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Hi Tom . Thanks for the video I have question. I had order buttomless filter to use it in delonghi ec820 . I try with many grinding levels but give no crema . Can it be the pressure of my coffee machine not compatible with non pressurized filter ? . Greetings from Switzerland
Hey there, how fresh is the bean you’re using? What kind of grinder do you have? Finally, have you weighed your bean to espresso ratio? Prost from Germany.
@@MedBer-ym6lq I get the same. My crema is watery, not rich. My beans are just one week old from its roast date. Help!! :) Greetings from the Philippines!
@@MedBer-ym6lq I think that machine uses a pressurised portafilter/basket, which can give a faux crema but is made so you can use pre-ground coffee and get okay results at a fairly coarse grind size. To get a 'real' crema you need a normal style basket and a grinder that can grind the beans very fine. The very finest particles of coffee ( known as fines) help stabilise the crema, so using a coarser grind with a pressurised basket will create a crema that dissociates dissipates quicker)
@@pepperonizewhat grinder are you using? Have you timed how long the shot takes? General rule of thumb, it should take around 25-30s to make the espresso (from when you press the button). I would aim for the espresso to weigh between 2-2.5x the weight of beans used. This will get you pretty close to ideal and should result in good crema if grinding fresh beans and not using a pressurised basket. If your not already doing this, I highly recommend getting some scales accurate to 0.1g to weigh the amount of coffee you use each time and weigh the shot, it will drastically improve the consistency of results. Best of luck, let us know how you get on!
Oh I see! Thanks for mentioning the difference that the bundled pressurized basket makes. Makes a lot of sense once you're aware of it but easy to miss, and puts all advice in your other videos in a different light. 🙂
Tom, since finding your videos and applying your knowledge to my morning coffee ritual I have discovered incredible things. My coffee is AMAZING and my journey has taken me down a rabbit hole of sorts. I find myself studying about beans, their origins and their flavor profiles. What a fascinating study this has become. I am now roasting green beans (Africa, Ethiopia and Rwanda currently) and you are spot on right about the importance of freshness. So grateful to you for your insight. ☕☕
@@TomsCoffeeCorner Haha, I first tried the Popcorn popper method with somewhat frustrating results. Now my new machine that I am in the process of discovery with is the Hottop B KN-8828B-2K+. It is far more capable than I am at the moment. But I am learning. I have turned into sort of a snob I must confess. I look at the bags of coffee in the grocery now and I sort of turn my nose up at them. Fresh roasted is superior Haha, Cheers.
@@TopoPilot Holy cow, that 's a sweet looking machine! I worked at a roastery for a while, and they had similar concept machines, although much larger of course. They could do 150kg at a time, but the drum roasting and cooling plate look similar. Very cool! And yes, one can forget about supermarket espresso - unless they get some from local roasteries also. Cheers!
These videos are helping me so much on my journey. My old walmart "espresso machine" broke, and i took it as a sign to upgrade. I dont have much money soni was worried but thanks to you i found the delonghi that you reviewed and modded and im going to do the same. And now with this video i can get good shots, hopefully. I appreciate your ongoing support for that delonghi machine, as it gives me a good referrence point
Thanks Tom. Having spent time with coffee farmers in Latin America and the Dominican Republic, I know first hand the advantages Fair Trade brings to the small coffee farmer, where most of all coffee is produced. I have also seen the care that goes into selecting high quality beans, ie removing the shriveled or damaged beans that add a foul taste to any batch. I hope all of your readers take this into consideration when purchasing their coffee beans. I appreciate your help with my weak crema. Fine tuning the grind did it.
Hey Mark, thanks for that input. I am sure it must have been a valuable experience to see the coffee farmers. I imagine it must be a lot of hard work, being a coffee farmer. Glad to hear you've got your crema! Cheers, Tom
Hi, thanks for your comment, that is interesting and good to know. Just wondering....as a consumer who purchases coffee beans can one really rely on the "Fair trade" logo? I mean if that logo is on the package can you be sure the coffee farmer is earning a bit better?
I recently started my espresso-making journey with some basic setup and your channel helped a lot with clear and practical advice that gave instant results in my coffee cup! Thank you Tom for the great videos and knowledge transfer 👏☺
In the USA 1kg of Lavazza costs $26, 340g of locally (Brooklyn NY) roasted coffee (Partners, Variety) cost $16 or more, about $50 per kg. SOme local roasters like Sey they charge $23 for a 340g (12oz) bag. Lavazza Oro I find pretty good and reliable. In the USA a lot of stuff is overcharged.
Hey Stefano, you are right. I recently was in the states, and yes locally roasted costs around $50 per kilo which is nuts. You can get Cameron's Velvet Moon at Costco for just like $13 for a kg. It's not bad, and for the price it's pretty good. Cheers!
@@TomsCoffeeCorner are you from Canada or maybe US? I find the local roasteries have a bit of pretense. They charge a lot, but the cup is not way better than some Lavazza Oro or Rossa. I tried a few Partners coffee single origin as they were 30% off at Whole Foods market (a semi upscale , hip chain owned by Amazon). Partners started as an American outpost of Australian Toby’s. But in the end I can buy for $9.99 12 oz/340g of single origin coffee at Trader Joe’s or at Aldi for $6 (but they only have 2 options Honduras and Peru). I paid $10 for a macchiato and a cortado (marocchino in Italy) served in a single use paper cup at Sey cafe, a Brooklyn roaster. It was smooth and good, but the paper cup cheapened the experience. In Milan it would have been 3 euros for those 2 drinks, and would have been as good or better, served in a hot porcelain cup. I saw in an old Italian specialty store caffe Mauro, 1 kg bags for 20 bucks. Imported from Italy. But some were 50% or even 80% robusta. And from southern Italy, so probably medium dark roasts and more bitter. But I have coffee for a while. Trader Joe’s Columbia Supremo is pretty good $15 for about 790g
Good tips. Freshly roasted beans. I order from a coffee shop that can make an awesome espresso. At home, grind to perfection. Right amount. Good portafilter. For those who are new, can you give a tip to weight used for your shot?
Thanks Tom. I think I knew all this but I am always looking for different perspectives. Fresh beans is the way to go. I would add that if you are going with an unpressurized basket you need a stepless grinder to be able to fine tune.
@@andykeith2051 it’s a grinder that has many grind settings. I have a Baratza 270, and there are many different brands. It will allow you to fine tune the grind so that your espresso will extract at the right speed using the desired grams input.
Hey Tom, I have a La Specialista Arte and you have been a massive help as it's my first machine! I have recently bought a bottomless porterfilter and for some reason the pressure is only half of what it should be and I get no creme. I have no problem getting the pressure where it should be with the default porterfilter, the creme isn't like yours but it is way better than my new bottomless porterfilter. I have freshly roasted beans that are super high quality, I distribute, I tamp and I even have a puck screen. My grind size seems to be on point because my machine stops after 25 seconds and the puck is perfect and slots right out after the shot is pulled. I would be so appreciative if you could offer me some things to try, to get some amazing creme and good pressure! Thanks so much Tom.
My go to suggestion is to use fresh beans. If you already are, then I am not sure. Maybe the grind needs to be finer. Which basket are you using? The OEM baskets while unpressurized, do constrict the flow a little with their tapered bottoms.
Oh wow you just answered a question ive had for a while. I can get away with not cleaning a coffee maker for a year or so, and not have that mineral deposit issue. I just thought i had soft water, but i do use a britta filter. You said the britta makes the mineral deposit way less and yep, i have no issues with mineral deposits even if I almost never do a descale.
I use 18g of finely ground coffee beans (lowest grinding setting) in a 58mm basket. Once levelled and tamped, I get the prior pressure when extraction begins. If I stop the extraction between 25 and 30 seconds, the coffee is bitter! I can't grind finer (unless I buy a new grinder) to get the proper extraction time.
Been making expresso for 15+ years, yet your video has shown up some possible deficiencies in what I am doing. Thank you for the clear and concise explanations. Question Tom: I was aware of bean freshness so always keep beans in freezer in a sealed tin. Do you have any opinion on whether this really works. Not sure now after watching your video.
I had a feeling it was the beans. I was troubleshooting before watching, and I grounded fresh beans and I got the crema. I had a feeling cheating with already grounded beans was the issue. Thanks for the video, I now know I must change my dials to get even better results.
@@TomsCoffeeCorner where did you get the black bottom less portafilter? Your link only goes to the brown one. I would like to purchase a black one, or would any 51mm be fine?
Love ur channel. U always put so many links so many quality products that are essential for these machines or espressos. Can’t wait to start buying some of these. I’ve been enjoying my espressos, cappuccinos, especially espresso con panna, (double shot espresso with a dollop of whip cream) home made whip cream is better… (2 cups of heavy cream 2 teaspoons of vanilla extract or 2 1/8 teaspoons vanilla extract to be more exact and 1/4 of powdered or granulated sugar and let machine spin it on medium till fluffy or ur liking or u can hand whip it. Cheers!
Hi Tom … I was watching one your videos where you sprinkled a little cocoa powder into your cappuccino or latte. Is there a brand of cocoa powder you like?
I’m new at making expresso ( less than a week). I’m using the stilosa, so is manual, how many fluid ounces or milliliters I should extract from a single or double? I like yours videos, very good information and tips.
Tx for very useful information. Question is if beans are a bit old but I still get crema using pressurized basket, should I be expecting I get crema using same beans and bottomless standard baskets?
Excellent advice Tom, I have a dedica 685 and have modded the steam wand with a rancilio one, also have a bottomless portafilter with an IMS 14g basket, i cannot afford a very expensive grinder so bought a Iberital MC2 which I’m struggling with to get grind size right, I buy beans from a local roaster and experiment with different beans but as yet cannot get a decent crème… I’m hoping to modify the dedica further once you have videos on changing/modifying pressure spring.. thanks again, Andrew
Sounds like you are doing a lot of things right, Andrew. I have never used one of those grinders, but it seems like it should be capable. Good luck experimenting!
I am using Delonghi grinder and pressure portafilter , ( if i fine the grind it gets blocked, and if i make it little coarse the espresso come diluted and tasteless) what is your advise ?!
@@DrAhmedAbdelatty hi, I’ve since bought the Eureka Mignon Manual which is far superior to the MC2, I can get fantastic coffee from the fine settings the grinder offers on both my Dedica and my Gaggia Classic 👍🏻
I tink the other factor is water temperature. Tom likely left it out, as we are assuming the espresso machine is operating properly. I mention it, as its odd, if you have grind and fresh beans....you should be hitting OK, Maybe that grinder is no good. I dont know.
hi Tom, I just came across with your channel and I like it. I think Dedica is one of the best coffee machine in its category. In spite of having more than 10 -12 coffee machines we keep one Dedica all the time on the counter. For now the other one is a Sage but Dedica is the most used one for more than seven years. I like your tips. I was wondering if a 3 way valve can be installed. bless you
Hey Eugen! Thanks so much for your feedback. I agree, the Dedica is a wonderful machine for its footprint, performance and price! I have two myself, and have gifted two others. It has held a constant place in our home as well since 2015. Added a 3 way valve is a bit over my head right now, but I am always writing down ideas for the future. Thanks for watching! Tom
Great Video! Thanks, Tom! I just bought my first expresso machine, and as a beginner, I did buy a very expensive one. I got the De'Longhi EC9155MB La Specialista Arte. I use a frozen coffee I brought from Brazil (12 weeks old). I am not sure I will be able to get Crema with it. But let's see!
A very expensive one? Isn’t the arte a budget Maschine for ~400$ The coffee is quit old try some fresh roasted one from a local roaster 14-30 days is usually the sweet spot
I overdid it with grinder my coffee beans since i have electric basic grinder i bought , it can grinder coffee pretty great but need find right timing since it was bitter. Anyway i though eater flow too quickly but what i saw it normal for that basic fliter. I want bottomless filter too but cant find it , maybe soon will come for good price in my country or from some coffee shops idk. But still even with basic equipment just upgraded my temper and finally coffee looked great , bit more bitter but with little honey and milk it tasted great. Used double shot of 14g coffee and how you show us change water temperature to highand hardeness to medium and didnt used cold taped water but warm water and so since then it finally do good coffee. Before it was failure , weak coffee and bitter taste. I guess my weight measurement didnt worked good and so i just filled up that plastic temper spoon with is 7g and boom looked better . Thanks for advice :) hope will find soon right grinding time and right
Sounds like you are making progress! Thanks for your feedback. You know, you could cut the bottom off your portafilter yourself with a hack saw if you wanted. That would save you some time and money. :)
Muchas gracias por tu vídeo. Una pregunta por favor; ¿con el portafiltro de 7 gramos has probado hacer café? Me refiero al portafiltros despresurizado. Atentamente, Jose.
Buenos dias! I have not really tried often with the single basket. That's too little coffee for me. But with the right puck prep, and a slightly finer grind, it is possible.
Hi Tom! Great tips! I’m learning so much from your videos. Could I please ask where you bought your bottomless portafilter? The link you have given takes me to Neouza wooden handled portafilter, but the one in your video has a black handle. Thanks so much!
Tom's Coffee Corner Amazing! Thanks Tom! I thought the handle looked familiar 😁 I might have to give this a go. Thanks for your help and another great video! 👍
Thanks tom. Im using delonghi dedica too, but already tinkering with its setting like water temp, did you messing around with the machine too? Or you use factory setting?
Hey David, thanks for your question. I set the water to hottest it gets. Check out the settings I use here, if you are curious: ua-cam.com/video/Fhx491Ax15E/v-deo.html Cheers, Tom
Thanks Tom - like your videos as a long time Dedica owner. One question re beans and freshness etc. I use a separate grinder with sufficient grind increments but I always wonder why nobody talks about the time the beans spend in the hopper - it could be 1 - 2 weeks for us depending on usage. Even with the grinder that has a good sealing top - won't this adversely effect the beans - just sitting in there?? Interested in your opinion.
Hi Greg! Beans at our house only last 2-3 days in the hopper, but if they are going to be in there 1-2 weeks, then I would suggest single dosing as an option. Which kind of grinder do you have?
Can you make a video on a grinder which you are using right now.. i have the same one and i have some confussion regarding grand size for express on this type of grinder
boiler vs thermoblock, what's your pick? I ask this because as price goes up on Delonghi machines they have thermoblock, but I generally know boiler is better..
Well, many top end machines have boilers, but the thermoblock can also produce good espresso. See the Decent DE1. The main thing is thermal stability throughout the grouphead, portafilter, and basket. Cheap machines do not have good thermal stability, but this is a side effect of cost savings, rather than having a boiler or thermoblock. I like both options, and I like that the thermoblock is fast to heat up. If money was no option, I would probably get a DE1, and a Linea Mini.
Hi there, it really requires experimentation with your own equipment. See these videos: How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
Tom, thanks for the precious suggestions. I purchased a Dedica 685, the K4 kingrinder, IMS 26 filter and I am awaiting the arrival of the opened filter holder. The coffee experience completely changed and became almost therapy. However, I had a doubt. I bought the filter you suggest, 26mm, which supports a dose of 16/19 g. Do not be is it too big for doses of 14 g (7g x 2un)? Kind regards.
@@TomsCoffeeCorner In fact, the model I bought was the 885, because it had the steam wand update, also on your advice. Now I ask if you suggest a edge with 3 or 4 holes, to replace the original, with just 1. Thank you very much.
Hi Ivan, I use the Timemore. Normcore also makes a nice one at a similar price. Anyway, here is the link: ► Timemore Scale: geni.us/TimemoreBlackMirror (worldwide Amazon link)
Hola! vi todos tus videos de la Dedica y hago exactamente todos esos pasos y jamás me sale una crema como te sale a ti. Compro cafés de especialidad, frescos, recién tostados en la misma semana que los pido y nunca consigo esa crema. Tengo el portafiltro atmosférico el 1Zpresso J-max que muele increiblemente bien para espresso y nada... Es porque utilizo café 100% arábica?? tiene que ser robusta si o si?? Obtengo una buena extracción y el café sabe bien pero me sale muy poca crema y desaparece en pocos segundos... Un saludo desde España!
Hi there! It sounds like you're doing everything right, freshly roasted beans, capable J Max grinder....how much are you dosing? Do you weigh your shots? Which tamper are you using? You could upload a video of your workflow. Cheers!
I would like to ask you about the De'Longhi Dedica Espresso Machine EC885. I want to buy it with a professional bottomless, non-pressurized portafilter. Is it effective to use this portafilter with the machine? I've heard that this type of small coffee maker has a higher water pressure, around 15 bars or more, which may not be suitable with a professional bottomless, non-pressurized portafilter. Also, What degree of grind did you use for the coffee?
He Nicholas, good question. I generally use 14 g, particularly with good freshly roasted coffee beans. Sometimes I updose to 15 1/2 g, depending on the coffee.
Hi Tom ... another interesting video ! As you are probably aware there are quite a few videos on opv valve mods with the Gaggia Classic but not much on the Gaggia Baby apparently Damian Wotinski has modded a Gaggia Baby , but did not show how to do it .....any chance you could make a video about this? Many thanks laudi
It has taken me months buying and converting my 2 machines, helped by watching you tube videos and asking on coffee forums, I think I now have reached the ultimate for my affordability, I bought a s/h Gaggia classic off eBay and fitted a PID set up plus a bottomless portafilter and decent 18g basket, I’ve also recently fitted a dimmer to control water flow which helps with pre infusion, it’s all been a massive learning curve for me but I’ve enjoyed every minute and can now try different beans from around the world, I no longer waste money in high st coffee shops as I believe mine tastes better! 👌🏻
Hello there! Check out this short blog post: tomscoffeecorner.com/what-are-the-best-beans-for-espresso/ These videos may also help: How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html How to estimate bean roast age for Lavazza: ua-cam.com/users/liveQmVRpBGOokE How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html ***I’d recommend looking on google maps for local coffee roasters. That's the best way to ensure freshly roasted beans. Cheers, Tom
@@TomsCoffeeCorner thanks tom! Both for this comment and your excellent channel! I have illy x1 machine with espresso, they taste always nice. How come they are so good and convient compared to the normal route? Unfornately illy cups cost more then 0,40 cent per cup
Secret of making a NICE ESPRESSO. (I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee) When making a espresso, you must notice the coffee dripping out of the filter. They (coffee dripping) have summarily 3 distinct colors of changing stages. They (coffee dripping) are: (1) Black dark color .... VERY BITTER (2) Golden color ..... NO BITTER (3) Light yellow color ..... WATERY If you like BITTER, then get (1) and (2) above. If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING! DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good. Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY.
Lavazza is disappointment. No bags have printed roasting date, so you might be getting really old beans. For that reason I decided to stick with a few that have this printed on, and it's usually within a month, which is decent for supermarket.
Im also using delonghi dedica. I bought a new non-pressurized basket. I believe im grinding it correct and im tamping it properly. Even though coffee flows very quickly and no crema at all. Adding a puck screen can help in resistance?
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
Can I get a good amount of crema with a 15 bar espresso machine? I have 2 espresso machines, a Gevi (20bars that gives me a beautiful crema without much effort) and also the Delonghi all in one machine (15 bars and ugly crema) the machine looks beautiful and I’m trying everything to love it or I will send it back to Amazon, I was wondering if all these tips will help me get much better results with my Delonghi. I love my Gevi also but, it is made out of plastic 😭
Hey Vero, sure you can get a good crema from this machine; you can see it in the video! 😉 Are you using the pressurized or unpressurized filters? Freshly roasted beans? Maybe try an unpressurized basket for better results. ☕️ Cheers, Tom
Hi Tom Following christmas and your videos i have now the machine to make a good coffee with 80% arabica 20% robusta. I bought it today ; they told me it was a fresh roast from today ; they roast it themselves in the shop. If I understand when i'll do my coffee tomorrow i will have a grrreat one right ?
Hey Clement, if they roasted today, you might even need to wait 1-2 weeks for the beans to rest. You may get actually TOO much crema. But give it a shot and see what you get. Cheers! Tom
He Erica, that’s right. Using conventional single walled baskets will give you crema due to the puck resistance. The double walled baskets cheat and create the crema through turbulence rather than resistance.
Hello Tom, could you explain brewing ratio again, but in grams. you mentioned 14gr equals 28 ml, this measurement (28l) is done by crema line or liquid line? is it equal 28 gr of drink if scale is used? what about time calculation moment? saw some recommendation to calculate brewing time from the first dip into cup not from the button push. This calculation point difference creates 5-9 sec gap and its quite big comparing to total 25 sec brewing time. Thank you.
This is the age old question. I start my timer when the pump starts, as that is when the puck is confronted by pressurized water, and that for me constitutes the start of the extraction. Yes, weigh out your yield, and aim for 2x the input as yield, or up to 3x depending on your tastes.
I don't know...I quite like crema for its texture. That is just part of a good espresso for me. I myself don't notice any bitterness associated with the crema itself. Cheers!
I don't know if you see this or not but i will risk it I have a gastroback piccolo espresso machine is it good or i should have bought another machine?
@@TomsCoffeeCorner Hi Tom sorry to bother you again. I got to know that ECP has plastic body material and dedica is metalic so and ecp is boiler instead of thermoblock . So according to durability is dedica stronger than ECP
Hi Tom, I just purchased the Dedica 685 and wanted to know if you adjusted the time values for single and double shot extraction or went with the default values out of the box?
Hi Tom like the video. Quick question about the Delonghi 680M machine that I owned for a while. Recently I found that the process of the extraction is bit of slow, and the coffee drops normally as previous but after around 5 seconds it start to drip extremly slow. Some times I even found that there was waster in the basket after the extraction and it grounded coffee is a bit mushy feeling instead of pretty dry as it used to be. Any tip to solve this?
I think I may find the right answer from the video, I think starbuck grind the beans too fine. Which match the fact that it all started after I run out a bag of beans and purchased another patch fom them.......... Sad story
Thanks, very helpful. What grinder would you recommend? I have a cheap-ish burr grinder which doesn’t grind fine enough. Any recommendations would be appreciated
Hey Andy, which grinder are you currently using, and how much do you want to spend? My favorite is the Eureka Specialita: amzn.to/3qQu3xH although that is expensive in the USA. Otherwise, I have heard good things about the Smart Grinder Pro: amzn.to/3nPSUjn Well anyway, let me know which market you are in, and what budget, and I will rack my brain for the best bang for the buck. Cheers! Tom
That Eurika is very nice I would love to buy one but can’t justify the price for my level of use. I think the Baratza 270 is a decent entry level one to get you there. The grinder can be more important than the machine.
Hi, thanks for the helpful replies. I’m using the entry level Dualit grinder, costs about £80 ($110). It’s ok but not great for espresso grind. I’d be looking to spend about $200-$250
The Smart Grinder pro looks good. The Baratza one is maybe a bit too expensive ($450 ish). Yeah, agree about the grinder being as important as the espresso machine!
@@andykeith2051. In the US the Baratza 270 is about $300 but I know that can vary a lot depending on what your location is and voltage. Best of luck. Good espresso is expensive 🤑
Hi Tom, I have a brand new De'Longhi EC885 since Christmas.....but it is making really watery coffee with no Crema. I've tried everything including a number of grind settings for the beans with my manual grinder but having no success. My coffee is coming out worse than instant coffee in most cases. Don't know what I am doing wrong.... It's just like hot water with very little flavour and no crema.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago. These videos may help: How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html
Unfortunately I find whenever I use a bottomless filter it squirts all over the place when the coffee goes through. That's why I never use it. Any tips on how to prevent the squirting/splashing? Thx!
![How to perfect shot espresso you Delonghi Dedica EC685 with Bottomless Portafilter [Brew Ratio 1:2]](http://i.ytimg.com/vi/O3-hGeee73w/mqdefault.jpg)
Product links in the description above. ☝Thanks for watching, comments are welcome! 👍
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Hi Tom . Thanks for the video
I have question. I had order buttomless filter to use it in delonghi ec820 . I try with many grinding levels but give no crema .
Can it be the pressure of my coffee machine not compatible with non pressurized filter ? .
Greetings from Switzerland
Hey there, how fresh is the bean you’re using? What kind of grinder do you have? Finally, have you weighed your bean to espresso ratio?
Prost from Germany.
@@MedBer-ym6lq I get the same. My crema is watery, not rich. My beans are just one week old from its roast date. Help!! :) Greetings from the Philippines!
@@MedBer-ym6lq I think that machine uses a pressurised portafilter/basket, which can give a faux crema but is made so you can use pre-ground coffee and get okay results at a fairly coarse grind size. To get a 'real' crema you need a normal style basket and a grinder that can grind the beans very fine. The very finest particles of coffee ( known as fines) help stabilise the crema, so using a coarser grind with a pressurised basket will create a crema that dissociates dissipates quicker)
@@pepperonizewhat grinder are you using? Have you timed how long the shot takes? General rule of thumb, it should take around 25-30s to make the espresso (from when you press the button). I would aim for the espresso to weigh between 2-2.5x the weight of beans used. This will get you pretty close to ideal and should result in good crema if grinding fresh beans and not using a pressurised basket. If your not already doing this, I highly recommend getting some scales accurate to 0.1g to weigh the amount of coffee you use each time and weigh the shot, it will drastically improve the consistency of results. Best of luck, let us know how you get on!
Quite useful tips for a beginner. Some other channels throw 50 things in and are hard to follow. This just keeps it simple 🙂
Glad you think so, Chris! Thanks for your comment!
Oh I see! Thanks for mentioning the difference that the bundled pressurized basket makes. Makes a lot of sense once you're aware of it but easy to miss, and puts all advice in your other videos in a different light. 🙂
Best most logical explanation for extraction dialing in etc 🙏
Glad you think so!
Tom, since finding your videos and applying your knowledge to my morning coffee ritual I have discovered incredible things. My coffee is AMAZING and my journey has taken me down a rabbit hole of sorts. I find myself studying about beans, their origins and their flavor profiles. What a fascinating study this has become. I am now roasting green beans (Africa, Ethiopia and Rwanda currently) and you are spot on right about the importance of freshness. So grateful to you for your insight. ☕☕
Hey, that's awesome! Glad to hear the feedback. What kind of roaster are you using?
@@TomsCoffeeCorner Haha, I first tried the Popcorn popper method with somewhat frustrating results. Now my new machine that I am in the process of discovery with is the Hottop B KN-8828B-2K+. It is far more capable than I am at the moment. But I am learning. I have turned into sort of a snob I must confess. I look at the bags of coffee in the grocery now and I sort of turn my nose up at them. Fresh roasted is superior Haha, Cheers.
@@TopoPilot Holy cow, that 's a sweet looking machine! I worked at a roastery for a while, and they had similar concept machines, although much larger of course. They could do 150kg at a time, but the drum roasting and cooling plate look similar. Very cool!
And yes, one can forget about supermarket espresso - unless they get some from local roasteries also. Cheers!
@@TomsCoffeeCornerhey i have tried this with freshly roasted beans with a good grind and still no crema? Im using a delonghi ec30
These videos are helping me so much on my journey. My old walmart "espresso machine" broke, and i took it as a sign to upgrade. I dont have much money soni was worried but thanks to you i found the delonghi that you reviewed and modded and im going to do the same. And now with this video i can get good shots, hopefully. I appreciate your ongoing support for that delonghi machine, as it gives me a good referrence point
Thanks Tom. Having spent time with coffee farmers in Latin America and the Dominican Republic, I know first hand the advantages Fair Trade brings to the small coffee farmer, where most of all coffee is produced. I have also seen the care that goes into selecting high quality beans, ie removing the shriveled or damaged beans that add a foul taste to any batch. I hope all of your readers take this into consideration when purchasing their coffee beans. I appreciate your help with my weak crema. Fine tuning the grind did it.
Hey Mark, thanks for that input. I am sure it must have been a valuable experience to see the coffee farmers. I imagine it must be a lot of hard work, being a coffee farmer. Glad to hear you've got your crema! Cheers, Tom
Hi, thanks for your comment, that is interesting and good to know. Just wondering....as a consumer who purchases coffee beans can one really rely on the "Fair trade" logo? I mean if that logo is on the package can you be sure the coffee farmer is earning a bit better?
thank you , very interesting !
Thank you Tom. Just purchased a Dedica 2 weeks ago. Produced my first drinkable espresso after watching your videos.
Excellent, happy to hear it!
I recently started my espresso-making journey with some basic setup and your channel helped a lot with clear and practical advice that gave instant results in my coffee cup! Thank you Tom for the great videos and knowledge transfer 👏☺
@@mlsTeget awesome, thank you for your support!
In the USA 1kg of Lavazza costs $26, 340g of locally (Brooklyn NY) roasted coffee (Partners, Variety) cost $16 or more, about $50 per kg. SOme local roasters like Sey they charge $23 for a 340g (12oz) bag. Lavazza Oro I find pretty good and reliable. In the USA a lot of stuff is overcharged.
Hey Stefano, you are right. I recently was in the states, and yes locally roasted costs around $50 per kilo which is nuts.
You can get Cameron's Velvet Moon at Costco for just like $13 for a kg. It's not bad, and for the price it's pretty good.
Cheers!
@@TomsCoffeeCorner are you from Canada or maybe US? I find the local roasteries have a bit of pretense. They charge a lot, but the cup is not way better than some Lavazza Oro or Rossa. I tried a few Partners coffee single origin as they were 30% off at Whole Foods market (a semi upscale , hip chain owned by Amazon). Partners started as an American outpost of Australian Toby’s. But in the end I can buy for $9.99 12 oz/340g of single origin coffee at Trader Joe’s or at Aldi for $6 (but they only have 2 options Honduras and Peru).
I paid $10 for a macchiato and a cortado (marocchino in Italy) served in a single use paper cup at Sey cafe, a Brooklyn roaster.
It was smooth and good, but the paper cup cheapened the experience.
In Milan it would have been 3 euros for those 2 drinks, and would have been as good or better, served in a hot porcelain cup.
I saw in an old Italian specialty store caffe Mauro, 1 kg bags for 20 bucks. Imported from Italy. But some were 50% or even 80% robusta. And from southern Italy, so probably medium dark roasts and more bitter.
But I have coffee for a while.
Trader Joe’s Columbia Supremo is pretty good $15 for about 790g
Holy heck coffee is way more expensive than I thought! I may not be able to afford real espresso lol
An old roast within 12-6 months is alright just get a fine grinder with the money saved and here is your crema
Depends on where you are. 1 Kg of lavazza is 19 here and 1 Kg from my local roaster is 24
Super helpful, thank you! the timing of the brew is a great rule of thumb for me to use as a beginner troubleshooting my espresso
Love your videos! I’m learning so much. I just got my first espresso machine this week and your videos have been answering my questions.
Awesome - glad to hear it!
Hi Tom, thanks for your tipps, especially for getting the roast-date from supermarket beans.. it‘s really helpful!
Glad it was helpful, Gökay! Hope you're enjoying some nice coffee! Tom
Good tips. Freshly roasted beans. I order from a coffee shop that can make an awesome espresso. At home, grind to perfection. Right amount. Good portafilter. For those who are new, can you give a tip to weight used for your shot?
Yes, it depends on the basket, but with the IMS basket I use in the Dedica, I use 16 grams. Cheers!
Great and well detailed explanation, great help indeed!
Once again Tom you have guided me to a better espresso. Making this pensioner a happy chappie 👍🙏
Thanks Tom. I think I knew all this but I am always looking for different perspectives. Fresh beans is the way to go. I would add that if you are going with an unpressurized basket you need a stepless grinder to be able to fine tune.
Yes Eddie, that’s a good point. One also has to adjust the fineness of the grind as the beans age.
@@TomsCoffeeCorner for those of us that enjoy a good espresso it’s a lot of work but totally worth it.
@@eddiefalcon8316 It's a fun process, and when you get that God shot, it's all worth it!
What’s a stepless grinder?! Excuse my ignorance
@@andykeith2051 it’s a grinder that has many grind settings. I have a Baratza 270, and there are many different brands. It will allow you to fine tune the grind so that your espresso will extract at the right speed using the desired grams input.
Hey Tom, I have a La Specialista Arte and you have been a massive help as it's my first machine! I have recently bought a bottomless porterfilter and for some reason the pressure is only half of what it should be and I get no creme. I have no problem getting the pressure where it should be with the default porterfilter, the creme isn't like yours but it is way better than my new bottomless porterfilter. I have freshly roasted beans that are super high quality, I distribute, I tamp and I even have a puck screen. My grind size seems to be on point because my machine stops after 25 seconds and the puck is perfect and slots right out after the shot is pulled. I would be so appreciative if you could offer me some things to try, to get some amazing creme and good pressure! Thanks so much Tom.
My go to suggestion is to use fresh beans. If you already are, then I am not sure. Maybe the grind needs to be finer. Which basket are you using? The OEM baskets while unpressurized, do constrict the flow a little with their tapered bottoms.
Oh wow you just answered a question ive had for a while. I can get away with not cleaning a coffee maker for a year or so, and not have that mineral deposit issue. I just thought i had soft water, but i do use a britta filter. You said the britta makes the mineral deposit way less and yep, i have no issues with mineral deposits even if I almost never do a descale.
I use 18g of finely ground coffee beans (lowest grinding setting) in a 58mm basket. Once levelled and tamped, I get the prior pressure when extraction begins. If I stop the extraction between 25 and 30 seconds, the coffee is bitter! I can't grind finer (unless I buy a new grinder) to get the proper extraction time.
Finally, I bumped up into a video that answered all my questions pretty much! Thank you 😊
Been making expresso for 15+ years, yet your video has shown up some possible deficiencies in what I am doing. Thank you for the clear and concise explanations.
Question Tom:
I was aware of bean freshness so always keep beans in freezer in a sealed tin. Do you have any opinion on whether this really works. Not sure now after watching your video.
I know some people do that, but I don't. I try to buy fresh bags small enough to be used up in 2 weeks. Cheers!
Thanks Tom for taking the time to reply.
I had a feeling it was the beans. I was troubleshooting before watching, and I grounded fresh beans and I got the crema. I had a feeling cheating with already grounded beans was the issue. Thanks for the video, I now know I must change my dials to get even better results.
Excellent! Glad to hear you're getting good results. Cheers!
@@TomsCoffeeCorner where did you get the black bottom less portafilter? Your link only goes to the brown one. I would like to purchase a black one, or would any 51mm be fine?
@@arisistible1 Hi there! the black one is Normcore: amzn.to/3Wt96WH
@@TomsCoffeeCorner thank you so much. Have a goodnight.
Love ur channel. U always put so many links so many quality products that are essential for these machines or espressos. Can’t wait to start buying some of these. I’ve been enjoying my espressos, cappuccinos, especially espresso con panna, (double shot espresso with a dollop of whip cream) home made whip cream is better… (2 cups of heavy cream 2 teaspoons of vanilla extract or 2 1/8 teaspoons vanilla extract to be more exact and 1/4 of powdered or granulated sugar and let machine spin it on medium till fluffy or ur liking or u can hand whip it. Cheers!
Thanks for your kind feedback! Oooh, an espresso panna sounds right up my alley. :)
Thanks a ton Tom. Lot of respect and admiration from India.
Much appreciated, Abhi! Greetings from the USA!
I appreciate your info & tips to help me perfect my espresso results… subscribed
Awesome! Thank you!
tom you are a legend, thanks mate
Love the knowledge drop!!! You’re the espresso Jedi master !!! You rock Tom 😎☕️👍🏽👍🏽👍🏽👍🏽
Thank you sir!
Thank you Tom, very informative have a great Day, Michael
Hi Tom … I was watching one your videos where you sprinkled a little cocoa powder into your cappuccino or latte. Is there a brand of cocoa powder you like?
I’m new at making expresso ( less than a week). I’m using the stilosa, so is manual, how many fluid ounces or milliliters I should extract from a single or double?
I like yours videos, very good information and tips.
Tx for very useful information. Question is if beans are a bit old but I still get crema using pressurized basket, should I be expecting I get crema using same beans and bottomless standard baskets?
Nope, not at all. Bottomless PF with standard baskets require fresh beans.
Wow! All info needed in just 8mins!
Excellent advice Tom, I have a dedica 685 and have modded the steam wand with a rancilio one, also have a bottomless portafilter with an IMS 14g basket, i cannot afford a very expensive grinder so bought a Iberital MC2 which I’m struggling with to get grind size right, I buy beans from a local roaster and experiment with different beans but as yet cannot get a decent crème… I’m hoping to modify the dedica further once you have videos on changing/modifying pressure spring.. thanks again, Andrew
Sounds like you are doing a lot of things right, Andrew. I have never used one of those grinders, but it seems like it should be capable. Good luck experimenting!
I am using Delonghi grinder and pressure portafilter , ( if i fine the grind it gets blocked, and if i make it little coarse the espresso come diluted and tasteless) what is your advise ?!
@@DrAhmedAbdelatty hi, I’ve since bought the Eureka Mignon Manual which is far superior to the MC2, I can get fantastic coffee from the fine settings the grinder offers on both my Dedica and my Gaggia Classic 👍🏻
@@dingnextstop thanks 🙏
I tink the other factor is water temperature. Tom likely left it out, as we are assuming the espresso machine is operating properly. I mention it, as its odd, if you have grind and fresh beans....you should be hitting OK, Maybe that grinder is no good. I dont know.
I’d say the water pressure not being correct is the main issue with this home machines and hard water imo
hi Tom, I just came across with your channel and I like it. I think Dedica is one of the best coffee machine in its category. In spite of having more than 10 -12 coffee machines we keep one Dedica all the time on the counter. For now the other one is a Sage but Dedica is the most used one for more than seven years. I like your tips. I was wondering if a 3 way valve can be installed. bless you
Hey Eugen! Thanks so much for your feedback. I agree, the Dedica is a wonderful machine for its footprint, performance and price! I have two myself, and have gifted two others. It has held a constant place in our home as well since 2015. Added a 3 way valve is a bit over my head right now, but I am always writing down ideas for the future. Thanks for watching! Tom
Great Video! Thanks, Tom! I just bought my first expresso machine, and as a beginner, I did buy a very expensive one. I got the De'Longhi EC9155MB La Specialista Arte. I use a frozen coffee I brought from Brazil (12 weeks old). I am not sure I will be able to get Crema with it. But let's see!
Great to hear! Enjoy your new machine! Tom
A very expensive one? Isn’t the arte a budget Maschine for ~400$
The coffee is quit old try some fresh roasted one from a local roaster 14-30 days is usually the sweet spot
Excellent video! Easy, well explained, i'll try your tips, thanks!
Awesome Daniel! Have fun, and thanks for watching. 👍🏻
I overdid it with grinder my coffee beans since i have electric basic grinder i bought , it can grinder coffee pretty great but need find right timing since it was bitter. Anyway i though eater flow too quickly but what i saw it normal for that basic fliter. I want bottomless filter too but cant find it , maybe soon will come for good price in my country or from some coffee shops idk. But still even with basic equipment just upgraded my temper and finally coffee looked great , bit more bitter but with little honey and milk it tasted great. Used double shot of 14g coffee and how you show us change water temperature to highand hardeness to medium and didnt used cold taped water but warm water and so since then it finally do good coffee. Before it was failure , weak coffee and bitter taste. I guess my weight measurement didnt worked good and so i just filled up that plastic temper spoon with is 7g and boom looked better . Thanks for advice :) hope will find soon right grinding time and right
Sounds like you are making progress! Thanks for your feedback. You know, you could cut the bottom off your portafilter yourself with a hack saw if you wanted. That would save you some time and money. :)
Hey Tom, thanks for the tips!
You bet, Tianyi!
Muchas gracias por tu vídeo. Una pregunta por favor; ¿con el portafiltro de 7 gramos has probado hacer café? Me refiero al portafiltros despresurizado. Atentamente, Jose.
Buenos dias! I have not really tried often with the single basket. That's too little coffee for me. But with the right puck prep, and a slightly finer grind, it is possible.
so glad I found your channel, many thanks
Glad you enjoy it!
Great tips, thank you so much Sir!
Hi Tom! Great tips! I’m learning so much from your videos. Could I please ask where you bought your bottomless portafilter? The link you have given takes me to Neouza wooden handled portafilter, but the one in your video has a black handle. Thanks so much!
Hey Chris, actually I made my own. Do you have a hack saw? Here's the video how to: ua-cam.com/video/PYHISoQ-3qI/v-deo.html
Tom's Coffee Corner Amazing! Thanks Tom! I thought the handle looked familiar 😁 I might have to give this a go. Thanks for your help and another great video! 👍
Hi Tom! Do you still recommend the Fenteer portafilter or it’s better the Normcore? The second one is expensive
Honestly, consistently good and interesting content man, subscribed!👍
Much appreciated, and thanks for watching!
Can you use a bottomless filter on any machine ?
Sure, you just need to find one that fits. Which machine and market?
amazing video. thank you. Crema is tricky.
Glad it was helpful! Cheers!
Thanks tom. Im using delonghi dedica too, but already tinkering with its setting like water temp, did you messing around with the machine too? Or you use factory setting?
Hey David, thanks for your question. I set the water to hottest it gets. Check out the settings I use here, if you are curious: ua-cam.com/video/Fhx491Ax15E/v-deo.html
Cheers, Tom
Merci beaucoup voilà un bon cours sur le bon café 🙏👍👏
Very thorough. Thank you
Thanks Tom. Great tips!
Nice help in all steps..
Thank you Tom. You are a rock star. Grazie mille.
Prego, Dean! Thanks for watching!
Thanks Tom - like your videos as a long time Dedica owner. One question re beans and freshness etc. I use a separate grinder with sufficient grind increments but I always wonder why nobody talks about the time the beans spend in the hopper - it could be 1 - 2 weeks for us depending on usage. Even with the grinder that has a good sealing top - won't this adversely effect the beans - just sitting in there?? Interested in your opinion.
Hi Greg! Beans at our house only last 2-3 days in the hopper, but if they are going to be in there 1-2 weeks, then I would suggest single dosing as an option. Which kind of grinder do you have?
@@TomsCoffeeCorner I have a straight thru Breville which is fine - i'll just use less beans in it from now.. thanks again
Can you make a video on a grinder which you are using right now.. i have the same one and i have some confussion regarding grand size for express on this type of grinder
Hey there, sure. I made this video on how to dial in the Specialita, or any flat burr grinder for that matter: ua-cam.com/video/RLdQXlhUX8M/v-deo.html
Awesome stuff, thanks for the tips
What about try to use demineralized water?
boiler vs thermoblock, what's your pick? I ask this because as price goes up on Delonghi machines they have thermoblock, but I generally know boiler is better..
Well, many top end machines have boilers, but the thermoblock can also produce good espresso. See the Decent DE1. The main thing is thermal stability throughout the grouphead, portafilter, and basket. Cheap machines do not have good thermal stability, but this is a side effect of cost savings, rather than having a boiler or thermoblock. I like both options, and I like that the thermoblock is fast to heat up. If money was no option, I would probably get a DE1, and a Linea Mini.
Hello buddy! I try to achieve the ideal taste. what size do you grind the coffee? how many grams at the output are ideal for freddo espresso?
Hi there, it really requires experimentation with your own equipment. See these videos:
How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html
How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html
Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
Tom, thanks for the precious suggestions. I purchased a Dedica 685, the K4 kingrinder, IMS 26 filter and I am awaiting the arrival of the opened filter holder. The coffee experience completely changed and became almost therapy.
However, I had a doubt. I bought the filter you suggest, 26mm, which supports a dose of 16/19 g.
Do not be is it too big for doses of 14 g (7g x 2un)?
Kind regards.
Hi Pedro! Well you can also get the H24, which is a little shallower than the H26. Thanks for the feedback by the way!
@@TomsCoffeeCorner In fact, the model I bought was the 885, because it had the steam wand update, also on your advice. Now I ask if you suggest a edge with 3 or 4 holes, to replace the original, with just 1.
Thank you very much.
Nope. It doesn't have enough power.@@pedroarquitectura
Thanks Tom! May I ask what type of scale you use?
Hi Ivan, I use the Timemore. Normcore also makes a nice one at a similar price. Anyway, here is the link:
► Timemore Scale: geni.us/TimemoreBlackMirror (worldwide Amazon link)
Hi Tom, nice work. Do you have any experience using the 1zpresso JX pro grinder for espresso?
Hey Giovanni, thanks! I do not yet, but Jack has had some experience. Check out his video here: ua-cam.com/video/kX2cNpYUjWI/v-deo.html
Hola! vi todos tus videos de la Dedica y hago exactamente todos esos pasos y jamás me sale una crema como te sale a ti. Compro cafés de especialidad, frescos, recién tostados en la misma semana que los pido y nunca consigo esa crema. Tengo el portafiltro atmosférico el 1Zpresso J-max que muele increiblemente bien para espresso y nada...
Es porque utilizo café 100% arábica?? tiene que ser robusta si o si??
Obtengo una buena extracción y el café sabe bien pero me sale muy poca crema y desaparece en pocos segundos...
Un saludo desde España!
Hi there! It sounds like you're doing everything right, freshly roasted beans, capable J Max grinder....how much are you dosing? Do you weigh your shots? Which tamper are you using? You could upload a video of your workflow. Cheers!
I would like to ask you about the De'Longhi Dedica Espresso Machine EC885. I want to buy it with a professional bottomless, non-pressurized portafilter. Is it effective to use this portafilter with the machine? I've heard that this type of small coffee maker has a higher water pressure, around 15 bars or more, which may not be suitable with a professional bottomless, non-pressurized portafilter.
Also, What degree of grind did you use for the coffee?
I use exactly the same beans as this in the video.
Hi Tom im wondering how many grams of coffee you usually use for the nonpressurized basket.
He Nicholas, good question. I generally use 14 g, particularly with good freshly roasted coffee beans.
Sometimes I updose to 15 1/2 g, depending on the coffee.
@@TomsCoffeeCorner Ok Tom thanks for the info!
You bet! Check out this short video for programming the ratio: 14 grams in, 28 grams out: ua-cam.com/video/2lo_92rm-EE/v-deo.html
Hi Tom ... another interesting video ! As you are probably aware there are quite a few videos on opv valve mods with the Gaggia Classic but not much on the Gaggia Baby apparently Damian Wotinski has modded a Gaggia Baby , but did not show how to do it .....any chance you could make a video about this?
Many thanks laudi
Hey Laudi, I mean I could look into it if I had one. I will keep my eyes open for the future. Cheers! Tom
Good tips, good video! Thank you Tom!
You betcha, Artem. Thanks for watching!
Thank you so much!
Thank you! Very helpful! Apparently, I’m doing pretty much EVERYTHING wrong!... so no wonder I get NO crema! 🤯☕️
It has taken me months buying and converting my 2 machines, helped by watching you tube videos and asking on coffee forums, I think I now have reached the ultimate for my affordability, I bought a s/h Gaggia classic off eBay and fitted a PID set up plus a bottomless portafilter and decent 18g basket, I’ve also recently fitted a dimmer to control water flow which helps with pre infusion, it’s all been a massive learning curve for me but I’ve enjoyed every minute and can now try different beans from around the world, I no longer waste money in high st coffee shops as I believe mine tastes better! 👌🏻
Thanks Tom, you rock
What is the problem with buying pre ground coffee from the supermarkt? Do one need a mill??
Hello there!
Check out this short blog post: tomscoffeecorner.com/what-are-the-best-beans-for-espresso/
These videos may also help:
How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html
Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
How to estimate bean roast age for Lavazza: ua-cam.com/users/liveQmVRpBGOokE
How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html
***I’d recommend looking on google maps for local coffee roasters. That's the best way to ensure freshly roasted beans.
Cheers,
Tom
@@TomsCoffeeCorner thanks tom! Both for this comment and your excellent channel! I have illy x1 machine with espresso, they taste always nice. How come they are so good and convient compared to the normal route? Unfornately illy cups cost more then 0,40 cent per cup
Hi guys, quick question. Is it even possible to make a good shot crema from 8g?
Great help. I love crema!
Which temperature have you set for perfect espresso shot? High? Thanks
Hey Michal, I’ve got it set on high. Thanks for the question!🙋♂️
Great video. Thank you.
Secret of making a NICE ESPRESSO.
(I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee)
When making a espresso, you must notice the coffee dripping out of the filter. They (coffee dripping) have summarily 3 distinct colors of changing stages. They (coffee dripping) are:
(1) Black dark color .... VERY BITTER
(2) Golden color ..... NO BITTER
(3) Light yellow color ..... WATERY
If you like BITTER, then get (1) and (2) above.
If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING!
DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good.
Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY.
What the grind size for delonghi dedica ec685?
Good content, very helpful. Thank you!
Glad it was helpful! Happy coffee drinking!
@@TomsCoffeeCorner By the way, Lavazza is my coffee brand by absolute choice! Cheers!
Lavazza is disappointment. No bags have printed roasting date, so you might be getting really old beans. For that reason I decided to stick with a few that have this printed on, and it's usually within a month, which is decent for supermarket.
Ahh really? I just recently bought a pack of 6 2.2lb order.... should I return it? I also bought the brand lifeboost
Im also using delonghi dedica. I bought a new non-pressurized basket. I believe im grinding it correct and im tamping it properly. Even though coffee flows very quickly and no crema at all. Adding a puck screen can help in resistance?
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html
How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html
Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
Can I get a good amount of crema with a 15 bar espresso machine?
I have 2 espresso machines, a Gevi (20bars that gives me a beautiful crema without much effort) and also the Delonghi all in one machine (15 bars and ugly crema) the machine looks beautiful and I’m trying everything to love it or I will send it back to Amazon, I was wondering if all these tips will help me get much better results with my Delonghi. I love my Gevi also but, it is made out of plastic 😭
Hey Vero, sure you can get a good crema from this machine; you can see it in the video! 😉
Are you using the pressurized or unpressurized filters? Freshly roasted beans? Maybe try an unpressurized basket for better results. ☕️ Cheers, Tom
Great video thank you.
Hi Tom
Following christmas and your videos i have now the machine to make a good coffee with 80% arabica 20% robusta.
I bought it today ; they told me it was a fresh roast from today ; they roast it themselves in the shop. If I understand when i'll do my coffee tomorrow i will have a grrreat one right ?
Hey Clement, if they roasted today, you might even need to wait 1-2 weeks for the beans to rest. You may get actually TOO much crema. But give it a shot and see what you get. Cheers! Tom
@@TomsCoffeeCorner Oh really !! I'll give it a try, unfortunatly i won't be able to post picture on UA-cam..
You have an account, so you could post a video ;)
@@TomsCoffeeCorner I will, but when I'll be used to make great coffee ! I need to train first 😁
Hi Tom, can I just clarify if you are saying not to use the pre-supplied baskets with a De'Longhi machine if you want a good crema? Thanks.
He Erica, that’s right. Using conventional single walled baskets will give you crema due to the puck resistance. The double walled baskets cheat and create the crema through turbulence rather than resistance.
Congrats from Brazil
Hello Tom, could you explain brewing ratio again, but in grams. you mentioned 14gr equals 28 ml, this measurement (28l) is done by crema line or liquid line? is it equal 28 gr of drink if scale is used? what about time calculation moment? saw some recommendation to calculate brewing time from the first dip into cup not from the button push. This calculation point difference creates 5-9 sec gap and its quite big comparing to total 25 sec brewing time. Thank you.
This is the age old question. I start my timer when the pump starts, as that is when the puck is confronted by pressurized water, and that for me constitutes the start of the extraction. Yes, weigh out your yield, and aim for 2x the input as yield, or up to 3x depending on your tastes.
Thank you.. very useful
Glad it was helpful!
How does the advice work for a flair neo espresso maker?
Should be the same, but you have to grind coarser, since that lever machine uses a pressurized basket. Cheers!
The question is: Is crema really desireable? It has a lot of bitterness. So would the overall espresso taste less bitter if you get less crema?
I don't know...I quite like crema for its texture. That is just part of a good espresso for me. I myself don't notice any bitterness associated with the crema itself. Cheers!
Hello you mentioned 14 g is that 1 shot or 2 shots ? Many thanks
Yes, 14 grams is for a double. Cheers!
I don't know if you see this or not but i will risk it
I have a gastroback piccolo espresso machine is it good or i should have bought another machine?
@@homayona566 sorry, I’ve never tried that one. But I’ve tried similar. I’d prefer a Dedica over them, to be honest. Cheers!
Hi Tom thanks for this video. Please help me decide which one should I buy delonghi dedica or ECP 35.31 ... I hope you will help
I’m getting better results from the ECP, so I’d suggest that one. 👍🏻
@@TomsCoffeeCorner Hi Tom sorry to bother you again. I got to know that ECP has plastic body material and dedica is metalic so and ecp is boiler instead of thermoblock . So according to durability is dedica stronger than ECP
@@shivshambu-p3t I think longevity will be similar. You can get the ECP 3630 which has metal sides.
Hi Tom, I just purchased the Dedica 685 and wanted to know if you adjusted the time values for single and double shot extraction or went with the default values out of the box?
Hi Michael, I made this video showing exactly that: ua-cam.com/video/2lo_92rm-EE/v-deo.html
Cheers!
@@TomsCoffeeCorner Hi Tom, many thanks! Danke. I'll check out the video you sent.
Hi Tom like the video. Quick question about the Delonghi 680M machine that I owned for a while. Recently I found that the process of the extraction is bit of slow, and the coffee drops normally as previous but after around 5 seconds it start to drip extremly slow. Some times I even found that there was waster in the basket after the extraction and it grounded coffee is a bit mushy feeling instead of pretty dry as it used to be. Any tip to solve this?
I think I may find the right answer from the video, I think starbuck grind the beans too fine. Which match the fact that it all started after I run out a bag of beans and purchased another patch fom them.......... Sad story
Yes, I'd recommend to avoid Starbucks. I never had any luck with their beans.
Thanks, very helpful. What grinder would you recommend? I have a cheap-ish burr grinder which doesn’t grind fine enough. Any recommendations would be appreciated
Hey Andy, which grinder are you currently using, and how much do you want to spend?
My favorite is the Eureka Specialita: amzn.to/3qQu3xH although that is expensive in the USA. Otherwise, I have heard good things about the Smart Grinder Pro: amzn.to/3nPSUjn
Well anyway, let me know which market you are in, and what budget, and I will rack my brain for the best bang for the buck.
Cheers! Tom
That Eurika is very nice I would love to buy one but can’t justify the price for my level of use. I think the Baratza 270 is a decent entry level one to get you there. The grinder can be more important than the machine.
Hi, thanks for the helpful replies. I’m using the entry level Dualit grinder, costs about £80 ($110). It’s ok but not great for espresso grind. I’d be looking to spend about $200-$250
The Smart Grinder pro looks good. The Baratza one is maybe a bit too expensive ($450 ish). Yeah, agree about the grinder being as important as the espresso machine!
@@andykeith2051. In the US the Baratza 270 is about $300 but I know that can vary a lot depending on what your location is and voltage. Best of luck. Good espresso is expensive 🤑
Hi Tom,
I have a brand new De'Longhi EC885 since Christmas.....but it is making really watery coffee with no Crema. I've tried everything including a number of grind settings for the beans with my manual grinder but having no success. My coffee is coming out worse than instant coffee in most cases. Don't know what I am doing wrong.... It's just like hot water with very little flavour and no crema.
Hello there! Yes, your beans are probably too old - or in other words roasted too long ago.
These videos may help:
How to Get Crema: ua-cam.com/video/00NSG9459a8/v-deo.html
Why Supermarket Coffee Beans are RUINING your Espresso! ua-cam.com/video/5BgMKqu8fJI/v-deo.html
How to extract the perfect espresso: ua-cam.com/video/piO6c695Op8/v-deo.html
thank you so much-needed
You're so welcome!
Thanks for the video. I recently changed to a bottomless filter and found out that I've been living with a "fake" crema before this. LOL.
“Life’s too short for fake crema.” 😉
Unfortunately I find whenever I use a bottomless filter it squirts all over the place when the coffee goes through. That's why I never use it. Any tips on how to prevent the squirting/splashing?
Thx!
@@lightyagami6181 I’m still a noob, but I found that if I don’t distribute and temper my coffee nicely, it will squirt. Probably there are holes?