Trust me it sounds good, looks good but holy crap it can be the most frustrating thing, it’s the most inconsistent drink to make that’s super expensive to make.
Honestly, This video is what I needed for a long time ! He explained almost every aspects many people face with their espresso. I appreciate your explanation and the critical information you mentioned in the video 👍🏻
This is the best and most precise explanation of the difference between sour & bitter I’ve yet to come across. That 28 seconds alone (5:18 - 5:46) is worth a significant pay raise from the boss man.
Thanks AJ! Whoever is responsible for putting this video together, 👍🏻👍🏻! I've been making espresso for going on 30 years, and this is the best video explaining the idiosyncrasies of espresso brewing available. Your clear and logical progression through the process should be archived as "Espresso Analysis 101". ☕
Thanks Bill! It was a one-man production on this one, so I appreciate the comment. You've been making espresso since before I knew what coffee was, so your praise carries extra weight. Cheers to another 30 years of tasty shots ☕️ AJ
Im completely new at this and have been researching like crazy. By far this is the most articulate, least fussy or wordy or protentious explanation of how to get a good shot. Thank you for this!.
This is the best video about how to make a perfect espresso shot, EVER, after trying for a full year to make the perfect one, all failed, but I’m %100 sure, that after applying what this video said, it will be much better, WAAY better :)
I’ve literally watched so many videos on how to pull a decent shot and this is by far the best and most detailed one I’ve seen. Oh how I wish I would have found this video first to save us a lot of time and effort, but thankfully we are still relatively early on our home espresso journey. Thank you so much for explaining the different problem areas so thoroughly and providing helpful tips on how to troubleshoot each. This video has been so incredibly helpful!
I got an espresso machine for my birthday and I started to think that the machine was bad because it wasn’t really expensive, but this video reassured me that it was not the machine. This is exactly why I needed. Thanks
I’ve seen lots of videos over the years. I’m a perfectionist when it comes to making my ☕️ what can I say. But this video is the best. Very well explained/organized and very detailed in covering just about everything. Thank you!!
My wife and I ventured into the world of better coffee drinking with our espresso machine purchase. We are loving it but unfortunately I haven’t experienced a good shot yet. I’ll pay more attention to this great explanation of bitter vs sour to try and figure it out. What’s weird is we visited a local coffee house yesterday and I ordered an espresso and it was worse tasting than ours at home lol
Hi T, Thanks for the comment and sharing your experience. There are tons of great coffee shops that really care - and unfortunately many that don't. Here's a tip if the person behind the counter looks at you funny if you ask when they last dialed in the coffee or what brew ratio they're using - your in the wrong place.
Thank you, this was very informative. My espresso shots are suddenly coming out watery from a bottomless portafilter, so I have some things to troubleshoot.
This video is incredibly important on how to fix espresso extraction shots too fast and slow, sour and bitter, with no crema, or channelling these are useful tips so we can make better espresso thanks.
I never knew what the bottomless portafilter was used for until I watched this video. I like the way you speak slowly in all your presentations so that the listener can take notes without having to repeat it! You'd make a fine school teacher!
Top tips. AND I would personally add the number one tip: cleaning your gear. If your coffee taste is getting worse over time then you’re missing out on cleaning your coffee machine and grinder. So: - clean your grinder regularly - clean your portafilter - clean your brewgroup - use a waterfilter if necessary
Excellent! I'd been having issues for ages with my extractions. The section toward the end on channelling was particularly helpful. I'm now enjoying full flavoured shots and feel confident to take my ballpark extraction to the next level. Thanks for being so clear on the process from start to finish with very little in the way of "filler" material. Top marks
In my opinion, this is the best video i watch explaining to the point so many issues producing espresso. I watch so many but this one video has so much detail and good explanation. Well done mate and thank you very much.
Excellent video - as a strictly espresso (never milk or sugar) drinker sometimes a lungo sometimes a standard, I have never had a consistent coffee with crema - flavour has always been 'bright' or in my flavour expression sour and on occasion burnt or woody - now I know why: - grind, bean freshness and/or arabica blend, water temperature. If I could sit near the barista watching the extraction I would glean the fact that 90% of them in cafes don't know how to make a good espresso - their mistakes well hidden in milky coffees which the majority prefer and cannot discern when they drown their beverage in sugar. Thank you for a very instructive, constructive, clearly explained tutorial
Best video Ive seen about dialing in my espresso. Loved how you broke down seperating sour vs bitter. Also tying troubleshooting methods directly to the outcomes was super helpful. Thanks!
Just to add what as already been said This ONE(!) video reviews and clarifies material the multiple other videos I have seen do not reveal despite being lengthier and less concise Thanks You are congratulated on a job well done
Probably the best video explanation that I've seen on how to improve your espresso shots. Thanks for taking the time to put it together. Would be great if you made a pdf cheat sheet but that's just me being too lazy to take notes!
Well this is a wonderful video for the novice like me.I hesitated for so many year to get an espresso machine and now I’m learning of the many tools and techniques.
I have gone through dozes of videos that cover the basic troubleshooting technics. By far this one had been the more detailed without being overly long. Great work!
When new to the espresso world, you will go thru a lot of beans to find what works best. Document your weight and grind along with the timing. You will get it the more you do it. Try to stick with a certain bean roast and focus on that before you jump to another. Coffee beans are all different and you will learn that thru that process. Take your time and enjoy it. Its definitely a hobby if you want it to be! Cheers!
Great video AJ. I like the systematic way you go through each variable, best video I saw on this topic. Few years ago I installed a PID in my Silvia and it was a game changer in terms of adding consistency to the process. I also kept detailed note book listing all variables, such as grind size, timing, etc etc for the various coffees I use. This might seem over the top for some folks, but it's fun to me, and now I can diagnose issues pretty quickly when I'm trying a new coffee bean. And coffee bean is the one thing that will constantly change, no two bags of coffee are ever the same. Cheers.
With the level some people go to, that doesn't seem over the top at all. It actually sounds like a nice way of tracking your process and preferences. True that no two bags will be identical, but at least now you can reference your past experiences and get in the ballpark. AJ
Great video AJ. Very thorough. Could you and/or Mark revisit some flow control topics in the future? Loving my Synchronika with FC, but I notice some odd extractions at times-e.g. sometimes the 1/4-1/2 extraction will run faster than a regular 1 1/4 with preinfusion. Seems counterintuitive to me…
Hey Spencer, there will be more flow control videos coming eventually. I will say though that shot timing kind of goes out the window when flow profiling. Your example does sound counterintuitive, but I've experienced it myself before as well. The best explanation I've heard is that the low flow gently and evenly saturates the puck, allowing for degassing and expansion of the grounds in a more natural way. Full flow/pressure right out of the gate, especially on a rotary pump machine that ramps up quickly (pretend you didn't do a pre-infusion), can force fines to the bottom and almost "clog" the holes in your basket. The abrupt pressure could also be "re-tamping" your espresso and compacting it further, slowing the flow through the puck. AJ
Thank you for your thorough, detailed, and also simple explanation for troubleshooting espresso, as well as the why’s behind why things are so important to pay attention to! I’ve been a barista for well over a decade and have been on the hunt for well-encompassing videos that really cover all areas of learning your espresso, as well as keeping it detailed but simple. I was relieved to find your video, as you did a PERFECT job covering the things I want to convey to my fellow newbie baristas!!! Thank you so much, please keep it up! I am really looking forward to watching your other videos and using them to help train my coworkers. :D
thank you. as a newby at home barista - this answers a lot of questions and slow enough that I can retain what you said before going on to the next issue.
I recently got the Gaggia Classic Pro, which I immediately fitted with a PID controller. The grinder I have is the Niche Zero. Using a grind size that makes sense (very close to what I used with the DeLonghi Dedica) makes the extraction time extremely fast (36g out in mere 6 seconds). The only way I managed to overcome this is by reducing the grind size all the way to Zero! I feel like something is wrong but I couldn't put my finger on it. 😢
Hi MT, So ya, that's way too fast! I know they advertise that grinder as espresso capable but for a number of reasons it's not one I'd ever recommend for espresso. As you've found it does not have the precision needed. Perhaps there's something wrong with the grinder. Any decent espresso grinder should be able to grind fine enough to choke (cause no flow) a machine. Understand your Dedica (unless you modified) uses a pressurized filter basket. In those, it's the restriction of the filter basket which controls flow rate and not the grind size of the coffee. When using the standard non-pressurized filter basket on the Gaggia Classic Pro the grind size creates the restriction and controls flow rate. You must get the grind size right to enjoy the better espresso made using a non-pressurized filter basket.
This video helped me more than any other video I have watched. It ansered all my questions and solved all my problems. I am now getting great shots. Now I am in the process of fine tuning and experimenting with different coffees and roasts. THANK YOU!
Thanks for all the advice! A key addition to your video is to keep the machine clean, descaled, and not leaking anywhere as all of that caused sub optimal results as well.
So I just got a Gaggia Classic Pro. I love it. But I have a Gaggia MD15 grinder. It does not grind fine enough. I am ordering the shims. Until those arrive, I have to use more coffee to get the right flow rate. All of these espresso videos from Whole Latte Love, Lance Hedrick and others have been very helpful. Thanks much.
Hey ss, Thanks for sharing your GCP love! We do not carry the MD15 as it's right on the edge for espresso grinding. Upping the coffee dose until you can get a finer grind is the way to go.
Well this is exactly what I needed to dial in my old hand me down cheap espresso machine. Amazing what a difference one or two clicks on the grinder will make in the flavor. Thanks!
I just want to take the time to say this was the most informative and easy to understand espresso video! I just purchased a pricey espresso machine and I’m giving up my Nespresso machine. Can’t wait to try out all these techniques! :)
Just bought an espresso machine and my coffee was coming out so watery. Looked for many videos on how to make a latte and stuff and honestly this video explained it all. I'm anxious now to go home and use this instructions to make my espresso and see how it comes out. Thanks.
I just recently got myself a Eureka Mignon Silenzio grinder and am still in the process of experimenting with different grind levels. Taste-wise, so far not too bad but videos like this explain perfectly why I'm not quite there yet. Practice, practice, practice! The only other thing I'm having difficulty with is trying to get good microfoam using Oatly Barista milk with my Gaggia Classic Pro. More practice is needed I think! Great video!
To be honest, this is one of the the best videos I've seen, the details and information is superb and subtly informative. Thanks a LATTE' ✨☕👌 THIS WILL HELP ME A LOT. PS. I DOWNLOADED ALREADY YOUR VIDEOS FOR ME TO WATCH IT OVER AND OVER AGAIN....SHUKRAN
I am hesitating between buying an automatic machine (magnifica s smart) vs semi-manual (sage express impress). This video is so informative I might jump straight into the second one
Hey K, Thanks for the comment. It's the old convenience vs. potential quality decision. Happy to help you along! With a little knowledge and effort you will get much better results from the semi-auto machine!
I just got back into Espresso. My machine came with a bottomless filter basket with a 28g filter. Some of my shot problems may be due to the huge basket. Just switched back to more normal size. I am using the Ceado E64 grinder purchased from you. Flavor is good but I know it can be better. Machine is Crossland CC1 new PID with 3 separate customizable programs plus steam.
I love this channel. Thank you for all that you do. I was hoping you could help me. I have a Breville barista Pro and cannot dial in a shot to save my life. Ha ha. I’m using fresh beans for a local roaster and upgraded all of my tools to knodos. I weigh all my coffee in and out. I WDT my grounds, use a distribution tool and a tamper the rest in the rim of the portafilter to ensure and even tamp. I still get channeling. Can my grind be too fine? Any help would be greatly appreciated
Hi SJBJJ, Thanks for sharing the love and your question! It is possible to grind too fine. That would be indicated by your shot taking too long to extract. Extra fresh beans can be temperamental with the need to adjust grind size regularly for a couple weeks after roasting - perhaps that's your issue? Otherwise sounds like you're doing everything right. I have not used the barista pro recently so I do not recall if it has a pre-infusion function. If it does, the fresher the beans from roast the more pre-infusion I'd use. In most cases extend PI will need a finer grind than same coffee without PI. The PI can help with channeling as well as allowing the coffee to off-gas the extra CO2 in fresh from roast beans which will decrease brightness/acidity typical in fresh roasts. Hope that helps! Marc
@@Wholelattelovepage thank you so much. The pre infusion last seven seconds and my shot pulls 23 seconds from first drip. The beans are 10 days old. Thank you for all your help. I may very to up my dose from 16 grams to 18 and see what happens. Thank you so much for all your help and insight.
That was such an excellent presentation. I've learnt more watching that then my last 20 searches on the same subject. Also your channels instructional tutorial on the Gaggia classic which I brought home yesterday 🙂. Awesome 👍
First time watching you. I must say I really like your film set. Kudos! I'm just getting into Expresso this looks like a good place for me to start. Thank God there is TH-cam and people like you utilizing it.
Hey KG, congrats on your new machine and thanks for your patronage. Be sure and check out our support section which is loaded with videos and other information. For that, go here: support.wholelattelove.com/ and use the search by brand to find your machine.
Great video with helpful answers. Other videos are often lengthy and don’t get to the point, heck often don’t even provide an answer. Question: what’s a good amount of coffee for a single shot?
Hi fL, Thanks for the comment and question. Traditional Italian singles use 7g of ground coffee but there are single basket which accommodate 10g. If you see an impression of the shower screen in your puck after an extraction you've dosed too much coffee. For coffee out traditional ration is 1:2 so for a 7g dose you're looking for 14g by weight in your cup but you can change the ratio to your flavor preference.
@@Wholelattelovepage This is super helpful! Thanks for sharing! Now that explains why Italian espressos are so tiny, hence 7g → 14g. I think my basket is designed for 9g, but I need to add 10-11g to properly tamper it without gaps. So I will basically just aim for 2x output :)
Loved it ! loved it ! loved it! This channel is purely indeed made of pure love and celebrating the beauty of coffee. Can't find a video more apt and spilling off such crucial information anywhere.
So I need a recommendation for a new espresso machine. I actually always liked the one from the video. Here's my problem. We have had a DeLonghi dedica espresso machine for a few years now with a decent grinder. At its max temperature setting the coffee temperature is between 140-155F, barely any crema with a non-pressurized portafilter upgrade. I've played with grind sizes, timing shots and weighing the coffee, distribution tool and different types of coffee. Coffee still doesn't have that rich nutty flavor I get at my favorite coffee shop. In fact they got new machines and the flavor is even better. I feel like the baristas don't pay much attention to all the things that home baristas do. They just load up the shot and serve you 😅 I feel cheated 😅 I'm not looking not buy a $10k plus coffee machine but what's within normal price range that will give me coffee shop flavor?
Hi i, So the Dedica uses smaller than commercial size filter basket and is really designed to work with pressurized filter baskets. Because of that it uses a brewing pressure that's well above the standard 9 bar. It can make an okay coffee using the pressurized basket but the way they work it kind of fakes the crema by squeezing all the espresso thru 1 tiny hole causing it bubble. I agree it's tough to find a shop that really cares and/or has the training and skill needed to pull top notch espresso. You can make it better than most at home with the right coffee, grinder and knowledge. For machine recommendations the best entry-level true machine grade product is the Gaggia Classic EVO Pro. It uses standard size and weight 58mm portafilter and a true boiler which is fairly easy to control brew temp wise once you get the hang of it. The Dedica and other similar appliance grade plasticky products all use thermoblock boiler which heat small amounts of brew water on-demand with questionable temperature accuracy even if they claim PID control. There's just no other product near the price of the GCEP with similar capabilities and build quality. Check it out here including extensive video collection: www.wholelattelove.com/products/gaggia-classic-evo-pro-semi-automatic-espresso-machine?variant=40717210583094 From there as you go up in price in true machines all will have commercial size components. The GCEP is a single boiler machine so there's some waiting for steam pressure (about 20 seconds) and extra steps when making a milk drink. At higher prices you move into heat-exchange and dual boiler machines or single boilers with higher capacities or extended features. A well regarded HX boiler machine with no waiting for steam and quick heat up is Bezzera's BZ13: www.wholelattelove.com/products/bezzera-bz13-pm?variant=43040021381174 Hope that helps!
This video could not come at a most convenient time, been having issues with channeling and my shots not tasting the best. I am excited to try some things I learned here. Thank you very much! Always great videos.
Thank you for a brilliant coffee video Can I please ask …… what is that coffee machine and grinder love that look seem they before here and there and wondered what they are (I know they are pricey😂) - that will be my next coffee machine when ever my Breville Oracle Touch carks it😁😁 And that little tamp stand to put the portafilter in ….. just brilliant for an even tamp
Wow really cleared things up for me, thank you. New subscriber Just bought a Express Impress and have been struggling Creme was the concerns for me. Thanks again
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I wish i could just retire and spend my days as an expert espresso barista making perfect cups of espresso all day ~
dream come true!
Me too, and I actually do a lot of this already I just hate making videos 🤦♂️
I love being retired and having the time to focus on all this stuff. Old guys rule - yeah
Trust me it sounds good, looks good but holy crap it can be the most frustrating thing, it’s the most inconsistent drink to make that’s super expensive to make.
This was the best video on coffee making I have ever seen, very organized, informative, and easy to understand.
Wow, thank you!
Thanks Mom💜
Honestly, This video is what I needed for a long time ! He explained almost every aspects many people face with their espresso. I appreciate your explanation and the critical information you mentioned in the video 👍🏻
Thank you very much, Abdulaziz. I'm glad you found the information and presentation helpful!
AJ
This is the best and most precise explanation of the difference between sour & bitter I’ve yet to come across. That 28 seconds alone (5:18 - 5:46) is worth a significant pay raise from the boss man.
Haha thanks Stephen! I'll pass that along 😉
AJ
This video is the Bible for me. Thank you for so much dedication!
Thanks AJ! Whoever is responsible for putting this video together, 👍🏻👍🏻!
I've been making espresso for going on 30 years, and this is the best video explaining the idiosyncrasies of espresso brewing available. Your clear and logical progression through the process should be archived as "Espresso Analysis 101". ☕
Thanks Bill! It was a one-man production on this one, so I appreciate the comment. You've been making espresso since before I knew what coffee was, so your praise carries extra weight. Cheers to another 30 years of tasty shots ☕️
AJ
May I check how many ml is single shot espresso?
I've been pulling my own shots for about three years now and only now learned why crema extracts the way it does. Thanks science!
Glad to help!
Im completely new at this and have been researching like crazy. By far this is the most articulate, least fussy or wordy or protentious explanation of how to get a good shot. Thank you for this!.
Hey l, You are welcome bnd thanks a whole latte for the comment!
This is the best video about how to make a perfect espresso shot, EVER, after trying for a full year to make the perfect one, all failed, but I’m %100 sure, that after applying what this video said, it will be much better, WAAY better :)
Thank you for the kind words! Hopefully this video will help you and many others make great espresso ☕️
AJ
I’ve literally watched so many videos on how to pull a decent shot and this is by far the best and most detailed one I’ve seen. Oh how I wish I would have found this video first to save us a lot of time and effort, but thankfully we are still relatively early on our home espresso journey. Thank you so much for explaining the different problem areas so thoroughly and providing helpful tips on how to troubleshoot each. This video has been so incredibly helpful!
I'm glad you found it so helpful! Thank you for taking the time to watch and comment. Good luck as you continue your espresso journey!
AJ
I got an espresso machine for my birthday and I started to think that the machine was bad because it wasn’t really expensive, but this video reassured me that it was not the machine. This is exactly why I needed. Thanks
Thanks for the clarity. As a newbie to espresso brewing this was extremely helpful!
I’ve seen lots of videos over the years. I’m a perfectionist when it comes to making my ☕️ what can I say. But this video is the best. Very well explained/organized and very detailed in covering just about everything. Thank you!!
Hey rox, you're welcome and thanks for the comment!
This was the best video I have watched for coffee adjustments. Thanks
Awesome, thank you!
My wife and I ventured into the world of better coffee drinking with our espresso machine purchase. We are loving it but unfortunately I haven’t experienced a good shot yet. I’ll pay more attention to this great explanation of bitter vs sour to try and figure it out. What’s weird is we visited a local coffee house yesterday and I ordered an espresso and it was worse tasting than ours at home lol
Hi T, Thanks for the comment and sharing your experience. There are tons of great coffee shops that really care - and unfortunately many that don't. Here's a tip if the person behind the counter looks at you funny if you ask when they last dialed in the coffee or what brew ratio they're using - your in the wrong place.
@@WholelattelovepageThanks again! I will put that to the test next time
Thank you, this was very informative. My espresso shots are suddenly coming out watery from a bottomless portafilter, so I have some things to troubleshoot.
You are welcome - thanks for the comment. Good luck with troubleshooting!
This video is incredibly important on how to fix espresso extraction shots too fast and slow, sour and bitter, with no crema, or channelling these are useful tips so we can make better espresso thanks.
Our pleasure!
Nicely explained. I’ve been a barista for over 2 years in one of my past jobs and I can relate to everything you said.
Right on!
I never knew what the bottomless portafilter was used for until I watched this video. I like the way you speak slowly in all your presentations so that the listener can take notes without having to repeat it! You'd make a fine school teacher!
Wow, thank you!
This video should get more praise it’s a master piece ❤
Hey WA, Thanks so much for the comment - it's appreciated a whole latte!
So well explained and easy to understand. I will be referring to this video consistently as I learn my new Rocket! Thanks!
Very welcome!
These videos are a gold mine for a beginner in espresso. Thank you for making them!
Thanks, Alec! Glad you found it so useful
AJ
Top tips. AND I would personally add the number one tip: cleaning your gear.
If your coffee taste is getting worse over time then you’re missing out on cleaning your coffee machine and grinder. So:
- clean your grinder regularly
- clean your portafilter
- clean your brewgroup
- use a waterfilter if necessary
Hey s, 100% great advice - thanks!
Excellent! I'd been having issues for ages with my extractions. The section toward the end on channelling was particularly helpful. I'm now enjoying full flavoured shots and feel confident to take my ballpark extraction to the next level. Thanks for being so clear on the process from start to finish with very little in the way of "filler" material. Top marks
Thanks, Mike. Happy to hear the video already has you pulling better shots!
AJ
this video answers all the questions you might have when you're curious about your coffee, thanks a lot!!
Glad it was helpful and thanks for the comment!
In my opinion, this is the best video i watch explaining to the point so many issues producing espresso. I watch so many but this one video has so much detail and good explanation. Well done mate and thank you very much.
Thank you. The kind words are much appreciated!
AJ
as a newbie in this world, this video is a must to me
This is so much better than Lance Hedrick's videos. You explained in 10 minutes what took him 2, 30-minute videos.
Excellent video - as a strictly espresso (never milk or sugar) drinker sometimes a lungo sometimes a standard, I have never had a consistent coffee with crema - flavour has always been 'bright' or in my flavour expression sour and on occasion burnt or woody - now I know why: - grind, bean freshness and/or arabica blend, water temperature.
If I could sit near the barista watching the extraction I would glean the fact that 90% of them in cafes don't know how to make a good espresso - their mistakes well hidden in milky coffees which the majority prefer and cannot discern when they drown their beverage in sugar.
Thank you for a very instructive, constructive, clearly explained tutorial
Best video Ive seen about dialing in my espresso. Loved how you broke down seperating sour vs bitter. Also tying troubleshooting methods directly to the outcomes was super helpful. Thanks!
You're welcome and thanks a whole latte for the comment!
Thank you. My favorite part is the crema explanation and how you emphasized that personal preference is important.
You are so welcome!
I am loving your technical videos. Well done and thanks for helping me better understand the black box of espresso!
Just to add what as already been said
This ONE(!) video reviews and clarifies material the multiple other videos I have seen do not reveal despite being lengthier and less concise
Thanks
You are congratulated on a job well done
Hi Ed, Thanks a whole latte for the comment!
Probably the best video explanation that I've seen on how to improve your espresso shots. Thanks for taking the time to put it together. Would be great if you made a pdf cheat sheet but that's just me being too lazy to take notes!
Thanks Charles! PDF cheat sheet is a good idea. I'll see if we can get our graphic designer to put one together.
AJ
Well this is a wonderful video for the novice like me.I hesitated for so many year to get an espresso machine and now I’m learning of the many tools and techniques.
Glad it was helpful!
I have gone through dozes of videos that cover the basic troubleshooting technics. By far this one had been the more detailed without being overly long. Great work!
Thanks, David. Glad you liked it!
AJ
When new to the espresso world, you will go thru a lot of beans to find what works best. Document your weight and grind along with the timing. You will get it the more you do it. Try to stick with a certain bean roast and focus on that before you jump to another. Coffee beans are all different and you will learn that thru that process. Take your time and enjoy it. Its definitely a hobby if you want it to be! Cheers!
Hey j, agree 100%! Thanks for posting encouragement!!!
Great video AJ. I like the systematic way you go through each variable, best video I saw on this topic. Few years ago I installed a PID in my Silvia and it was a game changer in terms of adding consistency to the process. I also kept detailed note book listing all variables, such as grind size, timing, etc etc for the various coffees I use. This might seem over the top for some folks, but it's fun to me, and now I can diagnose issues pretty quickly when I'm trying a new coffee bean. And coffee bean is the one thing that will constantly change, no two bags of coffee are ever the same. Cheers.
With the level some people go to, that doesn't seem over the top at all. It actually sounds like a nice way of tracking your process and preferences. True that no two bags will be identical, but at least now you can reference your past experiences and get in the ballpark.
AJ
Great video AJ. Very thorough. Could you and/or Mark revisit some flow control topics in the future? Loving my Synchronika with FC, but I notice some odd extractions at times-e.g. sometimes the 1/4-1/2 extraction will run faster than a regular 1 1/4 with preinfusion. Seems counterintuitive to me…
Hey Spencer, there will be more flow control videos coming eventually. I will say though that shot timing kind of goes out the window when flow profiling. Your example does sound counterintuitive, but I've experienced it myself before as well. The best explanation I've heard is that the low flow gently and evenly saturates the puck, allowing for degassing and expansion of the grounds in a more natural way. Full flow/pressure right out of the gate, especially on a rotary pump machine that ramps up quickly (pretend you didn't do a pre-infusion), can force fines to the bottom and almost "clog" the holes in your basket. The abrupt pressure could also be "re-tamping" your espresso and compacting it further, slowing the flow through the puck.
AJ
Finally I've found an excellent explanation on how to make a good espresso from the beans to a cup of espresso. Well done!
Hey f, Thanks for the comment!
Thank you for your thorough, detailed, and also simple explanation for troubleshooting espresso, as well as the why’s behind why things are so important to pay attention to! I’ve been a barista for well over a decade and have been on the hunt for well-encompassing videos that really cover all areas of learning your espresso, as well as keeping it detailed but simple. I was relieved to find your video, as you did a PERFECT job covering the things I want to convey to my fellow newbie baristas!!! Thank you so much, please keep it up! I am really looking forward to watching your other videos and using them to help train my coworkers. :D
Thank you for all the kind words! Definitely feel free to use or share the video for training or any other purposes. Cheers! ☕️
AJ
thank you. as a newby at home barista - this answers a lot of questions and slow enough that I can retain what you said before going on to the next issue.
I recently got the Gaggia Classic Pro, which I immediately fitted with a PID controller.
The grinder I have is the Niche Zero.
Using a grind size that makes sense (very close to what I used with the DeLonghi Dedica) makes the extraction time extremely fast (36g out in mere 6 seconds).
The only way I managed to overcome this is by reducing the grind size all the way to Zero!
I feel like something is wrong but I couldn't put my finger on it. 😢
Hi MT, So ya, that's way too fast! I know they advertise that grinder as espresso capable but for a number of reasons it's not one I'd ever recommend for espresso. As you've found it does not have the precision needed. Perhaps there's something wrong with the grinder. Any decent espresso grinder should be able to grind fine enough to choke (cause no flow) a machine. Understand your Dedica (unless you modified) uses a pressurized filter basket. In those, it's the restriction of the filter basket which controls flow rate and not the grind size of the coffee. When using the standard non-pressurized filter basket on the Gaggia Classic Pro the grind size creates the restriction and controls flow rate. You must get the grind size right to enjoy the better espresso made using a non-pressurized filter basket.
This video helped me more than any other video I have watched. It ansered all my questions and solved all my problems. I am now getting great shots. Now I am in the process of fine tuning and experimenting with different coffees and roasts. THANK YOU!
Hi Dennis, happy to help and thanks for the comment!
Omg love AJ he is so helpful for us newbies. Loved that latte art one he did… I don’t feel intimidated by him like mark lol
Thank you, Jayla! I promise Marc isn't intimidating in real life, just super knowledgable and passionate about coffee!
AJ
Thanks for all the advice! A key addition to your video is to keep the machine clean, descaled, and not leaking anywhere as all of that caused sub optimal results as well.
Awesome video. Focused, organized and terse presentation. Thank you!
This info calms down my frustration and gives me a plan. 🙏
Thanks for the kind words. I'm glad you found it helpful!
AJ
You folks nailed it in this vid....very helpful and professional. This is quality customer service. Thanks!
Much appreciated!
This was a fantastic video, beautifully made with tons of great info! Thanks!
Glad you enjoyed it!
Brilliant video for me as a beginner, explains the reason why expresso may not turn out as it should. Thanks
Fantastic video, thank you for breaking this down and articulating it so well
You're welcome. Thanks for watching and commenting!
AJ
This is a great intro video. Took me about a week of pulling bad shots before I dialed mine in. I was frustrated at first also. Thanks for sharing!
Glad it helped!
This should be standard training for baristas.
Absolutely. Champion vid.
So I just got a Gaggia Classic Pro. I love it. But I have a Gaggia MD15 grinder. It does not grind fine enough. I am ordering the shims. Until those arrive, I have to use more coffee to get the right flow rate. All of these espresso videos from Whole Latte Love, Lance Hedrick and others have been very helpful. Thanks much.
Hey ss, Thanks for sharing your GCP love! We do not carry the MD15 as it's right on the edge for espresso grinding. Upping the coffee dose until you can get a finer grind is the way to go.
Thank you! I am a major newbie and having the toughest time with channeling and tamping. Going to try some of these things to see if it helps!
Wonderful!
wow after watching dozens of espresso videos this was unusually clear and helpful! thanks!
You're so welcome!
Well this is exactly what I needed to dial in my old hand me down cheap espresso machine. Amazing what a difference one or two clicks on the grinder will make in the flavor. Thanks!
You're welcome! Thanks for the comment!
I just want to take the time to say this was the most informative and easy to understand espresso video! I just purchased a pricey espresso machine and I’m giving up my Nespresso machine. Can’t wait to try out all these techniques! :)
Hey v, Thanks for the kind words!
thanks! I'm fixing an old machine, so it's not unlikely that it won't taste right no matter what I do, but this is fun to learn! :)
You can do it!
Thank you for clear and complete lesson on dialing in. This is the best and most understandable video I’ve seen so far. Awesome👍🏼
Hi sd, Thanks a whole latte for the comment!
Just bought an espresso machine and my coffee was coming out so watery. Looked for many videos on how to make a latte and stuff and honestly this video explained it all. I'm anxious now to go home and use this instructions to make my espresso and see how it comes out. Thanks.
Thanks for the comment! Hopefully this info can get your shots tasting great ☕️
AJ
@@Wholelattelovepage I'll let you know how it turned out.
Brilliant information without the posturing too often seen in the coffee world.
Great video. Thank you. I'm still going through the process of finding the right combo. It's a challenge, but will be worthwhile.
You got this!
I just recently got myself a Eureka Mignon Silenzio grinder and am still in the process of experimenting with different grind levels. Taste-wise, so far not too bad but videos like this explain perfectly why I'm not quite there yet. Practice, practice, practice! The only other thing I'm having difficulty with is trying to get good microfoam using Oatly Barista milk with my Gaggia Classic Pro. More practice is needed I think! Great video!
Hey PD, Thanks for the comment - practice for sure!
To be honest, this is one of the the best videos I've seen, the details and information is superb and subtly informative. Thanks a LATTE' ✨☕👌 THIS WILL HELP ME A LOT. PS. I DOWNLOADED ALREADY YOUR VIDEOS FOR ME TO WATCH IT OVER AND OVER AGAIN....SHUKRAN
Hi KB, Thanks for the kind comment!
Super helpful !!! This video answered questions I didn't even knowI had. Comments on crema were particularly informative for me.
Glad it was helpful!
I don’t own an espresso brewer, or even like coffee, but this video is still really captivating
Haha well thanks! Glad you found it entertaining
AJ
100% useful and actionable advice!! Best video for a novice, amazing work 👍🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Thanks so much!
I am hesitating between buying an automatic machine (magnifica s smart) vs semi-manual (sage express impress). This video is so informative I might jump straight into the second one
Hey K, Thanks for the comment. It's the old convenience vs. potential quality decision. Happy to help you along! With a little knowledge and effort you will get much better results from the semi-auto machine!
I just got back into Espresso. My machine came with a bottomless filter basket with a 28g filter. Some of my shot problems may be due to the huge basket. Just switched back to more normal size. I am using the Ceado E64 grinder purchased from you. Flavor is good but I know it can be better. Machine is Crossland CC1 new PID with 3 separate customizable programs plus steam.
Hi S, Thanks for the comment and your patronage. Wow 28g is huge - like a quad shot! Ceado E5P/E6P grinders with 64mm burrs are excellent grinders.
Nothing better than this espresso video. Espresso expressed exceptionally!
Glad you enjoyed it!
I love this channel. Thank you for all that you do. I was hoping you could help me. I have a Breville barista Pro and cannot dial in a shot to save my life. Ha ha. I’m using fresh beans for a local roaster and upgraded all of my tools to knodos. I weigh all my coffee in and out. I WDT my grounds, use a distribution tool and a tamper the rest in the rim of the portafilter to ensure and even tamp. I still get channeling. Can my grind be too fine? Any help would be greatly appreciated
Hi SJBJJ, Thanks for sharing the love and your question! It is possible to grind too fine. That would be indicated by your shot taking too long to extract. Extra fresh beans can be temperamental with the need to adjust grind size regularly for a couple weeks after roasting - perhaps that's your issue? Otherwise sounds like you're doing everything right. I have not used the barista pro recently so I do not recall if it has a pre-infusion function. If it does, the fresher the beans from roast the more pre-infusion I'd use. In most cases extend PI will need a finer grind than same coffee without PI. The PI can help with channeling as well as allowing the coffee to off-gas the extra CO2 in fresh from roast beans which will decrease brightness/acidity typical in fresh roasts. Hope that helps!
Marc
@@Wholelattelovepage thank you so much. The pre infusion last seven seconds and my shot pulls 23 seconds from first drip. The beans are 10 days old. Thank you for all your help. I may very to up my dose from 16 grams to 18 and see what happens. Thank you so much for all your help and insight.
Great narration, excellent knowledge very well explained. Everything we required to know about making a perfect coffee is here.
Glad you enjoyed it!
That was such an excellent presentation. I've learnt more watching that then my last 20 searches on the same subject. Also your channels instructional tutorial on the Gaggia classic which I brought home yesterday 🙂. Awesome 👍
Wow, thank you!
I am a beginner and feel so exciting for this journey. Thank you
You are so welcome!
Great video. Most informational video on pulling the shot that I've seen yet
Hey david, thanks for the comment!
Best video that explains everything espresso 101
his channelling extraction is way better than my best try
Thank you for this video! I just got a Breville Barista Impress . Like someone else I wish I could spend my days studying this 😁☺️❤️
Hey susan, you're welcome!
First time watching you. I must say I really like your film set. Kudos! I'm just getting into Expresso this looks like a good place for me to start. Thank God there is TH-cam and people like you utilizing it.
Hey JJ, Thanks for the comment and welcome aboard!
Best video I have seen thus far! I learned so much! Thank you! I am getting my new espresso machine today from WLL!! Excited!!
Hey KG, congrats on your new machine and thanks for your patronage. Be sure and check out our support section which is loaded with videos and other information. For that, go here: support.wholelattelove.com/ and use the search by brand to find your machine.
Great video with helpful answers. Other videos are often lengthy and don’t get to the point, heck often don’t even provide an answer.
Question: what’s a good amount of coffee for a single shot?
Hi fL, Thanks for the comment and question. Traditional Italian singles use 7g of ground coffee but there are single basket which accommodate 10g. If you see an impression of the shower screen in your puck after an extraction you've dosed too much coffee. For coffee out traditional ration is 1:2 so for a 7g dose you're looking for 14g by weight in your cup but you can change the ratio to your flavor preference.
@@Wholelattelovepage This is super helpful! Thanks for sharing! Now that explains why Italian espressos are so tiny, hence 7g → 14g. I think my basket is designed for 9g, but I need to add 10-11g to properly tamper it without gaps. So I will basically just aim for 2x output :)
Thank you! That’s exactly what makes you the best coffee channel by far
Thank you very much, Kamal!
AJ
Great knowledge, easily explained. Thank you
My pleasure
Loved it ! loved it ! loved it! This channel is purely indeed made of pure love and celebrating the beauty of coffee. Can't find a video more apt and spilling off such crucial information anywhere.
Thank you for the kind comment! It is very much appreciated. Cheers ☕️
AJ
@@Wholelattelovepage as a fellow home barista how do I ask specific questions or consult the experts of the whole latte love regarding queries?
Great video tutorial providing the vital espresso extraction principles,.
This. Is. Amazing. Perfect for home espresso beginners like myself 👌
Absolutely!
This is an excellent, and concise, presentation of all the espresso extraction concerns and their solutions.
Thank you! ☕️
AJ
So I need a recommendation for a new espresso machine. I actually always liked the one from the video. Here's my problem. We have had a DeLonghi dedica espresso machine for a few years now with a decent grinder. At its max temperature setting the coffee temperature is between 140-155F, barely any crema with a non-pressurized portafilter upgrade. I've played with grind sizes, timing shots and weighing the coffee, distribution tool and different types of coffee. Coffee still doesn't have that rich nutty flavor I get at my favorite coffee shop. In fact they got new machines and the flavor is even better. I feel like the baristas don't pay much attention to all the things that home baristas do. They just load up the shot and serve you 😅 I feel cheated 😅
I'm not looking not buy a $10k plus coffee machine but what's within normal price range that will give me coffee shop flavor?
Hi i, So the Dedica uses smaller than commercial size filter basket and is really designed to work with pressurized filter baskets. Because of that it uses a brewing pressure that's well above the standard 9 bar. It can make an okay coffee using the pressurized basket but the way they work it kind of fakes the crema by squeezing all the espresso thru 1 tiny hole causing it bubble. I agree it's tough to find a shop that really cares and/or has the training and skill needed to pull top notch espresso. You can make it better than most at home with the right coffee, grinder and knowledge.
For machine recommendations the best entry-level true machine grade product is the Gaggia Classic EVO Pro. It uses standard size and weight 58mm portafilter and a true boiler which is fairly easy to control brew temp wise once you get the hang of it. The Dedica and other similar appliance grade plasticky products all use thermoblock boiler which heat small amounts of brew water on-demand with questionable temperature accuracy even if they claim PID control. There's just no other product near the price of the GCEP with similar capabilities and build quality. Check it out here including extensive video collection: www.wholelattelove.com/products/gaggia-classic-evo-pro-semi-automatic-espresso-machine?variant=40717210583094
From there as you go up in price in true machines all will have commercial size components. The GCEP is a single boiler machine so there's some waiting for steam pressure (about 20 seconds) and extra steps when making a milk drink. At higher prices you move into heat-exchange and dual boiler machines or single boilers with higher capacities or extended features. A well regarded HX boiler machine with no waiting for steam and quick heat up is Bezzera's BZ13: www.wholelattelove.com/products/bezzera-bz13-pm?variant=43040021381174
Hope that helps!
This video could not come at a most convenient time, been having issues with channeling and my shots not tasting the best. I am excited to try some things I learned here. Thank you very much! Always great videos.
Happy to help. Thank you and good luck!
AJ
Thank you for a brilliant coffee video
Can I please ask …… what is that coffee machine and grinder love that look seem they before here and there and wondered what they are (I know they are pricey😂) - that will be my next coffee machine when ever my Breville Oracle Touch carks it😁😁
And that little tamp stand to put the portafilter in ….. just brilliant for an even tamp
Wow really cleared things up for me, thank you. New subscriber Just bought a Express Impress and have been struggling Creme was the concerns for me. Thanks again
Welcome aboard!
You did a pretty good job here, for someone like me who is new to coffee industry, seeking to leverage my skills. Thank you and God bless you.
Thanks, Elias!
AJ
I have waited this video for a long time, thank you so much for sharing your valuable knowledge in a clear manner.
You're welcome. Thanks for watching!
AJ
Extremely well presented with top notch close-ups ! Thanks !
This is one of the best coffee videos on the interwebs
Wow, thanks John. Much appreciated!
AJ
My love for crafting delicious cups of coffee extends beyond the brew
Oh yes!
Your video is a great informative to me. Thanks a million for your tremendous efforts. You rock!
So nice of you
One of the best explanations of espresso extraction. Thanks so much!
You're welcome, Tim the Enchanter 🔥
AJ
Fantastic video! Thank you so much! Also, a beautiful set up. Can you tell me the name of that grinder?
Hi TA, Grinder is a Ceado E37S: www.wholelattelove.com/products/ceado-e37-s-electronic-coffee-grinder-in-black
Superb tutorial, straight to the point and very clearly explained, many thanks.
Hey RL, You're welcome and thanks a whole latte for the comment!
WoW! Thanks a lot! Can’t wait for tomorrow morning to try few new tricks with my brand new grinder ❤
Have fun!
This is the best espresso video by far 👍🏻👍🏻