title_body: When the espresso begins to pour it takes about 3-5 secound to reach the right presure, what can I do?
upvoted_answer: This is completely normal, this is the pre-infusion phase.
  
  Pre-infusion is used to wet the grounds before starting ideal espresso extraction. Wetting with hot water helps the grounds to release initial CO2, therefore enables more and even extraction surface. It somewhat resembles blooming in pour-over manual filtering.
  
  As a result, you should feel lucky that you have this feature on your machine. By the way, I take a look and found this explanation on Sage's website:
  
  
    Pre Infusion Function:
    Gradually increases water pressure to gently expand grinds for an even extraction. 
  
  
  And a final note to enhance your cup of espresso...
  
  As I can  see, you end up in 22.4 - 5 = 17.4 seconds, which is pretty fast. The common practice is 1 ml in 1 second; therefore you should fill a 30 ml espresso in 30 seconds (with double spouts a doppio will take the same amount of time 60 ml in 30 seconds.) I recommend you try to fix timing first to see if you can get better results.