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Showing content with the highest reputation on 08/03/20 in all areas

  1. I thought I'd do a mini review of the basic barista course at 200 deg Leeds. Just in case anyone was thinking about doing it. This was bought for me by my wife and I'm really grateful for the lovely well thought out present. The course was in the centre of Leeds, easy to get to and park etc. It lasted 3 hours and I believe was £75 per person so not too cheap. I am going to try not be overly negative, but I guess that might be a little tough. Review The course started with smelling different scents and then looking at the coffee tastes wheel. I am not sure why this was don
    3 points
  2. Always get a good % rate with these, I spoke to him a few weeks ago over the phone about my was my fault, it really sounds cool and sent a little joke with new stuff. I never share a code less then 15% its pointless. CODE Womensday2020
    3 points
  3. While I don't agree with the sponsor the forum always ran on a profit basis , to call own owner greedy and tother not, is a little subjective. Running it at a profit is how it became a concern that was worth someone purchasing and someone selling. The seller realised profit and cash. Prior to this period in ownership there were more sponsors available to Glenn , the loss of those is not all down to new owners /software but a wide combination of factors some of which are down to the membership , some to the owners.
    3 points
  4. Some appalling workflow, great coffee and a beeping washing machine... http:// Sent from my iPhone using Tapatalk
    2 points
  5. @Dunk some coffee on route to you.... Sent from my LYA-L09 using Tapatalk
    2 points
  6. @DogandHat - lovely people and great coffee.
    2 points
  7. Another vote for dog and hat, only had 1 months worth (the darker sub) but lovely coffee and service and will be def continuing. May add an extra bag of rocko to the darker set this month!
    2 points
  8. @M_H_S - I will try with and without the discs when I get round to cleaning it, still at the new toy stage so don’t really want to take it apart just yet! It was a marked step up in comparison to the SJ. Did the Pepsi challenge with espresso from both, Niche was clear winner with the natural Das Almas from Origin I’ve got at the minute. It had a richer mouth feel, more fruit acids and an even more roasted salty peanut finish. I do love the chunky ridiculousness of the big SJ, but it is going into the loft as a back up grinder for the time being. Links below for the Atom coffee dist d
    2 points
  9. https://www.standardmedia.co.ke/business/article/2001362732/will-new-wave-of-reforms-rescue-coffee-from-turmoil
    2 points
  10. Recently joined a small group of coffee buyers, buying direct from the importers - thanks Batian! My first coffee was a 15kg lot of a Kenyan Natural from the Ruiru Mills Estate. I roasted a 400g batch on my Cormorant - and was delighted how this turned out - I used a profile similar to an Ethiopian Rocko Natural that I've been enjoying. Was very pleased considering this is my first effort. I was aiming for a shortish roast, this went on a little longer than I intended in the Maillard phase. But the resultant espresso has proved to be very nice indeed. I do drink my espresso as a flat whi
    2 points
  11. Must say, these discs work really well. They do not slow down the time it takes to grind at all. Even my poor taste buds can see the benefit of controlling the flow and the effect on particle size. So much so, that I have put my Clima Pro away for a short break! I have some Rave Chinese beans at the moment and they were nice on the CP but even nicer on the Niche.....I am surprised that I have said that but there you go
    2 points
  12. It won't get deleted. Hopefully they'll read it and do something about their customer service and after sales.
    2 points
  13. Time to move my Breville Dual Boiler machine. Being a Breville machine provides an difference with the auto power off function. The EU Sage machines auto power off in 20 mins but the Breville machines can be set to an hour before going into standby. I purchased from a forum member back in 2018 and have used with great results ever since. I've moved to an Oracle as it works better for my my girlfriend and therefore we are both happy ? Original sale thread here The machine has been serviced a couple of times during my ownership by Coffee Classics and had various parts replace
    1 point
  14. Thanks for the review Tom - hopefully you had a great birthday certainly a great thought from the Mrs. Having drunk coffee at both North Star - many times (and I have even gone out of my way to do so) & 200 degree - once (and fervently hoping never to go again). I would have put money on the North Star experience being better: a) Their coffee is better.... much, much better... much, much, much, much better b) Their baristas are much better Actually the only thing I could say 200 degree have "better" is location (but that caveated by if you happen to be based right next
    1 point
  15. So I went on a beginner barista course today (bought by my loving wife) a little pants if I’m honest as I’m fairly certain the head barista had only learned what coffee was a few weeks ago. Anyway, I was quite surprised that their house blend espresso base was 30% robusta. Based on other roasters i thought that was pretty old school. But thought hey, I used to love a bit of Italian blend so was quite looking forward to it. I now predominantly drink SO Guatemalan, mixed Brazil/Ethiopian blends but no robusta. Yuk Yuk Yukkity Yuk! How my tastes have changed! Bad as espresso an
    1 point
  16. Interesting. I did some googling and found this article. I do not have enough scientific knowledge to decide how accurate is this article, but because it is n the SCA site, at least it is worth reading. And from experience, there is a difference in coffee taste related to temperature. It is also very noticeable with good teas. Try brew coffee with 80 C and boiling water, the difference is obvious. The winner - as long as you have good coffee the one with boiled water is much better. If you want opposite results, do the brewing of good green tea, 70-80 C versus boiling water. Here, th
    1 point
  17. 1 point
  18. All paid thank you @Hairy_Hogg and @Daren ?
    1 point
  19. Paid thanks a lot. Great stuff
    1 point
  20. I suspect by the time the water hit the coffee bed it was around 91-93C. I watched the video, I remembered all the guff that has been spouted over the last almost 20 years. I remember being ridiculed (I'm not going to say by who) when I said adding boiling water to an espresso shot to make an Americano doesn't "burn the coffee". The common sense brigade now prevails where they realise adding water of whatever temperature to an already extracted espresso doesn't change anything. Loads of little Hobby horses come up over the years, often with little verification that are taken as gospel. e.g.
    1 point
  21. Paid, many thanks @Hairy_Hogg, @Daren
    1 point
  22. Nice, here’s a picture of one in use
    1 point
  23. @mctrials23 Sent from my LYA-L09 using Tapatalk
    1 point
  24. Most attractive made me inclined to sell my Eureka for a Niche ?
    1 point
  25. I call mine, "The Mantis" It's a picture of a 30 million year old Praying Mantis in amber. Or, if you're 'born again', a 6000 to 10000 year old Mantis in amber. ? After further research (not exhaustive however!) it seems more likely it is no older than 130 million years.
    1 point
  26. Just paraphrasing: "the hotter the brew water the more energy it provides for chemical reaction..." "... and one of those chemical reaction 'groups' is stuff going into solution..." Now it is a long time since I did chemistry.... but "brewing coffee" isn't a chemical reaction is it? Or more generically dissolving things isn't a chemical reaction is it? and Isn't brewing coffee "just" dissolving the "coffee stuff" in water? (There is an awful lot of chemical reaction involved in the roasting/cooking of coffee but that ain't what we are talking about) NB - I am not for a
    1 point
  27. Enjoyed a few 15 min brews over last few days ? Much deeper and fuller mug of coffee.
    1 point
  28. Sent from my iPhone using Tapatalk
    1 point
  29. I've been enjoying Obadiah Coffee's sub for several months now, never had a bad coffee. Unfortunately there's no pause option so occasionally ended up with too much (gifted to a friend) and the website is a little buggy.
    1 point
  30. Hold yer 'orses!! Innocent until and all that!! Jonba doesn't appear to have done anything wrong (even if he has) Jonba made a "close-ish" bid on the thread (£350)... Another bid - at full asking then appeared a little later... The seller then popped up and said "sold".... Obviously it wasn't sold to Badger (cos he told us)... and the sh!t storm started about etiquette, rules etc.... (The gist of which I agree with btw!!) Jonba (presumably seeing this) did the in-my-humble "decent" thing and informed us that it was in fact him that bagged it! - On the surface "Thats it". J
    1 point
  31. I really didn't understand the point of this video. Am I missing something? you should use as hot water as possible.. until you shouldn't?
    1 point
  32. I'm at 2.0-2.1 on Aeropress at the moment, with some Costa Rican El Mirador (natural), 85deg water, 15sec mash/bloom, 20 sec pour and stir, flip and plunge from 1.30 until 2.00. Seems to be working. Was trying 2.2-2.4 and while it was a clearer brew it was a bit too bright/acidic. As for V60 and the same beans, I'm down to 1.9-2.0 with James Hoffman's method and it keeps coming out like a bad cafetiere brew: harsh and slightly acrid, definite metallic tinge. Needs more work. While I'm seeing significantly less fines/mud at the bottom of Aeropress pucks, it's still more than I'd antic
    1 point
  33. Good to see you follow the forum rules. You still do not say how much ? As it was an under the table offer I think @Badgerman 'S feelings have been offended
    1 point
  34. I did 500 grams of water with 31 grams of coffee this morning, changed to Hoffman method and gave 2:9 a go. Total brew time 3:40! Hoffman method speed things up, apparently - shorter time on a larger batch with finer ground... I still got lots to learn about V60! It's difficult to compare this mornings coffee with the memory of yesterdays coffee, but the taste seems a little less clear and sparkling - a notch towards AeroPress style (and nothing wrong with that!). But I guess taste effects from V60 pouring regimes must be considered OT in this thread, so I'll leave it.
    1 point
  35. Foundry do their own subs and always have top draw coffee Sent from my iPhone using Tapatalk
    1 point
  36. I think the 1 bar difference is for portafilter-mounted pressure gauges that stop the flow while you calibrate the OPV, like a backflush. As this is a static pressure since there is no flow. So this is typically a little higher than the pressure that would be "felt" by the beans. When you have an in line pressure gauge that does not restrict flow it should give an accurate reading that doesn't need to be adjusted. As this is a dynamic pressure and the one "felt" by the beans. Why? Because the flow of some liquid releases some pressure. I think!
    1 point
  37. Definitely worth going with DogandHat. They work with a selection of different roasters each month and their coffee is very varied so you'll soon get an idea of what your favourites are.
    1 point
  38. Whilst I remember my espresso has be quite settled around 1:9.5 to 1:10.5 range. aeropress 2.3 but not massively happy with it more a recipe problem I think. French press made a really nice one around 2.10 but brewed for about 10 mins. Think I could go coarser a bit 65grams a litre.
    1 point
  39. This is very interesting - the disk could be a step up for the niche in terms of taste in the cup. If I had any criticism it would be how taste can be flattened. The finer grinding required with the disk plus the better particle distribution might create quite a difference, especially with light roasts.... cue the next round of Niche hysteria and love Sent from my iPhone using Tapatalk
    1 point
  40. @Rob1 I didn’t realise they would come fitted as standard, so I jumped the gun and ordered a couple of those Eureka Atom bean flow distributors in case they never materialised. Which wasn’t actually required it turns out ? If the Niche official ones are pushed out further you would be more than welcome to one for £5 posted if you can’t wait? Not the same but might offer some benefits? Haven't received them yet but should do in the next week or so hopefully. Understand if it is really a “matter of principle”....
    1 point
  41. Just tried 500g water on the 2:1 setting and it was overextracted - definitely needs to be coarser next time!
    1 point
  42. Forum protocol does require sales to be agreed (and the price) on the open forum before it's taken to pm. One of the forum rules I actually agree with, as it protects buyer and seller.
    1 point
  43. @Coffyisthecolour: 2:1 is really fine, I see people use 1:10 as a espresso setting - but your taste buds are the high court judges ? I also went finer with the Geisha I mentioned, it was tricky to turn the acidity from an almost chemical sharpness into something that resembled fresh lemon or tangerine - and at 2:7 my total brew time increased to almost 5 minutes, so I expected it to be overextracted - but the cup was a good one ? With the new beans, I'm happy to be on standard 3ish minutes, and so are my taste buds.
    1 point
  44. Thanks very much Green Bean. I'm using the James Hoffman V60 method, with Hoffman's Rotuto beans from East Timor, so overall extraction of 3.30 for 250g water in three pours (30g x 45s bloom, then top up to 150g by 1m.15s and then final slower pour up to 250g by 1m.45s and let it draw down). I'm still experimenting with the grind size, but have found coarser medium grinds are giving me quite a sour outcome (but I'm not experienced enough to know whether that's just the character of the beans - it does say they are quite citrusy, or my poor execution of the method!) I'm just about to try a fine
    1 point
  45. I could only get mine down to 8 on the gauge, so 7 dynamic, before mine kind of bottomed out. It's great though, haven't at any point thought about changing back!
    1 point
  46. That’s good news then. If there’s still nothing at the group head after that I’m sure someone here will have an idea what to try next. I blame the forum for encouraging the mods. I was adamant that I was happy with Aeropress and pour over and didn’t need shots at home. Then rapidly convinced myself that a nice small, cheap, simple machine like the Classic was a reasonable use of worktop space, and then decided what the hell, let’s mod it! Textbook mission creep. You’ll be swapping steam wands and fitting a PID before you know it. If you really can resist the temptation to tweak, at l
    1 point
  47. Just tried this. Got almost a savoury scent when stirring, but definitely got more strawberry in the cup. Think my grind could be tightened a little so will try that tomorrow My shot times are in the 40-45s region including the 7s pre-infusion just as a reference point.
    1 point
  48. I've had the same issue, the bulb is a small neon one and is replaceable. Had to buy a pack of 10 so I'm left with 9 spare after successfully replacing mine. Sent from my CLT-L09 using Tapatalk
    1 point
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