Breville Barista Touch, Instruction Book, Page: 20 / 92

20
EXTRACTION GUIDE
GRIND GRIND DOSE TAMP
OVER EXTRATED
BITTER • ASTRINGENT
Too fine Too much
Use razor to trim
Too heavy
BALANCED
Optimum 8-11g (1 cup)
16-19g (2 cup) 22-33lbs
(10-15kg)
UNDER EXTRACTED
UNDERDEVELOPED • SOUR
Too coarse Too little
Increase dose & use razor to trim
Too light
• Flow starts after 8–12 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Keep the filter basket
clean to prevent
blockages. Without
ground coffee in the filter
basket, lock the portafilter
into the machine and run
hot water through by
pressing single or
double cup.
AFTER EXTRACTION
CORRECT EXTRACTION
Brew
Double
LOCK TIGHT
SOLUTIONS
• Flow starts after 1- 7 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
UNDER EXTRACTION
Adjust & re-test
TURN
Adjust & re-test
INCREASE
GRIND AMOUNT
Grind
15s
Tamp using 22-33lb of
pressure. The top edge
of metal cap on the
tamper should be level
with the top of the filter
basket AFTER tamping.
Remove the dosing
funnel from the
portafilter then trim the
puck to the right level
using the Razor ™
precision dose
trimming tool.
SOLUTIONS
• Flow starts after 13 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
OVER EXTRACTION
Adjust & re-test
TURN
Adjust & re-test
DECREASE
GRIND AMOUNT
Grind
15s
Tamp using 22-33lb of
pressure. The top edge
of metal cap on the
tamper should be level
with the top of the filter
basket AFTER tamping.
Remove the dosing
funnel from the
portafilter then trim the
puck to the right level
using the Razor ™
precision dose
trimming tool.