Good morning I would like to express my deepest gratitude. This video really helped me finally getting the perfect espresso I longed for. Please for the sake of the new customers. Make this video at the top of the channel. So they don't throw away kilos of whole beans like I did. And again thank you so much for letting me have the best espresso ever

This is probably the best "dialing in" vid on KZfaq. Good job!

This was fucking amazing. I feel like all the fluff I see on Instagram and Facebook groups regarding over analyzation of details leading to overspending on espresso hardware was casually put to bed with a concise and direct 9 minute tutorial. How this video doesn't have a minimum of 1 million views after 3 years is beyond me.

Dude this guy explains better than any other person from any other channel out there.

Love the look of the new set. Very smart looking. And the lighting is spot on too. Well done and welcome back.👍

Why did it take me so long to find this video? Perfect, and practical explanation on what to focus on. Thank you sir.

This was an exceptional guide for beginners like myself. I bought my first machine (a Rancilio Sylvia V2) and learning this helped a lot. I also learned about adjusting the OPV valve to increase or decrease pressure and how to use a pressure gauge on the portafilter in order to reach 9 bars. So many factors to learn about! Thanks for the helpful information and keep up the great work! 🙂

I swear, your videos gives me greater satisfaction than a perfectly pulled shot in the morning. Another great video from a fantastic new location, keep up the neat work!

Great to see you back in a new set! I have to say that I've had my ECM Classika PID for a couple years now and love it! Thanks for the great tips :)

Good to have you back. Great video as usual and the new set looks great, too.

Nice looking Studio Set. I appreciate the information in the video, Mark. I just received my Ceado E37s and Pro 600 from WLL today. I am so excited!

New studio looks amazing! Great video.

Love your channel and presentations! Thank you for helping me get knowledge about coffee and for helping me get better in coffee making at home. Keep up the good work! Greetings from Greece!

Love the video! Very straight forward and informative. Thank you.

Lovely looking set up and espresso Great job Thanks for sharing ☕️

Thank you so much for this thorough explanation of dialing in grind and an espresso - and the commentary in the end about getting to ‘the flavor you like’. New machine recently delivered from WWL (single boiler EMC), new-to-me beans also from WLL, and I was having issues getting my espresso to that sweet spot - I was all over the place grinding with my trusty Mazzer (also from WLL, over a decade ago) Your video helped me get there. Even those of us who’ve ‘been there, done that’ can always use a good, detailed refresher course such as this. It’s amazing how many people think espresso is bitter and don’t experience the sweetness and complex flavors you can achieve with some effort and patience. Great visuals on the extractions, too. Much appreciated!

Glad to see you guys back.

Thank you for a very informative video, it was very helpful! As a side not my wife used to work the bar at a Starbucks back in 1992-92 and she used to tell me about having to change her grind 5-6 times a shift, due to humidity, atmospheric pressure and a few other variations, that was back when they had real baristas!

Thank you. Worked at few shops had crummy setup as a teen. Just got back into the at home hobby and (B270 + Classic Pro) Just had a 27 second shot after this video. Plus it was a great tasting shot as well. Thank you for helping, you're the best.

As usual, great info I can use right now.

The content you guys provide is second to none. Good job guys!

Nice new studio, keep those quality videos coming :D !

Yes! Welcome back

This set is just gorgeous, like unbelievably incredible! 🤤

Welcome back . Love the new set.

Just perfect !

Great video, this really helped me adjust or dial in my new Breville Smart Pro. Keep up the good work! Mark

Wow, Thank you so much for this information.

as always! great video Marc!!!

Amazing job on the new studio and lighting. Very professional

This was a useful and very well explained video, thanks!

Congrats on the new studio! great looking setup.. Also - keep up the good work. I learn something new each vid

I was starting to wonder why I hadn't seen anything lately. I like the new set. 👍

Great video. Lots on information. Been brewing for 7 years, and while I already knew most of this, still learnt something today. The devil is in the details.

wow new places looks amazing!! and custom shirts.. i love my The jack

Thanks for the great video and congrats on the new studio, very nice!

loved your new space, brighter and the background is classic.

Perfect

I'm following up on my own question down below. It didn't occur to me that the dramatic spurting I was experiencing in my early clueless shots as simply an intense degree of channeling. The grind size I chose to start with wasn't fine enough to stop the pressurized water from going straight through the coffee and hitting the bottom of the basket more or less full force. Result, espresso explosion. Many espresso explosions, actually, because I didn't understand exactly why this was happening. Luckily, my process was to reducing grind settings gradually anyway, until I hit the golden mean. So I finally got to the point that my shots actually began to pull properly. Exciting early experiences, though. Admittedly gratifying to have figured it out myself.

4:14 Nice close up shots ❤️

Fantastic video thank you

Very informative, thank you.

Great video

Feel like I've time travelled back 25 years watching this video 😂 great info though 👌

Impressive tools, technique and final results

omg thanks for the video

Always fun to watch always top level always super informative. Wow 🤩

Great video Marc, thanks for the down to earth and crystal clear explanation. Looking forward to getting my first machine in due time (on a budget), so I'll probably go for a Lelit Anna 2 PID w/ a Baratza 270 or Eureka Mignon Specialita. Cheers!

nice looking set, and shirt!

Great information. I found it very, helpful.

I have been off espresso for a couple years. Just bought a new machine and will be "dialing in" tomorrow morning. Looking forward to the process, kind 'a missed it. My new machine is not well known and designed by Bill Crossland who designed the Starbucks La Marzocco machines. Crossland CC1 is the badge.

I just have manual espresso, but this very helpful, thanx

This was an excellent video Im using a hand grinder with a really poor way of adjusting the grind so hopefully i can nail the dialling in process to help

damn....this is THE perfect video

Mark, thanks so much as usual for the great videos. I have Quick Mill Silvano machine and I absolutely love it. I also have a fully restored La San Marco SM90 grinder. The grinder is amazing and I get excellent shots, but the large size and the doser along with the grind retention kind of makes it a pain in the butt for one or two shots a day for home use. I noticed that you guys really push the Sette 270 series. Do you think I would be happy with the sette 270? I don't care about noise or anything, I just want something that has low grind retention and is consistent. I also have a separate scale that I used so I'm not worried about the wi series, as I will be weighing everything by myself. Also, if you don't mind, can you speak on how Sette has been improving the same models over the years, in the sense that the original 270 used to need shims and other things that you would have to order from the company, but now they come with those shims so they are constantly updating and keeping even the same models current. Thank you so much in advance, and I will be extremely honored if my question gets answered in one of your videos. Hopefully my question helps a lot of others out as well.

Mark, I just got my Gaggia Classic from you today. I have a Cuisinart burr grinder that I am afraid will not grind my coffee fine enough after watching this video.

This video helped me immensely. I tried doing the weigh this, weigh that and every drink came out sour. Tried this and nailed it with exceptional tasting coffee on the 2nd try. Upset i wasted a few bags of coffee, however I’m loving it now.

Mark, you would make a fantastic sports announcer! You have that voice and the energy. Radio voice!

Perfect. If you want to agonise about getting absolute perfection (without which your life is not worth living!), there are plenty of other YT videos out there. But, if you want just pretty good method/principles that are simple but get you close, WLL get you there quickly and clearly!

I got too caffeinated while trying to dial in my grind settings. I had a panic attack and had to sell my espresso machine.

Hey Mark, I'm far from using pro gear with my Breville Infuser and Breville Pro Grinder, but I've been experiencing inconsistency between pulling a shot for my wife, and then myself. I'm using the non-pressurized double basket, and using between 16-17g (the kitchen scale I use rounds to the g instead of 1/10), and I've been trying to shoot for about 42g extracted in 25-30s. First shot is spot on, second shot over extracts, third shot is perfect again. Beans are fresh ground from Whole Foods, and are used between 3-14 days from roast. Any ideas? Could a couple of 1/10s between grinds be messing me up, or is there anything to burr temperature messing with results?

You are a good teacher sir

Hi Marc. This topic is very timely because I've been having some challenges in the last couple of weeks with my extraction times, and I thought my issues might help others. I've been using a Profitec Pro 500 PID and a Profitec Pro T64 grinder since March when I purchased it from Whole Latte Love. After dialing in my shots when I got the equipment, I've had extremely consistent results with very minor grind adjustments. Two weeks ago, I started using a new batch of Lavazza Super Crema, which is the same coffee I've been using with great results. My extraction times jumped by more than 10 seconds with the expected bitterness, etc. When I tried to move my grind settings to a coarser setting, my results were not improving, and I started to get more volume of coffee dispensed from the T64 which aggravated the dialing-in process. After much head scratching, I realized that I had not adjusted the TIME of my grinder's dosing function, and the coarser grind was producing more ground coffee faster. After checking my weight of the ground coffee (as I had done when I first established the Time of my dose) my results improved. I'm still seeing some variability in my results, and the only thing I can see that has changed besides the new bag of coffee is that the humidity in my house has increased recently because we have not had to run Air Conditioning or Heat during a mild period. I don't recall the humidity being as high since March when I got the machines, so that may be what triggered my recent inconsistent results after so many months of amazing coffee. I'd appreciate any thought about the sudden differences I've experienced and if you have any practical suggestions about adjusting the time of the dose vs the grind (so I don't keep wasting so much coffee!). Thanks for your informative videos! George

Science ... thx

welcome back

Hi Marc. I actually searched for "spurting" and this video, among others turned up. That's my problem, though. I could be wrong but I don't think my grind/dosing/tamping technique is so far off that I should have continual spurting issues. I've had two extended sessions with this machine, pulling several shots and have gone through a pound of coffee without even coming close to a properly pulled shot, let alone worrying about such niceties as "flavor." I've been a model of patience. I'm setting the portofilter as firmly as possible without putting every ounce of muscle into it, I can feel it engaging with the gasket. The machine is properly pumping at over 8 bar, but the flow control gauge will not rise over 2 bar. I would be at my wits end, but I am telling myself that this is just another problem to be solved. The coffee is the Orphea. For grind, I'm slightly overfilling the portofilter, leveling with finger without compressing, then spinning with the Jack thing. Then I tamp lightly and spin again. Not using great pressure in this process. Maybe I should be! There's a line on the inside of the Profitec filter basket that I assume is a suggestion on where the coffee should be falling to give enough headroom. Every time the grinds are climbing up the sides of the basket and are all over the surface of the shower screen. One time I got a decent puck but it was a fluke and not repeatable. To me this is feeling like a basic sealing problem. I have the extra silicone gasket that I could put in, but I am resisting taking this step because I don't think it's going to solve the problem. Any ideas or guidance with this would be greatly appreciated. There are long-time "pullers" that complain about this, but I'm not willing to be one of them. There is a reason for this and I need to know what it is. I'll keep trying in the meantime. Thanks so much. --JohnB

The new set looks great! Will you film a review of the Eureka Zenith 65E? Thank you.

this video made me realize that espresso making is an art more sophisticated than i am.

this guy is professional

Thanks a lot Marc for the detailed information you conducted. I have a question m in regard to the roast level of the same coffee beans, does it affect the setting of the grinder between the medium roast and dark roast to grind for an espresso?

Hey Mark! Thank you for theses awesome videos it help me a lot. I just would to know what is your grinder dial setting for the espresso? I have the same grinder and machine on this video. Thank you

The new studio looks snazzy.

Thanks for a great video which I’ve watched several times. I like to tweak and play around and I have a question. I’m trying the proportion method to dialing in. Weird. I have 17g of ground coffee. Brewing time is about 35 seconds, it makes exactly 2oz of espresso, but weighs around 42 g when brewed.. And to my untrained palette it tastes good! The espresso flows nice and slowly out of the head. Not sure what to tweak in this scenario,,,

Informative video, as always. Can you recommend a leveler that is equivalent in quality to the Jack Leveler in a 54mm format? I have the Breville Barista Express, and the portafilter baskets are 54mm.

With a same grind size I some times get fast extraction and the next one slow extraction. I find that the tampering also influences how the flow comes. I've also not been able to get double (two side by side cups with double spout) to taste correctly. It always flows too quickly what ever the grind size. I have the single close to perfect but can't get the doubles. Normally it's the other way around.

Great video, thank you. I recently purchased a Gaggia Classic and a Baratza Sette 30. After trial and error, the grinder is set at 13 for 5.35 seconds using Lavazza Italiano medium roast beans and leveled/tamped with Apexstone leveler; however, my shot are pulling at around 17-20 seconds. I tried going slightly finer on the grind setting to 12, but the machine chokes. It also chokes or pulls way to slowly when I increase the time from 5:35 seconds to 5:37 or 5:40 seconds to increase the dose size. Does anyone have any other recommendations? Thank you!

Great video as always. WIth the same medium roast beans and Profitec 300 what would be the good time between start and first coffee drop? I bet it does matter…

Great video, I have seen the shot glass you use, it has 2 pourers on either side. Are these glasses meant for drinking or for pouring into a larger glass thank you

Is the crema rich in espresso also determined by temperature settings of an espresso machine if I use the same coffee beans, the same portafilter and the same setting of a grinder? Thanks.

Hi Mark, Would you recommend the eureka mignon specialita or the sette 270 for the dedica EC685 and profitec pro 300 ? Thanks

Again, thank you! Got my grinding and brewing to the next level. Dialed it in even better, and I've never understood that you should start counting after the first drops come. I'm experiencing new smells and tastes in my shots now. I've got one question though: My shots start pouring after four seconds, but I see yours start after about ten seconds. Do I still have work to do? 😁 And still, you are awesome. To share these tips on KZfaq for free! Extremely generous. Thank you, thank you, thank you. /Don

I brew double shots exclusively for making lattes using a Expobar office lever heat exchange machine and a Compak K3 grinder. I find to get a 20 second from first drip 60 mI extraction I am having to grind to a fineness that almost clumps the coffee. Is there any difference to the process to note to accomodate for a latte other than what you have outlined in the video?

Thanks for the great video which I’ve watched several times. I bought as a beginner the sage barista express and I have a problem which I can not solve. I bought some new Coffee beans and put 17g in the singlewall for double espresso and I can not reach the pressure for the espresso. I tried with the the double wall and the pressure went directly up as you mentioned in your video. Do you have any suggestions/tip?

Missed you! Great homecoming!

Thanks for the video. I'm a owner of a Ascaso mini i2 and the grinding adjustment is just terrible, I'm buying actually the Sette 270wi after Christmas it has everything I want.

Hey Marc. I'm having trouble getting a good espresso in my Expobar Brewtus vibration. Could you give me your recommendation for the ideal settings?

Hey Marc, great video! I just received my new Quick mill Pippa and am working on dialing in my shots. The Pippa has an adjustable screw that allows you to change brew pressure. I wanted to ask wouldn't that be another variable that would affect how quickly/slow you extra your espresso as well? Currently when I pull my shots I am getting 3.5 - 4 bar of pressure. Know Quick mill recommended closer to 9-10 bar. Thanks for any clarification on this matter!

Thanks for making this video! I have a Gaggia Classic Pro and Eureka Mignon. With fresh beans, the time taken to output from 16-18g dose to the desired standard ratio is shorter than 20s. I’ve tried adjusting the grind size to finer (between 1 to 2), but resulting a bitter/burnt smell after brewing.. How can I improve the yield time without creating the burnt taste?

Hello Mark! Why do you choose to start the timer from the first drip vs (as I’ve read I’m some articles) pull the lever. I’m my case using the barista express when the button is pressed there’s about 9-10s of pre infusion before the first drip-what’s your advise with my case too? Thanks!

Tq.🙃

Hello Marc and WholeLatteLove Team; I love your guys' channel! Im having trouble Re-dialing in older beans QUESTION: How do older beans effect grind setting? ( Should I grind finer or coarser for old beans?)

Hi Marc, thanks for the video. I've seen some weird detail on your Acaia Lunar scale. Is that a custom made rubberized top plate, which is purposely bent up to hold portafilter handle? Or you just turn stock heat resistant pad upside down?

hey Mark, this is helpful! are you using here pressurized or non pressurized basket?

Hi Marc, once again another amazing video! And lovely looking studio! My question: you mentioned to count time from the first first drip. In the shop where I bought my machine (Profitec 300) they told me I should count the time from the moment I start the shot, meaning pre-infusion included. Usually the pre-infusion on my machine is about 5-6 seconds. So, i am stopping my shot usually at around 25-26 seconds included the pre-infusion, but that would be for me that from the first drip in my case I’m stoping my shot actually at 20 seconds. I am extremely confused now. Please help :-/ how should I count the time then? A million thanks

Thanks for this vid! I’ve had my gaggia classic for a few months but haven’t been able to dial in quite right. I’ve tried again today and I’m finding and doing 18g consistent tamp I’ll get say 1oz in 30sec, go down 1 grind coarser and it will take 20 sec till any coffee comes out and go extremely slowly... even though the grind is coarser?! So inconsistent. Using the breville smart grinder pro. Help!

do you have any tips for bind grinders and making the grind the same everytime.

Hello, could you tell me the name of the round stand your using too tamp on? I am in Australia, would you know where I could buy one? Many thanks.. love your videos!

Mark, love your instructional videos. I'm always trying to improve my technique with espresso. I'm currently experiencing an issue with dialing in. My setup is a Rocket R60V, Fausto Grinder, Acia Pearl Scales, and an VST 18g basket. I'm in a very dry environment (AC all the time) so I get grind "clumping" when grinding into the VST basket. Question 1; Does this "clumping" affect the extraction? Question 2; I use a 2:1 ratio for extraction, 18g dry coffee for 36g extraction result. When should I take the timing? Is it from the first drip into the cup, or when I pull the handle to start the extraction? Thanks for the feedback and videos. Cheers Sean

Hi Marc! Love your videos. Looking to get a ECM Classika from you all and deciding whether to get flow control or not. I am concerned that it was be more complicated to dial-in beans with flow control. Do you have a video on dialing in with flow control? Thanks!

Thanks for the, great video I really learned a, lot and I'm looking forward to, watching the rest of your videos and, by the way I feel like I, can't control my writing and I, pause in weird positions through my, sentences after watching this, video. Kidding aside, great videos!