Gianfranco's Notes
    Gianfranco's Notes

    Sage Espresso Base

    3 min readUpdated Nov 13, 2026

    Created: 2026-11-13 10:45
    #coffee/recipe #note

    This baseline Sage Espresso Recipe serves as the starting anchor for dialing in new specialty coffee bags on the Sage espresso machine, pairing either the Sage integrated conical burr grinder or the Timemore Chestnut C3S Pro with structured puck preparation.

    Equipment & Baseline Parameters

    • Machine: Sage Espresso Machine (54mm portafilter basket)
    • Grinder & Baseline Setting:
      • Sage Built-in Grinder: Step 8 – 14 (Inner burr default: 4–6; finer for light roasts, coarser for medium/dark)
      • Timemore Chestnut C3S Pro: 7 – 9 clicks (Espresso range)
    • Dose ($D$): 18.0g (17.5g–18.5g depending on roast density)
    • Target Yield ($Y$): 36.0g – 40.0g liquid out (1:2 to 1:2.2 Normale ratio)
    • Water Temperature (PID):
      • Light Roast: +1°C to +2°C (~94°C–95°C)
      • Medium Roast: Default (~93°C)
      • Medium-Dark Roast: -1°C to -2°C (~90°C–91°C)
    • Target Shot Time ($t$): 26 – 32 seconds (from pump start, including ~7–9s low-pressure pre-infusion)

    Step-by-Step Protocol

    1. Warm-Up Flush: Lock the empty portafilter into the group head and run a blank shot for 5 seconds to thermally stabilize the group head, basket, and cup. Wipe the basket bone-dry.
    2. Gravimetric Dose: Weigh 18.0g of whole beans (single dosing) or grind directly into the portafilter on a 0.1g scale.
    3. Puck Preparation (WDT & Tamp):
      • Use a WDT needle tool in deep circular motions from bottom to top to break all clumps and level the bed.
      • Tap the portafilter once vertically on the mat to settle grounds.
      • Tamp firmly and dead-level until the bed offers full resistance (~15kg). Apply puck screen if using.
    4. Extraction (Manual Mode Recommended):
      • Place scale + preheated cup under the portafilter and tare.
      • Hold the brew button to engage low-pressure pre-infusion for 7–9 seconds until the first drops appear across the basket bottom.
      • Release the button to ramp to full 9-bar pressure.
      • Press the button to stop the shot roughly 2.0g before target weight (e.g., at 34.0g for a 36.0g yield) to account for residual drip.

    Quick Dial-In Matrix

    Roast ProfileTarget RatioTarget Yield (18g Dose)Target TimeTypical Adjustment
    Light / Fruity1:2.2 – 1:2.540g – 45g out28 – 34sFiner grind, longer pre-infusion (9–10s), higher PID temp.
    Medium / Balanced1:2.036g out26 – 30sStandard 8s pre-infusion, default 93°C PID temp.
    Dark / Chocolatey1:1.5 – 1:1.827g – 32g out24 – 28sCoarser grind, shorter ratio to prevent bitter tannins.

    See Also

    Tags

    #coffee #coffee_recipe #espresso #sage #dialing_in #brewing

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