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?

Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…


3 Elements Coffee: Supporting Veterans, One Cup at a Time  

The Australian roasting company helps to create opportunities for veteran communities.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of 3 Elements Coffee  Brisbane, Australia-based 3 Elements Coffee, founded by Navy veteran Terry McNally in 2016, has a mission to support the transition of ex-military personnel into the commercial workspace. To help achieve their goal and raise […]


Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]

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

Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…


Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


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…

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

Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


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 […]


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable…


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]

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]

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