Coffee Appreciation

I am half considering selling my almost brand new sage smart grinder if anyone on here is interested at £150?

It was bought from harrods on the 1st of January, still have the receipt, and has had no more than 1kg of beans ran through it. I make one double shot a day Mon-Fri and maybe 3 a day on Sat/Sun so not a massive amount of use. It comes with all accessories (portafilter holders, container, brush) and is still boxed.

It is a very easy machine to use, and I can confirm that this model is shimmed as I have removed the burrs to clean it and spotted the shim. It can grind perfectly for espresso and I am managing a tasty 27s 1:2 shot (18g in -> 36g out) with my OPV adjusted gaggia classic and gaggia baby class without winding the burr adjuster anywhere near the tightest. It seems to my eyes, to produce quite consistent grinds, there is minimal grind retention, it is quite clean and not that noisy, and fits comfortably on my worktop. The shots I can produce with it and my gaggia classic are quite tasty.

Cons, it doesn't work without the hopper fitted, which isn't an issue, but I only grind 18g at a time anyway so don't really need the hopper there all the time. Also it is stepped, which isn't really an issue, but I'd like to try something stepless.

Reason for sale is due to a potential upgrade, though I would be happy to hang onto this as a backup...

Here it is beside my gaggia's

Any recommendations for digital scales? I'm considering these:

http://www.amazon.co.uk/Smart-Weigh-SWS600-Pocket-Digital/dp/B00GS8LWIW/ref=sr_1_2?ie=UTF8&qid=1422485887&sr=8-2&keywords=digital+pocket+scale

Here's one for the mavens: my city is currently under a boil water order due to 2 tests that came back a couple of days ago showing the possible presence of E. coli. Subsequent tests haven't turned up anything, though the order still stands due to not confirming the source or whether it was a lab error.
Is my local safe to order from? Do commercial espresso machines heat the water above the boiling point before bringing it back down to the sweet spot?

As long as they measure in 0.1g resolution, any scales are fine.

Not all machines boil the water, in fact most do not boil the water used for brewing. They will all hit 90-97 though, depending on the temp control used.

I have no idea whether ecoli is reduced by boiling is self or simply heating above a set temp. The easiest advice to give to the public will be to boil, as it's easily recognisable.

Health and safety teach that bacteria and germs start to die above 63deg.
But the common advice for ecoli seems to be boil for 1min.

No easy answer I'm afraid.

Thanks, I've had a pretty good run so far, so I may risk it.

just boil it then put it in your coffee machine...

I don't have a coffee machine other than the stovetop variety, and how would your suggestion address my question?

Remember that water has reached 100 degrees when boiling at atmospheric pressure. Espresso machine boilers generally operate under pressure, apart from certain types of lever machines. I think you'll likely have killed Ecoli either way; find out the actual temp that kills them.

Stovetop pots definitely reach boiling point.

both the dibs on the gaggia classic have been unable to collect so it's still available, £40, full details here

https://www.lfgss.com/conversations/261781/#comment12069703

Now collection from Old St.

Apologies @bmx_fred

Pity as I would have liked a gold one to add to my collection :(

Thanks to all who answered my query - the order was lifted today, so yay.

I heat water close to boiling before filling my stovetop anyway. Grind and water temp are your main brewing variables here.

Got 2 old stovetops it might be fun to brew with, full of green shit that won't scrub off. Would soaking in the espresso back flush powder help nuke it off?

I might give him a call ;)

or that is my job....grrr

Clean with a wire scrubber. Then re-season

I'm willing to let my 1 month old sage grinder go for £140 if you can collect from sw18 today :D

By re-season, do you mean a first brew to pour away before a drinkable one?

Waiting for the price to drop further ;-)

I'd clean with scrubber, as well as put it on the stove with salted water or vinegar, and just water afterwards, then do at least one pour-away coffee before a drinkable one.

Haha, it's being collected by the courier this eve so this is the final drop if it can be collected before then ;)

I read somewhere that it's best to start with cold water for stovetop, I've always been happy with this approach.

I've tried both and inbetween. All methods seemed fine, but they definitely affect the flavour. Have a play and see what you think.

Yeah, I've used a kettle too and prefer the cold start.