Hi Barry thanks for the quick reply,
I have been using the same 3 types of beans since I got the machine and currently using the first of the 3 that I have been getting ( same grinding settings for all of them )
Welxcome to Coffeesnobs.
Have you changed the coffee beans you are using? Freshly roasted beans have to be ground coarser, with the need to grind finer as the beans age.
Hi Barry thanks for the quick reply,
I have been using the same 3 types of beans since I got the machine and currently using the first of the 3 that I have been getting ( same grinding settings for all of them )
Update on the situation : I got a new Infuser, the first shot came out beautifully. Since then ... not a drop with the same grinding settings. I did set the grind to much coarser ( 15 instead of 7 on the smart grinder pro ) and the first shot was great, then ... not a drop being extracted.
Could it come from the grinder ?
I haven't had my morning coffee for 2weeks now it's ... hard
There is a big diffwerence between 15 and 7. Could there be somewhere inbetween where you get a good flow?
I extracted a shoot for each increment from 7 to 15. From 10 to 13 I would get a couple of drops.
The frustrating part is that when I got to 15, I did manage to get a decent ich coffee, so I made a second one to be sure with the exact same settings and not a drop...
I really don't know what to do anymore.
EDIT : I did get a pretty useful answer from an other forum mentioning that it is possible that the grinder went out of wack and my original settings at simply different now.
I'll do a few tests and let you guys know in case it happens to someone else.
Last edited by JonnyJonJon; 6th December 2015 at 01:16 PM.
Perhaps your putting too much coffee in, you need somewhere between 3-5 mm clearance after you tamp your shot. try setting the grind to under fill the shot and then manually add a little more until you get the correct extraction. if the needle is maxed out and nothing is coming out, then its overfilled or the grind it too fine.
Hi fellow caffeine addicts! I have a Breville Infuser BES840 & wondering if someone is able to point me in the right direction for spare parts. Steam is leaking from around the wand where it comes out of the body of the machine & I'm hoping I can buy a replacement seal kit which includes 2 nylon cup bushes & 2 O rings, I've searched online without much success.
Did anyone ever find out what the deal is with this model being phased out? There doesn't seem to have been a replacement model, leaving Breville with a frustrating hole in their lineup between the 810 and 870, and the 840 seemed like the perfect little machine for me to step up to from the $250ish Sunbeam we've had the last 5 years.
I'm Andy from Perth
Been browsing the forum for a while and thought I'd chip in. Had an Infuser and matching Smart Grinder in Sesame Black for a couple of years (old pic below) and started to get serious in the last few months, and have taken a couple of courses through Five Senses here.
Really like my machine, and getting better at texturing milk. Only issue I've had with my machine is that the shot clock seems to go haywire once a week or so, but that's easily reset!
Thinking about maybe upgrading the unit soon, but for now I'm happy!
Hi everyone. I'm new to the forum, having had it recommended by a friend.
I love coffee and after recently doing plenty of research decided to take the plunge on a Breville Infuser and Smart Grinder Pro as a way of really enjoying/learning more about coffee.
I understand the basics of grind/dose/tamp and have done plenty of perusing through the forum/YouTube, though am looking for some guidance on how to get the best results from these two machines, generally speaking. I say generally because I appreciate that everyone's tastes and therefore methodologies will be different.
I literally bought the machines yesterday and have been having fun experimenting with my favourite freshly roasted beans using the pressurised/non-pressurised single shot baskets, though seem to be getting 1) very short but consistent extractions at around 15/16 seconds including infusion, albeit almost bang in the middle of the pressure dial (I'm assuming somewhere in the middle of the 'espresso range' is where you want to be, having picked that up reading/watching videos) or 2) longer extractions at around 30/35 seconds at a much higher pressure, almost towards the top end sometimes with very little coming out. All in the grind size range from around 5 to 20. I've also observed that scales are an 'essential', though would assume that relying on what the grinder delivers in its 1/2 shot configurations would be sufficient?
Grateful for any guidance as it's certainly something I'd love to become more passionate about, though it can sometimes be a little daunting with so many variables at play!
Hey guys, can someone with the Breville Infuser + Smart Grinder Pro combination shed light on the grind, volume, tamp settings they're using for their espressos please. I've spent three weekends trying to figure this thing out with some amount of success but not quite there yet. So, I'm getting the pressure gauge to fall within the Espresso range but the coffee tastes disgusting -- bitter and unbalanced. I've tried grinding finer, keeping weight constant, but then the pressure gauge shoots all the way to the right.
Grind Coarser = sour, underextracted
Grind Finer = bitter, overextracted
What you want is somewhere between these two - Balanced. Maybe your gauge will show less than optimal but the taste will be OK?
Thanks Toorakwa. For long I couldn't pull a shot within the range and the coffee was no good either, so when I finally did, just felt like a tiny reward. But you're right, the focus needs to be on the taste rather than the needle. It would still help though if any members out there could share their settings.
As long as the coffee is coming out and hasn't stopped flowing, you should be able to ignore what the gauge says and go by taste. Then you can use the gauge, but only as a guide to compare to what it normally says when it tastes good, ignoring the labels.
This is the method i use,
Volume - you want to be grinding enough beans so that after you have tamped you can just see the "top" of the stainless steel ring around the bottom of your tamper(thats what it's for) , when you have that right ...set time into your grinder .
When you have volume set ,...then set your grind fine till it is "almost" choking your coffee machine....then back the grind off a bit, but keep it so it is "just" within that broken line area. When i pull a shot my extraction guage ALWAYS sits right at the very top into the broken line area . Once you are in that area with your grind you may have to go back and adjust volume slightly . When you are constantly getting into that same extraction area this indicates. ...volume , tamp and grind is correct and your shot should be cafe quality, or better. If it starts to blond a bit before extraction has finished simply end the shot manualy.
Let us know how you get on?
Last edited by slipslopslap; 17th September 2017 at 01:56 PM.
You need to take your machine into the "unknown" zone where no man has ever dared to tread before, be brave, for it is your friend. .
Have a read of my post #67.
Last edited by slipslopslap; 19th September 2017 at 08:29 AM.
I can make a more than acceptable flat white with my EM 6910/EM480, 7/15gm VST basket.
But trying to get the same taste from a single walled krups basket (51mm) in my EM5600/EM440, is a different world.
I have not got it nailed yet.
Just does not taste as sweet, but I know it can be done, I have done it, with a different grinder, that died.
Maybe this should be a new thread, but the above post is giving me something to consider with regard to how full I make my baskets.
I suspect that is where I have been falling down.
Hey rawill it's worth a try mate.
Having now read through this entire thread it seems that alot of people are having the same problem's and seem to be more concerned about following instruction manuals and getting basket weight's correct rather than just following their taste buds. The stainless steel ring around the bottom of the tamper indicates how much grind you should be filling the baskets with and is there to be used as a depth gauge to make sure you have quantity right. I always fill the basket with enough grind to ensure that AFTER i have tamped, the ring is either level with, or just above the top of the basket, it is also there to make sure you have a level Tamp. I have no clue what so ever what weight i "should" be using in my baskets, my Tamper tells me all i need to know.
Last edited by slipslopslap; 19th September 2017 at 02:46 PM.
And I think that is right with the 6910 tamper, it works like that with a 15gm VST.
When you put it at that level, it is 15/16gm.
However, with a lower end machine, like the EM 4800, or the EM 5600, the tampers are just plastic flat discs.
Any aftermarket tampers, like I have do not have any markings, but it does seem about 14/16 gms is about right.
But I have to do more with this, I used to use the dual wall filters on these machines, then I threw them away, in the hunt for better coffee from these machines.
Those double wall baskets all belong in the bin, so does that milk frothing tube thing, or what ever the hell it's supposed to be, they only teach you bad habits . I'm trying to improve my barrista skills...not make them worse. I had a laugh
I've never liked the idea of swapping baskets , tampers etc on these "appliance" type machines, it always sounds more trouble than its worth so I've stuck to whats supplied . Different story for the prosumer machines though.
Last edited by slipslopslap; 19th September 2017 at 06:38 PM.
So I guessed that I was not using enough espresso grinds and now am trying to get my tamper level with the silver line like that pic a few posts down. I have noticed I am getting more creme which I was obviously happy about cuz I'm assuming that's what should be coming out, although my question is: is the porter filter suppose to have some water in it when I dump it? There is a little water in the porter filter still and I didn't know if that was a good or bad sign. I'll take a pic and give my specs of what I'm using later. I have a smart grinder pro
They aren't cheap, but well worth it.
I've had my BES840 since Jan 2015, however my grinder is the Sunbeam EMO480... so can't really give you a grinder setting.
I measure out 18-19g and then tamp until the chrome of the tamper is in the basket, and the lip is level with the black part of the tamper if that makes sense.
I pay less attention to the gauge now, then when I first got the machine, and check the flow out of the filter, and the resulting shot to determine what adjustments need to be made.
I use the programmed run buttons, and single wall double basket, and as my coffee amount is generally constant, the only thing i really change as the bean ages is the grind size.
Here are pics that I took when I make my 2 shots of espresso. Just looking for any advice or critiquing will be helpful. I've only had both machines for about 2 weeks so I'm sure there are lots of things I'm doing wrong.
I have 2 videos but don't know how to upload them. My espresso shots took about 20 sec from the 1st drop. I've read multiple target times but generally I'm assuming you want it between 25-35 sec? So if I'm getting 20 sec, then I should make the grind finer.
I made the grinder 8 sec cuz I grind, even out the beans, then grind again, then tamp. So total I'm doing 16 sec for 2 shots. I did it this way so I lose less grinds over the side of the portafilter.
Let me know if I'm doing anything wrong or how I can become better. Thx
Last edited by Rurchan; 25th September 2017 at 10:16 AM. Reason: added pics
The time of the shot is counted from when you push the button. First drop is usually somewhere around 7-8s, so 20s from first drop wouldn't be bad. You'll have to upload videos to YouTube or similar and post a link, you can't upload videos direct to CS like you can pictures.
All your other numbers seem ok, but taste is more important. How does it taste?
The grind time will change significantly between beans, so the weight you're getting is more important than the time. I can't remember the target dose for your machine but I think it's somewhere around 14g?
Different beans require different grind time's,then as the bean ages you need to adjust grind setting. I cant give you any advice about pour times as i have never worried about them,.... i go by taste. I'm not even going to try and attempt to do on my semi auto "appliance" type machine with default pour times as what people do with prosumer machines. If my grind setting, grind time and tamp is correct then I'll watch the shot ...and if it starts to blond i end the shot. Others may be able to help you with that one. Trying to get all that correct , and keep it correct on one of these machines would do my head in . My advice is,..try just going by taste ...if it starts to blond...end the shot.
Your extraction gauge will tell you everything you need to know , where is the needle sitting when you do a pour? If it's not on the borderline of the broken line area then you need to make your grind finer as your grind QTY in your PF looks spot on.
Last edited by slipslopslap; 25th September 2017 at 11:44 AM.
At least 14 gm beans, ground at 8, about 35 seconds brewed, 2 oz espresso. Using the Breville Smart Grinder Pro and the Infuser (the newer model with adjustable temp settings).
Just ignore the following unless you are a Noob like me - I'm just so excited I FINALLY have been able to make a drink that tastes so good!!
Only read any farther if you want to watch over my shoulder as I make my drink .... ;-)
Measure 4 oz of whole milk into the chilled Breville pitcher and put it back in the frig.
My grinder is set to 8 - I put it at 7 and tweaked it till it just read 8.
I let the machine warm up at least 15 minutes with the portafilter in place. (using the 2 cup single-walled holder) Then press the one cup button to run water thru it to warm it. (I let the water fall into 2 one ounce glass containers to warm them.) Dry the portafilter.Fill a 6 oz cup with hot water and set aside to warm.
I measure between 14 and 15 gms espresso beans (my scale only measures whole grams (grr) but between 110 and 120 beans. My beans are now 3 weeks old....and put them in the grinder. I have the grinder set to 22 seconds just for convenience.
I grind about 12 seconds (about half of the beans), push the pause button. Tap the portafilter on the counter, do a modified Weiss (with a long toothpick, swoop it in loops from the middle to the edge, to the middle several times across the holder- (takes about 2 secs) Put the portafilter back in the grinder and grind till all the beans are done. Tap on the counter again, repeat the Weiss, tap again, and tamp firmly. (If you wonder about the height of the coffee - check the level with the razor tool- it should just clear the coffee when twirled).
Put the portafilter in the machine, empty the warmed glasses and replace to catch the espresso, and push the 2 cup button. I start roughly counting the seconds now - there is about 8 secs then the first drops appear -now the dial is just at the right hand screw - I stop it by pushing the 2 cup button again when there is about 1 oz in each glass - roughly 35 seconds counted...
I put an instant thermometer in the pitcher of cold milk and hold it in place in the pitcher.Turn on the steam valve - when the pump starts, quickly put the wand into the milk and raise it til the tip is just at the surface (the sound should be like paper being ripped). I do this til the temp is about 25 C
for just a small amount of foam, then plunge the tip deeper until the temp is 55 to 60 C(on this thermometer ,while holding the pitcher so the steam makes the milk swirl to mix the microfoam. Turn off the steam, wait til the sound decreases, then remove the pitcher. Wipe the tip with a damp cloth, turn on the steam for a few seconds to rinse any milk out of the inside of the wand, and shut off the steam.
Empty the hot water from the cup, pour in the 2 oz of espresso, add the foamed milk, and enjoy.(I also add a small amount of vanilla syrup usually)
And it tastes the best in my antique Belleek cup.:-D]
I hope this can give you a starting point - my coffee tasted deep and chocolatey and just enough foamed milk....
Last edited by Bumblebee; 16th December 2017 at 03:20 AM. Reason: oops - wrong temps - corrected
Hi all, just got my 840 Infuser ytday, and hv been playing with it for the last 3 hours.
My setup: 840, using Rancilio Rocky grinder. Beans: Toraja Sapaan, medium roast,using single wall basket (single shot)
First few tries: crazy results, from the gauge went straight to the max, to 1st drip only came at the 14th seconds, etc.etc. Things got better when I ground the beans less finer (from 6 in Rocky to around 10), and didnt do a very hard tamping (noob mistake).
Still trying to get the 1:2 ratio for a single shot: 14gr of beans to 28gr of espresso (last attempt, it took around 35 seconds from hitting the button). Tasted way bitter to my liking (probly too fine of grinding?)
Anyone here using the same 840+Rocky setup, would like to get input on your Rocky espresso setting (6,9,10?)
Switch to the double basket
Singles are too hard to get right consistently
my last attempt for today finished 30 min ago ,single shot, got good result:
10gr beans,20gr espresso, aceh gayo beans, same grind setting, 25 sec.will try double shots tonight.cheers
It will be somewhere between 17/18 grams for a double. Start at 17 and you should be very close.
Just got my 840 Infuser paired with the Smart Grinder Pro this week. I’m using Aldi Lazzio medium roast beans as practice beans. At the moment been having a tough time with pressure gauge mostly shooting past the ideal/gray zone. Testing with empty dual wall basket shows pressure gauge around 9 o’clock, which appears to be correct based on what I’ve read.
Started out with the single and decided to move into the double basket since there were a few mentions about single basket being tricky to get right.
I thought I got it right the night before after 3 hours and alternating tamp strength with grinder settings : dose 13s, shot 2, grind 19 (which seems pretty coarse given the average I've been seeing online) Pressure was just at 12-1 o'clock(2nd screw).
But next morning with the same setting, the gauge was at borderline about leaving the ideal zone.
Watched a few Breville vids on youtube and learnt that:
1. the dosing should be sufficient much so that resulting dry puck should have some of the shower screen screw embossed in it, knocks out in 1 piece,crumbly like a biscuit.
2. after dosing and tamping the Tamps metal upper line should align with top of basket.
3. tamped coffee shouldn't drop out after tamping and shaking gently on sides
Today I figured I should increase the dosing by 1s to get to point (1) above, grind settings : dose 14.2s, shot 2, grind 19. After tamping the alignment between tamp and basket seems correct. I didn't tamp very hard but enough to ensure it doesn't fall out. As it turns out, pressure gauge was way past the ideal/gray zone again. Puck did come out something like point (1)
Then, I pulled a double shot again with coarser grind settings : dose 14.2s, grind 25. Same tamp pressure. Yet again, pressure gauge was way past ideal/gray zone.
I'm no expert but the result espresso has good crema layer and tastes pretty decent, a little sourish, not bitter.
Any thoughts on what could be wrong here? I know these are supermarket'ish beans but I've read good comments about them. Would they have any effect on pressure/extraction?
A good way to check dose is to put a 5c coin on top of the puck after tamping and then lock the handle in to the group head. Then take it out and the 5c coin should leave a slight impression in top of the puck. This gives about 1mm clearance for the grounds to expand during pre infusion/extraction.
If there is no indent from the coin, increase the dose until there is. If the coin is pressed in too far, decrease the dose.
As for the grind size, ignore the gauge on the machine. The pour will tell you if you need to go finer or more coarse. Aim for roughly 25-30mm per cup in roughly 25-30sec. Too fast - grind finer, too slow, grind more coarse.
Tamp pressure should be quite firm also. 10-15kg of pressure. Press on some bathroom scales to give yourself an idea of how hard you push. The main thing is consistency.
Then just change one thing at a time so you know what the change did. Changing more than one variable makes it harder to know which element created the change.
Having read through more of the previous posts, it looks like this is a common issue and it seems to me now that the machine and gauge is behaving as expected. But I have been trying to follow the instruction manual down to the tee which isn't, necessary. Having the gauge appear in the broken line zone past 2nd screw can be "normal", as long as the machine isn't choking.
I will use the following as a guide now and see how I go.
Last edited by skeevs; 13th July 2018 at 06:25 AM.
Thanks for the advise @prydey. Reading this and post #67 above did lead me to think the current behaviour of the pressure gauge is normal.
Btw which vst baskets would be best to go with a Pullman tamp?
Last night I got tinkering around with a 5c coin, dosing and grind settings. Pulled double shots and finally got to 30secs extraction time, with grinder set to 15s and grind 22. Pressure gauge was at borderline of ideal/broken lines(slightly past 2nd screw). Went to bed pretty happy about that.
This morning, the grinder lost the grind settings and defaulted back to 17.8s and grind 22, which I forgot to adjust. So I just brushed off the extras and measured dose to 18gms. Tamped. Pulled double shot. Extraction time was almost 25s this time, but gauge was at 12 o'clock, right on the 2nd screw.
Coffee did taste a little weaker though.
Maybe I should've tamped harder this morning.
But otherwise I think I'm on the right path.
Thanks for this @prydey.. will go looking for it
@prydey I reached out to Pullman and Mark responded that they don't make pullman baskets for this size. Is this something that they used to have ?
Tamping pressure makes very little or no difference whatsoever. A light tamp as long as it's level is sufficient. Dose and grind are the main concerns.Maybe I should've tamped harder this morning.
Definitely Yelta. It's about time this 15kgs of force myth was busted, along with practicing this on a set of bathroom scales.
Haven't bothered to check but reckon I use 3 or 4 KG max.