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Showing content with the highest reputation on 20/09/20 in all areas

  1. No-one is 'being cancelled'. That's a made up and meaningless concept. The mods are doing their jobs, as their mod fathers and mod grandfathers did before them for the good of the forum. No need for notification to the rest of the forum, if someone is banned, they're just gone, for however long the mods have deemed appropriate. No need to make more work (the inevitable enquiry/gossip/complaints/petitioning/abuse) for the mods.
    5 points
  2. I think we are all experiencing similar issues....... in current circs I doubt you'll ever read this :-(
    4 points
  3. I've made a post on this before. Lelit could really corner the market for the entry level machine. For any newcomer - the recommendation is generally 2nd hand Gaggia, modded down to 9 bar, with PID installed etc..... Letit have the following in their entry level range: Anna, with pressure gauge without PID (57mm) Anna with and with PID (57mm) Glenda with pressure gauge without PID (58mm) Glenda with PID and without pressure gauge (58mm) Literally, the only thing they don't do out of all those combos is a Glenda with PID and with pressure gage -
    3 points
  4. Well this is dramatic! Andy, your offer is accepted. Let’s go to pm. A collection Monday might be pushing it for me as I’m away, but next week sometime should be fine. Josh, sorry to hear about your sale. Thanks for letting everyone know.
    3 points
  5. Had a really good espresso from Greggs a while back. I must have caught them when they'd just cleaned the machine and opened a new bag because I tried it a second time and it was the worst thing I've ever tasted. Sometimes cheap blends, especially quite dark roasted, can be perfectly simple and satisfying (and especially in a milk drink). It doesn't have to be expensive and people don't necessarily have to know what they're doing, the stars just need to align and god needs to look down on you the moment you place your order. I've been to a couple of hipster places and was served crap too, but
    3 points
  6. 3 points
  7. I understand that this is currently being worked on.
    2 points
  8. The test and staging segment of the CFUK deployment pipeline could do with improving existing.
    2 points
  9. It was always going to happen wasn't it?! Any one fancy one? Drink our coffee, wear our mask... My boycott starts here. Likely finishes the next time they bring out a fantastic coffee. Or when I forget I was boycotting them.
    2 points
  10. Unpopular opinion but I've yet to drink a coffee from a hipster coffeeshop that's not at least decent. Pretentious interior - yes, baristas with portafilter tattoos - yes, £4 muffins - yes yes. But never had bad beverage really. Had sub par service, but that's different. Maybe because I'm always super careful where I have it and Best Coffee app is on my "speed dial" and I don't risk it for a biscuit.
    2 points
  11. The reason the alloy ones have tapered holes is because they are '' die-cast''. the taper helps release from mould.
    2 points
  12. I don’t keep all of that in my notebook! But I’d like to. The coffee note does a fair bit just not quite how I like it, I don’t want it to time my shots. Main for me is bean info and dose/yield/grind info but the humidity is a thing for me. Recently seen big swings with the same coffee on grind setting as the Weather has changed. Perhaps it’s how I store. I’ll have to ask/research. The coffee Info helps me to work out where the grind/extraction will be initially for a new bean and I also check back in notes. Sent from my iPhone using Tapatalk
    2 points
  13. Hi, I also had this problem but cured it last week. I took the brass plate off for cleaning and compared it to the old aluminium one and found that the brass plate has 2.5 mm holes whereas the originals holes are 3.5 mm for the first third opening up to 4 mm for the rest .2 minutes with a drill and problem solved
    2 points
  14. Hi all, I have started to work at a café a month ago and would like to share some observations for discussion. It is a third wave café which opened in October 2016, with an owner who worked there as the only employee. It was open 8-18 every day, now it is 10-18 on Sundays. I still don't understand how she could manage but as we know, women are tough. She is an experienced café manager and has been working in coffee world for the last 10 years, she is also a member of SCAE and is friend with many high achievers in the coffee world (such as Agnieszka Rojewska). I discovered this café in Jan
    2 points
  15. Are any of you neurotic and cantankerous enough to be put off a roaster because of their branding and packaging? Just me?🤨 I just can't get on board with Rave's rebrand. It annoys the heck out of me. Every now and then I think I will pick up some beans from them again....then nope out of their website on having to deal with the rebrand. Ugh. Ah well, back to spreading the joy.😇
    1 point
  16. If you suspect temperature inconsistency from the boiler, this is monitor-able on the MaraX from the onboard sensors: You can buy this cable: https://www.amazon.co.uk/gp/product/B01N4X3BJB/ref=ox_sc_saved_title_9?smid=A3DDJSRBE2VF8I&psc=1 And use this docker image (take note of the original post the author refers to, as this shows where to plug the cable in): https://github.com/tapayne88/marax-monitoring If you suspect temperature instability due to thermal loss somewhere between the boiler and the group head, the only way to confirm would be to install a E61 group head thermome
    1 point
  17. Yep really nice! Only with an "espresso style" short shot 15g/70ml in the aeropress so far. Nice and fruity. Its worth trying.
    1 point
  18. Yes @Mark70- same thing here. No new posts showing using the "unread" filter apparently for the past 9 hours - but I can see them when using the Browse feature. Curious
    1 point
  19. Ok. This is super interesting (for me at least) This thread was created for Gesha beans, but I had a similar harshness problem with an Ethiopian washed CO2 Decaf (https://shop.squaremilecoffee.com/products/decaf-espresso) My best shot for Decaf until know has been 15g in, 37.5g out (ratio 1:2.5), 24s flowing time (probably 36s total time), temperature 91-92*C, any finer grind basically creates channeling. I've just done the test of thirds on Decaf which was interesting. I took 3 glasses and collected 8 seconds worth of beverage into each glass, one after another. Glass 1:
    1 point
  20. Disappointed it isn't made out of coffee filters.
    1 point
  21. Hey Guys. I found a website a week ago that you can select your taste preference and the website would find beans for sale right now from UK roasters that match your preference. I said to myself I must give this a go and bookmark it.. but I forgot I've spent about an hour searching and I cannot find it, I'm sure the site mentioned this forum but I've search all types of coffee bean finder, coffee roaster finder, coffee selector.. and so does anyone have the link or even know what I'm searching for? Not sure if this is the right place to ask this question so a
    1 point
  22. Yes, that did occur to me. Nevertheless, I wonder why Skizz's boring to a wider diameter didn't improve things significantly (vs benefits when adding a counterbore). Obviously appreciate that post-shot puck appearance holds little to no value, and all that matters is naked pf extraction appearance and what's in the cup.
    1 point
  23. Yes, sorry for misinformation. I try hard to filter the irrelevant products, but roasters are notorious for stuffing their shops with tea, t-shirts, bags, caps, bread and all kinds of stuff. As you guessed, it's is not a person that updates 3K beans daily, I am trying to teach my algo to be cleverer. But when you have a text that mentions terminology of coffee, sometimes the algo misses. working on it.... 😊
    1 point
  24. Depends how big the bag is and how much of the weight was made up of the shells. Defects are natural and it isn't reasonable to expect a bag to be completely free of them, especially if the coffee costs around the £20/kg mark. There are probably more defective beans you've used without even realising it. If it's a 1kg bag and you've got 20g of defects I'd let it go. The defects aren't going to make a difference to the rest of the bag. I'd let the roaster know there are far more defects than usual and ask if they've got to the bottom of a sack before placing another order, you might even get a
    1 point
  25. Has anyone ever seen both Mark (The Beast) Labett and dfk in the same room!!!!
    1 point
  26. Don't think that's the case. Have you seen that James Hoffman video 'notable new London coffee shops'? They are trying extremely hard. I think any outlet, to be good, has to try hard to achieve that consistent quality. I think it's about levels and expense of the outlet. Anyone in a pub can mix a drink. Go to a proper bar or expensive restaurant and they'll have someone properly trained in mixing drinks. Same with coffee outlets. Nero will have university students and exchange program people working there. Higher end places will have actual baristas. What is a 'hipster coffee s
    1 point
  27. Hi Andy, A buyer that was due to purchase my current machine has pulled out, leaving me in a tricky spot. I’ve sent Rich a message and thought I’d update you too. It’s your’s for the taking [emoji1303]. All the best, both. Sent from my iPhone using Tapatalk
    1 point
  28. *Most hipster coffee shops are shite. : Many, many coffee shops produce (almost) undrinkable carp under the label "coffee". Some of them are actually pretty good at "other things". Unfortunately (Hipster) Coffee Shops that "specialise" in coffee often don't!! Specialise in coffee - they "specialise" in a poncy (hipster) stereotyped image. *The harder a cafe tries, the worse they are: Don't quite agree - But (as per above) very often they "try to hard" on image rather than actually good coffee. *Starbucks : No comment.... no seriously I consider the worst of the worst of the mega-cha
    1 point
  29. A cortado without a soul?
    1 point
  30. I changed my ratio a tad and have been having lovely Kalita brews from 15g beans to 235g of water instead of 250, delicious. Reveal coming mid next week and then next months guest roaster thread goes up so let's here any last guesses or tasting notes! Sent from my Pixel 2 using Tapatalk
    1 point
  31. WTF is a MINI skinny flat white?
    1 point
  32. Just a heads up for anyone interested, MBK has just listed 7 Aerspeeds (now 6! :P) on their site, been waiting patiently for months as keep missing out on restocks, hopefully this helps someone. Fingers crossed I'm one of the lucky ones when it comes to delivery/customer service as it seems a bit of a gamble. Good luck everyone!
    1 point
  33. Cafelat robot looks interesting too. Looks simple, does not have scale issues, does not take space, but needs to be imported from HK.
    1 point
  34. At the moment I'm using Gaggia descaler. This is a random link that Google gave me, it's not where I purchased it: https://www.descaler.co.uk/gaggia-decalcificante-descaler/?gclid=CjwKCAjw2Jb7BRBHEiwAXTR4jTs6oQnpqztuj1WV-n9JXTrwhnnyQfYLk-qu6qhQnoj__OsCTDuUdxoCCzsQAvD_BwE also: https://www.descaler.co.uk/articles/difference-lactic-citric-acid/ I bought 14 and 17g baskets. With some beans I find a smaller dose (typically 16g) fits better in the 14g basket without leaving water on top of the puck after pulling the shot. I also have a lower quality 21g basket that came with my bott
    1 point
  35. I just tried the naked earth wire from another Classic and it fits the winged connectors. So it is as you said, the shrouds that are different! (I should have thought of that before!) I have gone ahead and ordered now (6.3/ 1/4") I've ordered crimpers too. Thanks all for your help.
    1 point
  36. Is there any photo recognition software you could include? So user adds a coffee by taking a photo of the label and app uses the software to say if the same coffee is already on the database.
    1 point
  37. Mine are in Airscape on top of my fridge 😎🤣
    1 point
  38. Really hope this idea gets off the ground. I still think it needs to be open to any coffee, not just ones purchased through you/the app marketplace. If it had that functionality then you could be open to something big. Are there existing apps in this space and how do they work?
    1 point
  39. Agree. That app looks great but I won't be using it as it's scope is too narrow currently. If it starts catering for more coffees or allows users manually input a coffee then I'd be all over it. Would likely pay for it if I could manually input my own coffees, even if that exists as an offline database for my own reference
    1 point
  40. Today is a good day! Been wanting one of these for ages.
    1 point
  41. Yes. The more hipster and woke the presentation, the less I want to buy it.
    1 point
  42. Quite similar to Tom’s suggestion, but rather than organised as a diary, instead offer the ability to create a reference card for each coffee that you try. On the card in addition to thoughts on the coffee you could provide tabulated space for Bean age vs Grind Setting vs extract time. The above data could then be included as a scatter plot (gotta love a pretty graph) to show how the bean progressed as it aged.
    1 point
  43. Try the search function there are endless threads on this subject
    1 point
  44. Thanks, JJarvis that's exactly what I was looking for! Brilliant! - now to decide which to buy first
    1 point
  45. Yes . I drilled the holes out to 3.5 then put a 4 mm drill bit in the old plate and marked the depth with a piece of tape and drilled down to the tape
    1 point
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