My lessons learned so far with the Breville Barista Express vs. Channeling: 1) Stick with a fixed dosage 2) Upgrade your shower screen to IMS 3) Upgrade to IMS baskets (18 or 20 grams) 4) WDT tool should have the thinnest needles possible 5) Work your tamping and distribution technics to be consistent 6) Use fresh coffee that hits the right consumption window, preferably 7-14 days after roast date 7) Upgrade your grinder, if you can 8) Repeat
Wow, sounds like u need PhD. Would rather spend that extra time playing hogwarts legacy. Will be done with an entire side quest by the time I'm done going through those steps! I'll stick to lesser quality nespresso for the ease!
tried the pre infusion after watching you. Worked very well with just a miniscule of channelling . 22grammes in 44grammes exaction. Worked and tasted well with milk .
Wow... I have the same machine do everything perfectly but I always do the double Shot button and I always get it spraying out the sides...ect.. I will try this I really appreciate it thank you.... I'm also going to save this under my coffee library...👍🏻😎
Hi Hoon, my pre-infusion shot starts to come out as soon as I push the double button. It doesn’t build pressure first, I can pull 8-10g pre infusion’s on a normal pull with out holding the button before the pressure shoots up. Any ideas?
it shouldn't be under extracted, as the water has more contact time with more coffee. Under extracted would be when the water just washes straight through and chanelling often causes confusion as people have a slow shot that is under extracted due to channelling causing the shot to drip through only a few channels rather than the entire puck
@@LL-ue5vg I've started doing this recently. It's not without compromises but the result is MUCH better than full pressure. Until I get time to do an OPV mod or get a new machine this is my solution.
@@jonnygarbe5720 not entirely true. You can have under extracted shots with big body i.e: just try to drink a espresso where you extract only 10gr and you’ll see what under extracted can be 😁
My lessons learned so far with the Breville Barista Express vs. Channeling:
1) Stick with a fixed dosage
2) Upgrade your shower screen to IMS
3) Upgrade to IMS baskets (18 or 20 grams)
4) WDT tool should have the thinnest needles possible
5) Work your tamping and distribution technics to be consistent
6) Use fresh coffee that hits the right consumption window, preferably 7-14 days after roast date
7) Upgrade your grinder, if you can
8) Repeat
Wow, sounds like u need PhD. Would rather spend that extra time playing hogwarts legacy. Will be done with an entire side quest by the time I'm done going through those steps! I'll stick to lesser quality nespresso for the ease!
You’re an absolute genius. Just produced the most flavoursome and complex cup of espresso ever
tried the pre infusion after watching you. Worked very well with just a miniscule of channelling . 22grammes in 44grammes exaction. Worked and tasted well with milk .
I want to give you a big thanks!!!!!! Its been months for me and i just made the best espresso with a bottomless port filter @4am☕️!!!!!!
Wow... I have the same machine do everything perfectly but I always do the double Shot button and I always get it spraying out the sides...ect.. I will try this I really appreciate it thank you.... I'm also going to save this under my coffee library...👍🏻😎
yup!! Enjoying pre infusion shots. Sometimes I use pre infusion then dimmer mod to raise to 9 bars for end of shot....profiling is fun also.
What sort of pressure did you achieve on that shot?
In my opinion, putting an SCR power controller ("dimmer mod") on the Barista Express is a must. Channeling is a headache without it
Hi Hoon, my pre-infusion shot starts to come out as soon as I push the double button. It doesn’t build pressure first, I can pull 8-10g pre infusion’s on a normal pull with out holding the button before the pressure shoots up. Any ideas?
Will the shot be under extracted? And when you let go of the button, doesn’t it immediately turn to full infusion? How did you turn it off ?
it shouldn't be under extracted, as the water has more contact time with more coffee. Under extracted would be when the water just washes straight through and chanelling often causes confusion as people have a slow shot that is under extracted due to channelling causing the shot to drip through only a few channels rather than the entire puck
@@jonnygarbe5720 I’ll try it next time then. I’m away from my Breville at the moment and so ill make do with my Moka pot. :)
@@LL-ue5vg I've started doing this recently. It's not without compromises but the result is MUCH better than full pressure. Until I get time to do an OPV mod or get a new machine this is my solution.
@@jonnygarbe5720 not entirely true. You can have under extracted shots with big body i.e: just try to drink a espresso where you extract only 10gr and you’ll see what under extracted can be 😁
Hi Hoon is this Process same for the pro as well
Same as Pro.
Great channel
I'm facing the same problem but when using new roasted beans the channeling issue disappeare
Thanks!
Thanks for you support!