Adjusting your Sage to our coffees

Adjusting your Sage to our coffees

We explain how to adjust the inner burr, water temperature and water flow of your Sage Barista Express. Follow the settings on our bag to brew a 'perfect espresso'. For this, always use 19 grams of beans, the double basket and the double shot button.

The Burr (video)

Most machines come with the burr set at 6. Most of our coffees perform best at 4. This video explains how you get there.

Water temperature (video)

While our coffees are never roasted dark, they still vary in roast. With a lighter roast, we want higher water temperature to extract more aromas. Your machine's default will be at 93c. This video explains how you can change your water temperature.

Water flow (video)

The last thing we can control is how much water flows through our puck. We found that for most beans, the standard setting of 100ml will almost never give a long enough extraction time. This video explains you how you can change the water flow.

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Frequently asked questions
Can I use dark-roasted beans in a Sage Barista Express?

Definitely, as long as they're fresh. The problem is never the dark roast itself, it's oil from old beans fouling the burrs. A fresh-roasted fuller roast like our Indonesia Dark Cedar stays dry enough and runs well. Just leave that months-old, glossy supermarket bag on the shelf.
How long do coffee beans last after roasting?

They don't spoil quickly, but flavour drops off fast. Fresh beans are full of CO2, meaning pressure and crema. After a few weeks that fades and shots go flat. Always look for a roast date on the bag, not just a best-before date.
Can I drink light, fruity beans on a Barista Express?

Yes. Light roasts ask for a bit more attention when dialing in, but it's very doable. With fresh beans and the right settings you'll taste the floral, fruity side of Africa straight from this machine. With us, those settings are already on the bag.
Is pre-ground coffee okay for a Sage?

Last resort only. The Barista Express and Pro have a built-in grinder precisely because freshly ground coffee is measurably better. CO2 retention, even extraction and pressure stability all depend on grinding right before brewing.
Why does my Sage espresso taste sour even with good beans?

Usually under-extraction. Grind one step finer, add 0.5 to 1 g to your dose, or raise the temperature by 1°C. Still flat and sour after that, the beans are probably too old. Grab a fresher bag.