Now it's made by a company called Sage in the UK well, better than his breath vel in the rest of the world.

Now I'll start with the truth, which is for a decade.

I haven't had a Nespresso machine at home, and to be honest, I haven't really wanted one.

When people ask me what espresso machine should I get from my house?

Well, I ask them a question back.

Do you really want a new hobby?

Because that's what espresso at home is.

For most people, it's an investment in equipment, but it's also an investment.

In time.

When I got started working and coffee, I started selling little domestic espresso machines, and I know all too well that the romantic idea of getting up at the weekend reading the paper, making a little cappuccino that's very appealing to people.

But it's not true.

You skipped the bit where you turn on the machine, you wait for it to get hot, then you dial in to three shots to see how things are tasting.

Then you pull a couple shots and then you spend some time cleaning up and for me well, the idea of paying £2 for someone else to do that to make me an espresso that seemed like a good deal on at home.

I typically just brewed filter coffee.

So taking this home for a little while well, I was the first time in literally 10 years I've made espresso at home, and it was interesting.

This is a £2000 espresso machine, and that's quite a lot of money these days and a lot of money to invest in an espresso machine, especially in one that's labeled as a bean to cup for people who didn't want a hobby.

That was kind of your choice, right?

You.

If you didn't want to do all the hard work, then you just push a button and the machine did its best in your coffee.

And they all had a problem that made them quite finicky, quite difficult to extract well with and prone to breaking down.

They were trying to work out how to get coffee from a grinder into a brewing chamber and then to get rid of it, and that moving of ground coffee, both wet and dry, is pretty difficult to do and SAGES solutions pretty simple.

You just get the human to do it.

So this machine comes with a porter filter on a grander, and it's all built him as one.

And you're gonna be the one that moves ground coffee around.

That's gonna be your contribution to the brewing process.

So the way this thing works is kind of interesting because it's kind of against the typical obsessive, geeky want to control every factor.

And they know espresso making is hard, and so what they've done is take away some off the variables.

What this means is that the way that grinder works is that when you lock it in, clicking into place, when you click across to the right hand side, it'll start grinding.

It'll grind dose, tamp the whole deal all in one go, leaving you a prepped porta filter, ready to brew so you lock that in any hit Go.

Now it's a touch screen, and this means you've got lots of choices, and what it lets you do is choose the different kind of drinks you want to make.

Choose the grind setting and choose the brew time for each one.

Then That's another key part.

This doesn't let you control the amount of liquid going through in like a volumetric might or with weighing scales or something like that.

It's gonna brew at a fixed pressure for a fixed amount of time.

Now, this is no bad thing.

By and large, what you might want to do is use your consistent dough setting and therefore user consistent brew time, and then simply adjust the grand setting final or courser to get the desired amount of liquid that you want in the kind of ideal brew time.

So I'll just set the brew time to 28 seconds.

I'll just use my grand setting to control my espresso brew ratio.

Speaking about brew ratios, this'll thing the set up it has it doses quite a lot of coffee into port filter.

It's kind of dependent on the basket that you're using.

Typically, I brewed coffees that taste good at a want to about 1 to 2.2 is a ratio.

So if I put 20 grams in, I'm getting between 40 and 44 grams of liquid out in my desire brew time here, I probably say with those kind of coffees.

You probably want to push them, at least tow 1 to 2.5.

So if you have 20 grams of ground coffee, you probably want about 50 grams of liquid out.

So, to be honest, with certainly lighter roasts, shorter, tighter shots of espresso closer to our estrella, even like a traditional normal espresso there a little bit harder to do.

If you enjoy that kind of thing and you're a texture driven, then lighter roasts may not be the answer for you, and you may want to brew with a slightly deeper, more developed roast that's gonna give itself up a little bit more easily.

Sage made waves with their first espresso machine had really good temperature control.

All of that stuff is still here, so they've done the kind of hard work on on consistency and control while trying not to overload you with too many variables.

So it bruised pretty good tasting express, sir.

I've got some very tasty shots out of it.

It was pretty easy to use.

It required reconfiguring how my brain works a little bit with the fixed dose and fixed time and just manipulating with grind.

But I didn't mind that too much at all.

One thing that this machine does incredibly well on stage have done for a little while.

Now is steam milk beautifully?

Now this.

The automatic steaming of milk eyes is not new on commercial equipment.

For short, you know, there's been big commercial espresso machines that have been ableto automatically texture milk to really beautiful foam.

Certainly you can pour great latte with it that's been around for a while.

But these guys have been doing it more and more on domestic machines, and the quality is frustratingly good when you can do something that good at home.

You really have to question why this kind of technology just isn't everywhere all the time.

And I get that.

You know, the lack of craft may upset some people, but there's really no excuse left in the world for serving anything other than a really beautifully textured moke drink.

Even if you can't pull that guy on the top, it should still have great texture.

That technology is now very much available, so a couple quick things you can program your milk temperature has a level therm.

A couple at the end of the steam, one there that that sense is the most temperature and stops at the right point.

You can adjust texture of the milk as well on one neat little features.

When you're finished steaming when you push the steam, want back in, it purges itself automatically again.

Just thoughtful use of technology to make our lives a little bit easier.

A few quick likes and don't likes things are like the touch Group.

Actually, it's great if this is not a WiFi enabled machine, but having a touch green means you can do walk through for setting it up into trouble.

Shooting You can offer a lot of guidance.

The touch screen is perfectly fine in terms of usability.

I think that's a really nice upgrade to these kind of machines.

They think the steaming is excellent.

One thing and I particularly love is that when you remove the drip tray and if you twist the dial, you can just move your machine around the counter really, really easily.

That's just great.

I love that you can load water in the top so you can fill from the front if you put your machine in your kitchen is the back, but you still have a fully removable water tank that can be accessed from the back.

It's kind of nice thinking things I don't love as much.

The grinder does suffer the same problem that many other grinders do, which is as it gets hotter as you use it more.

It's grand setting does shift a little bit.

So what I would tend to do is because I would just make a couple of drinks in the morning and that was it.

I would have the machine switch itself on about half an hour before I wanted to get up.

It was nice and hot.

I would come down, pull a shop cleanup, be done.

If I had to pull 234 or five shots, then I know my grand would change, but at the end of doing that, I would just reset my grinder back to the original number.

That way, when I woke up the next morning and it was ready to pull its first shot of the day, it was at the right grand setting and grand settings held pretty well for me and testing for me.

The grinder is okay.

I kind of wish I had Mork control again and again.

I wish I had a little bit more control over the dose going in typically these doses of pretty high, and that's not how I usually brew coffee.

So again, I'm probably not the target audience here, but I have to be honest in the things that I would want to change or want more control over.

And lastly, there is the price point.

It's £2000.

That's not cheap, and I know that that's not a bad thing.

You get really well built, good quality machine.

You get good support in the UK and other places, but you can't help but mention that price.

It's a little bit higher than a lot of other domestic being two cups.

That said I would anticipate you're gonna have a lot less issues.

This can run you through your own de scaling programs.

There's just less parts to go wrong compared to a traditional being two cup in summary.

If you are an espresso obsessive and you want to play with your coffee, this is probably not the machine for you.

It won't offer you enough control enough granularity about your coffee brewing.

If you're someone who does actually want that coffee at home.

Cappuccinos in the morning.

A little flat white.

But you don't want a new hobby.

Well, I guess Sage have built this machine for you.

And I have to say they've done a pretty good job.

Thank you very much for watching.

If you want to comment, if you want to ask a question, ask it down below.

I will do my best to answer everyone.

If you enjoy this, let me know if you have someone in your life who got one of these for Christmas.

Send this their way.

Go and see them.

Go and have a coffee.

See what you think.

I'll be back with some more views in the new year.

Thanks for watching and, uh, have a good one.