How to Get Better Espresso From Your Breville

[@LifestyleLab_]

Palm Tamper: geni.us/hLwubGd Scale: geni.us/ir3Sx (Affiliate Links)

[@johnwilliams7895]

Can we get this palm tamper in the UK?

[@ximenaarboleda4179]

Nice video

[@MrAndyBlade]

@@ximenaarboleda4179 8

[@nhall78]

It helps to put the portafilter down on hard surface to tamp. Also, I seem to get better shots when pressure is around 1 o’clock (pulling around 25 secs, 36grams out). Great video!

[@MisterG300]

Absolutely ! 👍🏼 otherwise it will be underextracted for sure.

[@rtlamb]

I concur! I've owned one of these for several years and yeah 1 o'clock is the sweet spot at 25 seconds.

[@denargakocken]

I just got my machine a month ago and quickly realised the same. If you keep it around 12 a clock it's not enough. And I find actually that some beans require even little bit more pressure to get the most of it

[@MrAshLloyd]

I have wasted around 300 grams tryna set this up.. my pressure was just out of the espresso range just after 1 o clock and I had my first okay tasting espresso... I think I’ll aim for 1 o clock as stated by you guys now. I was getting so stressed tryna get it at 12 o clock.. they were always sour though

[@denargakocken]

@@MrAshLloyd do that. I tried to pull shots at 12 o'clock with different beans just for fun even knowing that it's better at 1 o'clock. I haven't really maneged to pull a great shot at 12. Like someone wrote it gets real sour

[@OneWhoWas]

Very nice and thorough. I follow a very similar routine. Extra tips: 1) when dialing in your grind with an unfamiliar coffee, if you have a darker roast (more oily) expect a coarser grind rather than a fine grind. I suspect the oils seal the puck better and result in a higher pressure. I could be completely wrong in my theory, but I’ve always noted that an oily bean is usually a 6-8 and a drier less oily bean needs a 3-5. I find the oilier beans have better consistency in timing and a more consistent viscosity when pulling. 2) when making milk based drinks, I steam the milk prior to pulling the shot. I don’t like the espresso sitting before mixing. This can leave you in a bit of a time crunch during the preparation process but I swirl the milk between grinding and pulling to help with texturizing for proper foam. 3) on your intermediate tamp, I don’t tamp with a tool but rather level by hand then tamp by tapping the portafilter on the counter to achieve the extra space to mitigate waste and overflow. The tool leaves a flat surface which I feel may cause a layer where the grinds don’t imbed together. I’ve been on the fence with this theory and have don’t both ways, but I continue to do it this way for reasons that I can’t explain beyond OCD. I’m by no means a professional, but I do have a routine I like. Find your grove that works and refine it. I’m glad to see there are others who are just as particular.

[@rtlamb]

Being particular is the fun part for me. Some of my friends who have watched me make an espresso for them are totally blown away by how particular I am. All they know is put the Keurig thingy in the machine and press the button....DUH There's just no fun in that at all!

[@AndyMelton]

I have tried to steam my milk before pulling the shot. When I do that, the milk tends to turn out with bubbles that are way too large. Nowhere near micro-foam. I'm not trying to make latte art, but micro-foam does taste a lot better. I get much more consistent steamed milk if I do it after pulling the shot. I love watching Gail from Seattle Coffee Gear and she recommends steaming the milk prior as well. Which is funny because when she has people on from Breville they do it the exact opposite way.

[@OneWhoWas]

👍 great to hear others are just are as crazy and particular as I am about the small details like microfoam. Glad you found a system for ya! I’ve seen a lot of gails videos, they’re really good 👍 Wish I had some of the other hardware from their store 🤣

[@weallwould7246]

Hi there! I've been a barista for almost three years. I'm also a part time roaster (small batches sold at markets and to friends, nothing large scale). I've gotta say, you're definitely doing things correctly, even if you don't know exactly why. While you're completely correct in saying that darker roasts typically need coarser grinds, I thought I could clarify why that is for you a little better. The oil you see on the surface of darker beans is because of oil loss. Light roast beans have much more oil than dark roasts. You can actually weigh the same volume of each and see this difference. The major reason why dark roast shots take longer than light roast shots is because darker roasts are more brittle. They tend to shatter into very small bits (typically called super fines) that clog the holes in the basket rather than being shaved down by the burrs evenly. Another reason for grinding coarser is that dark roasts are very easy to extract, and as a side effect, over extract. This has to do with the amount of CO2 produced while roasting and how much CO2 is retained over time, but that's way too complex of a topic for me to really explain well, as I'm far from a chemist. Just know that light roasts have more soluble matter and retain more CO2 over time. Try grinding a very light roast and a very dark roast to the same size and pull a shot of each. You might notice the light tasting a little salty and sour, whereas the dark will taste bitter, hollow, and smoky. Those would be under extracted and over extracted respectively. There are some tricks you can use to get rid of super fines, like sifting or pouring the grinds onto a dry paper towel, but grinding coarser like you mentioned is in my opinion the best way to go because you'll waste a lot less over time. On the topic of viscosity, that's a byproduct of total dissolved solids (tds). That's basically what you've managed to extract from the grounds into the water. Which is different than extraction percentage, but related. Your third point is... surprisingly pretty close to how professional baristas pull shots. We call it distributing. There are tools made specifically for it, but in general I prefer to use my fingers. Look up the Weiss method, it's basically what you already do. Knocking the portafilter on the counter is also a good thing to do, because it helps to get rid of air gaps in the grinds that lead to channeling. As for having a flat surface on the puck, that's kind of a controversial topic in the industry. There are tampers made with every shaped profile you can imagine. Convex, concave, completely flat, different angles, everything. I haven't really noticed a difference myself, so long as the surface of the puck is smooth and there are no air gaps in the grinds. Tamping pressure is in most cases nothing to really worry about though. Pulling shots after steaming your milk isn't a topic I can really speak on, because I work with a professional grade machine with a gigantic boiler so I pull shots and steam simultaneously. But I do know that that number one rule is to make something that tastes good. So if it does, keep doing it. If you're interested in the science behind coffee, the techniques, and some terms, check out James Hoffman. He has a great channel and is widely considered a leading expert in the field. Also go talk to baristas at your local cafe about their techniques and tools. I'm sure they would love to talk about this kinda stuff with you, I always do. Pretty amazing to me that you've discovered techniques through trial and error that we use as standards in cafes.

[@OneWhoWas]

thank you for filling in the missing parts. Excellent read and easy to understand. I’m glad I’m on the right track, but I’m mostly glad I’ve been able to make something I enjoy. I’d be pretty upset if I bought this thing and couldn’t make squat. I have watch James’ channel in the past. I really enjoy his descriptive nature.

[@Hinoahgray]

The “intermediate tamp” method is bad for your brew because it causes a bit of channeling. You can put a little extra coffee in the hopper just in case. Like .2 of a gram. You also wanna tamp on a hard surface. I’d also suggest timing your brews and weighing your output. This way you know what to adjust if you taste over/under extraction.

[@canaledudduardo]

Great video! Another good tip is to make long black, adding the hot water first in the mug and extracts after the espresso. I prefer that way. The crema stays on top and it don't mix up.

[@RobertMorrison70]

Not understanding, can you elaborate?

[@tylermartin3003]

If the double shot setting on this machine is still set at the factory yield (about 2 ounces), this shot ran incredibly fast. Also, judging by how much water was coming through during the pre-infusion stage, I would guess the grind setting on this was probably too coarse. I've found the best shots don't start to run until the pump pressure increases, and typically get about 40 ml of yield from 18 g of coffee in about 25-28 seconds (from first drip). All that being said, every coffee is different, and personal taste is what matters most.

[@LifestyleLab_]

Hey Tyler! This is certainly an old video with lots of room to improve. Check out some of our more recent content!

[@arp_909]

I never knew about the auto dose on the hot water - thanks!

[@m-m8835]

No matter what I do with this machine to get a 30 second pour the pressure goes all the way around to 15 bar. In the video we could see exactly around the 9 bar mark for the shot he pulled. But it still ran a bit fast. I believe with this machine the only way to get a constant 9 bar and a 28-30 second shot is to open the machine and turn the over pressure valve open a couple of twists.

[@leelovell2168]

If the pressure gauge is going all the way round it sounds like your coffee is too fine, try grinding it a little more course, the pressure should drop off as the water can flow through the coffee easier.

[@askay2k]

I started with this machine. Don't worry about overextraction on this machine, you won't. Get all the way to 1 o'clock. I did 18 grams in and 36 out. If you let the machine to do its thing, you will ended up with around 50 grams of espresso. If you wanna do single dosing on this machine, measure the output due to the retention.

[@timothyberlinski2299]

Thats what i am trying to figure out now. 18g dose and weigh my shot. I stop machine at 32 and still end up with 40, if i stopped at 28 or 30 i will be way too fast. What do i do here?

[@sarahbeth4766]

Wow! Did everything you said and I received a GREAT cup of Americano ... to think I barely used this machine because I could never get it right . THANK YOU!!

[@kevinm.8682]

I've gone back and forth between 17 and 18 grams. Never dawned on me to do 17.5. I do use a funnel that allows me to avoid losing grinds.

[@jackday7909]

Awesome video! In terms of grinding, I find I get a much more consistent grind having the bean hopper approximately half full and timing my dose. They’re never in the hopper long enough to go stale and I think the weight of the beans above pushing the dose through the burrs helps you to achieve repeatable results

[@LifestyleLab_]

Yes! If you're going to use the timer, having it as full as possible will help with consistency :)

[@patriciahutson]

Best coffe machine i ever bought. 4 yrs later and still producing golden Elixir

[@dgalloway]

As a new Breville Bambino Plus owner, I'm happy to find this video. Cheers!

[@RyanGazling]

BBPlus squad!

[@jennifershafii1238]

Great video. My clean light is not shutting off. And after the espresso is brewed, there is still water on top of the espresso. Help! Thank you.

[@LifestyleLab_]

This video will help you turn off the clean me light: kzbin.info/www/bejne/bGG7omN8bMt9r7c

[@LifestyleLab_]

Water on top of the puck is not necessarily the end of the world, but it can indicate that you are tamping too hard, grinding too fine, dosing too low, or some combination of all 3

[@therealjandiman]

We’ve had this machine for several years now....works quite well. I’m not as fussy with the measuring...etc, I just adjust the settings and tamp pressure whenever we buy a new bag of beans; doesn’t take long. I note that you used the double shot basket, but single shot dose???

[@LifestyleLab_]

I weigh a specified amount of beans, pour those in the hopper, and grind until empty. This helps with consistency because you are controlling the exact dose weight, not a grind time which can vary dose from run to run

[@sethgz420]

But a traditional double shot is 18 grams and above.

[@LifestyleLab_]

@@sethgz420 but this is not a commercial machine. Breville espresso machines (other than the Dual Boiler and Oracle) have a 54mm portafilter, not the standard 58mm you see most other places. Over the years I have found these dial in best at between 15-17gr doses.

[@sethgz420]

I have one as well and I dose 18 grams in it daily

[@LifestyleLab_]

@@sethgz420 and if that works for you, that's great! Just speaking from my experiences. I'm curious though, how long do your shots run for and what is your yield?

[@Lightcity09]

Good, but 18 sec. for extraction is not enough. But for me, I'm new with this machine and I'm often a little bit overextracted... so I need to find a balance. Also, The Dosing Funnel helps to avoid messing up with the grind coffee.

[@LifestyleLab_]

Have since largely updated this video :)

[@pcrate20]

it is a little confused it, you weight 17.5 g and how much did you get at the final ? when you put all the coffee into your portafilter?

[@orestesdd]

Will a 53 mm palm tamper be any good for a 54 mm portafilter as I believe all Breville machine uses? Thanks.

[@SurfandSand808]

The Breville Barista Express is a thermocoil machine. You don't need to purge it since it heats the water on the fly.

[@sarah_a_patterson]

I just bought this machine I know nothing about coffee except that I enjoy it and some places I get coffee it’s good and others not so good... I’m looking forward to learning about the process of making coffee

[@LifestyleLab_]

Watch our dialing in video! It will be a big big help!

[@Aman.n]

17sec extraction in your video, how many ml did you get? extraction looked too fast

[@LifestyleLab_]

It was, should have re-filmed, but this was a very early video

[@Appleanche5]

What's the difference in checking dose before instead of after grinding? Isn't there a risk that some beans or grinds could get stuck and not make it to the portafilter? I know the grind amount option on this machine isn't always accurate but if I'm not getting the correct amount I simply just go back and get some..

[@baharashid9549]

U can manually grind the beans until there's none left in the hopper

[@katemontelongo2080]

Do you take the plastic out of the portafilter?

[@LifestyleLab_]

Not sure I understand the question. What plastic is in your portafilter?

[@markkinkle7038]

I just received the same machine as an early Christmas present. For the life of me, I have not been able to get my espresso to in the right range. Looking forward to trying your tips.....

[@LifestyleLab_]

These two videos should be a big help! kzbin.info/www/bejne/mmHKaaijpa6BfbM kzbin.info/www/bejne/h3_ZgJZ7aZKJe9E

[@arielrodriguez6980]

Great video! I was told by Breville to not double tamp. Once you tamp its time to pull the coffee because if you tamp more then once it effects the pressure.

[@AdnanAlsannaa]

Not double tamping. Just evening out..

[@garavonhoiwkenzoiber]

does the duo temp pro also have the automatic americano feature?

[@LifestyleLab_]

No, I don't believe so

[@lippa2105]

You can fix the mounding by either buying or making a dosing funnel.

[@AdnanAlsannaa]

You start out well but then leave out what can easily be the most imporant part. When you pulling the shot (pressing the button) you MUST time and scale the shot otherwise you would have no clue if what you did was correct. You're shot in the video looks like it was pulled pretty fast probably due to low grind setting or low dosage. The difficult part is when everything you do is right and the shot still tastes not to your liking. That's when you have to adjust to taste..

[@LifestyleLab_]

I have an entire video dedicated to dialing in, feel free to check it out here! kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@AdnanAlsannaa]

@@LifestyleLab_ will do thanks :)

[@romneo69]

what's your setting for the knob on the side and the mill setting on the inside please ? I'm on 9 on the side and 2 on the inside but I don't make good coffee, and I'm a little confused. Thx

[@LifestyleLab_]

kzbin.info/www/bejne/el7Fh2egYr9gqbc The answer to all your questions

[@TheM00ntasir]

I got the best result by following step, I had issues with low pressure, but single dose tamp single dose tamp gave best result.

[@snake1mi]

Do you weigh your beans each time? Can't you just use the grind amount switch?

[@LifestyleLab_]

You can absolutely just tweak the grind around switch, but yes, I do weigh every time. I find it gives much more consistent results compared to the timer and hopper system

[@harryanoos365]

your coffee started puring when the pressure indicator was 0...so whats good in that?

[@LifestyleLab_]

Hi Cosmin, have a look at some of my more recent videos on the Barista Express, this one it quite old. The points I bring up in this video are all valid, the shot was admittedly bad...

[@khurrambaig2789]

Nice video but too much coffee extracted under pre infusion which shouldn’t. Have you managed to fix that?

[@LifestyleLab_]

Check out our more recent videos. Yes, this was a poor shot

[@khurrambaig2789]

@@LifestyleLab_ is there any specific video addressing pre-infusion extraction problem because I am currently experiencing this with my Sage/Breville Barista espresso machine.

[@LifestyleLab_]

I recommend closely following all the steps in this video, including the second half! If you do so, you should be pulling great tasting shots :)

[@taborm7210]

What’s your internal burr set to? Mine came at 6 but I changed to 5 and set external dial to 8 for oily espresso beans.

[@LifestyleLab_]

No sense in sharing grind settings. These machines aren't calibrated to one another. Just use what works best for you, your beans, and your machine.

[@wailee9243]

I find 17 grams at 30 sec. Pretty good machine. Also, it let's you know when to clean, descale etc. It's often and I can't imagine keeping track on an expensive machine. Have to say the espresso is better than most coffe you get at cafe's with machines that are worth thousands.

[@teh_hunterer]

You only have to wait for this machine to heat up if you have the American version. The Australian version for example has about twice as much power from the wall to work with and heats up in about 10 seconds!

[@LifestyleLab_]

It warms up the water that quickly, yes. But the portafilter and spouts need to also heat up, or else they will sap the heat away from the espresso as it falls. Heating up those metal components takes time no-matter which version you have. Interesting point about the Australian version having more power though!

[@stevesracingbits]

To heat up the portafilter just run an empty shot through it it heats up fast then

[@LifestyleLab_]

@@stevesracingbits Yup! That's my suggestion in the video :)

[@elchappo1320]

Is there a big difference in taste with 54mm vs 58mm portafilter?

[@bluemystic7501]

Manual mode while timing duration and weighing output is maybe the only way to get decent results.

[@LifestyleLab_]

Beet way to dial in certainly!

[@EvgenyAleshin]

I have the Barrista Pro and it does not automatically stop the hot water. Am I doing something wrong?

[@LifestyleLab_]

I don't believe the Barista Pro has this feature unfortunately, only the Barista Express.

[@EvgenyAleshin]

@@LifestyleLab_ Thank you for your reply and a greate video. It is unfortunate that it is the case, considering that the Pro is more expensive. Kind of regretting buying it.

[@LifestyleLab_]

@@EvgenyAleshin yes, in my comparison video of the two machines my conclusion was that the Pro is a better overall machine, but not quite worth the price to upgrade over the Barista Express. However, dont regret buying it! It's still the best machine you can get under $1000

[@TheKogly]

The big problem I have with my Barista express is that it turns itself off after 30 minutes and I can't turn the feature off

[@Azt05]

i noticed your filter size was on single and you pressed double. im new to this. is that okay?

[@LifestyleLab_]

I measure 18gr into the hopper and grind until empty :) The timer is not a super consistent way to dose as beans can jam up occasionally and impact the amount that gets ground in a fixed time

[@jobskiblah3510]

Hi, I'm not sure if you mentioned how fine or course did you grind your coffee. Could you pls tell? Thanks!

[@LifestyleLab_]

See this video for how to dial in the grind on these machines :) kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@rommiemex9532]

I warm mine up for 30 min, and use a 19gram dose

[@OscarRamos-ql4io]

What was you grinding setting?

[@LifestyleLab_]

Dialing In Breville Barista Express | Dose, grind, yield, time kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@diemthund]

You didn't mention your grind dial. It's hard to keep the pressure at the dead center if I change the grinder just a little bit.

[@LifestyleLab_]

Grind size needs to be dialed in individually for each machine and coffee. Giving you my grind setting would not be beneficial in any way See this video to learn how to properly dial in: kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@YokoUmihara]

on which setting do I grind? somewhere close to maximum or minimum?

[@LifestyleLab_]

Please watch this video, it will answer all of your questions about the Express and the Pro: kzbin.info/www/bejne/el7Fh2egYr9gqbc

[@anton0000001]

What filter basket did you use?

[@LifestyleLab_]

Double shot, single walled. Here's a good video explaining the different basket types: kzbin.info/www/bejne/m4CufICratygh6M

[@micheleodstrcilek3703]

I know this may seem like a dumb question. But what is the second cord that's plugged in? I know one is the machine itself and second?

[@LifestyleLab_]

Second cord is for my under-cabinet lights, haha

[@micheleodstrcilek3703]

@@LifestyleLab_ ok lol. Tks

[@micheleodstrcilek3703]

I thought this machine needed 2 cords. Lol

[@yoshikilai81]

mine hasn't extract enough espresso 2oz. what should i adjust? I grinned enough beans for double shots.

[@LifestyleLab_]

Straight out of the box, the machine is programmed to run for a certain amount of time. It has no way of knowing whether 1ml or 100ml of espresso flows during that time. Use the manual mode explained in this video to dial in your shot. Then it will always run for the proper amount of time needed to pull your desired dose. kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@yoshikilai81]

@@LifestyleLab_ but when i try without beans, it does come out 2oz of water. So where are those 0.5oz of water? Should I adjust the extraction time to maybe another few seconds? you know what i meant? Thanks~

[@LifestyleLab_]

@@yoshikilai81 the 0.5oz is absorbed into the coffee. Follow this video to help dial in your shot kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@saeedanasir]

Word of the day: SO. Thanks for the review. Can you please use a see-through cup so we can see everything?

[@nowhereman5956]

wow, I did not know the machine will supply exactly one cup of hot water for you. Thank you for your tips!

[@kimbridge5592]

can't believe i came accross an old video of yours. nice one.

[@LifestyleLab_]

An artifact indeed

[@lauro6487]

Yeah! Just perfect, but I enjoy espresso, and not hot water. The water cold, a bit just before having your coffee. That’s for me. You men can do whatever you want to do. Thank you very much. Nice video

[@96TNTboy]

Whats your grindsetting?? I have the same machine

[@LifestyleLab_]

The right one for your coffee! kzbin.info/www/bejne/el7Fh2egYr9gqbc

[@_D_A_V_E_]

You can just get a cheap dosing funnel for this that solves your ‘intermediate’ stuff.

[@LifestyleLab_]

Back when this video was published, there were essentially zero 54mm accessories. Now look! kzbin.info/www/bejne/rpqlfGlprt-CfJY

[@timothyberlinski2299]

I have veen trying to setup my shots and i weigh 18g of beans and when i try and weigh the shit i stop machine and timer at 32g and by the time machine stops and stops dribbling i am at 40g. What do i do if i stop at 30 i will always be too fast or do i just stop at 36 and whatever dribbles out then its fine?

[@LifestyleLab_]

Once you're in the ballpark, which you clearly are, start tasting and dialing in further. A 1:2 brew ratio might not even be right for you and your coffee!

[@timothyberlinski2299]

@@LifestyleLab_ idk if i am just not used to straight espresso but all my shots taste like shit to me, taste sour even though dose snd time are fine but making a cappuccino they are very good. So would you recommend stopping at 36 and what ever comes out after is what it is or try to stop the shot to end up at 36?

[@LifestyleLab_]

If your shots are sour, try grinding slightly finer, or letting the shots run longer to further increase extraction

[@timothyberlinski2299]

@@LifestyleLab_ finer will make the machine choke, so just extract longer then? If i go coarser it will go faster but too fast

[@LifestyleLab_]

Correct, if you can't go finer, pull longer and/or increase the temperature

[@brentonontour]

Just got one and ready to dial in!

[@LifestyleLab_]

Be sure to check out our full length dialing in videos!

[@-gina1114]

Thank you so much! Very helpful video! I drink Americanos, too!

[@jumanaoya3313]

What grind setting do you use ?

[@LifestyleLab_]

Watch this start to finish and you will have your answer: kzbin.info/www/bejne/el7Fh2egYr9gqbc

[@FatNorthernBigot]

Could I streamline the process by putting an empty brew through the portafilter directly into a cup, rather than use the hot water dispenser, separately?

[@LifestyleLab_]

Now you're thinking! Absolutely Just be careful as that water will inevitably have coffee grinds from the grouphead, so you'll need to give an extra little rinse to the cup before brewing

[@aphaseelec]

Do you used pressurized

[@LifestyleLab_]

See this video explanation! kzbin.info/www/bejne/m4CufICratygh6M

[@suffianahmadsururi]

what's your recommended grind size? i know it varies according to type of beans, roasting level, freshness etc but what do u recommend for a start?

[@LifestyleLab_]

I recommend this video! kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@orrinbelcher6593]

Wonderfully done, superb demonstration, you make it look fun and easy, superb, thank you

[@emilysmith808]

How fine was your grind? Did I miss that....

[@LifestyleLab_]

This is completely dependent on the coffee you're using. Roast darkness, oil levels... I can't tell you what grind setting is going to work for your beans on your machine. On mine, 16 grams of coffee at grind setting 6 works well.

[@suffianahmadsururi]

@@LifestyleLab_ got my answer here. thanks to you and to Emily too. :)

Hi! Useful video! Can you please share what grind size you are using?

[@david029014]

I have an 860xl in stainless, that black looks awesome!

[@wailee9243]

That first half tamp is important otherwise you waste some grounds.

[@markdominiccorpuz3528]

@1:52 before zooming shows the gauge pointing at the lower part of the "espresso zone", it zooms in showing in the sweet spot then zooms OUT showing that the needle is pointing at the lower part of espresso zone again. Probably 2 different vids edited. 😢 ☹️ ☹️ 😞

[@LifestyleLab_]

Problem with that? Only had one camera at this stage in the channel, so couldn't get a close and a wide shot at the same time...

[@aileenrespicio3175]

What wa sthe grind size?

[@LifestyleLab_]

kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@macpeto76]

Great video thanks! One question, why do you use the 2 cups portafilter while the machine is set to single filter size?

[@Tombadole]

It's only the grind amount, wich is set to single. But you don't use this setting, if you only put the amount of beans in your hopper, thar you really use.

[@uwisedesign]

Thanks for a great video. I have the same machine and one frustration I have is that coffee comes out already during the pre-infusion. Because pre-infusion has low pressure, so the coffee tastes sour no matter what. How to make it like yours? That the first drip only comes out when pressure is around 12 o’clock? I’m doing 1 as grind size and 12 o’clock on grind amount, and using default temperature. Thank you

[@LifestyleLab_]

I find increasing dose amount, or tamping pressure, with slightly larger grind size can help with the problem you're describing

[@thedaytrippers]

We have the same problem. I’ve tried different grind settings. My grind setting now is 3-3 1/5. Tried different tamp pressures. Used both non pressurized and pressurized filters. Still the water comes out at pre infusion. Beans are two week old roasted.

[@nealbeegle9059]

if you're coffee is sour, you are likely under-extracting (basic rule: espresso sour, make grinds finer, espresso bitter, make them coarser). Make the grinds finer, that is also reinforced by the fact that preinfusion water is coming out already. Weigh beans AND weigh the espresso output so you can get consistent amounts and ratios. Time how long it takes to get to a 1:2 ratio (beans:espresso output). Don't rely on tamp pressure for adjusting your shot, that is terrible advice. Any tamp pressure over 25-30# wont make a difference, the grouphead creates more pressure than a human can with a tamper. Always tamping hard eliminates a variable that is impossible to consistently replicate. Also, don't use the timed program function...if you hold the brew button down you can customize preinfusion and shot time. TIME SHOULD NOT DICTATE YOUR SHOT, Espresso output should. Following these basic rules you should be able to fix the sour issue as well as get consistent shots, Eliminating variables one at a time to customize your preferred flavor profile. Also, IGNORE THE PRESSURE GAUGE. that thing is worthless, all my best shots are well above the "espresso" range. They could have easily put a bar read out gauge like on the dual boiler, one of my biggest pet peeves about this machine....

[@JavierRivera]

@@thedaytrippers is a combination of 3 things, could be, coffee too coarse, not enough coffee dose or not enough tamping pressure. The way I do mine, I use the following settings, 5-4 and 20to30 pound tamping pressure. Ratio 1 to 1 that means, I use 18g of coffee and I extract 18-20g of coffee or 1oz. (Ristretto). I would suggest you start with a 5-5 17-18g setting.

[@SeanGT83]

Try fresh beans. I get that result from supermarket beans. Can grind fine, tamp hard and still get a fast extraction. Fresh beans are key, then time your shots. I find around a 28sec pull about right and pressure will be up around 12 on the dial.

[@GREGPRETORIUS]

After having my machine for 3 years, this video finally help me master my machine, thought you were a freak measuring the beans!!! But thats the key in this whole process!! Thx for the video!!

[@LifestyleLab_]

I have a very in depth dialing in video coming up. If you found this one helpful, you may also want to tune in for that! (edit: POSTED NOW!)

[@00_ELECTRICWIZARD_00]

Is this a 53mm palm tamper?

[@LifestyleLab_]

Yes! I've linked one in the description

[@kukubeta]

i bought fresh beans from market. grind size at 1(fine). tamping like a gorilla about 100 kg. but i never get a good pressure with double basket.

[@LifestyleLab_]

Then you need to adjust your burrs from inside the machine, they are set too far apart. I have a video on how to do this coming out, but instructions are easily found on Google :)

[@kukubeta]

@@LifestyleLab_ but i got a good pressure with single

[@LifestyleLab_]

dont worry about pressure. Worry about shot time and volume. See this video for answers kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@laradaneouano417]

Is your filter size single for a double shot?

[@SeanGT83]

Lara Dane Ouano it’ll be a double shot. 17.5g won’t fit the single basket.

[@bmacfannn]

What brand of coffee beans do you generally use? 😊

[@LifestyleLab_]

Anything fresh and local! Balzacs is also a good widely available brand that I like. Check out this video where I dial it in! kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@miscgloryofficial4527]

americano/macchiato, is always water first, then espresso

[@LifestyleLab_]

Nope, that's actually called a long black :)

[@miscgloryofficial4527]

@@LifestyleLab_ ohhhh my bad, thought they were same 😬

[@JW-zz5wk]

Lol i have the same colour mechine and every step you did is the same with me.

[@WillBakerArtsNamaste]

How long should you expect the coffee to extract for a double shot. I've read some places up to 25 seconds?

[@LifestyleLab_]

This video will give you ALL the answers: kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@imacrazyguy5831]

Hmmm, that 'tamper' you are using to finalize it is actually preventing you from getting a good 30lb press. It shows on your pressure gauge as it was considerably short of 12 or 1 O'clock. Practice your tamp with an actual tamper instead of using a depth gauge style kind and you'll get an even better improvement! Great video all around, though!

[@LifestyleLab_]

I'll admit that one of my biggest regrets was not re-filming this fast running shot. However, the "30lb pressure" myth has long been debunked with people agreeing that consistency is all that matters, and pressing with 30lb can make your puck quite prone to channeling if not done perfectly. See some of my more recent videos: kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@arielrodriguez6980]

Why use a scale? I thought Breville grindded automatically the 17.5 grams.

[@LifestyleLab_]

No, the grinder simply uses an adjustable timer system that can be inconsistent. Not many grinders can automatically grind a specified dose weight.

[@arielrodriguez6980]

@@LifestyleLab_ I see thank you. Will any kitchen scale work?

[@LifestyleLab_]

As long as its accurate to within half a gram, 0.1 gram accuracy is ideal. I've linked the one I use above

[@markkelly9686]

Thanks - great vid - super helpful!

[@Wesmosis]

Thanks!

[@BWWGL9]

2M, what do you have your "GRIND SETTING ON" ? 6,7, 8or 11 ? Thanks for the Video

[@LifestyleLab_]

This video will answer all your questions :) kzbin.info/www/bejne/mmHKaaijpa6BfbM

[@maltamaryfree]

You need a dosing funnel

[@LifestyleLab_]

I see your dosing funnel, and raise you a dosing cup ;) See some of our more recent videos!

[@rotemnaor5402]

You accidently dropped a microgram of coffee .. not very good technique. I'd recommend tamping 3 times just to make sure.

[@LifestyleLab_]

You accidentally liked your own comment, might want to check out our more recent videos for actually good content ;)

[@lowmantequilla]

Your extraction starts to early, also the extraction pressure is way to low.

[@LifestyleLab_]

Yup!

[@arielrodriguez6980]

What is the 1 o;clock thing everyone is mentioning here?

[@LifestyleLab_]

The position of the pressure needle during extraction (as if it were the hour hand on a clock face)

[@arielrodriguez6980]

@@LifestyleLab_ Oh I see now. I didn't notice because I have the BES880 model that has no gauge. Thank you

[@defendtheusa]

I appreciate the tips, but if I had to do all those steps before having my coffee, I think I would go back to my drip coffee maker.

[@jeijeivelafeguera9829]

can you suggest what grind size is the best for espresso?

[@MassimoCerreto]

That depends on the beans you're using. And on your machine. You have to figure that our yourself. Giving you my grind setting is not going top help you at all.

[@bmwtruefan]

This video you hit the single filter size and Double cup button. The newer video you hit the double filter size with double shot cup. I’m sure the newer video is on point 😉

[@LifestyleLab_]

In both videos, we're single dosing and grinding until empty, so it didn't matter which time setting the grinder is on :)

[@bmwtruefan]

@@LifestyleLab_ you see I told you I’m so new to this and know nothing. I’m trying though lol 😂 you have great videos I’m watching thank you

[@ludak83]

Very good tip. Thank you.

[@mihalishat]

(1) Your sample shot seemed a bit too quick and the pressure a bit too low - the close up was from another shot, (2) What's your ratio? you didn't weight how much liquid you got out, (3) tamping lightly half way through the grinding is generally not a good idea in my view, because you end up with two layers of ground coffee and a puck that breaks relatively easily when the pressure is higher than 9bars.

[@LifestyleLab_]

Old video.

[@jeijeivelafeguera9829]

Grind Size please????

[@drax14QC]

jeijeive lafeguera it always depends on the type of bean, rosat degree, freshness and other variables

[@textkestrel]

Obsesses over exact amount of coffee... Leaves a bean on the counter.

[@LifestyleLab_]

DAMMIT!

[@atom6_]

Even worse.....he adds water to it!

[@LifestyleLab_]

Nothing wrong with drinking coffee the way you like it, don't be snobby :)

[@speaknup8009]

It's always great to see efforts made to increase consistency of shots and the resultant higher quality that will result from it. I few comments on your methods: I'm not sure why you don't just weigh your coffee in the portafilter, after it has been ground. This should be a more accurate weight because it avoids inaccuracies caused by retention in the grinder. This method also will allow use of a full bean hopper, thereby avoiding an inconsistent grind due to "popcorning" of the beans in the grinder (i.e. beans will bounce around in the hopper because there is no weight of beans on top of them as the grinder approaches empty - a common problem in hopper-fed grinders). Also, you missed the step about clearing old grinds from the grinder before you grind the dose that you are going to brew. The grinder could have 8 to 10 grams of yesterday's grind in it when you start; you need to clear that out before you grind the dose that you are going to use. For greater consistency, you also can weigh your shot as you brew it. Stop the brew cycle when it reaches the desired dose to shot ratio. i.e. 1: 2, or maybe 1:1.5 or whatever. In other words, a 1:2 ratio means 15 grams in the portafilter and 30 grams shot weight in the cup.

[@greencertifiedweb]

I do most of those same things (with the same machine) except heating the portafilter. Going to start doing that now... Better tip for making an Americano... Instead of using the water from the boiler,... measure about 6.5 ounces into your steaming cup... Steam the water to 185 degrees... Pour 7 ounces into your coffee cup... Then pour your shot directly into the cup on top of the 7 ounces of water! I don't understand why steaming water to that temperature makes it better but if you try it, the difference will blow your mind!

[@LifestyleLab_]

Very interesting, I'll have to try that! Could it be that the water from the spout is coming out too hot for your personal taste? (around 200 degrees)

[@greencertifiedweb]

@@LifestyleLab_ I stumbled across it reading blogs about coffee. They claim that 85 celsius (185 fahrenheit) is some magic number for coffee. They also claim that the water needs to be 'moving' (for lack of a better word). They suggest using a tea pot. Interestingly, if you steam the water, it makes a loud shrill noise but the instant it reaches 185, it gets quiet, like a rolling boil sort of sound. If you let it keep going. It will get shrill again around 195. I pieced the idea together from 3 or 4 different articles so I haven't had any experts explain it to me. It's not about the temperature of the water per se, the taste is bolder and richer. I've tried it for all of my friends and they agree, it has a more complex taste! I'd be interested to see if you notice a difference if you try it!

[@LifestyleLab_]

@@greencertifiedweb I'll certainly give it a try! And maybe even make a video on the topic if my results line up with what you're describing. Very interesting

[@AdnanAlsannaa]

If you want to make an americano, you pour the hot water first, then add the shot...

[@LifestyleLab_]

Nope, that's a long black :) (Silly difference I know)

[@TheSaneMongrels]

Are you using a single or dual wall filter to make the espresso? I was getting perfect shots with the dual wall but it seems to have gotten stuffed up or something so I've been trying to use the single wall filter instead and the pressure needle barely moves no matter how much espresso I put in or how hard I tamp. Any advice would be greatly appreciated!

[@LifestyleLab_]

This video for how to slow your flow down: kzbin.info/www/bejne/h3_ZgJZ7aZKJe9E This video for how to dial in: kzbin.info/www/bejne/mmHKaaijpa6BfbM And this video for the difference between single and dual walled filters: kzbin.info/www/bejne/m4CufICratygh6M