Good demo. You have a pleasant, low-key presentation style. Good idea to pre-heat the machine for a bit. Your comments on finding that Goldilocks zone...between sour and bitter is helpful also. Thanks!
Hi Hoon, thanks for using Sumatra Gayo Coffee, i am from sumatra and both of my parent are coffee farmer in Gayo Land. And here is the things, i'v got my new Breville Infuser BES480 and now i am confusing about how to do the pre infuser thing. And i dont know if my temping technique is wrong or right coz i try like the manual book told me to, but it come to failure. So i really want to know about the grind size and how to extract my coffee with this machine.
How fine do you grind your beans? I have an inexpensive Cuisinart automatic burr grinder with a wide range of grind fineness settings. Should I just go with the finest setting to start? Thanks! I've had this machine for two years and was always afraid to use the single wall basket and manually pull shots, but I'm excited to try it now.
Hi Hoon, I've been using an Infuser + Zero combination for a while now, but have always suffered from inconsistencies. This would range from minor squirting/misting/spraying, to one side of the basket running water too fast (with bottomless portafilter) - but never downright bad channeling. I don't know whether to blame the machine or my puck preparation technique (probably the latter). I use a WDT tool, distribution tool then tamp it. However, I believe my preparation is reasonably solid and have dialled in my current beans (between 19.5-21 on the Zero) where I get "reasonable" tasting shots 75% of the time, frustratingly. My time/dose/yield is usually - 25-35 seconds/17 or 18g/30-34g (I like mine just below the 1:2 ratio). Interestingly, whether the shot is good or bad, my pressure gauge is ALWAYS maxed out. Do you know why my gauge would always be maxing out? Please keep in mind that the gauge is still maxed out even when the shot flow is quite good (30-34g out in 25-30 seconds). Finally, I'm curious as to what setting/number range on your Niche Zero do you normally use for espressos on the Infuser?
How is your breville infuser holding up? I’m planning on purchasing the infuser but I’m reading reviews that they don’t last and that they break after short time.
Question - where did you buy the bottomless portafilter? Thank you for this helpful video! I just bought this machine last night, so I will be visiting your channel a lot!
Hoon, thank you for the informative video. I am a beginner and have a baratza virtuos. Do you recommend to pair it with the Infuser? Is the Infuser reliable?
Love your videos, I have learned so much. I received my Barista Express machine in July 2020. My general question is, how long, can bagged coffee beans, be stored from Lavassa, Costco, Amazon. Local Roasters are hard to find around here. This could be a future video!
There is what "they" call, the rule of 15: After harvest, you have 15 months to roast the beans. After roasting, you have 15 days to grind it. After grinding, you have 15 minutes to make your espresso. This may answer you question.......
Hi there, thank you for all of your videos, they have helped me quite a bit. If I'm making a single shot of espresso, what would you say is the best amount of beans to put in and what is the best output amount to program to get the best time range. What about for a double shot. Thank You.
Working with the Infuser, I ran into that problem, also. But found through experimenting, that is has to do with grind size vs coffee beans, and the variable with beans is stored store bought vs freashly roasted. It really makes a difference! If you question if your gauge is at fault, then load up your portafilter with the 1 shot filter and the rubber back-flush gasket. Test it with your machine, you should get a reading in the grey area...... if so, your gauge is ok, and it's the grind vs beans you need to work on.
@@patchong9263 Thank You very much, I seem to have found the same issue. It simply had to with my grind size and how tights I compressed the grounds. 🤦♂️🤦♂️
This machine is weird, and I have it paired with the Smart Grinder Pro. It’s kind of troubling to hear others struggle with inconsistencies too. I got mine around springtime. Will you have better luck with doing a ratio with this machine? I called Breville, and someone said I would have better luck sticking with going by the volume of my shots. I also struggle with the pressure gauge. It always seems to be over the 12 o’clock position. One time I had it reach the 12 o’clock position for like a 26-second shot, and it was delicious, but I just can’t get that consistently. I want to go by a ratio, but it seems pretty pointless if I can’t get the pressure gauge to act right.
When I use a single wall basket, I pick up on a bit of bitterness. If I ever try to use the dual-wall basket to stabilize the pressure, I pick up on some real sourness, and it’s not even a pleasant drink even with milk. I have some fresh beans that were roasted on the 23rd, but I spoke with the café, and they told me that they start brewing up with their beans on the seventh day, so I got another day to wait it out and try again. Anyways good work with your videos; the one about temperature really helped me out, and I no longer have to have lukewarm coffee anymore because of it.
Pre-infusion takes couple of seconds, better start the timing with first drip would be more accurate and you will find less chance to get sourness or acidity.
I couldn't tell from the video if you stopped the shot yourself or if the machine stopped it. I've been letting the machine stop and the length of extraction is 55 seconds.
Good demo. You have a pleasant, low-key presentation style. Good idea to pre-heat the machine for a bit. Your comments on finding that Goldilocks zone...between sour and bitter is helpful also. Thanks!
Hi Hoon, thanks for using Sumatra Gayo Coffee, i am from sumatra and both of my parent are coffee farmer in Gayo Land.
And here is the things, i'v got my new Breville Infuser BES480 and now i am confusing about how to do the pre infuser thing. And i dont know if my temping technique is wrong or right coz i try like the manual book told me to, but it come to failure.
So i really want to know about the grind size and how to extract my coffee with this machine.
How fine do you grind your beans? I have an inexpensive Cuisinart automatic burr grinder with a wide range of grind fineness settings. Should I just go with the finest setting to start? Thanks!
I've had this machine for two years and was always afraid to use the single wall basket and manually pull shots, but I'm excited to try it now.
Hi Hoon, I've been using an Infuser + Zero combination for a while now, but have always suffered from inconsistencies. This would range from minor squirting/misting/spraying, to one side of the basket running water too fast (with bottomless portafilter) - but never downright bad channeling. I don't know whether to blame the machine or my puck preparation technique (probably the latter). I use a WDT tool, distribution tool then tamp it.
However, I believe my preparation is reasonably solid and have dialled in my current beans (between 19.5-21 on the Zero) where I get "reasonable" tasting shots 75% of the time, frustratingly. My time/dose/yield is usually - 25-35 seconds/17 or 18g/30-34g (I like mine just below the 1:2 ratio). Interestingly, whether the shot is good or bad, my pressure gauge is ALWAYS maxed out.
Do you know why my gauge would always be maxing out? Please keep in mind that the gauge is still maxed out even when the shot flow is quite good (30-34g out in 25-30 seconds).
Finally, I'm curious as to what setting/number range on your Niche Zero do you normally use for espressos on the Infuser?
What kind of distribution tool are you using it now?
Saint Anthony Industries' distribution tool + tamper
@@HoonsCoffee I’m not getting any crema… everything is fine but no crema ever
@@emmamorley1836 Join us on Discord discord.gg/utYe6Nka. Hopefully we can figure it out for you.
How is your breville infuser holding up? I’m planning on purchasing the infuser but I’m reading reviews that they don’t last and that they break after short time.
im curious as well
Not sure what is the issue with my machine, but it always shoots to around 14 bars if I want to maintain a 1:2 ratio in 25-30 seconds..
Can you please do this with a smart grinder pro?
Question - where did you buy the bottomless portafilter? Thank you for this helpful video! I just bought this machine last night, so I will be visiting your channel a lot!
Here is the link but make sure check out the others as well on Amazon. 54 mm Bottomless Portafilter - amzn.to/3fJ6aAn
Hoon, thank you for the informative video. I am a beginner and have a baratza virtuos. Do you recommend to pair it with the Infuser? Is the Infuser reliable?
It is great machine.
Where can I buy the cleaning discs at a reasonable price in Canada
Reading the manual, it says 15-18g ground to get 60g coffee, this is 1:3 ratio! What am I missing ?
What is the difference between BES840BKS and BES840XL?
Love your videos, I have learned so much. I received my Barista Express machine in July 2020. My general question is, how long, can bagged coffee beans, be stored from Lavassa, Costco, Amazon. Local Roasters are hard to find around here. This could be a future video!
There is what "they" call, the rule of 15:
After harvest, you have 15 months to roast the beans.
After roasting, you have 15 days to grind it.
After grinding, you have 15 minutes to make your espresso.
This may answer you question.......
Mmmm...careful be you must; the rabbit hole down you will go....Mmmmmm. Coffee Yoda says just wait until you start roasting your own beans!!
Hi there, thank you for all of your videos, they have helped me quite a bit. If I'm making a single shot of espresso, what would you say is the best amount of beans to put in and what is the best output amount to program to get the best time range. What about for a double shot. Thank You.
My espresso always comes out sour and doesn't take long enough to extract.
Working with the Infuser, I ran into that problem, also. But found through experimenting, that is has to do with grind size vs coffee beans, and the variable with beans is stored store bought vs freashly roasted. It really makes a difference! If you question if your gauge is at fault, then load up your portafilter with the 1 shot filter and the rubber back-flush gasket. Test it with your machine, you should get a reading in the grey area...... if so, your gauge is ok, and it's the grind vs beans you need to work on.
@@patchong9263 Thank You very much, I seem to have found the same issue. It simply had to with my grind size and how tights I compressed the grounds. 🤦♂️🤦♂️
Hi. The Crema link to Amazon states 51 mm. Is this the correct one for the 54 mm portafilter?
53mm fit in the portafilter NOT 51mm
This machine is weird, and I have it paired with the Smart Grinder Pro. It’s kind of troubling to hear others struggle with inconsistencies too. I got mine around springtime. Will you have better luck with doing a ratio with this machine? I called Breville, and someone said I would have better luck sticking with going by the volume of my shots. I also struggle with the pressure gauge. It always seems to be over the 12 o’clock position. One time I had it reach the 12 o’clock position for like a 26-second shot, and it was delicious, but I just can’t get that consistently. I want to go by a ratio, but it seems pretty pointless if I can’t get the pressure gauge to act right.
How's taste?
When I use a single wall basket, I pick up on a bit of bitterness. If I ever try to use the dual-wall basket to stabilize the pressure, I pick up on some real sourness, and it’s not even a pleasant drink even with milk. I have some fresh beans that were roasted on the 23rd, but I spoke with the café, and they told me that they start brewing up with their beans on the seventh day, so I got another day to wait it out and try again. Anyways good work with your videos; the one about temperature really helped me out, and I no longer have to have lukewarm coffee anymore because of it.
Pre-infusion takes couple of seconds, better start the timing with first drip would be more accurate and you will find less chance to get sourness or acidity.
That’s what I came here to ask about! Good lookin out. Great demo, Hoon.
Do u recommend timing ur shot from when u turn machine on or first drip?
Actually, James Hoffman just uploaded video about this. I prefer when you start the time when you push the button.
@@HoonsCoffee so start the timer after the preinfusion?
I couldn't tell from the video if you stopped the shot yourself or if the machine stopped it. I've been letting the machine stop and the length of extraction is 55 seconds.
I stopped it manually when reaches 35g.
Thanks for the awesome and detailed review :)
Glad you liked it!
I cant seem to get my single shot in that espresso range at 11 to 12 o'clock like yours. mine goes right to the end on the gauge.
Seems like your grind might be too fine? Or inconsistent, I also had a similar issue but mine was with the shower screen clogging up from overfilling
@@Adam_Titi Ok thanks i might have to get an allen key and see if its blocking. and i'll have to go coarser in my grind.
Single basket is really hard to dial in. That is the main reason I stop using it.
Use a double pressurized basket to start
@@HoonsCoffee Thanks I'll experiment with the double.
Hoon,do you know the difference between infuser and bambino,talking about the performance:)
That's good one. I need to get hands on Bambino.
New Sub here trying to learn all about great expresso/cappuccino/Latte Coffees
Oooo neat. This is an old model isn't it?
Infuser has been out for a long time.
Is that with 'new' one piece thermoblock ?
Technically it's not a thermoblock, but a thermo-coil. It has a better temp stability than a thermoblock and is pid controled.
What is depth of the razor? I have older infuser it did not come with razor.
www.breville.com/us/en/parts-accessories/parts/sp0001587.html
Great video.
You moved away from the barista?
Now Infuser is work coffee machine.
I have the other grindr. mmmmmmm