This machine often brews at pressures around 14 bars, which is really high. Each large notch on the gauge is meant to be 2 bar. I wanted a pressure closer to 9 bar for espresso, so I opened up my machine and adjusted the over-pressure valve so that it only gets up to about 10 bar now. Shots are much easier to get right, and less channeling is happening now.
Great video! Another aspect often left out of BBE reviews is the resell value is very high. After a year or two of owning the machine you can still sell it for around $500 which will help in secure a higher quality machine.
Got my Batista Express a few years ago to start making espresso at home. Can you do a video for steaming milk and latte art? Love the video and just subscribed 👍🏼
Hey Kyle, I presume that as I am watching this video 2 years after you made it, you wont respond, but some questions for you: 1. You mention about getting the machine hot by putting it on for 20 minutes, but then talk about the portafilter temp as the key part. As the machine is a coil for instant hot water and does not benefit from waiting 20 minutes, surely just by running portafilter and basket under hot water creates the same desired effect? 2. You mention about "keeping the dose the same" when dialling in, but when keeping the dose amount setting (knob) on the machine when changing the grind size, it changes the weight of the dose of the coffee (for me, grind setting 4 produces 17g, but setting 8 is nearer 20g). I presume when you mean keeping the same dose, you actually mean keeping the same weight? (was not clear in your video and wold confuse a beginner) 3. You mentioned about taking it to the maximum corse setting, but does that mean you changed the internal grind setting? Many machines out of the box in my experience and from hearing from others, when dialling in mean that even a grind setting of 1 still produces under-extracted coffee and the internal setting in the burr needs adjusting. Did you do anything like that here? Great video btw 🙂
Kyle, awesome video as always. Most people recommend 20-30.seconds for brew time, but Breville has added an additional 5 seconds of pre-infusion. When reading the owners manual, it should be noted that they have added that 5 second pre-infusuon time to the recommended brew time suggesting the average brew time be pulled in 25 to 35 seconds. I recently bought Espresso Pudding, a blend from our local Vancouver Milano Coffee Roasters, and they recommended a 28 to 32 second brew time. When adding the 5 seconds of pre-infusion, that translates to 33 to 37 seconds. Food for thought. I might also recommend that folks try programming the first shot of the day, by first holding the program button and then hitting the double shot button to start the extraction and again to stop it. The reason for this is that incase you do dial in an amazing shot, ie, the right yield in the right time with the right taste, it is now programmed. I usually experiment on myself for the first shot and then just hit the 2 coffee button for subsequent shots that morning for the family. It means you don't have to time and weigh every single shot that is pulled and takes advantage of the volumetric programming that makes this machine so great. Thanks for the video. Keep up the good work!
@@Popo-hr6gc Yes, however, some machines take longer to get to first drip so some people start timing at first drip, which means you would have less than a recommended 20-30 second brew. Typically dark roasts are more soluble, and require less time and water, they should also be brewed at a lower temperature to avoid over extraction and bitterness. Lighter roasts are less soluble and will require a finer grind resulting in a longer time, and could use a longer ratio, say 1:2.5 coffee to espresso in the cup. They will also benefit from a higher brew temperature. Really it comes down to taste. There should be a balance like music, bitterness is the bass, sweetness are the mids, and acidity and brightness is the treble. Over extracted coffee is way too bitter, underextracted sour and acidic. Once you get it dialed in, say 27 to 32 seconds with 20 grams in and 42 grams out you should taste all 3 flavour notes. It will also depend on the coffee, too fresh will be acidic, too stale watery and bitter. Try brewing between 1 week from the roast date up to 6 weeks. It will change over that time so you may have to tweak the grind size or ratio along the way. I like to always taste the shot before adding water or milk just to get an idea of how your adjustments to the machine influence these subtle and nuanced flavours.
Re: letting it heat up. The thermocoil isn’t like a boiler, it only heads when in use and as such doesn’t necessarily heat up the machine by leaving it. Also , the portafilter has a plastic insert to improve thermal stability in it, helping to reduce any temp drops caused by hot water normally touching metal
Love the videos! Espresso is a super niche topic on UA-cam and I’m so glad to see more people like yourself making good content. Like you, I owned a Barista Express for many years before upgrading although I came to a very different conclusion. Full disclosure, I had the old model with the square bean hopper. I don’t know what upgrades, if any, they have made since but my experience with that grinder was not good. For most of its life I just used the pressurized basket and had no issues with the machine. When I did start learning to use the regular basket I found it nearly impossible to dial in. It often couldn’t go fine enough even on the finest setting. Eventually the grinder actually broke after 8 years. This doubly sucks because it meant that now I had a perfectly good machine with a broken grinder attached to it(a huge potential draw back to this machine that no one ever talks about). I ended up buying a Niche grinder and immediately pulled the best shot I had ever made on that machine! The idea of this machine is brilliant but the crappy grinder, I think, ruins it in practice. I would agree with you that it’s a great beginner machine, but the grinder being attached to the machine means you can’t upgrade one without the other. It served me well for many years but ultimately I think it’s not worth it for a machine that is incapable of growing beyond entry level.
Awesome review! Do you think is much better buying a separate breville grinder than the all in one machine? Because the separate grinder has 60 granulometry adjustments
Big miss is not explaining when brew time is stsrted. Was it when button was pushed or when first drops come out? As others have mentioned, there is a pre-infusion time when using this unit, so the video ends up being confusing. Otherwise good high quality vid!
Hi Kyle, I have the same model. just to confirm, to manually test it, press and hold the 2shots button then when you release, it will automatically stop?
Press of the button less pre-infusion if there is any (not sure if there is on this machine). What you're measuring is contact time between coffee and pressurised water. Just know that the 25-30s rule is a starting point only and can vary depending on type of beans and roast. If it takes more than 5s for the first drops to appear from your pf, then your grind is too fine.
Thank you for the info and great video. I just received this machine for Christmas from my girlfriend because I make coffee in a Forever Espresso coffee maker. Boil water and the pressure rises the coffee to give you an espresso. I have NEVER used an espresso machine, what video can you recommend for a day 1 beginner?
Thanks for the video! I have a Barista Express at home and one question I have and can't seem to find a straight answer is when to start timing my shot? Should the time start at pre-infusion(as soon as I press the button) or first drip? I have a Acaia Lunar scale and have the easy option to start timing at first drip but not sure if that's the correct way or if there even is a correct way?. I've tried both ways and get varying results. Not being a pro I'm trying to keep as many variables constant in this process as I can as I move forward in learning. I'm curious what your thoughts and method is with this machine and other espresso machines or if it changes for different reasons? Also is your grinder's internal burrs set at the stock 6 in this video or have you changed them? Look forward to your reply. Thanks!!
Hi! Either one of those methods works fine. It’s a debated topic. I personally start the timer after pressing the button. This will time the amount of time in contact with water. And the internal burrs were adjusted.
I have a Breville Express (without the built in grinder, but I use a separate Breville grinder). The Breville has a 10 second infusion, so I start the timer when the first drip hits the cup. I’ve found that when using 18g of coffee to try and get about 40g of extraction the sweet spot is 23-27 seconds. So a 2:1 ratio would be slightly lower time.
Would this machine be a good choice for brewing white coffee? I have heard you have to buy pre ground only so I wouldn't be able to change grind size to dial in my shots.
Thank you. Excellent. I’ve had that maker for ten years and learned how to use it better. Question: the pressure has dropped and it makes funny sounds , is it time to get a new one?
I'm not an expert but that could be th 3 say solenoid valve. It could need cleaning/descaling (beyond the regular clean/descaling of the machine), or replacing
Hi Kyle, you sated we could reach out if we have questions, so here it goes. I am lost as to what I am doing wrong. I have the same machine as in this video. I am weighing both my does and yield but cant seem to find the right pattern. I start with an 18g dose that I have to set my grind to a 2 in order to get the correct pressure of the needle being at 12 o'clock. i see most people use 5 or 7 but I cant make this work for me. then I tamp down the grounds solid and run a timer when I do the pull. I end up with an 18g dose, 36g yield, and a run time of 34 seconds from the time I push the button to start the double shot. the result is a horrific acidic and bitter expresso. its so bad you cant even hold it in your mouth. if I try to back off the grind setting I get no pressure no matter how hard I press the grounds into the portafilter. in order to get something that's drinkable(but still not great) I end up with a yield of 67g with a dose of 18g and a run time of 45 to 50 seconds. could it be the coffee? I just don't get it.
Loving the videos and the content man - I’ve actually just bought a barista express! Just a comment on this video in particular - it’s fallen in to the trap that confused me so much when searching for a first espresso machine in that is starts off saying it’s a great entry level machine but then talks negatively and compares it to what you’d fine in higher end ones e.g. the porta filter, grinder. I’d rather have seen the merits of this machine alone compared to others at its prices rather than suggest upgrading the grinder to make it better etc. Just a thought on this video but still love your content man!
Hey max! Appreciate the comment. I think I was fair in comparing it to the gaggia classic, and the infuser. I didn’t compare it to other machines in another class. Don’t see anything wrong with that.
@@KyleRowsell hey Kyle - yeah. on reflection and having watched the video again I take your point. I guess my knee jerk reaction to hearing “upgrade the grinder” or “commercial porta filter”was that you were doing it a disservice but that’s not the case. Appreciate your reply and, as before, the content! Have a good one!
Don't lose too much sleep over the fact that you don't have the perfect machine. It only matters for light roasts which require flow control to properly extract. Question is: do you even like espresso from light roasts? The classic Italian espresso is made from dark cheap arabica-robusta mixes...surprise, surprise. Most people don't actually like sour espresso (the light roasts will give you sour vibes even with flow control but less stringent). Try it at your local fancy coffee place to see of your taste buds tolerate it. Anyway, most of the "flaws" of this machine can be corrected with a little effort. Use the wdt tool to spread your coffee, always use a scale to measure the coffee you put in your portafilter. Try to stay in the 2x output weight for med/dark roasts and 2-2.5x for light roasts. Raise the temperature for light roasts and experiment with lower temp for dark roasts. You can always do blind A/B tests. I wish Kyle would try this. When you know the espresso comes from your Niche+Bianca your confirmation bias will kick in. I never see this blind test performed online...i wonder why. I also understand people fetishize a lot their machines. They like to push levers and like to think the money they spent gives them quality back. This is all nonsense without proper A/B testing. It's like drinking wine and knowing the price in advance, you will automatically think it's better. I know I sound controversial but maybe Kyle will try to explore this more. Cheers!
This machine CANNOT make legit espresso (italian quality). Even in your video the espresso extracted is watery and the flow gets all “lumpy” during the extraction. Real espresso is way more thick, creamy and oily. I’m an italian former barista and unfortunately i bought this garbage. I tried everything, really everything you can try and the only “less crappy” espresso you can make is using the pressurized double walled portafilter, only to get an espresso that is “almost” the level of Starbucks! So forget the Italian espresso with this toy.
As someone who chose a Gaggia over the Breville, let me tell you that sometimes I wish I started with a Breville. The Gaggia is great but the machine has some flaws mainly the leaky steam valve which even upon replacing can start leaking again within a year. Another thing is the OPV tube which doesn't point directly into the hole in tbe drip tray so sometimes water will get underneath the drip tray. I will find a lot of water accumulates underneath the machine sometimes. Probably just a defect for my particular machine. The simplicity of having your grinder and tamper built in to one unit saved a lot of space and it seems like a dream compared to my setup which easily takes up koure than twice that space but mainly because I bought a lot of accessories. The Breville is a great option espresso if you're a latte drinker and aren't as fussy with your espresso. Also as an alternative to the Infuser, if you don't wanna deal with steaming your own milk, the Bambino Plus is compact and has the best automatic milk frothers for consumers. Great review btw. I found your channel recently and loving your content. You're one of the best consumer reviewers of home coffee equipment.
It includes a tamp and milk jug. Things that also add up super quickly. It's honestly the best machine to get into espresso period with all the tools and accessories it provides out the box. You only need to pickup a knock box.
Best investment I’ve ever made (after I learned how to actually use it;-)! I’ve always been a Starbucks guy, (None of their overpriced sugary drinks), just a tall Pike with some Half & Half every morning as my favorite beverage. Once in awhile I tried to make an espresso on my Breville, but the results always tasted like crude oil, with side notes of tar, and hints of burnt rubber. Then one day, I faced a “golfer’s” choice. Should I invest some time and effort to learn with the equipment I already have, or should I spend potentially thousands more on fancier clubs to improve my game;-). I’m glad I spent an afternoon actually learning and experimenting with grind settings and learning the basics of extraction. Didn’t realize I could make better tasting coffee at home than Starbucks, until I actually tried. This is all the machine I will ever need.
I have the Infuser and paired it with a Smart Grinder Pro. It was alright until I got a 1zpresso JX-Pro hand grinder. Was struggling with sour shots but the grind consistency and quality of the 1zpresso JX-Pro made a huge difference. A better grinder is an absolute must.
nah bro you dont need to wait 20 minutes, 3 minutes should be ok as long as you pull the brew and just let the water flow the head twice to warm all pipes inside quickly.
I roast my own beans and having the pressure gauge saves sooo much time and waste dialing in fresh roasts and different beans. It's far more useful than people realize (assuming they're using the non-pressurized baskets). Pretty sure Breville went with the 54mm basket to A) Save room for the grinder, and B) give people a reason to "upgrade" to a more expensive model. Fortunately the machine's popularity has led to all the after-market upgrades like levelers, tampers, bottomless portafilters etc. in the 54mm size, so that's a good thing!
Completely agree. Best value machine in its class. I recommend steaming milk first. Then follow with espresso. Why? Turning on the steamwand warms up the machine faster and builds heat and pressure in the flash container. If you pour your shot right away, you can get a high initial temperature pour. But it does subside after the hottest water pours out. There is little playroom when it comes to temperature control. The steam wand is the only way I know how jerry rig hotter water.
@@KyleRowsell I have to say this man ，I own 878 also 870，870 It's too hard to get a Consistent beautiful, peaceful shot Out of the bottomless portafilter. But the 878is very easy to dial in And pull a beautiful shot with the bottomless Portafilter
54mm portafilter is MOST FORTUNATE part of this machine. As it is simpler to make espresso using it, yep, 58mm is harder to make due to much more probable channeling. And also you can buy quite unique 54mm portafilter for it that you do not need to heat up. It is also lot of 54mm portafilters, baskets, tempers and such. You just need to spend 5 minutes more finding them.
I'm having issues on timing. I want to set up program on a double basket 16g 1:2 ratio on default pulls 48g in 29sec. Is my grind to fine how should I take the correct steps
HELP..... No one ive seen, talks about the setting of the inside grind setting. ive only been able to pull shots at outside 8 inside 5. if I go any finer the shot normally won't even flow anything. any suggestions.......
Great video! Another tip that might be useful: if you need to go grind coarser or finer than the grind size settings allow, you can adjust the internal burrs. Just remove the hopper and you can get to the outer burr where you can adjust the settings.
After four years I bought some scales and adjusted the top burrs from 5 to 3 with 4 on the side dial. It doesn't produce the best coffee I've had but it's better than high Street chains and most places out. I have been toying with the idea of a niche zero and something with an E61 head but the BE seems happy on tap water with a scale and backflush when the lights come on and is ready in seconds, an E61 I need to decide 30 minutes ahead I want a coffee, you have to be very picky with water and you have to maintain the group head. The BE takes up so little space too.
Great video, but a lot of what you said was the exact same content presented by Gale from the Seattle coffee gear’s video on this same topic. You presented the tips, and pulled shots, in the exact same order as she presented it 3 years ago. Feels copied and pasted.
i Have that model of expresso machine,and i have a geeni brand samrt switch and i put it on ,but iturn on the expresso and when i give it the command to turns on but the the expresso machine does not .
for the grinder.. niche zero is also conical grinder so whats the difference? if you buy flat grinder i will understand but now it doesnt make any sense.
Hi! Great video, and very helpful too. I have been having trouble with my machine. I use a grind setting of 3 with freshly roasted coffee and when I pull the shot, (I use the automatic setting), the extraction takes between 10-15 seconds. Any advice on what I could do to improve? Thank you!
If it is still too coarse, you can adjust the inner burr to grind even finer. There are lots of UA-cam videos on how to do it. Also a dose of 17-18g works best with the single wall double shot basket. A 1:2 ratio usually works well too! Hope that helps - timing from press of the button, it should be 25-35 seconds.
I used to be fixated on how long it took to pour a shot. Point is a bad shot tastes bad even if you are within the “magical” parameters of time and ratio. Or you might end up going too fine at which point very weird things start to happen. After watching a lot of videos I came across Lance Hedrick and the dude was right when he said “forget about time, just go by taste”. If you re doing shots that are too acidic go from a 1:2 to 1:3 ratio instead of going finer. Am now doing turbo-shots and am pretty satisfied taste wise. Plus it’s much easier to be consistent.
You didn’t show the pressure in your last 2 shots. I’m curious because I always get a high pressure that’s outside the “espresso range” and that causes channeling which makes the coffee not that tasty. I haven’t figured yet out how to pull a shot in the correct time range, with 9 bars of pressure and no channeling. It’s driving me crazy.
Hey Kyle, thanks for the video. Is 1.26oz all you recommend getting out of the dual shot basket? This is defined as a double shot? I’m confused about that a bit.
Hi Kyle thanks for the video.it was so helpful. Wanted to ask you…. I dialled in my espresso with the breville express 870, 1:2 ratio at 28 secs, but the pressure gauge was almost to the maximum (pressure to high). Was wondering what i should do to rectify this. The shot ended up tasting a little sour and lacked body. I used an 18g dose by the way. Could it have been the way I tamped? Would be great to hear your thoughts and recommendations. Thank you 😊
I got one used for a steal and was originally planning on modding the OPV valve to reduce the pressure. BUT i found out that there's effectively a manual mode if you hold down the brew button that lets you manually preinfuse and then brew at full pressure. But when i used the blind puck to test the pressure of the preinfusion, i found that the preinfusion itself was at the sweet spot of around 9 bars. So now i just hold down a brew button and do the whole brew at the 9 bar preinfusion! The preinfusion will stop automatically around 45-50 seconds or so which means it can't handle like a sprover or something but for just standard ristrettos to lungos it works perfectly!
My other tip is also to time shots from drip for this machine rather than button on, or to simply recognize that it takes longer to see a drip from this machine than others. First drip is very consistently around the 10-11 second mark for me.
I've had one of these for a couple of years now, and I know it can pull better shots than the ones I'm getting. I'll be trying these tips for sure. However, there are a few thoughts I've had regarding some of the recommendations here. Not that I think they're wrong, but just not practical. 1) The machine auto-switches off at about 10 minutes, so leaving it to warm up for longer than that isn't possible, unless you keep returning to it to turn it back on again (which I often forget to do). 2) Dialling in every time I change coffees takes me a good portion of the entire bag, so just isn't economical unless I'm sticking with the same coffee for a while. I tend to go with what I have set already, and adjust slightly every time I brew another shot if it's not right. Yes, the first few might not be perfect, but it's better than throwing away £5 of coffee from every new bag! 3) RE the quality of the water - isn't that the job of the filter you have in the water tank?
I totally agree with you on 1). My current approach is to just run 3-4 double shots of water through the machine having the filter in place. Works great to heat up all the components, including the cups
I've had my BBE for about 3-4 years now and it's fantastic.. when I pull the first time. I have not figured out how to pull a back to back shot without having to up my grind setting 4-5 notches. Anyone have any luck?
Hey @Yoon Lee, I know I'm 7 months late but I've never seen this happen with my machine. I have noticed some nuances from shot to shot, but it's mostly due to the portafilter temperature. Once I started to let it warm up, this issue went away. Something else you can do, is just to pull an empty shot. Let the water run through the filter to warm it up. Then you should have consistent shots.
Pleased to see someone is giving it the thumbs up as I have just purchased my machine yesterday, took it out of the box today and washed/cleaned all the parts that needed to be washed and I have also flushed the machine. Hopefully will make our first coffee tomorrow morning.
Great video ! I also have it the BBS870 and with hand grinder 1zpresso JE-Plus, grinder will make huge different I was planning to upgrade machine to Rocket Appartamento
Love your vids. I’m a new owner of a barista express. This may be a silly question but do you start the time from when the coffee begins pouring or from when you push the button. Also do you use the razor thing they give you to scrape the top after tamping?
In Australia you can get the breville I fuser and the breville smart grinder pro for the same price as the barista express, would that be a better option?
Not true. They rarely have it. Talked to store associates in 2 stores in Austin. Bought it on Amazon about a month ago for 356 with $200 off for amzn prime card.
Everything about this video is just perfect... Except for the flimsy table the machine is sitting on. The wobbling is very distracting and I couldn't take my eyes off it.
I need some guidance on how to tamp correctly. I'm always struggling getting the perfect espresso with the correct tamp. How do you keep a consistent tamp pressure and when do you know it's good enough? There are moments I can not repeat the tamping process and mostly getting over extracted espresso but when I just touch it (almost no pressure) the pressure seems to be in the correct range but it brews to short. Are there some tricks you can do?
Smart switch will not turn on this machine as it requires button press, so the smart switch will turn on the circuit, but not the machine. Also, if you run one cycle i.e. single pull, it will circulate the enough water through the system which cuts down the warmup-ready to pull time considerably, with minimal loss of pull quality.
Very interesting video. Thanks! Learned a lot. Dumb question - what does an expensive grinder do differently that makes such a big difference? Also, do you manually run a 25-30 second pull every time you make coffee, or is that only for the dialing in, and use the 2 shot button for everyday use?
you have to use different grind sizes, if you flip the machine on it will be coarser, than after its sits for a while on. It took me a while to figure that out.
Yo dude, this was one of the best explanations I've seen for this machine. The tips I will definitely be trying and looking forward to seeing the results. The only thing that confuses me is how you're pulling the shot. By holding the button down I believe (someone correct me if i'm wrong) this will go into pre-fusion mode, until you let go which then applies full pressure. This is not wrong but another way of making espresso. Were you always going for a pre-infusion shot? Do you prefer this to the other mode which is about 8 seconds pre-infusion and then it does full power? Please explain this.
Wait... all these shots are pre-infusion only. He's not releasing the button for full pump pressure. Should be holding that button for 8-10 seconds and then releasing. Pressing again once the desired weight (or just before that weight) is reached.
Thank you Kyle for spending time for a thorough video like this!switch bot was mind blowing and I think ppl need to appreciate others effort a little more. Also, your b roll rock! I am from vancouver and would be curious what beans did you use in the video. Thanks for the awesome video as always!
54mm is a good size. Della corte mina also uses 54mm. or other dual boiler expensive ones..There is non sense about changing a machine because it does not have 58mm portafilter. its grinder is also good, you can make extra mm adjustment inside the grinder's reservoir.
@@xlectrikx single dosing is the best technique for the best results. Dose will be weight based and coffee can be stored properly to keep the coffee the freshest possible.
@@KyleRowsell and single dosing and running the grinder past the last of the beans won't harm the grinder? (I'm not suggesting it will, just cautious 😂)
I want a machine but I don't want to have to buy a separate grinder that's crazy maybe I should get Machine without Grinder gaggia ?? I'm use to making a Starbucks Double shot on Ice was 5 shots now they only doing 4 shots..use to there espresso..I like both Decaffe and caffeinated... What do u recommend?
Hi Kyle fab help - I’ve same machine (my second same machine!) but it’s extracting within 10-11 seconds I’m on number 4 - should I try 6 - Tk u -- also you say warm up 20 mins but instruction book says automatically turns off before 20 mins 🤔 if not using thank you again ☕️😊
I really like that this espresso maker does everything, because I have never used any type of espresso machine, I am a beginner, I am looking to open a coffee truck, would this be a good machine to start my truck with? or do I need something bigger, better?
If it’s recommended for an 1:2 dose 17gm in 34gm out why does the double dose do 2oz which is 56gm. I have had this machine a year and still can’t get a decent shot. I try for awhile then give up. This machine is so frustrating.
I’ve been watching your videos and I like them a lot, congrats for the good job. I’m educating myself because I’d like to buy a Breville Barista Express, would you have any suggestion for websites or stores where to get this machine for a better price? Generally it’s listed for $700, but I’ve seen many videos saying during holidays you can get it for around $500. Until now (Thanksgiving) I’ve been looking everywhere but couldn’t find any promo or discount, nothing. Still listed at full price. I’d appreciate any suggestion, hoping at this point for the cyber Monday...
After watching a few of your videos, I gotta say, you have a strong affinity for sliced bread
Bread is life.
This machine often brews at pressures around 14 bars, which is really high. Each large notch on the gauge is meant to be 2 bar. I wanted a pressure closer to 9 bar for espresso, so I opened up my machine and adjusted the over-pressure valve so that it only gets up to about 10 bar now. Shots are much easier to get right, and less channeling is happening now.
Great video! Another aspect often left out of BBE reviews is the resell value is very high. After a year or two of owning the machine you can still sell it for around $500 which will help in secure a higher quality machine.
Great point
Got my Batista Express a few years ago to start making espresso at home. Can you do a video for steaming milk and latte art? Love the video and just subscribed 👍🏼
Hey Kyle, I presume that as I am watching this video 2 years after you made it, you wont respond, but some questions for you:
1. You mention about getting the machine hot by putting it on for 20 minutes, but then talk about the portafilter temp as the key part. As the machine is a coil for instant hot water and does not benefit from waiting 20 minutes, surely just by running portafilter and basket under hot water creates the same desired effect?
2. You mention about "keeping the dose the same" when dialling in, but when keeping the dose amount setting (knob) on the machine when changing the grind size, it changes the weight of the dose of the coffee (for me, grind setting 4 produces 17g, but setting 8 is nearer 20g). I presume when you mean keeping the same dose, you actually mean keeping the same weight? (was not clear in your video and wold confuse a beginner)
3. You mentioned about taking it to the maximum corse setting, but does that mean you changed the internal grind setting? Many machines out of the box in my experience and from hearing from others, when dialling in mean that even a grind setting of 1 still produces under-extracted coffee and the internal setting in the burr needs adjusting. Did you do anything like that here?
Great video btw 🙂
Kyle, awesome video as always. Most people recommend 20-30.seconds for brew time, but Breville has added an additional 5 seconds of pre-infusion. When reading the owners manual, it should be noted that they have added that 5 second pre-infusuon time to the recommended brew time suggesting the average brew time be pulled in 25 to 35 seconds. I recently bought Espresso Pudding, a blend from our local Vancouver Milano Coffee Roasters, and they recommended a 28 to 32 second brew time. When adding the 5 seconds of pre-infusion, that translates to 33 to 37 seconds. Food for thought. I might also recommend that folks try programming the first shot of the day, by first holding the program button and then hitting the double shot button to start the extraction and again to stop it. The reason for this is that incase you do dial in an amazing shot, ie, the right yield in the right time with the right taste, it is now programmed. I usually experiment on myself for the first shot and then just hit the 2 coffee button for subsequent shots that morning for the family. It means you don't have to time and weigh every single shot that is pulled and takes advantage of the volumetric programming that makes this machine so great. Thanks for the video. Keep up the good work!
Is the brew time from when the button is pushed or from when the coffee first hits the cup?
Just got this machine, this is an extremely helpful tip. Thank you
@@chrisarrow hi Chris, yes that is correct. From the second you hit brew start the timer.
Brew time = the moment you clicked the button?
@@Popo-hr6gc Yes, however, some machines take longer to get to first drip so some people start timing at first drip, which means you would have less than a recommended 20-30 second brew. Typically dark roasts are more soluble, and require less time and water, they should also be brewed at a lower temperature to avoid over extraction and bitterness. Lighter roasts are less soluble and will require a finer grind resulting in a longer time, and could use a longer ratio, say 1:2.5 coffee to espresso in the cup. They will also benefit from a higher brew temperature. Really it comes down to taste. There should be a balance like music, bitterness is the bass, sweetness are the mids, and acidity and brightness is the treble. Over extracted coffee is way too bitter, underextracted sour and acidic. Once you get it dialed in, say 27 to 32 seconds with 20 grams in and 42 grams out you should taste all 3 flavour notes. It will also depend on the coffee, too fresh will be acidic, too stale watery and bitter. Try brewing between 1 week from the roast date up to 6 weeks. It will change over that time so you may have to tweak the grind size or ratio along the way. I like to always taste the shot before adding water or milk just to get an idea of how your adjustments to the machine influence these subtle and nuanced flavours.
Re: letting it heat up. The thermocoil isn’t like a boiler, it only heads when in use and as such doesn’t necessarily heat up the machine by leaving it. Also , the portafilter has a plastic insert to improve thermal stability in it, helping to reduce any temp drops caused by hot water normally touching metal
Hey! This isn’t fully true. Also, the group head and portafilter are heated electronically which you’d want to heat up before using.
Many remove that plastic part from the portafilter. Hot water over plastics is not the healthiest thing.
Love the videos! Espresso is a super niche topic on UA-cam and I’m so glad to see more people like yourself making good content. Like you, I owned a Barista Express for many years before upgrading although I came to a very different conclusion. Full disclosure, I had the old model with the square bean hopper. I don’t know what upgrades, if any, they have made since but my experience with that grinder was not good. For most of its life I just used the pressurized basket and had no issues with the machine. When I did start learning to use the regular basket I found it nearly impossible to dial in. It often couldn’t go fine enough even on the finest setting. Eventually the grinder actually broke after 8 years. This doubly sucks because it meant that now I had a perfectly good machine with a broken grinder attached to it(a huge potential draw back to this machine that no one ever talks about). I ended up buying a Niche grinder and immediately pulled the best shot I had ever made on that machine! The idea of this machine is brilliant but the crappy grinder, I think, ruins it in practice. I would agree with you that it’s a great beginner machine, but the grinder being attached to the machine means you can’t upgrade one without the other. It served me well for many years but ultimately I think it’s not worth it for a machine that is incapable of growing beyond entry level.
Amazing thoughts! Thanks for the great response Michael!
Awesome review! Do you think is much better buying a separate breville grinder than the all in one machine? Because the separate grinder has 60 granulometry adjustments
Hey man are you timing from button press or first drop?
Big miss is not explaining when brew time is stsrted. Was it when button was pushed or when first drops come out? As others have mentioned, there is a pre-infusion time when using this unit, so the video ends up being confusing. Otherwise good high quality vid!
Hi Kyle, I have the same model. just to confirm, to manually test it, press and hold the 2shots button then when you release, it will automatically stop?
What I mean is press and hold the double shots button to start then once it already reach 34g, release it ?
Have you done review on the barista pro
Hey Kyle, when did you start timing the timer? First drip or push button? Thanks and great video!
Good question, too bad there is no answer.
Wondering the same thing.
Press of the button less pre-infusion if there is any (not sure if there is on this machine). What you're measuring is contact time between coffee and pressurised water. Just know that the 25-30s rule is a starting point only and can vary depending on type of beans and roast. If it takes more than 5s for the first drops to appear from your pf, then your grind is too fine.
Thank you for the info and great video. I just received this machine for Christmas from my girlfriend because I make coffee in a Forever Espresso coffee maker. Boil water and the pressure rises the coffee to give you an espresso. I have NEVER used an espresso machine, what video can you recommend for a day 1 beginner?
Thanks for the video!
I have a Barista Express at home and one question I have and can't seem to find a straight answer is when to start timing my shot? Should the time start at pre-infusion(as soon as I press the button) or first drip? I have a Acaia Lunar scale and have the easy option to start timing at first drip but not sure if that's the correct way or if there even is a correct way?. I've tried both ways and get varying results. Not being a pro I'm trying to keep as many variables constant in this process as I can as I move forward in learning. I'm curious what your thoughts and method is with this machine and other espresso machines or if it changes for different reasons?
Also is your grinder's internal burrs set at the stock 6 in this video or have you changed them?
Look forward to your reply. Thanks!!
Hi! Either one of those methods works fine. It’s a debated topic. I personally start the timer after pressing the button. This will time the amount of time in contact with water.
And the internal burrs were adjusted.
I have a Breville Express (without the built in grinder, but I use a separate Breville grinder). The Breville has a 10 second infusion, so I start the timer when the first drip hits the cup. I’ve found that when using 18g of coffee to try and get about 40g of extraction the sweet spot is 23-27 seconds. So a 2:1 ratio would be slightly lower time.
@kyle I own this espresso machine. I bought before knowing the grinder wasn’t the best. What grinder do you recommend to pair with it? Thanks.
Would this machine be a good choice for brewing white coffee? I have heard you have to buy pre ground only so I wouldn't be able to change grind size to dial in my shots.
Thanks for this Great Video! How long are you pre-infusing during your manual extraction and are you including this is your total time of extraction?
Normally about 5 seconds.
I commence timing once as I see the coffee come out of the portafilter, not once I hit the button.
Why doesn't these machines just settings that will produce good espresso? Whats the point of 13 if its going to be bitter?
Thank you. Excellent. I’ve had that maker for ten years and learned how to use it better. Question: the pressure has dropped and it makes funny sounds , is it time to get a new one?
I'm not an expert but that could be th 3 say solenoid valve. It could need cleaning/descaling (beyond the regular clean/descaling of the machine), or replacing
Hi Kyle, you sated we could reach out if we have questions, so here it goes. I am lost as to what I am doing wrong. I have the same machine as in this video. I am weighing both my does and yield but cant seem to find the right pattern. I start with an 18g dose that I have to set my grind to a 2 in order to get the correct pressure of the needle being at 12 o'clock. i see most people use 5 or 7 but I cant make this work for me. then I tamp down the grounds solid and run a timer when I do the pull. I end up with an 18g dose, 36g yield, and a run time of 34 seconds from the time I push the button to start the double shot. the result is a horrific acidic and bitter expresso. its so bad you cant even hold it in your mouth. if I try to back off the grind setting I get no pressure no matter how hard I press the grounds into the portafilter. in order to get something that's drinkable(but still not great) I end up with a yield of 67g with a dose of 18g and a run time of 45 to 50 seconds. could it be the coffee? I just don't get it.
Loving the videos and the content man - I’ve actually just bought a barista express! Just a comment on this video in particular - it’s fallen in to the trap that confused me so much when searching for a first espresso machine in that is starts off saying it’s a great entry level machine but then talks negatively and compares it to what you’d fine in higher end ones e.g. the porta filter, grinder. I’d rather have seen the merits of this machine alone compared to others at its prices rather than suggest upgrading the grinder to make it better etc. Just a thought on this video but still love your content man!
Hey max! Appreciate the comment. I think I was fair in comparing it to the gaggia classic, and the infuser. I didn’t compare it to other machines in another class. Don’t see anything wrong with that.
@@KyleRowsell hey Kyle - yeah. on reflection and having watched the video again I take your point. I guess my knee jerk reaction to hearing “upgrade the grinder” or “commercial porta filter”was that you were doing it a disservice but that’s not the case. Appreciate your reply and, as before, the content! Have a good one!
Don't lose too much sleep over the fact that you don't have the perfect machine. It only matters for light roasts which require flow control to properly extract. Question is: do you even like espresso from light roasts? The classic Italian espresso is made from dark cheap arabica-robusta mixes...surprise, surprise. Most people don't actually like sour espresso (the light roasts will give you sour vibes even with flow control but less stringent). Try it at your local fancy coffee place to see of your taste buds tolerate it.
Anyway, most of the "flaws" of this machine can be corrected with a little effort. Use the wdt tool to spread your coffee, always use a scale to measure the coffee you put in your portafilter. Try to stay in the 2x output weight for med/dark roasts and 2-2.5x for light roasts. Raise the temperature for light roasts and experiment with lower temp for dark roasts. You can always do blind A/B tests. I wish Kyle would try this. When you know the espresso comes from your Niche+Bianca your confirmation bias will kick in. I never see this blind test performed online...i wonder why. I also understand people fetishize a lot their machines. They like to push levers and like to think the money they spent gives them quality back. This is all nonsense without proper A/B testing. It's like drinking wine and knowing the price in advance, you will automatically think it's better. I know I sound controversial but maybe Kyle will try to explore this more. Cheers!
Kyle, does the burr grind have to line up with the outside grind number
I am on the Barista Pro and 15-17g sounds little.
Q: Is there a good way to measure the grounds dose on this without a scale? I see that it can auto-dose for a single or double - how accurate is it?
Lelit Anita has grinder too, but I think lelit will make better coffee for this price.
11:00
Bro that's not entry level; the De'Longhi 3420 is an entry level.
This machine CANNOT make legit espresso (italian quality). Even in your video the espresso extracted is watery and the flow gets all “lumpy” during the extraction. Real espresso is way more thick, creamy and oily. I’m an italian former barista and unfortunately i bought this garbage. I tried everything, really everything you can try and the only “less crappy” espresso you can make is using the pressurized double walled portafilter, only to get an espresso that is “almost” the level of Starbucks! So forget the Italian espresso with this toy.
As someone who chose a Gaggia over the Breville, let me tell you that sometimes I wish I started with a Breville. The Gaggia is great but the machine has some flaws mainly the leaky steam valve which even upon replacing can start leaking again within a year. Another thing is the OPV tube which doesn't point directly into the hole in tbe drip tray so sometimes water will get underneath the drip tray. I will find a lot of water accumulates underneath the machine sometimes. Probably just a defect for my particular machine.
The simplicity of having your grinder and tamper built in to one unit saved a lot of space and it seems like a dream compared to my setup which easily takes up koure than twice that space but mainly because I bought a lot of accessories. The Breville is a great option espresso if you're a latte drinker and aren't as fussy with your espresso.
Also as an alternative to the Infuser, if you don't wanna deal with steaming your own milk, the Bambino Plus is compact and has the best automatic milk frothers for consumers.
Great review btw. I found your channel recently and loving your content. You're one of the best consumer reviewers of home coffee equipment.
It includes a tamp and milk jug. Things that also add up super quickly. It's honestly the best machine to get into espresso period with all the tools and accessories it provides out the box.
You only need to pickup a knock box.
Best investment I’ve ever made (after I learned how to actually use it;-)!
I’ve always been a Starbucks guy, (None of their overpriced sugary drinks), just a tall Pike with some Half & Half every morning as my favorite beverage.
Once in awhile I tried to make an espresso on my Breville, but the results always tasted like crude oil, with side notes of tar, and hints of burnt rubber.
Then one day, I faced a “golfer’s” choice. Should I invest some time and effort to learn with the equipment I already have, or should I spend potentially thousands more on fancier clubs to improve my game;-).
I’m glad I spent an afternoon actually learning and experimenting with grind settings and learning the basics of extraction.
Didn’t realize I could make better tasting coffee at home than Starbucks, until I actually tried. This is all the machine I will ever need.
I have the Infuser and paired it with a Smart Grinder Pro. It was alright until I got a 1zpresso JX-Pro hand grinder. Was struggling with sour shots but the grind consistency and quality of the 1zpresso JX-Pro made a huge difference. A better grinder is an absolute must.
nah bro you dont need to wait 20 minutes, 3 minutes should be ok as long as you pull the brew and just let the water flow the head twice to warm all pipes inside quickly.
I roast my own beans and having the pressure gauge saves sooo much time and waste dialing in fresh roasts and different beans. It's far more useful than people realize (assuming they're using the non-pressurized baskets).
Pretty sure Breville went with the 54mm basket to A) Save room for the grinder, and B) give people a reason to "upgrade" to a more expensive model. Fortunately the machine's popularity has led to all the after-market upgrades like levelers, tampers, bottomless portafilters etc. in the 54mm size, so that's a good thing!
Completely agree. Best value machine in its class. I recommend steaming milk first. Then follow with espresso. Why? Turning on the steamwand warms up the machine faster and builds heat and pressure in the flash container. If you pour your shot right away, you can get a high initial temperature pour. But it does subside after the hottest water pours out. There is little playroom when it comes to temperature control. The steam wand is the only way I know how jerry rig hotter water.
Great video dude! Very insightful for anyone looking to purchase or already owning this machine!
Thanks josh!
@@KyleRowsell I have to say this man ，I own 878 also 870，870 It's too hard to get a Consistent beautiful, peaceful shot Out of the bottomless portafilter. But the 878is very easy to dial in And pull a beautiful shot with the bottomless Portafilter
54mm portafilter is MOST FORTUNATE part of this machine. As it is simpler to make espresso using it, yep, 58mm is harder to make due to much more probable channeling.
And also you can buy quite unique 54mm portafilter for it that you do not need to heat up.
It is also lot of 54mm portafilters, baskets, tempers and such. You just need to spend 5 minutes more finding them.
Not to troll, but 4:27 "it comes with a portafilter" 😂
LOL. Yep. My friends have pointed that out 🤦🏻♂️
I'm having issues on timing. I want to set up program on a double basket 16g 1:2 ratio on default pulls 48g in 29sec. Is my grind to fine how should I take the correct steps
HELP..... No one ive seen, talks about the setting of the inside grind setting. ive only been able to pull shots at outside 8 inside 5. if I go any finer the shot normally won't even flow anything. any suggestions.......
*picks up tamper* “it comes with a portafilter”
Great video! Another tip that might be useful: if you need to go grind coarser or finer than the grind size settings allow, you can adjust the internal burrs. Just remove the hopper and you can get to the outer burr where you can adjust the settings.
This is a great tip! Thanks for sharing!
I had to adjust my internal burrs to 2 to even start to pull good shots. Definitely a needed tip that took me a lot of frustration to figure out.
After four years I bought some scales and adjusted the top burrs from 5 to 3 with 4 on the side dial. It doesn't produce the best coffee I've had but it's better than high Street chains and most places out. I have been toying with the idea of a niche zero and something with an E61 head but the BE seems happy on tap water with a scale and backflush when the lights come on and is ready in seconds, an E61 I need to decide 30 minutes ahead I want a coffee, you have to be very picky with water and you have to maintain the group head. The BE takes up so little space too.
The default settings of internal burrs is 6. Did you adjust that? If yes, may I ask the settings you chose?
Great video, but a lot of what you said was the exact same content presented by Gale from the Seattle coffee gear’s video on this same topic. You presented the tips, and pulled shots, in the exact same order as she presented it 3 years ago.
Feels copied and pasted.
Why would you give the tip to upgrade the grinder? The Breville infuser is a better choice if you want this machine without the grinder...
i Have that model of expresso machine,and i have a geeni brand samrt switch and i put it on ,but iturn on the expresso and when i give it the command to turns on but the the expresso machine does not .
if the grinder is so important, why not buy an espresso machine without the grinder? wouldn't the extra money saved be able to be used for a grinder?
for the grinder.. niche zero is also conical grinder so whats the difference? if you buy flat grinder i will understand but now it doesnt make any sense.
You guys are ridiculous! Really $1000 coffee grinder? 1st world problems.
Hi! Great video, and very helpful too. I have been having trouble with my machine. I use a grind setting of 3 with freshly roasted coffee and when I pull the shot, (I use the automatic setting), the extraction takes between 10-15 seconds. Any advice on what I could do to improve? Thank you!
If it is still too coarse, you can adjust the inner burr to grind even finer. There are lots of UA-cam videos on how to do it. Also a dose of 17-18g works best with the single wall double shot basket. A 1:2 ratio usually works well too! Hope that helps - timing from press of the button, it should be 25-35 seconds.
Does it flow fast? Try in manual mode as it may just be the programmed time is too short
if you want to warm the portafilter, just run it with no coffee in the portafilter. that'll warm it up fast.
I used to be fixated on how long it took to pour a shot. Point is a bad shot tastes bad even if you are within the “magical” parameters of time and ratio.
Or you might end up going too fine at which point very weird things start to happen. After watching a lot of videos I came across Lance Hedrick and the dude was right when he said “forget about time, just go by taste”.
If you re doing shots that are too acidic go from a 1:2 to 1:3 ratio instead of going finer.
Am now doing turbo-shots and am pretty satisfied taste wise. Plus it’s much easier to be consistent.
You didn’t show the pressure in your last 2 shots. I’m curious because I always get a high pressure that’s outside the “espresso range” and that causes channeling which makes the coffee not that tasty.
I haven’t figured yet out how to pull a shot in the correct time range, with 9 bars of pressure and no channeling. It’s driving me crazy.
This machine is a 12bar machine,u will never get 9bar with the beautiful shot,but it doesn't mean u will not get the good taste
tip for milk try to find a spot just above-ish you will hear the hiss
Came to find out how to make a great coffee on this machine.
6 minutes later your still introing not demonstrating
Hey Kyle, thanks for the video. Is 1.26oz all you recommend getting out of the dual shot basket? This is defined as a double shot? I’m confused about that a bit.
I just flush 2 times the water to get the machine warm faster 👍
Hi Kyle thanks for the video.it was so helpful. Wanted to ask you…. I dialled in my espresso with the breville express 870, 1:2 ratio at 28 secs, but the pressure gauge was almost to the maximum (pressure to high). Was wondering what i should do to rectify this. The shot ended up tasting a little sour and lacked body. I used an 18g dose by the way. Could it have been the way I tamped? Would be great to hear your thoughts and recommendations. Thank you 😊
I got one used for a steal and was originally planning on modding the OPV valve to reduce the pressure. BUT i found out that there's effectively a manual mode if you hold down the brew button that lets you manually preinfuse and then brew at full pressure. But when i used the blind puck to test the pressure of the preinfusion, i found that the preinfusion itself was at the sweet spot of around 9 bars. So now i just hold down a brew button and do the whole brew at the 9 bar preinfusion! The preinfusion will stop automatically around 45-50 seconds or so which means it can't handle like a sprover or something but for just standard ristrettos to lungos it works perfectly!
My other tip is also to time shots from drip for this machine rather than button on, or to simply recognize that it takes longer to see a drip from this machine than others. First drip is very consistently around the 10-11 second mark for me.
But did you weigh the beans or the ground coffee?? 😭
I've had one of these for a couple of years now, and I know it can pull better shots than the ones I'm getting. I'll be trying these tips for sure. However, there are a few thoughts I've had regarding some of the recommendations here. Not that I think they're wrong, but just not practical.
1) The machine auto-switches off at about 10 minutes, so leaving it to warm up for longer than that isn't possible, unless you keep returning to it to turn it back on again (which I often forget to do).
2) Dialling in every time I change coffees takes me a good portion of the entire bag, so just isn't economical unless I'm sticking with the same coffee for a while. I tend to go with what I have set already, and adjust slightly every time I brew another shot if it's not right. Yes, the first few might not be perfect, but it's better than throwing away £5 of coffee from every new bag!
3) RE the quality of the water - isn't that the job of the filter you have in the water tank?
I totally agree with you on 1). My current approach is to just run 3-4 double shots of water through the machine having the filter in place. Works great to heat up all the components, including the cups
Thanks for the video. Do you include the 9-10 seconds pre-infusion time in your shot time? If yes that means about 15-25 seconds from the first drip?
As soon a I click the button, I start the timer
@@KyleRowsell Thank you!
Man, you have to do something about this wobbly table...
the Infuser has a 54mm protafilter NOT 58mm
I've had my BBE for about 3-4 years now and it's fantastic.. when I pull the first time.
I have not figured out how to pull a back to back shot without having to up my grind setting 4-5 notches.
Anyone have any luck?
Hey @Yoon Lee, I know I'm 7 months late but I've never seen this happen with my machine. I have noticed some nuances from shot to shot, but it's mostly due to the portafilter temperature. Once I started to let it warm up, this issue went away. Something else you can do, is just to pull an empty shot. Let the water run through the filter to warm it up. Then you should have consistent shots.
Have mine for couple weeks no problems,flawless operation,quality built..highly recommend this Breville Barista Express!☕👍
Pleased to see someone is giving it the thumbs up as I have just purchased my machine yesterday, took it out of the box today and washed/cleaned all the parts that needed to be washed and I have also flushed the machine. Hopefully will make our first coffee tomorrow morning.
Great video !
I also have it the BBS870 and with hand grinder 1zpresso JE-Plus, grinder will make huge different
I was planning to upgrade machine to Rocket Appartamento
Grinders are essential!
Bro i am struggling to get a good shot. Sometimes I hit the right time and dose but it never taste pleasant. What should I do????
Try different coffee and different water
Hey Kyle. So useful! When do you start timing the shot? From when you hit the button or when the expresso hits the cup?
Love your vids. I’m a new owner of a barista express. This may be a silly question but do you start the time from when the coffee begins pouring or from when you push the button. Also do you use the razor thing they give you to scrape the top after tamping?
I start the time a second after hitting the button as thats about when water begins to interact with the coffee puck.
Just add sound effects and a wacky bow tie.
In Australia you can get the breville I fuser and the breville smart grinder pro for the same price as the barista express, would that be a better option?
I would always recommend having a separate grinder if possible
how about the barista max which has the 58 mm and 30 levels of grinding but no gauge display?
Did you get the barista max?
who has time to dial in a shot every morning hahaha
If you have a Home Goods near you, these sell all day for $499. That is in multiple HomeGoods stores that I have been in in south Louisiana.
Not true. They rarely have it. Talked to store associates in 2 stores in Austin. Bought it on Amazon about a month ago for 356 with $200 off for amzn prime card.
@@kstatinet-wk2gh that’s awesome!!
But also is true here. They have multiple every time I go.
How would you compare this to the Solis grind and infuse perfetta?
Everything about this video is just perfect... Except for the flimsy table the machine is sitting on. The wobbling is very distracting and I couldn't take my eyes off it.
Great vid I have the barista touch don’t use grinder that is done by the Sette 270wi.
That's a great combo
if i were to get the infuser instead what grinder would you suggest that will get me to the same price as getting the express?
I need some guidance on how to tamp correctly. I'm always struggling getting the perfect espresso with the correct tamp. How do you keep a consistent tamp pressure and when do you know it's good enough? There are moments I can not repeat the tamping process and mostly getting over extracted espresso but when I just touch it (almost no pressure) the pressure seems to be in the correct range but it brews to short. Are there some tricks you can do?
You can adjust the grind setting. Sometimes, it's not the tamping it's in the grind setting 😊
Put grounds in glass jar first and fluff the grounds. Transfer to portafilter and tap it to distribute the grounds
Smart switch will not turn on this machine as it requires button press, so the smart switch will turn on the circuit, but not the machine. Also, if you run one cycle i.e. single pull, it will circulate the enough water through the system which cuts down the warmup-ready to pull time considerably, with minimal loss of pull quality.
Switching to the non pressurized basket after viewing your video. Thanks Kyle.
thanks for watching!
Very interesting video. Thanks! Learned a lot. Dumb question - what does an expensive grinder do differently that makes such a big difference? Also, do you manually run a 25-30 second pull every time you make coffee, or is that only for the dialing in, and use the 2 shot button for everyday use?
you have to use different grind sizes, if you flip the machine on it will be coarser, than after its sits for a while on. It took me a while to figure that out.
If you have this machine, what grinder would you recommend with a reasonable price to make the best espresso? Im from Spain.
Yo dude, this was one of the best explanations I've seen for this machine. The tips I will definitely be trying and looking forward to seeing the results. The only thing that confuses me is how you're pulling the shot. By holding the button down I believe (someone correct me if i'm wrong) this will go into pre-fusion mode, until you let go which then applies full pressure. This is not wrong but another way of making espresso. Were you always going for a pre-infusion shot? Do you prefer this to the other mode which is about 8 seconds pre-infusion and then it does full power? Please explain this.
Wait... all these shots are pre-infusion only. He's not releasing the button for full pump pressure. Should be holding that button for 8-10 seconds and then releasing. Pressing again once the desired weight (or just before that weight) is reached.
I’m using 18g beans but getting anywhere from 45-48g liquid out. Any recommendations?
Thank you Kyle for spending time for a thorough video like this!switch bot was mind blowing and I think ppl need to appreciate others effort a little more. Also, your b roll rock! I am from vancouver and would be curious what beans did you use in the video. Thanks for the awesome video as always!
😊
54mm is a good size. Della corte mina also uses 54mm. or other dual boiler expensive ones..There is non sense about changing a machine because it does not have 58mm portafilter. its grinder is also good, you can make extra mm adjustment inside the grinder's reservoir.
Liked the review. Maybe more B-Roll footage would be nice in future reviews. ;)
Thanks for the response! I seem to be unable to please everyone haha. My last review others asked for less B-Roll. Thanks for the response.
Do you recommend keeping the hopper full or single dose grinding for each shot?
Single dosing ALWAYS. I had this in the video but it was getting long.
@@KyleRowsell why not keep the hopper full?
@@xlectrikx single dosing is the best technique for the best results. Dose will be weight based and coffee can be stored properly to keep the coffee the freshest possible.
@@KyleRowsell and single dosing and running the grinder past the last of the beans won't harm the grinder? (I'm not suggesting it will, just cautious 😂)
I want a machine but I don't want to have to buy a separate grinder that's crazy maybe I should get Machine without Grinder gaggia ??
I'm use to making a Starbucks Double shot on Ice was 5 shots now they only doing 4 shots..use to there espresso..I like both Decaffe and caffeinated...
What do u recommend?
Hi Kyle fab help - I’ve same machine (my second same machine!) but it’s extracting within 10-11 seconds I’m on number 4 - should I try 6 - Tk u -- also you say warm up 20 mins but instruction book says automatically turns off before 20 mins 🤔 if not using thank you again ☕️😊
What's the song used in the intro?
I really like that this espresso maker does everything, because I have never used any type of espresso machine, I am a beginner, I am looking to open a coffee truck, would this be a good machine to start my truck with? or do I need something bigger, better?
Do you know how I can remove and replace the steam wand? I can't seem to take off the old part to replace it with a new one.
If it’s recommended for an 1:2 dose 17gm in 34gm out why does the double dose do 2oz which is 56gm. I have had this machine a year and still can’t get a decent shot. I try for awhile then give up. This machine is so frustrating.
I’ve been watching your videos and I like them a lot, congrats for the good job. I’m educating myself because I’d like to buy a Breville Barista Express, would you have any suggestion for websites or stores where to get this machine for a better price? Generally it’s listed for $700, but I’ve seen many videos saying during holidays you can get it for around $500. Until now (Thanksgiving) I’ve been looking everywhere but couldn’t find any promo or discount, nothing. Still listed at full price. I’d appreciate any suggestion, hoping at this point for the cyber Monday...