The Coffeehouse.... Baristi, Barista, Bariste

[Zoidburg]

Nice buy, Ben. The Sage is a great machine, which Grant uses to superb effect! If I hadn't wanted a Smeg, 'cos I'm a smeggy kinda guy lol I'd also have gone for the Sage

How are you using it, though? If you're serious about your coffee, there's a lot you need to know to get the most from the machine you've invested in. Have you got a proper tamper (not the plastic thing that often comes with new machines), and what are you using to grind your beans?

A cheap electric grinder, won't cut it, as it'll burn the beans, making the coffee bitter, and you also have to get the grind consistency right.

I'm not sure how you made the coffee you've just posted pics of, or whether any milk was added, but you should be getting much more crema than that and an altogether richer espresso, all of which will happen once you learn a few tricks!

Marco.

Hi Marco,

Its all a big learning curve at the moment and il admit to not knowing how to get the best out of the Sage just yet. But what i will say is that even for a novice the coffee is already much better than our old pod machine so in that respect im happy so far.

The tamper that came with the sage is a metal one so im hoping that will be sufficient for the time being. Well spotted that we are currently using a cheap electric grinder, having spent an hour perusing this thread last night I may look to invest in a better quality one.

At present my coffee making technique is as follows

1. grind beans in grinder for 20 seconds.
2. fill coffee handle / holder thing with ground coffee and tamp down
3. fix into machine and press play, await expresso for 30 seconds or so.
4. froth milk in S/S jug and pour on top.

I am definitely interested in producing better end results so any top tips would be more than welcome

[struth]

coffee this afternoon. Had tea this morning.

[guy]

Hi Marco,

Its all a big learning curve at the moment and il admit to not knowing how to get the best out of the Sage just yet. But what i will say is that even for a novice the coffee is already much better than our old pod machine so in that respect im happy so far.

The tamper that came with the sage is a metal one so im hoping that will be sufficient for the time being. Well spotted that we are currently using a cheap electric grinder, having spent an hour perusing this thread last night I may look to invest in a better quality one.

At present my coffee making technique is as follows

1. grind beans in grinder for 20 seconds.
2. fill coffee handle / holder thing with ground coffee and tamp down
3. fix into machine and press play, await expresso for 30 seconds or so.
4. froth milk in S/S jug and pour on top.

I am definitely interested in producing better end results so any top tips would be more than welcome

I use one of these for grinding - no idea about whether it is better for the beans than my old Delonghi electric, but far less mess (the grind used to get really charged up with static electricity and fly all over the place ). Also there is a zen like state reached while grinding away, and the anticipation adds to the experience :

https://www.amazon.co.uk/Kalita-Coff.../dp/B0006BLI2W (didn't pay that much though - price seems to have rocketed!)

I was really surprised how much better my coffee was using a decent tamper (and far easier to exert a decent pressure with this rather than the plastic one supplied with my Delongi coffee maker) - more of an effect on the flavour than the change of grinder imo:

https://www.delonghi.com/en-gb/dlsc0...mper/p/DLSC058

[struth]

Morning flat white.. The berries

[Marco]

Hi Ben,

No worries, mate. It was a big learning curve for me too - and still is!

Your machine is capable of producing excellent results, so it's certainly worth trying to get the most from it. Everyone will have their own ideas of what's best or tips to give you, so these are simply my own, based on my experience, and not in any way definitive.

For me, it's *imperative* to get yourself a good grinder, with a wide range of variable adjustments, in order to find the perfect grind a) for the beans you're using, and b) your machine. Since Grant's got the same machine as you, although a different grinder, he may be able to advise on that.

But essentially, your cheapo grinder will have to go, if you're going to obtain the quality of results you're after. My advice would be that if you have the time and want to save some money, then go for a good hand-grinder, rather than electric, but it depends on your budget. There are lots of great electric grinders our there, but you'll pay for the privilege of getting great results, simply at the press of a button!

Therefore, if you don't mind using a bit of elbow grease, try a hand coffee grinder, such as the Lido 2 that I use (or even what Guy's bought). Here's an interesting and informative article on the subject: https://coffeeblog.co.uk/best-manual...ers-in-the-uk/

Next, although the metal tamper that comes with the Lido is ok, investing in a better one will certainly improve results. I like using a calibrated tamper, as it ensures that the same pressure is applied consistently, thus so is the strength of the coffee obtained consistent (as tamping down harder or softer impacts on how the coffee is extracted and how strong it will be), and which is difficult to achieve otherwise.

This is a good one, or anything else of its ilk: https://www.amazon.co.uk/LuxHaus-49m...s%2C158&sr=8-1

However, you'll need to measure the diameter of your filter cup (the round metal thing that you fill with coffee grinds), as they vary wildly, and so need to ensure that the tamper you buy will fit. Again, as Grant uses a Sage, he'll be able to tell you how big it is in mm.

Also, if want to achieve high levels of consistency, then measuring the amount of coffee, in grams, which produces the strength you like best is a good thing to do, so you'll need some type of weighing device. Then simply experiment with how much ground coffee you fill the filter with gives you the best results (basically, keep adding more until you hit the sweet spot), and weigh that amount - then simply use that exact amount every time you make coffee.

The same applies with milk, when making milky coffee. You need to know how much milk to use, given the size of the cup you're using, and which provides the best results with the amount of espresso you're adding, then measure that quantity and fill your milk jug with exactly that amount to froth. All this, of course, depends on how keen you are to obtain the best results and greatest consistency, but those are some of the things I do.

Also, always warm the portafiller (handled extension that holds the filter cup), prior to extracting coffee, by passing some hot water through it from the machine, and also warming up the cup you're going to drink from with some boiled water. You'll get better crema that way, and also your coffee will stay warmer for longer!

Hope that helps... Next I can give you some tips on how to froth the milk to get the creamiest consistency, without 'bubbly foam', which you don't want (Grant was a great help here).

In that respect, you should always use the freshest whole milk, not semi-skimmed. Then there's the subject of milk temperature gauges, ensuring that the milk is frothed/heated to the optimum temperature, or you can do as Grant does, and judge it by hand, feeling how hot the jug gets - but I have sissy-soft hands and can't hold hot things for long!

More later - if I haven't bored you to death already!!

Marco.

Hi Marco,

Its all a big learning curve at the moment and il admit to not knowing how to get the best out of the Sage just yet. But what i will say is that even for a novice the coffee is already much better than our old pod machine so in that respect im happy so far.

The tamper that came with the sage is a metal one so im hoping that will be sufficient for the time being. Well spotted that we are currently using a cheap electric grinder, having spent an hour perusing this thread last night I may look to invest in a better quality one.

At present my coffee making technique is as follows

1. grind beans in grinder for 20 seconds.
2. fill coffee handle / holder thing with ground coffee and tamp down
3. fix into machine and press play, await expresso for 30 seconds or so.
4. froth milk in S/S jug and pour on top.

I am definitely interested in producing better end results so any top tips would be more than welcome

[Marco]

Any thoughts, Ben?

Marco.

[struth]

Arr it be Jim lad

[User211]

Weak latte.

Last of the Josh Egglestone. Need to order coffee TODAY. NOW. BEFORE IT IS TOO LATE!

[struth]

josh eggleston

[User211]

That'll be the one