By the way...If you're in the UK, and you're thinking of buying a Sage machine (any Sage machine, not only their coffee machines), join my mailing list at coffeeblog.co.uk and then drop me an email to see if I have a current discount code to share. I don't currently get Breville discounts, sorry, but I do sometimes have Sage Appliances UK discount codes to share. Ta Kev
Got my Sage Barista Pro delivered today, so much better than my last setup! Went through a loooot of coffee trying to dial in. I went by your advice, dosing enough so that you can use the ‘razor’ tool once you’ve tamped to achieve the proper amount of headspace above the puck. Doing this along with getting the grind roughly dialled in for a medium roast (internal 4, machine 3) got me to 22.5g in, 40g out in 32 sec (which is wild I know) but didn’t taste too bad, not sweet though but not completely astringent and not what I’m after, so will keep trying. My initial thoughts are go finer and dose less, more like standard 18g in, 36g out, though can see me going through a lot more coffee to figure it out 🤣🥲 This also makes me think the razor tool is a bit of a waste of time.. I went external 5, machine 1 beforehand and it was ok, not amazing and didn’t think I was properly dialled in being at that setting and having no option to go finer.. which is why I went internal 4, machine 3.
Can you make a video on how to properly clean, backflush and descale Barista Pro pleaseeee. Btw, I'm from the Philippines and I just bought my Barista Pro 2 days ago. I still havent use it yet since I do not have all the tools I need. Hope you read my comment. Thank you! I watched all your videos from the Barista Pro series, very informative and helpful
Do you have to press the «stop» button when desired amount of espresso has come out? Or is it possible to program the machine to stop when reached the desired amount?
Hi Coffee Kev. Loving your videos on the Barista Pro (they even helped me choose it 😊), but I'm having a nightmare dialling in - so far I've used almost 500g of beans! In this video, you don't say whether you're manually pulling the shots each time as you dial in, or using the default double shot button? I've tried both routes but think I'm confusing myself. I have got the grinds at 20g, on internal burr 6 and grind 8. However, the output in grams varies when using the default double shot button, and I'm not impressed with the taste, even using fresh (week old) Pact beans. I also think 20g of grinds on a very fine grind setting will surely compact more when tamping than 20g of grinds on a coarser setting? Grateful for any tips. Thanks, Peter
thankyou very much for this video. All of your videos have helped me alot, the codes where great help also. I have a sage barista pro and feel like the grind size is right as the taste I am getting out is great, however I am only getting 24g of coffee out for 18g of ground. i am using a medium roast bean. I am just wondering what it may be?
When you were adjusting the grind sizes, did you adjust the grind amount to keep the dose the same each time? Every time I adjust my grind size, it ends up altering the amount of grams that come out
Great video Kev. Few questions as I'm all new to this dialing in: 1. How do you adjust the longest shot time for the 2 cup in this machine? 2. What is the ideal extraction time from pressing the button to get thw 1:2 ratio? 3. Do you need to choke the machine? Or can you jjst try the somewhere in the middle finer setting and see if it will yield you the dose desired? Thanks!
Hey Kev - just wondered, did the single dose hopper for these machines ever arrive? if so, were they any good? and can you link me to them? Am in the market for one.
There's some good advice here I think - thanks - but it'd have been even more useful if you'd have shown us the adjustments you're talking about with internal grind setting etc.
If you have an adjustable tamp like the Normcore palm tamp i use you can use the razor tool to get your tamping to the exact same depth as the razor tool does. This has 2 benefits over using the razor tool.... 1: You don't waste coffee. Nothing is being skimmed off and thrown away. 2: You are not disturbing the surface of your perfectly prepared puck by scratching/roughing it up by using the razor tool. The razor tool is a great aid for getting the correct distance from group head to puck surface on Breville/Sage machines but i would never recommend using it for it's intended purpose. The biggest problem in using the razor tool in the way Kev does is it means your pucks are always going to be different weights depending on the beans you use. You are no longer dialing in using weight. This makes for very inconsistent results in the long term. My method means you can keep the same weight of coffee each time. Only your tamping pressure slightly changes between different coffee roasts instead. A much more consistant all round approach and a much easier way to dial in. So... Use the razor tool to set the exact depth on a calibrated adjustable tamper and then just throw that razor tool in the cupboard! It's no longer ever needed then. ;)
Hi Tass, thanks for the comment. I think you're suggesting using the razor tool first to get the correct headspace and then just using a tamper? This works until you change the grind or the bean, at which point the dose would need to be addressed again, as using a calibrated tamper is only going to ensure a calibrated weight of the tamp, it's not going to ensure a consistent headspace. The size of the headspace due to the volume of coffee in the basket is what impacts the shot where the dose is concerned, not the weight in the basket, the change in weight in the basket is simply a byproduct of changing the grind and/or the beans. For instance, if you make the grind more coarse and don't adjust the volume by trimming, you'll decrease the headspace. Weighing the dose is important when working out the desired shot volume to achieve your desired ratio, but the weight of the coffee in the basket from one shot to the next isn't a variable in its own right if that makes sense? It's simply the byproduct of changing the beans or the grind. Using the razor tool allows you to focus on keeping the dose in volume consistent, allowing you to simply adjust the grind size accordingly (and shot temp if you're using a machine with adjustable temp). If the headspace is changing constantly because you're purely focusing on weight, this can make dialling in more of a pain as you have another constantly changing variable. Using the razor tool doesn't scratch or rough up the surface, it's a really clean trim, and as well as ensuring the correct dose in volume, it also ensures the surface is level after tamping. Cheers :-) Kev
@@Coffee_Kev I think we will have to agree to disagree on this one. Using the Razor tool like you do means weighing the beans out is irrelevent and of no importance because you are always going to scrape off and discard an unspecified amount each time. So that makes doing something like 18g in 36g out an impossibility. As you never know what your starting weight is with each set of beans you use. All you actually achieve is a consistant distance from the shower head to the top of the puck. My method follows more conventional rules of knowing the weight you are brewing before you start. You quite rightly pointed out that different roasts and different beans will effect my method but the only way it effects it is in the tamping pressure. Some will be tamped more firmly to get to the aquired depth whilst other beans will be a more loser tamp. But the key thing is i know the weight being used is consistant across all beans and roasts. This does mean grind size needs to be adjusted between different beans to keep the flowrate correct from different tamping but that's part of any dialing in process anyway. So to conclude... Your method. Pros: A consistant distance between shower head and puck. Any tamper can be used. Cons: Has coffee disgarded/wasted everytime and you never know what weight of beans you are using. Unconventional recipe randomness. My method. Pros: consistant distance between shower head and puck and a consistent and known weight being used which allows for following recipe convention ratios. Cons: A calibrated tamper is required. Different puck compression is used between different beans. (altho it's widely accepted a gentle or firm tamp isn't important as long as it's consistent for each chosen bag of beans) Both methods require grind size adjustments between different beans/roasts for the correct flowrate. I personally believe that your method leads to inconsistent results and a tougher time dialing in. You are adding more variables. It also wastes coffee everytime and i'm uncomfortable with that. If it works for you then that's great but it's very much against many of the fundementals that are taught regarding espresso dosing/ratios recipes. I would go as far as to say that with your method you may as well do away with scales when you pull your shots and just use a timer. Scales seem largely pointless when you don't don't have a starting weight.
Hi Tass, I think you're misunderstanding what I'm saying, probably me not explaining properly. Weighing is still just as relevant, possibly even more so. When you're about dialled in you'll usually find you have about the rated basket weight in the basket, from 18-19g, so including trimming and weighing gives you an additional pointer towards dialling in. So the way I'd usually pull shots on a Sage Barista machines is I'd weigh in about 19g, then tamp and trim, weigh the portafilter, and I'm expecting 18-19g in the basket. Let's say it's 16g, at least I know this so I can adjust the target yield to 32g if I'm going for 1:2, but this tells me straight away (usually) is that the grind is too coarse, as I'd expect at least 18g in the stock Sage baskets at the razor trim height, so if I trim a lot more off than I'm expecting it probably means I'm too coarse, if the tool doesn't touch the puck at 19g it usually means the grind is too fine. The way you're doing it is completely fine, it's the way it would be done on most espresso machines that don't have the razor tool. I just think that the Razor tool is a really clever tool given that it takes away one of the biggest variables which tends to trip people up, which is dose. Cheers Kev
How can you fit 19g in that 54mm basket that comes with sage barista pro? In my case.. anything above 17g will go to waste as the razor will removed that excess....
It's usually between 18-19g I find, in the stock baskets. If you're not able to dose more than 17g the grind may be on the coarse side, although it does depend on the beans and the roast level. Ta, Kev.
@@Coffee_Kev Help! Using your chocolate brownie blend beans I’m ending up with a dose of 21g in the Sage barista pro double basket, after trimming with the sage trimming tool. This would suggest I’m grinding too fine but I’ve tried grinding more coarsely and it just results in an even faster pour. The puck also looks evenly wet, with no holes or signs of channelling. Inner burr 4 outer grind setting 6 gives an erratic 25-27 secs for 42g yield and a sour tasting coffee. At a loss how I can get longer than 27 seconds as if I take the grind setting lower I start to hear the sound change as the burrs start to contact each other and the pour chokes. Also the first drip (pour) starts after 5 seconds, no matter how long I programme the pre infusion for. It feels as though the barista pro is just running at too high a pressure or there is something out of alignment with the grinder burrs which prevents me from grinding fine and evenly enough. Any ideas?
Hey, I'm trying to choke the machine but somehow it does not work. I've tried setting the internal indicator to 5, 4 then 3 while leaving the external to 1. I use 20g of Lavazza Rossa, medium roast everytime. But i always get about 50g of coffee at the end. I wanted to ask you first before I go even lower with the internal burr. Thanks!
Love the vids thanks for such help, i notice you are grinding around 20-21grams I can’t get anywhere close to this without loosing it all over the deck. I understand that you can get attachments but can’t help but notice that you razor off at least a gram why not just grind that bit less?
The way I've seen people do it before is to pause the grinding midway through, pull the portafilter out and even out the bump by tapping the side of it, then put it back in, push to resume and grind until it finishes. The reason you want to "overgrind" and then razor down is to get the exact perfect amount of coffee in there which the razor helps to achieve. You certainly don't have to if you have a perfect eye.
Thanks for this. Just dialling in my new Barista Pro, so this is very useful. I've got the taste profile I like with internal burr at 5, grind set at 5, but the pour is only about 16-17 secs, and the puck is a little wet. When I come down off the ceiling, I need to see how it performs on the single cup settings! Do you have a video and/or blog on the other settings you said not to bother with? E.g. temperature? Just to be able to see what sort of difference it might make? Thanks again.
Cheers Andrew, I'll do a more in depth workflow video on the Barista Pro, in the meantime, I'd put the temp on the highest setting when you're using with lighter roasted beans. Soggy pucks often means under-dosing, using the Razor tool will help there, but it's all just part of learning the dialling in process, there's quite a bit to it. Cheers, Kev
Great video thanks. Your videos have convinced me to buy the Barista Pro! Also ordered some of your Choc & Nut single origin :) any recommendations on starting grind sizes for dialling in? Great work thanks 👍🏼
Thank you for the brilliant videos. Have been looking into buying a better coffee machine for a while and these videos really helped me. Do you have any codes for the sage barista pro? I only ask because you mentioned it in another video. Thanks again. Keep at it!
The Breville Pro and times from button push. First drip should be about 7-9 seconds with full drip being around 30 seconds with 18 grams yielding 36 grams of espresso.
Help! Well, I don't know if the manual is wrong or my new machine is faulty - on page 16 of the manual "Programming Espresso Shot", the manual says I should hear a beep once I press the button to stop the extraction - I don't hear a beep. I know it was programmed, because the extraction time that I chose is saved in subsequent shots. It's a new machine, and if I'm suppose to hear the beep, I'll exchange it. Can someone assist please by confirming on their machine or follow page 16 of the manual and let me know the results?
Hi Ken. The Sage/Breville manuals aren't amazing to be honest. There's no beep when you press the button to stop the extraction, so don't worry about that. Cheers, Kev
Well it is a pretty cheap machine udsualy seen as a beginner or rather a machine for getting into the espresso hobby. The expensive grinders and machines cost way more than this.
By the way...If you're in the UK, and you're thinking of buying a Sage machine (any Sage machine, not only their coffee machines), join my mailing list at coffeeblog.co.uk and then drop me an email to see if I have a current discount code to share. I don't currently get Breville discounts, sorry, but I do sometimes have Sage Appliances UK discount codes to share.
Ta
Kev
I got my Sage Brista Pro using your code. Thank you 🙏
Just the video I was looking for. Thanks mate. Really appreciate the in-depth steps and details
Glad you liked it :-), ta, Kev.
Got my Sage Barista Pro delivered today, so much better than my last setup! Went through a loooot of coffee trying to dial in. I went by your advice, dosing enough so that you can use the ‘razor’ tool once you’ve tamped to achieve the proper amount of headspace above the puck. Doing this along with getting the grind roughly dialled in for a medium roast (internal 4, machine 3) got me to 22.5g in, 40g out in 32 sec (which is wild I know) but didn’t taste too bad, not sweet though but not completely astringent and not what I’m after, so will keep trying.
My initial thoughts are go finer and dose less, more like standard 18g in, 36g out, though can see me going through a lot more coffee to figure it out 🤣🥲 This also makes me think the razor tool is a bit of a waste of time.. I went external 5, machine 1 beforehand and it was ok, not amazing and didn’t think I was properly dialled in being at that setting and having no option to go finer.. which is why I went internal 4, machine 3.
Can you make a video on how to properly clean, backflush and descale Barista Pro pleaseeee. Btw, I'm from the Philippines and I just bought my Barista Pro 2 days ago. I still havent use it yet since I do not have all the tools I need. Hope you read my comment. Thank you! I watched all your videos from the Barista Pro series, very informative and helpful
Do you have to press the «stop» button when desired amount of espresso has come out? Or is it possible to program the machine to stop when reached the desired amount?
Is the 28seconds including 8sec pre-infusion?
Hi Coffee Kev. Loving your videos on the Barista Pro (they even helped me choose it 😊), but I'm having a nightmare dialling in - so far I've used almost 500g of beans! In this video, you don't say whether you're manually pulling the shots each time as you dial in, or using the default double shot button? I've tried both routes but think I'm confusing myself. I have got the grinds at 20g, on internal burr 6 and grind 8. However, the output in grams varies when using the default double shot button, and I'm not impressed with the taste, even using fresh (week old) Pact beans. I also think 20g of grinds on a very fine grind setting will surely compact more when tamping than 20g of grinds on a coarser setting? Grateful for any tips. Thanks, Peter
How did you get on with this.I am experiencing the same issue
Really useful - thanks
Hi Kev - thanks - great video. Do you have a link t9 the 3d printed dosing funnel you mention? Thanks
great video.
thankyou very much for this video. All of your videos have helped me alot, the codes where great help also. I have a sage barista pro and feel like the grind size is right as the taste I am getting out is great, however I am only getting 24g of coffee out for 18g of ground. i am using a medium roast bean. I am just wondering what it may be?
When you were adjusting the grind sizes, did you adjust the grind amount to keep the dose the same each time?
Every time I adjust my grind size, it ends up altering the amount of grams that come out
Hi Kev, what's that cheeky little 3D printed accessory? I've just ordered a Pro. Cant wait!
What is the ideal
Grind time ? Mine is hardly grinding any coffee woven 20seconds ? Seems long for such little coffee
Great video Kev. Few questions as I'm all new to this dialing in:
1. How do you adjust the longest shot time for the 2 cup in this machine?
2. What is the ideal extraction time from pressing the button to get thw 1:2 ratio?
3. Do you need to choke the machine? Or can you jjst try the somewhere in the middle finer setting and see if it will yield you the dose desired?
Thanks!
Hey Kev - just wondered, did the single dose hopper for these machines ever arrive? if so, were they any good? and can you link me to them? Am in the market for one.
Nice video, thanks so much!!
Thanks 👍😀
There's some good advice here I think - thanks - but it'd have been even more useful if you'd have shown us the adjustments you're talking about with internal grind setting etc.
Great videos!!! Thanks for all the help. Can you plz share a link for the dosing funnel?
If you have an adjustable tamp like the Normcore palm tamp i use you can use the razor tool to get your tamping to the exact same depth as the razor tool does. This has 2 benefits over using the razor tool.... 1: You don't waste coffee. Nothing is being skimmed off and thrown away. 2: You are not disturbing the surface of your perfectly prepared puck by scratching/roughing it up by using the razor tool.
The razor tool is a great aid for getting the correct distance from group head to puck surface on Breville/Sage machines but i would never recommend using it for it's intended purpose.
The biggest problem in using the razor tool in the way Kev does is it means your pucks are always going to be different weights depending on the beans you use. You are no longer dialing in using weight. This makes for very inconsistent results in the long term. My method means you can keep the same weight of coffee each time. Only your tamping pressure slightly changes between different coffee roasts instead. A much more consistant all round approach and a much easier way to dial in.
So... Use the razor tool to set the exact depth on a calibrated adjustable tamper and then just throw that razor tool in the cupboard! It's no longer ever needed then. ;)
Hi Tass, thanks for the comment. I think you're suggesting using the razor tool first to get the correct headspace and then just using a tamper?
This works until you change the grind or the bean, at which point the dose would need to be addressed again, as using a calibrated tamper is only going to ensure a calibrated weight of the tamp, it's not going to ensure a consistent headspace.
The size of the headspace due to the volume of coffee in the basket is what impacts the shot where the dose is concerned, not the weight in the basket, the change in weight in the basket is simply a byproduct of changing the grind and/or the beans.
For instance, if you make the grind more coarse and don't adjust the volume by trimming, you'll decrease the headspace.
Weighing the dose is important when working out the desired shot volume to achieve your desired ratio, but the weight of the coffee in the basket from one shot to the next isn't a variable in its own right if that makes sense? It's simply the byproduct of changing the beans or the grind.
Using the razor tool allows you to focus on keeping the dose in volume consistent, allowing you to simply adjust the grind size accordingly (and shot temp if you're using a machine with adjustable temp). If the headspace is changing constantly because you're purely focusing on weight, this can make dialling in more of a pain as you have another constantly changing variable.
Using the razor tool doesn't scratch or rough up the surface, it's a really clean trim, and as well as ensuring the correct dose in volume, it also ensures the surface is level after tamping.
Cheers :-)
Kev
@@Coffee_Kev I think we will have to agree to disagree on this one. Using the Razor tool like you do means weighing the beans out is irrelevent and of no importance because you are always going to scrape off and discard an unspecified amount each time. So that makes doing something like 18g in 36g out an impossibility. As you never know what your starting weight is with each set of beans you use. All you actually achieve is a consistant distance from the shower head to the top of the puck.
My method follows more conventional rules of knowing the weight you are brewing before you start. You quite rightly pointed out that different roasts and different beans will effect my method but the only way it effects it is in the tamping pressure. Some will be tamped more firmly to get to the aquired depth whilst other beans will be a more loser tamp. But the key thing is i know the weight being used is consistant across all beans and roasts. This does mean grind size needs to be adjusted between different beans to keep the flowrate correct from different tamping but that's part of any dialing in process anyway.
So to conclude...
Your method.
Pros: A consistant distance between shower head and puck. Any tamper can be used.
Cons: Has coffee disgarded/wasted everytime and you never know what weight of beans you are using.
Unconventional recipe randomness.
My method.
Pros: consistant distance between shower head and puck and a consistent and known weight being used which allows for following recipe convention ratios.
Cons: A calibrated tamper is required. Different puck compression is used between different beans. (altho it's widely accepted a gentle or firm tamp isn't important as long as it's consistent for each chosen bag of beans)
Both methods require grind size adjustments between different beans/roasts for the correct flowrate.
I personally believe that your method leads to inconsistent results and a tougher time dialing in. You are adding more variables. It also wastes coffee everytime and i'm uncomfortable with that.
If it works for you then that's great but it's very much against many of the fundementals that are taught regarding espresso dosing/ratios recipes. I would go as far as to say that with your method you may as well do away with scales when you pull your shots and just use a timer. Scales seem largely pointless when you don't don't have a starting weight.
Hi Tass, I think you're misunderstanding what I'm saying, probably me not explaining properly.
Weighing is still just as relevant, possibly even more so.
When you're about dialled in you'll usually find you have about the rated basket weight in the basket, from 18-19g, so including trimming and weighing gives you an additional pointer towards dialling in.
So the way I'd usually pull shots on a Sage Barista machines is I'd weigh in about 19g, then tamp and trim, weigh the portafilter, and I'm expecting 18-19g in the basket.
Let's say it's 16g, at least I know this so I can adjust the target yield to 32g if I'm going for 1:2, but this tells me straight away (usually) is that the grind is too coarse, as I'd expect at least 18g in the stock Sage baskets at the razor trim height, so if I trim a lot more off than I'm expecting it probably means I'm too coarse, if the tool doesn't touch the puck at 19g it usually means the grind is too fine.
The way you're doing it is completely fine, it's the way it would be done on most espresso machines that don't have the razor tool. I just think that the Razor tool is a really clever tool given that it takes away one of the biggest variables which tends to trip people up, which is dose.
Cheers
Kev
I'm struggling with my Sage to make single expressos can I use the same settings?
How can you fit 19g in that 54mm basket that comes with sage barista pro?
In my case.. anything above 17g will go to waste as the razor will removed that excess....
It's usually between 18-19g I find, in the stock baskets. If you're not able to dose more than 17g the grind may be on the coarse side, although it does depend on the beans and the roast level. Ta, Kev.
@@Coffee_Kev
Help!
Using your chocolate brownie blend beans I’m ending up with a dose of 21g in the Sage barista pro double basket, after trimming with the sage trimming tool. This would suggest I’m grinding too fine but I’ve tried grinding more coarsely and it just results in an even faster pour. The puck also looks evenly wet, with no holes or signs of channelling.
Inner burr 4 outer grind setting 6 gives an erratic 25-27 secs for 42g yield and a sour tasting coffee.
At a loss how I can get longer than 27 seconds as if I take the grind setting lower I start to hear the sound change as the burrs start to contact each other and the pour chokes. Also the first drip (pour) starts after 5 seconds, no matter how long I programme the pre infusion for.
It feels as though the barista pro is just running at too high a pressure or there is something out of alignment with the grinder burrs which prevents me from grinding fine and evenly enough.
Any ideas?
Hey, I'm trying to choke the machine but somehow it does not work. I've tried setting the internal indicator to 5, 4 then 3 while leaving the external to 1. I use 20g of Lavazza Rossa, medium roast everytime. But i always get about 50g of coffee at the end. I wanted to ask you first before I go even lower with the internal burr. Thanks!
Same here. Went down to 2 even and still does not choke.
Love the vids thanks for such help, i notice you are grinding around 20-21grams I can’t get anywhere close to this without loosing it all over the deck. I understand that you can get attachments but can’t help but notice that you razor off at least a gram why not just grind that bit less?
The way I've seen people do it before is to pause the grinding midway through, pull the portafilter out and even out the bump by tapping the side of it, then put it back in, push to resume and grind until it finishes. The reason you want to "overgrind" and then razor down is to get the exact perfect amount of coffee in there which the razor helps to achieve. You certainly don't have to if you have a perfect eye.
Thanks for this. Just dialling in my new Barista Pro, so this is very useful. I've got the taste profile I like with internal burr at 5, grind set at 5, but the pour is only about 16-17 secs, and the puck is a little wet. When I come down off the ceiling, I need to see how it performs on the single cup settings!
Do you have a video and/or blog on the other settings you said not to bother with? E.g. temperature? Just to be able to see what sort of difference it might make?
Thanks again.
Cheers Andrew,
I'll do a more in depth workflow video on the Barista Pro, in the meantime, I'd put the temp on the highest setting when you're using with lighter roasted beans.
Soggy pucks often means under-dosing, using the Razor tool will help there, but it's all just part of learning the dialling in process, there's quite a bit to it.
Cheers,
Kev
Great video thanks. Your videos have convinced me to buy the Barista Pro! Also ordered some of your Choc & Nut single origin :) any recommendations on starting grind sizes for dialling in? Great work thanks 👍🏼
Hi Kev - I am trying to find the choking point but when i reducing the grind size to 1 hardly any coffee gets ground! Any ideas?Thanks! Rosie
and at grind size 11 i get coffee grounds but its choking!
Thank you for the brilliant videos. Have been looking into buying a better coffee machine for a while and these videos really helped me. Do you have any codes for the sage barista pro? I only ask because you mentioned it in another video. Thanks again. Keep at it!
Any idea on how many bars the Barista Pro brews at?
Hi Daniel, yeah 9 bar. 15 bar pump, with a over pressure valve set at 9 bars. Cheers
@@Coffee_Kev Thanks mate! Great video!
@@danielalvarez5285 Thanks :-)
Did you start timing at first drip or at the press of the button? Thanks
The Breville Pro and times from button push. First drip should be about 7-9 seconds with full drip being around 30 seconds with 18 grams yielding 36 grams of espresso.
Hi Amit, I'd always start timing from pushing the button, and the Barista Pro automatically starts timing as soon as the shot button is pressed.
Help! Well, I don't know if the manual is wrong or my new machine is faulty - on page 16 of the manual "Programming Espresso Shot", the manual says I should hear a beep once I press the button to stop the extraction - I don't hear a beep. I know it was programmed, because the extraction time that I chose is saved in subsequent shots. It's a new machine, and if I'm suppose to hear the beep, I'll exchange it. Can someone assist please by confirming on their machine or follow page 16 of the manual and let me know the results?
Hi Ken. The Sage/Breville manuals aren't amazing to be honest. There's no beep when you press the button to stop the extraction, so don't worry about that. Cheers, Kev
Since I'm the only coffee drinker I use the single shot. So I guess for a single shot you aim around 14-15 seconds at around 9g of coffee right?
Amazing these modern expensive machines still don't have a built-in method to weigh the coffee dose 😞
Well it is a pretty cheap machine udsualy seen as a beginner or rather a machine for getting into the espresso hobby. The expensive grinders and machines cost way more than this.
that looks like tap water gushing out the espresso machine mate...
I use instant coffee.
Good video, But the repetitive music is super annoying.
Sorry about that!
It's nowhere near as simple as this, to get a 1:2 in 30 seconds is almost impossible