Breville Barista Touch Instruction Book page 20

EXTRACTION GUIDE
CORRECT EXTRACTION
• Flow starts after 8–12 secs
• Flow slow like warm honey
• Crema is golden brown with a ne
mousse texture
• Espresso is dark brown
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
Brew
Keep the lter basket
clean to prevent
blockages. Without
Double
ground coffee in the lter
LOCK TIGHT
basket, lock the porta lter
into the machine and run
hot water through by
pressing single or
double cup.
OVER EXTRATED
BITTER • ASTRINGENT
BALANCED
UNDER EXTRACTED
UNDERDEVELOPED • SOUR
20
UNDER EXTRACTION
• Flow starts after 1- 7 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
SOLUTIONS
TURN
INCREASE
GRIND AMOUNT
Adjust & re-test Adjust & re-test
Tamp using 22-33lb of
pressure. The top edge
of metal cap on the
tamper should be level
with the top of the lter
basket AFTER tamping.
Remove the dosing
funnel from the
porta lter then trim the
puck to the right level
using the Razor
precision dose
trimming tool.
GRIND
Too fine
Optimum
Too coarse
OVER EXTRACTION
• Flow starts after 13 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
TURN
Grind
15s
Adjust & re-test
™
GRIND DOSE
Too much
Use razor to trim
8-11g (1 cup)
16-19g (2 cup)
Too little
Increase dose & use razor to trim
SOLUTIONS
Grind
15s
DECREASE
GRIND AMOUNT
Adjust & re-test
Tamp using 22-33lb of
pressure. The top edge
of metal cap on the
tamper should be level
with the top of the lter
basket AFTER tamping.
Remove the dosing
funnel from the
porta lter then trim the
puck to the right level
using the Razor
™
precision dose
trimming tool.
TAMP
Too heavy
22-33lbs
(10-15kg)
Too light