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Optimum Pressure with the Breville BES820...

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  • Optimum Pressure with the Breville BES820...

    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
    Re: Optimum Pressure with the Breville BES820...

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

    Tell us what techniques youve tried  :

    Comment


    • #3
      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.

      Comment

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