How To Fix a Sour Espresso In a Breville Espresso Machine
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- เผยแพร่เมื่อ 2 มี.ค. 2020
- Are you getting sour espresso shots with your Breville Barista Express? Make sure to watch this video on how I pull a Breville Espresso Machine to fix issue.
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You should use the scale for check your coffee extraction too.
Hi yes, I usually do but some reason I didn’t this time. Thanks for watching.
Which basket do you use? Pressurized or non-pressurized? I never pulled a perfect shot when using the non pressurized basket.
I began using a pressurized basked but as I got more experience I switched to non pressurized, which takes a bit more skill. If you are happy with pressurized then continue using it, no issues, or start controlling the variables a bit more closely (dose amount, grind size, tamp) and you will pull a great shot in no time.
Have you tried weighing the shot to see how much volume your getting out of the 17g. I look for 34-40 grams out of 17g in. 2-2.25 x the do’s in 25 ish seconds. I’m not the best, but it helps me. Haven’t had my Express to long. Thx for the video. I need to try a distribution tool. Which are you using?
Hi Randy, thanks for your comment. So I used to measure my extractions but the Barista express has a decent volumetric meter which doesn't vary much from shot to shot, so I have stopped measuring it. I have it programmed at a 36 gram extraction which is about 2 to 1 ratio and works pretty well for me. As for the distribution tool, I purchased it from Amazon; its cheap but effective. See the link below.
www.amazon.com/Coffee-Distributor-Espresso-Distribution-Leveler/dp/B07CPRBS8C/ref=sr_1_5?crid=36U74Z4CQEU45&keywords=espresso+distribution+tool&qid=1583286334&sprefix=espresso+distrob%2Caps%2C243&sr=8-5
My friend is great with coffee and
He has a store to sell machines, beans and accessories etc. He tells me that I should always stir the shot before drinking it. I find that it actually makes a difference.
The angry chef agreed. Someone else made the same comment before which I agreed. I do swirl it usually but always forget to do so while on camera.
@@coffeeauthority yea it makes a great difference.
When you pull a good shot, is the needle in the “espresso range”. I always seem to have shots pull too quickly while also having too much pressure. What would you suggest to slow the extraction time while also reducing pressure? Going finer causes higher pressure and slower extraction, while coarser causes shots pulling too quick and correct pressure: thanks!
Hunter Hudson Fitness probably a good idea to play with the dose and increase it to 17 or 18 grams. This may be silly but make sure you are using the non pressurized basket (not the dual wall). Let me know if this helps.
same problem here...i also try playing with the dose. but no good result..internal bur set to 2 grinder setting 4 and i got 20sec plus extraction with very high pressure..next i change grind setting to 5 (to lower the pressure) and i got abit lower pressure but extraction time below 20 sec.
Aiman Ghazali I have figured out that the pressure reading isn’t the most important thing, I’m able to get a 2:1 ratio shot at 27-30 seconds with the pressure reading a little high and the shots taste really good! I think the “espresso range” on the dial might be more for the pressurized baskets and depending on your grind and tamp, pressure is just another variable to manipulate.
How many seconds do you have water runs for?
About 25 seconds
no matter what I do all my 8+ lbs of coffee beans have bee3n sour for me in the Barista Pro.. ready to go back to tea especially when brewing the beans in my ninja SCA Gold brewer they taste fine.
Same! It’s so frustrating!
8lb bag, mostly likely beans are stale. Make sure beans are fresh and grind fine enough to be able to pull a double shot in 30 seconds.
I’m getting sour shots and bitter shots.. and that’s all I’m getting!!! I dunno what to do
If the pressure/ output is fine, might just be the coffee. Change it and see if you like a different brand or origin. Generally Columbia origin is more forgiving.