The Grind; Coffee Dose And Tamping; Extracting Espresso - Sage Barista Express BES870 Instruction Book

THE GRIND

If grinding coffee beans, the grind size should
be fine but not too fine. The grind size will
affect the rate at which the water flows through
the ground coffee in the filter basket and the
taste of the espresso.
If the grind is too fine (looks like powder and
feels like flour when rubbed between fingers),
the water will not flow through the coffee even
when under pressure. The resulting espresso
will be OVER EXTRACTED, dark in colour and
bitter in flavour.
If the grind is too coarse the water will flow
through the ground coffee in the filter basket
too quickly. The resulting espresso will be
UNDER EXTRACTED and lacking in colour
and flavour.

COFFEE DOSE AND TAMPING

Follow the instructions for:
1. Setting the Grind Size, page 13.
2. Setting the Grind Amount, page 13.
3. Selecting the Filter Size, page 13.
4. Automatic Dosing or Manual Dosing,
page 13.
5. Tamping the Ground Coffee, page 14.
6. Trimming the Dose, page 14.
PURGING THE GROUP HEAD
Before placing the portafilter into the group
head, run a short flow of water through the
group head by pressing the 1 CUP button.
This will purge any ground coffee residue from
the group head and stabilise the temperature
prior to extraction.
INSERTING THE PORTAFILTER
Place the portafilter underneath the group head
so that the handle is aligned with the INSERT
position. Insert the portafilter into the group
head and rotate the handle towards the centre
until resistance is felt.

EXTRACTING ESPRESSO

• Place pre-warmed cup(s) beneath the
portafilter and press the 1 CUP or 2 CUP
button for the desired volume.
• Due to pre-infusion time, the espresso will
not start to flow immediately.
• As a guide, the espresso will start to flow after
4–7 seconds (infusion time) and should be
the consistency of dripping honey.
• If the espresso starts to flow after less than
3 seconds you have either under dosed the
filter basket and/or the grind is too coarse.
This is an UNDER-EXTRACTED shot.
• If the espresso starts to drip but doesn't flow
after 8 seconds, then you have either over
dosed the filter basket and/or the grind is too
fine. This is an OVER-EXTRACTED shot.
A great espresso is about achieving the
perfect balance between sweetness, acidity
and bitterness. The flavour of your coffee will
depend on many factors, such as the type
of coffee beans, degree of roast, freshness,
coarseness or fineness of the grind, dose of
ground coffee, and tamping pressure.
Experiment by adjusting these factors just one
at a time to achieve the taste of your preference,
see 'Extraction Guide,' page 22.
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