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  1. I would like to place an order tonight (well right now really) Any chance of a code please? Many thanks Methy
  2. Hi Folks I am a newbie (but have been reading an awful lot). Im looking for some help/advice from you more experienced people please! I have a Sage DTP and a Sage Dose Control Pro grinder. Ive just bought some beans from JollyBeanRoastery (they are on this forum) - got the Columbia Kaizen Natural. It arrived yesterday (Tue) and was roasted on Mon. So with all that out of the way here are my two issues: 1) Still getting very little crema. Everyone in another thread told me once Im using freshly roasted beans i will have crema going everywhere. Nope! i get some. Like 2mm on top of the coffee. When I see pics online...its like 60% crema on top of 40% coffee. Im probably 90% coffee, 10% crema and thats being generous. 2) I am struggling to dial in this coffee. See below: From some cheap beans I bought from Sainsburys I knew that to get a 1:2 extraction in approx 30 seconds i needed to be grinding at about 5 on the Dose Control Pro. Im down to 2 on the grinder now and my 18g dose (well tamped and level as far as I can see) is hits 40g out at 20s. 10 of that is PI! Ive basically got nowhere to go on the grinder? Am i doing something wrong here? Inside the grinder there is further adjustment on the top burr. if anyone is familiar with Sage grinders please can you let me know if I should be messing with this? I dont want to make the burrs touch! thanks in advance I can take pics if that helps Methy
  3. Just wondered if anyone happens to know of any Roasteries or Bean Sellers near me? I live in Wivelsfield which is near Haywards Heath. Horsham (45 mins drive) is the nearest roastery that i can find. Cheers Methy
  4. When I see these vids of people doing 30 second pulls on a bottomless portafilter and getting this luxurious crema coffee mix happening after 3 seconds....the green eyed monster came to visit. I suspect I need to go to a barista and say 'make me your nicest tasting espresso shot', drink it and then at least have that as a benchmark. Right now, I'm not much enjoying espresso shots!
  5. I have a sage dose control pro. Like you, I'm super new to this espresso lark, but well and truly hooked. Of the 60 settings the DCP has, it got all espressoy (I made that word up) around 9 on the dial. By the time I got to 4 I was getting 2x the liquid coffee out as coffee in over 27 seconds, which seems to be in the ball park of right. I'm waiting for proper fresh beans to dial in for taste and crema etc. The DCP and the Sage Smart Grinder Pro use the same burrs from what I can see in reviews. It can just do a little more. I was happy to settle for control over my grind being to the nearest second. Still great. Also inside the burrs are a further 10 adjustments if you aren't getting your espresso fine enough. 3 was starting to choke my Dual Temp Pro.
  6. I do have some proper beans on the way I bought 1kg of Colimbia Kaizen Naturel from JollyBeanRoastery 9n Thursday ast week. I think they are being roasted today...so should get me on Wed. Hence me messing with a bag of 'dial in' beans from the supermarket. Interesting that supermarket beans dont make much in the way of crema. I'll report back on the fresh ones later! Methy
  7. Hey Please bear in mind this is only my 4th post, Im very new to brewing coffee and Im learning as much as I can as fast as I can. I have a Sage DTP and a Sage Dose Control Pro grinder. Ive owned them about 4 days. First attempts were using pre-ground 'espresso' coffee into the portafilter (approx 17g) and it pulled fast (even by my untrained eye), tasted bitter and even in a latte it was still bitter. But it had quite a nice crema. Now Im learning to dial in my DTP using grind. I bought some medium roast, something or other beans from Sainsbury's fpr the purpose of experimentation. I started at a grind size of 20 and a dose of 18g in shooting for 36g out over 30 seconds. Now, this was never going to happen, and I was around 17 seconds, but I needed to start somewhere. Pulled fast, tasted bitter and like earth and no crema. By the time i got to grind size 5, I was down to 17g in the portafilter (or I was getting indentations from the shower), and 36g out over about 27 seconds. Taste was starting to be 'nicer' - but i had never drank neat espresso before so it was blowing my head off with how intense it tasted. Still little or no crema. Now Im at size 3, pulling 35g from 17g / 18g in and over 30s. Makes a lovely latte (and by latte i mean espresso + milk and not the latte's you probably enjoy). But still no crema of note to report. So whilst I create hilariously bad latte art (i really have no idea how to pour but I actually think Im getting good textured milk after 4 days practicing) - should I be worried why I have no real crema? Help? Many thanks Methy
  8. Yikes! That sounds like you have a low opinion of Sage. The grinder I can get behind - I know its entry level. But the DTP seems to have very few parts to go wrong? Famous last words I guess
  9. Thanks folks. You are right in that I have no idea. And honestly, even the kit I have bought is probably well above my knowledge level and technique level - but Im a voracious reader and learner. I have many questions...so...incoming!
  10. Hey guys & gals I accidentally posted this lot (below) in the New Members Section. Then saw something about introductions section. So copy/paste. Hi, Im a 40something who got hit by the coffee bug hard joining the forum as Ive already used it for a number of helpful bits of info A family member gave me their old espresso machine. Its entirely manual, pretty terrible and leaky, and has a non-lined aluminium heater block which I really dont want to use anymore since finding that out. That said, it enabled me to learn the very basics of making an espresso.... Dont laugh: Ive been using ground coffee from Sainsburys which is supposed to be used in a cafetiere. Ive been 'tamping' my espresso with the back of a teaspoon (as best I can). Because the grind is course, it goes from dark brown to blond in about 4 seconds....so Im sure this tastes pants compared to how it should. The milk arm is hilariously weak, but also very limited in angles and my frothing 'jug' is a cup. All that said, ive managed to make quite a few nice tasting lates, though the milk isnt textured - its just a pile of big bubbles sitting on top of some warm milk. Today is my wifes birthday and we splurged (after I found out about the aluminium non lined heater block) out - buying each other birthday presents (im in April) as a justification for getting new shiny stuff. Hopefully I havent made any terrible selections, but here is what I just had arrive (its in the hall still in boxes): Sage Duo Temp Pro - has a tamper and a steamer jug (yay) Sage Dose Control Pro grinder Sage knock bin and a tamping mat 1kg of Columbia - Kaizen Natural beans from JollyBeanRoastery who featured on the beans section of this forum. Good luck to me. Ive everything to learn! Please dont make me regret my purchases too much - Im not going to spends thousands on kit when at the moment the junk coffee ive been making so far takes 'ok' lol. it has to be better with this kit and some practice. Right? Methy
  11. Hey guys & gals 40something who got hit by the coffee bug hard joining the forum as Ive already used it for a number of helpful bits of info A family member gave me their old espresso machine. Its entirely manual, pretty terrible and leaky, and has a non-lined aluminium heater block which I really dont want to use anymore since finding that out. That said, it enabled me to learn the very basics of making an espresso.... Dont laugh: Ive been using ground coffee from Sainsburys which is supposed to be used in a cafetiere. Ive been 'tamping' my espresso with the back of a teaspoon (as best I can). Because the grind is course, it goes from dark brown to blond in about 4 seconds....so Im sure this tastes pants compared to how it should. The milk arm is hilariously weak, but also very limited in angles and my frothing 'jug' is a cup. All that said, ive managed to make quite a few nice tasting lates, though the milk isnt textured - its just a pile of big bubbles sitting on top of some warm milk. Today is my wifes birthday and we splurged (after I found out about the aluminium non lined heater block) out - buying each other birthday presents (im in April) as a justification for getting new shiny stuff. Hopefully I havent made any terrible selections, but here is what I just had arrive (its in the hall still in boxes): Sage Duo Temp Pro - has a tamper and a steamer jug (yay) Sage Dose Control Pro grinder Sage knock bin and a tamping mat 1kg of Columbia - Kaizen Natural beans from JollyBeanRoastery who featured on the beans section of this forum. Good luck to me. Ive everything to learn! Please dont make me regret my purchases too much - Im not going to spends thousands on kit when at the moment the junk coffee ive been making so far takes 'ok' lol. it has to be better with this kit and some practice. Right? Methy
  12. Hi guys Super new to this forum (ie this is my first post) but I was after beans for the setup my wife and I just bought as a joing birthday present to each other and this thread was helpful. 1kg of Columbia Kaizen Naturel ordered. No idea what it tastes like, but yu guys seemed happy - so there we are! Step 1 of my coffee journey begins Methy
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