Sage/Breville Barista Touch – 1st Shot vs. 2nd Shot Issue

Sage/Breville Barista Touch – 1st Shot vs. 2nd Shot Issue

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Sage/Breville Barista Touch – 1st Shot vs. 2nd Shot Issue

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Sage/Breville Barista Touch – 1st Shot vs. 2nd Shot Issue

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Sage/Breville Barista Touch – 1st Shot vs. 2nd Shot Issue

Sage/Breville Barista Touch – 1st Shot vs. 2nd Shot 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 Touch – 1st Shot vs. 2nd Shot Issue

I've had my Barista Touch for about 6 months now and on the whole am happy with it. I've followed a lot of the advice and pointers from those on here (and elsewhere) and (on average) have managed to get my espressos to a point where they are streets ahead of what they were when I first tried!

That being said, there is one issue I cannot seem to resolve, which occurs every few days or so –

The first shot I pull yields way too much (often 50-60g from 18g of ground coffee). The brew is generally far more 'eager' than subsequent shots, commencing at approx. 6 seconds after pressing the button and the pour is much faster with the consistency being thinner. It's drinkable and tastes OK, but isn't great.

When I go to pull a second shot, the opposite happens and I get somewhere between 25-35g from 18g, with a much slower, almost syrupy pour (it looks great!) that starts at around 8 or 9 seconds (which is about right, from what I've read). Don't get me wrong, this is miles better than the first one but is definitely under extracted, especially when it's only yielding in the 20s.

Clearly I'm wanting something in between the first and second shots!

It's baffling, as adjusting the burrs just throws off the the amount of ground coffee I need, and also, the fact I seem to be over extracting with the first shot then under extracting with the second with no adjustments is strange.

For context:

  • I always use good quality, freshly roasted beans (I've tried a few different kinds)

  • I always warm up the machine/porterfilter with a blank shot before the first shot

  • I've played around with and adjusted both the inner and outer burrs to consistently give me 18g of ground coffee each time

  • I try to tamp consistently with the correct amount of pressure

  • Most days I'm getting good results, some days amazing results (perfect, syrupy pour, lovely crema and a yield in the range of 36-45g from 18g).

Is anyone able to shed any light on why I'm experiencing the issue I describe? Has anyone else has this same problem and managed to fix it?

Any help would be appreciated!

Thanks

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Sage/Breville Barista Touch – 1st Shot vs. 2nd Shot 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 Touch – 1st Shot vs. 2nd Shot Issue

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