CALIBRATION (DIAL-IN) GUIDE
SUGGESTED CALIBRATION (DIAL-IN) GUIDE
- I suggest only changing one thing at a time and to have a baseline.
NOTE: All page references are for the Sirius operations manual.
Baseline:
1. Warmup - Make sure the machine has been on for a least 20 to 30 minutes before brewing. Even though READY is displayed the internals/boilers are still not stable and will not give you a consistent brew temperature.
(From Alex: I have found that the Sirius works better for me with a longer setup time, 60 minutes)
2. Prebrewing/Preinfusin - I highly recommend enabling the Prebrewing. The "
LONG" or "disable" (
OFF) function is something you could adjust later. See page 16 in the manual.
(From Alex: I found that enabling Prebrewing and setting to LONG is best for the Ambrosia bean)
3. Cup - Use a Demitasse/Espresso cup with a known volume line for 1.5 oz. (single).
4. Temperature - Set the temperature to "
MEDIUM" for small, medium and large coffee selections (See page 17). Later, once you are happy with the pour (volume per time) the temperature can be changed.
5. Measure - Use a stopwatch to monitor the time the pump starts to brew until the shot goes "blonde".
The ideal time range for a single-shot is between
22 to 27 seconds. Note: The ideal time range doesn't include the few seconds of prebrewing/prefusion.
6. Grind Adjustment - Set the Ceramic Grind Adjustment Knob to the middle of it's grinding range (4 of 7 dots).
- I think setting the grinder to its finest grind might be why you may experience bitter espressos and unusual pour times.
It's true that espresso should be made with a fine grind, and most coffee roasters and others in the industry will tell you that; however, that is a broad statement and it's generalized towards a regular coffee grinder.
BUT, you are operating an espresso grinder not a coffee grinder. Your grinder by design gives you a fine grind overall and the adjustment/notches allow you to alter the fine grind ever so slightly, and it's these ever so slightly adjustments that will govern your pour.
For more information see page 7, "Adjustments".
7. SBS - Set the SBS to it's middle setting (
Espresso Coffee - 12 o'clock position)
8. Coffee Dose Adjustment - Program the Doser for 9 grams (
2 BEANS). I suggest starting at 9 grams because we roast to a true Full-City and therefore the beans are bigger and lighter. The actual weight in the doser may only be only be 8 grams. You should be able to get a nice single espresso out of 8 to 9 grams.
9. Pour time - If you can program the time of a small coffee selection than I suggest to start with a dry run and change the pour time to 30 secs.
(From Alex: The time of the pour is controlled by the SBS setting)
10. Flush - I have noticed that a simple rinse (or should I say flush) and a small delay before selecting a coffee-beverage creates a better drink. I suppose this routine tempers/cleans the plumbing and gets the brew water temp into a optimum zone.
(From Alex: I use a 1.5 oz flush)
Adjusting for a Perfect Single Shot.
- An ideal pour will begin with the sound of the pre-infusion and then a second or two of silence.
The pump will then reactivate and in a few seconds (1-3) and you should see a small amount of flow. Then the flow should increase. (From Alex: When the Sirius starts flowing it pretty much maintains a steady flow)
In around 20 seconds begin to look for a 'blonding' effect in the pour and also the body of the pour will become watery.
Stop the shot then. The 22 seconds is ball park. It could go as long as 27. (From Alex: You can't really stop the shot. Just note the time and adjust the SBS on your next test shot. Counterclockwise for a shorter time and clockwise for a longer time.)
Your goal is to have approx. 1.5 oz. in the cup in that time range. (From Alex: You adjust the amount of liquid by holding down the "cup" button as it pours and let go to stop the pour. You will have to do this a few times as the pour will continue a few seconds after you release the button)
1. Pour time - With the above known variables pour a single shot. Time the pour from the beginning (after the pre-infusion) of the pour until it goes blond.
- a. If the shot flows rapidly and looks way too watery adjust both the grinder a notch finer and slightly increase the SBS to the right. Visa-versa, if the shot is way to slow do the opposite to the grinder and SBS. The emphasis is on the grinder adjustment. I suggest leaving the dose alone for now.
b. If the shot is almost in the ideal time (22-27 sec) and volume (1.5 oz.) zones I'd suggest SLIGHTLY changing one setting at a time in order to finely tune the pour.
2. Taste - Once you are in the ideal shot zone then begin to adjust for taste.
- a. If the espresso is bitter then decrease the temperature setting to LOW.
If the espresso is somewhat sour increase the temperature setting to HIGH.
Give the machine a few minutes to adjust to the new temperature setting. You may even want to run a shot and discard it, and then again give the machine a few minutes to adjust to the new temperature setting.
b. After the temperature adjustment, you can ever so slightly adjust the grinder and SBS for further fine taste tuning.
[list:2onclnpx]If the espresso is bitter, then either slightly decrease the SBS or slightly adjust the grind to a courser setting. Only do one at a time.
If the espresso is sour, then either slightly increase the SBS or slightly adjust the grinder to a finer setting. Only do one at a time.
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3. Experiment - Once you've dialed in the grinder, SBS and temperature settings with a said dose then feel free to experiment with a new dose.
