Espresso Breville Barista Pro double shot
Eighteen grams in, thirty-six out, twenty-five to thirty seconds. Grind is the only variable, and you move it one number at a time.
- Total
- 1 min
- Grinder
- Breville built-in
- Grind setting
- 15
- Dose
- 18 g
- Water
- 36 g
- Water temp
- 93°F / 33.9°C
- Brew time
- 25-30 sec
- Ratio
- 1:2.0
A ratio, a time, and one thing to adjust. Everything else is held still on purpose: with dose and yield fixed, a shot that runs fast is a grind that is too coarse and a shot that chokes is a grind that is too fine, and you never have to wonder which of four changes did it.
Weigh both ends. The scale under the cup is not fussiness — a shot judged by eye is a shot judged by crema, and crema lies about almost everything.
Changing more than one number at a time is how a machine ends up with six months of adjustments and no idea which one helped.
Brew process
-
Purge
Run the group for two seconds and wipe the shower screen. A cold group and yesterday's grounds both show up in the cup.
-
Dose
Grind straight into the basket and level it off at 18 g. Weigh it; the timed dose on the machine drifts as the beans age.
-
Distribute
Break up any clumps and level the bed flat. An uneven bed channels, and a channel is the one fault tamping cannot fix.
-
Tamp
Straight down, firm, level. Consistency matters more than force — the same tamp every time is what makes the grind adjustment mean something.
-
Lock in
Lock the portafilter in and start the shot immediately. Coffee sitting in a hot group starts extracting before the water arrives.
-
Extract
Pull to 36 g in the cup, counting from the moment you press the button — pre-infusion included.
-
Stop
You are aiming for 25 to 30 seconds. Faster than 25: grind finer by one number. Slower than 30: coarser by one. One number, one shot, then taste.
-
Serve
Drink it now. Espresso does not wait, and a shot judged five minutes later is a different drink.
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