# Sage Barista Express grind settings and dial-in

Source: https://beanandcrema.co.uk/blog/sage-barista-express-grind-settings
Published: 2026-10-12
Publisher: Bean and Crema

**In short:** Start near the middle of the 16 step grind dial with an 18 g dose in the double basket, aim for about 36 g of espresso in 25 to 30 seconds, then move the dial one step at a time. Grind finer if the shot runs fast, coarser if it runs slow. If you run out of fine settings, the manual explains how to move the inner burr to a finer position.

Grind size is the most important setting on the Barista Express, because it controls how quickly water passes through the coffee. Every bag of beans behaves differently, and fresh beans change as they age, so there is no single correct number. What you need is a reliable starting point and a simple routine for adjusting. This guide covers the external grind dial, the inner burr adjustment, dose and ratio, and how to taste your way to a balanced shot. Settings can vary between machines, so treat numbers here as starting points.

## How the grind controls work

The Barista Express has two grinder controls. The grind size dial on the side has 16 settings, according to Sage's listing; lower numbers are finer. The grind amount dial on the front sets how long the grinder runs, which controls the dose.

Inside the hopper there is also an inner (upper) burr that can be moved to shift the whole range finer or coarser. Sage's support material describes this adjustment, and the factory position is usually given as a middle setting. Only change it if the external dial cannot reach a fine enough grind.

## Starting points

Use these as a first guess with fresh beans in the single wall double basket. Change one thing at a time and keep notes.

| Bean type | Grind dial start | Dose | Target yield and time |
| --- | --- | --- | --- |
| Dark roast | Middle of the range | 18 g | 36 g in 25 to 30 s |
| Medium roast | A step or two finer than middle | 18 g | 36 to 40 g in 25 to 30 s |
| Light roast | Finer settings, inner burr may help | 18 g | 40 to 45 g in 28 to 32 s |
| Pre-ground | Not applicable | Fill dual wall basket | Use dual wall basket |

Suggested starting points for the Barista Express

## A simple dial-in routine

Change grind with the grinder running or between doses as the manual advises, and purge a small amount after a big change, as some old coffee stays in the chute. Our [espresso dose and ratio guide](https://beanandcrema.co.uk/blog/espresso-dose-and-ratio) explains the thinking behind these targets.

1. Weigh 18 g of beans or check the dose with scales after grinding, then adjust the grind amount dial to match.
2. Tamp level and use the Razor tool to check the height.
3. Pull a shot into a cup on scales and time it from pressing the button.
4. If you get 36 g in under 22 seconds, grind one step finer. If it takes over 33 seconds, grind one step coarser.
5. Taste. Sour and thin means under extracted: grind finer. Bitter and harsh means over extracted: grind coarser.
6. Once the time is close, fine tune by adjusting the yield by a few grams.

## Adjusting the inner burr

If you are on the finest external setting and shots still run fast, the inner burr adjustment can help. In outline, you empty the hopper, run the grinder until empty, unplug the machine, remove the hopper and the upper burr, move it to a lower (finer) number, then refit and lock it in. Some owners move it one or two positions at a time.

Follow the steps and diagrams in your Sage manual or on Sage's support site, because the parts and numbering vary between versions. After moving the inner burr, reset the external dial to the middle and dial in again.

Note: Always unplug the machine before removing the hopper or burrs, and keep fingers away from the grinding chamber. The burrs are sharp. If the grinder will not run after reassembly, check the hopper is locked fully into place.

## When grind is not the problem

If no grind setting gives a good shot, check other causes. Stale beans run fast and taste flat, whatever the grind. Oily dark beans can clog the chute. An uneven tamp causes channelling, where water finds a weak path. And a worn group gasket can let water bypass the puck. Our guides to [low pressure](https://beanandcrema.co.uk/blog/sage-barista-express-no-pressure) and [grinder faults](https://beanandcrema.co.uk/blog/sage-barista-express-grinder-not-working) cover these. If you want finer steps without the inner burr, the Barista Pro has 30 settings; see our [Express vs Pro comparison](https://beanandcrema.co.uk/blog/sage-barista-express-vs-barista-pro) and our [Sage range guide](https://beanandcrema.co.uk/best/sage-espresso-machines-compared).

[Standalone espresso grinders](https://beanandcrema.co.uk/best/best-coffee-grinder-for-espresso)

## Frequently asked questions

**What is the best grind setting for the Sage Barista Express?** There is no single setting. Start near the middle, then go finer or coarser one step at a time until a double shot takes 25 to 30 seconds.

**What does the inner burr setting do?** It shifts the whole grind range. Moving it finer lets the external dial reach finer grinds for light roasts or very fresh beans.

**Why does my grind setting keep changing?** Beans release gas and dry out as they age, so older beans usually need a finer grind. A new bag often needs a fresh dial-in.

**Should I use the grind amount dial or scales?** Use scales to check the dose, then set the grind amount dial to match. It saves wasted coffee.

## Buying guides on this topic

- https://beanandcrema.co.uk/best/sage-espresso-machines-compared
- https://beanandcrema.co.uk/best/best-coffee-grinder-for-espresso
- https://beanandcrema.co.uk/best/best-espresso-machine-with-grinder

## Sources

- [Sage Appliances UK](https://www.sageappliances.com/uk/en/)