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Everything posted by jakebyrne

  1. Whatever you choose, make sure you go with silver cable rather than copper. It won't oxidise over time and ultimately lasts longer. It costs more to begin with, but it'll be a whole lot less expensive than having to replace in 5 or 10 years time. I'm using Cambridge audios thicker silver cable, can't remember the name. Great quality!
  2. That's the one. It's only purpose is to evenly distribute coffee between the spouts. If you unscrew the spout from the bottom. You should be able to unclip the black part from the bottom. I took it out due to the fact that plastic doesn't retain heat as well as the steel. Therefore, it would cool the espresso upon contact.
  3. I have just bought a Nutri Ninja through QVC when it was on their special daily deal. (More colour choices through QVC and a good size range of cups). So far I've made plenty of juices or smoothies and it goes through ice and frozen fruit like butter. I've also made a couple of spice pastes using spices and a dash of oil, and some marinades using yoghurt. Both have been great. The cups are dishwasher safe too. So far so good. I'd recommend it!
  4. Rave signature blend, 17 in, 41, out in 30 seconds. Mouthfeel is great, but there's still a lot of acidity in the shot. Very very tangy, and being a bean that doesn't promote a lot of fruity flavours, it's quite over powering. I've tried up dosing between 16 to 18g, and it's never really made a discernible difference to the end shot.
  5. Hi all. I've recently acquired a DTP and am loving it. I used to have a Silvia and have had a few years out of the espresso game. Just wondering about people's recipes and in out weights with the DTP? I've managed to find a nice balance with 17g in -> 41 out with Rave signature, but it's still not producing a shot that I would call anywhere near perfect. I'd love to hear how other owners are getting on, and the recipes that you guys have found that are producing the best results!
  6. The single barrel is stunning. Think soft, oozy strawberrys in a caramelised sugar syrup.
  7. I'm a drummer, so I'm in to anything with a groove. I was brought up on country music, but at the moment I can't stop listening to a guy called Ole Borud. Groove for days!! Serious soul in that guy.
  8. For the drum savvy among you, you'll know what they are. These have been unplayed for two years and need a new home to find new coffee gear!! There are a few stick marks on the top hat, a little patina on the bottom of each hat. Aside from that they're in great Nick. No keelyholing cracks or otherwise. Pics on request. Price as stated in title. Chars!
  9. Cheers all. Nice smooth transaction. I hope one day I can return the favour!
  10. I'll register with sage and take the hit!! Consider it sold
  11. If this is definitely the 820 (SG Pro as apposed to just the SG) as mentioned previously, and comes with the sage warranty from new, I'll take this for £150 including postage.
  12. Having had experience with a Silvia, the pressure gauge won't be needed as I'll be running weights in and out. I think I'm pretty set on the separates, and the other half seems ok with that too which is a bonus!!
  13. jakebyrne


    I have two bottles on the go. Four Roses single barrel and a bottle of Bowmore 10 year. I love the contrast in whiskeys. Fine bourbons are to me the best of spirits. Vanilla sweetness and woody smoke combined in a sumptuous syrupy affair. I can take or leave scotch, but Bowmore make some of my favourite single malts. The 10 year is just the right balance of peat and sweetness for me.
  14. I use a large Hario cold brew maker. I used to use a large mixing bowl but the Hario makes it much easier. I use 100g coffee to 1.1l water. I grind rather coarse. Coarser than a French press, but then leave it at room temperature for 24 hours, and fridge for another 12-24 depending on concentration wanted. I have no idea why I use a split temperature method, I've just found it works best after months of trial and error. Through the summer I usually make a less concentrated brew, then winter a thicker brew to be diluted with hot water.
  15. Hi all. Just looking for some insider knowledge. The other half has offered to put up some cash monthly to finance a new coffee machine for me. I used to have a Silvia a few years back so am well versed in the world of espresso prep and the inevitable machine and grinder upgrade virus. After discussing things with the woman, she's happy to learn, and as a joint we've decided on the Sage stuff. Two options. 1. BE 2. DT and Smart Grinder Pro. Bearing in mind that I also make cold brew every fortnight or so, I see that the separate grinder would be a nice commodity. However, the DTP only has a 1 year guarantee compared to the BE's two year, and a hand grinder could happily deal with the grind for my cold brew. Unfortunately, Lakeland won't be an option as we've decided to finance things monthly through ao.com to free up some finances need for other things. (Car repairs and the like). For those with some inside knowledge, I'd be interested to know your opinions, and why you'd go for which combo. Thanks in advance!
  16. I'd say not. With the BE having such limited steps it's more tailored to a fine adjustment range at the espresso side of things. It may be worth looking in to something like a Baratza Encore for your brewed coffee. I believe that there are a few on eBay at present.
  17. How are you guys getting on with this grinder? I'm very tempted to order one. Is it just a case of switching the plug to a UK model?
  18. 1. Coffeechap 2. MrShades 3. Mrboots2u 4. ridland 5. working dog 6. jakebyrne
  19. The temperature adjustability is probably a feature that you will never use. Not until you have all the other aspects of making the 'perfect' espresso down. By that point you'll probably have caught upgraditus and have a dual boiler or similar anyway. The pressure gauge is only a guideline anyway, and you'll get a much better shot my measuring your weights in and out against time, rather than relying on the gauge to tell you when something is good/bad. This again goes for the programmable buttons. The ease of use is great, but a simple set of .1g scales will have you up and running in no time. The 3 way valve would be nice, but its not a neccessity. Its 99% sure that you'll be pulling better shots quicker with a DT paired with a SJ or Mignon for example, than with the BE.
  20. Yes and no. The 820 has an adjustable burr set that as well as being correctly calibrated for espresso, offers micro adjustments to the grind settings. The actual grind settings them selves are increased from 30 to 60, and rather than dosing by amount, the 820 offers 0.2 second time adjustments. The 820 is the machine they should have produced in the first place. I have a feeling that the motor and gearing may have been adjusted to be able to cope with a finer grind too.
  21. Make sure you pick up the pro version, the 820 rather than 800. It is much improved, especially when grinding for espresso. Just a heads up!
  22. As a 'planning to be' mignon owner, this thread could prove useful! Thanks for the input everyone.
  23. I have a pair of Cambridge Audio Aero 2 fronts, sx50 rears, and an s50 centre speaker. I also use a Q-Acoustics sub. All driven by a Yamaha RXV-675. Roughly a £1000 at face value when bought including stands and cables, but a fantastic system for the money. The aero 2s make a great stereo pair and tie in nicely as effects L&R. Nothing better than sitting down in the morning with a coffee and enjoying music in a 5.1 setting.
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