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About RoloD

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    Filmmaker and writer

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  1. Coffeechap - Londinium 1, Cremina, faemina, caravel, lapavonis, elktra microcasa, VA athena Systemic Kid - LI Mk 1 - LI Mk II - Arrarex Caravel drude - Londinium I* dfk - QuickMill Veloce aaronb - Londinium I Jollybean - Arrarex Caravel Heligan - Londinium I TonyW - Londinium I Coastal coffee - gaggia factory 106 dogday38 - gaggia factory 105 Taxiboy- La Pavoni europiccola Soll - Bezzera Strega ( Feeling a tad intimidated with all these L1's around) NickR - Londinium I Geordie Boy - Bezzera Strega Chris Wilson - La Pavoni Europiccola tribs - Quickmill Veloce Prototype Orangertange- L1 and La Pavoni aFiercePancake - Arrarex Caravel (Type I), 1970 Olympia Cremina 67, 1979 Olympia Club VTG - Gaggia Achille iroko-Londinium I GVDub - Londinium I, Arrarex Caravel (Type 1.1), Arrarex Caravel (Type 1.2), Zerowatt Caravel Ursula jonners - 1972 Olympia Cremina Delfi -La Pavoni Europiccola MarkyP - Londinium I eurorocket - Londinium L1 sjenner - Londinium L1 Hazza - Elektra Microcasa Suferick - Europiccola (pre-Millennium) oop north - Londinium I Ziobeege_72 - Londinium I, La Pav Europiccola; ex Ponte Vecchio Lusso and Caravel (still miss her!) billcoxfam Londinium I spune - Europiccola CamV6 - Londinium L1 Luxe Nobeans - londinium L1 Dano - Quickmill Veloce 666tyler - Elektra microcasa a leva, Arrarex Caravel mk1, Gaggia Gilda 54 (in restoration), zerowatt ca310 (badged Aurora) No big name! - Izzo Pompeii dual fuel 2 group; La Pavoni 'Pub' dual fuel 2 group wintoid - Olympia Cremina 2002 and Arrarex Caravel v1.0 resplendent in yellow tokyomb - Londinium L1 working dog - Londinium L1 DannyMontez - Europiccola Phil104 - LI JP19810 - Londinium I G1HSG LaPav Pro Bigpikle - La Pavoni Europiccola Richard Penny - La Pavoni Europiccola Unoll - Arrarex Caravel Gryphon - Londinium I malling - Arrarex Caravel stevogums- Londinium L1 aphelion - Londinium L1 PreCoffeeCantankerousness - La Pavoni Europiccola Conchord - La Peppina Blackstone - lapav pro arty11 - La Pavoni Professional RoloD - Londinium 1
  2. Sumatra Jagong Village - if you like those earthy, dark chocolately flavours of Indonesian coffee. Dark but not over roasted - loads of complex flavours in there. If that's the sort of coffee you like, thoroughly recommended.
  3. 1) I'm not saying Italian espresso is best because they invented it, I'm saying they defined it in a certain way and have maintained that tradition and the technology that goes with it. Read my post again - I'm not claiming this is necessarily a good thing. I'm sure the strictly regulated pizza trade in Naples winds up a lot of new young chefs. 2) Great, we agree on something. 3) Dark roasts can and often do hide bad coffee, but that does not mean dark roasting in itself is bad (my curry analogy holds). 4) I agree very dark roasts destroy everything of interest in the bean and I abhor them, but there is a whole world between the black and oily and the very light roasts currently in fashion. I think your comment supports my point about snobbery. 5) Nothing wrong with flat whites if that is what you like, it's just a very different drink to traditional espresso. Many roasts that work great in flat whites just don't work in espresso. IMHO, of course. You should also realise I am being deliberately provocative and partly playing the devil's advocate to compensate for some appallingly thin and astringent espressos I've had at celebrated speciality coffee shops and I've stopped pretending I like them. The speciality coffee industry is, of course, an industry and it has to keep trying new techniques to keep the industry going, and I'm very glad it's happening. I just get angry when the Italian tradition is dismissed as being obsolete and irrelevant. RD
  4. I remember many moons ago on this site I started a thread about how the coffee world was polarised into those who basically think the Italians got it right and those who didn't. Glad to see the argument is still running... 1) The Italians invented espresso. The Italians also devised and perfected the technology and their machines still dominate the coffee business. Give 'em their due. The Italian espresso is a legally defined and traditional product - like pizza in Naples - and they don't like people messing with it. This goes against the grain of the progessive, boundary-shifting 'third wave' approach. This can be seen as reactionary and nationalistic or a noble attempt to maintain traditional standards, just as third wave coffee can be seen as innovative and challenging or a desperate pandering to novelty-seeking hipsters. 2) I happen to like Italian espresso. You seldom get a bad espresso in Italy (you could argue that you seldom get a great one) - unlike the UK where, outside of the specialist shops, generally espresso is shit. There's just a lot more of it than there used to be. 3) There is an argument that Italian high roast exists to disguise poor coffee. This may have some historical legitimacy but it is about as relevant as to say curry was invented to disguise poor meat. I don't care - I love curry, I love espresso. 4) There is a rampant snobbery around 'third wave' roasters and the barista cult that promotes light roasts as being exciting/innovative/essential and dismisses traditional Italian roasts as being obsolete and only for those whose palates are undeveloped and tastes are unsophisticated. This is bollocks. It is worth noting that a whole industry has developed around lighter roasts which demands much more coffee per cup and much higher skill to get something decent out of it. This obviously benefits roasters if 20g rather than 7g a cup is being dispensed and coffee shops who they have cracked some 'difficult' bean that others fail to get a decent cup out of. 5) Of course the 'third wave' revolution has been great in many ways and it's good to see the surge of interest in coffee. However a lot of the Australian/New Zealand influnced coffee is based around the (to my mind) unedifying and unnecessary 'flat white'. Many love this drink but it bears very little relation to the Italian tradition except for the fact it usually comes (ironically and possibly recluctantly) out of an Italian made machine. I have had the worst espressos in my life from some well-respected third-wave coffee shops. 6) Yes there are a lot of cheap, crappy Italian style beans around that are roasted to soot and are quite disgusting. Despite what I've said above, I don't go for the very high roast (Union 'dark' is far too dark for me). There's a whole world between the very dark stuff and, say, HasBean beans many of which are not, in fact, roasted at all, merely dipped into a bath of beige dye. 7) OK, the last part of the last sentence was actually a lie, but sometimes HasBean's upbeat PR mechanisms have to be countered. Bless 'em. 8) To answer the OP question and to concur with others - Rave's Italian job is pretty damned good and great value for money if you like that sort of thing. A little rough around the edges (the funky robusta element), but that's all part of its charm.
  5. Yes. I fitted the basic Auber PID to a Classic. It arrived very promplty from the States, no duty to pay, easy to fit. It doesn't work miracles (don't believe you are really adjusting the brew temperature by one or two degrees) but it does stabilise temperature. I haven't investigated the alternatives but certainly with the Auber all the work is done for you.
  6. Just to reiterate, the major changes in the L1 have been in how it is packed for shipping, not the machine itself. It's a simple design, well built, solid and it works. But its strength (and weakness) is that it was designed, marketed and sold (but obviously not engineered or manufactured) by one guy who will respond very promptly to any problems you have. Reiss has gone out of his way to help me a number of times - and I can't think of another machine where you can Skype the guy who designed it. Of course, if you don't get on with him then that is a drawback rather than an asset. I have not see a Veloce so I can't comment on it. It looks like a fine machine and I'm sure makes great coffee - only question, does come with a plumbed-in option?
  7. Currently, just over 11,000 miles but at the time I got the machine, about 10. I know there were initially problems shipping the machine and sorry that you suffered, but I don't really think that qualifies as a 'walking disaster'! There is really very little functional difference between the first machine and current models. I was never convinced by the Luxe - shiny copper is one thing, but plastic-boxed electronics are none too pretty.
  8. Absolute nonsense! I have the second L1 off the production line and it's worked perfectly since day 1. Never leaked - I have no idea why yours did, David. All the changes since then have been superficial - snap-off body panels have been added, slight changes to the drip tray and there was a period when the frames were bolted rather than welded which cause some flexing, but basically it is the same machine.
  9. I think the '3rd wave roasters' will settle down into a particular niche - I know very few people who actually prefer the lighter/brighter roasts to more familiar coffee-flavoured coffee, but maybe that comes down to how I choose my friends. On the other hand, I think the 3WRs have done an invaluable service to the coffee industry as a whole, raising standards enormously and making people think about what it is they are actually drinking. Pushing the coffee boundaries is nothing but good, as long as they don't imply that if you don't like fruity bright coffees it is because you are uneducated/unsophisticated/uncool - it really is just a matter of personal taste. Sadly, many 3W coffee shops have fallen into a stereotype - stripped-wood tables, minimum décor, some expensive sandwiches, tattooed barista, La Marzocco and a pervading atmosphere of studied self-importance has become a little tedious. It should be a pleasure, not a religion.
  10. http://smallbatchcoffee.co.uk/locations/myhotel-jubilee-street-brighton/
  11. Well, if I had wanted an affogato, I would have asked for an affogato. And if I felt like I wanted avocado in my coffee, I would have lain down until the feeling passed.
  12. I was in Brighton for the day on Saturday. We went into an independent coffee shop and, since it was a hot day, my girlfriend ordered a cold Flat White. When it came, it was horribly sweet. She complained, saying she didn't want any sugar in her coffee. They told her, rather indignantly, there was no sugar in it. Only ice cream. And blended avocado. And they looked at us as if we were stupid for not expecting avocado in our coffee. Tossers. Oh, and they serve coffee in sawn-off milk bottles and kilner jars. They made London hipster coffee shops look down to earth.
  13. Personally, I think it is much EASIER to pull great shots from an LI. It is machines like the Gaggia Classic or the Pavoni that need great skill to produce consistency/ The Londinium is forgiving!
  14. You really wouldn't want to do that on an LI - once the spring takes over, it's a hell of a force. I believe it's not just the spring that determines the profile, but the cams and he design of the piston as well. The spring lever has evolved over decades and works beautifully. If you want to endlessly tweak and adjust, you are probably better off with an electronically controlled twin boiler machine. Manual lever machines like the Cremina are a little different. There is a particular pleasure in applying the pressure to the handle yourself, but when I had a Cremina my concern was more to achieve consistency rather than variation.
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