Breville Infuser Espresso Machine BES840XL, Brushed Stainless Steel
Semi-Automatic Espresso Machines
Breville Infuser Espresso Machine BES840XL, Brushed Stainless Steel
$4.10
| Asin | B0089SSOR6 |
|---|---|
| Dimensions | 10.12"D x 12.28"W x 13.15"H |
| Weight | 17.42 pounds |
| Manufacturer | HWI/Breville USA |
LyndonL –
If 4 stars = "I like it" and 5 stars = "I love it" then I have to go with 5 stars because once you get the hang of the Breville BES840XL, it’s a great machine. As a number of the other reviews have said, though, there is some trial and error involved before you finally get it working the way you want and getting there is frustrating.
After the La Pavoni unit we’d had for 10 years died a couple of months back, I did a fair amount of research on rival models as well as the 860XL as a replacement but kept coming back to the two Breville models. The built-in grinder would have been really handy but concerns over leaks over time reported by owners in the seal between the dual boilers (not to mention the price difference) prompted me to go with the 840XL "Infuser".
First off, it’s a beautiful-looking machine and it looks great on the kitchen counter. Also, Breville’s packaging is Apple levels of gorgeous. There’s a handy storage tray behind the spill trap for all the bits and pieces, including pins to unclog the foaming spout, etc. .
It’s also really easy to operate and I love that you can re-program the one- and two-shot volume to draw your own size of shot. When it gets dirty, the "Clean Me" light comes on and you initiate the self-clean program with the supplied detergent tablets.
And, most importantly of all, it makes great espresso. Night and day better than the La Pavoni Lusso we had before which was really inconsistent in the quality of shot and has no programmable shot option so everything is manual. Also, the La Pavoni’s steaming spout was designed in such a way that build-up inside the spout (which was almost impossible to clean properly) would really diminish its ability to froth the milk properly. The Infuser has a completely different design and it’s awesome, giving you complete control.
It took time to master The Infuser, though, and it was frustrating trying to get any consistency out of it. And that was knowing going in, based on other reviewers’ experiences, that a lot of it was in the tamping and volume of ground coffee going into the basket.
I would say now, based on my experiences, the beans and the quality of the grinder (see below) might be the biggest determining factors — I would never have guessed just how *much* difference there can be between different types of beans when it comes to tamping pressure and volume. I did a lot of experimenting early on — even resorting to extracting two singles instead of one double because that was the only way I could get a decent extraction in the middle of the unit’s "Espresso Range" putting the grounds in in three stages and tamping down each time in between — but once I’d upgraded to a better grinder, I was set.
Now that it looks like I’ve nailed the process, I couldn’t be happier. And my wife, who has incredibly discerning taste buds, especially for coffee, has really noticed the difference.
*****************
UPDATE May 2014
My old Krups burr grinder died last December so I decided to make the investment in a Breville BCG800XL Smart Grinder and I have to say that The Infuser is a LOT more consistent now than it used to be. Not entirely — I find that the strength of the extraction changes over time between cleaning cycles so that more tamping pressure is needed — but I no longer need to mess around with two single pulls or staged tamping.
I just grind the beans, tamp them down and let The Infuser do its thing. One small issue that has cropped up in the last few weeks is that water leaks down the steaming wand where it joins the underside of the unit but that has not had any effect on the function of the machine.
Still very happy.
*****************
UPDATE August 2014
The leak in the steam wand worsened over time to the point that the unit had to be replaced but I give a HUGE thumbs up to Breville customer service here. They responded quickly to my initial support request and had arranged to replace the machine free of charge within 48 hours.
Not only that but they offered to ship the new one to me in advance of the return of the faulty one (they placed a temporary charge on my credit card as insurance) enabling me to only ship the old one back after the new unit had arrived. Excellent service all the way around.
I note that this machine prefers the beans to be ground slightly more finely than the previous one so another reason to invest in a grinder where you can customize the grind.
Dave –
If you just want to make espresso drinks at home and want something quick and easy, there machines a lot less than half the price to use with pressurized filters and that have an easy to use steam wands. But if you are ready, or plan to soon, move up to professional style non-pressurized filters, then this is a great machine for the beginner up through intermediate user at a very good price.
One thing I want to say upfront, ALWAYS run an empty shot before making your espresso. The first shot runs about 20 degrees below the optimal 200 degrees and will result in an under-extracted espresso. It is also good to heat up your grouphead, portafilter and cup. It makes a very very good espresso that probably can only be beat by a $2.000+ machine. I used a non-pressurized filter on my previous machine, but noticed that the shots with the infuser brought some of the subtle tasted characteristics from my coffee beans. It is important to use a good quality conical burr grinder in order to grinds that are fine enough to use with a non-pressurized filter. I use the Breville smart grinder pro. I think this is a better way to go rather then getting the Breville Barista Express with the built-in grinder, for numerous reasons. One is that it is more flexible than the built-in one, which only has 30 settings. The smart pro has 60 settings so you can use it to get coarse grinds for a French press and other coffee makers. It is also much easier to clean and allows you to upgrade to a more advance espresso machine without having to buy a new grinder.
The steaming wand works very well after a small bit of practice. There are some videos on youtube that are helpful. After some research it seemed the best milk to use is grassfed whole milk. So I bought organic grassfeed whole milk, and wow it is the way to go. It tastes great and easy to get an excellent microfoam. I highly recommend that you give it a try.
The pressure gauge looks cool, but is totally unnecessary. I wish the tamper were a heavier all metal construction, though this lighter one is needed to use the magnetic holder, which is convenient. The tamper words oaky, so I will just have to get used to it. Overall this is a great machine at this price.
update: 13December:
thought I would address of common complaints I’ve noticed in some reviews. One being that it uses too much water and that the drip trays fills up to fast. Both are due to the fact that the steam wand purges (through the back of the tray) hot water after use, which is good so that if you pull another shot the water won’t be too hot. To me, it’s not a big deal to refill it. As far as the tray filling up, just do what I do … empty the tray each time you use it. It is very simple and only takes a few seconds. A plus is that the tray design is very easy to remove and install .. it is really no big deal at all.
Aflleje –
Kelson –
I bought my first BES840XL Infuser back in Feb 2018. For 3.5 yr it worked perfectly, then died. Paired with a Bartza Sette 270, it made great espresso double-shots with 0.5″ of crema and satin smooth micro-foamed milk for latte’s. I was rigorous about keeping it cleaned. I never waited for the clean light to come on. I did a back-flush on the first of every month and a descaling the first of every other month. At first I descaled using vinegar as directed in the manual but after reading that acetic acid can damage internal parts I switched to Dezcal (citric acid). During the 3.5 yr it lasted I made 2 double shot latte’s every night for myself and my wife. That’s over 2500 lattes. Certainly, I would have liked it to last longer, but if you consider coffee shop prices the unit paid for itself. The unit died suddenly Sept 2, 2021 right after I completed a back-flush. The pump still worked to pull shots but apparently a solenoid valve somewhere got stuck and it would not do steam or hot water. The cost to send it in for fixing rivaled the cost of the unit so I trashed it.
I thought seriously about getting a higher end espresso machine but all things considered, the Infuser is simple to use and maintain; it takes relatively little room on the counter and makes a really great latte. So, I just bought a second one. The new Infuser is 95% the same as the old Infuser. There are some differences in the way the cleaning and descaling cycles work, but that’s about it. Also, the manual no longer instructs using vinegar for descaling. They provide a packet of their brand of citric acid for descaling.
One thing that is confusing with the new Infuser concerns the rubber back-flushing insert. The one that came with the older Infuser had a small drain hole in the center. The one that came with this new unit had no hole and was completely blind. I don’t see how that can work. I’ve seen other people mention that and so I have a case open with Breville asking for clarification and a new rubber insert if it is supposed to have a hole. Also, the manual states to use the “1 cup basket” with the rubber insert for back-flushing but they don’t say whether it should be the single-wall or double-wall basket. I contacted Breville about that and got replies from two CSR’s, both of whom advised using the double-wall basket for back-flushing in order to get the pressure up during the operation.
As far as Con’s go, there is one gripe that I have. The description may say “Brushed Stainless Steel” but it most certainly is NOT. The construction is silver-coated plastic. This is shameful for a machine costing almost $600. And just like any metal-coated plastic, it wears off with contact and it doesn’t take long. On my old Infuser there were multiple wear-through spots on the body and the much-used dial for steam/hot water was almost completely stripped of the metal coating. In short, it looks damn ugly in relatively short order.
Edit (13-Sep-21):
I received a response from Breville support concerning my question about the new rubber back-flushing insert not having a hole in it. Here is his response:
“Newer units come with new cleaning discs with no hole in the middle. This allows for the tablet to better dissolve and backflush into the grouphead. This water will drain into the drip tray. There is a safety valve within that protects the system from situations with too much pressure so there is no damage done to the machine. If there is still some of the tablet left in the portafilter after the process is over, that is okay. You can run the cycle again or pull a couple of shots over it. The older version has a hole in the middle of the disc so you may see some videos with a cleaning demonstration showing the water flow from the grouphead.”
SJ –
Some disclaimers 1. I am not a professional Barista. However I did watch a ton of videos to learn how to get the espresso quality that a professional does (I mean a real Barista, not the push button coffee shop folks). And I do know what a good shot is and how to savor a fine espresso. I love cappuccinos and lattes too. So I was looking for a near-pro machine and definitely 9 bars of pressure plus simplicity of use.
2. I am a hands on person and clean up and maintain things, so I didn’t want a dumb press and play machine (every bean is different, every roast is different, so if you don’t extract at the right pressure or have the right grind, it is a challenge to get crema.) there. I grind my beans every time and make the espresso right there and keep the beans in an airtight container. 3. This machine shows you where you need to be in the dial. Really simple. The challenge for me was getting the grind size and tamping right. So in my quest for reproducible success 100% of the time, I bought a few tools (I have reviewed them) that were recommended by professional baristas with millions of followers. Most aren’t needed, believe it or not. So save your money. And I make 6-12 shots of espressos a day for myself and my family and friends. I have now made 1000+ shots and 95% were lattes. Baristas may disagree with my review but this machine is the next best thing, a level below the $4,000+ machines. Choosing this single steam tank machine (instead of separate tanks – for water and milk) (saved 3.5k). The pro-machines are not 54mm, this one is. I feel a large portafilter is a disadvantage in extraction as you spread the grind of a single espresso shot in a larger portafilter. To make cappuccino or lattes, you want to steam your milk first and as soon as you extract the espresso you can use it right away.
5. 9 bars pressure is key. Even with this machine I couldn’t initially resolve the challenge of getting the pointer in range on the display dial). Tamping and WDT tools didn’t work. Save your money. what did the trick was the 54mm neck collar and the mesh. How good? 100% of the time. Zero failures. My ~$50 WDT tool is sitting here, useless and un-needed. I first put the neck collar on (so no spills of coffee grounds) and it fits like a glove. Then I pour the grinds. Another thing that helps is I take the tamping tool and knock all around the sides of the portafilter like you ring a bell. The vibration settles the grind. Then I press and tamp over the grinds. Then I put the thick mesh over it. And load the portafilter up. Turn it, and it locks. Then I press the button. And M A G I C. Every single time, the extraction happens between those two dots on the dial. More than half the volume is the crema!!! I found fresh Amazon beans to be the best (you need medium to dark roast for coffee flavor to come through the milk in a latte). After about the first 40 cups of failures, I’ve had 1000/1000 cups of success. super well made). The tamping tool and the ports filter have no dents from my knocking. Well made stuff. Every homeowner can now enjoy and save $6.50 for a horrible crass latte made by push button trained employees (fake baristas) at major coffee chains. My niece worked and trained at Starbucks and I am sharing my learnings/experiences. Next time watch your barista and see how they tamp, how they choose settings and you will know the quality before you’re served the espresso. Your street corner barista will be a genius compared to these coffee chains. They really understand the science behind espresso making. Also, for regular black coffee, I till use my Steel French Press (have had it for a few years). This machine I use only for espresso, cappuccino and lattes. Everything I mentioned here is reviewed separately.
6. Value for money? Calculate $6-13 for a large latte with three shots (I have paid those in places like Panama City, Hawaii and NY and European countries from Vienna to Budapest etc). This machine paid for itself already within 6-7 weeks!
7. The back positioned, small tray filled with a little water a few times. It’s about positioning, I found.
8. Water filling is a breeze. I keep three inches behind the machine. Never have to move the machine. When I forgot to fill (2 times), the machine made a noise and the shot paused. Easy. The machine started right away once I put the water in.
9. If you make steam and froth the milk, you will go through quite some water (cooling off and condensate). I recycle the water in the tray once it cools down by pouring it in my indoor plants. I use the coffee grounds as compost in the plant pots, too.
10. I bought a knock box form Breville which I have no idea why they don’t sell with this machine (really shortsighted). This is my opinion.
11. It is an Australian company not a U.S. one; so I was skeptical and saved my packaging and box for a month (returns are only 30 days). Pretty lousy way to develop trust, is my opinion. It’s not a small box (about 2.5 feet square) so good luck storing it and seeing it and wondering if you’ll be needing to send the product back…bad karma for the company!!
12. The hot water for tea and coffee is literally within a minute.
13. I am yet to try and adjust programming but it allows for more volume extraction as well if you like.
14. The trimming tool they give is awesome and I used it to shave down my tamped down coffee puck initially. Now I hardly ever use it as I got the level and amounts all wired in my brain. It is a super useful thing they inckude with the machine.
15. They have a plastic grab tool to open and clean the top of the wand – used that and it was super easy. Now why would you make that out of plastic? Give the customer a metal one (shortsightedness again). This opinion, too; is mine.
16. Didn’t come with a properly sized coffee beans scoop. What a branding opportunity lost!! Every time a customer uses a scoop (I thank Oxo and think of Oxo, instead of Breville), they would remember your name, right? A plastic scoop must only cost cents!! The one they sent is a tiny one so you can never get your measure for beans using their scoop. Shows that it is a young company chasing the wrong things, and lacks depth of understanding for coffee making (and they’re in the coffee business). Still, a great barista-entry product, here; no doubt. So congratulations to the Breville team for giving me access to amazing espresso shots, lattes and cappuccinos without needing a 4.5k to 15k machine.
17. I use a Fellow cup (thin lip of a doubled wall insulated cup) for the coffee. This company doesn’t even send you an espresso cup or anything!! All the gear is yours. If Costco does things, they make sure the manufacturer provides all these little things so their member doesn’t have to run around for small stuff. Another brand opportunity lost.
18. I use a conical grinder and I use airtight containers from Fellow, for those wondering what else would you need on this “make and have great espresso every time” journey. Factor those costs in. I didn’t, so I exploded my budget (a lot was wasted on tools recommended by Baristas that honestly NO ONE NEEDS if you grind beans by batches/every day). All you need is 1) knock box, 2) proper scoop for beans 3) neck collar and 4) a mesh which is A MUST in my opinion. And you’re set. Have great cappuccino’s and latte’s EVERY time. Extracted at 9 bars to perfection, every time!!
19. I forgot to mention, the steam takes a minute longer and getting the milk foam right is a tough skill (I finally nailed it, and am working on latte art next for fun). For a homeowner you don’t need massive steam capacity and separate tank (3.5k more) and pressure adjustments (9 bars of pressure is ideal) on a machine ( any more pressure is just narcissism as it doesn’t extract better espresso). Even the big chains can’t train and have their people follow the directions so all the coffee you get there is far far inferior and dumbed down by poor tamp and press. Their coffee will taste horrid once you start making your own espressos, cappuccinos and lattes with this machine.
20. Lastly, I am me and you are you. If you’re not someone who will wipe down the steam tip (forgot they don’t supply you with that little piece of cloth either; (but the neck collar company sent me one, luckily!!), or empty the tray or fill water (I put filtered water to begin with so will avoid the scaling issue, forgot to mention that), and aren’t interested in the mid level complexity or responsibility, than this isn’t for you. Just find a local barista and pay up as you go.
21. I did buy a latte art tool (This company doesn’t send you any). Breville fails to inspire homeowners into baristas who Wilkie have upgraded to their product again and again. (When I upgrade, it won’t be to another Breville machine, for sure, as much as I like this machine for what it does and the price I paid for it. They still cannot have me enrolled as their lifelong fan). Other companies that make end to end metal parts have 4K-15k costs of buying (even refurbished ones) and that I feel is prohibitive and ridiculous, This one has one tank and plastic parts wherever needed and that’s fine in my opinion. It is super efficient. Space wise really goes under the cabinet on a standard countertop in the US. No water lines needed. Standard power outlet, too. The top gets warm and fuzzy so you can keep your cup on it (just like French press or any coffee making temperature is important) so this helps. It heats up right away in less than a minute and a half. No issues at all.
22. If there are negative reviews, it is perhaps from people who don’t like doing annual stuff or don’t follow instructions or aren’t as particular with the process and application of a new knowledge or skill. As a homeowner, if you want to be making barista style espresso shots, that is a huge upgrade and you need to read, be willing to learn for your own failures and not blame the machine. Don’t expect a massive steam generation (not needed for one cup, of latte a time) or separate large storage tank (one for milk pressure and one for hot water pressure) when it really ain’t needed. This makes one cup at a time so my family learns to be patient with me too!!
Lastly, do upgrade your coffee drinking. It isn’t like wine. I found a really huge difference when you have the right bean, freshly ground and espresso yielded by this machine. And I sat on this purchase for 6 months. Wish I could have saved all that money at the coffee places I went in my search for a great cup of coffee every single time. This machine (my model is the one with the pressure -don’t make the mistake of buying the lower model number), this model BES840XL does that at a price that is just unbeatable.
I wish all of you awesome cups of espresso, capppuchino and lattes!!
Sneaky Potato –
Going into this, I had zero idea how to make espresso. I’ve been using a french press for years, and decided that I wanted to step up my coffee game a bit. This review is for those people that are considering this machine and have no idea what they’re doing. Keep in mind that I paired this machine with the Breville Smart Grinder Pro, which is important in this review. I highly recommend the grinder as a companion to this espresso machine.
**Why You Should Buy This Machine Over Cheaper Ones**
Simply put, this machine offers professional-quality features packed into an entry-level machine, and will produce a far better quality espresso than cheaper machines like the Mr Coffee. If you are considering getting into espresso, don’t waste your time with cheaper stuff or else you will likely be disappointed with the results or just find yourself upgrading everything in a couple of months. A POOR ESPRESSO DUE TO "CHEAP" EQUIPMENT IS WORSE THAN A CHEAP CUP OF COFFEE. Understand that "cheap" is relative here. This is an expensive drink to make, but it’s worth the money to be able to make a great drink.
1. My perfect pulls taste EXACTLY like coffee-shop quality (at least to me). I can make a Caramel Macciato and it tastes and looks better than Starbucks. ISN’T THAT WHY YOU’RE WANTING AN ESPRESSO MACHINE? Let’s face it, most of you are wanting lattes and cappuccinos that taste good so you don’t need to spend five bucks a day at the coffee shop. You aren’t just slugging back straight shots of black espresso and writing down the subtle flavor notes to share with your friends. YOU WILL NOT GET THIS KIND OF QUALITY WITH CHEAP MACHINES. It will taste watery, sometimes a bit bitter, and just not really worth the money. You’ll spend a couple hundred bucks and be totally disappointed. This machine is expensive, but at least I feel like I’m actually getting good espresso out of it. and I have zero desire to return to another coffee shop when I can make it just as good at home.
2. This is the only unit for under $500 that will let you make decent latte art with the milk steaming wand. Other cheaper units simply do not have enough power to make your milk the right consistency. Again, it goes back to the quality of the drink. Do you want to pay $300 for a really mediocre espresso every day, or pay a little more money and have a really good espresso every day? You can get better units for milk steaming, but if you’re looking for a standalone unit that also does great milk, this is it. If you aren’t drinking lattes, then it won’t matter much to you. But trust me when I say that well-steamed milk makes or breaks your latte/cappuccino. Perfectly steamed milk is sweet, frothy, and creamy. Poorly steamed milk tastes like it was microwaved, or just plain warm milk. Yuck.
3. The pressure gauge and pre-infusion (pushing a little water into the espresso before the real pull starts happening) make this a great tool to learn how to make proper espresso. The gauge is immensely helpful and helps you understand what you are doing wrong, and when you’re doing things really right. Few things are as satisfying as making a perfect espresso and seeing the gauge sit in the perfect spot.
4. Built-in temperature control, which means more consistent espresso results. Cheaper units that don’t have one are not really worth the money in my opinion. A poorly-made espresso is terrible, and you can honestly make a better drink with a $10 french press and a $50 grinder.
Finally, you need to understand that espresso is actually kind of difficult to make if you’ve never done it before. This isn’t a Keurig, this isn’t the same machine that Starbucks uses (theirs cost almost as much as your house does). You aren’t going to make a perfect pull of espresso your first time. It took me TEN shots before I made anything even remotely drinkable, and then I went through half a pound of coffee beans before I pulled my first GOOD shot. This machine makes it easier to make really good espresso, but it requires a good amount of work and calibration from you in order to do it correctly. However, once you figure it out, it’s really easy to do it right every time.
In my opinion, this is the "sweet spot" of espresso making. You can make a really great cup of espresso with this machine at an affordable cost. Any more money and you are paying MUCH more to slightly increase the quality of the drink, but it’s not the night and day comparison between this machine and a $200 Costco or Mr Coffee espresso maker. Highly recommend!
**If you’re an owner of this machine, the following might be helpful**
The biggest difficulties that I ran into while trying to figure out how to make espresso were:
1. Grinding the coffee to the perfect size
2. Realizing that the Single Shot cups are terrible, save yourself heartache and use the Double Shot (not double walled)
3. Getting my shot to pull for the correct time (25-30 seconds)
**Grind Size**
This was the most confusing part to me, because I had it in my head that I SHOULD be able to grind all of my beans on the absolute finest setting on the Smart Grinder Pro, which was why I spent all the money on the nice grinder, right? I had seen a couple of videos where people were using my same setup and grinding down to a 1 or 2 setting on the grinder and pulling perfect shots in the Infuser.
THIS IS WRONG.
Clear your mind completely about grind, and realize that it has more to do with the perfect grind for your particular coffee rather than the grind number itself. Using Lavazza Super Crema, I could not go finer than a 17 on the grinder or else the machine would max out the pressure and I would get just a few drips of disgusting sour water. Using fresh coffee beans from a local roaster, I was able to go much finer on the grind, and actually a 17 was too coarse for that coffee and ended up ruining the shots. It’s okay if you have to use a 17 or 18 with some coffees. You’re buying a nice grinder because those 17 and 18 grinds are perfectly consistent, which means the pressurized hot water will evenly distribute rather than find a weak spot to channel and ruin your shot of espresso.
See what I’m talking about? This is not a Keurig. You will need to calibrate your grind for each new coffee you try, which can either be a huge pain or a lot of fun, depending on why you’re buying this machine. I found it fun, but I’m also glad that I took an entire day to play around with this machine. Once I figured it out, I was blown away with the quality of the espresso that came out.
**Single Shot and Double Shot cups + Shot Pull Time**
This is where I found success after a lot of failure. See, I don’t drink a ton of espresso in one sitting. I’m perfectly content with a small latte consisting of a single shot of espresso. I actually put the double shot cups in a drawer, because I didn’t think I would be using them. I was pulling drinkable espresso after a few hours of trial, but my shots were coming out way too fast (15-20 seconds), when I knew perfect shots should be around 30 seconds from the time you push the button. A helpful user online told me to ditch the single shot cups and switch to double shot, because of how finicky the former cups seemed to be. So I switched over to the single-walled double shot cup, and my first pull was ABSOLUTELY PERFECT. It poured like golden honey, ran a perfect 30 seconds, and had amazing crema. It was beautiful and I wanted to cry.
Apparently, shots pull more consistently in double shot cups than they do in single shot cups. Note that I’m talking about the size of the cup (single vs double shot) and not the double-WALLED cups, which are garbage and meant to be used with pre-ground espresso.
Anyway, do yourself a favor and just use the double shot, single-walled cup. If you only want a single shot of espresso, move the cup over so you only catch liquid from one of the cups. You will waste coffee, but it will be so much, much more consistent and better-tasting than if you use the single-shot cup. I now pull nearly-perfect shots every time, where before I was doing 2/5 if I was lucky. Best piece of advice anybody gave me.
Silverface –
I have had this machine for 5 years. I’m on a fixed income and it was a major purchase.
I should have returned it, but repacking & shipping was too much hassle and I delayed it too long (I’m disabled and kept trying to get it to work right, letting the warranty expire rather than returning it. That part is my fault.). The fact, though, that it rarely works and even then only by using methods NOT approved by Breville is NOT my fault!
I have replaced the silicone seal twice, thoroughly cleaning the “guts”. I clean the thing religiously – and one time out of 5 it will reach the very bottom of the espresso pressure reading on the meter, resulting in a weak cup of espresso and a thin, wimpy amount of crema around the edge of the cup.
Plus – the ONLY way it sporadically works is with q grind resembling confectioner’s suga – a brown powder (and this was with the THIRD grinder I had to get – actually a gift from my son – a $500 Rocky, on its #8 setting, FAR below what they recommend for espresso.
As far as tamping goes – I’m 6’2 and weigh 223lbs – I have to use nearly enough weight to lift myself from the floor. I think 30# of tamping pressure is a misprint and they meant *300*. AND I have to use the not-recommended “twisting” motion or it never hits even minimal pressure.
There is no rhyme nor reason for the few times it works properly. I filter my water before filling the tank AND change the internal filter, clean the parts, and as mentioned have changed the silicone seal. It doesn’t leak, so internal connections are OK. My coffee is vacuum-sealed and ground fresh every “try” (and I’ve tried pre-ground with the other baskets.
My son (who got me the current grinder and worked as a barista) was going to replace the filter basket with a better one – but this Breville uses a small, non-standard size (which also doesn’t fit the filter basket holders on any grinders) – so you have to hold the basket assembly while you grind or guess at the amount, grinding into another container.
I’ve given up. I can’t afford a decent espresso machine, am not going to donate an inconsistently-working machine to charity. So I use a $35 manual Aeropress – which makes a much better cup of semi-espresso.
The Breville sits on a counter and is rarely used as a milk steamer – I guess until I can get someone to take it away
A truly unfortunate waste of money that I wish I could afford to replace. NOT recommended.
Izzy –
I want to start by saying this review of mine is a lot more than just a review on how happy I am with my purchase. But is also a review on everything I have learned the past couple months since buying this machine. I can say now that I have it, I will never go back.
The Breville Infuser is a great little machine. I have wanted an Espresso machine for over 10 years and put it off because I had a hard time getting past the cost of a good quality machine.
Before I committed to getting my first Espresso Machine I knew I had to do the research, to educate myself on a world that I am quickly seeing is as complex and sophisticated as the world of wine.
I learned very early on that while all these steps, methods, and suggestions, that at first seemed snobbish and over exaggerated were actually the pieces of a puzzle that slowly I was able to put together and even now am still working on getting to see the whole picture of.
Dark roast vs light roast
Freshness of the beans
Quality and PH of the water
The right amount of pressure used for extraction
Heated cups vs cold cups
The fat content in milk
Why the Crema on an espresso shot is really the mark of how good your equipment is and how fresh your ingredients are.
Type of espresso Machine does matter.
Let me start by saying I didn’t even know that there wasn’t a difference between Coffee beans and Espresso beans when I first started out on my adventure. In my head I thought there was some specially made type of bean that was specific for making espresso on its own. I assumed they were grown different or harvested different. Something that made them special; to only learn that every coffee drink from espresso to that fancy order you put in at your favorite coffee place is all coming from the same source, the coffee bean.
I went through a whole experience my first week with my first machine I bought, The Bambino Plus and getting sour lemon shots of espresso that were not drinkable. The shots that had just sprinkled bubbles over the surface of the drink, and me not understanding what crème was or why it was important, or how to get it.
I knew that before I could start trying different drinks and adding syrups to make my favorite one. I would have to master simply making a drinkable shot of espresso that didn’t leave me cringing.
No one ever tells you once you buy your first Espresso Machine how your home will forever smell of coffee, how you enter this whole new world that you don’t even know your part of yet.
No one tells you that the smell that previously welcomed you when you walked into your favorite coffee shop, becomes the scent of your home forever. Or how prepackaged coffee is nothing like having a grinder and grinding your Espresso fresh in your home every day.
No one ever tells you the research and studying needed to not perfect, but to simply achieve a really good shot of espresso at home.
I even called up Local Coffee chains in my area and spoke to Barista’s asking for helpful hints on what I could do to get a better quality drink. To ask what I might be doing wrong with a machine(The Bambino Plus) that was giving me under extracted, watery, sour espresso shots.
I saw machines with fancy gauges and didn’t understand why it mattered I have one. But have learned if you don’t see you reached the right pressure any espresso that comes out will be gross.
I went onto forums where I learned why it’s smart to buy a grinder separate from your espresso machine. Because when the day comes your grinder breaks, and that day will come; then you only have to return the grinder and not be without your entire espresso machine in the process.
I learned why it’s important to heat your portafilter, and any parts being used to make the drink and the cup you drink from. And luckily the Breville Infuser has a heating plate on top that works perfect for this!
I learned why Dark roasts taste better and turn out better even though everywhere seems to recommend a medium roast for most Espresso.
I learned that Reverse Osmosis water makes a bad cup of coffee, a bad cup of Espresso, and the flavor will be messed up if you use this type of water.
Cold tap water will work, but even that will affect the quality and taste of your espresso.
I also learned you want to go to the coffee shops that roast their beans ON SITE and buy freshly roasted beans. I was told by the Barista the sweet spot is 3 to 5 days after a roast the beans are the most fresh, and will pull the best shots. Anything after 2 weeks the quality will start to go noticeably down in flavor, texture, and crème. If you get beans that were roasted that same day, they will be okay, but you will see how everything tastes and gets better if you wait for those few days.
And yes I even found myself looking for the best water recommendations from experts and others online. Because my research found the PH of your water can also make an impact. So I went out and bought bottled Fiji water because I read in several places it gives one of the best tastes you can get from water used in your machine for a drink.
I eventually quickly exchanged my Bambino Plus that I believe was just a faulty individual machine, and got the Breville Infuser in its place. A step up and it has a gauge which is a must.
I will admit I am still using Fiji water for the moment, but I don’t intend to do that forever, but if you are first starting out and looking for the perfect cup and flavor give the fancy water a try.
I have a few different flavored syrups I have tried, and I purchased some of the Breville accessories that aren’t included: A better Tamper, the portafilter basket remover tool(which is a must) A knock box, dosing funnel, and even a tamper mat. All of which I had no idea what they were for at the time, but that my friend told me I will for sure need. They have been incredibly helpful and make the process 100% easier.
I am so happy with the Breville INFUSER! I am getting quality crema on my shots; they are rich in flavor, no more sour shots with this machine! Like any new thing it takes a while to get the swing of it. And the only negative I can think of to mention, is that when you fill the water tank, after you make your drink and the machine goes into rest mode/powder down mode; The machine purges itself of any water that is still inside the machine. You have to empty the drip tray after each drink made and our drip tray will be almost full each time. That is quite a bit of water it dumps after a drink cycle. But the only reason I think my husband and I care is we have been buying the bottled Fiji water to use. So we notice little stuff like that because it seems wasteful. But if you plan on using tap water that won’t impact you at all!
If you are looking for a starter machine I really think this is the right one to begin with, and I can say that having tried the one under it. I am also happy I got my Breville grinder separate as well.
Now that I have mastered the Breville Infuser machine, I can start enjoying trying different drinks, different flavors, my husband makes himself homemade hot chocolate using the steam wand to heat and froth the milk. I have bought different flavored syrups. The whole process and experience of learning all this, and getting that perfectly made drink has been so much fun.
I would say 2% Milk is the perfect flavor and texture to make those yummy delicious drinks you would get at coffee shops; but if you don’t want the extra fat or calories, skim milk and even oat milk make decent alternatives.
When I first wake up in the morning I turn my machine on and allow it to heat up for at least 10 minutes. I have found if you make a drink under that time, the water won’t be quite hot enough. If you heat it up over 10 minutes, you will have to let your hot drinks sit for a minute or two until they aren’t too hot to drink. But as long as you plan for allowing the heat up time and include it as part of your routine, I really think you can’t go wrong with this model of the Breville Infuser.
I have had my machine a month now, and I will never go back to buying store bought or coffee chain drinks again!
analoguebubblebath –
First and foremost, this is an absolutely fantastic home espresso machine for the price. It definitely takes some practice to learn how to get the most out of and find the sweet spot (which i’ve learned always differs depending on the type of beans & grinder you are using). But now after 3 months and a LOT of researching/learning/practice/more practice, I am now consistently making absolutely fantastic espresso drinks.
If you are new to the world of espresso, or have some knowledge, I wanted to write about my experience buying this machine 3 months ago knowing little to nothing about espresso, to now consistently pulling absolutely delicious espresso drinks on a daily basis with this machine. Here we go:
I waited 3 months after purchasing this unit to write a proper review, and I wanted to give a lot of information I have learned and discovered to help others looking into buying a home espresso setup. I honestly knew little to nothing about espresso before purchasing this machine, and have done A LOT of research, reading, testing, and barista questioning in order to learn how the art of making quality espresso is done. I now make 2-3 espresso drinks a day with the Infuser and am EXTREMELY satisfied with its performance. It’s not easy to make a high quality espresso by any means, but once you figure out how to manage all the important espresso variables (type of beans, grind coarseness, dose, tamp pressure), this machine produces truly remarkable results that any professional barista will be highly impressed with (yes I did receive this feedback).
The most important aspects of making this machine work well (and any espresso machine for that matter) are having a quality grinder and fresh, quality beans.
When I first got this machine, I was under the impression you wanted to grind as fine as possible for making espresso. I set my Infinity Burr Grinder to its finest setting, using some peet’s espresso beans, and immediately the machine clogged up, not producing any espresso. I tried again, dialing the grind a little coarser, and again the machine clogged up. Same thing with the third time, although this time I was able to produce a few drops of espresso. After about 5 tries I was able to pull an actual shot of espresso which tasted incredibly strong to me but good (at this point in time I didnt really know what to look for in a quality shot of espresso).
Long story short I realized the beans I was using were INCREDIBLY oily and played a huge factor in easily clogging up my machine. Next I purchased some Blue Bottle espresso beans, which got along with my machine MUCH better. Now I was making some great progress, tasting more like espresso, but still not close to what the baristas at Blue Bottle were serving.
I went through a lot of beans & brands playing with the grind coarseness, and soon became familiar of the “sweet spot” settings on my grinder where the espresso came out tasting best. I was now becoming more familiar with what a good shot of espresso was supposed to taste like after spending a bunch of time at Four Barrel & Blue Bottle cafes in San Francisco. I also learned to start timing my shot times and that also helped me immensely improve the quality of my espresso (typically between 24-30 seconds depending on the type of beans you are using).
So now I soon learned my Capressa Infinity burr grinder did not have nearly the adjustability I would need to lock in the perfect grind setting for espresso, so I decided to upgrade to the Breville Smart Grinder. The Smart grinder ended up being a much better grinder, but again long story short, it also seemed to lack the real “fine tuning” ability that I was learning is truly needed with espresso. After using the Smart Grinder for 3 weeks, I decided to pull the trigger on a much higher quality grinder, the very highly recommended Baratza Vario. After getting familiar with the Vario by some trial & error, I must say this was the ultimate step (and proved to be most important) towards producing amazing quality espresso. I’ve also ground for drip coffee with it a few times and the taste was truly amazing compared to both of the other grinders I had tried.
So, back to the Infuser. After much more research into the art of espresso, I purchased a gram scale in order to weigh my doses of coffee & amount of liquid being extracted from my shots, which also have helped a LOT in improving the quality of my shots.
Now after a couple solid months with all of the above in my home espresso setup, I believe I have dialed in this machine to its maximum potential, and it is really producing fantastic results which I get excited about drinking every morning as soon as I wake up.
Some notes I would like to share which I have discovered that may or may not relate directly to this machine, or to every espresso machine:
-The type of beans used almost always require a different coarseness setting in order to pull the perfect shot. For example, beans like Four Barrel & Blue Bottle always require much more fine grind settings, where beans like Stumptown & Barefoot require much coarser grinds. This seems to be hard to get used to, but now that I have tried many different quality espresso roasts and have narrowed down my favorites (Sightglass is #1, Stumptown #2, Barefoot #3) I know what setting to use ahead of time and I can almost always nail a perfect shot on command.
-The milk steamer does a great job, but now after trying so many quality cappuccinos & lattes through the area, I feel like this steamer does the milk more on the creamy side. I believe I understand the technique for creating quality microfoam to use for cappuccinos & latte’s, and im using the same Clover Organic whole milk that almost all cafe’s use, and mine always seems to turn out a bit sweeter & creamier. It seems hard to get the microfoam as velvety thin as Sightglass/Four Barrel/Blue Bottle does, and because of this, my cappuccinos dont have quite the “intense coffee bite” but its getting pretty close. I believe this is as good as I can ask for again using a $500 home espresso machine.
-The hot water dispenser is great. One trick I figured out a while back was when I pulled OK shots and didnt want to waste them, I would just instantly make them into Americano’s, since its a bit harder to taste a bad shot in an Americano than it is in a Cappuccino or Latte.
And thus has been my experience with the Breville Infuser since purchasing about 3 months ago. I’m sure I will be updating this review further as time goes on, but so far it has been an incredibly positive experience and I would HIGHLY recommend this machine to anyone looking for a semi-automatic machine in this price range. Hopefully this was helpful and not just me rambling.
justme –
—UPDATES 5/25/15—
1. Used this every day for over a year. Solid buy, would do it again. No breakages. I do follow the cleaning instructions religiously.
2. I was wrong about the machine only delivering 1 or 2 ounce cups. This morning I finally read the instructions on how to "program" the machine and made myself a 4-ounce cup of strong coffee, similar to what you find in europe. Divine! I got everything ready as usual. Hit the program button. Hit the "one cup" button. Let it fill up about four ounces. Then hit the "one cup" button again. The "one-cup" is now programmed to deliver about 4-oz of coffee. Brilliant!
—Original Review—
I found it difficult to research espresso machines:
– Price range is huge, from $50 to $5000.
– Reviews come from a bewildering range of backgrounds: coffee-snobs & anti-snobs, professional baristas & novices.
After reading reviews for a couple of days, I selected the Breville 840XL.
I’ve had the machine one month.
I am no barista, so this review is geared towards the novice explorer.
General Observations:
– The pressure of the water/steam is controlled by the machine. It is amazingly repeatable & scientifically-precise.
–> i.e. the pressure gage on the machine responds to even tiny changes in grain size or tamp-pressure.
– The temperature of the espresso is also very controlled, and it’s not as hot as your regular cup of Joe.
– It’s taken me one month to find & consistently reproduce a cup that I enjoy. It was worth the wait.
– My guests & visitors have all been amazed by the shots. They unanimously say they’re the best they’ve had.
– This machine serves exactly one-ounce or two-ounce shots. It will not make a pressed cup of coffee like you get in Europe.
– It’s strong. I mean really strong. Like I-feel-it-in-my-brain strong.
–> i.e. after two older guests got hot flashes and a third got heart palpitations, I stocked up on decaf beans.
Specific Tips:
– Buy a burr grinder first, learn how to use it, clean it, etc. (I bought the Breville & am happy with it.)
– Buy the Breville milk frother second, learn how to use it, clean it, etc.
–> It’ll change your life.
–> Way easier than wand-frothing: faster to make, easier to clean-up.
–> The Breville milk frother makes Angelina’s-style hot chocolate easily, which makes it worth the 120-bucks right there.
—-> Guys, if you don’t know what that is, then look it up & make it for your girl. & beware the consequences!
—-> Only change from the instructions: don’t drop room-temp chocolate into the frother, nuke it first & use a spoon to drop it into the hot cream.
—-> …but, I digress.
Bean Selection
–> Consensus from Amazon-reviewers is that Lavazza Super Crema whole bean is the ideal. My guests seem to like this bean the best.
–> Personally, I prefer Starbucks Sumatra. These beans are very oily.
–> NOTE: if you decide that the bean you like best is an oily bean, then you’ll need to clean the grinder weekly. Takes five minutes and gets less messy as you get the hang of it.
Grinder
– Follow the darned grinder instructions!
–> Start at the coarse end of the espresso-spectrum, work your way towards fine.
–> Only go as fine as you need to get the results you want. Middle worked best for me.
Espresso Machine Pressure Gage
– Watch the pressure gage carefully for every shot. But defer to your palate. The machine can’t tell you what tastes best.
– I find that the best tasting shots come at lower pressures. I go with the lowest possible pressure that still produces a nice crema.
Water Source:
– I use a five-gallon water-dispenser to fill the espresso-machine’s tank. TDS reading is about 4, which is almost distilled.
– Rationale: for five hundred bucks, I don’t want to fill it with rusty-calcium well water & then have to decalcify every month or have it break. You can get a TDS meter for about twenty bucks on Amazon. Buy one. Test your water. Only use water with a low TDS reading. Don’t assume bottled water has a low TDS. I’ve seen it as high as 200.
My Patronizing Opinions:
– Many people point out that this machine is Barista-Child’s-Play, since you control only four variables: bean, amount, fineness, and tamp-pressure. (Not temp or pull-pressure.)
– I took a rigorous scientific approach and it still took one month to find the right combination.
– Other reviewers bought this machine & made an espresso they liked on the first pull.
– Pay attention to the process and you will begin teaching yourself how to be a barista.
– Be willing to work with the four variables for several weeks to get it right.
Transition from Coffee-Drinking to Espresso-Drinking:
– Until now, I’ve made a brutally strong batch of French-pressed coffee each AM.
– When I go to Starbucks, I get either a triple-tall Americano or a four-shot Grande Americano.
–> Either way, each would last about 2-hours each AM.
– This machine makes only one thing: a single-ounce or a two-ounce shot of espresso, like in Italy.
– The Italians drink it straight, right there, standing up, within five minutes. I’m guessing that even an Italian would rate this espresso as authentic.
– This machine forced me to depart from my old ways: It’s a smaller cup & I have to drink it within 15-minutes or so before the flavor goes sour.
–> I’m aware that the ideal Americano has the hot water in the cup prior to the shot, to preserve the crema. Will do that eventually. Right now, I still taste each shot first.
Conclusion:
– This machine is a safe bet for your first real espresso machine.
– Be willing to work at it
– Be aware that drinking shots of espresso is a very different experience from regular coffee-drinking.
– Cappuccinos or lattes are also a safe bet. But, they get cold quicker than those made at Starbucks. Maybe Starbucks makes shots at a higher temperature?
Biggest surprise so far the joy it brings to guests. Let them watch you make one, then ask them to play the barista. They have so much fun! Go all the way & buy a burr-grinder, knock box, & tamping mat.
There’s a documentary on Netflix on the history of the cappuccino called "Perfect Cappuccino." Content aside, this 1.5-hr documentary will give you plenty of opportunity to see professional baristas making espressos & hear their theories on how to pull a good shot. Watch it after you buy it and you’ll really appreciate how much they put in, how they tamp it, and how it looks as it comes out. Personally, I enjoyed the documentary — I found the narrator’s views compassionate & well-balanced. Other reviewers found her anti-Starbucks.
Lastly, if you buy all three pieces of equipment at once, then you’ll be on instructions-overload. I staggered the purchases by two weeks for each machine: Burr Grinder, then Milk Frother, then Espresso Maker. This may sound silly, but many of the reviewers say things like: "I Couldn’t get a pressure reading on the espresso machine, so I cranked up the grinder to super-fine and then grinder wouldn’t work." All of that is covered in the grinder instructions. But if you get all three things at once, you’re going to try it blind (come on, admit it) and only go to the instructions for each machine as a last resort.
It’s only been one month. Perhaps in another month, all of my advice will be different. I’m still on the left side of a steep learning curve.
Good luck!