How to Dial in Grind Size for Sage Barista Express
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- Опубліковано 28 чер 2024
- Hi folks, let's examine together in this video how to dial in burr grind for Sage Barista Express. As you all know there are 2 ways to find the grind setting. It is usually adjusted by turning the wheel on the left side of the machine. But sometimes that is not enough. That's when you need to remove the grinder burr and adjust it. When I set the burr setting to 8, it is not possible to shoot an accurate espresso shot with fresh coffee beans. You can find how I fixed this in detail in the video. If you have anything on your mind, be sure to write it in the comments. I will try to help as much as I can. for the perfect espresso, enjoy.
00:00 Intro
00:14 Start the machine
01:41 First terrible shot
02:12 Grind setting
02:56 Second terrible shot
03:20 Remove the burr
04:15 Grind setting
05:04 Third terrible shot
05:27 Grind setting
06:07 Here's a good shot
06:56 Be shy
07:07 Subscribe for more
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#sagebaristaexpress , #BrevilleBaristaExpress, #Dialingrind - Фільми й анімація
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"As an Amazon Influencer, I earn from qualifying purchases."
You’re doing the world a service, enjoying your videos, cheers!
Thanks 🙌
Definitely understanding more by watching this video. I believe you've broken down the trial & error method better than most
Hey, thank you very much. I'm glad this video was helpful to you. 👍 After all, a correct grind setting is needed for a good espresso.
@@ahmeterginkarahan I use the OXO Burr grinder but I don't have an espresso machine. Just my Espro P7 French Press & my Bialetti Moka Pot. Both do make a great cupa & either wouldn't be possible without my OXO so I completely agree.
@@blacknwhitecookie8967 Ah yes I remember, that cool french press! 😎It must be great to make coffee with it. By the way, I added a v60 brew set to my equipment. Great videos are coming in a few days.🙌
@@ahmeterginkarahan I work from home & will definitely go through your playlist & comment if anything arises. I need to be ready & prepared for when I finally get a machine. Thanks Ahmet 🙂☕
@@blacknwhitecookie8967 Thanks man, I will always try to help. 🙌
excellent vid, just the problem I had, thanks
Thanks!
doesn't matter ☺️
You have great videos/demonstrations. Easy to follow too.
From entry level to advanced.
Can I ask where you got the leather sleeve on your portafilter…. Looks awesome. If you have a link that would be appreciated
Thank you so much. I am glad that my videos are useful. I made the portafilter leather handle myself ☺ I intend to put it up for sale in the future.
Hi, Ahmet. Thanx for your videos.
I'm a little bit perplexed. When setting of Sage-Barista-Grinder intern burr 5 and wheel 6 - machine cannot press the water through at all. Pulver is too fine...
I make espresso with interrn burr 5 , and wheel at 11-13
This setting requires changes for each coffee bean. The setting where you get 30 seconds of espresso flow may be the best setting for you. Taste the espresso, it should not be sour or bitter. When you get a balanced espresso, you do not need to make any new settings.
don't care about civility or respect. just had to say that intro music totally captured my attention. great hook!
Thank you! Comments like this motivate me!😊😊
I have Grind at 4\5 and Burr at 3. The preassure is at the around 1-2 O'clock, thoug there is not so much crema, just alittle on the side :D is this something i should adjust?
Ahmet bey bütün videolarinizi henüz seyredemedim ancak simdiye kadar gördüklerim icinde bana en cok faydasi olan bu video ve özellikle yorumlara verdiginiz cevaplar oldu. Ayni makineyi alalı henuz bir hafta oldu ve sizin paylaşımlarınızı tesadüfen keşfettim . Kahveye meraklı ama kendim yapma işinde tamamen acemiyim. Fabrika ayarlarında kullandığım icin bende bir türlü 10+20 saniyeler olmuyordu. Bu videodaki açıklamalar ile nedenlerinden bazılarını anladım genede benim gibi bir yeni baslayana tavsiyeleriniz veya önerileriniz varsa paylaşmanızı rica ederim.
Uğur Bey selamlar, uzun videolarım genelde ipuçları içeriyor bu yüzden hepsini izlemenizi tavsiye ederim. Özellikle manual pre infusion videosuna bakın. Ön demleme süresini uzatmak daha yoğun ekstraksiyon almanın iyi bir yoludur. Double sepet ile 18gr doz 36gr espresso 30 saniyeyi hedefleyebilirsiniz. 30 saniyenin altında bitiyorsa bu videoda gördüğünüz yöntemle öğütme boyutunuzu küçültmeniz gerekir. 30 saniyeyi geçiyorsa tam tersi öğütme boyutunu büyütmelisiniz. Çekirdeğinizi daima taze kavrulmuş tercih edin ve 1 - 3 hafta arasında tüketmeye çalışın.
@@ahmeterginkarahan ilginize teşekkürler
Hi, first of all thanks for your videos, very informative and really well made.
I have the Touch, and need to understand when I should start my timer. When I push the Brew button it takes around 7/8 seconds for the water to start flowing into the cup.
Does the timer start from when I push brew or only from when I see coffee in the cup. That 7/8 seconds makes a huge difference. Thank you
The time should start as soon as you press the right button in my opinion. Extraction has started as soon as the hot water meets the coffee. The first drop that falls into the glass usually takes 6 to 7 seconds. I prefer to extend this time by a few seconds using manual pre-infusion. I pre-infuse until the first drop falls into the glass. This way I make sure to pressurize the entire basket after it's wet. If you don't know how to do this, you can check out my Manual Pre-infusion video.
ua-cam.com/video/70UGUBaHCMM/v-deo.html
Thank you!! Been waiting for this!! Can I ask how many grams of coffee ground was on that last pull? Was it 18grams?
Hey, I'm glad you like this video. I used the same amount of dose with each shot of espresso. You can adjust this as desired. If the dose is 19 grams, it will take a longer shot. But 18 grams is the right dose for me.
@@ahmeterginkarahan thank you!! Will give that a try, I have the breville smart grinder pro, but I get that it’s the same grinder:)
@@EthannnToo I didn't know they were the same. If that's fine. Please share the result here. It can be useful for viewers. 🙌🏻😊
i have my top burr set on 1 and my side set on 8. i dose 20 or 19 gram in an ims double basket with naked portafilter and puck screen.
How is the pressure level and channeling?
I watched it till the NO.....! Thanks a lot.
Hope it was helpful. ☺🙌
I am having the same problem! It’s coming out so quickly. I need to look at the burr setting - it’s something I haven’t considered, as my grind setting is on 5/6. I also don’t have scales LOL, so I definitely need to buy some and keep practising. What’s your ideal recipe?
Hello,
The hardness and roasting level of coffee beans may cause you to make some changes in your grinding settings. Correct grind setting is very important. So how do you know you found it? This is for me, 18 g dose 36 g yield (ratio 1:2) 25 - 35 sec flow. I also recommend getting a bottomless portafilter. This is necessary not only for a pleasant view, but also to understand whether there is channeling during the flow. WDT is the most effective way to prevent channeling. It didn't look like a recipe, but those are the rules. If you didn't get a good shot of espresso, follow these steps and try again. Cheers! 🙌
@@katehikesnatehigs7802 I started the timer as soon as I pressed the button and stopped the timer when the stream was finished.
Hello, I am a total beginner and still trying to dial in a good shot. I understand that 25 to 30 secs is the golden window and you must achieve a 1:2 ratio. Few questions, does the pre infusion time count or do you begin counting once it starts flowing into your cup? Also, in one of your comments you said don’t mind the pressure gauge. Can I still achieve a good shot without following that gauge?
Hello, I agree with your thoughts. I present to you my observations of the best results I have ever had with the Sage Barista Express espresso machine. My prescriptions change over time as I get better results every day. I could not achieve a good extraction with the recommended 9bar pressure in the user manual. When I needed to extend the time, I grinded it finer and this caused the pressure in the basket to increase to 12 bar. I use WDT to deal with channeling issues but still have problems from time to time. I will give you a broad description.
I use freshly roasted 1 - 2 weeks old 100% arabica blend beans. (Freshness significantly affects the creaminess and flavor, but it is a factor that increases the pressure as there is gas release. These are my own experiences.)
36 g yield for 18 g dose of coffee beans (ratio 1:2)
Inner burr setting 4, Grinding size 4 (this may vary depending on the cleanliness and age of your grinder, you may need to grind finer if the burrs are old.)
When grinding the coffee, I just add 18gr dose to the chamber, grind the whole and complete it in 2 parts. I use WDT after grinding the first half, and use WDT after grinding the second half. In this way, I was able to minimize the channeling problem.
I use the coffee distribution tool.
I tamp the coffee with 15 - 20 kg pressure.
Flow:
I pre-infuse manually until the first drop falls into the glass. This may take about 9 - 12 seconds. Then I release the button and wait for 36 grams of yield. I end the flow by pressing the button again at 36 g yield.
The results I get with these settings in my own espresso machine usually vary between 30 - 36 seconds. In this case, you will have 10 seconds of pre-infusion followed by 20 seconds of flow. With a minimum of 30 seconds of extraction, you will get a sweet espresso.
You can check out my last shot of espresso with this method.
ua-cam.com/video/pNoQYN9God4/v-deo.html
I hope this comment will be useful to everyone. ☺
nice explanation, thats why i always get a bitter result if i follow the 25-30sec rules, pre infusion not included in the count so a total of 40 with pre infusion.
I always get a sweet spot in 20-25sec, start the timer when it pour. and it depends also with kind of beans. For me the most important is the taste and satisfaction. there a alot of debate online with this extraction guide. just begin or follow guidelines 25-30 and experiment according to your like. Every person has its own taste.
Thank you again for a very nice and informative explanation
Hey i have an extraction time of 18s (without preinfusion time) with the inner burr set to 4 and the outer setting set to 7.
What do you estimate would put me in the 25s sweet spot.
I recently got this machine and spent 2 hours trying to figure it out but I give up for today.
I'm using locally roasted high quality beans so that shouldn't be the issue here.
Tyvm for any help
You did it right. Don't mind the pressure gauge. Try grind size 4 - 5. Pre-infuse for the first 8 - 10 seconds (until the first drop falls into the glass). Then get high pressure flow for 25 - 30 seconds and finish. 👇🏻
this video will help you. ua-cam.com/video/70UGUBaHCMM/v-deo.html
Good luck 😊
@@ahmeterginkarahan at grind size 6 the coffee is to fine and the liquid comes out way too slow.
What is the benefit of the manual preinfusion?
Thank you so much for your help.
Hi there. Thanks for your videos. So you set the burr to 5, the grinder to 4 for 25 seconds? Is that correct ? (Depending of course on the type of coffee beans..). What about the temperature of the water, did you change it or left it to standard ? Cheers
Thanks Dams.
Yes, exactly like that. I still use the same settings today and my coffee beans are always fresh. Freshly roasted coffee beans of different origins behave similarly for 1 - 5 weeks. This is what I've experienced. This issue is directly related to degassing. It may be necessary to reach more scientific explanations.
I increase the temperature setting if the room temperature is low, but return to the standard settings during the hot summer months.
@@ahmeterginkarahan thanks. Weird cause if I put those settings : burr to 5/ grinder to 4, it gives me water. Extremely thin. So I have to put the burr to 1 and grinder to 4 to have something consistent
@@dams9151 I replied to someone else who had the same problem as you. This problem is very interesting... With the inner burr 1, the ground coffee should be almost the size of a Turkish coffee grind... I recommend that you completely disassemble your grinder assembly and clean it. It can be removed up to the fan under the burr. 😕
@@ahmeterginkarahan oh I didn’t know that. Thanks for the information. I have never seen any video about that. Have you done one by any chance or are you going to ?
@@dams9151 I have an old video but at the time I didn't know I could disassemble it down to the fan part.
ua-cam.com/video/P_P3OpTZg7o/v-deo.html
I will renew this video, but there is another channel's video here.
ua-cam.com/video/0ZDii493IPY/v-deo.html
When did you start the timer on the last espresso? 6:16
I started the timer 3-4 seconds late. Flow starts after 7 - 10 seconds with each shot. You can check out my latest long videos. I make better espresso. ua-cam.com/video/pNoQYN9God4/v-deo.html
What do you do if the time is fine but the quantity is coming out like 48g instead of the 36g?
in this condition, if the Pre-infusion time is less than 8 seconds, I'd go for a finer grind.. If it's longer than 8 seconds, I taste 46 g of espresso. If it's sour, I'll go for the fine grind again. These values are very close to the lower extraction limit. 30 second flow and 36 g subtraction, including pre-infusion time, will be the best result. 🙌🏻😊
Is it possible to have a nice shot if I'm buying a pre ground coffee from a store? Do I have to really find the perfect grind size?
There are several ways to find out if you're purchasing the right grind size coffee for your espresso machine. According to a 1:2 dose/yield ratio, you should finish the espresso flow in 25 - 35 seconds. If you stay below this time, finer grinding is required, if you stay above it, coarser grinding is required. For example, it is necessary to get 36 gr yield for 18 gr coffee.
@@ahmeterginkarahan thank you so much for this information. I'll try and figure it out. Is there also a yield for how much milk I should add for one espresso shot?
@@caparalph There are many ways to prepare espresso-based milk drinks. However, espresso alone does not contain milk in itself. You can find plenty of video examples on my channel. Milk drink videos are also available. You can ask your questions about milk under the related videos. 🙌🙂
@@ahmeterginkarahan many thanks!
Did u buy another coffe handle, the one i have is not like this! Thanks
I made the leather handle myself. 🙂
@@ahmeterginkarahan thanx but what i meant is the single extraction, mine has two ports extraction, but yours is single from the mid. Dont know the names of this. But this ain't standard, right?
@@mohammadkhalil8553 The metal part of the old portafilter is broken. I also attached the wooden handle to the portafilter I just bought. In fact, all of the screws are the same, they are compatible with each other.
19 grams will fix this, the puck will be dryer and extracted properly it will also come straight out like a hockey puck. Perfect enough you can carv it with a knife
I will try this by increasing the dose by 1 g. 👍
I have the same machine i just bought today and i was trying to adjust it like you did still didnt work , i found up your pressing 2 shot button i got so mad .. i waste a whole packet of beans lol and 3 hours of my life i give up i will try tomorrow , for some reason i think the grinder isnt working as it should be , when you press on program befor you press press in the espresso button
Oh yes, I understand. I had terrible shots at first too. You can adjust the grinder inner burr by watching this video. You should also make sure you use fresh coffee. Believe me, the 3 hours you set aside for practice today will cause you to drink a better espresso tomorrow. You must take time. You must finish in 25 30 seconds. add 18g dose to double basket. Try to get 36 g yield. 🙌
@@ahmeterginkarahan thanks so much for responding, i will try , why do you press on program befor you press in 2 shots button ?
@@naemmograbi384 This allows you to set the espresso shot duration. You press the program key and then you start the shot, then you press the same key a second time to stop it. The machine will memorize it. For the next shot, it will be enough to just press the double shot button. You make the same shot as your previous shot. With this it is possible to program single-shot or double-shot buttons. Check out this video after you experience it. If you still have questions, I'm ready to answer. 🙌ua-cam.com/video/70UGUBaHCMM/v-deo.html
Love these uploads! Thank you for continuing to provide us with great quality and responding to your viewers! Looking forward to every piece of content you put out. Do you have an Instagram page we can follow you on?
I'm proud to be here to benefit my audience. Thank you very much for your compliment. I created a new Instagram account a few days ago. I'm there with the same name. you can follow me. thanks.
instagram.com/ahmeterginkarahan
@@ahmeterginkarahan looking forward to following you there in your coffee journey!
@@damianhbk1 thank you so much. 🙌🏻
Great video I have the same machine but my inner setting is 6 and is way too fast I have all the same equipment as you do obviously apart from the coffee beans I think I need to change my inner Burr setting it is currently at 6 what would you recommend?
Thank you
I always use freshly roasted arabica coffee beans. Inner burr 4 grind size 4 - 5. I've been making delicious espresso shots with these settings for a long time. Start with these settings, then change your grinding settings until you get an 18g dose of 36g yield in 30 seconds. The smaller the grind size, the longer the extraction time. Use manual pre-infusion for the first 10 seconds, aim for a total extraction of 30 seconds. This video can help you.
ua-cam.com/video/70UGUBaHCMM/v-deo.html