Just ordered my first machine from Whole Latte Love, a Gaggia Magenta Prestige! I've been watching all the videos on that model from you guys. Can't wait until it arrives in a few days!
Fantastic video. I had no idea dual boiler systems had a much more difficult descale process. I thought about getting one down the road, but might second guess if I'm unable to properly care for it
One way to mitigate the issue is to utilize filtered water. It does not entirely prevent scaling, but it drastically slows the process. So perhaps if you maintain a descaling schedule that does not wait for the scale to become too much, it would make that maintenance less cumbersome?? I don’t know, I’m asking
Hey m, Glad you liked it! As @GK2003 offered filtered water is the way to go. Using proper filtration scale potential is virtually eliminated. Look for calcium to magnesium ion-exchange by BWT (Best Water Treatment). Marc
Depends on the type of filter. CA to MG ion-exchange filters by BWT do the trick. Even with those do follow best practices like taking water out of the service boiler on a regular basis. If you use hot water to heat or rinse cups or make an Americano now and then that's enough. Otherwise turn over a cup or 2 for each day of use. If you only ever steam, minerals will concentrate in the service boiler even with good filtration. Marc
I have been using a combination of citric and sulfamic acid to clean my distiller it works very well in about half an hour everything is pristine clean. It's available commercially and it's not that expensive.
Hi Mark, Great video - Loved it!!! I have a question please - I am a total beginner when it comes to coffee machines (but phenomenal at tasting!). I am looking to buy a coffee machine for my home, I want something good that would be used maybe 2-4 times a day... Would you recommend a Quickmill Pegaso 03035 with 240v or a simple Breville Barista Express Espresso Machine? Again, I want good coffee and a machine that would last me years.
Hi mark, nice to see you back on air, do you know if profitek have made any upgrades to the pro 600 as a lot of manufacturers seem to be doing this as christmas approaches. If not are any planned for the near future. Thx.👏👍😎🇬🇧
Hi Mark. I literally just received my Classika with flow control 3 days ago from you guys I’m so exited that I now have an espresso machine. I have two questions. 1) What grinder would you recommend that would be a good match for my machine. I could ask for the best bang for your buck. 2) There is a Puronics whole home salt water softener with an under the sink alkalina system. Tds is around 70 With a 8.5 ph level. That’s as far as I know about the water quality. Is this water safe and good. For my machine and brewing espresso.
What an excellent video. Can you advise please. We are considering a Profitec twin boiler Pro 600. We have a business selling coffee at markets. That size of machine would be perfect for us. Two questions please. 1. Mark says in the above video that descaling a twin boiler machine is not easy and may need to be done by a professional. Would we need to return the machine in order to get it descaled? 2. Are there any other machines in the range that you would recommend? the videos really are superb. keep up the great work. Paul
Hi Paul, Thanks for the kind comment and questions. 1. Yes, dual boiler machines should be descaled by a professional if needed. But, you can avoid descaling by feeding a machine water that does not cause scale in the first place. We recommend BWT water filtering solutions which use patented ion-exchange which exchanges calcium for magnesium in filtered water. That leaves you with water which will not cause scale but retains a mineral level needed for best flavor and protection of equipemnt. The BWT Penguin Pitcher is your best option for the Pro 600 or other reservoir fed machines: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher 2. The Pro 600 may serve your needs but depends on volume you'll do. Be aware the Pro 600 is not NSF rated so it's technically not a machine intended for commercial service. The Crem One Dual boiler is a commercial rated machine: www.wholelattelove.com/products/crem-one-infuser-dual-boiler-espresso-machine It has a larger drip tray than the Pro 600. It can be plumbed direct to water line or run from reservoir. It has larger boilers than Pro 600 so can turn out more drinks per hour. Hope that helps! Marc
Hey Mark! I love your videos and the website! So much great info! I have a Gaggia Classic (not a pro) and have a question about water. We are out in the stix and have a well. I have a water softening system in the house and also a RO system for drinking water and have been using this. I wanted to know if you had a preference of either making your own water mix (like the one in your YoutTube video) or those drop-in filters that you mentioned in this video? On a separate note, I got a Eureka Silencio grinder from you guys and looking forward to using it once I finish my pre-ground coffee! Thanks for all you and the team do!!
Hey Joe, Thanks for the kind words and question. Well water can be all over the place. I've had some that's good and relatively soft and have been exposed to the kind that leaves the stains everywhere and smells like rotten eggs. For you, a lot depends on the quality of your well water after softening. is the TDS, pH and alkalinity in reasonable ranges? Any edge case issues like chlorides or silica? As there are a lot of variables with well water it's probably best to speak with a water pro in your area as to whether your softnened water is likely to cause issues. The BWT Bestsave filters I often reference have activated carbon for removing chlorination and calcium to magnesium ion-exchange to prevent scale formation while providing a proper mineral level for good flavor, to prevent over-extraction and protect equipment from corrosion. Those are wonderful for most municipal tap water. But, I'm not sure using this type of filter to treat softened well water is the way to go. My preference is to use the RO water. But how you use it depends on the type of RO system you have. Many systems will have a remineralization component or a bypass which mixes back in some water that did not go through the RO membrane so the water is not totally free of minerals - you do want some minerals in your brew water. If your RO water has zero total dissolved solids (basically equivelent to distilled water) then making your own as in my other video is an option. Congrats on your Silenzio - nice, compact and as the name suggests quiet! Marc
@@Wholelattelovepage Thanks for the great reply, Marc! I will see if i can get my RO water tested to see what is in it in terms of dissolved solids and go from there. Another quick question. I have a Gaggia Classic (not the pro) and I have some questions regarding function. What is the best way to contact you and the team regarding specific machines? Hoping to upgrade to a heat exhange machine at some point (in the not too distant future i hope!) So hard to choose between form and function! Rocket Apartamento for form and ECM slim for funtion! Keep up the amazing work!
Thanks for the tips, I have learned ALOT from your videos! >> I recently purchased a New Gaggia Classic Pro. I hear alot of fols talking about the 9 bar spring mod. If this is such a great idea why doesnt Gaggia install the 9 bar spring or make an adjustable OPV? Thanks again for youe expert videos and advice.
Hi BP, Thanks for the comment and question. Assuming you mean the BWT Bestsave pouch filter you drop in the reservoir? It's a great option as long as you do not use up the water in reservoir more than every 12 hours as the filter needs 12 hours of contact time with water in the reservoir to do it's work. Most users will fill there reservoir after done using the machine for the day. That way, the filter has overnight to do its work. No big deal if you occasionally go through more than 1 reservoir's worth of water in a day and have to refill befor done using for the day. Hope that helps! Marc
@@Wholelattelovepage I did not know this thank you I usually have about half left I never keep tank low thank you so much. Very helpful. I meant also the bwt pitcher plus the pouch
Marc I use the bwt pitcher for most of the water sometimes I put mineral water in like Poland should I use the bwt pouch you have on line with it. I use another one from amazon it’s a limescale descale pouch. Thanks
Hi BP, I strongly advise against using anything labeled mineral water in an espresso machine! If your tap water is safe to drink just use the BWT Penguin pitcher and that's all you need. No need for additional limescale pouches. Marc
Great video as usual Mark! I purchased a Gaggia Classic Pro from you guys over a year ago and I have noticed that when I brew one espresso directly after another that the second is hotter that the first and seems better in my opinion. I have been turning on the steam switch and letting it sit for about 30 seconds and that makes a hotter brew. Is this OK to do?
Hi GB, Thanks for the question and your patronage! The GCP like other non-PID machines does swing a bit in temperature depending on variables like where it is in it's heating cycle, time since last use, etc. What you're doing is often referred to as temperature surfing. One can go the opposite way to a cooler brew temp by flushing water from the group just prior to attaching the portafilter and running a shot. If hotter brew water gives you better flavor then go for it. Marc
Marc If I install upper lower burrs in my minion do I need to recalibrate. What if before I take burrs out I zero out grinder then pop the new burrs in. Would that make it ok ? Thank you.
Hi Big P, I would not zero out before installing new burrs. I'd set to a coarser grind setting then remove the old burrs. Once the new burrs are installed turn on the motor and carefully adjust to a finer setting until you hear the burrs just touch then back off till the touching sound goes away and then you are at zero. No worries on the burrs briefly touching as the cutting edges are below the outer flat rim. Marc
Howabout just mixing some of that hard water from your tap with distilled/deionized water to get just the right amount of minerals in the water? BTW, what's your recommendation for the best Expresso machine?
Excellent video! I was curious as to whether using a filter pitcher (e.g. Brita) was a reasonable replacement to using an in-machine filter? I have a Gaggia Baby Class and I'm pretty sure the Intenza Mavea filters fit my water tank, but if my main goal is to remove scale prior to filling my machine, is that necessary if I'm already using filtered tap water? Or is there a significant difference to your knowledge? Thanks again for all the great info and awesome videos!
I’m wondering the same thing. I have a lifestraw pitcher and was wondering if I needed another form of water for my gaggia classic pro? If I need to I will buy those pads for the water filter
Hi Mark, I have a Bezzera Mitica Top MN, do you if I can use a product like Cafiza? I have heard conflicting info suggesting Bezzera doesn’t want you doing anything other than blind flushing. I use a BWT filter with the line coming into my machine. Thanks in advance! Great videos.
Hi Joseph, Thanks for the kind comment and question. You can and should use a product like Cafiza for back flushing your machine - that's part of regular maintenance of any machine with a 3 way valve which dumps excess water and pressure from the coffee puck at the end of an extraction. I typically back flush E61 group machines with Cafiza every 50-60 brew cycles. Back flushing with a cleaner too often can result in de-lubrication of internal contact points of cams and actuators in the E61 group. That can cause squeaking sounds and increased wear. In between using Cafiza you can do plain water back flushing without a cleaner as often as you like - maybe every 1-2 days depending on how often you use the machine. If you ever need to clean, rebuild or lubricate your E61 group we have this video which takes you step by step for through the process: th-cam.com/video/ELIwD40tsrs/w-d-xo.html Marc
@@Wholelattelovepage thank you, Marc, that’s great info and most of all, piece of mind. I like my Bezzera more everyday, it’s a tank and very nice looking as well. It’s the centrepiece in my dining room so want to keep it running perfectly. Thank you, as well, for the factory tour video. Makes me proud!
Hi. I use bottled water that gives calcium and magnesium levels on the label. But I am having a hard time finding out what levels are considered good for espresso machines. Can you help?
Hi ss, What you need to know is what your total hardness plus alkalinity (aka carbonate hardness) is. If the levels on the label are given in ppm or mg/l you can divide those numbers by 17.9 to get degrees. If total is 7 degrees or higher then scale is likely to form in your machine and you should descale your machine on a regular basis. If it's 6 degrees or less then scale is unlikely to form. Dual boiler machines are difficult to descale so it's best to use water in those that will not cause scale. Here's a video showing how to test your water if the label doesn't have all the info you need: th-cam.com/video/1Zvrk9Zxx5A/w-d-xo.html If you'd prefer not to go through testing and just want to be sure no scale forms in your machine you could use this in reservoir pad filter to reduce calcium levels to the point no scale will form: www.wholelattelove.com/products/bwt-bestsave-s-anti-scale-filter Another option is using tap water and a filtering pitcher like this one which does the same thing: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher Marc
I have gone to a 18g ims non pressurized basket. When I remove the portifilter, there is water in the basket. Some say this is fine if the shot is good, other say it's a grind issue. What is your opinion about it?
If the water is still under pressure, when you remove your portafilter, and the water drips imidiatly over the portafilter -> it might be due to an broken 3-way-valve. If its only a little bit of water on top of the puck -> That's normal. Maye there is a little to much headroom between the coffepuck and your grouphead. You could try upping your coffee-dose a little (start with +0.5g). Not always is the optimal dose "18g coffee" in a "18g-Portafilter". The acutal amount for a perfect puck depends on the coffee-beans, the roast and the grindsize. The optimum puck should have just a few millimeters headroom to the grouphead.
I have this issue too when using Starbucks beans. Seems the overly dark roasted beans are more prone to this. I know, people here will scold me for using Starbucks. However, I'm just using up the beans that I have before buying more.
There are a ton of places that have great coffee including wholelatte love. I would also check to see if you have any local roasters in your area. I am not assuming you are not aware of the suggestions I am about to make. Just throwing them out there. I would never buy a whole bean from anyone that does not include the roast date. It is recommended to wait a week from the roast date before using the beans. Based on the notes there maybe a more acidic taste. If you do not like it then stay away from beans with citrus notes. Finally the biggest issue is the grinder. I found even a fairly expensive grinder can produce an highly acidic drink that lingers. More than just a passing flavor which is what you want. Even a dark roast with chocolate notes can have citric overtones if the grinder isn't good. The grinder is almost more important than the espresso machine. Finally you may prefer a darker roast. A lighter roast will bring out the flavor of the bean. Where a darker roast brings out the flavor of the roast. Whether you agree with my points or not it may have sparked an interest in investing further. There is so much to learn about coffee whether growing, roasting, the politics. I feel I have just scratched the surface. It is an amazing adventure.
I think another "newbie tell phrase" is calling a coffee bean an "espresso bean"... Of course, there's no such thing as an "espresso bean" just different roasts, types, etc...
Hey! I'm thinking of getting a De'Longhi ECP3420 I know its a good idea to replace the steam wand because its not very good so I decided to get the old Ranchilo steam wand. I also decided to get a bottomless portafilter as I know you can achieve good espresso with one... I was wondering if there are other upgrades I should do if I do end up getting the De'Longhi ECP3420 Thanks!
Just a few thoughts. I would not call a bottomless portafilter an upgrade. As they say it does help see if there is any channeling which is bad. Once you know you can tamp consistently without channeling then it is your choice which portafilter to use. Of course owning a bottomless portafilter should be in everyone's toolset. A steam wand upgrade would be going from a two spray to a three of four spay. That can be accomplished by buying a new tip. If the ranchilo wand has three or four spouts then it is an upgrade. I'm not trying to contradict you or suggest you made mistakes. Just offering advice to determine if those changes are upgrades. Other than a new grinder that can completely change the flavor I believe a good tamper and distributor is a great addition. Some people say distributors are a waste of time. The Bravo distributor and tamper take the workflow to another level. Finally a scale is important if you do not have one. To weigh the beans and the liquid output.
I'm getting mixed signals on whether or not to back flush a Gaggia Classic Pro. I've had one for about a month and use it daily but haven't done that yet. Anyone want to help clarify?
Hi s, Yes you can and should back flush the GCP. Here's a video with our lead service tech on general Classic maintenance including back flushing: th-cam.com/video/VbLIIrhE8ms/w-d-xo.html Marc
Why would distilled water cause corrosion because of calcium? There is no calcium or any other mineral in distilled water. It seems that's the best water to use.
Hi JW, Water is often called the universal solvent. Water without minerals like pure RO or distilled is an even better solvent. Lacking the minerals, it can pull ions from metals causing corrosion.
@@Wholelattelovepage I've never heard of distilled water causing corrosion. I have a stainless steel distiller of water and I've been using it for more than 20 years - no corrosion because of the distilled water.
@@jakobw135 High grade stainless steel may be less prone to corrosion. Deionized or distilled-quality (000 TDS) water can “attack” and dissolve certain metals, in particular, over time. This is widely known in water-quality and plumbing-related industries, and why plumbers advise against using copper piping to transport even reverse-osmosis (RO) water, not to mention distilled (or deionized) water, which is even more corrosive.
@@Wholelattelovepage Distilled water is NOT acidic. The Stainless steel is a SOLUTION OF IRON, CHROME, NICKEL, MOLYBDENUM and other ingredients at high temperature - forming a new, RESISTANT and tough metallic compound. Ask your local friendly chemist. :-)
Great video, Marc . I always enjoy how your presentation skills, and the information you share in each video
Just ordered my first machine from Whole Latte Love, a Gaggia Magenta Prestige! I've been watching all the videos on that model from you guys. Can't wait until it arrives in a few days!
Hi Michael, Thanks for your patronage and the comment - enjoy your new machine!
Marc
great video, presentation and details as always thanks Marc
Fantastic video. I had no idea dual boiler systems had a much more difficult descale process. I thought about getting one down the road, but might second guess if I'm unable to properly care for it
One way to mitigate the issue is to utilize filtered water. It does not entirely prevent scaling, but it drastically slows the process. So perhaps if you maintain a descaling schedule that does not wait for the scale to become too much, it would make that maintenance less cumbersome?? I don’t know, I’m asking
Hey m, Glad you liked it! As @GK2003 offered filtered water is the way to go. Using proper filtration scale potential is virtually eliminated. Look for calcium to magnesium ion-exchange by BWT (Best Water Treatment).
Marc
Depends on the type of filter. CA to MG ion-exchange filters by BWT do the trick. Even with those do follow best practices like taking water out of the service boiler on a regular basis. If you use hot water to heat or rinse cups or make an Americano now and then that's enough. Otherwise turn over a cup or 2 for each day of use. If you only ever steam, minerals will concentrate in the service boiler even with good filtration.
Marc
I'm in the same boat.
I have been using a combination of citric and sulfamic acid to clean my distiller it works very well in about half an hour everything is pristine clean.
It's available commercially and it's not that expensive.
Hi JW, Citric and sulfamic acids are commonly used in commercial descaling products.
Hey Marc.. Great you mentioned the penguin jug filter as I use it for my machine. Always informative and helpful. 🙂
Hi Mark,
Great video - Loved it!!!
I have a question please - I am a total beginner when it comes to coffee machines (but phenomenal at tasting!). I am looking to buy a coffee machine for my home, I want something good that would be used maybe 2-4 times a day... Would you recommend a Quickmill Pegaso 03035 with 240v or a simple Breville Barista Express Espresso Machine? Again, I want good coffee and a machine that would last me years.
Hi mark, nice to see you back on air, do you know if profitek have made any upgrades to the pro 600 as a lot of manufacturers seem to be doing this as christmas approaches. If not are any planned for the near future. Thx.👏👍😎🇬🇧
Mark you’re like a fine wine getting better and better with age champ 🙏☕️
Hey TC_Prof, Well thanks for the kind comment!
Marc
Very good. Thank you.
My pleasure and thank you for the comment!
Marc
Great video! Learned a ton.
So glad Mark is still going strong.
Still kicking!
Marcc
Exxxxxcellent video.
Hi ST, Thanks a whole latte for the comment!
Marc
Hi Mark. I literally just received my Classika with flow control 3 days ago from you guys I’m so exited that I now have an espresso machine. I have two questions. 1) What grinder would you recommend that would be a good match for my machine. I could ask for the best bang for your buck. 2) There is a Puronics whole home salt water softener with an under the sink alkalina system. Tds is around 70
With a 8.5 ph level. That’s as far as I know about the water quality. Is this water safe and good. For my machine and brewing espresso.
What an excellent video. Can you advise please.
We are considering a Profitec twin boiler Pro 600. We have a business selling coffee at markets. That size of machine would be perfect for us. Two questions please.
1. Mark says in the above video that descaling a twin boiler machine is not easy and may need to be done by a professional. Would we need to return the machine in order to get it descaled?
2. Are there any other machines in the range that you would recommend?
the videos really are superb. keep up the great work.
Paul
Hi Paul, Thanks for the kind comment and questions.
1. Yes, dual boiler machines should be descaled by a professional if needed. But, you can avoid descaling by feeding a machine water that does not cause scale in the first place. We recommend BWT water filtering solutions which use patented ion-exchange which exchanges calcium for magnesium in filtered water. That leaves you with water which will not cause scale but retains a mineral level needed for best flavor and protection of equipemnt. The BWT Penguin Pitcher is your best option for the Pro 600 or other reservoir fed machines: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher
2. The Pro 600 may serve your needs but depends on volume you'll do. Be aware the Pro 600 is not NSF rated so it's technically not a machine intended for commercial service. The Crem One Dual boiler is a commercial rated machine: www.wholelattelove.com/products/crem-one-infuser-dual-boiler-espresso-machine It has a larger drip tray than the Pro 600. It can be plumbed direct to water line or run from reservoir. It has larger boilers than Pro 600 so can turn out more drinks per hour.
Hope that helps!
Marc
Hey Mark! I love your videos and the website! So much great info! I have a Gaggia Classic (not a pro) and have a question about water. We are out in the stix and have a well. I have a water softening system in the house and also a RO system for drinking water and have been using this. I wanted to know if you had a preference of either making your own water mix (like the one in your YoutTube video) or those drop-in filters that you mentioned in this video? On a separate note, I got a Eureka Silencio grinder from you guys and looking forward to using it once I finish my pre-ground coffee! Thanks for all you and the team do!!
Hey Joe, Thanks for the kind words and question. Well water can be all over the place. I've had some that's good and relatively soft and have been exposed to the kind that leaves the stains everywhere and smells like rotten eggs. For you, a lot depends on the quality of your well water after softening. is the TDS, pH and alkalinity in reasonable ranges? Any edge case issues like chlorides or silica? As there are a lot of variables with well water it's probably best to speak with a water pro in your area as to whether your softnened water is likely to cause issues. The BWT Bestsave filters I often reference have activated carbon for removing chlorination and calcium to magnesium ion-exchange to prevent scale formation while providing a proper mineral level for good flavor, to prevent over-extraction and protect equipment from corrosion. Those are wonderful for most municipal tap water. But, I'm not sure using this type of filter to treat softened well water is the way to go. My preference is to use the RO water. But how you use it depends on the type of RO system you have. Many systems will have a remineralization component or a bypass which mixes back in some water that did not go through the RO membrane so the water is not totally free of minerals - you do want some minerals in your brew water. If your RO water has zero total dissolved solids (basically equivelent to distilled water) then making your own as in my other video is an option.
Congrats on your Silenzio - nice, compact and as the name suggests quiet!
Marc
@@Wholelattelovepage Thanks for the great reply, Marc! I will see if i can get my RO water tested to see what is in it in terms of dissolved solids and go from there. Another quick question. I have a Gaggia Classic (not the pro) and I have some questions regarding function. What is the best way to contact you and the team regarding specific machines? Hoping to upgrade to a heat exhange machine at some point (in the not too distant future i hope!) So hard to choose between form and function! Rocket Apartamento for form and ECM slim for funtion! Keep up the amazing work!
Thanks for the tips, I have learned ALOT from your videos! >> I recently purchased a New Gaggia Classic Pro. I hear alot of fols talking about the 9 bar spring mod. If this is such a great idea why doesnt Gaggia install the 9 bar spring or make an adjustable OPV? Thanks again for youe expert videos and advice.
Great vid Marc question I’m using the lime scale pouch with the bwt filter. I’m doing this right?? Thanks
Hi BP, Thanks for the comment and question. Assuming you mean the BWT Bestsave pouch filter you drop in the reservoir? It's a great option as long as you do not use up the water in reservoir more than every 12 hours as the filter needs 12 hours of contact time with water in the reservoir to do it's work. Most users will fill there reservoir after done using the machine for the day. That way, the filter has overnight to do its work. No big deal if you occasionally go through more than 1 reservoir's worth of water in a day and have to refill befor done using for the day. Hope that helps!
Marc
@@Wholelattelovepage I did not know this thank you I usually have about half left I never keep tank low thank you so much. Very helpful. I meant also the bwt pitcher plus the pouch
Marc I use the bwt pitcher for most of the water sometimes I put mineral water in like Poland should I use the bwt pouch you have on line with it. I use another one from amazon it’s a limescale descale pouch. Thanks
Hi BP, I strongly advise against using anything labeled mineral water in an espresso machine! If your tap water is safe to drink just use the BWT Penguin pitcher and that's all you need. No need for additional limescale pouches.
Marc
Sweet sweet grinder 😁🤙
Great video as usual Mark! I purchased a Gaggia Classic Pro from you guys over a year ago and I have noticed that when I brew one espresso directly after another that the second is hotter that the first and seems better in my opinion. I have been turning on the steam switch and letting it sit for about 30 seconds and that makes a hotter brew. Is this OK to do?
Hi GB, Thanks for the question and your patronage! The GCP like other non-PID machines does swing a bit in temperature depending on variables like where it is in it's heating cycle, time since last use, etc. What you're doing is often referred to as temperature surfing. One can go the opposite way to a cooler brew temp by flushing water from the group just prior to attaching the portafilter and running a shot. If hotter brew water gives you better flavor then go for it.
Marc
@@Wholelattelovepage Thanks Mark, much appreciated!
Marc
If I install upper lower burrs in my minion do I need to recalibrate. What if before I take burrs out I zero out grinder then pop the new burrs in. Would that make it ok ? Thank you.
Hi Big P, I would not zero out before installing new burrs. I'd set to a coarser grind setting then remove the old burrs. Once the new burrs are installed turn on the motor and carefully adjust to a finer setting until you hear the burrs just touch then back off till the touching sound goes away and then you are at zero. No worries on the burrs briefly touching as the cutting edges are below the outer flat rim.
Marc
Howabout just mixing some of that hard water from your tap with distilled/deionized water to get just the right amount of minerals in the water?
BTW, what's your recommendation for the best Expresso machine?
Excellent video! I was curious as to whether using a filter pitcher (e.g. Brita) was a reasonable replacement to using an in-machine filter? I have a Gaggia Baby Class and I'm pretty sure the Intenza Mavea filters fit my water tank, but if my main goal is to remove scale prior to filling my machine, is that necessary if I'm already using filtered tap water? Or is there a significant difference to your knowledge? Thanks again for all the great info and awesome videos!
I’m wondering the same thing. I have a lifestraw pitcher and was wondering if I needed another form of water for my gaggia classic pro? If I need to I will buy those pads for the water filter
Hi Mark, I have a Bezzera Mitica Top MN, do you if I can use a product like Cafiza? I have heard conflicting info suggesting Bezzera doesn’t want you doing anything other than blind flushing. I use a BWT filter with the line coming into my machine. Thanks in advance! Great videos.
Hi Joseph, Thanks for the kind comment and question. You can and should use a product like Cafiza for back flushing your machine - that's part of regular maintenance of any machine with a 3 way valve which dumps excess water and pressure from the coffee puck at the end of an extraction. I typically back flush E61 group machines with Cafiza every 50-60 brew cycles. Back flushing with a cleaner too often can result in de-lubrication of internal contact points of cams and actuators in the E61 group. That can cause squeaking sounds and increased wear. In between using Cafiza you can do plain water back flushing without a cleaner as often as you like - maybe every 1-2 days depending on how often you use the machine. If you ever need to clean, rebuild or lubricate your E61 group we have this video which takes you step by step for through the process: th-cam.com/video/ELIwD40tsrs/w-d-xo.html
Marc
@@Wholelattelovepage thank you, Marc, that’s great info and most of all, piece of mind. I like my Bezzera more everyday, it’s a tank and very nice looking as well. It’s the centrepiece in my dining room so want to keep it running perfectly. Thank you, as well, for the factory tour video. Makes me proud!
Hi. I use bottled water that gives calcium and magnesium levels on the label. But I am having a hard time finding out what levels are considered good for espresso machines. Can you help?
Hi ss, What you need to know is what your total hardness plus alkalinity (aka carbonate hardness) is. If the levels on the label are given in ppm or mg/l you can divide those numbers by 17.9 to get degrees. If total is 7 degrees or higher then scale is likely to form in your machine and you should descale your machine on a regular basis. If it's 6 degrees or less then scale is unlikely to form. Dual boiler machines are difficult to descale so it's best to use water in those that will not cause scale. Here's a video showing how to test your water if the label doesn't have all the info you need: th-cam.com/video/1Zvrk9Zxx5A/w-d-xo.html
If you'd prefer not to go through testing and just want to be sure no scale forms in your machine you could use this in reservoir pad filter to reduce calcium levels to the point no scale will form: www.wholelattelove.com/products/bwt-bestsave-s-anti-scale-filter
Another option is using tap water and a filtering pitcher like this one which does the same thing: www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher
Marc
@@Wholelattelovepage thanks so much.
I have gone to a 18g ims non pressurized basket. When I remove the portifilter, there is water in the basket. Some say this is fine if the shot is good, other say it's a grind issue. What is your opinion about it?
If the water is still under pressure, when you remove your portafilter, and the water drips imidiatly over the portafilter -> it might be due to an broken 3-way-valve.
If its only a little bit of water on top of the puck -> That's normal. Maye there is a little to much headroom between the coffepuck and your grouphead. You could try upping your coffee-dose a little (start with +0.5g). Not always is the optimal dose "18g coffee" in a "18g-Portafilter". The acutal amount for a perfect puck depends on the coffee-beans, the roast and the grindsize.
The optimum puck should have just a few millimeters headroom to the grouphead.
I have this issue too when using Starbucks beans. Seems the overly dark roasted beans are more prone to this.
I know, people here will scold me for using Starbucks. However, I'm just using up the beans that I have before buying more.
Do you have the link for re-mineralizing your water with baking soda and epsom salts? I couldn't find it....
I’m having a hard time finding a great coffee to make espresso. Suggestions?
There are a ton of places that have great coffee including wholelatte love. I would also check to see if you have any local roasters in your area. I am not assuming you are not aware of the suggestions I am about to make. Just throwing them out there. I would never buy a whole bean from anyone that does not include the roast date. It is recommended to wait a week from the roast date before using the beans. Based on the notes there maybe a more acidic taste. If you do not like it then stay away from beans with citrus notes. Finally the biggest issue is the grinder. I found even a fairly expensive grinder can produce an highly acidic drink that lingers. More than just a passing flavor which is what you want. Even a dark roast with chocolate notes can have citric overtones if the grinder isn't good. The grinder is almost more important than the espresso machine. Finally you may prefer a darker roast. A lighter roast will bring out the flavor of the bean. Where a darker roast brings out the flavor of the roast. Whether you agree with my points or not it may have sparked an interest in investing further. There is so much to learn about coffee whether growing, roasting, the politics. I feel I have just scratched the surface. It is an amazing adventure.
I think another "newbie tell phrase" is calling a coffee bean an "espresso bean"...
Of course, there's no such thing as an "espresso bean" just different roasts, types, etc...
Hey Casey, 100%!
Marc
Hey! I'm thinking of getting a De'Longhi ECP3420 I know its a good idea to replace the steam wand because its not very good so I decided to get the old Ranchilo steam wand. I also decided to get a bottomless portafilter as I know you can achieve good espresso with one... I was wondering if there are other upgrades I should do if I do end up getting the De'Longhi ECP3420 Thanks!
Just a few thoughts. I would not call a bottomless portafilter an upgrade. As they say it does help see if there is any channeling which is bad. Once you know you can tamp consistently without channeling then it is your choice which portafilter to use. Of course owning a bottomless portafilter should be in everyone's toolset. A steam wand upgrade would be going from a two spray to a three of four spay. That can be accomplished by buying a new tip. If the ranchilo wand has three or four spouts then it is an upgrade. I'm not trying to contradict you or suggest you made mistakes. Just offering advice to determine if those changes are upgrades.
Other than a new grinder that can completely change the flavor I believe a good tamper and distributor is a great addition. Some people say distributors are a waste of time. The Bravo distributor and tamper take the workflow to another level. Finally a scale is important if you do not have one. To weigh the beans and the liquid output.
I am gonna make myself an Xpresso cause i am a noobie .. :)
I'm getting mixed signals on whether or not to back flush a Gaggia Classic Pro. I've had one for about a month and use it daily but haven't done that yet. Anyone want to help clarify?
Hi s, Yes you can and should back flush the GCP. Here's a video with our lead service tech on general Classic maintenance including back flushing: th-cam.com/video/VbLIIrhE8ms/w-d-xo.html
Marc
Why would distilled water cause corrosion because of calcium?
There is no calcium or any other mineral in distilled water.
It seems that's the best water to use.
Hi JW, Water is often called the universal solvent. Water without minerals like pure RO or distilled is an even better solvent. Lacking the minerals, it can pull ions from metals causing corrosion.
@@Wholelattelovepage I've never heard of distilled water causing corrosion.
I have a stainless steel distiller of water and I've been using it for more than 20 years - no corrosion because of the distilled water.
@@jakobw135 High grade stainless steel may be less prone to corrosion. Deionized or distilled-quality (000 TDS) water can “attack” and dissolve certain metals, in particular, over time. This is widely known in water-quality and plumbing-related industries, and why plumbers advise against using copper piping to transport even reverse-osmosis (RO) water, not to mention distilled (or deionized) water, which is even more corrosive.
@@Wholelattelovepage Distilled water is NOT acidic. The Stainless steel is a SOLUTION OF IRON, CHROME, NICKEL, MOLYBDENUM and other ingredients at high temperature - forming a new, RESISTANT and tough metallic compound.
Ask your local friendly chemist. :-)
Skip to 2:50. Tips start there.