Hey all. Following on from my recent thread on the Sage Dual Boiler and a suggestion from @dfk41 , sort of unrelated to the thread, but super useful and interesting, to try this low pressure approach to brewing: https://www.coffeeforums.co.uk/threads/sage-db-is-this-acceptable.32158/page-2

A question for those that have done this.

Do you also change the shot time of the double-shot button to allow for the resulting longer extraction, or do you opt to just hold down the manual button and keep it in pre-infusion phase?

Do you find a lower pressure works pretty well for ‘all’ roasts, or is it more useful for a certain type, e.g., light, dark etc?

Thanks :)

    nosiesta It is a long time ago! I think I just pulled the shot on the double button, but you could try either. The main thing is that the pressure will not rise above you programmed rate. After that, it is a matter of playing around to find what suits you.

    I drink medium/plus coffee. I found the lower bar shots (I chose 6 bar) brought out flavours that simply did not exist at 9 bar. I am sorry that I cannot be more specific!

    https://www.suddencardiacarrestuk.org/2024/02/thank-goodness-for-madeira-cake/

      Thanks. All good. I figured it out! Just changed the shot time on the double button to 60”, with a pre infusion also of 60”, so essentially it never gets past that stage. Then stopped the shot early (at about 45g).

      Tried power at 70 - the pressure didn’t rise slowly like it does with normal pre infusion. Instead it rose fairly quickly to about 9bar, then dropped to around 6 ish. I was sort of expecting it to rise super slow.

        Haha. I’m starting to look at the Flair 58 a little too much, as it just removes a lot of complexities (and adds some!).