I don't know about dialling in, but you were certainly dialling up the (attempts at) humour today. 😂 How many momentarily feared that they had been using their WDT incorrectly. 😏
At present use Duo Temp Machine, which I have had for a year now , and have paired with the Smart Grinder Pro. As mentioned, only use dark roast beans, and find that weighing out 18 g of beans and then grinding on setting 12 ( factory setting ) gives me what I find to be a good coffee. However will listen to any extra advice you may offer Kev. Thinking of upgrading to a Dual Bouler in the future, to give me the temperature control, which the Duo Temp does not provide. By the way…. Use a cork with needles to distribute, and after buying the puck screen which is shown in you video, this has really improved consistency.
With such amazing production quality it is insane how little views and subs you have, can't wait for this channel to blow up. About to pick up a used dual boiler and grinder as an upgrade to my current picopresso set up. You're videos are a God send right now
Could you kindly do the same for single shots please (approx 10g) to allow one to get more cost effective use or shots (but not so bold) from an average 200g-250g bag of beans. It gets rather expensive using double shots as a basis for every pull, especially having 2 or 3 wee cups every morning. Thanks
I am aware of all the difficulties with single shots, but it would be great to see something about how to get the best possible out of the single shot basket. Having switched from Nespresso, partly to save the planet from aluminium pods and partly to save money, I simply can’t afford to be dumping the second shot each time…
Il triste vero, as yer man says: we pull multiple shots dialling in because conditions have changed since yesterday, get the result we like then have our two after-lunch shots. That done we shut it all down for the day, two doubles being ~250 mg of caffeine, and another would put us well over the recommended 300 mg limit. We end up getting two drinkable shots and three thrown out, i.e. out of a 250g bag we've used 100g of coffee and thrown 60% of it away. And tomorrow we start over: my god how the money rolls out.
Hi Kev, with such a wealth of knowledge and great presentation skills, not to mention cracking funnies, have you ever thought of doing tours round cworks? Two reasons for the flattery, one it’s true, second to put you in a good frame of mind to consider setting up visits. It’s always good to see your videos.
hey Kev, I noticed you didn't have the timer on your scales running, I presume we should start the timer on the scales including the pre-infusion ? and aim towards 20-35 secs to start with
Hi, Thanks so much, Glad you have found my video helpful, Have a look at this video on coffee storage:ua-cam.com/video/EER3JYjEIto/v-deo.html My apron was from Amazon:amzn.to/416WtT5 Cheers Kev
Compared to the Duo Temp Pro using the Dual Boiler the portafilter is soaked and covered in water after extraction and frequently the coffee remains attached to the machine then the portafilter is removed. I never had that with the Duo Temp Pro when the coffee after extraction is usually dry. I have the Sage Smart Grinder Pro (5 years old now). The level of coffee is such that the razor does not find coffee to remove. Using the single cup filter and a grind level of 9 for 8.4 seconds (roughly, depends on the bean type/blend) and a temperature of 95 C. The grinder has to be set differently to when it is used with the Duo Temp Pro as the portafilter is much larger with the Dual Boiler.
I have both the Dual Boiler and Sage Grinder, however the only way I can get close to dialled in with a fresh dark roast, is to have the internal burr set at 1, and the external setting on 3 to have any chance of getting a decent extraction window and pressure. Spoke to Sage about this, thinking they would be able to help, all they suggested was using a medium roast, which in my eyes would just makes matters worse . Is it possible I just have a duff grinder.... (Its brand new) ?
I don't know if this is related or any consolation but here's my story and experience. I have the Sage Barista Pro which they say has the same grinder as the Sage Grinder Pro. During my first months I was struggling with proper extraction. I had the internal at 1 and external at 2 to 5, pretty much just as you. Truth is that initially I was using supermarket coffee that had been roasted more than half a year ago. Then at some point after 3 months and approximately 150 espressos, the grinder changed behavior and I had to grind much coarser. I moved to internal 2, external 7. Now, it's been about 9 months since then and I use only 1-month-old roasted coffees and I grind at internal 3, external 10-11 with very consistent shots that are easy to dial in. So here's the TL:DR version, I have the suspicion that the new burrs are actually too sharp and create uneven grinds during the first hundred coffees. I believe that eventually they become conditioned and grind better. But that's just my idea...
@@AntonisMatakos Thanks for the reply, very interesting... I'll just persevere and see what happens, maybe they just need a bit of time to "Bed in", fingers x'd.
i got 100% arabica freshly roasted beans and only sour results with the sage smart grinder pro in combination with the Sage DB by trying the recommended single shot single wall basket. i used 19g of beans at experimented with grind sizes 5-8. any recommendations?
You missed it, 10, but it's really not all that relevant, even if you're using the same bean and the same set up you won't necessarily end up at the same grind size. Cheers, Kev.
this is the most confusing video i've ever watched. I am trying to find an extremely basic explanation bc i don't know them. I didn't even know what dialing in means. pls help
Please watch my understanding espresso series, as these are a really helpful guide to help yo with your coffee journey: ua-cam.com/video/-a9pJ80jjAg/v-deo.html&pp=gAQBiAQB Cheers Kev
I don't know about dialling in, but you were certainly dialling up the (attempts at) humour today. 😂
How many momentarily feared that they had been using their WDT incorrectly. 😏
At present use Duo Temp Machine, which I have had for a year now , and have paired with the Smart Grinder Pro.
As mentioned, only use dark roast beans, and find that weighing out 18 g of beans and then grinding on setting 12 ( factory setting ) gives me what I find to be a good coffee.
However will listen to any extra advice you may offer Kev.
Thinking of upgrading to a Dual Bouler in the future, to give me the temperature control, which the Duo Temp does not provide.
By the way…. Use a cork with needles to distribute, and after buying the puck screen which is shown in you video, this has really improved consistency.
Dual Bouler even …😂
Bloody phone 😂😂😂
Try again. Dual Boiler !!
With such amazing production quality it is insane how little views and subs you have, can't wait for this channel to blow up.
About to pick up a used dual boiler and grinder as an upgrade to my current picopresso set up.
You're videos are a God send right now
Thanks Mitch, I really appreciate your comments :-)
Cheers
Kev
Great video Kev...👍🏻😎😎
Thanks Adam :-)
Good one, just what I needed to know ! I’ve had my Dual Boiler for a few days, so different from Barista Express. Lots to learn (good)
Its a great machine :-)
Could you kindly do the same for single shots please (approx 10g) to allow one to get more cost effective use or shots (but not so bold) from an average 200g-250g bag of beans. It gets rather expensive using double shots as a basis for every pull, especially having 2 or 3 wee cups every morning. Thanks
I am aware of all the difficulties with single shots, but it would be great to see something about how to get the best possible out of the single shot basket. Having switched from Nespresso, partly to save the planet from aluminium pods and partly to save money, I simply can’t afford to be dumping the second shot each time…
Hi Carl, I will be doing a video soon on single shots, cheers
Kev
Il triste vero, as yer man says: we pull multiple shots dialling in because conditions have changed since yesterday, get the result we like then have our two after-lunch shots. That done we shut it all down for the day, two doubles being ~250 mg of caffeine, and another would put us well over the recommended 300 mg limit. We end up getting two drinkable shots and three thrown out, i.e. out of a 250g bag we've used 100g of coffee and thrown 60% of it away. And tomorrow we start over: my god how the money rolls out.
very entertaining Kev
Thanks Matthew 😊👍
Hi Kev, with such a wealth of knowledge and great presentation skills, not to mention cracking funnies, have you ever thought of doing tours round cworks? Two reasons for the flattery, one it’s true, second to put you in a good frame of mind to consider setting up visits. It’s always good to see your videos.
hey Kev, I noticed you didn't have the timer on your scales running, I presume we should start the timer on the scales including the pre-infusion ? and aim towards 20-35 secs to start with
Great, thanks for the video....v. useful.......Couple of questions......1. What airtight container do you use? 2. Where did you get your work apron?
Hi, Thanks so much, Glad you have found my video helpful, Have a look at this video on coffee storage:ua-cam.com/video/EER3JYjEIto/v-deo.html
My apron was from Amazon:amzn.to/416WtT5
Cheers
Kev
Compared to the Duo Temp Pro using the Dual Boiler the portafilter is soaked and covered in water after extraction and frequently the coffee remains attached to the machine then the portafilter is removed. I never had that with the Duo Temp Pro when the coffee after extraction is usually dry. I have the Sage Smart Grinder Pro (5 years old now). The level of coffee is such that the razor does not find coffee to remove. Using the single cup filter and a grind level of 9 for 8.4 seconds (roughly, depends on the bean type/blend) and a temperature of 95 C. The grinder has to be set differently to when it is used with the Duo Temp Pro as the portafilter is much larger with the Dual Boiler.
I can never remove the excess with the razor tool without oftentimes tipping the puck out too!
pity there's no love button. i love dogs
Vandibular Extension Wafflecone Voncorglemufflers 😂
I have both the Dual Boiler and Sage Grinder, however the only way I can get close to dialled in with a fresh dark roast, is to have the internal burr set at 1, and the external setting on 3 to have any chance of getting a decent extraction window and pressure. Spoke to Sage about this, thinking they would be able to help, all they suggested was using a medium roast, which in my eyes would just makes matters worse . Is it possible I just have a duff grinder.... (Its brand new) ?
I don't know if this is related or any consolation but here's my story and experience. I have the Sage Barista Pro which they say has the same grinder as the Sage Grinder Pro. During my first months I was struggling with proper extraction. I had the internal at 1 and external at 2 to 5, pretty much just as you. Truth is that initially I was using supermarket coffee that had been roasted more than half a year ago. Then at some point after 3 months and approximately 150 espressos, the grinder changed behavior and I had to grind much coarser. I moved to internal 2, external 7. Now, it's been about 9 months since then and I use only 1-month-old roasted coffees and I grind at internal 3, external 10-11 with very consistent shots that are easy to dial in. So here's the TL:DR version, I have the suspicion that the new burrs are actually too sharp and create uneven grinds during the first hundred coffees. I believe that eventually they become conditioned and grind better. But that's just my idea...
@@AntonisMatakos Thanks for the reply, very interesting... I'll just persevere and see what happens, maybe they just need a bit of time to "Bed in", fingers x'd.
did you pre-infuse? this machine has a pre-infuse option.
does no one make single shots anymore? :)
Hi Kev, sorry if this has been asked before but what scales are you using?
Hi Steve,
I'm using the timemore black mirror nano scales.
Cheers
Kev
i got 100% arabica freshly roasted beans and only sour results with the sage smart grinder pro in combination with the Sage DB by trying the recommended single shot single wall basket. i used 19g of beans at experimented with grind sizes 5-8. any recommendations?
Hi, Please watch this:
ua-cam.com/video/AjJ7mgN-oxo/v-deo.html&pp=gAQBiAQB
Ta
Kev
Did I miss the grind setting rare we meant to guess?
You missed it, 10, but it's really not all that relevant, even if you're using the same bean and the same set up you won't necessarily end up at the same grind size. Cheers, Kev.
@@Coffee_Kev Thanks, down to me, but it. may be a guide as a starting point.
this is the most confusing video i've ever watched. I am trying to find an extremely basic explanation bc i don't know them. I didn't even know what dialing in means. pls help
Please watch my understanding espresso series, as these are a really helpful guide to help yo with your coffee journey:
ua-cam.com/video/-a9pJ80jjAg/v-deo.html&pp=gAQBiAQB
Cheers
Kev