I usually have a very small amount of milk left (like 10-20ml). This is nessecary when making latteart. If you don’t steam it over 60-65° you can use it again. Sometimes I use it to make hot chocolate for my kids.
@@Roy2584 you have to use fresh coffee. I advise my customers to use the coffee about 14 days past roast until 3-4 months. That’s where you will get the best taste and where you will get the most stable shots without the need to adjust the grinder that much. Hope it makes sense
What are you doing to get the pressure to the 2 o clock position? I was of the opinion that the needle should be around 12 o clock, but I would like to increase the pressure to see the difference. Currently I do the following: - measure 18g - grind pretty fine (1-4 depending on the bean) - tamper - press a double shot I have the same machine as you, and I currently use a Lavazza bean, which likes to be ground pretty fine. Many thanks.
@@civic400bhp I wouldn’t think so much about the needle. I am not sure how precise the manometer is. Just follow you recipe and use your taste buds to adjust the recipe. Sounds like you are doing everything right. As long as you get 36-45 grams of espresso out in about 20-30 seconds everything should be good. To get the pressure higher try some fresh coffee. I advise people to use coffee 2-3 weeks past roast and up till 3-4 months. With older coffee it will be more difficult to get the pressure high enough.
@@cityroastkbenhavn thank you for the prompt response and invaluable feedback. I will move onto locally roasted specialty coffee very soon (200 degree coffee).
Great video! Could you recommend using it as a single dose grinder? I'm always having normal espresso plus decaf beans at home so have to change a lot.
Do we know for sure no ground coffee stays in the machine with this method? I mean all the beans are fully processed, transferred into the portafilter? I'm not judging the very precise weighing of the beans but being curious about how this one works. I've just bought a new machine, but talking from experience my previous Jura F70 (and probably all of them built with the same concept) kept quite a considerable amount of ground coffee between the grinder and the brewing unit even if the bean container ran empty since nothing pushed forward this stuck coffee. So to make sure we've got really fresh coffee the first brew of the day had to be discarded. Again, my question is purely technical, so anyone knows for sure nothing stays in the machine?
There will always be a small amount of ground coffee in the grinder. It is called retention. All grinders are different and have different amount of retention. My eureka specialita has about 1gram. Other big coffee shop grinders can have much more. I am not sure about the amount in sage barista. If you want to be sure then I would recommend to discard about 3-4grams when making coffee in the morning for example. If you make several coffees after each other then it is not nessecary
@@cityroastkbenhavn Yep, looking at the machine from the side it's visible the axis of the grinder and the portafilter holder don't match so there must be some retention. Weighing the input and the output might match but some of them is added from the previous cycle. I only use it once a day so I might have to discard some,what a waste. 🙂
wow dude that is a great pour, I never get my milk to this texture. Im using Oatly oatmilk, which has given me the best results, but I NEVER get that nice velvet cream texture. what type of milk are you using?
I use cow milk 1,5 and sometimes 3% fat. Try this methode or see some of my other videos on milk steaming. I have made a few. ua-cam.com/video/seCuLfuNbTM/v-deo.htmlsi=ywpAdYwnM2aC5TKR
You are right. It depends on the coffee beans. Please chech out this video and you will know what to do. ua-cam.com/video/8iLrqFjxQM8/v-deo.htmlsi=vGFohT0imoqfzFlz
Thanks for sharing! Why are you not useing the mignon? Dialed for different coffee? 🤔 P.S. the barista express gets godlike after opv adjustment and slayermod! 🎉
I have only borrowed the Sage for some weeks. The goal was to get to know it so I can give advise to my customers who have sage. Thats why I don’t use my specialita.
I have the Breville Express but can't get a good extraction like yours (I use Lavazza Beans).So I cheat and use pressurized basket. Beautiful shot nice art..👏👏
Check out this video I have made. Use coffee beans that have been roasted within 3 months. And don’t cheat with the basket 😁 ua-cam.com/video/8iLrqFjxQM8/v-deo.htmlsi=M-rqcQ9JIJp_-Gkz
3 inside and 12 outside but you can’t use those numbers for anything. You have to adjust the grinder for the coffee you are currently using. Even with same coffee you need to make small adjustments over time.
@@cityroastkbenhavn i have a huge problem with this. i have this machine - exactly yours - since 4 days and i cant get good extraction for double coffe. for one - no problem. everything according to the book. but for two, there is not enough preassure and the extraction is terrible. what should i do? i have grinding settings for 1 - finest. tamper preassure hard as fuck - i am really strong when i want to - and the amount of coffe is okay. what else should i check? different coffe? why one espresso is fine, but 2 espresso terrible? i will be gratefull for any help.
@@cityroastkbenhavn thank you for the tip. i will check it today afternoon and let you know. but what is the possibility that on position 1 "FINEST" coffe is not grinded enough to get me even close to good preassure? i am confused.
I know some people are paranoid with their coffee, But I humbly suggest relaxing a little bit as the final result will be basically the same. But if it makes you happy doing all that nonsense (sorry) go ahead and be as paranoid as you want to (try to keep the paranoia just to your coffee making ritual, life is too short my friend)
This all depends on the coffee bean/blend, coffee roast and grind setting. Some coffee will have a greater volume then other depending on those things I just mentioned. I am using between 17-19 grams depening on the coffee I use. Typically when I use dark roast my dose is 17 and with light roast 19gram
@@cityroastkbenhavn i have 3 different machine by Sage.... the last is gone wasted... in my Country Sage don't fix... a worst product, i lose a lot of money...
@@cityroastkbenhavn Sage dont fix machine in Italia, they substitute three machine to me, always cold coffee... i losed a lot of money... i understand why in their videos is not possible comments...
@@martymartin2894 The reason I commented is because I do the exact same thing. Consistency = repeatability and that makes adjusting the coffee to your taste preferences waaay more easier.
@@martymartin2894 hahah trust me many people do 😂 You got to be a true coffee geek to understand this. Most of my friends also think I am crazy. For them coffee is just coffee and caffeine 😁
What do you mean “cheap coffee” This is high quality specialty coffee from Honduras and I sell it for 40€ a kilo. For some it might be cheap but for most people it is pretty expensive
i use grinder setting 5 and sometimes 4 for rich oily coffee ☕ ☕
I just bought this machine. It's perfect for me. I just start trying the late art. I need ask, What you do with the rest milk in jug?
I usually have a very small amount of milk left (like 10-20ml). This is nessecary when making latteart. If you don’t steam it over 60-65° you can use it again. Sometimes I use it to make hot chocolate for my kids.
Which grind size do you recommend in machine's own built-in grinder?
@@nil6360 there are no recommendations - it solely depends on the coffee beans you use
how to achieve such high pressure while brewing? did you make any modification to the machine?
@@Roy2584 you have to use fresh coffee. I advise my customers to use the coffee about 14 days past roast until 3-4 months. That’s where you will get the best taste and where you will get the most stable shots without the need to adjust the grinder that much. Hope it makes sense
That pressure is too high you want the pressure to be sitting as close to the 12 o clock mark as possible for best extraction.
What are you doing to get the pressure to the 2 o clock position? I was of the opinion that the needle should be around 12 o clock, but I would like to increase the pressure to see the difference.
Currently I do the following:
- measure 18g
- grind pretty fine (1-4 depending on the bean)
- tamper
- press a double shot
I have the same machine as you, and I currently use a Lavazza bean, which likes to be ground pretty fine.
Many thanks.
@@civic400bhp I wouldn’t think so much about the needle. I am not sure how precise the manometer is. Just follow you recipe and use your taste buds to adjust the recipe. Sounds like you are doing everything right. As long as you get 36-45 grams of espresso out in about 20-30 seconds everything should be good.
To get the pressure higher try some fresh coffee. I advise people to use coffee 2-3 weeks past roast and up till 3-4 months.
With older coffee it will be more difficult to get the pressure high enough.
@@cityroastkbenhavn thank you for the prompt response and invaluable feedback. I will move onto locally roasted specialty coffee very soon (200 degree coffee).
Hi! How long does it take to make a cappuccino with the Barista Express?
2-3min
Great video! Could you recommend using it as a single dose grinder? I'm always having normal espresso plus decaf beans at home so have to change a lot.
Yea. Check out this video.
ua-cam.com/video/8iLrqFjxQM8/v-deo.htmlsi=WuS1tUGgBUIskptB
DECAF ?sacrilege
Do we know for sure no ground coffee stays in the machine with this method? I mean all the beans are fully processed, transferred into the portafilter? I'm not judging the very precise weighing of the beans but being curious about how this one works. I've just bought a new machine, but talking from experience my previous Jura F70 (and probably all of them built with the same concept) kept quite a considerable amount of ground coffee between the grinder and the brewing unit even if the bean container ran empty since nothing pushed forward this stuck coffee. So to make sure we've got really fresh coffee the first brew of the day had to be discarded.
Again, my question is purely technical, so anyone knows for sure nothing stays in the machine?
There will always be a small amount of ground coffee in the grinder. It is called retention. All grinders are different and have different amount of retention. My eureka specialita has about 1gram. Other big coffee shop grinders can have much more. I am not sure about the amount in sage barista. If you want to be sure then I would recommend to discard about 3-4grams when making coffee in the morning for example. If you make several coffees after each other then it is not nessecary
@@cityroastkbenhavn
Yep, looking at the machine from the side it's visible the axis of the grinder and the portafilter holder don't match so there must be some retention. Weighing the input and the output might match but some of them is added from the previous cycle.
I only use it once a day so I might have to discard some,what a waste. 🙂
Very good! Looked like a good extraction.
wow dude that is a great pour, I never get my milk to this texture. Im using Oatly oatmilk, which has given me the best results, but I NEVER get that nice velvet cream texture. what type of milk are you using?
I use cow milk 1,5 and sometimes 3% fat. Try this methode or see some of my other videos on milk steaming. I have made a few. ua-cam.com/video/seCuLfuNbTM/v-deo.htmlsi=ywpAdYwnM2aC5TKR
Can you advise what weight and grind level you are using? I’m sure it depends on the type of coffee but mine tends to be a bit bitter/sour :(
You are right. It depends on the coffee beans. Please chech out this video and you will know what to do. ua-cam.com/video/8iLrqFjxQM8/v-deo.htmlsi=vGFohT0imoqfzFlz
Thanks for sharing!
Why are you not useing the mignon? Dialed for different coffee? 🤔
P.S. the barista express gets godlike after opv adjustment and slayermod! 🎉
I have only borrowed the Sage for some weeks. The goal was to get to know it so I can give advise to my customers who have sage. Thats why I don’t use my specialita.
@@cityroastkbenhavn Then it makes senses 🤣👍
What mug are you using? It looks really nice
Just a standard 160ml cappuccino mug
Not sure what’s with some people’s negativity on your video. Beautiful coffee and I look forward to buying my own machine one day!
We are all different and on different levels. I can take it and try my best to explain as good as I can when there is some confusion.
I have the Breville Express but can't get a good extraction like yours (I use Lavazza Beans).So I cheat and use pressurized basket. Beautiful shot nice art..👏👏
Check out this video I have made. Use coffee beans that have been roasted within 3 months. And don’t cheat with the basket 😁 ua-cam.com/video/8iLrqFjxQM8/v-deo.htmlsi=M-rqcQ9JIJp_-Gkz
He is using the pressurised basket,you have no idea if this was a good shot as you can’t taste it….
What grind range did you use for the coffee?
P.S. very good video
3 inside and 12 outside but you can’t use those numbers for anything. You have to adjust the grinder for the coffee you are currently using. Even with same coffee you need to make small adjustments over time.
@@cityroastkbenhavn i have a huge problem with this. i have this machine - exactly yours - since 4 days and i cant get good extraction for double coffe. for one - no problem. everything according to the book. but for two, there is not enough preassure and the extraction is terrible. what should i do? i have grinding settings for 1 - finest. tamper preassure hard as fuck - i am really strong when i want to - and the amount of coffe is okay. what else should i check? different coffe? why one espresso is fine, but 2 espresso terrible? i will be gratefull for any help.
@@MaxSymi check out this video. Maybe you must adjust the inner grinder burrs ua-cam.com/video/8iLrqFjxQM8/v-deo.htmlsi=ak5rdBarILPm9CBQ
@@cityroastkbenhavn thank you for the tip. i will check it today afternoon and let you know. but what is the possibility that on position 1 "FINEST" coffe is not grinded enough to get me even close to good preassure? i am confused.
@@MaxSymi you will understand after you have watched the other video. You have 10 adjustments on the inner burrs
I know some people are paranoid with their coffee, But I humbly suggest relaxing a little bit as the final result will be basically the same.
But if it makes you happy doing all that nonsense (sorry) go ahead and be as paranoid as you want to (try to keep the paranoia just to your coffee making ritual, life is too short my friend)
Thank you for thinking and worrying about my health. I will take your advice in consideration.
I hope you liked the video.
Time it takes to make a coffee I could have driven to Costa drank it and be back home.
😂😂😂
😂😂😂
not easy, but i drinked a cup of coffee
im baffled....your 18gr does not look like my 18 gr. Mine would be overflowing a little bit....maybe im using too much....but my grind is set on 3
This all depends on the coffee bean/blend, coffee roast and grind setting. Some coffee will have a greater volume then other depending on those things I just mentioned. I am using between 17-19 grams depening on the coffee I use. Typically when I use dark roast my dose is 17 and with light roast 19gram
Please use THE ENGLISH LANGUAGE next time bud
That's a lot of wiping.
Worst product ever tried, the coffee is cold.. SHAME!
@@claudiop.panarella sounds like your machine is broke. I would send it back so it can be fixed
@@cityroastkbenhavn i have 3 different machine by Sage.... the last is gone wasted... in my Country Sage don't fix... a worst product, i lose a lot of money...
@@claudiop.panarella sorry to hear that
@@cityroastkbenhavn Sage dont fix machine in Italia, they substitute three machine to me, always cold coffee... i losed a lot of money... i understand why in their videos is not possible comments...
У меня такая же но я вообще не могу пока сделать себе кофе на видео😢 уже неделя прошла
Chechk out this video and you will be making great coffee in no time. ua-cam.com/video/8iLrqFjxQM8/v-deo.htmlsi=R_shHQtL0c8qRFp5
Putting 2 beans back in the bag is ridiculous.
I can understand that some people might think that.
Why would you not wanna be perfectly consistent in your brewing after spending all that money, time and effort on coffee?
@@DemirJPN I think it's a bit ott at this level, look how long it takes imagine doing this before work u would need to get up earlier just for this.
@@martymartin2894 The reason I commented is because I do the exact same thing.
Consistency = repeatability and that makes adjusting the coffee to your taste preferences waaay more easier.
@@martymartin2894 hahah trust me many people do 😂 You got to be a true coffee geek to understand this. Most of my friends also think I am crazy. For them coffee is just coffee and caffeine 😁
Come on! All that effort and use cheap coffee!
What do you mean “cheap coffee” This is high quality specialty coffee from Honduras and I sell it for 40€ a kilo. For some it might be cheap but for most people it is pretty expensive
Why wouldn’t you show your weight details to the camera 👎
18gram in 40gram out 29seconds I have other videos where you can see the details