Espresso, Breville's way

Breville's shot, step by step

Breville's method from the current UK and US manuals. Beans: 100% Arabica with a roast date, used 5 to 20 days after roasting (US manual) or within 2 weeks (UK guide); grind just before brewing.

1. Warm the cup and portafilter with hot water.
2. Dose 8 to 11 g for a single or 16 to 19 g for a double.
3. Tamp at about 10 to 15 kg. The manual: consistent pressure matters more than the amount.
4. Press 1 CUP for about 5 seconds to purge the group, then lock the portafilter in.
5. Start the shot. The first drops should come after 8 to 12 seconds, flowing "like warm honey".
6. Look for 25 to 30 seconds in total, about 30 ml single or 60 ml double, with the needle in the grey zone.

Taste and adjust

The manual's table. Change one thing, then re-test.

• Under-extracted: first drops at 1 to 6 seconds, runs "like water", thin pale crema, sharp, weak and watery, done in under about 20 seconds. Grind finer or add coffee.
• Over-extracted: first drops after 12 seconds, only drips, dark spotty crema, bitter and burnt, over 35 seconds. Grind coarser or use less.
• Not hot enough: warm the cup and portafilter, then try a higher shot temperature.

Breville: different beans suit different temperatures, so try the temperature steps once grind and dose are right.

Breville / Sage Barista Express: every job