Make Better Coffee At Home On A Breville Espresso Machine
ฝัง
- เผยแพร่เมื่อ 15 ก.ย. 2021
- The Breville coffee machine (otherwise know as Sage) isn't something that we sell or even endorse however we do understand they are popular with many home baristas some of whom use our coffee so we definitely want to see them getting the best out of it.
Here Jimmy gets his hands on a Breville home espresso machine and goes through his process of dialing it in to get the best results out of it. In this video he's using the Breville Touch and Jimmy puts into practice some of the processes he would employ in a commercial environment like weighing in and out his dose and yield.
One interesting thing Jimmy finds is that it's very easy to single dose beans into the inbuilt grinder to help standardize his extractions. He found that the grinder didn't retain much coffee and the 'popcorning' effect was minimal due to the less powerful motor in the grinder so single dosing worked really well.
We hope you enjoyed the video and if you have any questions please leave them in the comments below.
Thanks so much for watching! 🤟
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Thanks for this. I have a Breville at home that I saved for and it has really helped we practice my latte art at home which in turn has helped me at work when I’m on the coffee machine. I do struggle to dial in the one at home when I change the beans to a different brand but it’s also quite fun.
Thanks for the advice! It's nice to have an Australian source of coffee info since ours is sometimes different. I had my coffee machine broken for ages and finally got it repaired so this was a nice refresher. I'll have to go up the coast one day and stop in and try you guys. Never been before.
Have just recently come across your videos, have to say, you have been the best coffee tutorial videos, just the detail, explanation everything is better than everything else I’ve seen. Maybe biased cause also here in Aus, but highly recommend your videos to anyone new to coffee and interested. the shorter extraction time for home machines is a great tip and led me to make a good coffee on my home breville barista express machine!
Thanks for the comment 👍🏻 welcome to our channel, glad our info could help you.
I have had my breville barista for about a year and just let it do it’s thing. Never weighed, timed, or adjusted anything. Always knew it was off because my shots were mostly acidic and very bitter, mostly black. Watched your video and tried different things for a couple days- basically had to go from a 3 to a 7 and turn the grind amount way down to get 18 grams. Result: an entire double shot of that golden brown creamy goodness. Thank- you for sharing!
This is exactly why I made this video! If you don’t know, you don’t know.
So glad you’re drinking better coffee now. Just make sure it’s Artisti coffee 😉
Just got one of these machines, thanks for the how to vid😀
I recently purchased this machine and thought I was going crazy because it automatically default the double shot to produce 50g+ of espresso only to find out people manually stop it near 30g. Thank you for this video. I'll be buying new beans and trying this out!
I just received as a gift from my son, who has same Breville. Your video will be very helpful for me. My son says he’s getting a 1:2 ratio, but I’m going to try your recommendations to see how it goes. They now include a dosing funnel, which might be the trick towards getting more into the portafilter. Anyway, you made a great helpful video. A Sincere Thanks!
Thank you Jimmy.. with all your tips and tricks I am getting better at my latte art. I have a Jura F50 - can't get a nice steam on the milk...so I bought a Faema professional.. espresso out of the Jura, steam out of the Faema. About 6 months ago, purchased the Breville Express Impress and started purchasing local fresh roasted beans. So much better!! Cheers and thank you again!!
You’re so welcome! Happy to help. 😊
Great video - thanks for sharing. I have a Lalit machine that I've been using through COVID but recently purchase a Breville for our new caravan. This video is great as I am still figuring out how to tune in the Breville.
I used to own a Breville Barista Pro before upgrading to a Quickmill Rubino & Niche Grinder.
I used to always take my Breville camping and loved it. It was always a hell of a lot better than any caravan park cafe 😂
Thanks for your excellent, no nonsense guide. It reminds me that you can get a pretty good coffee out of these Brevilles even though they are pretty much white goods.
I bought a cheap second hand one to keep me caffeinated while my Strega is being serviced and upgraded with a PID, and though there are plenty of limitations, I’m still getting good pours. Adjusting the temperature can pay dividends. And because of the small capacity, two pours are necessary for most milk coffees.
i have had and get some really nice coffee with my touch impress. and can make strong milk coffee too. i drink late anyway. but still better with a nice shot of coffee in it
Helpful. Thank you.
lol “I feel like I’m cheating a bit. It’s going against everything I teach and stand for.” 😂 that’s the pain coming out of a real barista
I can’t believe I said that 😂 came from a real honest place clearly 😬
Jimmy
@@ArtistiCoffeeRoasters ahah for real!
I’d like to upgrade in the future (got it as a wedding present before I was enlightened lol), but I have a barista express. Using a timemore scale, Sette wi, and using Monarch from Onyx. I’ve tried so hard to get at home what I get at a cafe. From a professional perspective, how possible is it and what should I do to get close to it?
Super helpful to hear your thoughts on your decisions in dialing in with this setup
Funny thing is that I also got my barista express as a gift! Of course I was stoked but I quickly learnt of my limitations.
Simple things like the small basket meaning less does meant I never had what I needed to extract for long enough to get clarity of flavour while maintaining body.
Also never knowing it’s water temperature means your always running blind. It could be burning the coffee or not hot enough for optimal brewing. I’d love to know what they actually run at.
Sounds like you’ve got the extra tools to make improvements but if your chasing cafe quality, your fighting a loosing battle. Depending on the cafe, we’re talking about 10x cost equipment which gives you the control you need. You won’t be the Ferrari with a Mazda 😂 but the Mazda was in the budget and will stand the test of time 😊
Just focus on using good coffee, make sure it is aged well and the machine will do a decent job. Bad coffee is the first mistake but people often blame the machine.
Good luck!
@@ArtistiCoffeeRoasters thanks so much for the reply!!
Well for the frother it can switch to manual right? And that's the hard thing is I want to be advanced and use a more manual but time and everything is difficult
I used to not drink any coffee up until about two years ago when it became a necessity for me to drink some. At first i hated the taste. Then i started to find some nuances in the different coffee. I bought myself a basic Breville Roma machine and used preground beans. It did the trick for a while. Then i met my girlfriend who has a Barista express. The fresh ground made the taste so much better. About two months ago we went for a barista 101 class in Montréal. Now I’m stuck. Just bought a nice coffee grinder that i am still trying to dial in for my recipe a Ascaso machine. Too bad you are at the other end of the world cause I would try out your coffee.
Very cool to hear your journey and I’m sure it won’t end anytime soon.
Coffee is addictive but not for the caffeine, but for the search of the perfect cup.
Keep learning and enjoying the journey.
Jimmy
Just bought this machine and, IMO, your videos were more insightful than Breville's own! Thank you for doing this. You just gained a new subscriber...
Awesome. Thanks
Hey Chris I commented on someone above but thought this would help you so I’ve pasted here!
I found some consistency issues as well. I own the model which was used in this video and I have found a way to pull consistent shots! I will put my notes below which branch off what was discussed in this video it does involve a couple of upgrades and a new workflow which does take away some of the automation side.
1. Use a dual wall single and pull a shot to warm up the group head to a good temp (this is what I found solved the consistency issue with my shots, as the cold group head absorbs heat and therefore affects the flavour a lot)
- I pull this shot into my cup to warm it (if you use a puck screen like me, your group head will remain clean)
2. Dose your shot and weigh your extraction
3. Use a WDT tool (this really helps combat channeling and flavour issues if you are going to upgrade your basket and dose size)
4. Use a precision tamper and distributor tool
5. Upgrade to an IMS precision basket & bottomless portafilter(you will be able to get 20-22g of a light/medium roast with a bottomless) so you can get a full flavour profile
6. Use a puck screen, wow did that eliminate channeling almost completely combined with a distributor
7. This is a taste specific thing BUT if i want to really show off to a friend or family member or feel like a super delicious shot. I will stop my extraction at a 1:1 and pull two shows back to back (I have two baskets so my workflow is pretty quick) after combining them you get a superbly delicious shot.
Some extra notes that also helped but may be worth it or not depends on you
8. IMs shower screen upgrade did improve flavour although it was subtle (cleaning was easier however) upgrade if you want!
9. Backflush your grouphead once or twice per week depending on use, this was a big game changer for consistency over time.
Hope this helps you and any other breville/sage barista touch/pro users out there!
Gotta give Jimmy extra credits for doing that one. And he did a great job. But -- folks using your coffee using a machine like that need to get the best (if limited) advice for getting the best out of those. I'm sure greatly appreciated by those users.
Thanks for the feedback.
It’s always about making the most of what you’ve got. Sure, you can make better coffee on better equipment, but the journey of learning is part of the process too.
Jimmy
Thanks for your expertise 🤩
Your welcome. Cheers luke
Thank you so much been waiting for this. I find that when I use the manual setting for milk I get a better milk but might just be my me!
Glad you enjoyed it 👌🏼
Jimmy
This machine uses a thermal block and because of that the grouphead is always cold and this will definitely make your shots more sour.
I recommend pulling a blind shot using a pressurized basket to heat up the group head before pulling an actual shot. Tried it myself and it made a huge difference.
Yes, this would be a great tip for these kinds of machines. Thanks for sharing
I always just hit the brew button and turn it off after the pre-infusion, so I stop it at around 8 seconds and then proceed to pull the shot. Not sure pulling a complete shot with a basket would make a bigger difference. I also heat up the portafilter to not pull any temp away from the extraction. This was a 1:1.66 yield at 25 seconds from button pressed I wonder if simply more ristretto type shots are better here.
Great video . I started with a Breville which I had for 6 years . Then I upgraded to the Rocket .
Good move. I’m sure your enjoying your daily brew more more 👌🏼
@@ArtistiCoffeeRoasters it gives you more options and the taste has improved, setting the grinder up is important too .
i really like this macjine. playying with it only got it 2 months ago. and using it in manual and semi auto. i actually got the touch impress. great coffee. in a couple of yers will go even better machine. maybe.
Could be the most decent video I came across for this machine. The fact that you tried to play with it before recording give you a hint into the machine ability. After 2 years of using the touch, 19 gm is the dose to go to and the grinder setting you went for is within the good range for most coffees in Australia. However, I wouldn’t use the automatic frothing as you could use it manually. I would definitely up the dose and time to hit the 1:2 ratios or close to it within 28 ~31s. The machine offer 8s of pre infusion if you get the the grind and the dose settings right. Otherwise things get messy.
Really happy to see your review. I am sure if you had to work with the machine for longer periods you would be able to take it more seriously..
Cheers
Thanks! Yes, the more you spend with any machine the better you can work with the little tweaks they need.
just puchased the touch impress. will be setting it up on my days off. i like that you can go a little manual or auto with the machine. i still brought some extras as well so i can play with manual mode. and if i am in a hurry there is auto mode.
Great video thanks, I am however curious what brand of scale you used. Thanks heaps.
I live in Scotland and had a Sage Oracle (Breville), it worked great until I went to descale the machine, that’s when my problems started. It kept blowing the power in the house, phoned Sage, told it was a problem with my wall socket, got an electrician out who done tests, sockets in the kitchen were all fine, machine at fault. Contacted Sage again, they were adamant that it was my end that had the problem, I bought the machine from John Lewis in Edinburgh, contacted them, one call from them and Sage called me to say that they would replace the machine. Got a new replacement and a newer model, guess what, it packed in, got it repaired and sold it, got a La Marzocco Linea Mini And The La Marzocco Mazzer Mini Lux D, fantastic set up and beautiful coffee. Don’t get me wrong Sage/Breville are great machines and great if you don’t want all the hassle making coffee in the morning but I know they are prone to breaking down quite a bit, I’m just so happy with my set up now.
Kind regards from Scotland 🏴
Johnny
Sound like a nightmare turned into a dream setup 🙌🏼 nice one
Jimmy
I’ve been using a Breville BE for about 2 years now, and find it challenging to get a good duration / pressure on the extraction without using a lower burr setting (non-default). Am considering a la marzocco mini, but the cost is somewhat prohibitive.
Yes it’s inability to handle much pressure is limiting. The point most people miss about this machine is that isn’t not necessarily the brewing but rather the grinder. The burs are small and cheap. I’d suggest upgrading your grinder before buying a mini.
I bought a niche zero and a Quickmill Rubino. The machine is all I need and will last me 10 years, plus the grinder is larger more accurate burs that produce even grind partial size.
Focus less on the machine and more on the grinder and your world will change!
Jimmy
Fantastic video and straight to the point. I recently purchased this machine, have got it down pat to my taste using the double basket and the fresh beans I enjoy. This machine does have pre infusion but time is not described as dependent on grind size and tamping. After selecting brew button coffee starts pouring after approx. 7 seconds. I have seen your old school vs New School and waiting on the scales, distributor /tamper and dosing cup. Yes it makes a mess when grinding however this can be fixed this with a dosing funnel which screws on top of portafilter. Looks like it comes included in other parts of the world, not Australia. Thanks again for a straight forward video without silly, terrifying or doof doof background music.
Great to hear that you’ve got you machine dialled in 👌🏼
A dosing funnel would be perfect. They definitely don’t come with the machine in Aus. It’s not common to see them with the smaller baskets.
Cheers for the comment
Mark, I’m in the US and just received this machine yesterday. It did come with the dosing funnel and it works flawlessly. One other technique I’ve seen used with this machine is pausing the grind about halfway through and settling the grounds in the portafilter then putting it back in to finish the dose. I tried that with varying degrees of success. The dosing funnel is definitely the way to go for zero loss though. It’s a shame it’s not included everywhere.
@@rihamy2nd RIck , greetings from regional NSW; thanks for the tip. I will try that; I have been using the distributor (and tamper supplied). Everybody that has tried coffee at my home have loved it. Usually make latte. Did receive a funnel, glass bodum 200mL cups, coffee beans, knock box and a black milk jug by redmeption. But generally the products in Australia don't come with the goodies you get in the U.S. Have been using 18.6 grams of Lavazza Espresso Barista Intenso 9/10 or Lavazza Crema for a double basket to make 2 cups of coffee. Grinder set to number 6 and for about 30 seconds; brew for about 31 seconds. The first 2 weeks was terrible when I tried other types of beans and used the automatic settings. Purchased scales, dosing cup, silicon mat & dosing funnel on Amazon AUS. Hope you have fun with your new machine & enjoy your fresh coffee. Next step is to make a coffee nook!
@@markjamie5100 this sounds great! I was doing around an 18 gram dose in mine as well. I’m glad you were able to find a dosing funnel. Is it one that locks onto the portafilter, or just sits on it? I saw a metal version of the plastic that came with mine that locks on available on Amazon. I was thinking about getting it in the event I break the plastic one.
@@rihamy2nd Yes the dosing funnel is a smoky brown coloured plastic type which does "lock on" to the porta filter by twisting clockwise and it is from Breville. However very loose/sloppy fit. I have checked out Amazon Australia and wow. They have a 54mm Breville compatible one made from aluminium for under AUS$15! Hey thanks for suggestion. Definitely getting one. Cheers.
This video is a great help. What type of scales do you recommend without spending a fortune?
Thanks so much for the tutorial. I have pulled over 50 shots trying to get a decent pull. 18grams pre measured, started at 15 all the way down to 6. Coffee is always sour, watery, spotty crema. 13 gives me 1:2 in about 28 sec. I made the same coffee in the aero press and it was smooth and delicious. I can’t figure out what is wrong. Only twice have I had over extracted and that was at 6 and 7.
I have the dual boiler 58mm machine from sage (oracle touch), i fine i get great results with the grinder being a limiting factor with stalls om lighter and issues with smaller doses due to the auto tamp. When i compare the barista touch and oracle touch I find I can never quite get as good results on the barista touch but that might come down to distribution of grounds, dosing consistency and preheating of the portafilter and general inexperience since i only used the barista touch for a short while after having gotten used to the oracle.
Next time I use the barista touch i will try using your tips from this video to optimise my use of it, they seem very helpful!
That automation is great but takes away your ability to manage those variables hey.
Thanks for the comment.
Hi Walter, i commented on others videos but i thought this might help you out with getting consistent shots. As a note of comparison to a fellow coffe enthusiast. My friend (and very good barista) owns a rancilio silvia pro x, friends and family can’t taste the difference in our shots (like for like) after the upgrades. My friend and I however notice more fullness in the rancilio but this gets very close. I posted my notes below
Hey Walter, I found that as well. I own the model which was used in this video and I have found a way to pull consistent shots! I will put my notes below which branch off what was discussed in this video it does involve a couple of upgrades and a new workflow which does take away some of the automation side.
1. Use a dual wall single and pull a shot to warm up the group head to a good temp (this is what I found solved the consistency issue with my shots, as the cold group head absorbs heat and therefore affects the flavour a lot)
- I pull this shot into my cup to warm it (if you use a puck screen like me, your group head will remain clean)
2. Dose your shot and weigh your extraction
3. Use a WDT tool (this really helps combat channeling and flavour issues if you are going to upgrade your basket and dose size)
4. Use a precision tamper and distributor tool
5. Upgrade to an IMS precision basket & bottomless portafilter(you will be able to get 20-22g of a light/medium roast with a bottomless) so you can get a full flavour profile
6. Use a puck screen, wow did that eliminate channeling almost completely combined with a distributor
7. This is a taste specific thing BUT if i want to really show off to a friend or family member or feel like a super delicious shot. I will stop my extraction at a 1:1 and pull two shows back to back (I have two baskets so my workflow is pretty quick) after combining them you get a superbly delicious shot.
Some extra notes that also helped but may be worth it or not depends on you
8. IMs shower screen upgrade did improve flavour although it was subtle (cleaning was easier however) upgrade if you want!
9. Backflush your grouphead once or twice per week depending on use, this was a big game changer for consistency over time.
Hope this helps you and any other breville/sage barista touch/pro users out there!
Could you grind into a dosing cup like you did in your new school vs old school video? And even use a tamping machine like you did? Would using those techniques get you a better shot on this machine?
This is the exact video I was looking for! I have the same machine but I wanted an expert to provide their recommendations on settings as opposed to using the factory settings. Superrrrr helpful! Question… what froth setting did you have it on? I find when I use the default one for lattes it’s super frothy, but your pour seemed less frothy than what I’m pulling
Awesome. My goal was to get away for the normal tutorials on this machine. Glad it helped.
From memory, I did just use the latte milk setting. Not sure why yours would be different? We use good quality Norco milk where we live. Milk quality effects milk stretching.
Bit of trial and error testing though I recon.
All the best Melody.
Jimmy ✌🏻
Mine is also super frothy on the standard setting. I thought it was just me
it also depends on the type of milk. the less fat in the milk the more it’ll froth up. so fat free milk will froth the most generally, while whole milk or heavy cream especially would froth the least
Should I set my froth low if i'm using oat milk?@@tiffanycaleap77
What grind size did you use? And froth temperature please? Would appreciate your answer. I’m a newbie using breville barista touch
Very helpful and good advice from an expert who knows what they are talking about. I'm concerned as you say it won't give you the coffee shop experience and this was why I ordered one! Also is there any way you could stop swaying in your presentation I got seasick, difficult to watch because of this? If you could explain what happing in the "brewing" step, and the lingo used for us philistines!
I could tell that was difficult for you having to use a Breville machine. I used to have one for about 3 years and it was pretty good. I upgraded to a La Marzocco Linea Mini about 10 month ago and after getting used to the steaming power my cafe latte are as good or I would say better than what I get at a coffee shop. I started roasting my own coffee about 5 month ago on. Behmor and now I am hooked !
How exciting that your experimenting with roasting, let us know how you go.
It was painful making this video, mostly the 20 terrible coffees I made before landing on a recipe I still wasn’t really sold on. Huge jump from the breville to the mini so good call on that. The dry steam and power of a mini is above and beyond the breville.
I was impressed by the breville in some ways but give me a LM mini any day.
Thanks for watching.
Jimmy
Can you just invite me over for coffee ☕️
wow alright for some! nearly 5k for a home coffee machine.. no wonder its better than coffee shops as theirs are usually half that price
Thanks for the Breville tips. I understand your reluctance to do anything with one however some of us rank amateur baristas have one, including me. We use The Fix for ours and enjoy that bean blend. My Breville Oracle has a grind selection different to your demo and I use 26 for The Fix. Was your selection of 6 on the Oracle you used because the shots came out correctly?
Great to hear that you purchase our coffee, we really appreciate your support and glad you love it. The fix is perfect for this machine.
The numbers on any grinder are irrelevant really. They are just an indicator for that machine. As the burs ware in, this will change, making it hard to tell everyone to use a certain setting.
There is an obvious difference between the different machine types too as I had no option for a grind setting that high.
The goal is to adjust your grinder to give yourself the right amount of liquid, in the desired time.
Let me know if this makes sense or not.
Had my breville for about 2 years now- was a absolutely beginner to making coffee then. Now I absolutely enjoy it! Such a fun process, simple cortado has been my drink of choice with it!
Now currently looking to start a mobile coffee cart and know it is time for a better transition with a new machine. Any recommendations on machines for a mobile cart?
Depends on space and power. Try get 15amp for better steam and brewing recovery time. Compact Zoe from San Remo in 15amp are good.
Hello, thanks for the video!
How many grams of coffee do I need for a flat white?
Thanks!
I just got the Barista touch and am enjoying trying to get the best recipe. I’m just worried that I might be doing something wrong. I initially tried the grind setting at 6 but when it came to brewing it took over 30 seconds for the water to come through.
Hey mate,
I’ve recently bought a Breville Oracle and I’ve gone through 300g and I still can’t get it right (I’m a newbie btw).
Beans: ONA Aspen (recommended settings as they specified)
Shot: double
Grind: 17
Input: 20.5g
Output: 38g
Time: 25-27seconds
However, I can’t seem to get it to taste right (I see people sipping their Expresso shot, but for me, it always taste bitter - ps it’s not bitter once I add milk). I actually have a nice smooth and consistent flow with good crema too).
Any ideas what I should do? Even tempted to post on FB to pay a pro to come help me dial it in.
Oh another question, let’s say I want a Flat White. If I split my output so it’s a single shot (which brings it back to 19ml) and then I add my milk (roughly 80-90ml). The volume seems very low for a single shot flat white? What are the techniques to getting a good full mug size (or standard take away coffee size) using this machine (or any of the breville machines)
Thanks for this, very helpful! I'm struggling with lower grind settings on this machine, anything less than the 15 setting results in almost no extraction (a few grams, tops), even at a full 30s. Any tips? I've been working on puck prep, but nothing I do seems to help...
Sounds like you're too fine. Go courser to get better flow.
18g coffee for a double shot espresso am I correct? Because you did not split the double sprout into two cups in order for it to be two cups with 1 shot in each.
Hi , can you tell me what milk to use and the milk and froth settings for latte
When all done, do you see the water on top of the on the coffee portafilter? I spill a little bit to the garbage.
This is a really good video. One question for you:
I have a similar Breville machine. I’m currently doing 18g, 36g 1:2 ratio, and the shot seems to be pulling well enough (it’s a steady pour) and takes 30 seconds. But the taste isn’t right. I know it because I’ve tried this coffee from my local coffee shop and it tastes amazing there but it doesn’t taste as good for me at home.
What would you suggest I could try here? Maybe pulling a quicker shot at 20 seconds like you mentioned in the video? I’m not expecting to get it exactly like it is at the coffee shop, but I think there’s a lot more flavour I could be getting out of these shots
Yeah, it’s not possible to make it the same as a coffee shop, their gear will be miles above the Breville.
Simple answer.. taste it 😆
Try 20 seconds, try 30, try 50! Then you make the call as to which one you like best.
Also, using artisti coffee will help 😉
Good lord.. you need a damn PhD to make a coffee in the morning.
😂 it’s getting more precise for sure, especially knowing how to use a high quality bean and taste the quality
i have this same machine, grind setting at 7, 18g, starts to pour at 8/9 seconds, but the pour is never creamy. rather than being a nice golden color, it's just dark brown, so it ends up tasting bitter instead of sweet. & it stops at around 17g for 30 seconds. not sure what i am doing wrong 😕
What scales have you got there? I got cheap scales and they’re really crap… what do you need to spend to get a consistent weight reading regardless of the surface?
I just got a barista touch. I ma confused of the grind setting. I have it now on 8. Don’t know if this is good or not. I try to maintain the weight of the extracted coffee between double to triple this weight 34 gms to 51 gms given the fact that I weight 18 gms of ground coffee. But the extraction with 20 seconds vary a lot. Same everything and i end getting different extraction weight. Please advise
It’s not uncommon to get a different time but you need to maintain your 18g in and no more than 36g out.
Then it’s just a matter of adjusting the grinder to effect your extraction time.
Let me know how you go.
This machine drives me up the wall! I had the Sunbeam cafe series which went faulty so changed to the breville. The single boiler really slows down the process and when I eventually get a decent coffee, I do exactly the same thing the next day and it's completely different 😞
Yes, sorry. This is a common response we get.
Hey Jslee, I found that as well. I own the model which was used in this video and I have found a way to pull consistent shots! I will put my notes below which branch off what was discussed in this video it does involve a couple of upgrades and a new workflow which does take away some of the automation side.
1. Use a dual wall single and pull a shot to warm up the group head to a good working temp (this is what I found solved the consistency issue with my shots, as the cold group head absorbs heat and therefore affects the flavour a lot)
- I pull this shot into my cup to warm it (if you use a puck screen like me, your group head will remain clean)
2. Dose your shot and weigh your extraction
3. Use a WDT tool (this really helps combat channeling and flavour issues if you are going to upgrade your basket and dose size)
4. Use a precision tamper and distributor tool
5. Upgrade to an IMS precision basket & bottomless portafilter(you will be able to get 20-22g of a light/medium roast with a bottomless) so you can get a full flavour profile
6. Use a puck screen, wow did that eliminate channeling almost completely combined with a distributor
7. This is a taste specific thing BUT if i want to really show off to a friend or family member or feel like a super delicious shot. I will stop my extraction at a 1:1 and pull two shows back to back (I have two baskets so my workflow is pretty quick) after combining them you get a superbly delicious shot.
Some extra notes that also helped but may be worth it or not depends on you
8. IMs shower screen upgrade did improve flavour although it was subtle (cleaning was easier however) upgrade if you want!
9. Backflush your grouphead once or twice per week depending on use, this was a big game changer for consistency over time.
Hope this helps you and any other breville/sage barista touch/pro users out there!
@2g1c Do you have a video with these steps? Newbie here!
My first machine is the Breville Barista Touch. It worked great for three months until it stopped working due to a sensor issue. I found out it's a common issue. Sent it back, got my second one. It didn't work at all! It had some issue with the water filter 🙄 So frustrating! At this point, I just wanted my money back. I was done with packing, waiting, and unpacking. But I was told they could only send me another one of the same model.
Finally! Yesterday, I got one that works, but now I can't remember my settings for a good espresso. I had no idea about these upgrades you are referring to.
Thanks!
@@2g1c69can you do a step by step video? I have the bottomless portafilter and larger basket on order along with a puck and wdt tool. Thanks!
Great video! I have the same exact machine but I’m stumped! I’m using the single wall basket, 18g of coffee, 30sec brew time, and my ratio is 1:3 or 1:4. Any tips on how to get it closer to the 1:2? Also how do you change the brew time to less than 30sec? Or do you just manually stop the brew at the time you want? Thank you for your time. ☕️
I had the same early experiences with ratio. Looks like the solution is to cut off the brew time earlier until you find a time that produces a shot you like.
Click on the number, underneath brew
I am wondering if you would have had more "kick" if you had let it run longer, 30 seconds for a 1:2 ratio, 18 grams in and 36 grams out? This is by taste and roast level of course. There is 5 seconds of preinfusion so this could also be factored in the total amount of time to lending for a longer extraction. I typically go for 25 to 35 seconds on my Breville Express as per the manual.
Yeah I tried to get that length of time but found it became over extracted and I lost the sweetness I know that coffee has.
I’m happy to loose a little kick if it means I don’t add unwanted bitterness. Personally I’d prefer a smooth clean cup and would rather go for a darker roast for the kick.
I didn’t read anything about pre infusion on that machine 🤷🏼 I wasn’t under the impression there was any nor was there any indication. It certainly didn’t give me the time you’ve said considering that may have happened.
I preach the 1:2 ratio but in this case, the flavour just wasn’t there for me. Maybe a different coffee or age of the coffee would have helped.
Thanks for your feedback 👌🏼
@@ArtistiCoffeeRoasters For sure, I totally agree. I thought I saw preinfusion listed as a feature in the manual, but no mention of time,.I am assuming 5 seconds as this is what the express has. I have become more open minded to different times brewing for more brightness and sweetness rather than just sticking to a brew ratio in a certain amount of time. I have also found, like I think you did in the video, that one shot can be 20 seconds, and then next 25 without obvious explanation, in your case and sometimes with my express, the grind size hasn't changed, so perhaps it is the puck prep that is making the difference, but it doesn't seem to make a noticeable difference to the resulting flavour assuming the yield is the same. Thanks for the videos/education. You guys are great. Much appreciated.
I'm surprised you lowered yourself to using this unit. I have a Bambino Plus and it is great haha.
Thank you I have the same machine. I now make a better coffee because of this video. How long did you grind it for
Great 👍🏻 doesn’t matter how long it grinds for, just as long as you get the right amount of ground coffee out. Grind time will change as burrs ware out.
Jimmy ✌🏻
I made a lovely triple shot Latte, with my Artisti bottomless, 22.5grm in 45grm out, and milk perfect :)
🤌🏻 amazing.
@@ArtistiCoffeeRoasters it was and I forgot to mention, it was made with home roasted beans
Might be an easy answer to this but; using the same machine, grins size 7, 16sec of grind which have shown to yield 18.5g ish. The coffee starts flowing in between 6-7sec (which is fast), yet it takes about 32sec to achieve a 1:2 ratio. And it tastes more bitter, dark over extractes more so then balanced. What to try here? Pulling a longer shot would just extract more - or would it make it thinner and more balanced water wise? I dont think i can dose less, or shorten time, as there is not much to take away from, and even then end up with a lower ratio.. help a espresso newcomer out please ❤
Great video new subscribers I have the Oracle touch.
Hey! Could you do the same with the Breville Barista Express? That'd be sweet! Thanks for the video as always.
Also, you recommend to not go over 30g for you yield with an 18g dose on a Breville for better result?
Hey, I think I will do the express in the future. It’s a very common machine. However I wouldn’t change much compared to this video.
I’d still do a single dose and work on the recipe very similar to this.
At the time of filming this video, the coffee tasted better with a little less yield. So I cut it off at 30g instead of running to the 1:2 ratio giving me 36g.
Doesn’t matter what your recipe is or the ‘rules’ are, it should always come down to what tastes best.
Thanks for watching.
Any other questions?
Jimmy
Sometimes there are no rules, people seem to like Lavazza coffee and it’s cheap a good coffee to play with and learn the machine. Sucks to go through a fresh roasted bag before you get a drinkable shot. Well anyway a ratio of 1:2 and 18g produced a horrible bitter shot (not sure if the beans were super stale or what) I had to pull just about a 1:1 shot in 40 seconds (from a recommendation on pulling these Italian beans) and it actually worked was pleasantly sweet.
Did you used a single or double espresso grinded coffee cup?
When I put in the 18grams in the hopper and press grind NOTHING comes out?? Anyone know why
can you provide a link to that scale and thank you for all your hard work. looks like a great little scale.
it's the acaia luna scale, we love them and there is a full range they sell. artisti.com.au/products/acaia-scale-lunar-black?_pos=1&_psq=luna&_ss=e&_v=1.0
Help!! I’ve used these tips and it got better but I noticed when I make more than one coffee when de brew finished when I take out de basket it looks like a pool with coffee and water and I don’t know what to do, there’s something I’m doing wrong or what I need to do to fix it.
That's great that you are looking at your coffee puck after you pull a shot. It's a great way to identify issues. Perhaps look at Lukes video's on what you can learn from looking at your puck and also ways to remedy any issues you come across. There's two videos here for you:
th-cam.com/video/s0LSPKqKwss/w-d-xo.htmlsi=yXUeq3EdUArhSszH
th-cam.com/video/nqEMDZkj04s/w-d-xo.htmlsi=EGrCpQmVo5mtDK-R
Let us know how you go :)
Hello Jimmy! I am planning to open a small shop here in the Philippines and wanted to look for economical espresso machine, would you recommend this or the breville barista express?
Hey, if it’s for a business, I would be looking at commercial equipment. But if this is the budget, then the Touch is better than the Express.
This is exactly my machine! It really requires a lot of patience. Especially if you do not want to waste a bag of 200 gram good quality coffee 😢Pressure is the only constant variable in this machine. Question: The grinder is fond of making clumps. In that sense, do I make the settings finer or coarser?
It hurts wasting coffee dialing hey 🥲😆 clumping is from being fine, so you can go courser. But this machine tends to need to be quiet clumpy to go fine enough to slow the extraction down.
Have you tried my method?
Jimmy
@@ArtistiCoffeeRoasters Omg hi Jimmy! So nice to hear from you. I’ve been meaning to tell you bout how I’ve been practicing with your method. This is what I got this morning: 33.8 grams in 27 seconds 😍 Kept my dose constant once I got rid of channeling, and adjusted grind size according to taste as well. Went finer as recommended ☺️ My coffee tastes good but not great, why would that be? Was thinking it’s my beans?
@@pfatchua Hi Patricia, I also have the same machine and commented on others comments but thought this could help you a lot! I pasted below.
Hey Patricia, I found consistency issues as well. I own the model which was used in this video and I have found a way to pull consistent shots! I will put my notes below which branch off what was discussed in this video it does involve a couple of upgrades and a new workflow which does take away some of the automation side.
1. Use a dual wall single and pull a shot to warm up the group head to a good temp (this is what I found solved the consistency issue with my shots, as the cold group head absorbs heat and therefore affects the flavour a lot)
- I pull this shot into my cup to warm it (if you use a puck screen like me, your group head will remain clean)
2. Dose your shot and weigh your extraction
3. Use a WDT tool (this really helps combat channeling and flavour issues if you are going to upgrade your basket and dose size)
4. Use a precision tamper and distributor tool
5. Upgrade to an IMS precision basket & bottomless portafilter(you will be able to get 20-22g of a light/medium roast with a bottomless) so you can get a full flavour profile
6. Use a puck screen, wow did that eliminate channeling almost completely combined with a distributor
7. This is a taste specific thing BUT if i want to really show off to a friend or family member or feel like a super delicious shot. I will stop my extraction at a 1:1 and pull two shows back to back (I have two baskets so my workflow is pretty quick) after combining them you get a superbly delicious shot.
Some extra notes that also helped but may be worth it or not depends on you
8. IMs shower screen upgrade did improve flavour although it was subtle (cleaning was easier however) upgrade if you want!
9. Backflush your grouphead once or twice per week depending on use, this was a big game changer for consistency over time.
Hope this helps you and any other breville/sage barista touch/pro users out there!
@@2g1c69so I did order the special tools but also what do you mean by the first note? You actually pull a full shot first to warm up the machine ?
@@devw4967 yeah, not an actual shot just a shot of water to warm up the grouphead and warm up the basket, this is definitely a big key to consistency
The touch feels cheap compared to the oracle. Which machine would you recommend for home use which is under 2k? If any?
If any is the question, we focus on high end machines, staring at $2800 so hard for us to comment. We are looking into this space to be able to help out our views better
Sage/Breville Touch has been my first machine for 7 month now. I struggle mostly when changing between coffee types, also because I can't brew a decent shot ground finer than 13. I haven't adjusted the burrs out of the box. Some coffee types I can get 21 grams in the basket, mostly the medium roast types, dark roast 18g tops. 33sek brew time and yields 40-42g shots. Always manual steaming, but the steam tip is garbage.
I liked the help you provide, it sort of quantifies what I tried to learn myself when I could not find a decent description on this type of machine. I'll move to something like Niche + Rocket or Linea Mini next year i guess... It is going that way real fast!
Yeah I’d struggle to pull those shot lengths and get good tasting coffee at 40g yield. They must can’t manage.
Lower dose means less time and yield so not so strong.
Sounds like you’re on track for a great new setup 🤌🏻
I have a niche & Rubino at home.
Are you in Aus? Call us and I’ll personally help you find a good machine. 0266531182
Thank you. I have a quesiton. I have same machine. The best 55 ml espresso I can get for 18 gr coffee beans in 30 seconds. Dispenses a different amount of espresso each time. even though i always do the same thing. Whats wrong?
Your tamping
Hello I was wondering what recommendation setting you suggest for a cappuccino mine keeps coming out to strong
Start to measure your espresso volume of liquid and then once you work out how much you enjoy for strength you can then set it to match your machines extraction. Then it will be the same each time
Or get a bigger cup
I got a feeling everyone's burr is different as I got friends who has the same breville machine as me and same beans but our grind setting is miles apart. If I use my friend's grind setting, it basically chokes the porta filter and I get little to no coffee out of it.
Yep! Grind settings don’t mean anything.. ever. They are an indicator for that particular machine but I don’t believe you can carry them across. All grinders have a variance in how the burrs are set. Plus as time goes on, the burs ware out and therefore the setting will be different.
The age of the coffee will also impact the extraction.
Really good point, I’m sure you not alone.
Anyone else find this?
@@ArtistiCoffeeRoasters There is also an internal setting to adjust finer.
Great Video Jimmy, I’ve been using a barista express at home for about 6 yrs now and recently upgraded the basket to an IMS basket, so the learning starts again as it’s a deeper basket than the standard provided from breville, I’m wondering if the larger basket means I should be upping the dose to try and create more pressure as already I’m grinding it pretty “fine”. I agree the number on the grind setting is irrelevant because the burrs are probably worn.
Yes, if you go a deeper basket you have to increase the dose. And may need to be a little finer, but not a lot
@@ArtistiCoffeeRoasters I’ve gone up to 22grams, brew time is like 26 seconds and for about 40grams of espresso, not sure I’ve hit the spot yet, beans are like 10 days since roasting
@@robertmontano8026 ok. Go a little finer and get the time out to 32 seconds and the yield will be 44g
The auto froth doesn’t give me nearly as good results as going manual. I tried everything to fix it including deep cleaning…etc and doesn’t seem to have good micro bubbles or integration.
Hey! Love your content, i got a question if you can help me... I've got the same machine however when i grind the 18g on setting #6 i can't get the same results, my machine can't brew it, it's like too tight and the water barely came through, couple droplets came out.
I'm using 14g on setting #12
Is there something wrong with mine? Or my coffee? I'm using washed specialty coffee btw
That means for the beans you’re using, the grind is too fine. Go a few grades coarser until the pour is steady.
Each coffee bean requires different optimal grind settings
@@SilentSzZ yeah, i tried several grind options and the best for my beans was around 11, turns great, thanks!
I have the exact same machine and I find my extraction is inconstant. I have my settings on 8 grind size, 30 second grind, 25 second brew and each time my brew is between 30 to 51g of yield. Not sure what I am doing wrong.
These machine aren’t really built for consistency. Temps with vary so you’ll have a moving target. Don’t use the preprogrammed buttons.
30 seconds sounds like a long time. Mines on 17seconds for a 18gram shot
My coffee seems to be tasting the same , regardless the make , doesn’t seem as strong as it was , could I of brought out of date beans? I don’t have the after glow of the taste
Yes you could, but if you have light roast it will not be strong, old beans that are darker roast will give more strength. So if you getting a double shot in is about 30 seconds you should look at the beans, if not, look at grinding finer
Man I am struggling, I'm using the exact same machine, same grind setting, same 18g dose, and first drop is always 6-7 seconds when it should be 8-12. The yield is wildly inconsistent, despite tamping the same way each time. Please help!
I had the same issue at first, until I started grinding WAY smaller. I even changed the inner burr setting. Eventually I went too fine and had to go back.
@ do you remember your inner burrr setting? I am at 4 on the inside, and 7 on the screen... but the first drops still come at 4-5 secs....
Just make your grind finer? Every bean is different
What is the foam number and temp of milk you had when making this foam?
Can’t really remember sorry. I’d say 65 degrees and on the latte setting.
What are the settings on the frother to have that milk result?? Please!! 😁
It was just set to latte
I've just moved back to Breville again after using a Delonghi machine which I was very disappointed with. I've used many brands of coffee beans in the past, from cheap to expensive, and never perceived much of a difference in taste or quality with even Breville's Dual Boiler machine. And wondering if domestic Espresso machines are capable of showing off the higher qualities of more expensive beans?
Yes more expensive machines will certainly make a better refined taste profile, wether you are able to taste it would be the question. If you have a low palate sense then it’s not worth spending any more $. If you start to train your pallet then you would start to taste the benefits
Hi. On what position your burr is set to ? (From 1 to 10). Thanks
The upper burr comes set to 6, adjusting to 5 you will get 3 finer settings so 6/1 will be the equivalent of 5/4, hope that makes sense.
Great video! I have this same model and I have had it for over a year and a half. I’ve noticed that my drip crema is not hot when I take it off the machine after brewing. My milk frother is not foaming as much as it use to before. I’ve done the required system cleansing and for the wand but its not working like when i first purchased it 😑 let me know if anyone has also experienced the same please. Thx u!
Thanks. I can't help with this one sorry, we don't service these machines. I'd say that sad truth about these machines is that they are disposable and will slowing die overtime. Time for an upgrade 😉
I’ve had mine for about 3 years and still working well. I have the barista touch model
any advice for espresso noobs? on machine and how to brew good one?
Yes we have this one coming, not for noobs. It what to do out of the box
Is there something wrong with mine? I can’t get a brew to go through 18g.
It’s your tamping and grind size
What kinda milk did u use to make the froth?
Just regular full cream milk. If you need some tips on frothing milk then check out Jimmy's other video on getting the perfect milk texture here: th-cam.com/video/TzsdPlaYHks/w-d-xo.htmlsi=Po0M6jUKv2tuXeJi
I use the barista express. To the subscriber - no matter what Breville machine you use, the grind size, brew time, age of beans (fresh vs stale, local or store-bought, ie coffee you'd find on the shelf at the shops) etc. will differ. It depends on the environment as well. The settings will be different to each other in a humid vs a non-humid environment. It can also depend on how much knowledge/theory you actually know about coffee. If you're a barista (or you were a barista), you'd know how to change grind sizes and when to do it, for example. If you're just a home barista, you'd probably need to do some research just to help you out a bit. It's just a matter of practice and what taste suits your palate.
Yes for sure, the grind change is an ever evolving Process, best to stick with 1 bean until your skills are better then go on a journey with bean types
Did you use a single basket or double?
Double
Can this be used to sell coffee in a small business or no
No I wouldn’t suggest it
Thank you
👍🏻
Can you please share what froth number to use for latte art? Many tks
Yes I can’t get the latte art! I’m thinking somewhere between 4-6
Milk setting temperature ?
Please
Dom
Always aiming for an end temperate of 65 degrees celsius.
QUESTION WHY IS MY COFFE COMING OUT SO SLOW ON THAT SAME GRIND SIZE
All coffee beans (age, origin, how they are roasted, temperature, humidity etc) will vary and your grind will need to be adjusted to suit. Here at our espresso bar we continually adjust our grind settings throughout the day to manage our extractions and stay within the parameters of our brew recipe. If it's running too slow I'd suggest starting to make your grind slightly coarser and try again. You will find more videos on our channel in regards to dialing in a coffee grinder if you need some more advice. Hope that helps you out. :)
thank you so much have that exact same coffee machine I will run some experiments. @@ArtistiCoffeeRoasters
@@ArtistiCoffeeRoastersthank you
yeah ill stick to my simple $50 coffee maker. Wanted to upgrade to something like this but i think ill just keep it simple.
You do you.
I have the previous model
Same concept still applies👌🏼
Which beans should I buy when I have No idea?
Go with fresh from a local roaster, start with a medium roast and a blend so you can change it up as needed.
Get one that has a sticker saying what exact date it was roasted on
sorry to be annoying but 1 more question why can't I get crema.
This video was really interesting however, it's not working for me. My machine struggles with the setting of 6 and barely any coffee comes out :(
The grounds are too fine then, back it up to 8 or ten. 6 may have worked on his particular one, but it can be wildly different on yours.
the lowest that mine can go is 21. @@derekmckean5593
Just a heads up. You cannot tell people to set their grind setting to any particular number, as it it differs for each machine. And it also depends on how fresh or how roasted the beans are.
Yes your correct, we wanted to give he specifics for this kind of machine to help answer the questions we have been asked. 👍🏻
Adaptions?
You can use manual option so I disagree with your assessment not able to get that cafe experience. Great vid regardless.
I detected jealousy and perhaps a little defeat. Man makes machine, but machine makes things better then the man....OUCH.
Those settings worked on my machine one time and then they didnt
I realise where I have been going wrong, I am looking for 400grams of coffee