Hi Marc, I drink coffee, how often should I service my 2006 Subaru outback ?
@Wholelattelovepage4 жыл бұрын
lol
@mattmiller39674 жыл бұрын
Personally I would service that Subie by trading it in on a Audi Quattro :)
@australien66114 жыл бұрын
@@mattmiller3967 well I would have saved thousands in repairs if you had told me that earlier 😉
@JamesChurchill33 жыл бұрын
Every 6 months or 10000 miles (whichever comes first) a full engine replacement should be performed.
@MacawAviculture Жыл бұрын
Reverse osmosis water filtration removes toxic heavy metals like fluoride. Water is NOT a good source of minerals! The most nutrient dense food is beef liver, and to avoid oxalates and lectins avoid vegetables, grains, nuts, and seeds. Thank you for the awesome videos. My Asso Jack Espresso leveler arrives on Friday!
@Wholelattelovepage Жыл бұрын
Hey ALWM, You are welcome for the videos! Enjoy your new Jack...and the birds? Marc
@minchia095 жыл бұрын
Great presentation and what a radio voice.
@Wholelattelovepage5 жыл бұрын
Hi m, Thank you for the kind comment! Marc
@VWorldWide5 жыл бұрын
Can you do a video for non millionaires for entry level or budget machines please thanks.
@Wholelattelovepage5 жыл бұрын
Hi V, Thank you for the request. Here's a video covering some entry-level machine options: kzbin.info/www/bejne/gZCshKGXq7Z1nKc And here's another one taking you step by step through making a milk-based espresso beverage on the Gaggia Classic Pro which is my pick for best entry-level machine: kzbin.info/www/bejne/lZPPanWnfqmir6s Hope that helps and let me know if you have any questions! Marc
@sarademnati56783 жыл бұрын
He is working for this company:)
@VWorldWide3 жыл бұрын
@@Wholelattelovepage thank you for responding, that was just out of fun for a laugh the first part not being a smart A@#. Thanks for the info I really appreciate it. I have bought coffee from you guys before off of your recommendation and it was perfect. Thanks again Marc
@Stacy_Smith3 жыл бұрын
Found one on Ebay for $83. Premium LEVELLA Produces 15 bars of pressure. Takes a minute to learn but it's an excellent machine once you get the hang of it.
@Stacy_Smith3 жыл бұрын
Here's a grinder for $42 Found one on Ebay for $83. Premium LEVELLA Produces 15 bars of pressure. Takes a minute to learn but it's an excellent machine once you get the hang of it. (KZbin won't let me post Ebay Links)
@willthedingo5 жыл бұрын
Some good information here! I recently got exceptionally lucky and acquired a Gaggia Baby '91, built in 2000 as far as I can tell, in GREAT condition, for only $20. A little polish on the body, a thorough descaling, and she's making some good coffee. Not GREAT coffee, but when I find the right beans I know I'll be able to dial in the grind, dosage, etc, and get some GREAT coffee out of it. I didn't like the 0 to full throttle pressure that comes from the little pump however, so I went through the process of installing a rotary dimmer switch and an on-off switch so that I can control the pump for manual pre-infusion. It has improved the coffee extraction greatly, and I no longer have sudden pressure spikes when using the pump switch. I'm looking forward to using your tips to get better coffee out of it!
@Wholelattelovepage5 жыл бұрын
Hi William, Thanks for sharing. That Baby for $20 is a real find and cool hack to control pump pressure! Marc
@ocb054 жыл бұрын
"Just cool that bastard down" I love your presentation! Keep it up! :D
@Wholelattelovepage4 жыл бұрын
Lol! Thanks for the comment.
@waltski43755 жыл бұрын
Great summary video, thank you! I keep a stopwatch on-hand to measure the timing of my shot and have found it extremely useful, especially when I change my source/roast of beans.
@Wholelattelovepage5 жыл бұрын
Hi Waltski, You are welcome and thank you for the comment. Timing can help get you in the ballpark. Next step is using brew ratios. If interested check out my video on nhow to do that here: kzbin.info/www/bejne/a2i4ooN6ntd7pbc Marc
@u36195 жыл бұрын
Starting the day on a sunday morning at 06:30 with a strong espresso, and Marc talking coffee😃. Best way to start a new day😊👍. Cheers from a big fan in Norway😊.
@Wholelattelovepage5 жыл бұрын
Hi U, Thanks for the comment! Funny I was up at 6:15 to a strong espresso for me and a bottle of formula for my 8 month old grandson who spent the weekend - had to let the wife sleep in! Marc
@jamesb.ofdesertdistrict5674 жыл бұрын
Whole Latte Love You’re a grandfather? YOU LOOK AMAZING!
@90qwertys2 жыл бұрын
I learned soooo much from this video. Thank you!!!
@Wholelattelovepage2 жыл бұрын
Glad it was helpful! Marc
@suzannebarley43653 жыл бұрын
A WHOLE NEW WORLD TO DIVE INTO - AND BEAUTIFUL LATTE ART
@faroukwasswa35884 жыл бұрын
Am gonna watch this alotta times. Full of good knowledge.
@Wholelattelovepage4 жыл бұрын
Hi Farouk, Thanks for the comment! Marc
@aniloz585610 ай бұрын
Thanks for a great video. I have a question about water. I normally boil the water, let it rest one day, and then put it into my coffee machine. Is that a good way to use water?
@Wholelattelovepage10 ай бұрын
Hey a, you're welcome! Why boil the water and let rest? I've never heard of that. I can recommend filtering to remove chlorination and excess calcium. Here's the filter I usually use to do that with reservoir fed machines: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher
@dr.yehoshuaberman39224 жыл бұрын
Marc, you are just a pleasure to listen to! thanks so much.
@Wholelattelovepage4 жыл бұрын
Hi Dr. B, Thanks for the comment! Marc
@LK_EBM5 жыл бұрын
I have a Delonghi espresso machine. When timing my espresso shots, should I start the timer when I flip the switch or at first sight of espresso coming out? I'm looking to get that 20-30 second extraction with a pressurized double filter basket (14g coffee). Thank you!
@Wholelattelovepage5 жыл бұрын
Hi g, Thanks for the question. When brewing in pressurized baskets in most cases you will have little control of the timing of a shot. It's the restriction of the basket itself and not the grind size of the coffee controlling timing. Understand shot timing is the most basic measure used to appraise espresso. But for basics, I use 20-30 seconds from first drip. I use first drip as it indicates when brew water has actually started a flow through the puck. Prior to that happening their are differences with machines based on things like pump type, pre-infusion, etc. If you want to go to the next level you may be interested in using brew ratios. Here's my video on that: kzbin.info/www/bejne/a2i4ooN6ntd7pbc Marc
@MrArdytube4 жыл бұрын
Hey Marc Just wanted to give you some feedback on a problem that I encountered I use a bottomless portafilter. After doing a shot, I would rinse clean in the sink then wipe dry The basket looked clean A few days ago I started noticing weird sprays from the basket while brewing Normally this would be channeling or maybe wrong grind size But neither was the case What apparently was happening was a gradual accumulation of unnoticeable deposits in the basket holes I ran the portafilter empty... at first it sort of blocked up like there was espresso in the basket Then the water pressure apparently blasted out the deposits I had not heard of this problem before, so maybe a good idea to run an empty portafilter every now and then
@eklindley3 жыл бұрын
I have the same issue right now. Don’t know what to do?
@MrArdytube3 жыл бұрын
@@eklindley This can be very frustrating A few suggestions below… -Run an empty shot and make sure water is flowing freely through portafilter --Clean porta filter immediately after shot so espresso does not dry on porta filter --Check and clean the burrs on your grinder… They may be dirty resulting in irregular espresso grind size --Switch to a different coffee bean -- if possible, check the brew pressure… maybe too high- do you need advices on this? -- try a less full portafilter basket
@eklindley3 жыл бұрын
@@MrArdytube thanks Andy . I put a finer grind and coming out much better 😃
@MrArdytube3 жыл бұрын
@@eklindley Glad to hear the good news. I am often astonished at how many different apparently minor things can go out of whack or need to be tweaked to achieve the best results. Most recently I came to wonder if maybe the brew pressure on my old rancillio Silvia was too high. And indeed…. Back 15-20 years ago… they routinely set the over pressure valve at 12 bar (or more)…. Adjusting this has improved flavor…. And reduced choking up the portafilter. Anyway… best wishes on your coffee journey
@phcalama2 жыл бұрын
Hi. If the final stage of my RO system (Alkaline Remineralization Layered Filtration) restores the natural alkalinity and mineral balance will it be safe to use (i.e. avoid corrosion of metal components in my machine)?
@Wholelattelovepage2 жыл бұрын
Hi Paul, If you remineralize the RO water you're good to go! Marc
@marklewis99595 жыл бұрын
I have the new gaggia classic highly recommended
@Wholelattelovepage5 жыл бұрын
Hi Mark, Thanks for the comment. Me too! Hands down the best value! Marc
@robinandersson53825 жыл бұрын
I got the original gaggia Classic
@toninocars5 жыл бұрын
Can’t agree more with you guys. Always pleasure to watch your coffee videos! Cheers 🍻
@Wholelattelovepage5 жыл бұрын
Hi D4f, Thanks for the comment - it's appreciated! And by the way, cheers to you too. I'm enjoying a cold one or three now!!! Marc
@dcmsr51414 жыл бұрын
Okay, I'm new to this , I got a moka espresso stainless steel and a grinder from amazon. I do use bottled water. Love to be as knowledgeable as you are. Christmas approaching maybe I can get a deal?
@Wholelattelovepage4 жыл бұрын
Hi D, Thanks for the comment. I'm sure we'll have some deals for the holidays! Do check the site: www.wholelattelove.com/ Marc
@tonymansilladerqui1104 Жыл бұрын
Hey Marc I bought the GCP and Sette 270wi I use the Lavazza super crema. I did the upgrades you recommended. Such as the bottomless portafilter, filters, shower head, gasket. Grinding at 5e. I start brewing 30 to 40 min after the espresso ☕️ machine is on. I still do NOT get crema in the espresso. I tried adjusting the grind size but no luck. Any recommendations on adjustments?
@Wholelattelovepage Жыл бұрын
Hey Tony, 30-40 minutes is plenty of heat up time. 15 minutes should be plenty. Pulling good shots is all about the grind size. Unfortunately, I can't tell you what to setting to use on the grinder. You'll need to dial in the grind size to suit your variables. My guess is your grind size is a little off so you are not getting substantial crema. Recommendations: 1. Be sure to use the non pressurized double shot filter basket. If you do not have a scale, grind enough coffee to slightly overfill the basket, level off with finger etc to rim and firmly/evenly tamp the ground coffee. 2. Prior to attaching the portafilter turn on the brew switch to expel some brew water. Probably just a few seconds. You're expelling any overheated water prior to the extraction. You want a smooth flow of water from the brew group without excessive steam/bubbling. 3. Attach the PF and pull the shot. the goal is to produce a volume (including creama) of about 2oz/60ml in 20 - 30 seconds front the first drip of espresso. If it's coming too fast grind a little finer and try again. If too slow grind a little coarser and repeat. Now pulling good shots is all about consistency with all other variables as youo adkust the grind size to tune the extraction. Here's a video which takes you through how to properly dial in grind size: kzbin.info/www/bejne/oIC8aHdmZ9Nnedk Hope that helps! Marc
@danjv5 жыл бұрын
Thanks Marc, great stuff and please keep it coming.
@Wholelattelovepage5 жыл бұрын
Hi Daniel, You are welcome and I will! As I recall you were interested in a Gaggia Classic? If you go used here's a video posted today on how to put a manual steam wand on pre-2019 Classics: kzbin.info/www/bejne/q4KknIyNgZiaoJY Marc
@supernovastudio48225 жыл бұрын
Mark you’re awesome! Thanks very much I’ve watched almost all your coffee videos and learnt a ton.
@Wholelattelovepage5 жыл бұрын
Hi TP, You are most welcome and thank a whole latte for taking the time to comment! Marc
@Ewdred2 жыл бұрын
Do I need these BST water treatments if I have a breville with the breville water filter?
@Wholelattelovepage2 жыл бұрын
Hi E, To the best of my knowledge even if you use the little Breville filters you will still need to descale the machine. You could use the BWT filters and significantly reduce or eliminate your water's scaling potential. Not sure which machine you have but it will likely still alert you to descale from time to time if your machine has the descale alert feature. Machines with that feature base descaling frequency on your source water hardness as tested by you and the number of brew cycles. Bottom line: If you don't mind descaling there's no need for additional filtration. If you want some extra piece of mind or might be less than perfect with descaling extra filtration with BWT filter gives you some insurance. Marc
@geneobrien89073 жыл бұрын
I make a cortado in the morning using two shots of espresso. I fill a double shot basket and extract one cup for about 25 seconds, then using the same basket, I run a second shot through it, filling a second cup. I combine both cups along with steamed milk for the cortado. The reason why I don't fill two cups at the same time is the DeLonghi that I use takes too long to fill two cups at the same time (way longer than 30 seconds). My question is, should I fill the basket with fresh coffee for the second shot or is it okay to be using the same coffee which was used for the first cup?
@Wholelattelovepage3 жыл бұрын
Hi Gene, Fresh coffee for sure! Marc
@geneobrien89073 жыл бұрын
@@Wholelattelovepage Thanks!
@glichasasha7503 жыл бұрын
Hey I know this is off topic can’t thank you enough if you do a comparison video between Ceado E37S and Mazzer Mini
@Wholelattelovepage3 жыл бұрын
Hey GS, Thanks for the request. Unlikely I'll be able to do a comparison of the E37S to a Mazzer Mini anytime soon. But, I do have this video: Compare: Mazzer Mini Electronic A/B to Ceado E37J Espresso Coffee Grinders kzbin.info/www/bejne/rX_TpX13o6t-fbM The video is 4 years old but the E37J is similar in build to the E37S. Big difference between the Ceados are larger 83mm burrs in the E37S and the S has a quick set gear. In case you missed it here's my full review of the E37S: kzbin.info/www/bejne/gpaanYaendBnm8k Hope that helps! Marc
@TheGeogab13 жыл бұрын
Thank you, very informative!
@Wholelattelovepage3 жыл бұрын
You are welcome! Thanks for the comment. Marc
@SoundsofPachamama3 жыл бұрын
I have a Krupp type 863, any tips on that machine ? It’s a very old machine, but still works fine. Managed to pull my first shot with crema today :)
@duriancacaoboy964 Жыл бұрын
Ok I bought my first espresso machine. Albeit very cheap make good strong coffee but no crema. Can I reasonably increase the reported 5 bar to 9 bar?? I've used fresh everything and no real crema
@Wholelattelovepage Жыл бұрын
Hi DC, Some machines do better than others. Many lower cost machines (don't know what you have) use undersized pressurized filter baskets which limit coffee dose weight and use the basket design to create the pressure of the espresso brewing process rather than the grind size of the coffee. Sounds like your machine has a brew pressure gauge. If it's only reading 5 bar when extracting then your grind size is likely too coarse. Grinding finer should increase the pressure and the chances of producing crema. Here's a video covering the simple process of dialing in your grind size: kzbin.info/www/bejne/oIC8aHdmZ9Nnedk Hope that helps! Marc
@duriancacaoboy964 Жыл бұрын
No this cheap machine has no pressure gage, obviously no control over temperature, I've tried preheated water vessel and water over very fine grind beans. Only took longer. I guess without some elaborate changes I will never get to enjoy large amounts of crema I see on KZbin videos of very expensive machines.
@Marija1544 жыл бұрын
imam graef 702 cm bur grender i delungho 685 espreso aparat Uzeo sam lavazzo crema e aroma kafu u zrnu Na koliko da naštelujem grender da mi samelje kafu da bi bila sto kremastija Ima od 1 do 25 skala
@Wholelattelovepage4 жыл бұрын
Question translated from Croatian: "i have a graef 702 cm bur grender and delungho 685 espresso machine I took lavazzo crema e aroma coffee beans How much can I make the grender grind my coffee to make it 100% more creamy It has from 1 to 25 scales" odgovor na hrvatskom: Delonghi 685 Dedica koristi košaricu pod pritiskom. Košare pod tlakom pod pritiskom lažiraju kremu do određene mjere i opraštaju što veličina mljevenja nije sasvim u redu. Košare za filtriranje pod pritiskom ne mogu proizvesti istu kvalitetu espressa kao standardne filtričke košare bez pritiska. Preporučam da vaš mlinčić postavite na vrlo fino podešavanje i koristite što više kave u košari za filtriranje. Veličina mljevenja treba nalikovati nečemu između kuhinjske soli i granuliranog šećera. Ako vam je espresso kiselog okusa, pokušajte samljeti mljevenje sitnije. Ako je gorak, postavite malo grublji. Nadam se da pomaže! voćna pulpa Answer English : The Delonghi 685 Dedica uses a pressurized filter basket. Pressurized filter baskets fake the crema to some extent and are more forgiving of the grind size being not quite right. Pressurized filter baskets are not capable of producing the same espresso quality as standard non-pressurized filter baskets. I recommend setting your grinder to a very fine setting and using as much coffee in the filter basket as youo can. Grind size should resemble something between table salt and granulated sugar. If your espresso tastes sour try setting the grind a little finer. If bitter set a little coarser. Hope that helps! Marc
@Marija1544 жыл бұрын
@@Wholelattelovepage hvala mnogo!
@93ventures594 жыл бұрын
I just bought a Gaggia Classic and Mark's vids have been so helpful. Hello from Australia!
@Wholelattelovepage4 жыл бұрын
Hi 93 V, Thanks for your comment happy to help! Might want to bookmark our support wiki for the Gaggia Classic. Lot's of great info there: wiki.wholelattelove.com/Gaggia_Classic Cheerrs, Marc
@stephenmulondo87754 жыл бұрын
This is going to help to upgrade my tequinic in brewing a nice espresso. M a barista in Uganda and I need more training, help me . thanks
@Wholelattelovepage4 жыл бұрын
Hi Stephan, You are welcome and thank you for the comment! Marc
@cac22445 жыл бұрын
Great video like always...now I need to get me one of those levelers!
@Wholelattelovepage5 жыл бұрын
Hi c, Thanks so much for the comment. Levelers are like plumbed machines - once you have one you will never go back! Marc
@hamseasytech4 жыл бұрын
Hello Marc, Iv got a sunbeam Mini Barista, If I wanted to get a bottomless portafilter, would it fit in? I can't find much information. (It's a 58mm tamper size) if that helps 😅. Thanks for the video
@jerrywatson25964 жыл бұрын
I have been using Starbucks Espresso Dark Roast Whole Bean for a while now but I think I will buy one of the coffees you recommend the next time I need coffee. A little more expensive but I do love a good capachino. I use a via venezia, had it for years and it still works fine IMO. I will start cooling off the steamer and warming up the porta filter. I have never even heard of a leveler. I use what I will call a flat thing for a while and noticed it goes in little further on one side that the other and that is bound to change the way the espresso comes out. Just went to Amazon and bought a 53mm leveler for $19.99. Thanks.
@Wholelattelovepage4 жыл бұрын
Hi Jerry, Thanks for the comment. I know there are plenty of $tarbucks lovers out there but happy to hear you are giving another coffee a try. I’ll just mention that in a dark roasted coffee the majority of the flavor comes from the roast and not so much what’s in the bean. Poor quality coffees are often roasted darker to cover defects in flavor. Not sure what you are paying for your beans now but one of my favorite Italian style bean blends Maromas Orphea is about $10lb/$20kg: www.wholelattelove.com/products/maromas-orphea-whole-bean-espresso It has chocolate notes that work well in milk drinks - plus excellent 4.5 out of 5 star customer reviews. About your Via Venza… It uses a pressurized portafilter. With those you give up some quality potential as compared to espresso made in a standard non-pressurized filter basket. With pressurized baskets tamping and/or leveling has little to no affect on an extraction as it’s a restriction in the basket/portafilter which causes pressure to build rather than fine tuning of grind size. Marc
@jerrywatson25964 жыл бұрын
@@Wholelattelovepage Thanks for the reply Mark. My Via Venezia cost around $350 not much for an espresso machine but all could afford. I thought I knew a all about espresso but I have learned a lot from your video. I will definitely try Maromas Orphea
@tarikalsafi88433 жыл бұрын
Hello with a whole latte of love. I have been very impressed with your videos. I have been able to adjust the espresso using a sette 270. I have the right does and the temp is hot enough. The issue is that although i can get the espresso shot with a balance between bitter and sour, I can't taste that FinshHHHH that I crave. I am talking about the flavours expected like coco, milk chocolate, and black currents, fruitness, .etc. What am I doing wrong? I have a breville 840xl infuser, use distributer, leveler and calibrated tamp. I use Settee 270 as mentioned. I use a bottomless portafilter
@Wholelattelovepage3 жыл бұрын
Hi Tarik, Thanks for the kind comment and question. If your extractions are good getting a particular flavor profile is dependent on bean selection. I don't know what type of coffee beans you are using but for chocolate flavors combined with fruit you might take a look at some classic Italian style bean blends. We recently taste tested Carraro Taza D'oro and it has that type of flavor profile: www.wholelattelove.com/products/carraro-tazza-doro Marc
@cirilothomasjrdonato39924 жыл бұрын
Is an espresso machine with a bigger portafilter diameter better than smaller ones?
@Wholelattelovepage4 жыл бұрын
Hi C, Thanks for the question. Standard commercial size is 58mm. There are some commercial level machines which use a narrower and taller 54mm PF. Do not confuse that with low cost entry-level espresso makers with smaller, lighter and lower capacity filter baskets/portafilters. Those espresso makers (not machines) tend to use pressurized filter baskets. Okay for true beginners but they do compromise espresso quality. Hope that helps! Marc
@cirilothomasjrdonato39923 жыл бұрын
Whole Latte Love if I will use a non-pressurized basket, will it improve my espresso?
@abbeyjane13063 жыл бұрын
I bought a non pressurized basket for my Breville and the espresso shots dramatically improved. Definitely worth getting rid of the pressurized basket.
@jackienaiditch79654 жыл бұрын
We recently bought a Bezzera BZ13. We use a pad in water reservoir to help deal with calcium buildup. We make two cappuccinos per day. How often should we be running 1 cup of water through our boiler? Also (and this is probably a super-basic question), to do this, do we simply turn on the machine and let 1 cup of water run through the group head? Thanks for all your great videos. They are very helpful for this newbie.
@Wholelattelovepage4 жыл бұрын
Hi JN, Thanks for the questions - and super basic is fine! At 2 cappa/day I'd run that cup out every 2-3 days. BUT run it out of the hot water spout and not the group head! Water that runs through the group never comes into contact with water used to make steam in a machine like yours with a heat exchange boiler. You want to turn over water in the steam creating section. That's where minerals are being concentrated. Marc
@duriancacaoboy964 Жыл бұрын
Can crema be achieved with decaffeinated beans
@Wholelattelovepage Жыл бұрын
Hi DC, Yes it can. Helps if beans are are relatively fresh from roast and ground right before using to proper grind size - dialed in.
@hotdogged13 жыл бұрын
If I cannot adjust brew temperature that is too hot(machine with non adjustable temp settings) , does it mean I should grind coarser and shorter shot timings to avoid burnt coffee? ( I always flush grouphead but still very hot with steam)
@Wholelattelovepage3 жыл бұрын
Hi C, Thanks for the question. Wish I knew make/model of your machine - it would make it a lot easier to give specific advice. You could try going a hair coarser but I'm not confident it will help much. You're likely to get a rather unbalanced shot from the fast extraction combined with brew temp that's too hot. My advice is to leave grind as is and flush longer to bring down the brew temp. Marc
@foxevo265 жыл бұрын
Marc can you recommend a recipe for the lavazza. Also thanks for the videos, I received my new set up from you guys a couple of weeks ago. Profitec 500 PID and the eureka atom costumer service was amazing. I’m super happy I went with you guys.
@Wholelattelovepage5 жыл бұрын
Hi f, Thanks for the question, comment and support! Pro 500 is an awesome HX machine and the Atom is a very easy to program timed grinder. For the Lavazza, as mentioned easy to work with. I like a dose of 17-19g. With the Pro 500 double basket that's in range of what you'll get if you overfill slightly and swipe off to level. At basic level if you're pulling a double of 2oz/60ml in 20-30 seconds from first drip you are in range. With the crema it produces initial in cup volume including the crema will be 10-20% over the 2oz/60ml. From there, adjust your grind if needed to balance out flavor. If bitter go a hair coarser. If sour go a bit finer. I like 199F for brew temp with the Super Cream. Marc
@PerchEagle5 жыл бұрын
beautiful for espresso and drip coffee.
@icowrich3 жыл бұрын
The one aspect of water that you didn't cover was water cooler water. I have a Primo machine and I tend to fill it up at Watermill Express locations. Sometimes I'll buy a full carboy of Ozarka. Is that water okay to use?
@Wholelattelovepage3 жыл бұрын
Hi Richard, Thanks for the question. Unfortunately I have no idea. Would need to know parameters like pH, TDS, alkalinity and calcium levels of the brands. In my experience bottled water varies a lot in parameters. If manufacturer describes water as "soft" that's a good sign. You want some minerals in water to support flavor and prevent over-extraction. But, high mineral concentrations can cause scale so it's a bit of a balancing act. Marc
@GregoryHipps2 жыл бұрын
Hi Marc! Great video. I just picked up a bottomless portafilter for my Classic Pro. It came with what looks like a triple shot basket. My usual dose is 18g in the double basket. Is it better to use the double basket with the bottomless or the smaller dose in the larger basket?
@livegreaterly4 жыл бұрын
Thanks for a great video as usual Marc. I have a question about water - what do you think about using store bought spring water: Aquafina, Evian, etc.?
@Wholelattelovepage4 жыл бұрын
Hi MS, You are welcome. You can use store bought water. But... I can't say use this brand or that brand. Problem is they're all over the place in mineral levels. Some very high so never use anything labeled mineral water and beware of spring water which tends toward higher mineral level. Also, do not use pure distilled water. One would think it eliminates scale potential, and it does, but ultra-pure water over-extracts coffee and long-term use can cause corrosion of metal components. Marc
@treywatson61575 жыл бұрын
Marc.I have the ceado e37j grinder which i guess is the little brother of the e37s.My question is is ceado thinking about making the new worm gear uprade for the e37j?
@loganzhang31073 жыл бұрын
which bottomless portafilter can be use for Gaggia classic pro?except the gaggia one.thanks!
@Wholelattelovepage3 жыл бұрын
Hi Logan, Thanks for the question. Unfortunately, only the Gaggia bottomless fits in Gaggia Classic Pro. Portafilters for the Bezzera BZ group machines come close. Lock in tabs are same orientation as Gaggia's but thinner so the PF will not clock in properly. If you decide to go with Gaggia this is the one: www.wholelattelove.com/products/gaggia-bottomless-portafilter Marc
@jesseanyalebechi17033 жыл бұрын
Just to be clear: are you instructing us to fill the reservoir with more water immediately after we steam?
@Wholelattelovepage3 жыл бұрын
Hi Jesse, I believe you are asking about cooling down/refilling boiler after steaming? If so, then not talking about the reservoir. Referring to the boiler in single boiler machines. After steaming with those, turn steam switch off and turn pump on. With valve for steam wand open run the pump until a solid stream of water comes out of the steam wand. Hope that helps! Marc
@jesseanyalebechi17033 жыл бұрын
@@Wholelattelovepage oh thank you!
@feraligatrs5 жыл бұрын
Hi Marc, quick question about the timing. Should I start timing when the coffe first starts pouring out or when I hit the start button? Also is it bad if the espresso starts pouring through in under 5 seconds, meaning the grinds are too coarse?
@Wholelattelovepage5 жыл бұрын
Hi RP, I use first drip to start timing of an extraction. I do this as there a big differences in when water starts flowing through the coffee puck depending on machine type. For instance vibration pump machines build up pressure more gradually than rotary pump machines so 1st drip happens later. One also gets differences when using a machine capable of pre-infusion. Keep in mind timing of extractions is the most basic measure of proper flow rate. Use it to get your grind size in the ballpark. From there fine tune grind size and dose weight based on taste and your personal preference. It's not necessarily bad if first drip comes at 5 seconds. IMO it's a bit fast on machine with a vibration pump. I'd expect about 8-10 seconds for 1st drip on vibration pump machines and 5-8 seconds on rotary machines. These times are not rules and there are other variables involved. Hope that helps! Marc
@big5astra5 жыл бұрын
Hi Mark, good video again!! Question: Do you have exposure to the use of rainwater for making espresso? I am not on municipal water and I have tanks that collect the rainwater from the roof. The water tastes beautiful and of course does not have any added chemicals to it like the municipal water. How good - or otherwise - is this water for espresso? Thanks
@N4n0s2015 жыл бұрын
IMO, rainwater is great for making coffee, as it is purely H2O without any minerals so your machine would not get scaled up. But you should only use rain water only if you live in clean air environment, so the water would not get any toxic chemicals from polluted air. Also somehow avoiding the rainwater to get contact with metal things so it won't get minerals from them. Cheers
@Wholelattelovepage5 жыл бұрын
Hi big, I do not have experience with using rainwater. If as Long Doan mentions the water is mineral free - and I'm not sure that is the case, you would likely be causing the opposite of scale which is corrosion. As mentioned in the video ultra-pure water like distilled or zero TDS RO water is corrosive to metal components in espresso machines. I did some quick research on rainwater and in most cases it picks up gases, dust particles, etc as it falls through the air. Also picks up materials from roofing and catchment systems. Only way of knowing for sure is having the water tested for pH, alkalinity, TDS and mineral levels. Then take those results and run them through an LSI calculator like this to determine the scale or corrosion potential: www.cleanwaterstore.com/resource/calculators/langlier/ Hope that helps! Marc
@ccolon834 жыл бұрын
Between a Breville Barista express and the Gaggia Classic Pro, which would you lean more to? I like that the Breville has a burr grinder built in plus the pressure gage in the middle, which the Gaggia does not have, but I've read its very difficult to come by replacement parts and repairing it out of warranty is expensive. It seems the Gaggia is easier to maintain and I love how it has the commercial size portafilter and group head, though I will need to invest in a separate grinder. The price is very similar between the two.
@Wholelattelovepage4 жыл бұрын
Hi CC, Thanks for the question. You eluded to it... Big difference: the Classic Pro is a machine while the Barista Express is an appliance. The Classic Pro is very user serviceable with readily available parts. The Barista Express is not. The appliance grade build gets you more initial features at lower cost but IMO sacrifices long term reliability. With a good grinder feeding it the Classic has the potential to produce better espresso than the Breville unit due to it's commercial size/weight PF. Marc
@ruddyteck3 жыл бұрын
Thank you so much for the advice on coffee beans, I looked Lavazza on different places and i found way too many complains of founding stones in their coffee, i recently purchased a high end coffee grinder and thats the last thing i want to put in it. One place is Amazon, 17k reviews and even 4 or 5 stars reviews are complaining of stones. Please, be aware of the products you advise, buying a $900 grinder from your side and getting damage because of following your advise on coffee beans is very sad. I can not say anything on the ORTHEA coffee.
@Wholelattelovepage3 жыл бұрын
Hey USA N-R, Thanks for sharing your concerns. With machine testing, general coffee prep, etc I often go through 5 x 1kg bags of coffee a week. I've been doing that for about 10 years. In all that time and through all that coffee I have yet to run into a single stone. Most I ever found was a small twig and was not in a bag of Lavazza. I'm not saying it doesn't happen but IME it's incredibly rare! Of course if it does happen that person will be very vocal in reviews etc.
@Marija1544 жыл бұрын
koja je razlika izmedju gaggia clasic pro 2018 i gaggia clasic pro 2019 .Pravljeni su u italiji. Ja ne vidim nikakvu razliku a hteo bih da kupim Hvala unapred i veliki pozdrav!
@Kaoomos334 жыл бұрын
11:32 - it is really why you came from... You’re welcome!
@Wholelattelovepage4 жыл бұрын
Thanks! Marc
@nancyfadell295 жыл бұрын
I am a little embarrassed, I have a very inexpensive expresso machine. However, for a beginner it is working out very well for me :). I enjoyed your video. Didn't realize there were so many variables to making a really good cup of expresso. My question is, how do you know how much coffee to put into your porta filter? Do you fill it to the rim and then tamper, or fill it with a little space left at the top and then tamper? Thanks, Nancy
@Wholelattelovepage5 жыл бұрын
Hi Nancy, No need to be embarrassed and thank you for the comment and question! If you an inexpensive entry-level machine I'm guessing it uses a smaller pressurized filter basket. For those I'd fill to the rim loosely and then level off and give it a light tamp. In most pressurized basket brewing tamping has little affect on the extraction as it's the basket restriction building up the pressure and not the coffee puck. Marc
@nancyfadell295 жыл бұрын
@@Wholelattelovepage thanks a bunch!
@adamzell18745 жыл бұрын
Why can certain beans last for months when most of these small coffee roasters recommend 1-2 weeks? Is this a ploy to get you to use and buy more coffee or are certain beans grown to last longer?
@Wholelattelovepage5 жыл бұрын
Hi Adam, Thanks for a great question! Some bean types hold up better after roasting than others. 100% Arabica single origin beans with lighter roasting profiles are better in the first few weeks after roast. They will not be terrible at 5 weeks out but not as good as they were at 2 weeks. It's difficult to quantify quality loss. I can say for those types of coffee made as espresso they produce less crema as they age. Crema depends on some extent to CO2 held within the beans. After roasting CO2 slowly off-gasses from the beans. Off gassing happens more rapidly in lighter roast profiles. On the other hand bean blends from major roasters are created knowing they may be on the shelf for awhile. Many Italian style blends contain some Robusta beans which help with crema production. Marc
@adamzell18745 жыл бұрын
Great reply. Learn something new every day. Thanks so much, Marc
@Stevesbe3 жыл бұрын
Learn how to roast your own coffee save some money
@tturbolife15 жыл бұрын
Is it normal to have a 14g basket and use 17g-19g of fine ground coffee? Using a silvia + minion.
@Wholelattelovepage5 жыл бұрын
Hi Alex, Could be normal. Some people may refer to a double basket as a 14g (traditional Italian double dose). Most original double baskets shipping with machines can accommodate a 17g dose. Marc
@tturbolife15 жыл бұрын
@@Wholelattelovepage Thank you, keep up the great videos!
@tomg62842 жыл бұрын
Lol, pull my 2nd shot, newbee. Removed portafilter and it was empty? WTH? Looked in my cup? Then looked up into the showerhead. Lol.. Found it stuck up there? It was 1:05 minute long extraction.. I packed it a little tight.
@Wholelattelovepage2 жыл бұрын
Hey Tom, Lol! Yep, don't want the surface of the puck making contact with the shower screen. Gueesing that espresso was a little on the bitter side 😉 Marc
@Weelittlefarm3 жыл бұрын
We have whole house RO water so no option for regular water unless I purchase it. Could I use our RO water in the BWT pitcher and be ok or do I need to get bottled water for making my espresso. Thank you
@Wholelattelovepage3 жыл бұрын
Hi Wlf, Thanks for the question. Many home RO systems have remineralization as part of the system. This can be done with a bypass which takes a portion of the water and passes it through particle and activated carbon filtration but not the RO membrane then adds this back to water which did go through the RO membrane. If that's how yours works you should be fine to use the RO water. Another option is a remineralization cartridge if your system produces pure zero TDS (total dissolved solids) water. BWT has this remin cartridge which would install after the RO treatement: www.wholelattelove.com/products/bwt-bestmin-premium-m-filter-cartridge Another option is to remineralize your water manually if it really is starting as pure zero TDS water. I'll link a video for that below. Basically you create concentrates using baking soda and Epsom salts and add those in measured amounts to pure RO or distilled water. Video: kzbin.info/www/bejne/n3msaJ15ZdiEkNE The BWT pitcher will not remin pure water. It's designed to lower mineral concentration and scale potential by exchanging calcium in source water for magnesium. If the water has no calcium to begin with then there's nothing to exchange. Hope that all makes sense. Marc
@longuito5 жыл бұрын
Hey Mark, I have a Delonghi Dedica. Do you know if I buy a porterfilter like the Gaggia (with the like 2 dispensers) can it be used with the Dedica? Thanks and keep it up with the videos, It's a shame that some products are hard to find in Europe.
@taroman71004 жыл бұрын
excellent thank you!
@Wholelattelovepage4 жыл бұрын
Glad you liked it! Marc
@josieward4664 жыл бұрын
If I use the BWT water filter pitcher for my Breville Barista Express do I need to use the filter that comes with the machine or can I just use the water from the BWT pitcher and omit the one that the machine comes with. I just don’t want to have to unnecessarily buy extra filters for the tank if I don’t need to. Also using the water pitcher I never have to decalcify the machine ever? Also which is best to use with the pitcher reverse osmosis or well water? Thank you
@Wholelattelovepage4 жыл бұрын
Hi Josie, Thanks for the question. If you use the BWT pitcher you do not need to use the in reservoir filter for your Barista Express. If used properly, the pitcher produces water which will not cause scale to build up in your machine. If going that route I would descale the machine prior to using the BWT pitcher. So long as your well water is safe for human consumption and is not super hard I'd go with that. In most cases unless RO water has been remineralized it will contain no minerals. You do want some level of minerals for flavor and to prevent corrosion. Marc
@josieward4664 жыл бұрын
Whole Latte Love thanks so much for the reply and helpful information! I appreciate it, happy holidays.
@karl-heinzstrass25924 жыл бұрын
Hi Marc, I just got my new Profitec Pro 700 from you guys and love the machine but the barista is not quite up to snuff yet....I’ve tried dialing in the shots, but have to admit, my fully automatic Jura J9 is still better than me....unfortunately. Now, I know that this is not due to the machine but rather my doing. Here is what I have: - Lavazza Gran Crema - 17 (- 19)g, varied a bit, but with not much success - going for about 25 sec from first drip (which comes in at about 2-3 seconds) - Profitec grinder T64 How can I stop wasting coffee and finally get some really good latte or cappuccino out of this equipment? I watched the videos and did my best, but this far to not much avail. I ordered some Orphea, but still have about 4 lbs of Gran Crema I would like to enjoy.... Any suggestions that can get me closer is welcome and greatly appreciated. Thank you!
@Wholelattelovepage4 жыл бұрын
Hi Karl, Consistency is key. Your dose and timing sounds perfect plus you have a good grinder. How is your espresso? You mention making latte and cappuccino. Is your issue with espresso or milk frothing? Just put up a new video with more detail on espresso process yesterday using a Profitec Pro 600 which may help: kzbin.info/www/bejne/emfPfYydrZaCrZY If you like you can speak directly with a coffee pro here by calling 585-924-7170 Marc
@karl-heinzstrass25924 жыл бұрын
Whole Latte Love Hi Marc, Thanks for getting back to me. The issue is not with milk etc, it is really the espresso. It is bitter and just really not pleasant at all. I was wondering if it is the Gran Crema, which seems a relatively dark roast. How does it compare to the Super Crema or Orpheus?
@karl-heinzstrass25924 жыл бұрын
@ Whole Latte Love Hi Marc, Thanks for getting back to me. The issue is not with milk etc, it is really the espresso. It is bitter and just really not pleasant at all. I was wondering if it is the Gran Crema, which seems a relatively dark roast. How does it compare to the Super Crema or Orpheus?
@Wholelattelovepage4 жыл бұрын
Hi K, No problem! I'd give the Orphea a try. It's less bitterr than the Gran Crema. It's a staff favorite here and customers love it. Read their reviews here: www.wholelattelove.com/products/maromas-orphea-whole-bean-espresso Marc
@Dogking10135 жыл бұрын
I thought you needed to tamp as well when using a distributor? The idea is to spread the grounds around evenly in the filter basket so when you go to tamp, the coffee density will be uniform throughout afterwards. It also gives you a level surface to tamp on which is nice.
@Wholelattelovepage5 жыл бұрын
Hi D, As mentioned in the video some people do tamp after leveling. I do not. I've found The Jack leveler sufficiently compresses the coffee. Over the last few years prior to using a leveler exclusively I'd been moving towards a slightly finer grind and lighter less aggressive tamping. Once I started using The Jack leveler I had dramatic improvements in consistency as judged by watching bottomless extractions. More even development at the start across the bottom of the filter basket and less channeling as indicated by reduction in spurting. Marc
@starflower22255 жыл бұрын
Whole Latte Love I agree! I’m finding with my Apexstone distributor, I don’t need to tamp. Have my ECM 54 set at 2 and only use fresh roasted beans, total time 30-35 sec shot, 1:2 ratio on my Expobar Office Lever. Saves me time and find my extractions are more consistent as well.
@matta6035 жыл бұрын
Marc, thanks again for a great video. Question about the filters, getting my Academia in the next 2 months and it was recommended to use Mavea filters for the water reservoir (Mavea Intenza Water Filter for Gaggia and Saeco). How does that compare to the drop in filters you mention in the video? Better? Same? Just want to make sure I am getting the correct filters for the machine before I start using it every day. As always look forward to your videos!
@Wholelattelovepage5 жыл бұрын
Hi Matt, Thanks for the question. Mavea filters are recommended by the manufacturer and are an easy solution. Using them as specified will significantly increase the time between descaling - think it's on the order of 4x vs. using no filter. It also has carbon to remove chlorination etc. The BWT pad filter if used properly can work as well and with the calcium to magnesium ion transfer would eliminate descaling.
@matta6035 жыл бұрын
@@Wholelattelovepage so would you recommend I do both, or just one or the other? I don't want to go too overboard but want the best tasting coffee I can get out if the machine
@elizabethjacobson44844 жыл бұрын
many thanks for your video which has helped me make a more consistent cup. I'm weighing the grind, using the leveler so consistent pressure). But with the exact same dose 5 minutes later for the second cup, it might take 15 seconds to get to 2 oz, where the time before it was 25. Do you know why this would be? It a Gaggia classic machine, so i assume that would be consistent too. Also the Lavazza Super Crema from Whole Latte Love tastes much better as you said, so thanks for that too.
@Wholelattelovepage4 жыл бұрын
Hi Elizabeth, You are welcome for the video. Happy to hear your are enjoying the Lavazza Super Crema! If dosing weight and leveling pressure are consistent a few possibilities for different extraction timing. 1. Grind: I don't know what make/model grinder you are using but some produce a clumpier grind than others. If you have a clump at the bottom of the basket which does not get smoothed over by the leveler that can lead to channeling and changes in timing. 2. Temperature: The Classic does have some temperature swing the boiler depending on where it is in heating cycle. Once the brew ready light comes on the boiler heating element shuts off. Temperature continues to increase a bit after element shut off. Maybe 30 seconds and then starts to cool down until thermostat kicks back on. Depending on where you are in the heating cycle you may have some flash boiling when you start an extraction. A lot of variables involved but one way to check is to run some brew water for a few seconds without the portafilter in place and look for turbulent/bubbly flow and excess steam. If you see brew water is too hot you should let water run until flow is smooth. Should only take a few seconds. The flash boiling with excess steam can cause a channel in the coffee puck leading to shorter extraction time. 3. Equipment: Residual coffee, coffee oils, etc can affect brew water flow. Random filter basket holes or shower screen may have partial blockages affecting flow leading to differences in timing. Prior to grinding hold PF to light and look for blocked holes in filter basket. A short flush prior to brewing helps keep shower screen clean. Hope that helps! Marc
@elizabethjacobson96804 жыл бұрын
thanks. There are definitely both clumps and steam. It's the Baratza Encore grinder. I'll break up the clumps next time and try to run out the steam. I do notice that sometimes during the brewing the heating element goes off and sometimes it doesn't . Another point if you don't mind: other sites suggest that the weight of the brew afterwards should be twice the starting weight of the grind. When I try this, the espresso is way too strong. By skipping the weight and focusing on the volume as you suggest , I get much closer to a 'perfect' brew (also a way simpler way to get my morning latte).
@theriseofcoffee44423 жыл бұрын
how reverse osmosis water corrodes metal i want more explanation please because i use the RO with added minerals for my rocket ?
@Wholelattelovepage3 жыл бұрын
Hi BM, If you are remineralizing then no worries! Problem only happens with pure RO at zero TDS. Marc
@theriseofcoffee44423 жыл бұрын
@@Wholelattelovepage thanks marc
@Vortex19883 жыл бұрын
This might be a dumb question, but I already filter my water with a pur pitcher. Is that good enough to prevent scale build up, or would this have the same issues as distilled water and reverse osmosis filters?
@Wholelattelovepage3 жыл бұрын
Hi V, Not a dumb question at all! As far as I know PUR pitchers do nothing to reduce the mineral content of water they filter. They filter particulates using physical filtering and chemicals like chlorination using activated carbon. Neither of those reduce mineral levels in a meaningful way. So if your tap water is hard (rich in minerals like calcium) you will get scale build up. BWT filters use patented ion-exchange technology to swap calcium ions with magnesium ions to prevent scale build up. They have a pitcher solution and in water reservoir filters using that tech. Learn more: BWT Penguin Pitcher: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher BWT Bestsave in reservoir pad filter: www.wholelattelove.com/products/bwt-bestsave-s-anti-scale-filter Marc
@TheKurtlocker5 жыл бұрын
Maybe I am crazy, but I find that I level and tamp a single shot basket a little past 30 lbs, level and tamp a double shot, and just level a triple shot. I have found that my extraction times are all about even using the tamp pressure as a variable when all else stays the same (grind size, temp) . I use a single, double, and triple shot basket depending on what I am making.
@Wholelattelovepage5 жыл бұрын
Hi Kurtis, Thanks for the comment. I do not think you are crazy! Equal extraction times for different size baskets is good! For instance I get similar extraction times using single and double baskets just leveling both with some compression (tamping affect) from the leveler. I'm using BaristaPro baskets which are engineered with 269 holes in the single and 661 holes in the double. IMO the number of holes plays a larger role in flow through the basket than tamp pressure. Marc
@TheKurtlocker5 жыл бұрын
Whole Latte Love so I tried a few shots without tamping. Feels crazy....but it works! Do you think there is a difference between the Jack Leveler and an economy leveler?
@Wholelattelovepage5 жыл бұрын
@@TheKurtlocker Hi, Thanks for the feedback! Some of the differences I've found with The Jack compared to "economy" levelers: Precision size - The Jack is 58.5mm for a nice fit into filter baskets. Not too sloppy and not too tight. Very easy to adjust the depth which is important if using to compress the coffee as well. The business ends rotates with click stops so it's very precise. There are about 46 depth settings. Also has depth markings etched into the side. I've worked with other levelers and some use arbitrary locking rings or must be taken apart to adjust depth. The Jack is made in Italy! It has good weight, variety of graphic options and features like a slip ring which contacts the basket lip for easy spinning. In case you missed it here a video specifically about The Jack, how to use it and features comparison with some other levelers: kzbin.info/www/bejne/aouYp4efa5lmqcU Marc
@TheKurtlocker5 жыл бұрын
@@Wholelattelovepage Thanks Marc
@telmopeixinho43724 жыл бұрын
Great video 😊 in regards to water. Is it a problem to use spring water?
@Wholelattelovepage4 жыл бұрын
Hi TP, Thanks for the comment and question. Depends on specific qualities of the spring water. In many areas spring water is very hard (high in minerals like calcium). Hard water will cause scale to form in espresso machines. Marc
@jianxu5 жыл бұрын
Hi I love all your videos. Just one question, my tap water is around 110 ppm, so I mix purified water and tap water half to half. The mixed water is 50 - 60 ppm. Do I still need the filter ? And how often do you recommend to do descale? every 2 months ? Thanks
@Wholelattelovepage5 жыл бұрын
Hi Jian, Thanks for the question. As to ppm... total dissolved solids of 50-60 is on the low side of the SCA standard of 75-250ppm. At 50-60ppm you are unlikely to have scale deposits. But there are other factors which play a role in that determination like your water's pH, alkalinity, and calcium level. Here's a link to an LSI calculator which will let you know if your water is at risk of causing scale or corrosion: www.cleanwaterstore.com/resource/calculators/langlier/ If your water does have scaling potential, descaling frequency depends on use level. My guess is your current water has low scaling potential but I cannot be certain without knowing all water parameters. If your LSI comes out at 1 and you have average home use level descaling every 6 months is my recommendation.
@jianxu5 жыл бұрын
@@Wholelattelovepage That's great help. Many thanks
@hn93823 жыл бұрын
I know this is a newbie question, but when buying the coffee, does it need to say espresso on the bag or any coffee bean will do?
@Wholelattelovepage3 жыл бұрын
Hi Hau, No problem asking newbie questions! While you'll find beans labeled for espresso one can use any bean to make espresso. Marc
@hn93823 жыл бұрын
@@Wholelattelovepage thank you for always replying my questions! looking forward to grabbing a machine from WLL ❤️
@LucasMartin-im5ub4 жыл бұрын
The thumbnail photo is brilliant! It’s the definition of coffee porn. Whoever took that photo deserves props. 👏
@Wholelattelovepage4 жыл бұрын
Hi Lucas, Thanks for the comment - gotta love the bottomless shots! Marc
@leonardowc5 жыл бұрын
Thank you Marc. Still waiting for your review with the Eureka atom 75.
@Wholelattelovepage5 жыл бұрын
Hi Leonardo, As soon as I have one I will do. Marc
@Smiling_mike4 жыл бұрын
What causes the coffee puck to stay in the group head when portafilter is removed? Any help?
@Wholelattelovepage4 жыл бұрын
Hi Mike, Thanks for the question. It may be too much coffee in the portafilter. If that's the case the coffee will contact the shower screen during extractions. If your machine has a 3 way valve (what make/model machine are you using?) water is exhausted from the filter basket when brewing stops. Negative pressure causes coffee puck to move towards/adhere to the shower screen of the group. Coffee should not contact the shower screen during an extraction. I'd try less coffee or use a filter basket with higher capacity. Here's a link to filter baskets of various sizes: www.wholelattelove.com/collections/portafilters-and-filter-baskets?_=pf&pf_v_brand=IMS Hope that helps! Marc
@JavaJakesRoastery3 жыл бұрын
I have a leveler how much should I adjust the leveler to go into the basket
@Wholelattelovepage3 жыл бұрын
Hi Hs, I like to adjust as deep as possible without leaving a mark of the leveling head in the puck. Marc
@michaelhacker455 жыл бұрын
Hey Marc I got a question on espresso machines. I’m thinking about buying the ECM Classika with PID or the Bezzera Uniqa. The price gap is pretty huge and I‘m not quite sure what the exact differences are - maybe you can help me out - thanks!
@Wholelattelovepage5 жыл бұрын
Hi Michael, Thanks for the question. Here's a link to a side by side spec comparison of those machines: www.wholelattelove.com/pages/compare?products=MTU0NTk4NjgzNDQ5MSwyMjA4NjUyMTk3OTQy In short the ECM is a little more refined in casework, has a larger stainless steel boiler vs. copper in the Bezzera. Larger boiler helps increase temp stability a little and has more residual power when steaming. Hope that helps! Marc
@Bwanar15 жыл бұрын
Won't RO water work as well, it 0 hardness, carbon and particle filtered? Never mind didn't want to forget but, you covered my answer at the end! Thanks
@MattM-244 жыл бұрын
RO doesn't have any ions to help extract the coffee and also doesn't have any buffer. Good water should have the right balance of magnesium, sodium, calcium, and carbonate.
@ptr36715 жыл бұрын
Mark, Is ristretto less liquid for the same dose, for example, a 16 g extraction for a 16 g dose pulled in ~ 30 seconds? What should I expect for a flavour profile? I’ve been messing about with this and the extraction has been so bad and under extracted it could hurt people.
@Wholelattelovepage5 жыл бұрын
Yes, a ristretto is less liquid volume from same coffee dose and similar timing. One typically uses a finer grind than for the same coffee made as espresso. Flavor wise, it'll depend on the coffee used but it's a more concentrated shot, bolder, more syrupy and potentially more bitter. Marc
@AMGGamer55445 жыл бұрын
Mark dude u the best
@Wholelattelovepage5 жыл бұрын
Hi ASA, Thanks for the comment! Marc
@neilmejia8733 жыл бұрын
Hi! We just bought a Gaggia classic and are having a real hard time sliding the portafilter into the center arrow. Could it be that it's still very new or is there such a thing as too much coffee in the basket? We used a single non-pressurized basket with 10g, and it won't slide; we tried 7g and 5g, still won't. It took 2 people to hold the machine on each side and slide the portafilter in.
@Wholelattelovepage3 жыл бұрын
Hi Neil, Thanks for the question. You can put too much coffee in the basket. But that's probably not the issue. On new machines it's not unusual to not fully clock in until the group gasket breaks in. It's a hard rubber piece which gives more with use. Marc
@khalid07905 жыл бұрын
Good beginner video.
@Wholelattelovepage5 жыл бұрын
Hi C&s, Thanks for the support and taking the time to comment! Marc
@kerenladizhansky80774 жыл бұрын
Hello, just got my coffee machine today the profitec pro 700 along with the Ceado e37j grinder. I use Poland spring water for the tank, is that ok?
@Wholelattelovepage4 жыл бұрын
Hi Keren, Thanks for the question and congrats on your new machine and grinder! I found this analysis of Poland Spring water: www.nestle-watersna.com/asset-library/documents/ps_eng.pdf. It shows total hardness as 15-25ppm and TDS as 34-70ppm. Both of those are below Specialty Coffee Association acceptable ranges found here: www.scaa.org/?d=water-standards&page=resources Scale is unlikely to form in your machine at the mineral levels shown on the report. Have you considered plumbing your machine direct to water line? Your Pro 700 can do line pressure pre-infusion when plumbed. An in-line filter system like the BWT Bestmax Premium when used properly provides water which will not cause scale and has a proper mineral level for good extraction. Plus no purchasing and transporting water. There's an upfront investment but long-term savings compared to bottled water and never having to fill a reservoir. If interested there's more info on the filter here: www.wholelattelove.com/collections/bwt/products/bwt-bestmax-premium-filter-package-w-besthead-flex Marc
@rudert563 жыл бұрын
We are building a new home. My wife and I are getting ourselves a nice machine for Christmas. We are having a reverse osmosis filter installed in our kitchen. Will this suffice for good water quality?
@Wholelattelovepage3 жыл бұрын
Hi r, Thanks for the question. Depends on the type of RO system. One thing for sure you do not want to feed an espresso machine with ultra-pure zero TDS RO water which contains no minerals. While super pure water with no mineral content sounds good the reality is water with no mineral content can cause corrosion of metals. One reason why you never see ultra-pure water carried in metal pipes. Additionally, water with very low or no mineral content will over-extract espresso resulting in bitter and flat flavor. Some RO systems have a bypass which mixes untreated water back in to increase the mineral level. Another option is remineralization systems - often an in-line cartridge like this one: www.wholelattelove.com/products/bwt-bestmin-premium-m-filter-cartridge I hope that helps. I would discuss with your RO vendor. Marc
@clemallwood78774 жыл бұрын
Hi I am looking to upgrade my coffee machine, I currently have a Delonghi Black EC155M with a blade grinder. I was looking at a Rancilio Silvia and the Rancilio Rocky grinder would this be more than enough as an upgrade or would i need a stepless grinder? Cheers
@Wholelattelovepage4 жыл бұрын
Hi Clem, The Silvia and Rocky are a classic combo. They were very popular 5-10 years ago. I'll will say I think there are better values in premium entry level espresso than the Silvia. And while the Rocky is affordable and durable it's been passed by more recent grinders. Don't get me wrong, the Silvia/Rocky will be a huge upgrade over your current gear. I just think there are better options. If doing a lot of milk drinks with the Silvia you'll be waiting on transitioning from brew temp to steam temp. Can be 2 minutes or more for the transition. A machine like the Gaggia Classic Pro does it in about 45 seconds, has the same basic capabilities as the Silvia and is hundreds of dollars cheaper. The Rocky will work (IMO only go with the doserless model) but it's slow and produces a rather clumpy grind at espresso sizes. I'd put more $$ towards your grinder and think about the Gaggia Classic in place of the Silvia. I did this live stream a couple weeks ago featuring the Classic paired with a Baratza Sette 270 grinder: kzbin.info/www/bejne/oKvZmmZspseZnrs It's one of our most popular premium entry-level machine/grinder combos and is probably less total price than the Silvia/Rocky. Hope that helps! Marc
@mohamedalnuaimi44015 жыл бұрын
I can't use single shot portfilter basket on the gaggia classic machine, it just stuck, do you have an idea why ?
@Wholelattelovepage5 жыл бұрын
Hi MA, Thanks for the question. Not sure I understand - what is the single shot basket stuck to? Marc
@maxmifflyntv69563 жыл бұрын
Thank you mark can you please upload some video about specialty coffee bean 😉 God bless everyone
@Wholelattelovepage3 жыл бұрын
Hi Max, Thanks for the request. Any think specific about specialty coffee beans - it's a very broad topic! Marc
@jousis_3 жыл бұрын
@@Wholelattelovepage i think it's time Marc to say the hard truth... 😉 1. Crema irrelevant, stop worshiping crema quantity 2. Traditional italian espresso = burned low quality Do most americans still think that italians are the authority on espresso? You practicaly invented the 3rd wave 🙂 Many thanks for your helpfull videos, love from Greece.
@kieranmckenney42755 жыл бұрын
So for my dual boiler machine (breville barista express) I typically heat my mug before steaming and brewing by running water from the hot water spout into my cup. Is this enough to prevent scale build up in my boiler? I'm also using Nestle Pure Life bottled water for my water reservoir, is this a long term solution to prevent scale (on top of my descaler) or should I invest in those filters? Sorry for the text block, any responses would be greatly appreciated!
@Wholelattelovepage5 жыл бұрын
Hi KM, Thanks for the question. Running hot water to warm your cup is enough to prevent mineral concentration in the service boiler. I found this water quality report for Nestle Pure life: www.nestle-watersna.com/asset-library/documents/pl_eng.pdf The report shows 3 types of pure life water. I plugged the numbers for Pure Life drinking water into this Langelier Sautration Index calculator (LSI): www.cleanwaterstore.com/resource/calculators/langlier/ The calculator came out with an LSI index of -3.03 using a boiler temp of 250F. At that reading corrosion and not scale could be a problem! TDS of the water is very low at 36ppm. SCA target spec for TDS is 150ppm. You are likely over-extracting due to low mineral level of water. Marc
@kieranmckenney42755 жыл бұрын
@@Wholelattelovepage Buying the filters! Thanks a bunch!
@angrytomasz3 жыл бұрын
For filtration, would a standard Brita filter do the job? What if you have a secondary filter (like the one that comes with the Breville Barista Pro/Touch) and use that in conjunection with pre-filtered water out of your countertop Brita filter. Is that fine?
@Wholelattelovepage3 жыл бұрын
Hi TP, Thanks for the question. Most Brita filters do particle filtration and use activated carbon for removal of chlorination, chemicals, odors, etc. They do little or nothing to reduce mineral levels. Breville's in reservoir filters do soften the water to reduce scale deposits. Using both Brita and the Breville filter together is fine. But be sure and descale your machine on schedule as described in you machines manual. Marc
@angrytomasz3 жыл бұрын
@@Wholelattelovepage Hi Marc, that's a huge help! Thanks so much! I may end up looking for a standalone filter like the one you showed here in that case. Your videos have taught me so much and just wanted to express my gratitude- few days ago I knew nothing about espresso, and now I'm a pro! 🤣 Thank you 👊🏻
@MikeM35 жыл бұрын
Hi Marc, I have a new Bezzera BZ07 and I notice the pressure gauge is at 11.5 bar while pulling a 20-30 second shot - 17 grams 1:2 brew ratio. My question is should I be adjusting the OPV to read 9-10 bar? Does it make much difference? Cheers.
@Wholelattelovepage5 жыл бұрын
Hi Mike, Thanks for the question. Sounds like your OPV may be set a bit high. With the vibration pump in the BZ07 I'd set pressure at 10 bar with a backflush disc inserted in the PF. That should get you about 9 bar max on the coffee when brewing. Marc
@Dr_wahdan_4 жыл бұрын
What about brewing time Or amount of water
@Wholelattelovepage4 жыл бұрын
Hi aw, Check out this video: kzbin.info/www/bejne/oIC8aHdmZ9Nnedk Marc
@EngineerZX4 жыл бұрын
You didn't mention how to know that the water has reached the exact temperature required? and what is the best temperature to extract coffee? I have a breville barista machine, but will the water temp coming out of the portafilter represent the brewing temp? as it's not anywhere near 190 (it's about 160'-170'f)
@Wholelattelovepage4 жыл бұрын
Hi AA-S, Range for espresso brewing is 90.5 - 96C (195 - 205F). For typical roast use 93C (200F). Go to hotter end of range for lighter roasts and cooler for darker roasts. As to water temp... It's very difficult to measure water temp. Best way is with a rather expensive Scace device. It is a portafilter with an internal thermocouple and a material to represent a dummy coffee puck. Here's a link to the WBC procedure for measurement of brew water temps in espresso machines. It's 11 pages long: 331mrnu3ylm2k3db3s1xd1hg-wpengine.netdna-ssl.com/wp-content/uploads/2011/10/WBC-Procedure-for-the-Measurement-of-Brewing-Water-Temperature-in-Espresso-Coffee-Machines.pdf Temp measurement made after water exits the coffee spouts is very inaccurate. Standard analog thermometers have a lot of lag. Even digital reading stick thermometers have lag. By the time the brew water gets out of the spouts it can easily cool by 15F. Lot's of other variables at play like making sure machine is fully pre-heated, pre-heating the portafilter, simulating coffee loading...it goes on and on. Here is something you can try that let's you know if you are over temp. Lets the machine warm up fully then run a couple of blank shots through an attached portafilter. Then wait a minute, remove the portafilter and run a blank shot. Observe the flow of water. If it's steamy and bubbly at first that indicates flash boiling and a brew temp at or very near 100C/212F. Continue observing the flow for a few more seconds. If it smooths out and gets less steamy your temp is quickly dropping below 100C/212F. If you have a thermocouple type temp probe (these generally connect as an accessory to higher end digital multi-meters) you could position it in the water flow coming directly out of the group. If you did this my guess is your temp will be far hotter than the 170F you were reading out of the spouts. Something to be aware of: The Barista Express uses a thermoblock to heat water. It's a narrow tube running through a solid block with heating elements. They do well but are not nearly as accurate temperature wise as machines with traditional boilers and PID temp control which hold a lot of water at a constant temperature. Marc
@EngineerZX4 жыл бұрын
Thank you very much Marc...really appreciated it
@mariazito94534 жыл бұрын
I use a breville espresso machine. I used the lavazza pre ground coffee. It says it is the espresso grind but is suitable for all coffee machines. My shots are pulling 2oz in about 8 seconds. I’m also not getting any cream. Should I assume the grind size is not right?
@Wholelattelovepage4 жыл бұрын
Hi Maria, Pre-ground coffee will not produce the same quality as whole beans ground fresh. When using pre-ground it's best to pull shots using the pressurized filter basket (Breville calls the pressurized baskets "Dual Wall"). Marc
@mariazito94534 жыл бұрын
@@Wholelattelovepage Thank you so much! I now have a burr grinder and the shots are pulling exactly how you show them in your videos! (it only took me 2 years to get it right lol)
@TheGozz134 жыл бұрын
Hi Marc, I have a Breville BES-920 double boiler and just want to know - what is the correct amount of grind in your portafilter...? I have always filled it so that after extraction I can see a faint imprint of the shower head..! But get nowhere the amount of Crema in my shots like you do at cafe's...! Cheers... Goran..
@Wholelattelovepage4 жыл бұрын
Hi GG, If getting impression of shower screen your dose is too high. Need some space between the the screen and puck so brew water contacts coffee equally. Marc
@mahmoudsayed92945 жыл бұрын
thanks for the tips!
@Wholelattelovepage5 жыл бұрын
Hi Mahmoud, You are welcome and thank you for taking time to comment! Marc
@nickmangiapane33524 жыл бұрын
Lavazza super crema advertises a shelf life of about 2 years. Many amazon recipients complain of receiving beans that are already 6mo to 12 months old. Is this problematic? Will they spoil faster after being opened?
@Wholelattelovepage4 жыл бұрын
Hi Nick, Thanks for the question. So long as the beans were stored properly 6-12 months is not problematic. Italian style bean blends like Lavazza Super Crema do not require the same freshness as some of the more expensive single origin specialty beans. I do not believe they will spoil faster after being opened. After opening keep in the original bag and roll up tight or transfer to an airtight container.
@nickmangiapane33524 жыл бұрын
Separate question, i use a breville barista express. Would it help to get a better grinder or should i save up for the 'next-level machine'(whatever that is at that time) whenever I feel like this one has had-it! Thanks. Also, I was considering a bottomless portafilter and distribution tool to help me but I'm not sure it will help me too much. My home pulls about 3-4 shots a day, currently digressing from Stumptown or Partner's coffee to Lavazza supercrema to save a bit of money.
@nickmangiapane33523 жыл бұрын
@@Wholelattelovepage Thoughts? With the breville express, should I invest in a better grinder? Is it worth it,
@richfacoory52224 жыл бұрын
Hi Mark. Great video. I'm using a rancilio Silvia and a macap m2m grinder. We have been together about a year and we are getting along pretty well. Have learnt alot but I'm chasing the perfect cup. Im interested in the bottomless portafilter. Is there something suitable for my machine. Also dosing weight I have been guessing dose and not always consistent is there a rule of thumb I should use. Thanks.
@richfacoory52224 жыл бұрын
And sorry for misspelling your name.
@Wholelattelovepage4 жыл бұрын
Hi Ritch, No problem on the spelling :) C or K I don't care!!! I'll be commenting with some advice for you in a moment. I have to stop crying first because of misspelling - JUST KIDDING!!!
@Wholelattelovepage4 жыл бұрын
Okay...I'm done crying now. Anyway, thanks for the comment and question Rich (sorry I misspelled your name in last comment :). Here's a bottomless for Miss Silvia: www.wholelattelove.com/products/rancilio-bottomless-portafilter So, if you do not have a scale for weighing dose just try to be as consistent as possible. Use a double basket, overfill slightly and swipe with a finger to level without compressing the coffee. Then tamp evenly and don't worry about tamping pressure just use about the same each time. Espresso is all about consistency and modifying one variable at a time. One thing with Silvia is quite a wide swing in boiler temps depending on where it is in heating cycle. So if you have not already done this get a feel for what brew temp is when brew ready light comes on. Wait for light then flush some brew water. Is it bubbling a lot - extra steamy? If so that water is over boiling point and too hot for making espresso. Continue to flush until water flows smooth. Once there you're at a more reasonable temp for brewing. I don't use Silvia much so there's probably better info from others on temp surfing. In case you missed it here's a video I did a couple weeks ago on how to be successful on semi-automatic machines. It may be review for you but it has more detail than this video: kzbin.info/www/bejne/emfPfYydrZaCrZY Hope that helps, Mark or Marc :)
@richfacoory52224 жыл бұрын
@@Wholelattelovepage Thanks very much 👍
@arielrodriguez9753 жыл бұрын
Hello, on my breville barista touch I tried different grind settings from a 3 to a 10 and despite the timing being right on some settings it comes out sour. Normally it pours at 7 seconds and withing 25 to 30 seconds I get 32 to 33g doing 17g of grinded espresso. What can be wrong?
@Wholelattelovepage3 жыл бұрын
Hi Ariel, 33g out from 17g dose is 1:2 brew ratio. 25-30 seconds for the pour is good. If sour with that it's either the coffee beans or low brew temp. Sour flavor generally indicates under-extraction. Marc
@arielrodriguez9753 жыл бұрын
@@Wholelattelovepage Marc, but if it extracted within 20 to 30 seconds to get 34 to 35g out of the 17g beans should it be just right not under or over extracted?
@jacquelineberger55713 жыл бұрын
If you’re on an entry level machine like the Delonghi ec155, are you able to use a bottomless basket and portafilter? Or will that machine only work with what’s been included? Thanks!
@Wholelattelovepage3 жыл бұрын
Hey JB, Thanks for the question. That machine is designed to use the pressurized filter basket/portafilter which comes with the machine. That said, I do know users will modify/hack the portafilter to bottomless or may be able to find a bottomless pf/basket in aftermarket. It's not something I've tried. Marc
@jacquelineberger55713 жыл бұрын
@@Wholelattelovepage Thanks for the response. I'll continue to try & learn with the pressurized filter & hopefully look to upgrade in the near future. Any tips for things I can look/try to master on this machine before moving up to the next level?
@deathrooster144 жыл бұрын
As someone who wants to get into espresso, whats a good started maker and grinder in around the $100-200 dollar range?
@Wholelattelovepage4 жыл бұрын
Hi d, Thanks for the question. In that price range you are looking at extreme entry-level appliance grade products. Espresso makers of that grade almost always use pressurized filter baskets. With those, it's the basket which creates the pressure of the espresso brewing process and not the grind size of the coffee. It's a compromise which reduces espresso quality but makes grind size less critical. For some, pressurized basket espresso meets their needs. Just don't expect cafe quality results. Here are a few espresso makers in appliance category: www.wholelattelove.com/collections/semi-automatic-espresso-machines?_=pf&pf_v_brand=Capresso&pf_v_brand=DeLonghi You'll want a burr grinder. Lowest cost grinder I can recommend for use with a pressurized filter basket maker is the Capresso Infinity: www.wholelattelove.com/products/capresso-infinity-plus-conical-burr-coffee-grinder-in-black If you upgrade in the future understand that grinder is not capable of serving a non-pressurized filter basket espresso machine. Hope that helps! Marc
@deathrooster144 жыл бұрын
@@Wholelattelovepage Thank you! I'm thinking about going with something with a better portafilter. I feel like this is more of an investment than anything and I'm looking at some Breville machines. Any suggestions from those?
@adammacfarland64152 жыл бұрын
First, love your videos. Second, I'm new to all this. I have a Flair 58 and am having to good results. That being said, I have noticed that shots taste different from a 15g basket than they do with an 18g basket. Both baskets I am using are VST precision ones. Same coffee dialed to about the same output time and ratio have different tastes. Is this me, or is that normal? Basically I am trying to figure out if I need to fix something, or if I am chasing my tail on something that is normal and cannot be avoided. Thank you!
@Wholelattelovepage2 жыл бұрын
Hi Adam, Thanks a whole latte for the comment and question. I would expect slightly different taste with a basket change even if all other variables like coffee dose weight is the same. If same dose weight you'd have more headroom in the 18g basket which could have a subtle impact with more pre-wetting of the puck prior to pressure. I going with it's normal and you may be chasing. Marc
@mybotoitchi50484 жыл бұрын
Hi! If bottle water is my only option, what brand do you recommend?
@mybotoitchi50484 жыл бұрын
Do you also after leveling use a tamper tool?
@Wholelattelovepage4 жыл бұрын
Hi David, Thanks for the question. Stay away from anything that's spring or mineral water. Those typically have high mineral levels which will cause scale in espresso machine. On the other hand you do not want water with low or no mineral level. Those will over-extract espresso and in extreme cases like distilled or reverse osmosis water with no mineral. It's hard to recommend a brand as there are so many and even the same brand may have different hardness levels in different regions. If you can get a water analysis from the manufacturer or test yourself what you want is a relatively soft water at ~7 degrees total hardness. Another option is starting with pure distilled or RO water and remineralizing yourself using baking soda and Epsom salts (magnesium sulfate). I have a video with the recipe for that here: kzbin.info/www/bejne/n3msaJ15ZdiEkNE Hope that helps! Marc
@Wholelattelovepage4 жыл бұрын
Hi David, Thanks for the question. It depends on the tool I'm using. With the Jack Leveler I do not: www.wholelattelove.com/products/asso-coffee-the-jack-leveler-color-waves It distributes and compresses the coffee and has an adjustable depth setting. If using a pure distribution tool like this Bravo: www.wholelattelove.com/products/bravo-espresso-distributor-58-4-mm-matte-black then I do compress with their calibrated tamper: www.wholelattelove.com/products/bravo-espresso-tamper-aluminum-handle-58-5-mm-matte-black Hope that helps! Marc