Sage Dual Boiler BES920 Instruction Booklet page 22

COFFEE MAKING TIPS & PREPARATION
• Tamp down firmly (using approx.
15 – 20kgs of pressure). The amount
of pressure is not as important as
consistent pressure every time.
• As a guide to dose, the top edge of the
metal cap on the tamper should be level
with the top of the filter basket AFTER the
coffee has been tamped.
TRIMMING THE DOSE
• Insert the Razor™ dosing tool into the
coffee basket until the shoulders of the
tool rest on the rim of the basket.
The blade of the dosing tool should
penetrate the surface of the tamped
coffee.
• Rotate the Razor™ dosing tool back and
forth while holding the portafilter on an
angle over the knock box to trim off
excess coffee grinds. Your coffee filter
basket is now dosed with the correct
amount of coffee.
• Wipe excess coffee from the rim of the
filter basket to ensure a proper seal is
achieved in the group head.
22
NOTE
If the extraction is too fast, make the
grind finer & repeat above steps.
If the extraction is too slow, make the
grind coarser and repeat above steps.
PURGING THE GROUP HEAD
• Before placing the portafilter into the
group head, run a short flow of water
through the group head by pressing
and holding 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 required volume.
• As a guide, the espresso will start
to flow after 8-10 seconds (infusion
time) and should be the consistency
of dripping honey.
• If the espresso starts to flow after less
than 6 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 15 seconds, 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.