Sage the Oracle SES980 Kurzanleitung Seite 28

PROBLEM
Coffee not hot
enough
No crema
Not enough milk
texture
Too much coffee
extracted
Not enough coffee
extracted
Amount of coffee
extracted has
changed, but all
settings are the
same.
28
POSSIBLE CAUSES
• Cups not pre-heated.
• Milk not hot enough
(if making a cappuccino
or latté etc).
• Coffee beans are stale.
• Steam wand is blocked.
• Coffee is ground too
coarsely.
• Shot duration /
volume needs to be
reprogrammed.
• Coffee is ground too
finely.
• Shot duration / volume
needs to be
reprogrammed.
• As coffee beans age,
the extraction rate
changes and can affect
the shot volume.
WHAT TO DO
• Rinse cups under hot water outlet and
place on cup warming tray.
• Increase the milk temperature. Refer to
'Adjusting Milk Temperature', page 11.
• Use freshly roasted coffee beans with a
'Roasted On' date and consume between
5–20 days after that date.
• Refer to 'Cleaning the Steam Wand',
page 21.
• Different brands and types of milk and milk
alternatives will texture differently. You may
need to adjust the texture level accordingly.
Refer to 'Adjusting Milk Texture', page 11.
• Adjust the grind size
to a lower number to make
the grind size slightly finer.
• Reprogram the shot
duration / volume. Refer
to 'Programming Shot
Volume / Duration', page 13.
• Adjust the grind size to a higher number to
make the grind size slightly coarser.
• Reprogram the shot
duration / volume. Refer
to 'Programming Shot
Volume / Duration', page 13.
• Adjust the grind size
to a lower number to make
the grind size slightly finer.
• Reprogram the shot
duration / volume. Refer
to 'Programming Shot
Volume / Duration', page 13.
• Use freshly roasted coffee beans with a
'Roasted-On' date and consume between
5–20 days after that date.