Extraction Guide - Breville Barista Express Instruction Book

EXTRACTION GUIDE

CORRECT EXTRACTION
Within
Espresso Range
• Flow starts after 4–7 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
• Extraction takes 25–35 secs
AFTER EXTRACTION
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Keep the filter basket
clean to prevent
INSERT LOCK
blockages. Without
ground coffee in the filter
basket, lock the
portafilter into the
machine and run hot
water through.
OVER EXTRACTED
BITTER • ASTRINGENT
BALANCED
UNDER EXTRACTED
UNDERDEVELOPED • SOUR
UNDER EXTRACTION
Under
Espresso Range
• Flow starts after 1–3 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
• Extraction takes up to 20 secs
SOLUTIONS
TURN
GRIND SIZE FINER INCREASE GRIND AMOUNT
Adjust & re-test Adjust & re-test
Tamp using 30–40lbs of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
Trim the puck to the
ALWAYS TAMP TO LINE
right level using the
Razor
Adjust & re-test
™
trimming tool.
GRIND GRIND DOSE
TOO MUCH
TOO FINE
USE RAZOR TO TRIM
8-11g (1 CUP)
OPTIMUM
16-19g (2 CUP)
TOO LITTLE
TOO COARSE
INCREASE DOSE &
USE RAZOR TO TRIM
OVER EXTRACTION
• Flow starts after 8 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
• Extraction takes more than 40 secs
SOLUTIONS
TURN TURN
GRIND SIZE COARSER
Adjust & re-test
ALWAYS TAMP TO LINE
precision dose
Adjust & re-test
TAMP
TOO HEAVY
30-40lbs
(15-20kg)
TOO LIGHT
Over
Espresso Range
DECREASE GRIND AMOUNT
Adjust & re-test
Tamp using 15 kilos of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
Trim the puck to the
right level using the
Razor precision dose
™
trimming tool.
SHOT TIME
OVER 40 SEC
25-35 SEC
UNDER 20 SEC
21