Part1/2: Sour Espresso. Can you fix it?
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- Опубліковано 2 жов 2024
- #baristapro #breville #espresso #sage #sagebaristaexpress
Low Pressure Video - • Low Pressure? How to F...
See Part 2 of Sour Espresso
• Part 2/2: Sour Espress...
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USA Customers link on Amazon.com
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COFFEE BEANS:
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TOOLS:
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MATOW 2 in 1 Distributor & Tamper 53mm - amzn.to/33BYEGJ
Bottomless Naked Portafilter - amzn.to/3qYmB3B
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CLEAN/DESCALE MACHINE:
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BREVILLE:
Inner Burr Adjustable - amzn.to/3KIHTu4
Charcoal Filter BWF100 - amzn.to/3tWK1sf
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CANADA Customers link on Amazon.ca
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COFFEE BEANS:
Lavazza Crema E Aroma: amzn.to/3rhG7qJ
Lavazza Dek - Lavazza Decaffeinated Espresso Beans: amzn.to/33hCF7J
Lavazza Super Crema: (Mild and Creamy): amzn.to/3nnw8iw
TOOLS:
Weighing Scale 0.01g Digital - amzn.to/3fhVo5z
HENDR 2 in 1 Distributor & Tamper 53mm - amzn.to/3nTAwWQ
HENDR Bottomless Naked Portafilter - amzn.to/33QAnN5
Espresso Glass dual wall - amzn.to/3qYmghm
WDT Tool - amzn.to/3rR7sR6
CLEAN/DESCALE MACHINE:
Dezcal Descaling Powder - amzn.to/3GW659U
Durgol Descale Liquid - amzn.to/3nWDIkB
Clean Me Powder Cafiza - amzn.to/3KSXHdU
Grinder Cleaning Tablet Grindz - amzn.to/346KVYn
Puckscreen amzn.to/3ZeSHry
BREVILLE:
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Charcoal Filter BWF100 - amzn.to/3fZ6DzY
Breville Barista Express: amzn.to/3GpFAtl
From the looks of it you have severe channelling. I don't think a stale bean could cause the flow to be so fast, especially after you put the grind on minimum. It looks like your WDT tool is one that has straight needles, i mean, the better ones are splayed in a conical shape, which prevent the grounds from being pushed around. you can fix it easily by just bending the needles outwards with your fingers. And I personally stir the grounds from the bottom of the puck in small circular motion, and gradually move up vertically so that all the grounds are evenly broken up. then knock the portafilter down once, to collapse the air bubbles and provide a more uniform surface for your tamp. tamp immediately. skip the spinning distribution thing because that actually does a half tamp in the shape of the cross-protrusion. sometimes you will see the espresso come out in a cross-shape at first because of this (in extreme scenarios).
Thanks for this video! It would be interesting to see what happens of (a) you go still finer in grind (b) use more beans to achiever more compression during tamp and (c) use pre-infusion under very low pressure. I have struggled with the problem you illustrate in this video and have had some success adjusting these three parameters to achieve more backpressure. Secondly, I believe that the issue of freshness mainly centers around trapped CO2 --- this dissipates with time. I believe the evolution of a lot of CO2, which produces the crema, also creates back pressure during extraction and can contribute to slowing the extraction. But in my own personal experience, it seems that if one can use the other parameters to slow down the extraction, then age of the coffee isn't that significant in the taste profile. Anyway, that's my 2 cents.... Thanks again!
Please stay safe 🙏 your very important to this world 💕💪
What about dual wall filter? If I have older coffee beans I like to try the dual wall. In some cases it turned out good. Not so good, but better than with the single wall.
Love your channel, and that you're from Nova Scotia - I grew up in Mahone Bay. :)
Question for you: I put 18g in the gringer, and get 11g of grinds - how do I fix that?
Use a bellow. See my other video ua-cam.com/video/MSTpugyb_X4/v-deo.htmlsi=PUPRcicoBTYD049B
Mahone bay is one of my favorite spot in NS. Glad to meet you here
Can we adjust temperature and pressure on Breville barista express BES860?
Sorry not appropriate comment on this vide
No. Not that I know of. Its fixed at 200F
@@AjusCafe Thanks for replying
Mine is not going above 74 c (165 f). Any idea what to do?
I tried booting for more than 15 mins, running empty shots, increasing the shots' volume, but it's just not going above 74c.
@@kuratazam getting 170F is normal. BES860XL really don't guarantee 200F. It says it will automatically adjust optimal temperature. 200F or closer temp from the boiler to your cup. By the time you get it in your cup, it would be 160-180 depending on best numbers. So your machine seems operating normal.
@@AjusCafe Thank you very much. Does this mean I am getting an under extracted shot?
@@kuratazam No. Nothing to do with that. Generally dark roast needs mild temperature and medium roast needs higher temperature. Sour Espresso is more to do with freshness of the beans, if its more coarser and if there is quick flow. Which is a watery Espresso.
Hope the weather has not caused much damage to your property and all are keeping well. Thank you for another informative video.
Thank you. Less damage this time. Lot of broken trees and power outages.