How to Fix a Sour Espresso - Breville Barista Express
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- Опубліковано 12 жов 2019
- In this video, I'm going to show you how to fix a sour espresso shot
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I watched 30 videos on how to do this... And time after time I was getting a sour shot. I was washing the Porta filter after each shot and of course I had absolutely no idea why it was going sour. No other video said this!!! Actually, other videos said "if it's sour, grind finer". You sir, you saved me! You saved me from returning this machine! After watching this video, 2 shots later I made one of the best tastings flat whites I've ever made (I already knew how to froth the milk, that part I had I down)
I really appreciate it!
Subscribed forever!
Thank you for the kinds words! I'm glad that you figure it out.
same!
I can not ever thank you enough! I hadn’t used my breville machine in half a year because every shot was so sour. I’d try other websites and videos, but your information really made a difference. Keep up the fantastic work, all of your videos are a great watch!
Thank you for watching!
You seem like the most genuine sweetest person. I have been binge watching all your videos on the breville machine and out of everyone you've helped the most
I have the same coffee maker that I bought almost 6 years ago , personally I adjust the grinder between 7 and 8 and turn on the coffee maker 30 minutes before and heat it up the group head with a double shot , is when I get into best results , nice video by the way .
I've had my machine for almost a year and I still am tinkering. Your channel is really helping me dial in on the issues I'm having. I'm going to let the machines warm up and give it another try. Thanks!
Great to hear!
Thank you so much! I just got mine this week and the shots were so bitter! I didn't realize I needed to leave the machine on to preheat. I'm new to the espresso world. Thank you :)
Thanks Hoon. I've had the same machine for 2 years and always loved my espressos. But after watching your series last night and today, making some adjustments; I made the best espresso I have ever had! As you know for an espressoholic that means I just died and went to coffee-heaven! You'd think that Breville could do a better job of teaching customers how to get the best results.
They are pretty good teaching us basic skill but more than that it is really difficult.
I’m a newbie and still trying to differentiate between sour and bitter. Luckily, a local coffee shop near me where I buy my beans has invited me to come in to learn some tips and tricks. These videos are the perfect first steps.
Sounds great!
Try looking at a picture of a human tongue where taste is located. When you sip try to locate where it is predominant.
Thanks for this video, I was getting sour shots even with the pressure being too high so heating the machine was a big help! Thanks for sharing
You're videos are just excellent. Can't thank you enough!
I love that u give a little summary on what to do after giving out detailed explanations and tests 😢😢 will try this out with my machine !! Tysm
Thank u so much man I really appreciate I’ve spent the whole day fighting with this Maschine to have the pressure and the right speed and believe me the only problem was I didn’t heat the machine before
Great video! I've had my machine for 5 years now and never let the machine warmed up. So I will try this and I'm sure it'll make a difference. Thank you.
Thank you! I'm a new user of this machine. I will definitely try your technique.
Can't wait to try this out. A year with this machine and I'm still figuring it out. Thank you.
You can do it!
Fantastic, once again. Love your helpful videos.
Your voice is very calming...and I love your content. Subscribed immediately!
Hoon - You are a life saver and my Hero! Thank you for all these videos
Thank you for watching!
Hi @Hoon's Coffee,
Thank you for your videos. They have been very very helpful in making a better espresso. I just got this machine and i am using the same beans (Lavaza Crema) as you. I follow the same ritual as you, i.e. leaving the machine to get hot (20-25 mins), distributor, measuring and all. Following are my issues"
1. 1 Cup Single Wall Filter, with 7-8 grind setting, I get GREAT coffee. But i would like to use the When I use 2 Cup Filter
.
2. When I use 2 Cup Filter
, grind 7-8 - just sour and no pressure coffee
3. When I use 2 Cup Filter
, grind 2 - Great Crema, beautiful coffee but just bitter/ sour. I am using the same machine, same beans as in this video.
Any suggestions or tips would be much appreciated.
Thanks
Thank you for this info. I've been struggling with under extraction. Two small changes and I've got a great combination now
You got this!
Thanks Hoon. Your videos and tips helping a lot with cleaning, adjustment of inner and outer grinder settings, and now this brilliant tip around heating up machine, head to enjoy a yummm cup of coffee.
I wish if breville have an indicator light to show when machine is warmed up and ready to use.
I have a question regarding warming up though, after you leave machine, it looks like goes into sleep mode. Power light starts glowing in snooze kind of mode. Do we need to still press power button and wait for 20 mins?
THANK YOU! Just got my machine two days ago! You have been sooo helpful! Any suggestions on the froth wand? Im wanting to get better at latte art!
Check out video I did. ua-cam.com/video/5I55h-NxF6w/v-deo.html
Great video, I have the model before the express but same applies. I leave it on for about 20min but my first shot will almost always be my test shot. It's rare that the 1st shot will be good but it's gets the machine where it needs to be to produce a good cup of coffee
Hi hoon, so I have the same espresso machine as you and I was wondering how you get it to be on the 8 setting for the grind. On my machine, it seems that I can’t go past the 4 setting without it being under extracted. But Right now the shots on the machine are pulling really well, they go to the 12:00 position most of the time and the espresso isn’t sour. So should I just keep it at the 4 setting if it is pulling good?
Thanks Hoon
What internal setting is your burr grinder on? My pressure gauge is consistently at the over extracted mark but I’m still getting a weak/sour quick pour shot, despite grinding finer and sticking to 18g in basket
Thank you very much, I learned a lot from your videos👍😁
Hi!! I been using the same coffee beans from Lavazza. My grind is at 2 and burr is at 6, also I use 19gram of beans for a double shut. What’s your burr number? And what’s the ideal gram of a double shot. Been watching a lot of videos and no one uses the same amount. Thank you
Thanks Hoon. Can you give a tip on tamping? Were you using the Breviile tamper? I noticed you were using a black one and turning it. How much force do you use when tamping?
So am I understanding right, you run a shot with the port a filter (sp?) in place and then leave it on for 20 min and that’s how it warms up?
Hi Hoon, any tips for me.... when im using double shot basket it does not go past pre infusion so coffee is terrible. When I use the single basket single shot it makes a perfect coffee every time.... this machine has been perfect for 3 years and only now have I had this issue! Thanks 👌
Nice video! I have a Sage machine which seems to be almost the same as yours and I also struggle with sour flavours.
I'm using the finest grind level and my pressure goes up to around 2 o'clock, but still the extraction is too fast. How can the temperature lead to a longer extraction time though?
I have the same. Try tamping a bit harder but not too much. That also slows extraction down a bit. For dark roasts they actually recommend setting the machine to -1c so it’s colder water. That slows also down extraction a bit and reduces sourness. Opposite with mild roasts where it’s +1c. When you are in the 30 second range you are good. Make sure the machine is warm.
Hey Hoon. First, thanks for all your content.
How can I tackle this issue with the Pro? It doesn’t have a warmup time due to the thermo jet system. I adjusted the heat manually in the menu, perform a pre-infuse heat up to 8 seconds, still very sour.
What do you use under your machine? Like is it a rubber type anti slip for the machine ? Or water absorbable for spills?
Hi Hoon, great video again, I'm watching all your videos and they are very educationals. I have a question, what is your inside burr setting? I'm very curious about that.
I think set at 6. This is default setting for Breville.
This was great. Thanks for sharing
Question- I bought some Volcanica Decaf (I can't drink regular coffee unfortunately) and when trying to brew 18 grams of espresso in to 36 grams out, it is way way way too sour- I have had to drop the grams down to 14, and up the output to 60 grams (2 ounces out) just to get it drinkable without the serious sour kick to it- Even at this ratio- the drink still has some sourness, BUT, it is more pleasant than face hurting- Why do i have to dilute it so much? Is it because it is Decaf? It's a medium roast - so it shouldn't be overly light/sour notes- Is it perhaps just a bad bag of beans? People seem to love the Volcanica decaf- though they brew it as coffee- as Espresso- it seems way too sour unless i dilute it a lot?
G'day mate, have you changed the internal grind setting at all?
Great video! If technically you do 18g of beans to get 36g extracted how is getting 50g ok like in your video?
I am not saying you are wrong I am asking for learning purposes, thank you.
Thanks good video,hope this solves my problem
That was great! Thanks!
I could not find link for the cleaners. This was great.
I need your expertise. I have the same machine as you. I weighted out 2 dose (18g) the pressure is right in the middle. My shots are still coming out sour. What could I be doing wrong?
I’m new with espresso. I have the Breville espresso touch,, have been playing with different kinds of bean and brands. Sometimes I got a good shot,sometimes not. Watched some of your videos and I learn a lot of tips. Just wondering what number did you set for conical burr. Manufacturing set is #5 on mine. I Bought a bag of Lavazza beans at Costco yesterday, and it tasted sour and then I adjusted the grind dial from outside finer but it still bad. I don’t know if it’s me or the beans or I haven’t found the right beans for my taste, so far only Starbuck beans is given a good cup.Any thoughts would be appreciated. Thank you.
@thuan nguyen , me too only starbucks coffee is not sour, tried different grinds, and fresh beans... did you find a solution?
I could have told you that the grind was too coarse. My new machine has an E61 group head which makes for even temperatures. You have to try one that I make.
You can also adjust the temperature of the water internally by several degrees depending on which setting you chose.
I set my machine at default setting.
I used the Baratza grinder to make an Americano with the Barista Express. Same settings as for the Expobar. Came out better than the Barista Express grinder
I think grinder makes all the difference.
Thank, but difficult to interpret the result when several parameters are changed at the same time, grind size and preheating
Great point!
Thanks for your videos, I am going to bring out my machine and try to get better result than before. I have just place an order for coffee.
This is a dumb question, but how come you use the 2 shot option? Should I be using that for making 1 coffee (cappuccino)?
Hey Hoon. Big fan of your videos. Do you do any trainings 1:1 where someone can pay for a class?
You changed the grinder setting to 8 after 20 minutes. Does the final extraction come from waiting too long or from the finer grind? Maybe the main cause is the finer grind alone, not both.
You might be right!
My money is on the grind size.
I doubt any temp difference of thre group head after being left to warm up (it was warmed up previously when he heated the cup) would have changed the speed the shot poured or the volume of the output.
Hello Hoon. I’ve recently purchased a Breville 870xl and love it. I use Lavazza Blue. I’ve dialed the grind size, I get 12 o’clock pressure, but I get short durations, below 20 sec. I purchased a calibrated tamp, I’m applying 40lb of pressure (sometimes more).
Any advise?
Thank you in advance. I enjoy watching your channel. I’ve learned a lot!!
Try 1 finer setting and see what happens. Make sure go by your taste.
Hoon's Coffee I will try that. My current setting is at 3, I’ll try 2. What’s more important, pressure or extraction time?
Great Tips!
I have a coffee from Nicaragua, so they should be acidic. Although I prefer it not being this prevalent, any way to solve this, whilst keeping the intensity of a espresso?
Hi there, I purchased this same machine about a week ago and was able to make great espresso shots with a medium roast. My husband and I are trying out a blonde roast (with a roasted on date) and haven't been able to have much success. We've gone all the way down to #1 grind from #9 to experiment and the espresso still remains sour. We always allow the machine to heat up for the recommended time prior to using, so we're not sure what could be the road block. Pressure and yield are good, and the timing during extraction is ok. Any suggestions?
Much appreciated!
With lighter roast, water temp is important. Try increase the temp. Here is video how to do it ua-cam.com/video/y_S7Hg0N980/v-deo.html
Hoon's Coffee Thanks for the link! I’ll try that out and will let you know if that solves my problem so others can use that for reference too!
Hoon's Coffee Just wanted to follow up and say that increasing the temperature did the trick! Thanks again!
Hi bro, look.. double bitter shot = good cappuccino. is it correct? Because, before i adding milk to the cup, I always trying my espresso and found it too bitter, after i adding the milk i getting good drink. And any way I have a bit bitter aftertaste . So, i have never got sour drink, but ever bitter. Lavazza Super Crema. By the way, I tried a lot of Lavazza , and found that all the same, so, no reason to pay more. Thanks for your time!!
Any ideas why I can't get any pressure from beans that were roasted on the 14th? Stuck in the preinfusion phase of the pressure guage, Tried lowering the grind down to number 1 and doing a proper tamp && using the razor. Have down about 4 shots and the pressure has not budged a bit. Seems like no setting changes work.
Check you upper burr setting. You might need to adjust to lower setting there.
@@HoonsCoffee Thanks will give it a go
Hello Hoon, thank you for all the great videos. I just purchased this machine yesterday and have been having some trouble with pressure. To get my machine anywhere close to the right range I had to adjust the internal burr from the 6 that it came at all the way down to a 3 and then set the grind all the way down to 1! I am using fresh beans from a local roaster so I know they are fresh. Is it normal to have to adjust the machine this much to get pressure? What am I doing wrong? Thanks in advance for any help!
Try with pressurized basket first(Set internal burr to "5" and grinder setting at "8". Make sure your machine is working properly.
Sorry, I should have specified, I did try that as well. Pressure is fine with pressurized basket at factory settings. I bought the unit from Best Buy and thought I might have received a bad unit so I took it back and got a replacement unit. Exact same issue... i feel like I must be doing something wrong but I can’t figure it out.
@@jdrown123 What kind of bean are you using it now?
Hoon's Coffee, I am using an espresso roast from a local coffee house. It was roasted on 6/3/2020
Are you putting enough beans and tamping enough?
I use the machine when it's warm enough and the grid is the finest it can be but it's still very sour.. the only difference is I am using 1:2 ratio to get 36g of coffee.
Any ideas?
Thank you very much man you re great
What should I do if the pressure is too high? Tks
Hoon, do you usually do 18g in and about 50g out? So almost like a 1:3 ratio? What's your experience with a 1:2 ratio as far as flavor vs. shot time?
If I'm making a latte I like 1:3 but just espresso 1:2.
@@HoonsCoffee got it. Thanks
Run a shot through the portafilter first, thats literally all I needed to do to start getting really good shots. Previously id been warming up the machine, but id run a shot without the portafilter in place (to keep it dry) but that extra heat made all the difference
I do that too and 5 minutes is plenty of warm up time for me with this machine.
Once again, thanks!
Hoon , if your using 8/9 on the exterior grinder setting , whats the internal setting your using at the burrs ?
My inner burr set at 6 at the moment
@@HoonsCoffee Thanks , ill double check mine tomorrow. I know each machine will probably be different , but might get me in the ballpark. Having trouble with sour and bitter shots. If i grind fine and manually pour the shot to get anywhere near upwards of 28 seconds the coffee tastes terribly burnt
I think that has helped me. I'll try making the grind finer. I definitely went the wrong way.
Very helpful. Can you explain, may be, in another video on how to change settings for long or small shots.
You mean single or double shot?
I meant volume for single and double shot
@@asifjalil6020 I like to measure it out 18 g for double and 9 g for the single shot. I don't want to mass with time dosing on the Barista Express because I don't store beans in the hopper.
My machine is pouring little over 2 ounce for single shot espresso. How to change machine settings.
@@asifjalil6020 You have to resetting the volumes by 1 CUP and 2 CUP shot volumes, press and hold the PROGRAM button until the machine beeps three times. Release the PROGRAM button.
The machine will return to its original default volume settings and default espresso water temperature
I am not sure if I missed the part or not, but what is the grind size you have set for this video? -Thanks!
Most likely 7.
@@HoonsCoffee Great videos! Thanks. I've been trying to replicate what you are doing (same machine, same coffee, same grind, same grind amount (8g for single)), but the brewing time is way too quick, and espresso comes out too bitter. Last time I tried, I left the machine to heat up for about 45-60 mins. Any ideas? Thanks again!
I bought an used espresso machine, which works completely fine as per instructions and I have checked all parts but when I make an espresso it doesn't give me a good thick layer creama on top, I have tried my local roasters freshly roasted coffee with ground size of 0.8 and the regular espresso grind but my espresso comes out with very thin layer of crema.
I tried pre-heating my machine.
I tried different grind size.
I tried different dose( amount of ground coffee)
Great help thank you 😊 ☕️
Happy to help!
@@HoonsCoffee much better after heating same machine 10 mins took away the bitter taste - I have watched many of your videos and luv your enthusiasm and professional advice ☕️😊
do you know why my the crema of my shot is a bit frothier as compared as normal silky crema on top.
Are you using a pressurized basket?
I think if you are just getting into this hobby / art, you should probably start with going to a well known or coffee shop and ask for a plain double shot to sip on espresso to start with a baseline of what sour means. Espresso is pretty hardcore
What was the internal grind size set at?
Have you had the need to adjust the burr grind setting? I bought some beans from Amazon, and they do not give me any preasure. I had to set the burr grind setting to 1 and the the dial to 1. I still do not get enough pressure and my shots are extracted in 20 secs. Maybe I should use the pressurized basket's
Andy it's better to buy from a local roaster and check the roast date so that you can be sure you're beans are fresh.
@@RyanMultisport yea, I gotta start doing that. The bag I bought is 2.5 pounds
Try with pressurized basket and see. How's water temp? Make sure water hot. By the way, what brand of coffee did you get?
If you’re at setting 1 and you’re not choking up the machine, those beans must be about 10 years old 🙈. I’ve never gone higher than setting 8 on my smart grinder pro.
@@marknichollsphotography7804 I have my burr set to 1 amd grinder set to 13. Bought some fresh roasted beans and I am getting a very nice flow and crema in 30 secs
What’s your burr settings on?
Where do you find the pressure gauge to be best? For me it appears to be best when it’s between 1 and 2o’clock..
With LaVazza SuperCrema, 11-12 is better. 1-2 little bitter for me.
Hoon's Coffee interesting - can you get at least 20 second pull at 12 o’clock? I’ve been unable
@@nhall78 You have to put into manual mode to control the time but I don't like to doing it.
@@nhall78 im with you, to get over 20sec i need to be at 1 or 2 o'clock
Hi Hoon, I’ve been following your videos for a few weeks and have been struggling to extract a decent espresso on the barista express. I’m using 18g dose, grind setting 8 and using the dual wall portafilter basket. Also I’m using the same super crema Lavazza coffee you used on this video. Any suggestions in order to avoid the constant under-extraction?
You get under extraction from Double wall basket? How long did you warm up the machine?
For about 45m? Isn’t it weird? What I’m doing wrong? It’s frustrating to say the least
@@hugoafonso1977 That is really weird. Since you're using a pressurized basket you should get a good extraction but you are not. How long did you had your machine?
Literally 2 weeks now
@@hugoafonso1977 is 8 the finest on express?
I followed every tips and still very bitter extracting in less than 15s.
Portafilter is warm, pressure gauge at 12 oclock....how can i fix this?
Hello there
In my experience there are 3 things you have to balance to get a decent espresso shot
1 heat up the group head and the basket-+ the cup you use
2 get the grind Wright adjust it as you practise
3 most important coffee
With supermarket coffee you are not going to get a very good espresso
Lavazza super creama is a good one( I used lavazza but I’m using pascucci at the moment)
Now pay attention
Keep the coffee airtight and if the kitchen is dump think of keeping it on a dry place
Coffee is very sensitive to dump ness and you can get everything Wright but if the coffee get moisten it will taste bitter
So look after the coffee and keep it dry and properly sealed
Hope this help
Thank you!
Since this week I own a barista touch machine. It seems that the machine is not warming up when keeping it on for longer though. Does anyone have experience with this?
Does your machine automatically turns off when you left it for about 20mins?
Sounds about right. Actually going in to stand by mode.
basically you suggest to mask sourness with bitterness? That will work if beans are properly roasted/degassed.
My man you got a great head of hair.
Also make me wanna change my 8 yr 800esxl + dose control pro to the barista express
How's your infuser works so far?
Hi.. im new with this machine..now i setting my grinder no 1 for inner and no 3 outside... never get 25-30 sec for extraction...i use 16gr bean...its my setting ok for grinder size? Also my coffee sour... i will try heat my machine..
Try with pressurized and see what happens there.
@@HoonsCoffee Hi, I am not sure what you meant by "pressurized". I have the similar situation and now my grind setting is 2. i am getting excellent cream and beautiful coffee but it sour. Can you elaborate what you mean by "pressurized". Is it a filter type ?
According to quick guide, the recommended setting suggests starting point at 5, on Grinding size and at about 3pm/50%, on the grind amount.
That is pretty good starting point as well. You just need to adjust from there. Take you time to adjust your shot. It took me many shots to get a right!
@You Tube Single shot should be 9 grams of coffee in, with 18 grams of espresso out.
My made my shots from a single wall filter, double shot. I started with 18 g coffee. While it took 25-30 sec to pull a shot, the machine kept pulling 50+ g espresso instead of 36 g as recommended by the roaster. I adjusted the grind size to finer than usual (3) just to elaborate the result. The shot was extremely bitter, yet watery still. Is this becoming a machine issue?
Are you using a scale? Make sure stop it at 36g
@@HoonsCoffee I do. So what you're saying is I should stop the machine before it stops automatically?
Also, I listened to another video of yours. If the beans aren't dark roasted, higher temperature would help with reducing the sourness? I've just ordered a thermometer and awaiting its delivery 😁
@@HoonsCoffee so if you want 36 you stop at 36 or do you try to anticipate 36? If i stop at 36 ill get about 42-44
Just out here changing people's lives.
Is it possible that some beans just won't make espresso right? I went through a whole bag of " good" fresh beans, medium roast from a local roaster and could not get it to be not sour. I had the grind as fine as it could go. Time and out put were right (2 0z) around 28 seconds. Grind was down to 2 internal and as fine as it could go on the outside knob. How do I fix this? Tried a different coffee on the same settings and it came out good. Not sour.
Good beans are the key to making good espresso. What kind of beans are you using it now?
Hoon's Coffee - right now I'm using Irving Farm - Blackstrap the one I couldn't get to come out right was a medium roast from Graziella. The one I've had the best luck with is Atomic Coffee Roasters- Diesel Dark Roast. The Graziella I literally went through the whole bag and every shot was sour. Should I have tried to change the temperature?
@@notyouraveragevegan2677 you need to wait a week while still in the bag after roast date before you start using the beans.
Noticed you’re grind setting is 8..is it normal i don’t get pressure until i change grind setting to like 5?
Me too
I have the same machine, and I've learnt a lot from this video already. Will check out the rest of your video's.
I don't measure the amount of coffee I use, and I usually apply about 30kg's of pressure with the temper, and grind is currently set to 1, this is how I get the pressure. I might go buy a scale and measure the amount of coffee.
How does one know they are applying "30 kg's of pressure" when tamping? Is there a way to actually measure that?
@@yorbalindason I was using scales, pushing down until it reached 30kg's
@@yorbalindason That's way to much! 66 pounds.... try about 10 at most
When you use the Coffee leveler, do you Push don't on it? I just just the same one, but not sure how DEEP I need to set it? Good video, Let me know thanks
I've got shots running high pressure and they look a lot in colour like your second (good) shot, but they're still running a little fast and they taste REALLY sour. Could it just be that my beans are bad?
How old is your bean?
@@HoonsCoffee Supermarket beans so I already suspected them to be the issue. Even with a decent extraction pressure and weight ratio the coffee still tasted sour.
I'll retry with a better batch and delegate these beans to regular coffee with the pressurized basket.
@@Stoney3K Try Pete's coffee. They are only coffee that has roasting date on it from Supermarket coffees.
I heat up my machine too. But it shuts itself off after about 20 minutes. So when I forget about time, the machine lost half its heat. Thanks again for the information !
Hi hoon
I have another machine
I'm facing a problem when start extracting pressure be in 9 or 10 but after 10 seconds it goes down to 7 i tried many solution like increase tamping or grams on grinding but no result .any help please
What kind of beans are you using it now?
@@HoonsCoffee
I'm using bean toasted by local company but it imported from Ethiopia and Uganda and latest i tried from yemen and Colombia
Thanks for your video. I will try to turn on machine 20min early b4 I make coffee. I gotta catch up all of your video.
Thank you for watching!
For an 18-20gram double shot. Shouldn't the extraction be 36-40 grams? Or should the extraction be 56-57 grams?
He likes 1:3 ratio cor lattes
What is your burr grinder at?
I’m having a hard time getting my 2 ounce ! I’m struggling hard.. my coffee is sour. But it’s always in the good zone. Am I tampering too hard and wrong?
Sounds like your water is not hot enough. Make sure warm up the machine first.
dearsarahhhh Try using the single shot single wall but only use 9 g you will be surprised how well this tastes
@@HoonsCoffee You can also adjust the machine to run slightly warmer if you find the temperature is too low and remains too low.
@@Stoney3K really? How?
Hi guys and girls ! I thought sombody here could help me,as i see alot of you have a reasonable amount of experience in this feeld. I have my Sage barista express machine one week now. I went through half kilo of coffe Lavazza Rosso to try and get the basic parameters right . 18 grams of beans 20-30 sek.extraction( i measure from the first push of the button) and 36 g of cofee,preasure pointig to 12 o clock,tamp always the same. I went through the grind setings from 8 to 4 and back to 8. I ajusted a burse in every single way to get as close as posible to these numbers. And here is where im at. Finialy preasure at 12, grind seting at 8 and burse at 7. I got 40g of extraction in 17 sek. If i go coarser the coffe taste weak and extration is even faster. If i go finer the preasure gets to high and the taste to heavy, and the extraction time does not improve much. Basicaly im stuck!! Any ideas what can i do to improve this? Thanks in advance.
Try grind size even finer and try to get 36g in 30 to 35 seconds when you start the button.
What scale are you using?
amzn.to/33SFdpN
The machine turns off after a time to save power 🤔 So you can't just leave it for 30 mins to warm. Or is my machine different?
Which model do have? I have BES 870.
I have same problem the machine automatically turning off after 20mins