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About BigAndy

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    Green Bean
  1. This is exactly what I've logged in to ask - glad other people ad the same question!!
  2. Thanks for the description, This has answered my question perfectly too!!
  3. Love that you have a dedicated coffee area!
  4. I've been reading a lot on this site for the last four weeks or so. I've been trying to master my Silvia via blogs and YouTube but took the plunge and attended a home barista course a few weeks ago. This was one of the best things that I could do!! Only issue now is that it's made me realize that my grinder isn't good enough to do what I need so it's going to cost me a few £££'s to get a new one.
  5. I've gone for the Ethiopian Ambela from North Star Today. Got to have a midweek treat!!
  6. Definitely worth investing in a latte art course if you want to do this. There is so much more involved than you might expect!!
  7. There is some great advice in this thread! I've recently started weighing my dose and my shot to a ratio of 1:2. This has been getting me some good results but I have found it interesting to play around with this though and to see how much different extractions affect the drinking experience.
  8. My understanding (although I'm still near the bottom of the learning curve so may be wrong) is that crema is generally an indicator of how fresh your beans are. If the bag has been open for a while or hasn't been stored in an air tight environment you will lose crema.
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