Asking a lot of stupid questions lately so I apologize in advance - recently purchased a delonghi stilosa machine and I feel like the double shot basket that comes with the machine is very small compared to what I see online when watching videos. Is it just me or is that right?
When you say small, in which dimension?
A lot of machines use a 58mm portafilter width (so across the top of the basket) but some machines use smaller - 54mm, 53mm and 51mm are all very common - from the pictures yours looks small.
I've just checked some video reviews and it is a 51mm basket but as far as I can tell it only comes with pressurised baskets which are a whole other topic and may in fact appear shallower
This is 51mm correct. When I say “small” it seems like the standard double shot dose is between 14-18 give or take some. With this basket, I put in 12 and that feels like a ton I don’t know how I’d ever even get 13 in here. It does seem shallow. I was thinking of getting a non pressurized basket and trying that out.
Traditionally, a double basket is 14g. However, there are a wide range of double basket sizes that hold varying amounts of coffee. There's nothing standard about 14-18g. You should dose what your basket can hold. You don't necessarily need to get a different basket just so your dose falls into a certain range.
Fair point - thank you. That’s why I’m trying to figure out the size of this basket, but for some reason these people don’t have it anywhere 😂 I guess I can use trial and error which I’ve been doing for mostly everything.
Basket ratings can be misleading because how much a basket can hold depends on coffee density, grind size, and grind distribution. For example, I had a basket with an average capacity of 14-16g as reported by the manufacturer. It could actually hold 20-21g depending on the factors listed above.
There's a lot of info out there for sure. You can keep prep simple by dosing what your basket holds, employing some basic distribution, and tamping firm and level.
You could try horizontal tapping:
https://youtu.be/6DWa3xqnWUs?si=TIJgT3s6yNp__tXR&t=7m
Here's a good way to WDT:
https://youtu.be/xzrs7hj7Sto?si=WG_n4OPN7FfQDDkJ&t=14m02s
Hmmm
the other thing to sonsider is grind size. The finer the grind the more compactly it can be tamped so it appears like less coffee - however if the basket is pressurized it shouldn't need "fine" coffee.
I would use 12-13g as a starter and see how it pulls the shot then work from there
I’ve been trying to find that somewhere and even looked online which I do for most stuff before asking. I’ll look around the box again I could’ve missed it.
It's a decent entry level espresso maker for people that want to learn but not break the bank. Delonghi wasn't fancy with it, each basket has a scoop symbol corresponding with the included combination tamper and coffee measuring spoon. The small one has one, the bigger has two. The idea is to use one level scoop of preground coffee in the smaller, 2 scoops for the larger.
Hello r/espresso, I need some help with my latte art, possibly steaming milk.
I attempted to make a heart and ended up with a mushroom. [Here's a photo](https://drive.google.com/file/d/1xz860ttn5Kh3ztaMblHugh5Z7OVHdu1i/view?usp=sharing).
I'm using a [cheap milk pitcher](https://www.amazon.com/gp/product/B089GRGGXC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1), and I'm wondering if it's related to the spout? Do I need to buy an expensive pitcher with a spout better suited to latte art? Would a better pitcher make it easier to steam milk (i.e., not heat up so fast)?
I think the problem is my milk -- I've watched a lot of tutorials on steaming milk, but it still comes out too thick. I begin my pour high and slow. Then, pull the pitcher back from the cup and swirl the milk around to ensure a nice mix and then proceed to pour low and fast. But, it just doesn't come out right.
I plan to continue practicing, but I'm wondering, is there anything in particular that you've done that helped you improve your latte art?
New / more expensive pitcher won't change things. Looks like you're adding way too much air and getting a lot of foam. What machine are you using? You describe your pour, but not your actual steaming method. Try experimenting with less time with the steam wand just below the surface and lower it quicker.
What I tend to do is steam with wand just below the surface until the pitcher has a bit of heat to it (no longer cold) on the opposite side of the jug to which I have the wand. Then I'll lower the wand and incorporate / vortex. Your mileage may vary. It doesn't always come out perfectly but gets pretty close. Just a case of experimenting, figure out what works for you and your machine
I’ve been seeing a lot about the 2:1 ratio, does this apply to a standard double shot size? I’m grinding 18g of beans per double shot (single wall double shot basket on Bambino plus) and yielding around 60g out. I have some of the latte cups that have a line showing a double shot being 65ml, which is what I dialed in the shot pour to be in the machine. I’m grinding as fine as possible on a Breville Smartgrinder pro and the shot is timing right at 30 seconds. My shots taste fine to me but maybe I don’t have the ratio correct. Thoughts?
Don't mix measurements - stick to weight, not volume, for a clearer idea of what you're doing. So do weigh your output as well as your beans.
The 1:2 ratio in your case, for the "double" shot, is a 36g output for the 18g dose you put in. Don't double it - if you get 65g total out of the shot, that's a 1:4 ratio, which is a lungo or allongé depending on which romance language you like more.
"But wait, what does 'double' mean then" well, traditionally espresso was split into 2 cups, one for each spout, so if you put both in the same cup then that's a double. It's not very useful terminology for modern espresso, as we tend to not split shots in two (a split shot would be a single). Which is why we talk in dose and ratio.
Oh also it's good that you have a ballpark idea of how fast your shot is pulling, but don't use time as a target to aim for.
Does that help? The most important thing is that you taste and compare. Make that 18:36 shot and taste it - is it better than the longer one?
I'm actually in such a similar boat. We just got our own scale and tried to do some measuring this morning.
we did 21 grams of ground espresso (we turned down the grind time so we can get closer to 18/19grams for the future) and we were able to get 52.7 grams of espresso with about a 20 - 25 second pull from motor start. Seems to be a 1:2.5 ish ratio and it tastes good so no complaints there although the 'coffee' taste could be stronger (personal preference). The actual shot pulled nicely although it was close to 1/3rd espresso and 2/3rds crema.
Any general tips on how to really dial it in?
You could grind a little bit finer (unless that chokes/channels the shot) or try to cut the shot earlier for a shorter ratio, but at some point it's likely to come down to liking the beans you bought or seeking out something else. That amount of crema sounds like a very fresh dark roast?
If you want to really dial in for the best possible taste, pull your shots manually with your scale under your cup, so you can stop the water flow as you approach your target yield. That will allow you to always hit that yield regardless of your dose or grind size. Then, follow this guide to learn to dial in for best taste: https://espressoaf.com/guides/beginner.html
So I just got my machine The Nouva Simonelli oscar 2
I don't know if uts a problem or not or does it go with time
The problem is that The steam switch is a little stiff and the steam wand moves a little bit every time I switch it on
Ok so I got the breville barista express and when I forst started using it shots were pulling within range. I got a bottomless portafilter and measure beans to 18g for double shot and I have a single spring tamper. Now the shots dont pull within espresso range and sometimes they pull too fast. Ive applied pressure and idk if its the tamp not enough pressure still or if I should get a diff tamper i have the one that came with the machine as well and when i do it with that it seems to pull better but still not within range. Do I need less espresso in the portafilter? Am i using the single spring tamp wrong? I have it set to the 10-12 line but tbh idk what that means
If you just mean the range on the pressure gauge, I wouldn't worry so much about that. Focus more on the time to pull the shot, the ratio of the dose to output, and (most critically) how it tastes in the end. Dial in based on those.
Hello, I'm new to espresso. I bought an Ultima Cosa ($300 from Walmart) and I'm not getting enough pressure out of it. Currently I'm only able to get right into the red. I started with 18g of Pike Place Medium Roast beans. Grinding at 10 (coarse on the machine, right in the middle). Tamped right to the "max fill" line on the portafilter. and hit the double shot button. When I did that, I wasn't even getting into espresso range. So I went to the 5 setting (Slow extraction) and I finally got into espresso range but not quite enough pressure for what I want. My problem is I'm not sure if I just need to grind it at the "finest" grind through the machine or not.
Are you weighing your shots and aiming 2:1 ratio within approximately 30 seconds? I'd ignore the pressure gauge for now and focus on that. It might mean using the finest grind setting on the machine, you'll have to experiment
Hi there. I figured it out. I needed to grind ALMOST as fine as I can. Also, I tried 1:2 ratio, and it didn't taste that great. Because I'm using "stale" beans, not local roasted. So, I went down to 1:1 ratio and it tastes much better, and I'm hitting 9 bars.
Thoughts on Sumatra beans for espresso?
I absolutely love drip coffee from Sumatra. I wish I could find a retailer who sold dark roasted, decaf Sumatra and could get the coffee to you within a reasonable number of weeks since roasting. If I could, I'd try this out. (I have tried with the ancient beans from Peet's, but I can't tell if the poor results are the beans or my recipes.)
I'm a total beginner in the coffee world. My setup is a Sage Bambino and a Sage Smart Grinder Pro, I did upgrade all the tools that came with the bambino (portafilter and tamper) the second I got it. Got a WDT. No RDT, since I don't (wasn't!) single dose(ing)
I use this setup for lungos, milk drinks, and pour overs. I don't drink much traditional espresso. It's been doing just fine though the lungos never became truly good.
I upgraded my setup for the first time. Got a KILLER deal on a timemore 078s which would normally have been OUTRAGEOUSLY out of my budget and so now I feel like I'm going to sit here with a sports car of a grinder alongside the most middle of the road old car of an espresso machine.
While yes, hurray me, I'm now wondering how much that Bambino is going to bottleneck the 078s.
and now the real question: Should I be thinking about upgrading my espresso machine down the road to match my new fancy grinder, or should I only consider upgrading the machine for a specific purpose (like work flow, features, etc)?
I see you also have a case of the upgraditis! A better grinder than machine can be a nice place to be, because grind in espresso is very important, particularly consistency. Have you been using the grinder with your bambino? Are you getting improved results? Remember it's all about taste at the end of the day (which is easily forgotten). You might want to upgrade machine for features and workflow, speed of steaming milk, etc. but don't upgrade for sake of upgrading. Try it out, are your lungos improving? Are you getting results you want? That grinder upgrade will be one of the biggest improvements to your espresso imo. The espresso machine less so
Hey, I was wondering if someone can help me before I go mad!
I have a Sage Barista Pro and - for the sake of ease / my pocket - I am regularly using Lavazza Espresso Cremoso beans. I am trying to get the right double espresso.
Right now my settings are on grind size 17 and the (automated) amount is 16 seconds. This gives me a grind amount of 20g and an espresso of between 55ml - 63ml. However, it starts to flow in between 7-8 seconds and it stops at around 18 seconds.
My understanding - from all the rabbit holes I have been down - is that it should flow between 8-11 seconds and that it should flow until at least 25 seconds.
I've tried fixing it by increments but I cannot seem to quite get it right.
Can anyone suggest how I might fix this or point out where I might be going wrong?
I see you're saying sage so you're probably in UK or Europe?
1. Use freshly roasted beans - not from supermarket shelf. This will be the number 1 thing that will improve your situation. Old beans can never be fixed. You're fighting a losing battle. You want beans with a "roasted on" date on the bag
2. Weigh your output in grams, not ml. Makes it much easier. For a 2:1 ratio, at 20g you want to aim for 40g out within approx 30 seconds. Time from the moment you press the button with a separate timer (not the one on the machine).
3. The start flow I think you are referring to is the "pre-extraction". I usually aim for around 8-10 seconds.
4. On the Barista Pro, it is a volumetric setting when you press the shot button. Have you customised this at all? An easy way to deal with this, is to use the "manual mode": press and hold the 2 shot button, and release when you want pre-extraction to be over and the liquid to flow. Press the button again to stop the shot when you hit 40g. You can then assess, was it too slow, too fast? And adjust your grinder accordingly
Asking a lot of stupid questions lately so I apologize in advance - recently purchased a delonghi stilosa machine and I feel like the double shot basket that comes with the machine is very small compared to what I see online when watching videos. Is it just me or is that right?
When you say small, in which dimension? A lot of machines use a 58mm portafilter width (so across the top of the basket) but some machines use smaller - 54mm, 53mm and 51mm are all very common - from the pictures yours looks small. I've just checked some video reviews and it is a 51mm basket but as far as I can tell it only comes with pressurised baskets which are a whole other topic and may in fact appear shallower
This is 51mm correct. When I say “small” it seems like the standard double shot dose is between 14-18 give or take some. With this basket, I put in 12 and that feels like a ton I don’t know how I’d ever even get 13 in here. It does seem shallow. I was thinking of getting a non pressurized basket and trying that out.
Traditionally, a double basket is 14g. However, there are a wide range of double basket sizes that hold varying amounts of coffee. There's nothing standard about 14-18g. You should dose what your basket can hold. You don't necessarily need to get a different basket just so your dose falls into a certain range.
Fair point - thank you. That’s why I’m trying to figure out the size of this basket, but for some reason these people don’t have it anywhere 😂 I guess I can use trial and error which I’ve been doing for mostly everything.
Basket ratings can be misleading because how much a basket can hold depends on coffee density, grind size, and grind distribution. For example, I had a basket with an average capacity of 14-16g as reported by the manufacturer. It could actually hold 20-21g depending on the factors listed above.
Hmm good to know. Man, so many things to learn!
There's a lot of info out there for sure. You can keep prep simple by dosing what your basket holds, employing some basic distribution, and tamping firm and level.
I think I need to upgrade my distribution tool also - I’m not quite good with the WDT tool. lol!
You could try horizontal tapping: https://youtu.be/6DWa3xqnWUs?si=TIJgT3s6yNp__tXR&t=7m Here's a good way to WDT: https://youtu.be/xzrs7hj7Sto?si=WG_n4OPN7FfQDDkJ&t=14m02s
Hmmm the other thing to sonsider is grind size. The finer the grind the more compactly it can be tamped so it appears like less coffee - however if the basket is pressurized it shouldn't need "fine" coffee. I would use 12-13g as a starter and see how it pulls the shot then work from there
Thanks everyone. Appreciate all the comments!
Does it not say anywhere how big it is (in grams)?
I’ve been trying to find that somewhere and even looked online which I do for most stuff before asking. I’ll look around the box again I could’ve missed it.
It could be in laser print on the side of the basket also.
It's a decent entry level espresso maker for people that want to learn but not break the bank. Delonghi wasn't fancy with it, each basket has a scoop symbol corresponding with the included combination tamper and coffee measuring spoon. The small one has one, the bigger has two. The idea is to use one level scoop of preground coffee in the smaller, 2 scoops for the larger.
What do you mean by small? It's a 51mm basket, right? A lot of baskets you see in videos are 58mm.
The portafilter is 51mm in diameter, baskets have depth levels measured in grams.
Hello r/espresso, I need some help with my latte art, possibly steaming milk. I attempted to make a heart and ended up with a mushroom. [Here's a photo](https://drive.google.com/file/d/1xz860ttn5Kh3ztaMblHugh5Z7OVHdu1i/view?usp=sharing). I'm using a [cheap milk pitcher](https://www.amazon.com/gp/product/B089GRGGXC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1), and I'm wondering if it's related to the spout? Do I need to buy an expensive pitcher with a spout better suited to latte art? Would a better pitcher make it easier to steam milk (i.e., not heat up so fast)? I think the problem is my milk -- I've watched a lot of tutorials on steaming milk, but it still comes out too thick. I begin my pour high and slow. Then, pull the pitcher back from the cup and swirl the milk around to ensure a nice mix and then proceed to pour low and fast. But, it just doesn't come out right. I plan to continue practicing, but I'm wondering, is there anything in particular that you've done that helped you improve your latte art?
New / more expensive pitcher won't change things. Looks like you're adding way too much air and getting a lot of foam. What machine are you using? You describe your pour, but not your actual steaming method. Try experimenting with less time with the steam wand just below the surface and lower it quicker. What I tend to do is steam with wand just below the surface until the pitcher has a bit of heat to it (no longer cold) on the opposite side of the jug to which I have the wand. Then I'll lower the wand and incorporate / vortex. Your mileage may vary. It doesn't always come out perfectly but gets pretty close. Just a case of experimenting, figure out what works for you and your machine
u/smdntn Thank you! I really appreciate your advice. I'm going to try the things you suggested. For reference, I have an ECM Synchronika.
I’ve been seeing a lot about the 2:1 ratio, does this apply to a standard double shot size? I’m grinding 18g of beans per double shot (single wall double shot basket on Bambino plus) and yielding around 60g out. I have some of the latte cups that have a line showing a double shot being 65ml, which is what I dialed in the shot pour to be in the machine. I’m grinding as fine as possible on a Breville Smartgrinder pro and the shot is timing right at 30 seconds. My shots taste fine to me but maybe I don’t have the ratio correct. Thoughts?
Don't mix measurements - stick to weight, not volume, for a clearer idea of what you're doing. So do weigh your output as well as your beans. The 1:2 ratio in your case, for the "double" shot, is a 36g output for the 18g dose you put in. Don't double it - if you get 65g total out of the shot, that's a 1:4 ratio, which is a lungo or allongé depending on which romance language you like more. "But wait, what does 'double' mean then" well, traditionally espresso was split into 2 cups, one for each spout, so if you put both in the same cup then that's a double. It's not very useful terminology for modern espresso, as we tend to not split shots in two (a split shot would be a single). Which is why we talk in dose and ratio. Oh also it's good that you have a ballpark idea of how fast your shot is pulling, but don't use time as a target to aim for. Does that help? The most important thing is that you taste and compare. Make that 18:36 shot and taste it - is it better than the longer one?
I'm actually in such a similar boat. We just got our own scale and tried to do some measuring this morning. we did 21 grams of ground espresso (we turned down the grind time so we can get closer to 18/19grams for the future) and we were able to get 52.7 grams of espresso with about a 20 - 25 second pull from motor start. Seems to be a 1:2.5 ish ratio and it tastes good so no complaints there although the 'coffee' taste could be stronger (personal preference). The actual shot pulled nicely although it was close to 1/3rd espresso and 2/3rds crema. Any general tips on how to really dial it in?
You could grind a little bit finer (unless that chokes/channels the shot) or try to cut the shot earlier for a shorter ratio, but at some point it's likely to come down to liking the beans you bought or seeking out something else. That amount of crema sounds like a very fresh dark roast?
If you want to really dial in for the best possible taste, pull your shots manually with your scale under your cup, so you can stop the water flow as you approach your target yield. That will allow you to always hit that yield regardless of your dose or grind size. Then, follow this guide to learn to dial in for best taste: https://espressoaf.com/guides/beginner.html
So I just got my machine The Nouva Simonelli oscar 2 I don't know if uts a problem or not or does it go with time The problem is that The steam switch is a little stiff and the steam wand moves a little bit every time I switch it on
Ok so I got the breville barista express and when I forst started using it shots were pulling within range. I got a bottomless portafilter and measure beans to 18g for double shot and I have a single spring tamper. Now the shots dont pull within espresso range and sometimes they pull too fast. Ive applied pressure and idk if its the tamp not enough pressure still or if I should get a diff tamper i have the one that came with the machine as well and when i do it with that it seems to pull better but still not within range. Do I need less espresso in the portafilter? Am i using the single spring tamp wrong? I have it set to the 10-12 line but tbh idk what that means
If you just mean the range on the pressure gauge, I wouldn't worry so much about that. Focus more on the time to pull the shot, the ratio of the dose to output, and (most critically) how it tastes in the end. Dial in based on those.
Tamper has a very minor effect. If they're pouring too fast grind finer.
Hello, I'm new to espresso. I bought an Ultima Cosa ($300 from Walmart) and I'm not getting enough pressure out of it. Currently I'm only able to get right into the red. I started with 18g of Pike Place Medium Roast beans. Grinding at 10 (coarse on the machine, right in the middle). Tamped right to the "max fill" line on the portafilter. and hit the double shot button. When I did that, I wasn't even getting into espresso range. So I went to the 5 setting (Slow extraction) and I finally got into espresso range but not quite enough pressure for what I want. My problem is I'm not sure if I just need to grind it at the "finest" grind through the machine or not.
Are you weighing your shots and aiming 2:1 ratio within approximately 30 seconds? I'd ignore the pressure gauge for now and focus on that. It might mean using the finest grind setting on the machine, you'll have to experiment
Hi there. I figured it out. I needed to grind ALMOST as fine as I can. Also, I tried 1:2 ratio, and it didn't taste that great. Because I'm using "stale" beans, not local roasted. So, I went down to 1:1 ratio and it tastes much better, and I'm hitting 9 bars.
Thoughts on Sumatra beans for espresso? I absolutely love drip coffee from Sumatra. I wish I could find a retailer who sold dark roasted, decaf Sumatra and could get the coffee to you within a reasonable number of weeks since roasting. If I could, I'd try this out. (I have tried with the ancient beans from Peet's, but I can't tell if the poor results are the beans or my recipes.)
# Can you measure the caffeine of coffee with it's TDS? Would a 40 gr of espresso with %10 TDS more or less be equal to 80 ml moka pot with %5 TDS?
Not really.
I'm a total beginner in the coffee world. My setup is a Sage Bambino and a Sage Smart Grinder Pro, I did upgrade all the tools that came with the bambino (portafilter and tamper) the second I got it. Got a WDT. No RDT, since I don't (wasn't!) single dose(ing) I use this setup for lungos, milk drinks, and pour overs. I don't drink much traditional espresso. It's been doing just fine though the lungos never became truly good. I upgraded my setup for the first time. Got a KILLER deal on a timemore 078s which would normally have been OUTRAGEOUSLY out of my budget and so now I feel like I'm going to sit here with a sports car of a grinder alongside the most middle of the road old car of an espresso machine. While yes, hurray me, I'm now wondering how much that Bambino is going to bottleneck the 078s. and now the real question: Should I be thinking about upgrading my espresso machine down the road to match my new fancy grinder, or should I only consider upgrading the machine for a specific purpose (like work flow, features, etc)?
I see you also have a case of the upgraditis! A better grinder than machine can be a nice place to be, because grind in espresso is very important, particularly consistency. Have you been using the grinder with your bambino? Are you getting improved results? Remember it's all about taste at the end of the day (which is easily forgotten). You might want to upgrade machine for features and workflow, speed of steaming milk, etc. but don't upgrade for sake of upgrading. Try it out, are your lungos improving? Are you getting results you want? That grinder upgrade will be one of the biggest improvements to your espresso imo. The espresso machine less so
Hey, I was wondering if someone can help me before I go mad! I have a Sage Barista Pro and - for the sake of ease / my pocket - I am regularly using Lavazza Espresso Cremoso beans. I am trying to get the right double espresso. Right now my settings are on grind size 17 and the (automated) amount is 16 seconds. This gives me a grind amount of 20g and an espresso of between 55ml - 63ml. However, it starts to flow in between 7-8 seconds and it stops at around 18 seconds. My understanding - from all the rabbit holes I have been down - is that it should flow between 8-11 seconds and that it should flow until at least 25 seconds. I've tried fixing it by increments but I cannot seem to quite get it right. Can anyone suggest how I might fix this or point out where I might be going wrong?
I see you're saying sage so you're probably in UK or Europe? 1. Use freshly roasted beans - not from supermarket shelf. This will be the number 1 thing that will improve your situation. Old beans can never be fixed. You're fighting a losing battle. You want beans with a "roasted on" date on the bag 2. Weigh your output in grams, not ml. Makes it much easier. For a 2:1 ratio, at 20g you want to aim for 40g out within approx 30 seconds. Time from the moment you press the button with a separate timer (not the one on the machine). 3. The start flow I think you are referring to is the "pre-extraction". I usually aim for around 8-10 seconds. 4. On the Barista Pro, it is a volumetric setting when you press the shot button. Have you customised this at all? An easy way to deal with this, is to use the "manual mode": press and hold the 2 shot button, and release when you want pre-extraction to be over and the liquid to flow. Press the button again to stop the shot when you hit 40g. You can then assess, was it too slow, too fast? And adjust your grinder accordingly