How to Pull Consistent Espresso Shots

  • Am Vor 4 years

    Whole Latte LoveWhole Latte Love

    Dauer: 4:09

    Making consistently good espresso shots requires control of many variables. But which ones are important? In this Quick Tip, Marc and Morgan show you which variables to focus on so you'll be more consistent with your espresso.
    Shop everything coffee: www.wholelattelove.com/

Glen Derksen
Glen Derksen

Why does double shot pour too quickly even though the grind is at its finest?

Vor 4 Tage
Whole Latte Love
Whole Latte Love

Hi GD, I need more information. Coffee bean, grinder, machine you are using. Most likely is grind is not fine enough. Marc

Vor 2 Tage
Glen Derksen
Glen Derksen

Any helpful hints much appreciated

Vor 4 Tage
MrChopChop
MrChopChop

Hooper, Is that you?

Vor 6 Tage
Bobby Bombay
Bobby Bombay

I think you mean Hopper, Hooper was Burt Reynolds

Vor 6 Tage
Whole Latte Love
Whole Latte Love

lol

Vor 6 Tage
The Pity Party
The Pity Party

I finally got an espresso machine at a thrift store the other day (am poor and on disability, so i had to find one used lol) - It doesn't have a lever thing you pull though - after you put the coffee in the metal porta-filter, and connect the filter to the machine, the water just pumps through it automatically... Anyhow, it seems to work mostly well, but i've noticed the espresso shots never really have a crema. Is there something i could be doing wrong?

Vor 19 Tage
Whole Latte Love
Whole Latte Love

Hi TTP, Could be a lot of things. What make model machine? Crema requires proper grind size and grinding fresh right before brewing. Also a good coffee capable of producing crema. With a used machine you could have issues like low pump pressure or low brew temp. I'm guessing your thrift shop machine may be in the entry-level appliance category and not a true machine. Let me know what make/model it is and I'd be happy to offer more advice. Marc

Vor 16 Tage
fodeel
fodeel

very complicated , i couldn't understand anything i would prefer switch to tea drinking

Vor Monat
Whole Latte Love
Whole Latte Love

Hi f, Thanks for the comment. Sounds like you're more of a super-auto machine person! Marc

Vor Monat
Lauren Tyler
Lauren Tyler

Weight out the ground beans and then scrape them off with your finger?? 1:51

Vor Monat
Whole Latte Love
Whole Latte Love

Hi Lauren, Good point! If weighing it's best to keep all the ground coffee in the basket.

Vor Monat
alex haes
alex haes

Lolled at the outtro song hahaha that sounded nasty and old

Vor Monat
Whole Latte Love
Whole Latte Love

Hi alex, Thanks for sharing your opinion.

Vor Monat
Chazity Bontempo
Chazity Bontempo

Wtf when I worked at a coffee shop all I did was put the grounds in the thing, tamp it till it was evenly flat, put the thing into the machine and press the button and boom...shots of coffee

Vor 2 Monate
Whole Latte Love
Whole Latte Love

Hi, well... hopefully someone else at the shop at least dialed in the grind.

Vor 2 Monate
M
M

How to make a consistent espresso $$$$$

Vor 2 Monate
ASA 5544
ASA 5544

U broke up with her ?

Vor 2 Monate
Whole Latte Love
Whole Latte Love

Lol - no breakup. Morgan took a new job. Marc

Vor 2 Monate
SeñorSpice
SeñorSpice

Coffee grounds that fine and dispersed over that much surface area are incredibly structurally strong, and won't be damaged with anything short of a pneumatic press. This means you literally cant over tamp, so for beginners worried about tamping, just do it hard and even, and once you get the other variables in order, you can start to let up and figure out how much pressure you need (don't injure yourself!)

Vor 3 Monate
Whole Latte Love
Whole Latte Love

Hi s, Judging grind size by feel is near impossible. Very small changes in grind size can make a big difference. Best way to get to a good grind size is through the dialing in process as shown in this video: https://youtu.be/jOY7D02n4Cw Marc

Vor 3 Monate
shayan moosavi
shayan moosavi

@Whole Latte Love hi marc. Thanks for reply. Yeah I guess my grind was too fine. Do you have a tip on how to know if it's the right size by feel?

Vor 3 Monate
Whole Latte Love
Whole Latte Love

Hi SS, I agree! Tamping makes little difference once the coffee is compressed. I see sm's comment and agree with that as well but only if grind is too fine - then tamping far to hard could pack the coffee so tight an over-extraction could occur. Personally I've switched to using a leveler only which presses the coffee enough to form a solid puck. Marc

Vor 3 Monate
shayan moosavi
shayan moosavi

You can't over tamp? I over tamped once and it was nasty. The used coffee wouldn't come out of the portafilter and I had to use a spoon to dig it out.

Vor 3 Monate
Erhan VATAN SAGOLSUN
Erhan VATAN SAGOLSUN

What is this for a coffee? Where i can buy it?

Vor 4 Monate
Mystic Alpha
Mystic Alpha

I made my own shots. I had like 34 of them and now I'm on the toilet. But they were sooooooo good

Vor 4 Monate
Whole Latte Love
Whole Latte Love

Hi MA, Funny how coffee does that!

Vor 4 Monate
Kane Kyriakides
Kane Kyriakides

Isn’t that guy hopper from stranger things ? 😂

Vor 4 Monate
TheWeedyapl
TheWeedyapl

Did i see that right? They said tamping pressure doesn’t matter? Surely only in pressurised porta filters only?

Vor 4 Monate
A Crazy Diamond
A Crazy Diamond

I can only fit 13 grams of grind into my portafilter. How do I get to 18 grams?

Vor 5 Monate
A Crazy Diamond
A Crazy Diamond

@Whole Latte Love I am using a De'Longhi ECP3420. I can't seem to find the size of the portafilter that came with the machine. I might have to measure it haha.

Vor 5 Monate
Whole Latte Love
Whole Latte Love

Hi ACD, What type of machine do you have. Some entry-level machines use undersized portafilters with max capacity around 14g or less. If your machine has a standard non pressurized 58mm portfilter with the right basket you can accommodate up to 22g. Here are a selection of larger filter baskets: https://www.wholelattelove.com/collections/portafilters-and-filter-baskets Hope that helps! Marc

Vor 5 Monate
giorgos katouras
giorgos katouras

I saw an awful coffee there..bad Tamping guys! The espresso doesn't run the same from the two ways out to the cap

Vor 5 Monate
Whole Latte Love
Whole Latte Love

Hi giorgos, Thanks for the comment. I'll just mention that flow from spouts does not necessarily indicate a bad tamp. Entirely possible the machine was not exactly level or an odd surface tension caused a little more flow from one spout. Marc

Vor 5 Monate
tigerbalm
tigerbalm

But i don;'t has 15 minutes to warm up dam machine!

Vor 6 Monate
Toaster Boy
Toaster Boy

@Whole Latte Love Sadly, I cant do that with the new Gaggia Classic with the 20 min auto off feature. Would love to wake up to a hot machine.

Vor 5 Monate
Whole Latte Love
Whole Latte Love

lol, good things come to those who wait! Or pick up a wifi appliance grade power switch. With most you can program to come on whenever you like - even turn on the machine remotely so it's ready and waiting!

Vor 6 Monate
Kiki Kiki
Kiki Kiki

Nice video check out mine https://youtu.be/HO3_USbuu0Q

Vor 7 Monate
nuovosalario
nuovosalario

Is it possible to achieve good results with a DeLonghi dedica 685, Ariete pro grinder, 51mm non pressurised basket? Or I shouldn't even bother trying? Thanks

Vor 9 Monate
Giovanni Pagliari
Giovanni Pagliari

As always, an awesome video! Very helpful for a home barista like me! I’ve been pulling espresso shots and making cappuccinos for nearly 20 years, first on my Faema Family semi-automatic and SaecoTalea Giro super automatic, and now on my La Pavoni Domus bar semi automatic. Your videos have been great! Keep up the great work!👍

Vor 10 Monate
Whole Latte Love
Whole Latte Love

Hi GP, Thank you for the comment! Marc

Vor 10 Monate
Andrew Ward
Andrew Ward

How on Earth do you get 18 grams in a portafilter?

Vor 11 Monate
Andrew Ward
Andrew Ward

@Whole Latte Love Hi, I have a Sylvia, and I'll give it a try.

Vor 11 Monate
Whole Latte Love
Whole Latte Love

Hi Andrew, Most standard 58mm double shot baskets will accommodate 18g. According to a Specialty Coffee Association survey the average barista is dosing 19g. Probably not the case in Italy where a traditional double is 14g. It's different for many entry-level espresso appliances. They tend to use smaller (most often pressurized) portafilters/filter baskets with some maxing out around 15g. Marc

Vor 11 Monate
Joe Burr
Joe Burr

For those saying its complicated. Yes. You're not wrong. However, look at it more like a hobby and art. When you get this specific it starts to vary on the level on connoisseur of coffee. That's why when you get great coffee from a shop. You should be grateful the barista/o take it seriously. Just my thoughts, no trolling or intention of being snobby.

Vor 11 Monate
Joe Burr
Joe Burr

@Whole Latte Love agreed. This video doesn't appeal to the 'quick' community. Cheers!

Vor 11 Monate
Whole Latte Love
Whole Latte Love

Hi JB, Thanks for the comment. Many of levels of coffee lovers! For some it's a hobby for others they want quick and convenient! Marc

Vor 11 Monate
John Dennery
John Dennery

Well done! I've recently begun tamping lightly and allowing the fineness of the grinds to do the real work and my shot quality is definitely improved. Thanks for the video!

Vor year
The Gardening Astronomer
The Gardening Astronomer

Gonna try that!

Vor 9 Monate
Whole Latte Love
Whole Latte Love

John Dennery Hi, thanks for the comment. I like letting the grind do the work as well. I’ve recently been working with levelers a lot and I’m just about fully converted! Marc

Vor year
COFFEEwithGPA
COFFEEwithGPA

Great advice, makes a huge difference, especially to really special beans, I reviewed some great ones on my channel recently where a consistent shot was key!

Vor year
Scott G
Scott G

Were they just really high on coffee or was there a script..

Vor year
Whole Latte Love
Whole Latte Love

LOL! Both!

Vor year
Jeff Boyle
Jeff Boyle

Mark Reminds me of the guy from Silence of the Lambs

Vor year
Whole Latte Love
Whole Latte Love

Lol, Which guy? Hopefully not the "It put's the lotion in the basket" guy!

Vor year
video3ish
video3ish

After 5 trips over several months in many of the US larger cities ive completely given up. So many cafes proudly exclaim they only use one variety of bean & its the best. They simply do not get why it must be a blend of beans

Vor year
Whole Latte Love
Whole Latte Love

Hi v, thanks for the comment. Everyone thinks there's is the best! I personally enjoy good Italian style bean blends and single origin specialty beans as well. I've had good and bad from both. Marc

Vor year
COFFEEwithGPA
COFFEEwithGPA

Great instruction!

Vor year
Whole Latte Love
Whole Latte Love

Hi CGPA, Thank you for the comment!

Vor year
123 erinnc
123 erinnc

Wow Morgan 😍

Vor year
COFFEEwithGPA
COFFEEwithGPA

Good advice on the scales, it really makes a big difference

Vor year
Whole Latte Love
Whole Latte Love

Hi C, Thanks for the comment. If you liked that, you'll love our video on brew ratios and weight: https://youtu.be/57UqPDirHoU Marc

Vor year
Ellie Joanna
Ellie Joanna

why do they look so scared and awkward? YOU GUYS, IF YOURE BEING HELD THERE AGAINST UR WILL, BLINK THRICE

Vor year
Whole Latte Love
Whole Latte Love

lol!

Vor year
The Coffee Gentleman
The Coffee Gentleman

Thank you so much for this!

Vor year
Whole Latte Love
Whole Latte Love

Hi The CG, You are welcome! Thank you for the comment. You truly are a gentleman! Marc

Vor year
Mark Wolfson
Mark Wolfson

I am a customer of yours and yet your video shows a too fast a rate of extraction. Also, there is a big difference in basket size (smaller 14 gram) in Italy vs 17 gram baskets here in the States. The reason? You need more coffee gram volume to make coffee drinks with milk (States). In Italy, they mostly drink .5 ounce ristrettos (straight espressos), so 14 gram doubles are what they make. They always use two cups, give you one and toss the other. They can do this because they make 500 espressos a day. Big difference I have gone to a 14 gram basket with a slow "honey stream" like speed. Also, at what point do you start to count the 25 seconds? When you start seeing the extraction or when you turn on the switch?

Vor year
Guybrush Threepwood
Guybrush Threepwood

I want foamy espresso thick as syrup... how the hell do I accomplish that?

Vor year
Whole Latte Love
Whole Latte Love

Hey GT, Freshly roasted and freshly ground coffee makes a huge difference! So will a real burr grinder as opposed to a blender or blade grinder. Blade grinders hack coffee in random size bits ranging from dust to chunks. All that variation in grind particle size leads to some of the coffee being under-extracted producing sour flavors and some being over-extracted producing bitter flavors. The result, a very unbalanced espresso/coffee in the cup. Got to say instant coffee to a syrupy espresso is quite a range! My minimum entry-level equipment recommendation that gives you capability for producing better than average espresso on a budget is the Gaggia Classic espresso machine: https://www.wholelattelove.com/gaggia-classic-ss-brushed-stainless-steel-semi-automatic-espresso-machine and the Gaggia MDF Burr Grinder: https://www.wholelattelove.com/gaggia-mdf-coffee-grinder-9f22842f-d5de-4d43-9fe2-e0ffeed93f60 Here in the US the pair go for about $580 at the moment. And wow - 200% taxes! That is insane!!!

Vor year
Guybrush Threepwood
Guybrush Threepwood

No machine, my machine broke some time ago and since then I've been on instant coffee. But I've always wanted to taste real coffee, I know there's really good coffee out there. But coffee culture in Uruguay is scarce. I was thinking and fantasizing about going really crazy and get raw coffee beans and roast them myself, freshly roasted coffee probably taste really good... and then grind them manually with a real grinder (not a blender) and then learn to use a french press ... I may be just shooting too high, a bit of an elitist some could say, but I also don't want to just buy a cheap espresso machine again, I might just stick to instant coffee, and I'm also not sure about getting a very expensive machine, where I live taxes are INSANE so a $1000 machine will cost $3000.

Vor year
Whole Latte Love
Whole Latte Love

Guybrush Threepwood Hi, thanks for the question. What make/model machine are you using? If entry level machine with pressurized filter basket you may be out of luck. If a more capable machine it will come down to grind size, coffee type and coffee dose. A finer grind slows down extraction and gives a lower brew ratio which makes for a more concentrated and thicker espresso.

Vor year
Vinod Kumar
Vinod Kumar

refining crude oil is easier?

Vor year
Whole Latte Love
Whole Latte Love

Hi VK, I don't know about that but I can guarantee espresso tastes much better!

Vor year
Bean Watching?
Bean Watching?

Very nice. we would love to use this video on our website if possible. We are putting together a youtube just for coffee and would love to feature you guys. Please let us know. Beanwatching

Vor year
Whole Latte Love
Whole Latte Love

Hi Bean, Thanks for the comment and request. Feel free to link to any of our videos. Links only to the original unaltered video in its entirety! Be aware we do file copyright notices with YouTube for those that attempt to rip, alter, repost our videos. So link to the original only!

Vor year
JB 6000
JB 6000

One trick with espresso and Arabic coffee I had was to put a pinch of salt in it, that smoothens the flavor, especially with very coarse coffee, and also means you do not have to add sugar. In fact salt in Arabic coffee tastes better than putting sugar in it. I mean a small sprinkle from the electric salt shaker at home (I hate electric pepper/salt shakers and see no point in them the batteries are not easy to change and they break down although thats what my dad has in his cupboard), with a manual one maybe a small quick instant sprinkle. I dont know if it works with Espresso but with Arabic coffee it does the trick well and tastes surprisingly wonderful

Vor year
Zincyellowmach1
Zincyellowmach1

I'm an espresso machine tech and have spent a lot of time speaking with roasters and machine manufactures on this subject, as well as tons of time spent on my own. I have trained tons of baristas to turn their shots from garbage to great. My opinion on this video is that half of it is great info, but i also disagree with the timing from first drop, should be from button press, otherwise it will over extract. Timing varies greatly based on the type of coffee and the roast, and tamping is crucial on most machines. On high end machines it is true that tamping becomes less crucial, but with that said, if you lightly tamp you must adjust the grind so fine that many grinders begin to plug up. A good balance of a fine grind and an even and firm tamp is optimal. I think the key here is to not overthink it too much, weigh the in and out, experiment and get a feel for what works and then keep doing that with minor tweaks for weather and varying origins. Most of all have fun and enjoy making coffee, a happy barista makes up for a slightly off shot 😉

Vor year
Toaster Boy
Toaster Boy

@Lorenzo Swayze as long as it takes to pour it down the sink.

Vor 5 Monate
Lorenzo Swayze
Lorenzo Swayze

how long on a delongi?

Vor year
Zincyellowmach1
Zincyellowmach1

Btw anyone with a 58mm portafilter should try an oem Simonelli portafilter insert, I find most of my customers are shocked at the difference it makes in their coffee even on other machines.

Vor year
Zincyellowmach1
Zincyellowmach1

Whole Latte Love, thanks for the response. Yes I agree pre-infusion (and it's many varieties, good and bad lol) of course make a huge difference in timing and overall shot prep. I see way too many baristas focus on an exact time that they were told to shoot for and ignore what is actually happening in the shot glass. Home owner machines vs commercial are also very different as home owner machines often have more inconsistent temps and pump pressure. I have 2 rental machines, both the same size, both heat exchanger machines, one the shots are hard to mess up (e61 head), the other is hard to make decent shots on it. Both have been tested for temp and for water pressure at the group head with a scase. It can come down to portafilter insert, screen type, diffuser type etc. It's a difficult subject to teach without knowing all those variables. Hence why I say weighing the in and out, looking for shot consistency and color, and tweaking on the fly is better than any hard and fast figures anyway. I applaud you for taking the time to try and improve shot quality and making a professional looking video. Anyone in the industry knows that there is way too much cranking out brown water and calling it coffee lol. Again, a lot of it is enjoying making coffee and having a passion for improving. I love coffee and the people of my industry, we should all be looking for the same thing, a better cup. Carry on! 😉

Vor year
Whole Latte Love
Whole Latte Love

Hi Z, Thank you for the comments! On timing extractions... As you mentioned it varies depending on variables like coffee, roast, etc. And, timing is the most basic (beginner level) way of judging when to stop an extraction. When timing, I've switched to starting at first drip. Among reasons for this is the variable introduced with pre-wetting and/or pre-infusion. In my head during pre-wetting no water is flowing thru the puck. Nothing is being extracted so time should not be included. Same is generally true for pre-infusion but there are so many different types like a simple line pressure pre-infusion with capable E61s, low/variable pressure and flow on LM GS3 and Slayer machines. On prosumer level machines like the new Bezzera Matrix I'm working with today there's a pre-wetting system built into the Gicar control which delays the pump start for up to 5 seconds after lifting the E61s lever. It does a boiler pressure pre-wetting of the coffee. I would not count those 5 seconds as part of the extraction. For consistency across the many types of machines I feel it's best to time from first drip. In some cases timing may be a little shorter than what it was in the past. A good firm even and consistent tamp is crucial but the days of it's got to be 30lbs are IMO history.

Vor year
The Ungoliant
The Ungoliant

Wowzers! LOTS of bad info here!

Vor year
Whole Latte Love
Whole Latte Love

Really? Care to elaborate?

Vor year
cb7pwn
cb7pwn

so... im not getting much crema , no matter the grind, tamping pressure, brand ect, I have the Breville duo pro (1 or 2 above the base model) .. PLEASE help ...

Vor year
The Gardening Astronomer
The Gardening Astronomer

cb7pwn I have a Breville machine about the same quality. In my case, my Bodum grinder even in the finest grind would not give good results. I had to very slightly raise the seating of the fixed part of the grinding head to make it grind finer.

Vor 9 Monate

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