mighty magpie wrote: » would you buy a pre owned model? and for how much? 2 years old but only used a handful of times and has all the accesories, not a mark on it.
CWF wrote: » I'd pay €250 for it
Samuel T. Cogley wrote: » Not a coffee expert by any means but I do like a secondhand bargain. It's a piece of mechanical equipment, and something of a precision one at that. I'd be looking for at least 50% off the retail price of around the figure quoted above.
mighty magpie wrote: » It sold anyway. My offer of £340 was counteroffered at £370 which i ignored this morning. I'm assuming it went from somewhere in between those 2 figures which seems a bit high if new models were on sale for £399 recently. I may wait for something better.
mighty magpie wrote: » Got sorted for new model on ebay with warranty for £430 Ordered cleaning tablets and have 1kg of coffee on subscription every 4 weeks. Looking forward to arrival to get stuck in.
Hello David, If I understood correctly the 10 seconds shot is too fast and you would like to slow the extraction, for the extraction problems it is usually the either the beans or the baskets. The beans are always marketed fresh, but the filter baskets, especially the single wall ones are particular about the beans. I would like for you to turn the grind size to 7, and the grind amount to 3'Oclock, also please use the 1 or 2 Cup dual wall filter basket and try to make a cupt of coffee and let me know how it went.
DaveyDave wrote: » Sage finally got back to me: My understanding of pressurised baskets is to make up for bad grinds, old beans or preground. I have proper beans and I know the gist of how to make coffee, I just want to get the grind dialled in properly!
ED E wrote: » Mine arrived via DPD Friday.
mighty magpie wrote: » Machine came today and bought some local beans roasted end of november. Working with an 18g dose and stopping my machine anywhere between 36-42g output but my issue is that these are all taking less than 15 seconds and the dial is reading is too high. I've made my grinder finer step by step but I'm not getting brew time around 25-30 seconds. Any ideas?
mighty magpie wrote: » When i grind coarser, the shot just rushes out and i get to my desired output too early. Even at the coarser setting, the needle is past the grey area. I've seen a few times on various forums to ignore the pressure needle. Should i do this or contact sage?
Klopp wrote: » Have you the grind at very Coarser option? It might be the Coffee beans if not fresh and roasted recently. I do the opposite myself, i go by the needle and ignore the shot time and go by the taste and works well for me.
mighty magpie wrote: » Machine came today and bought some local beans roasted end of november.
mighty magpie wrote: » Beans are from causeway coffee in belfast and were roasted 27th november. I'm not including the pre-influsion in shot time so my 36-40g is taking around 25 seconds now from first drop and looks like a decent pour compared to videos on youtube. I just think my issue is the pressure, always high even at under extraction. My americano was decent this morning but i've a bit of a cold so couldn't taste it too much. Always find my espresso very bitter but possibly don't know what espresso should taste like.
Please note that the dual wall might even work better with your beans, this is why it was suggested. I know the instruction manual mentions that it should be used for pre-ground coffee but at the end of the day, what matters is the beans quality, which changes over time and the 'roasted on' date. Please try this out and let us know how it goes, while we work on having our instruction manual corrected, as it should be.
DaveyDave wrote: » I'm confused now. Everything I've read and watched says to use the single wall. I have good beans so shouldn't be using the double wall?
DaveyDave wrote: » Questioned Sage about the dual wall basket and this was the response: So I took their advice. Ended up with 26.5g coffee with grind at 3 o clock position. Put 18.5g in but didn't measure the output. Time from pressing the button was 26 seconds. As black coffee, it was surprisingly not bitter for once. Pressure/resistance finally builds up enough to have a slow extraction. Downside is I can't actual knock the puck out of the portafilter. I'm confused now. Everything I've read and watched says to use the single wall. I have good beans so shouldn't be using the double wall?
Fall_Guy wrote: » I think your instinct is right, you shouldn't need the dual wall. The grinder isn't performing as it should (not grinding fine enough), and it's cheeky of them to be suggesting that the only reason you aren't getting the requisite pressure when using the single wall portafilter is the quality of your beans. I've used beans that were 2 months from roasted and had no problem pulling a nice shot with the single wall portafilter using the same machine as you. And it's not through any barista wizardry on my part, I can assure you
Klopp wrote: » I have never used the single wall before as i always buy beans but i am going to try out tomorrow and see how i get on.
DaveyDave wrote: » It's frustrating. I have spent hours reading and watching how to pull shots and how to use the Barista Express properly. While I have a less bitter tasting coffee with the dual wall basket, I don't want to use it knowing there's more potential for better coffee. I'd rather my skill be the limiting factor and not the machine! If I didn't want to learn how to pull a proper shot I would have spent a fraction of the cost on the machine and not have a coffee subscription! I'll get back to them and see what they say...
Fall_Guy wrote: » I think someone mentioned this earlier, and would be a good way to prove to them that the grinder is the variable that is leading to less than optimal results for you...would you ever buy a bag of fresh beans and get them ground for espresso in the shop? If you can pull a decent shot with them using the single wall portafilter when you get home you have proof positive that your grinder isn't grinding fine enough for its intended purpose?
