Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]

Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

From the heart of the Brazilian coffee lands, the Cerrado Miniero green coffee auction is for the first time happening globally online this year. Taking place Jan. 29-Feb. 3, the…


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]

Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]

Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

Hi coffee folks,

For Christmas my partner and I finally took the leap into espresso land. Previously cafetiere coffee has been our mainstay, with fresh subscription beans and a Hario Skerton Pro hand grinder.

Disclaimer: I'm new to home espresso creation. Over the last week I have been consuming /r/coffee, James Hoffman, and coffee itself, chasing ideal extraction results from our grinder and machine.

We've homed in on producing some lovely tasting shots that have a good balance of acidity and bitterness. However I'm struggling to get an ideal extraction time and ratio without over-extracting and getting too much astringency. Extraction is happening quite quickly.

Advice on moving forward, or are we within guidelines here enough to not worry if the shots takes good? I may be guilty of chasing 'perfect'. Curious if any of you have had this same setup.

The input details:

Bean: local roasters bean, ~2 weeks old, solid medium roast. Slowly been churning through 500g as we try to dial in. Grind: 8 on the Sage Grinder Pro. Dose: 20g. We've found best results with higher doses – started lower on ~17g. This doesn't overload the basket, it takes 16-22g I believe. I shake the grind in a different vessel for a few seconds before getting it into the basket to try to de-clump the coffee.

I should note also I'm using a manual extraction setting that got us within the right ballpark of output. All results include the default pre-infusion timing of 8 seconds, coffee starts flowing at about ~11 seconds.

Output:

Typically I get ~50-55g of espresso out in about 22 seconds. For a ratio of ~2.5.

Going finer does result in a slower pull, but not overly, i.e. a grind setting of three results in ~23.5s extraction time, for a slightly smaller ratio, but bitterness starts to kick in more.

Thoughts?

submitted by /u/FluxSC2
[link] [comments]

Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Getting frustrated chasing ideal extraction timing out of Sage Bambino Plus – Sage Grinder Pro – always seems a little quick?

Shopping cart0
There are no products in the cart!
Continue shopping
0