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38s seems like a long time- has it always taken this long to grind or is it taking longer more recently? I’m wondering if your burrs could be a bit blunt. You can get coffee grinder cleaner which might help if they’re not too bad. amzn.to/4hK0S84 Next, what sort of coffee are you using? A darker roast will naturally give more crema and will have less acidity- maybe try that. It will also grind quicker. Make sure whatever coffee you’re using is fresh, after a couple of weeks it will naturally produce much less crema and lose its freshness.

@@davewellscoffee Thank you! I haven't perfected the machine yet but switched to a dark roast and its way better. I appreciate the help!

Not to this degree. When I get different beans I weigh the coffee into the portafilter and weigh the coffee pouring the cup, then if needed I’ll make any adjustments, but it’s only small adjustments after the initial setup, which doesn’t take long

Once the machine is properly dialled in you’ll only need to make small changes. I generally weigh the beans and coffee when I start a bag of different coffee.

Trouble Shooting Dialling In The Barista Touch ruclips.net/video/r37xEmuFrX0/видео.html Try this- it can take a while to get it set up. Once you have it sorted though, it will just be very small adjustments

Sounds like you’re doing it right, just need to go a little finer. You may need to adjust the burr setting down a notch- I have another video about that too

You probably need to go finer- check out my videos on dialling in and for adjusting the burr setting if you are already on a low setting. keep making adjustments, it will come good in the end

@@davewellscoffee it looks like my beans were just not ok, supermarket beans should not be used for these devices 😅 still learning

@@boy19801glad you got it sussed. Supermarket beans definitely won’t give you the best results, but at least sometimes he’ll get you in the ball park before wasting loads of good coffee!

All the settings can be done manually with this machine, just like the Pro. The one thing (which really annoys me about it) which you can’t do with the Touch, but can with the pro, is manually alter the pre-infusion. The auto milk is a real benefit if you are likely to have people use the machine that aren’t as ‘in to coffee as you. Both the Pro and Touch are great machines, and will produce great tasting coffee

A shot of espresso isn’t huge- aim for double the weight of coffee in the cup to what you put in the basket. If you want more, you can either increase the extraction time or add water. Cappuccino is typically between 3-4 parts milk to 1 part espresso, so you wouldn’t usually have half a cup of coffee

36g out is a double shot (it will be slightly more than 36ml with the crema). 60ml is quite a high extraction ratio- it’s likely to be bitter. Stop the shot at 36g and see how long the brew took. Adjust until this takes 25-35s. This will almost certainly improve the taste.

@@davewellscoffee thanks will have a go tomorrow.

Stretching is where you add air to the milk. It ‘stretches’ the milk insofar as it increases the volume, due to the extra micro bubbles in the milk. How far you fill the jug depends on what drink you’re making, but for a flat white or a cappuccino, generally up to the first (‘min’) line on the jug. This volume will increase as you stretch it

​@@davewellscoffee hi, thank you for your reply! that's clear, I will have to do a lot of practice I think 😄 . the jug that came with my machine doesn't have the lines on it. What I usually do is to fill it just under the bulge of the spout, which gives me just enough, if not a little too much, for a cappuccino cup. I was looking at different ratios of milk, espresso and foam online and was curious if there's a specific way to get to those ratios

okay i think the problem is that i use semi-skimmed milk

@@ry7hym semi skimmed does work - that’s what I’m using in the video, although full fat is slightly easier. Also make sure it’s fresh milk (filtered often lasts longer). Finally, be really gentle with the stretching, ie. Make sure the wand tip is only *just* breaking the surface. It does take practice to get it right, stick with it 👍

​​@@davewellscoffee ahhh okay. I have the Sage Oracle Touch and was now trying full milk but I got somewhat the same result. I think the stretching the milk part is what goes wrong every time. and now i think of it I forgot to purge it as well beforehand I will keep trying and practicing !

Haha! I’ll get on it 🤣

I’ve fixed it (although I had already filmed another video before doing it). OMG, how did I not notice this before?! It’s like you pointed out the clock ticking, I couldn’t stop seeing it until it was fixed!

Would also love to know this. Default from factory is 6. Id bet he moved it down considering his grind setting shows a 12.

ruclips.net/video/8E0YbBsqE6o/видео.htmlsi=0MW1lu39wRecUHRO

Just saw he has another video. His shows a 4.

Mine is set at 4 (ie 2 steps down from default). I had to change it on day 1 to dial in the machine. However, you should dial in your machine based on what you’re seeing yourself. Different machines seem to give different results, as do different coffee beans, so don’t necessarily assume my settings will work in your machine.

Stop your shot when you get to 36g and use that to make your adjustments. Off you’re using the Barista Touch, you can’t change pre-infusion (ie the low pressure period at the start of the shot), so don’t worry about the 8s - it’s more of just an indicator, but is very much secondary to the brew ratio. 36g would be a double shot. A single would be 9-10g of coffee in the single basket, giving 18-20g out. It’s much harder to get consistent results with the single basket, so I tend to just use the double and collect it in 2 separate cups each side of the spout.

Add 15 to your grind size and try again. (So size 21). Keep making adjustments by halving the difference between actual shot time and 30 until you’re between 25-35s, then just do one step at a time until it’s perfect.

Dial it based on your own results- each machine and each coffee is different. If you’re having issues, check out this video: ruclips.net/video/r37xEmuFrX0/видео.htmlsi=ZXAsb2tVFUvDGGZn

I generally just make one after the other, but you can put 2 cups under the portafilter and collect a single shot in each, then repeat. You can do a double quantity of milk by filling up to the upper (max) line. You’ll need to stretch it for a few seconds longer with double the milk.

3 things: (1) a short(er) extraction - go for an extraction ratio of just under 2:1. (2) go for a lighter roasted coffee. Dark roasts are more bitter. (3) make sure your coffee isn’t too old. Keep coffee in an airtight container (vacuum sealed ideally), and if you grind it, use it immediately. Try to get coffee with a ‘roasted on’ date, and use with 3 weeks of that for optimum flavour.

Firstly, double check your coffee beans- for the purpose of setting the machine up, go with something like the regular Lavazza beans from the supermarket- make sure they are a new bag (ie not opened weeks ago). That should give you a fairly middle of the road benchmark for dialling in. That grind setting you have, along with the burr setting of 3 does seem as though it should be very fine. What does the ground coffee feel like? It should be slightly gritty- finer than sand, but coarser than icing sugar. This website gives a good description: library.sweetmarias.com/espresso-the-grind/ Having got your coffee beans, if the grind feels about right, just continue making adjustments, taking the burr down another notch. If it feels too fine, go back up a notch on the burr- sometimes super fine settings result in a counterintuitive higher flow. If you do end up reducing the burr further, keep an ear out for any unusual noises , and stop the machine immediately if you hear any metal grinding sounds- if the burrs impact each other (which shouldn’t happen, but could at really low settings) that can cause permanent damage to the grinder.

@@davewellscoffee Thanks so much for your reply, I wasted a whole £10 bag of Strangers Coffee... so I'll jump on the Lavazza! I did notice the beans were roasted on Nov 2023... they haven't been opened but I wonder if that is one of the reasons. I took Burr down to 3 (now moved it back up to 5) and all the way down to 1 with no luck on the machine, so will try again!

Due to the creme on the top of the espresso shot it's really hard to get the exact volume so it's much easier to use weight for the yield. He is simply doing a 1:2 yield ratio which is whatever your dose size is (his is 18.5g) times it by 2 to get your preferred outcome size.

Thanks Kevin, exactly this 👍

The grind settings are different depending on your machine, coffee type, age etc. so you should just dial in based on how your own machine behaves. In terms of the single shot, firstly dial in the double, as it’s much easier and more consistent- then try 10g in the single basket and stop brewing at 20g of espresso- make adjustments as required, but you’re aiming for a similar 25-30s time for the extraction.

We’re lucky here to have really soft water, so scaling isn’t really a problem- never descaled it at all in its life. I do the cleaning tablets whenever the machine prompts me, which seems to be about every 30 months. I wipe down the machine, milk wand and wash the portafilter and basket after every use (if I’m making several coffee in one go I just wipe with a cloth between shots). I clean the drip tray every time I fill the water tank, which is every couple of days.

Yes, I had to reduce mine by 2 notches. You basically want to make sure that you have some room to adjust the dial on the side of the machine up or down several steps when the machine is dialled in, that way you can always adjust for different coffee etc.

So your internal grinder is in size 3 or something like that plus the adjustments that you showed?

@@alexacalcano5887 it comes set at 6 to start with. I had to adjust mine down to 4 to allow room to adjust either way from my normal range

Keep in mind that my settings work for me ,on this machine, with this coffee I’m using at the age it is current- the settings on my machine won’t give the same results on another- it’s best to dial in your machine based on what you see in front of you

The settings vary machine to machine, with wear on the grinder and between different beans, so don’t expect a setting that works in one machine to necessarily work on another. Better to dial it in based on your own results

Could be a few things- bitter coffee tends to be over extracted. Make sure that your puck preparation is consistent and don’t bash the portafilter after tamping- channelling through the puck is one of the most likely causes. Also, old coffee will be very bitter, especially if your beans have been kept out.

@davewellscoffee I think I over packed my puck but I also just did a bunch of setting adjustments. All my measurements were off

@@desireemathews953 keep working on it- once you get the extraction ratio right, everything else tends to fall into place too. 👍

True, it doesn’t have a ‘boiler’ as you’d find in traditional machines, however you can’t simultaneously steam milk and pour a shot of coffee, which you can do with dual boiler machines. Streaming the milk while your shot is pouring it’s very helpful. Having said that, the 3 second warm up of the thermo jet is really good.

I generally use 100% arabica. It’s entirely down to personal taste

In theory yes, but in reality, I have found that the basket takes about 10g. If I’m making singles I usually just use the double basket and collect from one side of the spout, giving half the shot (admittedly this isn’t very often). It’s a bit wasteful, but I find I waste more coffee trying to get a good result with the single basket. If that’s how you have your coffee every time it’s probably worth persevering with the single basket.

It’s probably just the camera angle; on the 2nd step when stretching the milk, the wand top is just touching the surface. If you look at the wand tip, I’d say 2 out of the 4 holes on it are submerged. You can tell if you bring it out too far as it will start making massive bubbles

Grind size is probably still too course. S as you’re already on size 7, it sounds like you will probably need to adjust the burr: ruclips.net/video/8E0YbBsqE6o/видео.htmlsi=xefjL59TUjPyEexn

Not really- the grind time and size are carried across all recipes. Each recipe has its own bespoke milk setting. There shoot time will default to 30s for a double or 25s for manual. I just save a manual recipe which I use for all my drinks, so all I have to do is vary how I steam the milk depending what I’m making- I always manually steam it, so the milk settings don’t make a difference

The grind time and coarseness settings are carried across to all recipes, including custom recipes. For the brew time, it will default to a 30s double shot for all built in recipes, but when you have sorted your espresso, it’s worth saving a brew custom recipe with the settings you have used. This can be the basis for any drink. You can apply the same shot timing to any of the preset recipes by pressing the button which cycles between ‘double’, ‘single’ and ‘custom’, then adjusting the time to what you want- you have to do this every time though, which is why it’s worth saving your own recipe. Milk settings are different and adjustable for any of the preset or custom recipes, and it will remember the last settings used. Personally I use one custom recipe for every drink (except long black/ Americano, as that adds in water). I then steam milk manually to suit whatever it is I’m making.