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About richwade80

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    World Class Structural Engineer

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  1. Colonna is great, but I would say it’s not for everyone. It’s kind of more scientific, and less of a standard cafe. I love it, but others don’t really appreciate it. Try and see what you think. If Maxwell is there, he’s great to talk to and can quickly blow your mind with his knowledge and passion for all things coffee. You won’t get that in many places. Sent from my iPhone using Tapatalk
  2. You can also try the forum cafe. Personally I’m going to Mokoko a lot before jumping on a train. They have some good beans on sale and are nice and friendly. They have two shops. The one by the Abbey is large upstairs and does great food also. Sent from my iPhone using Tapatalk
  3. Just for fun. Sent from my iPhone using Tapatalk
  4. Me me me, Will check your local stockists when we’re next in Blakeney. Sent from my iPhone using Tapatalk
  5. Marginally off topic... I went on a tour of ‘garbage city’ in Cairo this year. They recycle everything there but coffee pods don’t seem easy to deal with. Instead they are making jewellery out of them. Not sure that will really scratch the surface, but it was different. Sent from my iPhone using Tapatalk
  6. Well I never! I think I better dust it off and have a go then. How hot is the water supposed to be before adding the upper chamber? Off the boil? Sent from my iPhone using Tapatalk
  7. Aren’t you supposed to brew from cold water? The idea being that the air in the lower chamber has to expand to push water through to the upper chamber. If it’s hot, it won’t expand as much. I tried using hot water once and it was a mess. I could imagine you could get inconsistent results if the air in the lower chamber is hot, but likely quite variable. I have the Venus as well. From cold it’s always been consistent though I haven’t used it much recently. Also if anyone has a guide Niche setting for it, that would be great! Sent from my iPhone using Tapatalk
  8. It’s my birthday coming up so I’ve decided two sets of scales is better than one! I had these earmarked. Is it better to get the 500g / 0.01g version or the 3kg / 0.1g version? I would have gone 3kg as I can’t see a need for 0.01g really. I assume it’s still sensitive enough for small measures? Sent from my iPhone using Tapatalk
  9. Hopefully this link works. Plenty of info on the forum regarding how these things work. ECM Mechanika Boiler Temp https://coffeeforums.co.uk/index.php?/topic/43095-ECM-Mechanika-Boiler-Temp/page__view__findpost__p__650497 Sent from my iPhone using Tapatalk
  10. ...are we talking about thermometers? Same applies. Sent from my iPhone using Tapatalk
  11. Mine does. It goes off after 5 or 10 mins. I can’t remember which. Sent from my iPhone using Tapatalk
  12. Got to keep the joiners happy! Sent from my iPhone using Tapatalk
  13. I use a niche (which really sounds predictable doesn’t it). I do like it though for where I am right now. I do use the naked pf all the time. A lot of the time it does look good. Sometimes I notice localised darker patches on the underside of the basket where the pour has been uneven in some way. This tends to coincide with uneven crema etc. Taste wise can be hit and miss sometimes. It’s always good, but sometimes you just nail it and can’t always do it at. It’s not always easy to be consistent on everything. I’m running an HX which adds other variables too of course. While I’m at it. I use Pact beans and also the roastery. I have heard Pact aren’t amazing compared to some but no reason why. I do buy from specialist cafes every so often and do notice better flavours with their beans. Sent from my iPhone using Tapatalk
  14. I have a few issues which might be basket related. 1. Pinholes, except that mostly they tend to look like small knife holes. Like sticking the pointy end of a sharp knife in the puck. It doesn’t really look like a pinhole and I wonder if this is caused either when the shot is stopped or just when it’s removed from the group. I wonder if the puck gets sucked up at the end and this tiny flap gets generated when removed? 2. Crema distribution. Sometimes the shot seems to speed up reasonably and the crema seams to coalesce more like an oil and not really like a foam. It can look ok but when pouring milk into it, it tends to stick together and ruin the pour completely. Some beans don’t do this anywhere near so much and age of beans makes some difference too. Could the basket be a cause as well. I appreciate you’ll want pictures but it will have to wait. Sent from my iPhone using Tapatalk
  15. Hi, I have read that the 15g VST basket is quite unforgiving, but not so much about why. I’ve used one for a long time now and have had mixed results, but it’s sometimes hard to tell what the cause is. What are your experiences? Is an 18g better, and if so, how? Are IMS 15g baskets better? Sent from my iPhone using Tapatalk
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