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PAge heAder.....
CoFFEE MAKINg tIpS & pREpARAtIoN
pURgINg tHE gRoUp HEAD
Before placing the portafilter into the group
head, run a short flow of water through
the group head, turning the Control Dial
to the ‘Espresso’ position. 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
group head and turn the Control Dial to
the ‘Espresso’ position until the required
volume is reached.
•
As a guide, the espresso should start to
flow after 8-10 seconds (infusion time)
and should be the consistency of
pouring honey.
•
If the espresso starts to flow before
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, 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 and
dose of ground coffee.
•
Experimenting by adjusting these
factors just one at a time can help to
achieve the taste of your preference.
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.
•
Always start with fresh cold milk.
•
Fill the jug just below the V at the
bottom of the spout.
•
Position the steam tip over the drip tray
and turn the Control Dial to STEAM
position, purging any condensed water.
•
Turn the Control Dial to ‘Standby’
position to pause the steam, insert
steam wand tip into milk and turn dial to
STEAM position.
•
Insert the steam tip 1-2cm below the
surface close to the right hand side of
the jug at the 3 o’clock position.
•
Keep the tip just under the surface
until the milk is spinning clockwise,
producing a vortex (whirlpool effect).
CoFFEE MAKINg tIpS & pREpARAtIoN
•
With the milk spinning, slowly lower the
jug. This will bring the steam tip to the
surface of the milk and start to introduce
air into the milk. You may have to gently
break the surface of the milk with the tip
to get the milk spinning fast enough.
•
Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until sufficient
volume is obtained.
•
Lower the tip beneath the surface,
but keep the vortex of milk spinning.
The milk is at the correct temperature
(60-65°C) when the jug is hot to touch.
•
Turn the Control Dial to the ‘Standby’
position before taking the tip out of the
milk.
•
Set the jug to one side, turn steam on
to purge out any residual milk from the
steam wand and wipe steam wand with
a damp cloth.
•
Tap the jug on the bench to collapse
any bubbles.
•
Swirl the jug to polish and integrate
the texture.
•
Pour milk directly into the espresso.
•
The key is to work quickly, before the
milk begins to separate.
BEAN FRESHNESS
Sage recommends quality 100% Arabica
beans with a ‘Roasted On’ date stamped on
the bag, not a ‘Best Before’ or ‘Use By’ date.
Coffee beans are best consumed between
5-20 days after the ‘Roasted On’ date.
Store coffee beans in an airtight container.
Vacuum seal if possible. Grind immediately
before brewing as ground coffee quickly
loses its flavour and aroma.
