Sage Machines Coffee
Coffee for Sage Machines
I’ve made thousands of coffees with Sage espresso machines, including the Barista Express, Barista Pro, Touch Impress, and Oracle Jet. Just about all of the Sage coffee machines, come to think of it! But there’s really one coffee that shines with Sage machines. Want to know what it is? Freshly roasted coffee beans. That’s the key.
When I say “freshly roasted”, I don’t mean on the day you’re brewing, but anywhere from around a week to a month after roasting is generally the sweet spot. If you’ve had lacklustre coffees with a Sage coffee machine, leading you to wonder what all the fuss was about, just try freshly roasted beans. You’ll probably find everything changes, including your frown, which should turn upside down 😉.
Keep in mind that you’ll need to adjust the grind size. Not everyone knows this, but machines from brands like Sage, using standard espresso baskets, need a fairly precise grind size. Fear not, though: we’ve got guides to help you get the best results with all of our coffee beans.
If you’re wondering what to start out with, I’d recommend the blends, namely Chocolate Brownie Blend or Chocolate Fondant Blend, if you’re looking to dial up the intensity. Our espresso blends are the most forgiving, produce great crema, and taste brilliant as espresso, long black, cappuccino, or latte. Whatever you like!
Sage Machines Coffee FAQs
Q: Are these beans safe for Sage grinders?
A: Yes! All of the beans in the “Sage Coffee Machines” category are safe for the Dose Control Pro, Smart Grinder Pro, and all of Sage's integrated grinder machines.
Q: Do I need a special grind for Sage?
A: If you have the Bambino or Bambino Plus and don’t have a grinder, you’ll need to use the “dual-walled” pressurized baskets. At checkout, choose “Pre-Ground Espresso for Dual Walled Baskets” as the grind size.
Q: Which blend do you recommend for milkies?
A: Chocolate Brownie Blend and chocolate Fondant Blend are both excellent as the base for flat whites, cappuccinos, cortados, and lattes.
