If you weigh out your beans and use the auto grind feature (not the manual), make sure your grind amount dial is set to more (all the way up) to get the full 18 grams. It doesn’t appear to be set to more here.
For you new folks! The key here is consistency and changing ONE thing at a time. I would start with weight (18-19g is what this machine likes but keep it the same always), and tamping force. Make sure those two things stay the same!!! Then all you have to do is lock in your grind setting. Every machine is different so don’t go by or expect the same settings from your friends machine. You may need to adjust the inside bur but remember, one step at a time. Only do this if you are maxed out on either end of the external grind adjustment wheel. You may be very far off in which case you could adjust more than one click.
This is by far the most beautiful espresso shot I've seen in Barista Express. I could never pull out that same and evenly smooth caramel flow. Mine is always very dark in the beginning and a coughing watery coffee to follow.
@@Rodzimowierca It mostly depends on the type of beans, amount, and grind size (both inside and out). I now have a smoother flow, but I still find it too dark at the beginning so I changed the beans from dark to medium roast. Still incomparable compared to your shot.
2 fl oz = 59.147059125 g , so It’s not 1:2 ratio.. Or I don’t understand something 😅 sorry I’m new to espresso machine, I get exactly what you are saying out of 18grams of beans I’m getting around 2fl. oz of espresso drink but it’s not the 1:2…
Hope this works for me. I'll try again tomorrow. I just wasted 1kg of coffee beans trying everything from the other tutorials. still no pressure from the single wall basket. Hope it will work this time. Will let you know :D you made it look so simple. and by the way did you change anything from the burr? or it stays at 6 ? .
Hi there! Really hope this helps you out! Yikes sorry to hear that! Remember to change one thing at a time. Also, if you’re using beans that have already been ground, use the double wall basket (that’s what it’s for). And yes, I left it at 6. You could try changing it to 5 or 4 so that the beans come out finer.
@@PJVC 1.) Check when the beans have been roasted. If it's been over 4 weeks, it'll be difficult to pull decent shots. 2.) If changing the grind size from the side didn't help, trying adjusting the internal one (I know it could be a pain). 3.) Try using more pressure when tamping to get a firmer coffee puck. When you don't use enough pressure tamping, water flows a lot quicker through the grounds making the espresso come out quicker and therefore no crema and under the espresso range on the gauge.
@@joesfinecoffee i just tried today the finest setting and hardest press i can do still 3-5 pressure only :( cant make it higher than that. Burr 1 side 2. Still and burr 2 side 2 still cant idk whats happening but on double wall the pressure is normal
Please help. What is your burr size? My brand new machine got jammed and the grinder is not working. Had to clean everything and see if it is fixed now. Thanks
I like your process. I cannot get that. I go as fine as 3 with a standardized Starbucks Espresso bean, no crèma. It seems as if bean age has something to do with my lack of crèma. Help, suggestions.
Hi there. Bean age plays a huge role in how your shot will pull. My #1 recommendation would be to use beans that have been freshly roasted within the last couple weeks. If you’re using beans that are stale or old (about a month or more) the chances of pulling a decent shot that tastes good and has crema is going to be very difficult. If you don’t have any, we have freshly roasted beans on our site (joesfinecoffee.com) that’ll give you the taste and crema you’re looking for. You could also play around with how hard you tamp (though you want to try to remain constant here unless it’s a last resort) and grind amount (18g is the typical amount). Hope this helps!
My machine is a little whacky and I think it's cause we "programmed" the double shot for a larger pour. How do I get it to run for 28-35 seconds? Even my 25 second pours are over 3 oz
If your 25 sec pours are 3oz, you’ll need a finer grind, and possibly a tighter tamper (to slow the extraction down) and let less liquid out. Make sure to check out the videos on the “internal bur “adjustment on this exact machine, it’s changed many lives tweaking from the factory setting 6, to 3 or 4.
What is a good setting to keep it on? I know that there’s an inner one and an outer one. I’ve seen people do five on the outer one and four on the inside one or seen people say do eight on the outside one and three on the inside one I honestly have no idea what to do. I want to make a good dark espresso drink with some syrup and chocolate sauce with ice. I’ve never had an espresso machine. This is my first one. I just bought it someone tell me some tricks.
If you're machine gave you 15g by default and you put 18g in the hopper you're still only going to get 15g unless you increase the output on the machine to have it dispense 18g which you did not mention if you did indeed do that.
My breville barista express arrives today! I bought some beans from a local vendor that were roasted on Friday. I have a light roast and a dark roast. Any suggestions on grind settings light vs dark? What about internal grind settings? Thank you in advance!
How exciting! I would recommend keeping the internal grind size the same. I use that as a last resort as it’s a pain to change. As for light vs dark roast, I’ve noticed that with light roast beans shots come out best with a higher (more coarse) grind size, and a lower (finer) grind size for dark roast. But every coffee is different so you might have to play around with it. But to avoid wasting beans I would start with grind size 5 and go from there. You might not even have to change it. Have fun!!
@@joesfinecoffee Thank you for the fast response! For the light roast, I have gone the finest to the most coarse and everything in between. The dial barely hits pre-infusion. I am thinking I need to adjust the internal number now. I don't waste the shots, still drinking them and it still tastes better than starbucks. Hahaha
Thank you for your video I live down the road in Bellingham I have the Breville Barista express also and really enjoy it! I’ll have to stop in my next trip up towards Baker and try your coffee!
I love mine, had it for a while. Any idea how o can make my cappuccino hotter? I steam the milk until the jug is too hot to touch but it just ends up being just warm enough to drink immediately.
Hey there! The best way to make sure your cappuccino is warm enough is to use a thermometer. Keep it inside your pitcher while steaming and stop once it reaches about 135 fahrenheit. It’ll continue to heat up afterwards to about 140. This is the ideal temperature but you can go a bit warmer as well, about 150. However, we wouldn’t recommend going above 150 since you can burn the milk at this temp. Hope this helps!
something i noticed when you tamp, is that your 18gr of grinded coffee looks a lot less than my 18 gr...your tamper goes deeper into the portafilter and even applying less pressure than i do
Hi there. Typically you can keep it the same. We’ve noticed that we’ll need to make small adjustments and tweak it depending on weather/humidity since that’ll change the shot.
Great video!! However, I was not able to fit all 18g of grounded coffee into my port filter.. even 16g was way too much and it wouldn’t even tamp it would all fall out. Not to mention, the grind size was on 1!! The lowest it can be.. I don’t know what the issues is
Hi Kristina! If the grind size is at 1, that means it’s going to be very fine which takes up more volume. Try grinding your beans on grind size 3 or 4. If you still can’t fit 18 grams, you can try first adding 14 grams and pat it down ever so slightly and then add the remaining 4 grams. Hope this helps!
I did try this before. You could get just about 18g if you increase the grind amount to the max. I wouldn’t recommend this for a couple reasons. 1. It tends to overflow when you grind the beans all at once. 2. When you measure out 18g every time and keep your hopper otherwise empty, it’ll ensure freshness of the beans and will minimize the chances of the shots pulling differently. When you fill your hopper with beans and let them sit in there, any change in humidity, temperature, etc. will change the espresso. Hope this helps!
Did u figure it out. Mine was doing that shit too. I changed the internal bur to 4 and external to 3 and get decent shots. Still waiting on some better tamp prep products but i noticed evening out the grind and tamping with more pressure helped.
hello, good video, question I see when you weight 18g into portafilter after grinder you get around 15g, did you put the shot with this amount? or you put after that more coffee into your grinder, because I face the same problem, 18 g into the grinder and I get 15 g out.
I got 15g when I didn’t weigh the beans. When I weighed out 18g of whole beans, I got 18g out of ground beans. If you don’t weigh your beans and let the Breville do the work you’ll usually end up with roughly 15g. Hope this helps!
Hi there. There’s a few factors that play a role in that. 1. Make sure your coffee is fresh. 2. Adjust the grind size (make the # smaller if the espresso is coming out too quick and bigger if it’s coming out too slow). 3. The amount of pressure you use when tamping the coffee will also play a role but we suggest you keep the pressure consistent and don’t change this variant. These are the main variants that could change the espresso range on the gauge. The last one is the amount of coffee you use. We suggest sticking with 18g. Hope this helps!
Hi Vadim! We've timed how long it takes the shot to get pulled from the moment the espresso starts flowing to the moment it stops using a stopwatch, and it took 30 seconds. This of course changes with multiple variables (beans, grind size, and pressure of tamping). If you want more control over the extraction time (say you wanted to pull a lungo or ristretto), you can switch over to manual by pressing and holding the double cup button for about 3 seconds. The extraction won't stop until you press the button again. Hope this helps!
Can some espresso/coffee beans give off a black hue? I use dark roast beans but my creme isnt as golden as that but the extraction pressure is in range on the machine.
Why does my expresso shot start with pre espresso when the brew is black. Then after a few seconds the gauge goes into espresso range that’s when I see crema
Hi there! If it’s just a few seconds that tends to be normal and is nothing to worry about. If it goes into the espresso range but is still on the lower end, just adjust the external grind size by making it 1 number smaller (this will make it more fine and should bring the espresso range up a bit).
This is the pre-infusion fase. This wets the puck using low pressure to even out the extraction on high pressure that follows. You can shorten the pre-infusion time by holding the button and releasing it when you see a drip of black coming out. Make sure to tap he button again when you have the desired amount of espresso (you're in manual mode now).
We followed your instructions exactly, and I’ve had my breville for a year now, but really struggle to get into the espresso zone. Are we using too much water or not enough grounds perhaps? I often feel like it taste, watery or diluted
Struggle to get in the espresso zone meaning it's too low? That generally means that your grind is too coarse. Try putting the grinder in a much finer setting. Ideally, you should use a scale and timer. Measure 18g of ground coffee and put the scale under your cup/mug. You should stop the machine whenever you have ~36g of brewed coffee in the cup, and it should take 25-35 seconds. Ignore the pressure valve thing. If it's taking 15s, grind finer. If its choking (no coffee coming out or more than 35s and you haven't gotten to 36g yet, grind coarser)
Hey Melissa. Firstly, the beans you use matter. We sell them, joesfinecoffee.com if you don’t have a local place that has great beans. Secondly, grind size, grams of coffee used (ratio) and tamping all take a bit of playing around to get the shots right. Might take you a few imperfect shots to dial it in but you should be able to! And this also changes with every bag of beans you use, so different beans will require different settings. If you’re doing all of this, the only thing I could thing of is trying different beans. Hope this helps!
Hello. A Lungo is similar to an espresso but with a different ratio. It made using a 1:4 coffee to water rates whereas the espresso is a 1:2 ratio. I’d suggest using a scale when weighing your beans and also using it when pulling the shot. We will have a more thorough video coming out soon on the lungo so stay tuned! And here it is ua-cam.com/video/6PV-LPsJOr4/v-deo.html
Hello! Ours is set to 6 and because it’s such a pain to adjust the grind size we focus on adjusting other variables and rarely change the internal grind size unless necessary.
Using these exact settings on mine with fresh beans, I was able to get the best pull I ever got in my year of owning the machine. Thank you!
If you weigh out your beans and use the auto grind feature (not the manual), make sure your grind amount dial is set to more (all the way up) to get the full 18 grams. It doesn’t appear to be set to more here.
You can do that or to make it simple just keep grinding until all the beans are out.
Just realized all my issues come from confusing which way to turn the dial for finer VS course grain espresso 😭 thank you!
For you new folks! The key here is consistency and changing ONE thing at a time. I would start with weight (18-19g is what this machine likes but keep it the same always), and tamping force. Make sure those two things stay the same!!! Then all you have to do is lock in your grind setting. Every machine is different so don’t go by or expect the same settings from your friends machine. You may need to adjust the inside bur but remember, one step at a time. Only do this if you are maxed out on either end of the external grind adjustment wheel. You may be very far off in which case you could adjust more than one click.
All my issues came from not weighing out my beans/grind. Thank you so much!!!
This was by far the best video I’ve found explaining this. Thank you! Buying my breville barista express today!
Thanks Marie! Glad this video helped! I think you’ll love your new Breville.
Are you happy with the purchase?
@@OhPhilly Yes!!! Absolutely loving it
@@MarieRoe72 still loving it?
There's also an internal grind size. What do you set that at?
What number ur grinder is set from the inside ?
Just got my wife this for Christmas yesterday and we’re having such a tough time getting to that sweet spot!!
Currently on the same boat right now
Same! Just got it for Father's Day and I'm struggling😅
This is by far the most beautiful espresso shot I've seen in Barista Express. I could never pull out that same and evenly smooth caramel flow. Mine is always very dark in the beginning and a coughing watery coffee to follow.
same with mine :-(
Same here. I can’t figure out how to get mine to look like this
Did you figure out what the issue was caused?
@@Rodzimowierca It mostly depends on the type of beans, amount, and grind size (both inside and out). I now have a smoother flow, but I still find it too dark at the beginning so I changed the beans from dark to medium roast. Still incomparable compared to your shot.
@@craftingday352 thanks for reply. Today I will get scale plus other accessories so i will keep going to find my own way to get proper espresso.
👍
Hi! I didn’t see the pressure gauge shown when you pulled the good shot, what was it at?
Yeah, the central part of the machine wasn't shown during extraction
Thanks. Good video with a great example of what the shot should look like. I love that you call the hopper a hamper. Haha.
Thanks Steve. Haha yeah I noticed that mistake afterwards and was hoping no one would notice 🤭🤫
This is very helpful tips , thank you.
Excellent paced tutorial 👍
Thanks Pat!
2 fl oz = 59.147059125 g , so It’s not 1:2 ratio.. Or I don’t understand something 😅 sorry I’m new to espresso machine, I get exactly what you are saying out of 18grams of beans I’m getting around 2fl. oz of espresso drink but it’s not the 1:2…
how do you make a double shot espresso with 18g of coffee? the brew ratio would be way off if your yield is that high. Am I wrong?
Hope this works for me. I'll try again tomorrow. I just wasted 1kg of coffee beans trying everything from the other tutorials. still no pressure from the single wall basket. Hope it will work this time. Will let you know :D you made it look so simple. and by the way did you change anything from the burr? or it stays at 6 ? .
Hi there! Really hope this helps you out! Yikes sorry to hear that! Remember to change one thing at a time. Also, if you’re using beans that have already been ground, use the double wall basket (that’s what it’s for). And yes, I left it at 6. You could try changing it to 5 or 4 so that the beans come out finer.
@@joesfinecoffee I'm grinding my own beans it is arabica medium roast. Thank you so much will try this again later. Subscribed
Hello tried to stick at burr size 6 and adjusted from the side 6 , 5 ,4 ,3 ,2 still getting low pressure :( any tips? Im using arabica medium roast
@@PJVC 1.) Check when the beans have been roasted. If it's been over 4 weeks, it'll be difficult to pull decent shots. 2.) If changing the grind size from the side didn't help, trying adjusting the internal one (I know it could be a pain). 3.) Try using more pressure when tamping to get a firmer coffee puck. When you don't use enough pressure tamping, water flows a lot quicker through the grounds making the espresso come out quicker and therefore no crema and under the espresso range on the gauge.
@@joesfinecoffee i just tried today the finest setting and hardest press i can do still 3-5 pressure only :( cant make it higher than that. Burr 1 side 2. Still and burr 2 side 2 still cant idk whats happening but on double wall the pressure is normal
I have the perfect pressure but the flow lasts than 28 seconds. What shall I do? My grind setting is at 4. I’ll go crazy
Please help. What is your burr size? My brand new machine got jammed and the grinder is not working. Had to clean everything and see if it is fixed now. Thanks
I like your process. I cannot get that. I go as fine as 3 with a standardized Starbucks Espresso bean, no crèma. It seems as if bean age has something to do with my lack of crèma. Help, suggestions.
Hi there. Bean age plays a huge role in how your shot will pull. My #1 recommendation would be to use beans that have been freshly roasted within the last couple weeks. If you’re using beans that are stale or old (about a month or more) the chances of pulling a decent shot that tastes good and has crema is going to be very difficult. If you don’t have any, we have freshly roasted beans on our site (joesfinecoffee.com) that’ll give you the taste and crema you’re looking for.
You could also play around with how hard you tamp (though you want to try to remain constant here unless it’s a last resort) and grind amount (18g is the typical amount). Hope this helps!
My machine is a little whacky and I think it's cause we "programmed" the double shot for a larger pour. How do I get it to run for 28-35 seconds? Even my 25 second pours are over 3 oz
If your 25 sec pours are 3oz, you’ll need a finer grind, and possibly a tighter tamper (to slow the extraction down) and let less liquid out. Make sure to check out the videos on the “internal bur “adjustment on this exact machine, it’s changed many lives tweaking from the factory setting 6, to 3 or 4.
What is a good setting to keep it on? I know that there’s an inner one and an outer one. I’ve seen people do five on the outer one and four on the inside one or seen people say do eight on the outside one and three on the inside one I honestly have no idea what to do. I want to make a good dark espresso drink with some syrup and chocolate sauce with ice. I’ve never had an espresso machine. This is my first one. I just bought it someone tell me some tricks.
how does the program button work
If you're machine gave you 15g by default and you put 18g in the hopper you're still only going to get 15g unless you increase the output on the machine to have it dispense 18g which you did not mention if you did indeed do that.
what size is your inside burr grinder on?
WDT and screen puck please!
Thank you! Should the coffee coming out be double the amount of beans that we put in? 18 g of beans = 36 g of coffee? or is that wrong?
That's correct. Or within a few grams
how come my gauge gets to the middle but not enough comes out of the shot. I weigh my grinds to 18g but it still doesnt give me hardly anything
18 grams in my double shot puck is soooooo overfilled. It only really fits like 15 grams comfortably. What’s the deal?
My breville barista express arrives today! I bought some beans from a local vendor that were roasted on Friday. I have a light roast and a dark roast. Any suggestions on grind settings light vs dark? What about internal grind settings? Thank you in advance!
How exciting! I would recommend keeping the internal grind size the same. I use that as a last resort as it’s a pain to change. As for light vs dark roast, I’ve noticed that with light roast beans shots come out best with a higher (more coarse) grind size, and a lower (finer) grind size for dark roast. But every coffee is different so you might have to play around with it. But to avoid wasting beans I would start with grind size 5 and go from there. You might not even have to change it. Have fun!!
@@joesfinecoffee Thank you for the fast response! For the light roast, I have gone the finest to the most coarse and everything in between. The dial barely hits pre-infusion. I am thinking I need to adjust the internal number now. I don't waste the shots, still drinking them and it still tastes better than starbucks. Hahaha
Ive set the grind size to 1 and i still get just 23sec
Do you start the timer when you push the 2 shot button or when you see the first drip?
I start the timer once I press the double shot button.
you are amazing! thank you!
I tried all the steps and a double is coming out in less than 20”, also because it is the default duration the machine is set on. Any advice, please?
The duration changes according to the amount and coarseness of the coffee.
Hello.
Could you tell me what scale you are using?
Thank you
Thank you for your video
I live down the road in Bellingham
I have the Breville Barista express also and really enjoy it!
I’ll have to stop in my next trip up towards Baker and try your coffee!
Oh how cool! Yes please stop on by, we’re right off Mt. Baker hwy 😊
I love mine, had it for a while. Any idea how o can make my cappuccino hotter? I steam the milk until the jug is too hot to touch but it just ends up being just warm enough to drink immediately.
Hey there! The best way to make sure your cappuccino is warm enough is to use a thermometer. Keep it inside your pitcher while steaming and stop once it reaches about 135 fahrenheit. It’ll continue to heat up afterwards to about 140. This is the ideal temperature but you can go a bit warmer as well, about 150. However, we wouldn’t recommend going above 150 since you can burn the milk at this temp. Hope this helps!
@@joesfinecoffee Thanks I'll try that :-)
To the point! Awesome video👍
Thank you! Glad you enjoyed it☺️
what is the integral grind setting of the machine set to?
something i noticed when you tamp, is that your 18gr of grinded coffee looks a lot less than my 18 gr...your tamper goes deeper into the portafilter and even applying less pressure than i do
Same! 18g has my double shot puck WAYYY overfilled. No way I could fit it all in.
Where do you have at grinder on top?
What was the pressure?
You make it look so easy.
We've had a lot of practice!
Joes Coffee - if you use the same beans, do you still need to dial the machine in when you buy a new bag?? Or can you just use same settings?
Hi there. Typically you can keep it the same. We’ve noticed that we’ll need to make small adjustments and tweak it depending on weather/humidity since that’ll change the shot.
Hi do you mean 28 to 35 seconds as soon as you push the start button or is that only when the coffee is starting to go into the glass? Thanks 😋
As soon as the coffee starts to come out of the machine.
Hi Adam. I start my timer as soon as I push the button. If you time it once espresso starts flowing, you’ll be over the 28-35 second time frame.
Great video!! However, I was not able to fit all 18g of grounded coffee into my port filter.. even 16g was way too much and it wouldn’t even tamp it would all fall out. Not to mention, the grind size was on 1!! The lowest it can be.. I don’t know what the issues is
Hi Kristina! If the grind size is at 1, that means it’s going to be very fine which takes up more volume. Try grinding your beans on grind size 3 or 4. If you still can’t fit 18 grams, you can try first adding 14 grams and pat it down ever so slightly and then add the remaining 4 grams. Hope this helps!
@@joesfinecoffeewhat number your grinder is from the inside ?
Mine it's not making the expesso hot, did you know if there's something that I have to do before? Do I have to wait some time or something like that?
Takes 10 mins for machine to heat up
Can’t you get the 18g by changing the grind amount? Still learning how to use this machine
I did try this before. You could get just about 18g if you increase the grind amount to the max. I wouldn’t recommend this for a couple reasons. 1. It tends to overflow when you grind the beans all at once. 2. When you measure out 18g every time and keep your hopper otherwise empty, it’ll ensure freshness of the beans and will minimize the chances of the shots pulling differently. When you fill your hopper with beans and let them sit in there, any change in humidity, temperature, etc. will change the espresso. Hope this helps!
I'm new to my machine, Can't get the pressure needle to rise? What am i doing wrong?
Did u figure it out. Mine was doing that shit too. I changed the internal bur to 4 and external to 3 and get decent shots. Still waiting on some better tamp prep products but i noticed evening out the grind and tamping with more pressure helped.
hello, good video, question I see when you weight 18g into portafilter after grinder you get around 15g, did you put the shot with this amount? or you put after that more coffee into your grinder, because I face the same problem, 18 g into the grinder and I get 15 g out.
You should get about the same
Amount back, if your getting less than that means some of the beans didn’t grind
I got 15g when I didn’t weigh the beans. When I weighed out 18g of whole beans, I got 18g out of ground beans. If you don’t weigh your beans and let the Breville do the work you’ll usually end up with roughly 15g. Hope this helps!
Increase the grind time
How to make sure that needle bar at the right range.?
Hi there. There’s a few factors that play a role in that.
1. Make sure your coffee is fresh.
2. Adjust the grind size (make the # smaller if the espresso is coming out too quick and bigger if it’s coming out too slow).
3. The amount of pressure you use when tamping the coffee will also play a role but we suggest you keep the pressure consistent and don’t change this variant.
These are the main variants that could change the espresso range on the gauge. The last one is the amount of coffee you use. We suggest sticking with 18g. Hope this helps!
How do you time your shots with automatic extraction?
Hi Vadim! We've timed how long it takes the shot to get pulled from the moment the espresso starts flowing to the moment it stops using a stopwatch, and it took 30 seconds. This of course changes with multiple variables (beans, grind size, and pressure of tamping). If you want more control over the extraction time (say you wanted to pull a lungo or ristretto), you can switch over to manual by pressing and holding the double cup button for about 3 seconds. The extraction won't stop until you press the button again. Hope this helps!
Can some espresso/coffee beans give off a black hue? I use dark roast beans but my creme isnt as golden as that but the extraction pressure is in range on the machine.
Why does my expresso shot start with pre espresso when the brew is black. Then after a few seconds the gauge goes into espresso range that’s when I see crema
I would like to know this too
Don't worry it's normal, the machine takes a second or so to build up pressure.
Hi there! If it’s just a few seconds that tends to be normal and is nothing to worry about. If it goes into the espresso range but is still on the lower end, just adjust the external grind size by making it 1 number smaller (this will make it more fine and should bring the espresso range up a bit).
This is the pre-infusion fase. This wets the puck using low pressure to even out the extraction on high pressure that follows. You can shorten the pre-infusion time by holding the button and releasing it when you see a drip of black coming out. Make sure to tap he button again when you have the desired amount of espresso (you're in manual mode now).
you mean 2 fluid oz right ? no regular oz
Yes, 2 fluid ounces or about 36-38 grams.
We followed your instructions exactly, and I’ve had my breville for a year now, but really struggle to get into the espresso zone. Are we using too much water or not enough grounds perhaps? I often feel like it taste, watery or diluted
Struggle to get in the espresso zone meaning it's too low?
That generally means that your grind is too coarse. Try putting the grinder in a much finer setting. Ideally, you should use a scale and timer. Measure 18g of ground coffee and put the scale under your cup/mug. You should stop the machine whenever you have ~36g of brewed coffee in the cup, and it should take 25-35 seconds. Ignore the pressure valve thing.
If it's taking 15s, grind finer. If its choking (no coffee coming out or more than 35s and you haven't gotten to 36g yet, grind coarser)
Hey Melissa.
Firstly, the beans you use matter. We sell them, joesfinecoffee.com if you don’t have a local place that has great beans.
Secondly, grind size, grams of coffee used (ratio) and tamping all take a bit of playing around to get the shots right. Might take you a few imperfect shots to dial it in but you should be able to! And this also changes with every bag of beans you use, so different beans will require different settings.
If you’re doing all of this, the only thing I could thing of is trying different beans.
Hope this helps!
size matter!😘😘😘
how do you make lungo?
Hello. A Lungo is similar to an espresso but with a different ratio. It made using a 1:4 coffee to water rates whereas the espresso is a 1:2 ratio. I’d suggest using a scale when weighing your beans and also using it when pulling the shot. We will have a more thorough video coming out soon on the lungo so stay tuned!
And here it is ua-cam.com/video/6PV-LPsJOr4/v-deo.html
I swear it takes a whole bag to dial in a shot. I need to buy coffee by a few pounds to not waste my money! Or get better at dialing in.
What's the inside grind setting?
Hello! Ours is set to 6 and because it’s such a pain to adjust the grind size we focus on adjusting other variables and rarely change the internal grind size unless necessary.
@@joesfinecoffee thank you! 💕
30 seconds is to long , rule of thumb 15-20 seconds for a nice extraction
try harder ; )
🙃