Welcome to the basics of the Breville Barista Express! If you got a new espresso machine for the holidays and are feeling excited but a little overwhelmed? You’re not alone. Pulling great shots takes practice, but dialing in doesn’t have to be complicated. Here’s how to get started. First, make sure you’re using fresh beans. Look for a roasted-on date within the last 30 days. Stale coffee makes dialing in way harder, no matter what you do or the equipment that you have. Next, grab a kitchen scale. Consistency is key. I use 18 grams of coffee per shot and aim for a 2:1 ratio, meaning 36 grams of espresso out in about 30 seconds. Keeping your dose consistent makes it easier to figure out the right grind size. Grind size is one of the biggest factors in dialing in. If the grind is too coarse, the shot will run too fast. Too fine, and it’ll be too slow. My first shot ran too fast because the grind was too coarse. After adjusting finer, I hit the right pressure and got a balanced, flavorful shot. I’ll cover milk steaming in a future video, but for now, focus on getting your espresso dialed in. Fresh beans, a consistent dose, and careful grind adjustments will get you there. I want to hear from you! Any issues or things you struggle with, please let me know in the comments. My goal is to make home espresso approachable and understandable. Cheers!
