How To Make Regular Coffee On A Breville Barista Express

Quick answer

• Yes, you absolutely can make “regular” drip-style coffee on your Breville Barista Express.
• You’ll be using the manual espresso shot functions, but with a coarser grind and less pressure.
• Think of it as a very strong, concentrated coffee concentrate you dilute.
• Aim for a longer shot time than you would for espresso.
• You’ll need to adjust your grind size significantly finer than for drip, but coarser than espresso.
• Experimentation is key to dialing this in for your taste.

Who this is for

• The Breville Barista Express owner who sometimes craves a simple, black coffee without pulling out a second machine.
• Someone who wants to use their existing grinder and machine for a wider variety of coffee drinks.
• Campers or travelers who might only have their Barista Express with them and want a non-espresso option.

What to check first

Brewer type and filter type

Your Breville Barista Express is an espresso machine. It uses pressurized portafilters with small holes, not paper filters like a drip machine. This is the biggest difference. You’re not making drip coffee here; you’re making a concentrated coffee shot.

Water quality and temperature

Always start with good water. Filtered water makes a noticeable difference. Your machine heats the water internally, so you don’t need to worry about that. Just ensure the machine is fully heated up before you start.

Grind size and coffee freshness

This is where the magic happens for “regular” coffee. You need a grind size that’s finer than drip but coarser than espresso. Think somewhere between coarse sand and table salt. Freshly roasted beans, ground just before brewing, are always best.

Coffee-to-water ratio

For this method, you’re essentially making a concentrate. A good starting point is around 1:3 or 1:4 (coffee to water). So, if you use 18 grams of coffee, aim for about 54-72 grams of liquid espresso. You’ll dilute this later.

Cleanliness/descale status

A clean machine makes better coffee. If your Barista Express is due for a descale or a cleaning cycle, do it. Old coffee oils can make your concentrate taste bitter or stale, no matter how good your beans are.

Step-by-step (brew workflow)

1. Grind your beans: Select a grind size that’s finer than drip but coarser than your usual espresso setting. For a double shot, aim for 18-20 grams of coffee.

• What “good” looks like: The grounds should feel slightly sandy, not powdery like espresso or chunky like French press.
• Common mistake: Grinding too fine will clog the machine and result in a bitter, over-extracted shot. Too coarse and it’ll run through too fast, tasting weak.

2. Dose the portafilter: Place the ground coffee into your portafilter.

• What “good” looks like: Even distribution of grounds.
• Common mistake: Uneven distribution can lead to channeling, where water finds easy paths, resulting in uneven extraction.

3. Distribute and tamp: Gently tap the portafilter to settle the grounds. Tamp firmly and evenly.

• What “good” looks like: A level, compressed puck of coffee.
• Common mistake: Tamping too hard or unevenly can create resistance and lead to poor extraction.

4. Lock in the portafilter: Insert the portafilter into the group head.

• What “good” looks like: It locks in securely without excessive force.
• Common mistake: Not locking it in fully can cause it to pop out during brewing.

5. Place your mug: Position a mug or a larger cup under the portafilter.

• What “good” looks like: The mug is stable and directly under the spouts.
• Common mistake: Using a cup that’s too small or unstable can lead to spills.

6. Start the manual shot: Press the “Program” button, then the “Manual Shot” button (usually the double shot button) to start the pump.

• What “good” looks like: Coffee starts to flow after a few seconds, looking like thick, dark syrup.
• Common mistake: Forgetting to press the manual shot button and accidentally starting a pre-programmed cycle.

7. Monitor the flow: Let the shot run longer than you normally would for espresso. Aim for 30-45 seconds or even longer.

• What “good” looks like: The flow will lighten in color and become thinner, more like a steady stream.
• Common mistake: Stopping the shot too early, resulting in a very concentrated, potentially bitter shot.

8. Stop the shot: Press the “Manual Shot” button again to stop the flow when you’ve reached your desired volume. Aim for about 2-3 oz of liquid coffee concentrate.

• What “good” looks like: You have a rich, dark coffee liquid in your mug.
• Common mistake: Letting it run too long, turning blond and watery, which means over-extraction.

9. Dilute with hot water: Add hot water to your desired strength. Start with a 1:1 ratio of concentrate to water and adjust from there.

• What “good” looks like: A balanced cup of coffee that tastes like a good black coffee.
• Common mistake: Not diluting enough, making it too strong and bitter, or diluting too much, making it weak.

10. Clean up: Discard the coffee puck and rinse your portafilter.

• What “good” looks like: A clean portafilter and machine.
• Common mistake: Leaving grounds in the portafilter, which can lead to stale flavors and clogs.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using an espresso grind	Water rushes through too fast, resulting in weak, sour coffee.	Use a coarser grind than espresso, but finer than drip.
Grinding too fine for this method	Machine struggles to push water through, leading to over-extraction, bitter taste.	Dial back your grinder setting.
Not tamping evenly	Water channels through the puck, leading to uneven extraction and poor flavor.	Tamp with consistent pressure and ensure the surface is level.
Stopping the shot too early	Not enough coffee is extracted, resulting in a concentrated but underdeveloped flavor.	Let the shot run longer, aiming for 30-45 seconds or more, until the color lightens.
Not diluting with hot water	You’re drinking a very strong, concentrated coffee that’s likely bitter.	Add hot water to taste. Start with a 1:1 ratio and adjust.
Using stale coffee beans	No matter your technique, the coffee will taste flat and lack aroma.	Use freshly roasted beans and grind them right before brewing.
Not letting the machine fully heat up	Water won’t be at the optimal temperature, leading to under-extraction.	Wait for the “ready” light or indicator to show the machine is fully heated.
Over-extracting (running shot too long)	Coffee becomes bitter and astringent as undesirable compounds are extracted.	Stop the shot when the stream starts to turn very light blond and watery.
Using dirty equipment	Old coffee oils impart bitter, rancid flavors to your fresh brew.	Regularly clean your portafilter, group head, and steam wand. Descale as needed.
Incorrect coffee-to-water ratio for concentrate	The resulting “coffee” is either too weak or too intensely bitter to enjoy.	Start with 18g coffee to ~54-72g liquid, then dilute to taste.

Decision rules (simple if/then)

• If your coffee tastes sour, then your grind is likely too coarse or the shot ran too fast because your tamp might be too light.
• If your coffee tastes bitter, then your grind is likely too fine, or the shot ran too long because you over-extracted.
• If the coffee flows too quickly, then your grind is too coarse or your tamp is too light.
• If the coffee barely drips, then your grind is too fine, or your tamp is too hard.
• If you want a stronger coffee flavor without adding more water, then use slightly more coffee grounds or aim for a slightly longer shot time (but watch for bitterness).
• If you want a weaker coffee flavor, then dilute your concentrate with more hot water.
• If your coffee tastes muddy or stale, then check the cleanliness of your machine and portafilter.
• If you’re getting inconsistent results, then focus on dialing in one variable at a time, usually the grind size.
• If the machine is making weird noises or the shot is sputtering, then check your grind size and tamp; it might be too fine, causing too much pressure.
• If you’re unsure about the exact amount of coffee, then use a scale for consistency.
• If your coffee lacks aroma, then your beans might be too old, or your water temperature isn’t optimal (ensure the machine is fully heated).

FAQ

Can I really make drip-style coffee on an espresso machine?

Yes, you can. It’s not true drip coffee, but a concentrated shot that you dilute with hot water to achieve a similar result. It’s a great way to get a black coffee from your Barista Express.

What grind size should I use?

You need a grind that’s finer than drip coffee but coarser than espresso. Think of it as being between coarse sand and table salt. You’ll likely need to adjust your grinder finer than you would for a French press, but not as fine as for a true espresso shot.

How much coffee and water should I use?

For the concentrate, a good starting point is 18-20 grams of coffee for a double shot. Aim to extract about 2-3 ounces (60-90 ml) of liquid. Then, dilute this concentrate with hot water to your preferred strength.

How long should the shot run?

You’ll want to run the shot longer than a typical espresso. Aim for 30-45 seconds, or even a bit longer, until the stream starts to lighten in color and become more watery. This helps extract more of the coffee’s body.

What if my coffee tastes bitter?

Bitterness usually means over-extraction. This can happen if your grind is too fine, you tamped too hard, or you let the shot run for too long. Try adjusting your grind coarser or stopping the shot a bit sooner.

What if my coffee tastes sour?

Sourness often indicates under-extraction. This could be because your grind is too coarse, your tamp was too light, or the shot ran too fast. Try a finer grind or ensure a firmer, more even tamp.

Do I need a special filter?

No, you use your regular espresso portafilter. The machine’s pressurized basket is designed for espresso, but it works for this method too. You won’t be using any paper filters.

How do I get the right strength?

The key is diluting the concentrated shot you pull. Start by adding an equal amount of hot water to your concentrate. Taste it, and add more hot water if it’s too strong, or use a little less water if it’s too weak.

Is this the same as an Americano?

An Americano is an espresso shot with hot water added. This method is similar, but we’re aiming for a longer extraction time and potentially a slightly different grind to achieve a flavor profile closer to a strong brewed coffee rather than a pure espresso.

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

• Making true drip coffee with a separate drip coffee maker.
• Detailed espresso extraction theory and advanced techniques for espresso.
• Specific troubleshooting for other Breville models or different espresso machines.
• Milk steaming and latte art, as this focuses on black coffee.
• Comparisons between different brewing methods like pour-over or Aeropress.