Extraction Guide - Sage Barista Express BES870 Instruction Book

Extraction Guide

CORRECT EXTRACTION
Within
Espresso Range
• Flow starts after 4–7 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
• Extraction takes 25–35 secs
AFTER EXTRACTION
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Keep the filter basket
clean to prevent
INSERT
LOCK
blockages. Without
ground coffee in the filter
basket, lock the
portafilter into the
machine and run hot
water through.
OVER EXTRACTED
BITTER • ASTRINGENT
BALANCED
UNDER EXTRACTED
UNDERDEVELOPED • SOUR
22
UNDER EXTRACTION
Under
Espresso Range
• Flow starts after 1–3 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
• Extraction takes up to 20 secs
SOLUTIONS
Grind Finer
Tamp using 30-40lbs of
TURN
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
GRIND SIZE FINER
AFTER tamping.
Trim the puck to the right
level using the Razor
Adjust & re-test
dose trimming tool.
Always use the Razor
tool and trim off some
coffee after tamping.
GRIND GRIND DOSE
TOO FINE TOO MUCH
10-12g (1 CUP)
OPTIMUM
18-20g (2 CUP)
TOO COARSE TOO LITTLE
OVER EXTRACTION
Over
Espresso Range
• Flow starts after 8 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
• Extraction takes more than 40 secs
SOLUTIONS
Grind Coarser
Tamp using 15 kilos of
TURN
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
GRIND SIZE COARSER
Trim the puck to the right
level using the Razor
™
Adjust & re-test
dose trimming tool.
Always use the Razor
™
tool and trim off some
coffee after tamping.
TAMP SHOT TIME
TOO HEAVY OVER 40 SEC
25-35 SEC
15-20kg
TOO LIGHT UNDER 20 SEC
™
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