Making Regular Coffee With The Breville Barista Pro

Quick answer

• Yes, you absolutely can make regular drip-style coffee with the Breville Barista Pro, but it takes a little setup.
• You’ll use the manual espresso mode and a specific filter basket.
• Aim for a coarser grind than espresso.
• Use a larger dose of coffee than you would for a single shot.
• Be patient; it’s not a one-button drip machine, but it’s doable.
• Dial in your grind and dose for the best results.

The Breville Barista Pro is an excellent machine, and with a little setup, it can even make a great regular drip-style coffee.

Breville Barista Express Impress Espresso Machine BES876BTR, Black Truffle

• The Barista Express Impress espresso machine delivers third wave specialty coffee at home, featuring the Impress puck system for manual espresso making made easy
• INTELLIGENT DOSING: The smart dosing system automatically calculates and adjusts the level of fresh coffee for the perfect dose, every time
• PRECISION MEASURMENT: This smart system auto corrects the next dose, taking the guesswork out of manual espresso making
• Receive 2 free bags of specialty coffee when you purchase and register any Breville coffee machine; T and Cs apply
• ASSISTED TAMPING: Replicating the action of a professional barista, assisted tamping features 7 degree 'barista twist' finish and consistent 10kg of pressure, for a polished puck surface and clean tamp face

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Who this is for

• Coffee lovers who own a Breville Barista Pro but sometimes crave a good old-fashioned cup of coffee.
• Folks who want to stretch the versatility of their espresso machine.
• Campers or travelers who might only have their Barista Pro with them and want more than just espresso.

What to check first

Brewer type and filter type

You’ve got the Breville Barista Pro, which is an espresso machine at its core. To make a more “regular” coffee, you’ll be using its espresso capabilities but with a twist. You’ll need to use one of the non-pressurized filter baskets. The single-wall baskets are your friends here. They allow for more control over extraction, which is key for a good drip-style brew. Forget about the pressurized baskets; they’re designed for pre-ground coffee and are a no-go for this.

Water quality and temperature

Good coffee starts with good water. If your tap water tastes off, your coffee will too. Consider filtered water. For this method, you’re aiming for water that’s hot but not boiling, typically between 195°F and 205°F. The Barista Pro has a programmable temperature setting, so you can dial this in. Check your manual for how to adjust it if needed. Too hot, and you’ll scorch the grounds. Too cool, and you’ll get a weak, sour cup.

Grind size and coffee freshness

This is huge. For a regular cup, you want a coarser grind than you’d use for espresso. Think more like coarse sand or sea salt, not fine powder. Freshly roasted beans are always best. Grind them right before you brew. Stale coffee tastes flat and lifeless. If your grind is too fine, you’ll get over-extraction, leading to bitterness. Too coarse, and it’ll be watery and weak.

Coffee-to-water ratio

This is where you’ll deviate from espresso ratios. For a regular cup, you’ll use more coffee and more water. A good starting point is around a 1:15 to 1:18 ratio. That means for every gram of coffee, use 15 to 18 grams of water. So, if you use 20 grams of coffee, you’re looking for about 300-360 grams (or ml) of water. Experiment to find what tastes best to you. Too little coffee, and it’s weak. Too much, and it can be overpowering.

To achieve the perfect coffee-to-water ratio, a precise coffee scale is indispensable for measuring your grounds and water accurately.

Greater Goods Coffee Scale with Timer – 0.1g Precision Digital Coffee & Espresso Scale for Pour-Over, Coffee Bean Weighing, Barista Brewing, Waterproof Cover, 3kg Capacity (Birch White)

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Cleanliness/descale status

A clean machine makes clean coffee. If your Barista Pro hasn’t been descaled recently, you might be tasting mineral buildup. This can make your coffee taste metallic or just plain off. Regularly cleaning the brew head and portafilter is essential. If you haven’t descaled in a while, consult your manual for the proper procedure. It’s a simple step that makes a world of difference.

Step-by-step (brew workflow)

1. Grind your beans. Use a burr grinder and aim for a coarse grind, like sea salt.

• What “good” looks like: Uniformly sized particles, not dusty or clumpy.
• Common mistake: Using a blade grinder or a grind that’s too fine, leading to bitterness. Avoid this by using a quality burr grinder.

2. Dose the coffee. Place about 20-25 grams of ground coffee into your chosen single-wall filter basket.

• What “good” looks like: The grounds fill the basket evenly, leaving a little space at the top.
• Common mistake: Underdosing or overdosing. Too little coffee leads to weak brew; too much can cause channeling or overflow.

3. Distribute the grounds. Gently tap the portafilter or use a distribution tool to level the coffee bed.

• What “good” looks like: An even, flat surface of coffee grounds.
• Common mistake: Tamping without distributing, creating high and low spots that lead to uneven extraction.

4. Tamp the coffee. Apply firm, even pressure with your tamper.

• What “good” looks like: A smooth, flat puck of coffee.
• Common mistake: Uneven tamping, which causes water to channel through the coffee inconsistently.

5. Lock in the portafilter. Secure it into the group head as you normally would.

• What “good” looks like: A snug fit.
• Common mistake: Not locking it in fully, which can lead to leaks.

6. Initiate a manual shot. Start a manual espresso shot cycle.

• What “good” looks like: Water starts flowing through the coffee.
• Common mistake: Forgetting to start the shot, or accidentally starting a pre-programmed cycle.

7. Control the brew time. Let the water flow until you’ve reached your desired water weight (e.g., 300-360 grams for 20-25 grams of coffee).

• What “good” looks like: A steady stream of coffee, not too fast or too slow. Aim for around 30-45 seconds for this volume.
• Common mistake: Letting it run too long (over-extraction, bitter) or stopping too soon (under-extraction, sour).

8. Stop the flow. Press the button to stop the water flow once you hit your target weight.

• What “good” looks like: Water stops flowing cleanly.
• Common mistake: Getting distracted and letting it run too long.

9. Serve immediately. Pour your freshly brewed coffee into your favorite mug.

• What “good” looks like: A rich, aromatic cup of coffee.
• Common mistake: Letting it sit and get cold, which dulls the flavor.

10. Clean up. Discard the puck and rinse your portafilter and basket.

• What “good” looks like: A clean workspace.
• Common mistake: Leaving grounds in the portafilter, which can lead to buildup and affect future brews.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes bitter, then try a coarser grind because a finer grind can over-extract.
• If your coffee tastes sour, then try a finer grind because a coarse grind can under-extract.
• If your coffee tastes weak, then increase your coffee dose or decrease your water volume because you’re likely under-extracting.
• If your coffee tastes too strong, then decrease your coffee dose or increase your water volume because you’re likely over-extracting.
• If you see spurts of water during extraction (channeling), then check your grind distribution and tamping for consistency because unevenness is the culprit.
• If your brew time is very fast (under 20 seconds for a large volume), then your grind is likely too coarse.
• If your brew time is very slow (over 50 seconds for a large volume), then your grind is likely too fine.
• If the coffee tastes “off” or metallic, then check your water quality and descale your machine because mineral buildup can affect flavor.
• If you’re getting a lot of crema for a drip-style brew, then your grind might still be a bit too fine, or you’re using a basket that’s too small for the volume.
• If the coffee bed is uneven after brewing, check your distribution technique.

FAQ

Can I use the steam wand to heat water for coffee?

No, you shouldn’t. The steam wand is for steaming milk. Using it for plain water can introduce milk residue and is not designed for precise water temperature control for brewing. Stick to the brew group for your hot water.

How much coffee should I use for a full mug?

For a standard 12-16 oz mug, you’ll likely need between 20-30 grams of coffee. This is a starting point, so adjust based on your taste preferences and the specific coffee you’re using.

Will this taste exactly like drip coffee from a separate machine?

It’ll be close, but not identical. The Barista Pro uses pressure to extract, which is different from gravity-fed drip. You’ll get a richer, more concentrated flavor profile than typical drip, but it can be adjusted to be less intense.

Is this method good for iced coffee?

Absolutely. Brew a concentrated batch using the methods described, then pour it over ice. You might want to use slightly more coffee grounds to account for dilution from the melting ice.

Do I need a special filter?

You’ll need to use the single-wall filter baskets that came with your machine. These allow for more control over extraction compared to the pressurized baskets.

How do I know if my grind is right?

The best way is through taste and observation. If it’s bitter, go coarser. If it’s sour, go finer. The visual cue is a consistency like coarse sand or small sea salt.

Can I just press the button and walk away?

Not really. This method requires manual control over the brew time and volume. You’ll need to be present to stop the flow at the right moment.

What’s the deal with single-wall vs. double-wall baskets?

Single-wall baskets have one hole and are for experienced users who can control grind, dose, and tamp. Double-wall (pressurized) baskets have a smaller hole and are designed to create pressure, making them forgiving for pre-ground coffee. For this “regular” coffee method, single-wall is the way to go.

What this page does NOT cover (and where to go next)

• Specific grind settings for every single coffee bean type. (Next: Experiment with your grinder’s settings.)
• Advanced techniques like pre-infusion or flow control specific to this method. (Next: Explore dedicated brewing guides for pour-over or Aeropress.)
• How to make milk-based espresso drinks. (Next: Consult your Barista Pro manual for espresso and milk steaming techniques.)
• Detailed water chemistry analysis. (Next: Research water filtration systems or bottled water options.)
• Using the machine for its intended espresso function. (Next: Dive into guides focused on pulling perfect espresso shots.)