Hey Mark and crew...thank you very much for this video. I wanted purchase an espresso machine, but the idea of spending $1500-2000 just to get started presented a barrier to entry. After watching this video and learning I could use my Breville conical grinder with a dosing cup to get acceptable grinds, that barrier has now been removed. Just ordered the Gaggia Classic Pro with a load of suggested accessories and upgrades. Looking forward to pulling my first shot! I appreciate the absence of "grinder pretentiousness" and bias I've seen in other youtube channels. Giving us "beginner's" attainable options is selfless and appreciated.
Hi Tim, Sorry I missed your comment and apologize for my delayed response. You are welcome for the video. While there's no doubt better grinders with bigger burrs produce a higher quality grind It's kind of nuts for beginners to go out and drop lots of $$ on a high-end grinder. Learn the ropes then get the dreaded upgraditis! Marc
I started using the Jack Leveler because of Marc's recommendation, and once you get the right depth setting for your dose, it works like a charm. That one tip alone was golden, and I've been following a lot of his advice since. Kudos!
Hey Larry, Thanks for the feedback sharing your experience with the Jack leveler. A precision leveler makes things a heck of a lot easier and dramatically improves consistency! Marc
@@Wholelattelovepage You have so many helpful videos out there, that when I have a question, I usually find the answer on one of them! I literally just yesterday watched your video on how to backflush the Gaggia Classic Pro, then ordered what I needed! Your videos are a great resource.
I've just bought my first distributor, using the breville, and grind size was perfect and just a couple of spins, and a great espresso, in a single shot
@@KellyanneGill I have to get to Australia! Would love to visit Perth, I have friends in Melbourne and the lovely wife and I named our daughter Sydney, born in 2000 in honor of the Olympics.
I've found grinding, into a dosing cup that has a lid and give it a good shake the best way, then I use my levelling tool, and I vary rarely need to tamp
Another excellent and informative video in my quest to make a drinkable expresso, I have that entry level grinder and your tip to distribute the clumps worked a treat. My rural Lincolnshire is certainly different from NY.
Marc, great presentation. Very enjoyable and informative. Agree with your recommendation of an ASO Jack leveler which has made my pucks consistently uniform...a definite worthwhile purchase. Regarding the IMS Nanotech Baristapro baskets, the 18g IMS basket flows flows faster than my original stock Profitec 18g basket requiring me to change my T64 Grinder to redial to a finer grind size, a redialing, to reduce rapid flow through.. The combination of the new Baristapro basket and the finer coffee grind has resulted in, according to my taste buds, a finer, richer, improved extraction. Because of the different flow rates, I believe that I, as the amateur end user, found the need to standardize on one brand of filter basket for consistent flow rates for a given dialed-in coffee grind when using different sized baskets in my different portafilter handles.. Mixing different manufacturer filter baskets resulted in such different flow rates for a given coffee bean grind that I had to order other sized Baristapro Nanotech baskets to make it possible to use different portafilters, like my open portafilter handle to achieve uniformity in flow rates. This was my real world experience using a mix of filter baskets from two different manufacturers. I am delighted with the results that the Baristapro filter baskets have delivered for me. Any comments? Any future recommendations from WLL?
Ya I totally agree there, it's better off standardizing your tools at home and as we always say, espresso is all about consistency so I would definitely avoid mixing baskets. Thèse things seems like they can last forever and it doesn't cost too much, at least nothing compare to a 3000$ machine so what's à few buck more? I got straight away at the same time a 10G, 18G, 20G and 22G to replace all the crappy stock basket I had. Finally as I received a defectuous"bad batch" 18g scratched Baristapro basket, I'll just return that one and get another 20G as I find it's much easier and quicker to calculate brew ratios "1:2, 1:25, 1:3" with 20G than 18G. Like you can already tell when to stop such as "40,50,60g" instead of "36,45,54g".
Hi Victor, Thanks for the comment and sharing your experience in such detail. I agree standardizing baskets is a good idea and I'm happy to hear you believe your extractions have improved with the Baristapro baskets. They do have a significantly different flow rate than typical stock baskets. They do allow for a finer grind which is something I've done for a long time depending on the type of bean I'm using. I was first introduced to them by an Italian Cup tasting champion a few years ago. He worked with designer to produce a more refined basket. Incidentally, they are designed in such a way that it's possible to go from their double shot to single shot baskets without changing grind size and still get a proper flow rate. Not something I've done much as I pull very few singles but I did get a demonstration of how that works. Thanks again for the detail. Love it when other share their personal experiences! Marc
I've been using a leveller followed by an adjustable depth tamper for a while, but still experienced a bit of channelling/spurting and uneven extraction. Recently I saw a barista turn the leveller anticlockwise first, using the sharper grooves of the machined surface to distribute the grinds to the edge of the basket, then turn it clockwise to smooth and level. It works, puck density is much more consistent, producing even extractions with greatly reduced spurting. Seeing it and trying it were eureka moments. The tool itself, when you look at it, suggests the anticlockwise operation, a 'cut' then 'polish' arrangement if you will. Give it a try, I'd be interested to hear what you think. Edit: Turns out 'the barista' who spun the leveller in both directions was you in your 'Pro Brewing Accessories and Upgrades' live stream. lol
Very few people does that and at some point I thought it was best to be avoided. Last time I tried that I barely did get my new tools so maybe I just wasn't experimented back then but I felt like it would cause more harm than anything by somewhat "digging" into the puck then since the grounds would get a bit compress there would be lower in the basket and then barely "levelable" anymore once turning clockwise. That technique might also work better or worse with a leveler with 3-4 edges such as the Jack, than one like the silver shown by Marc in that video which appears to be a copy of the "Saint-Antony Industries BT Wedge" I have with a symmetrical blade at the center. I tried both type, they end up doing the same job in a different way. Any of those is just gonna be 10x better than nothing.
Hi SJ, Yep that was me! Be aware the Bravo Distributor I was using in the Pro Brewing live stream and this live stream was designed to be used by turning clockwise first and then counter-clockwise. Also keep in mind the Bravo distributor is a distributor only and does not compress the coffee to the point tamping is not needed. The Jack Leveler I used in this video is designed to compress the coffee and only be turned in a clockwise direction when used. Marc
Hi Marc, no need to shower you with how great your videos 😀 are I'm sure you know that by now. But I will say I enjoy watching you and always learn lots of tremendously useful stuff. I am by no means a coffee expert but do consider myself an enthusiast barista and lover of good coffee. I have owned what I know is considered an entry-level Breville Infuser and Smart Grinder Pro that I've had since 2013. (I traded my original Smart Grinder in for the Pro in 2015.) I had the Infuser serviced by Breville in October 2019. Both machines are still in great working order. The grinder is noisier than I like and doesn't do as good a job at the coarse end but I've managed to make it work. Anyway, I am giving you background because I want to say that although I thoroughly enjoy a good cup of coffee and enjoy the art of making a good coffee using various methods, Anericano, French Press, pour-over, cold-brew and even the occasional Turkish coffee that I don't have the pockets (I'm now retired) for all the extra gadgets and certainly not for the expensive pro-sumer expresso makers. That said, to raise my espresso game, I have recently invested in a bottomless portafilter, Alsainte distributor-tamper, and even bought a Brewista II scale so I could more easily measure my shots by ratio as opposed to volume. By the way, I'm not too sold on the ratio dosing. I would be very interested in your opinion of my approach to coffee as a hobby and welcome any recommendations you might have on affordable extras or equipment changes to enhance my enjoyment of the art of making good coffee? Sincerely, George
Hi George, Thanks for the kind comments! Comments on your approach: I break coffee/espresso drinkers who make their own into 3 basic groups. 1. Those whose goal is caffeine and don't care to much about taste - this is the Keurig/pod crowd. 2. Those who want better coffee/espresso/espresso beverages made from whole beans ground fresh with convenience - this is the super-auto bean to cup crowd. 3. Those who make coffee/espresso a hobby - this is the semi-auto crowd. Like most hobbies there are levels of commitment in terms of time, skills and dollars invested. It's entirely possible to make excellent espresso on lower cost machines and without a bunch of extra accessories. More expensive machines and accessories make consistency easier by reducing variables. Your distributor/tamper and scale are good examples of tools which will increase consistency. The bottomless PF will help you appraise and improve your technique. As one invests in equipment the returns diminish. I'm a firm believer in using brew ratios. But it's not for everyone. Some folks are perfectly fine doing ESE pods and using an auto-frothing wand for their lattes. Others want to tease out the fruit and berry notes of a high altitude $pecialty coffee or will only accept a super-fine microfoam capable of pouring latte art. More capable equipment makes that easier. Your approach is fine. IMO making better coffee starts with the bean so find beans you like. After that most important is the grind. Then it's the skill of the barista and finally the machine. So the most cost effective upgrade is your personal skill. For espresso equipment, If you can upgrade anything down the road I recommend the grinder. The SGP is noisy, tends to produce a clumpy grind at espresso grind size and is a bit limited in super fine adjustment of grind size. Hope that helps! Marc
@@Wholelattelovepage Hi Marc, thanks for talking time to respond I truly appreciate your thoughts and wisdom. I agree, I need to upgrade my grinder. I need a grinder capable of performing well from coarse to fine and of course that is as quite as possible. My wife who's not a coffee drinker, complains about the grinder noise. Will you give me 2 or 3 suggestions on quiet capable grinders? BTW, I'll be 70 spring of 2021 I had my 1st grand child 18 years ago. Before he was born if you had told me I'd be happy to be a grandparent I'd of thought you didn't know me well. But man would I have been wrong! Being a grandpa is the most awesome feeling in the world isn't it? Take it from me and my wife find every moment you can to enjoy the blessing because as you no doubt know the time goes by fast. Being retired really helps. Best Regards
Hi John, Thanks for the kind comment. Just put up a video on some new versions of 3 more moderately priced Ceado grinders: th-cam.com/video/V-Fnu7R68Tc/w-d-xo.html Includes overview of the E5P manual, E6P timed and brand new E5SD single doser. All are 63mm prosumer level grinders. Marc
Hi Marc, I've seen the discussion around the indent on stock baskets before. My theory is that it is designed to reduce side/edge channeling by narrowing toward the bottom of the basket. I agree that it is impossible to tell because you can't see inside the basket when brewing but it makes sense to me.
I have a very rudimentary espresso set up. The cheapest Delonghi EC155 they make, priced at about 70 bucks, and an equally priced capresso grinder. All told I spent 130-140 dollars on a very basic, entry level set up. I have an opportunity to grab a Delonghi 680 Dedica for a good price, an un-pressurized filter for cheap, and I happened to find a Breville BCG 600SIL dose control grinder for an amazing price. All told, I would spend about 265 dollars on upgrading every aspect of my coffee experience- including a weighted tamper and a knock box. That's the price of a new Dedica alone. I'm wondering if upgrading both my grinder and my espresso machine to the next tier is worth it. It sounds like a good deal, but I am not sure if I am mistaken. I'm still an amateur
Hi Marc, great video and you make a very compelling case for the Jack leveler and Bravo. What I don’t understand is how the bravo distributor does not compress while the Jack does. To me it looks like your not pushing on the Jack leveler but instead are just rotating it clockwise. Then the weight of the Jack is doing the compressing doesn’t it? In that case I don’t really understand how the bravo distributor doesn’t compress sufficiently being the more heavy tool of the two. Given the non-fixed depth of the bravo distributor and the added weight, should the bravo distributor not compress even better? Maybe after a few more turns? What I’m looking for is good consistent results with ease of use in as little as possible steps, just to make the espresso machine (pro 800) more inviting for others in my family to use. Thanks, and please do keep these videos coming. Also a great grinder, the Ceado e37s, any chance of a comparison with the new Mazzer SJ V pro in the future? Cheers, Ben
Also looking for a response to this about the leveler/ distributor from bravo. Why is the tamper necessary? Based on the final puck. Did I miss something in the video?
I was wondering what causes the water to settle on top after the coffee is extracted? As you can tell, I am just a newbie and enjoy all your videos. This is my first attempt at espresso coffee making at home.
Hi am, Thanks for the comment and question. Water on the puck... depends on what type of espresso maker/machine you are using. Lower cost entry-level appliance grade espresso makers ussualy do not have a 3-way solenoid valve. The valve removes excess water and pressure from the portafilter at the end of the extraction leaving a relatively dry easy to knock out coffee puck. Most all premium entry-level machines and above do have a 3-way valve. If excess water on puck after extraction it can be caused by improper dosing - too little coffee in the filter basket, dirty components like the shower screen above the puck of coffee and failure to maintain the machine with backflushes to clear the exhaust path of the 3-way valve. FYI only machines with a 3-way valve should be backflushed. Hope that helps. Marc
@@Wholelattelovepage Thanks for your help. I have decided and have ordered the Gaggia Brera after watching all of your very informative and helpful videos. I am so excited to get it knowing I can get such great information and help from WLL and marc. Thanks as I am a newbe at this and love espressos.
Whole Latte Love must say I have become a fan of your lockdown videos. Just seems as if it’s allowed you to discuss your favourite topics & techniques at length. Really enjoying this. I have a suggestion. Your videos are a lot about the machines and that’s the business you’re in but it would be great to see a couple around coffee appreciation as well. For e.g. what do I get from different origins, roasts etc when making espressos? Should we change techniques to suit different coffees? I know this is subjective but I’d be interested in your thoughts. Btw, I can’t join your life sessions. I’m in India and the timing doesn’t always work but I do look forward to watching them later!
You mean shower screen, not basket, but I think most people probably know what you're talking about since you're pretty descriptive, detailed in your commentary :)
Very informative video, thanks. I have a Jack leveler based on your demonstrations and it seems to do exactly what you describe. I like to use the WDT after grinding in the PF with a funnel. Besides creating an even and fluffy grind, it also helps move the stuck grinds from the side of the funnel, since static seems to be happening. Then the Jack leveler and I'm done! If a distribution tool such as the OCD3 has the ability to extend to a similar degree as the Jack, wouldn't it also be considered a leveler/tamper (like the Jack) rather than a distribution tool, eliminating the need to tamp afterwards? It seems many distribution tools just move the grind around in the upper portion of the puck. Thats why I like the WDT method.
"Lucking out" is one of those amazing idioms that have completely opposite meanings in the US and the UK. In the US, it means having extremely good luck. In the UK it means having absolutely no luck. I find language interesting, especially when it is supposed to be the same language... :D
I would Hope the $1,700.00 grinder (Ceado E37S) is more airy and better than the $200.00 Breville Smart grinder Pro..... I have 2 of the pros and love them both.... Now, All you need is 1 and get different hoppers but Not going to return a gift when It makes my coffee bar look good.
Great video, as usual, it always amazes me how much can change in such a short time as the levellers are taking over the traditional tamping. Talking about tamping, I wonder if you could cover an issue I'm having. I use the double spout portafilter twice a day to create two espresso's for two cappuccino's. But a few times a day I only brew for myself and end up throwing away the second shot. Also I like to work more often with the bottomless (way cooler to look at, improves my 'technique' and the crema just is way better), I was wondering if there is a possibility to create a single espresso with a bottomless. I have a 14 grams basket but if I look at traditional dose/output/time that just doesn't seem to work.
Hi JG, Thanks for the comment and question. Baristapro single baskets are engineered to transition from there double baskets to single without changing grind size. You can mount a single shot basket in a bottmless PF. Here are their signle shot baskets: www.wholelattelove.com/products/baristapro-8-10g-precision-portafilter-basket Hope that helps! Marc
Whole Latte Love Hi Marc, I have always been told that the single baskets don’t give an even extraction. Because the surface is tapered on the bottom and that would disrupt the flow. That is why your poll showed that almost nobody is using the single spout.
Very great presentation Marc, always a pleasure to watch. Although the construction of the Bravo Distributor (dropping weight) is very nice, i like the Jack Leveler more due to its shape of the bottom part. I think that more accented edges of the Jack really serve their purpose of pulling /distributing the coffe horizontally in the basket to even the irregularities of the puck quite more than the flatter shapes of the Bravo, which could (to a certain extent) press the coffee to fast diagonally/downwards in the puck. But thats just my opinion ;=)
Nice presentation Marc. Very helpful. Question for you: once a puck has been formed and tamped, can it successfully be re-distributed and re-tamped again? My machine is a Breville Oracle and it tamps for me, but leaves me with lots of channelling. Need to find a solution short of buying a separate grinder.
Heh I sooo much know what you mean! My moms have the Oracle since a good 6 years, biggest garbage machine and brand ever, particularly with the 50$ built-in grinder they dare to put on such expensive machine. No wonder also that terrible leveling/tamping system has been completed removed on their newer and pricier "Oracle Touch". The main issue even if all the rest of the Oracle is a POS in my opinion compare to anything with E61, it's that if it ruins the most crucial part which is "dose, level, tamp" then no matter what u do after it's gonna give bad results. There's no possibility of timing the grinder which automatically do whatever it wants and overfill so much the basket to the point the shower screen would always be shown on the puck. I've calculated with my Acaia scale and it always give me 25G even in a 18g basket like WTF?! So until the new grinder I bought for my mom "Beretza 270Wi" that can grind by dose super accurately, I told her to grind approximately and stop every few and then until she measure 18g on the scale and THEN... use her own leveler/tamper instead of having the machine do it very wrongly for you. Now the thing to do if it's still quite clunky from the cheap a** grinder, dump it all once uve got ur 18g, into a cup then stir and poke it with a stick to break the clogs then shake it and dump it back all fluffy in ur basket then level/tamp and ur ready to go! :)
Hi SN, Thanks for the comment and question. The Acaia dosing cup I showed in the video is an option. It's designed with a lip that fits inside a 58mm filter basket. So you can dump, shake and re-dose your filter basket and then use a separate tamper: www.wholelattelove.com/products/acaia-portafilter-dosing-cup Hope that helps! Marc
Hi P, Thanks for sharing your experience. I know what you mean! The Breville is IMO an appliance grade product. Hit hits a lot of key marketing points and an attractive price point compared to true machine plus grinder package. But with that price point come some compromises! Marc
@@PanzerIV88 You may have moved on from using the Oracle's grinder, but FWIW, it is possible to make minor changes to the dosing of it's grinder. Remove the tamper blade (it just pulls off) and then the small screw that it attaches to. Loosed the set screw and wind it down a few threads and then re-tighten the set screw and reinstall. I have been able to reduce the dose on my machine from 22 grams (factory) to as low s 19 grams, and currently is set at 20 grams. I hope that helps. But none of this helps the poorly-formed puck problem.
Hi, great video on all those accessories really enjoyed it. One question is what do you recommend to clean the inside of the portafilters, not the baskets as they get quite scaled over time with all the coffees made Cheers
sly ufo Hi, thanks for the kind comment and question. Cafiza by urnex is the go to product to remove coffee oils from baskets and portafilters. Used by cafes and hobbyists alike. Marc
Thanks for the great content. I have a 54mm basket that came with my Breville Barista express coffee machine. What does size would you recommend? I have tried 19g. Ok for first coffee but when make another one straight away extraction is over a minute? And sure l am doing same thing each time. I did notice pick of coffee does have a small indentation on it. Should l drop to 18g
Hi George, You are welcome and thanks a whole latte for the comment and questions. Well, a minute is far too long for extraction. If seeing an impression of shower screen in puck then I would back off on dose. It's been awhile since I've used a Bartista Express but as I recall one has to really pack in the coffee to fit 19g in the 54mm basket. Marc
Hi mark, I’m your opinion would I be better purchasing a profitec 500 or a brewtus IV with a duel boiler, I’m torn between the two, I like the looks of the profitec more but the dual boiler is tempting from the brewtus although I think the new PID system on the profitec compensates for this, thanks for your time
Hi Joe, Thanks for the question - I think you may have answered the question yourself. A couple things... If in the US the Brewtus is no longer available. Expobar/Crem has decided to only offer NSF rated machines here and the Brewtus is not. If you can find one, it was IMO the best value in dual boiler machine - most bang for the buck! But for some not the most beautiful. I will say the Pro 500 is my favorite HX PID machine. It's well made and has higher finish quality than the Brewtus. Hope that helps! Marc
Howdy, I'm a new espresso fan and just ordered a gaggia classic pro and mignon notte. I definitely want to experiment in the future, but with no experience, should I just focus on learning the basics? If not, what upgrade would you recommend (9 bar opv, ims screen/basket, new burrs, bottomless portafilter, PID, etc.)?
Hi Scotty, Thanks for the question. The Quartz coating is durable but I'd treat it like you would a non-stick pan to extend the life of the coating. Avoid harsh abrasive cleaning tools. Marc
I apologize if you already answered this question in the thread but what is the difference between a distributor and a leveler? The shape of the surface (fins)? Does either absolutely require a tamp afterwards? TIA.
Hi Marco, Thanks for the question and no apologies needed. Distributors generally require tamping after use. There are some levelers which do not require further compression (tamping) of the coffee after use. That's the case with The Jack Leveler I've been using for a couple of years now. The Bravo Distributor I used in the video does require tamping. Hope that helps! Marc
Hi Erick, Thanks for the question. When I checked on Bravo availability about 10 days ago new stock had shipped to us from Brazil. It's a ground shipment and has to go through customs etc. I believe they should be back on the site next week. Marc
well done, nice video! Hey Marc! what do you think about the King from Asso coffee? it seems more tamping than leveling tool...have you already tried? thanks a lot for your help!
Hey Marc, from Whole Latte Love. When are you all restocking the Bravo self leveling tampers ? I've been waiting forever. Also, does it make a difference if I dose 18-19G into one of those Barista Pro baskets that hold up to 22G ?
Hey B, New stock of Bravo tools just left Brazil on way to us today. With ground transport, customs, etc I expect availability for order again by mid August. Turns out they been more popular than expected - sorry for the delay! Dosing 18-19g in a 22g basket should not be a problem. Marc
I find that the ASO Jack works very well, but it is a learning curve and I find that as leveller it seems to always be at the maximum extension...this is with an 18gm basket and 18 gram doses...I don’t know if that is what others are finding, but gives great streams in my bottomless portafilter. As to baskets I use either VST, IMS nanotechnology. Now I must say, I agree that either gives better results with these “precision” baskets than stock...I do feel that the nanotechnology is a bit of a sham. At best it lasts a year ( mine only visibly noticeable for 4months) but these (baskets)will last most of us for years with home use...so really not visibly better than a VST basket...so seems to be more of a gimmick that that in my opinion should not be a reason to buy...the fact that the holes are better spaced and more round, definitely is reason...but not more so for some other the other precision baskets...
Hmm, I've had mine only 3 months at most, maybe 2 so obviously at 1 espresso per day I didn't notice any wear yet in the coating but did u ever wash them with that sodium backwash powder or never anything else than water? They do clean much easier than anything else while that coating is there so hopefully it last but anyway the price difference was really small to me versus the same IMS without nanotechnology so the choice was obvious.
Hi Joseph, Thanks for the comment sharing your experience and opinions. Guess it's probably obvious that I like The Jack leveler as well. As mentioned during the stream I find I'm usually fully extended on the head when using the rated dose weight of a particular basket. Every once in awhile I need to back off a few clicks. Depends on the coffee. Darker roasts tend to be less dense while high-altitude specialty coffees tend to be more dense so lower fill volume for a given weight. I think it's best to consider the nanotech coating as one would a non-stick pan. They do wear with use and will likely do better if not cleaned using abrasive materials. As you mention the hole layout and quality is a much higher. Marc
You are out of the Baristapro baskets. Is the IMS Precision basket. I'm working with a lowly Gaggia Classic Pro and get pretty good espresso with the included non-pressurized basket. Would you recommend upgrading to a bottomless portafilter and a precision basket? And if upgrading to a bottomless portafilter, should I stay with Gaggia or choose one of the others?
Hi c, The Baristapro baskets are made by IMS and nearly identical to the Baristapro minus the quartz coating. Also, I do not consider the Gaggia Classic Pro a lowly machine. Used properly it's capable of making excellent espresso! IMO it's the best value in premium entry-level espresso. Blows the doors of pressurized basket, plastic appliances! I do believe bottomless extractions are good for helping one improve technique. Plus the look awesome! I'd stick with the Gaggia branded bottomless. It's fairly unique - only PFs designed speciffically for Gaggia machines will work in the Classic Pro. Hope that helps! Marc
I have a question. I'm wondering what the best way to level off grinds (just after grinding, but before tamping) would be. When I first started, I would use my finger to level off the grinds in the basket, and then tamp. I started to worry about unintentionally compressing/clumping the grinds with my finger, so I've since started to tap on the side of my portafilter to let the grinds settle more naturally into the basket, and then tapping the bottom of the portafilter against my counter to ensure the grinds are flat and evenly distributed before tamping. Around the 6:50-6:55 mark, you level off the grinds with your finger, but it also looks like you press down as well. Is that the best way to level off grinds before tamping, or is there very little difference between techniques? Will you still achieve an even extraction if you "pre-compress" the grinds a little with your finger before tamping?
Hi R, Thanks for the question. Leveling with a finger without compressing is a good way to go. Depending on variables like coffee dose weight, filter basket size, etc I sometimes end up giving a light compression with my finger. This happens from time to time if using a particular dose weight - say 18g and the grinder I'm using produces a particularly fluffy grind which overfills a basket a bit. In some cases I do a little shake of the PF after grinding to settle the pile of grinds more evenly prior to tamping. Of course my favorite technique is using a leveler! Marc
Hi, is there any way you could mail me the bravo tamper and distributor/leveler to Berlin, Germany if o purchase it and pay postage? Thanks, love your videos.
Hello, I just purchased the gaggia classic pro from your site and I'm looking for a bottomless portafilter the gaggia one is out of stock on the website are there others ones that with fit the gcp? and do you have to purchase a basket for the bottomless ones separately?
I noticed you're recommending to use a distribution tool only without tamping. My question is will this work for all distribution tools like for example the chisel shaped one shown here @17:58
Hi EE, Thanks for the question. The Jack Leveler is designed specifically to work without tamping. Adjustable depth setting make that possible. Most distribution tools including the Bravo in this video do not compress the coffee enough to go without tamping. Hope that helps! Marc
Hey CP, Thanks for the question. Wish I could tell you where to find. The Bravo is made in or by a company in South America. They may not be available in EU at this time but I'm not certain. Marc
At around 6 minute mark, you have shown couple of dosing metal cups to get rid of clumps. What is name of brand and are they available at your website?
Hi Acorn, They are Acaia Dosing Cups. They are available on our website here in the Pro Brewing section: www.wholelattelove.com/collections/pro-brewing?_=pf&pf_v_brand=Acaia Marc
Jack leveler vs 2 tools from Bravo, it seems like you will spending twice on 2 tools and leveling time is like 3 times more with bravo. Have you used them side by side?
Hi Acorn, I have used them both extensively. They are a little bit different in function. The Bravo system with separate distributor and calibrated tamper is a more precise tool. The Bravo distributor does very little compression of the coffee. When using it you spin in one direction to push the coffee to the edges of the basket then spin in the other direction to pull it back in for a perfect distribution of grounds. Then you compress the coffee with the tamper which has adjustable tamping force. With the Jack it is a faster one-step process which is potentially a little less precise. Marc
@@Wholelattelovepage Hi Mark. Thanks for your demonstration. The answer above is based on the comparison between Jack leveller and Brovo distributor tool. But how about compare Jack leveller vs general distributor like OCD? Do you still need a tamper if when using OCD?
Hi mark I made the comment earlier about the pro 500 and the brewtus, I was very nearly sold on the pro 500 until I saw the ecm technica v profi pid, I know profitec and ecm are sister companies, do you have any preferences? Sorry for so many questions just nice to be able to ask an expert, thanks for your time
Hi Joe, Yes they are sister companies (I've been to their production facility in Milan). The ECM brand is like Lexus to Profitec Toyota. More detail on finish work for ECM - so a more refined look. With ECM you get extras like angled PFs, and touches like chromed ends on PF, E61 lever, tapered E61 group head and more detail on top and bottom of E61 group. Both machine are equally capable and use similar internal components. End of day it's a visual choice IMO. Will say I like the lever operated valves and angled PFs on the ECM. Hope that helps! Marc
Hey T, Most manufacturer's websites have contact info or search function for retailer by country - I'd start there. I don't know what country you are in but many of our products are available in Canada through our Canadian website: wholelattelove.ca/ Marc
Hi PB, thanks for the question. The ECM Distributor: www.wholelattelove.com/products/ecm-coffee-distributor distributes the coffee in the filter basket. ECM does not make a "leveler". They do have a "Push Tamper": www.wholelattelove.com/products/ecm-push-tamper The tamper is used for compressing the coffee after it's distributed. Marc
Hi R, Thanks for the question. Using digital calipers I've measured the Jack and many filter baskets. Jack comes in at 58.4mm and most precision filter baskets measure about 58.6mm so fit is excellent with those. Stock filter baskets have some variance but usually in the 58.5 - 58.8 range. I have come across some Rancilio baskets which run below 58mm so the Jack does not play well with those. Marc
English translation: Hello, where can you buy Bravo products, thank you Se ti trovi negli Stati Uniti o in Canada, vendiamo i prodotti bravo qui: www.wholelattelove.com/collections/bravo Altrove, prova qui: www.bravocoffee.co If you are in the United States or Canada, we sell the bravo products here: www.wholelattelove.com/collections/bravo Elsewhere, try here: www.bravocoffee.co/
I have the exact same Breville grinder but I don't know what setting to use for espresso. What number grind size did you use? I've also been unable to get any crema on my Breville Bambino and I feel like I've tried everything :(
Hi AC, Thanks for the question. You'll need to dial in your grind size based on your variables. Things like dose weight, filter basket, tamping style, etc. all affect grind size. Here's a link to my video which covers the simple process of dialing in grind size: th-cam.com/video/jOY7D02n4Cw/w-d-xo.html Marc
Hi Marco, Thanks for the question. I'd go for the Jack. More graphic design options and prefer a one step adjustment process to the unlock, adjust, lock of the OCD v3. Marc
Hey mark.. i have a silly question here and also my english isnt very good since im from indonesia, been watching your video for a long time now....and dicided to get serious and buy la marzocco linea pb, also bought some ims competition basket and shower screen as your sugestion to make an better espress. what i didnt realize is the basket variant come with code b70 series and b68 series.. i bought the b682tch26.5e will it fit in la marzocco portafilter? And i bought 3 of em haha.. i just found la marzocco oem basket outer diameter is 70mm..😂
Hi Dirga, Filter baskets are usually measured by inner diameter. Most common size is 58mm. I believe IMS and some may list the outer diameter as well. 70mm is the common outer diameter for a 58mm filter basket. Marc
Hi Marc- just got my ecm bottomless ports filter and I’m used to using 18 gram doses. Is that too small for the triple basket? Seems like there is a lot of space between the puck and group head.
Hi JR, Thanks for the question. IMO having more space is a lot better than not having enough. I have pulled 18-19g shots in triple baskets and have not noticed any serious issues. Maybe a little more water on the puck when removing PF. Not something I do often. Mostly try and use matching dose/basket size. Unless you are having issues probably not a big deal. Marc
Can't go wrong with a teaspoon for levelling. Spread it to the edges, smooth it around the filter one way and rotate the filter the other way. Then a light tamp and off we go.
@@Wholelattelovepage when you are leveling with your fingers aren't you pushing down coffee and create more dense areas? And them we worry about the clumps 😂 Jack puck is not completley leveled 😂
I have an ECM synchronika and I installed the IMS shower screen but I still have a single stream of water, here on the video it really is different. Anyone has this issue?
Hi r, I've installed/used the IMS screen on dozens of E61 group machines including a handful of Synchronikas and never had anything but a rain shower pattern. Does your Synchronika have flow control? I have seen some reduction in the shower pattern with the flow control wide open but one should never run wide open as it gives nearly 3x the stock flow rate of 11g/s. Other remote possibilities: Shower screen not fully or properly installed - I doubt that one if you can lock in a PF, some obstruction in flow behind the shower screen from coffee residue/oils, something odd about water quality which changes water surface tension. Don't know if any of that helps - a bit of a shot in the dark. If purchased from us give our tech support a call at 585-924-7170 and they can help diagnose. Marc
I didn’t buy it from WLL since I am from Europe, but I checked the IMS shower screen I have bought and it seems to be a different model from the one you have: my model is E6135WM and you are using the E61200NT. Maybe this is why I see such difference? On the IMS website they mention the « passage » which is 35 on mine vs 200 on the E61200NT. Thanks
Whole Latte Love if I had to choose between the bravo distributor and the asso Jack leveler which one should I get that I won’t need to tamp afterword?
Hey Mark and crew...thank you very much for this video. I wanted purchase an espresso machine, but the idea of spending $1500-2000 just to get started presented a barrier to entry. After watching this video and learning I could use my Breville conical grinder with a dosing cup to get acceptable grinds, that barrier has now been removed. Just ordered the Gaggia Classic Pro with a load of suggested accessories and upgrades. Looking forward to pulling my first shot! I appreciate the absence of "grinder pretentiousness" and bias I've seen in other youtube channels. Giving us "beginner's" attainable options is selfless and appreciated.
Hi Tim, Sorry I missed your comment and apologize for my delayed response. You are welcome for the video. While there's no doubt better grinders with bigger burrs produce a higher quality grind It's kind of nuts for beginners to go out and drop lots of $$ on a high-end grinder. Learn the ropes then get the dreaded upgraditis!
Marc
I started using the Jack Leveler because of Marc's recommendation, and once you get the right depth setting for your dose, it works like a charm. That one tip alone was golden, and I've been following a lot of his advice since. Kudos!
Hey Larry, Thanks for the feedback sharing your experience with the Jack leveler. A precision leveler makes things a heck of a lot easier and dramatically improves consistency!
Marc
@@Wholelattelovepage You have so many helpful videos out there, that when I have a question, I usually find the answer on one of them! I literally just yesterday watched your video on how to backflush the Gaggia Classic Pro, then ordered what I needed! Your videos are a great resource.
I've just bought my first distributor, using the breville, and grind size was perfect and just a couple of spins, and a great espresso, in a single shot
Hi AHBHCR, Thanks for sharing!
Marc
@@Wholelattelovepage Your welcome Marc, I hope you, your lovely wife and Morgan can head down to Perth Western Australia
@@KellyanneGill I have to get to Australia! Would love to visit Perth, I have friends in Melbourne and the lovely wife and I named our daughter Sydney, born in 2000 in honor of the Olympics.
Great info I'm learning, a belated thanks Mark
Hi Mike, Thanks a whole latte for the comment - it's never to late!
Marc
The tone and cadence remind me of the PBS funding drives. I think it's awesome.
Weird, I know.
Jim Mutter 😂 thanks for the comment! I watch a fair amount of PBS. Not so much the fund drives but may have picked up a certain cadence. Marc
I've found grinding, into a dosing cup that has a lid and give it a good shake the best way, then I use my levelling tool, and I vary rarely need to tamp
Great tip!
@@Wholelattelovepage I'll look at doing a video on it, in the next day or so, I ended up selling my breville grinder b4 i did the video
@@KellyanneGill Awesome - post a link in an original comment here.
Marc
I just received my Bravo today and it's fantastic! Excellent craftsmanship, pleasure to use and consistent easy tamping.
Hi ST, Thanks for the comment sharing your impressions! It's an excellent tool.
Marc
@@Wholelattelovepage they are all out of stock? is the model discontinued or is this another COVID related delay?
Any relation to Mikhail Tal from Latvia, chess world champion? I heard he liked his coffee quite bitter!!
@@MrJusmobile Not that I know of. Funny facts, my wife name us Michal and here grandfather is from Latvia
Another excellent and informative video in my quest to make a drinkable expresso, I have that entry level grinder and your tip to distribute the clumps worked a treat. My rural Lincolnshire is certainly different from NY.
Hi Richard, Thanks for the kind comment. Glad the tip helped!
Marc
Espresso
Marc, great presentation. Very enjoyable and informative. Agree with your recommendation of an ASO Jack leveler which has made my pucks consistently uniform...a definite worthwhile purchase.
Regarding the IMS Nanotech Baristapro baskets, the 18g IMS basket flows flows faster than my original stock Profitec 18g basket requiring me to change my T64 Grinder to redial to a finer grind size, a redialing, to reduce rapid flow through.. The combination of the new Baristapro basket and the finer coffee grind has resulted in, according to my taste buds, a finer, richer, improved extraction.
Because of the different flow rates, I believe that I, as the amateur end user, found the need to standardize on one brand of filter basket for consistent flow rates for a given dialed-in coffee grind when using different sized baskets in my different portafilter handles.. Mixing different manufacturer filter baskets resulted in such different flow rates for a given coffee bean grind that I had to order other sized Baristapro Nanotech baskets to make it possible to use different portafilters, like my open portafilter handle to achieve uniformity in flow rates. This was my real world experience using a mix of filter baskets from two different manufacturers. I am delighted with the results that the Baristapro filter baskets have delivered for me. Any comments? Any future recommendations from WLL?
Ya I totally agree there, it's better off standardizing your tools at home and as we always say, espresso is all about consistency so I would definitely avoid mixing baskets. Thèse things seems like they can last forever and it doesn't cost too much, at least nothing compare to a 3000$ machine so what's à few buck more? I got straight away at the same time a 10G, 18G, 20G and 22G to replace all the crappy stock basket I had.
Finally as I received a defectuous"bad batch" 18g scratched Baristapro basket, I'll just return that one and get another 20G as I find it's much easier and quicker to calculate brew ratios "1:2, 1:25, 1:3" with 20G than 18G. Like you can already tell when to stop such as "40,50,60g" instead of "36,45,54g".
Hi Victor, Thanks for the comment and sharing your experience in such detail. I agree standardizing baskets is a good idea and I'm happy to hear you believe your extractions have improved with the Baristapro baskets. They do have a significantly different flow rate than typical stock baskets. They do allow for a finer grind which is something I've done for a long time depending on the type of bean I'm using. I was first introduced to them by an Italian Cup tasting champion a few years ago. He worked with designer to produce a more refined basket. Incidentally, they are designed in such a way that it's possible to go from their double shot to single shot baskets without changing grind size and still get a proper flow rate. Not something I've done much as I pull very few singles but I did get a demonstration of how that works. Thanks again for the detail. Love it when other share their personal experiences!
Marc
Hi P, Thanks for the comment. Sorry about the scratched basket - yes, return and replace for easier math. Love it!
Marc
I've been using a leveller followed by an adjustable depth tamper for a while, but still experienced a bit of channelling/spurting and uneven extraction. Recently I saw a barista turn the leveller anticlockwise first, using the sharper grooves of the machined surface to distribute the grinds to the edge of the basket, then turn it clockwise to smooth and level. It works, puck density is much more consistent, producing even extractions with greatly reduced spurting.
Seeing it and trying it were eureka moments. The tool itself, when you look at it, suggests the anticlockwise operation, a 'cut' then 'polish' arrangement if you will. Give it a try, I'd be interested to hear what you think.
Edit: Turns out 'the barista' who spun the leveller in both directions was you in your 'Pro Brewing Accessories and Upgrades' live stream. lol
Very few people does that and at some point I thought it was best to be avoided. Last time I tried that I barely did get my new tools so maybe I just wasn't experimented back then but I felt like it would cause more harm than anything by somewhat "digging" into the puck then since the grounds would get a bit compress there would be lower in the basket and then barely "levelable" anymore once turning clockwise.
That technique might also work better or worse with a leveler with 3-4 edges such as the Jack, than one like the silver shown by Marc in that video which appears to be a copy of the "Saint-Antony Industries BT Wedge" I have with a symmetrical blade at the center. I tried both type, they end up doing the same job in a different way. Any of those is just gonna be 10x better than nothing.
Hi SJ, Yep that was me! Be aware the Bravo Distributor I was using in the Pro Brewing live stream and this live stream was designed to be used by turning clockwise first and then counter-clockwise. Also keep in mind the Bravo distributor is a distributor only and does not compress the coffee to the point tamping is not needed. The Jack Leveler I used in this video is designed to compress the coffee and only be turned in a clockwise direction when used.
Marc
Hi P, Thanks for adding that info!
Marc
Hi Marc, no need to shower you with how great your videos 😀 are I'm sure you know that by now. But I will say I enjoy watching you and always learn lots of tremendously useful stuff.
I am by no means a coffee expert but do consider myself an enthusiast barista and lover of good coffee. I have owned what I know is considered an entry-level Breville Infuser and Smart Grinder Pro that I've had since 2013. (I traded my original Smart Grinder in for the Pro in 2015.) I had the Infuser serviced by Breville in October 2019. Both machines are still in great working order. The grinder is noisier than I like and doesn't do as good a job at the coarse end but I've managed to make it work.
Anyway, I am giving you background because I want to say that although I thoroughly enjoy a good cup of coffee and enjoy the art of making a good coffee using various methods, Anericano, French Press, pour-over, cold-brew and even the occasional Turkish coffee that I don't have the pockets (I'm now retired) for all the extra gadgets and certainly not for the expensive pro-sumer expresso makers. That said, to raise my espresso game, I have recently invested in a bottomless portafilter, Alsainte distributor-tamper, and even bought a Brewista II scale so I could more easily measure my shots by ratio as opposed to volume. By the way, I'm not too sold on the ratio dosing.
I would be very interested in your opinion of my approach to coffee as a hobby and welcome any recommendations you might have on affordable extras or equipment changes to enhance my enjoyment of the art of making good coffee?
Sincerely,
George
Hi George, Thanks for the kind comments!
Comments on your approach: I break coffee/espresso drinkers who make their own into 3 basic groups. 1. Those whose goal is caffeine and don't care to much about taste - this is the Keurig/pod crowd. 2. Those who want better coffee/espresso/espresso beverages made from whole beans ground fresh with convenience - this is the super-auto bean to cup crowd. 3. Those who make coffee/espresso a hobby - this is the semi-auto crowd.
Like most hobbies there are levels of commitment in terms of time, skills and dollars invested. It's entirely possible to make excellent espresso on lower cost machines and without a bunch of extra accessories. More expensive machines and accessories make consistency easier by reducing variables. Your distributor/tamper and scale are good examples of tools which will increase consistency. The bottomless PF will help you appraise and improve your technique. As one invests in equipment the returns diminish.
I'm a firm believer in using brew ratios. But it's not for everyone. Some folks are perfectly fine doing ESE pods and using an auto-frothing wand for their lattes. Others want to tease out the fruit and berry notes of a high altitude $pecialty coffee or will only accept a super-fine microfoam capable of pouring latte art. More capable equipment makes that easier.
Your approach is fine. IMO making better coffee starts with the bean so find beans you like. After that most important is the grind. Then it's the skill of the barista and finally the machine. So the most cost effective upgrade is your personal skill. For espresso equipment, If you can upgrade anything down the road I recommend the grinder. The SGP is noisy, tends to produce a clumpy grind at espresso grind size and is a bit limited in super fine adjustment of grind size.
Hope that helps!
Marc
@@Wholelattelovepage Hi Marc, thanks for talking time to respond I truly appreciate your thoughts and wisdom. I agree, I need to upgrade my grinder. I need a grinder capable of performing well from coarse to fine and of course that is as quite as possible. My wife who's not a coffee drinker, complains about the grinder noise. Will you give me 2 or 3 suggestions on quiet capable grinders?
BTW, I'll be 70 spring of 2021 I had my 1st grand child 18 years ago. Before he was born if you had told me I'd be happy to be a grandparent I'd of thought you didn't know me well. But man would I have been wrong! Being a grandpa is the most awesome feeling in the world isn't it? Take it from me and my wife find every moment you can to enjoy the blessing because as you no doubt know the time goes by fast. Being retired really helps.
Best Regards
look at the grind on the Ceado. what a beast. wow. expensive but i want one. great video Marc, thanks.
Hi John, Thanks for the kind comment. Just put up a video on some new versions of 3 more moderately priced Ceado grinders: th-cam.com/video/V-Fnu7R68Tc/w-d-xo.html
Includes overview of the E5P manual, E6P timed and brand new E5SD single doser. All are 63mm prosumer level grinders.
Marc
Hi Marc, I've seen the discussion around the indent on stock baskets before. My theory is that it is designed to reduce side/edge channeling by narrowing toward the bottom of the basket. I agree that it is impossible to tell because you can't see inside the basket when brewing but it makes sense to me.
I didn't see The Force Tamper. It's worthy to have a look into it.
I have a very rudimentary espresso set up. The cheapest Delonghi EC155 they make, priced at about 70 bucks, and an equally priced capresso grinder. All told I spent 130-140 dollars on a very basic, entry level set up.
I have an opportunity to grab a Delonghi 680 Dedica for a good price, an un-pressurized filter for cheap, and I happened to find a Breville BCG 600SIL dose control grinder for an amazing price.
All told, I would spend about 265 dollars on upgrading every aspect of my coffee experience- including a weighted tamper and a knock box. That's the price of a new Dedica alone. I'm wondering if upgrading both my grinder and my espresso machine to the next tier is worth it. It sounds like a good deal, but I am not sure if I am mistaken. I'm still an amateur
Hi Marc, great video and you make a very compelling case for the Jack leveler and Bravo.
What I don’t understand is how the bravo distributor does not compress while the Jack does. To me it looks like your not pushing on the Jack leveler but instead are just rotating it clockwise. Then the weight of the Jack is doing the compressing doesn’t it?
In that case I don’t really understand how the bravo distributor doesn’t compress sufficiently being the more heavy tool of the two. Given the non-fixed depth of the bravo distributor and the added weight, should the bravo distributor not compress even better? Maybe after a few more turns?
What I’m looking for is good consistent results with ease of use in as little as possible steps, just to make the espresso machine (pro 800) more inviting for others in my family to use.
Thanks, and please do keep these videos coming.
Also a great grinder, the Ceado e37s, any chance of a comparison with the new Mazzer SJ V pro in the future?
Cheers,
Ben
Also looking for a response to this about the leveler/ distributor from bravo. Why is the tamper necessary? Based on the final puck. Did I miss something in the video?
I was wondering what causes the water to settle on top after the coffee is extracted? As you can tell, I am just a newbie and enjoy all your videos. This is my first attempt at espresso coffee making at home.
Hi am, Thanks for the comment and question. Water on the puck... depends on what type of espresso maker/machine you are using. Lower cost entry-level appliance grade espresso makers ussualy do not have a 3-way solenoid valve. The valve removes excess water and pressure from the portafilter at the end of the extraction leaving a relatively dry easy to knock out coffee puck.
Most all premium entry-level machines and above do have a 3-way valve. If excess water on puck after extraction it can be caused by improper dosing - too little coffee in the filter basket, dirty components like the shower screen above the puck of coffee and failure to maintain the machine with backflushes to clear the exhaust path of the 3-way valve. FYI only machines with a 3-way valve should be backflushed. Hope that helps.
Marc
@@Wholelattelovepage Thanks for your help. I have decided and have ordered the Gaggia Brera after watching all of your very informative and helpful videos. I am so excited to get it knowing I can get such great information and help from WLL and marc. Thanks as I am a newbe at this and love espressos.
Enjoyed your video.
Thank you!
Marc
Great video. Really helpful
Hi Amir, Glad you found the video helpful. Thanks for the comment!
Marc
Whole Latte Love must say I have become a fan of your lockdown videos. Just seems as if it’s allowed you to discuss your favourite topics & techniques at length. Really enjoying this. I have a suggestion. Your videos are a lot about the machines and that’s the business you’re in but it would be great to see a couple around coffee appreciation as well. For e.g. what do I get from different origins, roasts etc when making espressos? Should we change techniques to suit different coffees? I know this is subjective but I’d be interested in your thoughts. Btw, I can’t join your life sessions. I’m in India and the timing doesn’t always work but I do look forward to watching them later!
You mean shower screen, not basket, but I think most people probably know what you're talking about since you're pretty descriptive, detailed in your commentary :)
Yes!
Marc
Very informative video, thanks. I have a Jack leveler based on your demonstrations and it seems to do exactly what you describe. I like to use the WDT after grinding in the PF with a funnel. Besides creating an even and fluffy grind, it also helps move the stuck grinds from the side of the funnel, since static seems to be happening. Then the Jack leveler and I'm done! If a distribution tool such as the OCD3 has the ability to extend to a similar degree as the Jack, wouldn't it also be considered a leveler/tamper (like the Jack) rather than a distribution tool, eliminating the need to tamp afterwards? It seems many distribution tools just move the grind around in the upper portion of the puck. Thats why I like the WDT method.
Trying to see if I can get the Bravo here in the UK, but I seem to be lucking out.
"Lucking out" is one of those amazing idioms that have completely opposite meanings in the US and the UK. In the US, it means having extremely good luck. In the UK it means having absolutely no luck. I find language interesting, especially when it is supposed to be the same language... :D
I would Hope the $1,700.00 grinder (Ceado E37S) is more airy and better than the $200.00 Breville Smart grinder Pro..... I have 2 of the pros and love them both.... Now, All you need is 1 and get different hoppers but Not going to return a gift when It makes my coffee bar look good.
Great video, as usual, it always amazes me how much can change in such a short time as the levellers are taking over the traditional tamping.
Talking about tamping, I wonder if you could cover an issue I'm having. I use the double spout portafilter twice a day to create two espresso's for two cappuccino's. But a few times a day I only brew for myself and end up throwing away the second shot. Also I like to work more often with the bottomless (way cooler to look at, improves my 'technique' and the crema just is way better), I was wondering if there is a possibility to create a single espresso with a bottomless. I have a 14 grams basket but if I look at traditional dose/output/time that just doesn't seem to work.
Hi JG, Thanks for the comment and question. Baristapro single baskets are engineered to transition from there double baskets to single without changing grind size. You can mount a single shot basket in a bottmless PF. Here are their signle shot baskets: www.wholelattelove.com/products/baristapro-8-10g-precision-portafilter-basket
Hope that helps!
Marc
Whole Latte Love Hi Marc, I have always been told that the single baskets don’t give an even extraction. Because the surface is tapered on the bottom and that would disrupt the flow. That is why your poll showed that almost nobody is using the single spout.
Very great presentation Marc, always a pleasure to watch.
Although the construction of the Bravo Distributor (dropping weight) is very nice, i like the Jack Leveler more due to its shape of the bottom part.
I think that more accented edges of the Jack really serve their purpose of pulling /distributing the coffe horizontally in the basket to even the irregularities of the puck quite more than the flatter shapes of the Bravo, which could (to a certain extent) press the coffee to fast diagonally/downwards in the puck. But thats just my opinion ;=)
Nice presentation Marc. Very helpful. Question for you: once a puck has been formed and tamped, can it successfully be re-distributed and re-tamped again? My machine is a Breville Oracle and it tamps for me, but leaves me with lots of channelling. Need to find a solution short of buying a separate grinder.
Heh I sooo much know what you mean! My moms have the Oracle since a good 6 years, biggest garbage machine and brand ever, particularly with the 50$ built-in grinder they dare to put on such expensive machine. No wonder also that terrible leveling/tamping system has been completed removed on their newer and pricier "Oracle Touch". The main issue even if all the rest of the Oracle is a POS in my opinion compare to anything with E61, it's that if it ruins the most crucial part which is "dose, level, tamp" then no matter what u do after it's gonna give bad results.
There's no possibility of timing the grinder which automatically do whatever it wants and overfill so much the basket to the point the shower screen would always be shown on the puck. I've calculated with my Acaia scale and it always give me 25G even in a 18g basket like WTF?! So until the new grinder I bought for my mom "Beretza 270Wi" that can grind by dose super accurately, I told her to grind approximately and stop every few and then until she measure 18g on the scale and THEN... use her own leveler/tamper instead of having the machine do it very wrongly for you. Now the thing to do if it's still quite clunky from the cheap a** grinder, dump it all once uve got ur 18g, into a cup then stir and poke it with a stick to break the clogs then shake it and dump it back all fluffy in ur basket then level/tamp and ur ready to go! :)
Hi SN, Thanks for the comment and question. The Acaia dosing cup I showed in the video is an option. It's designed with a lip that fits inside a 58mm filter basket. So you can dump, shake and re-dose your filter basket and then use a separate tamper: www.wholelattelove.com/products/acaia-portafilter-dosing-cup
Hope that helps!
Marc
Hi P, Thanks for sharing your experience. I know what you mean! The Breville is IMO an appliance grade product. Hit hits a lot of key marketing points and an attractive price point compared to true machine plus grinder package. But with that price point come some compromises!
Marc
@@PanzerIV88 You may have moved on from using the Oracle's grinder, but FWIW, it is possible to make minor changes to the dosing of it's grinder. Remove the tamper blade (it just pulls off) and then the small screw that it attaches to. Loosed the set screw and wind it down a few threads and then re-tighten the set screw and reinstall. I have been able to reduce the dose on my machine from 22 grams (factory) to as low s 19 grams, and currently is set at 20 grams. I hope that helps. But none of this helps the poorly-formed puck problem.
Hi, great video on all those accessories really enjoyed it.
One question is what do you recommend to clean the inside of the portafilters, not the baskets as they get quite
scaled over time with all the coffees made
Cheers
sly ufo Hi, thanks for the kind comment and question. Cafiza by urnex is the go to product to remove coffee oils from baskets and portafilters. Used by cafes and hobbyists alike. Marc
Thanks for the great content.
I have a 54mm basket that came with my Breville Barista express coffee machine. What does size would you recommend? I have tried 19g. Ok for first coffee but when make another one straight away extraction is over a minute? And sure l am doing same thing each time. I did notice pick of coffee does have a small indentation on it. Should l drop to 18g
Hi George, You are welcome and thanks a whole latte for the comment and questions. Well, a minute is far too long for extraction. If seeing an impression of shower screen in puck then I would back off on dose. It's been awhile since I've used a Bartista Express but as I recall one has to really pack in the coffee to fit 19g in the 54mm basket.
Marc
Whole Latte Love thanks Marc. Will drop down to 18g and go from there.
Hi mark, I’m your opinion would I be better purchasing a profitec 500 or a brewtus IV with a duel boiler, I’m torn between the two, I like the looks of the profitec more but the dual boiler is tempting from the brewtus although I think the new PID system on the profitec compensates for this, thanks for your time
Hi Joe, Thanks for the question - I think you may have answered the question yourself. A couple things... If in the US the Brewtus is no longer available. Expobar/Crem has decided to only offer NSF rated machines here and the Brewtus is not. If you can find one, it was IMO the best value in dual boiler machine - most bang for the buck! But for some not the most beautiful. I will say the Pro 500 is my favorite HX PID machine. It's well made and has higher finish quality than the Brewtus. Hope that helps!
Marc
Whole Latte Love thanks mark I appreciate the reply
I find my home made solid bronze tamper is best :)
Hi JHG, Thanks for the comment. We've made a few of our own and found 100% wood tampers look nice but don't work so well ;)
Marc
Howdy, I'm a new espresso fan and just ordered a gaggia classic pro and mignon notte. I definitely want to experiment in the future, but with no experience, should I just focus on learning the basics? If not, what upgrade would you recommend (9 bar opv, ims screen/basket, new burrs, bottomless portafilter, PID, etc.)?
Does the quartz coating on the IMS shower screen wear down? Is there a special brush needed for cleaning the IMS shower screen?
Hi Scotty, Thanks for the question. The Quartz coating is durable but I'd treat it like you would a non-stick pan to extend the life of the coating. Avoid harsh abrasive cleaning tools.
Marc
I apologize if you already answered this question in the thread but what is the difference between a distributor and a leveler? The shape of the surface (fins)? Does either absolutely require a tamp afterwards? TIA.
Hi Marco, Thanks for the question and no apologies needed. Distributors generally require tamping after use. There are some levelers which do not require further compression (tamping) of the coffee after use. That's the case with The Jack Leveler I've been using for a couple of years now. The Bravo Distributor I used in the video does require tamping. Hope that helps!
Marc
Whole Latte Love always appreciate your quick replies. Thanks
Hey Marc when will the bravo distributor and tamper be available again?
Hi Erick, Thanks for the question. When I checked on Bravo availability about 10 days ago new stock had shipped to us from Brazil. It's a ground shipment and has to go through customs etc. I believe they should be back on the site next week.
Marc
well done, nice video! Hey Marc! what do you think about the King from Asso coffee? it seems more tamping than leveling tool...have you already tried? thanks a lot for your help!
I'll check it out
Hey Marc, from Whole Latte Love. When are you all restocking the Bravo self leveling tampers ? I've been waiting forever. Also, does it make a difference if I dose 18-19G into one of those Barista Pro baskets that hold up to 22G ?
Hey B, New stock of Bravo tools just left Brazil on way to us today. With ground transport, customs, etc I expect availability for order again by mid August. Turns out they been more popular than expected - sorry for the delay! Dosing 18-19g in a 22g basket should not be a problem.
Marc
Whole Latte Love thank you!!
I find that the ASO Jack works very well, but it is a learning curve and I find that as leveller it seems to always be at the maximum extension...this is with an 18gm basket and 18 gram doses...I don’t know if that is what others are finding, but gives great streams in my bottomless portafilter. As to baskets I use either VST, IMS nanotechnology. Now I must say, I agree that either gives better results with these “precision” baskets than stock...I do feel that the nanotechnology is a bit of a sham. At best it lasts a year ( mine only visibly noticeable for 4months) but these (baskets)will last most of us for years with home use...so really not visibly better than a VST basket...so seems to be more of a gimmick that that in my opinion should not be a reason to buy...the fact that the holes are better spaced and more round, definitely is reason...but not more so for some other the other precision baskets...
Hmm, I've had mine only 3 months at most, maybe 2 so obviously at 1 espresso per day I didn't notice any wear yet in the coating but did u ever wash them with that sodium backwash powder or never anything else than water? They do clean much easier than anything else while that coating is there so hopefully it last but anyway the price difference was really small to me versus the same IMS without nanotechnology so the choice was obvious.
Hi Joseph, Thanks for the comment sharing your experience and opinions. Guess it's probably obvious that I like The Jack leveler as well. As mentioned during the stream I find I'm usually fully extended on the head when using the rated dose weight of a particular basket. Every once in awhile I need to back off a few clicks. Depends on the coffee. Darker roasts tend to be less dense while high-altitude specialty coffees tend to be more dense so lower fill volume for a given weight. I think it's best to consider the nanotech coating as one would a non-stick pan. They do wear with use and will likely do better if not cleaned using abrasive materials. As you mention the hole layout and quality is a much higher.
Marc
Hi PanzerIV, Thanks for sharing your experience!
Marc
You are out of the Baristapro baskets. Is the IMS Precision basket. I'm working with a lowly Gaggia Classic Pro and get pretty good espresso with the included non-pressurized basket. Would you recommend upgrading to a bottomless portafilter and a precision basket? And if upgrading to a bottomless portafilter, should I stay with Gaggia or choose one of the others?
Hi c, The Baristapro baskets are made by IMS and nearly identical to the Baristapro minus the quartz coating. Also, I do not consider the Gaggia Classic Pro a lowly machine. Used properly it's capable of making excellent espresso! IMO it's the best value in premium entry-level espresso. Blows the doors of pressurized basket, plastic appliances! I do believe bottomless extractions are good for helping one improve technique. Plus the look awesome! I'd stick with the Gaggia branded bottomless. It's fairly unique - only PFs designed speciffically for Gaggia machines will work in the Classic Pro. Hope that helps!
Marc
I have a question. I'm wondering what the best way to level off grinds (just after grinding, but before tamping) would be. When I first started, I would use my finger to level off the grinds in the basket, and then tamp. I started to worry about unintentionally compressing/clumping the grinds with my finger, so I've since started to tap on the side of my portafilter to let the grinds settle more naturally into the basket, and then tapping the bottom of the portafilter against my counter to ensure the grinds are flat and evenly distributed before tamping.
Around the 6:50-6:55 mark, you level off the grinds with your finger, but it also looks like you press down as well. Is that the best way to level off grinds before tamping, or is there very little difference between techniques? Will you still achieve an even extraction if you "pre-compress" the grinds a little with your finger before tamping?
Hi R, Thanks for the question. Leveling with a finger without compressing is a good way to go. Depending on variables like coffee dose weight, filter basket size, etc I sometimes end up giving a light compression with my finger. This happens from time to time if using a particular dose weight - say 18g and the grinder I'm using produces a particularly fluffy grind which overfills a basket a bit. In some cases I do a little shake of the PF after grinding to settle the pile of grinds more evenly prior to tamping. Of course my favorite technique is using a leveler!
Marc
Whole Latte Love Thank you!!!
Rattler np!
Hi, is there any way you could mail me the bravo tamper and distributor/leveler to Berlin, Germany if o purchase it and pay postage? Thanks, love your videos.
Hello, I just purchased the gaggia classic pro from your site and I'm looking for a bottomless portafilter the gaggia one is out of stock on the website are there others ones that with fit the gcp? and do you have to purchase a basket for the bottomless ones separately?
I noticed you're recommending to use a distribution tool only without tamping. My question is will this work for all distribution tools like for example the chisel shaped one shown here @17:58
Hi EE, Thanks for the question. The Jack Leveler is designed specifically to work without tamping. Adjustable depth setting make that possible. Most distribution tools including the Bravo in this video do not compress the coffee enough to go without tamping. Hope that helps!
Marc
@@Wholelattelovepage Thanks Marc, yes that explains it.
Hi Marc, again nice video👌Where can I find the bravo set in Belgium-Europe? Thanks!
Hey CP, Thanks for the question. Wish I could tell you where to find. The Bravo is made in or by a company in South America. They may not be available in EU at this time but I'm not certain.
Marc
@@Wholelattelovepage thanks for info🤞
At around 6 minute mark, you have shown couple of dosing metal cups to get rid of clumps. What is name of brand and are they available at your website?
Hi Acorn, They are Acaia Dosing Cups. They are available on our website here in the Pro Brewing section: www.wholelattelove.com/collections/pro-brewing?_=pf&pf_v_brand=Acaia
Marc
Jack leveler vs 2 tools from Bravo, it seems like you will spending twice on 2 tools and leveling time is like 3 times more with bravo. Have you used them side by side?
Hi Acorn, I have used them both extensively. They are a little bit different in function. The Bravo system with separate distributor and calibrated tamper is a more precise tool. The Bravo distributor does very little compression of the coffee. When using it you spin in one direction to push the coffee to the edges of the basket then spin in the other direction to pull it back in for a perfect distribution of grounds. Then you compress the coffee with the tamper which has adjustable tamping force. With the Jack it is a faster one-step process which is potentially a little less precise.
Marc
@@Wholelattelovepage Hi Mark. Thanks for your demonstration. The answer above is based on the comparison between Jack leveller and Brovo distributor tool. But how about compare Jack leveller vs general distributor like OCD? Do you still need a tamper if when using OCD?
Your thoughts on the Alsainte distributor and tamper combo?
Hi George, Thanks for the question. I have not used so cannot give thoughts.
Marc
Hi mark I made the comment earlier about the pro 500 and the brewtus, I was very nearly sold on the pro 500 until I saw the ecm technica v profi pid, I know profitec and ecm are sister companies, do you have any preferences? Sorry for so many questions just nice to be able to ask an expert, thanks for your time
Hi Joe, Yes they are sister companies (I've been to their production facility in Milan). The ECM brand is like Lexus to Profitec Toyota. More detail on finish work for ECM - so a more refined look. With ECM you get extras like angled PFs, and touches like chromed ends on PF, E61 lever, tapered E61 group head and more detail on top and bottom of E61 group. Both machine are equally capable and use similar internal components. End of day it's a visual choice IMO. Will say I like the lever operated valves and angled PFs on the ECM. Hope that helps!
Marc
Whole Latte Love once again I appreciate the very detailed reply, thank you 👍🏼
Hi saw your presentation and I wanted to know what is the correct size lever for a
DeLonghi 15 Bar Pump Espresso Machine. thanks
Hi Debbie, Thanks for the question. The Dedica uses a 51mm filter basket.
Marc
Thank you Marc and I appreciate your support, knowledge and time. Keep u the good work .
where can I get the featured products if I don't live in the US?
Hey T, Most manufacturer's websites have contact info or search function for retailer by country - I'd start there. I don't know what country you are in but many of our products are available in Canada through our Canadian website: wholelattelove.ca/
Marc
@@Wholelattelovepage I live in Israel so I pray that one day you will offer international shipping... but for now I have to search
@@Wholelattelovepage But nevermind, I was able to order using a mail forwarding service (Shipito in california)
What’s the difference between the ECM leveler and distributer?
Hi PB, thanks for the question. The ECM Distributor: www.wholelattelove.com/products/ecm-coffee-distributor distributes the coffee in the filter basket. ECM does not make a "leveler". They do have a "Push Tamper": www.wholelattelove.com/products/ecm-push-tamper The tamper is used for compressing the coffee after it's distributed.
Marc
If the jack leveler is bigger by almost 1 mm than the standard 58 mm, Can one use a 58mm tamper on 57 mm portafilter?
Hi R, Thanks for the question. Using digital calipers I've measured the Jack and many filter baskets. Jack comes in at 58.4mm and most precision filter baskets measure about 58.6mm so fit is excellent with those. Stock filter baskets have some variance but usually in the 58.5 - 58.8 range. I have come across some Rancilio baskets which run below 58mm so the Jack does not play well with those.
Marc
Ciao, ti chiedo dove si possono acquistare i prodotti Bravo, grazie
English translation: Hello, where can you buy Bravo products, thank you
Se ti trovi negli Stati Uniti o in Canada, vendiamo i prodotti bravo qui: www.wholelattelove.com/collections/bravo
Altrove, prova qui: www.bravocoffee.co
If you are in the United States or Canada, we sell the bravo products here: www.wholelattelove.com/collections/bravo
Elsewhere, try here: www.bravocoffee.co/
I have the exact same Breville grinder but I don't know what setting to use for espresso. What number grind size did you use? I've also been unable to get any crema on my Breville Bambino and I feel like I've tried everything :(
Hi AC, Thanks for the question. You'll need to dial in your grind size based on your variables. Things like dose weight, filter basket, tamping style, etc. all affect grind size. Here's a link to my video which covers the simple process of dialing in grind size: th-cam.com/video/jOY7D02n4Cw/w-d-xo.html
Marc
Hi Tracey
Hi DFS!
If you have to decide between the Jack Leveler and the OCD v3, which would it be and why?
Hi Marco, Thanks for the question. I'd go for the Jack. More graphic design options and prefer a one step adjustment process to the unlock, adjust, lock of the OCD v3.
Marc
Hey mark.. i have a silly question here and also my english isnt very good since im from indonesia, been watching your video for a long time now....and dicided to get serious and buy la marzocco linea pb, also bought some ims competition basket and shower screen as your sugestion to make an better espress. what i didnt realize is the basket variant come with code b70 series and b68 series.. i bought the b682tch26.5e will it fit in la marzocco portafilter? And i bought 3 of em haha.. i just found la marzocco oem basket outer diameter is 70mm..😂
Hi Dirga, Filter baskets are usually measured by inner diameter. Most common size is 58mm. I believe IMS and some may list the outer diameter as well. 70mm is the common outer diameter for a 58mm filter basket.
Marc
@@Wholelattelovepage i already bought the 68 outer diameter accidently, accidently mark, but the inner still 58 then it will fit? Am i correct?
Hi Marc- just got my ecm bottomless ports filter and I’m used to using 18 gram doses. Is that too small for the triple basket? Seems like there is a lot of space between the puck and group head.
Hi JR, Thanks for the question. IMO having more space is a lot better than not having enough. I have pulled 18-19g shots in triple baskets and have not noticed any serious issues. Maybe a little more water on the puck when removing PF. Not something I do often. Mostly try and use matching dose/basket size. Unless you are having issues probably not a big deal.
Marc
Can't go wrong with a teaspoon for levelling. Spread it to the edges, smooth it around the filter one way and rotate the filter the other way. Then a light tamp and off we go.
Hi AA, I have not tried that. Then again I like getting soem grinds on my fingers!
Marc
@@Wholelattelovepage Its a habit i picked up when I had to spoon the coffee out of a krups grinder container anyway.
@@Wholelattelovepage when you are leveling with your fingers aren't you pushing down coffee and create more dense areas? And them we worry about the clumps 😂 Jack puck is not completley leveled 😂
I have an ECM synchronika and I installed the IMS shower screen but I still have a single stream of water, here on the video it really is different. Anyone has this issue?
Hi r, I've installed/used the IMS screen on dozens of E61 group machines including a handful of Synchronikas and never had anything but a rain shower pattern. Does your Synchronika have flow control? I have seen some reduction in the shower pattern with the flow control wide open but one should never run wide open as it gives nearly 3x the stock flow rate of 11g/s. Other remote possibilities: Shower screen not fully or properly installed - I doubt that one if you can lock in a PF, some obstruction in flow behind the shower screen from coffee residue/oils, something odd about water quality which changes water surface tension. Don't know if any of that helps - a bit of a shot in the dark. If purchased from us give our tech support a call at 585-924-7170 and they can help diagnose.
Marc
I didn’t buy it from WLL since I am from Europe, but I checked the IMS shower screen I have bought and it seems to be a different model from the one you have: my model is E6135WM and you are using the E61200NT. Maybe this is why I see such difference? On the IMS website they mention the « passage » which is 35 on mine vs 200 on the E61200NT. Thanks
$358 for the bravo tamper/distributor set, yikes 😂
Hi 19, It's a very high-end tool for those who demand perfect no questions asked consistency.
Whole Latte Love if I had to choose between the bravo distributor and the asso Jack leveler which one should I get that I won’t need to tamp afterword?