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mlenox
Senior Member


Joined: 28 Jul 2007
Posts: 1
Location: Murfreesboro, TN USA
Expertise: I like coffee

Posted Sat Jul 28, 2007, 2:37pm
Subject: Help with Starbucks Barista
 

I have searched extensively online but have found no discsussions of my particular problem. I have a Starbucks Barista. I have removed the pressure control device from the PF. The machine will pull barely adequate shots using pods but with grounds, I can't get a shot that takes longer than 10 seconds to pull. I can grind very fine and tamp mightly but tkaing both to extremes, I will still get 3 ounces in less than twenty seconds. Any advice? Could it be my particular machine has excessive pressure? If so, can it be adjusted. Thanks.
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sultanoswing
Senior Member


Joined: 30 Mar 2007
Posts: 26
Location: NZ
Expertise: I love coffee

Espresso: Wega EPU 'Airy' 1-group...
Grinder: Macap M4
Posted Sat Jul 28, 2007, 11:34pm
Subject: Re: Help with Starbucks Barista
 

I took the pressure pieces out my Starbucks Barista's PF and you're right - the Barista does tend towards 'rapid blasts' in my experience too.

However, I was certainly able to get pretty good shots by going finer, finer finer, until the machine choked up, then backing off a bit, with a good, firm 30-40lb tamp. I guess it's always possible there's some hardware fault in your particular machine, but the lil' pump on the Barista shouldn't bee too hard to overcome!!

BTW, what grinder do you have? My shots improved significantly (even on the Barista) when I upgraded from 'store ground' to a Macap M4.
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tlo
Senior Member


Joined: 27 Jul 2007
Posts: 37
Location: Richmond, BC, Canada
Expertise: I love coffee

Espresso: VBM DoubleDomo
Grinder: Mazzer SJ, Mazzer Mini,...
Roaster: Behmor 1600
Posted Mon Jul 30, 2007, 2:20pm
Subject: Re: Help with Starbucks Barista
 

I have a Saeco Classico which is the same as the Barista.  I removed the pressure component as well.  And yes, shots tend to come out fast.  I do the same thing as sultanoswing.  I grind finer and use a good 30lb tamp.  One thing I also do is that I overfill the PF a little bit.  It slows the shots and leaves the puck a bit dryer.
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sultanoswing
Senior Member


Joined: 30 Mar 2007
Posts: 26
Location: NZ
Expertise: I love coffee

Espresso: Wega EPU 'Airy' 1-group...
Grinder: Macap M4
Posted Mon Jul 30, 2007, 9:52pm
Subject: Re: Help with Starbucks Barista
 

Oh, yeah, without the 3-way group solenoid valve, pucks are wet and soupy, whatever your grind / tamp. It's one of the nicer aspects of having upgraded recently (see My Profile).

The Barista / Classico makes more than adequate coffee, IMHO, with a little love, good coffee, a good grinder, the PF depressurised and a pinch of technique - enjoy!
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cbowers
Senior Member
cbowers
Joined: 18 Mar 2006
Posts: 70
Location: Coquitlam, BC, Canada
Expertise: I love coffee

Espresso: Expobar Brewtus III,...
Grinder: Baratza Various-W
Drip: Aeropress
Roaster: i-Roast 2 (w/ TC) +...
Posted Tue Aug 7, 2007, 1:28pm
Subject: Re: Help with Starbucks Barista
 

mlenox Said:

I have searched extensively online but have found no discsussions of my particular problem. I have a Starbucks Barista. I have removed the pressure control device from the PF. The machine will pull barely adequate shots using pods but with grounds, I can't get a shot that takes longer than 10 seconds to pull. I can grind very fine and tamp mightly but tkaing both to extremes, I will still get 3 ounces in less than twenty seconds. Any advice? Could it be my particular machine has excessive pressure? If so, can it be adjusted. Thanks.

Posted July 28, 2007 link

I have the same machine.
No machine will pull adequate shots using pods :-)
The key to great shots, is, as is always said...
The grinder.  I've tweaked a whole bunch, and the single biggest result in the cup was the grinder.
You can certainly go better, but I use the Baratza virtuoso.  After calibrating as per their directions, I grind between a setting of 2 and 4, 30 lb tamp, slightly overfilled so that it snugs against the shower screen.  The portafilter is bottomless.  25 Second dry puck shots are easy.  23-25 second .75oz double ristrettos are more the norm for me.  Use fresh beans, ground just before the shot, and you get great miles out of the Barista.
I'm just past 7 years on mine.  The only maintenance has been to put a new water intake filter on the intake tube, and replaced the steam valve which was dripping.  Total parts under $15.

Seems I've linked this a bunch of times now, but here's my PID'd, bottomless portafiltered (of a sort), Barista.
Link

When I get a chance, I'll try and snap an espresso porn shot, with a dry puck.
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