Code: SES500BSS4GUK1
Shop Sage The Bambino Plus Coffee Machine from the huge range of Small Appliances products at Tadhg O'Connor ltd Co. Limerick. Nationwide next day delivery or free click & collect in-store.
€529.99 incl. VAT
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Third wave specialty coffee in a compact footprint.
Just like a cafe, the Bambino Plus does not compromise on the four key elements for true third wave specialty coffee. Delivering barista quality performance using a 54mm portafilter with 19 grams for full flavour and an automatic steam wand for milk texturing that delivers true handsfree microfoam at the right temperature, just as you would see from our top of the line the Oracle Touch. With a 3 second heat up time from a cold start, along with instantaneous transition from extraction to steam, you can make a coffee even faster.
If we’re already enjoying the third wave of coffee, what were the first two waves?
Just like a cafe, the Bambino Plus does not compromise on the four key elements for true third wave specialty coffee. Delivering barista quality performance using a 54mm portafilter with 19 grams for full flavour and an automatic steam wand for milk texturing that delivers true handsfree microfoam at the right temperature, just as you would see from our top of the line the Oracle Touch. With a 3 second heat up time from a cold start, along with instantaneous transition from extraction to steam, you can make a coffee even faster.
AUTOMATIC MICROFOAM MILK TEXTURING
The automatic steam wand allows you to adjust the milk temperature and texture to suit your taste. Delivering barista quality micro-foam that enhances the flavour of the coffee and is essential for creating latté art.
The automatic steam wand allows you to adjust the milk temperature and texture to suit your taste. Delivering barista quality micro-foam that enhances the flavour of the coffee and is essential for creating latté art.
3 SECOND HEAT UP TIME
Innovative ThermoJet® heating system achieves the optimum extraction temperature in 3 seconds. Ready to make your best coffee without the wait.
Innovative ThermoJet® heating system achieves the optimum extraction temperature in 3 seconds. Ready to make your best coffee without the wait.
It’s hard to beat an exceptionally made coffee created by a commercial espresso machine in your favourite cafe. It’s a sensory experience - the barista manning the machine, the grind of the beans, and delicious aroma, ultimately leading to an amazing tasting coffee, with full-bodied flavour and silky velvety mouthfeel.
The third wave of coffee is a movement that views coffee as far more than a commodity, considering it to be an artisanal food like wine, where the coffee produced is the ultimate taste experience. It’s the end-to-end process, a journey that starts with the origin of the coffee bean, and continues with its lighter roasting profile, brewing methods, and the technology found inside an espresso machine designed to bring out the coffee’s complex, rich tasting notes and full flavour potential.
The quality of the bean is key in creating great tasting third wave specialty coffee, from the specific microclimates and soils where they are grown, to the production practices and the way the beans are processed. Innovations in processing techniques have resulted in higher quality taste attributes. Roasters have moved away from blends to single origin beans, adapting techniques to highlight the unique flavours and qualities of the bean.
The waves of coffee
If we’re already enjoying the third wave of coffee, what were the first two waves?
1. The first wave
The first wave in the early 1960s saw coffee become widely accessible. Instant coffee was popular, and the quality was nothing like we enjoy today, with a weak taste and high acidity.
The first wave in the early 1960s saw coffee become widely accessible. Instant coffee was popular, and the quality was nothing like we enjoy today, with a weak taste and high acidity.
2. The second wave
In the second wave, around the beginning of the 1970s, coffee became more than a commodity and something to enjoy outside the home or office in a coffee shop. The quality was higher and the rise of coffee shops drove this appreciation for a better tasting coffee.
In the second wave, around the beginning of the 1970s, coffee became more than a commodity and something to enjoy outside the home or office in a coffee shop. The quality was higher and the rise of coffee shops drove this appreciation for a better tasting coffee.
3. The third wave
In turn this led to the third wave and the rich coffee culture we enjoy today, where quality artisanal coffee, its origins, and the craft behind its production, are all designed to create the ultimate taste experience.
In turn this led to the third wave and the rich coffee culture we enjoy today, where quality artisanal coffee, its origins, and the craft behind its production, are all designed to create the ultimate taste experience.
