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Showing content with the highest reputation on 02/08/21 in all areas

  1. (A reminder: code CFUK21 at checkout gets you 15% off all individual bags of coffee at https://www.coffeebythecasuals.com) Hi everybody! Let me preface this by saying that to us this is a major update. Some of you might shrug, but I hope many of you will recognise the significance of this part of the life of our business. I would like to think that this story is made all the more interesting by the fact that our little company was born on this forum. As of today, we have our first employee! You know him already - his name is Calvin! Calvin has been roasting since we started this time last year. You might know that the two of us have worked full-time jobs alongside our roles at the roastery. Last month, Calvin handed in his notice to his employer, and today he is the very first employee at our company! It takes guts to quit the security of a job to focus on your craft. Calvin is entirely self-taught as a roaster, and I know you'll agree he's done a fantastic job. This means that we can make some big improvements to our roasting schedule. We'll now roast twice a week - Mondays and Thursdays. This means less time waiting for your coffee, and we can better support our wholesale customers. Calvin has made this change so that we can kick on with the business and send out more coffee for more people to enjoy. We would really appreciate it if you would spread the word. We now need to continue to grow at a reasonable clip to remain viable and to fund the inevitable roaster upgrade within the next 12 months or so. There'll be more to come in the next few weeks and months. Thank you again, and please wish Calvin lots of luck as he (and we) start this new chapter. Best wishes Gareth
    5 points
  2. Happy to let you know my brief thoughts although clearly off topic. I had a decent and sold it after year. Denis S has a decent and has decided to buy a large spring lever in addition. I drink darker roasts, I understand Dennis prefers lighter roasts (not my place of course to speak on behalf of someone of his expertise) It seems like, from our very different perspectives, neither of us found the decent to be espresso endgame, whatever that might be The decent was very good. However I and many others found it difficult to get really thick syrupy shots with dark roast beans, even using the lever profile this is quite widely commented on amongst decent owners with much speculation as to why this might be (water debit? Headspace??) when I did use it for light roasts I found it much better than anything else I’ve had for extracting fruity and floral flavours ultimately I think the people who enjoy the decent most of all, at least from my average reading of their online forum, are people who you really enjoy the coding/software aspect of it all, as well as the very detailed analysis I decided I preferred a much more analogue approach to making espresso, excepting that this may be giving up on the last 5% of flavour chasing I also got exhausted after a bit by the constant experimentation that is encouraged by owning the decent. I really miss the very rapid warmup time as well as the community of owners who are largely very honest and reflective and not the fanboys you would maybe expect I now have a large spring lever, very low tech, and I’m loving it but who knows what the future will hold?
    4 points
  3. The Minima has an E61. You can always add the Lelit flow control paddle to control pre-infusion if that's what you want. Just the pump of the Minima is noisy compared to the Elizabeth. You can expand on the Minima. You can't on the Elizabeth. Elizabeth warms up really quickly. Minima taker longer. Minima is no-frills (proper "yes"-burn steam and hot water wands, whereas the Elizabeth has the insulated, "no-burn" type. Very different form factors too.
    3 points
  4. In the end it should depend on how quickly the water (60 mls or less) penetrates the coffee ground. It might turn out that even at 10 mls per second there is plenty of water to satisfy fast water penetration. After all this is the limiting process during the PI. And this need to be coupled with the PI pressure to get the full picture, i.e. at 4 bars PI then the 60 mls could be significantly different, but at 2 bars this might not be the case.
    2 points
  5. @Usagercoffee It looks great but I'm after big beautiful flat burrs! @EricC That's a very good point! Knowing my luck I'll order the EG-1 and they'll announce a new EG-2 with early bird pricing! It is 5 years old now, and we've seen a HG-2...
    2 points
  6. I have the first EG-1, with no problems, I 'm so happy with this I property never will replace it, maybe I will upgrade to the new magnetec burr's, the wipes I only replace few times, they hold minimum for a year or more in a home setup I never jam my grinder, no matter how fine I go with super light 'imposible' roasted beans, The Eg-1 grind every thing, no jamming 🥰
    1 point
  7. EG-1 is already version 2, rember some one ask Douglas Weber online somewhere about EG-1 also will be upgradet, his response was : no (unfortunately I have no source)
    1 point
  8. You can try my recipe but I'm not sure you'll enjoy it given that you have been using a far higher dose. I would maybe start with one like JH recommends and see how you like it. I use a stove top gooseneck kettle with a thermometer built into the lid. It's a brilliant thing to have, I wouldn't want to be without it. That's the size of french press I use, so you'll only need a bigger one if you're brewing for more than one cup at a time. That, or you want a really big cup of coffee!
    1 point
  9. 1 point
  10. Baking Soda! They are different things!
    1 point
  11. @Usagercoffee Each to his own! Not a big fan of your beloved Hoffman. He has a monetised Youtube channel and therefore needs to be reaching out to generate traffic to his channel to make money. He rarely does anything in depth and therefore the conclusions he reaches are iffy. By that I mean, an in-depth review of a coffee machine may take 3 to 6 months to live with it and learn it. there are loads of times he has reviewed things and then been found to not even have known it had certain features. Next is the ability of the individual to have taste buds good enough to detect these changes. Sure, start off with RO water and add minerals back in testing and tasting on the way. Would not work for me as I struggle to differentiate Kippers from cheese........but I am all in favour of experimentation and at least with bottled or RO water you get consistency
    1 point
  12. @Usagercoffee, that's a good point. Should have thought of that 😃
    1 point
  13. @Usagercoffee It might also be worth, trying some bottled water, possibly in a dedicated kettle. I doubt the London water will be helping anything!
    1 point
  14. I'd be interested in the side thread and the decent review from @Denis S I appreciate your writing on the forums. The decent has been increasingly alluring as its benefits have been teased out over the years by the user community. Hearing real life limitations can only help make better decisions possible too.
    1 point
  15. @Usagercoffee - welcome to the forum. Rule of thumb says the darker the roast, the colder the temperature required. But there’s more to it than water temperature: there’s pre-infusion, there’s dose, there’s flow, there’s grind, there’s ratios. 96C seems too high, sometimes even so for a light roast. forget about “the de-facto” temperature and let your tastebuds guide you. Aim for a ratio of 2:1 (e.g: 18g, 36g out in approx 30s, depending on machine, starting at a 94C temperature) and let your taste buds guide you. If it’s too bitter, decrease the temperature until you find the sweet spot, similarly increase the temperature if it’s sour.
    1 point
  16. If you are not served by Thames Water that will not work. 😉 You’ll need to go to your water authority / supplier website, look for “water quality” and find out on their site.
    1 point
  17. I think we're veering well off topic here...the post was about "My new Londinium L1 replaced with a Lelit Bianca". Somehow we have moved to closed forums and other companies? Please keep on topic guys.
    1 point
  18. +1 on freezeing. If like the coffee after buying 250g bag, I then buy 1kg. I leave it to rest, split into 250g portions and vaccumm seal in a plastic bag. I keep them in a freezer until I need them. Another advantage is that I can use other beans between the bags, I don't have to drink 1kg of the same beans for weeks in a row...
    1 point
  19. @Drekly Yes, I think that you are spot on there. Don't forget, as an early adopter we were offered a special price, and also paid a deposit approximately 6 months before the final payment and shipment. But yes, I do think that you are safe with the pounds for dollars conversion.
    1 point
  20. They have just launched their new Key Coffee Grinder, it is currently live on Indiegogo I believe 🙃
    1 point
  21. That seems a low percentage as I understand VAT at 20% plus duty will be payable. Perhaps the EG1 was cheaper when EricC bought his? Might be worth checking with HMRC to avoid an unexpected surcharge. https://www.gov.uk/goods-sent-from-abroad/tax-and-duty
    1 point
  22. I’ve been on Hasbean’s Yemen Sanani-Mahwiti natural today. It’s really excellent, spicy notes, dark fruits and cake in espresso. Fantastic as a flat white, tastes almost like a xmas cake. I wouldn’t have paid the £12.50 for 125g they are selling it for on the site but can’t complain when they sent a 250g bag out for the in my mug subscription.
    1 point
  23. Uh oh, someone is cocky out of the sudden. If you dont trust them it means you should not be here. They posted a picture with the grouphead on IG today, so they are working on it.
    1 point
  24. @Drekly Ah, I see. Well there was £259 payable to DHL, and as far as I can remember that was it.
    1 point
  25. Just a quick note to say that this will be the last ever offer at such a a good rate, as unfortunately across the board we are needing to raise prices which have been fixed for many years, shipping rates increases which were absorbed are now affecting the cost of raw material too so best get your Osmio Zero now as its the last month of a really competitive offer. Best wishes Mark
    1 point
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