Coffee: we drink it or we get angry.

Random update - it seems like this particular machine just doesn't like to make good stuff with light roasts. Anything medium and up has been fine.

Most importantly, able to consistently pull better tasting coffee now - still not "great" every time, but no more bad pulls and am starting to get more good pulls. Also compared some of my same coffees to espresso made by other machines and I'm decently satisfied there too. As for the timing, soupy pucks, and everything else I asked above above - Most of it got resolved. Still not totally sure how / why. Haven't changed grind size that much, haven't changed filters, have only slightly changed the way I tamp, still making both singles and doubles.

 

If anybody is somewhat of an espresso beginner and rocking the Breville Barista Express, Tanner Colson posted an easy-to-follow guide on Instagram on getting the most out of it. I don’t remember if there is anyone here who this machine or not but I think there might be.

https://www.instagram.com/reel/DGQcrPWAWU-/?igsh=MXQwMGZ2bWllNzh5Mg==

 

Try changing the grind size for lighter roasts. The size/roast affect the pressure applied (from my experience with a manual lever anyway). Experiment to see if you’re getting different results because lighter roasts usually mean a denser bean.

 

Another random question:

Between a new tamper, leveler, wire tool, portafilters, or whatever other little accessories, is there an "upgrade path" that is going to make the most noticeable difference in taste? Or are all of these little accessories more like "cable upgrades" in audio gear where bad stuff can really mess you up but actual improvements are usually relatively small vs new DAC, amp, transducer, or tubes.

It's a small chore right now to get espresso properly distributed without the above. Surprisingly to me though, even when I've deliberately really mess up coffee distribution in the portafilter, I've found it hasn't made as much of a taste difference as expected as long as 1) the beans and water are good, 2) the grind is good, and 3) machine is properly warmed up. Given that I have less interest in chasing my tail over stuff like this now just for the sake of it, kind of don't want to take the time / effort / money to go down this road trying a bunch of accessories if it's going to be more akin to "cables upgrades". OTOH, I don't know what I don't know, if the above can make a big difference, I'm willing to try.

 

To me the espresso recipe is the one would make the most difference. You can change dosing amount, pull ristretto, long (lungo), Slayer shot, super long pre infusion, etc, pressure and temp profile customization and surely your shot will taste significantly different than just switching porta filters, puck screens, tamper, barista hustle autocomb, etc and keeping the same espresso recipe

 

I would add freshness of your roasted beans (locally roasted = better in most cases) and the grinder/burr used.

In the end it’s just bean juice to get you through the morning. I’ll take Nestle instant over not having a cup in the morning. Don’t go crazy.

 

IMHO, a good wdt tool makes a difference. I used to use needles pushed into a cork, but started using this wdt tool, and I really like it
https://www.etsy.com/listing/118579...901b0d160a2ca9d82d19401eb2982a7557:1185798417
inexpensive. I bought the version that requires assembly, but relatively easy after watching the video.
This tool, a scale, good beans and water, and you should be good. A leveling tamper makes it easier, but not required.

To WDT, I push the needles to the bottom, and slowly make circles. After a few circles, slowly lift the needles while continuing to circle, and try to get the entire puck somewhat uniform. Then I use the needles on the top to level the puck.

 

I use the Subliminal wdt but it seems overkill to the etsy. A toothpick works in a pinch but lifestyle choices make it hard to go back to hacking it. As @randytsuch said a leveling tamper is nice but not needed. I think the right pressure on the grounds is more important. I go ~8 lbs force (press a bathroom scale to get a feel). For tamping I like to twist as I ease into the grounds to spread things more evenly.

Subliminal https://a.co/d/b7g4SZk

 

This one from amazon is not bad. Has a magnetic strip you can apply. I keep it on the refrigerator.

https://www.amazon.com/dp/B0BGKXQ2B4?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1

 

I also think some sort of WDT tool is worth it. I also used a needle in a cork back in the day.

 

No coffee expert, but if I may be permitted a little petroleum-engineering geekery...

To try to ensure even flow through as much of the puck as possible, the ideal would be not only to break up clumps but also to ensure the grain size distribution - and therefore the distribution of the pore-throat sizes between the grains - be as even as possible. This is due to the combination of surface tension effects and the inverse scaling of hydraulic resistance with pore-throat size.

Once a channel is established, through a pathway of larger pore throats and/or around the edges of clumps, the reduced surface tension due to the complete wetting of the grain boundaries along it will lead to a reduced pressure requirement for fluid following that pathway vs permeating through the rest of the puck.

So, I'd suggest: before putting the grounds into the filter, give them a bit of a stir to try to even up the size distribution as much as possible. Then, use the WDT (or DIY equivalent) to break up any stubborn remaining clumps before tamping.

Pore-throat size distribution characteristics are very important in hydrocarbon reservoir modeling. Which is almost as important a practical application as getting your espresso shots right.