Fix a Fast Espresso Extraction (Beginner Coffee Tips)

[@FranksHairSalon]

That Breville Dual Boiler and the Smart Grinder Pro is a fantastic combination and a great coffee machine. It is definitely comparable with a $3000 Italian machine. I've had this combination since Xmas last year and it has been flawless. I usually make 4 coffees every day with it. I love my $6.50 shop coffees made at home. Always use fresh roasted beans, between 7 days till 30 days old. I Love the Yahava Espresso blend and my recipe is 19g in and 38g out in 25 to 30 seconds. Every new bag requires dialing in again and I've found that fine grind adjustments are usually required as the beans age to keep the same consistency.

[@dominikemde]

Awesome! Thanks for Sharing Your Knowledge.❤

[@ArtistiCoffeeRoasters]

Glad it was helpful!

[@davidhollenback912]

This was very helpful as I’ve struggled with flow rates while most videos assume the viewer doesn’t have this problem. Maybe now I can start to dial in my espresso

[@ArtistiCoffeeRoasters]

Awesome 🙌🏼

[@Rob-ey9hp]

Great video, make it look easy.

[@ArtistiCoffeeRoasters]

You too can make coffee that easy after doing it for 20 years 😅

[@davidg5290]

Great explanation. I’m day 2 with my breville touch and coming out like water. I did get a scale and some better tools but one thing for sure is I need to increase the dose. It’s definitely an art and I’m enjoying it.

[@Shaz_MT]

The Breville Dual Boiler and Grinder Pro is Fantastic...had my eye on the BEZZERA DUO but have not upgraded as the Dual Boiler does all i need.... FYI you can adjust the burr collar on the Grinder to give you more adustments when you runout too.... Happy with the set-up and advise anyone to get one if they have been look for a well price Manual Coffee set-up. Nice Video

[@harveysilk7725]

Love it! Cheers guys

[@ArtistiCoffeeRoasters]

Glad you enjoyed it!

[@LaserSharkPhotoablations]

this ginder has 12 settings accesable by opening the hopper and altering the burrs. so there is WAY more adjustment left before you have an issue. i have mine set on 5 on the burr, 1 finer than factory setting, and 2 on the display anything less and the water just falls through (wega mininova classic VST 18g with 19g dose )

[@ArtistiCoffeeRoasters]

Thanks for the tip!

[@arbousiersles7381]

Thanks for sharing!!!

[@ArtistiCoffeeRoasters]

No problem 😊 did you find this helpful? Anything in particular?

[@Bowser558]

Many are trying to dial in with a naked portafilter to learn to prevent channeling and have good extraction. Maybe can suggest to show with a naked one next time

[@ArtistiCoffeeRoasters]

Sure can do

[@TheFrancoprincipe]

Wow. Thankyou for this. I need to re-check my work! One question.... I see you are using the dual shot basket and dual shot button but only making one shot. Is that the way to do it or can i make 2 espressos with the 2 cup basket?

[@ArtistiCoffeeRoasters]

You can ‘split the shots’ meaning you get 2 single shots. Just with the low dose, don’t expect to get much yield from one shot.

[@bobreichel]

I have the breville espresso machine. I'm trying to dial in the coffee. Unfortunately I bought store brand coffee 8 o'clock. That being said, I'm getting good pressure on a 1 shot basket, but on the 2 shot basket, my pressure is low. Not sure why that is. I'm also grinding on the finest setting no.1. Any idea what's going wrong?

[@keewarky]

I can do this

[@ArtistiCoffeeRoasters]

Absolutely! :)

[@andresvillavicencio2874]

Awesome video guys! Love the setup too Do you know id the dual bouler got a price increase? Its around 1.7k AUD everywhere now and it was 1.2k a few weeks ago 😞

[@FranksHairSalon]

I got mine before last Xmas for a bargain $925 from Hardly Normal. I waited for a good deal.

[@HINGHE]

More of this! What about an extraction that has pressure above 9 Bar but low yield/ratio e.g. 1:1.3

[@TomJones-tx7pb]

That will not extract properly without an additional step. Think of the coffee grounds as a sponge. You want the sponge to absorb the water so that the soluble contents inside contact the water, then squeeze out the sponge, just like a dishwashing sponge and soap. If you make the yield too low, and go to a high pressure fast, you have not done an extraction. That is also why you want to briefly saturate the entire puck with water at low pressure before going to high pressure. As long as you do this what the setting of the high pressure is is not so important as long as it is high enough to compress the coffee and gives a sensible extraction time.

[@ArtistiCoffeeRoasters]

What he said 😂

[@KellyanneGill]

For the Breville/Sage grinder, grind size of 12-14, worked well

[@1redgate8]

Sorta depends on roast. For me, those were thin and water, no body. Taste was OK ish. My current beans are ground at 8. That might change with the next bag...

[@ArtistiCoffeeRoasters]

👌🏼

[@ArtistiCoffeeRoasters]

👍🏻

[@richardwillis4880]

It would've been great to see the grind size up close before you packed it. I think I'm still grinding to fine

[@shatriprince]

I have a breville barista touch without pre infusion, I get the ratio I want from it in 25 to 30 seconds. I am using scale for the dose and yield. However the first drop of espresso always comes at 4 to 5 seconds. I have tryed finer grind, same grind more dose nothing makes it come in 8 to 12 seconds for the first drop of espresso, what can I do without affecting the extraction time?

[@ArtistiCoffeeRoasters]

Other factors would be channeling and age of the coffee. Use a WDT to ensure the water isn’t escaping quickly and evenly saturated the coffee. Also ensure your coffee is within 1-3 weeks from its roast date. Older than this and it won’t be absorbent. Let me know if this helps.

[@mikecarlo2049]

I have a Breville Express model , grinder built in When you changed your grind settings did you go coarser or finer? My machine starts out very dark

[@FranksHairSalon]

Grind finer and you will get less yield.

[@trebortheklaf73]

I wonder if you've gone a bit too basic with this, surely it is better to control the dose, time and output more? So manually dose 18g for a 2:1 36g in 25 secs, play with grind size until you get there?

[@ArtistiCoffeeRoasters]

That is a way better option, however we’re well aware how many people don’t even understand what you just said, they don’t really care for recipes, they don’t own scales (and won’t buy them) but they still deserve to not totally suck at making coffee. Hopefully once they try this they’ll get hooked and keep learning like you have. Thanks for watching.

[@TomJones-tx7pb]

That twisting with the tamper, if done with any force, can create a horizontal shear in the grounds near the bottom. When the extraction is done, the water finds the shear and moves to the sides, causing side extraction. The net effect is that there is less extraction for the amount of coffee used, and the used coffee puck can split apart at the shear when knocked out. I prefer to just leave the few loose grounds at the top, which has no chance of any detrimental effect.

[@ArtistiCoffeeRoasters]

Thank you, finally someone has articulated this so well 👏🏼 we’ll keep this in my for our technique. I think I’ll keep (polishing) the top with a spin but I’ll be sure to not add any pressure. Thanks!

[@Alessandro-e4u]

Which was your grinder internal setting?

[@nigelowen9618]

Irrelevant, every bean/blend is different, humidity, etc all influence grind setting, so it’s of no use to you what the grind setting is.

[@rossd6809]

Interesting the heap was smaller for the finer grind even with a longer grind time.

[@ArtistiCoffeeRoasters]

2 things here. Less coffee will pass through the burrs because the gap is smaller. Plus the particle size means they compact down more.

[@robertp457]

Measuring the coffee in the portafilter takes time, but a lot less skill. What you did took experience knowing what the coffee looks like when extracting which a person without experience wouldn't have. Having a recipe and then grinding to get a rough time while tasting the coffee will get a person experience. If it's sour grind finer or use more coffee if it's bitter grind courser or use less coffee. If it's sour and bitter, watery, and very hot the puck prep might be a problem, or the coffee is too fine and there is channeling.

[@1redgate8]

Yep, part of the fun also 😊

[@ArtistiCoffeeRoasters]

We have so much content saying exactly what you said. There is so many people that can’t even comprehend what you said trying to make coffee at home. Hopefully this video gets them started and they then learn the next steps as you’ve mentioned.

[@ArtistiCoffeeRoasters]

💯

[@FranksHairSalon]

Too many people just put up with whatever the output is without trying to make a nice coffee.

[@Conservator.]

2:45 Oops, the sound of a plastic grinder and its varying speed. 😬🙉

[@ArtistiCoffeeRoasters]

😬

[@Vas_Scotia]

We have a restaurant that sells a low volume of coffee. We use traditional 6oz size cups for our cappuccino and lattés. When we make a single coffee using the single basket the puck is muddy and hard to clean out of the handle. If I increase the grind amount it ends up being way more than is really required. Why doesn't anyone make a basket for single shots that is the same design as a double shot basket but just less shallow? Why do single shot baskets have that funnel design? Am I missing something or are manufacturers missing something?

[@ArtistiCoffeeRoasters]

Vst baskets make this full range with a stranded flow rate for all the baskets. Very cool

[@robertp457]

You need to get two different sizes of baskets and two separate portafilters and two separate grinders since you likely won't be able to use the same grind setting for both a double and a single. Or just make every drink a double and have one portal filter and one grinder. I would say a double is around 18g - 22g. Traditionally a single is 7g and a double is 14g, but I've tried it and it's difficult to get everything you want out of a 7g shot.

[@TomJones-tx7pb]

I have wondered the same thing, and tried most baskets out there without success. Maybe the stress on a basket of that shape is too much? I now just follow Lance's suggestion of using an 18g basket, and dealing with the excess coffee however I want.

[@bernardodejong8080]

Jesus christ Jimmy did you grind the first shot with a hammer mate? 😂

[@ArtistiCoffeeRoasters]

Shocker hey 😂

[@many_worlds]

grind finer and/or measure how much grams grinded coffee you have before brewing

[@rolandocalderonguerra2346]

A question please i dont use a coffe machine simonelli musica so much time and use cafiza clean the tank but i feel a flavor different i dont know what more to do can help me?

[@ArtistiCoffeeRoasters]

What is the problem exactly? Flavour after cleaning? Or the coffee?

[@rolandocalderonguerra2346]

@@ArtistiCoffeeRoasters thnks so much is like the flavor of coffe is like when you drink is like feel and other flavor i dont know if put more cafiza a backflush again , im scare can damage the machine or my health i put all the tank of water to and pass water to times and i dont know what more to do

[@robertp457]

@@rolandocalderonguerra2346 I still have no idea what you are trying to say. Perhaps Google translate or another translate would help? Cleaning a coffee machine and then flushing out all the cleaner takes a long time. Follow the instructions for your machine and you can't go wrong. I just bought and used food safe citric acid and it was so easy since it's food safe I could just taste the water coming out to know if it's still needs flushing or not.

[@mrdobalina3451]

Really don’t understand the unnecessary waste of coffee. I understand you want consistency but instead of dumping excess before tamping you can use a dosing funnel, WDT and a few thumps on the counter. The funnel keeps the grinds in the portafilter so no mess and more importantly no waste.

[@anotherguycalledsmith]

Sorry, but the audio in this video _perfectly_ matches this first shot…

[@rossd6809]

No problem for me

[@ArtistiCoffeeRoasters]

Thanks for the feedback.

[@SiddKundu]

Love your videos....but should not advocate such coffee wastage as it is not necessary. Coffee is not cheap these day. Food wastage is never good! Beginner's set up should include a scale. A Breville double basket easily packs in 22 -22.5 g coffee. You can measure coffee into portafilter instead of throwing away

[@haneifk]

At the end of the day, learning anything creates waste. Maybe there's more and less efficient ways but I wouldn't get so worked up over a few grams of coffee. Bigger things to worry about in the world today lol.

[@ArtistiCoffeeRoasters]

Totally agree, coffee shouldn’t be wasted and as you learn to make it better, they is very little waste. However, this video is aimed at beginners without scales and the knowledge of their equipment you have. All our content uses scales, just not this video as I wanted to ensure it was more accessible. Thanks for watching

[@ArtistiCoffeeRoasters]

👌🏼

[@zeftlovescats2433]

Lol

[@danielwoolcock7267]

There's always one that has to have a moan at you 😄 ​@@ArtistiCoffeeRoasters

[@Davido2369]

Video summary: If the shot pours too much in 25 seconds, grind finer, if coffee drips out of spout, it's too fine use less coffee. I don't think this video is good. You have to start with a scale, period.

[@Imsaved777]

I heard that company has very poor customer service.

[@framedman]

Sooooo much wastage. And zero scales. These are not great habits for a beginner.

[@ArtistiCoffeeRoasters]

The goal is to make good coffee, not save money here. Most people don’t start with scales either. But hey, what would we know 😂

[@framedman]

@ArtistiCoffeeRoasters ha, yeah, man, for me, it's not about the money. Specialty coffee is already expensive for a good reason. The climate crisis, water shortages and much more is making it so hard for farmers. They work so hard to produce the good coffee which went directly into your knock box. And I get it, you want people to start making good coffee but to start making good coffee, you need good habits. Why not suggest buying some scales, you don't have to spend much. Then maybe suggest single dosing and maybe don't buy the grinder that comes with the Sage/Breville dual boiler cos it's awful for retention and doesn't grind all that well. You can make great coffee with machines that cost far less but with a good quality grinder that retains less and maybe have some bellows to blow the last little bits out. Maybe suggest using a droplet method to reduce static and retention. What you said wasn't wrong, it's just going the wrong way about it. When I clicked on the video, I was expecting something very different. I count myself as a beginner (although I did work as a barista in a very good coffee shop in Melbourne 20 years ago -- but so much has changed since then, we know much more and we have the tools now) and I winced at your processes here. You may have got to the right result but you know yourself, there are far better ways to get there and my argument is that you should start with good practice. You don't teach someone to swim by teaching them bad techniques. Don't underestimate people, they wanna learn, they wanna learn right, they wanna have the best chance of getting better. If they didn't, they'd buy a bean to cup machine that does the work for them. But hey, what do I know 🤣