Sage Barista Express BES875 Instruction Book page 20

NOTE
You will need to adjust the grind amount
and size if switching from a single basket
to a double basket, or vice versa.
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 11.
2. Setting the Grind Amount, page 11.
3. Selecting the Filter Size, page 11.
4. Automatic Dosing or Manual Dosing,
page 11–12.
5. Tamping the Ground Coffee, page 12.
6. Trimming the Dose, page 12.
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.
19
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 21.
TEXTURING MILK
There are two phases to texturing milk.
The first is stretching the milk to aerate it
and the second is swirling the milk to make
it silky smooth. These two operations should
blend into one.