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Hi, My Classic arrived as a replacement for my DeLonghi and everything is working fine. I ordered a bottoms less holder which comes with a large basket, but I find that the large baskets use a fair bit more coffee. I was thinking of getting a small basket (with lots of holes) but was wondering if there is any performance difference with the small basket over the large one? I only pull one small cup per day so the large one seems like overkill, but what do you guys think? Many thanks, James

the espresso shots are final coming together... Coffee Compass Brighton Lanes, in an 18g VST giving 16 > 36 > 30 but 36g is just a few mouthfuls anymore than 16g and I'm getting the IMS screen imprint on the puck do i aim for the same yield ratios and buy a bigger 22g basket ..? ( i have a naked pf organised) will the water travelling further through say a 20g puck mean the parameters will change..? basic i know - just interested before i buy....

As someone who's still on the steep learning curve to espresso nirvana I was just interested in what dose people tend to use. Usually I'm using anywhere between 16g -19g depending on which basket I've decided to try out. What dose do people use and is there a particular reason for this?

Hello I have purchased a second hand classic and recived a couple of spare baskets with it (not the original gaggial classic baskets but two others!) i am after a 17g basket but am not sure how to tell what size the two I already own are. Is there any way of telling? many thanks ben ps does anyone know if a 17g la marzocco basket will fit the original classic portafilter? cheeers!!

Dear Coffenistas, I have a pressing issue on my mind that I need weeding through. Thought you all could help me out. I have heard so many conflicting views that I don't know what to believe anymore What is the traditional difference between the single and the double shot? Is it simply the size of the basket (deeper for a double shot) -or- adjusting the grind (coarser for a double) -or- the number of portafilter spouts (same extraction time, just split into 1 or 2 shots) -or- perhaps the most controversial... THE EXTRACTION TIME! Can you often customise and combine any of the methods above? What is YOUR method? Love, Shannon

This is probably going to seem like a silly question. Almost every video tutorial on the internet for "the perfect espresso" shows guys in cafes and at home levelling off the grinds to the rim of their double basket . They use a knife, their finger, WDT, all kinds, but at the end of the day the grinds are level with the the rim prior to tamping. A standard double shot is 14g, but if I level off to the rim then I get more like 20/21g. So I don't level off. I weigh, grind, and distribute the grinds below the rim, making sure I'm close to 14g. It's not a triple basket, it's a double. I'm not grinding too fine. I don't believe I'm doing anything wrong. So are all these cafes around the world are over-dosing their shots? Or am I doing something incorrectly?

Now that the wife has started to like the latte's I'm making, I need a larger basket than the stock one supplied, which is happy with about 16 gram. I now need a bit more now serving for two!!! What is the next best option please?

A tamper is the piece of metal, most often with a wooden handle used to compress the coffee. Some coffee machines and grinders do come supplied with attachments of a plastic tamper. But these are generally not recommended as it's difficult to apply the pressure required for a good espresso (25-32lb's) Many machines have different basket sizes and so require different tampers. below is a list of some of these: Astoria 58 Astra 56 Aurora 56 Azykoyen 58 Bezzera 58 Brasilia 58 Caramili 58 Conti 56/57 Dalla corte 54 Elektra 58 Faema 58 Futurmat 58 Gaggia 58 Isomac 58 Marzocco 57 - 58 with up-dosing Nuova simonelli 58 Pavoni 56 Pasquini 58 Rancillio 58 San marco 54-55 Spaziale 53 Synesso 58 Unic 56 VFA 58 Wega 58 list courtesy of Espresso Warehouse's 2010 catalogue