting :( However this was really insightful, will try another grind with the timer on 🤞

[@Wholelattelovepage]

Glad it helped! Marc

[@WasimBarri]

Shouldn't be timed from lifting the lever not first drip? The Profitec's 700 starts its display timer from lifting the lever.

[@Wholelattelovepage]

Hi John, I got into the habit of timing from first drip. I work with vibration and rotary pump machines. Rotarys like the Pro 700 tend to drip sooner than vib machines. In my head, solids start leaving the coffee puck shortly before the first drip. So for me it helps when comparing timing between machines with different pumps.

[@DamonCrawley]

This is good info. I just got a Breville Dose Control Pro grinder to go with my new Brim 19- bar Expresso machine.

[@Wholelattelovepage]

Hi DC, Thanks for the comment! Espresso is all about precise control of grind size! Marc

[@alfredmor8459]

Hi Marc, Great videos, I've watching you lately. I just got a Breville BES870XL a month ago, also I've had a Capresso Infinity Burr Grinder for some time (We've used it for French Press). Some questions: 1.- I use the grinder in my Breville, should I do this or try to use the Capresso Infinity instead for my espresso shots?. Which one would give me better results? not planning to upgrade grinder, I want to work with what I have. 2.- Very Specific to the Breville BES870XL - How many double shots of espresso can you make in a row with this machine? I heard that you can only make a few and then let the machine rest. 3.- I froth the milk before my espresso, should I flush the head right before the shot or flush and wait some time and do my shot? 4.- Should I start the timing the espresso with pre-infusion or as soon as the first drop drips? I only use the double shot single wall portafilter. I'm using 18 grams of beams. Thanks in advance!

[@Wholelattelovepage]

Hi AM, Thank you for the comment and questions! 1. The grinder in your machine should give better results than the Capresso Infinity. It has finer control of grind size in the espresso grinding range. 2. The machine uses a thermoblock boiler under PID control so brew temps are accurate shot to shot. When you do many shots back to back it's possible components like the group head can heat up. But, I wouldn't worry too much about that. You'd really have to be cranking them out continuously for that to become an issue. 3. Flushing is not required after steaming. The machine automatically purges excess steam after frothing. 4. I prefer timing from 1st drip. That way things like pre-infusion do not become part of the timing. Timing shots is a basic technique and works as a guide to get you in the ballpark. In the end, I'd go with flavor. Some coffees to better with longer or shorter extractions and other variables like grind size and dosing weight play into the finished espresso. If you want to go further check out our video on brew ratios. Using brew ratios requires a scale capable of weighing an extraction in real time. Here that video: kzbin.info/www/bejne/a2i4ooN6ntd7pbc I like the double shot non-pressurized (Breville's single wall) basket with 18g doses - exactly what I would use! Hope that helps. Let me know if you have any more questions. Marc

[@alfredmor8459]

@@Wholelattelovepage Thanks a lot Marc!

[@PerchEagle]

I have the Oscar II with 58mm portafilter. I want to buy a tamper, how about the 58.3mm tamper, is it good or the 58mm is the way to go ?

[@anthonyvolpe1800]

Big fan of all Whole Latte Love videos. I just scooped an Elektra Semiautomatica machine which does not have a PID. Do you know if I should flush an initial shot of brew water before using on this machine? Thanks in advance.

[@Wholelattelovepage]

Hi AV, Thanks for the comment and question. That's machine is a beauty! I have not personally used that machine. I'd check what the brew water looks like with the portafilter off when running a blank. If it's bubbly and then calms down (or there's lot's of initial steam) then I'd do a flush before brewing. Marc

[@johnarevalo3450]

Sheriff Marc, I'm considering the breville barista express or barista pro. Is the pro worth the $100 jump? Also, i don't have a scale but do I need one if the breville comes with a razor?

[@Wholelattelovepage]

Hi John, Sorry for the delayed response. I've been on vacation and offline for a few days. As to which model is best for you I'd break down on the features you want most and make a value decision from there. Personally I find the "razor tool" a bit gimmicky. No professional baristas use anything like that. I've never used the razor myself. A scale is not required unless you want to be very consistent without question. Just fill the basket loosely with coffee and level off without compressing. Then do your tamping. That should get you ~ +/-0.5g consistency with dosing. Marc

[@johnarevalo3450]

@@Wholelattelovepage thanks sheriff Marc for your response. I had another question. On regards to the distributor tool, its said that using that without tamp tastes better than using followed by tamping. Is that true? If not, do I recommend me buying the duel distributor that levels and tamps. Unless u have a video on that to direct me to

[@t21d]

I have a Gaggia Classic that have purchased in 2018. I can have the best advise please to make 2 nice espresso?