What is the best grind setting for Sage Barista Touch?
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. To grind your beans, we would suggest starting off at a grind size of 5 for the Barista Express and the Barista Touch or a grind size of 14 for the Barista Pro. Start with this and we can make adjustments later.
How often should I descale sage barista touch?
As a rule of thumb we recommend you carry out a descale on your sage coffee machine every 90 days (3 months) as this coincides with the end of the life of your water filter attachment. However, if you live in a particularly hard water area, you may need to do this every 2 months to prevent scale build up. It’s important to keep your Sage espresso machine free of scale buildup. You do this in two ways: Use a water filter. Descale your machine regularly.Descaling should take place at least every three months (or more often, depending on how frequently you use it). To descale your Sage coffee machine, follow these steps: Unplug your coffee machine before starting the descaling process. Empty out any remaining grounds or dry ingredients from the machine.
What is the problem with the Sage Barista Touch?
A common problem for the Sage Barista Touch is an internal blockage. This means water won’t pass through the group head, the steam wand or the hot water outlet. The machine makes noises as if the water is trying to pass but either little or no water will. A very common issue for the Barista Express is where the water won’t come through the group head (the bit that you connect the porta filter to) when making coffee. Usually the steam-wand and hot water outlet are still working (sometimes they are not working either).If your coffee machine is powering on but not brewing, the culprit might be a blocked water line or heating element. Mineral buildup from hard water can clog these components, preventing the water from reaching the right temperature or flowing into the brew basket[^2^].