Knowledge Centre

A double shot is stronger and better suited to milk-based drinks, while a single shot suits black coffee drinkers who find a double too intense. Here is how to choose between them.

Sage machines with built-in grinders reward fresh, whole bean coffee more than most other setups do. Here is what actually matters when choosing beans, and how our six single origins compare for espresso.

Steaming milk well comes down to two stages done in order: aeration to introduce air, then texturing to build smooth microfoam, all while stopping at the right temperature. Here is exactly how to do it.

Crema depends far more on bean freshness and roast level than most people realise. Here is what actually produces good crema, and the simple changes that will noticeably improve yours.

Espresso that drips slowly or stalls almost always comes down to grind size, dose, tamping pressure, machine maintenance or very fresh beans. Here is how to diagnose and fix a slow-pouring shot, step by step.

A troubleshooting guide to fast-pouring espresso, covering the most common causes including grind size, dose, channelling and bean freshness, plus a step-by-step fix and how to prevent it happening again.

A complete guide to espresso extraction, explaining dose, yield and time, brew ratio, under- versus over-extraction, ristretto, normale and lungo recipe styles, and how pressure and water temperature fit into the process.

A complete guide to coffee grind size for every brewing method, covering the full grind spectrum, what happens when grind size is wrong, burr vs blade grinders and common grind size mistakes.

A step-by-step guide to dialling in a coffee grinder for espresso, covering dose, grind size, timing, reading a fast or slow pour, puck preparation and how bean freshness affects the process.