Saeco Portafilters - Pressurized vs Non-Pressurized Portafilter Myth Buster
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- Опубліковано 23 сер 2024
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This educational video demonstrates the difference between Saeco Pressurized and Non-Pressurized Portafilter's as explained by The Guru. The video also explains the proper way of maintaining and cleaning the Portafilter to extend its life.
Saeco Gran Crema portafilter is also discussed in detail.
For home use, Pressurized Portafilter is the best choice.
Hope you find this educational video helpful.
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Now that's a phenomenal technical explanation of the Saeco I was looking for. Just pulled out my machine after 10 years of storage. :)
Sir, you deserve a gold medal. Nay 2 gold medal.
You 100% right
As an Italian I do like italian coffee made with NON PRESSURIZED portafilter which gives you the real espresso taste, for sure other portafilters can make a decent shot easily but you can't obtain the best from a pressurized one, bitter and with a foam that has not the right texture of a good cream , different flavour, taste and low density. In Italy (where the pressurized technology was created to call a wider domestic consumers crowd) you can only find traditional postafilters and flters in bars. Come here to taste the real espresso, you will be pleased and stunned, I repeat this technique reuqires a certain ability.
I had this machine for almost more than a year now , the pressure gestion with the handle is game changer ...
The pressurized filter makes it easier (by fixing variables like pressure) for inexperienced new users to make good espresso without frustrating them. Ive met lots of people who bought 300-400€ espresso machines and gave them away because they coulnd make good espresso with them. It also keeps starting costs down, because preground instead of custom ground coffee can be used without having to buy a grinder.
If they like it and strife for higher quality, they can buy a grinder to fresh grind and later a unpressurized or bottomless portafilter.
If you want, you can buy a non pressurized, use the pressurized as a benchmark, compare it to an ESE pod, learn to really fine tune an unpressurized and see that after a lot of work, it can produce better coffee than the pressurized.
I would never f.e. buy my parents an unpressurized and tell them that i have to train them for 2 days untill they can make good coffee with it.
Just saying, the aroma and poemia are the best selling machines in italy. I guess people rightfully care more about very good roasted fresh ground beans than how the machine makes the coffee.
YOU ARE THE EXPERT AND TOTALLY KNOW WHAT YOUR TALKING ABOUT WITH PRESSURIZED AND NON PRESSURIZED PORTAFILTERS , THANK YOU FOR THE INFO MANY STILL THINK THEY CAN DE PRESSURIZE THES PORTAFILTERS AND GET PROPER ESPRESSO WITH OUT 9 BAR PRESSURE IT WILL NEVER HAPPEN
Thanks for making this tutorial. I found in a rubbish skip an unused Saeco Via Venezia with all parts included. Works perfectly and with your video I now consume perfect espresso. :)
Excellent video, thank you! I just tried your technique of filling the portafilter with coffee to the brim and shoving it in the machine, instead of obsessively tamping/shaking/etc. Worked great and saved me a bunch of time. Nice!
wow i have my saeco for 9 years and i didnt knew this informations. Thanks a lot sir!!
I came here for info on the pressurized portafilter that is used with my Starbucks Barista espresso machine. I've had it for over 15 yrs and recently began using, treating it like a standard unpressurized portafilter. I chased my tail with grind size and tamp pressure, completely disregarding the pressure relief valve and it's intended purpose. My first attempt at using a larger grind size and holding the handle until pressure built up wasn't a clear success (no crema, no body, mediocre taste), but I'll continue to work on dosage weight and grind size. Thank you for sharing.
I have the same machine and I still love it!!! Wouldn’t trade it for the world!
I've used my Via Venezia (purchased at Starbucks about 20 yrs ago) on and off. I had put it away for a long time and started using it again and was going to go the route of buying a bottomless portafilter but didn't do right away. I came across your video and was so thankful!! I was always able to get good shots of espresso but didn't know about holding the handle for 6-8 seconds. I do get uneven shots coming from both spouts but still get lots of nice crema. I almost took the portafilter apart!! Thank goodness I didn't. After I make the adujstments you suggested I will probably be even more blown away by my delicious coffee :) I still don't know how to clean the portafilter but maybe you have it in another video?? Thank again for your great and easy explanations!!!
Still using mine … purchased new in 1998…. Now it’s March 2024!!!
@@upyourglass Did you have to clean the portafilter or replace the inner parts during this time? If so, how many times?
Great video, thorough explanation of the principles behind the work of pressurized espresso makers. Thank you so much for sharing!
Although being "Parts Guru" you forgot the most important round spring (in the center) which takes care of the 9 bar! It seems it wasn't there when you opened the portafilter, and you didn't put it (back) in when closing it again. When you leave out that spring, in effect you have a non-pressurized filter!
The smaller spring is just there so the valve will stay open once it is opened.
In my machine the large spring stays stuck in the part that is lifted off. Perhaps thats why we didn't see it in this video?
Amazing video! Thank you so much from 🇨🇦. Cheers!
You are a wonderful presenter; thank you for sharing your expertise; I have learned a lot.
I watched this video and later I took apat my phillips pressurized portafilter and cleaned the rubber gasket and other plastic/nylon parts. Very simple to assemble: 1:just with a phillips screwdriver remove the back 3 screws, 2: use a large flathead screwdriver and push the back of the plastic grey funnel, it will seperate, 3: clean the orange rubber gascate & housing, 4: to put it back together: 5: align the back 2 plastic notch assembly with the metal plate body, 6: just push the grey funnel from the top by fingers, you will hear the plastic locking washers lock, 7: put back the handle and 3 screws, and done.
When you open the portafilter from the bottom unscrew the 3 screws, you will find a spring, it was missing on your demonstration, where the spri take a place? Around the pun or Between the black cover and the plastic mechanism?
He was just using that one that was take apart! Hence no spring
I have an old Saeco Via Venetto It makes great coffee. I did not know about the trick of holding the handle for 8 seconds, I'll have to do it from now on.
I had one of those! Bought it at Costco and miss it! The best machine I ever had
Blessing be upon you for making this FANTASTIC video!!!
Thank you so much for a very informative lesson. You so obviously know about this equipment - I love listening to an expert. Thank you again!
Thank you. I picked up a new used Starbucks Barista machine from the goodwill missing the porta filter. In fact I did not even know what the name of the wand handle was. Very informative video for nerds like me who love the details. I am now ready to step on the path of an espresso anorak.
The machine is a TANK!!! Bought mine in 1998 and it’s still in use March 2024!!!
Thank you for this very informative video. Your thoughts are exactly like mine. Unless if a person wants a career as a barrister, it makes no sense to use non pressurized PFs in the home when a pressurized one can make a decent cup. Why go through all the trouble?
I just acquired a used Via Venezia and the filter basket was very clogged. I found advice on the web and a few smoky seconds on the stove burner toasted all the clogs into ash and rinsed right out. Just thought I'd share the tip. I used an electric burner but others said they used gas. Looks like either will work.
We have a separate video that describes how to clean the portafilter. It's listed on the main page of our channel.
You say it's necessary to hold the handle to the right for 6-8 secs or until drips appear. But the Saeco Via Venezia manual says to release the handle (allowing it to automatically move to the left).
I've tried both ways. Holding the handle doesn't do anything as the first closing 'locks' the inside mechanism and it 'unlocks' at a presumed 9 Bar pressure.
Same result either way.
- Oh! That's the "thing"! Very interesting. Thank You for the info and tips!
I use a bottomless - non-pressurized portafilter with my Via Venezia and super-fine grind and it gives me perfect shots.
Very informative video! I've just bought a saeco poemia so I'm going to try your instructions to see if it gets me good espresso. Thanks!
Thanks for your videos on sin006. Would you do a video demo of how you make a shot - would be very helpful to explain the process you explain from 18:30 mark to end. Cheers!
WRONG WRONG WRONG... The pressurized portafilter using "table salt grain" ground coffee without tamping will never make anything but hot strong coffee, NOT anything approximating "real espresso". Making good barista quality espresso shots with plenty of crema even with budget brand Saeco machines is well within reach of anyone that owns a good quality bur grinder, (like the Rancilio Rocky). All you have to do is this:
1. Remove the pressurized valve from this portafilter (throw it away).
2. Turn on your machine with the portafilter installed (basket removed) to let the boiler and portafilter warm up for about 15-20 minutes.
3. Put your espresso cups or shot glasses on top of the machine to let them warm up too.
4. Grind your whole espresso roast beans to a flour like consistency.
5. Fill the portafilter basket with ground coffee so that it is rounded slightly higher than the rim.
6. Using a 52-53 millimeter tamper press down firmly and twist to make a well packed coffee "puck" in the basket.
7. Remove the portafilter from the machine, installed the basket with the coffee being careful not to burn your fingers, and re-install the portafilter into the machine.
8. Put a warmed espresso cup under the portafilter, turn on the machine, and start counting out 25 seconds from the moment the coffee begins to come out of the spouts.
The coffee grind is actually the most critical part of the whole thing and may take several attempts to get it right. If your shot is coming out faster than 25 seconds, then your grind is too course. If it's taking longer than 30 seconds, then your grind is too fine. Once you get to a 25 second shot, what appears in a clear shot glass should be anywhere from 1/2-3/4 crema and the rest espresso. After waiting a few seconds the crema will settle out and you'll see about 1/4 crema to 3/4" espresso in the shot glass.
After you figure out the settings using the steps above, this is a VERY easy and repeatable process than ANYONE can consistently achieve.
If you want crap coffee, stick with the pressurized portafilter set up. If you want to produce sweet crema filled espresso shots that are better than anything Starbucks "baristas" ever achieve. Make a few dozen shots using the steps outlined above til you get it right. You'll never want pressurized portafilter produced coffee ever again.
I have not tried your method.... to it's full procedure as you specified.
However a few years ago I did remove the pressurized valve. With the valve removed, I filled with coffee to top of filter and tamped. My results were a more waterey coffee.. I must admit that I did not own a good grinder and just had starbucks grrind the coffee at a number 3. I just can't afford a 6 hundred dollar grinder as of now. Maybe in the future I can find a good used Vario or something.
I wish you would post a video of you making a shot.... as well as grinding. Shoot me a message if you post a video.
***** If you got watery coffee then your grind was way too coarse. Typically you would want to grind your coffee just before using it. But if you can't swing the cost of a but grinder, go to a good coffee house (Starbucks only if you absolutely have no other choice), and ask them to give you the same grind they use for their espresso machine. Don't buy more than a pound at a time if your buying preground coffee because it loses its essential oils and becomes stale rather quickly.
Larry Holt
Larry thanks
taking out the valve does not make it a real unpressurized portafilter. The crema vent is still in effect and there are better real portafilters
Yes it does become a real pressurized Porta filter once you remove the plastic valve. The water pump in the Saeco definitely capable of pressurizing it to 9 barrs without any help from the plastic pressure valve.
Also I never said that my method makes a $200 Saco as good as a $2,000 machine. But my method definitely allows the Saeco to pour a more crema filled shot than what you'll get from most of the barista's at most coffee shops.
Thanks for the info, it was very informative. The trick about holding the handle till the coffee drips really makes for a good espresso! Some other reviews are nothing but personal preference and Lary probably just needs to switch to decaf cause I think he is a little to amped up to use brain correctly! Thanks again!
Finally some one on YT gives rational information and draws the line between machines for gastronomic and home use... even, if I had a Ferrari in my garage, I would go for the pressurized pf and thermocoil/thermoblock machines... because one does not drive one's own Ferrari everday. Before I purchased my machine I also checked what machines and Coffee Italians use at home. If you want a "real" espresso you simply go to an espresso bar, where it's much cheaper and better than one is able to pull it at home.
At about 18:30 minutes in your video you talk about holding the portafilter handle to the right to lock the valve closed, doesn't the spring do this anyway? Thanks for your videos I think they are great, good camera work, easy to understand you and ideas are presented logically. Going to try this handle method out today on my Saeco Via Venezia. Seattle Coffee has some videos on these machines that are pretty good.
+E.G. Hoxsie those Seattle Coffee Gear videos on these machines show that they don't know that you are supposed to hold the handle to the right to allow pressure to build. I don't think they read the instructions on the machines before making their videos - and their attitude is very condescending. Yeah, you made it wrong - it's going to taste bad!
Infinite thanks! Best video tutorial about this I have seen.
You need to read up on the basics of espresso extraction. There are upsides to pressurized portafilters for untrained users, but suggesting that pressurized portafilters are even remotely capable of producing the same result as a traditional one is simply spreading misinformation...
Having used both, my home made espresso is better with the unpressurized portafilter. Yes there is some learning involved, but it is worthwhile.
wow that last part about keeping the handle pulled to the right then releasing it I have never done, and seems to be the key?! will need to try that. Could never figure out what that spring in the handle was doing!! 😂
Did not work for me. Coffee comes out as usual. Maybe mechanic inside filter is broken(?)
wow - who would know all this? it was worth the time to get to the end where the "real" hint is shared.
What happens when keeping the handle to the right position as suggested? Should this keep the valve closed? Because I tried doing this but coffee is still pouring through the portafilter of my Saeco Poemia right after 1-2 seconds.
An old video that I appreciate. I have had my SAECO Aroma for many many years. I've never understood why the handle on the filter is flexible and spring loaded - but I think you just explained this - to initially "lock" the coffee from comming out. Is this locking method advertised by Saeco themselves?
Thinking, if the locking is activated, then no coffee at all should be able to come out through the 9-bar valve (?)
On second thought, I've tried several times to "lock" / "tighten" the handle, as you show, to see what happens - and nothing has happened as far as I can remember - the coffee flows "as usual"
There is so much more to espresso than simply defined as extracting coffee at 9 bars of pressure.. Certainly pressurized portafilters take out many of the variables that prohibit a good shot, but it also eliminates many of the variables required for superior coffee. It's like automatic transmission vs manual transmission. Both will get you from point A to point B, but manual transmission is capable of so much more in the right hands, however in the wrong hands the results can be very ugly!
The pressurized filter makes it easier (by fixing variables like pressure) for inexperienced new users to make good espresso without frustrating them.
It also keeps starting costs down, because preground instead of custom ground coffee can be used without having to buy a grinder.
If they like it and strife for higher quality, they can buy a grinder to fresh grind and later a unpressurized or bottomless portafilter.
A lot of people just want to have their coffee without the hasssle, whilst other call this a "hobby";others just wants to have their morning coffee without funnels, grinders, scales, tampers and all the parafernalia.
Starbucks Barista bought new in 1998…. Still in use MARCH 2024!!!!
U need the correct size tamper and a really good grinder. Then u get great results every shot.
Thank you sir for the video, LOT of informations, much obliged ! Greetings from Greece.
You criticize Starbucks for charging a lot for their products. Your company charges $20 for the little seal on the portafilter! No lack of hubris here....
Well.. in this defense his 20 bucks will last you hundreds of coffees, while the 5 dollars at starbucks just one.
I have 2 Saeco Classico machines with pressurized portafilters, the only way to go is pressurized, huge difference!
Thank you for sharing your experience with pressurized portafilters. It encourages other uses that are reluctant to adopt the proper way of brewing delicious espresso using pressurized method.
+Parts Guru Can you tell me what size tamper I need for my Starbucks Barista espresso machine? I've read conflicting information as to the correct size. Thank you for any info you can give me. :)
not... you need the classic to make a real espresso... the presserized only makes foam not crema !!!
@@dunoobyduby totally aggrre
Thank you so much! This is clear and very interesting. I learned a LOT!
Thank you for sharing your feedback! I am glad you found it helpful!
The water flows faster for me when I hold the portafilter to the right
can you explain how using a non-pressurized PPF at home takes 15-20 mins to make espresso? I don't see how tamping the espresso could take 20 minutes.
I think what he meant was that it takes 15-20 minutes (spanning multiple iterations of trial-and-error) to get all the variables right for a good shot when you're using a non-PPF. And I agree. For a beginner barista, if you've just switched to a new coffee, or a new machine, or even a new tamper, it takes some time to calibrate all the variables. But I'll also say that once you feel confident to try new things, the non-PPF basically keeps your hands tied.
Thanks for this video. I learned a lot. With your tips, I made the best espresso shot that I have ever made! :)
Now seen and heard an excellent description and explanation. Your sense of smile is very admirable. Saeco Peomia provide only one basket for both double and single shot. I heard if i use double basket for s single shot the extraction will be a problem. is this true?
Yes, it changes extraction completely because there's (about) half of the grounds to resist the pressure. It results in very fast flow, the coffee tastes completely different, and has a very foamy thing on top that I dare not call crema. You can prevent this a bit by grinding much finer for the single shot. I've had this machine for almost 10 years and it produces decent results, but it may be time for me to get a real espresso machine...
Did I miss your comments on how best to clean the portafilter? Should the basket be removed each time? Thx for your video!
Thank you for this video. Fantastic explanation!
Are you sure about the gravity causing the coffee to "dispense" not evenly? Cause from my knowledge its more of the tamping/coffee cake, not consistent enough.
wilson ganks If you are using a pressurized portafilter, all of the coffee liquid will go through the small hole in the center of the bottom piece (below the basket) before passing the valve and then getting to the spouts, so there is no way the distribution of the coffee powder could be affecting it. It may be the case in a non-pressurized portafilter.
At 18:30 the secret of holding the 'manual' filter handle back while pressing brew until we observe either of the 9 bar evidence conditions is explained. You say that holding the handle is the only way to get to 9 bar. For the automatic filter; starbucks explains that the handle is allowed to spring back before pressing brew (customerservice.starbucks.com/app/answers/detail/a_id/1943) I am wondering what is occuring when the automatic filter is engaged and allowed to spring back, e.g. did we just tamp or wet the coffee? Is prewetting the coffee with the automatic filter occurring? Thanks.
Főzés közben letekeredik a kávétartó a helyéről és nem tudom miért?Kérem segítsen ha tud.Köszönöm.
I have a starbucks barista machine (maker is saeco) from the very late 1990's.
Since I've owned it, my shots are more like strong coffee instead of good espresso.
I come to beleive that the pressurized portafilters can not produce a real shot of espresso, only can produce a strong shot of coffee.
So, until I can afford a real espresso machine, is there anything I can do to improve my shots?
Read my review of this video. I outlined the 8 simple steps to make good quality shots with your machine.
I have the same machine and I suggest ether buying a non pressured portafilter or modding the pressurized one by removing the spring. I had the same problem and it is a really easy fix just make Shure that you have a espresso tamper before opening up your portafilter
Portafilters for Saeco Classico and many other models that include Starbucks Barista are 54mm.
That is incorrect. Actual and correct size for Saeco and Starbucks Barista is 53mm!
Hi. I have the saeco and it has a valve in the grouphead at the boiler. I want to take it out and make sure its clean because it leakes . I can't get the screw to turn, it's stuck , any suggestions on how to break it loose? thanks
you helped me a lot with this video, huge thanks!!!
Sir, thank you for makng this video and sharing your experience. I am new and still learning. I heard some people said pressurized portafilters create 'fake' crema that doesn't last long or watery. Your opinion?
Pressurized portafilter's introduced by Saeco and Gaggia make the best espresso at home. And, best part is that you don't even have to be a barista. Try the IMS Filtr Precision Shower Screen, and it will make even better espresso. You can compare that to coffee extracted from a professional barista. Coffee will taste as good as the one made by barista.
My portafilter no longer springs back into place when I twist it into place. Is this a problem?
+Celeste Scruggs no, this is the spring which guarantees 9bars, not the small one.
The small one is used to turn/bounce back the portafilter once you screw it into the holder (check it)
mine is the same
I have removed the three screws and opened the PF of my six years old machine.... This was dirty! So if +Celeste Scrungs has difficulties with the spring, some cleaning might be necessary.
In fact there are three springs inside. The strongest one turns the handle back (from right to left). The one shown in the video will turn a lifter plate, pushing the valve into the closed position when the handle in turned to the right. The third spring (not shown in the video for some reason!) is the one that pushes the valve into the hole.
Hello, your method for a perfect shot of expresso for these Starbucks machines is spot on... your way always gives me a dry puck! Is there a perfect timed shot for these machines using your method? Would you need to play with the pressure valve screw if the grind is correct already? Thanks
So for the saeco poemia which has a pressurized portafilter, one doesnt need to turn and hold the handle to the right till the espresso starts dribbling?
Estupendo video
I find that the plate over the portafilter gets clogged over time.
I just can't find the non pressurised model in the UK.
Coffee with fake crema is only better in visual aspect for 15seconds, but still as bad and watery as before.
1. barista knowledge and experience 2. fresh roasted coffee 3. fine grind 4. proper tamping
1. Only basic knowlege for starters necessary, 2. fresh ground 3. good coffee.
Not perfect, but way better than newby wrong ground wrong tamped coffee
I have a gaggia careza deluxe, which has a pressurized portafilter. I get that with the pressurized portafilter is easier to make an espresso at home, but everywhere I searched for this I read bad comments, and I dont uderstand why some people say that pressurized portafilter is so bad.
Anyway, I have a question
Why sometimes the cream of the coffe is bad, and the taste not good?
I suspect mabye the cold portafilter? (when I use it for a second time in a row, to make 2 cups of espresso and just washed the previous used coffe)
Thanks for the very useful tips.
Very interesting video!! Thank you!!
great video
I ave a Gaggia viva with the same presurized portafilter. How much coffee can take? 16-18gr? Thank you
I opened my portafilter of my Gaggia carreza after almost 1 year and it was full of gunk. while cleaning I broke the little plastic arm that holds the thin spring, but when I rebuilt it it still rotates well.
do you know if I can purchase only the white plastic valve mechanism seperately?
Thank you very much . I just bought a Saeco Poemia and am trying to get the best espressos . A question I have is about the time. Is the same with a pressurized filter. Still 25 sec ?
Very interesting video. I have small question. Yesterday I've bought new old stock Saeco Via Veneto de Luxe. It is not as good as one I had before. I think water temperature is to high (heater is running quite long). Actually the coffee is sour and overheated. May it be temperature sensor failure or some setting inside?
EXCELENT DEMOSTRATION! THE BEST. el poder del 9..39!
Even you forgot the main spring in botton.
999999 VERY UNIKE TRAHNKS! VIVA INDIAAA
Very scientific. Thanks.
i want a non pressurized filter with handle for Saeco poemia..what size should go for ? what size will fit the port?
oftopic question, is it better saeco or oster ? o need to buy a lowbudget one...
great vid thanks
Looks like he closed up shop. Where can I buy repair/rebuild parts for these machines?
We’re in business and have been since 1988. You can email us using the Contact Form on our website www.shop.partsguru.com
1:40 i totaly agree with you XD
Great video!!!! Now, what do you think about super-automatic machines? Is the crema production comparable?
The best for crema is non pressurized
My pressurized portafilter is missing the spring that holds the portafilter cup tightly in place (the cup will fall out when upside down as non-pressurized portafilters). Will this affect quality of espresso?
Hello Greg,
With the cup properly seated inside the filter holder, and portafilter locked into the group head, there’s no reason why it should impact the quality of espresso.
The spring is used to keep the cup intact inside the filter holder.
You never explained how to best clean the valve or the baskets of the pressurized portafilter. Otherwise a great video thx you.
what a delight
Hi, just to clarify, when you say you fill the portafilter to the top. does that amount of coffee make 1 shot of espresso or 2?
+Epileptic Bunny Hello: you can stop brewing when you like. One shot is 30 ml and two is 60 ml.
ah alright, thanks!
I don't well understand your reply here and this is also not clear in this video: do you mean that we have to fill the portafilter (that is designed for 2 cups) to the top even if we make a single cup? This would be crazy! Spending the double amount of coffee just for one cup?
The question is not how many ml for each cup but rather how much coffee for each cup. So, my question is: how to make single shots? I have a single shot portafilter with my Saeco but this is rather for pods and when I use it with ground coffee it goes through very fast and my espresso is a bit watery.
Hi! I lost the filter basket for the Starbucks Barista do yo have an idea where to get a new one? you r answer will be appreciated. thanks again.
Filter baskets are available at Amazon… I’m still using my machine going g on its 26th year!!!
Amazon has the filter baskets…. I’m using g my machine going on 26 years!!!
Way too much snobbery (and insecurity) amongst those who criticize users of pressurized portafilers. They work very nicely. Perhaps they make slightly less ideal espreso(?), but still very good. They talk about “fake crema”--to me that’s fake news. Too much fuss about extraction time, and mouse tails appearance of the espresso leaving the portafilter, and ideal temperatures. If you take your time enjoying your espresso beverage with the rest of your meal and table conversation, it will have cooled off considerably, but still be enjoyable. The tightly wound purists need to unwind and reconsider their life’s priorities. I’m not sure I agree with holding the handle to the right. I let it go and it doesn’t start draining until the pressure exceed the valves pressure settings.
It's not a war, you are right, but better is not the best, you have to taste a "non pressurized" coffee before judging, totally different, but some practice is needed before.
So much wrong here, I don't know where to start!
(I Know this fix and a lot mores=)
hahahahaha... I am stupid :)
nice vid sweet cheeks