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RoloD

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About RoloD

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    Coffee Legend

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    London NW1
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    www.TypeOfThing.com
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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 Proto
  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
  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
  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
  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 unedu
  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 t
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