Sage the Barista Pro BES878 Guía Rápida De Inicio página 13

TAMPING THE GROUND COFFEE
• Remove the portafilter from the
grinding cradle.
• Tap the portafilter several timers to
collapse and distribute the coffee evenly in the
filter basket.
• Using the tamper, tamp down firmly
(approx. 15–20kg of pressure). The amount of
pressure is not as important as the consistent
pressure every time.
• As a guide, the top edge of the cap on the tamper
should be level with the top of the filter basket
AFTER the coffee has been tamped.
NOTE
We recommend quality 100% Arabica beans
with a 'Roasted On' date stamped on the bags,
not a 'Best Before' or 'Use By' date. Coffee
beans are best consumed between 5 – 20 days
after the 'Roasted On' date. Stale coffee may
pour too quickly from the portafilter and taste
bitter and watery.
TRIMMING THE DOSE
The Razor precision dose trimming tool allows
™
you to trim the puck to the right level
for a consistent extraction.
• Insert the Razor dose trimming tool into the
™
filter basket until the shoulders of the tool rest
on the rim of the basket. The blade of the dose
trimming tool should penetrate the surface of the
tamped coffee.
• Rotate the Razor dose trimming tool back and
™
forth while holding the portafilter on an angle over
a knock box to trim off excess coffee grinds. Your
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.
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 stabilise the temperature prior to
extraction and preheat the portafilter for
a consistent shot temperature.
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
firm resistance is felt.
EN
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