Manual Sage BES980 - The Oracle (page 14 of 22) (English)

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COFFEE MAKING TIPS & PREPARATION

PURGING THE GROUP HEAD

Before placing the portaﬁlter into the group

head, run a short ﬂow of water through the

group head by pressing the 1 CUP button.

This will purge any ground coffee residue

from the group head and stabilise the water

temperature prior to extraction.

INSERTING THE PORTAFILTER

Place the portaﬁlter underneath the group

head so that the handle is aligned with

the INSERT position. Insert the portaﬁlter

into the group head and rotate the handle

towards the centre until resistance is felt.

EXTRACTING ESPRESSO

• Place pre-warmed cup(s) beneath the

portaﬁlter spouts and press the 1 CUP or

2 CUP button for the required volume.

• As a guide, the espresso will start

to ﬂow after 8–10 seconds (infusion

time) and should be the consistency

of dripping honey.

• If the espresso starts to ﬂow after less

than 6 seconds the grind is too coarse.

This is an UNDER-EXTRACTED shot.

Adjust the Grind Size slightly ﬁner.

• If the espresso starts to drip but doesn’t

ﬂow after 15 seconds, then the grind is

too ﬁne. This is an OVER-EXTRACTED

shot. Adjust the Grind Size slightly

coarser.

A great espresso is about achieving the

perfect balance between sweetness, acidity

and bitterness.

The ﬂavour of your coffee will depend on

many factors, such as the type of coffee

beans, degree of roast, freshness, coarseness

or ﬁneness of the grind.

Experiment by adjusting these factors

just one at a time to achieve the taste

of your preference.

EXTRACTION GUIDE

EXTRACTION

TYPES

GRIND SHOT

DURATION

OVER EXTRACTED

(bitter • astringent)

Too

Fine

Over

45 secs

BALANCED

Optimum

Between

15-40secs

UNDER EXTRACTED

(underdeveloped • sour)

Too

Coarse

Less than

15secs

TEXTURING MILK

The machine allows you to texture milk both

Automatically & Manually.

Automatic Hands Free:

Allows you to texture milk to the required

level and temperature.

• Setting Milk Temperature: rotate

TEMP|TEXTURE dial to select required

milk temperature.

• Setting Milk Texture Level: press

TEMP|TEXTURE dial until the texture

level arrow ﬂashes in STEAM LCD.

Rotate TEMP|TEXTURE dial to set

required texture level. This can be

changed during the texturing operation

if required.

• Always start with fresh cold milk.

• Choose the jug of an appropriate size for

the beverage(s) you are making.

• Ensure the tip of the steam wand is

covered up to the white seal (~25mm).

• Set the required Milk Temperature

& Texture level using the

TEMP|TEXTURE control dial.

• With the steam wand in the down

position over the drip tray, lift the

steam lever momentarily to remove any

condensed water from the system.

COFFEE MAKING TIPS & PREPARATION

• Insert steam wand into milk jug, resting

the milk jug on the drip tray and the

steam wand in the down position.

• Press down & release steam lever to start

automatic milk texturing.

• STEAM LCD will display the current

milk temperature during texturing

• Milk texturing will automatically

stop when the required temperature

is reached.

• Lift & remove steam wand from the

milk jug & wipe the wand & tip with

a damp cloth.

• Push the Steam Wand back to the

down position and the wand will

automatically purge.

• Tap the jug on the bench to collapse

any bubbles.

• Swirl the jug to polish and re-integrate

the texture.

• Pour milk directly into the espresso

• The key is to work quickly, before

the milk begins to separate into head

and body.

Manual Milk Texturing

• The STEAM LCD will indicate milk

temperature during manual texturing,

but will NOT turn off the steam

automatically.

• Always start with fresh cold milk.

• Fill the jug just below the V at the

bottom of the jug spout.

• To remove any condensed water from

the system, place the Steam Wand in

the down position over drip tray,

momentarily lift the steam lever.

• Insert the steam tip 1–2cm below

the surface of the milk close to the

right hand side of the jug at the

3 o’clock position.

• Lift the steam lever to start the ﬂow

of steam.

• Keep the tip just under the surface of the

milk until the milk is spinning clockwise,

producing a vortex (whirlpool effect).

• With the milk spinning, slowly lower the

jug. This will bring the steam tip to the

surface of the milk & start to introduce

air into the milk. You may have to gently

break the surface of the milk with the tip

to get the milk spinning fast enough.

• Keep the tip at or slightly below the

surface, continuing to maintain the

vortex. Texture the milk until sufﬁcient

volume is obtained.

• Lift the handle of the jug to lower the

tip beneath the surface, but keep the

vortex of milk spinning. The milk is

at the correct temperature, 55°C–65°C

indicated on the STEAM LCD.

• Move the steam lever to the CLOSED

position BEFORE lowering the jug and

taking the tip out of the milk.

• Set the jug to one side, wipe the steam

wand and tip with a damp cloth. Push

the steam wand back towards the drip

tray to automatically purge the wand

of any residual milk.

• Tap the jug on the bench to collapse

any bubbles.

• Swirl the jug to polish and re-integrate

the texture.

• Pour milk directly into the espresso.

• The key is to work quickly, before the

milk begins to separate.

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