How to Pull Consistent Espresso Shots

  • Am Vor 5 years

    Whole Latte LoveWhole Latte Love

    Dauer: 04:08

    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/

sdm107
sdm107

Awesome video and thanks for the gaggia classic tip

Vor 2 Tage
Ingrid Duncan
Ingrid Duncan

We just purchased the Gaggia Anima Prestige, super-auto, as our intro to at-home espresso drinks. In trying to create the perfect shot/grind for this machine, is the timing cut in half (~15sec) since it only creates a single shot at a time? This video gives timing for a double shot, and I'm now confused as I know you can customize and adjust the amount of coffee/milk for each drink. If I adjust for a 2oz shot, it will still only being using a set amount of coffee originally set for one ounce, right? I'm totally a newbie but want to get it set up correctly so I DON'T have to think about it! LOL!

Vor 10 Tage
Ingrid Duncan
Ingrid Duncan

@Whole Latte Love thank you so much for your help, Marc. I appreciate your taking the time to respond, and I will try all of your suggestions!

Vor 6 Tage
Whole Latte Love
Whole Latte Love

Hi Ingrid, Congrats on your new Anima Prestige! This video is for use with semi-automatic machines using a portafilter so does not apply to using a super-auto like your Anima. I am very familiar with the Anima so here are my "get you started" suggestions for best espresso. Set grind to the finest setting, set temp to highest, set strength to high. Out of the box the single espresso shot is programmed to dispense about 1oz/30ml depending on the amount of crema your coffee produces. You can reprogram that amount to your personal preference. Many will program to dispense about 2oz. If you want a true double shot made with more ground coffee then program the espresso to dispense about 1oz. Then when you want a double press the espresso button 2x quickly. Do that and the machine will make a 2oz volume by making a single, grinding (automatically) again and doing another extraction. Hope that makes sense! Marc

Vor 7 Tage
Krenare Ba
Krenare Ba

What’s the espresso machine in the video?

Vor 29 Tage
Whole Latte Love
Whole Latte Love

Hi KB, Thanks for the question. There were a couple of machines in the video. At the low end was the Gaggia Classic. It's a premium entry-level machine with single boiler: https://www.wholelattelove.com/products/gaggia-classic-pro At the high-end was the ECM Synchronika. It's a rotary pump and plumbable dual boiler machine with PID temp control and best in class steaming power: https://www.wholelattelove.com/products/ecm-synchronika-dual-boiler-with-flow-control Hope that helps! Marc

Vor 28 Tage
Franku Doge
Franku Doge

1) buy a super-automatic

Vor 2 Monate
Whole Latte Love
Whole Latte Love

Hi FD, Thanks for the comment. Yes, super-autos are consistent and convenient but do sacrifice a bit of quality compared to semi-autos. Marc

Vor 2 Monate
MephistoRolling
MephistoRolling

Wow, same coffee machine as mine. was not expecting that.

Vor 2 Monate
Whole Latte Love
Whole Latte Love

Hi MR, Cool! Marc

Vor 2 Monate
ᴊᴜsᴛ ᴍᴇ
ᴊᴜsᴛ ᴍᴇ

Im out

Vor 2 Monate
Ariel Rodriguez
Ariel Rodriguez

When you weigh the coffee grinds why do people use different amount? I've seen 14 up to 20grams. Does more make it stronger?

Vor 2 Monate
Ariel Rodriguez
Ariel Rodriguez

How do I weigh the grind? Place the portafilter with the grind on the scale and press Tare to get 18 grams?

Vor 2 Monate
Ariel Rodriguez
Ariel Rodriguez

@Whole Latte Love thank you, Once I pull the coffee I place it on the scale and press tare correct? How many oz should it pull for one shot?

Vor 2 Monate
Whole Latte Love
Whole Latte Love

Hi Ariel, Thanks for the question. Yes, place portafilter on scale, tare to zero, grind into PF and weigh! Hope that helps, Marc

Vor 2 Monate
taxation is theft memes news & more
taxation is theft memes news & more

Can i use 18g in my gaggia classic

Vor 3 Monate
Whole Latte Love
Whole Latte Love

Hi t, The stock double basket on the Classic should come close to accommodating an 18g dose. Marc

Vor 3 Monate
Farah Abdirahman
Farah Abdirahman

Ok

Vor 4 Monate
Farah Abdirahman
Farah Abdirahman

Im bareste somalia

Vor 4 Monate
Farah Abdirahman
Farah Abdirahman

Tel watesap 2520907611021

Vor 4 Monate
Whole Latte Love
Whole Latte Love

Thanks for the comment! Marc

Vor 4 Monate
Atticus Jones
Atticus Jones

I'm sorry but at first glance I thought Winona Ryder and David Harbor were instructing me to prep coffee!

Vor 4 Monate
Whole Latte Love
Whole Latte Love

Lol, No need to be sorry! Marc

Vor 4 Monate
Marlene Ginaven
Marlene Ginaven

Don't worry about tamping pressure? Wrong.

Vor 4 Monate
Whole Latte Love
Whole Latte Love

Hi MG, Thanks for the comment. Do it your way but so long as puck compression is similar shot to shot I'm happy. You can only squish things together so much before your not getting anything more than a repetitive use injury. Marc

Vor 4 Monate
hkorasch
hkorasch

Would like to try your coffee at 3:28. Looks so amazing, a pity no matter what I try: my coffee doesn't look like yours. I love your videos, great!!!

Vor 5 Monate
Whole Latte Love
Whole Latte Love

Hi h, Thanks for the comment. Thanks for the comment! If you like the crema rich shots it helps to pick a coffee known for that. Italian style bean blends with some Robusta beans in the mix are good at the crema. So long as you have the grind dialed in and you follow techniques in this video you can do it! A couple of my favorite whole bean coffees that do well are Maromas Orphea: https://www.wholelattelove.com/products/maromas-orphea-whole-bean-espresso and Lavaza Super Crema: https://www.wholelattelove.com/products/lavazza-super-crema-whole-bean-espresso-coffee Another with crazy crema are monsooned malabars like this one: https://www.wholelattelove.com/products/whole-latte-love-malabar-gold-espresso Marc

Vor 5 Monate
Marios Theodoulou
Marios Theodoulou

Hello, I use an automatic machine with a grinder. I know that the best duration for an espresso extraction is between 26-30 seconds. What is the best duration and volume for a single and double shot for you? In my case. unfortunately i cannot adjust my grinder settings every time i use the machine. Therefore, I use it only for single shots and i aim for 22 seconds for 30 ml and 30 seconds (lungo) for 45ml. Do you have any suggestion ? If i want a double shot i make 2 single shots. (8-9 grams of coffe each)

Vor 5 Monate
Whole Latte Love
Whole Latte Love

Hi Marios, Thanks for the question. Automatic machines brew differently than semi-auto machines so timing really does not apply. It's controllable to some extent using grind and coffee dose but not to same extent as on semi-auto machine using a separate grinder and portafilter. Best thing with super auto machines is to use available controls like grind size, and strength setting (coffee dose) and make adjustments based on flavor. Marc

Vor 5 Monate
Nick
Nick

Nice video. Saddly I had to stop the video a couple of times when they mentioned a unit to convert it to the metric system x_x

Vor 5 Monate
Nick
Nick

@Whole Latte Love Thank you very much!

Vor 5 Monate
Whole Latte Love
Whole Latte Love

Hi Nick, Thanks for the comment on video. In more recent videos we try to always include metric equivalents. Marc

Vor 5 Monate
Sea del Mar
Sea del Mar

She reminds me of Anna Farris. Really enjoyed the video!

Vor 6 Monate
Whole Latte Love
Whole Latte Love

Hi SdM, Thanks for the comments - must be the bangs!

Vor 6 Monate
Kathleen Robinson
Kathleen Robinson

How can I get one of you guys over to my house and teach me how to use my Rancilio 😭

Vor 6 Monate
Whole Latte Love
Whole Latte Love

Lol, Where do you live? In the meantime if you have not caught it there's a bunch of great advice for beginners in this more recent video: How To: Beginner's Guide to Easy Success with Semi-Automatic Espresso Machines: https://youtu.be/D6lLYgx1Ow4 Marc

Vor 6 Monate
Joel Urena
Joel Urena

Great Video! I am super frustrated with my entire setup, I cannot figure out what it is that I'm doing wrong. I've tried many things to get a good cup, but nothing. At 1:03 You say 25-35 seconds for a double-shot, at 8 seconds I have to stop the machine or else I'll overflow the cup with watered down coffee with some Crema, very little, Which could only mean that the ground is too course. I'm not sure if it's the coffee (which I've tried half dozen brands of pre-ground) or my Machine (Gaggia Carezza deluxe) or maybe I need to grind my own? I'm currently shopping around for a grinder.

Vor 7 Monate
Joel Urena
Joel Urena

Whole Latte Love Thanks for the response Marc. I’ll take all that into consideration. As far as the espresso I’m using, it is for espresso. The LINK for the carezza you provided, that’s the video that made me decide to go with the CAREZZA. Do you have an idea on what size Tamper should I get for the carezza’s pF?

Vor 6 Monate
Whole Latte Love
Whole Latte Love

Hi Joel, Sorry you are frustrated! A couple of things... The Carezza uses a pressurized portafilter. They are a little different than standard non-pressurized PFs so timing shots as mentioned in this video more often than not doesn't apply. But 8 seconds is far too fast. The Carezza is unique (in a good way) among machines using a pressurized filter basket in that grind size and tamping will affect timing. If shots are overflowing in 8 seconds it's very likely your grind is too coarse, the amount of coffee you're using is too low or your tamp (compression of coffee) is too light. Is the pre-ground coffee you're using ground fine for espresso? I have to ask as I know some people have tried using coffee ground for drip in their machines. Drip grind is far too coarse for brewing espresso. You grind size should be near powder fine like close to table salt. If you have not watched already do check out my video on the Carezza Deluxe: https://youtu.be/hy8Lvqm37-Y Lots of tips in there on how to get the best from your machine and you'll get a look at grind sizes, dosing amounts, tamping etc. I should mention that if you can, grinding your own whole beans fresh right before brewing is the way to go for best flavor. Marc

Vor 7 Monate
Techbu.de
Techbu.de

What coffee do you use? The crema looks fantastic

Vor 7 Monate
Whole Latte Love
Whole Latte Love

Hi T, Thanks for the question. This video is going on 5 years old. If I recall correctly it was Maromas Orphea: https://www.wholelattelove.com/products/maromas-orphea-whole-bean-espresso If not Orphea it was Lavazza Super Crema: https://www.wholelattelove.com/products/lavazza-super-crema-whole-bean-espresso-coffee Both are Italian style bean blends with a bit of Robusta beans in the mix. Marc

Vor 7 Monate
Glen Derksen
Glen Derksen

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

Vor 8 Monate
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 8 Monate
Glen Derksen
Glen Derksen

Any helpful hints much appreciated

Vor 8 Monate
Aaron Tang
Aaron Tang

Hooper, Is that you?

Vor 8 Monate
Whole Latte Love
Whole Latte Love

lol

Vor 8 Monate
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 8 Monate
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 8 Monate
fodeel
fodeel

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

Vor 9 Monate
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 9 Monate
Lauren Tyler
Lauren Tyler

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

Vor 9 Monate
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 9 Monate
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 10 Monate
Whole Latte Love
Whole Latte Love

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

Vor 10 Monate
M de Boer
M de Boer

How to make a consistent espresso $$$$$

Vor 10 Monate
Benz 63s
Benz 63s

U broke up with her ?

Vor 10 Monate
Whole Latte Love
Whole Latte Love

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

Vor 10 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 11 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 11 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 11 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 11 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 11 Monate
Erhan VATAN SAGOLSUN
Erhan VATAN SAGOLSUN

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

Vor year
Marco Davis
Marco Davis

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

Vor year
Whole Latte Love
Whole Latte Love

Hi MA, Funny how coffee does that!

Vor year
Kane Kyriakides
Kane Kyriakides

Isn’t that guy hopper from stranger things ? 😂

Vor year
TheWeedyapl
TheWeedyapl

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

Vor year
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 year
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 year
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 year
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 year
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 year
tigerbalm
tigerbalm

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

Vor year
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 year
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 year
Kiki Kiki
Kiki Kiki

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

Vor year
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 year
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 year
Whole Latte Love
Whole Latte Love

Hi GP, Thank you for the comment! Marc

Vor year
Andrew Ward
Andrew Ward

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

Vor year
Andrew Ward
Andrew Ward

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

Vor year
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 year
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 year
Joe Burr
Joe Burr

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

Vor year
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 year
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 year
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 2 years
Whole Latte Love
Whole Latte Love

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

Vor 2 years
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 2 years
Vinod Kumar
Vinod Kumar

refining crude oil is easier?

Vor 2 years
Whole Latte Love
Whole Latte Love

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

Vor 2 years
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 2 years
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 2 years
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 2 years
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 2 years
Toaster Boy
Toaster Boy

@Delwyn Wright as long as it takes to pour it down the sink.

Vor year
Delwyn Wright
Delwyn Wright

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 2 years
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 2 years
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 2 years
The Ungoliant
The Ungoliant

Wowzers! LOTS of bad info here!

Vor 2 years
Whole Latte Love
Whole Latte Love

Really? Care to elaborate?

Vor 2 years
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 2 years
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 year
Igor Andrejev
Igor Andrejev

You guys are great, thank you!

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi IA, Thanks for the comment!

Vor 2 years
Francis Paul Michael Mejia
Francis Paul Michael Mejia

This video was really helpful, thank you...

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi FM, Happy to hear the video was helpful! Thanks for the comment!!!

Vor 2 years
Gracie Levingston
Gracie Levingston

Whole Lotta Love? Who’s the Led Zeppelin fan. Now I have to subscribe, my two favorite things in one channel.

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi Gracie, Fun right? I'm a huge fan of classic rock - also an old guy who was a teenager in the 1970's!

Vor 2 years
One More Cup
One More Cup

There was a lot of great information in this video! Who knew that there was so much that went into making a cup of coffee!

Vor 2 years
Ozgur Senturk
Ozgur Senturk

What is Oz by the way🤣

Vor 2 years
Whole Latte Love
Whole Latte Love

That place with a wonderful wizard, witches, munchkins and flying monkeys! See also Australia :)

Vor 2 years
niv cohen
niv cohen

Thank so much! Very informative

Vor 2 years
Suzie J
Suzie J

Ya kidding! Seriously weighing your coffee....ok I’ll try it sheesh but pulling coffee just a whole lot more complicated

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi Suzie, Dosing weight is an important variable. You don't have to weigh but it sure can help. Depends on how particular you are in chasing down the best possible extractions.

Vor 2 years
Yusuf Ning
Yusuf Ning

Hi Mark, I know the pull time for espresso is between 20-30 secs and some roasters indicate the best exact brew time in that 20-30 second window. But many different beans that I bought from various roasters does not indicate the exact brew time. What should the basic/magic number be base on your opinion if there is no exact brew time? 25 secs? 30 secs?

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi Yusuf, So the 20-30 seconds is just a starting point. It gets you in the ballpark for a good extraction. Personally I shoot for 25 seconds from first drip. From there I might modify dose weight and grind size but that would be particular to the coffee being used. For example, if I felt a shot tasted over extracted with some bitterness, I might make the grind a little coarser and up the dosing weight a bit to compensate for the increase in grind size. In the end, it's best to let taste be your guide!

Vor 2 years
Mr. Garlicman
Mr. Garlicman

Damn ! This is like driving a space ship .

Vor 2 years
Dozo G
Dozo G

@2:09 Creating a surface that is parallel to the edges of the filter? Do you know what parallel means?

Vor 2 years
Whole Latte Love
Whole Latte Love

It's all good! Thanks for your support!!!

Vor 2 years
Dozo G
Dozo G

I was using about one gram of ground coffee stuck to the side of my basket. Seriously, I am only saying how religiously i follow the suggestions on your channel. Thanks!

Vor 2 years
Whole Latte Love
Whole Latte Love

Right! it must have been horrible if you were somehow tamping parallel to the side walls of the filter basket ;)

Vor 2 years
Dozo G
Dozo G

Perfect.! My coffee now tastes much better. :-)

Vor 2 years
Whole Latte Love
Whole Latte Love

lol, yes. Let me be more specific: parallel to the top edges of the filter basket such that if a straight edge was placed across those edges the surface of the tamped coffee would be parallel to the straight edge. :)

Vor 2 years
Jim De Piante
Jim De Piante

Weighing is a pain. Don't weight. Measure volume. BUT, ground coffee can be compressed so you don't want to measure that. Instead, measure the beans -- they can't be compressed (well, not as easily). A quarter cup of beans -- about 60cc -- weighs right at 20g.

Vor 2 years
Jim De Piante
Jim De Piante

Just to be sure, you measured beans, not ground coffee, correct?

Vor 2 years
Jim De Piante
Jim De Piante

That's pretty cool that you actually did a test. I would not have guessed that there could be such a variation in density. I'm not sure how much of a "geek" I am, but I do appreciate the importance of consistency. At some point, we need to streamline. I have only ever seen one barista actually weigh the ground coffee. It was at an uber-chic "bar" here in the US and frankly, it was a miserable shot (lousy coffee, coarse grind, loose tamp). I cannot imagine a barista in Italy weighing coffee. Maybe volume and density are both important because the emulsification process has to do with the mechanics of the cake -- thickness, compaction, flow-through -- as well as the properties (mostly physical) of the ground coffee. I can see how density could influence that. The REAL coffee geeks have probably done experiments and a report. We just need to find it. I have a favorite coffee that I use almost all of the time, and when I do, it's easy enough for me to measure just less than a quarter cup, which yields right at 20g fairly consistently. Thanks for your informative response!

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi Jim, Thanks for the comment. It's a reasonable approach for some. I'm guessing espresso geeks may disagree a bit. There is some variation in density by bean type, roast level, etc. Personally when dosing shots I like to be within about .5g weight. Out of curiosity, I just weighed 1/4 cup of two coffees leveled with a straight edge. one was 22g and the other 25g.

Vor 2 years
Charly Mackey
Charly Mackey

Quien sabe q dijeron, pero se ve que si saben

Vor 2 years
Amihai Zivan
Amihai Zivan

I have a silly questions: most machines (even the pro 700 and synchronika) come with a 14g double shot portafilter basket Wich can handle 16g at the most, yet you suggest to start with 18g. Can you explain?

Vor 2 years
Amihai Zivan
Amihai Zivan

Thx WLL! I've tried pushing 18g but it feels like the coffee is touching against the head.

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi AZ, Not much to explain. I use Pro 700/Synchronika all the time and dose to 17-18g. With grinders that make a very fluffy grind it comes above the rim, but using some circular moves spreading between thumb and index finger fairly easy to push the pile in and down.

Vor 2 years
Stevanus Lianto
Stevanus Lianto

as a starter i got myself a cheap espresso machine (delonghi ECP), and manual porlex handgrinder for training, Follow their manual but can't get a good crema and those creamy golden choco colours. I think the blonde colour come out too fast.. i tried to grind it finer, proper tamping, more dose (as long as 51mm portafiller could handle), but still couldn't get it like this video. is it the beans or the cheap equipment that i have?

Vor 2 years
Stevanus Lianto
Stevanus Lianto

Whole Latte Love thank you, i might be move to more advance machine once i got used to this 'coffee things'. got this machine super cheap though, 50% off.. so i couldn't resist. haha. thanks and nice video!

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi SL, Thanks for the question. Your machine uses a pressurized portafilter. With those, it's a restriction in the portafilter which creates the pressure of the espresso brewing process instead of the coffee. It's a compromise which makes brewing more forgiving but also reduces quality. There are other potential problems like the smaller coffee dose as compared to standard 58mm baskets as you mention and your machine may be off as far as brew temperature and temperature stability.

Vor 2 years
Stock photo
Stock photo

Beauty review. Thank u

Vor 2 years
Whole Latte Love
Whole Latte Love

You are welcome and thank you for the comment!

Vor 2 years
FilmMagician
FilmMagician

Just got a breville duo pro, the espresso isn't flowing out like warm honey, it's more pouring out like water. Is this cuz I'm not putting enough grinds, or something else?

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi FM, If coming to fast as you describe it's likely you need a finer grind and/or larger dose of coffee.

Vor 2 years
Jack Glacken
Jack Glacken

Good job

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi JG, Thanks! Your comment is appreciated.

Vor 2 years
Guava Trang
Guava Trang

Great work you guys

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi GT, Thanks for the comment!

Vor 2 years
Mike Smith
Mike Smith

This was very good , I thought it was perfect. Thanks

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi Mike, Thanks for the comment. We love hearing that a whole latte!

Vor 2 years
gaming for tunisia
gaming for tunisia

Thanks. Awsome video.

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi ab, You are welcome and thanks for the comment!

Vor 2 years
JJ
JJ

pretty on point

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi JJ, Thanks for the comment!

Vor 2 years
Jon Ayers
Jon Ayers

This is a quality video. Follow this guide you won't go wrong.

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi Jon, Thanks for the comment. We love hearing that a whole latte!

Vor 3 years
FerFer1958
FerFer1958

fascinating. I learn a few things. thanks M&M (Marc and Morgan)

Vor 3 years
N. Martínez
N. Martínez

If you have to "explain" in parenthesis the abbreviation then do not use it.

Vor 2 years
Whole Latte Love
Whole Latte Love

You are most welcome. Thanks for the comment!

Vor 3 years
livefree
livefree

For single shot using single shot presurized filter (that's the only one I have, lost my double shot basket), should I use 9gram and dial-in the grind size to get 1oz shot by 11-13 seconds? I have a cheapo EC155 Delonghi and a Baratza Encore. I am skeptical about expensive espresso machine (my definition US $300 or more.) Have you guys ever blind taste tested two or more different machines using the same water, beans, and whatever techniques, timing, dosing, etc to get the optimum that particular machine could possibly get? The coffee drinkers don't know what machines you are using.

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi LF, Sorry to not have responded sooner. Was on vacation and offline in woods! Anyway... So home espresso is like many other hobbies. There are levels and diminishing improvements in quality as you work up through the levels. I happen to be into cycling so some analogies... Brewing on entry-level espresso appliances using pressurized baskets is like training wheels on a bike. It helps you be more successful but there's a real limit to how far you can go. Not going to compete in the Tour de France on a bike with training wheels. For some, the espresso produced with those training wheels is fine - it's as far as they need or want to go. Whenever I meet a former Starbucks employee I always ask the same question: "What percentage of customers that came in actually understood there's espresso in a latte?" The most common response I get is less than 50%. For those folks, the training wheels are fine. In my mind they're after a caffeinated drink that tastes uh...reasonable and maybe got sucked in by the brand. At the next level is low cost single boiler machines (those with actual boilers - not thermoblock heaters which produce highly inaccurate brewing temps). These machines are capable of producing a much better espresso. With a little knowledge, practice, a good coffee/grinder and a bit of luck they are capable of producing a shot on par with more expensive machines. They're just not as consistent and they can't make drinks as fast. My favorite in that category is the Gaggia Classic. It's currently $369. It comes with both pressurized and non-pressurized filter baskets so you can start into espresso using pre-ground and then move up to grinding fresh when ready to make that investment. It has a real group that's heavy (lots of thermal mass) and a regular 58mm commercial size/weight portafilter of chrome plated brass that helps with temp control. When you get a little more serious about espresso quality there is no comparison of shots made using regular non-pressurized baskets to those made using pressurized baskets. The pressurized baskets are responsible for creating the pressure and not the coffee/grind size as in regular brewing. Pressurized baskets also fake the crema to some extent by forcing everything thru a tiny little hole which causes bubbles to form. While grind size adjustment when brewing pressurized will affect the shot a bit it's nowhere near the control you get in standard non-pressurized extractions. To get to your question, pulling singles is difficult. It magnifies all the variables involved. shot timing when brewing pressurized is controlled by the basket and that tiny little hole. So grind size change isn't going to do much to change timing unless you get to the point of choking the machine. The standard in normal brewing is the same 20-30 second timing regardless if its a single or double. I totally understand your skepticism. Kind of like mine with bikes. Does spending a couple hundred more on a better bike make a difference? I mean on the surface I'm just pushing pedals around. Over the weekend a friend loaned me his bike that cost a few hundred more than mine. The difference was incredible! And I made the decision it was time for an upgrade. It was easy to rationalize it (for me at least - got to work on the wife now). I spend 10-12 hours a week riding. When I road the nicer bike I enjoyed it more.

Vor 3 years
Swede Jr.
Swede Jr.

I recently bought a Brasilia 2 head machine. I have been told it is a good work horse for a commercial setting. We are building a small food truck from a vintage 1960 Boyertown Ice Cream Truck. It's our intention to provide quality espresso's and latte's along with fresh made mini doughnuts. We will carry a small specialty sandwich and finger food menu as well. Our focus is quality over quanity. I'm looking for a good quality grinder too. Do you offer some videos for a budding barista to study up on? I can use our machine to practice my craft until we go live next spring. Also looking for a good coffee vendor. Thx!

Vor 3 years
Swede Jr.
Swede Jr.

Whole Latte Love. Thx for the information. I realize the Brasilia brand is no longer in production, but can you give me any opinion on the brand. Ours is a 2 head machine, 220 volt and according to the local shop, it is a worthy candidate for making quality espresso. I`ll give some of your beans a try as we experiment and learn how to become proficient baristas. Thx again for the tips links too.

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi Swede, Thanks for the questions. For quality and value Ceado makes my favorite grinders. Can't go wrong with the Ceado E37S. It's commercial rated, fast, accurate and very easy to service. It's expensive but worth it. Look for a new video posting today with a complete review of the latest Ceado E37S. In the meantime check it out here: https://www.wholelattelove.com/ceado-e37s-electronic-coffee-grinder If the E37S is out of your budget the Ceado E5P is about 1/3 the cost. It's a solid no frills manual dosing grinder: https://www.wholelattelove.com/ceado-e5p-electronic-coffee-grinder For some video to help I'd start with our "Popular Quick Tips" playlist: https://youtu.be/dATG3QXaLkY?list=PLaBDDfOHAAC0ODBtL-wwST5lVwmjy0QJ3

Vor 3 years
Josey Wales
Josey Wales

this is useless instruction. we know you can vary parameters but no detail provided for various suboptimal results

Vor 3 years
Erdna Google
Erdna Google

I have a nuova simonelli Musica and it never extract like chocolat as it does on the video :/

Vor 3 years
Erdna Google
Erdna Google

Whole Latte Love hi!! Im using a Rancilio Silvia grinder. And have tested lots of kinds of cofee.

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi EG, If not getting the crema, it usually has to do with the grind and or coffee. What coffee and grinder are you using?

Vor 3 years
musical roses
musical roses

As coffee beans age, they release a gas that needs to escape. That's why you see those plastic bags with the one way valve. The gas can escape but air can't get inside.

Vor 3 years
dondoron
dondoron

Another reason to keep them in the bag you bought them in, remove the air and close it tightly.

Vor year
Whitney
Whitney

Thank you for the tidbits...every little bit helps to understand.

Vor 3 years
Whole Latte Love
Whole Latte Love

You are welcome! Thanks for the comment!!!

Vor 3 years
Brett Lancaster
Brett Lancaster

for a single person who doesn't use up beans very fast.. should I dump them back in my air scape after making espresso each day? or are they ok left in the hopper? I'm using a Ceado E37S. Thx -

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi Brett, Personally, I'd only put what I was going to use for a day in the hopper and keep the rest sealed in relatively airtight container. I'm very anal about that if using a fresher from roast specialty coffee. A little less so when using older bean blends. Nice grinder by the way!

Vor 3 years
Mudig
Mudig

how do I get my shots to come out in that caramel color? Mine always comes out darker than that.

Vor 3 years
Taco
Taco

Dark colour produces excellent latte art with great contrast. It may mean your blend of coffee contain robusta, sometimes added to create a darker shot. Pure arabica beans usually produce a lighter shot.

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi Mudig, Assuming one's grind size, dose and other variables are good, color is mostly about the coffee being used. Some have more richer caramel colors than others. A couple of my favorites with this type of color are our own Malabar Gold: https://www.wholelattelove.com/whole-latte-love-malabar-gold-espresso and Maromas Orphea: https://www.wholelattelove.com/maromas-orphea-whole-bean-espresso

Vor 3 years
Will
Will

Using a Mr. Coffee Espresso Machine. I'm getting shots that look like black coffee but with some foam on top. Do the techniques here work for my machine?

Vor 3 years
N. Martínez
N. Martínez

The same thing happens to me. My coffee ALWAYS comes out black. Not once I have had a shot that is brown.

Vor 2 years
Leonel Sepulveda
Leonel Sepulveda

I have a mr. coffee espresso machine and no matter what I do, I've never been able to pull a beautiful, creamy shot. it just does not happen. The espresso looks like plain black coffee as you indicate

Vor 2 years
Whole Latte Love
Whole Latte Love

Hi William, They may help. But you are starting at a disadvantage with a less capable machine. Main issues are: sloppy brew temp control due to thermoblock boiler, pressurized filter basket (the filter basket creates the brewing pressure rather than the coffee puck), smaller filter basket reduces coffee dose.

Vor 3 years
Jens Metzler
Jens Metzler

Hello Whole Latte Love! I have a question : when I extract the espresso I have little to non crema on top. I mean the espresso still tastes good but i would like some crema for some additional creamines. What am I doing wrong?

Vor 3 years
Whole Latte Love
Whole Latte Love

Thanks for the comment - we love hearing that a whole latte! Try an Italian style bean blend. One of my favorites in that variety is Maromas Orphea - it's a very easy crema producer with fabulous customer reviews: https://www.wholelattelove.com/maromas-orphea-whole-bean-espresso In a unique blend with fine Arabica, and the incredible qualities of a very special double washed Robusta from only one plantation, resulting in an espresso of extraordinary richness and authenticity with persisting aromas and a refined chocolate aftertaste without any bitter tones. This intensity makes ORPHEA a favourite for Café Crème drinkers who like their coffee a bit stronger or for cappuccino that does not have an too much of a milky finish.

Vor 3 years
Jens Metzler
Jens Metzler

Ok thanks a lot! It is probably the coffee. I geuss i have to try new stuff. By the way you guys helped me out a lot, its so awsome! Have a great day!

Vor 3 years
Whole Latte Love
Whole Latte Love

Thanks. That's a fine machine and you are correct - it's a standard non-pressurized basket. Sorry I am not familiar with that coffee. Lack of crema usually comes down to coffee, grind and dose. If your shot timing is reasonable, say ~25 seconds to pull a double from a dose of 16-19grams then it's most likely the coffee. Some coffees produce more crema than others. For example medium roast single origin Arabica coffees produce crema when within a couple weeks of roast. But as they age crema production will decline. On the other hand, Italian style bean blends, which often contain some Robusta, can produce crema 6 months or more after roast so long as it has been stored properly.

Vor 3 years
Jens Metzler
Jens Metzler

Oh sorry. Machine : ECM mechanika IV pro PF : Im not to sure, they came with the machine ( Probably non pressureised) Grinder : Eureka Mignon Coffee : Caffe Mokey I hope this helps :-)

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi JM, A few questions in order to better help you out... What type of machine are you using? Pressurized or non-pressurized PF? What type of coffee? What grinder?

Vor 3 years
Bear Lemley
Bear Lemley

30 lbs is a good benchmark for more than one person pulling shots on the same machine IMHO, an ESPRO tamper is good for that as it clicks at 30 lbs

Vor 3 years
GeorgeCrosley
GeorgeCrosley

Acquiring the Espro tamper made a huge difference for me. I highly recommend it.

Vor 2 years
Whole Latte Love
Whole Latte Love

Hio TT, No question that the Espro calibrated tamper will get you consistent tamping pressure. I personally almost always use the Espro tamper for that reason. I will say however that IMO, using consistent pressure is more important than using a specific force.

Vor 3 years
Aaman Nadal
Aaman Nadal

Best espresso machine overall?

Vor 3 years
Whole Latte Love
Whole Latte Love

You are welcome. Let us know if you have any questions.

Vor 3 years
Aaman Nadal
Aaman Nadal

Thanks for the reply.I will check it out.

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi Aaman, More info would help but lacking that my current favorite for prosumer level home use is the ECM Synchronika: https://www.wholelattelove.com/ecm-synchronika-dual-boiler-espresso-machine If you want to go to another level, geek out on the pressure profiling Vesuvius: https://www.wholelattelove.com/vesuvius-dual-boiler-espresso-machine-with-pressure-profiling

Vor 3 years
Elizabeth
Elizabeth

I'm a chemical engineer and I feel I just watched an engineering lecture about coffee brewing. Thoroughly enjoyed this!

Vor 3 years
shayan moosavi
shayan moosavi

When dealing with precision and quality science *always* come into play :)

Vor 11 Monate
Whole Latte Love
Whole Latte Love

Hi EC, Thanks for the comment. Glad you enjoyed the video. Espresso can be very geeky for those who want to go there!!!

Vor 3 years
Dan Marchione
Dan Marchione

Great tips! I was just having this issue recently and needed some good ideas.. I'll definitely be trying to get the temperature of the machine right (I think that's my issue).. Thanks for your videos, they're great!

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi Dan, Glad you enjoy the videos. Thanks for the comment!

Vor 3 years
Hons Barrera
Hons Barrera

keep the vids coming...ya'll do the science, we'll make the coffee

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi HB, Thanks for the comment - we will!

Vor 3 years
Annie
Annie

The complexity of this video is almost comical. I love espresso and all it's forms but wow! 30 pounds of pressure? I can't keep up, lol.

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi Annie, Yes, for some it gets very intricate!

Vor 3 years
Robert Brockwell
Robert Brockwell

Non

Vor 3 years
FredtheWhale
FredtheWhale

thank you for your video. i've been dialing in based on the shot time, but have always struggled to understand what the grind should look like. i appreciate you illustrating / comparing to granulated sugar. nice.

Vor 3 years
Whole Latte Love
Whole Latte Love

Hi FredtheWhale, Thanks for your comment! We love hearing that a Whole Latte! If you liked that video, we have a new one coming out today on espresso's key measurements. It discuses how dose weight, grind, brew temperature, shot timing and other variables play together when making espresso and some strategies for working with them.

Vor 3 years
Munther AL-sulaimi
Munther AL-sulaimi

This is rocket science.

Vor 3 years
Whole Latte Love
Whole Latte Love

Darn close!

Vor 3 years
Egon Spengler
Egon Spengler

I don't get it. I have a nice Breville home espresso machine, as well as a fantastic grinder. Everything I do, ends up with a shot coming out too fast. (Single shot basket is getting 3oz in 30 seconds). So I keep adjusting my grind size finer... which is now not much coarser than turkish grind. I even tamp the living shit out of it and it still pulls too fast.Do I need to fill the basket more? I fill it up, use a swipe of my finger to level the grinds, then tamp it out. I'm trying my best to tamp evenly, but Breville gave me this stupid tamper/spoon looking thing that makes it hard to put pressure evenly from above. Can anyone help? I am wasting coffee like crazy here.

Vor 3 years
The Ungoliant
The Ungoliant

Is the coffee lumpy when you tamp? Clumped grinds cause channeling.

Vor 2 years
λενα παππας
λενα παππας

Ry Ry its been 11 months but have u solved it? I think it was your coffee. The quality of it.

Vor 2 years
David R. Darrow - drdarrow
David R. Darrow - drdarrow

Brilliant, thoughtful answer! Thank you for your time.

Vor 3 years
Philippe Carphin
Philippe Carphin

+Mr. Darrow, I totally get you about the snobbiness lol. And indeed, I was only explaining why non-pressurized is *considered* better. I do think that crema is an indicator of other factors and if you get it artificially, then you lose that information (not that I care that much though). I have a 5 year old saeco worth about 300$ with a pressurized filter basked. I upgraded to a new machine for about 450CAD and a 250CAD grinder. I did try correctly ground coffee on the old machine and got a great shot (compared to what I used to get with my shitty grinder: on it's finest setting where the shot took less than 10 seconds). But before I pulled the trigger on getting the new stuff I binged youtube videos on espresso and OMG, the comments: "Your tamping is not level you stupid prick you know nothing about coffee", "You didn't even weigh your dose you buffoon!". It's a consequence of the trendiness of coffee these days I think. I did notice that it's not the case on this channel though. I don't think the price of the machine affects the quality of the shot that much. All the machine does is push hot water. It's the coffee that creates the pressure by resisting the flow of water and in that regard, the grinder is really the determining factor. My two cents: The variables that affect the quality of an espresso (googled espresso variables): Grind fineness Dose size/weight tamp pressure brew pressure brew temp brew time brew volume It's quite plain to see that the ones that fall under the responsibility of the machine are brew temp (and all machines do this right enough) and brew pressure But brew pressure falls under the responsibility of the coffee, the pump doesn't even set the pressure, it just has to be strong enough to achieve that pressure.

Vor 3 years
David R. Darrow - drdarrow
David R. Darrow - drdarrow

Okay, I kinda get that, and I can see that the Brevilles don't work like a $4000 machine, but the dual wall filter with the single hole does a better job, now, anyway, I think, than the regular one, at least on my 7 year old BES860XL (which I just sent in for repair/replace). I get that the grind size and tamping pressure affect the quality of the crema, and I can;t seem to get a meaningful pull for more than the regulated 22 seconds or so, blonding sooner than I would like. BUT if the tiny single hole in the DW filter does make an oily, smooth flavorful crema, does paying $3400 for a better espresso make THAT much differnce? Does a $4000 machine make espresso that is 82% better than a $600 machine? I'm not pointing this at you, Mr. Carphin, but when trying to seek answers on espresso machines, I don't think I have run into a snobbier group of people who do not even know each other, but get pretty puffed up over the same subject. I cannot see ever spending more than I already have just to get a couple daily doubshots... What's your argument otherwise?

Vor 3 years

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