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That shot looked super under-extracted, and it was very short, like 10 seconds...

Dude!!!! This video changed the game for me! I’ve been struggling and had no consistency even after watching a bunch of other videos! Thanks so much for creating this!

I’m sorry but that was a terrible shot. It was too fast and all over the place. If you’re trying to get consistent terrible shots then keep doing what you do. I’d start with fresh beans, and keep them in a dark container, with a one way CO2 valve. The correct shot time should be 25-35 seconds.

Love your content man, what a learning curve this machine is!

I was so excited until you pulled out a fixed set tamper. I’ve been working on dialing in my shot for a good while now and I do a 1:2 ratio shot which most people do and you just ran it with out measuring the output. That shot ran way to fast the the pressure was not even close to what it should be. (I would recommend at 12:00 position) People reading this: use an adjustable tamper and aim for a 2:1 ratio (18g beans: 36g espresso shot, or use a different amount of beans but not lower than 15g and higher than 18g) this can be done by weighing ur shot as it comes out. Place your scale under the porter filter and place your cup on it and tare the measurement to zero & press the “program” button (you will hear a beep and the ring will start to flash) then press the double shot button to begin the shot. Start your timer once the shot starts coming out(the pressure gauge will start to move- aim for 12:00 pressure). Your 2:1 ratio should have a duration process between 20-30 seconds. *This is all recommended by the pros out there. Adjustable tamper- this tool helps you dial your shot between grind settings. Adjust the tamper until you can get in between the 20-30 seconds of your 1:2 ratio. Really good grinders have way more precise grind settings where you don’t have to adjust your tamp depth when dialing your shot. Last tip: if the shot runs fast- grind it more fine, if the shot runs too slow- grind it more coarse.

23 second extraction (16 from first pour) with the pressure needle barely in the espresso pressure range. Not perfect. fyi - Palm tamper is not a tamper. It's a leveller. Had you used your tamper after, you'd probably have a tighter puck resulting in the correct pressure... I've found that the Breville portafilter holds roughly 16-17 grams before if over flows. The "Razor Tool" that comes with the new ones will waste a bunch of espresso if you're using move than 17 grams.... 16- 17 grams you don't need to stop the grinder mid grind to manage. Just a few taps and a good solid tamp and you're on your way.

I like your dosing method. I might try that. As far as the pressure gauge goes, I find the best results are with the needle between 12 o'clock and about 1:30, basically riding the edge of choking out. I'd also suggest that you wipe off the shower head with a cloth (every time) before you lock in the portafilter handle, there can often be water drops/condensation and grind remnants that you want to get rid of.

You say the grinder isn't great, as beans can get lodged in the grinder and give you a lesser amount - but you also say if you put exactly 18g of beans into the hopper, you know you'll get 18g out... I think you would be better putting slightly over 18g in each time, as undoubtedly some coffee is going to stick within the burrs.

Bless all yall’s hearts! 😉 You all made me feel less OCD about my own espresso making. I’ve had the Barista Express since 2012 and am waiting on delivery of the Barista Pro.

I recently ditched the Breville tamper. You will need to hold a regular tamper like a flashlight, and at times I just struggled with getting consistently good distribution of my coffee beans with the tamp they give you that comes with mostly all the machines. I got a palm tamper, and it polishes the coffee too, and I can tell a bit of a difference in my extraction time. Also, calibrated tampers are better.

You should shake your grind down into your portafilter without double tamping. What you're doing is creating inconsistent pressure which will overbrew the top layer (getting you a nasty taste) and under-brew the bottom layer. If you are consistently getting that fast of a shot dial your grind down, it's nowhere near fine enough. Your espresso doesn't have enough resistance to hold your pre-infusion in, let alone the full pressure of the grouphead. I've been using the barista express with the stock tools for 4 years now, the idea of a consistent tamper is nice, but the included razor tool will do the same job and with watching a handful of videos getting consistent shots isn't a problem. Maybe, make a distributor tool instead? Most on the market are for 58mm heads, slim picking for 54mm and distribution is a bigger need than tamping.

18g dose in doesn’t necessarily you will get 18h out due to the grinder is not achieving zero retention. I normally do a quick weighing first before loading it back on the machine.

What are your inner grinder settings and outer grinder settings? That’s where I’ve struggle the most!

I don’t recommend pre tamping your coffee grinds. To fix that issue, you need to buy the 54mm dosing funnel adapter in aluminum for $20 that you would fix the mess that you get from grinding. I highly recommend this. It will make your workflow much easier by catching all the grind. Afterwards, I would also buy a WDT tool to un-clump the grinds because the Breville Grinder isn’t that great of a grinder.

4:40 lol the pressure was low and the shot was coming out way too fast.

The scale is good to adjust the outcome of the mill. But nobody wants to weight the beans every single time. That doesn't make sense. Especially if you want to make more that one shot this would take forever. The target is to adjust the mill one time to have a (more or less) consistent outcome every time. Then just tamp with more or less same pressure (it doesn't matter if it's 10kg or 20kg) and that's it. The only difficult thing is to find the correct grinding setting and then finding the correct grinding time so that the outcome is round about 18g. The tamper shown in the video is useless in my opinion because if the grind is ok (quantity and fineness), the included tamper is doing the job absolutely fine with manual tamping.

I was told that when the grinder grinds with no beans it will break in the long term, exactly like in your case where you've put the beans and waited till its empty

This was really helpful, thank you!

Time was off , Pressure was off , which probably means the grind is off , or the tamping is off or the dose is off . Basically everything is off.

How do you know you get 18gr grind coffee out, especially this machine has so unpredictable grinder outcome?

Could you do a video on dialling in/correcting the temperature on this machine please as I can't get it right?

Could I also press one more time on the double espresso button to make a Americano coffee? of shouldn't I do that?

Don’t you lose some beans due to retention in the grinder?

I’ve never seen anyone pre-tamp so there is no overflow. Thanks for the tip.

But u didn't mention the grind size

I am using 18g of beans but no matter what grind size I use I can never get a nice shot. When tamping, the grind is always loose in the basket and the pressure is always too low.

this worked awesome for me, thanks man!

That pressure was a little too low my friend. I use scales and weigh the 18g in the same way. The method of a stop tamp will give inconsistent tamps depending on grind size, throw that tamp away. If you want consistency and are not confident in the feel of a tamp then I would suggest a calibrated tamp. Then play with your grind to hit the 12.00 o’clock position on the pressure gauge. Maybe try 19g on your set up. I like to play with manual tamps and grinds to explore the different layers of flavours in the beans. Finer grind less tamp pressure etc. Great video though, well done.

thanks for this video

Like your content but the way your pressure gauge confused me even more honestly

BTW what is diameter of palm tamper?

I just got my machine. My pressure is right in the middle of the dark grey on the dial, but my time seems a bit fast. Should I grind a little finer?

How do I get the pressure to meet half way mine keeps going to the end 😭

What grind setting you to use? I have barista pro I bought last week and struggling to get perfectly balanced espresso shot

Thanks! made a killer double shot this morning with this technique. Question: what bean weight to use for single shots using the single shot filter? I tried 9 gr (half of 18 gr) but it was way low.

You didn't mention grind setting and didn't time the shot or weigh the output.

Thank you for your nice video ,wich is better this or Lelit anita pl42 emi?

Holy hell your quality got a lot better compared to this mic

Are you using the single or double basket?... and also, can one do this with single shot as well and how much coffee should you weigh out for a single shot then?

That thing is so loud it will wake up the dead.

I personally would do my measure with the coffee already ground up in the portafilter because that will help to remove inconsistencies in the grind when putting exactly 18g (for example) of beans in. This also helps you to measure your ratio of grind to liquid.

Hi, Just wondering what is your experience on using previously grinned coffee to coarse (drip) grind in order to get finer (espresso) grind ? Does this built in grinder works with beans only, or one can re-grind coffee?

I weigh my beans to 18 g and when grinding it always overflows I have to take some off do you think my scale is off?

Hey, whats your grind size inside the hopper and on the side ? Is it 3 inside and 5 on the side ? Kindly suggest your grind size used here. Thanks

What is your grind setting?

Just ordered this machine hoping for good results an coffee

Sound needs attention....very echo-ey to a point of being almost inaudible

Which basket were you using? Pressurized or non?

That was a poor shot, almost no pressure, you didn’t measure the grams coming out the shot either, or the time, etc

What is your grind size?

Yeah...nah it's always inconsistent. If I do the same tamper pressure same gram, same grind twice. It never comes out the same. It's always a bloody gamble.

for the perfect shot ,The bar should reach 12 o'clock. So it's not a perfect short

You didn't account for grinds retention. You should have tare pf then weighed ground beans.

What size palm tamper do you use? 51mm,53mm,58mm?

why not add your shot into a cup of hot water? i thought adding hot water to the shot isn't as good...also im not adding a full grinders worth of beans is so much effort, lol to weigh it every time enh

Seemed like lower pressure and a 22 second shot, no? I like your workflow though.

How many grams should you use a single shot?

What's your grind setting at?

that shot had alot of channeling. In the middle of the extraction the flow increased alot. way under extracted

"perfect shot every time" - proceeds to pour a terrible looking shot

Thanks for the video. I’m new to espresso and recently purchased this machine and have been seesawing all over trying to figure out how to make a good, consistent cup. Tamping midway is a great idea, because I’ve been struggling with a mound of 18g of grinds standing in a funnel, and the using wdt and then having to pretamp thru the funnel, remove the funnel, distribute the grinds and then tamp. So wdt seems like it won’t work with 18g and the standard Breville basket

Lol the flow was way too fast and too early. Probably the tamping was not hard enough or the amout of coffee inside was too low.

I am definitely a newbee with very limited knowledge about proper espresso making... But even I know, that the grind size must be adjusted first, to get the decent pressure from the grouphead. You probably used pressured filter.... You didn't give any "consistency" tip, you just tricked the right methods and used a shortcut... Can't speak for anybody else, but not for me...

A couple things: Video is well done so kudos. The Breville products use many plastic internals so your consistency will always be a challenge over time. You weigh your beans for a singe dose but you didn't weigh after so you don't know how much was left in the grinder. That is where the Breville kind drops the ball compared to an more expensive grinder like a Eureka Mignon. Over time your Breville will get worse due to wear of the plastic parts. Also, since the Breville is a single boiler you need to do a short cooling flush, like you did, to get optimal temperature but that is just a guess. Unless you have a PID machine water temp will be a guess and water temp is part of what gives you the consistency you are looking for. For the money Breville is a great machine but if you are serious enough to want to measure your beans then maybe it's time to upgrade.

What was your amount set at and frind size? ..also videos without a face are weird haha

no mention of grinder size? my espresso shots are coming out with not enough crema on top. any tips?

That was a 17 second pull for a double, seems low.

What mm tamper do I need? For this machine I’m asumming it’s the same as the sage!

it was actually too fast

Can't buy or get the tamper shipped to the UK :(

What Coffee Beans you using ? And also are you using dual wall or single wall filters?

need help: i put in the right amount of coffee, and grinded 3-4 but the timing stays too long, i have reset it to factory time and it does not go back to factory and if i try to program my own time it does not take it , but it does beep like it did take it. thank you for the help

Watching this video back now in 2021 realising it’s severely under extracted 😂 but it’s okay. We’ve come a long way now to realise that the ‘espresso range’ is actually at 1 o’clock

What is the grind setting?

What grinder setting did you use?

your flow was a bit heavy hahahah :)

what is the brand of the tamper?

you can tell its underextracted the shot came out so quick. and the preinfusion was pouring through the beans. get better beans you can tell yours are stale

You should really remove this video from your channel as it's very misleading for coffee newbies. It's showing exactly what not to do re. puck prep, tamping, extraction etc.

im almost certain this shot WAS TRASH. pressure was SO LOW. the color was terrible. even though you got crema

this is not a perfect shot! Their is manual way to pull shot that is press and hold 1or 2 cup to pre fusion until first drip coming out, then release the button, the pressure will be higher and also has better Crema with the shot, it is also called gold shot by some barista

I wouldn't call that a perfect shot.

No taste test? Making espresso is easy with this machine. Making great espresso is not.

tooo fast

I just did a top 10 tips video!

if you are not so professional to teach people how to get a great shot of espresso, so don't make a video. No one force you to do the thing that you don't have enough info. Your shot was terrible, look at the pressure and the time. when you grind the coffee you don't press and then grind again on top. it makes two-layer of coffee, also the way of stamping is horrible, where is the 90-degree elbow rule ??

noisy video my friend

There is no such thing as a "beautiful Americano." Other than that, GREAT VIDEO! Thank you!

Worst shot on youtube ))) lol

👎

this is all about getting clicks and commissions from referral buying. That shot and technique were quite awful.

urh

This is far from perfect! 🤦🏼‍♂️

That's a terrible shot

How about cleaning your machine before shooting a video. What a mess.