Sage/Breville Barista Express Dialing In Issue

Sage/Breville Barista Express Dialing In Issue

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Sage/Breville Barista Express Dialing In Issue

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Sage/Breville Barista Express Dialing In Issue

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Sage/Breville Barista Express Dialing In Issue

Sage/Breville Barista Express Dialing In Issue

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Sage/Breville Barista Express Dialing In Issue

Hey, I just recently got my Sage/Breville Barista Express and I have a little trouble about how to dial in perfectly and end up with a high-pressured, under-extracted, bitter coffee.

– I am using fresh, medium roasted beans by a local roaster. It's a Brazilian coffee with notes of stone fruits, dark chocolate, and caramel.
– I set the temperature by 3 degrees around 90 degrees because of the really bitter notes I've tasted.
– I am using the Single Wall 2 Cup basket.
– I am waiting for about 10 minutes after power on the machine.

I started with 18g dose in 36g out, with grind size 6, and ended up with the highest pressure that is possible, so I started to experiment with a lower dose to end up with at least a relatively great pressure (I've read that the great is around 1 or 2 o'clock). After ending up with 15g dose, 32g out with the same grind size, the pressure went kinda okay, it is the end of the pressure gauge, but the brew time was around 22-23 seconds including a 10-second pre-infusion. When I set the grind size to 5, it ends up with around 35-40 seconds, with the same high pressure. The drink is really bitter, I can't really taste the sweet notes that it is in the coffee. When I get it back to grind size 6, it's around 22-23 seconds.

I'm a little bit clueless about what I should do or what I am doing wrong, because it feels like I am at the end of the ranges – an over-extracted coffee by its bitter taste and high pressure and under-extracted as well because of the quick extraction. Increasing the dose? Then isn't it going to be really high pressure? Grind finer or courser? Isn't this 9-10-second pre-infusion too much?

I really appreciate any kind of help.

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Sage/Breville Barista Express Dialing In Issue

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Sage/Breville Barista Express Dialing In Issue

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