If you’ve just picked up a Bambino Plus, you’re already ahead of the curve. It’s fast, forgiving, and capable of genuinely great espresso. That said, most beginner’s frustration with this machine doesn’t come from “bad gear,” it comes from a handful of very common process mistakes. Espresso in general requires a learning curve, and it is easy to blame equipment for bad outcomes.
I’ve made every mistake on this list myself during my first year with the Bambino Plus from Breville. The good news? None of them require expensive solutions/upgrades. Small changes in workflow will dramatically improve shot quality, consistency, and confidence. This list is also applicable for most espresso set-ups, not just for the Bambino Plus.
This post breaks down the most common Bambino Plus mistakes beginners make and why they happen, what they do to your espresso, and exactly how to fix them.
Lets Establish a Baseline
While making this list, I have a few assumptions:
- You’re using a single wall double shot filter basket
- You have a quality burr grinder
- You have a basic understanding of espresso terminology
Mistake #1: Not Controlling your Dose (Guessing Dose and Yield)
Why it happens:
The Bambino Plus works out of the box, so beginners assume eyeballing is “close enough.”
Why it’s a problem:
Espresso is incredibly sensitive. A 1–2g swing in dose or yield can completely change extraction and flavor. Without a scale, you’re guessing, and guessing leads to inconsistent results.
The fix:
- Weigh your beans before grinding
- Use a dosing funnel to ensure no lost grounds
- Weigh your espresso in the cup
- Start with a repeatable baseline (e.g., 18g in → 36g out)
Once you lock in a consistent input and output, dialing in becomes logical instead of frustrating. It also allows you to troubleshoot your shots due to the increased consistency. Dialing in espresso becomes infinity difficult and frustrating if more than 2 variables are manipulated or changed at a time. Check out this guide for a more thorough breakdown of a easy to follow espresso workflow.
Mistake #2: Inconsistent or Uneven Puck Prep
Why it happens:
Puck prep feels optional, especially when tutorials overcomplicate it. There is also conflicting opinions if you follow 5 different tutorials.
Why it’s a problem:
Uneven, clumpy, or sloped pucks cause channeling where water finds the weakest path, leading to sour, bitter, or hollow shots.
The fix (keep it simple):
- Break up clumps with a quick WDT pass
- Level the bed before tamping (gentle taps will suffice)
- Tamp straight and consistently
Your goal isn’t perfection, it’s a consistent, level, clump-free puck every time. That consistency matters more than fancy tools or rituals. Check out our more indepth guide for quality and consistent puck prep.
Mistake #3: Grinding Too Coarse to “Avoid Choking”
Why it happens:
Beginners often underestimate how fine to grind.
Why it’s a problem:
Coarse grinds lead to fast, under-extracted espresso: sour, thin, and lacking sweetness.
The fix:
- Grind finer than you think
- Aim for resistance, not speed
- Let taste guide adjustments and use shot time for feedback
If your shot runs too fast, the Bambino Plus isn’t failing, it’s telling you to go finer. If you are new to espresso and would like more information on shot time, check out this guide.
Mistake #4: Grinding Too Fine
Why it happens:
When dialing in beans, you will inevitably over adjust and grind too fine.
Why it’s a problem:
Fine grinds slow down the shot and lead to over‑extraction, which tastes bitter and burnt. They also increase the likelihood of channeling, since water will search for a few easy paths to speed up the flow. When channeling happens with overly fine grounds, parts of the puck remain under‑extracted, which can trick you into thinking you need to grind even finer.
The fix:
- Grind more coarse
- Inspect your puck after the shot was pulled for signs of channeling
- Let taste guide adjustments and use shot time for feedback
Dialing in beans via grinder adjustments can be a challenging learning curve. This guide breaks down how to properly troubleshoot off-tasting espresso.
Mistake #5: Old Coffee Beans
Why it happens:
Espresso is 2 ingrediants, water and coffee beans. It is natural to begin your coffee journey in the coffee aisle in the grocery store. The issue is that grocery store beans are often old and over roasted.
Why it’s a problem:
Coffee beans are ideal to use within 2-4 weeks after roasting with some variance based on how you store them. Old coffee beans (>4 weeks since roasted) tend to have a more muted flavor, taste stale/flat, and have decreased aroma.
The fix:
- Look to source your coffee beans from a local coffee shop or online retailer
- Check the bag for a “roast date”
- If there isnt an advertised roast date or you see an expiration date, then chances are the beans are already >4 weeks old.
- Buy in smaller quantities to avoid aging beans in your pantry
- Store in cool/dark area in an air-tight container (the bag the beans come in usually suffices)
Mistake #6: Skipping Preheating Because the Machine Is “Instant On”
Why it happens:
The Bambino Plus heats in seconds, so it feels unnecessary. The grouphead and portafilter however are not sufficiently heated to pull a quality shot.
Why it’s a problem:
Cold portafilters and cups steal heat, leading to inconsistent extraction and muted flavors.
The fix:
- Run a blank shot with the empty portafilter locked in
- Warm your cup at the same time with the water that just passed through the portafilter
- Do this every session, it takes 10 seconds
Temperature stability is a bigger deal than people think, particularly for lighter roasts. It also helps you dial in your beans when you’re pulling back‑to‑back shots. If your first shot is made with a cold grouphead, portafilter, and cup, the second one will taste different simply because the equipment has warmed up from that first run. If we heat up our equipment properly before our first shot, then we will remove excess variables.
Mistake #7: Letting the Machine Decide Everything
Why it happens:
The Bambino Plus has automated buttons, so beginners rely on them blindly.
Why it’s a problem:
The machine can’t adjust for grind size, puck prep, or bean freshness. If the shot tastes off, automation won’t fix it.
The fix:
- Use manual shot control when dialing in
- Stop the shot based on yield, not time alone
- Taste first, then adjust grind or ratio
Automation is a tool, not a replacement for attention. Once you are consistent with puck prep, familiar with the expected taste of your beans, and have consistent shot times, then you may explore using the automated settings.
Mistake #8: Ignoring Milk Wand Technique Because It’s “Automatic”
Why it happens:
Auto-steam works well, so people never learn what good milk texture looks like.
Why it’s a problem:
If milk pitcher is positioned properly and the machine isn’t prepped, the milk texture becomes inconsistent or less than ideal.
The fix:
- Purge the steam wand before and after every use
- This also ensures that steam will heat the milk and prevent hot water from being injected in instead.
- Wipe immediately with a damp cloth
- Pay attention to milk temperature and foam consistency
Auto-steam is excellent, as long as you treat it like real steam equipment.
Mistake #9: Neglecting Cleaning and Maintenance
Why it happens:
Everything works… until it doesn’t. Its convienent to skip cleaning cycles and
Why it’s a problem:
Old oils, scale buildup, and dirty baskets ruin flavor and shorten machine life.
The fix:
- Rinse portafilter and basket daily
- Clean steam wand after every use
- Run cleaning cycles when prompted
- Descale on a consistent schedule
Clean gear = better taste, fewer headaches, and longer machine life. A good espresso machine is not cheap. Like all espresive purchases, maintence is required to increase logevity.
Mistake #10: Not Knowing What Beans You Like
Why it happens:
When you dive into espresso, you quickly realize that, much like wine, there are many options and factors that shape flavor. Roast levels range from dark to light, and beans can be processed in different ways: natural, washed, wet hulled, and honey. On top of that, different growing regions and bean varieties each bring their own unique characteristics.
Why it’s a problem:
It’s easy to drive yourself crazy trying to dial in a bag of beans to taste like something it simply can’t. A natural light roast often has fruity, bright, or sour notes, which many people enjoy. But beginners frequently misinterpret these flavors as signs of under‑extraction and assume every shot is “wrong,” even when it’s actually tasting exactly as intended.
The fix:
A great way to start your espresso journey is to buy a drink you enjoy from a local coffee shop and then purchase a bag of the beans they use. This gives you a clear reference point for what the espresso should taste like.
Many established shops in larger cities also offer tastings and educational sessions, which can be both fun and incredibly helpful for understanding how different beans and processes affect flavor.
Final Thoughts: Fix the Process, Not the Machine
Most beginner issues with the Bambino Plus aren’t mechanical — they’re procedural. Once you slow down and focus on consistency, puck quality, and repeatable inputs, this machine becomes incredibly reliable.
Key takeaways:
- Use freshly roasted beans
- Weigh everything and master good puck prep
- Grind appropriately
- Preheat every session
- Clean regularly
- Adjust based on taste, don’t panic
Master these fundamentals and the Bambino Plus will reward you with sweet, balanced espresso, no upgrades required.