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About HBLP

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    Portafilter pro
  1. I bought this from Korea: https://www.ebay.co.uk/itm/50mm-Diameter-Baristar-Aluminum-Steel-Coffee-Tamper/281767502222?hash=item419aa6e18e:g:cYwAAOSwmLlX~tUt&frcectupt=true for £16 It fits the Strietman 18g (IMS) basket completely perfectly (which in turn fits inside pre-mil portafilters etc). It seems a touch (1-2mm) too wide for the stock baskets, not sure about La Pav IMS baskets etc
  2. HBLP

    Kopi Luwak

    Let us know how it goes hah
  3. @garethuk It's Gardelli [URL]https://shop.gardellicoffee.com/[/URL]
  4. Yeah so difficult to compare but I'm doing a pretty long preinfusion (30 seconds faffing with filling up the grouphead and 7-8ish seconds at I'd guesstimate 3-4 bars of pressure) and currently going 2:1, the pull itself is approx 20 seconds. I tried going a bit longer but that seemed to just dull the taste a bit and the acidity was quite fine on 2:1. I might dose up a bit as this seems to be a very dense bean, potentially leaving a bit too much headspace with my usual 17g. Can't speak for how it lasts a few weeks after roasting; but generally square mile roasts hold up well weeks after roasting in my experience. Mine was just over 2 weeks old before I opened it.
  5. Had my first shot of the new Sweetshop, 1/3 Gitega Hills Rwanda washed (I guess the same as this from the Barn https://thebarn.de/products/gitega-hills) and 2/3 the natural Huye Mountain that I'm sure many are familiar with. Super super lovely shot, had a bit of a guess at the setting on my Lido E/La Pav combo and hit the sweetspot first time (though I'm sure I can get a bit more out of this bean). Cherry, blueberry sweetness but even more sweet than fruit notes can describe, almost like jelly babies. Would definitely recommend
  6. I'm definitely not getting rid of my La Pav when I get my dream setup in place, it's just too charming!
  7. How are you storing your beans? I don't think such a massive change should be required over a few weeks. I keep my beans in the 2/3 layer sealed bags with 1-way valve and usually don't notice any change whatsoever from 2 weeks post roast to 4-6 weeks post roast, and then I require very small adjustments finer (with any bean, though I haven't ever pulled decaf). Actually, that's a point; how fresh were the beans when you first dialled them in? If it was
  8. I'm not sure why you're saying he likes american beans and that he should leave naturals to the side if he says there are 2 beans he likes; a natural ethiopian and a natural honduras, and 2 he doesn't like; a washed El Salvador and a washed Indonesian. Definitely don't think I would say much at all with certainty for a newbie with such a small sample, but I would lean towards saying the opposite of what you're saying if anything!
  9. HBLP

    Cartwheel Coffee

    Cool mine's also a pre-mil with a Strietmann 18g basket which comfortably fits 16.5-17.5g depending on the bean. So I'm definitely not advocating regular fellini, I experimented with various methods for months before landing on this one being the one that seems to keep the puck very intact and give good balanced flavour at the end. So you want to really just be moving through like 10 degrees from the very top, never to below the point where water first starts entering the group. Sometimes can take 30+ seconds to get it full but that's OK with lighter roasts I find, if anything it might help to get a nicer shot out in my experience (I guess emulating a long slow preinfusion like with a slayer etc)
  10. HBLP

    Cartwheel Coffee

    Pre-mil or post mil? Do you do micro-pumps at the top (such that you never close off the water inlet and get a drop in pressure)? With a 17g dose in my pre-mil I can get around 37-38g out with the micro-pumps and no (significant - of course there is always some in any espresso) channeling.
  11. I'm gonna guess the Vesuvius and the Niche don't predate you finding the forum, so while the advice is great it can be very expensive
  12. Okay so I'm gonna make my final guess as a Costa Rica Natural, varietals mostly Caturra, maybe some Catuai. My notes are blackberry, black cherry, mandarin and maybe even (almost) fermented fruit?? . . . . . . In all seriousness. Loving this now that I have it dialled in as espresso, but it was really great in the aeropress too and I think my next will be back on that. Thanks all involved for the great coffee; what a great treat for my first ever LSOL bean!
  13. Definitely getting less cherry and more strawberry through as an espresso, and almost complete strawberry as a cortado. It doesn't make quite the same strawberry milkshake-like milk drink as Rocko Mountains I've had. Very difficult to call I think. Don't have much time left so gonna guess Ugandan natural (bit left field, I know)
  14. So far tried the Aeropress and found that cherry liqueur that some others had found, but yes with a bit of a dark chocolate finish. Made my first espresso of it in a bit of a rush and i got bland blandness. Dialling this in for my La Pav is now tomorrow's job.
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