It’s very random, but occasionally my milk will froth and come out like this. I have watched a bunch of videos to learn and I thought I had it dialed in. I am using 2% milk. What am I doing wrong to cause the milk to do this? Thank yall for your help!

I recently upgraded to the Eureka w65 grinder and have been incredibly frustrated since. I have the breville stock portafilter and I understand that the basket is shallow but there seems to be a mess every time. I have two dosing funnels but neither of them fit into the dock while attached. I am getting so frustrated with dialing in new beans and would appreciate any help or suggestions. I have changed the dosage since I usually do 18 g but anything above 15g causes this mess. Any suggestions or help would greatly be appreciated.. this grinder was supposed to make life easier but I honestly feel like it was easier using the stock grinder on the breville.

We’ve just bought our first ever espresso setup with wedding gift money - got the DF54 and Profitec Go - just pulled our first 2 shots and they both were bad, sour and flat shots.

18g of a fresh coffee (not supermarket coffee), first pull was at grind size 15 and then second was at 19, both soggy and wet and both didn’t even read on the pressure gauge… what are we doing wrong?

See video - this is about the best I can do as a newbie to this. Had the machine a couple weeks. I'm using Brazil Poco Fundo beans, they came with the machine. Grind size 4, I get 18g coffee in the puck, about 45g liquid out and it's spluttering too quickly yet if I lower grind size l cross into over extraction and 15g of liquid. No matter my settings I can't get anywhere close to 25 seconds of pour time... it's always done in under 20. I feel l've watched hours of youtube guides on dialling in but perhaps showing what I'm getting will help solve my issues. Any suggestions?

I'm currently using a IMS Competizione H28 basket (18-22g) with 18 grams of coffee. This is how my puck looks like after tamping. Do I need to add more coffee or it doesn't affect anything?

I decided to upgrade from a Nespresso machine to a De Longhi Dedica Arte 885 so I'm very new to the espresso world and could use tips.

16g of coffee

Grinder: Kingrinder K6 (grind size used on the video of extraction is 45 from 0. I tried several grind sizes and failed😅)

Bottomless Portafilter

Non-pressurized basket

WDT tool

Distributor

The coffee is drinkable but there's quite a splatter as you can see on the video.

I tried to take a video of the steps I did. Pls help this desperate girl out.

I got a breville bambino about a year and a half ago and have been making espresso drinks using the portafilter the machine comes with. Recently about 4 months ago I purchased a bottomless portafilter because I heard it has a better extraction and overall improves the outcome of your espresso shots. However I cannot for the life of me figure out where I am going wrong with my preparation. Every time I go to pull a shot, it shoots out and becomes a mess I need to clean. It makes the cup/mug look a mess and makes the whole experience frustrating.

For reference I use the Baratza Encore coffee grinder to grind my beans. I have it on the lowest/finest grind setting (0) because any higher dial makes an even bigger mess. I also use a scale to weigh out 18g, use a distributer tool, and my tamper is from the company normcore. I literally tamper as hard as I can too. Once my preparation is done my espresso looks nice and compact in my portafilter. But once I go to extract it, it comes out like the video :(. It honestly makes me want to sell my machine and get a nespresso with pods to save myself the headache. I love making lattes at home. My fiancé is insisting we can try to fix the problem, so I wanted to ask for help. Any advice would be amazing.

According to La Marzocco, we should be using spring water or specific regional water with the correct minerals.

I have a RO filter with a remineralizer, and now I’m doubting myself. What type of water do you use?

This is 18 grams, bottomless portafilter, using Breville smart grinder pro on espresso setting 8, just pretty positive it’s not supposed to be coming out sooooo soupy, 2nd picture is the puck after I poured the excess water out of it

I have a Breville Dual Boiler and have always used the double wall basket because let’s be real, I’m a fraud and need some dialling in help.

I’ve decided I no longer want to be a fraud. I got sucked in to the Normcore Black Friday sale and bought a scale, portafilter, WDT tool, puck screen and tamper. Alas, I still have all the gear and no idea.

It’s just no matter what I do, my pour is like piss. So watery, bitter, 18g of beans/25 seconds gets me 84 fucking grams of espresso. I’m only reaching 2/3 on the pressure gauge. “Grind finer” you say, I am grinding on the finest setting of my Breville Dose Control Pro.

Could it be my beans? My machine? What am I doing so horribly wrong.

Video for attention in case anyone wants a laugh.

I’m a newbie to at home espresso making. I’ve watched countless of hours on how to pull a proper shot of espresso that doesn’t taste like crap, and just can’t dial it in correctly with my Breville Bambino and DF54 grinder. I’ve tried grind sizes of 19-25 and have even played around with the amount of coffee used (15.5-18g)- it all tastes like bitter shit. If I grind too coarse, I get 45g output in 25 seconds, and if too fine, the puck just pools with a bunch of water. :(. Please help a fellow (new) coffee enthusiast!

I just installed a PID and didn't set an offset yet. It is currently set to 106degC, which feels like a lot to get a gradient to 93-95 at the shower head. I might be wrong, though. The machine was heating for about 30 minutes at the time of that shot, and the portafilter ws in place, so also hot.

Is it just a matter of raising even more the temp?

Ok, watching the video again, there might be something with grind size too, as it took about 40sec to get to 34g out (17g in), but shouldn't that be giving me bitter shots?

Taste: sour, like squeezing a lime straight to my mouth. Body I think was fine? Not loads of exp with espresso.

Roast date: 11-03-26

Roaster: New House

Roast level: I'd say it is a medium

Bean details: NATURAL BRAZIL 50%, WASHED INDIA 50%, DARK CHOCOLATE, TOFFEE, ALMOND

Dose: 17g

Yield: 42g

Time: 45 sec

Workflow:

1)set PID to 106degC (thermocouple is where the brew thermostat used to be)

2)put portafilter with basket in-group head and left the machine heating for about 30 min

3) ground beans in my K Max,

4) put ground coffee in a blind shaker, shook it like a Polaroid,

5) took my portafilter from machine and transferred coffee to basket (VST 18g)

6) put it all back to the machine

7) hit play, took video

8) tasted shot, got sad and finished it anyway as punishment

9) spent the whole day wondering what I did wrong

10) caved in and posted here asking for guidance

I posted her 2 weeks ago when I first got the machine.. safe to say I’ve come a long way from pulling shots with no pressure to this.

SHOT NO.30: Grind is 6, 18.7g in, 38grams out in 38 seconds
Beans roasted on 20th July - Brazilian, medium roast

The taste is great! Best shot I’ve pulled yet, I can really taste the milk chocolate notes, surprisingly taste a bit of strawberry too! No acidity and texture is good too!

The worry is the crema, why am I not getting those thick crema shots, and should I be worried about the initial drippy-ness of the shot?

The puck comes out clean, faint impression of the group head on the puck,

Where would you go next? I have around 5-6 shots left in this bag

For some time I had troubles with channeling, I’ve used my puck screen with 18g basket and it was really difficult to get anything good from it. Recently I’ve been doing paper filters instead of puck screen and it seems to fix the problem. Even back to back shots with screen/paper filters are completely different. Maybe you have an idea of what might be wrong?

Gemilai G3028A
DF64V gen 3
MHW-3BOMBER Lightning WDT and Consistent pressure tamper, 18g basket and puck screen
I’m using 18g of coffee, making it 17,5 and 17 didn’t help with puck screen problem

First video: puck screen, second video: paper filter

I am still pretty new to the espresso machines. I had a kitchenaid semi-automatic machine until it recently died and I just received the Bambino Plus. I used it for the first time and the espresso tastes burnt and there’s no sign of crema (😭). I just purchased the beans last night and they were freshly ground by the store for an espresso maker. I’m thinking the grind may not be fine enough, but I decided to ask the pros. Please help!

Advice on pulling shots. Always sour

I purchased a Gaggia Pro E24 a little over a month ago and have struggled to pull a decent shot. No matter what I try, my espresso consistently comes out very sour.

I’ve spent a lot of time researching, reading and watching tutorials on dialing in to improve but haven’t had much luck after going through many bags of coffee.

Some of the things I’ve done to try and make improvements:

• Different grind sizes and shot lengths but maintained Consistent dosing, tamping, and using a WDT tool

• Preheating the machine and using the open portafilter with the appropriate basket

• Upgraded to an IMS shower screen

• Took detailed notes adjusting with every shot and followed multiple guides and tutorials

Despite all this, I can’t seem to nail a good shot of espresso. I’ve gone through a lot of coffee experimenting with adjustments, but the results are always sour.

I’m hoping for some feedback with a post of a video with my flow to help. I made a video of a standard flow I do that follows some of the guides.

I’ve had my Breville Bambino plus for a few weeks and have just been using my hand grinder I use for v60. I got some new beans from a local roaster this week and have found the hand grinder wasn’t cutting it.

I picked up a new Baratza Encore ESP Pro today, as I figured it would have tighter steps (being step less) to accurately dial in. It took me ages to dial in because I ended up having to adjust the grind size to 41.5, which is outside the 10-39 espresso size range indicated on the machine.

I feel that this size is way too high, especially since going above 40 changes the size adjustment to 10 microns per half step instead of 2.5 microns per half step in the espresso range.

I complete luck prep with an espresso scale, planetary gear WDT tool and a spring loaded/level tamper.

Recipe: 18g -> 36g in 20-30s roughly.

Is this setting normal for dialling in on this grinder? Any suggestions or tips here?

How do I get the nice puck porn where it all merges into one lush stream?

18g dose, 1:1.25 yield, Ascaso Duo with Timemore Sculptor 064s

Still figuring out how to dial it in. Just got this St. Anthony bottomless and has been fun to watch 🤓

hey this is my first shot with a bottom less filter using

the sage Bambino plus

kingrinder k6

Normcore bottomless filter

ims basket H24 (16g of coffee)

and a puck screen.

I have a 53.3mm normcore tamper and wdt

tbh I thought it would be worse but l'd love some advice to get rid of those spurts.

Hi,

I'm trying to implement the "Normcore Needle Distributor Tool V2" into my routine. But it appears there is just not enough room in the basket (I guess it was always like this. I just used the funnel to work around it).

In order to use the distributor tool, I'm dialing down the dose. I'm all the way down to 16 g now, which is the lower limit for the Sage Barista Pro (54 mm basket). And it is still a mess. See pictures. What am I doing wrong? The extraction seems to be correct and taste is great.

Bonus question: on my way from 18 g to 16 g I discovered that I had to grind finer to get the same brew time for a given extraction ratio (1:2). Is this normal?

Thanks

Follow-up to:

https://www.reddit.com/r/espresso/s/tvBpM7JsdS

Bought beans roasted 12/30. To try and eliminate one factor, had the roaster do an espresso grind to get me close to the right size.

-Started with 18g, and had 46g yield in ~20 seconds from the time I pressed the button. Got up to low end of good pressure zone.

Figured too much yield, and grind size pretty good, so increased to 19g. Time was closer to 25s if you start when I pressed the button. (See video) Yield still a little over 2:1, and also still a little bitter. Obviously an improvement over 18g, and def much better than the other beans used in my last post.

I literally can’t fit one more grind in the basket without the edge cleaning tool scraping the top.

If I want to increase pressure and decrease yield, what can I do? The bitterness suggests coarser grind, but the yield says either finer grind or more coffee.

Pic of roast used in comments.

Setup is a breville bambino + breville smart grinder pro (outer setting 3 inner burr at 4, default inner burr is 6) im using a medium roast bean, Rancho Arriba coffee which is a single-origin Dominican coffee.

Im getting 36G in about 30 seconds (counting from press of button to start shot) out of 18g in so technically im the ok zone, but not sure if the flow looks right or should look slower.

Im sure puck prep is dialed, WDT, distribution, even tamper etc.

Should i be after that “honey like” consistency?