Breville Barista Express Extraction
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- Posts: 7
- Joined: 5 years ago
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?
I would like to extract it like this http://www.youtube.com/watch?v=t6wGYeNwbus
Any ideas what I'm doing wrong?
- slipchuck
- Posts: 1485
- Joined: 7 years ago
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
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.”
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- Posts: 7
- Joined: 5 years ago
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
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
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- Posts: 75
- Joined: 5 years ago
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.
That plays into the color of your shot as you pull.
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- Posts: 7
- Joined: 5 years ago
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- Supporter ♡
- Posts: 137
- Joined: 5 years ago
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.
Forget for a moment how it looks. How does it taste?
I'll let more experienced members weigh in.
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- Posts: 7
- Joined: 5 years ago
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
- slipchuck
- Posts: 1485
- Joined: 7 years ago
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
Randy
“There is nobody you can’t learn to like once you’ve heard their story.”
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- Posts: 75
- Joined: 5 years ago
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
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
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- Posts: 7
- Joined: 5 years ago
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.