Great video! I just got the touch. Been a bit frustrating as I can’t seem to get it dialed in. I’m gonna try again tomorrow with making it more ground. I also think the beans (Starbucks) I have are horrible. I’ve watched 100s of videos that were all high tech and I think urs was the best at explaining so far.
You can change the brewing generator to suit- it’s not very helpful, in that it doesn’t give you a temperature in °C, just ‘low’ 1-3, ‘ideal’ and ‘high’ 1-3. Mine is generally on High 1. The main thing to do is pull a dummy shot before you brew anything to get the parts up to temperature and also pre heat your cup. You can do this while you’re grinding your beans
@@at74ck there’s no definitive right or wrong- it boils down to what you like. Espresso typically has a ratio of 1:2 to 1:3. It’s also slightly determined by the machine, in that your ‘single’ basket is a fixed size, which, in this case holds about 10g. I wouldn’t say the site you were on was wrong, but I’d interpret a single shot to be smaller than 30g. More like 20g.
@@davewellscoffee apologies but hoping you can help me with some guidance. I can’t for the life of me get my Breville Barista Touch to extract 36 grams of espresso from a 18gram dose. I’m using a a distributor and tamping it so it lines up with the mark on the portafilter. The best I can get is for the extraction to begin around the 5 second mark. After about 25 seconds I end up with over 60 grams of liquid. I’ve adjusted the grind settings to the finest option but still no luck. Are you able to offer any suggestions please?
I’m only an enthusiast, not a barista, so I do stand to be corrected in my technique. I have read an article and heard from baristas however, that the tamp pressure makes very little difference to the extraction, provided that the extraction odd even throughout the puck. Over pressure could be an issue if there were too much coffee in the basket, but I haven’t noticed much of a difference when tamping hard over just a light tamp- in fact I’m more prone to get the angle uneven. But as I said before- I could be wrong, there are much more qualified people than me on the matter.
Top tip. I don’t store my beans in the hopper. I have an air tight container stored in a cool, dark cupboard. I find the beans last longer this way. My routine then starts by weighing 18gms of beans out and putting that into the bean hopper. I find the loss on my machine is very minimal.
great video. still playing with my touch impress i got a couple of months ago. unlike high end machines i have found my touch is better when the grind is not to fine. but depends on coffee to i guess. will try your trick too. i went for touch impress for volumetric. but you cant go by 1 mil at a time. i am not sure what the custom ones are. but single is supposed to be 30 double 60 mm and lungo at 90mil. and you get 2 adjustments between each settingg.
Many thanks for your explanation. For me, I am using Grind size 12 for 11.5 seconds and getting about 19g out (It does create large mountain!) . However the actual yield is around 48g in 30secs. What do you recommend I change? I would like get around 36g like you did. Thank you.
Make the grind slightly finer (smaller number)- you may need to increase the time to get the same dose. 11.5 seconds is quite a bit quicker than mine does it. It won’t take a huge change if you’re getting 48g in 30s to get what you want. When you’re near the 36g point, you could adjust the brew time by a second or two either way as well.
I have the exact same machine in black and I tried these exact settings but the 19s grind time is far too much for me 😂😂 it results in a slightly foamy / bubbly crema which I haveto tap away but so far so good. Any tips would be appreciated!
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
Thanks Dave! I just bought this machine and made my first coffee a bit ago. I apparently was using far too fine of a grind and it was not evenly tampered. This is some great advice!
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.
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.
Help! I have adjusted the grind level one by one and cannot get it to start brewing at 10 seconds. 7 seconds is as close as I can get. When I went finer for the grind, the yield was an ounce 20 seconds after the brew started. I've tried 18 and 19 grams of coffee. I'm Ready to throw out the beans and try a new bean lol. If there are any other ideas of how to slow down the beginning, please let me know. The espresso tastes very bitter. I'm using a bottomless portafilter and it looks beautiful coming out! Much prettier than the splatter that was happening before I watched your tutorial. lol. Thanks!
I'm going to use your settings to get my espresso tomorrow, the beans I'm using, not light roast, if anyone already has a perfect setting, please help, thanks.
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
1. Don’t store the beans in the hopper. They go bad quickly. 2. Extraction time doesn’t include pre infusion time. Other than that use a wdt tool and a puck screen and the advice was good
1. True, but if you use them quickly, it’s often more convenient in the hopper. 2. This machine sadly doesn’t allow you to vary pre-infusion, and only shows the timer from the start. I’m considering another video about useful vs waste of money accessories, so might include a WDT etc in it. Thanks for the feedback 👍
I just purchased this machine today, and I drink several cups already because I have been tested different settings. Lol. Your video is super helpful. I wrote down everything and I am sure I can fine tune this machine to make a perfect coffee of my liking. Thanks to much!
I bought a Starbuck Expresso Dark roast, and I can't seem to get that brown shot with the crema. Every brew is very dark with barely any crema. Is it the type of coffee I'm using?
Crema on the coffee is fairly complex, and there is no easy setting to change. If you get roughly a 2:1 brew ratio, with a brew time of 25-35s, you should get a pretty decent crema- however, this is dependant in the coffee beans. Crema is a combination of the coffee oils and fats mixed with co2/air. Freshly roasted coffee will produce much more crema, as the oils are still fresh and it will still contain more co2. As it ages, this gas will be let off, and over time, you will get noticeable less crema. A very dark or very light roast may also give less crema. So if you get your brew ratio nailed- everything else should kind of take care of itself. Some coffees naturally produce less crema than others- a coffee roasted just less than a week ago will give you the most crema (although that doesn’t guarantee great flavour). Starbucks coffee isn’t awful, but I’d try some freshly roasted beans that have been roasted about 7 days ago if your not getting good results once you have your machine set up.
Hi bro! thanks for the video! quick question, did u manually adjusted the grinder? not on the screen or with the wheel on the side but actully inside the grinder. seen ppl do it, did you?
Yes- I had to take the internal setting down 2 steps to get the grind fine enough. I did another video about how to do it here: ruclips.net/video/8E0YbBsqE6o/видео.html
Getting the thing set up takes some work and wastes some coffee- there’s no 2 ways about it, and it’s nothing like a fully automatic machine. On the flip side, once you have it set up, you’ll be able to make much better coffee than cheap automatic machine. Once it’s set up, it doesn’t take a lot of effort to keep it producing good coffee.
It’s really down to personal taste, but definitely avoid really oily beans as they will clog your grinder. Personally, I love Columbia arabica beans with a medium roast. Try to find a good local roaster if you can
For a lungo, you would typically have an extraction ratio of between 1:3 and 1:4, so using 18g of coffee, somewhere in the ballpark of 55-70g of extracted coffee. For a lungo I would increase the grind size by one or two steps from that of an espresso. If you want it even longer, then adding water is probably better than increasing the extraction in order to avoid bitter, over extracted flavours.
Ratio is the goal (well, ultimately, taste is the overall goal, but getting the ratio right is a reliable way to achieve this). Whatever weight you put in, double it, and try to get as near to that as possible. Ignore the glass- they come in all sorts of sizes.
My single espressos tasted much better than doubles, didn’t know why. From watching this it’s due to lack of dose, pucks were watery and getting stuck. Looking forward to trying-thanks for tips. And machine is great
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.
Just a question if that’s ok? I’m using the double basket and have brew set to double shot. Do I need to press brew twice, or does the double setting brew that consistency? Hope that makes sense!
Massive thanks for taking viewers through this, another well followed coffee channel said that the brew time couldn't be adjusted so it's great to see a working example here while pulling what looked like an excellent shot. Thanks Dave!
@Dave Wells Thank you for your response. I am asking about this because run out of ideas, mine coffee machine( 5/6 weeks old)have a problem,no matter what I do, coffee extraction starts 4/5 seconds later. I've changed grinder settings from 8 to 15,coffee type, and amount of pressing power and ....nothing, more less the same result. Any idea or troubleshooting steps?? thank you
@@psorpi7120 The extraction it’s supposed to start slightly later. The first 6 seconds or so, the pressure is lower to pre-infuse the coffee before the extraction starts. This is why it doesn’t start pouring straight away. In fact you coffee should ideally start to come out after 8 seconds according to the manual. Annoyingly, you can’t adjust pre-infusion, but it’s not a fault with the machine.
Thanks for that clear explanation. I had a delivery of a Sage Barista yesterday and have not quite sorted the grind and extraction. Fingers crossed I will be able to tweak things after watching this.
Thanks for the tip with the sticking puck. I thought the coffee powder is too close to the shower and therefore tampered deeper. Then I went coarser due to another reason and now I know why it stopped sticking. I also agree that is it easier with the double shots. Keep up your good work!
Hi, thank you for this amazing video, I hope you can help me: with a medium roast, grind size 12, dose of ground coffee is 17gram ( and its a huge mountain in portafilter before tamping), 15 second to brew 34 grams which i assume is underexcratcing and rapid but at the same time coffee is took dark in color and too burnt and bitter ( instead of sour). Can you help me find the solution? also does grind size affect volume in grounded coffee Not necessarily while affecting weight of dosing? thank you so much
Take your grind size down by about 5 steps and put 18g in the basket (with the finer grind, you should be able to fit more in the basket) Give that a go and see how long it takes to brew 36g and adjust further from there.
Hi Dave, my coffee keeps getting stuck and stays in the machine, I thought that this was because there wasn't enough coffee grounds, but I definitely put more than enough in and use the razor to get the correct amount in. I also sometimes get a little water in the portafilter so it seems I am getting a few problems. I have recently cleaned the machine. Any tips? thanks
It’s not an uncommon problem- although I would say that it’s more of a pain in terms of cleaning, rather than a problem in terms of the coffee you produce. Despite having got the level right with the razor, increasing your dose by half a gram (and extracting 1 gram more) can help to reduce the amount the puck sticks. The other thing you can get quite cheap is a stainless steel puck screen- this sits on top of your tamped coffee and (1) prevents the puck sticking and (2) makes the shower screen much easier to clean.
what I still don't understand is why with the sage touch with Americano, water comes first, then coffee, while Americano coffee comes first and then water. with the oracle touch, an americano comes first with coffee and then with water, this can't be a mistake, can it? Because when the water comes first it is a long black and no americano? Who understand this?
It would be helpful if they let you set the order of espresso/water. The only way to make an Americano is to do an espresso, then go onto the separate hot water function to add it after.
Hi Dave, Thanks for the video. I Just bought my Sage Touch and I have some trouble getting coffe Crema. What Burr setting (1-10) do you use with grindsize 12? Best regards Uffe
Each machine is different, so my settings won’t necessarily work for you. My burr is on 4, but the important bit is getting the size right for your particular coffee on your machine. Get it to a 2:1 extraction ratio and it should be good. The other thing that makes a big difference is how fresh the coffee is. Old coffee will not give you a decent crema.
Thansk for the great demonstration! I am still trying to find the best settings for my beans (kimbo premium selection), but struggling. Your double shot espresso seems perfect, do you mind sharing which beans you are using? And do you have optimized settings for a single shot?
I can’t quite remember what this one was- it might have been the Columbia el Carmen from Rave Coffee. I’m currently trying some local roasteries. The single shot is fiddly to keep consistent, as any tiny changes are a bigger percentage of the coffee, so it amplifies anything that’s wrong- the easiest thing to do for a single shot is to collect 2 singles separately from the 2 spouts. This can be wasteful of your only making one drink, so if you do need to use the single basket, make sure you have the double shot dialled in nicely, half the amount of coffee and add an extra 0.5-1g then use the same brew time. You’ll have to play with this a bit- as I said, it’s a fiddle to get it consistent, but it is less wasteful.
very informative thanks. I'm still trying to get to grips with mine. One issue I have is with Long Black. Barely any coffee extracted, so I add a shot of espresso at the end with the same coffee in situ and it extracts fine. Don't understand why?
All the ‘recipes’ annoyingly use the same espresso settings, so if you dial in the machine on one recipe, the same grind and brew settings are carried across to others (just the milk settings, and in the case of a long black, the water settings vary between recipes). With that in mind, it’s easiest to adjust your machine using the ‘espresso’ recipe until you’re happy with it. Aim initially to extract double the weight of espresso as ground coffee in 25-35s. Then go back into your long black recipe. Set the water (which comes out before the espresso) so that it fills up your cup to the amount you’re happy with, leaving room for the espresso on top. What you’ve been doing so far, is essentially doing a double brew with the same coffee, which is actually fine, and in fact some people prefer a 4:1 or even higher extraction ratio in an americano. It would be better to do this by simply increasing the brew time rather than pouring a second shot through the puck, so you could just add 15s or so to the brew time. Bear in mind that the machine will carry that into the other recipes, so you will need to reset it when you make a different drink. Also bear in mind that extracting for longer will give more of the bitter flavours of the coffee. If you do want a longer extraction, you can reduce the grind size slightly (again, this setting does carry across into the other recipes), which will help reduce over extraction of pulling a longer shot.
Hey Dave, I am pretty new to the barista Breville touch machine and I am currently trying to perfect these settings, but I am stumped. I am following the same settings you have with the grind size to 11-12 and the grind time to 18-19 seconds and I am still getting way too much coffee in the basket. It is around 20g in the basket, but has no room for the grounds to expand as you alluded to. It is filled to the absolute top, unfortunately. It is coming out to approximately 20g on the coffee scale. Any tips or solutions as to how I can still be in that 16-20g range and have that necessary room for the grounds to expand in the basket? Any and all help is very much appreciated! Thank you for your informative video.
Different coffee and different machines need different settings, so don’t get too hung up in the specific numbers I am using. Sounds like you have a bit too much in your basket, but if it’s pouring fast, it’s probably also too course. Start by putting exactly 18g in the basket, set the brew time to about 50 seconds so it won’t automatically stop too soon. Then, with your cup on your scales, hit brew, and manually stop it by pressing the button again when you have poured 36g. *Note how long that took* However long that took, subtract it from 30 (so if it took 19s for example, that would be 11). Whatever figure this gives you, half it (so we’ll round to 6 in the above example). Reduce your grind size by this amount (or if it took over 30s, you’d add it- mostly it’s too quick though). So if you were using grind size 12, you’d adjust to size 6 in this example. Repeat with this new setting, noting that the time it takes to grind 18g will be longer at finer settings. This should take closer to 30s, so your next adjustment will be smaller. Once it’s taking between 27-33s to pour 36g of liquid coffee, you’ve pretty much got it nailed. You can then make minor adjustments through experimentation to achieve the best taste. Note that if you run out of room to make them grind size smaller or bigger, you may need to change the burr setting (see my other video on that). Hope that helps!
Great tutorial thanks. Probably the best I've found. I only got my machine yesterday but I'm struggling to get the same ratios as you. I need to grind the coffee for about 15 seconds longer to get 18 grams. Also I'm then ending up with almost 50 grams of coffee when brewed and not a great crema. What do you suggest?
Start by putting exactly 18g in the basket, set the brew time to about 50 seconds so it won’t automatically stop too soon. Then, with your cup on your scales, hit brew, and manually stop it by pressing the button again when you have poured 36g. *Note how long that took* However long that took, subtract it from 30 (so if it took 19s for example, that would be 11). Whatever figure this gives you, half it (so we’ll round to 6 in the above example). Reduce your grind size by this amount (or if it took over 30s, you’d add it- mostly it’s too quick though). So if you were using grind size 12, you’d adjust to size 6 in this example. Repeat with this new setting, noting that the time it takes to grind 18g will be longer at finer settings. This should take closer to 30s, so your next adjustment will be smaller. Once it’s taking between 27-33s to pour 36g of liquid coffee, you’ve pretty much got it nailed. You can then make minor adjustments through experimentation to achieve the best taste. Note that if you run out of room to make the grind size smaller or bigger, you may need to change the burr setting (see my other video on that). Once that’s done, If you’re not getting decent crema, it’s probably down to the beans- try some freshly roasted ones
Hi Dave, I’ve just got my machine and my machine is grinding way too much. Looking at your video I may need to reduce the time for grinding. Currently set at 21s and grind at 12. The shot it’s pouring seems like it’s not enough either. Starts to put nice then struggles. Would I need to make the grounds a little more course ?
Yes, sounds like you need to reduce the grind time. Weigh the portafilter filter when it’s empty then again after grinding. Make sure you have 18g in the basket- if you got too much, take a little out until it is 18g and reduce the grind time for the next shot. With 18g in the basket, zero your scales with a cup on them under the brew head and brew until you have 36g in the cup. If that took 25-35s, you’re pretty good. If it took ages, increase the grind size and repeat. If it took less than 25s Reduce the grind size and repeat. 👌
@@davewellscoffee just managed to get the 18g Grind - 13 Time - 12 sec Brew - 25 sec Amount of coffee - 51g By this I’m taking it I have to reduce the grind to aim for 36g of coffee right?
Start by putting exactly 18g in the basket, set the brew time to about 50 seconds so it won’t automatically stop too soon. Then, with your cup on your scales, hit brew, and manually stop it by pressing the button again when you have poured 36g. *Note how long that took* However long that took, subtract it from 30 (so if it took 19s for example, that would be 11). Whatever figure this gives you, half it (so we’ll round down to 5 in the above example). Reduce your grind size by this amount (or if it took over 30s, you’d add it- mostly it’s too quick though). So if you were using grind size 12, you’d adjust to size 7 in this example. Repeat with this new setting, noting that the time it takes to grind 18g will be longer at finer settings. This should take closer to 30s, so your next adjustment will be smaller. Once it’s taking between 25-35s to pour 36g of liquid coffee, you’ve pretty much got it nailed. You can then make minor adjustments through experimentation to achieve the best taste. Note that if you run out of room to make the grind size smaller or bigger, you may need to change the burr setting (see my other video on that).
@@davewellscoffee shall give that a go however before doing this I reduced the grind to 11. Still got the 18g but this time gave me 20g of coffee. I literally just reduced the grind by about 2. I’m not sure what’s going on but that’s a big jump from the original 51g by reducing the grind by 2 and I kept the pour at 25 seconds. Do you think there’s something wrong with my machine
@@Captain-ChatsI doubt it’s a problem with the machine, as there are so many variables which can have an effect, (grind size, amount, distribution, tamping, temperature of the brew head, water temp etc) but you never know. The key is to be as consistent as possible at every stage. If it’s giving 20g of coffee in 25s, you’re very much in the ball park, so try to make sure everything you do is exactly the same each time unless you want something to change, in which case, change just one thing to see what effect that has.
I had to change my inner burr down 2 steps. For my machine, that results in my usual outer dial being between 10-14, but this seems to vary between machines
@@ginablanchard9052 not a stupid question at all. The inner burr is basically a large scale adjustment, and the outer dial is for fine tuning. If you can’t get the required grind size (ie, its always to course even with the dial set at 1 and the coffee is coming out too quick, or else too fine and it’s choked up at the top end of the scale) you can adjust the inner burr to make a large adjustment to bring things back towards the middle of the range. You will need to make fine adjustments on the outer wheel when changing coffee, and even sometimes as the coffee ages, but you should only need to adjust the inner burr when first setting up the machine or for maintenance.
Thank you Dave! How often do you clean with the cleaning tablets and how often do you descale? My machine has never prompted cleaning so I’ve just been doing it periodically.
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.
Hi Dave, not sure what I’m doing wrong. I cannot get it to extract at 8 seconds as recommended. It’s always around 5 so I lowered the burr to 4 and my grind setting is on 9- it’s still extracting around 5 seconds, but dripping rather than flowing and tastes sour/bitter. Any recommendations? Thanks, Lauren
Hi Lauren, first off leave all the settings as they are for now, but set the brew time to a full minute so it definitely won’t stop too early. (Once you have it to your liking you can set the brew time back to whatever worked) check that you are using 18g of coffee in the basket. Brew a shot and manually stop it when you have poured 36g of coffee into the cup, noting how long that took. If it took 25-35s you’re well in the ballpark- if it took more than 35s, you’ll want to increase the grind size- if it took under 25s, you’ll want to make it finer, and could try using 18.5g coffee in the basket too. Don’t get too hung up on the 8 seconds to drop- if the brew ratio is right, 99% of all the other problems will fix themselves. If you’re getting this brew ratio at around 30s, your issue may be old coffee beans- they will give an acrid bitter taste.
Hi Dave, Great video But wonder if you can help? I was doing well with my machine but this week despite changing the grind the brew is very slow 11 seconds, not much coffee is coming through (dripping) and often only through one side of the puck. I am using the single basket as I don't like it too strong. I guess it may be my tampering, do you have a tip on how much pressure to apply?
Sounds like you want to increase the grind size slightly- that should increase the flow through the puck. If it’s only coming out of one side, this could be channeling through the puck or an uneven tamp. Make sure the ground Coffee is evenly distributed without clumps, and make sure you tamp straight downwards and not at an angle. Also make sure the machine is nice and level. The pressure of the tamp really isn’t that important- too heavy is more likely to introduce unevenness- there’s only so much you can compress it
Thanks so much for the video :-) I am trying to replicate your settings to help me dial in.... could you please advise what your internal burr grind setting is for this ..... factory default is 6 and I've adjusted it to 4 following advise from others. Thanks heaps :-)
Copying the settings doesn’t always work very well, as there seems to be quite a difference between machines. My burr setting is also 4, which in my case means I usually need the dial set to about 11-12. It also varies with different coffee, age of the coffee etc, so don’t be surprised if you need to make several adjustments- just stick with it
Hi I wonder if you could help. I've just bought the barista touch, the shot I was making was flying through so I made the grind more fine (setting 1), still the shot flew through, I set internal grinder to 1 and still the shot is flying out too quick. I have no means of making the grind any finer, is this am issue with the machine or am I doing something ridiculously wrong? Hope you can help 18g of coffee with a 25 second extraction time produced 120ml of coffee .. which is a disaster. Tamping quite hard
That sounds very strange. I have sometimes seen weird stuff happen when the grind is *super* fine, so it’s possible that’s what is going on here. I’d change the internal grinder up a few notches and set the wheel grind size mid position. There’s no way a new machine should need to be in the absolute finest setting on the internal burr. From there, get yourself a new bag of a different coffee (just to rule out anything weird with the beans). Make sure you’re using the single walled double shot basket, and grind yourself 18.5g (the extra half gram is for luck- I often find I get better results at 18.5-19). See what happens, and make adjustments from there- initially on the wheel. Let me know how you go- this is a bit of a mystery!
Thanks for the great tips! One Question: You say that if the puck sticks to the machine's screen when the basket is removed, try adding a bit more coffee next time. That is counter-intuitive to me. Why would more coffee work better in this case?
You’re right, it is counter intuitive, and I can’t explain it except to say that it worked for me. It defies any logic I can think of, as less coffee ought to give more head space. If you’re having issues with it sticking, a filter (either a reusable stainless one or a disposable one from an aeropress) prevents this and also makes cleaning easier
Dave, this was super helpful and allows me to start really geeking out :) Is it really a "problem" if the coffee begins to come out at closer to 5 seconds rather than >8? I have tried playing with coarseness etc and have followed your tips on measuring, and everything seems spot on except that the coffee extracts early.
In short, no, it’s not really a big problem. The reason it should be around the 7 second mark is due to the fact that you can’t vary the pre-infusion time on this machine (where lower pressure water is used to start the infusion before the full pressure is put through to extract the espresso). In all honesty, the most important thing is getting a good extraction ratio; dropping a second early won’t be the end of the world. That said, if you add an extra half a gram to your basket, you might just sort that out too.
Hello och thanks for your video! I am new at espresso making and just got the Barista Touch. My problem is that it is difficult to get same amount of coffe, it's changes a lot, mostly I get very small cup even it it's staring to run in to the cup at 5's second. What can you suggest, what's my mistake?
Consistency is key. Tiny variations in your dose, and coffee distribution make a huge difference in the pour. Try to make sure you have the coffee evenly distributed and tamped- a distribution tool can help with this. While your getting the consistency sorted, it’s worth weighing the dose each time. Make sure it’s accurate to 0.1g to ensure accuracy.
i have the barista touch. I do 18 grams of dose, but I;ve had to change the grind size to 7 and even then I am getting 39 of the shot of espresso. What do you think is going on?
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
Hello I’ve just got a new machine and really appreciate your input. Could I ask what grind number did you have it. My puck is coming out with water on top but it starts at 7 sec
Don’t try to copy my numbers, as each machine seems to be different, and you need different numbers with different coffee types. If you can get it to make- 36g of espresso in between 25-35s, almost all the other problems are likely to disappear
Hi Dave, any tips on what to do if the coffee is tasting a bit bitter? Grinds are around 18g, brew time around 28/29 seconds, yield is about 2 to 1. The shot pours well and looks good but has a little bit of a bitter taste. Thanks for your help!
Sounds like you have the machine dialled in pretty well, which is good. A bitter taste can be caused by a few factors- old coffee will become bitter as it I’d exposed to the air; if your beans were roasted several months ago, or the bag was opened a couple of weeks ago, that could be the issue. That brew ratio odd pretty good, but try stopping it at 25s and seeing how the espresso tastes; the first part of the shot is generally the more acidic flavours, developing into the bitter flavours later into the extraction. This varies from one coffee bean to the next, so some will taste better with different extraction ratios. Finally, even with fresh coffee and a good extraction ratio, you can cause over extraction if the water doesn’t flow evenly through the puck- make sure that the Coffee is evenly spread throughout the basket, and tamped nice and flat/level. After tamping, be careful not to knock the portafilter, as gaps can develop down the sides, where the water flows more easily- resulting in over extraction down that channel. Lots of factors, but you sound like your machine is set up pretty well, so hopefully a minor tweak should sort it - failing that, try a different coffee. Since are just more bitter than others
Does anyone know the approximate lifetime of the grinding discs? I have read that these should be replaced after some time but I don't know when. My machine is about 3.5 years old and the grinder is used 3-4 times a day.
Depending on use, most coffee grinders last 5-10 years. As the burrs deteriorate, you may notice more clumping in the ground coffee, and will find you have to grind finer than you used to for any given coffee. You can get replacements online, and they’re fairly easy to swap out.
I just got this machine. I am trying to do an small americano with single basket. I changed the internal grinder to 4 and external grinder to 8-9. Grind time around 8sec. I dont like the flow, it looks interrupted, weak. Any suggestion? Thanks!
The single basket is really fiddly. Start by using the double (you can collect it as 2 singles so your drink is still right). Once you have that constantly giving you good results, then you can go back to the single basket by halving the dose (then usually add about 0.5g).
Hah! Yep that’s me. Hope you’re doing ok. I I really like this machine- it is a complete cross between a fully manual machine and a super automatic. If you’re after just pressing a button and the coffee appearing, it’s not the best. But if you want to enjoy the process of making it, it’s really good for that. I’d be interested to know what you go for.
Don’t copy my settings - each machine is different, so is each different coffee, so adjust your settings based on your results. It can take a while to grind 18g, but I’d guess your grind size is slightly too fine given how long it’s taking. Increase to size 11 and keep going until you have 18g. See what the resulting Coffee is like and adjust further from there
Hi Dave, received my touch today! In a rush to try I bought store bought beans. I'm getting 18g and about 38g after brewing my problem is even with a grind setting of 4!!!! I'm still getting flow around the 5 second mark. Do you think the store beans are to blame? I'm off to a local roaster tomorrow
To be honest, 38g out is a 2.1:1 brew ratio, which is probably pretty good, depending how long it takes to brew. How does it taste? If it’s tasting good and your brew time is around 30s, I wouldn’t get to concerned with the drop time. If your brew time is 25s or less, I’d reduce the grind size, which should also make it take longer to start pouring. If you do need to reduce the grind size much more, you may need to take the burr down a notch- I have a video on how to do that- do it before you put in your new fancy coffee beans so you don’t waste too much!
@@davewellscoffee you are a star!!! I watched your burr video mine was set to 6 so I went to 4. Now I'm getting 18g with a 15 second grind set to 11. The drop is also now starting around 7 seconds and the puck is dry on top. I'm getting around 38g out still at 30s and it's tasting incredible. Thank you so much for your help!! Also the new beans are amazing and the guys showed me around the roaster they have!
I can't seem to appropriately get an 18g coffee grind without the grind being too fine and the time to extraction being too delayed and slow - is this because of the beans I am using?
Not sure I understand the issue- you can grind 18g of coffee as fine or as course as you like- do you mean it doesn’t fit in the basket? IT is true that different coffees have different density, so 18g of some will fill the basket more. By the time it’s tapped down, 18g of most things fit (assuming you’re using the larger basket); you can try pausing half way through grinding to tap the portafilter and settle the grinds lower in the basket. Alternatively, try using slightly less coffee in 0.5g steps.
Well, first off, does water come out if you press brew without the portafilter attached? If not, there’s a problem with the machine. If it does come out without the portafilter, what basket are you using? Start with the single walled double shot basket (with the most holes in the bottom). Make sure there is nothing else blocking the bottom of the portafilter before you put the basket in. If all this is where you’re already at, that’s good, because it’s probably an easy tweak of the grind size. If nothing I’d coming out, it is to hard for water to pass through the puck, so you need to make the grind bigger, so increase the size a few notches on the machine. Note that you will grind more coffee in a given time with a bigger grind size, so you may need to reduce the grind time slightly- either way, weigh it to ensure you have ground 18g, and either a little more or remove a bit to get this right. Once you have 18g, tamp it and brew it- if you’re still getting nothing out, increase the grind size a little more (checking the weight each time). Once it starts pouring properly, you only want abbot 36g of coffee from toe extraction in 30s, so this it’s only just past the point where it starts to pour- it’s very easy to go too far the other way and end up with loads of over extracted coffee, so you’re probably starting from the right direction!
Hi Dave Great video. Just wondering if you have had the issue of sour shots with this machine? I seem to be getting shots that are low in temperature also. Thanks, Luke
It’s a fairly common complaint- I’ve always found that, if you put a shot of just water into the cup to heat the cup (and the group head) when you switch the machine on, the temperature is good for the coffee. There is also a temperature setting in the menu, which will help.
@@shails84 stop the extraction when you get to 36g. See how long it takes. If it’s less than about 25s, decrease the grind size (and increase the grind time to still get 18g), then repeat until it takes 25-35s to give you 36g
@@shails84 the lack of crema could be a couple of things- start by getting the brew ratio right, but if your extraction 36g in 25-35s, it’s most likely due to the beans being old. Freshly roasted beans will give the thickest crema
Hello Dave, thank you for useful video. I have a question do we set the brew to single shot or double shot and the shot you extracted is single or double shot? Thanks!!😊
Use the appropriate setting (single or double) for the basket you want to use. I always use double (which is what is in the video) because it’s a lot easier to get a consistent shot. Any slight changes are amplified when using the single shot, so if I need single for someone I tend to just make a double and catch it in 2 cups (one cup for them and a spare shot for me!)
Hi David , my puck has started to come out wet , no changers have been made to what I throught was a good blend. It’s like slop at times and needs washing to continue. Gone down a couple of grind size’s, also gone up a couple ?
The main thing is to make sure the ratio is right, so start by checking the weight in the basket vs the weight in the cup is 1:2. If the ratio is still good, try going up a notch on the grind size (note that you will have to adjust the grind time down slightly and reduce the brew time slightly) it try adding half a gram to the dose. The sloppy puck isn’t the end of the world of the coffee you’re making is good- it’s more annoying to clean up but I tend to find it’s an indication that I need to check my brew ratio
Its really nice tutorial 👍 but can i ask you my brew is to dark with little cream on top also the brew is 45gram (i try to keep it 36 as you but can’t), and my beans is dark rost
You can control the output by stopping the extraction whenever you like. Stop it at 36g (or a second before it gets there) and see how long it took. If it was less than 25s, reduce the grind size. If it’s over 35s, increase the grind size. (Note -You’ll need to make the grind time longer if you reduce the size)
Hi, I just weighed my espresso and it was a whopping 112gs, im using the double shot, the grinding I have on number 11/12 and that weighs 16g, it starts brewing after 6 secs, although ok when I first used the machine I'm now noticing that the coffee is a little wet after brewing but holding its shape. Any help would be appreciated
Well, first off I’d start by putting 18g in your double basket. Then pour while it’s on the scales and stop when you get to 36g. If it came out really fast (under 25s) then make the grind size smaller and try again- basically keep doing this until you get the the stage where it’s taking 25-35s to pour 36g. The extra 2g in will make a big difference, but you may still need to play around with the settings a bit. The sloppy puck isn’t the end of the world and will probably sort itself out when you get the brew time and ratio normal
Great video Dave .... i have the same machine but been getting ER05 an issue with the temperature sensor which can only be repaired at a service centre
Apparently, that one is due to the milk temperature sensor. You might be able to fix it by switching the machine off, unplugging, making sure the milk Sensor is centred and vertical, the plug back in and switch on. Not had it myself, so can’t say for certain, but worth a shot before sending it away…
Great video cheers. When making the preset flat white with a double shot. From an 18g tamper I'm getting about a 54g yield. My grind is on a 12. The puck looks good, does that sound slike too much yield? Thanks!
That’s a typical ratio for a lungo (3:1). If you’re enjoying the coffee, then stick with it; it’s down to personal taste. For a traditional cappuccino or flat white, you would use more like a normal espresso 2:1 ratio. You could adjust yours by 1) reduce the brew time slightly 2) reduce the grind size slightly 3) increase the dose 4) increase the tamping pressure. If you’re brewing for 30s +, I’d start by reducing the brew time by a couple of seconds, and maybe drop the grind size by 1 notch - see how you get on from there. Don’t try adjusting too many things all at once. Also, some coffees just suit certain brewing styles better than others, so if you’re really struggling, try changing the beans.
The idea with the single basket is that it should hold half the coffee, but the extraction should be the same, so in theory half the weight, but the same time for extraction. In practice, I’ve found that it takes about 0.5g more than half, and you may need to tweak the extraction time/grind slightly.
Thanks for your help I seem to be getting better the only thing is I’m getting way move the 36 gm of coffee out more like 60 so not sure what to do now
Start by putting exactly 18g in the basket, set the brew time to about 50 seconds so it won’t automatically stop too soon. Then, with your cup on your scales, hit brew, and manually stop it by pressing the button again when you have poured 36g. *Note how long that took* However long that took, subtract it from 30 (so if it took 19s for example, that would be 11). Whatever figure this gives you, half it (so we’ll round down to 5 in the above example). Reduce your grind size by this amount (or if it took over 30s, you’d add it- mostly it’s too quick though). So if you were using grind size 12, you’d adjust to size 7 in this example. Repeat with this new setting, noting that the time it takes to grind 18g will be longer at finer settings. This should take closer to 30s, so your next adjustment will be smaller. Once it’s taking between 25-35s to pour 36g of liquid coffee, you’ve pretty much got it nailed. You can then make minor adjustments through experimentation to achieve the best taste. Note that if you run out of room to make the grind size smaller or bigger, you may need to change the burr setting (see my other video on that).
Hi, thanks for the video. Very informative! I have got a question: I’m using the single filter basket and currently on grind size 5, 8 secs which gives me 10g of grounded coffee. The extraction begins at 4 secs. The coffee tastes good to my palate. However, the extraction is on 23 sec and that gives me 40g of coffee liquid! Is that normal? And what can I do to improve? Thank you
Hi Yumi. A 4:1 extraction ratio which is what you’re getting is about typical for a lungo (‘long’ shot), so yes, it’s pretty normal. Having said that, you’re still getting it quite quickly, so I’d maybe try making the grind slightly finer. If you run out of room to adjust, take a look at my video on adjusting the top burr. The single basket is quite hard to get right, so you’re doing a good job. Don’t worry about the pour starting slightly early with the single basket; it always does.
Thanks for this Dave I see your setting is at 12 outside is your inside 4 from your other video. I just changed mine to 4 inside and going to try this machine again
Yes, that’s right- settings within +\- 5 from where you dial it in should be pretty much good. Although settings on my machine may not work the same for you- each machine seems to be different
Thanks Dave for taking the time to explain this in a, no-nonsense, easy manner. The best tutorial I've found on the Sage Barista Touch.
Great video! I just got the touch. Been a bit frustrating as I can’t seem to get it dialed in. I’m gonna try again tomorrow with making it more ground. I also think the beans (Starbucks) I have are horrible. I’ve watched 100s of videos that were all high tech and I think urs was the best at explaining so far.
Super helpful thanks, got one a BT machine on the way after my Delonghi 4200 died... I've got a lot to learn!
This was very insightful, I wrote down so many notes! Thank you!
Just bought this machine. Do you change the brewing temperature?
You can change the brewing generator to suit- it’s not very helpful, in that it doesn’t give you a temperature in °C, just ‘low’ 1-3, ‘ideal’ and ‘high’ 1-3.
Mine is generally on High 1. The main thing to do is pull a dummy shot before you brew anything to get the parts up to temperature and also pre heat your cup. You can do this while you’re grinding your beans
@@davewellscoffee thanks for the tip! ♥️
For a single shot basket does it usually take 9 grams of coffee and extracts about 18 grams of liquid?
That ratio is exactly right, although I find that the single basket holds slightly more- usually between 10-11g, giving 20 - 22g of liquid.
@@davewellscoffee thanks. I’ve been reading online and some websites define a single shot as 30ml. Does that sound right for a single dose?
@@at74ck there’s no definitive right or wrong- it boils down to what you like. Espresso typically has a ratio of 1:2 to 1:3. It’s also slightly determined by the machine, in that your ‘single’ basket is a fixed size, which, in this case holds about 10g. I wouldn’t say the site you were on was wrong, but I’d interpret a single shot to be smaller than 30g. More like 20g.
@@davewellscoffee apologies but hoping you can help me with some guidance. I can’t for the life of me get my Breville Barista Touch to extract 36 grams of espresso from a 18gram dose. I’m using a a distributor and tamping it so it lines up with the mark on the portafilter. The best I can get is for the extraction to begin around the 5 second mark. After about 25 seconds I end up with over 60 grams of liquid. I’ve adjusted the grind settings to the finest option but still no luck. Are you able to offer any suggestions please?
Youre puck is touching the grouphead.. you can see that by the print from it. You need to tamp it more.
I’m only an enthusiast, not a barista, so I do stand to be corrected in my technique. I have read an article and heard from baristas however, that the tamp pressure makes very little difference to the extraction, provided that the extraction odd even throughout the puck.
Over pressure could be an issue if there were too much coffee in the basket, but I haven’t noticed much of a difference when tamping hard over just a light tamp- in fact I’m more prone to get the angle uneven.
But as I said before- I could be wrong, there are much more qualified people than me on the matter.
This is by far the most helpful user guide I have come across even after watching Sage's own over-produced effort. Thank you!
Top tip. I don’t store my beans in the hopper. I have an air tight container stored in a cool, dark cupboard. I find the beans last longer this way. My routine then starts by weighing 18gms of beans out and putting that into the bean hopper. I find the loss on my machine is very minimal.
great video. still playing with my touch impress i got a couple of months ago. unlike high end machines i have found my touch is better when the grind is not to fine. but depends on coffee to i guess. will try your trick too. i went for touch impress for volumetric. but you cant go by 1 mil at a time. i am not sure what the custom ones are. but single is supposed to be 30 double 60 mm and lungo at 90mil. and you get 2 adjustments between each settingg.
This video was soo helpful thank you 😊
Many thanks for your explanation. For me, I am using
Grind size 12 for 11.5 seconds and getting about 19g out (It does create large mountain!) . However the actual yield is around 48g in 30secs. What do you recommend I change? I would like get around 36g like you did. Thank you.
Make the grind slightly finer (smaller number)- you may need to increase the time to get the same dose. 11.5 seconds is quite a bit quicker than mine does it.
It won’t take a huge change if you’re getting 48g in 30s to get what you want. When you’re near the 36g point, you could adjust the brew time by a second or two either way as well.
@@davewellscoffee thanks!
I have the exact same machine in black and I tried these exact settings but the 19s grind time is far too much for me 😂😂 it results in a slightly foamy / bubbly crema which I haveto tap away but so far so good.
Any tips would be appreciated!
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
Thanks Dave! I just bought this machine and made my first coffee a bit ago. I apparently was using far too fine of a grind and it was not evenly tampered. This is some great advice!
Could you share the grind size for this double shot. Also could you share the grind size, brew time for a single shot.
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.
Hello Dave, whats your settings for the „inner grinder“? Thank you :)
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.
Help! I have adjusted the grind level one by one and cannot get it to start brewing at 10 seconds. 7 seconds is as close as I can get. When I went finer for the grind, the yield was an ounce 20 seconds after the brew started. I've tried 18 and 19 grams of coffee. I'm
Ready to throw out the beans and try a new bean lol. If there are any other ideas of how to slow down the beginning, please let me know. The espresso tastes very bitter. I'm using a bottomless portafilter and it looks beautiful coming out! Much prettier than the splatter that was happening before I watched your tutorial. lol. Thanks!
ruclips.net/video/r37xEmuFrX0/видео.htmlsi=2nZYM5uKoynQ6SqQ
Hopefully this should help
I'm going to use your settings to get my espresso tomorrow, the beans I'm using, not light roast, if anyone already has a perfect setting, please help, thanks.
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
1. Don’t store the beans in the hopper. They go bad quickly.
2. Extraction time doesn’t include pre infusion time.
Other than that use a wdt tool and a puck screen and the advice was good
1. True, but if you use them quickly, it’s often more convenient in the hopper.
2. This machine sadly doesn’t allow you to vary pre-infusion, and only shows the timer from the start.
I’m considering another video about useful vs waste of money accessories, so might include a WDT etc in it.
Thanks for the feedback 👍
I just purchased this machine today, and I drink several cups already because I have been tested different settings. Lol. Your video is super helpful. I wrote down everything and I am sure I can fine tune this machine to make a perfect coffee of my liking. Thanks to much!
I bought a Starbuck Expresso Dark roast, and I can't seem to get that brown shot with the crema. Every brew is very dark with barely any crema. Is it the type of coffee I'm using?
Crema on the coffee is fairly complex, and there is no easy setting to change. If you get roughly a 2:1 brew ratio, with a brew time of 25-35s, you should get a pretty decent crema- however, this is dependant in the coffee beans.
Crema is a combination of the coffee oils and fats mixed with co2/air. Freshly roasted coffee will produce much more crema, as the oils are still fresh and it will still contain more co2. As it ages, this gas will be let off, and over time, you will get noticeable less crema. A very dark or very light roast may also give less crema.
So if you get your brew ratio nailed- everything else should kind of take care of itself. Some coffees naturally produce less crema than others- a coffee roasted just less than a week ago will give you the most crema (although that doesn’t guarantee great flavour).
Starbucks coffee isn’t awful, but I’d try some freshly roasted beans that have been roasted about 7 days ago if your not getting good results once you have your machine set up.
Hi bro! thanks for the video! quick question, did u manually adjusted the grinder? not on the screen or with the wheel on the side but actully inside the grinder. seen ppl do it, did you?
Yes- I had to take the internal setting down 2 steps to get the grind fine enough.
I did another video about how to do it here:
ruclips.net/video/8E0YbBsqE6o/видео.html
Second day trying to play with it and it’s pretty frustrating. Feels like too much work
Getting the thing set up takes some work and wastes some coffee- there’s no 2 ways about it, and it’s nothing like a fully automatic machine. On the flip side, once you have it set up, you’ll be able to make much better coffee than cheap automatic machine. Once it’s set up, it doesn’t take a lot of effort to keep it producing good coffee.
Cheers Dave. This has helped me a lot. I am glad I found you and did not take advice from the other jerks on here. Ta.
Hi Dave what beans would you recommend once you become a little more confident with your machine
It’s really down to personal taste, but definitely avoid really oily beans as they will clog your grinder.
Personally, I love Columbia arabica beans with a medium roast. Try to find a good local roaster if you can
Damn, this is a great video. Thanks for sharing. I was getting super soapy pucks.
I’ve watched a ton of videos on this topic and this one video is more helpful than watching any other 5 videos! Packs a lot of useful knowledge!
Fantastic video! This has answered a couple questions that I've been struggling with. Thanks so much!
Hi Dave - what is the ratio for a long coffee such as lungo or americano please?
For a lungo, you would typically have an extraction ratio of between 1:3 and 1:4, so using 18g of coffee, somewhere in the ballpark of 55-70g of extracted coffee.
For a lungo I would increase the grind size by one or two steps from that of an espresso. If you want it even longer, then adding water is probably better than increasing the extraction in order to avoid bitter, over extracted flavours.
Is yield or weight the goal? Double shot should fill that glass?
Ratio is the goal (well, ultimately, taste is the overall goal, but getting the ratio right is a reliable way to achieve this). Whatever weight you put in, double it, and try to get as near to that as possible. Ignore the glass- they come in all sorts of sizes.
My single espressos tasted much better than doubles, didn’t know why. From watching this it’s due to lack of dose, pucks were watery and getting stuck. Looking forward to trying-thanks for tips. And machine is great
I may be packing mine too tight but my shots they look beautiful but they tend to be very bitter. Idk what I'm doing wrong exactly
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. 👍
Thank you for this. Exactly what I needed. Am still finding my way round this machine, but you have certainly helped.
Just a question if that’s ok? I’m using the double basket and have brew set to double shot. Do I need to press brew twice, or does the double setting brew that consistency? Hope that makes sense!
Massive thanks for taking viewers through this, another well followed coffee channel said that the brew time couldn't be adjusted so it's great to see a working example here while pulling what looked like an excellent shot. Thanks Dave!
excellent tutorial. Just got my machine yesterday and this video without being over burding helped me figure out my grind and brew times
Hi Dave, there is one more variable in settings-brew temperature. What's yours?
Thanks
Mine is generally set on high 1 (sometimes high 2 for lighter roasts)
@Dave Wells Thank you for your response. I am asking about this because run out of ideas, mine coffee machine( 5/6 weeks old)have a problem,no matter what I do, coffee extraction starts 4/5 seconds later. I've changed grinder settings from 8 to 15,coffee type, and amount of pressing power and ....nothing, more less the same result. Any idea or troubleshooting steps?? thank you
@@psorpi7120 The extraction it’s supposed to start slightly later. The first 6 seconds or so, the pressure is lower to pre-infuse the coffee before the extraction starts. This is why it doesn’t start pouring straight away. In fact you coffee should ideally start to come out after 8 seconds according to the manual.
Annoyingly, you can’t adjust pre-infusion, but it’s not a fault with the machine.
very informative and well explained
Perfect explanation. Will keep coming back to this whenever needed. Thank you
This video is going to save me hours of trial and error and wasted coffee. Thank you!!
You can also change the brew temperature in the settings
Nice one, thanks for sharing this info, really appreciated.
Thanks for that clear explanation. I had a delivery of a Sage Barista yesterday and have not quite sorted the grind and extraction. Fingers crossed I will be able to tweak things after watching this.
Thanks for the tip with the sticking puck. I thought the coffee powder is too close to the shower and therefore tampered deeper. Then I went coarser due to another reason and now I know why it stopped sticking. I also agree that is it easier with the double shots. Keep up your good work!
Hi, thank you for this amazing video,
I hope you can help me:
with a medium roast, grind size 12, dose of ground coffee is 17gram ( and its a huge mountain in portafilter before tamping), 15 second to brew 34 grams which i assume is underexcratcing and rapid but at the same time coffee is took dark in color and too burnt and bitter ( instead of sour).
Can you help me find the solution? also does grind size affect volume in grounded coffee Not necessarily while affecting weight of dosing?
thank you so much
Take your grind size down by about 5 steps and put 18g in the basket (with the finer grind, you should be able to fit more in the basket)
Give that a go and see how long it takes to brew 36g and adjust further from there.
Hi Dave, my coffee keeps getting stuck and stays in the machine, I thought that this was because there wasn't enough coffee grounds, but I definitely put more than enough in and use the razor to get the correct amount in. I also sometimes get a little water in the portafilter so it seems I am getting a few problems. I have recently cleaned the machine. Any tips? thanks
It’s not an uncommon problem- although I would say that it’s more of a pain in terms of cleaning, rather than a problem in terms of the coffee you produce.
Despite having got the level right with the razor, increasing your dose by half a gram (and extracting 1 gram more) can help to reduce the amount the puck sticks.
The other thing you can get quite cheap is a stainless steel puck screen- this sits on top of your tamped coffee and (1) prevents the puck sticking and (2) makes the shower screen much easier to clean.
what I still don't understand is why with the sage touch with Americano, water comes first, then coffee, while Americano coffee comes first and then water. with the oracle touch, an americano comes first with coffee and then with water, this can't be a mistake, can it? Because when the water comes first it is a long black and no americano? Who understand this?
It would be helpful if they let you set the order of espresso/water. The only way to make an Americano is to do an espresso, then go onto the separate hot water function to add it after.
Can't wait for this to arrive on Monday. I can taste that photo.
It’s a great machine. Take a little time to get it set up properly and you’ll be making better coffee than your local café. Enjoy!
Thank you
Very explained your video, thank you so much 😊
Perfect explanation! I’ll try with your tips!
Very informative, thank you
Hi Dave,
Thanks for the video. I Just bought my Sage Touch and I have some trouble getting coffe Crema.
What Burr setting (1-10) do you use with grindsize 12?
Best regards
Uffe
Each machine is different, so my settings won’t necessarily work for you. My burr is on 4, but the important bit is getting the size right for your particular coffee on your machine. Get it to a 2:1 extraction ratio and it should be good.
The other thing that makes a big difference is how fresh the coffee is. Old coffee will not give you a decent crema.
Thank you so much for this video! It has really helped me dial in my coffee & get it right! 🙌🏻
Thansk for the great demonstration! I am still trying to find the best settings for my beans (kimbo premium selection), but struggling. Your double shot espresso seems perfect, do you mind sharing which beans you are using? And do you have optimized settings for a single shot?
I can’t quite remember what this one was- it might have been the Columbia el Carmen from Rave Coffee. I’m currently trying some local roasteries.
The single shot is fiddly to keep consistent, as any tiny changes are a bigger percentage of the coffee, so it amplifies anything that’s wrong- the easiest thing to do for a single shot is to collect 2 singles separately from the 2 spouts. This can be wasteful of your only making one drink, so if you do need to use the single basket, make sure you have the double shot dialled in nicely, half the amount of coffee and add an extra 0.5-1g then use the same brew time.
You’ll have to play with this a bit- as I said, it’s a fiddle to get it consistent, but it is less wasteful.
very informative thanks. I'm still trying to get to grips with mine. One issue I have is with Long Black. Barely any coffee extracted, so I add a shot of espresso at the end with the same coffee in situ and it extracts fine. Don't understand why?
All the ‘recipes’ annoyingly use the same espresso settings, so if you dial in the machine on one recipe, the same grind and brew settings are carried across to others (just the milk settings, and in the case of a long black, the water settings vary between recipes).
With that in mind, it’s easiest to adjust your machine using the ‘espresso’ recipe until you’re happy with it. Aim initially to extract double the weight of espresso as ground coffee in 25-35s.
Then go back into your long black recipe. Set the water (which comes out before the espresso) so that it fills up your cup to the amount you’re happy with, leaving room for the espresso on top.
What you’ve been doing so far, is essentially doing a double brew with the same coffee, which is actually fine, and in fact some people prefer a 4:1 or even higher extraction ratio in an americano. It would be better to do this by simply increasing the brew time rather than pouring a second shot through the puck, so you could just add 15s or so to the brew time. Bear in mind that the machine will carry that into the other recipes, so you will need to reset it when you make a different drink.
Also bear in mind that extracting for longer will give more of the bitter flavours of the coffee. If you do want a longer extraction, you can reduce the grind size slightly (again, this setting does carry across into the other recipes), which will help reduce over extraction of pulling a longer shot.
Thank you so much Dave! Almost returned this machine before watching your tutorial and now I’m making a perfect shot every time. Thank you!
Hey Dave, I am pretty new to the barista Breville touch machine and I am currently trying to perfect these settings, but I am stumped. I am following the same settings you have with the grind size to 11-12 and the grind time to 18-19 seconds and I am still getting way too much coffee in the basket. It is around 20g in the basket, but has no room for the grounds to expand as you alluded to. It is filled to the absolute top, unfortunately. It is coming out to approximately 20g on the coffee scale. Any tips or solutions as to how I can still be in that 16-20g range and have that necessary room for the grounds to expand in the basket? Any and all help is very much appreciated! Thank you for your informative video.
Different coffee and different machines need different settings, so don’t get too hung up in the specific numbers I am using. Sounds like you have a bit too much in your basket, but if it’s pouring fast, it’s probably also too course.
Start by putting exactly 18g in the basket, set the brew time to about 50 seconds so it won’t automatically stop too soon.
Then, with your cup on your scales, hit brew, and manually stop it by pressing the button again when you have poured 36g. *Note how long that took*
However long that took, subtract it from 30 (so if it took 19s for example, that would be 11).
Whatever figure this gives you, half it (so we’ll round to 6 in the above example).
Reduce your grind size by this amount (or if it took over 30s, you’d add it- mostly it’s too quick though). So if you were using grind size 12, you’d adjust to size 6 in this example.
Repeat with this new setting, noting that the time it takes to grind 18g will be longer at finer settings.
This should take closer to 30s, so your next adjustment will be smaller. Once it’s taking between 27-33s to pour 36g of liquid coffee, you’ve pretty much got it nailed. You can then make minor adjustments through experimentation to achieve the best taste.
Note that if you run out of room to make them grind size smaller or bigger, you may need to change the burr setting (see my other video on that).
Hope that helps!
Great tutorial thanks. Probably the best I've found. I only got my machine yesterday but I'm struggling to get the same ratios as you. I need to grind the coffee for about 15 seconds longer to get 18 grams. Also I'm then ending up with almost 50 grams of coffee when brewed and not a great crema. What do you suggest?
Start by putting exactly 18g in the basket, set the brew time to about 50 seconds so it won’t automatically stop too soon.
Then, with your cup on your scales, hit brew, and manually stop it by pressing the button again when you have poured 36g. *Note how long that took*
However long that took, subtract it from 30 (so if it took 19s for example, that would be 11).
Whatever figure this gives you, half it (so we’ll round to 6 in the above example).
Reduce your grind size by this amount (or if it took over 30s, you’d add it- mostly it’s too quick though). So if you were using grind size 12, you’d adjust to size 6 in this example.
Repeat with this new setting, noting that the time it takes to grind 18g will be longer at finer settings.
This should take closer to 30s, so your next adjustment will be smaller. Once it’s taking between 27-33s to pour 36g of liquid coffee, you’ve pretty much got it nailed. You can then make minor adjustments through experimentation to achieve the best taste.
Note that if you run out of room to make the grind size smaller or bigger, you may need to change the burr setting (see my other video on that).
Once that’s done, If you’re not getting decent crema, it’s probably down to the beans- try some freshly roasted ones
Hi Dave, I’ve just got my machine and my machine is grinding way too much. Looking at your video I may need to reduce the time for grinding. Currently set at 21s and grind at 12.
The shot it’s pouring seems like it’s not enough either. Starts to put nice then struggles.
Would I need to make the grounds a little more course ?
Yes, sounds like you need to reduce the grind time. Weigh the portafilter filter when it’s empty then again after grinding. Make sure you have 18g in the basket- if you got too much, take a little out until it is 18g and reduce the grind time for the next shot.
With 18g in the basket, zero your scales with a cup on them under the brew head and brew until you have 36g in the cup. If that took 25-35s, you’re pretty good. If it took ages, increase the grind size and repeat. If it took less than 25s
Reduce the grind size and repeat.
👌
@@davewellscoffee just managed to get the 18g
Grind - 13
Time - 12 sec
Brew - 25 sec
Amount of coffee - 51g
By this I’m taking it I have to reduce the grind to aim for 36g of coffee right?
Start by putting exactly 18g in the basket, set the brew time to about 50 seconds so it won’t automatically stop too soon.
Then, with your cup on your scales, hit brew, and manually stop it by pressing the button again when you have poured 36g. *Note how long that took*
However long that took, subtract it from 30 (so if it took 19s for example, that would be 11).
Whatever figure this gives you, half it (so we’ll round down to 5 in the above example).
Reduce your grind size by this amount (or if it took over 30s, you’d add it- mostly it’s too quick though). So if you were using grind size 12, you’d adjust to size 7 in this example.
Repeat with this new setting, noting that the time it takes to grind 18g will be longer at finer settings.
This should take closer to 30s, so your next adjustment will be smaller. Once it’s taking between 25-35s to pour 36g of liquid coffee, you’ve pretty much got it nailed. You can then make minor adjustments through experimentation to achieve the best taste.
Note that if you run out of room to make the grind size smaller or bigger, you may need to change the burr setting (see my other video on that).
@@davewellscoffee shall give that a go however before doing this I reduced the grind to 11. Still got the 18g but this time gave me 20g of coffee.
I literally just reduced the grind by about 2.
I’m not sure what’s going on but that’s a big jump from the original 51g by reducing the grind by 2 and I kept the pour at 25 seconds.
Do you think there’s something wrong with my machine
@@Captain-ChatsI doubt it’s a problem with the machine, as there are so many variables which can have an effect, (grind size, amount, distribution, tamping, temperature of the brew head, water temp etc) but you never know.
The key is to be as consistent as possible at every stage. If it’s giving 20g of coffee in 25s, you’re very much in the ball park, so try to make sure everything you do is exactly the same each time unless you want something to change, in which case, change just one thing to see what effect that has.
Excellent video! Thanks!
Hi Dave, great video, can you please tell me the brand of scale you bought as there are hundreds on Amazon/eBay 😀
They’re something weird like Laelr. I’d never heard of them, but they have worked flawlessly and cost next to nothing
Excellent video Dave… keep it up
Very good explanation. Thank you, and I’m now subscribed. Cheers!
Hey Dave! Did you adjust your inner burr from the factory setting or only change the burr setting on the outer dial?
I had to change my inner burr down 2 steps. For my machine, that results in my usual outer dial being between 10-14, but this seems to vary between machines
@@davewellscoffee may be a stupid question, but how do I know if the inner burr needs adjusting vs just the outer?
@@ginablanchard9052 not a stupid question at all. The inner burr is basically a large scale adjustment, and the outer dial is for fine tuning. If you can’t get the required grind size (ie, its always to course even with the dial set at 1 and the coffee is coming out too quick, or else too fine and it’s choked up at the top end of the scale) you can adjust the inner burr to make a large adjustment to bring things back towards the middle of the range. You will need to make fine adjustments on the outer wheel when changing coffee, and even sometimes as the coffee ages, but you should only need to adjust the inner burr when first setting up the machine or for maintenance.
@@davewellscoffee thank you! That really helps
Thank you Dave! How often do you clean with the cleaning tablets and how often do you descale? My machine has never prompted cleaning so I’ve just been doing it periodically.
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.
Amazing video better than the manual !
Hi Dave, not sure what I’m doing wrong. I cannot get it to extract at 8 seconds as recommended. It’s always around 5 so I lowered the burr to 4 and my grind setting is on 9- it’s still extracting around 5 seconds, but dripping rather than flowing and tastes sour/bitter. Any recommendations? Thanks, Lauren
Hi Lauren, first off leave all the settings as they are for now, but set the brew time to a full minute so it definitely won’t stop too early. (Once you have it to your liking you can set the brew time back to whatever worked)
check that you are using 18g of coffee in the basket. Brew a shot and manually stop it when you have poured 36g of coffee into the cup, noting how long that took. If it took 25-35s you’re well in the ballpark- if it took more than 35s, you’ll want to increase the grind size- if it took under 25s, you’ll want to make it finer, and could try using 18.5g coffee in the basket too.
Don’t get too hung up on the 8 seconds to drop- if the brew ratio is right, 99% of all the other problems will fix themselves.
If you’re getting this brew ratio at around 30s, your issue may be old coffee beans- they will give an acrid bitter taste.
Hi Dave,
Great video But wonder if you can help?
I was doing well with my machine but this week despite changing the grind the brew is very slow 11 seconds, not much coffee is coming through (dripping) and often only through one side of the puck. I am using the single basket as I don't like it too strong. I guess it may be my tampering, do you have a tip on how much pressure to apply?
Sounds like you want to increase the grind size slightly- that should increase the flow through the puck. If it’s only coming out of one side, this could be channeling through the puck or an uneven tamp. Make sure the ground Coffee is evenly distributed without clumps, and make sure you tamp straight downwards and not at an angle. Also make sure the machine is nice and level.
The pressure of the tamp really isn’t that important- too heavy is more likely to introduce unevenness- there’s only so much you can compress it
Just bought this machine…… now I’m 👀 videos on it. Thnx so much for your info! I’ll use your ideas on my coffee making excursion 😂👍.
Thanks so much for the video :-) I am trying to replicate your settings to help me dial in.... could you please advise what your internal burr grind setting is for this ..... factory default is 6 and I've adjusted it to 4 following advise from others. Thanks heaps :-)
Copying the settings doesn’t always work very well, as there seems to be quite a difference between machines. My burr setting is also 4, which in my case means I usually need the dial set to about 11-12.
It also varies with different coffee, age of the coffee etc, so don’t be surprised if you need to make several adjustments- just stick with it
@@davewellscoffee thanks heaps … I didn’t realise there’d be so much variance… it makes it a bit challenging but that can be a good thing :-)
Hi I wonder if you could help. I've just bought the barista touch, the shot I was making was flying through so I made the grind more fine (setting 1), still the shot flew through, I set internal grinder to 1 and still the shot is flying out too quick. I have no means of making the grind any finer, is this am issue with the machine or am I doing something ridiculously wrong? Hope you can help
18g of coffee with a 25 second extraction time produced 120ml of coffee .. which is a disaster. Tamping quite hard
That sounds very strange. I have sometimes seen weird stuff happen when the grind is *super* fine, so it’s possible that’s what is going on here. I’d change the internal grinder up a few notches and set the wheel grind size mid position. There’s no way a new machine should need to be in the absolute finest setting on the internal burr.
From there, get yourself a new bag of a different coffee (just to rule out anything weird with the beans).
Make sure you’re using the single walled double shot basket, and grind yourself 18.5g (the extra half gram is for luck- I often find I get better results at 18.5-19).
See what happens, and make adjustments from there- initially on the wheel. Let me know how you go- this is a bit of a mystery!
Thanks for the great tips!
One Question: You say that if the puck sticks to the machine's screen when the basket is removed, try adding a bit more coffee next time. That is counter-intuitive to me. Why would more coffee work better in this case?
You’re right, it is counter intuitive, and I can’t explain it except to say that it worked for me. It defies any logic I can think of, as less coffee ought to give more head space. If you’re having issues with it sticking, a filter (either a reusable stainless one or a disposable one from an aeropress) prevents this and also makes cleaning easier
Thanks for this video. Greets from germany.
Danke Kumpel
Perfekt. Gruss aus der Schweiz 👍🏻😃
Dave, this was super helpful and allows me to start really geeking out :) Is it really a "problem" if the coffee begins to come out at closer to 5 seconds rather than >8? I have tried playing with coarseness etc and have followed your tips on measuring, and everything seems spot on except that the coffee extracts early.
In short, no, it’s not really a big problem. The reason it should be around the 7 second mark is due to the fact that you can’t vary the pre-infusion time on this machine (where lower pressure water is used to start the infusion before the full pressure is put through to extract the espresso).
In all honesty, the most important thing is getting a good extraction ratio; dropping a second early won’t be the end of the world. That said, if you add an extra half a gram to your basket, you might just sort that out too.
Hello och thanks for your video! I am new at espresso making and just got the Barista Touch. My problem is that it is difficult to get same amount of coffe, it's changes a lot, mostly I get very small cup even it it's staring to run in to the cup at 5's second.
What can you suggest, what's my mistake?
Consistency is key. Tiny variations in your dose, and coffee distribution make a huge difference in the pour.
Try to make sure you have the coffee evenly distributed and tamped- a distribution tool can help with this.
While your getting the consistency sorted, it’s worth weighing the dose each time. Make sure it’s accurate to 0.1g to ensure accuracy.
i have the barista touch. I do 18 grams of dose, but I;ve had to change the grind size to 7 and even then I am getting 39 of the shot of espresso. What do you think is going on?
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
You also change the water temperature
Hello I’ve just got a new machine and really appreciate your input. Could I ask what grind number did you have it. My puck is coming out with water on top but it starts at 7 sec
Don’t try to copy my numbers, as each machine seems to be different, and you need different numbers with different coffee types. If you can get it to make- 36g of espresso in between 25-35s, almost all the other problems are likely to disappear
Great video, thanks!
Hi Dave, any tips on what to do if the coffee is tasting a bit bitter? Grinds are around 18g, brew time around 28/29 seconds, yield is about 2 to 1. The shot pours well and looks good but has a little bit of a bitter taste.
Thanks for your help!
Sounds like you have the machine dialled in pretty well, which is good. A bitter taste can be caused by a few factors- old coffee will become bitter as it I’d exposed to the air; if your beans were roasted several months ago, or the bag was opened a couple of weeks ago, that could be the issue.
That brew ratio odd pretty good, but try stopping it at 25s and seeing how the espresso tastes; the first part of the shot is generally the more acidic flavours, developing into the bitter flavours later into the extraction. This varies from one coffee bean to the next, so some will taste better with different extraction ratios.
Finally, even with fresh coffee and a good extraction ratio, you can cause over extraction if the water doesn’t flow evenly through the puck- make sure that the Coffee is evenly spread throughout the basket, and tamped nice and flat/level. After tamping, be careful not to knock the portafilter, as gaps can develop down the sides, where the water flows more easily- resulting in over extraction down that channel.
Lots of factors, but you sound like your machine is set up pretty well, so hopefully a minor tweak should sort it - failing that, try a different coffee. Since are just more bitter than others
Does anyone know the approximate lifetime of the grinding discs?
I have read that these should be replaced after some time but I don't know when.
My machine is about 3.5 years old and the grinder is used 3-4 times a day.
Depending on use, most coffee grinders last 5-10 years. As the burrs deteriorate, you may notice more clumping in the ground coffee, and will find you have to grind finer than you used to for any given coffee.
You can get replacements online, and they’re fairly easy to swap out.
I just got this machine. I am trying to do an small americano with single basket. I changed the internal grinder to 4 and external grinder to 8-9. Grind time around 8sec. I dont like the flow, it looks interrupted, weak. Any suggestion? Thanks!
The single basket is really fiddly. Start by using the double (you can collect it as 2 singles so your drink is still right).
Once you have that constantly giving you good results, then you can go back to the single basket by halving the dose (then usually add about 0.5g).
Hey! Small world. I’m thinking of getting one, and thought ‘that’s DW’!
Hah! Yep that’s me. Hope you’re doing ok. I I really like this machine- it is a complete cross between a fully manual machine and a super automatic. If you’re after just pressing a button and the coffee appearing, it’s not the best. But if you want to enjoy the process of making it, it’s really good for that. I’d be interested to know what you go for.
Hello, I am getting around 10 grams on scale after grinding for about 19 sec and grind size 10... I tried copying your settings. What am i doing wrong
Don’t copy my settings - each machine is different, so is each different coffee, so adjust your settings based on your results.
It can take a while to grind 18g, but I’d guess your grind size is slightly too fine given how long it’s taking. Increase to size 11 and keep going until you have 18g.
See what the resulting Coffee is like and adjust further from there
Hi Dave, received my touch today! In a rush to try I bought store bought beans. I'm getting 18g and about 38g after brewing my problem is even with a grind setting of 4!!!! I'm still getting flow around the 5 second mark. Do you think the store beans are to blame? I'm off to a local roaster tomorrow
To be honest, 38g out is a 2.1:1 brew ratio, which is probably pretty good, depending how long it takes to brew. How does it taste?
If it’s tasting good and your brew time is around 30s, I wouldn’t get to concerned with the drop time.
If your brew time is 25s or less, I’d reduce the grind size, which should also make it take longer to start pouring.
If you do need to reduce the grind size much more, you may need to take the burr down a notch- I have a video on how to do that- do it before you put in your new fancy coffee beans so you don’t waste too much!
@@davewellscoffee you are a star!!! I watched your burr video mine was set to 6 so I went to 4. Now I'm getting 18g with a 15 second grind set to 11. The drop is also now starting around 7 seconds and the puck is dry on top. I'm getting around 38g out still at 30s and it's tasting incredible. Thank you so much for your help!! Also the new beans are amazing and the guys showed me around the roaster they have!
I can't seem to appropriately get an 18g coffee grind without the grind being too fine and the time to extraction being too delayed and slow - is this because of the beans I am using?
Not sure I understand the issue- you can grind 18g of coffee as fine or as course as you like- do you mean it doesn’t fit in the basket?
IT is true that different coffees have different density, so 18g of some will fill the basket more. By the time it’s tapped down, 18g of most things fit (assuming you’re using the larger basket); you can try pausing half way through grinding to tap the portafilter and settle the grinds lower in the basket.
Alternatively, try using slightly less coffee in 0.5g steps.
Hi just got the machine I’m doing everything but still no estación few drops what did you think I’m doing wrong
Well, first off, does water come out if you press brew without the portafilter attached? If not, there’s a problem with the machine.
If it does come out without the portafilter, what basket are you using? Start with the single walled double shot basket (with the most holes in the bottom). Make sure there is nothing else blocking the bottom of the portafilter before you put the basket in.
If all this is where you’re already at, that’s good, because it’s probably an easy tweak of the grind size. If nothing I’d coming out, it is to hard for water to pass through the puck, so you need to make the grind bigger, so increase the size a few notches on the machine.
Note that you will grind more coffee in a given time with a bigger grind size, so you may need to reduce the grind time slightly- either way, weigh it to ensure you have ground 18g, and either a little more or remove a bit to get this right.
Once you have 18g, tamp it and brew it- if you’re still getting nothing out, increase the grind size a little more (checking the weight each time).
Once it starts pouring properly, you only want abbot 36g of coffee from toe extraction in 30s, so this it’s only just past the point where it starts to pour- it’s very easy to go too far the other way and end up with loads of over extracted coffee, so you’re probably starting from the right direction!
Hi Dave Great video.
Just wondering if you have had the issue of sour shots with this machine?
I seem to be getting shots that are low in temperature also.
Thanks, Luke
It’s a fairly common complaint- I’ve always found that, if you put a shot of just water into the cup to heat the cup (and the group head) when you switch the machine on, the temperature is good for the coffee. There is also a temperature setting in the menu, which will help.
Super helpful! Do you know if the Sage touch is similar to the Barista touch in the USA?
It’s the same machine, yes.
@@davewellscoffee what needs to be done if 18g of coffee is giving 44g of espresso?
At extraction - the flow seems quite fast no matter the grind size for 18g. There is just a thin layer of crema. Any ideas how to fix this issue?
@@shails84 stop the extraction when you get to 36g. See how long it takes. If it’s less than about 25s, decrease the grind size (and increase the grind time to still get 18g), then repeat until it takes 25-35s to give you 36g
@@shails84 the lack of crema could be a couple of things- start by getting the brew ratio right, but if your extraction 36g in 25-35s, it’s most likely due to the beans being old. Freshly roasted beans will give the thickest crema
Hello Dave, thank you for useful video. I have a question do we set the brew to single shot or double shot and the shot you extracted is single or double shot? Thanks!!😊
Use the appropriate setting (single or double) for the basket you want to use. I always use double (which is what is in the video) because it’s a lot easier to get a consistent shot. Any slight changes are amplified when using the single shot, so if I need single for someone I tend to just make a double and catch it in 2 cups (one cup for them and a spare shot for me!)
Hi David , my puck has started to come out wet , no changers have been made to what I throught was a good blend. It’s like slop at times and needs washing to continue. Gone down a couple of grind size’s, also gone up a couple ?
The main thing is to make sure the ratio is right, so start by checking the weight in the basket vs the weight in the cup is 1:2. If the ratio is still good, try going up a notch on the grind size (note that you will have to adjust the grind time down slightly and reduce the brew time slightly) it try adding half a gram to the dose.
The sloppy puck isn’t the end of the world of the coffee you’re making is good- it’s more annoying to clean up but I tend to find it’s an indication that I need to check my brew ratio
Its really nice tutorial 👍 but can i ask you my brew is to dark with little cream on top also the brew is 45gram (i try to keep it 36 as you but can’t), and my beans is dark rost
You can control the output by stopping the extraction whenever you like. Stop it at 36g (or a second before it gets there) and see how long it took. If it was less than 25s, reduce the grind size. If it’s over 35s, increase the grind size. (Note -You’ll need to make the grind time longer if you reduce the size)
Hi, I just weighed my espresso and it was a whopping 112gs, im using the double shot, the grinding I have on number 11/12 and that weighs 16g, it starts brewing after 6 secs, although ok when I first used the machine I'm now noticing that the coffee is a little wet after brewing but holding its shape. Any help would be appreciated
Well, first off I’d start by putting 18g in your double basket. Then pour while it’s on the scales and stop when you get to 36g. If it came out really fast (under 25s) then make the grind size smaller and try again- basically keep doing this until you get the the stage where it’s taking 25-35s to pour 36g.
The extra 2g in will make a big difference, but you may still need to play around with the settings a bit. The sloppy puck isn’t the end of the world and will probably sort itself out when you get the brew time and ratio normal
@@davewellscoffee thank you, I'll try that
the 18.0 grams on the dot haha 😂
Great video Dave .... i have the same machine but been getting ER05 an issue with the temperature sensor which can only be repaired at a service centre
Apparently, that one is due to the milk temperature sensor. You might be able to fix it by switching the machine off, unplugging, making sure the milk Sensor is centred and vertical, the plug back in and switch on.
Not had it myself, so can’t say for certain, but worth a shot before sending it away…
Great video cheers. When making the preset flat white with a double shot. From an 18g tamper I'm getting about a 54g yield. My grind is on a 12. The puck looks good, does that sound slike too much yield? Thanks!
That’s a typical ratio for a lungo (3:1). If you’re enjoying the coffee, then stick with it; it’s down to personal taste. For a traditional cappuccino or flat white, you would use more like a normal espresso 2:1 ratio. You could adjust yours by 1) reduce the brew time slightly 2) reduce the grind size slightly 3) increase the dose 4) increase the tamping pressure. If you’re brewing for 30s +, I’d start by reducing the brew time by a couple of seconds, and maybe drop the grind size by 1 notch - see how you get on from there. Don’t try adjusting too many things all at once. Also, some coffees just suit certain brewing styles better than others, so if you’re really struggling, try changing the beans.
@@davewellscoffee awesome thanks, finally getting good looking tasting yields following your 2 videos so cheers.
Hi Clive, if using the single basket with say 10g in it, is the extraction time the same as a double basket or do you half it? Many thanks in advance
The idea with the single basket is that it should hold half the coffee, but the extraction should be the same, so in theory half the weight, but the same time for extraction. In practice, I’ve found that it takes about 0.5g more than half, and you may need to tweak the extraction time/grind slightly.
Thanks for your help I seem to be getting better the only thing is I’m getting way move the 36 gm of coffee out more like 60 so not sure what to do now
Start by putting exactly 18g in the basket, set the brew time to about 50 seconds so it won’t automatically stop too soon.
Then, with your cup on your scales, hit brew, and manually stop it by pressing the button again when you have poured 36g. *Note how long that took*
However long that took, subtract it from 30 (so if it took 19s for example, that would be 11).
Whatever figure this gives you, half it (so we’ll round down to 5 in the above example).
Reduce your grind size by this amount (or if it took over 30s, you’d add it- mostly it’s too quick though). So if you were using grind size 12, you’d adjust to size 7 in this example.
Repeat with this new setting, noting that the time it takes to grind 18g will be longer at finer settings.
This should take closer to 30s, so your next adjustment will be smaller. Once it’s taking between 25-35s to pour 36g of liquid coffee, you’ve pretty much got it nailed. You can then make minor adjustments through experimentation to achieve the best taste.
Note that if you run out of room to make the grind size smaller or bigger, you may need to change the burr setting (see my other video on that).
Hi, thanks for the video. Very informative! I have got a question: I’m using the single filter basket and currently on grind size 5, 8 secs which gives me 10g of grounded coffee. The extraction begins at 4 secs. The coffee tastes good to my palate. However, the extraction is on 23 sec and that gives me 40g of coffee liquid! Is that normal? And what can I do to improve? Thank you
Hi Yumi. A 4:1 extraction ratio which is what you’re getting is about typical for a lungo (‘long’ shot), so yes, it’s pretty normal. Having said that, you’re still getting it quite quickly, so I’d maybe try making the grind slightly finer. If you run out of room to adjust, take a look at my video on adjusting the top burr.
The single basket is quite hard to get right, so you’re doing a good job. Don’t worry about the pour starting slightly early with the single basket; it always does.
Thanks for this Dave I see your setting is at 12 outside is your inside 4 from your other video. I just changed mine to 4 inside and going to try this machine again
Yes, that’s right- settings within +\- 5 from where you dial it in should be pretty much good. Although settings on my machine may not work the same for you- each machine seems to be different