Breville Barista Pro: Coffee Making Guide

Quick answer

• Yes, the Breville Barista Pro is designed to make espresso and espresso-based milk drinks.
• It can also be used to brew Americano-style coffee by adding hot water to espresso.
• For standard drip coffee, you will need a separate brewer, as this machine focuses on espresso.
• Achieving optimal results requires understanding your beans, grind, and machine settings.
• Regular cleaning and descaling are crucial for consistent coffee quality.
• Experimentation with dose, grind, and extraction time is key to finding your perfect cup.

Who this is for

• Aspiring home baristas looking to master espresso and milk steaming.
• Coffee enthusiasts who want to replicate cafe-quality drinks at home.
• Owners of the Breville Barista Pro seeking to maximize its potential and troubleshoot common issues.

If you’re an aspiring home barista looking to master espresso and milk steaming, the Breville Barista Pro is an excellent choice.

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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What to check first

Brewer Type and Filter Type

The Breville Barista Pro is an espresso machine. It uses pressurized portafilters with either single or double-wall baskets for espresso. It also comes with pressurized and non-pressurized baskets. For espresso, the machine handles the pressure, and the filter is integral to the portafilter basket.

Water Quality and Temperature

Water Quality: Use filtered water. Tap water can contain minerals that build up inside the machine, affecting taste and performance. Over time, mineral deposits can clog the water lines and heating element.
Water Temperature: The machine controls water temperature for brewing. For espresso, the ideal brewing temperature is typically between 195°F and 205°F (90°C to 96°C). The Barista Pro has settings to adjust this if needed.

Grind Size and Coffee Freshness

Grind Size: For espresso, a fine, consistent grind is essential. It should feel like granulated sugar or slightly finer. Too coarse a grind leads to weak, watery espresso, while too fine can lead to choked extractions or bitter tastes. The Barista Pro has a built-in conical burr grinder that can be adjusted.
Coffee Freshness: Use freshly roasted coffee beans, ideally within 1-4 weeks of the roast date. Stale beans will produce flat, lifeless espresso. Store beans in an airtight container away from light and heat.

Coffee-to-Water Ratio

For Espresso: A common starting point is a 1:2 ratio of dry coffee grounds to liquid espresso. For example, 18 grams of coffee grounds yielding 36 grams of liquid espresso. This is often referred to as a “double shot.”
For Americano: This involves adding hot water to your espresso. The ratio of espresso to water is entirely to your preference, but a common starting point might be 1 part espresso to 2-3 parts hot water.

Cleanliness/Descale Status

Cleanliness: Regularly clean your portafilter, baskets, and shower screen. Coffee oils can build up and turn rancid, affecting the taste of your coffee. Backflushing the machine with a cleaning solution is also recommended periodically.
Descale Status: The machine will indicate when it needs descaling. Mineral buildup can impede water flow and heating efficiency. Follow the manufacturer’s instructions for descaling to maintain optimal performance and longevity of your Breville Barista Pro.

Step-by-step (brew workflow)

1. Prepare the machine: Turn on the Breville Barista Pro and allow it to heat up completely. The “Ready” light will illuminate when it reaches the optimal brewing temperature.

• What “good” looks like: The temperature and pressure lights indicate the machine is ready for use.
• Common mistake: Trying to brew before the machine is fully heated. This results in under-extracted, lukewarm espresso.
• How to avoid it: Wait for the “Ready” indicator light.

2. Grind your coffee: Grind fresh coffee beans directly into the portafilter basket.

• What “good” looks like: A fluffy mound of evenly ground coffee that fills the basket without overflowing.
• Common mistake: Grinding too much or too little coffee. This directly impacts the coffee-to-water ratio.
• How to avoid it: Use a scale to weigh your coffee dose (e.g., 18-20 grams for a double shot).

3. Distribute the grounds: Gently tap the portafilter on your counter or use a distribution tool to level the coffee grounds evenly in the basket.

• What “good” looks like: A flat, even bed of coffee grounds with no significant peaks or valleys.
• Common mistake: Uneven distribution, leading to channeling (water finding paths of least resistance).
• How to avoid it: Ensure the coffee bed is level before tamping.

4. Tamp the coffee: Apply firm, even pressure to tamp the coffee grounds. Aim for a level tamp.

• What “good” looks like: A firm, compressed puck of coffee that is perfectly flat.
• Common mistake: Uneven tamping or tamping too lightly/hard. This can cause uneven extraction.
• How to avoid it: Use consistent pressure and ensure the tamper is level with the rim of the basket.

5. Clean the portafilter rim: Wipe away any loose coffee grounds from the rim and ears of the portafilter.

• What “good” looks like: A clean portafilter rim, free of coffee dust.
• Common mistake: Leaving grounds on the rim, which can interfere with the seal in the group head.
• How to avoid it: Use a dry cloth or brush to clean the rim.

6. Insert the portafilter: Lock the portafilter into the group head.

• What “good” looks like: The portafilter is securely seated and locked in place.
• Common mistake: Not locking the portafilter in completely, which can cause it to dislodge during brewing.
• How to avoid it: Ensure the handle is firmly in the locked position.

7. Start the extraction: Place your cup(s) under the portafilter spouts and press the brew button.

• What “good” looks like: A steady, syrupy stream of espresso flows from the spouts, gradually darkening.
• Common mistake: Starting the brew immediately without a brief “pre-infusion” (if applicable and desired), or letting it run too long.
• How to avoid it: Observe the flow; aim for about 25-30 seconds for a double shot.

8. Monitor the extraction: Watch the flow of espresso. It should start as dark drips, then become a steady, honey-like stream, and finally lighten in color.

• What “good” looks like: A smooth, consistent flow that progresses from dark to lighter brown.
• Common mistake: Extraction is too fast (watery espresso) or too slow (choked).
• How to avoid it: Adjust grind size in subsequent brews if the flow is off.

9. Stop the extraction: Stop the brew when you reach your target yield or time. For a double shot, this is typically 36 grams of liquid espresso in 25-30 seconds.

• What “good” looks like: You’ve achieved your desired espresso volume and color.
• Common mistake: Over-extraction (too bitter, too much volume) or under-extraction (too sour, too little volume).
• How to avoid it: Use a scale and timer for precision.

10. Serve or steam milk: Serve your espresso immediately, or proceed to steam milk for milk-based drinks.

• What “good” looks like: Perfectly extracted espresso ready to be enjoyed or used.
• Common mistake: Letting espresso sit too long before serving, which can lead to a loss of crema and flavor.
• How to avoid it: Prepare your drink immediately after extraction.

11. Clean up: Remove the portafilter, knock out the used coffee puck, and rinse the portafilter and basket. Wipe down the steam wand if used.

• What “good” looks like: A clean portafilter and a clear shower screen.
• Common mistake: Leaving wet grounds in the portafilter or not wiping the steam wand. This leads to buildup and potential mold.
• How to avoid it: Clean immediately after each use.

12. Flush the group head: Briefly run hot water through the group head without the portafilter attached.

• What “good” looks like: Clear water rinses away any residual coffee grounds from the shower screen.
• Common mistake: Not flushing the group head, allowing coffee oils to accumulate.
• How to avoid it: Perform a short flush after removing the portafilter.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your espresso tastes sour, then try grinding finer because sourness indicates under-extraction.
• If your espresso tastes bitter or burnt, then try grinding coarser because bitterness indicates over-extraction.
• If the espresso flows too quickly (less than 20 seconds for a double), then grind finer because a faster flow means the coffee bed is too permeable.
• If the espresso drips very slowly or stops flowing (choked), then grind coarser because a slow flow indicates the coffee bed is too compacted.
• If your espresso has no crema, then check your coffee freshness and grind size because fresh beans and the correct grind are crucial for crema development.
• If your milk won’t steam properly, then ensure the steam wand is not clogged and the machine is fully heated because proper steam pressure is needed.
• If your coffee tastes “off” or stale, then check the freshness of your beans and ensure they are stored correctly because stale beans are the most common culprit.
• If you see water leaking from the group head during brewing, then check that the portafilter is fully locked in and the seal is clean because a poor seal causes leaks.
• If your machine is making unusual noises, then check the water level and ensure it is properly descaled because low water or scale buildup can cause pump issues.
• If your shots are inconsistent, then ensure you are weighing your coffee dose and timing your extractions accurately because consistency in these steps is key.
• If your espresso is weak and watery, then check your coffee-to-water ratio and grind size because these directly impact extraction strength.
• If your machine displays a “Clean Me” or descaling alert, then perform the descaling procedure because this is essential for maintaining performance and taste.

FAQ

Does the Breville Barista Pro make drip coffee?

No, the Breville Barista Pro is an espresso machine. It is designed to brew espresso and create milk-based drinks like lattes and cappuccinos. For drip coffee, you would need a separate drip coffee maker.

How do I get good crema on my espresso?

Good crema is achieved with fresh, properly roasted coffee beans, a fine and consistent grind, and the correct dose and tamp. Ensuring your machine is properly heated and clean also contributes significantly.

What is the ideal water temperature for brewing?

For espresso, the ideal water temperature is typically between 195°F and 205°F (90°C to 96°C). The Breville Barista Pro has settings to control and adjust this temperature.

How often should I descale my Breville Barista Pro?

The machine will alert you when descaling is necessary, usually indicated by a light or message. This frequency depends on your water hardness and how often you use the machine. It’s crucial to follow the manufacturer’s descaling instructions.

What is channeling in espresso?

Channeling occurs when water finds paths of least resistance through the coffee puck, leading to uneven extraction. This often results in a mix of over-extracted and under-extracted coffee, affecting taste. It’s commonly caused by uneven tamping or inconsistent grind.

Can I use pre-ground coffee?

While you can use pre-ground coffee in a pinch, it is highly discouraged for optimal espresso. Pre-ground coffee quickly loses its freshness and flavor. For the best results, grind your beans just before brewing.

How do I adjust the grind size on the built-in grinder?

The Breville Barista Pro has an adjustable conical burr grinder. You can typically adjust the grind size setting on the grinder itself, often with a dial or lever. Consult your machine’s manual for specific instructions on how to make these adjustments.

What’s the difference between pressurized and non-pressurized portafilter baskets?

Pressurized baskets have a single small hole and are more forgiving, helping to create crema even with less-than-perfect technique. Non-pressurized baskets have multiple holes and require a finer grind and more precise tamping for optimal espresso and crema, offering more control.

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

• Detailed troubleshooting for electronic faults or error codes not related to brewing parameters. (Consult the Breville Barista Pro’s official user manual or contact customer support.)
• Advanced latte art techniques beyond basic milk steaming. (Explore dedicated latte art tutorials and practice.)
• Comparisons with other espresso machine brands or models. (Research reviews and comparisons focused on different machine categories.)
• Specific bean recommendations or origins. (Visit specialty coffee roaster websites or coffee blogs for recommendations.)