I’ll be honest — making espresso isn’t the easiest affair. A few seconds or grams in the wrong direction can mean the difference between something enjoyable, or something destined for the drain.

For espresso that’s too bitter, the usual culprit is a shot pulling too slowly caused by grinds that are too fine. Read on for tips on how to tackle these flaws in extraction, as well as other tips you can try to beat the bitterness.

Making Better (Not Bitter) Espresso

Let’s talk about two main issues in espresso brewing that can cause your shots to taste too bitter:

Shots Flowing Too Slow

A well-balanced espresso should take between 20 to 35 seconds to brew, depending on the coffee and machine you use. If your shots take longer, you may be over-extracting your espresso.

Over-extraction happens when you brew too much of the coffee’s soluble content, including stuff that isn’t very tasty. This can make your espresso taste overly bitter.

Try out these adjustments that might solve this issue:

Move The Grind Setting Coarser

More often than not, you might be grinding too fine. If your coffee grinds feel like flour or cocoa powder between your fingers, then you’ll likely need to adjust your grinder to a coarser setting. Aim for a grind consistency similar to caster or fine granulated sugar.

Use Less Coffee

Overflowing your portafilter basket with ground coffee can also make your espresso taste too bitter. More coffee means more stuff restricting the flow of water through the puck, which can slow down your shot. A high dose can also amplify the coffee’s flavors, including its bitterness.

Using the right amount of coffee to match the size of your basket will increase your chances of a better-tasting espresso.

Tamp Lighter

Similar to an overdosed basket, a tamp that’s too hard will restrict the flow of water through the puck. Don’t skip this step though, as it’s still essential to evenly saturate and extract the coffee.

Our best advice is to tamp just enough to feel the coffee compress slightly against your tamper and no more than that.

Your shots should go ‘drip-drip-drip’ only for the first few seconds. If it does this throughout the entire shot, then you need to speed it up.

Brew Temperature Too High

When it comes to espresso brewing temperatures, we often recommend a range between 195°F and 205°F (90°C-96°C). But if your espresso is too bitter, especially on darker roasts, you might want to err on the cooler side of this range to fix things.

Here are some ways to lower any machine’s brew temperature:

Double Boiler Machines: Adjust The Brew Boiler

High-end prosumer and commercial machines come with dual boilers — one for steaming and another for brewing. The brew boiler usually comes with a PID controller, which allows you to adjust the temperature in single-degree increments.

To lower your espresso’s brewing temperature on a dual boiler, look for a temperature display, and simply press the ‘DOWN’ or ‘MINUS’ button (you may have to press ‘SET’ first).

Heat Exchange Machines: Do A Cooling Flush

Many commercial and prosumer machines (like the Rocket Appartamento) use heat exchangers to handle simultaneous brew and steam duties. Adjustable temperature controls are not common in shared boiler configurations.

We can hack this by flushing water through the empty espresso grouphead longer than normal, before inserting the portafilter with coffee. How long you flush will depend on your machine, but expect it to be more than just the usual one to two seconds.

For extra precision, stick a thermometer right in the water path and estimate the number of seconds it takes to get the water temperature down to your preferred target!

 On my heat exchange machine, it takes a 15-second cooling flush to bring the temperature down to my preferred target of 198°F (92.2°C).

Single Boiler Machines: Perform Temperature Surfing

Most entry-level home espresso machines cannot brew and steam at the same time, due to a single boiler handling water-heating duties. They’re also the slowest to get to ideal brew temperatures, and often have a simple light indicator that turns on when heating, and shuts off when the boiler is hot enough.

We can use this indicator to our advantage, by pulling a shot while the light is still on. It’s easier said than done, so you’ll really have to spend some time with your machine to figure out the exact point that’s cool, but not too cool.

Non-electric Espresso Machines: Use Cooler Water

What about espresso makers that work unplugged? Machines like the Flair don’t have an electrically-heated boiler, so you can simply pour slightly cooler water into the brewing chamber.

Other Ways To Solve Bitterness In Espresso

Are your shots still bitter even after you’ve refined your espresso-making technique? You might want to check out these alternative solutions:

Keep Your Machine Is Clean

Rancid coffee oils can get in the way of an otherwise tasty espresso. Always clean your grouphead and portafilters (check under those baskets!). Perform at least a water backflush daily, and use espresso detergent when necessary. More on espresso machine maintenance here.

Pick A Different Coffee

Dark-roasted coffee is traditionally used for espresso. But for some people, it might be too intense or too bitter.

These days, espresso comes in different roast levels and can take the form of a blend or a single-origin coffee. Try what your local roasters have to offer, and remember that the best coffee for espresso is the one you like!

Espresso beans can be of any origin, or any roast level

Add Salt To Your Espresso

There is no substitute for fresh, well-roasted, high-quality coffee. But if you’re stuck with a bean that tastes bitter no matter how you pull it, then you might want to try adding salt. This ingredient enhances acidity and sweetness and decreases perceived bitterness.

Renowned coffee educator and author Scott Rao saw positive results with a 0.15g dose of salt for every 100g of ground coffee. But for those without a microgram scale, try starting with the tiniest pinch of salt in your espresso and, well, add to taste!

 

 

 

 

 

 

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Drink More Espresso

If you’re new to drinking espresso, or black coffee in general, you might be put off by how bitter it is. Thing is, espresso generally has a bitter flavor profile, though it should ideally be balanced by sweet and sour flavors.

Tasting bitterness and nothing else? This recent study by the Flavour Institute at the Aarhus University in Denmark suggests that drinking coffee increases our palate’s sensitivity to sweet flavors and decreases sensitivity to bitterness.

Drinking more black coffee also helps develop your flavor vocabulary, because of how many aromatic compounds are in it. Who doesn’t want to taste coffee like a pro?

Conclusion

Overly bitter espresso is often remedied by adjustments in the way you brew it. If that doesn’t fix things, check your equipment, or choose another coffee that suits your palate better.

Happy Caffeinating!

You might have seen some fellow home baristas using several different tools in order to prepare their espresso puck for brewing. One of these, a tool with several fine needles, might be the most confusing of all. This is actually called a Weiss Distribution Tool.

If you’ve seen this being used, but you have no idea what for, worry not because I’m here to tell you everything you need to know about the Weiss Distribution Technique and why it might be something you want to add to your coffee routine.

What is the Weiss Distribution Technique?

Pulling the perfect espresso shot requires a lot more work than just the touch of a button, and if you’re someone who’s dedicated to the craft, you already know the importance of steps like fine grounds and even tamping.

Since the time it takes to extract espresso is very short and the pressure of the water is very high, the puck itself has to be practically perfect in order to get the best extraction. With finer grinds comes a bigger chance to encounter clumping within the grounds.

If your espresso grounds clump, the extraction would be uneven, which leads to channeling. This is where the Weiss Distribution Technique comes in. The tool for this method is made of one or several fine needles, which are used to stir the coffee grounds in the portafilter.

Typically, you would use a funnel to avoid spilling any of the coffee out of the portafilter. This tool breaks up clumps that can come with ground coffee and is the first step to creating an even puck.

Where Does the Weiss Distribution Technique Come From?

The Weiss Distribution Technique was developed in 2005 by John Weiss, hence the name. He wanted to provide a solution to the problem of grinders, mostly smaller grinders used in the home, producing clumps within the grounds.

Most grinders are designed to break up these large clumps and provide even distribution. However, this isn’t the case for all grinders, especially non-commercial ones.

Since John Weiss’ introduction to this technique, those brewing up espresso in their own kitchen have all gravitated towards this method of ensuring puck evenness. Yet, you’ll notice that it’s not really used by café baristas since their grinders usually de-clump automatically and the WDT only adds time to their workflow.

Puck Raking vs Deep WDT

While using the Weiss Distribution Technique in general helps with the deep distribution of coffee in the portafilter, there are actually two different ways you can perform this distributing technique.

Puck Raking is where you use the WDT tool to only distribute the grounds that are at the surface of the portafilter. Deep WDT is where you use the tool to distribute all of the grounds, all the way to the bottom of the portafilter.

In most cafés, another type of distribution tool is usually used instead of a WDT; a coffee leveling distribution tool. This method levels the coffee puck to create an even surface for a more steady tamp. However, this doesn’t allow for any distribution of the coffee lower in the portafilter.

What Is a Weiss Distribution Tool?

The tool used for the Weiss Distribution Technique is similarly called the Weiss Distribution Tool. As I mentioned earlier, the tool contains one or several fine needles that can evenly distribute the ground espresso within the portafilter by stirring.

If you can’t get your hands on one, it’s super easy to create a temporary one by using a single needle to rake and stir the espresso about. As long as you’re distributing the ground coffee throughout the puck, you’re technically using the WDT.

Make sure when you’re distributing your coffee that you move your Weiss Distribution Tool around in a circular motion. This guarantees even distribution so that you can then level out the surface of the grounds and tamp.

Is the Weiss Distrubtion Technique Necessary?

Given the evidence that proves the effectiveness of the Weiss Distribution Technique, there’s no denying that the WDT guarantees even extraction. If you have a grinder that doesn’t eliminate all the clumps within the coffee grounds, then this would for sure be an important step in espresso extraction.

Overall, it boils down to whether you strive to pull perfect espresso shots. You won’t get anymore perfect than by taking the extra steps necessary to ensure an even distribution. Since this method helps to prevent channelling, you’ll also be getting an even extraction.

Frequently Asked Questions

If you’re still a little lost on the topic of the Weiss Distribution Technique, or you’re still not sure if you want to start using the method in your own espresso brewing, here are a few more answers that you might be looking for.

What Does WDT Do?

In summary, the WDT evenly distributes the coffee grounds and breaks up clumps in a portafilter to create an even extraction by reducing channelling. You want resistance in the pull because that means your coffee puck is well-distributed and the shot is evenly pulling.

With this technique you’ll get a perfect shot of espresso that tastes delicious, proving your extra efforts to be well worth the time and dedication.

What is the Optimal Technique?

Using either form of the WDT, puck raking or deep WDT, will already enhance the distribution of your coffee puck. Of course, deep WDT will end up providing a higher resistance to the pull since you’re distributing the grounds even at the bottom of the portafilter.

Regardless of what method you use, you should make sure that you’re stirring the Weiss Distribution Tool gently and evenly. You don’t want to be too agressive with this technique because the point of it is to carefully break up clumps and distribute the grounds.

Should Professional Baristas Adopt WDT?

As I talked about earlier, not many professional baristas working in cafés use the WDT when brewing espresso. Of course, this is mainly because it adds more time to an already busy workflow. Many believe that since their commercial grinders don’t typically cause clumps within the coffee, they don’t need to use it.

However, the WDT isn’t just to break up clumps. It’s also used to evenly distribute the grounds in order to create an even extraction. Therefore, they would still get an even better taste to their espresso by using WDT.

Though, since professional baristas strive to be consistent and fast, the WDT isn’t high on their list. That’s not to say many won’t start adopting the technique though. The coffee world is always changing, so the WDT might make its appearance in cafés soon.

Is the WDT Right For You?

All-in-all, the Weiss Distribution Technique is a method that home baristas serious about pulling the perfect espresso shot should look into. Over the years it’s grown more and more popular and for good reason.

If you’re dedicated to making sure the shot of espresso that you pull is up to the highest standard of perfection, and you want to get the most flavor out of it, then the WDT is exactly right for you!

How Effective is the Weiss Distribution Technique?

The Weiss Distribution Technique has proven to be a very effective method for getting an even extraction when it comes to espresso brewing. Compared to other distribution methods, the WDT makes sure to remove any clumps and evenly distribute the coffee grounds by working through the entirety of the portafilter basket.

Weiss Distribution Technique… A Hit or Miss?

Overall, the Weiss Distribution Technique is not a method to look over when it comes to perfect espresso extraction. You won’t get better pull results than with this intricate way to distribute the coffee grounds.

While it’s currently mainly used only by home baristas, it’s something that’s been proven to provide exquisite results in espresso brewing. It truly shows that the care you put into the preparation of your espresso shot really pays off.

Happy Caffeinating!

If you’re new to brewing and tasting espresso, you should know that it doesn’t have to be as hard as it seems. Pulling a perfect shot of espresso requires a few adjustments here and there, but once you know what you’re doing, it will all fall into place.

While it’s easy to get espresso that’s bitter or sour, it’s just as easy to get it to taste delicious by extracting it in the right time, using the right amount of coffee, grinding beans to the perfect size, and giving the grounds a proper tamp.

Espresso Taste Chart

For a little bit of guidance, we’ve put together an espresso taste chart that can show you an overview of what you should adjust in order to get the perfect shot of espresso.

What to Look For When Tasting Espresso

There are a few things to look at when you’re tasting a shot of espresso and dialing in to get the best brew possible. Aroma, Body, Flavor, and Finish are all key factors to consider when tasting.

Aroma

One of the very first things that will tell you if your shot of espresso is bad or not is the aroma. Since a majority of what we taste actually comes from what we smell, this is definitely an important step.

Our taste buds only have receptors for things like bitterness, sweetness, and mouthfeel. The rest of what we experience comes from our noses.

This is why aroma is a very good indicator of whether your shot of espresso is a good one or could use some adjustments. You want a smell that’s rich and deep, not one that’s burnt or has a chemical essence to it.

Body

When it comes to the body of the espresso, you can examine the density and texture or mouthfeel of the shot. It can either be light and airy or dense and heavy.

To determine the body of an espresso shot, let it sit on your tongue for a bit and swirl it around before you swallow. Is it oily? Creamy? Juicy? Syrupy?

A lighter body can be found in beans that have floral or citrus notes. A heavier body might be found in beans that are shade-grown.

Flavor

The flavor of the espresso depends on the roast profile and the origin of the coffee itself. So, if you’re dealing with a darker roast, the flavor will be roastier and hold deeper notes. However, lighter roasts have more acidic and softer notes that represent the origin better.

That being said, the origin plays a bigger part in flavor than you might think. For example, coffee from Indonesia usually has smoky and earthy tasting notes, while coffee from Ethiopia has tasting notes that are brighter and more fruity, or even floral.

Taking the time to learn about where your coffee comes from can also teach you taste expectations based on origins and roast profiles.

When you’re taking the time to note flavors, begin with general identifiers such as fruity or toasty. From there, you can try to pinpoint what you might be tasting.

Finish

Once you’ve tasted your espresso and focused on the previous three factors, it’s important to think about the aftertaste of it. The finish will stay on your tongue and leaves a lingering taste that might be different from the initial sip.

You really want a good finish, as that’s what lasts moments after you’ve finished your espresso. You want it to be sweet and comforting, something that will leave a good lasting impression.

Anything dry and acidic is definitely not preferable to something delicious, sweet, and memorable. If you feel the need to drink some water after to wash away the taste, then you most likely do not have an ideal finish to your espresso.

How to Adjust the Taste of Your Espresso

If you’re not meeting the perfect tasting point of espresso, you might have to make a few adjustments to dial into the correct brew. Things such as preheating, grind size, dose amount, tamping, and brew time can greatly affect the pull of your shot by the smallest of changes.

Preheating For Espresso

Though this step might be looked over by some, depending on your espresso machine it’s usually best to preheat before you brew.

This can be done by letting your machine heat up to its full potential, leaving the portafilter locked into the group head, warming up your cup, and running water through your machine before pulling a shot.

Grind Size

When it comes to espresso, it’s important to freshly grind your coffee beans before you pull your espresso if you want to increase your chances of pulling a good shot.

More than that, the size of the grinds can make a big difference in the extraction of your espresso shot. Too fine a grind and it will be over-extracted, leading to a bitter taste. Too coarse and it will be under-extracted, making it watery and sour.

It may take some tinkering to get the perfect grind size, but most people use the consistency of granulated sugar as an example. Of course, this is just one of the many steps when it comes to dialing in espresso, so this will fluctuate.

Dose Amount

The dose, or amount of coffee in your portafilter, is another factor that will make a big difference when it comes to pulling the perfect shot of espresso.

A good range to look at when measuring coffee out for a double shot of espresso is between 14 – 18 grams depending on your espresso machine.

Tamping

After you’ve measured out your freshly ground coffee, you’ll need to make sure it’s properly tamped. This allows you to control the extraction by packing the grounds together and evening them out.

Simply set the portafilter on a stable and level surface and tamp the coffee down with an even pressure. With this step, the water goes through the ground coffee in a consistent manner and can make a big difference in how your shot tastes.

Brew Time

Keeping track of how long it takes to pull your espresso is the final crucial step in brewing the perfect shot. If you’re crafting a double shot, which is about 2 ounces of coffee, then it should take about 20-30 seconds of extraction time to achieve this amount.

A good shot will start dark and slowly layer into a lighter shade as the crema forms. There won’t be a break in the pour and you should be able to tell if it’s pulling too fast or too slow.

Tying it All Together

When tasting espresso, you’ll notice that there are different flavors as you go down the cup. This is why it’s important to take your time doing so. Moreover, the aroma is a vital thing to notice throughout.

If you can tell that your espresso isn’t the best that it could be, making some adjustments to your grind, dose, or brew time could really make or break the tasting process.

Overall, there are a lot of things that go into both brewing and tasting espresso. But, once you get the hang of it (with the help of a handy espresso taste chart), you’ll know how to dial in the perfect espresso shot like a pro!

Happy Caffeinating!

When brewing the perfect espresso there are several variables involved, each having a significant impact on the end result of the espresso brewed. If you pull a shot that brews faster than normal, your grinds are too coarse and the espresso will be under-extracted and too weak.

On the opposite side of that you get can over-extract your grinds resulting in a sour taste and an acidic espresso. But how does this happen and how can you go about fixing it? We break it down here, reviewing each element of coffee brewing and checking how to adjust your espresso if it’s too acidic.

Let’s Start With the Beans…

The very first thing that needs to be considered is the bean and roast you are using. The fresher the beans, the better. We always suggest buying from a local café and roastery and keeping your beans stored in an airtight container.

Light roasted beans are often much higher in acidic content and will give you a sour and bitter espresso. This is because the sugars within the beans have not been cooked long enough to caramelize.

Alternatively, dark roasted beans give sweeter undertones and a more caramel-like taste and a smoother texture. When brewed for espresso, dark roast coffee beans will give that classic coffee taste and have less sour undertones compared to lighter roasts.

Take Away – Check to see if you are brewing with a light roast. If you are, you might want to get a darker roast for your espresso.

You may also note that many roasteries will have an Espresso Blend. These are carefully selected beans that are grown, processed and roasted specifically with espresso brewing in mind. More often than not they will be dark roast coffee, but you can get Blonde Espresso Roasts as well for those that like a more natural-tasting sour flavor in their espresso.

Pro Tip: Before buying a roast from a café for brewing espresso, ask to sample that roast within the café if possible. Within specialty coffee cafe’s, most baristas enjoy giving advice on which roast is best for espresso brewing. Don’t be afraid to ask them questions!

Why Size Matters…for Grinds

If you are using your tried and true Espresso Roast that you know isn’t typically sour, the next thing to consider is your grind size.

Espresso should always use fine grinds, and if your grinds are too coarse they will be under-extracted and contain higher acidic levels. Grinding your beans finer will allow more contact time between the water and grinds, allowing for proper extraction.

Take Away – Too coarse grinds lead to under extraction which results in sour, weak and acidic coffee. Make your grinds finer.

Another thing to consider is the consistency of your grinds. Blade grinders are not a good fit for espresso brewing as they are inconsistent in their grind size. Burr blades (either flat or conical) are the most consistent way of grinding for espresso.

Pro Tip: Inconsistent grind sizes will lead to channeling which gives weak and under-extracted coffee. Check out our top 5 recommended grinders for espresso.

Water Temperature and Brewing Time

If it’s not the beans or grind that seems to be the issue, your last two elements of consideration are closely related – water temperature and brew time.

If you have a non-commercial espresso machine, you will want to give your espresso machine a good 15-30 minutes of warm up time to ensure that your water temperature is up to par and accurate. There are some espresso machines that have programmable auto-start times you can set for a daily routine.

Espresso typically brews at 195*F and some espresso machines for the home are programmed to this temperature with no ability to adjust. If that’s you, the best bet is to ensure your espresso machine gets enough pre-heating time to ensure your machine is fully heated from water tank to group-head.

However, if you are able to adjust the brewing temperature, try brewing slightly higher by 2-3* to help lower the acidic content of your roast.

Pro-Tip: Lighter roasts make better espresso at higher temperatures for shorter periods of time while dark roasts are better brewed as espresso at lower temperatures for a longer time frame.

When it comes to the length of brewing, that really depends on when you begin counting the shot, what type roast you are brewing and which water to grinds ratio you are aiming for.

With that said, if you stop a shot too quickly, it will always be more acidic and sour as the extraction process was cut before the full flavor and body of the bean could be brewed.

Some roasts may need a slightly longer brew time to get the full extraction of flavor, and this is most easily dialed in by weighing your grinds before the shot and the espresso while brewing. This is more consistent for getting the ideal extraction and helping you learn your different roast types and the way they brew.

Take Away – Adjust the temperature for different roasts if possible and pay attention to brewing time and grind-to-water ratio.

Other Factors That Might Contribute to Sour Espresso

There are a few last things that may be contributing to a sour or overly acidic espresso shot.

• If you do not properly maintain your espresso machine with backwashing the filter between shots and cleaning your portafilter and group head screen routinely, build-up of oils and espresso will impact the taste and quality of your espresso.
• Some water is better than others for brewing espresso. Hard water will often make espresso acidic. We suggest using filtered or distilled water.
• Remember that bitter and sour are two different things. You may not be familiar with a bitter espresso taste if you drink mainly milk-based drinks with added sweeteners. If an espresso is not to your liking, try it in a milk-based drink like a latte and you may find it the perfect match!

Happy Caffeinating!

The Breville Duo Temp Pro is a quality semi-automatic espresso machine that serves as an excellent machine for coffee lovers who want to delve into the art of making excellent espresso.

No machine is perfect, though, and pulling the perfect balanced shot comes with a learning curve. We’ve put together a list of common problems and helpful solutions to help you through potential pitfalls when using this espresso machine.

The Most Common Breville Duo Temp Pro Problems And Solutions

Problem: Channeling

Channeling occurs when the pressurized water that is being used to brew your espresso shot doesn’t move evenly through the puck, but instead finds “paths of least resistance” in the puck and rushes through these cracks or pinholes. This leads to uneven extraction and a bad-tasting shot.

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This problem can occur when you’re using a Breville Duo Temp Pro or any espresso machine, but don’t worry! We have some solutions for you to try.

Solution 1: Clean the Shower Screen

If you’re noticing channeling in your puck, try pulling out the portafilter to watch the water flow out of your group head. If the water doesn’t flow evenly, the problem could be a blocked or dirty shower screen.

Remove the shower screen and clean off any debris. Replace the shower screen and ensure that the water is now flowing freely from all around the group head, with no blocked areas.

Solution 2: Change Your Tamping Technique

Whether you’re using a Breville Duo Temp Pro or any other espresso machine, your tamping technique will always have an impact on the quality of your shot.

Be sure that your tamp is as level as possible – any tilting to one side or the other can cause the water to run to that side, causing channeling.

Solution 3: Adjust Your Grind

A fine coffee grind is important for a great-tasting espresso, but too fine a grind size can lead to channeling. If you’re finding channeling in your espresso puck, try adjusting to a slightly coarser grind.

Dialing in the perfect grind size can be a lot of trial and error, but the final result is well worth the effort!

Problem: Pump Has Lost Power

The Duo Temp Pro uses a vibratory pump, which is a small piston that moves back and forth to pump water through the machine. These pumps are small and inexpensive, making them ideal for home espresso machines, but they have a lifespan of around 5-6 years, so it’s conceivable that your espresso machine will outlast its pump.

If your machine isn’t pumping water at all, and you don’t hear the sound of your pump working, it’s a safe bet that it needs to be replaced.

If your pump is making unusual sounds or you feel that it isn’t pumping as well as it once did, do a test by running the pump with no portafilter in place. Around 250-300 ml of water flow in 30 seconds at 10 bars of pressure indicates a good flow. If your flow rate is too slow, your pump may be faulty.

Solution: Replace the Pump

It’s quite easy and inexpensive to replace the pump on your Breville Duo Temp Pro.

Purchase a replacement pump like this one.

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The video below will give you an idea of how to replace the pump. While this video shows a Breville Infuser, the process for replacing the pump is the same for both machines.

Problem: The Steam Wand Is Not Producing Steam Or the Milk Texture Is Poor

If your steam wand isn’t producing steam or isn’t steaming sufficiently to create quality milk foam, don’t despair! First, check the simplest fixes: make sure that the dial is turned to “steam’ and that there is water in the tank.

If both of these easy fixes don’t solve the problem, there could be a blockage in your steam wand.

Solution: Unblock the Steam Wand

Your Breville Duo Temp Pro came with a cleaning tool that has a small pin on it. Insert this pin into the tip of the steam wand to try to clear out any blockages.

If this doesn’t get the steam flowing, use the wrench in the center of the cleaning tool (or any wrench that fits) to remove the tip of the wand. Clean the wand according to the instructions in your user manual.

Problem: Coffee Is Not Flowing From the Portafilter Basket

There’s nothing more disappointing than dosing and tamping your portafilter, only to watch a weak dribble of espresso, or worse, nothing at all, flow from the machine.

If espresso isn’t flowing from your portafilter, the culprit could be the espresso puck or the filter basket itself.

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Solution 1: Tamp Less Firmly or Use Less Coffee

The Breville Duo Temp Pro is a semi-automatic espresso machine, which means it allows the user to tweak and adjust the shot. It also means there’s some room for error when dosing your portafilter. If the coffee is tamped too firmly or the dose is too large, water will be unable to flow through the puck.

Try using less coffee in your portafilter basket and tamping it less firmly to allow water to flow through.

Solution 2: Clean the Filter Basket

The small holes in your filter basket can become clogged, preventing the flow of water. Use a pin to clear the small holes in the filter basket. Then place the empty filter basket into the portafilter and run water from the machine through the basket.

If the coffee gunk in your basket is stubborn, you can dissolve a cleaning tablet in hot water and soak the filter basket overnight in this solution.

Happy Caffeinating!

Keeping your burr grinder clean is key to having your morning coffee taste as fresh as possible. With every new batch of coffee beans added to your grinder, it will build up oils and fine grinds.

Not only does this affect the flavor of fresh coffee beans, but will wear down your grinder quicker if not cared for properly.

There are several products on the market for cleaning your grinder, but these are expensive and not always necessary. Thankfully, there’s a pretty good cleaning hack available that uses a pantry staple – rice!

Why Rice?

Rice will quickly and efficiently soak up the coffee oils that are left within the grinder. Coffee oil residue builds up, especially if you prefer darker roasts, and can clog your grinder if not properly maintained.

We always suggest using non-oily beans with burr grinders, as this will give your grinder a maximum lifespan.

Running rice through your burr grinder allows those oils to be soaked up, while the small pointed grains help push out all the fine coffee dust. This is also a great way to use up small amounts of rice leftovers at the bottom of the bag!

What You’ll Need

Other than your grinder, you really only need two things for this method to work.

• 1/2 cup of regular rice grains
• Microfiber towel, vacuum, or brush

Long-grain rice has the lowest starch content, which makes it an ideal choice, as starch can cause extra build-up.

Long-grain rice can be harder, though, which will add wear and tear to your grinder. The best rice to use is dry quick rice, as it’s softer and has less starch.

You will also want something to quickly brush off the rice dust once complete. Paper towels tend to leave lint, so we suggest using a cloth, microfiber towel, a high-suction vacuum, or bristle brush to remove the dust.

The rice dust will not affect the taste of your coffee, but it’s best to clean out as much as possible!

How to Clean Your Burr Grinder With Rice

Using rice to clean out your burr grinder really is quite simple.

Add the 1/2 cup of rice into the empty grinder, and mill the grinder until the rice has run through.

For the most effective cleaning, have your grinder at the coarsest setting when you begin milling, and slowly tighten the level while it grinds. This ensures the entire blade gets cleaned.

However, if you don’t want to redial in your grind setting, this is not a necessary step.

You should have rice grinds mixed with coffee grinds that fall into the catch. Knock these out and wipe down the catcher. Wipe out or vacuum any remaining rice dust in the hopper.

FAQ

We hope you are able to use this hack to maintain your machine and get as long a lifespan from it as possible.

This is a quick, easy, and very cheap means to effectively clean out all the coffee bean oil and grind residue!

If you have any remaining questions, consult our FAQ list below:

How Often Should I Clean My Burr Grinder?

Your grinder will last the longest if you wipe it down after each use, knocking out excess grind dust. If you keep beans in the hopper, clean after each new batch with rice or wipe/vacuum out. Deep clean every 3-6 months.

What Rice Do I Use to Clean My Burr Grinder?

Using dry, quick-cook white rice is best. It has low starch and is softer than other types of rice, which means less wear and tear on your grinder.

Does Rice Work In All Grinder Types?

Yes. Rice will help soak up oils and dislodge fine grinds from burr and blade coffee grinders alike. It works for both conical and flat burr blades.

Happy Caffeinating!

If you’ve ever been confused between the different roast levels coffee can come in, don’t worry. You are not alone. There are so many different ways to roast coffee beans and not every roaster agrees on what level their roast might be.

French roast and espresso roast are often used interchangeably which begs the question, are they the same? The answer is….yes and no. We’ll break down the how and why in our review and comparison of French roast to Espresso roast.

What Are Roast Levels?

You’re probably familiar with the idea of light roasts, dark roasts, and medium roasts. There are general guidelines given for roast levels based on the darkness of the beans and at what point they were roasted too.

The darker the bean, the longer it’s been roasted and the more flavor, sugar, and oils have been pulled out from the green cherry you started with. Anything that’s considered French or Espresso Roast are a dark roast.

Dark roasts cook for a longer period of time than a light or medium roast. The high temperatures pull the starches, sugar and fats to the surface of the bean to caramelize into an oily look.

For people interested in specialized coffee, dark roasts are generally only used for espresso, while medium and light roasts are used for pour overs for a light bodied flavorful cup of coffee.

Dark roasts, which are richer, bolder and have a more burnt taste of coffee, are more mainstream within big coffee corporations such as Starbucks. Roasts like French Roast are the standard for average American drip coffee.

Which Is Darker: French Roast vs Espresso Roast?

In most roast level charts, French Roast is the start of the dark roast category. A French Roast will have a little bit of oil on the surface, sometimes looking more like spots of oil than a coat or sheen of oil.

The Specialty Coffee Association approved the Agtron Gourmet Scale for rating roast levels based on the beans darkness. The ranks are from 0-100, with 0 being black. French roasts rate anywhere between 28-35.

Espresso roast is generally considered between French Roast and Italian Roast, which is the darkest you can go before your beans burn completely.

What’s the Difference?

So if they are both dark roasts and the level of roast-ness is subjective to each individual roaster, then what is the actual difference between Espresso and French Roast?

Great question. Espresso is a form of brewing coffee that uses a very, very small ratio of water to grinds – usually, 2 parts water to 1 part grinds. The water is sent through the grinds at high pressure and it takes mere seconds for the water to pass fully through the grinds.

Because of how quick espresso is to brew, roasters will often select specific beans to make an espresso roast out of based on the cherries flavor profile. Roasters consider the fact that most espresso is paired with milk or creamer of choice. They will test out beans specifically for espresso brewing and aim for a classic yet unique espresso taste with their roasting style.

This means that a roaster may choose to label a batch of beans as an Espresso Roast even if they are on the lighter spectrum of a dark roast coffee and could be considered a French Roast. This is because the beans were specifically picked for brewing espresso for maximum enjoyment.

Of course, any roast can be used for espresso and might be enjoyable based on your desired tastes. But not any roast can be considered a French Roast, only specific levels of dark roasted beans. In essence, labeling a roast as an Espresso Roast is a marketing tool to help consumers find the best beans for espresso.

Is Espresso Roast Stronger Than French Roast?

When it comes to the level of caffeine, the roast really doesn’t determine which is stronger, but rather the type of brewing method used.

For an average cup of coffee brewed in a drip pot, pour over or percolator, caffeine levels will range from 95-200 milligrams of caffeine. While a single espresso shot will have between 47-75 milligrams of caffeine.

Which Is Right for You?

When shopping around and trying new roasters or coffee brands, keep in mind the method of brewing that you will be using. If you are brewing with a standard drip coffee pot, try out a French Roast and compare it to the Espresso to see which you like the flavor profile of better.

If you’re brewing espresso, we recommend sticking to coffee roasts made for espresso, but you can of course try any type of coffee you like in espresso form. It’s always fun to experience something new in a traditional way.

Shopping French and Espresso Roast

If you are sold on the idea of dark roasts and want to compare French and espresso, we suggest checking out of list of the Best French Roasts and our Best Espresso Roasts.

This is a great place to start for finding some of the best roasters available on the market and also getting a breakdown of why we like them so much.

Conclusion

Whether you try a French Roast in espresso form or an Espresso Roast brewed in a French Press, we hope that you are sipping coffee you enjoy and that best matches your coffee preference.

Happy Caffeinating!

Every aspect of brewing with a Chemex has an impact on the flavor and boldness of the coffee being brewed. It’s one of the best ways to extract a bean’s flavors and experience coffee in a new and electrifying way.

Here we will cover the significance and importance of water temperature when brewing with a Chemex.

Brewing With a Chemex

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My personal favorite pour over method is the Chemex. Its beautiful design is so visually appealing, but what I love most about it is the level of control you have over the end result. Brewing on a Chemex allows all the flavors of your coffee beans to shine through, but only if done within certain parameters.

When brewing coffee in a Chemex, you can mess around with the ratio of water to grinds to get different saturation levels. There is also a fairly wide range of grind levels you can use when brewing with a Chemex that will yield different results based on your coffee preference.

But one element that is key to getting great coffee is water temperature, and often the vital question to ask is “what temperature do I use for brewing on a Chemex?”

What Water Temperature to Use

Coffee in all its heated forms needs to be brewed with hot water, generally between 195-205* C. Water boils at 212* C, so brewing temperatures are slightly below a rolling boil.

When it comes to Chemex, you can use anywhere between 195-205* C with varying results– but that’s exactly what we want!

The magic of Chemex is that it allows you to taste every aspect of the bean. Depending on the many variables involved in growing, harvesting, and processing coffee beans, these flavors can be more or less pleasing to you, the consumer.

Thankfully, these can be controlled through water temperatures.

If you have a darker roast, heat your water on the cooler side of the temperature range. We suggest keeping your water below 200*C, but don’t fall below 95*C. This pulls out the oils without over-saturating them.

On the other hand, lighter roasts brew better at a higher temperature for maximum flavor extraction of the beans.

Does Grind Size Matter for Chemex Water Temperature?

Yes, grind size and water temperatures correlate. You should always use a medium-coarse to coarser grind with Chemex. Ideally, your grinds will be anywhere between table salt and coarse sea salt sized.

If your grinds are too fine, they’ll be far too over-extracted by the time the water makes it through, giving you a bitter and acidic-tasting cup of coffee. If they are too coarse, you risk your coffee being under-extracted and weak.

Water temperature tends to work similarly – too hot, you’ll get over-extracted, acidic-tasting coffee. Too cold, and your coffee will be under-extracted and flat.

You can find the perfect balance with a medium grind and a mid-range water temperature of 200*.

If your grinds are finer than you intended, have your water temperature be on the cooler side, 90-95*C, to help counter the over-extraction of being a finer grind. If your grinds seem too coarse, have your water on the hotter side, 205-210*C, to help quicker draw out the flavors and oils as they pass through the grinds.

Using Water That’s Too Cold or Too Hot

If your water isn’t hot enough, your coffee will be under-extracted and weak. If your water is at a rolling boil, you risk over-extracting your coffee and creating a very bitter and acidic cup of joe that does not have all the sweet and pleasant aroma or taste of coffee.

Although you can brew in a Chemex with cold water, this is done through a cold brew process where you leave grinds submerged in water overnight to get maximum extraction.

Best Way To Ensure Temperature Accuracy

The best way to monitor your perfect water brewing temperature is to get yourself a temperature control kettle.

These kettles are more expensive but can have lots of cool features. Most temperature control kettles allow you to program the temperature you want while some will even keep your water at that exact temperature for up to an hour.

You can also get a temperature reader for a non-temperature control kettle so that you can keep track of the temperature and brew once your desired boil point has been reached.

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If stuck in a pinch with no ability to tell water temperature, simply bring your water to a boil, remove it from the heat, and let sit for 30-60 seconds before using.

Conclusion

With so many factors involved with brewing, Chemex can be too much of a headache for some coffee consumers. But for those of us who love the process, learning our personal preferences and taste can be so fun as we nail down our perfect Chemex brew.

Chemex is an involved brewing process that requires the user to consider various factors, such as which filter to use, grind size, water temperature, water distribution, and speed.

As a result, it can be so rewarding, as well as utterly delicious.

Happy Caffeinating!

When making espresso, there are so many variables involved and numbers to remember; the grind size, the ratio of water to grinds, the weight of grinds needed, and the length of time needed to pull a shot.

When it comes to timing your shots, the big debate is whether you should start timing it when you first press the button and start the pump, or at the first drop of espresso that falls.

There are solid arguments on both sides, which we’ll lay out and review here, but in reality – neither opinion is right. So, what’s the answer? Keep reading to find out!

The Debate: When to Start Timing Espresso Shots

When you are brewing espresso, you are showering high-pressurized hot water into finely ground espresso beans for a certain period of time.

Generally speaking, it takes between 25-35 seconds to brew a standard espresso shot. However, the question is: when do you begin that “brewing” time frame and start counting seconds?

There are two answers to this question that are both valid, although neither gets it quite right.

The first answer is to begin counting the moment you start the pump. This is usually done with the push of a button or switch, and you may hear the pump begin to flush water into the group head.

However, you’ll note that it takes several seconds before you begin to see any espresso come out of the portafilter. On an industrial espresso machine, it usually is within 4-6 seconds, but with most at-home espresso machines, it will be longer, ranging from 7-9 seconds.

And that is where the second answer comes in- you should begin counting the moment you see the first drop of espresso.

What’s the Difference?

If you’re new to espresso brewing, you may wonder what the difference is between these two approaches, as it’s only a mere seconds difference.

Well, with espresso, it matters a lot. Your grind-to-water ratio is so small, usually 1:2, and your brew time is so short and intense that one second can honestly make quite a difference in the end result.

If you brew three seconds over the ideal extraction time range, your espresso shot will have a higher ratio of water to grinds, making it weaker and over-extracted.

The first argument of the debate says that you begin counting the moment you hit the button because that’s when water is in contact with the grinds, impacting the taste and extraction of the grinds.

This time matters and is a part of the process, but it can vary from machine to machine based on how they are made.

Some espresso machines have slow pre-infusion settings, so you may not see espresso leave the group head for the first several seconds. This is why the opposing argument debates that it is more consistent to begin counting once espresso begins leaving the portafilter.

This seems to create more consistency across different machine types and gives a more accurate timeframe for how long a shot might pull.

Does It Really Matter?

When it comes down to what matters, the thing that’s most important is the end result – the taste of the espresso matters most.

The time window is a good frame of reference when first learning to brew espresso. Having a timer or countdown visible can be incredibly useful when making multiple drinks at once.

However, as you learn your machine and how to dial in your exact espresso taste of preference, you will begin to visually see when your shot is done.

The color changes to a translucent light tan and you’ll notice a white spot appear on the crema of your espresso where the stream enters. This is the exact moment the shot is done and that can sometimes happen in an inconsistent time frame.

So, What About Beginners?

Alright, so it takes time and experience to learn by sight and know exactly when to stop the flow, but what about those who are just starting to learn? The best answer for that is to pick which system best works for you.

More often than not, shot times are preset on most consumer espresso machines, meaning you don’t even have to worry about shutting the flow off. This is a great setting to utilize while you learn the craft of brewing espresso.

Once you begin to feel confident with being able to see the end of your shot, try doing it manually and get the feel for shutting off the group head.

If your machine is fully manual, pick a system that works for you based on what feels right and works with your brewing flow best.

The main thing – keep it consistent. If you begin timing at the first drop of espresso, make sure you’re using that time frame for all your shots and recipes.

In my own experience, I find starting at the press of a button is most effective. Beginning the timer then allows me to know if there is anything wrong with the shot, long before it’s over.

If the first drop of espresso doesn’t hit until 7 seconds in, I know I overpacked my portafilter and will need to let the shot run longer. If the espresso starts hitting the cup at 2 seconds, I know my coffee grounds are either too coarse or my grind weight is off, resulting in a weaker shot.

Wrapping Up

Overall, what matters most about brewing espresso is learning all the elements that go into the brewing process and how to tweak them to get desired results.

Timing is just one variable and has no hard, set rule. Espresso recipes will often give you a time frame for brew length, but take it based on your machine, how it works, and your personal preference for espresso flavor and taste!

Happy Caffeinating!

Getting the perfect espresso machine for your preferences takes some trial and error, and sometimes even the best espresso machines will do something unexpected that isn’t addressed in the manual. For instance, what if your espresso puck gets stuck?

An espresso puck is the clump of used grinds you get after pulling your espresso shot. Ideally, your puck should be very compact, hot, damp, and easy to knock out of the portafilter with a knock box.

Sometimes, though, your puck will be too wet, while other times it might suction and stick to the group head screen rather than coming off in the portafilter.

Not only is this annoying, but it can be messy and frustrating to clean up if not removed properly. But don’t worry, we explain why this happens, how to avoid getting it over and over again, and the best techniques for cleaning it!

Why Does My Puck Stick to the Grouphead?

More often than not, having your grinds stick to your group head is caused by having too much coffee grounds in your portafilter.

Coffee grounds expand with the pressurized hot water that is poured through them during brewing. So, if your portafilter is overpacked, this will cause the puck to suction up to the screen, coming out of the portafilter when it’s removed.

It’s common for this to happen when you’re dialing in a new roast or if you’re not dosing out your shots correctly. Grinders with preset dosages are great, but not always 100% accurate as they are timer-based, not weight-based. 

Therefore, make sure you’re following the appropriate espresso ratio to know the best weight for your ideal brew. 

Another reason your puck may be sticking is a lack of effective tamping. Having an uneven surface can cause channeling in ways that make your puck stick to the group head, either partially or fully. 

If the screen of your group head isn’t properly maintained and cleaned regularly, a build-up of coffee oils on the screen could also contribute to the blockage. 

Another cause, albeit less common, for stuck coffee grounds could be environmental factors, such as a sudden change in biometric pressure or humidity. 

Techniques For Easy Clean Up 

It’s actually fairly easy to clean up your coffee puck efficiently and mess-free. The easiest method is to use the portafilter to knock it off into the basket.

This can be done by putting the portafilter back up near the group head, but not locking it back into place.  Simply line it up with the stuck espresso powder, and then scrape it off using the portafilter.

Another option is to simply use a paper towel, cupping the puck with the towel in your hand and knocking it off gently with pressure from your fingers.

If the puck is still hot, you will feel it through the towel, so be careful to avoid burning or hurting yourself. 

If you’d rather avoid touching the stuck grounds, simply run the shower screen without the portafilter attached and the puck will fall off.  This will make a bit of a mess and the grinds will be hot to the touch at first, but it will get them down easily enough.

How to Avoid a Stuck Puck

If the puck sticks only after one shot, you may have just experienced a fluke, such as a change in environment. However, if the coffee grounds continue to get stuck, especially from one particular roast, you’ll want to figure out what’s going on and why.

The easiest and fastest way to ensure this isn’t a recurring problem is to simply weigh out each dose before brewing. You can do this using a single-dose method before grinding, or you can simply weigh your grinder dose once it’s in the portafilter.

To weigh grinds in a portafilter, you’ll need to take out the weight of the portafilter on a coffee scale, then weigh again once the grinds are situated. This way you can ensure you’re getting the exact right dose. 

Be sure to use an appropriately sized basket for your portafilter as well, weighing out a double shot into a 20g basket and not a single-serve basket.

No matter the size of the basket, your grinds should be below the edge of the portafilter.  If grinds are up to the brim, you’ve packed it too full and will not get a great shot. 

If your dose is an accurate weight and you’re using the correct portafilter size, but continue to experience a stuck puck, you’ll want to try cleaning the group head shower screen. 

Ideally, this should be cleaned very regularly and rinsed with a back flush after every use.  Otherwise, the coffee oils and residue will build up, creating blocks within the screen and affecting the quality of your espresso in the process.

If, after all of these methods, you’re still experiencing stuck coffee grounds, then you may need to redial your espresso to be a coarser grind and use less weight and pressure when tamping. 

In Conclusion  

 A stuck puck can be annoying, but it doesn’t need to be messy and can be fixed with some minor tweaking if it’s a continued problem. 

However, simply having a stuck puck doesn’t mean your espresso shot is a waste. I’ve pulled many good shots that ended up being stuck to the group head but still tasted great.  

Maintaining and cleaning your grinder and espresso machine is key for continued smooth operations and will help prevent problems, but with these easy tips and tricks, you can figure out what else may need to be adjusted for a continued stuck puck!

Happy Caffeinating!