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Thread: Optimum Pressure with the Breville BES820...

  1. #1
    Junior Member
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    Optimum Pressure with the Breville BES820...

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi All,

    Ive tried different coffee, techniques... but have never been able to achieve the optimum presure with the Breville BES820. *Its always just reaching the optimum (the upper green part) pressure, but never into the middle range!

    What am I doing wrong? *Has other achieve optimum pressure? *Please share your secret ...

    Thanks in advance. *

  2. #2
    Senior Member Rusty's Avatar
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    Re: Optimum Pressure with the Breville BES820...

    Quote Originally Posted by 7D2C25237A480 link=1254041841/0#0 date=1254041841
    Ive tried different coffee, techniques..
    Welcome to CS :)

    Tell us what techniques youve tried *::)

  3. #3
    Senior Member Rusty's Avatar
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    Re: Optimum Pressure with the Breville BES820...

    I assume you are familiar with the reasons behind the gauge readings.

    White Zone - Ideal Espresso
    The gauge needle when positioned within the
    recommended White Zone during pouring
    indicates that the espresso will be produced at
    the ideal pressure. The brewed espresso should
    have a generous layer of [ch64257]ne textured and
    evenly coloured golden crèma.

    Green Zone - Under Extracted
    The gauge needle when positioned within the
    Green Zone during pouring indicates that the
    espresso will be produced with insuf[ch64257]cient
    pressure resulting *in an ‘under extracted’
    espresso. This occurs when the water [ch64258]ow
    through the ground coffee in the [ch64257]lter is too
    fast. As a result the optimal [ch64258]avour will not be
    extracted and the coffee will be watery and lack
    thick créma on the top. Possible other causes
    for under extraction are: coffee grind is too
    coarse and/or insuf[ch64257]cient coffee in [ch64257]lter and/or
    under tamping.

    Red Zone - Over Extracted
    The gauge needle when positioned within
    the Red Zone during pouring will indicate
    that the espresso will be produced with too
    much pressure resulting in an ‘over extracted’
    espresso. This occurs when the water [ch64258]ow
    through the ground coffee in the [ch64257]lter is too
    slow. As a result the coffee will be very dark
    and bitter, with a mottled and uneven créma on
    top. Possible other causes for over extraction
    are: ground coffee is too [ch64257]ne and/or too much
    ground coffee in [ch64257]lter and/or over tamping.

    Check your grind, it may be too coarse - you do have a good grinder dont you?

    Check your dosing - you may not be using enough coffee.

    Check your tamping - you may not be distributing evenly &/or tamping with enough pressure.



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