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Sage BES878 - the Barista Pro Manual

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13
EN
TAMPING THE GROUND COFFEE
• Remove the portalter from the
grinding cradle.
• Tap the portalter several timers to
collapse and distribute the coee evenly in the
lter basket.
• Using the tamper, tamp down rmly
(approx. 15–20kg of pressure). The amount of
pressure is not as important as the consistent
pressure every time.
• As a guide, the top edge of the cap on the tamper
should be level with the top of the lter basket
AFTER the coee has been tamped.
NOTE
We recommend quality 100% Arabica beans
with a ‘Roasted On’ date stamped on the bags,
not a ‘Best Before’ or ‘Use By’ date. Coee
beans are best consumed between 5 – 20 days
after the ‘Roasted On’ date. Stale coee may
pour too quickly from the portalter and taste
bitter and watery.
TRIMMING THE DOSE
The Razor
™
precision dose trimming tool allows
you to trim the puck to the right level
for a consistent extraction.
• Insert the Razor
™
dose trimming tool into the
lter basket until the shoulders of the tool rest
on the rim of the basket. The blade of the dose
trimming tool should penetrate the surface of the
tamped coee.
• Rotate the Razor
™
dose trimming tool back and
forth while holding the portalter on an angle over
a knock box to trim o excess coee grinds. Your
lter basket is now dosed with the correct amount
of coee.
• Wipe excess coee from the rim of the lter
basket to ensure a proper seal is achieved in
the group head.
PURGING THE GROUP HEAD
Before placing the portalter into the group
head, run a short ow of water through the
group head by pressing the 1 CUP button.
This will stabilise the temperature prior to
extraction and preheat the portalter for
a consistent shot temperature.
INSERTING THE PORTAFILTER
• Place the portalter underneath the group head
so that the handle is aligned with the INSERT
position. Insert the portalter into the group head
and rotate the handle towards the centre until
rm resistance is felt.
… 13 …


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