Sage the Barista Express Guide Rapide page 11

EXTRACTION GUIDE
CORRECT EXTRACTION
Within
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
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
Keep the filter basket
clean to prevent
blockages. Without
INSERT
LOCK
ground coffee in the
filter basket, lock the
portafilter into the
machine and run hot
water through.
OVER EXTRACTED
BITTER • ASTRINGENT
BALANCED
UNDER EXTRACTED
TOO COARSE
UNDERDEVELOPED • SOUR
UNDER EXTRACTION
• 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
TURN
GRIND SIZE FINER
Adjust & re-test
GRIND DOSE
TOO MUCH
TOO FINE
USE RAZOR
TO TRIM
8-10G (1 CUP)
OPTIMUM
15-18G (2 CUP)
TOO LITTLE
INCREASE DOSE
& USE RAZOR
TO TRIM
Under
Espresso Range
SOLUTIONS
Grind Finer
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.
Always use the Razor
™
tool and trim off some
coffee after tamping.
TAMP SHOT TIME
15-20KG
OVER 40 SEC
15-20KG 25-35 SEC
15-20KG UNDER 20 SEC
OVER EXTRACTION
Over
Espresso Range
• 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
SOLUTIONS
Grind Coarser
Tamp using 15 kilos of
TURN
pressure. The top edge
of metal cap on the
tamper should be level
with the top of the filter
basket AFTER tamping.
GRIND SIZE COARSER
Trim the puck to the
right level using the
Razor dose trimming
™
Adjust & re-test
tool.
Always use the Razor
tool and trim off some
coffee after tamping.
EN
™
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