An HONEST Guide to Espresso Machines

Choosing the right espresso machine for your home can be a daunting task. With so many options on the market, it’s easy to feel overwhelmed. Whether you’re a coffee aficionado or just starting out, this guide will help you navigate the world of home espresso machines, highlighting key features and top brands like Sage.

Types of Espresso Machines

Understanding the different types of espresso machines is the first step in making an informed purchase. Here are the main types:

• Manual Espresso Machines: These machines offer complete control over the brewing process, allowing you to manually adjust the pressure and water flow. They’re ideal for experienced users who want to fine-tune their coffee-making skills. However, they can be challenging for beginners.

• Semi-Automatic Espresso Machines: Semi-automatic machines strike a balance between control and convenience. You grind the coffee, tamp it, and start the extraction process, but the machine controls the water flow and pressure. They’re popular among enthusiasts for their balance of control and ease of use.

• Fully Automatic Espresso Machines: These machines do everything for you at the touch of a button, from grinding the beans to frothing the milk. They’re perfect for those who want café-quality coffee with minimal effort, although they often come with a higher price tag.

• Pod Machines: Pod or capsule machines use pre-packaged coffee pods to brew espresso quickly and easily. They’re convenient and easy to use but offer less flexibility in terms of flavour and strength.

Key Features to Consider

When shopping for an espresso machine, consider these key features to ensure you choose the right one for your needs:

1. Pressure: A good espresso machine should deliver 9 bars of pressure, which is essential for extracting the rich flavours from the coffee.

2. Temperature Control: Consistent temperature is crucial for producing balanced espresso. Look for machines with good temperature stability, such as those with PID controllers.

3. Steam Wand: If you enjoy milk-based drinks like lattes and cappuccinos, a quality steam wand is a must. Look for machines with a powerful wand that can create silky microfoam.

4. Grinder: Some espresso machines come with built-in grinders, which is a convenient feature for ensuring fresh coffee. If your machine doesn’t have one, consider investing in a good burr grinder.

Top Espresso Machine Brands

Here are some of the top brands to consider, including Sage, known for their high-quality home espresso machines:

1. Sage (Breville outside the UK): Sage machines are popular for their combination of advanced features and user-friendly design. The Sage Barista Express, for example, includes a built-in grinder, PID temperature control, and a steam wand, making it a great all-in-one solution for home baristas.

2. De’Longhi: De’Longhi offers a range of machines from entry-level to high-end, known for their reliability and ease of use. Their machines often feature intuitive controls and solid build quality.

3. Gaggia: A classic brand with a long history in espresso making, Gaggia machines are known for their durability and excellent espresso quality. The Gaggia Classic Pro is a favourite among coffee enthusiasts.

4. La Marzocco/Sanremo: If you’re looking for a high-end, professional-grade machine, both La Marzocco or Sanremo are the brands to consider. Their machines are often found in cafés but are also available for home use, offering unparalleled quality and performance.

Budget Considerations

Espresso machines can vary greatly in price, from under £100 for basic models to several thousand pounds for high-end machines. Set a budget before you start shopping, and consider what features are most important to you.

Final Thoughts

Choosing the right espresso machine is about finding the balance between your budget, your coffee preferences, and the level of control you want. Whether you opt for a Sage Barista Express or a simpler model, investing in a good machine can bring the joy of café-quality espresso into your home.

What do we have?

Well, for years we didn’t need to look any further than Sage. It fit the budget, it was small and lightweight and could make a trip to the in-laws at Christmas time to make flat whites for the whole family.

Since then, we’ve upgraded to the La Marzocco Linea Mini. This allows us to enjoy truly cafe-like coffee in our kitchen whilst also taking the same machine to events and pop-ups without worrying about steam pressure.

Are you looking for a home espresso machine? We currently list Sage as our go-to Home Espresso Machine of choice and will strive to find you the best price and value. Get in touch via hello@sanctuarycoffee.co.uk to learn more about home espresso machines.

Mastering the Art of Steaming Milk for Coffee

Steamed milk is an essential component of many beloved coffee drinks, from the humble latte to the sophisticated flat white. Getting the milk just right can elevate your coffee from good to extraordinary. Here’s how to master the art of steaming milk, whether you’re using an espresso machine or a handheld frother.

Why Milk Texture Matters

Milk texture is the secret behind the creamy mouthfeel of your favourite coffee drinks. The goal is to create microfoam—tiny, fine bubbles that blend seamlessly with the espresso, creating a smooth and luxurious texture. This texture not only enhances the drink’s body but also allows for stunning latte art.

Step 1: Choose the Right Milk

Whole milk is the best choice for steaming because of its fat content, which helps create a rich, creamy foam. However, if you prefer dairy alternatives, opt for barista versions of oat milk or almond milk, as they are formulated to froth well.

Tip: Always use fresh, cold milk straight from the fridge. Warm milk won’t froth properly and can lead to a lacklustre texture.

Step 2: Steaming with an Espresso Machine

If you’re using an espresso machine with a steam wand, start by purging the wand to release any water. Submerge the wand tip just below the surface of the milk and turn on the steam. Position the jug at a slight angle to create a whirlpool effect, which helps mix the milk and foam.

As the milk heats, lower the jug slightly to stretch the milk, incorporating air. When the milk reaches around 37°C (100°F), submerge the wand deeper into the milk to stop adding air and continue heating until the milk reaches 60-65°C (140-150°F).

Tip: Aim for a smooth, glossy finish with no large bubbles. If you have large bubbles, tap the jug gently on the counter and swirl the milk to incorporate them.

Step 3: Steaming without a Steam Wand

If you don’t have an espresso machine, you can still achieve good results with a handheld milk frother. Heat the milk on the stove or in the microwave until it’s warm, but not boiling. Use the frother to create microfoam by moving it up and down within the milk, then tap and swirl the milk jug to smooth out the texture.

Step 4: Pouring the Milk

Once your milk is steamed to perfection, it’s time to pour it into your espresso. Start pouring slowly, and as you get closer to the top, bring the jug closer to the cup to allow the microfoam to settle on top. This technique helps create that classic café-quality texture.

Practice Makes Perfect

Steaming milk is an art that takes practice. Don’t be discouraged if your first few attempts aren’t perfect. With time, you’ll develop the technique to create beautifully steamed milk and even try your hand at latte art.

Discover how steamed milk can transform your coffee experience – subscribe to our newsletter for more expert tips.

How to Brew the Perfect Flat White at Home

If you’re a fan of the rich, velvety smoothness of a flat white, why not try making it at home? This popular coffee drink is loved for its perfect balance of strong espresso and creamy, textured milk. In this guide, we’ll show you how to brew the perfect flat white right in your own kitchen.

What You’ll Need:

• Espresso machine (or a strong coffee maker like an AeroPress)

• Freshly roasted coffee beans

• Milk (whole milk works best, but you can use alternatives like oat milk)

• A milk frother (or the steam wand on your espresso machine)

• Digital scale (optional, but recommended for precision)

Step 1: Pull Your Espresso Shot

Start by pulling a shot of espresso. The key to a great flat white is a strong, flavourful espresso base. Use around 18-20 grams of coffee beans and grind them to a fine consistency, similar to table salt. Brew a double shot of espresso, aiming for around 30ml of liquid in 25-30 seconds.

Tip: If your espresso tastes too bitter or too sour, adjust the grind size or extraction time. A flat white is all about balance, so getting the espresso just right is crucial.

Step 2: Steam Your Milk

Flat whites are known for their silky smooth milk texture, so steaming your milk correctly is essential. Use whole milk for the best results, as it creates a rich, creamy microfoam. If you’re using a steam wand, position it just below the surface of the milk and create a whirlpool effect by angling the jug slightly.

Heat the milk to around 60-65°C (140-150°F), which is warm enough to enhance the milk’s sweetness without scalding it. The goal is to create microfoam—tiny bubbles that give the milk a smooth, velvety texture without large, frothy bubbles.

Step 3: Combine and Serve

Pour the steamed milk over your espresso shot. Start pouring slowly, and as the cup fills, bring the jug closer to the surface to allow the microfoam to settle on top. This method helps you achieve that classic flat white texture, where the milk and coffee are perfectly integrated.

Tip: For a bit of fun, try your hand at simple latte art! The flat white’s smooth texture makes it a great canvas for creating hearts or rosettas.

Enjoy Your Homemade Flat White

And there you have it—a flat white made at home that rivals your favourite café. Brewing this drink yourself not only saves money but also lets you experiment with different beans and milk types until you find your perfect cup.

Try this flat white recipe at home and sign up for our newsletter to receive more brewing tips and recipes directly to your inbox!

The Ultimate Guide to Brewing the Perfect Espresso at Home

Brewing the perfect espresso is an art form that many coffee enthusiasts aspire to master. Whether you're a seasoned barista or a curious beginner, this guide will walk you through the essentials of making espresso at home.

Why Espresso?

Espresso is the heart of many beloved coffee drinks, from cappuccinos to lattes. But on its own, espresso offers a rich, concentrated flavor that's unparalleled. Understanding the basics of espresso can elevate your entire coffee experience.

1. The Essentials of Espresso Brewing

Choosing the Right Coffee Beans

The foundation of any great espresso lies in the beans. We recommends using freshly roasted, high-quality beans with a strong flavour profile. Look for beans labeled as “espresso roast” or opt for a medium to dark roast that suits your taste preferences. Sanctuary Coffee, known for its meticulous sourcing, suggests selecting single-origin beans for a distinct flavor or a blend for a more balanced cup.

Key Points:

• Freshness is Key: Always use freshly roasted beans, ideally within two weeks of roasting.

• Grind Size Matters: Espresso requires a fine grind. Too coarse, and the water will pass through too quickly; too fine, and the espresso will be over-extracted and bitter.

The Perfect Espresso Machine

Investing in a good espresso machine is crucial. While high-end machines like those used by Sanctuary Coffee can be expensive, there are affordable options for home use that still deliver excellent results. Look for machines with a stable temperature control system, a good steam wand, and a quality portafilter.

Recommended Features:

• Pressure: Ensure your machine can produce 9 bars of pressure, the standard for espresso.

• Temperature Control: Consistent water temperature between 92°C and 94°C is essential for balanced extraction.

2. The Brewing Process

Step 1: Preheat Your Equipment

Preheat your espresso machine, portafilter, and cup by running hot water through them. This ensures that your espresso stays at the ideal temperature during brewing.

Step 2: Measure and Grind the Coffee

Use a digital scale to measure around 18-20 grams of coffee for a double shot. Grind the coffee to a fine consistency—like powdered sugar.

Step 3: Tamping

Tamping evenly is crucial for proper extraction. Use a tamper to press the coffee grounds, creating a flat and level surface.

Step 4: Pulling the Shot

Lock the portafilter into the machine and start the extraction process. A perfect benchmark shot should take about 25-30 seconds, yielding around twice as much as the weight of the ground coffee.

Troubleshooting Tips:

• Under-Extraction: If your shot is sour or watery, try a finer grind.

• Over-Extraction: If it’s bitter, consider a coarser grind.

3. Enhancing Your Espresso Experience

Experiment with Milk

For those who enjoy milk-based espresso drinks, mastering milk steaming is the next step. Sanctuary Coffee suggests using fresh, whole milk for the creamiest texture. Steam the milk to around 60°C, creating microfoam that is silky and smooth.

Explore Single-Origin Espressos

Sanctuary Coffee offers a variety of single-origin coffees that highlight the unique characteristics of beans from different regions. Experimenting with these can enhance your understanding of how bean origin influences flavour.

Consistency is Key

Finally, remember that consistency in your process will lead to better results over time. Keep a journal of your measurements, times, and outcomes to refine your technique.

4. Conclusion

Brewing espresso at home is a rewarding endeavor that allows you to explore the depths of coffee flavor. By following the techniques outlined in this guide and taking inspiration from the experts at Sanctuary Coffee, you can achieve café-quality espresso in your own kitchen.

Whether you’re pulling shots for a quick morning boost or crafting the perfect cappuccino, the art of espresso is a journey worth mastering. Enjoy the process, and most importantly, enjoy your coffee!

Tasting Notes

We’ve all seen them.

Apples? You’re telling me this coffee tastes like apples?

Raspberry ripple? There’s just no way!

Well… It’s neither right or wrong to pop a tasting note on a coffee, and though this feels slightly contradictory, let’s just look at this quickly and have a think.

Coffee can be a very complex beast. With the right care and attention when cultivating the plant, harvesting the cherries, processing the seeds, roasting the beans and brewing the coffee, you can find coffees that taste like strawberry jam; or jasmine tea; or freshly picked green apples.

You can also have all of the above carried out the same way with one blip in the process and be left with a very dull, dry, rancid cup of coffee fit only for the kitchen sink.

But why is this?

Well, coffee has over 800 compounds that contribute directly to its flavour. Each of these compounds will be either stronger or weaker in concentration than the next and this will determine which flavours stand out the most.

On top of this, our own experiences of flavour impact what we taste. As an example, if you ask me what black tea tastes like, I would lean closer to the description of Earl Grey tea than I might to Assam tea as I have more experience with Earl Grey tea. It’s still black tea, just my perception of black tea.

Here’s a game: Think of a chocolate fudge cake. What comes to mind first? Is it the pillowy texture of the cake itself? The rich fudge filling? Or the good whiff of the icing on top? There are aspects of a chocolate fudge cake we would all recognise as chocolate fudge cake, but we all might have our own way of describing it.

To guide us in articulating the flavour experience of a coffee, we’re fortunate enough to have helpful tools. In 1995 the Specialty Coffee Association created a flavour wheel to help coffee tasters and fans better explore the flavours in their coffee cup.

In 2016 the flavour wheel was refined once more and updated to make it easier to understand. We start in the centre of the wheel with 9 basic descriptors: Roasted, Spices, Nutty/Cocoa, Sweet, Floral, Fruity, Sour/Fermented, Green/Vegetive and Other. Have a look at the bottom of the page, you’ll see the flavour wheel in all its glory.

After describing the most dominant character, we then work outwards from the centre to identify how specific the flavour is. In the second ring we have 28 flavours to best describe the flavour of the coffee. This is then followed by a third ring of 55 further descriptors which are considered to be as specific as most of us can taste.

As an example, you might taste a coffee that is noticeably sweet. Working outwards, this sweetness might be more brown sugar than it is vanilla. So then we might like to think about which brown sugar note this is and agree that this brown sugar is like molasses. By using this wheel we’ve narrowed down ‘Sweet’ as a descriptor, to ‘Molasses’ as a tasting note. Cool, huh?

DIY

Next time you get your paws on a box of our coffee - give it a go and see if you agree! If you taste anything else, we’d love to hear from you so do drop us a line!

Marcus, Sanctuary Coffee

Processing: What is it?

I have a question:

What’s the best coffee you’ve ever had?

It’s not a trick! I won’t be upset if you don’t say ‘Sanctuary of course!’

Got it? What do you remember the most about this coffee?

Was it the flavour? Perhaps it was super sweet or tasted EXACTLY like a certain fruit?

Maybe it was the texture? Super juicy or clean like a needle tea?

Whatever it was you loved so much about that coffee, there’s a really good chance the processing is responsible. So why don’t we jump in and have chat about it?

Firstly, let’s start with what and when processing is.

Processing is a key stage in coffee production that takes place in countries of origin and is usually carried out by either the farmers, cooperatives or the mills.

The processing itself is what happens to the coffee cherries after harvest and for the most part can be split into three core categories you might recognise: Washed, Honey and Natural.

Let’s start with washed.

A washed coffee, as the name suggests, involves water. The cherries are plucked from the trees, passed through a wet mill to separate the cherries from the seeds inside, and given a good soak. By doing this the water will clean off what’s known as mucilage; a sticky, sugar-rich membrane between the cherry and the seeds.

After washing, the seeds are laid out to dry to achieve a moisture content the producer is happy with before being sacked up and prepared for export.

Moving on to honey.

Perhaps a misleading name as there is absolutely no use of honey whatsoever, this method of processing is a really interesting one and can create some very fascinating flavours.

Same as before, the cherries are harvested and passed through a wet mill but the big difference here is that the super sticky mucilage gets to stick around a little longer. In fact, the washing step is often skipped altogether and instead the seeds head straight for the sun beds a get themselves a nice tan. Literally.

The sugar-rich mucilage is often dried onto the seeds resulting in a sweeter profile. This happens in different degrees with colour being used a reference to amount of mucilage on the seeds. A white honey will have almost no mucilage remaining a almost mirror a washed coffee. On the polar opposite, a black honey will have a lot mucilage remaining and closely reflect a natural coffee. A nice segue perhaps.

Au natural.

Natural coffee processing is the oldest and riskiest method of all. Post harvest, the cherries skip the mill and the showers and get to work in the sun. The cherries are laid out evenly and left to ferment for weeks with the fruit and mucilage encasing the coffee. The risks are huge! Coffee can so quickly over ferment and as time goes on, mould can spread potentially ruining a whole batch in a matter of days.

To manage the risks, coffee is turned regularly and monitored VERY closely. Once the desired moisture is reached, the cherries are milled leaving a deliciously infused coffee behind.

A natural-processed coffee is a firm favourite in the coffee world and for good reason. The profile here is sweet and has huge depth. This gives espressos that perfect milky balance as well as typically adding a delicious emphasis on texture.

So what’s your fave?

Head over to our shop and peruse around. You’ll see washed, honey and natural coffees galore and the tasting notes these coffees and their processing methods have to offer!

Marcus, Sanctuary Coffee

From wales with love

We’re (idle) wildly in love with this place.

On the count of three a big hello to the newbies: one, two, threeeee.

We are head over heels to have Idlewild Sanctuary join our rescues.

Idlewild Sanctuary are based in North Wales. More specifically, Idlewild Sanctuary are in south Conwy (a little north of Snowdonia) and blooming heck - it’s a gorgeous part of the country.

Idlewild Sanctuary is ran by Kim and Ryan along with Jane and Sue on the volunteer front. Between these four unbelievably dedicated people, they look after over 150 animals.

Jane reached out to us on instagram a few months back after coming across our coffee and learning more about what we do. Like so many sanctuaries, Jane and Kim would go on to explain the devastating and lasting impact covid’s interruption has had on sanctuaries and their cashflow.

Like other sanctuaries, there are no government handouts for Idlewild Sanctuary to benefit from. These are reserved for the upper class in Royal Tunbridge Wells, apparently. Fishy Rishi eat your heart out.

Prior to covid, Idlewild Sanctuary would have had a busy influx of visitors, which would have helped with covering costs and expanding rescue operations. But when things get quiet on the visitor front, sanctuaries are left out to dry.

As such, for the first time in Idlewild’s history, cash reserves were insufficient and an emergency call for the public’s support was made.

We’re really proud to have Idlewild Sanctuary on our roster. A dedicated team of the most remarkable and caring individuals. A total inspiration.

Fancy learning more? Or better yet, fancy holidaying at the sanctuary? Idlewild have their very own air bnb which helps fund their work which you get in on right here. Take the kids, feed the animals and unwind in pure paradise.

Marcus, Sanctuary Coffee

Fresh Faced

That’s better, isn’t it?

A new look. A reinvention.

To be honest, it may well look like a new look, but to us, it’s our look. Our actual look, that is.

You see, we didn’t quite capture ‘us’ in our first website. In fact, we really missed the mark.

Maybe that’s too critical. But then again, if we are to really get this right and help as many animals and rescue centres as we can, we’ve got to really stand out. And seeing as this is where you, our lovely customers, come along to buy your lovely coffees for your lovely kitchens, we owe it to you to make the whole experience a lot more — lovelier.

If you’ve been here from the start, let us know what you make of the change. We’re really keen to hear your feedback.

If you’re new here, welcome! If you haven’t quite captured what we do, we roast coffee and sell it in neat little boxes and use the profits to raise money for animal rescues and sanctuaries. Of course all of the stuff about a new look might not mean quite as much, but nevertheless, we’re glad you’re here.

We hope you like our look. We certainly feel a lot better now it’s out there.

Whatever you’re up to today, have a great one. It may well rain so best check the weather and if you’re on your way to work, check the trains too.

Marcus, Sanctuary Coffee