Hi AC, Thanks for the kind comment and dropping the love - It's very much appreciated! Marc

Couldn’t agree more Cat, I watch Marcs videos like they’re my most anticipated drops on KZfaq.

U mean latte love 💕?

👏🏻👏🏻👏🏻👏🏻👏🏻🔥🔥🔥🔥🔥

Hi GB, Thanks for the kind comment. I do love what I do a whole latte! Marc

@@Wholelattelovepage Been following your channel and learning a lot about coffee! I thinking about the Gaggia Brera

and expresso!

Hi PF, Lol, like to make it pretty! Marc

Hi PSW, Thanks for the comment. Be careful with that x!. Marc

@@Wholelattelovepage 😛 Thank you for “espressoing” that cautionary heads-up!

Hi duy, Thanks for your support! Marc

Out important is it will increase longevity in you machine

Hey Im a Espresso Snob and I admit it and very proud of it. LOL

@@anzalone626 when I first started years ago I was like wtf it is just coffee, why so complicated. After went through alot of channeling, sour shots, I realized ok...where do I start LOL

@@duyman8198 Same here, I realized pulling shots is an art and I look forward to doing it every morning. I have learned just about everything I know from marks videos.

Hi m, Thanks for the comment! Marc

Hey TYB, Thanks! Wait for it... EXPRESSO! Hope you’re still attached 😂

Hi Tim, well, happy merry birthday! Thanks a whole latte for the comment and your patronage! Here's a link to our support section for the GCP. It's loaded with more videos for your machine: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro Marc

Hi LP, Thanks for the comment. We don't carry Lelit at this time. They exist at very similar price points to other machines we do carry which our product experts prefer. Marc

You are welcome! Marc

Glad you enjoyed it! Marc

My pleasure! Marc

Many many thanks! Marc

Hi MK, Yes it is! Marc

Hi B, Thanks for the comment and your patronage. Happy to hear you're loving your Synchronika - you certainly jumped right in! A little flush and wipe is perfect. Also a good idea to cleanup the channels where the PF locks in. Not an every time thing for that area. Maybe every few days just get any stray coffee grounds out. Grounds in the channels act a s a very mild "sandpaper" over very long periods. Marc

Hi Nick, Thanks for adding that! I'll have to bring that one up in a future video. Marc

Thanks for the comment and see my comment to @Laurenz Prader Marc

Hi Justin, You are welcome for the video and thank you for your patronage! No need to relieve pressure in the boilers. Actually, the service boiler which creates your steam and hot water does it automatically. It has a vacuum relief valve which opens to outside pressure when the machine cools down. When the machine heats up increasing pressure in the boiler closes the valve. Most important thing to keeping your machine running well is using good water! Marc

Hi Bruce, Thanks for the comment! Marc

Yeah I think that's pretty typical. Maybe coat the bottom of your cups with an food grade resin or something soft just around the edges where it contacts the metal.

Hi Philippe, Thanks for the kind comment and question. Scratches on warming trays and cup platforms are nearly inevitable. Personally I avoid raw bottomed ceramic cups. The kind that don't have a smooth glaze finish on the bottom of the cup. They easily scratch the finish. Smooth glass cups are good and there are cups with rubber or other softer silicone bottom rings which don't scratch. For cup warming surfaces You could try silicone mats or similar for added protection. Marc

Hi OM, Thanks for your patronage! For water filter you ca go with an in-reservoir pad filter. It's good for lower use levels. Or you can use a pitcher filter which reduces calcium. Replaces with magnesium to maintain mineral level yet prevent limescale. For cleaning/backflushing use Cafiza. Links for all below: www.wholelattelove.com/products/bwt-bestsave-s-anti-scale-filter www.wholelattelove.com/products/bwt-penguin-2-7-l-water-pitcher www.wholelattelove.com/products/urnex-cafiza-espresso-machine-cleaner Marc

Thank you Marc! Much appreciated

Hey Casey, Gotta spread the love! Did some vids with the Chronometros not to long ago and a bunch recently with the Cinqauntotto. Also know I prefer style of the Mozzafiato over the Giotto. So you’re the man! Marc

Hi Russell, Breville does make a bottomless PF for the dual boiler. But you are correct, for some reason it's not available from Breville in Canada at the moment. Whole Latte Love recently opened online retail site for Canadian customers: wholelattelove.ca/ Unfortunately, we are unable to offer Breville products to Canadian customers at this point. We do have their bottomless PF available to US customers: www.wholelattelove.com/collections/portafilters-and-filter-baskets/products/breville-bes058np-naked-portafilter Have any friends south of the boarder? Marc

Hey Bradley thank s for the question nice machine not sure that the Britta is gonna do anything for minerals in your water but you probably have to look it up. They might have something that does. Also dual boilers unless you really know what you’re doing you probably don’t wanna D scale your self but if you do know what you’re doing I would go with the citric acid for sure. I know in our repair shop we usually take the boilers right out of machine if they need D scaling hope that helps! Marc

Hi Shirley, Unfortunately I'm not familiar with the Berkey filter. Most water filters filter for particles and have activated carbon for removing chlorination. Few do anything to soften the water - reduce or balance minerals to prevent scale. I'd check filter packaging or check with the manufacturer to find out if the filter softens the water. If it does then it should help prevent scale deposits. Marc

Hi KR, The typical latte uses a 5:1 ratio of milk to espresso. Of course you can make one using whatever ratio you like. For a traditional 16oz latte at 5:1 ratio you'd use a triple shot (~3oz) of espresso. To get that much espresso you could do 2 smaller double shots using less ground coffee for each, do a large dose of coffee say 18g and let it run a little longer or purchase an aftermarket triple shot basket at dose with ~21g of ground coffee. Here's what the switch does: left - power on for initial fill, center - power off, right - power on and heating. Hope that helps! Marc

Hi Jon, Thanks for the kind comments. We all start somewhere so there is zero sacrilege! I might have a slightly different opinion if you were using pre-ground in throw-away plastic cups. But even then I'd be understanding and try and turn you on to better coffee, that costs less and doesn't crap on the environment. On to grinders... Some years ago I put a ROK hand grinder up against a far more expensive electric Bartaza Vario for a taste test. Here's the video: kzfaq.info/get/bejne/e6lxf8uHp9rTnas.html The shots were very similar in quality. Just more work to physically grind on the ROK. I have not used the other hand grinders you mentioned. What I liked about the ROK was a very solid shaft which turned the burr, easy stepless grind size adjustment and the very long vertically oriented shaft which made hand grinding a lot easier! If you've ever used one of those little Hario grinders you'll know what I'm talking about with the shaft length and orientation! Unfortunately we no longer carry the ROK. Marc

@@Wholelattelovepage Thanks Marc, appreciate your reply - don't feel too bad now :-) Will have to look up the ROK.

Hi e, The remineralizing recipe produces an SCA spec brew water. But bulk of minerals are from magnesium which is far less likely to cause scale than calcium rich water. If using a heat-exchange or dual boiler machine be sure and turn over water every now and then in the service boiler of a DB machine. Minerals will concentrate in the boiler if you only ever steam and never take out hot water. Doesn't take much just a cup or so every few days. Do the same on HX machine. Marc

Hi Alvin, Think I answered this is another comment of yours. Congrats on your new machine - the Synchronika is a beauty and one of my favorites! Best I can say for bottled waters is no mineral water and use a water that's considered soft. I'd stay away from spring water. Some are probably fine but others may have high mineral content - depends on what spring they came from. Another option is making your own brew water by starting with pure distilled and remineralizing with baking soda and Epsom salt. Here's a video with how to do that: kzfaq.info/get/bejne/n655as10ldm1iqM.html Marc

Hi MB, Thanks for the question. Caffewerks makes one available here: caffewerks.com/products/54mm-silicone-steam-ring Marc

@@Wholelattelovepage Thanks for that! Just bought a pair from them.

@@Wholelattelovepage PS: do you guys ship internationally? The Middle East in particular. Am interested in purchasing some of your specialty coffee.

Hi Oli, Thanks for the question and the love! General advice is the orange 8mm gasket is for newer machines and the yellow 8.5 is for fairly well used Classics. I remember it by newspaper gets yellow as it ages. Over-clocking a bit is not unusual and you may find you do not need to clock in so much with the silicone gaskets. Only crank it in as much as needed to avoid wearing the metal and keep the lock in channels free of coffee grounds which overtime have a mild sandpaper affect. The stock gaskets are quite hard and can take some use to break in for 6 o'clock. Marc

@@Wholelattelovepage so good to connect, thank you Marc!

Hi Pb, Thanks for the question. Dual boiler PID machines provide more accurate and consistent brew temps.

Hi Mr. T, The BWT plumbed in system is a great solution for any plumbed in Espresso machine! Used as directed no scale should form in your machine. So long as your municipal water supply is good and without edge case oddities you would use the Bestmax Premium Filter. Here's a link to the complete system: www.wholelattelove.com/products/bwt-bestmax-premium-filter-package-w-besthead-flex Marc

Hi Bruce, Dezcal is fine. A measured quantity of citric acid. Marc

Is rain water safe to drink? I remember hearing you can get pollution or parasites from the atmosphere or something.

Hi b, Thanks for the comment and question. I personally would not use straight rainwater unless properly filtered. But hard to say what's required filtration wise. I believe rainwater tends to be slightly acidic and very low in mineral content - very soft! Extra soft water tends to be aggressive and can leach things from metal roofs etc. Don't know how you are collecting/storing but things like animal feces etc. come to mind. Marc

Ou wild birds leave their deposits on the roof and in the gutter and we can get dust from a long long distance away..

Hey Chris, Thanks for the kind comment and question. Love the BWT Bestmax - the best solution for plumbed machines. Cartridge replacement interval depends on source water hardness and cartridge size. At minimum cartridge should be replaced annually. The booklet which came with the cartridge has a chart with rated intervals based on source water hardness, liters of water used and filter size on page 98. For example here in the studio my water supply hardness is 7 and I use the S size filter. Chart shows filter capacity of 1,070 liters. I do have one of these BWT Aquameters in my system which measures water use: www.wholelattelove.com/products/bwt-3-8-aquameter-with-lcd-display If you do not have the original manual here's a link to a shorter specs and settings manual for the Bestmax Premium: support.wholelattelove.com/hc/en-us/articles/1500004223582-BWT-Bestmax-Premium-Settings-and-Specifications Replacement intervals/capacities are on the 2nd to last page of the pdf you'll find at the above link under: Settings and capacities. Hope that helps! Marc

@@Wholelattelovepage Very helpful Mark. Thanks so much for the prompt reply.

Hi AG, Thanks for the question. Depends on the machine's power requirements but look for heavy duty wifi timers. I found a bunch rated at 15 amp capacity which would service many machines. Machines with a rated power draw of 1400 watts would be fine on a 15amp rated timer. 1400 watts at 120V = 11.7 amp draw. Marc

Hey Diego, Congrats on your Rocket! Prolly once a week. Just keep an eye on build up. Basket holes can clog up. Look under the basket for residue. Marc

I use a light naturally citrus scented soap in a foamy soap dispenser which I use on baskets and holder after every use. Since coffee has oils which build up this prevents that and helps unclog filter baskets much easier than using just water.

Hey Nik, Let them soak for an hour or so in Cafiza made in warm water. If that doesn’t loosen things up nothing will. Marc

@@Wholelattelovepage did you try it?

I think that's normal. Sometimes when the heavens align you get a nice perfect dry puck other times you get a soggy mess.

If you have a basket which is too big for your dose that could be why it happens more often though. You can try adding more coffee and see how it affects it or a smaller basket if you got one. Not a single shot basket though they're usually too small and have weird shapes.

Hi Gunz, @Ben has it right. I'll also add a dirty clogged up shower screen can hinder removal of water from puck and leave things a bit soupy. Marc

@@Wholelattelovepage hey Marc, another question here on my setup. For some reason my shots are coming out quickly for the first second and then slow down to how they should be. Shots are taking about 25-30 seconds but I can't for the life of me figure out why the first second it comes shooting out. I tried going even finer but the problem keeps happening. I went so fine I nearly choked the machine, but the first second of the shot was still coming out fast and then would slow down right after. Grinds look good everytime, I've changed nothing. This didn't happen before in the beginning. Any ideas?

Hi GR, Doing well here and hope you are too. Good on you for ditching the Keurig - that makes me so happy! I'm a little late to your question. Typically I rinse the water tank and run a few brew cycles on a new machine to clean things out. Marc

Hi JLF, Thanks for the question. We typically use a little food safe lube on the cams when the group is serviced - like the mushroom is taken out. We do not do with every back flush. Marc

​@@Wholelattelovepage Got you. Are there any signs for when to disassemble the mushroom? Or do you get service it every XX number of months? I have had my e61 machine since Mid-October 2020. But I am not sure when I should consider disassembling the e61.

Hi GB, Sour shots generally indicate under-extraction. Fixes for under-extraction include: finer grind, higher coffee dose and to a lesser extent higher brew temperature. If your machine is warming up for 1+ hours low brew temp should not be an issue. Are you doing a short cooling flush prior to your extractions? It's usually needed on an HX boiler machine like the Appartamento that's been on and idle for an hour. If you don't do the flush you may be hitting the coffee with some steam which can blow through the puck and lead to channeling and under-extracted (sour) shots. Shots that come too fast,

@@Wholelattelovepage THANK YOU! My machine has started pulling excellent shots, out of the blue, so not sure what was the problem there. Also I get lots of compliments from Maromas Orphea from friends and family.

Probably forever but I never used one myself for so long yet. I've used my default regular rubber one for maybe 5 or 10 years in my old quickmill machine. I forget if I had it replaced once which is why I say 5 or 10 years. I think the key is not over tightening the portafilter. Or Quickmill just has good quality gaskets.

Hi I, Thanks for the question. Very hard to put a time on how long they will last. As @Ben says it has a lot to do with how hard you clock-in and other things like how clean you keep the group. residual coffee grounds act as sandpaper and will likely wear things faster. IMO will last a lot longer than the hard stock rubber gaskets. Marc

Hi Joe, The reliability is very good. I will say the internals are a bit more complex than what you'll see under the hood of Profitec and ECM machines. More complexity does result in more potential trouble spots. With the touch screen interface and associated electronics there's more going on. But, everything is modular and parts are readily available so if you do have a problem it's usually an easy fix. Ask me straight out who makes the most reliable machines and it's an easy answer: Profitec and ECM. While they have production facilities in Germany and Italy all their dual boiler machines are made in Milan, Italy. Not trying to talk you into something you don't want but if reliability is near top of your list... Marc

@@Wholelattelovepage thanks for the response Marc, a small thing I have against the profitec and ECM are the knob style actuators they’re a bit of an eye sore and then also I really love the feature to set the machine to wake up. Since my biggest reason for one is to have an espresso before leaving for work and I’m not sure I’d wake up early enough to give the machine time to get to temp so that was another thing that pulled me in. But really the bezzera facility tour did it for me, also a beautiful machine. Thanks again Marc definitely the best espresso KZfaq and vender there is

Hi EM, You can use the Urnex descalers like this one: www.wholelattelove.com/products/urnex-liquid-dezcal Urnex assures me it's okay for boiler in the Classic so long as contact time is limited to

Hi None, Thanks for the question. It could be the coffee you are using. Some coffees produce more crema than others. If not the coffee beans then it's likely grind size. Here's a video showing how to dial in grind size if not familiar: kzfaq.info/get/bejne/oLWJaqdhl9SYc6s.html Also, if grinding beans fresh be sure and use the single wall (non-pressurized) filter baskets. Those dual wall baskets are for use with pre-ground coffee and produce espresso of lower quality. Marc

Hi Big b, Pressurized baskets compromise potential espresso quality as it's the basket creating the restriction for extraction rather than the grind size of the coffee. If you're using a decent burr grinder scrap the pressurized baskets and dial-in your grind size properly. Pressurized baskets are kind of a cheat allowing one to get an okay espresso from pre-ground coffee. Marc

Hi Vic, The typical extraction timing is 20-30 seconds from 1st drip from the portafilter spouts regardless if single double etc. Keep in mind that's only a guide. Not unusual to go longer - especially if doing pre-infusion. Here's a link to my video on how to dial in grind size if needed: kzfaq.info/get/bejne/oLWJaqdhl9SYc6s.html Marc

Thanks for a prompt response. Much appreciated.

Hi Z06, Thanks for sharing. 50ppm well water - wow that's soft! I'm guessing that's an artesian well tapped into an aquifer or you're really lucky. Marc

Hi GL, Thanks for the question. Backflushing after 2 shots is rather aggressive - especially if using an agent like Cafiza every time. No problem doing a plain water backflush at that frequency but still aggressive. I'd go with an agent like Cafiza maybe every 50 brew cycles. Marc

Hi CM, BWT recommends minimum 10 hour soak time. They are good for 2 months of use and up to 100L of water treatment for the "M" size - whichever comes first. Marc

Hi Eslin, Thanks for the comment and question. We may in the future but at this time our product specialist have determined Lelit machines do not fit in with our other offerings. Marc

Hi 0, Thanks for the question. If you are reasonably handy you can descale an HX boiler machine like the Technika. Manufacturers often prefer end-user not descale their machines because descaling neglected machines with lots of scale buildup can cause blockages in machine's internal plumbing. I linked a video below showing the basic procedure for descaling an HX boiler machine. If you are comfortable with steps shown in video and the machine is not neglected then you should be able to do. But, there is always risk if machine has a lot of scale buildup. kzfaq.info/get/bejne/r6t3mdx70L23oYk.html Marc

@@Wholelattelovepage thanks for the reply!

Hi Dusty, Thanks for the question. If it's an E61 group machine (most but not all DB's are) you can remove the mushroom valve on top of the group and look for any signs of scale in and around that. If you see scale there you most likely have some elsewhere. Here's a video featuring our Lead Tech showing you how to do that: kzfaq.info/get/bejne/aq5larSEqrOomKc.html Marc

@@Wholelattelovepage beautiful! Thank you Marc!

Lol!

Hi Tugboat, Thanks for the kind comments! If ever looking for manuals, troubleshooting and repair info our support wiki has a lot of info for many brands and easy to find videos for common procedures and techniques. Check it out here: wiki.wholelattelove.com/Main_Page Marc

Hi k, Thanks for the question. I like the Bearclaw! If shots are running 15 seconds and all other variables are the same it's most likely grind size needs to be finer. Note that it's highly unlikely grind size would be the same for those 2 coffees! Bearclaw is a specialty coffee and much fresher than the Lavazza. You will not see much change in grind size with time for the Lavazza. The Bearclaw being fresher will need adjustment in grind as the coffee ages. With very fresh from roast coffees grind tends to go coarser in first couple of weeks then after stabilizing in week 3 or 4 from roast it tends to go finer. Hope that helps! Marc

@@Wholelattelovepage The Bearclaw came in the gift pack when I bought the machine off you guys. Time to order some Fuego. I’ll try your tips & retire the LaVazza to Drip duty where it makes a very good morning cup. Thanks!

Hi, Tried everything & still a too fast flow. I went down to a 5A grind but nope! The flavor is ok but I’m going for better & 15 secs is not long enough to extract really good flavor is it? I have 3 bags of Whole Latte Love roast espresso coming & I’ll see if that makes a difference. I dunno what else to do. This wasn’t happening before. Frustrated!

Hi MH, Right here for La Marzocco: www.wholelattelove.com/collections/group-gaskets/products/caffewerks-silicone-group-gasket-72-x-55-x-6-125

Hi KK, Thanks for the questions! So most manufacturers advise DB machines be descaled by a professional service tech due to the risk of scale particles dislodging and plugging other parts of a machine. DB's have more intricate hydraulic systems than other boiler types so more places that could happen. If a machine has been fed with good water quality that's generally not a problem but for machines that have been neglected or have been fed with hard water it can be an issue. 1. Emptying the steam boiler of a DB machine is fairly easy. Heat up to operating temperture, turn the power off and open the hot water valve. Steam pressure pushes most all of the water from the boiler. For the Brew boiler the machine can/should be cool. Remove the mushroom from the E61 group and tilt the machine over such that the open group head is lower than the top of the boiler and water will drain out. 2. To get an idea if you have scale remove and inspect the mushroom valve. If you have scaling you're likely to see evidence there up top near the screen and small water passageways. Marc

@@Wholelattelovepage Yeah, I took it apart yesterday and found no evidence of scale buildup. Consider myself lucky as I hadn't done this in the past couple of years. Gave the head a complete clean and lube and is (I hope) as good as new!

Hi michael, Hard to say for sure but I would never grind coffee 2 days in advance of use! If possible always grind beans right before use. That wonderful smell when you grind the coffee is all the aromatics leaving the grounds and not making it into your cup. I do not know what coffee type you are using but once ground, CO2 locked up in the beans goes way quickly and the result is likely a very watery looking extraction. Marc

@@Wholelattelovepage thank you Marc

Hi MK, Thanks for sharing your thoughts. Here's a video in which we evaluate the froth quality of a variety of non-dairy milks: kzfaq.info/get/bejne/oLVpn5qgqrTVYYU.html Marc

@@Wholelattelovepage Have you ever seen that how to make a perfect expresso video from the Early 90's/late 80's by the legendary David Shomer?

@@Wholelattelovepage Rule#2: "You do Not talk about Latte Club!"

@@Wholelattelovepage So may I ask how long have you been the main salesman for Whole Latte Love?

Hey Dav, Thanks! Guess I talk okay but you don’t want to hear me sing! Marc

Hi Manzo, Not recommended! Mineral water typically has very high mineral levels and is likely to severely scale espresso machines! Marc

@@Wholelattelovepage ok thank you very much, looks like I'll be buying a water filter

@@manoz6194 Good plan! Scale deposits are number one cause of machine issues!

Pressure shouldn't be that high. I'd think something might be up with your machine maybe. Sour means under extracted or too cool temps usually I believe.

Hi John, Thanks for the comment. On the sour flavor. I wonder if what your getting is brightness/acidity. That's very common in fresh from roast specialty coffees like your Ethiopian. Still a lot of CO2 in those which presents as very bright flavors. With that type of coffee I like to use a long low flow pre-infusion. That allows the coffee to off-gas prior to developing real flow through the puck and reduces brightness. Can't really do that on the Magica so you might try some Salami shots and find out where those flavors are in your extraction and dump those sections. If you have not seen it my colleague AJ did a wonderful video on Salami shots: kzfaq.info/get/bejne/ld95o8xmsLa5qac.html On your brew pressure... Bezzera (and other manufactures) often set expansion valve/OPV to max pressure of about 11-12bar on your type of machine. They do that to insure proper flow rate on machines using vibration pumps like yours. Hope that helps! Marc

The cheapest I can saw in their website is the Bezzera Duo MN, with a price of $2,626. If you want, you an spend a little more on the Profitec Pro 700 ($2,699)!

@@jeftesantiago thanks I have the profitec 700 on my shortlist but it’s a bit expensive. Isn’t there a espresso machine with all these features for around $1,500 perhaps?

Lelit Bianca

@@bsw78 That machine is awesome, is like $2,895, but ads a Flow Control Device!

@@Evil.Turkey with that budget, I will go with an HX machine, or a vibration pump DB. The thing is that almost every $1,500 machine is with a saturated group head, or HX! Do you want a machine for only espresso, or a lot of milk based drinks?

Hi SGR, Thanks for the comment. Interesting. I've never seen/heard a manufacturer recommending straight tap water. Mineral levels for tap water vary quite a bit. If tap water is mineral rich (hard) and untreated there is no doubt limescale will form deposits in the machine over time. Marc

@@Wholelattelovepage Yeah, I know but it draws a lot of water too. So it could be hard for my pocket too 😂. Anyways, should I use Cafiza as a cleaner or something, to keep it in good condition ?

hahaha!

Hi b, Thanks for the comment! Best value entry level machine grade grinder IMO Eureka Mignon Facile: www.wholelattelove.com/products/eureka-mignon-facile-espresso-grinder this may go by a different name or be an unavailable model in UK/EU Bezzera BB005: www.wholelattelove.com/products/bezzera-bb005-automatic-grinder Both are no frills well built grinders Marc

Thanks for taking the time to reply, Marc. I will have a look at that model. Cheers. Allan.

Hi YR, Sounds like your grind is too coarse. Here's a video showing how to dial in to the correct grind size which should help you get it right: kzfaq.info/get/bejne/oLWJaqdhl9SYc6s.html Marc

Hi AS, Yes you can so long as your tap water is safe for human consumption. If using the Bestsave pad filter it needs minimum of 8 hours soak time in water tank before first use. www.wholelattelove.com/products/bwt-bestsave-s-anti-scale-filter Marc

Hey Va, Don’t think Britta reduces minerals. Just particles and activated carbon for the chemical taints. Marc

@@Wholelattelovepage yeah I thought it did. Learned it the hard way😅 but I got great after sales service from them and it’s all fixed.

lol

Hey Benno, Thanks for the tip!

Lol!