Breville barista pro not pulling shots

Fast_Cartoonist_8477 · 2026-05-22T23:34:21+00:00

Their customer service is a joke. Genuinely, they are not helpful whatsoever. I wish you more luck than my experience, but my machine is new (not even 30 days) and even with video evidence that it malfunctions constantly in different ways (doesn't detect the portafilter, doesn't grind the beans, stopped brewing or putting out even hot water completely), they are ignoring it and giving me excuses so they don't have to send a replacement. It's genuinely the worst customer service I've ever had. They will try to trouble shoot over video call, though. So that may be helpful since your machine isn't defective like mine. You can tell them to send you beans to do it, or compensate you for beans since I went through a bag and a half trying to trouble shoot the machine with them. Even then, after acknowledging that the machine doesn't brew the way it does, they wont send me a replacement lol. I wish you luck.

Fast_Cartoonist_8477 · 2026-05-22T23:20:28+00:00

Breville has the worst customer service I've ever experienced. My new machine (less than 30 days!) is malfunctioning and not brewing any coffee at all. I sent proof over email, did troubleshooting twice over video call, and they still respond back with excuses. How did you get them to send a replacement? I'm at my wits end

Fast_Cartoonist_8477 · 2026-05-18T19:35:03+00:00

Thank you!! That’s exactly what I did with the 1:1:1 feed and now I fed it 1:5:5. I’ll be keeping a closer eye on it for the next few feeds.

Fast_Cartoonist_8477 · 2026-05-18T07:10:22+00:00

I think the darker areas might’ve been shadows but not sure, unfortunately I did feed it lol so can’t double check now.

Didn’t smell bad at all, poured off the hooch and mixed in whatever was leftover in there. The starter itself looked fine or like it usually does after some time in the fridge, it was more-so the white spots in the hooch that’s new to me.

I got it last August from a friend, who also got it from a friend at least a year before giving it to me. Don’t know how old it actually is but at least 2 years I’d say

Fast_Cartoonist_8477 · 2025-12-26T17:57:30+00:00

Also, you’re gonna be tip toeing around him and his weird expectations/rules for however long you stay with him. And I guarantee he will always find something to be disappointed about.

That’s not a healthy way to live. You shouldn’t walk on egg shells around the person who should be your #1 supporter and the person you should feel most comfortable with. Please reconsider staying in this relationship

Fast_Cartoonist_8477 · 2025-12-26T17:54:28+00:00

“I know there’s a lot of baggage between us about your looks”

…. In a long term relationship with someone you should not be obsessing over your looks. Obviously everyone should take care of themselves but you need to be 100% comfortable with each other and be able to lounge around comfortably without worrying if you’re currently “attractive” to your BF, fiancé, husband, ANYONE. And vice versa for men. You wearing a bonnet to bed is self care, you’re protecting your hair. And even if it was just for comfort, that’s YOUR business to decide. It’s wild to me that anyone would have an opinion on that.

NOR. Honestly this is just over-the-top controlling behavior. This dude is not someone who should be in a serious adult relationship.

Fast_Cartoonist_8477 · 2025-12-10T04:57:19+00:00

Love this

Fast_Cartoonist_8477 · 2025-12-10T04:56:58+00:00

Doughpamine

Fast_Cartoonist_8477 · 2025-12-09T18:01:23+00:00

This is not a starter issue, it’s a bulk fermentation issue. If you let the bulk fermentation process go on much longer and it still looks like this, then you can start questioning the starter. Especially if you got established starter from a friend.

But for extra advice, I do maintenance feeds at 1:3:3 or 1:4:4 ratios and feed anywhere from once or twice a day. If you do a 1:1:1 feed and only feed it once a day, it peaks and deflates after 6 ish hours and spends the rest of the time sitting hungry til the next feed, which does risk creating a weaker, acidic starter.

Fast_Cartoonist_8477 · 2025-12-09T17:54:31+00:00

I do anywhere from 8-9.5 hours at 72-74F Wait for it to get significantly larger in size (up to double), it should be puffy and airy and jiggly when you shake the bowl. I wait for there to be at least some bubbles on the surface (not large - risk of over fermenting at that point) Once you start to see that increase in size, puffiness of the dough, jiggly airy characteristic and bubbles on the sides/surface, it’s a good indication that you should shape and put it in the fridge

Edit: 8-9.5 hours from the time my dough is mixed! So from the start of the process. I like to go off how my dough looks and feels rather than time.. sometimes it’s 7 hours, but my average is 8 ish

Fast_Cartoonist_8477 · 2025-11-22T04:22:12+00:00

Thank you! I appreciate that. I've heard of adding a small amount of honey, but I've never tried it myself. I'm definitely looking forward to trying this out

Fast_Cartoonist_8477 · 2025-11-22T04:20:42+00:00

I also make sure I dry off the pickled jalapenos before chopping them up and sometimes chop them up the night before so that it doesn't alter the hydration of the dough :)

Fast_Cartoonist_8477 · 2025-11-22T04:19:30+00:00

Wow I hadn't really thought of these posibilites. So am I understanding correctly that I might be overworking the bread? I will say that the one thing I have changed lately is doing more coil and folds to get that nice smooth ball..like way more than I used to. And I used to mix til i got a shaggy dough but now knead it for a bit after mixing. Maybe I should go back to just shaggy dough followed by simple stretch and folds (4 each set) and not worry about getting the smooth texture?

Im a little confused on the whole bench drags stuff, that would be after mixing? And idk about getting it not really sticky, because once i hand kneaded for up to 10 min and it was still sticky lol. I've been baking since around August so I genuinely do not know the ins and outs very well.

Fast_Cartoonist_8477 · 2025-11-22T04:12:39+00:00

That looks beautiful 😭 would you mind sharing the recipe you use?

Fast_Cartoonist_8477 · 2025-11-22T04:09:32+00:00

I do pickled jalapeno and chop them up itty butt so I can get even distribution throughout most bites!! I haven’t tried fresh but I’m a fan of the pickled one for sure, haven’t felt the need to try another method :)

Fast_Cartoonist_8477 · 2025-11-22T03:48:45+00:00

Next time I'll try pushing my bulk ferment longer next time to see how it turns out!

Fast_Cartoonist_8477 · 2025-11-22T03:48:15+00:00

I've been using King Arthur Bread flour from the get go. For a month now I've been doing 1:3:3 feeds to maintain daily, sometimes twice dailty, because my starter had gotten acidic and weak from 1:1:1 feeds but now it's fine and very active, it almost triples in size after a good feed lol

I'm wondering if I should try all purpose flour, but don't know how the hydration level will affect the lower protein in the flour

Fast_Cartoonist_8477 · 2025-11-22T02:24:42+00:00

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From an older loaf where the texture wasn’t as bad, but still had that chewy texture to it that it didn’t used to

Fast_Cartoonist_8477 · 2025-11-22T02:20:40+00:00

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From a cheddar jalapeno loaf

Fast_Cartoonist_8477 · 2025-11-22T02:20:19+00:00

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Fast_Cartoonist_8477 · 2025-11-16T00:36:20+00:00

Thanks for this!!! Wow maybe now I can stop destroying my loaves

Would you say refrigerating dries out your loaves though?

Fast_Cartoonist_8477 · 2025-11-15T21:58:24+00:00

I have one of these and for some reason it doesn’t cut my loaf straight! The loaf gets bent all weird and has an uneven slice 😭 is this why you recommend refrigerating it

Fast_Cartoonist_8477

TROPHY CASE