Question around Breville / Sage Precision Brewer shower seal variants

Question around Breville / Sage Precision Brewer shower seal variants

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

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Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…


10 (More) Minutes With Helena Oliviero

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Question around Breville / Sage Precision Brewer shower seal variants

Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

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3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

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Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]

Question around Breville / Sage Precision Brewer shower seal variants

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


The Barista League Releases New Competition Calendar

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Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]

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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