Barista Pro

I upgraded from a breville barista pro to a 58.5mm Profitec move. It's amazingly more temperature stable, etc. I have had shots that are 2x as good as with my breville, but that's not likely driven by the portafilter size. The biggest difference IMO is that a lot of 58mm machines have better build q

Se não eles não precisam de um hobby novo, ou não estão para merdas e só querem um café, alguma bean to cup delonghi por 300 euros. Caso contrário, breville bambino plus e um DF54. Vai dar trabalho e vão ter que querer aprender mas podem fazer café de outro mundo. E também vão acabar por gastar mais

It’s interesting how my previous ~12 year old Breville Infuser had a heated group head but now it’s only the top of the line models that offer it. Was really surprised my Barista Pro didnt have it after I bought it

There's really not a lot of consistency to be found in the temperature below PID machines. I would just be patient and spend the money on a worthwhile upgrade at the right time. I had a Breville Barista Pro for years until I saved enough for an Elizabeth, which was a dramatic upgrade that added a se

I have the exact same issue with my BBP. It's called "wet steam". Even after a rigorous descale, it still continues. I'm starting to believe that it's simply a side effect of the thermoblock heating mechanism that is used in some breville machines rather than a traditional boiler.

Ended up with the bambino plus paired with the DF54 grinder. I absolutely love it. I'm not an expert on the inner workings of the pump, but paired with the DF54 I can dial in consistent, 18g in 36 g out, 30 second shots that taste great. I've got friends who have the Turin Legato and different Brevi

Are you measuring water inside the Porto filter? I think it cools by the timer passes into a container to be measured. I sent my BBP to breville with the same complaint and the serviced it by replacing the heating element but I don’t. Price a change in the taste or warmth at all.

One of the reasons for getting this machine was the temp control. The medium to light roast requires a bit of a higher temp and the BBP was not pulling consistent shots, it was more forgiving on my wife's dark roasts, I did my own coffee at 96 degree and my coffee just tasted world's apart from the

Not defending my machine as it doesn't need any defence. I am giving advise to OP and answering his Q, why I think gcp is better then legato. Apparently Lance Hedrick thinks the same. Also, where I live, gcp e24 is cheaper than legato (it's called avx hero x and is around eur100 more expensive than

Integrated grinder of breville would not be an upgrade. Besides, if the grinder breaks on the barista pro, youd have just the espresso machine part in use. Waste of space. Dedica is okay, maybe the fuctuation is coming from the puck prep. Since its at 15bar of pressure, a slight variance on the puck