How to brew on a Sage Barista Pro

While the Barista Pro simplifies much of the espresso-making process, achieving the perfect shot still requires fine-tuning. Here's a comprehensive guide to using your Sage Barista Pro and dialling it in for the best results.

Why we recommend the Sage Barista Pro

The Sage Barista Pro is a fantastic all-in-one espresso machine that brings café-quality coffee into your home. With its integrated grinder, digital interface, and Thermojet heating system, this machine is perfect for anyone who wants to take their coffee skills to the next level. 

Before jumping into dialling in, let’s ensure your setup is ready:

1. Preparation:
• Familiarize yourself with the machine’s key parts, including the grinder, portafilter, steam wand, and LCD interface.
• Ensure your water reservoir is filled with fresh and ideally filtered water to avoid any impurities affecting the flavour of your espresso.
2. Choose Your Beans:
• Our Sage machines come with a free 5 month coffee subscription. Choose between our 6 coffees to find your favourite flavour and we’ll send this to you freshly roasted every month.
• Store your beans in the bag in our free coffee tin which comes in the bundle. This is best kept in a cool, dark place to maintain freshness.
3. Preheat:
• Preheat your machine, portafilter, and cups by running a blank shot (without espresso). This ensures consistent temperature for a better espresso.

Dialing In Your Espresso

Dialing in means adjusting variables (grind size, dose, tamp pressure, and extraction time) to achieve a balanced espresso shot. The Sage Barista Pro’s built-in grinder and precise digital controls make this process intuitive, but here’s how to get it just right:

1. Adjusting the Grind Size

• Use the grind size dial on the side of the machine. Start with a medium-fine grind (around setting 15 on the Barista Pro as a baseline).
• If your shot pulls too fast (less than 20 seconds), your grind is too coarse. If it pulls too slowly (more than 35 seconds), the grind is too fine.

2. Setting the Dose

• The Barista Pro allows you to control the dose using the LCD screen. A good starting point is 18-20 grams of coffee for a double shot.
• Adjust the grind amount setting to ensure you’re dosing consistently.

3. Distribution and Tamping

• After grinding directly into the portafilter, use a distribution tool or your finger to level the coffee evenly.

4. Extraction Time

• Insert the portafilter into the group head and start the shot. A balanced double shot should take between 25-30 seconds.
• If the shot time is too short or too long, adjust your grind size or dose slightly until you hit the sweet spot.

Check out our video guide

Frothing Milk Like a Pro

The Sage Barista Pro features a powerful steam wand for creating silky microfoam. Here’s how to get it right:

1. Purge the Wand: Before steaming, purge the steam wand to remove any water.
2. Position Your Jug: Submerge the tip of the wand just below the surface of the milk at an angle.
3. Create Microfoam: Turn the steam on and allow air to incorporate into the milk by keeping the tip at the surface. Once you hear a gentle hissing sound, lower the wand slightly to heat the milk evenly.
4. Temperature: Stop steaming when the milk reaches around 60-65°C (or when the jug becomes too hot to touch for more than a couple of seconds).
5. Clean the Wand: Wipe the wand with a damp cloth and purge it again to prevent buildup.

Read our full step-by-step how to steam milk guide. 

Top Tips for the Sage Barista Pro

1. Preheat Everything:
• Always preheat your machine, portafilter, and cups to ensure temperature stability.
2. Practice Latte Art:
• The Barista Pro’s steam wand creates high-quality microfoam, perfect for latte art. Start simple with a heart shape and progress to more intricate designs.
• Always purge the steam wand before and after use to keep it clean and functioning optimally.
3. Clean Regularly:
• Regular cleaning ensures consistent performance. Wash the portafilter, basket, and steam wand after each use. Descale the machine every 2-3 months to prevent buildup.
4. Experiment with Recipes:
• Once you’ve mastered the basics, try experimenting with different ratios and coffee types to find what you like. For example, a 1:2 ratio (20g coffee to 40g espresso) is standard, but you might prefer a slightly shorter or longer shot.

Something not tasting right?

• Sour Taste: Try a finer grind or a longer extraction time.
• Bitter Taste: Coarsen the grind or shorten the extraction time.
• Weak Flavour: Increase the dose slightly or ensure you’re tamping evenly.
• Poor Milk Texture: Ensure the wand is just below the surface and avoid overheating the milk.