Sage the Barista Touch BES880 Guía Rápida De Inicio página 13

EXTRACTION GUIDE
CORRECT EXTRACTION
• Flow starts after 8-12 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
AFTER EXTRACTION
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Hot Water
Keep the filter basket
clean to prevent
blockages. Without
ground coffee in the filter
LOCK TIGHT
basket, lock the
portafilter into the
machine and run hot
water through.
OVER EXTRACTED
BITTER • ASTRINGENT
BALANCED
UNDER EXTRACTED
UNDERDEVELOPED • SOUR
UNDER EXTRACTION
• Flow starts after 1-7 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
SOLUTIONS
TURN
INCREASE
GRIND AMOUNT
Adjust & re-test Adjust & re-test
Tamp using 15-20kgs
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
ALWAYS TAMP TO LINE
Razor™ precision dose
trimming tool.
Adjust & re-test
GRIND GRIND DOSE
Too fine Too much
Use razor to trim
Optimum 8–10g (1 cup)
15–18g (2 cup)
Too coarse Too little
Increase dose & use razor to trim
OVER EXTRACTION
• Flow starts after 13 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
SOLUTIONS
TURN
Grind
15s
Adjust & re-test
ALWAYS TAMP TO LINE
Adjust & re-test
EN
Grind
15s
DECREASE
GRIND AMOUNT
Adjust & re-test
Tamp using 15-20kgs
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™ precision dose
trimming tool.
TAMP
Too heavy
30–40lbs
(15–20kg)
Too light
13