Question around Breville / Sage Precision Brewer shower seal variants

Question around Breville / Sage Precision Brewer shower seal variants

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Question around Breville / Sage Precision Brewer shower seal variants

New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

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Understanding the Process: Anaerobic Processing

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Question around Breville / Sage Precision Brewer shower seal variants

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Question around Breville / Sage Precision Brewer shower seal variants

Question around Breville / Sage Precision Brewer shower seal variants

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Question around Breville / Sage Precision Brewer shower seal variants

I've got the UK Sage branded Precision Brewer with the thermal caraffe and have been getting sometimes weaker coffee than expected. I've tried various preground filter coffee and also find it's weaker than expected when hand grinding with a Normcore V2.

I had some fresh roasted Bean Brothers coffee come in today and again it's not that strong. I know plenty give up and go with a Moccamaster or similar but others seem happy with the Precision Brewer and just grind finer so just wanted to make sure I explore all avenues at a fix. I've been brewing with 600ml / 4 cups and tried from 32g to 42g, with a single filter or double filter papers (Filtropa no. 4) and can't seem to quite get filter coffee tasting strong. It's entirely possible I've just frazzled my tastebuds over the years 🙂

I was looking into potentially replacing the seal ring and noticed Sage have two options listed in the UK with the part numbers SP0021707 & SP0026920.

My machine currently has what looks like this:

https://www.sageappliances.com/uk/en/parts-accessories/parts/sp0021707.html?sku=SP0021707

And from looking at other reviews some have this:

https://foodal.com/wp-content/uploads/2018/12/Breville-BDC400-and-BDC450-Shower-Head.jpg

At first I thought it was just some people had them installed upside down, but mine doesn't match the second in either orientation.

It's possible they just revised it, and I've asked Sage / Breville the question, but just wondered if anyone knew which is the older / newer / better variant please as it's possible their helpdesk won't know the physical differences without me ordering both.

The pour over kit where I've seen pictures has three extruding nozzles like the second option above.

I've found various posts where people had complained in the past about the coffee grinds in the filter not being fully wet (I don't have that problem at all so far) and just wondering if this was a revision that doesn't get mentioned so much that caused / fixed those sorts of problems.

Thanks for any pointers

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Question around Breville / Sage Precision Brewer shower seal variants

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Question around Breville / Sage Precision Brewer shower seal variants

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