Whether you’re an aspiring home barista or just trying to get a decent flat white before you rush out the door, Sage espresso machines are fantastic pieces of kit. But like any good equipment, knowing exactly how to use it makes all the difference.
We sat down with Sujan, our Barista Trainer and resident equipment guru, to get his absolute best advice for home brewing and making the most out of your Sage! If you want to take your morning ritual to the next level, here are Sujan's top five tips for getting café-quality results from your setup.
1. Water is Everything (Seriously, use filtered water)
Sujan's first rule of home brewing? Stop using tap water. Your espresso is about 90% water, which means if your water isn't great, your coffee won't be either. Good quality water is the foundation of the best-tasting coffee. Secondly—and just as importantly for your equipment—using filtered water prevents limescale buildup, which will significantly increase the longevity of your Sage machine. Keep it clean, keep it filtered!
2. Fresh isn't always best (let your coffee rest)
During the roasting process, carbon dioxide and other gases are produced inside the bean. If brewed immediately, Sujan notes that these gases can add a harsh, salty, and sour taste to your coffee. That little one-way valve on your coffee bag? While it’s great for squeezing and smelling the coffee, its primary function is actually to let those gases escape (degassing).
Sujan recommends letting our coffee rest for 7 to 10 days. Just leave it in a cool, dry place away from direct sunlight. This leads to a much better-tasting cup and much more consistency when dialing in your espresso. So, if you are grabbing a bag from our café to make an espresso at home today, look for a rested coffee, not the absolute latest roast date on the shelf.
3. Weigh your coffee!
Yes, you can just eyeball your coffee grounds into your portafilter basket without a scale. However, Sujan stresses that weighing your coffee is the only way to ensure total consistency in the taste of your espresso. Using scales goes hand-in-hand with following a recipe, removing the guesswork, and allowing you to confidently tweak the variables to your exact desired taste.
4. The Secret to glossy milk (Stop pumping the jug!)
When you are trying to stretch milk for that creamy, glossy foam, a common mistake Sujan sees is people moving the jug up and down like they're milking a cow's udder. He insists you actually only need two positions:
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Position 1 (Aerating): With the jug slightly tilted, submerge the tip of the steam wand just below the milk's surface. When you turn on the steam, you want to hear a gentle "paper-tearing" sound. That’s the sound of foam being successfully created.
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Position 2 (Heating): Once you have achieved your desired foam level, push the jug up ever so slightly until the dash line on the steam wand disappears. Now, let it heat. When it reaches the right temperature, you should only be able to comfortably touch the jug for two to three seconds. (If you have a thermometer, you are aiming for 65–70°C). Milk tastes its sweetest right here—past this temperature, it burns!
5. Pouring the Perfect Heart
Want to nail that latte art? Here is the step-by-step breakdown straight from the training room: start by pouring your milk from a height to mix it into the espresso. This pushes all the foam under the crema (the golden top layer of the espresso), giving you a nice, solid base. When the cup is about half-full, tilt it slightly. Bring the tip of the jug to the middle, getting it as close to the coffee's surface as possible; you'll quickly notice white foam appearing on top.
Sujan's expert tip: as you continue to pour, simultaneously level your cup back to flat. Finally, lift the jug up slightly to create a thin stream of milk, and pull it directly across the white circle to cut it and make a heart shape.
Now you're all set and ready to rock'n'roll with your Sage machine. Want to peek at some options? Click here.
