🎯 Key Takeaways for quick navigation: 00:00 📚 *Introduction to Dual Wall vs. Single Wall Filter Baskets* - Presenter introduces the Dual Wall (pressurized) and Single Wall (non-pressurized) filter baskets. - Explains the fundamental differences and the intended use for each type of basket. - Sets the stage for a detailed discussion on each basket's characteristics. 01:35 🌊 *Water Pouring Demonstration* - Demonstrates the water-pouring test to visually illustrate the pressure dynamics of pressurized and non-pressurized baskets. - Shows how water behaves in the non-pressurized (single wall) and pressurized (dual wall) baskets. - The demonstration emphasizes the inherent pressure creation in both types of baskets. 02:45 ☕ *Espresso Making with Dual Wall (Pressurized) Basket* - Walkthrough of making espresso with the Dual Wall (pressurized) basket. - Detailed steps, including coffee measurement, use of accessories like the razor, and evaluation of the shot. - Emphasis on aspects like pressure, crema, and potential over-extraction in the resulting shot. 05:07 ☕ *Espresso Making with Single Wall (Non-Pressurized) Basket* - Walkthrough of making espresso with the Single Wall (non-pressurized) basket. - Adjustments to the grind size are demonstrated based on the previous shot's pressure issues. - Evaluation of the shot characteristics, comparing it to the pressurized shot. 07:29 🤔 *Choosing Between Dual Wall and Single Wall Baskets* - Guidance on choosing the appropriate filter basket based on the user's experience level and equipment. - Recommends Dual Wall for beginners and those new to espresso. - Recommends Single Wall for experienced baristas and high-end machines, highlighting better control over the extraction process and improved taste. Made with HARPA AI
It's not just a matter of dual wall vs. single wall basket. You are using different coffee for the two extractions. You are using pre-ground coffee for the pressurized basket. Pre-ground coffee is usually for filter coffee machines and as such much coarser. That's why you are getting a lot of output with crema on top. The dual walled basket is a good solution to work with such coffee.
Thanks for making this helpful video my friend! One thing I don't understand though. You carefully weigh out 18 grams of coffee, then distribute and tamp it. However after that, you scrape a random amount of coffee off the top using the scraper. So I'm wondering why you bother to weight out the coffee. Aren't you really dosing by volume (using the scraper) and not by weight?
Glad u found it helpful, you are right I should have mentioned that you should only scrape if you don’t have a scale to weigh your exact amount, it’s more for the majority of users of the barista express that don’t have a scale and probably won’t buy one and will only use the tools available from the machine
@@espressodoctor I just bought an espresso machine and it seemed a little bit less espresso than ideal, but it's adjustable. I got that right now. Now I know to do about 18g of coffee. I already have a scale since I use creatine monohydrate, which is for exercise, but I found it helps get rid of my brain fog (medications). My first two tries at frothing milk were disastrously loud, but I learned that now, too. Very tasty. Thanks.
@@CrispyCircuits take a look at my latest guide on how to use the machine I think I cover everything should help u czcams.com/video/BnIzjrVnlgc/video.htmlsi=y9--luHfnqaXcssw
Thanks, and this was very helpful. I'm going to pick up the distributor, but can you tell me what kind of coffee scoop you are using? I love the shape.
I don't get 12 O'Clock pressure, I have setting 5 grinding and I get about 10 o'clock pressure. what am I doing wrong? Plus the difference between single and double filter size button that is pressure clock dial, what is that for? I set it to double and I am getting nicer coffee, and when I set single I get bitter tasting coffee.
Ok so in terms of your pressure it's most likely that your coffee is old, you need a fresh bag of coffee. And then if you use the double shot basket you need to grind enough coffee for a couple shot of espresso you can't grind a single size coffee for a double shot basket watch my latest video on how to use the machine czcams.com/video/BnIzjrVnlgc/video.html might help you more
Hello, Thanks for sharing this info. Could you please let me know which is the best grinder set adjustment for the inner burr and the grinder set for new sage barista express machine. Thanks
I set it to 5 just 1 setting finer than the default I found that before that I sometimes had issue achieving the perfect pressure, feels better this way
I’m new to this as well. I just ordered a 5lb bag of fresh roasted medium roasted coffee. What is your inner burr setting? Is that dependent on the bean/roast? I’ve had better luck with the dual wall, but it’s too fast of an extraction. Being too fast, I understand to go finer in the grind. But I’m also using lavazza preground espresso coffee. My new beans (soon to arrive) are from Black Rifle Coffee; the AK47 roast.
Using a pressurized basket shouldn’t be too fast but if you want advice on the ideal grind setting you should find a video on how to dial in your espresso grind. It’s a tricky process which is why many people prefer pressurized baskets but once you learn you’ll be happy you invested in learning how to dial in for a non pressurized basket
I actually havent touched the inner burr settings, I left it on default and only dial in with the outer grinder setting. Yes the pressure is depended on the roast if it's for example a darker roast than you need a bit of a coarser grind and if its a lighter roast u'll probably need to grind finer. If you bought pre ground lavazza epsresso than you shouldn't use the single wall because you are never going to get the right pressure or a good extraction. Just use the dual wall and once u've gone through that bag just get a whole bean bag and start dialing in, your espresso is going to taste much better too
Hi, you had one thing wrong with de presurized basquet, theres a little nob that should come with it, to disperse coffe evenly through both holes. When I dont put it on, it extracts exactly the same as on the video... messy
You're talking about that plastic thing that goes in the portafilter below the bakset? Yeah I removed that first thing after I bought the machine, idk I can live with the uneven pour as long as hot coffee doesn't touch plastic along the way
Was this the latest model with the down rated 9 bar pump and seemingly unmatched pressure gauge? Or the older 2020/21 model with the 15 Bar pump. I ask because I have the former and I can only get the gauge to move into the espresso range if I use the dual basket. So the amateur basket! The single filter struggles to get off the floor. Would love to know?
@@espressodoctor Excellent, thankyou. I’m unable to get good coffee from mine and the pressure gauge never makes it past 10 o’clock, even with the dual wall filter. I’m working with the help desk at Breville Au, and they say the new model with the 9 Bar will only pull 11 0clock not 12 like the 15 Bar yet you get to 12 in your video. We’ve been trying to get a descent coffee out of this one for eight months so watching your video I’m pretty sure there’s a problem with our one. Thanks for the comprehensive lesson.
Hello from Quebec ! What a nice tutorial this is , I'm gonna hit the Sub button , hihi ! May I ask what are your gring settings on top below the coffee jar and on the left side of the machine ? Thanks and glad to be part of your channel.
Hi thanks for subscribing! I think I had the grind setting set at 7 when I did the non-pressurized shot which is why it turned out a bit over extracted, let me know if that's what you meant
so you measure out 18g then scrape away about 3g after tamping. Add this to the rest of the bad praticese in the video make it the worse coffee guide I have ever seen on CZcams.
The scraping is for people that dont have scale and can’t know how much coffee they have in the basket, I forgot to mention that. So yes you are right you shouldn’t scrape if you have weight out 18g
🎯 Key Takeaways for quick navigation:
00:00 📚 *Introduction to Dual Wall vs. Single Wall Filter Baskets*
- Presenter introduces the Dual Wall (pressurized) and Single Wall (non-pressurized) filter baskets.
- Explains the fundamental differences and the intended use for each type of basket.
- Sets the stage for a detailed discussion on each basket's characteristics.
01:35 🌊 *Water Pouring Demonstration*
- Demonstrates the water-pouring test to visually illustrate the pressure dynamics of pressurized and non-pressurized baskets.
- Shows how water behaves in the non-pressurized (single wall) and pressurized (dual wall) baskets.
- The demonstration emphasizes the inherent pressure creation in both types of baskets.
02:45 ☕ *Espresso Making with Dual Wall (Pressurized) Basket*
- Walkthrough of making espresso with the Dual Wall (pressurized) basket.
- Detailed steps, including coffee measurement, use of accessories like the razor, and evaluation of the shot.
- Emphasis on aspects like pressure, crema, and potential over-extraction in the resulting shot.
05:07 ☕ *Espresso Making with Single Wall (Non-Pressurized) Basket*
- Walkthrough of making espresso with the Single Wall (non-pressurized) basket.
- Adjustments to the grind size are demonstrated based on the previous shot's pressure issues.
- Evaluation of the shot characteristics, comparing it to the pressurized shot.
07:29 🤔 *Choosing Between Dual Wall and Single Wall Baskets*
- Guidance on choosing the appropriate filter basket based on the user's experience level and equipment.
- Recommends Dual Wall for beginners and those new to espresso.
- Recommends Single Wall for experienced baristas and high-end machines, highlighting better control over the extraction process and improved taste.
Made with HARPA AI
Excellent video. Appreciate the comparison, much more info gathered than what was in the title!
Great glad I could help
It's not just a matter of dual wall vs. single wall basket. You are using different coffee for the two extractions.
You are using pre-ground coffee for the pressurized basket. Pre-ground coffee is usually for filter coffee machines and as such much coarser. That's why you are getting a lot of output with crema on top. The dual walled basket is a good solution to work with such coffee.
Tha preground espresso I used is actually for espresso machines, usually the delongies that dont come with a built in grinder
Lowering the volume of the background music would help at times, imho. Cheers
Noted - thanks
Thanks for making this helpful video my friend! One thing I don't understand though. You carefully weigh out 18 grams of coffee, then distribute and tamp it. However after that, you scrape a random amount of coffee off the top using the scraper. So I'm wondering why you bother to weight out the coffee. Aren't you really dosing by volume (using the scraper) and not by weight?
Glad u found it helpful, you are right I should have mentioned that you should only scrape if you don’t have a scale to weigh your exact amount, it’s more for the majority of users of the barista express that don’t have a scale and probably won’t buy one and will only use the tools available from the machine
@@espressodoctor I just bought an espresso machine and it seemed a little bit less espresso than ideal, but it's adjustable. I got that right now. Now I know to do about 18g of coffee. I already have a scale since I use creatine monohydrate, which is for exercise, but I found it helps get rid of my brain fog (medications).
My first two tries at frothing milk were disastrously loud, but I learned that now, too. Very tasty.
Thanks.
@@CrispyCircuits take a look at my latest guide on how to use the machine I think I cover everything should help u czcams.com/video/BnIzjrVnlgc/video.htmlsi=y9--luHfnqaXcssw
Thanks, and this was very helpful. I'm going to pick up the distributor, but can you tell me what kind of coffee scoop you are using? I love the shape.
Why would you weigh the shot when you use the razor and scrap off approx. 1 gram
The razor is more for people that don’t have a kitchen or more specifically a coffee scale
Which brand of coffee beans did you use?
For the pressurized shot Lavazza Oro and for the Non-pressurized shot Illy Classico
I don't get 12 O'Clock pressure, I have setting 5 grinding and I get about 10 o'clock pressure. what am I doing wrong? Plus the difference between single and double filter size button that is pressure clock dial, what is that for? I set it to double and I am getting nicer coffee, and when I set single I get bitter tasting coffee.
Ok so in terms of your pressure it's most likely that your coffee is old, you need a fresh bag of coffee. And then if you use the double shot basket you need to grind enough coffee for a couple shot of espresso you can't grind a single size coffee for a double shot basket watch my latest video on how to use the machine czcams.com/video/BnIzjrVnlgc/video.html might help you more
Hello, Thanks for sharing this info. Could you please let me know which is the best grinder set adjustment for the inner burr and the grinder set for new sage barista express machine. Thanks
I set it to 5 just 1 setting finer than the default I found that before that I sometimes had issue achieving the perfect pressure, feels better this way
I’m new to this as well. I just ordered a 5lb bag of fresh roasted medium roasted coffee. What is your inner burr setting? Is that dependent on the bean/roast? I’ve had better luck with the dual wall, but it’s too fast of an extraction. Being too fast, I understand to go finer in the grind. But I’m also using lavazza preground espresso coffee. My new beans (soon to arrive) are from Black Rifle Coffee; the AK47 roast.
Using a pressurized basket shouldn’t be too fast but if you want advice on the ideal grind setting you should find a video on how to dial in your espresso grind. It’s a tricky process which is why many people prefer pressurized baskets but once you learn you’ll be happy you invested in learning how to dial in for a non pressurized basket
@@ev3177 I watched many on how to dial it in. Just waiting to get more coffee
I actually havent touched the inner burr settings, I left it on default and only dial in with the outer grinder setting. Yes the pressure is depended on the roast if it's for example a darker roast than you need a bit of a coarser grind and if its a lighter roast u'll probably need to grind finer. If you bought pre ground lavazza epsresso than you shouldn't use the single wall because you are never going to get the right pressure or a good extraction. Just use the dual wall and once u've gone through that bag just get a whole bean bag and start dialing in, your espresso is going to taste much better too
Why you throw the best coffe in the world into the bin? how much gram u put in? Wich Ratio?
I threw what was extra which I don't think it's more than a gram, I put in 18g in and a ratio of 2to1 so 36ish grams out
should the grind settings for the Pressurized and non pressurized baskets be the same?
or should the grind for the pressurized be much coarser?
The single wall filters are best used with consistently fine fresh grounds.
Should be more courser maybe 2 settings
Thank you for your replies
if you are weighing the dose, why use the razor?
Yes I forgot to mention that that step is only if you don’t have a scale to weigh out your shot
Hi, you had one thing wrong with de presurized basquet, theres a little nob that should come with it, to disperse coffe evenly through both holes. When I dont put it on, it extracts exactly the same as on the video... messy
You're talking about that plastic thing that goes in the portafilter below the bakset? Yeah I removed that first thing after I bought the machine, idk I can live with the uneven pour as long as hot coffee doesn't touch plastic along the way
Was this the latest model with the down rated 9 bar pump and seemingly unmatched pressure gauge? Or the older 2020/21 model with the 15 Bar pump. I ask because I have the former and I can only get the gauge to move into the espresso range if I use the dual basket. So the amateur basket! The single filter struggles to get off the floor. Would love to know?
I bought this earlier 2023 so I'd imagine is the new 9bar
I just checked it's the BES875 so it's definitely the 9 bar
@@espressodoctor Excellent, thankyou. I’m unable to get good coffee from mine and the pressure gauge never makes it past 10 o’clock, even with the dual wall filter. I’m working with the help desk at Breville Au, and they say the new model with the 9 Bar will only pull 11 0clock not 12 like the 15 Bar yet you get to 12 in your video. We’ve been trying to get a descent coffee out of this one for eight months so watching your video I’m pretty sure there’s a problem with our one. Thanks for the comprehensive lesson.
So it's the same age and model as mine. Thanks for your feedback.@@espressodoctor
What is your grind setting? I have a breville pro
Depends on the coffee if its a light roast I usually do 7 6 and if its a darker roast 8 9
Hello from Quebec ! What a nice tutorial this is , I'm gonna hit the Sub button , hihi !
May I ask what are your gring settings on top below the coffee jar and on the left side of the machine ? Thanks and glad to be part of your channel.
Hi thanks for subscribing! I think I had the grind setting set at 7 when I did the non-pressurized shot which is why it turned out a bit over extracted, let me know if that's what you meant
@@espressodoctor Thank you Doctor ! Really appreciate your feedback !
No problem you have your deductible bill right outside 😂
@@espressodoctor lol
You need to clean the machine bro, that annoying light is flashing.
Haha yeah I already did a few times after that 😂
so you measure out 18g then scrape away about 3g after tamping. Add this to the rest of the bad praticese in the video make it the worse coffee guide I have ever seen on CZcams.
The scraping is for people that dont have scale and can’t know how much coffee they have in the basket, I forgot to mention that. So yes you are right you shouldn’t scrape if you have weight out 18g