Low Pressure? How to Fix Breville Barista Pro Espresso Pressure
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- Опубликовано: 18 сен 2024
- Fix your espresso Pressure related issue. Low Pressure Barista Pro
Fix Low Pressure issue on Breville Barista Express :
• Low Pressure? How to F...
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COFFEE BEANS:
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Low Pressure? How to Fix Breville Barista Pro
Sour Espresso
Burr Adjustment
Pressure issue
#LowPressure #Breville #HowTo #Brevillebaristapro #sage
I watch a lot of videos about the Breville Pro, but let me tell you that NOT ONE was so clear and detailed as yours. Was a real pleasure and I think that I learned a lot. Now let me try it ...
how was your try
The BEST instructional video! Thank you Aju for your detailed video. It is a bit long, but worthwhile! I was about to return my machine, and now that I learned how to properly use it, I’m keeping it. Thanks again. ❤
Perfect video. The info is solid without any redundancy versus tons of other videos including too much garbage content. Thanks..
Thank you
This should be compulsory watching for anyone buying a Sage/Breville machine with a built-in grinder. I wasted countless hours watching other videos from affilate marketers who haven't a clue about coffee before I came across this one. This is the only video you need to watch on dialling in coffee on a Sage...most of the other settings aren't going to make a blind bit of difference, this is what you need to pay attention to...and of course the freshness of your beans (go for medium/dark roast as more forgiving; avoid light roasts).
Aju, one question where do you get the coffee holder - the one you place under the grinder, before emptying into the portafilter? Saves a lot of mess, could do with one of those! I could not see the link for that below.
Thanks for your kind words 🙏
The black cup is from Etsy.com
It should be available in Amazon too. Its 3D printed dosing cup
This video solved my problem with my machine,thank you
Excellent video, Aju! I got Breville 878 over Thanksgiving and first problem encountered is low pressure. My coffee bean brand is Peet's, with fresh-by date of Nov.8th. So I guess it is a bit old. The technique you described helped and I can get the flow in 9 sec which falls in the right range indicated by the manual. However, not enough crema. I guess the brewing process is really an art.
Congratulations on your purchase. For more crema, you need to get freshly Roasted beans from a local roaster, which is less than a week old with Roasted date.
Thank ! I used my unit as you trained. Supper happy and I switched to a open crema bottom portfiller, I will definitely be following you. Also I get my beans from Coffee Bean Direct. Using the Super Dark Espresso. 👌
Yes, I've also encountered this problem where I've bought nearly all tools but still produces low pressure, watery shot, and no crema even when the burr and grind size is set to 1-1 which is the finest grind that the machine can offer. However, after buying freshly-roasted coffee beans, my problem was solved and the pressure gauge even shows high pressure that's nearly exiting the "espresso range" which would make the coffee bitter.
Another visual inspection to take note is if the coffee beans doesn't have that "gloss" then the oils inside the beans might have escaped which makes it look dry and you'll run your shot with a low pressure, producing an acidic coffee with no fruity notes.
You did it right by getting freshly Roasted beans.
Regarding the gloss part, its hard to conclude freshness by that. Glossy beans just means it has gone through 2nd crack. So mostly dark roast will look oily and medium or light roast looks dry.
Also it is worth replacing the upper burr.
Great tutorial & explanation, many thanks 👌👍👍👍
How to set the grind time correctly? 18sec doesn't seem enough to grind all necessary coffee for a shot
AJU TO THE RESCUE! Thank you so much, you got us up and running! Almost took back the machine, Breville owes you! :D
Thank you so much
Thanks!! No more watery espresso!
Thank you for this great video! That will solve my problem!
Thank you! Made my day!
Thank ! I used my unit as you trained. Supper happy and I switched to a open crema bottom portfiller, I will definitely be following you.
Thanks a lot
It's been going well. C9nfused now, haven't changed anything but all sudden it's only putting out 1 oz shot instead of 2 ?
Great content
Thhanks for your video!! It’s really helpful
Welcome
How do you get good results when you tamp so softly? It takes at least 10kg of tamping pressure to get a proper tamp
Do you use the pre-programmed shot? Or have you changed the program settings on the shot button? Thanks
can't believe the pro doesn't indicate the pressure,but the basic one does. Which machine do you recommend?
Aju, Good one, Thanks, Also you can program the time of flow also to 25 seconds for 2 shots button, which will limit the yield volume. ( i thought outer burr 4 was choking to start! so can go back to 5 or 6 and limit volume) Make a video on that as well as other features on higher temp etc.,
Thank you. Yes we can program the time, though they say volumetric. I'll do those videos on Program mode, Manual mode, PID etc. Thanks for the suggestion too.
How much pressure are you using during tamp? Shouldn't it be 15 to 20kg? Too little may cause under extraction.
Tamp pressure is not a big deal. But it needs enough pressure just to cover all obvious air pockets. Once it compacts, the more pressure you apply won't make any huge difference. You can make espresso even without compacting. i.e. just leveling it. There are many videos on this. But as you pointed, to avoid under Extraction, and to avoid obvious air pockets, we tamp.
Fantastic video mate! Can I ask, what are those tools you use (the 'cup' to receive the grinds and also the levelling and tamping tool?)
Thanks
Thank you. All accessories and its link is in the video description.
My inner burr is at one and fine grinder at 1 as well and it still flows in about 20 seconds or less and yield goes to 45 or higher. I have tried different coffees, roasted less than 2-5 days ago and still get a very sour coffee on average. Not sure what I am doing wrong
Replace inner burr
Tamp harder
great video thank you
Welcome
Hello, can you please list the items you use that are not included with the machine; and where to purchase them? The wire brush, the plastic basket, the tamper, and the mat you have next to the machine.
Also, a little more details on which filter basket you use ( the single or dual wall)? Also, I did everything you showed and my extraction was only 15-16 seconds. How do I change it to get to the 30 seconds to achieve the same crema results you had?
Excellent video easy to follow and super helpful!!
Thanks for the note. All accessories are in the video description below and links on where to buy. If you use my link, i get some tiny commission as well.
To get 30 seconds mark from 15, grind a bit more coarser. Go step by step on grind size and see if time increases.
Regarding Baskets
ruclips.net/video/U7uDE-E-Z3I/видео.html
ruclips.net/video/bSgdcQMfmas/видео.html
What is your burr setting at , having same issues Newbie Barista Pro ... getting better but still some watery issues
Mine is at default 6
Can you please tell me where did you set the grind amount
I don't use the Grid Amount dial to set the amount for a single or double dose. I usually weigh 18g beans and dose only that at a time. I don't leave the beans in the hopper either as it can stale quickly. You can set the Grind Amount dial to achieve that. Usually 1g per 1 second ratio. So 18g=18sec. Just a guide as it can differ slightly according to the beans used.
@@AjusCafe thank you so much for your time and input
hi, thanks for your video.
I have an issue that i cant find any solution for it so far, when i start to run the coffe or whater, it stops after 5 secounds. any idea what could be? Thanks!
Have you tried to reset the machine?
@@AjusCafe I have the same issue. I tried to reset but there's no beep sound.
I followed your instructions and mine ran for more than 60 seconds, should I manually stop it sooner?
Also, my grind time is 18 and it is overflowing what am I doing wrong?
What is your Grind size used for the espresso. Does your espresso taste good and generates crema or just watery?
You need to Factory Reset your machine in the menu and try again with a more finer Grind size.
Hi, Why is the time keeps changing? Why doesn't it always stop at a set time?
Because its volumetric. If you want to stop on certain time or weight, then press any button i.e. single or double to stop flow.
how much gram coffe did you use for double shot?
Usually 18 grams
Ive done all these things and my espresso cup still has water in it. Ive changed the cups, adjusted grinders, but it seems like even without beans theres not enough pressure to push the water out of the cup, once i take out the cup it runs through. Is the pressure valve defaulted?
When did you last descaled the machine?
@@AjusCafe just a couple weeks ago. The machine is also barely used, almost brand new.
Here is a video on how to do pressure test, bu i know there is no pressure Guage in Pro, but remove the drip tray cover to see if there is lot of water coming out of backflush valvue into the tray when you run some empty shots with backflush disk and Portafilter. That's one way to know if there is pressure. ruclips.net/video/acQYG7HkYb4/видео.html
Thank you, ill give it a try 😁
After you were at 12:00 in your video and you said both sour and bitter I was encouraged as that is all I get and there is a fix. Then when you ground finer my hopes were dashed as I have a sette 270wi and my shots are sour and bitter almost always. I see some people like me have said the same and breville has replaced their machine and problem went away. I literally cannot get support from breville as they do not answer the phone or chat. Honestly in 8 months I have gone through 15+kg of beans..lavazza super crema and locally roasted and have in that time 3 good shots and 1 ok.. rest were sour & bitter. I am ready to trash this machine and take my $2k+ loss and look elsewhere. I used WDT and calibrated tamper and precision basket and bottomless. Sorry I watched your video without a solution. Good video though and I am sure you are helping many.
Good note. I guess you have all good equipment which is great. Now the sour and bitter together, from my experience is caused by Channeling. As some area of the puck can over extract and other side can underextract. You could try change the temp up if its Dark roast OR less if its Medium roast and see. I assume u are warming up your Grouphead, PF and Baskets before the actual shot.
@@AjusCafe sorry, i forgot.. always WDT and warming up grouphead and cup. I took temps of water flowing and after pre infusion time it went up to 205F for a short time and then cooled down so the water in my vessel is about 169F..What should the temp be throughout the brew cycle? Why does Breville have such poor support? If I would have known this I never would have purchased .
This machine is very inconsistent and I get different shots every time, even with the same settings. I've measured the temperature inside the basket using digital thermometer probe (under pressure) and the temp sometimes drops to about 80'C-83'C during a shot.
2-3 degrees of drop is normal. Always recommend to run 2 or 3 empty shots before actual extraction to get more consistent espresso.
@@AjusCafe It's 10-13'C drop.
@@nikivan that's a lot. I'm going to recheck mine
If I set the grind size to 1, and brew 18g of beans, the water won't even pass through.
What if your burr is already on 1 (fine) and the machine is on 1 as well and the pressure is still not enough?
Either your burrs are worn out or you are not using freshly Roasted (2 weeks or less Roasted date) beans. I believe mostly its the latter.
Or you aren't using enough tamping pressure, or not enough coffee.
Replace inner burr
Now how do you know when you have a bad machine
Two day old beans?! Really!? No, it MUST be still warm while you add it to the grinder!😅
Lol
@23:27 I think you use the WBT tool inefficient. If you would use an open portafilter, you would have seen a lot of channeling.
You are only touching the upper few millimeters in the basket.👴🤔
The way the makers of the tool intended it, is to go to the bottom of the basket, then without scraping the bottom start making small circles going round in the basket, then while continuing this, gradually lifting the tool until the tool is out.👴😎🤷♂
@26:28 The turbulent flow and the huge difference between the two flows tells that there must still be a lot of channeling.👴🧐
The inner burr adjustment is quite much, but turned out OK. The adjustment is meant to react on wear of the burrs.👴😎🤷♂
Do you have a vicdeo showing us the correct way? So many critics on RUclips with NO videos oftheir own.
@@LuisC202 Firstly, point out ONE word in my comment which was not justified.... "Strike one"👴❌
I am not posing a "know it all" in a monetised channel.
So before you have the audacity to ask me about "the correct way"; do your homework Luis Cardona, there is an abundant number of vids on how to properly use a WDT tool, so there is no urge whatsoever to be one of many. "Strike two"👴❌❌
And another thing Luis Cardona, "So many critics on RUclips with NO videos oftheir own."
Who on earth made you the person to judge and decide that in order to make a comment, it is needed to make vid's yourself... Logic of a at most 10 year old IMO."Strike three"👴❌❌❌
Adding 1 tsp per gallon of either sodium or potassium bicarbonate to the water dramatically improves crema and consistency of the shot.
What about the taste?
@@AjusCafe As we know, taste is inherently subjective. The small amount of bicarbonate increases pH (in my measurements from say 4.5 to 6) and so reduces acidity a bit. But I think the more important effect is in generation of crema during extraction and that, to us, seems to improve taste. Give it a try with baking soda (sodium bicarbonate) at 1 level tsp per gallon of water and see what you think. I've been using this for a year now with potassium bicarbonate and it has made a very significant improvement, we think. We see a significant improvement in crema and flavor.
@@JohnClulow I've heard about it, but never tried it myself. Thank you for the insight. I will try this soon
Bro your wdt-game is weak. Think the grind setting 1 shot was bitter and sour because of channeling in the bottom of the puck.
Think with a funnel/ring on your basket and real all the way wdt action it would work.
Can you show us your video of the corret way? I see so many critics on youtube with no vidoes like yourself.