Great tasting coffee and lots of crema.You rock red thanks so much just completely solved my issue.

The problem is with the design of the pressure gauge – it’s a poor design of the piping that runs to the pressure guage which apparently (according to the tech) tees off from the main line that goes to the group head and gets blocked.

It’s possible that the super-heated air in the boiler is creating pressure … I wouldn’t sell my coffee at a shop, but all my friends think we make the best home coffee. Here is what I have been doing and my pull is too fast but tasty (see crema below).

It’s worked flawlessly and produced great results up until recently when I started noticing that the pressure gauge wasn’t showing any pressure at the group head. But noooooo, most of you blame the only thing you can see – the “idiot light” (the pressure gauge).Even after a thorough cleaning (including using the decalcification tablets) I had almost no pressure and no creama. Everything is working GREAT now. This would only help if your issue is scale / calcium buildup related.My breville coffee maker is rarely used as at holiday residence. Did I get a bad batch? Turns out one of my kids messes with the preset shot. The problem is, the water pressure is low without even having the portafilter on. The place you purchased it from really should be repairing it for you.If it's quite old (5years) like mine then I don't like your changesI purchased a remanufactured Barista Express and it makes great espresso. FULL pressure restored on the gauge and once again there’s a nice think layer of creama again.Breville – you have an AWESOME product and THE INSTRUCTION MANUAL is very clear on how to make my BES870XL run like the day I bought it 2 years ago.I think you will find many people have done that already. Then I saw an online video where the person said to make sure you gave the 1/4 twist while tamping. Never forget to order an accessory for a product again! Have only ever used filtered water through the machine. I changed coffee to a dark roast Columbian from Winco and still had the same results. Control the volume of each pour at the touch of a button.maximize flavor potential with low pressure pre-infusion, digital PID temperature control, adjustable in 4⁰F increments and pressure gauge that guides you to the right extraction.High power 1650W element for high pressure steam and faster heat up to create the micro-foam necessary for a third wave specialty taste and essential for creating latté art.Choose between 1 shot, 2 shots or manual control over how much espresso ends up in your cup for the perfect dose every time.Our machines let you know when they need a little upkeep. Usually I stick with medium roasts (I buy a few different ones), and this last time I decided to try a dark Italian roast bean. A couple weeks ago I started seeing very low pressure readings during extraction.

I hope this helps as you helped me with your comments!! I am going to see if we can get this one repaired … never noticed that the pressure gage wasn’t working but the pressure basically disappeared at the group head and the machine running noise sort of cranked down when this problem developed … need to find a repair shop somewhere near London OntarioWhen that happens turn on the steam head and flush water through it – turn it off and have a needle handy to poke through the steam wand. I don’t suggest to get the highest pressures a good pressure into the grey is half way at best.Some other stuff in case I can add something to your espresso process:I set the water at the second from highest temperature (coffee should not be brewed above 196deg there is a espresso brew temp standard temp it is 190 to 196 but I find that turns out sour so forget the rule and change the temp to change the PH to less acid–I like the top two temp settings.Amount for double pull I put on the collar (from ebay–note: My wife, at one point cut a butter container top into a funnel that worked but not pretty). I have it on the finest grind, but my belief is that the grinder is out of adjustment. We clean ours at least 2x a month, using the breville tablets that were suggested by the manufacterer (purchaed off amazon for like $15 for 100). So, can someone tell me how to adjust the grinder? Decided to descale the machine ‘properly’ (i.e. The combined effect is chocolate like no other and less acid (unless I brew at the machine’s lowest temp then it tastes more acid.This is a hobby as much as it is a way to enjoy a drink.

They responded with what I thought was a canned response, saying that the bean quality/freshness can cause fluctuations in pressure. Pressure gauge doesn’t move, water doesn’t move.

The only thing I could think of was maybe it was the bean quality like Breville mentioned? During my research to fix the issue, I found this forum and decided to do a full cleaning/vinegar descaling. (She told me no coffee was supposed to come, because it was a pressure test). Same issue,used this approach and perfect pull. The coffee was awesome. So I then reached out to Breville directly, thinking I’d need to replace a part (pump), or worse send in my machine to get repaired.

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