After testing the Sage Barista Pro and Sage Barista Express, we received many questions. Since some of them repeat and we can't keep up with answering emails, we're collecting questions, Barista Sage tips and answers on this page. Please comment your questions under the article. We're happy if experienced users help answer the questions.
We are not a seller of Sage espresso machines or otherwise affiliated. We compiled this information because we receive many questions and want to help you brew delicious coffee with your equipment.
Espresso runs too fast on Sage Barista Express/Pro – what to do?
The Sage Barista Express and other Sage models with conical burrs have an external grind setting. Some users have the problem that even at the finest grind setting, the espresso runs too fast.
A finer grind increases greater resistance for the water and is necessary to prepare espresso. The Sage Barista models have a second grind setting adjustment inside the machine. If the external grind adjustment is at its limit, by readjusting the grinder, the overall grind range can be set finer.
To do this, first grind the mill empty and then turn off the machine. Now the bean hopper can be removed. The conical burr of the Sage Barista Espresso becomes visible. The upper cone can be unscrewed. To do this, flip the metal bracket up and turn the grinder counterclockwise from the "Lock" marking to "Align". On first loosening, this can stick slightly.
The upper conical burr looks like a basket. Inside you can see a marking (fine=fine and coarse=coarse) as well as numbers. By removing the bracket, the upper area can be turned and thus the grind of the mill can be set overall finer or coarser.
After inserting the bracket, place the basket with the arrow on "align" again and secure it clockwise to "lock". Then the bean hopper can be put back on.
The entire mill is now set finer. The previous grind setting 6 is now no longer as fine or coarse as before 6, but e.g. fine like the previous grind setting 1.
This type of calibration is by the way also the reason why we never speak of exact grind settings of mills in our videos and guides. Each mill is different in its internal adjustment. Mills are not calibrated. Our grind is therefore never your grind.
By the way, it's not a malfunction that you have to adjust mills. Every coffee is different depending on origin and roast and behaves differently when ground.
Can I make Café crème with the Sage Barista?
In principle, yes. The problem is that only one grinder is installed. There are two workarounds that make sense and one that doesn't taste good.
- Make an Americano. An Americano is an extended espresso. To do this, first pour about 80 grams of water into the coffee cup. Then brew a double espresso over it. Done is the Americano/long coffee.
- Get a second grinder and set it accordingly. This is the best option. The grind can be set perfectly with a separate mill and the result is very good. We have published an exact recipe and video for this here.
- Use slightly less coffee in the double shot, don't tamp and let the coffee run long. This automatically leads to over-extraction and tends to become bitter. Not our recommended technique – but it works too.
To learn more, best watch our video on Café Crème and long coffee.
More questions about the Sage Barista Pro.
Important Information and Liability
We are not responsible for any changes you make to the grinder or your machine. We assume no liability. Please read the instruction manual and follow it.
