Breville Barista Express Extraction

Need help with equipment usage or want to share your latest discovery?
marchese_alexander
Posts: 7
Joined: 5 years ago

#1: Post by marchese_alexander »

Hi all! Just joined because I'm seeking some help. Every shot I extract are coming out black at first then the caramel color start flowing. Is like a 2-3 second (I think is during the pre-infysuon) flow of black espresso then caramel. When the crema start flowing is when the pressure rises to he correct range. Something like this video http://www.youtube.com/watch?v=M01UaF7znT4
I would like to extract it like this http://www.youtube.com/watch?v=t6wGYeNwbus
Any ideas what I'm doing wrong?

User avatar
slipchuck
Posts: 1485
Joined: 7 years ago

#2: Post by slipchuck »

I would first suspect the freshness of your beans.
Are you using a pressurized or non pressurized basket?
Can you post a video?

Thanks

Randy
“There is nobody you can’t learn to like once you’ve heard their story.”

marchese_alexander (original poster)
Posts: 7
Joined: 5 years ago

#3: Post by marchese_alexander (original poster) »

Here is a video http://www.youtube.com/watch?v=qPhC1gVJbXk

This one was worse than usual but pretty much is like that. The pressure is at proper range but I don't know what is going on.

I'm using the non pressurized basket

babalu120483
Posts: 75
Joined: 5 years ago

#4: Post by babalu120483 »

How fresh are your beans? Also is it a dark roast or medium roast?

That plays into the color of your shot as you pull.

marchese_alexander (original poster)
Posts: 7
Joined: 5 years ago

#5: Post by marchese_alexander (original poster) replying to babalu120483 »

How is freshness defined? Does an unopened bag count? It doesn't really have a roasted date. Not sure about roast type (doesn't say) but looks medium.


Stanford55
Supporter ♡
Posts: 137
Joined: 5 years ago

#6: Post by Stanford55 »

Roast date means almost everything. Ideally you want nothing further out than a week or two, three on the outside, for medium roast. Your pressure gets pretty high-and stays there-so I don't think freshness is an issue. I'm guessing you ground too fine or tamped too hard given the weak stream. It is curious the pressure gauge didn't move at all in the pre-infusion stage (it usually does on mine, at least a little).

Forget for a moment how it looks. How does it taste?

I'll let more experienced members weigh in.

marchese_alexander (original poster)
Posts: 7
Joined: 5 years ago

#7: Post by marchese_alexander (original poster) replying to Stanford55 »

I think you hit the nail. I've been watching a few videos on YouTube and all of them show the gauge raisin during the pre infusion. Did you have to program/setup that? Mine has been like that since day one

User avatar
slipchuck
Posts: 1485
Joined: 7 years ago

#8: Post by slipchuck replying to marchese_alexander »

You might be wise to reset yourself machine back to default. I don't remember how to do that you should be able to find it somewhere in the manual


Randy
“There is nobody you can’t learn to like once you’ve heard their story.”

babalu120483
Posts: 75
Joined: 5 years ago

#9: Post by babalu120483 replying to slipchuck »

Resetting Default Volumes
To reset the machine to the default 1 CUP
and 2 CUP shot volumes, press and hold the
PROGRAM button until the machine beeps
three times. Release the PROGRAM button.
The machine will return to its original default
volume settings and default espresso water
temperature

marchese_alexander (original poster)
Posts: 7
Joined: 5 years ago

#10: Post by marchese_alexander (original poster) »

Ok, will start resetting settings back to default and if that doesn't work try to re-program the pre-infusion settings. If that doesn't work then something is wrong with the machine since the instructions say the pressure needs to raise during the pre-infusion process. I'll leave these pics here for anyone that might need them in the future. Second pic is Breville UK name/brand.




Post Reply