Breville Oracle Touch - Dialing In Demo
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- Опубликовано: 25 июл 2024
- In this video, I try to provide helpful tips on coffee characteristics and recommendations to dial in the Breville Oracle Touch. I also demo the dial in process with a dark roast, which is tricky without being able to customize the dose. My machine is optimized for medium roasts (what we love to drink), with my tamp fan calibrated to deliver very close to 20 g doses around the 18 to 20 grind setting. I did not want to adjust my tamp fan to provide a higher dose just for this dark roast. While the auto-tamping is a nice feature, the fixed tamp fan comes with some drawbacks!
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Video to adjust the tamp fan: • Breville Oracle Touch ...
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Getting the touch this week as my first ever coffee machine (overkill :D) past a pod machine. So happy to have found your channel! Best I have found for an in-depth analysis and learning resource! Appreciated!
Thank you for your comment. Did you end up getting the Oracle Touch? If so, how do you like it?
@@CoffeeWiser I did! Not the most consistent at dialling in an espresso from drink to drink even using the same beans and setup. Happy with the machine overall though as the coffee is generally excellent!
You are spot on with this machine. I have had it for 3 years and it takes patience and when you think it’s dialed in the weather changes and needs slight adjustment. I just made huge improvements and now after it grinds right before final tamp I remove it from the grinder. I then use a WDT and tamp myself. I use a puck screen too and wow, the machine can make great expresso.
Excellent,superbly done, very informative, thank you
Thank you very much for your kind comment! :)
Thanks for the great videos. I've just bought an Oracle Touch and your videos are incredibly helpful! Your light/medium/dark diagram is particularly good!
Thank you for your comment, and congratulations on your new machine!! I hope you love it!
Wow. Every oracle touch owner should subscribe to your channel ! Good job !
Mad i just found this channel.
Thank you very much it helped me a lot to get a better tasting drink , thank you very much for your hard work making this video , it does help people out there
A question please, how to make a perfect Capuchino I have the same exact mashine, do I set the grinder on 20 and 20g of grind coffee and 25 sec brew then do the milk ???? Is that the correct way I always use dark road espresso beans would highly appreciate your reply as you are truly a master in my opinion
Thank you very much for watching! I am glad the videos are helping.
This video should help:
Breville Oracle Touch - Making a Great Cappuccino
ruclips.net/video/wRe3Z9ogDaA/видео.html
A couple important things:
- Make sure you use fresh coffee, with a “roasted on” date that is about 7 to 15 days old.
- Medium roast is easier to brew on the Oracle Touch. With about 20g of coffee, shoot for 40g of espresso, in 30 seconds. Then froth your milk to the highest setting (9).
I hope this helps!
Hi! Whats your target time usually for medium roast?
I've had to go to grind size 8 on my Oracle to extract a pretty much perfect shot and thats with the upper burrs set to 5 down from 6 - its a fresh dark roast I'm using so def didnt go coarser - new machine as well
Do you start the Yield count at first drip or when u press start. Example 28 ish sec from first drip gets 40g
Where can I order those glasses and the coffee containers as well as the scale? Man you’ve got all the goodies 😀
Hi, im having trouble dialing in the espresso. When I got the machine it was giving me 25g coffee doses which is way to high. I adjusted the tamp fan to 6 visible threads but its still giving me 23g-24g of coffee. Any way you know how to fix it, want to get down to around 20g, the shots im pulling now get way to muddy
Excellent video. I have the pro and am doing some videos also 👌
Thank you for your comment! I will follow your channel and checkout your videos!
I've been following your excellent videos. I have question, my machine underextract no matter what I set course at. I can go all the way to no. 1 and water still running out of it. Thanks for help.
Sorry for the very slow response. If you have still have an issue, take a look at this video, it should help you resolve your issue: ruclips.net/video/1lGFJoI77T4/видео.html
@@CoffeeWiser according to the video what’s yours?
Great video! The chart of roast vs other parameters was super helpful. How do you change your settings as the beans age i.e. over the course of a week or two? I find myself usually going slightly coarser over time. With your chart I'm thinking that's because the beans are losing moisture even in their air proof cannister? 🤷♂ Do you tend to go coarser over a week or two as well? And if so, any thoughts on why that might be the case?
Great question and nice observations! I posted a new (better?) chart at this link. www.coffeewiser.com/resources
For me, it varies with the beans. Dark roast ages differently then light roast. I've read that because dark roast become more brittle as they age, they produce more fine particles, which slows down flow, so you have to grind coarser. With my medium and light roast, I find myself grinder finer as the beans age. I also noticed that beans are a lot more volatile if you are brewing them 2 to 6 days after roasting; this is due to "degasing". They stabilize after that for about a week, and then I have to adjust my grind setting slowly until they are used up.
Is the grind size the only setting to play with? You mention temperature too? I believe tamp pressure (but not dose) can be adjusted? What about pre-infuse function? Does the machine keep the same settings for single and double cup or can you program slight differences for each and dial them in separately?
You can adjust grind size, temperature, and dose (requires an Allen wrench, it's not convenient). Tamp pressure is not adjustable. Pre-infusion is always on and cannot be adjusted. You can bypass pre-infusion with the manual setting (pressing the brew button for a few seconds). You can have different presets for single or double, and all the settings can be saved as separate drinks. This full review of the settings may be helpful: ruclips.net/video/hpYDXmlN4v8/видео.html
Hi, great video I had my grind set at 7 with the Mayorga Cuban roast which is dark. By any chance do you have a video with that bean? Or have you use it and can give me a tip on the grind setting for this one. Thank you.
Sorry, I have never tried that bean. In general, for a dark roast, you can start with 22g of beans, to get a yield of 33g (1 to 1.5 ratio) in about 25-28 seconds. I recommend you adjust grind size to get close to this and then adjust for taste. Dose precision is really tough with the Oracle Touch unfortunately because adjusting the tamp fan is hit or miss. If this is all too complicated, you focus on good, nice, and slow flow and cut it off at about 26 seconds. I recommend you watch the Good vs Bad Flow video I made. I hope this helps.
@@CoffeeWiser thank you for your help, I already wanted your video about good vs bad flow. I am using now Mayorga dark roast Cuban coffee and I am having issues with that one. I saw in one of your videos that bag of coffee by your breville oracle. What grind size did you use for that one? Thank you again.
Hi can you please tell me if it’s normal for the grind setting to change on it’s own? If I set my grinder to setting 30 and then power off the machine, the next day it might be 29 or 31 when I turn on the machine. Thanks!
Yes mine does the same. As the adjustment is mechanical though, I believe it’s only the number on the display that is changing, not the actual grinder position.
hi tx for the great video..I m also looking for an expresso machine.Me and my wife love latte flat white cappucino so we decided at dual boiler machines...We come up with the oracle touch.First impression was expensive but the idea sounds uniqe and machine features are great..The machine warming time is really impressive..maybe the fastest dual boiler machine at the market..And this is one of the most important thing for us as home users..The automated milk frothing and the amazing milk results also one of the other most important reasons..
But after some digging we come up with some serious problems..first and maybe one of the most important question is the grinder..What grinder is placed inside?İs it breville smart grinder pro or some other low quality grinder? The question "oracle touch is a great espresso machine with a useless grinder?"
Second question is the consistency as you mentioned before.This is an expansive machine and have to be consistent without any excuses.Getting an espresso shot from a 2500 dollar machine should not like rolling a dice..
So we are at the starting line again..Looking for a dual boiler machine.A good and consistant espresso machine which warms fast and creates beautiful milk foams..
Please help guys..Budget is about 2000-2500 dollar.. Any suggestions?
What number is your inner burr set to? My OT came preset to 6 so I changed it to 10 and now I'm having tamping problems. To be more specific, it's not tamping and it's leaving waves in my grind. I checked the tamp fan and it's on correctly so I have no idea why I'm suddenly having this issue.
My burrs are set to 6. Wavy tamps are most often caused by grinding too coarse. Moving the burr setting to 10 probably caused that. Were able to fix it?
We mostly drink single shot coffee, do you know if the machine just detects the smaller size portafilter and then grinds less beans?
Also for adjusting the tamp to meet 20g dose is that by adjusting tamp pressure and time in the settings - or by manually adjusting the part inside with the allen key?
The tamp fan works by pressure, I am pretty sure, so when you use the single basket, the grinder/tamp fan will dose until it detects sufficient pressure near the top of the basket. So for the dose, you don’t have to select a specific option between the single or double baskets. On the other hand, when brewing, you need to choose between “single” and “double”. By default, “single” will brew for 25 seconds, and “double” will brew for 30 seconds. Personally, I do not use the single basket because I wasn’t able to get very good and consistent extraction from it.
The only way to adjust the dose is by adjusting the tamp fan with the Allen key, and from there it’s trial and testing until you get to the weight you want. Weight isn’t perfectly consistent… it will depend on the coffee you use, and also the grind setting (the coarser you grind, the less coffee you can fit in the portafilter, so weight of the dose goes down slightly).
Thanks for the videos...very useful. You have set it for Single. Baristas usually use 20 grams for a double espresso? Right?
I usually use the double setting, because single is programmed to brew for 25s. Single will work for a dark roast however, since usually you will brew a dark roast bean for shorter.
At 1 to 2 ratio, 20g of ground coffee should yield you 40g of espresso, which is about 2 ounces (double shot).
Thanks for the clarifications. One more question, if you want to make an espresso shot , you will pick the Espresso setting or you use the espresso button for the Cappuccino setting?
It doesn’t really matter because the default setting for single and double are the same under the espresso button and the cappuccino button.
Thankful for your response. I usually use custom uder Cappuccino and to set it for 25 s till 30 s. Is that alright in ur opinion?
I have 1 question regarding your graph. I get the coarser grind for darker roast due to bitterness. I get the reduction in time due to the coarse setting creating more volume however I don't get your reasoning for the ratio's eg dark roast = 1.1 ratio. Isn't the ratio subject to how much total volume someone wants to drink? For example I have 20g of ground beans and 40mil coming out. 1 part coffee 1 part milk 1 part froth for a cappuccino. So all up 120 mil. However according to your graph you would make my total volume half that for dark roast yet I don't want to drink 60mil. Isn't it about getting the taste right through the grind settings followed by the overall volume one wants to consume in one cup taking into account the ratio needed. Therefore adjusting the time of extraction to suite the mils required for the type of drink? Cheers
Thank you for your great comment. You hit on something very important: getting the taste right. Because of the characteristics of dark roasts, the espresso shots they yield will taste better at lower ratios: 1:1 or 1:1.5 (more balanced flavors). Typically, brewing a dark roast at a 1:2 will yield a more watery shot because those beans are more soluble, so flavor is extracted much faster from them. Adjusting the time of extraction to suite the mils required will not necessarily yield the best shot; you may overextract, underextract, or end up with a watery shot. I think that each bean has a unique and optimal recipe of dose, yield, and extraction time. Also, when I discuss ratios, I am referring strictly to weight because volume is too dependent on the amount of crema you get, or bubbles (from really fresh coffee degasing?), so for example 20g of ground coffee to 20g of espresso for a 1:1 ratio. Ultimately, I would say that it all depends on how it tastes to you. If your dark roast espresso's are ok at 1:2, then it's fine. What you may want to try out, is if you are going for a 1:2 ratio on a dark roast, maybe reduce the temperature to 195 and aim for a shorter shot (12s to 14s from the first drop). If you are looking for a specific volume for a milk drink, then you could adjust the milk volume to match the coffee volume, or pull two shots so that you can get to enough espresso for the amount of milk you want to use. Lastly, if you are preparing a cappuccino, the espresso shot needs to be close to flawless because you will be able to taste every nuance in the shot. Once you find a great balanced espresso recipe for your specific bean and roast, I would say to stick with it and adjust the other variables (milk/foam for cappuccino, water for americano, etc). In general, this is another reason I prefer medium roasts: they work really well with 1:2 ratios, thus easing the process of making milk drinks.
James Hoffman has a couple videos demonstrating dialing in with different grinders, machines, and beans. I highly recommend these couple videos; they are fun and very informative. Here is one: ruclips.net/video/lFwJF-_SUr0/видео.html
What kind of scale/brand do you use for weighing the shot?
I use this one:
Small brewing scale: amzn.to/39vsfhC
It is inexpensive and works well. I am not particularly careful with it, and coffee drips often get on it, but it still works great.
Other accessories used are also linked in the video description
is the grinder more better than the previous one? i mean which one better between breville oracle and orcale touch
I think it is the exact same grinder, and probably the same burrs and technology as in the stand-alone Breville Smart grinder.
So if I’m using a light roast coffee bean at default dose of coffee the oracle gives out I want a yield around 60 grams in 35 seconds?
Light roast beans are denser so it is more difficult to pull the flavor out of them. Also, because they are roasted less, they maintain rich and complex flavors (also much more acidity). To get the most out of light roast beans, you want to extract them for longer, and often at a higher temperature (hotter temperatures improve extraction; about 203F is good for a light roast). While taste will always dictate your adjustments, light roast ratios are usually not less than 1:2 and can go up to 1:3. Take your time on extraction: about 35s (from the first drop in the cup). Light roast are a lot more work and hard to get right so I rarely brew them. If you get a great result, can you post your bean type and brew parameters? I am sure others will enjoy experimenting!
Coffee Wiser thank you! My oracle arrives on Friday and my family bought me fresh light roasted coffee beans from a local roaster and I don’t want to waste them but I’m nervous because I’m a first time espresso machine user. Thank you for your input!
Sooo Im new to this. Question is, how do you know it has been completely extracted if you stop it at 17-22 seconds? Im completely lost. I weighed 15g got sooo much liquid out. Its a medium roast, grind size 30 for 25 seconds
While it could be right, grind size of 30 sounds really high. I recommend you try to grind at a finer setting. If you can measure the espresso you are brewing, try to get slow down your flow until you get 30g of espresso from your 15g of beans in your target time. In general, I recommend 20g of beans to get 40g of espresso in 28s to 30s. This is generally a good baseline that you can adjust from based on taste. Also, I recommend you watch my Good vs Bad flow video. If you can’t measure the espresso, you can still get a good shot by focusing on good flow. I hope this helps.
So why were you pulling a single shot vs double shot? how would this change if you chose double shot?
one more questions. i have the same shot glasses, i noticed your machine is set to single instead of double espresso and each glass went to single on the line of the glass. if i select double, does that mean each glass should go up to double or that each glass should go up to single and together it equals double?
i should mention, never drink it straight, always drink it as a latte i suppose with milk so getting little yield isnt strong enough so i do a double. let me know if that changes anything in the recommendation
By default, the single button is set to 25 seconds, and the double is set to 30 seconds. This is the only difference between the two buttons. The single button is for the single basket, and the double button is for the double basket. I think I changed the settings on all my buttons to be at 40 seconds because I always stop my shot when I see 37g on my scale, and then the liquid will slow down and give me exactly 40g.
To answer your question, if you are using the double basket and you don't have a scale, you are looking to get about 2 ounces from the shot glasses. Keep in mind this is a rough measurement. I highly recommend brewing with a scale, because the volume on the shot glasses will be very different depending on the crema, which depends on the freshness of your coffee and how good your extraction is.
I think the most important factor in espresso is taste. If you like it, then it is fine. If you are like lattes, take a look at this video: ruclips.net/video/qwk0htC3-Oo/видео.html
this is probably going to be a stupid question but I'll ask anyway, when you got your scales did you get calibration weights for them also to make sure of accuracy?
That is a great question! I wondered that myself when I bought my first scale. I never did any calibration; I figured the scale gave me at least more accuracy than me just eye-balling the shot. In the end, I am pretty confident about the accuracy of the scales because I use multiple scales interchangeably, and sometimes I weigh the same thing on multiple scales, and there are no meaningful differences in weight or brewing. I hope this helps.
What setting has the burr?
I've had my oracle touch for about 4 months. I had a rough start trying to make a good espressos shot. Thanks to your videos and a few others I figured it out. I had some amazing lattes and cappuccinos. Things have gone down hill.
I haven't been able to pull a good shot for the past two weeks. Shots are mostly bitter and burnt tasting. Or sour. Doesn't seem to matter what I do. Any suggestions? Could it be the coffee? Did something happen to the machine?
Any suggestions would be a big help. Stuck at home with bad coffee. Oh, thanks for all the videos.
Have you been able to get back to great coffee?
What kind of coffee are you using? By far, the most important variable is using freshly roasted coffee. Look for bags that have a "Roasted on... " date. If a bag has a "Use by... " date, then it is not freshly roasted. I recommend finding a local roaster so you can get great quality fresh coffee while supporting a local business.
Also, what temperature are you using for brewing? Is it possible that your settings changed to a temperature that is too high or too low? If using dark roast, try 196F. For medium roast, try 200F, and for light roast, try 204F.
How is the flow on your shots? Have you see this video: ruclips.net/video/UE1kL1j_khU/видео.html
@@CoffeeWiser I called Breville support. They suggested I do a descale. I hadn't done one. Went through it twice. The machine is working.
I'm in the process of dialing in my shot. I'll have to try your temp suggestions.
Oh, almost forgot. Breville had me watch your video on descaling the Oracle Touch.
Thanks for the response and all the videos.
how would i know if my tamp fan even needs adjusting?
If you have a scale, then you can measure how much coffee you are getting from your grinder. Depending on the roast you are using, it is better to get a certain dose from the grinder. In general, for light roast 18g; for medium roast 20g; and for dark roast 21g or 22g. Then, when you brew, you are looking for a certain yield. In general, for light roast 42.5g to 45g; for medium roast 40g; and for dark roast 20g to 30g. The yield should be adjusted to suit your taste. To adjust your tamp fan, take a look at this video: ruclips.net/video/7KK5PMYe-g0/видео.html
On the coffee I made today with my oracle touch the shot came in exactly at 23 seconds with grind 13. It came in at 34seconds with grind 12. I wish there was something in between! What do you do in situations like these? My gut instinct is to just deal with 23-25 seconds at grind 13 and the *almost* 1:2 extraction.
I think you may be able to regain range by adjusting the conical burrs by one setting towards the finer side. Take a look at this video:
Breville Oracle Touch - Adjusting the Conical Burrs Settings
ruclips.net/video/JWRzmIJCUZ8/видео.html
If the same thing happens, but now you are stuck between setting for 22 and 23, for example, it could be that your burrs are too dull and may need to be replaced. How long have you had the machine? And how much espresso do you brew?
Thank you!
Is the portafilter 58 mm or the smaller 54 mm?
It is a 58mm portafilter
58mm indeed
I am having a hard time getting any consistency from my shots and it's pretty likely that the problem is the grinder. For example, I will get a perfect 2:1 shot in 25-30 seconds and then a badly over-extracted shot (3:1 or more) from the very next shot without changing any settings whatsoever. The shot right after that might be under-extracted. The dose can also vary significantly - anywhere between 18 and 21 grams, also without changing any settings. I'm using good quality beans from a reputable local roaster. Grateful for any ideas - thanks in advance.
I am also experiencing inconsistencies. I assess that my issues come from does fluctuations. When my doses are very close to 20g, my shots looks very similar to one another, except for the occasional channeling towards the end of the shot. Unfortunately, I have dose fluctuations more than I would like. I will do a video in the next two week about shot consistency; my idea is to brew 10 to 20 shots, recording the dose and time to reach 40g for each one, and see if I can chart out any correlation between dose and time to reach 40g. Perhaps this experiment will show that it's not the dose, so maybe the grinder as you say. I am excited to try it.
@@CoffeeWiser A shame since the 990 is otherwise a great machine. You mentioned channeling - I thought you needed a bottomless portafilter to detect channeling. Your vid shows you using the one that comes with the machine. Looking forward to your shot consistency post - thanks!
Phil Braginetz, the flow from good shots are normally pretty smooth from start to finish. When you get a shot that is really smooth at the beginning, then halfway through the liquid starts to get really choppy and the flow rate seems to increase a little, I would say that it’s from a channel opening up. When I inspect the puck afterwards for shots like that, I can see holes or edge cracks that could have facilitated a channel.
@@CoffeeWiser James Hoffman also noticed a shift in grind size when pulling multiple shots (see his oracle touch video). He attributed it to the grinder heating up - you may want to control the time between shots in your experiment.
@@protoearth yes I dialed mine in when hot
Every day I get 19.9-20.3g per tamp
Great video, thanks.
My Oracle shot duration is 58 secs every time, and it stops automatically. Should I be stopping the extraction at 25-30secs, or at some pre-defined volume (60mL)? The manual seems to suggest that the shot duration will depend on all these variables, but mine is absolutely consistent at 58secs no matter the settings.
I’ve selected the 2 shot volume in the settings, and I always use the double cup button. Any advice is really appreciated, and again great videos!
Are you using an Oracle or Oracle Touch?
A 58s shot is quite long. How does it taste? I am assuming that your flow is very slow with intermittent slim mouse tails, or drips? How you seen my flow video? How does your flow compare to the flow shown in the video? Even for a light roast, it’s probably too long a shot.
Coffee Wiser it’s the Oracle, it can be programmed to give a set volume of shot, or by time. The default is 25sec for a single and 30sec for a double. I wonder if I messed up the settings when I first set it up. I’m going to try to reprogram it for volume (60mL for double) such that time is the dependent variable. Cheers.
Why is no one using light roasts for this machine? I need to dial down to like 12 grid setting to get a good shot on a light roast
Thank you for this series on the Oracle Touch, we just ordered ours and should be here in a couple of days.
Your Videos are very helpful.
Where did you get the chart for Roast amount, Yield, and extraction?
That looks very helpful, is it available somewhere?
thanks again
I am glad the videos are helpful. I am working on a couple this week, but will probably only be able to post one. I made the chart, and I am happy to send it to you if you email me: everydaycoffeelife@gmail.com. I plan to make a detailed video on coffee roasts with an improved chart but I want to make sure my research is adequate before making it.
@@CoffeeWiser I am looking forward to your coffee roast discussion. I have used a very light roast for our drip over coffee for years, and I am curious how light i can go with espresso. thanks again!
david divelbiss fresher the beans the better. 5-7 days after roast date you will get good extraction
What brew temp did you use?
For medium roast, I stick with 200 degrees Fahrenheit. I am actually going to try 199 now because it looks like the Oracle Touch tends to overheat the water during brewing.
What is the inside setting in the grinder head
My setting is on 6 inside the grinder head. That is how the machine arrived. I've never had to modify the setting there. I hope this helps!
Everyday Coffee Life thanks
Isn’t there another way to tryout the grind instead of keep wasting all that coffee?
Hi Abdullah, I don’t know of another way to do it well. If you have a lot of experience with coffee, perhaps you can take a good guess on how fine you should grind based on the roast, origin, and freshness of the coffee, but because every coffee is different, and every machine is different, I think you will have to waste some coffee. I think it’s more tricky with a dedicated grinder than with the Oracle Touch because with a manual grinder, you have to account for infinite grind settings (stepless), and also variations on how you load your portafilter and tamp. With the Oracle Touch, you just adjust the grind setting until the flow looks nice.
What about the water
What is your question about the water?
@@CoffeeWiser how much of water
If you have grinded on one setting, and then move to a new setting, will the start of the shot be the grinds from the old setting?
what in god's name did i get myself into buying this machine lol...
I just bought one and I’m over my head with it.
I don’t know how I’m going to get use to this
I wish this wasn't so complicated. Would just like a good recipe for Lavazza Super Crema - then I can go from there.
Sorry if the video is a little complicated; I plan to make an easier dialing in demo in the next few weeks. Some questions about your coffee: when you receive it, does it have a "roast date" on it? or just a "best used by" date? Also, do you a scale to measure the amount of espresso you get when you brew? Can you send me a link for the exact beans you buy? I will read about it and try to give you some recommendations on a recipe. It will not be perfect since taste is always the guiding factor, but it will give you a place to start.