Step-by-step Guide: Perfect Espresso with Sage Barista Express

Mastering your Sage Barista Express means fine-tuning every step of the brewing process. Here is a detailed guide to help you get the best out of your coffee beans.

1. Choosing Coffee Beans and Preparation

• Coffee Beans: Always use fresh, high-quality beans. Ensure that the beans have a roast date on the package and are preferably no older than 1-2 months. Some strive for coffee that is roasted within a few weeks.
• Machine Preheating: Turn on the machine and let it warm up. The tip is to also warm the portafilter. You can do this by brewing a few times without coffee or placing it in a container with hot water.

2. Grind of Coffee Beans

• Grinder Setting: Start with a medium-coarse setting (around 5-7). Adjust based on the results later.
• Weighing: Use a scale to weigh 16-18 grams of beans for a double espresso. We recommend using a double espresso container that is not pressurized.

3. Dosing and Tamping

• Grind and Dose: Grind the beans directly into the portafilter and ensure you have the right amount.
• Tamping: Pack the coffee evenly and with proper pressure. The surface should be smooth and compact. For an even tamp, hold the tamper straight and use a consistent force.

4. Use the Scale During Brewing

• Preparation: Place a scale under the espresso cup to measure the amount of espresso that is extracted.
• Start Brewing: Start the machine and begin the extraction. Measure both the time and weight of the extraction. The goal is to get about 36 grams of espresso from 18 grams of beans in 20-30 seconds.
• Rule of Thumb to try to achieve a 1:2 ratio between the amount of ground coffee and the amount of espresso you get out.

5. Program Settings

• Customize Program : Sage Barista Express allows adjustment of the volume. First, press the program button, then press the double shot button once to start brewing and press again when you have reached the desired amount extracted. (Now the machine has memorized that brewing time)
• Refining Extraction: About if the espresso is flowing too quickly, adjust the grinder to a finer setting. About if it flows too slowly, choose a coarser setting. That is to say About if you extracted 36g espresso in 20 seconds, you need to grind finer. About if you extracted 36g espresso over 30 seconds, you will need to grind coarser. You need to do this About until you reach a time between 25 to 30 seconds.

6. Analysis and Adjustment

When you have reached a certain brewing interval that is within 20-30 seconds, you will need to make grinding adjustments based on taste.

• Tasting: Taste the espresso and note the flavor. For bitter notes, adjust to a coarser Grind. Bitterness indicates that the coffee is over-extracted. For sour notes, try a finer Grind. Sourness indicates that the coffee is under-extracted.
• Consistency: Try to keep as many variables constant as possible, such as; the amount of ground coffee, desired espresso amount, and how you tamp the coffee. Otherwise, you won't know what affects the flavor. Adjust only one variable at a time. For example, we recommend adjusting the extraction time through Grind until you reach a balanced flavor.
• Extra tips: About if you feel that you are very close but not quite there, you can keep all variables such as brew time, grind amount, volume espresso, and grind size. Instead, adjust the brewing temperature. About if you have dark roasted beans and feel that the coffee is a bit bitter, you can lower the brewing temperature. About if you have light roasted beans, increasing the brewing temperature can improve the flavor. See the user manual for further instructions About on how to do this.

Extra info: Lack of cleaning can drastically affect the taste of coffee

• Cleaning: Clean the portafilter, tamper, and other parts regularly. Residues of coffee, coffee oil, and limescale can negatively affect the taste. Cleaning with tablets and descaling can make a big difference in flavor and improve the machine's performance, which many neglect. Make sure the machine is regularly cleaned.
• Water Quality: Use filtered water to avoid mineral deposits and to improve the taste of the coffee. Make sure to change the water tank filter every 3 months.
• Experiment: Test different beans and adjustments to find the perfect balance for your taste.

Problem: Cause and Solution

The coffee is dripping too fast even though I grind it to the finest setting:

• It may be because the coffee you are using is too old or not intended for espresso. There is a big difference between brewed coffee and espresso coffee. Old coffee does not have enough carbon dioxide to create the thick "crema" consistency and instead becomes watery. Try changing the coffee and make sure it is not too old. Local roasteries are highly recommended!
• Sage Barista Express also has an internal grind setting. Try adjusting it finer. One step in the internal setting corresponds to about 2 clicks on the outer setting. 

The pressure gauge does not reach high pressure during brewing: 

• It may be because you are not grinding fine enough to create resistance between the coffee and the espresso machine. Try grinding finer. 
• About if you have ground very fine but still do not reach pressure, it may be because the coffee is old. Try switching to fresher roasted coffee. 
• About if you have done all of the above and still do not reach pressure, it may be due to machine error. For diagnostics, you can insert a blind filter/cleaning plate (in rubber) with a simple espresso filter and try brewing without coffee. This filter creates 100% resistance and About if the pressure gauge seems to work, it is due to the first two causes mentioned above. About if the pressure gauge does not move at all, please contact the store where you purchased the espresso machine. About if you bought from us, contact us immediately and we will help you. Contact us at: info@barista-espresso.se

By following these detailed steps, you can ensure that every cup of espresso from your Sage Barista Express is as good as possible. Good luck with the brewing!