Jump to content

brokentechie

Members
  • Content Count

    128
  • Joined

  • Last visited

Community Reputation

42 Excellent

About brokentechie

  • Other groups Active
  • Rank
    Portafilter pro

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Surely beer is not a good cleaning medium for your grinder? [emoji1787] Sent from my SM-G960F using Tapatalk
  2. Recently converted to Rave and so far have tried (I only drink espresso): Colombian el Carmen (meh) Brazilian blah blah (also meh) Signature blend (ok as my daily brew) Fudge (ok to meh) Monsoon Malabar AA (favourite so far but still not wow) But I don't know if I'm underwhelmed at lockdown boredom or because I'm not enjoying coffee - my tastes have changed and all the beers I like (proper ale none of that Nancy lager nonsense) are also "meh" to me at present. I upgraded my kit somewhat last year (Alex Duetto 2 and Mazzer Royale) and I've got to be honest I preferred my old super jolly and classic on some brews, I've rarely hit a "damn that's nice" moment so far [emoji17] Sent from my SM-G960F using Tapatalk
  3. Following on from my question previously I also like the lighter cherry cherry espresso blend from CC. Sadly my missus doesn't, although now we have another mouth on the way she's off coffee so I may just get some more! Sent from my SM-G950F using Tapatalk
  4. I've obviously missed some info on darker roasts. Can you elaborate please on why you up dose and reduce shot time and output? Thanks Sent from my SM-G950F using Tapatalk
  5. Probably has a profiling machine. Fancy [emoji1787] Sent from my SM-G950F using Tapatalk
  6. I wouldn't bother with the Brighton Lanes, I found it wishy washy at best. Gusto, Mahogany Malabar and the Jampit Hit are the best for me. That said taste is subjective and YMMV. I think the other poster is correct however and you need to grind for taste. I never dose less than 18g and aim for 36 to 40g out anywhere between 22 and 35 seconds out - I know there's a fabled "ideal" of 1:2 ratio in 25 seconds but this is very much a loose guide. The Mediterranean mocha blend is quite chocolatey I found, and in order to make a mocha you don't want too many strong flavours competing in the cup, the coffee is usually a hint but chocolate milk is the main taste aimed for - the dark Italian mocha is very robust I found, and a little bitter for just espresso as I drink. Sent from my SM-G950F using Tapatalk
  7. Best coffee I've ever had? Cubita. Seriously. Forgiving, consistent, thick, syrupy and very very tasty. "Bought" for 10CUC/kg (Tourist peso) from the lady in our hotel's coffee shop - which was a tenner, wrapped in a black bag and sidled over the counter to me when her supervisor wasn't looking! They couldn't make an espresso for toffee outside that coffee shop at the other bars but when I got it home I did the whole of in about 3 weeks all to myself. It's not imported (legally) to the UK due to trade embargo I think and I refuse to pay the ridiculous price for a bag when I can find it. The other Cuban stuff I've had from proper roasters was meh by comparison. Sent from my SM-G950F using Tapatalk
  8. Wife has a latte or two every day and I only drink espresso. I have the 3 x 500g bag subscription from coffee compass (every 3 weeks) and I've just emailed them to change my usual 3 x mahogany Malabar to 2 x MH and 1 Gusto Gold - all done without a fuss and 10% savings over what I already think is a bargain. Why not just buy espresso blends in your subscription from whichever roaster you choose? Sent from my SM-G950F using Tapatalk
  9. Coffee compass generally are excellent, and I think one of the best value roasters out there. Try the Mahogany Malabar, we love it. On the back of your posts I'm also getting a pack of gusto gold in my next subscription... Sent from my SM-G950F using Tapatalk
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
×
×
  • Create New...