Sage Barista Express BES870, Инструкция

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22
Extraction Guide
Within
Espresso Range
Under
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
SOLUTIONS SOLUTIONS
Grind Finer
Tamp using 30-40lbs of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
Trim the puck to the right
level using the Razor
™
dose trimming tool.
Always use the Razor
™
tool and trim off some
coffee after tamping.
Over
Espresso Range
LOCK INSERT
• 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 • 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
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
blockages. Without
ground coffee in the filter
basket, lock the
portafilter into the
machine and run hot
water through.
AFTER EXTRACTION
GRIND SIZE FINER
Adjust & re-test
GRIND SIZE COARSER
Adjust & re-test
CORRECT EXTRACTION UNDER EXTRACTION OVER EXTRACTION
Grind Coarser
Tamp using 15 kilos of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
Trim the puck to the right
level using the Razor
™
dose trimming tool.
TURN TURN
Always use the Razor
™
tool and trim off some
coffee after tamping.
OPTIMUM
10-12g (1 CUP)
18-20g (2 CUP)
25-35 SEC
BALANCED
GRIND TAMP GRIND DOSE SHOT TIME
TOO FINE TOO MUCH TOO HEAVY OVER 40 SEC
OVER EXTRACTED
BITTER • ASTRINGENT
TOO COARSE TOO LITTLE TOO LIGHT UNDER 20 SEC
UNDERDEVELOPED • SOUR
UNDER EXTRACTED
15-20kg