[Breville Bambino plus] Why am I getting a very big foamy drop at the end ?
Do I need to grind finer ? I have a d54 miicoffee grinder. I have it set at 17 now. Coffee beans are freshly roasted.
I am a cappuccino and a latte drinker so I find the drink to be mostly fine but advice would be helpful
by darklord_1988
33 Comments
pusch85
I wonder if that’s a “beans too fresh” situation.
th3PhilosophersBone
You know that your supposed to put coffee beans in there right? Not coffee flavoured dish soap 🤣
This is all I can offer. I cant help. Soz not soz.
smcall
How fresh are we talking? Your beans may be *too* fresh. Beans need at least a week of resting after they are used. This is common with dark roasts. Also….yes grind finer.
narutonaruto
G
cohibakick
Ok, that’s a new one to me.
skoducks
My favorite roaster in Portland typically sells their beans when they have been roasted for about 5-7 days but sometimes they’re even fresher than that. I try to avoid brewing the beans until they are at leas 7 days past roast rate.
funkybee12
Is that a problem per se? Affecting final product taste or anything? That foam looks delicious for my taste.
ImSoCul
How did it taste? Looks like nitro coffee 😛 Idk if it tastes good (probably sour from CO2?) but sure looks tasty to my brain
thenameiseaston
That’s it finishing
igoslowly
co2 off gassing
it can also happen in boiler machines from flash boiling
walesjoseyoutlaw
Oh dear
Good-Pie9914
Some people would pay good money for that
Matix__
coffee isn’t rested enough + grind a touch finer
Informal-Force7417
Because it’s a cheap machine
OfreakNwoW1
Wait 1-2 weeks to let the beans off gas. 2 days is TOO FRESH! 🤣
SulaimanSibai
Happened to me and beans roasted 3 months ago….
Icy-Toe2505
to me it definitely seems like a combination of too fresh and too coarse, as the other comments have said. the too fresh portion is what makes the foam, the too coarse makes the water push through VERY quickly, so you get a big burst of foam.
it seems like your shot was finished in ~10 seconds, that is much faster than what most recipes would call for. if you like the taste, keep doing what you’re doing, but it seems like it might be a bit weak and sour. I would suggest first making sure that you’ve got the right volume of coffee in the portafilter using the razor tool the bambino plus comes with, and then trying with a finer grind (I’ve got a df64, and I would make it roughly 5 numbers finer, this was a very fast shot), and tuning from there! I’ve found lots of success in the 9-13 range of the grinder for medium & dark roasts, not sure if the 54 and 64 will be the same though. have fun playing with it and dialing in!
also if the grinder is new, it will take a little bit before the grind size will stop changing randomly, because the burrs need to wear down a tiny bit first. people say the grinder needs “seasoning” if the new burrs are still changing rapidly.
Murphy223
What size / brand glass?
itsmeandnotme
Grind finer!
sevensixtw0
What other commenters said except if it’s a medium dark or dark roast you’re probably good in 3-5 days. Two weeks for a dark roast is often unnecessary.
Your machine might also be temp unstable as the components heat up, try pulling a quick shot of just water (usually referred to as a “cooling shot”) to refill the boiler before you pull your actual shot and see if that helps. Breville actually recommends this as a part of their workflow and it’s often overlooked.
lumberjackbuttcrack
Did you have to buy the beans dinner for to get it to finish like that?
ubiquae
Water too hot
Calm-Trifle2874
How does it taste, out of curiosity?
captain_blender
Holy carbon dioxide! Beans are way fresh. If it’s a darker roast, you probably need to rest maybe 4-7 days or so. Medium roast maybe 1-2 weeks; Nordic light roasts or lighter could use 2-4 weeks, sometimes even 8.
Another fun thing you can try: let the grounds rest for 15-20 minutes before pulling a shot. The extra surface area afforded by the finely ground coffee allows more CO2 to escape. This is a roaster’s trick, when they need to sample+cup while tuning a roast profile but can’t afford to rest beans for a week or more.
(Also, grind finer)
purdeous
Might even have a little mineral like taste from it being that fresh
niketspp
Fresh beans .. how old are they ?
sbubbb
Are you at high altitude?
Weird experience, but I live in my van and have noticed this happening when I pull espresso at high altitudes. usually start to notice it at 9000-10000 feet above sea level but it looks really crazy when it’s up high.
Either that or beans super fresh, or a combination? if you were living in Leadville, or using super fresh beans, or something I would not be shocked to see something like that. for what it’s worth, even my craziest shots that look like this typically taste pretty good, just a bit thicker on the body side of things
PlanetGuardian-42
That would be a CO2 bomb! Maybe let the beans degass for a week or so.
GoatGentleman
That’s steam. Are you running an empty shot before pulling your actual shot?
daynanfighter
No, that’s what happens when you brew when it’s on steam temperature or too hot. You need to let it cool down.
thmoas
my advice for bambino: make sure you dont overload, use the provided stamper to make sure you dont overload. then, choke it by going too fine. then, grind coarser until perfection. always taste. if taste is good no worries, but i think there is a little spraying, maybe too much powder thats why it sprays. i think.
edit: if coffee is too sour or bitter, just add hot water by asking water from bambino without anything attached. so main spray (not the water nozzel that will spray everywhere)
i want to be proven wrong please advise i feel so humble with my bambino in this sub
Glad_Internet_675
The money shot?
jb_bryant
Way too fast. Grind finer. Aim for about 38g output with 18g in to start.
33 Comments
I wonder if that’s a “beans too fresh” situation.
You know that your supposed to put coffee beans in there right? Not coffee flavoured dish soap 🤣
This is all I can offer. I cant help. Soz not soz.
How fresh are we talking? Your beans may be *too* fresh. Beans need at least a week of resting after they are used. This is common with dark roasts. Also….yes grind finer.
G
Ok, that’s a new one to me.
My favorite roaster in Portland typically sells their beans when they have been roasted for about 5-7 days but sometimes they’re even fresher than that. I try to avoid brewing the beans until they are at leas 7 days past roast rate.
Is that a problem per se? Affecting final product taste or anything? That foam looks delicious for my taste.
How did it taste? Looks like nitro coffee 😛
Idk if it tastes good (probably sour from CO2?) but sure looks tasty to my brain
That’s it finishing
co2 off gassing
it can also happen in boiler machines from flash boiling
Oh dear
Some people would pay good money for that
coffee isn’t rested enough + grind a touch finer
Because it’s a cheap machine
Wait 1-2 weeks to let the beans off gas. 2 days is TOO FRESH! 🤣
Happened to me and beans roasted 3 months ago….
to me it definitely seems like a combination of too fresh and too coarse, as the other comments have said. the too fresh portion is what makes the foam, the too coarse makes the water push through VERY quickly, so you get a big burst of foam.
it seems like your shot was finished in ~10 seconds, that is much faster than what most recipes would call for. if you like the taste, keep doing what you’re doing, but it seems like it might be a bit weak and sour. I would suggest first making sure that you’ve got the right volume of coffee in the portafilter using the razor tool the bambino plus comes with, and then trying with a finer grind (I’ve got a df64, and I would make it roughly 5 numbers finer, this was a very fast shot), and tuning from there! I’ve found lots of success in the 9-13 range of the grinder for medium & dark roasts, not sure if the 54 and 64 will be the same though. have fun playing with it and dialing in!
also if the grinder is new, it will take a little bit before the grind size will stop changing randomly, because the burrs need to wear down a tiny bit first. people say the grinder needs “seasoning” if the new burrs are still changing rapidly.
What size / brand glass?
Grind finer!
What other commenters said except if it’s a medium dark or dark roast you’re probably good in 3-5 days. Two weeks for a dark roast is often unnecessary.
Your machine might also be temp unstable as the components heat up, try pulling a quick shot of just water (usually referred to as a “cooling shot”) to refill the boiler before you pull your actual shot and see if that helps. Breville actually recommends this as a part of their workflow and it’s often overlooked.
Did you have to buy the beans dinner for to get it to finish like that?
Water too hot
How does it taste, out of curiosity?
Holy carbon dioxide! Beans are way fresh. If it’s a darker roast, you probably need to rest maybe 4-7 days or so. Medium roast maybe 1-2 weeks; Nordic light roasts or lighter could use 2-4 weeks, sometimes even 8.
Another fun thing you can try: let the grounds rest for 15-20 minutes before pulling a shot. The extra surface area afforded by the finely ground coffee allows more CO2 to escape. This is a roaster’s trick, when they need to sample+cup while tuning a roast profile but can’t afford to rest beans for a week or more.
(Also, grind finer)
Might even have a little mineral like taste from it being that fresh
Fresh beans .. how old are they ?
Are you at high altitude?
Weird experience, but I live in my van and have noticed this happening when I pull espresso at high altitudes. usually start to notice it at 9000-10000 feet above sea level but it looks really crazy when it’s up high.
Either that or beans super fresh, or a combination? if you were living in Leadville, or using super fresh beans, or something I would not be shocked to see something like that. for what it’s worth, even my craziest shots that look like this typically taste pretty good, just a bit thicker on the body side of things
That would be a CO2 bomb! Maybe let the beans degass for a week or so.
That’s steam. Are you running an empty shot before pulling your actual shot?
No, that’s what happens when you brew when it’s on steam temperature or too hot. You need to let it cool down.
my advice for bambino: make sure you dont overload, use the provided stamper to make sure you dont overload. then, choke it by going too fine. then, grind coarser until perfection. always taste. if taste is good no worries, but i think there is a little spraying, maybe too much powder thats why it sprays. i think.
edit: if coffee is too sour or bitter, just add hot water by asking water from bambino without anything attached. so main spray (not the water nozzel that will spray everywhere)
i want to be proven wrong please advise i feel so humble with my bambino in this sub
The money shot?
Way too fast. Grind finer. Aim for about 38g output with 18g in to start.