Good explanation, but I believe the last shot you made is the best, since the pressure is high but not exceeded the espresso level, and it has dropped perfectly fine. Thanks again.
Great video! Been looking for a simple and easy to understand explanation of the differences between the two and you went right to the point. Thank you
1:05 I popped that black plastic piece in the portafilter out because I realized it was removable and I don't like when hot beverages come into contact with plastic. I didn't notice any difference to the flow rate and the flavor of my shots did not change either. :) I think Breville included that so that the dual wall baskets direct the flow of liquid into the spouts without potentially spraying all over the place. But I only use the single wall baskets. I noticed that other brand portafilters don't have the plastic insert like that.
I'm not entirely sure, but I read somewhere that the plastic inside is for thermal insulation--> so the hot coffee will not touch the cold metal of the portafilter's walls and cool down during it's flow.
Thanks for the explanation Aju.. My 2 year old Duo Pro stopped making espressos using my dual wall basket.. It does work the regular basket.. Don’t know what’s wrong.. I’ve used it every day for about 2 years.. Thank you..
Do you get hot water out, when you do extraction without coffee grinds in it? i.e. an empty shot. If there is no water that comes out, which means the basket is clogged. i.e. the single hole. You can soak it in cafiza filled water, if u have it, for few hours and then clean it. Else drop this basket in boiling water for few minutes and then hit the basket against something and clean again. It may help.
@@AjusCafe Thanks Aju.. I will get some Cafiza and soak the basket in it.. Hopefully that should fix it.. I was just about ready to replace the duo pro.
@@geethanrayan4275 also note that you should be using non-pressurized basket always. Pressurized basket is for store bought coffee grinds only. You should be using freshly roasted beans in non-pressurized basket to get the full flavors out of it. The crema u see in pressurized basket is fake, as its artificially created.
I didn't notice much difference in amount of pressure you applied to the second tamping from the first. Most people agree that 30 lbs of pressure is ideal (how can one tell 30 lbs) and it didn't look like you came anywhere near that.
Its just a guided pressure . You can apply pressure depending on the Grind size. Applying tamping pressure, Grinding beans more finer contributes to restrict water flow. Some make good Extraction without even tamping (Grinds are finer). Now to measure 30 lbs pressure, you can use a kitchen Scale and apply pressure using hand, as if you are tamping on the surface. Read when its 30 lbs. Thats the force to apply. Now
Yes you can use 16-19g, usually 18g in a double basket and 8-10g in single shot basket. Use a gram Scale with 0.00g accuracy. I'll leave the direct link in the description of this video.
This was before i bought dosing cup. I like to fill single portion first, then tap the Portafilter filter so that Grinds settle well. Then dose the remaining. This will avoid spill and save Grinds.
Vow 2 o clock is extreme. Can you test the same basket without coffee Grinds and see? Just run hot water and it should point at 11 o clock position. If not, the your basket hole is clogged. See my other video on how to clean the clogged filter baskets. th-cam.com/video/oNEgUli_DwA/w-d-xo.html
Thanks for the video I also have a same machine and my burr size is 3 and grind size is 6 Whenever i use pressurised basket my espresso becomes too bubbly and not good for lattee arts and if i use non pressurise basket the espresso shots comes too fast but that’s better than pressurised basket for lattee art but not perfect shot Conclusion: is my burr size and grind size is correct or i need to something else? Please answers will be appreciated Thanks
I am pretty sure the issue is your beans. For espresso basic rule is to use only Freshly Roasted beans from your local roaster with a Roasted date not more than 1 week and consume it in 3 or 4 weeks max. Buy in small quantities. Store them in air tight containers. Forget about those store packed branded beans. Coming to your question, you should always be using Non-pressurized basket to extract the full flavors. Pressurized basket has fake Pressure. Don't use that. Get the flow and numbers right using Non-pressurized basket. Let me know how it goes.
@@AjusCafe oooooh that's why, because our beans in our home is Marila Cafe Crema Espresso (with 2yrs expiry which is already not freshly roasted), and everytime I use single wall filter basket it's always sour (even I tweaked the dose, grind, tamp, yield, time, etc.), I thought that it will produce more flavors that we can't experience in the double wall...my question is, is the single wall can be well used only when your beans is FRESHLY roasted? By fresh, how many days? Thank you!
@@shippernessity Once you open a coffee beans packet you should consume in 2 or 3 weeks. Now expiry date means nothing. Always find out the roasted date. And count 3 weeks from that date. I roast my own beans now. And there is a huge difference in taste. I'd advise you to always buy beans from your local roasters and they will provide you roasted date. Or roast your own beans. I have videos in my channel on how to do that. Now, single wall filter baskets are the ones to be used for fresh beans. And it shows you the pressure range and you can adjust other parameters accordingly. If u don't use fresh beans it won't generate pressure and taste. Dual wall baskets are for Pre-Ground coffee or stale coffee.
@@AjusCafe ok thanks for the amazingly very detailed reply, so if I have coffee beans that was past 4 months from its roasted date but has 2 years expiry, even when it will be newly grind, it's still advisable to use double wall for this right? It's like the quality of pre-ground beans already right? Because I'm really wondering why my coffee beans are sour even I grind so fine until the machine does really slow brew time and pulling shots longer, it still has that sour taste compared to the double wall it somehow slightly muted the sour taste in my coffee beans at home.
@@shippernessity anything above 4 weeks is stale beans. 4 months I would say is good to discard, as its very old. Even if u get a good Extraction, it can be bitter or tasteless. Alwsys buy beans freshly Roasted in small quantities. I'd recommend buy every 2 weeks 1lb or 500g just enough for 2 weeks. And see the great change. I won't recommend to buy beans from a superstore
I don't think you know what a proper espresso shot taste like. your shot at 9:51 was actually better than the rest. slightly past the 12 o clock range but extraction time was perfect. 25-30 second range where as the rest of your shots were way too fast. So i dont know where you learned to make coffee lol
Thank you. This VDO help me a lot. For now I am not attempt to buy a single wall busket any more since I don't have any accessories.
Thank you. But you must be using single walled basket rather than double walled basket to get all the flavors out.
Good explanation, but I believe the last shot you made is the best, since the pressure is high but not exceeded the espresso level, and it has dropped perfectly fine.
Thanks again.
Great video! Been looking for a simple and easy to understand explanation of the differences between the two and you went right to the point. Thank you
Thank You Leba.
Very informative video on the baskets but so many variables in play for “Perfect Shot”
Great video mate. Well done.
very well explained.
Hi, what is your grind size and what is your dosage?
Nice and well done. Thanks.
You are welcome
i think if you use the unpressurized basket then you have to tamp the coffee properly, give a liitle bit pressure will produce a good crema
Yes tamping helps and finer grind size as well.
Thank you for video.
You are welcome
Very good
1:05 I popped that black plastic piece in the portafilter out because I realized it was removable and I don't like when hot beverages come into contact with plastic. I didn't notice any difference to the flow rate and the flavor of my shots did not change either. :) I think Breville included that so that the dual wall baskets direct the flow of liquid into the spouts without potentially spraying all over the place. But I only use the single wall baskets. I noticed that other brand portafilters don't have the plastic insert like that.
I'm not entirely sure, but I read somewhere that the plastic inside is for thermal insulation--> so the hot coffee will not touch the cold metal of the portafilter's walls and cool down during it's flow.
Very nice Aju I will try this.
Alan H
Hi, I want to install a deep basket instead of a shallow one in the holder, I can’t pull in a small one?
Use your finger nails or easy way is to push away using the edge of another filtet basket.
Thank, knife and hammer. ☕
Thanks for the explanation Aju.. My 2 year old Duo Pro stopped making espressos using my dual wall basket.. It does work the regular basket.. Don’t know what’s wrong.. I’ve used it every day for about 2 years..
Thank you..
Do you get hot water out, when you do extraction without coffee grinds in it? i.e. an empty shot. If there is no water that comes out, which means the basket is clogged. i.e. the single hole. You can soak it in cafiza filled water, if u have it, for few hours and then clean it. Else drop this basket in boiling water for few minutes and then hit the basket against something and clean again. It may help.
@@AjusCafe Thanks Aju.. I will get some Cafiza and soak the basket in it.. Hopefully that should fix it.. I was just about ready to replace the duo pro.
@@geethanrayan4275 also note that you should be using non-pressurized basket always. Pressurized basket is for store bought coffee grinds only. You should be using freshly roasted beans in non-pressurized basket to get the full flavors out of it. The crema u see in pressurized basket is fake, as its artificially created.
I didn't notice much difference in amount of pressure you applied to the second tamping from the first. Most people agree that 30 lbs of pressure is ideal (how can one tell 30 lbs) and it didn't look like you came anywhere near that.
Its just a guided pressure . You can apply pressure depending on the Grind size. Applying tamping pressure, Grinding beans more finer contributes to restrict water flow. Some make good Extraction without even tamping (Grinds are finer).
Now to measure 30 lbs pressure, you can use a kitchen Scale and apply pressure using hand, as if you are tamping on the surface. Read when its 30 lbs. Thats the force to apply.
Now
How much grain dis you put in the pressurized basket?, meaning can I weight 18g ?
Yes you can use 16-19g, usually 18g in a double basket and 8-10g in single shot basket. Use a gram Scale with 0.00g accuracy. I'll leave the direct link in the description of this video.
Why are you always using single size with double pour
This was before i bought dosing cup. I like to fill single portion first, then tap the Portafilter filter so that Grinds settle well. Then dose the remaining. This will avoid spill and save Grinds.
Does anyone else’s Barista Express pressure gauge point at the 2 o clock position when using a pressurised basket?
Vow 2 o clock is extreme. Can you test the same basket without coffee Grinds and see? Just run hot water and it should point at 11 o clock position. If not, the your basket hole is clogged. See my other video on how to clean the clogged filter baskets. th-cam.com/video/oNEgUli_DwA/w-d-xo.html
Thanks for the video
I also have a same machine and my burr size is 3 and grind size is 6
Whenever i use pressurised basket my espresso becomes too bubbly and not good for lattee arts and if i use non pressurise basket the espresso shots comes too fast but that’s better than pressurised basket for lattee art but not perfect shot
Conclusion: is my burr size and grind size is correct or i need to something else?
Please answers will be appreciated
Thanks
I am pretty sure the issue is your beans. For espresso basic rule is to use only Freshly Roasted beans from your local roaster with a Roasted date not more than 1 week and consume it in 3 or 4 weeks max. Buy in small quantities. Store them in air tight containers. Forget about those store packed branded beans.
Coming to your question, you should always be using Non-pressurized basket to extract the full flavors. Pressurized basket has fake Pressure. Don't use that. Get the flow and numbers right using Non-pressurized basket. Let me know how it goes.
@@AjusCafe really appreciate your kind answer, is my burr size and grind size ok
What burr and grind size you recommend?
@@Raags60 the settings vary from bean to bean. You need to dial in and see. Here is a video I did on this th-cam.com/video/FYIaT2CKl6s/w-d-xo.html
@@AjusCafe thanks again will see it
What beans did you use and is it freshly roasted?
I think it was Lavazza super Crema in this video. It wasn't freshly Roasted.
@@AjusCafe oooooh that's why, because our beans in our home is Marila Cafe Crema Espresso (with 2yrs expiry which is already not freshly roasted), and everytime I use single wall filter basket it's always sour (even I tweaked the dose, grind, tamp, yield, time, etc.), I thought that it will produce more flavors that we can't experience in the double wall...my question is, is the single wall can be well used only when your beans is FRESHLY roasted? By fresh, how many days? Thank you!
@@shippernessity Once you open a coffee beans packet you should consume in 2 or 3 weeks. Now expiry date means nothing. Always find out the roasted date. And count 3 weeks from that date. I roast my own beans now. And there is a huge difference in taste. I'd advise you to always buy beans from your local roasters and they will provide you roasted date. Or roast your own beans. I have videos in my channel on how to do that.
Now, single wall filter baskets are the ones to be used for fresh beans. And it shows you the pressure range and you can adjust other parameters accordingly. If u don't use fresh beans it won't generate pressure and taste. Dual wall baskets are for Pre-Ground coffee or stale coffee.
@@AjusCafe ok thanks for the amazingly very detailed reply, so if I have coffee beans that was past 4 months from its roasted date but has 2 years expiry, even when it will be newly grind, it's still advisable to use double wall for this right? It's like the quality of pre-ground beans already right? Because I'm really wondering why my coffee beans are sour even I grind so fine until the machine does really slow brew time and pulling shots longer, it still has that sour taste compared to the double wall it somehow slightly muted the sour taste in my coffee beans at home.
@@shippernessity anything above 4 weeks is stale beans. 4 months I would say is good to discard, as its very old. Even if u get a good Extraction, it can be bitter or tasteless. Alwsys buy beans freshly Roasted in small quantities. I'd recommend buy every 2 weeks 1lb or 500g just enough for 2 weeks. And see the great change. I won't recommend to buy beans from a superstore
Hi, what is you grind size?
I don't remember. If its Lavazza bean i usually do size 3 or 4
I don't think you know what a proper espresso shot taste like. your shot at 9:51 was actually better than the rest. slightly past the 12 o clock range but extraction time was perfect. 25-30 second range where as the rest of your shots were way too fast. So i dont know where you learned to make coffee lol