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brokentechie

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About brokentechie

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  1. Interestingly I never used Ashbeck in my Classic (Bristol tap!) yet I do in the Alex. I wonder if the water is not good for the coffee? Sent from my SM-G950F using Tapatalk
  2. This is what I experienced. So glad it's not just me - on my classic with unpressurised basket it was awesome pretty much every batch. On my Alex, rough. I wonder if they've had to source a new supplier for the raw beans or something? Sent from my SM-G950F using Tapatalk
  3. It was me that mentioned the sweet bourbon wasn't as nice on my (new to me) Alex Duetto compared to my old PID Gaggia Classic and I queried if the roast was not as good, interestingly one or two others chimed in and felt the weather might have had an effect. I've not tried the sweet bourbon again as we hit up the Mahogany Malabar roast lately. I've not tried anyone else to compare (on the subscription 1.5kg coffee delivered comes in at 25 shiney liney pounds) but their service is awesome. I always use it fresh and don't rest the beans Sent from my SM-G950F using Tapatalk
  4. I love coffee. Espresso especially, and my take is that every Italian espresso I've ever had tastes like @ss. I went to Rome in 2017 and honestly I was shocked at how many places used a pod machine rather than an espresso machine. Two places did and the coffee was rank, bitter even with sugar. Most I think use pretty average beans, and I think purists drink espresso to stay awake and chug it down quickly rather than how we enjoy it these days. I'm guessing also Kenyan beans are not likely to appease the Italian palate! Sent from my SM-G950F using Tapatalk
  5. Wife and I are currently set on the Mahogany Roast Malabar at the moment. I'm getting the occasional gold shot with it at 18g in and c. 40g out but I don't subscribe or have the patience and time to aim for the sweet spot all the time. Holds its own in milk based drinks and I like it as an espresso. Sent from my SM-G950F using Tapatalk
  6. Because beer brewing and coffee brewing are chalk and cheese despite the similarities in name of the process. I'm not a troll by any stretch and you do not seem able, along with your beau to provide any answers with anything sensible other than anecdotal answers based on your own theory... Sent from my SM-G950F using Tapatalk
  7. [emoji1787][emoji1787][emoji1787] funniest answer yet. I've been called on my knowledge so now use smoke and mirrors to disguise I don't know anything really I can only regurgitate what I've read... Sent from my SM-G950F using Tapatalk
  8. So you sit there shouting me down and your first answer/solution is EXACTLY the same as I suggest way back in the thread... Sent from my SM-G950F using Tapatalk
  9. So we go from water for no scale to water for making beer. Constant comparisons of apples to oranges Sent from my SM-G950F using Tapatalk
  10. Yes as I've already stated several times over Calcium salts form the temporary hardness and precipitates out on boiling and sodium is the permanent part which fo not. The simple answer is you will not get water of 100 or 150 TDS that consists of 150 TDS of Ca or Mg carbonate, purely because there has to be a correlation between Ca Mg and Na in solution. Sent from my SM-G950F using Tapatalk
  11. Because they have great heat retention properties and are resistant to corrosion. Sent from my SM-G950F using Tapatalk
  12. I already did. Brass or copper not so much, aluminium quite a lot until it forms the oxide layer (which is essentially what is done to by anodising) which is pretty much impervious to all but mechanical removal and or chemical means, stainless will pretty much outlast the machine at a PH of 6.2 and mild steel will fair the worst. Why do you think boilers are made of brass or copper or aluminium? Sent from my SM-G950F using Tapatalk
  13. Nope it's not. We're talking potable water here not RODI with God knows what dissolved in it or of questionable source. Another keyboard warrior with no clue. What are YOUR qualifications and credentials to back up your claims? Sent from my SM-G950F using Tapatalk
  14. No not at all, it was not an underhand comment, nor meant as such. He may understand water but does he understand corrosion, which material is affected and how, to my mind not. Simply put 150 or 100 TDS or less (however derived as an end product) will not scale a boiler system *provided* the raw water is potable. I know about metallurgy and corrosion, and how one material affects another. I also understand water chemistry and KH/alkalinity and temp or perm hardness. Notice how you claim I'm "losing" however your beau appears not to answer any of my questions on bottled water and appears to be regurgitating work cited by others without the basic understanding of how Ashbeck et al that he claims are corrosive are and to which materials. Sent from my SM-G950F using Tapatalk
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