COFFEE YOU CAN RELY ON
Home Machine Guide
YOU GOT A MACHINE.
LET'S MAKE IT SING.
Pick your machine below. We'll walk you through setup, your first shot, and dialling in our coffee. No jargon. No guesswork.
01PICK YOUR MACHINE
The 6 most popular home espresso machines in Australia. Pick yours and we'll do the rest.
Different machine? Tell us what you've got and we'll send you a guide.
02BEFORE YOU START
Five things that apply to every machine. Get these right first.
01
GET A SCALE
A $25 digital scale with 0.1g accuracy. Weigh your coffee in. Weigh your espresso out. This single thing changes everything. Scoops are guessing.
02
USE FRESH BEANS
Within 4 weeks of roast date. Ground coffee goes stale in hours. Whole beans keep for weeks. Check the roast date on the bag. (Hey, that's us.)
03
DITCH THE SINGLE BASKET. GO DOUBLE.
Single baskets are tapered, finicky, and unforgiving. Doubles give you a better shot, more consistent extractions, and less frustration. Even if you only want one coffee, pull a double. Give the extra to someone you like. Or pour it over ice for later. Every cafe in the country uses doubles. So should you.
04
GRADUATE YOUR BASKETS
Most machines ship with pressurized (dual-wall) baskets. They're training wheels. Fine for starting out. But fresh-roasted specialty coffee shines in non-pressurized (single-wall) baskets. Swap when you're ready.
05
WATER MATTERS
Perth water is fine with a basic Brita filter. If you're in Brisbane or Adelaide, use a BWT filter. Coffee is 98% water. Treat it accordingly.
03YOUR SETUP
Pick your machine above, or expand any section below.
BREVILLE BARISTA EXPRESS IMPRESS
BES876 / ~$850 / Built-in grinder + assisted tampingWHAT'S IN THE BOX
Built-in conical burr grinder with 25 settings. No separate grinder needed.
4 baskets: single-wall and dual-wall (pressurized) in both 1-cup and 2-cup sizes. Start with the 2-cup single-wall basket.
54mm portafilter with Impress assisted tamping. The machine tamps for you and shows if your dose is right.
Razor dose trimming tool and cleaning kit included.
Pressure gauge on the front panel. Needle should land in the "espresso range" zone.
FIRST 10 MINUTES
01Fill the water tank. Turn it on. Run a blank shot (no coffee) through the group head to flush any manufacturing residue.
02Let it warm up for 5 minutes. The ThermoJet heats fast, but give the group head time to stabilise.
03Fill the hopper with beans. Set the grinder to around 10-12 to start. The internal grind adjustment must be changed while the grinder is running. Hold the grind button and turn the dial.
04Grind into the 2-cup single-wall basket (the non-pressurized double). Let the Impress system show you if the dose is right.
WATCH OUTThe Impress tamper gives you confidence, but don't skip distribution. Before you lock in, give the portafilter a few gentle taps and a light shake to level the grounds. The tamp can't fix an uneven bed.
YOUR FIRST SHOT WITH BOM
BLEND
PED
DOSE
18g
YIELD
36g
TIME
27-30s
GRIND
~10-12
05Grind 18g into the double basket. Distribute. Lock into the Impress and let it tamp.
06Flush the group head for 2 seconds. Lock in the portafilter.
07Use the manual brew button. Hold to start, hold to stop. Place your cup on the scale. Start timing.
08Stop at 36g in the cup. Should take 27-30 seconds. Look for a steady, honey-coloured flow.
DIALLING IN
09Start from your first shot setting. If the shot ran fast (under 20 seconds), tighten the grinder 2 clicks. If it choked and nothing came out, go 2 clicks coarser. Most fresh beans land between 6 and 14 on this machine.
10Always use the manual brew button when dialling in. Hold to start, hold to stop. Don't use the programmed 1-cup or 2-cup buttons until you've found your sweet spot.
11Pull the shot. Watch the flow. You want a slow, steady honey-coloured stream starting 6-8 seconds after you hit the button. Stop at 36g on your scale.
12Too fast and sour? Grind one click finer (lower number). Too slow and bitter? One click coarser (higher number). Change one thing at a time. Taste each shot.
13When you nail a shot, program the 2-cup button. Hold it during a good pull, release when your scale hits 36g. Now that button is set. One press and walk away.
ALWAYS DOUBLESDon't bother with the single basket. Every cafe in the country pulls doubles for every drink. You should too. If the shot's too strong for your taste, pull a longer ratio or add hot water. Extra shot goes to a mate or over ice for later.
INTERNAL BURR ADJUSTMENTIf the external grind dial can't get you fine or coarse enough, there's a calibration ring inside. Remove the hopper, look inside the grinder throat. You'll see a numbered ring. Turn it to shift the entire grind range finer or coarser. Only touch this if the external dial has run out of room. Change it while the grinder is running.
DIFFERENT BEANS, DIFFERENT SETUPWhen you switch blends or open a new bag, expect to re-dial. Even the same blend shifts as it ages off roast. Adjust grind first. One click at a time. Darker roasts like Hyperdrive generally need a slightly coarser grind than lighter ones like People Every Day.
KEEPING IT CLEAN
14After every session: Backflush with water. Lock in the cleaning disc, run brew for 10 seconds, release, repeat 3 times. Wipe the group head gasket. Purge and wipe the steam wand. Empty the drip tray and puck bin.
15Every week: Chemical backflush with a Breville cleaning tablet. 10 seconds on, 10 seconds off, 5 times. Then water-only flush 5 times. Soak the basket and portafilter in hot water with a tablet for 15 minutes.
16Every week: Unscrew the shower screen with a coin. Soak it with the basket. Coffee oils build up behind it and go rancid.
17Every week: Run the grinder empty and brush out retained grounds from the chute. This machine retains 1-2g of stale grounds. Purge a small amount before each shot to clear them.
18Every 2-3 months: Run the descale cycle. The machine will prompt you. Use Breville descale solution, not vinegar.
TROUBLESHOOTING
Pressure gauge reads low even with a fine grind? The internal burr calibration ring may need adjusting. Remove hopper, turn the ring one notch finer. Or your beans are too old and have lost CO2.
Impress keeps showing "too much" or "too little"? Adjust the grind, not the dose. The dose indicator responds to how the grounds compress. Finer grinds pack tighter and look like less.
First shot of the day tastes off? Group head isn't warm enough. Always flush water through the group head before your first shot. Give it a full 5 minutes from power on.
Grinder sounds different or struggles? Beans are jammed. Turn it off, remove hopper, clear the blockage. Check for oily beans coating the burrs. Clean with a grinder cleaning tablet.
Water leaking from the group head? Gasket is worn. Common after 2-3 years. Replacement gaskets are $10 and take 2 minutes to swap.
BREVILLE BARISTA PRO
BES878 / ~$750 / Built-in grinder + LCD displayWHAT'S IN THE BOX
Built-in conical burr grinder with 30 settings. More range than the Express.
4 baskets: single-wall and dual-wall in both sizes. Start with the 2-cup single-wall basket.
54mm portafilter. No Impress system. You tamp manually. Get a proper tamper.
LCD display shows grind size, shot time, and temperature. No analogue pressure gauge.
ThermoJet heating system. 3-second heat-up. Same as the Bambino Plus.
Razor dose trimming tool and cleaning kit included.
FIRST 10 MINUTES
01Fill the water tank. Turn it on. It heats in 3 seconds but give the group head 5 minutes to warm through properly. Run a blank shot to flush manufacturing residue.
02Fill the hopper with beans. Set the grinder to around 12-15 to start. The LCD shows the current grind size. Change it while the grinder is running.
03Grind into the 2-cup single-wall basket. Use the Razor tool to check your dose level, or better yet, weigh it.
04Distribute the grounds evenly. Tamp flat and level. No Impress system here so your tamp technique matters.
THE PRO vs THE EXPRESSSame bones as the Express but with a faster heater, LCD instead of pressure gauge, 30 grind settings instead of 25, and no Impress tamping system. You have more control but less hand-holding. If you can tamp consistently, this is the better machine.
YOUR FIRST SHOT WITH BOM
BLEND
PED
DOSE
18g
YIELD
36g
TIME
27-30s
GRIND
~12-15
05Grind 18g into the double basket. Distribute evenly. Tamp flat and firm.
06Flush the group head for 2 seconds. Lock in the portafilter.
07Use the manual brew button. Place your cup on the scale. The LCD shows shot time counting up.
08Stop at 36g in the cup. Should take 27-30 seconds. Look for a steady, honey-coloured flow.
DIALLING IN
09Start from your first shot. If it ran fast (under 20 seconds), tighten the grinder 2-3 clicks finer. If it choked, go 2-3 clicks coarser. Most fresh beans land between 8 and 18 on this grinder.
10Always use the manual brew button when dialling in. Don't use the programmed 1-cup or 2-cup buttons until you've found your sweet spot.
11Pull the shot. Watch the flow. You want a slow honey stream starting 6-8 seconds after you hit the button. The LCD timer helps. Stop at 36g on your scale.
12Too fast and sour? Grind one click finer (lower number). Too slow and bitter? One click coarser (higher number). Change one thing at a time. Taste each shot.
13When you nail a shot, program the 2-cup button. Hold it during a good pull, release when your scale hits 36g. Now that button is set.
ALWAYS DOUBLESSkip the single basket. Every cafe pulls doubles for every drink. If the shot's too strong, pull a longer ratio or add hot water. Extra goes to a mate or over ice for later.
INTERNAL BURR ADJUSTMENTSame as the Express. Remove the hopper, look inside for the calibration ring. Turn it to shift the entire grind range finer or coarser. Only touch this if the external dial has run out of room. Change it while the grinder is running.
DIFFERENT BEANS, DIFFERENT SETUPWhen you switch blends or open a new bag, expect to re-dial. Even the same blend shifts as it ages off roast. Adjust grind first. One click at a time. Darker roasts like Hyperdrive need a slightly coarser grind than lighter ones like People Every Day.
DITCH THE STOCK TAMPERThe Barista Pro ships with a basic plastic tamper. It works but it's inconsistent. A proper calibrated 54mm tamper with a flat base makes a real difference. $40-80. And a $25 scale. Non-negotiable.
KEEPING IT CLEAN
14After every session: Backflush with water. Lock in the cleaning disc, run brew for 10 seconds, release, repeat 3 times. Wipe the group head gasket. Purge and wipe the steam wand. Empty the drip tray and puck bin.
15Every week: Chemical backflush with a Breville cleaning tablet. 10 seconds on, 10 seconds off, 5 times. Then water-only flush 5 times. Soak the basket and portafilter in hot water with a tablet for 15 minutes.
16Every week: Unscrew the shower screen with a coin. Soak it with the basket. Coffee oils build up behind it.
17Every week: Run the grinder empty and brush out retained grounds from the chute. Purge a small amount before each session to clear stale grounds.
18Every 2-3 months: Descale. The LCD will prompt you. Use Breville descale solution, not vinegar.
TROUBLESHOOTING
Shots running fast even at a fine grind setting? The internal burr calibration ring may need adjusting. Remove hopper, turn the ring one notch finer. Or your beans are too old.
LCD showing short shot times consistently? Grind finer. If the external dial is maxed out, adjust the internal burr ring. Also check your dose is actually 18g on a scale, not just what looks right.
First shot of the day tastes off? Group head isn't warm. Despite the 3-second heat-up, flush water through the group head before your first shot. Give it a full 5 minutes from power on.
Grinder sounds different or struggles? Bean jam. Turn off, remove hopper, clear the blockage. Oily dark roasts can coat the burrs. Run grinder cleaning tablets through monthly.
Channelling or uneven flow? Your tamp is uneven or distribution is poor. No Impress system to save you here. Focus on a level tamp and distribute grounds before tamping. A WDT tool ($15) helps massively.
BREVILLE BAMBINO PLUS
BES500 / ~$499 / No grinder, 3-second heat-upWHAT'S IN THE BOX
No grinder. You need a separate one. See grinder picks below.
Pressurized (dual-wall) baskets only in the box. Single and double sizes. Buy the non-pressurized 54mm double basket separately to get the most out of fresh beans.
54mm portafilter. Same size as the Barista Express.
Auto milk frother. Set the temp and it stops itself. Convenient but won't teach you manual technique.
Razor dose trimming tool included.
FIRST 10 MINUTES
01Fill the water tank. Turn it on. It heats in 3 seconds. Run a blank shot to flush.
02Even though it heats fast, give it 3-5 minutes for the group head to warm through properly.
03If you're starting with the pressurized baskets, any grind from medium-fine will work. Once you switch to non-pressurized, you'll need espresso-fine.
THE UPGRADE PATHStart with pressurized baskets if you're brand new. Get comfortable pulling shots. Then buy a non-pressurized 54mm double basket and a proper grinder. That's when our beans really start to shine.
YOUR FIRST SHOT WITH BOM
BLEND
PED
DOSE
18g
YIELD
36g
TIME
27-30s
GRIND
FINE
04Grind 18g into the double basket. Distribute evenly. Tamp flat and level.
05Flush the group head for 2 seconds.
06Lock in the portafilter. Start the shot. Place your cup on the scale.
07Stop at 36g. Should take 27-30 seconds. Honey-coloured, steady flow.
DIALLING IN
08Start with your grinder set fine. Whatever grinder you're using, go tighter than you think. You can always go coarser. Starting too coarse means a wasted shot that gushes through in 10 seconds.
09Use the manual brew button. Hold to start, hold to stop. Don't touch the programmed buttons until you've found your sweet spot.
10Pull the shot. Watch for a slow honey stream starting 6-8 seconds in. Stop at 36g on your scale. Should take 27-30 seconds total.
11Too fast and sour? Grind finer on your grinder. Too slow and bitter? Grind coarser. One small adjustment at a time. Taste every shot.
12Once dialled in, program the 2-cup button to that volume. Hold it during a good shot, release at 36g. Done. One press from now on.
ALWAYS DOUBLESSkip the single basket entirely. Every cafe uses doubles for every drink. If it's too strong, pull a longer ratio or add hot water. The extra shot goes to someone else or over ice for later.
DIFFERENT BEANS, DIFFERENT SETUPWhen you switch blends or open a new bag, expect to re-dial your grinder. Even the same blend shifts as it ages off roast. One adjustment at a time. Taste each shot.
DITCH THE STOCK TAMPERThe tamper that comes in the box is almost always terrible. Wobbly, lightweight, plastic. A proper calibrated tamper with a flat base gives you a consistent tamp every time. $40-80 well spent. And a $25 scale if you don't have one. Non-negotiable.
YOU NEED A GRINDER
Breville Smart Grinder Pro (BCG820)
~$300 AUD / Great value. 60 settings. Most popular pairing with the Bambino.
Eureka Mignon Notte
~$450 AUD / Stepless adjustment. Quieter. Better grind consistency. The step-up pick.
Your grinder matters more than your machine. A $500 machine with a $400 grinder beats a $1,500 machine with a $50 grinder. Budget at least half your machine's price on a grinder.
KEEPING IT CLEAN
13After every session: The Bambino does NOT support backflushing. Just flush water through the group head for 5 seconds. Wipe the group head gasket. Purge and wipe the steam wand. Empty the drip tray.
14Every week: Soak the basket and portafilter in hot water with a cleaning tablet for 15 minutes. Scrub with a nylon brush. Wipe the shower screen with a damp cloth.
15Every week: Clean your grinder. Run it empty, brush out retained grounds. Old grounds go stale and taint every shot.
16Every 2-3 months: Descale. The machine will alert you. Use Breville descale solution, not vinegar. The ThermoJet heater is sensitive to scale buildup.
TROUBLESHOOTING
Shots running too fast even with a fine grind? If you're using pressurized baskets, the grind can only do so much. The basket creates its own resistance. Switch to non-pressurized for more control.
3-second heat-up but shots taste off? The ThermoJet heats the water fast but the group head is still cold. Flush water through for 5 seconds before your first shot. Give it 3-5 minutes total.
Auto milk frother not working properly? Make sure the jug is positioned correctly on the base. Clean the temperature sensor underneath. If froth is too bubbly, use colder milk straight from the fridge.
Weak water flow? Descale needed. Or the water tank isn't seated properly. Remove it, reseat it firmly, try again.
Machine makes loud noise during extraction? Normal with pressurized baskets. The dual-wall basket creates back-pressure. Less noise once you switch to non-pressurized.
DELONGHI DEDICA ARTE
EC885 / ~$299 / Budget entry, 51mm portafilterWHAT'S IN THE BOX
No grinder. You need a separate one. See grinder picks below.
Pressurized (dual-wall) baskets only. Single, double, and ESE pod compatible.
51mm portafilter. Smaller than standard. Fewer aftermarket basket options. Non-pressurized 51mm baskets exist but are harder to find.
Only 15cm wide. The slimmest machine on the market. Great for tiny kitchens.
FIRST 10 MINUTES
01Fill the water tank. Turn it on. Wait for the ready light. Run a blank shot to flush.
02Let it warm up for 10 minutes. The thermoblock heating is less stable than Breville's ThermoJet. Patience here means better shots.
03With pressurized baskets, a medium-fine grind works. You don't need espresso-fine until you upgrade baskets.
REAL TALKThe Dedica is a solid starting point. But the 51mm portafilter and thermoblock mean you'll hit a ceiling. Most people outgrow it in 6-12 months. That's fine. Learn the fundamentals here. Your next machine will be better because of it.
YOUR FIRST SHOT WITH BOM
BLEND
PED
DOSE
14g
YIELD
28g
TIME
27-30s
GRIND
MED-FINE
04Grind 14g into the double basket. The 51mm basket takes less coffee than a standard 54mm or 58mm. Don't overfill it.
05Distribute and tamp. Use less pressure than you think. The smaller basket needs a lighter touch.
06Flush the group head. Lock in. Start the shot.
07Aim for 28g out in 27-30 seconds. With pressurized baskets, timing is less critical. But get in the habit of weighing output.
DIALLING IN
08With pressurized baskets, the basket does most of the work. Start with a medium-fine grind. You have more room for error here than with non-pressurized baskets.
09Use the manual brew button. Hold to start, hold to stop. Get a feel for the flow before programming anything.
10Too fast and watery? Grind a touch finer. Too slow and nothing comes out? Grind coarser. Small adjustments. Taste each shot.
11When you've got a shot you're happy with, program the 2-cup button to that volume. One press and done.
12If you upgrade to non-pressurized 51mm baskets later, start your grinder fine again and re-dial from scratch. The jump from pressurized to non-pressurized is like learning again. That's when our beans really start to shine.
ALWAYS DOUBLESUse the double basket for everything. Singles are tapered and inconsistent. Every cafe pulls doubles. If it's too strong, add hot water or pull a longer ratio. Extra for a mate or over ice.
DIFFERENT BEANS, DIFFERENT SETUPWhen you switch blends or open a new bag, expect to re-dial your grinder. Even the same blend shifts as it ages off roast. One adjustment at a time.
DITCH THE STOCK TAMPERThe tamper that comes with the Dedica is terrible. Wobbly, lightweight, plastic. Get a proper 51mm calibrated tamper. $40-80. And a scale if you don't have one. $25. Non-negotiable.
YOU NEED A GRINDER
Breville Smart Grinder Pro (BCG820)
~$300 AUD / Best value for the money. More than enough for this machine.
Baratza Encore ESP
~$300 AUD / Simple and reliable. Good if you might upgrade machines later.
At this price point, your grinder might cost as much as your machine. That's normal and that's smart. The grinder is where flavour lives.
KEEPING IT CLEAN
13After every session: The Dedica does NOT support backflushing. Flush water through the group head for 5 seconds. Purge and wipe the steam wand. Unscrew the Panarello sleeve and rinse it. Milk dries inside the sleeve and clogs fast. Empty the drip tray.
14Every week: Soak the basket and portafilter in hot water with a cleaning tablet. Remove and soak the Panarello wand tip separately. Wipe the shower screen.
15Every week: Clean your grinder. Run it empty, brush out old grounds.
16Every 2-3 months: Descale. The machine has a descale indicator light. Use DeLonghi descale solution or citric acid. Not vinegar. Run the descale program through the manual.
TROUBLESHOOTING
Temperature inconsistency? The thermoblock heats water on demand, so temp fluctuates between shots. Temperature surf: run a blank shot, wait 15 seconds, then pull your real shot. This stabilises the brew temp.
Panarello wand barely steams? Milk dried inside the outer sleeve. Unscrew it, soak in hot water, clear the holes with a pin. This needs to happen weekly minimum.
Shots always sour no matter how fine you grind? You've hit the ceiling of the pressurized basket. It limits extraction. Try a non-pressurized 51mm basket. Or accept that this machine has limits and enjoy it for what it is.
Portafilter hard to lock in? Coffee grounds on the group head rim. Wipe it clean. If it's still tight, the gasket may be swollen from heat. Replace it. $10 part.
Plastic taste in first shots? New machine. Run 10-15 blank shots to flush manufacturing residue. Fill and empty the tank twice. Should clear after a day of use.
BREVILLE BARISTA TOUCH IMPRESS OUR PICK
BES881 / ~$1,500 / Touchscreen, auto milk, built-in grinderWHAT'S IN THE BOX
Built-in conical burr grinder with 30 settings. Slightly more range than the Barista Express.
4 baskets: single-wall and dual-wall in both sizes. Start with the 2-cup single-wall basket.
54mm portafilter with Impress assisted tamping.
Full colour touchscreen. Drink recipes, grind guidance, saved profiles. Shows extraction pressure in real time.
Auto milk frothing. Set your temperature and texture. The wand does the rest.
FIRST 10 MINUTES
01Fill the water tank. Turn it on. The touchscreen walks you through initial setup. Run a blank shot to flush.
02Let it warm up for 5 minutes. Same ThermoJet system as the Express.
03Fill the hopper with beans. Start at grind setting 15. Same internal adjustment rule. Change it while running.
DON'T LET THE TOUCHSCREEN DO ALL THE THINKINGThe built-in recipes are a starting point, not gospel. Trust your scale and your taste buds over the screen's suggestions. Dial in with weight and time, not presets.
YOUR FIRST SHOT WITH BOM
BLEND
PED
DOSE
18g
YIELD
36g
TIME
27-30s
GRIND
~12-15
04Grind 18g into the double basket. Distribute. Let the Impress tamp.
05Flush the group head. Lock in the portafilter.
06Use the manual shot button (not a preset). Place your cup on the scale. Start timing.
07Stop at 36g. Should take 27-30 seconds. Watch the pressure gauge on screen. It should climb and hold steady in the espresso zone.
DIALLING IN
08Start from your first shot setting. If the shot ran fast, tighten the grinder 2-3 clicks. If it choked, go coarser. Most fresh beans land between 8 and 18 on this grinder. The touchscreen shows extraction pressure in real time. Use that as a guide, not gospel.
09Ignore the preset drink buttons for now. Use the manual shot button. You need to control when the shot stops based on weight, not a timer or volume preset.
10Pull the shot. Watch the flow. Slow honey stream, 6-8 seconds to first drip. Stop at 36g on your scale. Should take 27-30 seconds.
11Too fast and sour? One click finer. Too slow and bitter? One click coarser. One variable at a time. Taste everything.
12When you nail it, save it as a custom profile on the touchscreen. Name it after the blend. Next time, one tap and go.
ALWAYS DOUBLESDon't bother with singles. Every cafe uses doubles for every drink. If it's too strong for your taste, pull a longer ratio or add hot water. Extra shot for a mate or over ice.
INTERNAL BURR ADJUSTMENTSame as the Barista Express. Remove the hopper, look inside the grinder throat for the calibration ring with numbers. Turn it to shift the entire grind range finer or coarser. Only touch this if the external dial has run out of room. Change it while the grinder is running.
DIFFERENT BEANS, DIFFERENT SETUPWhen you switch blends or open a new bag, expect to re-dial. Even the same blend shifts as it ages off roast. Adjust grind first. One click at a time. Save a new profile on the touchscreen for each blend you dial in.
KEEPING IT CLEAN
13After every session: Backflush with water. Lock in the cleaning disc, run brew for 10 seconds, release, repeat 3 times. Wipe the group head gasket. Purge and wipe the steam wand. Empty the drip tray and puck bin.
14Every week: Chemical backflush with a Breville cleaning tablet. The touchscreen may prompt you. Soak the basket and portafilter in hot water with a tablet for 15 minutes.
15Every week: Unscrew the shower screen with a coin. Soak it. Coffee oils build up behind it. Clean the grinder chute with a dry brush.
16Every 2-3 months: Run the descale cycle through the touchscreen menu. The machine tracks water usage and prompts you. Use Breville descale solution.
TROUBLESHOOTING
Touchscreen freezing or unresponsive? Hold the power button for 10 seconds to hard reset. If it keeps happening, check for firmware updates in the settings menu.
Auto milk not reaching the right temperature? Clean the temperature sensor on the milk jug base. Make sure the jug is seated correctly. Use cold milk straight from the fridge. Room temp milk overheats before it textures.
Grinder making clicking or grinding noise? Bean jammed in the burrs. Turn it off, remove the hopper, clear the blockage. If burrs are coated in oil from dark roasts, run grinder cleaning tablets through.
Presets producing bad shots? Don't trust them. Factory presets are generic. Dial in manually with weight and time, then save your own profile. Delete the defaults if they're confusing you.
"Clean Me" alert won't clear? Run the full cleaning cycle through the touchscreen menu. Use the cleaning disc and a tablet. The alert tracks backflush cycles, not just time.
BREVILLE DUAL BOILER
BES920 / ~$1,250 / Dual boilers, PID, 58mm portafilterWHAT'S IN THE BOX
No grinder. At this level, you want a dedicated grinder. See picks below.
Single-wall and dual-wall baskets in both sizes. Go straight to the single-wall double.
58mm commercial portafilter. Full aftermarket compatibility. VST, IMS, Pullman baskets all fit.
Dual PID-controlled boilers. Dedicated brew and steam boilers. Adjust temperature in 1-degree increments via the LCD.
Built-in pre-infusion and over-pressure valve pre-set to 9 bar. No modding needed.
Shot timer on the LCD display. Digital pressure readout too.
FIRST 10 MINUTES
01Fill the water tank. Turn it on. Despite being electronic, this machine needs 20-25 minutes to fully warm both boilers and the group head. Be patient.
02Run a blank shot through to flush and preheat the portafilter.
03Set the brew temperature to 93°C via the LCD menu for People Every Day. You can drop to 90-92°C for our darker blends.
04The LCD has a lot of menus. Don't get lost. For now: set temp, pull shots, check pressure on screen.
THE SWEET SPOTThis is widely considered the best-value prosumer machine in Australia. Dual boilers, PID, pre-infusion, 58mm portafilter, and the OPV is already at 9 bar. No modding, no temperature surfing. Just set and pull.
YOUR FIRST SHOT WITH BOM
BLEND
PED
DOSE
20g
YIELD
40g
TIME
27-30s
TEMP
93°C
05Grind 20g into the 58mm double basket. Distribute evenly. Tamp flat and level.
06Flush the group head for 2 seconds. Lock in.
07Start the shot. The built-in timer starts automatically. Place your cup on the scale.
08Stop at 40g. Should take 27-30 seconds. Watch the digital pressure display. It should hold steady around 9 bar during extraction.
DIALLING IN
09Start your grinder fine. Whatever you're using, go tighter than you think. The 58mm basket with a proper grinder gives you more precision than any all-in-one.
10Use the manual brew button. This machine has programmable buttons but dial in manually first. Watch the digital pressure display. It should climb to around 9 bar and hold.
11Too fast and sour? Grind finer. Too slow and bitter? Grind coarser. Small adjustments. Taste everything.
12Different beans need different settings. Drop to 90-92°C for darker roasts like Hyperdrive. Keep 93°C for People Every Day. Adjust the PID via the LCD menu.
13Once dialled, program the brew button to that volume. But re-dial when you open a new bag or switch blends. Even the same blend shifts as it ages off roast.
ALWAYS DOUBLESDon't bother with singles. Every cafe uses doubles for every drink. If it's too strong, pull a longer ratio or add hot water. Extra for a mate or over ice for later.
UPGRADE YOUR TAMPERThe stock tamper is adequate but nothing special. At this level, a proper 58mm calibrated tamper makes a real difference. Consistent pressure every time. $50-100. And a scale. $25. Non-negotiable.
YOU NEED A GRINDER
Eureka Mignon Notte / Manuale
~$400-500 AUD / Stepless. Quiet. Excellent grind consistency. The natural pairing at this price point.
Eureka Mignon Specialita or DF64
~$600-800 AUD / If you're serious. Bigger burrs. Better retention. Single-dose capable.
You've invested in a serious machine. Match it with a serious grinder. The Dual Boiler deserves better than entry-level.
KEEPING IT CLEAN
14After every session: Backflush with water. Lock in the blind basket, run brew for 10 seconds, release, repeat 3 times. Wipe the group head gasket. Purge and wipe the steam wand. Empty the drip tray.
15Every week: Chemical backflush. Cleaning tablet in the blind basket. 10 seconds on, 10 seconds off, 5 times. Water-only flush 5 times after. Soak basket and portafilter with a tablet for 15 minutes.
16Every week: Unscrew the shower screen. Soak it. Clean the grinder chute with a dry brush. Wipe out retained grounds.
17Every 2-3 months: Descale both boilers. The Dual Boiler has a specific descale procedure in the manual. Do not skip this. Dual boiler systems are more susceptible to scale damage than single boilers. Use Breville descale solution, never vinegar.
18Tip: Put the machine on a smart plug timer. Set it to turn on 25 minutes before you wake up. The Dual Boiler needs that warm-up time. Walk into the kitchen and it's ready to pull.
TROUBLESHOOTING
Takes forever to warm up? Normal. 20-25 minutes for both boilers and the group head. That's the trade-off for dual boiler stability. Use a smart plug timer.
PID temperature reading fluctuates during extraction? Normal. Temperature drops slightly when water flows through the puck. It should stabilise after pre-infusion. If it swings wildly, descale the brew boiler.
Steam pressure drops mid-froth? The steam boiler needs recovery time between jugs. Wait 30 seconds between steaming sessions. If it's consistently weak, check the steam boiler temp setting. Factory is usually 127°C.
Shots channelling despite good puck prep? Try an IMS or VST precision basket. The stock baskets are fine but precision baskets have more evenly distributed holes. Makes a noticeable difference at this level.
Descale warning light? Don't ignore it. The dual boiler system has more internal plumbing than cheaper machines. Scale buildup restricts flow and damages heating elements. Follow the manual's descale procedure exactly.
04STEAMING MILK
Good espresso with bad milk is still a bad coffee. Here's how to get silky smooth every time.
01Start with cold milk straight from the fridge. Fill the jug to just below the spout. Too much and it overflows. Too little and you can't create a vortex.
02Purge the steam wand first. Quick burst to clear condensation. Then submerge the tip just below the surface. About 1cm deep.
03Introduce air in the first 3-5 seconds. You'll hear a gentle "tss-tss" sound. This is stretching. You want just enough air to add about 20-30% volume. Not a bubble bath.
04Once you've added air, drop the wand deeper and angle the jug to create a spinning vortex. This is texturing. The milk should roll in a whirlpool. No more hissing sounds.
05Stop when the jug is too hot to hold comfortably. That's about 60-65°C. If you need a thermometer at first, use one. Overheated milk tastes burnt and loses its natural sweetness.
06Give the jug a tap on the bench to pop any large bubbles. Swirl it. The milk should look like wet paint. Glossy, smooth, no visible bubbles. Pour immediately.
OUR PICKBrownes Extra Creamy. It's what we use at the roastery and what most of our wholesale cafes pour. Higher fat content stretches and textures beautifully. Gives you that silky, glossy microfoam without fighting the wand.
WIPE AND PURGEEvery single time. The moment you finish steaming, wipe the wand with a damp cloth and purge a quick burst of steam. Dried milk blocks the tip. It takes 5 seconds to prevent and 20 minutes to fix.
05KEEP IT CLEAN
A dirty machine makes bad coffee. No amount of dialling in fixes a blocked group head.
EVERY DAY
01Backflush with water only. Lock in the blind basket (or cleaning disc), run the brew button for 10 seconds, release, repeat 3 times. Not all machines support backflushing. Bambino and Dedica don't. Express, Touch, and Dual Boiler do.
02Wipe the group head gasket with a damp cloth. Coffee oils build up here fast.
03Rinse the portafilter and basket under hot water. Don't leave a used puck sitting in the basket overnight.
04Wipe and purge the steam wand after every use. Empty and rinse the drip tray.
EVERY WEEK
01Chemical backflush. Use a cleaning tablet or espresso machine detergent in the blind basket. Run 10 seconds on, 10 seconds off, 5 times. Then flush with water only 5 times to rinse.
02Soak the basket and portafilter in hot water with a cleaning tablet for 15 minutes. Scrub with a nylon brush.
03Clean the shower screen. On most Breville machines you can unscrew it with a coin. Soak it with the basket.
04Run the grinder empty and wipe out retained grounds with a dry brush. Old grounds go stale and taint fresh coffee.
06SMALL UPGRADES, BIG DIFFERENCE
DITCH THE STOCK TAMPER
The tamper that comes in the box is almost always terrible. Wobbly, lightweight, plastic handle. A proper calibrated tamper with a flat base gives you a consistent tamp every time. $40-80 well spent.
HOPPER: FULL OR EMPTY
If you're using the grinder daily, keep the hopper full. Less air means less oxidation. But keep it out of direct sunlight. UV destroys flavour fast. If you're not using it for a few days, empty it and store beans in the bag with the valve sealed.
NEW BAG? RE-DIAL.
Different beans need different grind settings, temperatures, and doses. When you open a new bag or switch blends, expect to re-dial. That's normal. Even the same blend shifts as it ages off roast. One variable at a time.
WATER FILTER
Coffee is 98% water. A basic Brita filter is enough for most Australian tap water. It removes chlorine taste and protects your machine from scale buildup. Replace the filter when the machine tells you to.
07DON'T DO THIS
GUESSING YOUR DOSE
Scoops are wildly inconsistent. Coffee density changes with roast level and age.
DON'T: SCOOP AND HOPE
DO: WEIGH EVERY TIME. $25 SCALE.
USING THE SINGLE BASKET
Tapered shape, tiny dose, inconsistent extractions. Frustrating for beginners and pros alike.
DON'T: START WITH SINGLES
DO: GO STRAIGHT TO DOUBLES
SKIPPING THE WARM-UP
A cold group head means an unstable brew temperature. Your first shot will taste different from your third.
DON'T: PULL IMMEDIATELY
DO: WAIT 5-25 MIN (SEE YOUR MACHINE)
CHANGING EVERYTHING AT ONCE
Bad shot? If you change dose, grind, and tamp at the same time, you won't know what fixed it.
DON'T: CHANGE 3 THINGS
DO: CHANGE ONE THING. TASTE. REPEAT.
IGNORING THE STEAM WAND
Dried milk in the steam tip is the #1 cause of blockages. It takes 5 seconds to prevent.
DON'T: WALK AWAY AFTER STEAMING
DO: WIPE AND PURGE EVERY TIME
STALE COFFEE
Pre-ground coffee loses CO2 in hours. No puck resistance. No crema. No flavour complexity.
DON'T: USE SUPERMARKET BEANS
DO: FRESH ROASTED. GRIND BEFORE YOU BREW.
OUR BLENDS, DIALLED IN
These are our recommended starting points for espresso. Adjust grind to hit 27-30 seconds.
PEOPLE EVERY DAY
Our flagship. Coco pops and vanilla milkshakes. The crowd pleaser. Best for flat whites and milk drinks.
DOSE
20g
YIELD
40g
RATIO
1:2
TEMP
93°C
TIME
27-30s
NO SLEEP TIL BROOKLYN
Medium-dark with attitude. Jaffa cakes dipped in a dark chocolate thickshake. Cuts through milk like a breakbeat.
DOSE
19.5g
YIELD
37g
RATIO
1:1.9
TEMP
92°C
TIME
27-30s
HYPERDRIVE
Maximum power. Zero apologies. Dark chocolate, maltesers, malt. The Death Star of coffee.
DOSE
19g
YIELD
34g
RATIO
1:1.8
TEMP
90°C
TIME
27-30s
54MM VS 58MM DOSE NOTEThe recipes above use our standard doses (20g, 19.5g, 19g). If you're using a Breville 54mm machine (Bambino, Express, Touch), drop to 18g in and adjust yield to maintain the same ratio. The smaller basket can't fit as much coffee. 58mm machines (Dual Boiler) can use the full dose.
That's it. Machine set up. Recipes locked in. Now go pull a shot.
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