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

  1. I like to laugh at the world in general and realise that each of us is not as special or unique as we like to think. This may have been done before but I came across this post online about 14 different types of forum members, l certainly see myself as one of them. People are more complex than this but we can all recognise facets of our own behaviour, or if not we really have big problems. You may enjoy reading this but dont point fingers at anyone or you may prove your a sociopath 😅 Original source is about football but if the cap fits Here 1. The Nazi Admin/Mod/Owner Internet
    7 points
  2. Yep for sure. It is amazing how peoples perspective is different. It is a really interesting topic and @tsouthwell comment after yours is the perfect illustration. I am not suggesting someone is right or wrong but it is just so tricky to get across the roast level online. I often wonder how best to represent it with a couple of words or a scale. I am not sure I have seen or can think of an elegant solution! David
    3 points
  3. I finally got my new cabinet that I ordered in April. It was originally made to be 6" taller than my original bargain find and so I could safely plop my bigger two group machines on comfortably but I need to do some rewiring with them first. For now the Bosco gets to breathe and stretch with the extra space! Specs are 48L x 24W x 36H inches. The cabinet door is a barnstyle roller to hide my water jug, water waste, and pump. The wood is pine so I could move it pretty easily if needed but still holds a hefty amount. I basically tapped danced on top of it to test ruggedness.
    3 points
  4. Hi, couldn’t see any traffic on this but it looks like James and Square Mile are running the second version of the worlds largest online coffee tasting in Oct. Its only £7 to take part, quite excited as it sounds like a bit of fun! With the current COVID situation I’m not exactly overwhelmed with things to do either... 😂 https://shop.squaremilecoffee.com/products/the-worlds-largest-coffee-tasting
    2 points
  5. This is really interesting reading. Just ordered half a kg each of Signature and Chocolate point and a small Las Palamas. This will be for my first espresso machine and I don't really have an educated palate yet, so fascinating to see how differently folks taste the same coffee.
    2 points
  6. @SafetyThird - Small cups/bowls with spoons and optional slurping. You only get like 10 or 15g so not enough for espresso dialling in. It’s really like a home scaled down version of what they do in big coffee industry tastings, so brew infusion grounds settle in the cup.
    2 points
  7. Wish I hadn’t started reading this thread. Just cost me more money. 🙄
    2 points
  8. Looking forward to trying these - a Bolivia honey process and a Guatemala natural
    2 points
  9. Not bad for a sage 😅
    2 points
  10. Hey folks, We have a couple of new coffees available. The Costa Rica is a bit different from our usual offerings but it is great! Costa Rica Las Palomas - Natural - Cup Score 87.5 Not balanced at all - it is sweet, sweet, sweet. Has some almond and cherry flavours particularly when brewed in a V60. Yup it is liquid bakewell tart - sold me on it! Brazil Fazenda Terra Preta - Natural - Cup Score 86 Our first Direct Trade coffee. We deal directly with the family owners of this fabulous farm. It has more fruit than you would expect from a Brazil. Notes of tropical fruits,
    1 point
  11. Nothing to stop you from trying both grinders and decide from there. You will have no problem recovering your costs from the Niche if you decide to part with it.
    1 point
  12. Discount Code: BLOODFIREDEATH Discount on coffee and merch.
    1 point
  13. https://www.facebook.com/marketplace/item/298562061402151/ It's in Exeter, Says spares or repair and been in storage for a few years. Saw it in passing tonight and thought someone might want it as a project.
    1 point
  14. It's very difficult. Some people do it with a row of beans. In fact I think that's what you do. The problem is one person's idea of dark is not necessarily the same as someone else's. I am definitely on the "Dark Side Of Life" but that said I prefer beans that are not cremated or too oily. A hard balance to achieve.
    1 point
  15. A moka pot and espresso glass from @Jackabb.
    1 point
  16. Its weird - I think I had the opposite problem to @Dorian. I find the coffee a bit too dark and it reminds me of 'classic' italian espresso in a way. Not bad just not what I prefer. I loved your blue mountain though and your decaf is the best I've tried. Do you think that your Colombian Bourbon would be a good coffee for me to try next?
    1 point
  17. Seriously? I thought they were very much on the light side, even the ones advertised as dark.
    1 point
  18. Goto these days is Smokey Joe's Coffee from Coffee Direct. If not that then for something lighter, Indonesia Somatra from Limini. Otherwise i use Coffee Compass, Tusker is a favourite and so are Old Brown Java and Rancheros Mahogany Roast.
    1 point
  19. Hope you manage to get to grips with them @Dorian Feel free to drop me a PM if you would like. I have often wondered if our blends are a touch on the dark side to be honest so this thread makes an interesting read! David
    1 point
  20. Thanks @Rob666, what s your 'to go' bag when it comes to espresso? I m always up to try new roasters...sometimes I should stick with the ones I tried and liked
    1 point
  21. I didn't order this last time and regretted it so I've placed an order this time round. I've never cupped coffee before so looking forward to it!
    1 point
  22. I wrote this years ago and never posted it. I’ll leave it here; Myers Briggs vs Coffee... Just for fun. Do you only make singles? Do you own five grinders, two profiling machines and a cupboard full of pour over trinkets... but don’t really like to talk about it? Yes = Introvert No = Extravert Do you keep a record of grind settings, extraction ratios and back-flushes, going back five or more years? Are Kruve results highly weighted on your categorised grinder purchase review matrix? Yes = Sensing No = Intuition
    1 point
  23. Not the chocolate point but a very similar mix I made myself, I pre-infuse as 80C at the GH and pull when it hits 88
    1 point
  24. I had two bags of Black Cat thanks to the forum offer. One was a single origin, the other Signature. I couldn't really discern coffee from the SO let alone 'notes' in a flat white but the family said it was OK. The sig was better once I'd upped the dose to 20g. Didn't find it too acidic but TBH they were both much too light for me. Lesson learned.
    1 point
  25. @Blue_Cafe ah ok.....well the guy above still did it in the original tub didn’t he...I know he was right near the end of the tub so I’d guess he’s done all his lathering in it... but, surely he’s wasted loads then? Is it a case of he needs 3g but by doing in the tub he’s actually using 10g??
    1 point
  26. It’s a cupping, it’s unfiltered grounds floating in hot water, it’s I guess the best way to taste the coffee without any other complications of process like filter papers or timings etc. you just need several cups and some spoons.
    1 point
  27. I noticed that for most coffees, I get a lot better shots when I start the pull with a group head temperature of 85C. It then creeps up during the shot to 90-95C. Also for me I seem to prefer slightly longer shots, generally 14.5g in and output of 32-34g. I actually preferred the Signature as a pour over and their Rwandan peaberry as an espresso which really brought out the blueberry.
    1 point
  28. @MildredM I didn't buy the hand grinder; I don't know if it's still available but I'm guessing it's probably too late now and Waddy hasn't been very active anyway.
    1 point
  29. Not heard of that roaster before. Might have to get some for my other half Although I think she already has enough coffee..
    1 point
  30. Getting good results with one blend and bad ones with another isn't confirmation one blend is better than the other. You might need to alter dose, grind, ratio, temp, pressure etc to get the best out of either. I've always found single origins easier to work with than blends for some reason. It's possible it's just a matter of taste of course as you say. Maybe try a slightly longer pre-infusion and a longer pull (which I know can be pain on the La Pav but I always found a few pumps at the top to be best). For the chocolate point maybe lower the temp a little or just coarsen the grind
    1 point
  31. https://uk.loccitane.com/l'occitan-after-shave-balm,83,1,39632,1479124.htm This is the dear stuff Best ASB i have ever used though...
    1 point
  32. There's a calculator in my signature and pinned to this forum sub-section, as well as calculating max permissible hardness before scaling occurs at various temperatures depending on alkalinity and there's also a remineralisation sheet that can be used to calculate additives for use with DI or RO water either with concentrates or by adding things directly to water.
    1 point
  33. Yes, I would say that’s me too 😂😂😂😂😂
    1 point
  34. @Wha burst the ba ah so you do the lather on top of the soap puck? I obviously could do that in the tub it comes in but I thought using a seperate pot just for lathering would be the Recommended way?? maybe leaving the whole puck wet might use it up quicker or something??
    1 point
  35. You missed my type. The person who tries not to get too involved because he knows what he's like and will end up spending a fortune. So he joins to make an occasional comment, use one or two small sections of a forum, and keep everything small scale and mid-fi. They end up reading most of the things posted on the forum, whether relevent or not, for the last 5 years, and then makes extensive shopping lists of all the things he intended to not look at.
    1 point
  36. 1 point
  37. @Wando64 - Erm, they are likely fungal spores. If they aren’t very nice, why do you leave them hanging round for a few days? I don’t get why people have steel draw type knock boxes, they must get pretty grotty and damp inside unless emptied daily.
    1 point
  38. That's fair enough TJ. Let me have a think and I'll come back to you if I am interested at that price.
    1 point
  39. 1 point
  40. So had a couple of shaves & really enjoying it! not as close & smooth as I thought but early days.... about these post shave balms - looking at a Baxter or California (google says its one of the best?), or a TOBS, are they worth the £15 for 75ml v a normal £3 for 100ml nivea? think I’m gona ask for a couple for my birthday
    1 point
  41. Another good idea. Build up the packets then send them all back in one go. I imagine at some point roasters will implement one of these sort of options. They will probably pass on the costs but as the demographic moves on, customers won't mind, or, given how prices will rise, wont notice anyway.
    1 point
  42. Barratza's range is just like the Sage machines, for the price, they're great. But they're not built to last. While they work, they're great. Barratza is better on the repairing it front, but the build quality is similar. Nothing against folks who choose either. So long as you understand the limits of the machine you buy it's all good. Your only real alternative is the Niche Zero.
    1 point
  43. Thanks all for the welcome. @Jon_Foster Unfortunately I'm pretty sure my portafilter (seen in the photo) cant easily be fitted to a gauge. I think I have found a conventional one to borrow so I can do the OPV mod though. What made you set to 6 vs the conventional 9 bar?
    1 point
  44. Hey Joe - where did you source these from, please? And what's the capacity? Cheers!
    1 point
  45. Received today and now for the 3rd time I am ready to send the gauge on to the next person lol. This has been invaluable setting up 2 different machines. Not sure weather to just bite the bullet and actually buy one for my self seeing as I will have spend around £7 posting it out for the 3rd time haha. Anybody needing the gauge please leave a response on this thread and send me a PM will shipping info
    1 point
  46. Only just started this as filter (62.5g>1.25L BWT Bestmax water in the moccamaster), 2nd jug today and full of soft fruits but reminds me of a Kona ((Purple Mountain) I had a couple of years back. Noting unlikely to be Hawaiian, as much as I would like to think @Hairy_Hogg and @Daren have excellent negotiating skills , am going to go with this being an anaerobic of some description and most likely China of origin (unless its a Myanmar?) Very nice, really enjoying this one as is Sarah (which is what makes me think this is not an Ethiopian as her face not scrunching up ) Thanks ag
    1 point
  47. I only care that the packaging protects the coffee fully and ideally a minimum amount is used. I remain unconvinced that everything supposedly recycled is, I'm also uncomfortable with lots of the ECO terms used because I'm not sure how ECO some of the stuff is. Certain tests I've conducted would seem to indicate that in some eco packaging coffee can stale very fast and even if transferred to better storage, doesn't keep as long.
    1 point
  48. Hopefully my first and last tamper, excluding the one that came with the machine! @joey24dirt thanks so much for the handle - looks amazing ? The tamper itself works great, coffee tamped right to the edge of VST basket, so perfect extraction
    1 point
  49. The left side facing from the front has the sirai pressurestat and heating element neatly nestled among the zip-tied wiring. They did a great job with the cable management and is very easy to follow. The auto water fill device is on the right side. Note the heating element appears to be actually screwed in based off the large hex I see on it. This is the first of that type I have seen rather than being bolted on.
    1 point
  50. I decided to really divert all 3-way flow away from the frame. I taped up all seams on the plastic tube and found a PEX 90 degree brass fitting that was the perfect diameter to slip onto the bottom of the tube. I did cut a bit off one end to give wiggle room to put on/remove as needed. I also applied electrical tape to frame seam to keep it dry as well as adding thin bumpers on bottom of frame so drip tray doesn't make contact with the frame. Also quietens any vibration as well. I don't remove drip tray often, but keep a thick utility sponge in it to absorb runoff. Then I squeeze it out as nee
    1 point
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