Im not sure Im getting this right with this machine. I've got the Cherry Bakewell beans and it seems to be just gushing out. I've ended up on size 4 with the internal burr and the the smallest grind size on the wheel and it's still pouring too fast. Even with pre-infusion counted as shot time Im getting 20g of grounds roughly out and 40g at a little over 22 - 23 seconds with the pressure gauge reading in espresso range but at the low end of it. Something feels off.

Glad I could help Julio :-)

Fantastic Patryk :-)

Glad you found my post helpful :-) Cheers Kev

Fantastic Chris, Glad you are enjoying the Impress :-)

Glad you liked it Madison :-)

Cheers for that. Yeah temperature definitely makes a difference when it comes to extraction, and yes, generally speaking lighter roasts require higher brew temp. Cheers.

Glad you like my Chocolate Brownie Blend :-)

Hi David, I did weigh the portafilter but I edited it out for brevity, if you watch the last video I showed weighing the portafilter & it was consistent within 0.2 grams

Thanks Robert :-). That's a good idea! Cheers, Kev

Hi, i tested that today and I can confirm your suspicion… there is crazy amounts of channeling going and I can’t go any coarser with the grind size as it flows through way too fast then.

Can confirm now that using a dosing funnel to get the coffee out without spilling and then tapping a few times, using a distributor tool + tamping using the build in tamper produces good espresso without channeling that can be reproduced and adjusted to the liking instead of playing lottery. I honestly do not understand how Kev thinks that the shots are any good, they taste completely random every time, sometimes very astringent, sour or incredibly bitter without distributing. Random good shots were possible but very rare for me.

@@BBxx19 It sounds like you’re doing everything right. My Breville Barista Pro does some squirting even when I do intensive puck prep. I found that doing a manual shot with an eight or nine second pre infusion reduces squirting but not 100%. 18g in 36g out in about 30 seconds. As for flavor, I’m at a loss. Mine is good.

Cheers :-). Yeah shot window includes pre-infusion, it should be from when water touches the coffee. Cheers, Kev.

Hi Louis, thanks for the kind words. I think the shot potential is probably just about identical, but I'll do a comparison video. Cheers, Kev.

Hi Linda, thanks for the kind words :-). No I didn't do this for this video, and it's not a bad routine to get into, but personally I'd usually only clean the burrs from one to the other if the bean I'd just been using was dark & oily. Cheers, Kev.

Hi Jose, From when you press the button :-) Cheers Kev

It should remain constant once your change it.

Same as espresso

I have the same question :-)

Me too! @CoffeeKev can you weigh on this??

I'm new also but I've seen from other videos from when it starts pouring out of portafilter

I want to know too @Kev

He explains it in that video: kzfaq.info/get/bejne/Y8dpo61pldDOcZs.html But to make it short: The shot window includes the preinfusion time, so begins with the press of the button.

Hi Liam, I have a few scales (I have a bit of a thing for buying scales) I would recommend the timemore black mirror scales: amzn.to/3i6E85E Or the my weigh Barista scales:amzn.to/3yYRAhU if you really wanted to push the boat out the Acaia Lunar are fab:amzn.to/3BAzsxe Cheers Kev

i think the grind settings are always applied as they are mechanical. as far as i can tell with my machine after one week at least! enjoy. i can recommend it! loving it so far

Are you running the grinder on manual mode until all the beams are ground? There is also an aftermarket bellow you can buy that forces all the grinds through

Glad you are enjoying the Impress. Re the crema: Not necessarily, grind size is just one of the parameters relating to crema. Cheers Kev

I'd try about 7 👍😃

bitter generally means your espresso is over extracted. Personally i've never tried playing with this variable as I don't have a machine capable of adjusting brew temperature so maybe take it with a grain of salt. But adjusting the brew temperature lower might help. Im not sure what roast you're using but what i've always heard is dark roasts are easier to extract so lower brew temps work well and lighter roasts are harder to extract so higher brew temp works well for those.

Thanks for the kind words. Re the question, what Blake said :-). If it tastes overly bitter, try reducing the extraction by grinding slightly more coarse (just one setting, and pull a couple of shots at that grind before you go any more coarse), also knocking it one setting cooler on the brew temp is worth a try. Keep in mind that if none of this changes anything, it could be the coffee. Are you using a freshly roasted coffee? Cheers, Kev

@@Coffee_Kev Thanks for the reply. Also thanks to Blake. I've already raised the grind for 1 setting and it's already a bit better, but with that, from ~1/1.8, I've now at ~1/2.4. It tastes a bit better though a bit less bitter. It's fresh roasted coffee. I'm not yet at the point to say which kind of roast is it :D. But it says 90-94 degrees celsius on the package. I will try one notch cooler then. If it doesn't improve it, I will talk to the guy at the coffee shop.

Do you mean the pressure guage? My inpress has a pressure guage in the middle. It goes to espresso range while pulling a shot... As the pressure to push the water through the coffee is there abouts... It would not be pulling a shot without. Maybe try finer grind setting for the coffee if you are getting the shot quickly.

Hi here are some tips for dialing in: Always use the razor tool to trim after tamping, this ensures the right dose volume (headspace, the gap under the shower screen). Aim for a shot time of around 20-35 seconds from pressing the button. Time doesn't matter quite as much as most people think, with entry level setups, though, so once you're somewhere in this kind of window I'd focus mainly on taste. Ratio is important, this means the amount of espresso relating to the dry weight of coffee. This is commonly overlooked, but it's the easiest way to balance out a shot, tweaking the ratio. I'd start out aiming for approx 1:2.5 (so 45g of espresso from 18g of ground coffee) - and I'd pull the shot manually or semi auto. Fully manual: press and hold the shot button for as long as you want pre-infusion to last (about 7/8 seconds is default, and that's fine) release the button to let the pressure ramp up, press the shot button again to stop the shot.Semi auto: re-set the shot button to the max, or at least more volume than you're likely to need, then press the button to start the shot, and just press the button again to stop the shot. As long as you're somewhere within a shot time of around 20-35 seconds, the first thing I'd do is taste the shot, and if it's not balanced, try to figure out which way you need to tip the balance. Does it taste bitter, in which case you want to tip the balance away from bitterness - or does it taste sour, in which case you want to tip the balance away from sourness. If the shot tastes sour, this is under extraction, if it tastes bitter, it's over extraction. Well, it usually is, it could be the bean, but most of the time sourness is under extraction, bitterness is over extraction. The easiest way to balance a shot is with ratio. A bigger ratio (higher yield of espresso from the same dose) will tip the scale towards bitterness away from sourness. A smaller ratio will tip the scale towards sourness away from bitterness. So if you start out at 45g from 18g, about 1:2.5, you may find it's balanced straight away, in which case mega, don't fix what's not broken. If it tastes sour like lemons & grapefruit, try upping the ratio to about 1:3. If it tastes bitter, try dropping the ratio to 1:2. From there once you think you're much closer to being dialled in, you can adjust finer with things like the grind (very small adjustments) and the brew temp. But it's easier to make bigger adjustments to the shot with ratio first.

Literally that was a mouthful...😂 great explanation though, thanks for your patience and knowledge

adjusting finer will up the pressure. That worked for me.

I have the same questions too ):

I am wondering the same as well. Thank you!

2:43 hello friends… I think he mentions “size 7”…

I think by watching closely you can see the timer is running and hits 7 seconds before coffee starts pouring out. This machine has a 7 second infusion time so he presses the button and starts timing straight away by the looks of it

Hi Oliver, It sounds like you are at a very fine dose setting if you are on 21g, If you put the razor tool in after getting the smiley face, does the tool cut into the puck? If yes, it sounds like a dosing sensor fault, in which case you will need to get into support, if no, it must be just a very fine grind, so take the grind much more coarse, Have you changed the internal burr setting by chance? Cheers Kev

Same problem mate

Same problem please let us know what we should do? I’ve been through 2 bags of coffee beans 😢…. I’m using illy beans

I have the same machine and if you take the cover off it's ever so slightly visible but not something you'll notice easily

Thanks for the kind words 😎. The twist is very small, and there needs to be pressure on the tamper for it to happen, so if you're tamping empty and looking at the bottom of the tamper, it won't move, but if you apply some pressure to the tamper with something to mimic it tamping, you'll see it move slightly, it's not much though, that's why you have to give it 2-3 tamps if you want a nice polished puck.

Hi, Thanks for your message, I have left the grinds in as it really wont make any difference to the coffee as there is so little of it. I did a test and it seems to be when the basket was slightly wet from being used for my demonstration, when the basket was completely dry, this didn't happen. Cheers Kev

It likely isn’t an 18g filter and this the grinds wouldn’t fit.

Hi, Watch this short post :kzfaq.infoM0zjhLGhMco?feature=share This should help. Ta Kev

In case you haven't found the solution: Hold the FILTER, 1 CUP, and 2 CUP buttons for 3 seconds. The machine will beep 3 times and restore its default extraction time.

Hi Ace, I start the timer just after I press the button. Cheers

Hi, I have filmed a video with the Impress Vs Oracle :kzfaq.info/get/bejne/es6VZceplbTGqGw.html, This should give you an idea. Cheers Kev

@@Coffee_Kev oh thank you . How come I missed that

Just got my Barista Impress yesterday so following this

I had this same problem I adjusted the internal grind to 4 and external to 7 and got no expresso output at all (I did this multiple times) so I adjusted external grinder to 18 and have expresso extracted at 20 sec on the dot. Anything above or below on external grinder does not work.

@@jessemeghanmault1457 Same thing happening to me. Freshly roasted beans, I haven’t adjusted the internal grind setting, but on the external I can’t go lower than 10 or I won’t get enough volume

Hi Patrick, it's great, just as the barista express, it's not fast, but the steam is very consistent, so it's easier to learn to properly texture milk on than some machines. Yeah latte art definitely possible, I'll demonstrate very soon. Cheers, Kev.

@@Coffee_Kev thanks, would be great to share also a video witch steaming :) greets

Nice :-). Re the flavour, it's hard to say, but if you like chocolate, and you're in the UK, check these out: bit.ly/chocolatebrownieblend (YT25 for 25% off first order) I can tell you that if you get anywhere close to dialed in with these beans, I'd be surprised if you didn't pick up the chocolate. Ta, Kev.

Hi, If you email me at kev@coffeeblog.co.uk I can try and help you :-)

This would usually be from pressing the button, including pre-infusion. If you were using a scale with an auto start timer from first drip, you'd just change it accordingly so that for example if first drip is usually at 10 seconds, you'd add that to the total shot time.

Hi John, Out of interest, what beans are you using? Ta Kev

@@Coffee_Kev I use arabica mid roast

Square with a bunch of holes at the bottom is the double cup single wall. This is what total use when grinding fresh beans. This is what he’s been using.

It's very easy, just turn the basket upside down and give it a good bang in a coffee bin and it's empty then a quick wipe

Thanks for your message, I would usually set the timer a second after you hear the water hit the coffee Cheers Kev

@@Coffee_Kev I’ve had the same question and not sure I understand your response. Can you clarify? Start timing on first sign of coffee hitting the cup (I.e. don’t count the infusion time of about 9 sec)?

Never mind. Saw this was clarified in another comment.

Hola, el peso real de la dosis dependerá del tamaño de molienda, a una molienda más fina el peso de la dosis será mayor. Gracias, Kev.

The top burr setting is intended to adjust as the burrs wear over time, to keep grinding as fine - but, if you do find that your grinder appears to be calibrated on the coarse side, you can change that by adjusting slightly finer internally. Cheers, Kev.

Hi, Here you go: www.cworks.co.uk/products/custard-cream-single-origin-nicaragua?_pos=7&_fid=3940d3876&_ss=c Ta Kev

@@Coffee_Kev oh nice, thank you. How they fare in the Express Impress given how light the roast is? I've only really had experience with dark roasts up until now as I've had a Bambino Plus.

Try a reset! Press and hold MANUAL DOSE button and FILTER button for 3 seconds to reset grind time to factory settings.

No, around 18.5g-19g of whole beans into the grinder is perfect.

Hi Jonathan, from when you press the button. Cheers Kev

I cant find anything about how to do it. got the Same question ….

To re-set the shot volumes: With machine on standby, press and hold the filter button, and the single and double shot buttons for about three seconds, the machine will beep at you 3 times, done. To re-set the dose: With machine on standby, press and hold the manual dose button and the filter buttons for 3 seconds or so. it'll flash and beep at you three times. Done.

Do you have the filter light on the double shot basket or the single shot basket? Just make sure you have it set for the basket you're using. If you have it on the double shot basket, if you're somewhere in the correct grind size for the machine, you'll usually get between 18-19g in there. If it's way less, this would usually indicate the grind size is way too coarse. If this isn't the case, it could be a dosing sensor issue, but I'd try grinding finer first. The ground should feel somewhere between normal table salt and flour, if it feels and looks bigger than table salt, more like granulated sugar, it'll be too coarse a grind. Ta, Kev.

I looks like his scale timer starts on it's own when it detects the first bit of liquid hitting the glass.

The shot time is from pressing the shot button, so I'm pressing the shot button here and pressing the timer at the same time. Ta, Kev.

I don't think I was using the scales in auto start mode actually, if I was then yeah I'd add the rest of the shot time to the time showing on the timer, for instance if first drips were at about 8 seconds, and the timer shows 20 seconds, then I'd know that's a 28 second shot - but I don't usually use auto start mode, I prefer to just start the shot and press the timer button if the machine I'm using doesn't have a shot timer. Ta, Kev.

Just press the "filter" button to toggle between single basket and double basket. Ta, Kev.

I looks like his scale timer starts on it's own when it detects the first bit of liquid hitting the glass.

Shot time that people are usually talking about, is from pressing the button, including pre-infusion time. So usually you'd press the timer as you press the start button. If you were doing it from first drips (for example using scales with auto detection), then you'd add the first part to the total shot time showing on the timer, for example if the first drips hit in about 8 seconds, and the timer showed 28, then you'd know it's a 28 second shot.

If it's blinking from one light to the other that would usually indicate that the hopper isn't locked. Try removing the hopper and then re-locking it. Ta, Kev.

no pressure at all? Sounds like you'll need to get in touch with support. Cheers, Kev

You need to go down to a finer grind. It can build pressure if water just flowing through a course grind.

How long are we talking in between shots? Back to back, or a bit later in the day?

@@Coffee_Kevhi Kev. Thanks for the reply. Back to back. So a minute or so in between.

Hi Josh, Start counting from when you press the button. Cheers Kev

Hi Tommi, I use a few different ones, I have the Acaia Lunar which are great but are quite pricy, I also use the Timemore black mirror scales which are great. , but the one I would recommend on a budget is the my way barista scales. Have a look at my blog post: coffeeblog.co.uk/the-best-coffee-scales/ This should give you a better idea. Cheers Kev

@@Coffee_Kev cheers

From what I understand, if you bought your machine recently, the newer produced machines only go up to about 9 bar of pressure, where older machines (

I'd recommend stopping the shot at your target yield, so this way you're just looking at the shot time, not shot time and shot volume. So if you're aiming for a 1:2, stop the shot at 40g. Did you get a proper blank disk, or one with a hole? If it's a proper one with no hole, do a backflush (just slap this in and pull a shot for about 5-10 seconds). Does the pressure needle go any higher? If you don't have a proper disk without a hole, just try it with the dual walled basket, with no coffee in. If the pressure needle isn't going any higher when backflushing, do a quick video of this, then create an online support case, upload the video, and tell them it appears your machine has a fault. Cheers, Kev.

Hi, Here is the link for the glasses :-) amzn.to/3iXwQE2 Cheers Kev

@@Coffee_Kev which size?

@@Coffee_Kev :) thank you for sharing

In case you haven't found the solution: Hold the FILTER, 1 CUP, and 2 CUP buttons for 3 seconds. The machine will beep 3 times and restore its default extraction time.

@@Killadeniz thanks lol I’ve been trying to figure out how to get my machine back to factory settings for 2 days hahaha