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?

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

Study Shines New Light on the Complex Arabica Coffee Genome

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

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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?

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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?

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