Breville might not be building up pressure (pt 2)
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As mentioned in part 1, grind coarseness has a massive impact on how much pressure your Breville will build up.
That little dial on the side of your machine should be adjusted regularly. Why?
Firstly, because the ambient temperature and the humidity where your coffee machine and beans are stored is likely to fluctuate and your coffee beans can absorb any moisture they are exposed to. This will change the density of the beans and have an effect on the grind coarseness.
Secondly, beans are seeds, they are never going to be exactly the same size and weight. Green beans are generally graded and sorted by size so there is bound to be small fluctuations. This means that even if you have been using exactly the same single origin or blend of beans for the last 500 years in your machine, there is still going to be minor differences between batches and you will need to adjust your grind accordingly.
So if your shot is pouring too fast, too slow or your machine isn't building up pressure anymore, try adjust the grind size. You probably only need to adjust it by one or two notches at a time (take note of where you started so you can reverse it if you need to) and don't forget to throw away that first sacrificial grind before running a shot through your machine because there will still be some residual grinds in the chamber from the last shot you ground, and these won't reflect the new adjustment.
Ok so what if you already know all of the above and have been regularly adjusting the dial but you can't get it to grind any finer?
It might be time to adjust your burrs internally, what the video below to see how:
-Heather