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Showing content with the highest reputation on 09/12/20 in all areas

  1. Genuinely not a sales pitch as we really don't have a busting lot of stock. More of an FYI. I just thought it was probably worth mentioning to members that I would not be at all surprised if we start to see prices of equipment creep up in the new year. We have just had a pallet arrive from Italy and it cost us 65% more than normal for transportation. Whatever happens there will be charges to importers for customs clearance shortly. There is also a slim possibility that importers may face additional charges and tariffs at the border come January if we do not see a deal. Fingers c
    4 points
  2. Wow that's pretty drastic! Are you expecting it to turn up after a standard human lifetime? Cryogenic suspension cos RM are a bit behind... [emoji1][emoji477]
    3 points
  3. I think to be fair to the Chinese, not everything they produce is poor, they can produce great quality stuff (especially when they make it for some of the big brands) but they can also produce very shoddy products. If the Chinese government ever stamps out the shoddy stuff...then the world needs to watch out. The Chinese are a clever, resourceful, hard-working, dexterous and increasingly well-educated. I think we underestimate their manufacturing capability at our peril....we must ensure we don't stand still while they are improving. For now many of the coffee machines produced for sale p
    3 points
  4. I would argue too well packaged took me an hour to get into mine.
    3 points
  5. Developments & care in the growing of coffee have probably had more impact than machines & grinders in my lifetime. We do have a much wider (and consequently cheaper) range of equipment though.
    3 points
  6. Making perfect sense. Nothing wrong in bringing steeped coffee to a boil, then letting it steep off boil. Probably a good idea. But you don't steep a moka pot, it's percolation (very hard to over-extract steeped coffee). If you pass steam through the bed then it will be really bitter. If you have the heat too high, the coffee will percolate too quickly & be undercooked (tangy/sour, assuming you don't steam it). Coffee is extracted, rather than cooked. Under-extracted is often undesirable, as is over-extracted (unpleasantly bitter).
    3 points
  7. Just joined after 32 years of making espresso! At the start of lockdown 1.0 my preowned Gaggia TE, of 13 years, decided to seize its pump, and due to age etc I couldn't find anyone to repair it. At a cost of £10 a year its not been bad! Replaced with a weathered Fracino Classic, of uncertain vintage for parts or spares for £100. Steam knob, gaskets, descaled group head, un-seized motor with my drill, flushed out the years of scale from the boiler, backflushed, and just pulled my first shot. Excellent service from Fracino, very helpful, and I know my local service engineer is just dow
    2 points
  8. I was 'forced' to have one installed when I changed to Eon about a year ago. It's rubbish. I still have to manually read it and submit the reading via the app! Then at some point the in-home display (IHD3) randomly stopped working, so even that small benefit was taken away. To add insult to injury, they couldn't seem to cope with the fact that my original Economy 7 meter fed the immersion heater so I had to have a timer installed in the airing cupboard at my expense. I called to report the problem with the IHD and they basically said "you and everyone else mate, maybe ring back in a few months
    2 points
  9. I have a 25% off single use code I'm not going to use so post here if you would like it
    2 points
  10. I have one of the old smart meters installed many years ago, probably 10 years ago and my current energy supplier can read it no problem. I would say go for it, unless you like taking meter readings.
    2 points
  11. Some of James Gourmet coffees make very nice long blacks. I like the formula 6 espresso made into an Americano.
    2 points
  12. Ive just got these £20 bodum brewing scales. Very good
    2 points
  13. The older versions do this and it was something I insisted was changed (along with 2 other changes) before I would produce a review of the machine I have. The reason I had the programming changed for this (and extended) was because it was not right before....didn't work as it should for thermal management and gave me problems when I did thermal testing. It takes about 50 ml of water, perhaps more (depending on preinfusion time), to fill the headspace and soak the coffee to drip out. To give the push from the steam boiler it was often up at 3 bar, that's a hell of a lot of 140C water to i
    2 points
  14. Regarding Sage, I've an analogy that hopefully contains a grain of truth....alright it's turned into a blooming essay! I enrolled in a PhD program in France in the mid 80s without speaking a word of French. That was not considered the done thing by my hosts back in those days, so had to do a 2 month crash course in French. On the course, which was in the Jura region, I met an independent Aussie wine maker, Pam, from Margaret River who was there for a year to study high quality French wines. She had a lot more money than me (as in she had some money), so used to hire a car and we'd head o
    2 points
  15. Seems one consequence of Covid has been the increased interest in making coffee at home. Barista Express, prior to the pandemic onset, were retailing well under the current price.
    2 points
  16. Thanks for the kind words Robti! - Though it doesnt happen often...when UPS decide they dislike a parcel they really do a number on it! Fingers crossed your replacement turns up in better condition!
    2 points
  17. A lot of people in growing countries don't drink the coffee because it is a valuable export. Some drink a tea made from the dried flesh of the cherry instead.
    2 points
  18. To answer the question you directed at Boots, espresso is different (albeit similar) to moka in that espresso is higher pressure whereas moka is essentially percolated, even though quite concentrated, so you don't get the same gloopy consistency and crema (emulsified oils)from a moka as you do with espresso. As for coffee, whilst I don't have a league table of tonnage off pat (I'm sure wikipedia does though) I personally have a preference for Ethiopian natural (dry processed) coffees, which taste quite unlike anything you generally find on offer in most cafes. Differences in flavour are attr
    2 points
  19. Why has this particular machine caught your eye? Price? All in one machine? New to making espresso? As mentioned above, unless you know how the machine has been maintained over the last five years - whether it's been run on hard water etc.
    2 points
  20. Cheers Dave! I hope you’re keeping well! You can vouch for the roaster when it goes up with it being yours originally. Let’s call it the ‘development model’ Thanks for the info 👍
    2 points
  21. So I can see @shannigan @Kman10 & @Dunk have not received. Can you update me after your post has arrived today if they are not here and I will see if Obadiah can check. There is no tracking but usually RM can see if delivered or not. Anyone else in the same boat let me know please.
    2 points
  22. They are very different machines , with different user experiences and functions. I own an e61 machine and have owned an oracle , just to give my side , and I have no interest in which one you end up with , I know of sage dbs that are going 5 years plus after purchase but you don’t seem to see people posting this. Are you someone that really wants to repair a machine like a minima yourself , just worth thinking about . To some degree sage failure rate will be a function of numbers sold , I don’t see as many anecdotally db failing as I do entry level models . This may be a functio
    2 points
  23. I think you are a few (only just) years older than me (53) but as a teenager the Japs were just starting to make motorbikes that didn't leak oil everywhere (Triumph i'm looking at you), radio's (transistorised version) that left the likes of Pye standing, black-boxes (transceivers) and HI-FI; all the stuff i loved lol. Whereas my dad,grandad and some of my older mates hated with a passion anything that was Japanese. Me i can't stand Chinese copied stuff....it's just utter shite IMO....they "water-down" everything (materials) that is some kind of a resource....e.g. their cardboard/paper/b
    2 points
  24. Sorry, forgot! Colombia Monteverde 'Yellow' Natural No 79 came from Rave (I'd never used Rave before, but these beans were mentioned in the experimental beans thread as being crazy, and they definitely were).
    2 points
  25. Resale value on these is crazy at the minute due to demand. I have one, but it's my only Grinder, and if I sold it I'd have to just wait and buy another. If you're rich, and money is no object, then I'd sell you mine but the price would be unfair!
    2 points
  26. I can't drink milk. I can't add sugar to food either. I don't like excessively bitter flavours (I don't drink tea from camellia sinensis at all), so I aim to not push the coffee flavour balance that way. Tips need to be in the context of what you think needs improving in the cups you are making. So fill the basket as per normal, then tip out the coffee on to some 0.1g scales & record the dose weight. Use this weight of dose from now on. Fill the water reservoir to the valve, place the coffee basket in the lower section. Add the top section. Place on the hob with the li
    2 points
  27. Without good coffee, no matter how good the kit, you won't get a good result. With good coffee you need a good grinder to get the best out of it. with a good grinder, and with good coffee, then you need a good machine to get get the best from them. Or you can skip the very expensive grinder, machine and go for pour over.
    2 points
  28. Grass and grapefruit probably! Looks like the 'roasting' consisted of the bloke holding a handful of greens in one hand and a cigarette in the other, thinking "what shall I do with these?" Sent from my iPad using Tapatalk
    2 points
  29. Hmm... thank you for sharing this, it's helpful, and I wanted to hear from people with experience as I have heard of problems with that. If the worst case is that it's like the stupid meter I have now (I don't have Economy 7 or anything fancy) then the risk isn't great. If the maximum benefit is that I don't have to give a meter reading once a month - then the benefit doesn't seem great either. I assume eventually everyone will have a smart meter, but possibly if there isn't much gain then one shouldn't rush to it either? I am thinking if it may be like a router from your internet provider? Ev
    1 point
  30. Users very first post, big link, no introduction...pulled it. End of discussion.
    1 point
  31. I did actually drop the connection when I tried to take a video with the same phone I was controlling the roast with, but as soon as I went back to the app the connection resumed...the roast/roaster wasn't affected at all. A temporary loss of connection, I didn't find ended the roast..
    1 point
  32. If you are ordering from Coffee Compass, throw in some Honduras Cerro Azul Red Catuai ....delish. I drink this mainly black too.
    1 point
  33. Nothing yet, I would imagine like other manufacturers they are trying to get machines out before Christmas. I would imagine they will use the holidays to get something done.
    1 point
  34. Voting remains open until Thursday midnight - don't forget to cast yours.
    1 point
  35. I think the only mistake was to use Puly grind, I don't like any of those products that you grind through to clean the grinder, as they are no substitute for opening the burr chamber and giving it a good manual clean, dry toothbrush on the burrs and wipe round with a very slightly damp e cloth to remove coffee oils from the chamber. I suppose those products have their place on things where you can't easily get at the burr chamber e.g. a bean to cup machine, although I don't know what it would do as it tries to make a coffee with them...possibly break?
    1 point
  36. So its between minima and Bianca (may need to save a little). Decisions decisions. Thank you all for helping to narrow it down
    1 point
  37. For me it wouldn't work. My roasting drum has holes in it (ventilated drum), it would fall out My kaffelogic roaster is a fluid bed, so it would all blow out the top My Sandbox Smart drum is a mesh, it would fall out All my cooling trays have holes...so I couldn't cool it My other concern would be the chaff, which would be ground up with the bean and form small charred particles? I used to have solid drum roasters and have roasted on quite large probats...they all have a gap (1/8 inch) at the front of the drum and there is airflow around there, with the coffee
    1 point
  38. Essentially, if a burr grinder works, can achieve the appropriate rage of size, doesn't waste a lot of beans & you don't look like you have just been in a wrestling match after using it, there shouldn't be one you can't live without unless it's your only one. You, as the person making the coffee, have the greatest influence on how good the cup is.
    1 point
  39. I have a few, amongst them (you can find images on Google easily enough): Sozen Porlex tall, Hario Mini, Feldgrind, Lido (hand grinders), De Longhi KG79, Niche, Wilfa flat burr. They're mostly burr grinders, as these limit the size of larger particles & grind more consistently than whirly blade grinders. There are some whirly blade grinders that use a mesh to limit large particles like the Swan SF16020N (too coarse for moka pot) and the Moccamaster grinder, but people usually avoid these as they are non-adjustable in grind size.
    1 point
  40. I'm going to grinder hell!!
    1 point
  41. [email protected] ; and welcome! You may think you’re not clued up on coffee but you’re already grinding beans and you’re enjoying what you produce. Sounds good to me! Are you happy with what you’re doing or thinking of trying something new? Sent from my iPhone using Tapatalk
    1 point
  42. The ridged/ridgeless argument is very much about personal taste. My go to basket is a 17g LM ridged basket in a bottomless portafilter handle and I've never had a problem removing it - this is on a 2019 Classic. One reason I prefer the ridged basket is that I can knock the puck out directly into my grinds bin without worrying about the basket falling out of the handle and ending up in the bin. The spring on my stock Gaggia handle is weaker than the bottomless handle and removing the same basket from that is even easier. I also use an IMS 18g ridgeless basket for higher doses and that sometimes
    1 point
  43. I got this one from Amazon for my Bambino. The Sage basket fits perfectly and whilst the portafilter does not fit into the grouphead as tightly as the stock Sage portafilter, it works perfectly well (albeit I twist it in a little more). https://www.amazon.co.uk/Changzhou-Filter-54mm-Bottomless-Portafilter-Replacement/dp/B089K9K1QB/ref=pd_rhf_ee_s_rp_c_2_0_3/258-9017920-1931339?_encoding=UTF8&pd_rd_i=B089K9K1QB&pd_rd_r=b45426ab-559b-4b93-8fb8-9130deec7a1b&pd_rd_w=XKVXw&pd_rd_wg=A8cDo&pf_rd_p=b8021308-7082-49c4-8dfb-296c7e8b2e71&pf_rd_r=PFPQGZ5A42PM6SCYM3H7&am
    1 point
  44. I'm loving Assassins Creed for the PS5. Its been a long time since I've enjoyed a video game this much.
    1 point
  45. Have bought one in the past for a GC. It was fine and had no problems with it. The only suggestion I would make is buy one from a person who sells lots of coffee paraphernalia rather than one maybe slightly cheaper from a first time seller, unless it's a used one and it's being passed on.
    1 point
  46. OK this whole thread is a perfect illustration of how bad a wanted thread can become. It should be simple. Member A wants an Item member B has said item and wants £x for it Member A has first refusal If member A refuses members C, D, E.......can offer for it. No you are looking for £100 for the model T and £85 for the Macap, @Missycan then pay or offer a lower price....just like in the for sale forum...except she has first refusal. Once Missy has purchased the item, the remaining item should be listed in the for sale thread. As would offers from any others with a
    1 point
  47. Sometimes vegetal taste can be down to the bean being underdeveloped, not far enough through the Maillard reaction. I don't know if that's the case here.
    1 point
  48. Cheap (<£30) 500g/0.01g scales for dosing & weighing espresso shots. Cheap kitchen scales (1-2kg/1g or 0.5g) for brewing/weighing brew water. Never understood the desire to have a timer on the scales, did have that on a set of Hario scales, but they quickly stopped working & never felt the need to replace that function. £100 on a single set of 0.1g scales is not something I could justify.
    1 point
  49. WEB LINK Now is the above wording a web link or not ? ....Chances are that some of you (i can't vouch for Tapatalk/moby/app users) tried to click on it to see where it would take you.....ah ha.....my wicked plan plan worked.....but no seriously i for one can't tell the difference between and underlined word or a Web Link ....when using a PC web browser; Firefox (other browsers are available). So may i suggest that the web link is made into another colour that instantly stands out as such....it stops idiots like me clicking like mad in peoples posts and getting irate when it doesn't g
    1 point
  50. @DavecUK - Last year at Coffee London I saw someone bring out a small zip lock bag of greens to the MBK demo stand and ask if the Aergrind could grind them for brew. It was quite amusing to watch the flutter of “just why on earth would you” vs. the “customer is always right” flit across the face of the company’s owner for a split second! 😂
    1 point
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