I was hoping for a video on why you should adjust the temperature. My Sage DB is set at at 93 deg but is adjustable. Why? What affect on the end result does it have? I expect Kev has already done a video on this so a link would be appreciated!
I must have watched a thousand "how to" coffee videos, and I still didn't know how brew pressure and temperature interact. It's a funny old world, isn't it? 😂
What I'm talking about in this video where temp and pressure are concerned, is how how water flows faster through thermocoils when there's no pressure in the basket. So when people test the temperature of water flowing from the group on Sage/Breville machines, the reason it's usually around 60-65C is simply because there's no pressure, so the water isn't getting the expected contact time with the heater. Cheers, Kev.
@Coffee Kev Tip no. 5: Do a single shot with an empty pressurised basket directly afterwards, It will properly clean(flush) out coffee residu in lines.👴🧐🤓
I too use a Barista Pro. I use a glass double wall glass mug and half fill with water. Then in my case put it in the adjacent microwave until the water just boils. Leave for a bit so whole mug has had time to warm up before continuing 'a la Kev'. Just in case it may be useful I'm using 22g dark roast Java Mocha beans and setting No. 2 on grind.
I was hoping for a video on why you should adjust the temperature. My Sage DB is set at at 93 deg but is adjustable. Why? What affect on the end result does it have?
I expect Kev has already done a video on this so a link would be appreciated!
Amazing video, totally needed for owning a breville and seeing all the temp posts on reddit
I have early morning visions of Kev shouting “you’re doing it wrong” during my morning coffee from this morning video post.
Tatty bye 🙋♂️
haha 😆
Just made my morning coffee and it turns out I'm doing ok according to this video 👍
Excellent 👍😎
I must have watched a thousand "how to" coffee videos, and I still didn't know how brew pressure and temperature interact. It's a funny old world, isn't it? 😂
Haha it is 😎
Takes almost 7 bar to increase water by 1°F so I don’t think you need to worry about it. Especially since it isn’t a sealed system. Or so I’ve read. 👍
@@jovetata ya lost me at Fahrenheit.
What I'm talking about in this video where temp and pressure are concerned, is how how water flows faster through thermocoils when there's no pressure in the basket. So when people test the temperature of water flowing from the group on Sage/Breville machines, the reason it's usually around 60-65C is simply because there's no pressure, so the water isn't getting the expected contact time with the heater. Cheers, Kev.
@@Coffee_Kev Yeah, I got it. The other fella didn't. Thanks for the explanation, though 👍
@Coffee Kev Tip no. 5: Do a single shot with an empty pressurised basket directly afterwards, It will properly clean(flush) out coffee residu in lines.👴🧐🤓
I too use a Barista Pro. I use a glass double wall glass mug and half fill with water. Then in my case put it in the adjacent microwave until the water just boils. Leave for a bit so whole mug has had time to warm up before continuing 'a la Kev'. Just in case it may be useful I'm using 22g dark roast Java Mocha beans and setting No. 2 on grind.
Why didn't You use Scace device to show us the real brew temperatures? Especially how stable they are in back to back shots.
This is a video sharing tips about brew temperature, it's not about testing brew temperatures or temp stability of specific machines. Ta, Kev.
Good onya mate !
Cheers 😎