![]() Make only slight changes (e.g., 1 step change for the Barista Express or 1-2 steps on the Barista Pro due to the higher resolution of the grinder). If, for example, you’ve extracted espresso in 20 seconds (or less) and it has a sour taste, decrease the grind size to achieve a finer grind and try again. The finer the grinds, the more dense the coffee bed will be, and the slower the water will flow through it, and vice versa. Since salt and acid compounds are the most soluble, if the water passes through the grounds too quickly, the espresso tends to be sour and lacks body, which is an indication of under-extraction.Ĭonversely, if water takes too long to pass through the grounds, the espresso will have a bitter or astringent taste, indicating over-extraction. Keep in mind that this is simply a ballpark to aim for, but the ultimate guide is the taste. The general rule is that espresso extraction should take around 20-30 seconds for a double shot. Probably the second most important factor that determines the quality of your espresso is the extraction.Įxtraction can be defined as the process of forcing hot water through coffee grounds to dissolve the coffee’s soluble compounds (oils, acids, sugars, salts, etc.) and extract its flavor. If you’d like to learn more about choosing the best beans for your Breville espresso machine, read our article on the subject. On the other hand, if you prefer coffee with more bitter notes, look for descriptors such as dark chocolate, cocoa, or different kinds of nuts. If you like more acidity in your cup, look for descriptors with various fruit names, such as citrus fruits, berries, etc. Breville recommends using 100% Arabica beans with their machines.Īs for the flavor profile, it’s best to choose beans with descriptors that match your taste preferences. Arabica beans generally have a more developed flavor, while Robusta beans tend to be more bitter thanks to higher levels of bitter compounds such as caffeine. When it comes to variety, there are two main types of coffee beans – Arabica and Robusta. These are not as difficult to dial in as light roasts and produce tasty, balanced shots with less sourness and more interesting aromatics than dark roasts. With my Breville Barista Pro, I’ve found that medium roasts generally work best for espresso. Light roasts tend to be more sour, while dark roasts tend to be more bitter. When choosing your next bag of beans, pay attention to the roast level, variety, and flavor profile descriptors. The single most important factor determining the flavor profile of your espresso is the beans you use. For now, let’s get into some tips for fixing sour or bitter espresso! If you want to learn more about dialing in espresso with your Breville Barista machine, we highly suggest checking out our blog post on the topic. This way, you can be sure that the change you’re making is actually causing the difference in taste. So, if you’re troubleshooting your espresso, changing only one variable at a time is critical. For example, if you keep everything the same but increase the yield (the amount of water in the cup), you will end up with a wildly different tasting espresso. All of these factors must be precisely controlled to get repeatable results. ![]() The recipe, in the case of espresso, is not only the coffee beans you use but also the grind size, dose, water temperature, etc. As in the culinary craft, where following a recipe and precise measurements is key to the perfect outcome, so it is in espresso making. This means using the same beans, grind size, dose, tamp pressure, and extraction time every time you make espresso. ![]() Before we dive into tips for fixing sour or bitter espresso, it is important to stress that in order to troubleshoot your espresso, you need to be consistent during the brewing process. ![]()
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