Are you guys finding the optimal zone? If so, then at what grind setting, and which bean? Products used/recommended in this video: ► Mira Beans: mira-coffeeroasters.de/product/capim-branco/ ☘ Get 10% off of beans (shipping within Germany) with code TCC10 ►Delonghi Specialista Arte: geni.us/SpecialistaArte (worldwide Amazon link) ►Timemore Scale: geni.us/TimemoreBlackMirror (worldwide Amazon link) ►Noscobar 51mm tamper: geni.us/NoscobarTamper (worldwide Amazon link)
Hi, with my La Specialista I am reaching the optimal zone at a grind setting of 1 with 16 grams medium roast beans but i have to let if fully extract and end up with 70 grams, if i stop it at 32 grams of liquid it will not have reached the optimal zone (pressure of 9 or better) any suggestions?
I bought this yesterday for my birthday , your video’s are a life saver because there were so many things I was doing wrong and you’ve answered all my questions, I didn’t know being a barista is so mathematical! But so interesting it’s like coffee art! I’m subbed
This really helped me a lot, i think also the configuration for the best pressure depends. on the coffee bean. in my machine I set it. for grinding at level 4 and 20 on the dose.
Our son gave us his old Delonghi which makes the best coffee. I’m just getting used to it. I’ve noticed that it’s not registering optimal pressure but the americano tastes good to me so I’m not going to worry about it but keep an eye on it and see if fresher beans makes a difference. Also I can experiment with the grind setting as I get more comfortable with the machine. Loving this Delonghi!
That’s a great video. My issue is that the pressure is not always the same on different days, even when using optimal settings with the same box of coffee beans. I still have to figure out how to stabilize the result.
Thanks Tom! Love your videos! They are so helpful. This upped my home barista game a lot. I really struggle with the grinding amount though. Its always too much, althougj I have the exact same settings as you 🙁
Tolle Beschreibung! Ich habe es gleich ausprobiert und: es stimmt! Vielen Dank, Tom. Ich habe es sogar mit meinen rudimentären Englischkenntnissen verstanden ;-)
Hi Tom. I like your videos they help me a lot on how to deal with my Delonghi. I followed your instructions with 16 grams of coffee grinds, extracted in 8 bars, but the extraction only took 14 seconds. Do you know what is wrong with my settings?
Hmm. Puck paper. I use them sometimes on the bottom, to get more handsome extractions. But I only do it very seldomly. I cannot really notice a difference in taste, just in optics. I did not use any for this video. The last time I did was for the Gaggia spring video, since the power was so strong, that it was hard to get a beautiful extraction even with great beans, without the paper on the bottom.
thats really interesting - I prefer dark roast beans and the specialista manual suggests a setting of 5-6 for the grind level for dark beans (lower for light roast) but I get poor crema and extraction. Just tried it at grind 2 and its perfect! Weird
I’ve had this machine for a year now, but still haven’t figured out how to make good espresso. I have the ikape calibrated tamper, and I bought the normcore 51mm portafilter that you recommended - however, I can tell that the portafilter basket requires a lot more coffee than the original delonghi portafilter. I tried to grind 18g of fresh beans, and the tamper barely touches the coffee. I just don’t understand what the problem is…so I continue to drink bad espresso from a pricey machine 😏
Always trying to pull a better shot. I noticed you pressed the stop button before the cycle finished. Do you often do that or let the ma chi one run it’s full programmed cycle? Do you use filtered water? How do you narrow in on the “right” grind & dose settings? Thanks for the great video!
Hi Tom, amazing video! And fun to watch especially to show us how it goes wrong. Finally a good and fun video. We have also a delonghi machine specialista and we recently tried Starbucks. So we changed the coffee beans but the pressure doesn’t even on the same settings go beyond 20%. Plus once your finished the coffee sticks to the machine (the whole “cake” hangs on the coffee machine). The amount has always been 50% and the grinder is always om 5. Should we more or less finer grinding and more or less coffee?
Hey Stefan, the most important factor is always bean quality and freshness. I tried Starbucks once, and got terrible results. Their beans were simply way too old! The best thing to do is go to your local roaster, and get some freshly roasted beans. Then, follow this video again, and I think you will reproduce the same results as me. Cheers!
I wish I'd seen this video before I bought my DeLonghi. The other 2 inter-related variables are portafilter size and coffee depth. As you use a bigger dose basket the depth of the coffee increases and requires a higher pressure to achieve a given flow rate (all else being equal). So the DeLonghi is nice for a 15g shot, but this is more problematic with an E61 with a larger 58mm portafilter. I think your preferred dose size should be a major influencer on portafilter size and hence machine you use. It is a shame that noone makes a good width reducer for 58mm portafilters.
Hey Tom, I think this is more personal preference. I have used a 53mm La Spaz, and Dalle Corte. I also have used a 58mm GCP and Rancilio Silvia. To me, the Dalle Corte gave the best shots, but that was also a professional machine. But you are right, it did not have 58mm baskets. So what Delonghi did you buy?
@@TomsCoffeeCorner I bought a La Specialista, and without learning on that as you showed in your video, starting with pressurized basket and going onto bottomless unpressurized I do not think I would understand what I am doing with my Flair 58, which I use like a Londinium machine. I agree it is personal preference. The other thing is that commercial machines have different user requirements than personal machines. It is the same with gas ranges - people buy Wolf products modeled upon restaurant ranges which are far from ideal for the home. A modern 53mm commercial quality machine for the home would be a wonderful thing to have.
@@TomJones-tx7pb I had a La Spaziale Mini Vivaldi, which had a 53mm PF, and to be honest I feel like I get better shots and milk consistency with my GCP. So I sold the Vivaldi. But, I am sure that other people with the skills can make great drinks with it. It all comes down to personal preference and talents, I suppose. How are you liking your La Specialista?
Good morning! I have the scale linked in the description. It is called the Black Mirror by Timemore. You can also find cheaper options on Amazon, but this one is pretty nice for the price. geni.us/TimemoreBlackMirror
Thanks for the education BUT: My machine is new and after trying about 10 espressi I hardly come above 3 bars, like 9am on the dial ! Is this machine Dead on Arrival ?
@@TomsCoffeeCornerthis answer to my question so the more fin the coffee is the more pressure it applies ? So isn't it better to have more pressure to coffee ?
Hello, thanks for a great video. Are you able to make a single espresso with the optimal zone? I don’t have issues with double espresso but with a single one it never reaches optimal zone and it takes only a few seconds to extract coffee
I have the same machine and my basket handle thing doesn't look anything like yours. It has the two spouts underneath. It also seems like all the water isn't getting through the tine holes in the basket. Every time I pull a shot there is still a ton of water left in the basket.
I still struggle with pressure, even with freshly roasted (4-6 days ago) beans, adjusting the dial, weighing the dose. I did buy a bottomless filter and that has never really worked with my specialista! Tom - come to the UK and rescue me!! I do love your videos, and I need to try better at latte art. Question: Do you find that a coffee roasters blend will work better than single origins? What coffee should we avoid with this machine that may be too oily for example? Is there a sweet spot of bean (regardless of flavour/taste) and is this a good reason to go for blend over single origin? Followup, do you do decaf any differently? Even if you don't reply Tom, I love the videos
Hey Rob! The La Specialista is tricky, because it doesn't grind super fine. But if your beans are that fresh, it should be able to do it. Are you using a scale? Maybe your dose is too low? I find that a blend of 80% arabica and 20% robusta does the best for me. Med-dark roast too. Decaf is a little more difficult in my experience. Certainly avoid overly oily coffee beans, as they can gunk up the grinder. Good luck! Tom
I need to practice this a bit as I have all the setting as per the video (beside the water hardness which I have put to medium) and the pluck is soggy :(
Hi Tom, I am getting the pressure right in the middle with my bean. However, the extraction time is very fast. Only take around 10 secs to extract 32grams espresso out of 16 grams bean. I am using a IMS busket. Just wondering how do I adjust the settings to slow down the extraction time? Thank you very much.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
Hi Tom, I have this Maschine. But I can’t the pressure up. Nothing i do it doesn’t help. And I don’t know what to do. If I use the grind 2 and 15 grams the water doesn’t flow. If I use grind 5 the water flows but to fast and the pressure doesn’t go up as well again
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
What temperate of water, that goes into portafilter? And what temperature of your coffee? For some reason NOBODY in their videos show the TEMPERATURE of their espresso. I have the same model and water temperature that goes into portafilter only 79 deg C 1st few seconds then down to 73 C. So the espresso temperature is only 69 deg C. Is that normal? Because in manual they said inside machine on higher setting is set to 96 deg C. And in my 2 cup basket I can feet only 15 gm of coffee. Most important - you have to have a screen for on tap of coffee in your basket, otherwise you have to wipe under brewing unit coffee grinds after every shot.
Where are you measuring from? If I measure on top of the puck, I get slightly higher numbers. Check out this video: th-cam.com/video/TPS6Z6NCaU8/w-d-xo.html
Hallo Tom, tolles und extrem hilfreiches Video. Meine Maschine soll heute kommen, ich freue mich. Kurze Frage. Wenn alle Einstellungen nach deinen "Vorgaben" durchgeführt wurden, stoppt die Maschine dann automatisch, oder muss ich das manuell durchführen/stoppen? Im Video hast du den Vorgang manuell gestoppt, deswegen die Frage. Viele Grüße, Michael Michael
Hi tom, please can you help me. I have the same machine, I've dialled it in the same, I think. However I'm getting 8.9g as a single shot and 12.2g in a double shot, and not 16g. Please can you tell me why this may be? Thanks alot.
Hi Tom! Awesome video! Just noticed you didn't quite hit the 20-30 seconds extraction mark. You stop it around 11 seconds after the first drip. Mind filling me in on that? Thank you!
Thanks, this is really helpful as I had been timing mine from the first drip (as I understood that to be the correct point in time) but the shots were way to quick. In terms of volume (I know it’s not accurate) if I want 60ml the the ratio is closer to 1:4.
@@thejuicyme Hi! Honestly, all the other espresso machines I've seen start timing from the first drip. Even with a grind setting of 2, it still drips too fast.
Hi Tom! Thanks for teaching us all those little things. Why arent u making espresso with 7g, and other coffees? I'm a bit confused how much grams should I use, since many of coffee maisters are using like 14-16-18g for espresso and I thought It should be like 7, in 2 days my Arte will arrive and i am really excited :D Best Regards, Milan
Hello Tom, very nice video. As other users have stated, what about the shot time when you are in the optimal zone? In the video looks like the 1:2 ratio shot in the optimal zone was not nearly as 30-35 seconds extraction. In my experience of having this machine for 1 week already, If I "live" in the Optimal Zone and I target for 1:2 ratios, I get short extraction times (usually 20-25 seconds counting pre-infusion). On the other hand, if I dial in the shots to be 1:2 at about 35 seconds (counting pre-infusion) the pressure gauge ranges from 11-13 bar. Oh, but the 1:2 shots taste supreme, so I guess we need to use the pressure gauge up to some extent.
Hi Tom, Thank you for this nice video. This same machine of mine stops the extraction automatically at around 16-20 seconds. Please advise if there is something wrong or anything to do with the settings. I just would like to stop the extraction manually like to you do in this video. Thank you Tom.
Hi, Did I get that right? - when we adjust the grinder, we should do it while it is running? Could you explain a bit? - That seems counterintuitive... I thought that I should adjust the grinder only while it is stopped.
You should adjust while it is running, so there is less stress on the motor I am guessing, and I think it helps the burrs settle in faster. But that's just my guess. Everyone says to adjust while running.
Thanks for another great video Tom. I just picked up this machine last Friday (after watching your reviews) and I'm currently trying to dial in the machine. I have had a couple of decent shots, but I still get some that are bitter. I'm using (what I think is) a dark roasted bean (from end of August) and I'm now a grind level 4. But what I wanted to ask you, was if you know what how many grams the original double basket holds? I have not been able to find that information in the instruction manual or online. I have tried using 18 grams, but it feels that it is too much and now I'm at 17g, but that also feels a bit too much, you aimed to be between 16-17g, so I guess I can try to go down a little more. My grind time is set at around 20-21 to get to 17 grams.
Hello Jonas! I normally shoot for 15-16 grams on the double for this machine, but it depends on roast and bean density. Light roasted beans are more dense, and you can fit much more weight in there. But anyway, for darker roasts, I would shoot for 15-16 grams. Cheers! Tom
this was interesting! I used to be able to get good pressure but its been a while since my last espresso so I think i'll try to change the grind! also you look and sound very familiar. i can't put my finger on it. offroad videos? america vs germany housing on instagram? funny seeing totally different content with you in it! it feels like you're a familiar person
Well, I would suggest that you let it sit for one minute before removing. Also, the puck wetness depends a bit on the headroom in between the top of the puck in the bottom of the shower screen. So, try using different coffee amounts, and see what that does.
Hi Tom, great videos thanks. I have purchased an expresso bean that I love but I just can't get it right. Pressure is going to the red zone and the coffee just drips out. What am I doing wrong? This setting works fine on a different bean. I also purchased this same coffee but ground and have the same issue with the Dedica machine so it has to be in the grind setting. Does it need to be finer? Thanks Sally
@@TomsCoffeeCorner thanks, have slowly gone to 8 and still it is hitting red and hardly coming out. It did one yesterday out of the red zone just but back in today, bizarre. Should I just tamper slightly? Not that I press it hard but the other issue I have is getting the coffee out after, I can slam it against the knock box and it just won't come out. The coffee beans are from a roaster, they are expresso and the one they use in the machine (industrial) so they should be fine. They were fine in my old delonghi Magnífica S. Thanks for your help!
Hi Tom! thank you for making great video. Do you know if there a way to reprogram the Americano setting to dispense the water first then the espresso on La Specialista Arte (I have the North America unit). My preference is to preserve the crema on my Americano. Thank you!
Hi Oric! Hmm, I was hoping to find something on google, of how to reverse the process, but I did not find anything. The only way to do it probably, would be to switch modes, and do hot water first, then switch to espresso mode and pull a shot on top. Maybe Delonghi will update this feature someday with future models, to be reversible...Cheers!
@@TomsCoffeeCorner yeah... I hope Delonghi will do that. I see that they've put some thoughts into this machine. Also, would love to see update on removable hopper/more grind setting. thanks again!
Amazing videos Tom. Thank you very much. I have a question. I am using 16gr in, grind in 2 or 3, and I get 32gr in about 24 seconds (good optimal zone too). Which seems to be ok, and it looks good creamy too, but the taste is not good, not sweet and very bitter. What can it be? Thanks.
Well, you could try a lower temp if that's bitter, or maybe try changing your grind. I'd try grinding at 1, and see if a longer duration shot might do better. Cheers!
Just another great video of yours`. I did learn some facts regarding Italian espresso making plus how to pull a good shot in optimum range. Something caught in my attention, why should we change grind size while the grinder is running, can you please explain it a little more? I`m currently using Graef cm802 with dedica ec685 and I`m curious if my grind size is not affected because of I`m setting it when it`s off. I never tried to change grind size while running and I wonder what it could change. I`m dialing between single-double shots around 9 to 12 grams and I`m using grind level "7 or 8" on default Graef cm802. I used to grind finer but this machine is not able to push finer grounds obviously and either no need to. Thanks.
I think it’s better for the burrs, and the grinder won’t jam that way either. Plus, I think it will take longer for the grinder to become consistent again if you change it while it is not grinding.
Hi Tom! Thanks for this amazing video! Can you share where you got the bottomless porter filter? I’m currently using the provided porter filter but I would love to use the one you have this video so that I can use the 2 grind setting. Also, it’s also aesthetically pleasing. Thanks in advance!
By the way, the extra grinding range I found out is just +10 seconds longer on the grinder. Be aware, that you will need some pretty freshly roasted beans with a bottomless portafilter, since it doesn't hide any splatters. :)
Thanks so much! This has taught me a lot about my own Delonghi La Specialista Arte. I need to get one of those distribution pokey tools. What naked portafilter do you have? Happy to use an Amazon affiliate link if you have one.
Hey Josh, I made that one with a grinder, but it would be much easier to buy one. I have been using the Neouza lately, and it works well, too. amzn.to/3PkXMZK Cheers! Tom
Hi there! Yes, temp plays a big role. I would suggest using the highest temp, and preheating the portafilter before using. You can pull a blank shot to do this.
I’m guessing that your beans are probably too old - or in other words roasted too long ago. It could also be that your grinder is not ideal for espresso. Check out this short blog post: tomscoffeecorner.com/what-are-the-best-beans-for-espresso/ Or this one, with some good cheap grinders: tomscoffeecorner.com/best-espresso-machine-and-grinder-setups-under-500/ These videos may also help: How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html How to estimate bean roast age for Lavazza: th-cam.com/users/liveQmVRpBGOokE How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html ***I’d recommend looking on google maps for local coffee roasters. That's the best way to ensure freshly roasted beans.
Your videos have helped me a lot, but today I have a problem with my coffee machine, I hope you can help me. I have a couple of months with my Specialista 9155. For a few days now, the optimal pressure indicator of my Specialista has almost reached the red line. Since I bought it I have not changed any settings on the coffee maker and I have been using the same coffee; the gauge has always been within the optimum pressure zone. What could be happening? How can I reduce the optimal pressure? Thanks.
Have you tried grinding coarser? Otherwise, you may also have to clean the grinder. It sounds like it is grinding too fine, so maybe cleaning it may help.
@@TomsCoffeeCorner Thank you very much for your reply 👍. I just tried a coarser grind (5) for a dark roast, it was much better. As soon as I have a break I will clean the grinding.
That first shot looked so amazing. Just gave me more will to work on my dialing. I’m Grinding at 4, and feels like I should do 2. What roast was the coffee you used?
@@TomsCoffeeCorner my first coffee I got was few days ago from local brewery and it was just 3 days old (from time it was roasted and I bought it). Is that too fresh or its still good?
Hi . thank you for your video. My coffee maker is a Breville model BES870XL/B unfortunately the pressure does not rise. The gauge is working. The pump worked by taking out an output pipe from it and turning it on, and it had a good output pressure. All the pipes are clean, and I cleaned them twice with special tablets. The steam works and there is no problem. I still could not find the problem. If I find it, I have the possibility to repair it. I have two guesses, one is the external stream ring and casket and the other is the solenoid valve. In the first case, the device has no leaks at all, neither internal nor external pipes. Thank you for your advice in advance
Hello Alireza! I just bought one of these machines used, to fix. I see these broken all the time on eBay and the classifieds, so I want to see if it's something simple like an OPV replacement. I will let you know what I find.
Hi there! The point of the video is to show how to dial in, so the first shot was too fast. This machine can get up to 20-22 seconds, but that's about it. I think it has a lot to do with the long pre-infusion phase.
Hi Tom...thanks for video...had my machine one day and have managed to get up to optimal zone however the extraction only lasts for about 5 seconds dosing an espresso shot...on this video it lasts much longer...how do we get to this ? Regards John
I have a new La Specialista. Using fresh med roast beans. Grind setting 2-3. My first 20 shots were perfect, but now my machine pressure is reading very high, in the black area of the pressure zone. What am I doing wrong?
I start it when pressing the OK button, as that is when the extraction starts.
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Hello! I reach the optimal area but when trying to empty the already used coffee it is in the tank with a lot of water, it does not come out compact, what can this be due to? Thank you for the help
Hi Tom, cool videos. First, I saw a video you made about the Dedica. Do you know what bottomless portafilter and baskets I can use for the La Specialista Arte? Tried to find something but didn't. Also a matching tamper and that thing to twirl the coffee. I'm still struggling to get the perfect coffee out. I made it sometimes in the optimal zone with grinding setting 2 and an amount of 15, but often there's a rest of coffee sticking in the basket after knocking off, or the puck stucks in the machine, and now I'm not making it into the optimal zone, also the coffee is often very bitter. Any suggestions? Thanks a lot. Oli
Hey Oli, sounds like different problems. What kind of beans are you using? The fresher (regarding roast) the better. Also, are you weighing your dose? That is important so that you don't have too little or too much. 16 grams is a good dose, in my experience. Try flushing the machine a couple of times, and either dunking the portafilter in hot water, or rinsing it in hot water, so that the espresso is not temperature shocked upon extraction. This machine extracts quickly, due to a long pre-infusion, just so you know. Good luck!
@@TomsCoffeeCorner thanks Tom. I tried different beans. Dark and light roasted, from the supermarket but also higher quality beans freshly roasted. I didn‘t so far, but weighed it now. Are you talking about a double basket? I have a single basket with around 8 grams. Is that good? Or why should I use the double basket for a regular coffee? Or better whats the difference in terms of advantages? Will try that too. Thank you for your kind help.
Hello . I bought this machine 2 weeks ago. I have a problem with that optimal zone. No matter what I do, it's still very low . Could you help me on this? Thank you
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
Hi Tom, im using a bottomless portafilter for my machine, going through all the steps: Weighing beans Distributing ground beans (even with the both distribution tools) Tamping Pulling shot But my puk keeps channeling, is there anything you can suggest to solve this? Thank!
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
Hey Tom. I like your film. Today I manged to prepare a shot in optimal zone for the first time but the problem I have is with a coffee dose and distribution. When I increase a dose the grounds are distributed in the center of filter so as a result I have some kind of "hill" in the middle. As a workaround I decrease dose, distribute it, tamp and after a tamp I ground a little bit more and tamp it once again so the cake fits the optimal amount line (I'm using original delonghi portafilter). I noticed you have some black stuff on your filter in the video and I'm just wondering what is it and if it can help with coffee grinding and distribution. I'd be grateful for advices.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
Hi Tom, thanks for your video, it helped me a lot! But I have still one problem, with my la specialista arte: I have to set up my grind amount at least at 25 to get about 16grams…. Is this normal? Everyone I saw in the internet used to set up the amount about 13-20… 🤔
Hi Tom - great video. I just got this machine but the pressure would never go up more than 3 bars and the extraction is about 6 seconds. I just contacted support and they went through the process over a video support call and they told me what I was getting was fine... that the pressure doesn't need to go up further and the extraction time is fine. I have the barista pro at home and do get 25 seconds and a much better shot. Are they telling me the right information?
@@TomsCoffeeCorner thanks so much for replying. Figured out it had a leak and returned it. Disappointed with support saying it was fine when clearly it wasn’t.
hey tom, mein problem ist, dass der druck immer fast in der roten zone ist .. habe es schon mit verschiedenen mahlgeraden ausprobiert und frische bohnen gekauft .. je feiner ich aber den mahlgerade mache desto langsamer läuft der espresso heraus … meine bohnen haben eine dunkle röstung ich weiß leider nicht mehr was ich einstellen soll 🥺
I see you are using a bottomless portafilter on the la Specialista. Where did you find it? I have been looking on eBay and Amazon for a 53 mm bottomless portafilter and can’t find one.
Hi Tom. What are your thoughts about the built in tamper on breville or Delonghi machines? also, do you think breville having higher dial capacity is more useful? Thanks!
Hi there! Well the included tampers are decent, they will get the job done. The Breville does have the better resolution for dialing in compared to the Arte.
Hi. Excellent video. Just what I need to watch at the moment. I have a question. My Las Specialista didn't come with the thing that you used to stir the coffee powder (the thing with several steel wires). What does this called in delonghi's part list? I need to find one. Thanks.
@@TomsCoffeeCorner Thanks. Just ordered one. Now after following your tips here, I managed to get 13g of powder at setting 4 and using the included 1 cup filter (Las Specialista Arte included 1 cup filter). I reprogrammed the volume of the water to 26ml. I temped the powder to the index line on the filter (from the instruction book). The pressure is 9 bar so everything seems good. However, the timing for the extraction is only about 12-13 seconds. Is this too short for a single shot? How can I get close to 25 seconds? Thanks again.
@@kamhonleung5524 Single shots always run faster...but I find that it is hard to even get a double to last 25 seconds on the Arte model, since it has such a long pre-infusion. Cheers!
Hi Tom, I am a bit confused in the amount of coffee powder to the espresso volume. In the video you mentioned a 2 to 1 ratio. I understand this as the optimum volume of espresso should be 2 times the amount of coffee powder. In other words, I should get 32 ml of espresso from 16 grammes of powder, am I right? However, the volume of the double basket from the Delonghi LSA machine is about 16 grammes and 32ml is about a singe shot. The certified Italian Espresso table you showed at the beginning of the video listed 7 grammes for a single shot. So it's about a 4 to 1 ratio. So 16 grammes of the double basket should give 64ml which is close to a double espresso. So is it a 2:1 or 4:1? Thanks again.
@@TomsCoffeeCorner Right. The output needs to be measured in g as crema does have a different density than coffee so the output volume in ml is a useless measure in this context.
Hi Tom, this is all good and well, but what about time? Are you getting 25 sec extraction time? Seems like the first shot you did was much less time than 25 seconds. I can't for the life of me get a 2/1 ratio at the optimal zone in 25 seconds... always less .... very frustrating
I am getting the same results. If I "live" in the Optimal Zone, I get longer ratios than 1:2 (usually 1:3 or a bit more). On the other hand, if I dial in the shots to be 1:2 at about 35 seconds (counting pre-infusion) the pressure gauge ranges from 11-13 bar. Oh, but the 1:2 shots taste supreme, so I guess we need to use the pressure gauge up to some extent.
Hi Sergiu, I normally get about 20-25 seconds, but not longer. I would try the finest setting on your machine, and dosing 16-17 grams, to shoot for 25 seconds including the preinfusion. Cheers!
Hi Tom, I have recently bought this machine and when I press the ok button to start the drip, my coffee always comes out cold. If I hold the ok button down it comes out warm. I don’t understand what’s wrong. The dial on my machine for the optimal zone never moves. Not even a little no matter what I do. Any suggestions?
Hi Jessica, well holding the OK button just programs the amount of liquid to be extracted. It shouldn't have a bearing on temperature. But I have heard of some people having issues with their dials. I would suggest you call Delonghi, or your local handler. Cheers!
Hi! is it normal the noise at the beginning which gives like blows before your coffee flows? I bought mine at the end of the week and it makes this noise but longer than you....
I got this machine yesterday, how do you change the time of extraction when you hit the ok button. Mine runs for about 35 seconds before it shut off automatically
Do you always need to stop the water yourself at this machine? I can't get the water stopping between 25 and 30 seconds, without having to much water. I can pull a shot between 25 and 30 second with 1:2 ratio only I need to stop it always on my own. The machine keeps giving more water.
You can program the volume amount, but I normally stop it myself, because I want to make sure it is right on. The volumetric programming is not super accurate tbh.
Why they wouldn't put numbers on the dial is beyond all of us. If someone wants to tamp etc, they will be interested in seeing what pressure the provided manometer reads.
Watched a lot of your videos with this coffee machine. How you make such a creamy espresso is not clear. Already the twentieth cup with different settings and the coffee is watery with barely noticeable foam.😢
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
Hello I am trying to dial in my Specialista Arte machine, I am using medium dark rosted coffee and I am having issues with the gauge, not sure if it isn't working properly, but when I hit optimal zone, the extraction is fairly quick, using a 12gm dose and aming for 24gm of Espresso I found my self getting that number in about 12-15 seconds, even thought the dial is in 90 degrees plus 1 line which is what you recommend in the video, and I've seen in other videos. Any tips or recommendations here? I feel like when I go for more pressure, the result is a slower but bitter cup of Espresso, so I am not sure the gauge is really not working fine.... it is confusing
@Tom's Coffee Corner it is 12gm in the single gasket that comes with the machine, but the same happened when I use 16gm on the double, it will pour very fast even though I am hitting the optimal zone. I could go finer on the ground but with more pressure the result is slower but bitter ....
Are you guys finding the optimal zone? If so, then at what grind setting, and which bean?
Products used/recommended in this video:
► Mira Beans: mira-coffeeroasters.de/product/capim-branco/
☘ Get 10% off of beans (shipping within Germany) with code TCC10
►Delonghi Specialista Arte: geni.us/SpecialistaArte (worldwide Amazon link)
►Timemore Scale: geni.us/TimemoreBlackMirror (worldwide Amazon link)
►Noscobar 51mm tamper: geni.us/NoscobarTamper (worldwide Amazon link)
I hit the The optimal zone 😁
I have Delonghi Arte and Middle Rost I grind on step - 3, and Dark roast on step - 4
I found grinding Starbucks espresso roast at grinding level 4 with a weight of 16 oz to be most tasteful and visually appealing
każde ziarno nowe ustawienia młynka i dozy
Hi, with my La Specialista I am reaching the optimal zone at a grind setting of 1 with 16 grams medium roast beans but i have to let if fully extract and end up with 70 grams, if i stop it at 32 grams of liquid it will not have reached the optimal zone (pressure of 9 or better) any suggestions?
I bought this yesterday for my birthday , your video’s are a life saver because there were so many things I was doing wrong and you’ve answered all my questions, I didn’t know being a barista is so mathematical! But so interesting it’s like coffee art! I’m subbed
Awesome Rachel, I’m really happy to hear that! 👍🏻🙋♂️
These videos are so educative, with all necessary technical details to make your best coffee. Thanks Tom, keep going!
This really helped me a lot, i think also the configuration for the best pressure depends. on the coffee bean. in my machine I set it. for grinding at level 4 and 20 on the dose.
“Let’s give this a shot”… I see what you did there!!!
Our son gave us his old Delonghi which makes the best coffee. I’m just getting used to it. I’ve noticed that it’s not registering optimal pressure but the americano tastes good to me so I’m not going to worry about it but keep an eye on it and see if fresher beans makes a difference. Also I can experiment with the grind setting as I get more comfortable with the machine. Loving this Delonghi!
Hi Tom! Thank you a lot! You can't immagine how helpfull your videos are! I was making so many mistakes
Happy to help! Keep it up, you'll get it!
Nice video Tom…I wanna say you thank you for these kind of videos to begginers coffe lovers
My pleasure, Miguel! A lot of people buying these are first time espresso machine owners, so I thought this could be helpful.
Great video mate- I used to work as a barista but had no idea about pressure! Thanks so much
That’s a great video. My issue is that the pressure is not always the same on different days, even when using optimal settings with the same box of coffee beans. I still have to figure out how to stabilize the result.
Thank you for the video. I just acquired DeLonghi La specialsta and your video helped a lot. Subscribed 👍
Awesome! Thank you!
Thanks Tom! Love your videos! They are so helpful. This upped my home barista game a lot. I really struggle with the grinding amount though. Its always too much, althougj I have the exact same settings as you 🙁
Well, you can stop it earlier, manually, if you want to.
Tolle Beschreibung! Ich habe es gleich ausprobiert und: es stimmt! Vielen Dank, Tom. Ich habe es sogar mit meinen rudimentären Englischkenntnissen verstanden ;-)
Sehr gerne, Michael! Vielen Dank für deine Rückmeldung!
Hi Tom. I like your videos they help me a lot on how to deal with my Delonghi. I followed your instructions with 16 grams of coffee grinds, extracted in 8 bars, but the extraction only took 14 seconds. Do you know what is wrong with my settings?
Hi Tom, i have the Same Problem, could you explain what the importants of the extraction time is?
Hi Tom , Yes I achieved the optimal zone by using your guidance 😮thank you ❤ love your videos
Great, thanks for the feedback!
I love your videos. They are perfoect for newbies and those who know a little bit about coffee :D Everyone can find some useful information.
Thanks Tom. Love to hear from you and your viewers’ view ( yes, pun intended) over puck paper.
Thanks
Hmm. Puck paper. I use them sometimes on the bottom, to get more handsome extractions. But I only do it very seldomly. I cannot really notice a difference in taste, just in optics. I did not use any for this video. The last time I did was for the Gaggia spring video, since the power was so strong, that it was hard to get a beautiful extraction even with great beans, without the paper on the bottom.
thats really interesting - I prefer dark roast beans and the specialista manual suggests a setting of 5-6 for the grind level for dark beans (lower for light roast) but I get poor crema and extraction. Just tried it at grind 2 and its perfect! Weird
That was so helpful! Had my settings wrong all along 😂
I’ve had this machine for a year now, but still haven’t figured out how to make good espresso. I have the ikape calibrated tamper, and I bought the normcore 51mm portafilter that you recommended - however, I can tell that the portafilter basket requires a lot more coffee than the original delonghi portafilter. I tried to grind 18g of fresh beans, and the tamper barely touches the coffee. I just don’t understand what the problem is…so I continue to drink bad espresso from a pricey machine 😏
Hmm, are you using a light roast? Light roast is much denser than dark roast. Maybe try a normal tamper to get down deep enough?
Always trying to pull a better shot. I noticed you pressed the stop button before the cycle finished. Do you often do that or let the ma chi one run it’s full programmed cycle? Do you use filtered water? How do you narrow in on the “right” grind & dose settings? Thanks for the great video!
thanks for all tips, I gonna to try this weekend !! I will also buy a tamper ^^
Hi Tom, amazing video! And fun to watch especially to show us how it goes wrong. Finally a good and fun video. We have also a delonghi machine specialista and we recently tried Starbucks. So we changed the coffee beans but the pressure doesn’t even on the same settings go beyond 20%. Plus once your finished the coffee sticks to the machine (the whole “cake” hangs on the coffee machine). The amount has always been 50% and the grinder is always om 5. Should we more or less finer grinding and more or less coffee?
Hey Stefan, the most important factor is always bean quality and freshness. I tried Starbucks once, and got terrible results. Their beans were simply way too old! The best thing to do is go to your local roaster, and get some freshly roasted beans. Then, follow this video again, and I think you will reproduce the same results as me. Cheers!
@@TomsCoffeeCorner they smelled so good but I got your point! Thanks for the advice and we will fix it 💪🏻
You can fix the issue with coffee sticking to the group head by adding a metal filter on top of the coffee puck
Tom what’s the size of the porta filter?
Great video !
Pls share what do you think about additional filter finest one over coffee cake , thanks !
Nice video!!
What beans and exact settings do you recommend?
I wish I'd seen this video before I bought my DeLonghi.
The other 2 inter-related variables are portafilter size and coffee depth. As you use a bigger dose basket the depth of the coffee increases and requires a higher pressure to achieve a given flow rate (all else being equal). So the DeLonghi is nice for a 15g shot, but this is more problematic with an E61 with a larger 58mm portafilter. I think your preferred dose size should be a major influencer on portafilter size and hence machine you use. It is a shame that noone makes a good width reducer for 58mm portafilters.
Hey Tom, I think this is more personal preference. I have used a 53mm La Spaz, and Dalle Corte. I also have used a 58mm GCP and Rancilio Silvia. To me, the Dalle Corte gave the best shots, but that was also a professional machine. But you are right, it did not have 58mm baskets.
So what Delonghi did you buy?
@@TomsCoffeeCorner I bought a La Specialista, and without learning on that as you showed in your video, starting with pressurized basket and going onto bottomless unpressurized I do not think I would understand what I am doing with my Flair 58, which I use like a Londinium machine. I agree it is personal preference. The other thing is that commercial machines have different user requirements than personal machines. It is the same with gas ranges - people buy Wolf products modeled upon restaurant ranges which are far from ideal for the home. A modern 53mm commercial quality machine for the home would be a wonderful thing to have.
@@TomJones-tx7pb I had a La Spaziale Mini Vivaldi, which had a 53mm PF, and to be honest I feel like I get better shots and milk consistency with my GCP. So I sold the Vivaldi. But, I am sure that other people with the skills can make great drinks with it. It all comes down to personal preference and talents, I suppose. How are you liking your La Specialista?
Thank you for doing this! A Scale and timer combo if you haven’t posted it already please let us know where to find this device.
Good morning! I have the scale linked in the description. It is called the Black Mirror by Timemore. You can also find cheaper options on Amazon, but this one is pretty nice for the price. geni.us/TimemoreBlackMirror
Thanks for the education BUT: My machine is new and after trying about 10 espressi I hardly come above 3 bars, like 9am on the dial ! Is this machine Dead on Arrival ?
It would be great to see how it looks on the finest grind setting, when it's too fine
Haha, that happened to me today. It just takes forever, and runs at about 11-12 bars. It doesn't look pretty, that I can tell you.
It’s like congested with all the red lights on.
@@TomsCoffeeCornerthis answer to my question so the more fin the coffee is the more pressure it applies ? So isn't it better to have more pressure to coffee ?
This video is really helpful. But why this Maschine doesn’t make espresso for 25 seconds? Only about 10
The best you can do is grind as fine as possible, and use fresh beans. That should help.
@TomsCoffeeCorner so if you need to grind the finest coffee why isnt it easier to put it on the minimum? In The video you put 2 why not 1 ?
Hello, thanks for a great video. Are you able to make a single espresso with the optimal zone? I don’t have issues with double espresso but with a single one it never reaches optimal zone and it takes only a few seconds to extract coffee
thank you for the videos. subscribed❤
I have the same machine and my basket handle thing doesn't look anything like yours. It has the two spouts underneath. It also seems like all the water isn't getting through the tine holes in the basket. Every time I pull a shot there is still a ton of water left in the basket.
I still struggle with pressure, even with freshly roasted (4-6 days ago) beans, adjusting the dial, weighing the dose. I did buy a bottomless filter and that has never really worked with my specialista! Tom - come to the UK and rescue me!!
I do love your videos, and I need to try better at latte art.
Question: Do you find that a coffee roasters blend will work better than single origins? What coffee should we avoid with this machine that may be too oily for example? Is there a sweet spot of bean (regardless of flavour/taste) and is this a good reason to go for blend over single origin?
Followup, do you do decaf any differently?
Even if you don't reply Tom, I love the videos
Hey Rob! The La Specialista is tricky, because it doesn't grind super fine. But if your beans are that fresh, it should be able to do it. Are you using a scale? Maybe your dose is too low? I find that a blend of 80% arabica and 20% robusta does the best for me. Med-dark roast too. Decaf is a little more difficult in my experience. Certainly avoid overly oily coffee beans, as they can gunk up the grinder. Good luck! Tom
@@TomsCoffeeCorner I can't say thanks enough for your time and effort
I need to practice this a bit as I have all the setting as per the video (beside the water hardness which I have put to medium) and the pluck is soggy :(
Beautiful shot!
Should the water temperature be set to the highest setting in every espresso machine?
Not necessarily. For darker roasts I often use the med temp.
@@TomsCoffeeCorner Ok. Thank You!
Hi Tom, I am getting the pressure right in the middle with my bean. However, the extraction time is very fast. Only take around 10 secs to extract 32grams espresso out of 16 grams bean. I am using a IMS busket. Just wondering how do I adjust the settings to slow down the extraction time? Thank you very much.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html
How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html
Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
@@TomsCoffeeCorner thank you very much
Hi Tom,
I have this Maschine. But I can’t the pressure up. Nothing i do it doesn’t help. And I don’t know what to do. If I use the grind 2 and 15 grams the water doesn’t flow.
If I use grind 5 the water flows but to fast and the pressure doesn’t go up as well again
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html
How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html
Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
What temperate of water, that goes into portafilter? And what temperature of your coffee? For some reason NOBODY in their videos show the TEMPERATURE of their espresso. I have the same model and water temperature that goes into portafilter only 79 deg C 1st few seconds then down to 73 C. So the espresso temperature is only 69 deg C. Is that normal? Because in manual they said inside machine on higher setting is set to 96 deg C.
And in my 2 cup basket I can feet only 15 gm of coffee.
Most important - you have to have a screen for on tap of coffee in your basket, otherwise you have to wipe under brewing unit coffee grinds after every shot.
Where are you measuring from? If I measure on top of the puck, I get slightly higher numbers. Check out this video: th-cam.com/video/TPS6Z6NCaU8/w-d-xo.html
Hallo Tom, tolles und extrem hilfreiches Video. Meine Maschine soll heute kommen, ich freue mich. Kurze Frage. Wenn alle Einstellungen nach deinen "Vorgaben" durchgeführt wurden, stoppt die Maschine dann automatisch, oder muss ich das manuell durchführen/stoppen? Im Video hast du den Vorgang manuell gestoppt, deswegen die Frage. Viele Grüße, Michael Michael
Servus Michael! Die Maschine stoppt schon von alleine, aber ich wiege lieber selber, und stoppe wenn ich das doppelte Menge erreiche.
Hi tom, please can you help me. I have the same machine, I've dialled it in the same, I think. However I'm getting 8.9g as a single shot and 12.2g in a double shot, and not 16g. Please can you tell me why this may be? Thanks alot.
Hi Tom! Awesome video! Just noticed you didn't quite hit the 20-30 seconds extraction mark. You stop it around 11 seconds after the first drip. Mind filling me in on that?
Thank you!
I time starting from when the pump starts, not first drip. Cheers!
Thanks, this is really helpful as I had been timing mine from the first drip (as I understood that to be the correct point in time) but the shots were way to quick. In terms of volume (I know it’s not accurate) if I want 60ml the the ratio is closer to 1:4.
@@thejuicyme Hi! Honestly, all the other espresso machines I've seen start timing from the first drip. Even with a grind setting of 2, it still drips too fast.
Hi Tom!
Thanks for teaching us all those little things.
Why arent u making espresso with 7g, and other coffees?
I'm a bit confused how much grams should I use, since many of coffee maisters are using like 14-16-18g for espresso and I thought It should be like 7, in 2 days my Arte will arrive and i am really excited :D
Best Regards,
Milan
Hello! Well, you can do 7g for a single shot, but I always prefer a double. Plus, it is easier to pull a double shot.
Have fun with your machine! Tom
Hello Tom, very nice video. As other users have stated, what about the shot time when you are in the optimal zone? In the video looks like the 1:2 ratio shot in the optimal zone was not nearly as 30-35 seconds extraction. In my experience of having this machine for 1 week already, If I "live" in the Optimal Zone and I target for 1:2 ratios, I get short extraction times (usually 20-25 seconds counting pre-infusion). On the other hand, if I dial in the shots to be 1:2 at about 35 seconds (counting pre-infusion) the pressure gauge ranges from 11-13 bar. Oh, but the 1:2 shots taste supreme, so I guess we need to use the pressure gauge up to some extent.
Hi Joaquim, I would say 20-25 seconds is fine. I don't aim for 30-35 seconds. Cheers! Tom
I just bought this machine, the main problem is low pressure. therefore coffee is also not thick, how can I solve?
Hi Tom,
Thank you for this nice video.
This same machine of mine stops the extraction automatically at around 16-20 seconds.
Please advise if there is something wrong or anything to do with the settings.
I just would like to stop the extraction manually like to you do in this video.
Thank you Tom.
Hi there! Just hold down the OK button, until your desired volume is reached. Cheers!
Hi,
Did I get that right?
- when we adjust the grinder, we should do it while it is running?
Could you explain a bit?
- That seems counterintuitive... I thought that I should adjust the grinder only while it is stopped.
You should adjust while it is running, so there is less stress on the motor I am guessing, and I think it helps the burrs settle in faster. But that's just my guess. Everyone says to adjust while running.
Thanks for another great video Tom. I just picked up this machine last Friday (after watching your reviews) and I'm currently trying to dial in the machine. I have had a couple of decent shots, but I still get some that are bitter. I'm using (what I think is) a dark roasted bean (from end of August) and I'm now a grind level 4. But what I wanted to ask you, was if you know what how many grams the original double basket holds? I have not been able to find that information in the instruction manual or online. I have tried using 18 grams, but it feels that it is too much and now I'm at 17g, but that also feels a bit too much, you aimed to be between 16-17g, so I guess I can try to go down a little more. My grind time is set at around 20-21 to get to 17 grams.
Hello Jonas! I normally shoot for 15-16 grams on the double for this machine, but it depends on roast and bean density. Light roasted beans are more dense, and you can fit much more weight in there. But anyway, for darker roasts, I would shoot for 15-16 grams. Cheers! Tom
this was interesting! I used to be able to get good pressure but its been a while since my last espresso so I think i'll try to change the grind!
also you look and sound very familiar. i can't put my finger on it. offroad videos? america vs germany housing on instagram? funny seeing totally different content with you in it! it feels like you're a familiar person
Thanks Tom
Thanks for your excellent info.Just bought this machine and after much experiment still get wet coffee grounds after extraction. Any help appreciated
Well, I would suggest that you let it sit for one minute before removing. Also, the puck wetness depends a bit on the headroom in between the top of the puck in the bottom of the shower screen. So, try using different coffee amounts, and see what that does.
Hi Tom, great videos thanks.
I have purchased an expresso bean that I love but I just can't get it right.
Pressure is going to the red zone and the coffee just drips out. What am I doing wrong?
This setting works fine on a different bean.
I also purchased this same coffee but ground and have the same issue with the Dedica machine so it has to be in the grind setting. Does it need to be finer?
Thanks Sally
Hi Sally, if it's hardly coming out, then you need to coarsen the grind. Cheers!
@@TomsCoffeeCorner thanks, have slowly gone to 8 and still it is hitting red and hardly coming out.
It did one yesterday out of the red zone just but back in today, bizarre.
Should I just tamper slightly? Not that I press it hard but the other issue I have is getting the coffee out after, I can slam it against the knock box and it just won't come out.
The coffee beans are from a roaster, they are expresso and the one they use in the machine (industrial) so they should be fine. They were fine in my old delonghi Magnífica S.
Thanks for your help!
Buen vídeo explicativo, donde comprar este café?
is it 1 hole tip or 3 hole tip. is it ok remove plastic tube from inside of this steam wand for greater pressure ?
No, you cannot remove the tube, as it is a part of the actual steam want. It’s a one hole tip.
Hi Tom! thank you for making great video. Do you know if there a way to reprogram the Americano setting to dispense the water first then the espresso on La Specialista Arte (I have the North America unit). My preference is to preserve the crema on my Americano. Thank you!
Hi Oric! Hmm, I was hoping to find something on google, of how to reverse the process, but I did not find anything.
The only way to do it probably, would be to switch modes, and do hot water first, then switch to espresso mode and pull a shot on top. Maybe Delonghi will update this feature someday with future models, to be reversible...Cheers!
@@TomsCoffeeCorner yeah... I hope Delonghi will do that. I see that they've put some thoughts into this machine. Also, would love to see update on removable hopper/more grind setting. thanks again!
Is that a modified portafilter? Great video🙂
Yes, sir! I made a video about how to make it, but it is probably better to buy one. Cheers!
Hi, how can we change de amount of water or how we control it for an expresso¡?
¿.
Amazing videos Tom. Thank you very much.
I have a question. I am using 16gr in, grind in 2 or 3, and I get 32gr in about 24 seconds (good optimal zone too). Which seems to be ok, and it looks good creamy too, but the taste is not good, not sweet and very bitter. What can it be? Thanks.
Well, you could try a lower temp if that's bitter, or maybe try changing your grind. I'd try grinding at 1, and see if a longer duration shot might do better. Cheers!
Just another great video of yours`. I did learn some facts regarding Italian espresso making plus how to pull a good shot in optimum range. Something caught in my attention, why should we change grind size while the grinder is running, can you please explain it a little more? I`m currently using Graef cm802 with dedica ec685 and I`m curious if my grind size is not affected because of I`m setting it when it`s off. I never tried to change grind size while running and I wonder what it could change. I`m dialing between single-double shots around 9 to 12 grams and I`m using grind level "7 or 8" on default Graef cm802. I used to grind finer but this machine is not able to push finer grounds obviously and either no need to. Thanks.
I think it’s better for the burrs, and the grinder won’t jam that way either. Plus, I think it will take longer for the grinder to become consistent again if you change it while it is not grinding.
Hi Tom! Thanks for this amazing video! Can you share where you got the bottomless porter filter? I’m currently using the provided porter filter but I would love to use the one you have this video so that I can use the 2 grind setting. Also, it’s also aesthetically pleasing. Thanks in advance!
Hey there! Well I made this one, but I also included links in the description for an aftermarket one you can buy.
It's the Neouza: amzn.to/3oGoyjp
By the way, the extra grinding range I found out is just +10 seconds longer on the grinder. Be aware, that you will need some pretty freshly roasted beans with a bottomless portafilter, since it doesn't hide any splatters. :)
Thanks so much! This has taught me a lot about my own Delonghi La Specialista Arte. I need to get one of those distribution pokey tools.
What naked portafilter do you have? Happy to use an Amazon affiliate link if you have one.
Hey Josh, I made that one with a grinder, but it would be much easier to buy one. I have been using the Neouza lately, and it works well, too. amzn.to/3PkXMZK
Cheers! Tom
Thanks Tom Gor your great advice. What about temperature? Does it suppose to play a role?
Hi there! Yes, temp plays a big role. I would suggest using the highest temp, and preheating the portafilter before using. You can pull a blank shot to do this.
@@TomsCoffeeCorner thanks Tom.
Hi thanks for the video. What’s the dosing funnel you’re using? Didn’t see it in the description. Thx again!
Hi, it’s from Edesia, from the UK 🇬🇧
Hello I’m trying to figure out why my optima pressure gauge does not move at all
I’ve tried changing all the settings
I’m guessing that your beans are probably too old - or in other words roasted too long ago.
It could also be that your grinder is not ideal for espresso.
Check out this short blog post: tomscoffeecorner.com/what-are-the-best-beans-for-espresso/
Or this one, with some good cheap grinders: tomscoffeecorner.com/best-espresso-machine-and-grinder-setups-under-500/
These videos may also help:
How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html
Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
How to estimate bean roast age for Lavazza: th-cam.com/users/liveQmVRpBGOokE
How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html
***I’d recommend looking on google maps for local coffee roasters. That's the best way to ensure freshly roasted beans.
Your videos have helped me a lot, but today I have a problem with my coffee machine, I hope you can help me. I have a couple of months with my Specialista 9155. For a few days now, the optimal pressure indicator of my Specialista has almost reached the red line. Since I bought it I have not changed any settings on the coffee maker and I have been using the same coffee; the gauge has always been within the optimum pressure zone. What could be happening? How can I reduce the optimal pressure? Thanks.
Have you tried grinding coarser? Otherwise, you may also have to clean the grinder. It sounds like it is grinding too fine, so maybe cleaning it may help.
@@TomsCoffeeCorner Thank you very much for your reply 👍. I just tried a coarser grind (5) for a dark roast, it was much better. As soon as I have a break I will clean the grinding.
Wish he could have informed us if a finer grind increases or decreases pressure
Finer grind increases pressure. 👍
That first shot looked so amazing. Just gave me more will to work on my dialing. I’m Grinding at 4, and feels like I should do 2.
What roast was the coffee you used?
Hi Ivan, the coffee was a med-dark roast, and less than 2 months from the roast date. That is important. Cheers!
@@TomsCoffeeCorner my first coffee I got was few days ago from local brewery and it was just 3 days old (from time it was roasted and I bought it). Is that too fresh or its still good?
@@Ivan-fw4rl That might be a little fresh, as the extraction will release too much carbon dioxide...maybe wait a week yet.
@@TomsCoffeeCorner ok thank you, so def. 2-6 weeks how u said in video NO CREMA? video 👍
@@Ivan-fw4rl Yes that is right Ivan. But feel free to try them earlier and see how they work out.
Hi . thank you for your video. My coffee maker is a Breville model BES870XL/B unfortunately the pressure does not rise. The gauge is working. The pump worked by taking out an output pipe from it and turning it on, and it had a good output pressure. All the pipes are clean, and I cleaned them twice with special tablets. The steam works and there is no problem. I still could not find the problem. If I find it, I have the possibility to repair it. I have two guesses, one is the external stream ring and casket and the other is the solenoid valve.
In the first case, the device has no leaks at all, neither internal nor external pipes. Thank you for your advice in advance
Hello Alireza! I just bought one of these machines used, to fix. I see these broken all the time on eBay and the classifieds, so I want to see if it's something simple like an OPV replacement. I will let you know what I find.
@@TomsCoffeeCorner thanks a lot
Can I ask you... If you didnt cut video it was 9 seconds at best on first try. Can you get on this machine to reach 15-20 seconds?
Hi there! The point of the video is to show how to dial in, so the first shot was too fast. This machine can get up to 20-22 seconds, but that's about it. I think it has a lot to do with the long pre-infusion phase.
Hi Tom...thanks for video...had my machine one day and have managed to get up to optimal zone however the extraction only lasts for about 5 seconds dosing an espresso shot...on this video it lasts much longer...how do we get to this ? Regards John
Hi John, check out this playlist on extractions, I think it will help: th-cam.com/video/00NSG9459a8/w-d-xo.html
Hey ! Have you got videos with the Maestro from Delonghi? I cant find any and tips like these would be great
Hi! The Maestro should be similar. But no, I have not had the chance to use that one yet.
I have a new La Specialista. Using fresh med roast beans. Grind setting 2-3. My first 20 shots were perfect, but now my machine pressure is reading very high, in the black area of the pressure zone. What am I doing wrong?
Might just need to coarsen the grind, or dose a little less. Could also be that your basket holes are getting clogged.
The chronometer starts as soon as the espresso shot reachs the cup right? Or starts when I hit the Ok button?
I start it when pressing the OK button, as that is when the extraction starts.
Hello! I reach the optimal area but when trying to empty the already used coffee it is in the tank with a lot of water, it does not come out compact, what can this be due to? Thank you for the help
Maybe you didn't dose enough or tamp hard enough?
Hi Tom, cool videos. First, I saw a video you made about the Dedica. Do you know what bottomless portafilter and baskets I can use for the La Specialista Arte? Tried to find something but didn't. Also a matching tamper and that thing to twirl the coffee.
I'm still struggling to get the perfect coffee out. I made it sometimes in the optimal zone with grinding setting 2 and an amount of 15, but often there's a rest of coffee sticking in the basket after knocking off, or the puck stucks in the machine, and now I'm not making it into the optimal zone, also the coffee is often very bitter. Any suggestions? Thanks a lot.
Oli
Hey Oli, sounds like different problems. What kind of beans are you using? The fresher (regarding roast) the better. Also, are you weighing your dose? That is important so that you don't have too little or too much. 16 grams is a good dose, in my experience. Try flushing the machine a couple of times, and either dunking the portafilter in hot water, or rinsing it in hot water, so that the espresso is not temperature shocked upon extraction. This machine extracts quickly, due to a long pre-infusion, just so you know. Good luck!
@@TomsCoffeeCorner thanks Tom.
I tried different beans. Dark and light roasted, from the supermarket but also higher quality beans freshly roasted. I didn‘t so far, but weighed it now. Are you talking about a double basket? I have a single basket with around 8 grams. Is that good? Or why should I use the double basket for a regular coffee? Or better whats the difference in terms of advantages?
Will try that too. Thank you for your kind help.
Hello .
I bought this machine 2 weeks ago.
I have a problem with that optimal zone. No matter what I do, it's still very low . Could you help me on this?
Thank you
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html
How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html
Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
@@TomsCoffeeCorner thanks!
Hi Tom, im using a bottomless portafilter for my machine, going through all the steps:
Weighing beans
Distributing ground beans (even with the both distribution tools)
Tamping
Pulling shot
But my puk keeps channeling, is there anything you can suggest to solve this?
Thank!
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html
How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html
Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
Hey Tom. I like your film. Today I manged to prepare a shot in optimal zone for the first time but the problem I have is with a coffee dose and distribution. When I increase a dose the grounds are distributed in the center of filter so as a result I have some kind of "hill" in the middle. As a workaround I decrease dose, distribute it, tamp and after a tamp I ground a little bit more and tamp it once again so the cake fits the optimal amount line (I'm using original delonghi portafilter). I noticed you have some black stuff on your filter in the video and I'm just wondering what is it and if it can help with coffee grinding and distribution. I'd be grateful for advices.
Hi! I would suggest using a WDT tool to distribute the mound, or at least tamping on the side of the PF to level your dose.
My coffee machine not extract to 8 or 9 optimal zone. So it is not make cream.
How do we fix this ?
I use grinding 2 and 15 dosing ready
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html
How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html
Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
Hi Tom, thanks for your video, it helped me a lot! But I have still one problem, with my la specialista arte: I have to set up my grind amount at least at 25 to get about 16grams…. Is this normal? Everyone I saw in the internet used to set up the amount about 13-20… 🤔
Oh yeah, I am at about 13 myself for 16 grams. How about when you use different beans?
Hi Tom - great video. I just got this machine but the pressure would never go up more than 3 bars and the extraction is about 6 seconds. I just contacted support and they went through the process over a video support call and they told me what I was getting was fine... that the pressure doesn't need to go up further and the extraction time is fine. I have the barista pro at home and do get 25 seconds and a much better shot. Are they telling me the right information?
Are you using the same beans? Are you grinding as fine as you can with the Arte? Do you weigh out your doses?
@@TomsCoffeeCorner thanks so much for replying. Figured out it had a leak and returned it. Disappointed with support saying it was fine when clearly it wasn’t.
hey tom, mein problem ist, dass der druck immer fast in der roten zone ist .. habe es schon mit verschiedenen mahlgeraden ausprobiert und frische bohnen gekauft .. je feiner ich aber den mahlgerade mache desto langsamer läuft der espresso heraus … meine bohnen haben eine dunkle röstung ich weiß leider nicht mehr was ich einstellen soll 🥺
Servus! Wenn es zu langsam extrahiert, dann eben nur den Mahlgrad grober einstellen. Gruss! Tom
I see you are using a bottomless portafilter on the la Specialista. Where did you find it? I have been looking on eBay and Amazon for a 53 mm bottomless portafilter and can’t find one.
Shoot, I see the Neouza I am using is currently not available, but this one is: amzn.to/3H33NbM
It is a 51mm basket by the way.
Hi Tom. What are your thoughts about the built in tamper on breville or Delonghi machines? also, do you think breville having higher dial capacity is more useful? Thanks!
Hi there! Well the included tampers are decent, they will get the job done. The Breville does have the better resolution for dialing in compared to the Arte.
Hi. Excellent video. Just what I need to watch at the moment. I have a question. My Las Specialista didn't come with the thing that you used to stir the coffee powder (the thing with several steel wires). What does this called in delonghi's part list? I need to find one. Thanks.
Thanks for your feedback! It is called a WDT tool, but it is not from Delonghi. You can search your local Amazon or Etsy for one. Cheers!
@@TomsCoffeeCorner Thanks. Just ordered one. Now after following your tips here, I managed to get 13g of powder at setting 4 and using the included 1 cup filter (Las Specialista Arte included 1 cup filter). I reprogrammed the volume of the water to 26ml. I temped the powder to the index line on the filter (from the instruction book). The pressure is 9 bar so everything seems good. However, the timing for the extraction is only about 12-13 seconds. Is this too short for a single shot? How can I get close to 25 seconds? Thanks again.
@@kamhonleung5524 Single shots always run faster...but I find that it is hard to even get a double to last 25 seconds on the Arte model, since it has such a long pre-infusion. Cheers!
What about water temparature?
Hi Tom, I am a bit confused in the amount of coffee powder to the espresso volume. In the video you mentioned a 2 to 1 ratio. I understand this as the optimum volume of espresso should be 2 times the amount of coffee powder. In other words, I should get 32 ml of espresso from 16 grammes of powder, am I right? However, the volume of the double basket from the Delonghi LSA machine is about 16 grammes and 32ml is about a singe shot. The certified Italian Espresso table you showed at the beginning of the video listed 7 grammes for a single shot. So it's about a 4 to 1 ratio. So 16 grammes of the double basket should give 64ml which is close to a double espresso. So is it a 2:1 or 4:1? Thanks again.
Hi, I just always do doubles, so 16g in, and 32g out. The italian espresso would be 7g in, and 14g out. Cheers!
@@TomsCoffeeCorner Right. The output needs to be measured in g as crema does have a different density than coffee so the output volume in ml is a useless measure in this context.
Hello , would you let me know please why you did remove the metal dual nozzle from under the basket??
I cut the bottom off to see the extraction.
Is the grinder enough for bottomless portafilter? Is it stepless grinder or it Just has 6 different steps?
It's not ideal for that, in fact it can only work with really freshly roasted beans. Otherwise, forget it. Cheers!
Hey, so I was wondering if it’s also possible to change the pressure/bar on this espresso machine? Like an adjustable screw or something?
Nope, sorry.
Okay, so the only way to adjust the pressure, is by doing the things mentioned in the video?
Hi Tom, this is all good and well, but what about time? Are you getting 25 sec extraction time? Seems like the first shot you did was much less time than 25 seconds. I can't for the life of me get a 2/1 ratio at the optimal zone in 25 seconds... always less .... very frustrating
I am getting the same results. If I "live" in the Optimal Zone, I get longer ratios than 1:2 (usually 1:3 or a bit more). On the other hand, if I dial in the shots to be 1:2 at about 35 seconds (counting pre-infusion) the pressure gauge ranges from 11-13 bar. Oh, but the 1:2 shots taste supreme, so I guess we need to use the pressure gauge up to some extent.
Hi Sergiu, I normally get about 20-25 seconds, but not longer. I would try the finest setting on your machine, and dosing 16-17 grams, to shoot for 25 seconds including the preinfusion. Cheers!
Hi Tom,
I have recently bought this machine and when I press the ok button to start the drip, my coffee always comes out cold. If I hold the ok button down it comes out warm. I don’t understand what’s wrong. The dial on my machine for the optimal zone never moves. Not even a little no matter what I do. Any suggestions?
Hi Jessica, well holding the OK button just programs the amount of liquid to be extracted. It shouldn't have a bearing on temperature. But I have heard of some people having issues with their dials. I would suggest you call Delonghi, or your local handler. Cheers!
Hi! is it normal the noise at the beginning which gives like blows before your coffee flows? I bought mine at the end of the week and it makes this noise but longer than you....
Do you mean the pre-infusion? Yes it sounds like a train chugging...but it should be programmed the same, I would think. 🤷🏼♂️
I got this machine yesterday, how do you change the time of extraction when you hit the ok button. Mine runs for about 35 seconds before it shut off automatically
Hi Curtis, you just have to hold down the OK button until your desired volume has been reached.
@@TomsCoffeeCorner thank you for the quick response 🙌🏻
Do you always need to stop the water yourself at this machine? I can't get the water stopping between 25 and 30 seconds, without having to much water. I can pull a shot between 25 and 30 second with 1:2 ratio only I need to stop it always on my own. The machine keeps giving more water.
You can program the volume amount, but I normally stop it myself, because I want to make sure it is right on. The volumetric programming is not super accurate tbh.
@@TomsCoffeeCorner Thanks for your response, i see what you means it the same over here.
What if the barometer is not moving at all? Adjusting the settings doesnt seem to help.. is mine broken?
Contact Delonghi - I have heard this is a common issue. Might need to exchange the machine.
Why they wouldn't put numbers on the dial is beyond all of us. If someone wants to tamp etc, they will be interested in seeing what pressure the provided manometer reads.
It’s a machine aiming for beginners and also if you know that optimal zone is 8-9 bars do you really need any more info than that?
@@cyberpope2137 yes, the confirmation with numbers
Watched a lot of your videos with this coffee machine. How you make such a creamy espresso is not clear. Already the twentieth cup with different settings and the coffee is watery with barely noticeable foam.😢
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html
How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html
Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
Hello I am trying to dial in my Specialista Arte machine, I am using medium dark rosted coffee and I am having issues with the gauge, not sure if it isn't working properly, but when I hit optimal zone, the extraction is fairly quick, using a 12gm dose and aming for 24gm of Espresso I found my self getting that number in about 12-15 seconds, even thought the dial is in 90 degrees plus 1 line which is what you recommend in the video, and I've seen in other videos.
Any tips or recommendations here? I feel like when I go for more pressure, the result is a slower but bitter cup of Espresso, so I am not sure the gauge is really not working fine.... it is confusing
Is that 12g in the single or double basket? Because that is too low for the double. Try 16g. 👍
@Tom's Coffee Corner it is 12gm in the single gasket that comes with the machine, but the same happened when I use 16gm on the double, it will pour very fast even though I am hitting the optimal zone. I could go finer on the ground but with more pressure the result is slower but bitter ....