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Morningfuel

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About Morningfuel

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    Cambridgeshire
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    Guitar, photography and good coffee

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  1. Agree crown and canvas - it took me a little while to understand, but now I try to forget roast level. Instead, I read tasting notes and recommended method. If a roaster thinks it's good in V60 and not espresso, I'm probably going to have a bad time trying to get a nice espresso from it. Likewise, if a coffee is recommended for espresso I am less likely to try it by V60 (although I often use the South Indian filter for decaf, which is it's own thing!). If it makes you smile at 5am after grinding it for a couple of minutes, it's a good coffee.
  2. Morningfuel

    Flair 58

    This sounds great but will depend largely on price as to whether I would consider replacing a cafelat robot, which is extremely faff-free for making good espresso. It does still sound like it's less maintenance than a regular lever machine - no descale etc - which, honestly, it's the main pro for this sort of thing for me, so it might still have a market.
  3. Tried chocolate point this time, and honestly, I think I prefer twilight - it's just such a simple, satisfying, "stupid" coffee - just so sweet and delicious.
  4. This morning I got it about right - but coarser, 2 full turns from closed on a feld 47. 30g in, 180g water, drained in about 12 minutes. Really tasty - chocolatey, rich, could be drunk neat as a sort of "weaker" espresso but we had it with a drop of milk. Really nice cup of coffee, definitely favours a bit of complexity and acid that espresso doesn't seem to do on these darker roasts. Will continue using for all decaf!
  5. I've brewed with this a few times now and find it really interesting - and absolutely suitable for excellent coffee. I brew at a lower temperature - 85 degrees and decreasing! I assume the fine grind and long contact time means I get away with this. 30g coffee, 180g water seems good. I bloom 60g as recommended in the video. So far, my typical espresso grind gave a 24 minute drawdown (!) - and yet... It wasn't absolutely horrible. It was a bit dry on the finish, and there was a slight sour note - my prediction is the fine grind led to a bit of channeling. Today I've coar
  6. I have been told by my partner that this is the one we need to get on subscription for the next few months at least. Congratulations, @BlackCatCoffee!
  7. Oh lordy. @[email protected] this is really good. Mine is only 11 days rested, so I expect it will sweeten up a bit - although darker roasts seem to be ready a little sooner than light? Anyway, recipe for me was 17.5g in, 32g out, 5 second preinfusion, total brew 35 seconds. Pretty standard for me, used a cafelat robot without preheat - typically this gives me a declining temperature but within the 88-92 degree range, so that's nice! Tasted neat after stirring, it's dark chocolate and, maybe due to not being properly rested, a bit of a boozy note - perhaps this is t
  8. I'm really hoping for a short, concentrated, gloopy chocolate bomb - maybe the first coffee I can successfully run at under 1:2 ratio - and just have some warm oat milk with it.
  9. I think this picture illustrates why I don't understand light vs dark vs medium roast. Which one is the medium roast Brazil and which is the dark roast blend? Note one is crown and canvas, the other is black cat. I tend to prefer talking about coffee by taste and flavour, but "darkness" has permeated so deeply it's hard to avoid. Anyway, I'll be having my first twilight later today - it's not rested for very long, 11 days so far, so I reckon it'll get much better over the next week or two. To be clear, one is slightly darker than the other, and it is twilight I'm really exci
  10. I'll preface this with, yes, this post in inspired by James Hoffman's video relating to the paper published that modelled flow rates in espresso and the final extraction, before going on to practically testing the theory. The conclusion of the paper was that higher extraction yields at lower pressure, dose and time were possible - recommending shots that run for approximately 15 seconds at 6 bars of pressure. James replicated the test and concluded it was indeed a method for getting a tasty shot (with one coffee at least) and I thought I'd have a go as well. It took a few at
  11. Sounds like the beans are not rested. I find espresso need a minimum of 10 days, but really comes to life after 2-3 weeks. Yes, it can be hard waiting that long! It pays off though. You'll also probably enjoy darker stuff - I've also got a bag of twilight resting from black cat and I'm quite excited about it. I use a cafelat robot so I don't need to worry about temperature - it drops quite happily to about 88-91 degrees for extraction without a preheat.
  12. That does look darker. I'm quite excited about it - it sounds like it might be my ideal dark roast, versus the second crack oily beans that have a roasty flavour that dominates everything else.
  13. Yeah that's not a really dark roast tbh, although (taking photo at face value) it's a bit darker than my current offerings.
  14. That's the job! I wondered if I could find a brass one though, and I did! https://www.kaapi.co.uk/ They even sell coffee blended with chicory but it's quite expensive. I just want the filter really, so I'll try one and report back. Grinding 30g of coffee a bit finer than espresso will give me a workout!
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