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fredphoesh

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About fredphoesh

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  1. folks, I am 😬🙄 embarrassed to say... the reason this major discrepancy happened wasn't my tamping pressure, I HAD RUN OUT OF WATER!!! 🥴😬 The groaning machine was begging for water! Sorry. I have now bought a sprung calibrated tamper but as I thought, when it STARTS moving is quite a different amount of pressure from when it touches the base... so I'll test it with a scale. Interesting responses and conversation, and I love the article mentioned in this thread, that there is NO maximum tamping pressure! Hmm, time to return my tamper! Tx people. Mark.
  2. Hello folks, Today, as an experiment, I tamped a bit harder than usual because my coffee was tasting a bit sour, and the different was VAST... the machine could hardly dribble out my coffee, and I had not applied enormous force at all, probably not enough to lift a 20kg suitcase... so it seems to me that if you take the care to weigh your coffee so you can have consistent results, NOT having a way to scientifically replicate your tamping pressure makes the whole weighing thing a bit of a waste of time... I'm not pointing fingers at anyone, but I know this forum is very much into weighing their grinds. Tamping pressure makes a MASSIVE difference to timing, more than a discrepancy of 2 grams of grinds! Try it at home. I'm curious to hear your results, for me it's shockingly huge. Mark.
  3. What is really scary about you people is that you'd rather spend time re-enforcing your religion, and of "being right" than to help someone who is asking for help, and to offer useful advice, other than to follow your narrow path. If, I was using scales and had the exactly "correct" amount of grains, but getting the results I am getting, then what would your advice be then? There seems to be a rule here is there is no advice given unless users submit to the first commandment, that thou shalt have scales... Seriously people. I am sure there might have been USEFUL advice, as there is a very, very good chance I am using the exactly RIGHT amount of grains, but because I don't have scales, you close off and become high and mighty. Good by and thanks for nothing.
  4. I'm not sure why you are all fixated on weighing beans when no barista I have ever seen does that! It seems bordering on religious fanaticism to make the "accepted path" be the only one. Sage have a tool they supply to make sure the quantity of grains is correct. I think they know what they are doing, hey, most baristas would laugh at a tool to trim a puck to the right quantity.
  5. Do you know of any coffee shops, London or Milan or wherever, that actually weigh their grinds each time? Not a chance, they are artists, not pedants!
  6. Hi, thanks for replying... If the final volume in the basket is as Sage recommends and i'm using their tool to scrape out excess, and if my tamp pressure is consistent and firm but not using great force, then how can I be having too little or too much grains? The volume, surely, would be wrong if I had the wrong amount in the first place? I've had fabulous cups of coffee in some coffee shops. These baristas never, ever weigh their grinds, they put it in, scrape excess off, tamp it and bang out a lovely cup, consistently... that's where I'd like to be tx Mark.
  7. Hi, thanks for the response. I don't have space for scales, and honestly, don't think they're necessary. I am tamping at moderate pressure and use the special steel tool after tamping to remove any excess coffee if there is any... so it would be pretty much impossible to get the wrong amount of coffee in the basket. The single basket is because I don't like my coffee too strong, so prefer the strength of the single shot basket. tx Mark.
  8. Hello folks, I have bought a sage barista express 875 which I am really enjoying. I've watched loads of Youtube videos and read the manual etc... and am still struggling, though the coffee is tasting pretty good it has to be said. The main issue is I don't understand the results I am getting given my settings. I'm 1/ using a 35ml steel shot measure to get a consistent volume of grinds (a couple of mm shy of full seems right). 2/ using the one shot portafilter basket with the single wall 3/ putting the same amount into the portafilter and tamping with as consistent a pressure as possible 4/ using the 2 shot button and have set the water volume to produce about 70ml of water 5/ set the grind size to a whopping 13 Results 1/ coffee takes about 10 seconds to start coming out, and is complete another 15 seconds later 2/ pressure on the gauge reads on the highest end of OK "espresso range" 3/ the puck is a tad muddy after the pull... occasionally gets stuck, but then the smaller basket doesn't grip like the 2 shot one does. So what's baffling is that if I grind finer, the pressure is too high and it drips out slowly. I am not tamping overly hard, so I don't see how I can be on the high end of pressure while grinding (what seems to be) so coarsely. It is "meant" to come out after 4-7 secs and take 25-35 seconds. A damp puck is supposedly indicating too few grinds or that they're not ground fine enough, but increasing either will take me over the "OK pressure". So I'm flummoxed! tx Mark.
  9. Unfortunately, with our planet and environment as screwed as it is, buying large chunks of plastic every 6 months instead of a charcoal bag just shows the lack of regard Breville/Sage have for the environment. I find it really infuriating that they can "upgrade" to this huge chunk of disposable plastic. Anyone know if the filter assembly (Model: SP0020024) works on the newer model 875? tx Mark.
  10. Hello guys, I am pretty new to the fresh grinding coffee crew, so hi. My opinion is that is has a lot to do with the type of coffee. Someone else here said acidic coffee. Sadly the people selling don't tell you the acidity, but I have found that the same soya (sweetened sainsbury's - blue carton) curdled with both the last two coffee beans I have used, but not with the one I am going to re-order, a delicious PERUVIAN YANESHA. I will try the organic Alpro and the other brands mentioned. I dont think it is the steaming temperature because my machine churns out "steamed milk" that isnt very hot at all. I know that soya milk can curdle with even instant nescafe. I will report back, and would appreciate any other success stories, particularly if you find a different brand of milk works better with the same coffee bean. Cheers, Mark.
  11. Hi Mark, thanks for the info... Yeah I've set my machine to not do such long shots, and will do two per latte, also I'm getting better beans in the mail this week... Should do the trick, somewhat ;-) Cheers, Mark Sent from my GT-I9505 using Tapatalk 2
  12. Hi Here is another one.. http://www.coffeebeanshop.co.uk/single-origin-coffees-c-176.html
  13. Hi aaron, perhaps, though most of the most delicious cups of coffee I've had were at coffee shops that (seem to) use Illy... except the nearby coffee shop in my town which used to use Illy and gets some custom roast now, which is equally delicious. I will try find out where they get their coffee so I can try that too. BTW I did try a separate grinder and use that to make my coffee this morning, but it wasnt better than what I have using the DeLonghi internal grinder... but then again the beans I have right now are sub-standard. Thanks for the input guys, Mark.
  14. Hi guys, Ok so the details are I like a 250-300mm latte, but since I dont like it too milky, I prefer a long shot and half milk or soya milk, which I prefer taste-wise. The coffee I love most is (you guys will probably puke) what I get at Patisserie Valerie in london, and that is Ille, I think. I have bought some more expensive than ille dark roast from a coffee shop near where I live, they use the same beans in their coffee, and it is great! I dont think these guys use two shots, just my machine the shot never looks inky black when coming out, just brown, turning pale quite soon... so I have to do a second shot. Also, when I feel the granularity of the coffee once the machine spits out the used chunk of coffee, it isnt nearly as finely ground as I would do if I was using my crappy £25 grinder and stovetop espresso machine... which makes much stronger coffee, but is often a bit burnt due to stovetops heating the coffee after it has been made. Tomorrow morning I will try grind some beans using our cheap grinder, put that in my BTC machine (It can take ground coffee too) and see how it deals with much finer grounds. Thanks all for your input and comments. I wish I had asked questions here before buying!!! Mark.
  15. Hi guys, thanks for the response. It seems I will be going through a lot more coffee, needing at least two shots for a latte that tastes as good as a good coffee shop. I have tried some expensive beans, nice but still need two shots to make it taste like a single shot latte. Dang that is disappointing!! I doubt I would be able to get my money back, but it does seem really dishonest they would make a machine, go on about how good the grinder is, then deliver a mediocre cuppa!
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