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About GingerBen

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  1. Just bumping this as I’ve recently bought one of these machines for general interest and also some desire to simplify my coffee making. So far I’ve used the nespresso pods (not good), Costa ones (terrible) and some from Cru Cafe which are alright. I’ve got some from Volcano and Rave arriving today. Clifton, colonna and toast are also on the list to try. Essentially if I can find some that give me the ability to make a good flat white and long black then I may be looking to off load my other equipment. I only drink these two types of drink and have lost the interest (and time) to tweak and faff around with espresso fine tuning However so far the coffee is falling well short of what it needs to be to tempt me to switch so hopefully some of the speciality pods will be better. Let see
  2. My friend was in Seattle last week and went to the Starbucks reserve roastery (stick with me) I hopped online and had a browse of their beans and selected a blend called 11... got it last week and just cracked in to it this morning. The packaging is as suitably pretentious as you’d expect. The blurb sounds promising, it’s fair to say I was excited, curious and eager to get stuck in. I opened the bag and took a deep sniff....oh god, rubber, ash, fermented fish, all the trademarks of Starbucks coffee. It seems that even when presented with high quality beans and the opportunity to actually deviate from their usual path, the temptation to roast the living beejesus out of beans still reigns supreme. These are dark, oily and smell nasty (imo I realise this is all subjective) knocked up an espresso at 18:36 in 24 seconds - no adjustment to Niche from previous beans from Extract - Veracruz espresso. Wasn’t brace enough so steamed some milk and made a flat white. Tbh it’s drinkable but not pleasant. It’s bitter, very rich but lacks any nuances mentioned on the bag. Sure it’s my first shot so not dialled in but I’m not expecting to find much citrus here. Shame really but there we go.
  3. Yes the premier cru Brazilian is lovely! Just finished a bag of it during the week. Almost ordered another but went for the rocko mountain instead. CC has become my go to roaster these days if I can’t be bothered searching the myriad other sites out there.
  4. A few from our Roccbox and larger oven too - 60% hydration dough 24 hour minimum fermentation
  5. I run two roccbox’s commercially and they are great. Not perfect for commercial use but very good. Domestically they are amazing, gas or wood, bullet proof and easy to move around. Make sure you get the turning peel as they are a game changer. Not used an Ooni but know plenty who have and they like them.
  6. I ‘think’ square mile supply a few top end London hotel/restaurants however doesn’t mean the people making it care or know how to get the best from it. That said I’m sure heston’s place at the manderin oriental in London has top end kit and they know how to use it - info from a tv programme rather than first hand experience fwiw
  7. Mazzer for my money. At least when you want to upgrade it will have a resale value not far off what you paid (assuming 2nd or 3rd + hand) whereas the sage won’t be worth a lot. It’s also likely to be a lot better longer term so you could upgrade your machine and the mazzer would still be a good grinder to pair it with
  8. Had this happen to mine from when it was brand new and sent it back ultimately. Coffee classic couldn’t solve it they just told me it was the beans I was using... i think it is to do with beans but my theory was that the lighter roasted beans when ground were more voluminous than the darker ones they dial it in with during their white glove service. Mine never worked properly but it’s odd that yours has been and has now started playing up. Have you changed beans or roast style significantly?
  9. On another note why do all toasters have a setting that causes the bread to catch fire? What is the point of the highest settings?
  10. shallow gastronorm pans (and deeper ones for that matter) come in all sizes from full size 1/1 down to 1/9 so the 1/2 is a half size and what you probably want. Nisbets as Joe has mentioned are good and they are often on sale there.
  11. Crikey their range looks bonkers. Sure there weren't that many choices last time I looked. As my R58 is out of action atm I'm back on aeropress so might have to pick up some of the fruitier sounding ones that I'd otherwise have ignored when buying for espresso
  12. I've had them before; this version not the mahogany roast. They are darker than the sort of bean you'd get from Foundry for example or any other light roast but they certainly weren't oily or black when I had some. I liked them fwiw.
  13. Coffee compass is your friend. Their blends will certainly cut through milk, some will cut steel
  14. Their red roast blend is a good solid coffee for milk drinks. You won’t get anything fruity out of it
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