Brew Guides - Espresso

There is a wealth of information and videos on dialling in that perfect espresso that it can seem overwhelming. To keep it simple, espresso flavour is influenced by ground weight, overall espresso weight and the time it takes to extract your espresso. This guide aims to give the basics of dialling in a coffee using a simple ratio that will yield a delicious and balanced espresso.

Equipment: 

• Sage Barista Pro 

• Coffee scales 

• WDT (Weiss Distribution Technique) tool 

• Coffee distributor (optional)

• Coffee dosing funnel (optional) 

Recipe: 

For this recipe, we are aiming for an extraction time of 28-32 seconds with a total espresso weight of 36g (1:2 ratio). We are using the Sage Barista Pro. 

Coffee to water ratio: 1:2  

Coffee: 18g  

Water: 36g  

Extraction time: 28-32 seconds 

Step by step guide: 

Step 1: Dosing and grinding 

Weigh out 18g of coffee beans using your scales and put into the hopper. If using, put the dosing funnel on the portafilter, place on the scales and tare (zero). Grind the coffee into the portafilter and put back on the scales to check you have 18g of ground coffee. 

Step 2: Distribution 

Using the WDT tool, break up the clumps of ground coffee and evenly distribute it across the basket. If using, the coffee distributor is a good tool for getting the coffee level prior to tamping which will help with an even extraction. 

Step 3: Tamping 

With the edge of the portafilter handle on the counter (or tamping mat), use your body weight to gently tamp and evenly distribute the ground coffee in the basket. Pushing until the coffee no longer feels soft is a simple metric for how much pressure to use. Make sure there are no loose grounds of coffee sitting on the rim of the basket. 

Step 4: Extraction 

Before loading the portafilter, flush some water through the machine. Twist the portafilter into the group head, put your scales onto the drip tray, put your cup on top and zero the scales. Press the double shot button and start the timer on your scales. Alternatively, use the manual setting by pressing the menu button and toggling to the custom double shot setting and press the double shot button. 

With this recipe we are aiming for a total espresso weight of 36g extracted in 28-32 seconds (1:2 ratio). I recommend stopping the extraction 2g away from the target weight as there is still espresso on the way to the cup and some scales will have a bit of a lag. 

Stir your espresso and enjoy a well balanced coffee ritual. 

Notes:

If the extraction time was under 28 seconds, this could lead to the espresso tasting sour or salty meaning the coffee has been under-extracted. To slow down the extraction, make the grind more fine (reduce the grind setting) and make another espresso using the above recipe. 

If the extraction time was over 32 seconds, this could lead to the espresso tasting bitter meaning the coffee has been over-extracted. To speed up the extraction, make the grind more coarse (increase the grind setting) and make another espresso using the above recipe.