I would still use the scales, but only to weigh the coffee in and out, espresso machines with shot timers do away with the need to press the timer button on the scales or to put the scales into timer mode if your scales have that. A creamy, smooth espresso starts with low-pressure pre-infusions to make sure the freshly ground coffee powder is fully saturated with water, followed by a higher 9-bar pressure perfected to draw out maximum flavour and richness. The other thing that I've seen many people saying about this, and the Barista Express, is that it runs at 14 or 15 bars of pressure, no… it doesn't… I don't know where people are getting this from, but all Sage machines are set to run at 9 bars, and I have tested this with a portafilter pressure gauge, it's definitely 9 bars.

All of our coffee is roasted and packed at our roastery on Foundry Road, Ammanford where we employ local people to bring them into the world of third-wave coffee.

An intuitive interface with volumetric shot control displays all the information required to hone and perfect your espresso extraction. The SCA (Specialty Coffee Association) Professional Barista Qualification is internationally recognised and counts toward the overall SCA Coffee Skills Diploma.

With the oracle all of the coffees are pre-programmed, meaning you can just swipe and select your coffee, so it's more towards the one touch end of bean to cup machines. I do have a definite answer to this, by the way, and I'll explain why I've come to this conclusion, and you'll see it's based on experience, not opinion. A low pressure pre-infusion, followed by a high pressure (9 bar) extraction delivered via a 15 bar Italian pump aids in delivering perfectly pulled shots consistently. Logic Vending supply and install commercial coffee machines as part of an extensive line of catering solutions throughout the UK.With the Barista Pro, though, it's really simple, you just use the dial to get into this part of the menu on the LCD screen. With a great team and a community that cares about sustainability, we're now focusing on more than just roasting great coffee.

When I first tried to enter the backflush cycle, for instance, I accidentally simply re-programmed the single shot button to the max. Low-pressure pre-infusion gradually increases pressure at the start and helps ensure all the flavours are drawn out evenly during the extraction for a balanced tasting cup. The most tricky part of using a home barista espresso machine are dialling in, getting the grind and dose right as well as learning the knack of tamping, and the Barista touch doesn't do any of this for you. As well as the external grind adjustment, the grinder on these espresso machines (and on the smart grinder pro) has 10 internal grind settings on the top burr.For more information about the Barista Pro, or any of Sage's wide range of products for your home, head here .

I must admit i’d forgotten that the guidance (in the manual) is 25-35 seconds for optimum extraction; i tend to judge success by the pressure gauge hitting the mid-point of the extraction zone, pretty much the needle being vertical – so with the Pro you aim for around 30s extraction mark, is it that simple (too long needs coarser grind / too quick needs finer grind)? Comes with a complementary Connoisseur Taster Pack, to help you make the most of your new Sage Barista Pro.Therefore, I am curious to hear your opinion on which of the two models is better recommended for a starter?