Hi, following you since i bought a Barista Pro recently. Really like your honoust video's searching for good methods you can work with. Question.. At 6:30, you decrease the dose from 19 to 18gr. How about the tamp pressure setting? since you a pre adjusted tamp tool with less coffee there is less pressure in the grinded beans. Love the dark wood porta handle btw, which brand is it?
I didn't change the depth, so technically pressure might be less as well. But ideally, you'd adjust one factor at a time! Portafilter is from Crema: bit.ly/3xN8Pog
What is your internal burr setting at? Is there a setting for the internal burr you stick to most of the time and then just modify the grinder setting with the side dial?
My inner burr is at 3 and yes I leave it alone! Initially I had the inner burr set to 4, but after like a year of having the machine, I went down to 3. Only change your inner burr if the outside grind settings cannot achieve a fine enough grind for optimal espresso
@@HijabsandApronsI'm always having grind issues with over extraction. My inner burr is at 2 and grind is on 2. I can never get a consistent coffee no matter what beans I buy cafe or supermarket. The machine is 4 years old and today I just spoke to Breville and they are recommending I switch to the dual wall basket or replace the inner burr. Beans are 18-19g in and around 50g extraction at 22 seconds. I'm from Australia and coffee bean prices are ridiculous! Expect to pay $50-60 kilogram from a cafe or roaster and supermarket beans are also raising their prices $30-48. Overall the Barista pro in my opinion fluctuates the output of espresso from watery, sometimes crema and drips as if it is choking. After 2 years of constant use, they degrade big time!
Love the videos and learned a lot from your channel and the note card is genius. One question was do you feel like your have to constantly reheat? I know for the first shot of the day is important but during the shots I'm surprised.
These videos are great and have helped me loads, so I noticed you hold the shot button to activate manual! Well I’ve been doing this but noticed it has no pre infuse time , so I learned if you keep the shot button pressed you can also time your own pre infusion and continue with manual mode! This gives me a much richer shot and aids in the dialling in process
Yes, I do the same!! Press and hold and let go when it has reached the desired pre-infusion time (7 seconds for my preference). I'm so happy that helped you out!
thank you so much!! i don't usually sweeten them, but if i do, it depends on the kind of sweetener and whether i'm drinking it hot or iced. a foolproof rule is to dissolve your sweetener directly in the espresso, though! just put the sweetener in the cup that you're pulling the shot into, then proceed as usual! 😊
If you're pouring latte art, you will likely be in the habit of mixing your base anyway (swirling the espresso and pouring the first bit of milk), so sweetener shouldn't affect it. Also unless you're using something that's really hard to dissolve, you can just pull the shot over the sweetener and it should be hot enough to dissolve it
I can’t seem to dial my espresso in correctly. It seems to continuously come out extremely fast, sour and watery. I notice you use Temple coffee from Sacramento. I’m going to try some temple and see if I can achieve the same results as you. I’m using the Breville Barista Express
Hey Sidney, any success with the new beans? Also, have you tried adjusting the setting on the inner burr of the grinder? I had to decrease mine from 6 to 4 to see decent shots. Eventually I decreased the grinder's inner burr to 3.
my milk absolutly won't get thick. I really don't understand it. I tried everything, cold vs warm milk, full vs less milk, deeper vs surfase steaming. Nothing works....
Check out my video on steaming milk for lattes. Perhaps you aren't aerating for long enough or just putting the steam wand too deep. Here's the link: th-cam.com/video/691R_H76Bys/w-d-xo.html
Hey I’m brand new to espresso and working on a similar barista. I have been surprised how much different beans change the flow rate. One bean will flow through in 36 seconds and the other will change it to 20. It just takes the grinder from something like a 2 to a 4. On a related note, if you’re at the extreme end of the grind settings do you know if it’s good to take out the grinder and adjust the top grind setting or as long as you’re getting fine enough leave it be?
I totally agree! My decaf beans always need to go down 2-3 points on the grinder (also depends on how old the beans are from roast date) relative to my usual regular beans. My personal preference is to shift the inner burr (up top) down one, yes. I had the exact same issue and did so, and it makes me more comfortable knowing that I still have at least 3 points to go down from my usual base point if necessary. Hope that made sense! Thank you for supporting my channel/work! I really appreciate it. Good luck!
I started at 4 and it was good but since I shifted down to 3, it's been even easier to dial in, and more consistent too 🙂 check out my other video on dialing in: th-cam.com/video/XMEQ18GQJVc/w-d-xo.html
Give me some context, I'm not sure what "everything" you're doing! Grinder burr setting, grinder outer setting, dose vs. espresso extracted, brew time, etc
@@HijabsandAprons Thank you for getting back! So got the pro last week and not a single good shot afterwards! Long Story short, the first thing I did was changed the burr setting to what you recommended, started with grind setting 2 or 3 but could not pull any shots until I went to 28 and above which at that point the shots came at 27 seconds 34 grams output ( I used to start with 18 grams). Literally wasted 1 Kg of good beans over this process :D changed back the Burr setting to the original, with 17 gr input I can pull 34-gram shots on 18 grinder setting but literally not edible. I have to mention that my pucks are all extremely wet and I have bought all accessories that you use as well.
Wow yeah I've never had to go that high! But perhaps your machine's grinder is a bit different. I do wonder if new Barista Pros, even, are manufactured with the burrs set differently out of box
That's a great starting point but every bean is different. Some taste better with a bit less output and some with more. Most of Temple Coffee's recommended parameter for their beans are closer to 1:1.5 and that's what I happen to like for *their* beans too. It's up to you what tastes best or what final ratio you work with for a particular bean! 🙂
Just a side note in case it wasn’t shown in the video, when you adjust the grind setting, make sure you put like 5g of beans for the grinder to adjust to new setting. Hope it helps :)
I'm new to this so I really like the idea of keeping notes like you do to help with repeatability and dialing in
I'm so glad you found my tip/idea helpful! Thank you for watching 🙏🏼
@@HijabsandAprons did you show youre note sheet in any video. would like to see as a guide
There should be an app for espressos to tell you what to change
Hi, following you since i bought a Barista Pro recently. Really like your honoust video's searching for good methods you can work with.
Question.. At 6:30, you decrease the dose from 19 to 18gr. How about the tamp pressure setting? since you a pre adjusted tamp tool with less coffee there is less pressure in the grinded beans. Love the dark wood porta handle btw, which brand is it?
I didn't change the depth, so technically pressure might be less as well. But ideally, you'd adjust one factor at a time!
Portafilter is from Crema: bit.ly/3xN8Pog
What is your internal burr setting at? Is there a setting for the internal burr you stick to most of the time and then just modify the grinder setting with the side dial?
My inner burr is at 3 and yes I leave it alone! Initially I had the inner burr set to 4, but after like a year of having the machine, I went down to 3. Only change your inner burr if the outside grind settings cannot achieve a fine enough grind for optimal espresso
@@HijabsandApronsI'm always having grind issues with over extraction. My inner burr is at 2 and grind is on 2. I can never get a consistent coffee no matter what beans I buy cafe or supermarket. The machine is 4 years old and today I just spoke to Breville and they are recommending I switch to the dual wall basket or replace the inner burr. Beans are 18-19g in and around 50g extraction at 22 seconds. I'm from Australia and coffee bean prices are ridiculous! Expect to pay $50-60 kilogram from a cafe or roaster and supermarket beans are also raising their prices $30-48. Overall the Barista pro in my opinion fluctuates the output of espresso from watery, sometimes crema and drips as if it is choking. After 2 years of constant use, they degrade big time!
Love the videos and learned a lot from your channel and the note card is genius. One question was do you feel like your have to constantly reheat? I know for the first shot of the day is important but during the shots I'm surprised.
I m in love with your videos 💜.. so satisfying and soothing 😇
thank you so much! i'm really happy to hear that 🥲🙏🏼
What size is the loveramics cup you using in the video?
The ~8oz egg cup which I don't even see shops selling anymore 🙃
These videos are great and have helped me loads, so I noticed you hold the shot button to activate manual!
Well I’ve been doing this but noticed it has no pre infuse time , so I learned if you keep the shot button pressed you can also time your own pre infusion and continue with manual mode! This gives me a much richer shot and aids in the dialling in process
Yes, I do the same!! Press and hold and let go when it has reached the desired pre-infusion time (7 seconds for my preference). I'm so happy that helped you out!
Great high quality videos. Cool style, real-world (coffee! ☺️) problems and solutions. Talented!
Hi! New to the Barista Pro and was wondering if you use the preconfigured double shot button? Or if you do manual shots when dialing in?
Hello! I pull manual shots when dialing in 😊
Love your coffee videos, I was wondering how do you sweeten you coffees? Do you put sugar in the milk before frothing?
thank you so much!! i don't usually sweeten them, but if i do, it depends on the kind of sweetener and whether i'm drinking it hot or iced. a foolproof rule is to dissolve your sweetener directly in the espresso, though! just put the sweetener in the cup that you're pulling the shot into, then proceed as usual! 😊
@@HijabsandAprons oh that’s so simple, I was scared I’d break the creama
If you're pouring latte art, you will likely be in the habit of mixing your base anyway (swirling the espresso and pouring the first bit of milk), so sweetener shouldn't affect it. Also unless you're using something that's really hard to dissolve, you can just pull the shot over the sweetener and it should be hot enough to dissolve it
@@HijabsandAprons I’ll give it a go thanks so much for tips 💕❤️
@@SA-kz4yx it's okay to break the crema, crema doesn't taste nice anyway
Are you using 20sec grind time because you only add the exact amount of beans?
Yes! So I want the grinder running long enough to get through it all including time to possibly bang on the hopper a little
@@HijabsandAprons nice! Thanks for the info. New to the pro machine and researching what others are using.
Is temple your favorite coffee then?
How the heck can you have a "5" grind size, The water wouldn't've even start on my shot LOL. The lowest ive ever went is about 12 with the Barista Pro
They might have changed the built in grinder or burrs since I bought mine in 2021
I can’t seem to dial my espresso in correctly. It seems to continuously come out extremely fast, sour and watery. I notice you use Temple coffee from Sacramento. I’m going to try some temple and see if I can achieve the same results as you. I’m using the Breville Barista Express
Hey Sidney, any success with the new beans? Also, have you tried adjusting the setting on the inner burr of the grinder? I had to decrease mine from 6 to 4 to see decent shots. Eventually I decreased the grinder's inner burr to 3.
my milk absolutly won't get thick. I really don't understand it. I tried everything, cold vs warm milk, full vs less milk, deeper vs surfase steaming. Nothing works....
Check out my video on steaming milk for lattes. Perhaps you aren't aerating for long enough or just putting the steam wand too deep. Here's the link: th-cam.com/video/691R_H76Bys/w-d-xo.html
@@HijabsandAprons Hi, thank you for your answer. My coffee this morning was much better :)
Hey I’m brand new to espresso and working on a similar barista. I have been surprised how much different beans change the flow rate. One bean will flow through in 36 seconds and the other will change it to 20. It just takes the grinder from something like a 2 to a 4. On a related note, if you’re at the extreme end of the grind settings do you know if it’s good to take out the grinder and adjust the top grind setting or as long as you’re getting fine enough leave it be?
I totally agree! My decaf beans always need to go down 2-3 points on the grinder (also depends on how old the beans are from roast date) relative to my usual regular beans. My personal preference is to shift the inner burr (up top) down one, yes. I had the exact same issue and did so, and it makes me more comfortable knowing that I still have at least 3 points to go down from my usual base point if necessary. Hope that made sense! Thank you for supporting my channel/work! I really appreciate it. Good luck!
@@HijabsandAprons oh yeah age makes sense, my really fine beans are like 3 months old so probably similar to the decaf experience. Thanks!
I recently just bought the breville barista pro but I’m having a hard time dialing in. What is the internal burr setting that has worked for you?
I started at 4 and it was good but since I shifted down to 3, it's been even easier to dial in, and more consistent too 🙂 check out my other video on dialing in: th-cam.com/video/XMEQ18GQJVc/w-d-xo.html
@@HijabsandAprons thank you!
What’s your inside grind setting 4 or 6 ?
My inner burr was set to 4 or 3 in this video
Just got a barista pro after watching most of you videos. I do everything i can yet no shut comes out !!!
Give me some context, I'm not sure what "everything" you're doing! Grinder burr setting, grinder outer setting, dose vs. espresso extracted, brew time, etc
@@HijabsandAprons Thank you for getting back! So got the pro last week and not a single good shot afterwards! Long Story short, the first thing I did was changed the burr setting to what you recommended, started with grind setting 2 or 3 but could not pull any shots until I went to 28 and above which at that point the shots came at 27 seconds 34 grams output ( I used to start with 18 grams). Literally wasted 1 Kg of good beans over this process :D changed back the Burr setting to the original, with 17 gr input I can pull 34-gram shots on 18 grinder setting but literally not edible. I have to mention that my pucks are all extremely wet and I have bought all accessories that you use as well.
I legit only get a good shot when I have my grinder set to 18 lol it’s insane
Wow yeah I've never had to go that high! But perhaps your machine's grinder is a bit different. I do wonder if new Barista Pros, even, are manufactured with the burrs set differently out of box
It should be 18gms of coffee in and 36gms of liquid coffee out. 1:2 ratio.
That's a great starting point but every bean is different. Some taste better with a bit less output and some with more. Most of Temple Coffee's recommended parameter for their beans are closer to 1:1.5 and that's what I happen to like for *their* beans too. It's up to you what tastes best or what final ratio you work with for a particular bean! 🙂
Hi, how do you know 1:1.5? Are they write on label of coffee? Thank
Sometimes the roaster will have it on the bag but most of the time I find it on their websites.
Pre infusion time does not count to the 1:2 ratio 25-30s! Don’t count like that! :)
Just a side note in case it wasn’t shown in the video, when you adjust the grind setting, make sure you put like 5g of beans for the grinder to adjust to new setting. Hope it helps :)
Or use RDT