My Exact Bambino Plus Workflow (Dose, Yield, Time)

If you’ve just got a Breville/Sage Bambino Plus and are wondering how to get café-quality espresso at home, this post is for you. I’m sharing my exact recipe/workflow, including dose, yield, and timing, so you can reproduce consistent shots every time. No fluff, just practical steps that work for beginners.

Whether you’re single-dosing, grinding with a Sette 270, or just starting, this guide is designed to save you time and frustration.

TL;DR – The Quick Version

• Dose: 18g of fresh espresso beans
• Yield: 36g of espresso in your cup (double shot)
• Time: 25–30 seconds extraction
• Grinder: Baratza Sette 270 or similar
• Tip: Always weigh your espresso yield to ensure consistency

Ingredients & Equipment You’ll Need

Grinder

Scale

Tamper

See Breville Bambino Plus Espresso Setup: Essential Gear & Accessories (Real Owner Guide) for recommened gear to weed out what you need/don’t need.

My Exact Espresso Workflow

Step 1 – Preheat Everything

• Turn on your Bambino Plus and let it warm up (ready in ~3 seconds)
• Run a blank shot through the portafilter to warm it
• Warm your cup under hot water for 10–15 seconds (I run a blank shot in and let it sit for a bit)

Step 2 – Grind Your Coffee

• Single dose 18g of freshly roasted beans into the grinder
• Grind directly into the portafilter (or use a dosing funnel to avoid spills)
• Target espresso-fine grind: slightly gritty but not powdery
• On the Baratza Sette 270, I start with the settings between 5-8 on the macro scale and dial in from there

Step 3 – Distribute and Tamp

• Use WDT or maybe a couple metal paperclips
• Tamp with firm, even pressure (around 30 lbs of force)

Step 4 – Brew Your Shot

• Lock the portafilter into the Bambino Plus
• Place a shot cup undet the portafilter with a scale underneither
• Start the shot: aim for a yield of 36g (double shot)
• Target 25–35 seconds extraction
• Adjust grind finer if too fast, coarser if too slow

Step 5 – Taste & Adjust

At the end of the day, taste is the number one outcome you are trying to affect with your process. It is OKAY if your shot time is not in range or if you get messy pucks as long as it tastes good.

• Espresso should be sweet, balanced, with crema on top
• Bitter? Grind finer or reduce dose slightly
• Sour? Grind coarser or increase dose

Tips for Consistent Espresso Every Time

• Use a scale: Always weigh beans in and espresso out
• Keep grinder clean: Low retention = fresher shots
• Preheat your cup & portafilter: Temperature consistency matters
• Adjust gradually: Small changes (0.2–0.5g or 1–2 clicks on your grinder) are enough
• Practice tamping: Even pressure = fewer channeling issues

Optional Milk Drinks (Latte/Cappuccino)

• Fill pitcher 1/3 full with cold milk
• Use auto-steam wand on Bambino Plus
• Stretch milk to increase volume, then texture into microfoam
• Pour carefully over your double shot for lattes or cappuccinos

Common Issues & Quick Fixes

Issue	What’s Happening	Fix
Shot pours too fast	Coffee too coarse	Grind finer
Shot pours too slow / choking	Coffee too fine	Grind coarser
Bitter taste	Over-extraction	Reduce dose or grind coarser
Sour taste	Under-extraction	Increase dose or grind finer
Crema thin or missing	Old beans	Use fresh beans, check dose & tamp

Additional Tip: Adjusting Espresso Taste Without Changing Your Dose

If adjust grinds is not getting you your desire taste, try manipulating the shot ratio:

• Bitter espresso? Pull a slightly lower yield, around 34–35g instead of 36g, to reduce over-extraction.
• Sour espresso? Pull a slightly higher yield, around 37–38g, to increase extraction and balance the flavors.
• Remember: Keep the dose at 18g; small changes in yield are all you need to fine-tune taste.

Still having issues with sour/bitterness? See Private: Bambino Plus Troubleshooting Guide (Fix Sour, Bitter, Weak & Inconsistent Espresso) for way to troubleshoot your espresso!

Final Thoughts

Making great espresso at home doesn’t have to be complicated. Using this recipe with the Bambino Plus + Sette 270 combo will give you repeatable, delicious shots every time.

Key Takeaways:

• Dose 18g, yield 36g, extraction 25–30s
• Preheat machine, cup, and portafilter
• Grind fresh beans, tamp evenly, and adjust slowly
• Use optional milk steaming for lattes/cappuccinos
• Track every shot on a scale for consistent improvement

Once you master this process, you’ll have a baseline for experimenting with different beans, roasts, and milk drinks, building confidence as a home barista. This is a great starting point for you to discover your Bambino Plus Workflow.

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Frequently Asked Questions – Bambino Plus Espresso Recipe

Q1: What is the perfect dose for the Bambino Plus espresso?

A: 18g of freshly roasted espresso beans is ideal for a double shot with the Bambino Plus. This ensures a balanced flavor and consistent extraction.

Q2: How long should I brew a double shot?

A: Aim for 25–30 seconds extraction. Shots faster than 25 seconds are likely under-extracted; slower than 30 seconds can be over-extracted and bitter.

Q3: What yield should I target for a double shot?

A: Use a scale to measure about 36g of espresso from 18g of coffee. This 1:2 ratio is a standard starting point for beginners.

Q4: Can I use pre-ground coffee with the Bambino Plus?

A: Freshly ground beans are strongly recommended. Pre-ground coffee quickly loses flavor and produces inconsistent shots, making it harder to dial in espresso.

Q5: Do I need a scale to follow this recipe?

A: Yes. Weighing both your coffee dose and espresso yield is essential for consistent results, especially when experimenting with grind size or roast profiles.

Q6: What grind should I use with the Sette 270?

A: A fine espresso grind, slightly gritty but not powdery, works best. Adjust micro-steps on the Sette 270 until your shot flows in 25–30 seconds.

Q7: Can I make milk drinks with this recipe?

A: Yes. Use the Bambino Plus auto-steam wand to froth milk for lattes or cappuccinos. Pour carefully over your espresso for creamy microfoam and latte art.

Q8: Why is my espresso bitter or sour?

A: Bitter shots usually indicate over-extraction (too fine grind or too long extraction). Sour shots indicate under-extraction (too coarse grind or too short extraction). Adjust grind or dose gradually.

Q9: How can I prevent channeling or uneven extraction?

A: Ensure even distribution of coffee in the portafilter, tamp firmly, and level the puck. Optional WDT or dosing funnels can help beginners improve consistency.