I Just come from having a very very bad cheap espresso machine! Now, I have the Breville barista Pro and frankly, I do not complicate my life with 35 different settings, never ending calculations, weighing before, during and after. I am so happy that my coffee now tastes like coffee that if I use more than 18 gr of coffee grains or if it takes less than 30 seconds for my double shot…I could care less! My life is great! I finally have great tasting coffee. The rest is history! ;) p.s. I played with the machine for one day and used a good one pound of coffee to do my testing until I was satisfied. I can now die happy. hahaha.
Secret of making a NICE ESPRESSO. (I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee) When making a espresso, you must notice the coffee drippings out of the filter. They (coffee drippings) have summarily 3 distinct colors of changing stages. They (coffee drippings) are: (1) Black dark color .... VERY BITTER (2) Golden color ..... NO BITTER (3) Light yellow color ..... WATERY If you like BITTER, then get (1) and (2) above. If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING! DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good. Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY.
I get it. I think my shots are pretty good, but I get a bit of dark runny coffee leaking a couple seconds after i push the button and during pre-infusion. I have a bottomless PF and I am not getting as much of the dark coffee that just clings to bottom of the portafilter during the pre-infusion. Mine will drip off instead a dark watery coffee and collect 3-4 grams before (8 seconds) and when the nice golden colour starts to form into a funnel shape out of the portafilter. I've tried a smaller grind size, but then I get a wet puck. I dose 9.5 g for single and 17.5 for double. I'm using internal basket size 5 with 9-12 grind setting for a med-dark roast. Am I doing something wrong? In Hoon's video, there is no drip during the pre-infusion at all. Any help would be appreciated.
@ttran607 A nice coffee is the one that have a crema taste. I have a LED LIGHT shining to my dripping coffee to see more clearer of colour changing states as described above. The golden colour (option 2) gives the most crema taste. Watch out the watery part (option 3). If you get this one. Your coffee shall taste too watery. Also watch out for steaming and adding milk too... too much milk can also destroy the crema taste. (Must also use ONLY full cream milk). Also watch out the BRAND of FULL CREAM, because some brand of full cream milk are too watery (like brand PAUL). I use brand A2 or PURA. I don't rely on using SCALE and the timer for dripping coffee, as every pre-infusion shall an inconsistance outcome every time you make coffee. The brand coffee bean also gives different timer of changing colour stages as well. Train yourself with the colour. Here is how I do. My grind size = 10, amount = 9.0sec. I use double portafiller. I press "very hard" down 3-4 times by hand on the coffee inside double portafiller so that the dripping coffee of colour changestates can be longer. 3 types of colour change states as mentioning above. (With a LED LIGHT shining through I can see clearer of colour change states). I collect only state option 1 = dark, and option 2 = golden crema taste. Steaming full cream milk. I use 1/5 into the jug. Steam the milk until when I feel my hand cannot hold it anymore becuse TOO HOT. I steam the milk before making coffee. Keep practice, consistence shall pay!
@@huyanhle Thanks, I'll try tamping a little firmer. I just don't like the initial 3-4 grams of watery coffee during the pre-infusion. It is possible that my espresso is a little on the watery side, but I don't have anything to compare with. I think my lattes and flat whites taste pretty good. I'm ok with using 1% milk. I can get a pretty consistent velvet texture without much foam and that works fine for me.
@@Peter..Griffin thanks but that comment was when i first got the machine, i eventually learned how to dial it in and have been making lattes every morning
My shots are inconsistent. Same beans, same tamp pressure, about 30 lbs. Sometimes 24 seconds sometimes 30. Shots sometimes bitter/sour (I can’t tell the difference). Internal grinder setting is 3 and external is 7. Sometimes come out perfect at about 24 seconds.
Same here. I do 18 grams every time. But I just ordered the IMS shower screen, filter basket and the WDT coffee ground stir to get rid of air pockets. We'll see 🤞🏽
I am having the same issue right now. I have the internal set to three and my external at 9. We're you able to fix the issue/dial in a good shot of espresso?
@@mariosantos7061 I just went to 17 grams and got a tamp stand that holds the portafilter when tamping. 18 second shot with about 42 grams liquid out. Perfect! I think my tamps were inconsistent without the portafilter tamp stand.
@@haroonbutt5 I just went to 17 grams and got a tamp stand that holds the portafilter when tamping. 18 second shot with about 42 grams liquid out. Perfect! I think my tamps were inconsistent without the portafilter tamp stand.
Dear Hoon, Got the Pro version for present a week ago :) trying to learn the Materia. Please correct me if I'm wrong - 1.Single shot is 30 ml and double shot is 60 ml , I just push 1 cup for single and 2 cups for double . 2.18 gr of coffee makes double shot ,therefore about 9 gr of coffee makes single shot. 3 .When making a double shot , if I'm after 1:2 ratio , my goal is to to get about 36 gr in 25-30 sec. 4.What are my goals in a single shot when the ratio is 1:2 ? 5. Double wall basket is the better choice of all baskets coming with the coffee machine , Is it suitable for both single and double shots ? Thank you for your help .
I was told that in cafes baristas usually use the double shot basket for single shots as well because it’s easier to get the aroma right compared to the single shot basket
@Hoon's Coffee I have sette 270wi and barista pro and bottomless portafilter WDT, Calibrated Tamper,, first of all using the bottomless it moves towards the center and using local roasted and Lavazza super crema I have in seven months had about 3 good tasting after almost $2000 spent in 7 months.. I am ready to trash it all as I cannot tolerate this system and my inabilty to EVER get 2 similar shots in a row.!! Should the bottomless portafilter move after you lock into brewhead? Any other comments as I really am not stupid but feel like it..
I’m ready to give mine back. It’s a lot… and I keep under extracting … I follow the instructions but nothing changed. I’m giving it till the end of the week or so. It shouldn’t be this hard, right? Maybe I’m meant for a simpler machine like the Cretista Plus.
@@suecoelho467 oh anytime! I gave mine back. I got a refund and ordered the Cretista plus! I put a review on Amazon. For those who like the challenge and don’t mind wasting lots of coffee until they get it right… or are or were baristas…and know how to work this… it’s for them… it wasn’t for me. The Cretista Plus uses the Nespresso pods and rates just as good! I hope you find something that is easier for you. This should be a nice easy set up… not all this work! 😆
Thanks for the informative videos! If you are using 18 grams for the single pprta filter, how many grams should be used for the double shot porta filter on the Breville barista pro? Thanks
Moon, I have watched videos and have gone through 3 Barista pro machines over 4 years. I cannot do it …even step by step with all your videos, which I just discovered. Even when I grind 18 grams grind at 11 the ground coffee weighs out at 18, and the porter filter and too fast is running over …too much coffee. Bitter, sour, and too fast of a pour. Soooo frustrating…may have to try the brothers coffee you show.
You were describing me at the beginning of the video. I am having trouble with everything 😅 I am also trying to use single shot basket coming with the machine basically to try more things. Because I started to drink too much coffee.
I was frustrated with my Barista Touch temperature stability. Shots were inconsistent. Barista touch uses same technology as Barista Pro. So I've now upgraded to a Lelit Elizabeth.
I bought my breville barista express 4 years ago. I still have not pulled a decent shot yet. I've actually given up. I still use my machine and cover the bad taste with extra sugar and a lot of hot water to water it down
I have a Nespresso and was thinking about getting the barista pro, but it seems like too much effort for what's likely inconsistent results... Ill probably stick with the Nespresso which is good every time without any effort on my part 🤣
I bought my barista pro 4 years ago too. I returned it and move on. 4 years later which is this year. I went all out and dropped $10k Canadian for the Linea Mini R. Never looked back! Extremely happy with the purchase!
For some reason the extraction time of my breville espresso pro is 10 to 15 seconds no matter what grind size I use with the default settings. When using the manual settings, I get way too much coffee output. Any ideas?
Hi there, love all your videos thankyou. Just wondering if you know anything about the steam wand on breville barista pro not steaming but just spurting out water? Possibly not hot enough? Any thoughts would be helpful? It's only 7 months old. Cheers
I don‘t get a coffee like that, it is always too watery even when the grinding is very fine. Have tried different coffees and settings and went though the flushing process but nothing helped. I had a breviel Barista express and was very happy with it but this one…
Just got my Barista Pro so looking forward to this! Hi from the UK! Everything I have got is super bitter so far. 18g IN, 36g OUT, grinder set at 8 for 11.5 mins. Looking to fix this
just bought the Barista Pro. I've watched a few of your video's and they are really good so thank you. I have a question- what tamping station do you have?
There is a magnet in the machine, it comes with a stock tamper. So it will work with any Tamper that has a metal end, assuming also it fits the diameter of the storage slot on the machine.
Hoon I have Barisita Express. I did some repairs to it and was tempted to upgrade to pro. It it worth to upgrade or should I keep my express? I invested a lot of money in my express, replaced two solanoids main board water pump o-rings. My barista express is generation 1
Hoon, what internal burr setting did you start with? Because my machine came with internal burr setting of 6 making it impossible to dial in. I ended up setting it to 3.
what was the inner burr setting ? i found i need set it to 2 to be on the ball park for any beans. the factory setting 6 is way off. not sure if something wrong with my machine.
i found same thing. I am always getting bitter espresso no matter grind setting. I started at factory default (15) and slowly lowered alway to 1, then moved inner grinder down one watch and started in middle and moved downward as well. always tryng to get 1:2 ratio, so around 36. After 5 lbs of coffee and having gotten two espresso's that were smmooth I am about ready to throw the machine out the window. So totally frustrating. I have two newly ground 1 lb bags of coffee so decided to reset back to factory setting. started all over again but omg how absolutely frustrating. I finally settled on of 5 with inner grind setting of 4. I am grinding about 18.4gm and extracting 38gm coffee out of machine in about 22 seconds. Still a bit bitter but I can tolerate it -barely. Interestingly I did a similar run at grinder setting 5 and 18.4 gm coffee in, ran it for 20 seconds and got 25.3 gm out and was definitely sour. why 2 seconds makes such big difference in both volume and taste no idea. I assume my tamping was different.
This morning I had an expresso and once again super bitter after the evening before on same setting it was just barely. Totally undrinkable and sooo frustrating. Out of disperation I just thru in the double wall dual filter and ran annother shoot. It went from super bitter to sour and a bit salty. Go figure and this machine is so frustrating. All I wanted was a decent espresso. The amount of money I have spent on the machine, extra items I was told I needed to make a better esrpesso and a ton of coffee (easily over $100) to get 3 cuos if drinkable espresso i am so close to throwing out the machine and just going back to making regular coffee. I figure I could have bought about 222 espressos from Starbucks at this rate. Geeee. Well I will try one more pound coffee using settings grind of 5, 18.4 gm in. Maybe with dual wall i will be able to finally dial the thing in. If not the breville barista pro goes out the window.
It's just the timer for the grinder, whether it's 13 or 20 s. Default is 9.5 s for single, 13 for dbl I think. The point is you get a more accurate dose if you use a scale and only put in the hopper the amount of beans for a sgl or dbl shot. If you fill your hopper full of beans and use the timer, you will get more grinds out in a shorter amount of time and probably have a lot of excess and waste.
Had a Breville touch for over a year, now I have a Gaggia classic pro evo and a eureka facile and that set up is 10x better. For about the same price I think it’s a clear winner
It won't be a 10 times better coffee, let alone a similar coffee (if the same puck prep was done the same on both machines) The gaggia: No pid No 9 bar pressure valve
Can I put a question out there to everyone using Breville, is the Dual Boiler a better machine overall than the pro or vice versa? Obviously they are different machines but can I get some pros & cons for choosing one over the other? Cheers
The Dual Boiler is like double the price, and of course is better, it doesn't have just 2 boilers but use a 58mm portafilter, has a pressure gauge, the same customization the Pro has + flow control, so you can expect to get more pro results. If you are just starting it would be a longer curve as you learn with the Dual Boiler and you need an external grinder. The Pro is a convenience machine with an integrated grinder that is not bad, but you'll be limited with medium dark and dark roasts if you want consistency. I have the Barista Pro and I'm happy for what it costs. However, since I'm nerding and learning a lot as a Home Barista, now I want at least a Dual Boiler! I have seen it's hard to replicate an excellent shot on the Barista Pro for a modern shot (20 gr grinds for a 40 gr total at 30 seconds) if the coffee is not that fresh or with some medium to medium light roasts and have found the best setting is on the grinder almost all the time below the no.10 on the grinder (but would most likely get a sour shot or would simply don't drip if the coffee is not fresh or light roasted), so you most likely would have to dial all the Machine for nice Turbo shots like on the no.16-16 on the grinder (the machine comes default at no.15 so things are obvious). I've made nice Turbo shots almost all the time like on the no.16 on the grinder with 20gr with an aftermarket IMS basket and is consistent. So far, I've only made just 1 modern espresso shot where I was in heaven that took 33 mins to extract 18 gr. to 40 gr. for the full shot and I didn't use the integrated grinder but a Comandante C40, a scale, custom settings and a lot of dedication and extra nerdy steps like using a Chemex paper filter at the bottom, a puck screen, preheated cup, nude bottom portafilter, etc. My Comandante was in 10 clicks with a medium roast. Another thing to take in account when using a Barista Pro if you seek perfection while learning or just to get better results is that you'll have to manually do a lot of things like to preheat the head unit pulling 1 or 2 null shots (I even removed the inside plastic in the stock portafilter, or use a nude bottom portafilter), preheat your cup (I put my cup 1 minute in a convection oven and sometimes even the portafilter if I use the stock one). In more expensive machines you just leave the cup at the top of it, I see that Hoon put cups on the top of the Barista Pro but they are not actually being pre-heated One thing that Hoons says that is invaluable, use always fresh roasted coffee (1 to 2 weeks) medium to dark and seek for the nice beans that would almost always give you consistent shots. Once finding nice beans it can be a calibrate and forget if the beans are carefully stored. Once I used dark roasted coffee but wasn't that fresh, it was easy to grind that coffee even on the Comandante at 8 clicks, and I found I had to grind in no.6 in the integrated Breville grinder (very fine) to get a modern shot, but was not consistent, sometimes it would taste nice, other times over-extracted, in no.5 the shot won't come out and in no.7 it would be under-extracted and sour. I have found the machine to be really picky as to replicate consistent nice shots and depends mostly on the quality/freshness of the roasted beans. I have found the machine to be more capable with an external grinder, but I still don't know how much this really is and about the consistency level once compared to better machines, I think with time and experience I'll know. One more thing, for people that try many different beans and always look for the perfect shot, it's a little hard with the Barista Pro, maybe is just that I'm still learning, but I'm starting to imagine the advantages that a more expensive machine can bring to the game while using also a good consistent electric grinder. I still have to play with the shot temp on the Breville, maybe that can help when the grinder is not giving consistent shots depending on the type of bean? I wish I had the Dual Boiler now! But since I got on sale the Barista Pro I think it's fine for now, let's see in the coming months, I'm also learning pour over and I've also got already 1 in heaven brew!
Can you explain why i just unboxed this machine, set it up and the water will NOT heat at all. Ive done every recommended fix and the water only comes out cold.
😂That’s so true! It’s super below brew temperature which is ridiculous! Shame on Breville for continuing to release such an inferior product with premium prices!
The only products that Breville is good at making are microwave, toasters, bread maker and ice cream maker but not ESPRESSO products. Buy Italian made espresso machines!
In my view, this is a decent HOME espresso machine. Barista type coffee shops have machine that are upwards of 10-30k. I've been brewing coffee for decades with hand held electric grinders; counting the beans (Btw Beethoven used 64); heating water to specific temperatures; prefusion by hand; so on and so on. If you're not willing to learn about various characteristics of beans, freshness, grind levels, quantity; let alone extraction, then ANY MACHINE like this is not for you! Creatista which costs upwards of $800 which is ridiculous to say the least and many others are pod coffee machines that cannot be compared to freshly ground coffee beans. This video is basically telling you to choose a coffee bean and experiment with the grind level in producing a yield. THE most important variable IS the bean! First get fresh beans THEN experiment with the grind and amount, leveling, tamping, etc. Yes, consistency is important but with 1 variable ONLY, first. So, in order of importance: 1. Selection of Beans (get the freshest beans you can - roasting date is important) 2. Weight (gm) of shot AND grind level 3. Leveling of coffee grind and tamping There are many more factors that are important but if you do these 3 right, you'll have a great cup sitting in front of you. Otherwise, buy a pod machine and spend hundreds of $$$ on pods. Then go to your nearest barista coffee shop and pay. PS I haven't even touched upon frothing 😂
The worst investment I made last year was buying a breville espresso machine. I ended up dumping it in less than a year and getting a Bianca. Save your money and get a good coffee machine instead of buying breville crap.
I Just come from having a very very bad cheap espresso machine! Now, I have the Breville barista Pro and frankly, I do not complicate my life with 35 different settings, never ending calculations, weighing before, during and after. I am so happy that my coffee now tastes like coffee that if I use more than 18 gr of coffee grains or if it takes less than 30 seconds for my double shot…I could care less! My life is great! I finally have great tasting coffee. The rest is history! ;) p.s. I played with the machine for one day and used a good one pound of coffee to do my testing until I was satisfied. I can now die happy. hahaha.
Secret of making a NICE ESPRESSO.
(I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee)
When making a espresso, you must notice the coffee drippings out of the filter. They (coffee drippings) have summarily 3 distinct colors of changing stages. They (coffee drippings) are:
(1) Black dark color .... VERY BITTER
(2) Golden color ..... NO BITTER
(3) Light yellow color ..... WATERY
If you like BITTER, then get (1) and (2) above.
If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING!
DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good.
Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY.
I get it. I think my shots are pretty good, but I get a bit of dark runny coffee leaking a couple seconds after i push the button and during pre-infusion. I have a bottomless PF and I am not getting as much of the dark coffee that just clings to bottom of the portafilter during the pre-infusion. Mine will drip off instead a dark watery coffee and collect 3-4 grams before (8 seconds) and when the nice golden colour starts to form into a funnel shape out of the portafilter. I've tried a smaller grind size, but then I get a wet puck. I dose 9.5 g for single and 17.5 for double. I'm using internal basket size 5 with 9-12 grind setting for a med-dark roast. Am I doing something wrong? In Hoon's video, there is no drip during the pre-infusion at all. Any help would be appreciated.
@ttran607
A nice coffee is the one that have a crema taste.
I have a LED LIGHT shining to my dripping coffee to see more clearer of colour changing states as described above. The golden colour (option 2) gives the most crema taste.
Watch out the watery part (option 3). If you get this one. Your coffee shall taste too watery.
Also watch out for steaming and adding milk too... too much milk can also destroy the crema taste. (Must also use ONLY full cream milk). Also watch out the BRAND of FULL CREAM, because some brand of full cream milk are too watery (like brand PAUL). I use brand A2 or PURA.
I don't rely on using SCALE and the timer for dripping coffee, as every pre-infusion shall an inconsistance outcome every time you make coffee.
The brand coffee bean also gives different timer of changing colour stages as well.
Train yourself with the colour.
Here is how I do. My grind size = 10, amount = 9.0sec. I use double portafiller. I press "very hard" down 3-4 times by hand on the coffee inside double portafiller so that the dripping coffee of colour changestates can be longer.
3 types of colour change states as mentioning above. (With a LED LIGHT shining through I can see clearer of colour change states). I collect only state option 1 = dark, and option 2 = golden crema taste.
Steaming full cream milk. I use 1/5 into the jug. Steam the milk until when I feel my hand cannot hold it anymore becuse TOO HOT.
I steam the milk before making coffee.
Keep practice, consistence shall pay!
@@huyanhle Thanks, I'll try tamping a little firmer. I just don't like the initial 3-4 grams of watery coffee during the pre-infusion. It is possible that my espresso is a little on the watery side, but I don't have anything to compare with. I think my lattes and flat whites taste pretty good. I'm ok with using 1% milk. I can get a pretty consistent velvet texture without much foam and that works fine for me.
The thing for me is i cant tell the difference between bitter and sour
Try to borderline choke the machine to get a shot in the 45-55 second range and a super fast shot then compare the two.
then u don't need to waste heaps of money like the rest of us
Squeeze lemon juice in your tongue. Thats sour. Now, bite and chew a piece of peel from the same lemon. Thats bitter.
@@Peter..Griffin thanks but that comment was when i first got the machine, i eventually learned how to dial it in and have been making lattes every morning
Then check your tastebuds with a doctor first before dropping big dollars on any espresso machine.
Thank you for the help and I love that apron
My shots are inconsistent. Same beans, same tamp pressure, about 30 lbs. Sometimes 24 seconds sometimes 30. Shots sometimes bitter/sour (I can’t tell the difference). Internal grinder setting is 3 and external is 7. Sometimes come out perfect at about 24 seconds.
Same here. I do 18 grams every time. But I just ordered the IMS shower screen, filter basket and the WDT coffee ground stir to get rid of air pockets. We'll see 🤞🏽
I am having the same issue right now. I have the internal set to three and my external at 9. We're you able to fix the issue/dial in a good shot of espresso?
@@mariosantos7061 I just went to 17 grams and got a tamp stand that holds the portafilter when tamping. 18 second shot with about 42 grams liquid out. Perfect! I think my tamps were inconsistent without the portafilter tamp stand.
@@haroonbutt5 I just went to 17 grams and got a tamp stand that holds the portafilter when tamping. 18 second shot with about 42 grams liquid out. Perfect! I think my tamps were inconsistent without the portafilter tamp stand.
@@dennissmith721918 seconds shot is less than perfect because it’s way too fast. Dial a little finer to increase the shot time.
Really helps . I just got my new pro yesterday . Thank you !
Dear Hoon,
Got the Pro version for present a week ago :) trying to learn the Materia.
Please correct me if I'm wrong -
1.Single shot is 30 ml and double shot is 60 ml , I just push 1 cup for single and 2 cups for double .
2.18 gr of coffee makes double shot ,therefore about 9 gr of coffee makes single shot.
3 .When making a double shot , if I'm after 1:2 ratio , my goal is to to get about 36 gr in 25-30 sec.
4.What are my goals in a single shot when the ratio is 1:2 ?
5. Double wall basket is the better choice of all baskets coming with the coffee machine , Is it suitable for both single and double shots ?
Thank you for your help .
I was told that in cafes baristas usually use the double shot basket for single shots as well because it’s easier to get the aroma right compared to the single shot basket
great video, just got my machine, excited to dial in!
@Hoon's Coffee I have sette 270wi and barista pro and bottomless portafilter WDT, Calibrated Tamper,, first of all using the bottomless it moves towards the center and using local roasted and Lavazza super crema I have in seven months had about 3 good tasting after almost $2000 spent in 7 months.. I am ready to trash it all as I cannot tolerate this system and my inabilty to EVER get 2 similar shots in a row.!! Should the bottomless portafilter move after you lock into brewhead? Any other comments as I really am not stupid but feel like it..
You are not a good barista 😕
I’m ready to give mine back. It’s a lot… and I keep under extracting … I follow the instructions but nothing changed. I’m giving it till the end of the week or so. It shouldn’t be this hard, right? Maybe I’m meant for a simpler machine like the Cretista Plus.
LAURA..Thank you for your comment! I’m also very frustrated after spending $1,000.00+ on the machine and 2 DAYS and still no success 😢
@@suecoelho467 oh anytime! I gave mine back. I got a refund and ordered the Cretista plus! I put a review on Amazon. For those who like the challenge and don’t mind wasting lots of coffee until they get it right… or are or were baristas…and know how to work this… it’s for them… it wasn’t for me. The Cretista Plus uses the Nespresso pods and rates just as good! I hope you find something that is easier for you. This should be a nice easy set up… not all this work! 😆
@@lauramartinetti1007
I also returned mine today! I’m also looking at the Creatista Plus …great minds think alike 😂
@@suecoelho467 For sure!!! I have enough stress at work… I don’t need it making a latte for fun!!! :). You will love it!!!
@lauramartinetti1007 yeah! I mean I like machines like this, but if it doesn't suit your lifestyle, then of course choose the one that fits you best
True asian right here, rice cooker in the back. Love it.
Thanks for the awesome video on how to dial this thing in...
Do you have a link to the tamper? I've been trying to find a precision tamper for the barista express.
Same, I can’t find this tamp anywhere.
saint anthony industries
I have struggled so i got pre ground bustello and i like it, i still plan on working on pulling a shot with beans
Make sure use double wall basket and dose about 14g to it
@@HoonsCoffee yes thats what ive done, i feel like it doesnt yield as much, do you suggest i use programing mode?
Thanks for the informative videos!
If you are using 18 grams for the single pprta filter, how many grams should be used for the double shot porta filter on the Breville barista pro? Thanks
😂😂😂 you cannot fit 18 grams in a single 54mm filter. If you can do it please show us a video.
How do you dial in the pro without the pressure gauge? Im a novice
What's your internal burr setting please?
That last coffee expresso shot looked like a Dream 😋
Moon, I have watched videos and have gone through 3 Barista pro machines over 4 years. I cannot do it …even step by step with all your videos, which I just discovered. Even when I grind 18 grams grind at 11 the ground coffee weighs out at 18, and the porter filter and too fast is running over …too much coffee. Bitter, sour, and too fast of a pour. Soooo frustrating…may have to try the brothers coffee you show.
You were describing me at the beginning of the video. I am having trouble with everything 😅
I am also trying to use single shot basket coming with the machine basically to try more things. Because I started to drink too much coffee.
I actually returned my Pro..so frustrating 😢
Thank You!
Hey buddy put some handles on your kitchen cabinets it's much easier to open them with handles on them.
I was frustrated with my Barista Touch temperature stability. Shots were inconsistent. Barista touch uses same technology as Barista Pro. So I've now upgraded to a Lelit Elizabeth.
There is nothing good about breville espresso machines. I don’t understand why breville machines keep getting good reviews.
What is your internal grind setting set for?
I bought my breville barista express 4 years ago. I still have not pulled a decent shot yet. I've actually given up. I still use my machine and cover the bad taste with extra sugar and a lot of hot water to water it down
I have a Nespresso and was thinking about getting the barista pro, but it seems like too much effort for what's likely inconsistent results... Ill probably stick with the Nespresso which is good every time without any effort on my part 🤣
I bought my barista pro 4 years ago too. I returned it and move on. 4 years later which is this year. I went all out and dropped $10k Canadian for the Linea Mini R. Never looked back! Extremely happy with the purchase!
Hello! What if the pressure gauge is high around the final of espresso range and the shot is too quick? How can I solve this?
For some reason the extraction time of my breville espresso pro is 10 to 15 seconds no matter what grind size I use with the default settings. When using the manual settings, I get way too much coffee output. Any ideas?
Have you tried adjusting the internal grinding bur finer? There are for sure UA-cam videos showing how to do this. Super easy
Hi there, love all your videos thankyou. Just wondering if you know anything about the steam wand on breville barista pro not steaming but just spurting out water? Possibly not hot enough? Any thoughts would be helpful? It's only 7 months old. Cheers
I don‘t get a coffee like that, it is always too watery even when the grinding is very fine. Have tried different coffees and settings and went though the flushing process but nothing helped. I had a breviel Barista express and was very happy with it but this one…
What about the inside grinder ? What do you have it set to ?
Yes what’s the burr set to?
Just got my Barista Pro so looking forward to this! Hi from the UK! Everything I have got is super bitter so far. 18g IN, 36g OUT, grinder set at 8 for 11.5 mins. Looking to fix this
try 40 grams out
@@obstacle555 If you go for 40g out instead of 36g, keeping the same amount of beans, the shot gets even more bitter?!
just bought the Barista Pro. I've watched a few of your video's and they are really good so thank you. I have a question- what tamping station do you have?
what internal bur setting do you have for the grind? I have mine set to 4 but the dial number on the screen is 12
please do not hit the group with the portafilter, do it silently. and turn on the spill immediately.)
Great tutorial. Where did you get the tamper with the magnet ?
There is a magnet in the machine, it comes with a stock tamper. So it will work with any Tamper that has a metal end, assuming also it fits the diameter of the storage slot on the machine.
Why and when would you use the 'double' setting on the barista pro?
Hey Hoon, just watched this video and now subscriber. Do you have a link to the tamper you are using?
Thank you Hoon!
Do not understand the rational of reducing the final weight (from 58 to 40gr) since we don’t have control of water volume
Planning to get barista pro, guess there is no difference between breville or sage right?
Hoon I have Barisita Express. I did some repairs to it and was tempted to upgrade to pro. It it worth to upgrade or should I keep my express?
I invested a lot of money in my express, replaced two solanoids main board water pump o-rings.
My barista express is generation 1
What kind of beans u use and which basket for double
My puck is coming out gooey. And the single shot looks better than my double shot. I can’t dial in the double shot.
As a complete newb, this video was extremely informative and helpful! Thank you!
what are your grind settings for Crema e Aroma with the Barista Pro?
Do you recommend the Pro or the Touch?
What’s the time on the pour
Hoon, what internal burr setting did you start with? Because my machine came with internal burr setting of 6 making it impossible to dial in. I ended up setting it to 3.
Set innerburr to 4! For fresh cofee you will end up to 5 for external burr! It's ok.
Hi, How the grinder on barista pro handles with ground quality of light, medium, dark roast coffee for espresso? Regards from Poland :)
God that really helped. Thanks
I am not getting much crema, but I set everything as per your videos, what can be the reason?
good video, how many glasses can you produce per day?
what was the inner burr setting ? i found i need set it to 2 to be on the ball park for any beans. the factory setting 6 is way off. not sure if something wrong with my machine.
i found same thing. I am always getting bitter espresso no matter grind setting. I started at factory default (15) and slowly lowered alway to 1, then moved inner grinder down one watch and started in middle and moved downward as well. always tryng to get 1:2 ratio, so around 36. After 5 lbs of coffee and having gotten two espresso's that were smmooth I am about ready to throw the machine out the window. So totally frustrating. I have two newly ground 1 lb bags of coffee so decided to reset back to factory setting. started all over again but omg how absolutely frustrating. I finally settled on of 5 with inner grind setting of 4. I am grinding about 18.4gm and extracting 38gm coffee out of machine in about 22 seconds. Still a bit bitter but I can tolerate it -barely. Interestingly I did a similar run at grinder setting 5 and 18.4 gm coffee in, ran it for 20 seconds and got 25.3 gm out and was definitely sour. why 2 seconds makes such big difference in both volume and taste no idea. I assume my tamping was different.
@@thorritz8520 what was your inner bur final setting?
This morning I had an expresso and once again super bitter after the evening before on same setting it was just barely. Totally undrinkable and sooo frustrating. Out of disperation I just thru in the double wall dual filter and ran annother shoot. It went from super bitter to sour and a bit salty. Go figure and this machine is so frustrating. All I wanted was a decent espresso. The amount of money I have spent on the machine, extra items I was told I needed to make a better esrpesso and a ton of coffee (easily over $100) to get 3 cuos if drinkable espresso i am so close to throwing out the machine and just going back to making regular coffee. I figure I could have bought about 222 espressos from Starbucks at this rate. Geeee. Well I will try one more pound coffee using settings grind of 5, 18.4 gm in. Maybe with dual wall i will be able to finally dial the thing in. If not the breville barista pro goes out the window.
I'm not understanding the second's, it comes 13 seconds default, but on your video its 20 seconds, Why? and why would I change the seconds?
It's just the timer for the grinder, whether it's 13 or 20 s. Default is 9.5 s for single, 13 for dbl I think. The point is you get a more accurate dose if you use a scale and only put in the hopper the amount of beans for a sgl or dbl shot. If you fill your hopper full of beans and use the timer, you will get more grinds out in a shorter amount of time and probably have a lot of excess and waste.
Had a Breville touch for over a year, now I have a Gaggia classic pro evo and a eureka facile and that set up is 10x better. For about the same price I think it’s a clear winner
It won't be a 10 times better coffee, let alone a similar coffee (if the same puck prep was done the same on both machines)
The gaggia:
No pid
No 9 bar pressure valve
I need put 20g for perfect espresso.
Very informative thank you. Thinking of buying the pro or express
Can I put a question out there to everyone using Breville, is the Dual Boiler a better machine overall than the pro or vice versa? Obviously they are different machines but can I get some pros & cons for choosing one over the other? Cheers
The Dual Boiler is like double the price, and of course is better, it doesn't have just 2 boilers but use a 58mm portafilter, has a pressure gauge, the same customization the Pro has + flow control, so you can expect to get more pro results. If you are just starting it would be a longer curve as you learn with the Dual Boiler and you need an external grinder.
The Pro is a convenience machine with an integrated grinder that is not bad, but you'll be limited with medium dark and dark roasts if you want consistency. I have the Barista Pro and I'm happy for what it costs. However, since I'm nerding and learning a lot as a Home Barista, now I want at least a Dual Boiler! I have seen it's hard to replicate an excellent shot on the Barista Pro for a modern shot (20 gr grinds for a 40 gr total at 30 seconds) if the coffee is not that fresh or with some medium to medium light roasts and have found the best setting is on the grinder almost all the time below the no.10 on the grinder (but would most likely get a sour shot or would simply don't drip if the coffee is not fresh or light roasted), so you most likely would have to dial all the Machine for nice Turbo shots like on the no.16-16 on the grinder (the machine comes default at no.15 so things are obvious).
I've made nice Turbo shots almost all the time like on the no.16 on the grinder with 20gr with an aftermarket IMS basket and is consistent. So far, I've only made just 1 modern espresso shot where I was in heaven that took 33 mins to extract 18 gr. to 40 gr. for the full shot and I didn't use the integrated grinder but a Comandante C40, a scale, custom settings and a lot of dedication and extra nerdy steps like using a Chemex paper filter at the bottom, a puck screen, preheated cup, nude bottom portafilter, etc. My Comandante was in 10 clicks with a medium roast.
Another thing to take in account when using a Barista Pro if you seek perfection while learning or just to get better results is that you'll have to manually do a lot of things like to preheat the head unit pulling 1 or 2 null shots (I even removed the inside plastic in the stock portafilter, or use a nude bottom portafilter), preheat your cup (I put my cup 1 minute in a convection oven and sometimes even the portafilter if I use the stock one). In more expensive machines you just leave the cup at the top of it, I see that Hoon put cups on the top of the Barista Pro but they are not actually being pre-heated
One thing that Hoons says that is invaluable, use always fresh roasted coffee (1 to 2 weeks) medium to dark and seek for the nice beans that would almost always give you consistent shots. Once finding nice beans it can be a calibrate and forget if the beans are carefully stored. Once I used dark roasted coffee but wasn't that fresh, it was easy to grind that coffee even on the Comandante at 8 clicks, and I found I had to grind in no.6 in the integrated Breville grinder (very fine) to get a modern shot, but was not consistent, sometimes it would taste nice, other times over-extracted, in no.5 the shot won't come out and in no.7 it would be under-extracted and sour. I have found the machine to be really picky as to replicate consistent nice shots and depends mostly on the quality/freshness of the roasted beans. I have found the machine to be more capable with an external grinder, but I still don't know how much this really is and about the consistency level once compared to better machines, I think with time and experience I'll know.
One more thing, for people that try many different beans and always look for the perfect shot, it's a little hard with the Barista Pro, maybe is just that I'm still learning, but I'm starting to imagine the advantages that a more expensive machine can bring to the game while using also a good consistent electric grinder. I still have to play with the shot temp on the Breville, maybe that can help when the grinder is not giving consistent shots depending on the type of bean? I wish I had the Dual Boiler now! But since I got on sale the Barista Pro I think it's fine for now, let's see in the coming months, I'm also learning pour over and I've also got already 1 in heaven brew!
Let's see it cost 2x as much. Of course it is a better machine. They are not even the same.
massively helpful, thank you
I have the same machine, how are you having this crema?????? Thank you for the video
I'm going to talk about the crema this morning live. 12/12/21
whats your inner burr setting???
Can you explain why i just unboxed this machine, set it up and the water will NOT heat at all. Ive done every recommended fix and the water only comes out cold.
😂That’s so true! It’s super below brew temperature which is ridiculous! Shame on Breville for continuing to release such an inferior product with premium prices!
Enjoyed your video hoon
I use pilon bean I am frustrated
20 seconds... Is that not a bit short..?
That’s for the grind to come out, no?
The only products that Breville is good at making are microwave, toasters, bread maker and ice cream maker but not ESPRESSO products. Buy Italian made espresso machines!
Subbed,,, i have the Pro on the way,,,old Delonghi Died...
In my view, this is a decent HOME espresso machine. Barista type coffee shops have machine that are upwards of 10-30k. I've been brewing coffee for decades with hand held electric grinders; counting the beans (Btw Beethoven used 64); heating water to specific temperatures; prefusion by hand; so on and so on. If you're not willing to learn about various characteristics of beans, freshness, grind levels, quantity; let alone extraction, then ANY MACHINE like this is not for you!
Creatista which costs upwards of $800 which is ridiculous to say the least and many others are pod coffee machines that cannot be compared to freshly ground coffee beans. This video is basically telling you to choose a coffee bean and experiment with the grind level in producing a yield. THE most important variable IS the bean! First get fresh beans THEN experiment with the grind and amount, leveling, tamping, etc. Yes, consistency is important but with 1 variable ONLY, first. So, in order of importance:
1. Selection of Beans (get the freshest beans you can - roasting date is important)
2. Weight (gm) of shot AND grind level
3. Leveling of coffee grind and tamping
There are many more factors that are important but if you do these 3 right, you'll have a great cup sitting in front of you. Otherwise, buy a pod machine and spend hundreds of $$$ on pods. Then go to your nearest barista coffee shop and pay.
PS I haven't even touched upon frothing 😂
The worst investment I made last year was buying a breville espresso machine. I ended up dumping it in less than a year and getting a Bianca. Save your money and get a good coffee machine instead of buying breville crap.
Huh, just bought one… realized fast what a waste of time and coffee this is. ☹️😣
I couldn’t get past 60 seconds with all the throat clearing
This product is garbage for the price ….