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SeamusMcFlurry

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    308
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16 Good

About SeamusMcFlurry

  • Rank
    Industry

Your Profile

  • Location
    Newcastle-Upon-Tyne
  • Interests
    Coffee, video content creation, building businesses
  • Occupation
    Head Barista/Bar Manager
  • Twitter Account
    @fortysixcoffee
  1. Hey! Thought I'd jump in an give my two cents. First, I feel I should point out I've been a professional barista for eight years, so while I know an awful lot, I'm used to using commercial machines and so some of what I say might need tweaking for home machines. However, the principles and science remain the same. Grind. So, there is no set grind you need to use. Pre ground coffee will almost always be something called 'omni-grind', which is basically meant to be used for everything from french press to espresso, but is useful for none of them. The grind you use will depend on all of
  2. Welcome to the forum dude! There's a tonne of experienced people on here, from home baristas to professionals. All very willing to help
  3. In my experience people will walk into the shop, ask if you serve food, then walk out if you don't. it really is worth having even a small offering of sarnies, especially if you want to grab people on their lunch breaks.
  4. When I dial in a grinder I usually have a start point. As a general rule this is 18g in, 36g out over 30 seconds at 93 degrees. I'll taste that, and go from there. If it tastes like it needs more coffee then I'll up the dose to 19, and pull the same shot. If it has too much I'll lose a gram and pull the same shot. For me, brew ratios in espresso are much more of a guideline. I've pulled long espresso shots from low doses, and vice versa. It's all about individual coffees, how they're processed, and how they're roasted. To be honest, it doesn't even take that much coffee to get right, then you
  5. I love the idea. The things you need to nail down are how your customers flow around the shop, how your baristas work flows, and whether or not the customer feels under the spotlight when they're ordering. 1) Do your customers know where they're meant to be going? It sounds simple, but a lot of people get it wrong. When I worked at Pumphrey's we had a great set up, but it confused some customers. We had one queue on one side for food, then another pretty much opposite for coffee, then till at the end. Not only that, but we had counter top on four sides, so customers could theoretically or
  6. BLK is a great coffee shop. Alison's got some of the best coffee knowledge in the area, and has GREAT relationships with a tonne of really good roasteries. I used to work with her. Good lass. If you're in the area, give the place a go. As for Colour, Anth knows how to roast. Not always the most consistent, and sometimes they get a bit lazy with their branding, marking roast dates on bags and putting info on bags, but he wouldn't let a dark roast go out. I know he roasted a little darker for a couple of their pub accounts, but aside from that they're all well roasted light roasts. (Also, h
  7. A lot of the people I know who work with the Mythos don't rate it. After chatting to people I'd go K30 (though in reality I'd rather go with something like a Robur). K30's good kit, tried and tested. My mates all say the Mythos feels like it has to be dialled in almost constantly. They are NOT, however, a busy London bar, so a lot of the criticism I've heard might be purely contextual.
  8. Honestly, I've become so used to bad coffee in restaurants that I just don't care anymore. I quietly judge the entire restaurant industry for it's blind ignorance when it comes to coffee, but on an individual level I try and level my judgements at the food, and leave it at that. Just another excuse to get a cocktail at the end of the meal I suppose
  9. Having used a few different filter methods in my time, my personal preference is the Kalita. It's really easy to use, really consistent, and so long as you have your grinder set up and dialled in properly, is as close to a fire-and-forget pourer as you'll find. Wonderful clarity, good body and flavour. Solid choice, in my opinion.
  10. Link is fixed! Cheers guys; forgot the blog is under FortySixBlog, not coffee. Grrr... But sorted now. Ta guys!
  11. Hey guys! I'm not really new here, but it's been so damn long since I posted here that I may as well be! My name's Seamus (or Chris, I go by both), and I've been a barista since '07. I've meandered through the industry up here in the North and have found myself helping to set up, and now to run, a dedicated filter bar on Newcastle's Quayside. We operate on the first floor of a design shop called Whosit and Whatsit, and it's the first coffee job I've had in years where I've been genuinely excited to go to work. Aside from work, I used to run a blog called Third Wave UK, which unfortu
  12. Well, maybe dropping to bits is a little over dramatic... The shop I manage at the moment is using a ten year old, three group Brasillia. Currently it is dripping from both steam wand tips (both of which steam constantly) and from the hot water tap. I was wondering if anybody had any techincal advice Cheers, Seamus.
  13. I use an Uber at work every day . It works well with pourover. For coffees such as Yirgacheffe, which work best at a certain temperature, it ensures that the temperature at point of contact remains consistant, rather than beginning too high and ending too low. Compared alongside a pouring kettle, the pouring kettle begins around 93C, and ends around 87C. The Uber pours at the temperature you set, with a measurable temperature drop as the water falls from the font, ensuring that the coffee extracts at the same rate throughout the pour. Hope that helps
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