Lifestyle Lab Good video, thanks for sharing! I recently purchased this machine. I have a question about it. When I start a shot, espresso begins to flow during preinfusion. I can’t seem to get that part dialed in. Everything else seems pretty consistent with what is shown here and from what I’ve read. Any suggestions?
This is by far the best explanation on how to make a great espresso on the Breville Barista. I've had my machine for approx. 2 years now and have struggled with consistency. I'd pull a great espresso one day and garbage ones for 2-3 days straight thereafter. I made the assumption that the machine automated the process and that is far from truth. After following the instructions in this video, I have made - good to great espressos - over the last week or so. My "worst" pull this week has been better than my average pull over the last 2 years. There are two main takeaways that I assumed the machine was accounting for that I think had the biggest impact. 1. Weighing the beans - I just assumed when I asked for a double shot-worth of grounds, that Breville had that dialed in. As a result I was filling the entire grinder up with beans and just grinding the factory setting for a double filter size. This lead to too many variables between amount, grind size, tamping, etc... Every time the machine grinned coffee, it was different. Now I only fill the machine with 18g at a time, and knowing that I have EXACTLY 18g once the hopper is empty is a game changer. Seems so obvious but again I just assumed the machine, somehow, accounted for this. 2. Program Button for manual shot - using the program button to "manually" pull the shot is something I read about on Reddit but I needed to see someone do it for it to sink in. Again, this is a game changer. Being able to stop the shot when you reach 1:2 ratio of bean:liquid makes it so even your worst shot has the proper volume. While you can still under or over extract using this method, it cannot be over stated how big of a boost it is to remove the volume of your shot as a variable. Worst case scenario, you have the right amount of espresso. There were other tips in this video, but the combo of these two things removes the two biggest variables: How much coffee should I start with and how much espresso should it yield? Ensuring these two things are constants, makes tweaking everything else in between seem rudimentary. Shot taking too long? Make ground coarser. Shot too fast? Make ground finer...but at least you know you have the right amount of coffee and do not need to adjust that. Great video. Great tips. I am enjoying my machine to the fullest 2 yrs too late, but glad I am able to enjoy it because of this video!
Yeah I’ve had some serious problems with mine and I found out relying on just the buttons doesn’t cut it, going more manual seems be the most consistent. to be honest, it’s fun doing the steps to get it right lol
Absolutely agree with this! I had my machine for a year or so as well, and was trying to watch different youtube videos on how to pull the shot correctly on an espresso machine. None of them explained it as well and as detailed as this video. Brought it down to the basics of how much coffee beans to start with (not fill up the hopper) and how much coffee to extract, and yea, been making great coffees since! Thanks so much @LifestyleLab! :D
Thank you for explaining these details! Can I ask you also which number you put on the external switch of dial, of the grinder? Also,which number you have on the top internal dial? Thank you once again!
Tip for the Breville; You don't need to click the program button first, but can hold the yield buttons (single/double) in for a bit, releasing when you want the pre-infusion to have finished and hit it with full pressure. Usually do 8 second hold then release. The full pressure will run until you click the yield button again.
I came to watch this video because a friend of mine is getting into espresso drinking and has found a friend who is selling the machine and asked what I thought about it. I'd watched a couple of other videos with this machine and told him about them but rather than rely on the machines settings buy a scale and weigh the coffee in and out- guess what? This is exactly the method that you are using. No flash bang wallop music, what's up guys or anything like that just clear precise instructions - excellent. I brew only black coffee, no milk based drinks and I aim for 30g out of an 18g dose because I prefer the mouthfeel. No good asking me about milk based coffee. I would only make a couple of recommendations over and above what you have said, 1) use magnesium filtered water to improve the taste and prevent unwanted scaling of the machine 2) buy at least 500g of the same beans because you will use quite a bit to get the shots dialled in. I learnt my mistakes by buying 250g of one variety of beans and then switching to another variety of beans and having to go through the whole dialling in process again and not really learning. I now buy 1kg at a time from my local roaster and don't regret wasting a shots during the dialling in - event though I am a tight Yorkshireman!
I wanted to give some tips too i've experienced: 1) My first beans were "Eza Organico full beans", but they are so dry that the 36mg came out in FIVE SECONDS. I think bc of the little amount of coffee oil it does not create enough resistance. Nevertheless, I put the grinder to stage 2, i got at least a drinkable espresso then, even tho it was still far away from 25 seconds. So if you have poorer quality beans/stale beans -> don't hesitate to use the finest grinder setting (note that BELOW 8 its FINER (8 to 1), it took me 2 days to figure that out) 2) Use the double filter, but NOT the dual wall. It creates fake crema and fake pressure. If you use the single wall after it, you'll see how much is actually wrong with the espresso (and especially with the beans). Remember: you bought yourself a great device and so you want great espresso, don't let a dual wall filter fake your results. Use the single wall and fresh beans, it will work a miracle. Thank you so much for this video, it helped me a lot with my new Sage Barista Express!! Maybe these 2 tips are helpful to anybody
I just bought a Breville Barista Touch and was almost about to send it back until i came across your video. Breville really should be paying you for this as I've learnt more about how to pull shots from my machine using your video than from any material provided by Breville themselves. Thank you!
Of all the coffee videos I’ve seen and 2 master Breville classes, I really appreciated the clear and straightforward explanation on how to dial in the right espresso for me. I forwarded your video to Breville as a the next master class teacher candidate!
This is quite possibly the best explanation of how to make a good espresso shot. I've been struggling with this machine for years, no joke, but after watching your video, I was able to FINALLY make my first amazing shot. Thanks so much for putting this together -- it's a life changer!
I have had my machine for two years and have never been able to use it right thank you for this video. You literally mentioned every problem I have had.
This is really a good video. I almost sent my Breville back in frustration. It does take some time to learn..but once you figure it out, it makes an INCREDIBLE cup of espresso!
@@unyilkaware lol, well, I ended up with the top end one (the WAAAY overpriced "Oracle"), but we tried it for a month, and realized you get basically NOTHING special over the BE. Once you learn how to make "real" espresso (and it DOES take a LOT of practice and REALLY fresh beans), the rest is just gravy. The BE is, quite frankly, the best machine out there for the money.
The oracle is far from overpriced. If you can't tell teh difference between the BBE and Oracle you are simply to simple of a user. Also for the money you can get a used gaggia classic and sette 270 which will produce much better espresso
I had similar problem but after a few weeks figured it out. The most important thing to do is buy the freshest beans possible. I found most store bought beans were OK. If you have a local roaster close buy try those beans. Thats what made the biggest difference for me.
I have to tell you, I've watched a lot of coffee videos on RUclips and I've learned that the vast majority of them are garbage. I've started to regularly watch only 2-3 creators because I know they give good info. This was a great video and I appreciate the effort and knowledge you put into it.
This is hands down the best Breville express dial in video ever made. I wish I saw this video when I purchased my Breville 5 years ago - I could have saved countless time and coffee experimenting on my own...
I know this video is 4 years old but I just wanted to say thank you for your precise directions. I used to be a barista and I thought I wouldn’t have an issue using the Breville. I’ve been unable to pull decent shots since I got it. I got worried I had a bad machine until I saw other experienced Baristas having the same issue with it. I’ve really struggled getting the pressure up. I went through an entire pound of coffee yesterday through trial and error and still having issues. Thank you so much for this video.
Great video, some really good pointers. One thing I would say about dose is weighing 18.5g to account for grind retention. It's always going to be hit and miss, but I find 18.5g gets me closer to 18g. I've had the machine about 2.5 years now and would 100% recommend to anyone reading this to invest in a calibrated tamper. Not just for the function, but more because a 53mm tamper fits the basket better than the one provided with the machine. There's a very small gap between the tamper and the portafilter wall that encourages coffee grounds to climb the edge when tamping. Small detail, but helps with the consistent tamping you're looking for.
I bought a Breville Barista Express last month and this video made learning how to use it SO easy. Never pulled an espresso shot in my life prior, and I feel pretty good about it after about a week's worth of practice every day with this video's help. I thought the scale was going to be so silly since it had the hopper, but it's truly a necessity to pull consistent shots EVERY time. Thanks for the video man!
The best information in this video is in the 2nd part at 7:40 but I see why you ordered the video the way you did for beginners. Really good tutorial, never thought I'd watch a 14 minute video on dialing in
Very helpful video for those looking to learn but the timer should start as soon as you hit the double shot button. There’s still extraction happening before the espresso comes from the split, Breville’s do have pre-infusion programmed in as well. Cheers everyone
Thanks mate, I've been trying to do this for ages with little to no success. I just made my first real drinkable shot and I feel it's only going to get better from here on in. Thanks again.....
another tip for grinding that I think was awesome. Grind a double-shot in two parts. Firstly, hit the single shot button to grind half of your dose. This allows you to level out the coffee in your portafilter before hitting the single shot button again and grinding the rest of your dose.
My Breville is coming in a few days. So many people are out here on RUclips winging the whole dose, yield, grind aspect... You are the first person to mention this out of the videos I've seen, and I'm definitely taking your word for it. Thank You!
Guys, when adjusting the fineness, I couldn't get above a 10 second extraction at setting #1 in my Breville Express. If this happens to you, adjust the internal grind setting from the default 6 to a 2. For me, the 25 second shot was possible at internal setting #2 and external setting #5. Good luck!
Thanks! This comment saved me. This is exactly what I needed to do. I am on internal 2 and 3 on the side of the machine. I am just now able to get a 22second shot.
@@snerketryne Binging with Babish is a cooking show... this guy does tech reviews and coffee, haha. You mean just cause they both don't show their faces in the video?
This was great. I just did a cleaning and descaling and decided to recalibrate everything. I did it the way you recommended and then worked on dialing in the grind and amount to match. I am getting the perfect extraction time now. By far, hands down, the best coffee made at home so far. Thanks for sharing your tips.
Didn't even think that a stale bean would affect the crema so much! I liked the first part of the video, detailed enough to get through as a new owner of a machine! Keep up the great work!
Sure does! As beans age the trapped C02 escapes. The release of that C02 during extraction is what creates the crema everyone knows and loves. No C02, no crema!
Lifestyle Lab this is the same issue I have. It’s often under extracted but super dark. Would it be possible to have to adjust the burrs even though it’s a brand new machine? Thanks for this video learned a lot!
I have looked at all video's on youtube and thank God i finally landed to someone who knows how to explain step by step God bless you and thanks so much
Bought our Barista Express over a year ago and just learned this week we're doing it all wrong. Who knew there was so much to consider and try out for the perfect shot. I always just blamed the beans for crappy shots. This video really helps to understand how to dial it in. I wish there was a workshop I could go to and understand flavors and each bit of it. haha ....but what's worse is even without pulling proper shots, it still tastes way better than Starbucks!
I'd recommend lance hedrick here on RUclips. Last week he had a very good Video on coffee flavours. He also has very indepth guides on everything espresso. The drink is a cruel mistress though for your Sanity and bank account
Followed along to this video using my Breville for the first time. I pulled 36g at 23 seconds for my first drink! The latte tasted great, store bought quality. I'm using Alfred's Whole Bean, Alfred's House made Vanilla Syrup, and Plain Chobani Oat Milk Barista Edition. Thanks for the help!
THANK YOU THANK YOU THANK YOU! I bought my machine 4 years ago and used it 3 times!!! I had NO IDEA WHAT I WAS DOING!! I was winging it hoping for the best I'm passionate about coffee I wana be a barista but have 0 experience!! I have no idea what beans to buy what roast to get, what flavour profile I have No idea. I'm still watching your video but had to comment. My husband didn't want me to buy it but I told him I'd use it everyday.. I lied and my milk was always still cold I blamed it on the machine.. but I knew it was me.. I'm gona re watch this again later and do it at the same time u do Ok, now I'm gona continue to watch
Awesome tutorial!!! I have been driving crazy watching so many tutorials about this and this tutorial is the first one that is easy to understand and straight to the point. Great job!!! Thank you!
Fantastic, very well explained, i set my dose to 18 gr , set my time 27 sc, then try to get the yield, 36 gr by changing my grind, I found it easier this way. just to add I think changing from double to single shot using the same grind set might not work, I think you have to find the right grind set for each filter!
This is the first video I found that explains everything so well and is understandable to a beginner. Thank you you just saved my two bags of coffee from Subtext!
Love how much involvement in the process and fine tuning potential you get with this machine. Won’t however be to everyone’s taste. For the coffee nerds amongst us, what an investment!
Very helpful video. I followed it to the letter (the first part, to dial in a “decent” cup of espresso) and even with the grinder set at the lowest (finest) setting, my 18g dose would reach 36g in about 16 seconds. I don’t think the manual emphasizes how important it is to change the top burr’s dial. Mine came in at a factory setting of “7” and when I lowered it to “4” (leaving the grinder’s side setting to “1”) I immediately went into over extraction; the setting for the top burr seems to make a major difference. After that, I dialed back on the side setting (to a more coarser setting, 3) and that got me an extraction of 36g at just a little over 25 seconds. I’m now thinking about setting the top burr’s setting to “5” so I can be more towards the middle of the side dial for the same extraction (to theoretically have more range with other beans later on). I don’t think the adjustment of the top burr gets talked about much, it makes a huge difference!
Thanks Lui! I've since made a video on how to change that top burr setting. It's the one thing I wish I also included in this tutorial: ruclips.net/video/QNvOcE4-VEo/видео.html
Damn, exactly how it went down for me too. 18g dose reached 36g extraction in 18 seconds. Weird thing was the extraction took more time when I *reduced* the dose, so I thought I was putting too much beans. But decided to trust the video and this comment, opened up my grinder and adjusted the burr to 5, making it even finer. Wow, extraction shot up to 40 seconds, so I adjusted the grinder setting on the side, until I got 25 sec. And holy shit, the best espresso I’ve ever pulled since getting this machine. Thanks for this video, and this comment. Adjust the top burr!!!!
@@antoniosong For my taste, the best tasting shots are when the pressure gauge hovers between the “12” and “1” and then starts to move down towards the end of the 25 secs. I find the gauge very handy, sometimes there’s a little bit more or less pressure so I’ll adjust the time and maybe go for 20 or 30 secs depending on what the pressure dial is showing.
Amazing! Thanks! No other video I've found has explained which factors have the most input to the taste, and which are just fine tuning. I've just taken to bits and serviced my Breville dual boiler. Now it's working properly (I had let things drift), and with your help, I'm getting back to a decent shot, rather than just a so-so one. Thanks again.
You have THE BEST videos. I just received my Barista Express and you are my exclusive instructor. I’m serious about coffee but this is my first Espresso machine. Thank you.
I find it interesting that people seem to think their machine is making the coffee when in fact it is them that set and determine the parameters which will ultimately affect whether their creation is a stunning success or a blistering blunder. Also, I heard it doesn't hurt to have an accomplished mathematician handy. Excellent video by the way, it was really helpful!
Excellent vid! One thing I'd add is temperature tweak. My shots were ok but lacked body. I found a 1 degree increase in temp made a noticeable difference. The Breville can go +/- 2C
Awesome tutorial man! The video and audio quality is incredible. From one coffee nerd to another, I hope you don't mind me giving my 2 cents. At 4:54 you mention to start timing the shot at first drip. This is actually incorrect. Water starts to extract soluble compounds from the ground coffee the moment the water and coffee come into contact with each other, so the extraction begins the moment you press the button. The shot that you pulled at 5:02 was actually spot on! It ran to around 32 seconds, which is where you want to be with pre-infusion like on this machine. I would personally turn the pre infusion function off if that's possible, as it can be a bit complicated for me personally. (Some coffee roasters have suggested recipes on their websites with shot time and dose:yield for their specific coffees and the shot time suggested does not account for how long to pre-infuse for. Not to mention this machine does more of a "pre-wet" rather than a true pressure profiling pre-infusion, which requires very expensive machines that I will never afford. Boooooo lol) Another thing I'd like to mention is a suggestion for playing with brew ratios (dose:yield). A simple rule of thumb is for darker roasts, use a smaller ratio (1:1.5 to 1:2) and for lighter roasts use a larger ratio (1:2 - 1:2.5). Darker roasted coffee is more soluble, so it requires less water to get make some tasty coffee! So in conclusion, a shot is always timed between pressing the brew button and pressing it again. So simple! Sorry for the lengthy comment. Just a bit friendly input 😁
Wow! I wish I had found this video a year ago! I've had my Breville barista express for over a year now and have settle for mediocre espresso because I could not figure it out! After watching this video one time I finally got a beautiful layered shot of espresso!
Teach us how to make the perfect latte milk. I had my barista express for months and I still can't master the perfect paint consistency on the milk. Thank you for the video!
had struggles, so decided to reset to factory settings and follow this instruction. Now I have good-as-possible setting 18gr in, 36out, 27sec (but the pressure is too high; end grey area...but decided to ignore the always high pressure on my machine. Strange that most people have it the other way around, too low) And I do have to say that besides the 1:2 ratio I also like 1:2.9 ratio ...much sweeter.
Thank you! I can tell you put a lot of time and effort into making this. Your instructions were detailed and easy to follow and your explanations were insightful and concise. Your expertise really shines through and I just wanted to say how much I appreciate your hard work. Well done.
Very useful video! May I know the inner setting point of grinder ? I think the given level of 8 in the video depends also which number adjusted inside the pot of grinder, right ?
Great introduction! I use the Barista Pro, do you measure the preinfusion time (nearly 8 seconds to the first drop) into the 20-30 seconds recommendation?
From what I'm gather he's starting his 20-30 second count after the ~8 second pre infusion. Which means the clock on the barista pro *should* be reading 28-38 seconds by the time the shot is finished.
In the video time is measured starting with the first drop. But normally you have to measure the time water and coffee have contact, which means, your have to include the preinfusion time. Even Breville recommends doing so.
Only time you need to time in a specific exact way is when trying to replicate a brew recipe. This 25 or 30 seconds is intended as a STARTING point from which you can start tasting and tweak further. Either time or either timing method will work. Regardless, you will need to taste and tweak further based on your specific coffee and personal taste
this is a fantastic vid man. Been trying to explain esspreso to my folks who bought a breville, and as an experienced barista, and coffee course instructor, this is super clear and accessible, well done!
I got my Barista Express single boiler last week, here I Sydney. Since this video, Breville support in Australia told me, Breville has reduced pressure to prevent over extraction. I rang them as the pressure gauge was barely making lower third of "expresso range". I am new to all this expresso business, but very helpful video. Still working on getting it right.
Thanks so much for your videos which I have watched several. I purchased the scales and cup etc from you links but had no idea how to control the variables. Now I do. The key for me was changing grind size bit by bit until I got 36g in of coffee shot. Started around 50g. Sadly the cost of roasted fresh beans is out of my reach but found some reasonable shop beans with a decent creama and taste. Thanks again making my very average coffees now taste enjoyable.
Awwww this was amazing!!! I was really disappointed with my Breville coffee machine till I saw this! Thank you so much for your help 😍😍😍🤩🤩🤩🤩 But I know I need to try 100 times to get it right But it worth it
This is a great video! I have a few questions: This example was done with a double shot. Do I have to dial in again using the single shot, or will the Breville remember my programming for the double shot and divide that by 2 for the single shot? Or do I need to program it again? Am I still going for 20-30 seconds on a single shot? Or should that number be different?
You have to program the buttons separately. They come preset from the factory the way you describe, and will reset to that default if you perform a factory reset, but changing one will not change the other. I have my single set to a ristretto (short double, 1:1.5) and the double button set to a normal 1:2 double. Also, singles are notoriously hard to dial in. The shot time should be the same as the double and therefore you need a much finer grind. It will be much more sensitive to grind size and you might find this machine won't go fine enough. It's a waste, but most people pull a double into two glasses and chuck the extra one if they only want a single.
@@Akmatick - agreed, dialing in single shots is not fun. I used to do it a lot before I was very knowledgeable about the machine and I always found I had wildly different results between the 1 shot basket and 2 shot basket. The 2 shot was generally better, and I'm not surprised nowadays, given more coffee theory is based around shot weights suitable for the 2 shot basket.
Love the video, however I'm pretty certain you do not time when the first drop. You time from as soon as the extrction has started otherwise you miss vital seconds which through off the taste etc...
As long as you dial in to a time that tastes good and hit it every time, method is irrelevant. 25 seconds from first drip vs 30 seconds including pre infusion will taste exactly the same ;)
This is the best video description I have found yet to help me learn to extract a consistent pull from my machine using my favorite beans. Can't wait to experiment. Thanks!
I got the machine last week I am really struggling to get a decent cup of coffee. I made some very good, probably lucky. After seeing this video, I think coffee is not art, it is science. Thanks for so good explication. I cant wait to try all this!!!!
I noticed that there was no espresso coming out on pre infussion on your vid. Should this be the case? Espresso comes out on mine when I press the brew button. Let me know how I can fix this. Thanks and great video!
No, espresso should not come out during pre-infusion. The pressure during pre-infusion is very low. If water is able to pass through at such a low pressure, you need to make your grind finer!
2M views Today I’ve increased my dose to 11g on a single wall basket, and have yielded close to 1:2 ration at 21.5g... but I forgot to time it 🤦🏻♂️ Things I’ve changed: 1. Dose from 9g to 11g 2. Calibrated Tamper (Not the Espro version) I have yet to dial in some more as there is a little bit coffee still coming out of pre-infussion... I am on a mission to dial in 🤓
I've been waiting for this specific video. First one I've seen for dialing in a Barista Express this accurately. I've seen that coffee in stores as well. How do you find it?
Hey, would you be able to ask the Balzac roasters a question next time your're in? I'm in the same province, but not exactly close to them so I can't get it fresh. I was at the store today, and saw that they had expiry dates on the bag. Jan 10, 2021. Could you ask them how they calculate that date so I know how fresh I'm getting. I'm assuming they give it a year, meaning the beans in my store are already 7 weeks old. Thanks
You are correct! It's one year from roast date. They put the fresh bags out in the roastery after the standard 1-2 week resting period, but yes, 7 weeks is getting up there
@@LifestyleLab_ Thanks. I appreciate that. I'm not in the city so my options are limited. I'm currently using Snark out of Arnprior which is decent if you ever tun across that brand.
This is an excellent review and video on how to use it. I've had this machines for over 2 years and it's been flawless. My friends have enjoyed this machine so much that two of them bought it! I've found that for myself, making single shot espressos, this machines hs been very consistent. Albeit I do notice differences between summer and winter as I have to adjust to a finer grind in summer. The double dose does come out rather inconsistently, however I'm getting used to measuring it well by sight. It's about getting used to how compact a proper shot of espresso is. But the double shot does come out well too. But I do find that I can get a creamier single shot and I think that is down to the shape of the single dose filter. I will however try and focus more on how much I put in, and how long it takes to pour. I believe that by following your techniques I can improve my own. Thank you for the video, it was pleasantly informative!
This is THE best video to watch on RUclips if you want to learn how to make a perfect espresso shot, and more importantly, WHY you have to do this or that. Good job Lifestyle Lab!
Guys, USE FRESH BEANS. I just switched from supermarket stuff (hit and miss) to an offering from a local roaster and the differnce is amazing. Not only in taste and crema but also the shots are ALWAYS the same and the changes you make in the grind and dose actually make a difference in a consistent manner. Great tutorial :)
I buy good beans in large bags and vacuum seal them a store them in the freezer. Then take them out and pour them in small amounts for the day use. Then vacuums seal the bag again. The beans stay Crema rich and tasting great. But I use Peruvian dark roast whole bean and I get almost the same shot almost all the time.
wait, you've been throwing the test cups down the sink?! ive been drinking them, entered the space time continuum, met keanu reeves there, watch vibrations take form in physical manifest and then ran in the 2050 Olympics, just sat down to fold some clothes.
Also in some cases, don't forget to adjust the water temperature. I've experienced much better results with a +4c warmer water. Thank you for this amazing explanation!
When I first started making espresso I bought one of those expensive Italian double boiler machines (LaSpaziali Vivaldi II) and a Mazer grinder. I went through all the trial and error setup like you present here. My coffees were outstanding. Later, I bought the Breville for work. I did not put the work in to properly get it set up. Coffees were OK and it didn't seem worth it to go through the setup / calibration. (I know my shots are too fast) Watching your video has inspired me to go ahead and put in the effort. Thanks. I'll let you know how it turns out.
I have had an essoresso machine for over 10 years, and today I learned how I knew so little. This explains why I sometimes get really weak tasting shots or lattes
Got myself one of these machines this week and after watching various videos on RUclips I’ve finally found some great advice 👍 thanks a lot for this, really useful
Only putting in the amount of beans you need is the best advice I got... I was throwing away two grind doses after adjusting the grind settings, wasted so much Coffee.... now I can just adjust it cuz it, throw in the new beans and I am not wasting 2 shots everytime 😁
This is the best video I have ever seen on this subject!! After watching it the coffee I made at home was the best coffee I ve ever made!! I have the same machine by the way. Anyway thank you for this very easy to follow and full of information video!
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Lifestyle Lab I got this scale it is the best out there, giving 0.1 granularity at this price.
@@jerryyang8046 yeah it's really quite impressive for the price! Had mine for a couple years now
Lifestyle Lab Good video, thanks for sharing! I recently purchased this machine. I have a question about it. When I start a shot, espresso begins to flow during preinfusion. I can’t seem to get that part dialed in. Everything else seems pretty consistent with what is shown here and from what I’ve read. Any suggestions?
@Martine Hi Martine, the Crema tampers are now back in stock in the US, should be back in stock for Canada and the UK soon!
Suggestions on an espresso machine under $1000 that uses 58mm portafilter?
This is by far the best explanation on how to make a great espresso on the Breville Barista. I've had my machine for approx. 2 years now and have struggled with consistency. I'd pull a great espresso one day and garbage ones for 2-3 days straight thereafter. I made the assumption that the machine automated the process and that is far from truth. After following the instructions in this video, I have made - good to great espressos - over the last week or so. My "worst" pull this week has been better than my average pull over the last 2 years.
There are two main takeaways that I assumed the machine was accounting for that I think had the biggest impact.
1. Weighing the beans - I just assumed when I asked for a double shot-worth of grounds, that Breville had that dialed in. As a result I was filling the entire grinder up with beans and just grinding the factory setting for a double filter size. This lead to too many variables between amount, grind size, tamping, etc... Every time the machine grinned coffee, it was different. Now I only fill the machine with 18g at a time, and knowing that I have EXACTLY 18g once the hopper is empty is a game changer. Seems so obvious but again I just assumed the machine, somehow, accounted for this.
2. Program Button for manual shot - using the program button to "manually" pull the shot is something I read about on Reddit but I needed to see someone do it for it to sink in. Again, this is a game changer. Being able to stop the shot when you reach 1:2 ratio of bean:liquid makes it so even your worst shot has the proper volume. While you can still under or over extract using this method, it cannot be over stated how big of a boost it is to remove the volume of your shot as a variable. Worst case scenario, you have the right amount of espresso.
There were other tips in this video, but the combo of these two things removes the two biggest variables: How much coffee should I start with and how much espresso should it yield? Ensuring these two things are constants, makes tweaking everything else in between seem rudimentary. Shot taking too long? Make ground coarser. Shot too fast? Make ground finer...but at least you know you have the right amount of coffee and do not need to adjust that.
Great video. Great tips. I am enjoying my machine to the fullest 2 yrs too late, but glad I am able to enjoy it because of this video!
Comments like this are why I do it!
Thanks for sharing
I thought I was the only one. Pulling the perfect shot is definitely one of the dark arts!
Yeah I’ve had some serious problems with mine and I found out relying on just the buttons doesn’t cut it, going more manual seems be the most consistent. to be honest, it’s fun doing the steps to get it right lol
Absolutely agree with this! I had my machine for a year or so as well, and was trying to watch different youtube videos on how to pull the shot correctly on an espresso machine. None of them explained it as well and as detailed as this video. Brought it down to the basics of how much coffee beans to start with (not fill up the hopper) and how much coffee to extract, and yea, been making great coffees since! Thanks so much @LifestyleLab! :D
Thank you for explaining these details! Can I ask you also which number you put on the external switch of dial, of the grinder? Also,which number you have on the top internal dial? Thank you once again!
Breville should give you this video when you buy their machines lol. Save a LOT of pain and disappointment. Well done sir!!
Tip for the Breville; You don't need to click the program button first, but can hold the yield buttons (single/double) in for a bit, releasing when you want the pre-infusion to have finished and hit it with full pressure. Usually do 8 second hold then release. The full pressure will run until you click the yield button again.
I came to watch this video because a friend of mine is getting into espresso drinking and has found a friend who is selling the machine and asked what I thought about it. I'd watched a couple of other videos with this machine and told him about them but rather than rely on the machines settings buy a scale and weigh the coffee in and out- guess what? This is exactly the method that you are using.
No flash bang wallop music, what's up guys or anything like that just clear precise instructions - excellent.
I brew only black coffee, no milk based drinks and I aim for 30g out of an 18g dose because I prefer the mouthfeel. No good asking me about milk based coffee.
I would only make a couple of recommendations over and above what you have said, 1) use magnesium filtered water to improve the taste and prevent unwanted scaling of the machine 2) buy at least 500g of the same beans because you will use quite a bit to get the shots dialled in. I learnt my mistakes by buying 250g of one variety of beans and then switching to another variety of beans and having to go through the whole dialling in process again and not really learning. I now buy 1kg at a time from my local roaster and don't regret wasting a shots during the dialling in - event though I am a tight Yorkshireman!
I wanted to give some tips too i've experienced:
1) My first beans were "Eza Organico full beans", but they are so dry that the 36mg came out in FIVE SECONDS. I think bc of the little amount of coffee oil it does not create enough resistance. Nevertheless, I put the grinder to stage 2, i got at least a drinkable espresso then, even tho it was still far away from 25 seconds.
So if you have poorer quality beans/stale beans -> don't hesitate to use the finest grinder setting (note that BELOW 8 its FINER (8 to 1), it took me 2 days to figure that out)
2) Use the double filter, but NOT the dual wall. It creates fake crema and fake pressure. If you use the single wall after it, you'll see how much is actually wrong with the espresso (and especially with the beans).
Remember: you bought yourself a great device and so you want great espresso, don't let a dual wall filter fake your results. Use the single wall and fresh beans, it will work a miracle.
Thank you so much for this video, it helped me a lot with my new Sage Barista Express!! Maybe these 2 tips are helpful to anybody
I just bought a Breville Barista Touch and was almost about to send it back until i came across your video. Breville really should be paying you for this as I've learnt more about how to pull shots from my machine using your video than from any material provided by Breville themselves. Thank you!
Of all the coffee videos I’ve seen and 2 master Breville classes, I really appreciated the clear and straightforward explanation on how to dial in the right espresso for me. I forwarded your video to Breville as a the next master class teacher candidate!
Thank you very much Peter!
This is quite possibly the best explanation of how to make a good espresso shot. I've been struggling with this machine for years, no joke, but after watching your video, I was able to FINALLY make my first amazing shot. Thanks so much for putting this together -- it's a life changer!
This is probably the most clear and thorough Barista Express and general coffee tuning video i've watched! Amazing stuff.
I have had my machine for two years and have never been able to use it right thank you for this video. You literally mentioned every problem I have had.
This is really a good video. I almost sent my Breville back in frustration. It does take some time to learn..but once you figure it out, it makes an INCREDIBLE cup of espresso!
Jason Lee r u still using brevill BE? I also want to give up already
@@unyilkaware lol, well, I ended up with the top end one (the WAAAY overpriced "Oracle"), but we tried it for a month, and realized you get basically NOTHING special over the BE. Once you learn how to make "real" espresso (and it DOES take a LOT of practice and REALLY fresh beans), the rest is just gravy. The BE is, quite frankly, the best machine out there for the money.
The oracle is far from overpriced. If you can't tell teh difference between the BBE and Oracle you are simply to simple of a user. Also for the money you can get a used gaggia classic and sette 270 which will produce much better espresso
@@Adam-vx6to Ha ha...that's a good one...
I had similar problem but after a few weeks figured it out. The most important thing to do is buy the freshest beans possible. I found most store bought beans were OK. If you have a local roaster close buy try those beans. Thats what made the biggest difference for me.
I have to tell you, I've watched a lot of coffee videos on RUclips and I've learned that the vast majority of them are garbage. I've started to regularly watch only 2-3 creators because I know they give good info. This was a great video and I appreciate the effort and knowledge you put into it.
This is hands down the best Breville express dial in video ever made. I wish I saw this video when I purchased my Breville 5 years ago - I could have saved countless time and coffee experimenting on my own...
I know this video is 4 years old but I just wanted to say thank you for your precise directions. I used to be a barista and I thought I wouldn’t have an issue using the Breville. I’ve been unable to pull decent shots since I got it. I got worried I had a bad machine until I saw other experienced Baristas having the same issue with it. I’ve really struggled getting the pressure up. I went through an entire pound of coffee yesterday through trial and error and still having issues. Thank you so much for this video.
Great video, some really good pointers. One thing I would say about dose is weighing 18.5g to account for grind retention. It's always going to be hit and miss, but I find 18.5g gets me closer to 18g.
I've had the machine about 2.5 years now and would 100% recommend to anyone reading this to invest in a calibrated tamper. Not just for the function, but more because a 53mm tamper fits the basket better than the one provided with the machine. There's a very small gap between the tamper and the portafilter wall that encourages coffee grounds to climb the edge when tamping. Small detail, but helps with the consistent tamping you're looking for.
What is the goal with the tamper? I only have the one that comes with machine.
Except it's not going to retain .5 grams every time. If 18.5g works for you, great, but it's not because of retention.
I bought a Breville Barista Express last month and this video made learning how to use it SO easy. Never pulled an espresso shot in my life prior, and I feel pretty good about it after about a week's worth of practice every day with this video's help. I thought the scale was going to be so silly since it had the hopper, but it's truly a necessity to pull consistent shots EVERY time. Thanks for the video man!
The best information in this video is in the 2nd part at 7:40 but I see why you ordered the video the way you did for beginners. Really good tutorial, never thought I'd watch a 14 minute video on dialing in
It was a lot to fit into one video for sure!
Very helpful video for those looking to learn but the timer should start as soon as you hit the double shot button. There’s still extraction happening before the espresso comes from the split, Breville’s do have pre-infusion programmed in as well. Cheers everyone
There's no "right way" to time unless trying to duplicate someone's exact recipe. Here's a video explanation.
ruclips.net/video/E9MiqOJdwPc/видео.html
Thanks mate, I've been trying to do this for ages with little to no success. I just made my first real drinkable shot and I feel it's only going to get better from here on in. Thanks again.....
"you're probably having a bit of trouble dialing in the perfect shot of espresso"
me over here watching and not owning a espresso machine
Honestly, same, just some hopeful thinking
another tip for grinding that I think was awesome. Grind a double-shot in two parts. Firstly, hit the single shot button to grind half of your dose. This allows you to level out the coffee in your portafilter before hitting the single shot button again and grinding the rest of your dose.
this is not necessary at all
@@alexc.7807 perfect reply.. from someone who ISNT having issues. No explanation or advice. Just holier than thou know-it-all-ery 👍
@@fevolenko3995 lol chill my dude. this shit just isnt necessary at all. nobody does this because it isn't a thing
I wasted so much time trying to find a good video that even slightly went into detail. This went above and beyond, amazing👌🏼
Remember, you didn’t buy a coffee machine, you bought a chemistry set!
Well said!
Underrated comment of the week!
👍🏻💯 onpoint so true!!!
@@Fah__Q don’t give up. It’s frustrating but once it’s dialled in this machine gives excellent results with a good grinder.
@@Fah__Q Luhz R
My Breville is coming in a few days. So many people are out here on RUclips winging the whole dose, yield, grind aspect... You are the first person to mention this out of the videos I've seen, and I'm definitely taking your word for it. Thank You!
Guys, when adjusting the fineness, I couldn't get above a 10 second extraction at setting #1 in my Breville Express. If this happens to you, adjust the internal grind setting from the default 6 to a 2. For me, the 25 second shot was possible at internal setting #2 and external setting #5. Good luck!
Thanks! This comment saved me. This is exactly what I needed to do. I am on internal 2 and 3 on the side of the machine. I am just now able to get a 22second shot.
These videos will help :)
ruclips.net/video/QNvOcE4-VEo/видео.html
ruclips.net/video/_uB3FZGkR6E/видео.html
THIS comment was the needle in the haystack for me!!!! Thank you sooooo much! 5⭐️s. A+++. 🙏🙏🙏
👀👏
This worked for my Breville Barista as well, thanks for the tip! 😁
This video had some next level organization, well done sir!
You are correct, so +1, although in my oppinion this looks like another "Binging with Babish" copycat. Check him out aswell if you already havent.
@@snerketryne Binging with Babish is a cooking show... this guy does tech reviews and coffee, haha. You mean just cause they both don't show their faces in the video?
This was great. I just did a cleaning and descaling and decided to recalibrate everything. I did it the way you recommended and then worked on dialing in the grind and amount to match. I am getting the perfect extraction time now. By far, hands down, the best coffee made at home so far. Thanks for sharing your tips.
NICE MOUSTACHE DUDE
Didn't even think that a stale bean would affect the crema so much! I liked the first part of the video, detailed enough to get through as a new owner of a machine! Keep up the great work!
Sure does! As beans age the trapped C02 escapes. The release of that C02 during extraction is what creates the crema everyone knows and loves. No C02, no crema!
@@LifestyleLab_ Got the same problem. I always get coffee in pre infusion phase nomather how find my grind is.
@@tomekhekin914 try increasing your dose and dialing back in, or tamping more firmly. Other possibility is that you need to adjust the physical burrs
Lifestyle Lab this is the same issue I have. It’s often under extracted but super dark. Would it be possible to have to adjust the burrs even though it’s a brand new machine? Thanks for this video learned a lot!
Mike George you need to adjust grind settings (I.e. the burrs) for different coffee, dose size, as beans age.
I have looked at all video's on youtube and thank God i finally landed to someone who knows how to explain step by step God bless you and thanks so much
I’ve watched a bunch of videos on how to pull the best shot of espresso. This is by far the most helpful. Simple and to the point. Thanks!
Bought our Barista Express over a year ago and just learned this week we're doing it all wrong. Who knew there was so much to consider and try out for the perfect shot. I always just blamed the beans for crappy shots. This video really helps to understand how to dial it in. I wish there was a workshop I could go to and understand flavors and each bit of it. haha
....but what's worse is even without pulling proper shots, it still tastes way better than Starbucks!
I'd recommend lance hedrick here on RUclips. Last week he had a very good Video on coffee flavours. He also has very indepth guides on everything espresso. The drink is a cruel mistress though for your Sanity and bank account
Yeah..... Don't think so.
Followed along to this video using my Breville for the first time. I pulled 36g at 23 seconds for my first drink! The latte tasted great, store bought quality. I'm using Alfred's Whole Bean, Alfred's House made Vanilla Syrup, and Plain Chobani Oat Milk Barista Edition. Thanks for the help!
GREAT video. never seen this information presented so well all in one place
THANK YOU THANK YOU THANK YOU!
I bought my machine 4 years ago and used it 3 times!!!
I had NO IDEA WHAT I WAS DOING!!
I was winging it hoping for the best I'm passionate about coffee I wana be a barista but have 0 experience!!
I have no idea what beans to buy what roast to get, what flavour profile I have No idea.
I'm still watching your video but had to comment.
My husband didn't want me to buy it but I told him I'd use it everyday.. I lied and my milk was always still cold
I blamed it on the machine.. but I knew it was me..
I'm gona re watch this again later and do it at the same time u do
Ok, now I'm gona continue to watch
Awesome tutorial!!! I have been driving crazy watching so many tutorials about this and this tutorial is the first one that is easy to understand and straight to the point. Great job!!! Thank you!
This is so wonderfully clear and detailed that I'll have to watch it many times. Thanks for taking the time.
Fantastic, very well explained, i set my dose to 18 gr , set my time 27 sc, then try to get the yield, 36 gr by changing my grind, I found it easier this way. just to add I think changing from double to single shot using the same grind set might not work, I think you have to find the right grind set for each filter!
This is the first video I found that explains everything so well and is understandable to a beginner. Thank you you just saved my two bags of coffee from Subtext!
Hey a Toronto local!
Subtext is fantastic
@@LifestyleLab_ I live in LA but made a trip to subtext while traveling in Toronto… love it there :)
Spot on information! No bullshitting like others. Right to the core without fancy pseudoscience. Well done, sir!
Love how much involvement in the process and fine tuning potential you get with this machine. Won’t however be to everyone’s taste. For the coffee nerds amongst us, what an investment!
Very helpful video. I followed it to the letter (the first part, to dial in a “decent” cup of espresso) and even with the grinder set at the lowest (finest) setting, my 18g dose would reach 36g in about 16 seconds. I don’t think the manual emphasizes how important it is to change the top burr’s dial. Mine came in at a factory setting of “7” and when I lowered it to “4” (leaving the grinder’s side setting to “1”) I immediately went into over extraction; the setting for the top burr seems to make a major difference. After that, I dialed back on the side setting (to a more coarser setting, 3) and that got me an extraction of 36g at just a little over 25 seconds. I’m now thinking about setting the top burr’s setting to “5” so I can be more towards the middle of the side dial for the same extraction (to theoretically have more range with other beans later on). I don’t think the adjustment of the top burr gets talked about much, it makes a huge difference!
Thanks Lui!
I've since made a video on how to change that top burr setting. It's the one thing I wish I also included in this tutorial: ruclips.net/video/QNvOcE4-VEo/видео.html
Damn, exactly how it went down for me too. 18g dose reached 36g extraction in 18 seconds. Weird thing was the extraction took more time when I *reduced* the dose, so I thought I was putting too much beans. But decided to trust the video and this comment, opened up my grinder and adjusted the burr to 5, making it even finer.
Wow, extraction shot up to 40 seconds, so I adjusted the grinder setting on the side, until I got 25 sec. And holy shit, the best espresso I’ve ever pulled since getting this machine. Thanks for this video, and this comment.
Adjust the top burr!!!!
I tried this also but my pressure is now all the way above the “sweet spot”. Where is your pressure when pulling a 25sec shot?
Ignore the "sweet spot" on the gauge. Focus on good flow and dialing in your brew ratio.
@@antoniosong For my taste, the best tasting shots are when the pressure gauge hovers between the “12” and “1” and then starts to move down towards the end of the 25 secs. I find the gauge very handy, sometimes there’s a little bit more or less pressure so I’ll adjust the time and maybe go for 20 or 30 secs depending on what the pressure dial is showing.
Amazing! Thanks!
No other video I've found has explained which factors have the most input to the taste, and which are just fine tuning.
I've just taken to bits and serviced my Breville dual boiler. Now it's working properly (I had let things drift), and with your help, I'm getting back to a decent shot, rather than just a so-so one.
Thanks again.
You have THE BEST videos. I just received my Barista Express and you are my exclusive instructor. I’m serious about coffee but this is my first Espresso machine. Thank you.
Thanks for watching Geoffrey!
I find it interesting that people seem to think their machine is making the coffee when in fact it is them that set and determine the parameters which will ultimately affect whether their creation is a stunning success or a blistering blunder. Also, I heard it doesn't hurt to have an accomplished mathematician handy. Excellent video by the way, it was really helpful!
Great video! I have learned a lot. But I thought timing starts from pump on, not the first drip?
Explanation ruclips.net/video/E9MiqOJdwPc/видео.html
Excellent vid! One thing I'd add is temperature tweak. My shots were ok but lacked body. I found a 1 degree increase in temp made a noticeable difference. The Breville can go +/- 2C
Where do you do that on the machine? I never seen that option to change temp.
Awesome tutorial man!
The video and audio quality is incredible.
From one coffee nerd to another, I hope you don't mind me giving my 2 cents. At 4:54 you mention to start timing the shot at first drip. This is actually incorrect.
Water starts to extract soluble compounds from the ground coffee the moment the water and coffee come into contact with each other, so the extraction begins the moment you press the button.
The shot that you pulled at 5:02 was actually spot on! It ran to around 32 seconds, which is where you want to be with pre-infusion like on this machine.
I would personally turn the pre infusion function off if that's possible, as it can be a bit complicated for me personally. (Some coffee roasters have suggested recipes on their websites with shot time and dose:yield for their specific coffees and the shot time suggested does not account for how long to pre-infuse for. Not to mention this machine does more of a "pre-wet" rather than a true pressure profiling pre-infusion, which requires very expensive machines that I will never afford. Boooooo lol)
Another thing I'd like to mention is a suggestion for playing with brew ratios (dose:yield). A simple rule of thumb is for darker roasts, use a smaller ratio (1:1.5 to 1:2) and for lighter roasts use a larger ratio (1:2 - 1:2.5). Darker roasted coffee is more soluble, so it requires less water to get make some tasty coffee!
So in conclusion, a shot is always timed between pressing the brew button and pressing it again. So simple!
Sorry for the lengthy comment. Just a bit friendly input 😁
Explanation of when to start timing ruclips.net/video/E9MiqOJdwPc/видео.html
Wow! I wish I had found this video a year ago! I've had my Breville barista express for over a year now and have settle for mediocre espresso because I could not figure it out! After watching this video one time I finally got a beautiful layered shot of espresso!
Truly The best instructional video, not just about espresso, but its clear , precise and easy to follow instruction.... thank you.
Teach us how to make the perfect latte milk. I had my barista express for months and I still can't master the perfect paint consistency on the milk. Thank you for the video!
Thats actually the easiest part of making a latte depending on the milk you use almond milk is the hardest to master.
You need a better milk steamer. You can't compare this toy to a real espresso machine costing thousands and thousands of dollars
@@Adam-vx6to you really don’t though. I’ve been able to make perfect latte art using this machine.
Full instruction here!
ruclips.net/video/T-Felehja_U/видео.html
Can you leave a link for the little cup you used to weigh the beans in please.
Jessica Dissinger it’s a Nespresso cup from a discontinued series
can you tell me how to adjust for a single shot. Is it as simple as halving the quantities?
watched 20+ videos to learn about espresso making, and this is the best one.
So glad I found this video! Just purchased this and then went on to waste 30 mins trying to make a nice coffee. Awesome work!
I love grinding my balzac
;)
Hahahah this made me burst out laughing
Ismael Rodriguez sane here I’m incredibly frustrated!!!!!!
You can still grind much finer and slow the flow by adjusting the INTERNAL grind setting. Here's how! ruclips.net/video/QNvOcE4-VEo/видео.html
Very valuable, but also opens an endless pit of investing in a perfect shot. Now, onto next 100 experiments :)
Here I am, a noob watching videos after countless tries and hours of trial and error. I'll get it sooner or later.
What can I say, you have done a PhD in coffee making. Well done!
had struggles, so decided to reset to factory settings and follow this instruction. Now I have good-as-possible setting 18gr in, 36out, 27sec (but the pressure is too high; end grey area...but decided to ignore the always high pressure on my machine. Strange that most people have it the other way around, too low)
And I do have to say that besides the 1:2 ratio I also like 1:2.9 ratio ...much sweeter.
Thank you! I can tell you put a lot of time and effort into making this. Your instructions were detailed and easy to follow and your explanations were insightful and concise. Your expertise really shines through and I just wanted to say how much I appreciate your hard work. Well done.
Thanks for the kind words :)
Very useful video! May I know the inner setting point of grinder ? I think the given level of 8 in the video depends also which number adjusted inside the pot of grinder, right ?
italikkraker you mean the setting on the upper burr
Maybe Lline yes exactly
Great introduction! I use the Barista Pro, do you measure the preinfusion time (nearly 8 seconds to the first drop) into the 20-30 seconds recommendation?
From what I'm gather he's starting his 20-30 second count after the ~8 second pre infusion. Which means the clock on the barista pro *should* be reading 28-38 seconds by the time the shot is finished.
In the video time is measured starting with the first drop. But normally you have to measure the time water and coffee have contact, which means, your have to include the preinfusion time. Even Breville recommends doing so.
Only time you need to time in a specific exact way is when trying to replicate a brew recipe. This 25 or 30 seconds is intended as a STARTING point from which you can start tasting and tweak further. Either time or either timing method will work. Regardless, you will need to taste and tweak further based on your specific coffee and personal taste
this is a fantastic vid man. Been trying to explain esspreso to my folks who bought a breville, and as an experienced barista, and coffee course instructor, this is super clear and accessible, well done!
Thanks! Really appreciate it
I got my Barista Express single boiler last week, here I Sydney. Since this video, Breville support in Australia told me, Breville has reduced pressure to prevent over extraction. I rang them as the pressure gauge was barely making lower third of "expresso range". I am new to all this expresso business, but very helpful video. Still working on getting it right.
This made everything clear, best clear and comprehensive video i have watched so far.
What should I aim for a single shot? 9g coffee, and 12-15s extraction for 18g of espresso?
This guy's face looks awesome I don't know why.
Hope there will be more videos about the Breville machine. Love the video!
By FAR the best video I’ve found on dialling in this machine. Thanks.
Thanks so much for your videos which I have watched several. I purchased the scales and cup etc from you links but had no idea how to control the variables. Now I do. The key for me was changing grind size bit by bit until I got 36g in of coffee shot. Started around 50g. Sadly the cost of roasted fresh beans is out of my reach but found some reasonable shop beans with a decent creama and taste. Thanks again making my very average coffees now taste enjoyable.
Awwww this was amazing!!! I was really disappointed with my Breville coffee machine till I saw this!
Thank you so much for your help 😍😍😍🤩🤩🤩🤩
But I know I need to try 100 times to get it right
But it worth it
Omg, your introduction about pouring coffee down the drain, it’s as if you were talking to me after being a witness in my house jajajaja
Same hahaha
This is a great video! I have a few questions:
This example was done with a double shot. Do I have to dial in again using the single shot, or will the Breville remember my programming for the double shot and divide that by 2 for the single shot? Or do I need to program it again?
Am I still going for 20-30 seconds on a single shot? Or should that number be different?
You have to program the buttons separately. They come preset from the factory the way you describe, and will reset to that default if you perform a factory reset, but changing one will not change the other. I have my single set to a ristretto (short double, 1:1.5) and the double button set to a normal 1:2 double.
Also, singles are notoriously hard to dial in. The shot time should be the same as the double and therefore you need a much finer grind. It will be much more sensitive to grind size and you might find this machine won't go fine enough. It's a waste, but most people pull a double into two glasses and chuck the extra one if they only want a single.
@@Akmatick - agreed, dialing in single shots is not fun. I used to do it a lot before I was very knowledgeable about the machine and I always found I had wildly different results between the 1 shot basket and 2 shot basket. The 2 shot was generally better, and I'm not surprised nowadays, given more coffee theory is based around shot weights suitable for the 2 shot basket.
Literally the most helpful video on dialing in I’ve seen to this day
The clearest video I have seen on the Breville,really well done!
Love the video, however I'm pretty certain you do not time when the first drop. You time from as soon as the extrction has started otherwise you miss vital seconds which through off the taste etc...
As long as you dial in to a time that tastes good and hit it every time, method is irrelevant. 25 seconds from first drip vs 30 seconds including pre infusion will taste exactly the same ;)
So many unnecessary steps 😅 hearts 8n the right place though
@@JJones_1 Huh? These are all standard steps to dialing in a shot, which one's are unnecessary?
Correct, you time from when you hit the button. Should be about 30 seconds I believe
@@jaquestraw1 25sec from first drip is the same as 30 seconds from button push (5sec preinfusion)...
Where do you get one of those glasses that you flipped the coffee into the portafilter?
Added a link to one in the description!
I am not seeing the link for the glass you ground the coffee into anywhere
Thanks for the great info. How about time for single shot? It’ll be half of double-shot?
No. The same.
This is the best video description I have found yet to help me learn to extract a consistent pull from my machine using my favorite beans. Can't wait to experiment. Thanks!
I got the machine last week I am really struggling to get a decent cup of coffee. I made some very good, probably lucky. After seeing this video, I think coffee is not art, it is science.
Thanks for so good explication. I cant wait to try all this!!!!
The headless expresso maker.
I noticed that there was no espresso coming out on pre infussion on your vid. Should this be the case? Espresso comes out on mine when I press the brew button. Let me know how I can fix this. Thanks and great video!
No, espresso should not come out during pre-infusion. The pressure during pre-infusion is very low. If water is able to pass through at such a low pressure, you need to make your grind finer!
@@LifestyleLab_ Got the same problem. I always get coffee in pre infusion phase nomather how find my grind is.
@@tomekhekin914 are u using double basket? With single it is almost impossible to not get leakage during pre-infusion.
@@tomekhekin914 try increasing dose by a gram or two.
2M views Today I’ve increased my dose to 11g on a single wall basket, and have yielded close to 1:2 ration at 21.5g... but I forgot to time it 🤦🏻♂️
Things I’ve changed:
1. Dose from 9g to 11g
2. Calibrated Tamper (Not the Espro version)
I have yet to dial in some more as there is a little bit coffee still coming out of pre-infussion... I am on a mission to dial in 🤓
I've been waiting for this specific video. First one I've seen for dialing in a Barista Express this accurately.
I've seen that coffee in stores as well. How do you find it?
I buy it straight from the roastery. It's a nice medium roast espresso, slight woody flavours and light sweetness. Glad the video was helpful !
Hey, would you be able to ask the Balzac roasters a question next time your're in? I'm in the same province, but not exactly close to them so I can't get it fresh. I was at the store today, and saw that they had expiry dates on the bag. Jan 10, 2021. Could you ask them how they calculate that date so I know how fresh I'm getting. I'm assuming they give it a year, meaning the beans in my store are already 7 weeks old.
Thanks
You are correct! It's one year from roast date.
They put the fresh bags out in the roastery after the standard 1-2 week resting period, but yes, 7 weeks is getting up there
@@LifestyleLab_ Thanks. I appreciate that. I'm not in the city so my options are limited. I'm currently using Snark out of Arnprior which is decent if you ever tun across that brand.
This is an excellent review and video on how to use it. I've had this machines for over 2 years and it's been flawless. My friends have enjoyed this machine so much that two of them bought it!
I've found that for myself, making single shot espressos, this machines hs been very consistent. Albeit I do notice differences between summer and winter as I have to adjust to a finer grind in summer. The double dose does come out rather inconsistently, however I'm getting used to measuring it well by sight. It's about getting used to how compact a proper shot of espresso is. But the double shot does come out well too. But I do find that I can get a creamier single shot and I think that is down to the shape of the single dose filter.
I will however try and focus more on how much I put in, and how long it takes to pour. I believe that by following your techniques I can improve my own.
Thank you for the video, it was pleasantly informative!
This is THE best video to watch on RUclips if you want to learn how to make a perfect espresso shot, and more importantly, WHY you have to do this or that. Good job Lifestyle Lab!
eyyy fellow Ontarian! First time I'm seeing a coffee video where I can buy the beans in the video.
10:56 greetings from estonia!
Guys, USE FRESH BEANS. I just switched from supermarket stuff (hit and miss) to an offering from a local roaster and the differnce is amazing. Not only in taste and crema but also the shots are ALWAYS the same and the changes you make in the grind and dose actually make a difference in a consistent manner. Great tutorial :)
Couldn't agree more !
I buy good beans in large bags and vacuum seal them a store them in the freezer. Then take them out and pour them in small amounts for the day use. Then vacuums seal the bag again. The beans stay Crema rich and tasting great. But I use Peruvian dark roast whole bean and I get almost the same shot almost all the time.
wait, you've been throwing the test cups down the sink?! ive been drinking them, entered the space time continuum, met keanu reeves there, watch vibrations take form in physical manifest and then ran in the 2050 Olympics, just sat down to fold some clothes.
Also in some cases, don't forget to adjust the water temperature. I've experienced much better results with a +4c warmer water. Thank you for this amazing explanation!
Finally someone explained to me how to used my machine! Thank you! I was sooo frustrated ❤❤❤
When I first started making espresso I bought one of those expensive Italian double boiler machines (LaSpaziali Vivaldi II) and a Mazer grinder. I went through all the trial and error setup like you present here. My coffees were outstanding.
Later, I bought the Breville for work. I did not put the work in to properly get it set up. Coffees were OK and it didn't seem worth it to go through the setup / calibration. (I know my shots are too fast)
Watching your video has inspired me to go ahead and put in the effort.
Thanks.
I'll let you know how it turns out.
I have had an essoresso machine for over 10 years, and today I learned how I knew so little. This explains why I sometimes get really weak tasting shots or lattes
Got myself one of these machines this week and after watching various videos on RUclips I’ve finally found some great advice 👍 thanks a lot for this, really useful
Glad it was helpful!
Dude. This video is SO helpful! I wish I had watched this first, I would’ve save a lot of wasted shots 😅
Thank you for putting this tute together!
Only putting in the amount of beans you need is the best advice I got...
I was throwing away two grind doses after adjusting the grind settings, wasted so much Coffee.... now I can just adjust it cuz it, throw in the new beans and I am not wasting 2 shots everytime 😁
Man, thank you so much! I was playing with my new Barista Express for an hour and a half and finally received a delicious latte!
Awesome!
This is the best video I have ever seen on this subject!! After watching it the coffee I made at home was the best coffee I ve ever made!! I have the same machine by the way. Anyway thank you for this very easy to follow and full of information video!
Glad it was helpful!
this is easily one of the best "how to" videos (on anything) that i have ever seen. great job!!
Thank you!