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Phil_CredoCoffee

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About Phil_CredoCoffee

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    London
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    Coffee! Reading, dancing (freestyle), philosophy, religion and politics.
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    Owner of Credo Coffee

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  1. The longer you leave the tip of the steam wand on the surface of the milk, the more you will "stretch" it (aka create bubbles), once you got the amount of bubbles desired, you need to find the whirlpool (most people just tilt the jug so it goes in a circle, which isn't right). The whirlpool should spin the milk, but also swallow the bubbles in, creating glossy textured milk. That should help
  2. I saw the value in this forum straight away!
  3. My wife used to live in Texas where many of the coffee shops were chains. It will most likely be the bean and the recipe they use to brew the coffee. Most times, it's down to an extremely dark roast. Chains can often tick the box of consistency across all stores by roasting extremely dark. There are limited variations to the taste "burnt" so this will work in their favour, especially if they can mask it with cream, sugar and syrup. But you're right in that it could also be the device (lack of cleaning and care) and the competency of the barista.
  4. Hey guys, Stumbled across this forum recently! I run a specialty coffee roasters and SCA training school in barista skills, brewing and sensory. Looking forward to many discussions with you all! Phil www.credocoffee.co.uk
  5. Espresso based, Mythos 1. Other brew methods, EK.
  6. My specialty coffee roasters in London has been going since January. Before we were solely an SCA barista training school but students kept asking us launch a roastery! Credo Coffee. Check it out Phil
  7. I currently have in my kitchen a profitec pro 700 with a Eureka Silenzio grinder. The grinder should be in your budget but perhaps you can get a rocket second hand? The grinder is the main thing to be honest. At our coffee school, we’ve taught students on a Sage to prove a point that it can be done with still great results.
  8. With new machines, you most likely will have had this problem anyways. Takes a few kg’s To break the grinder in. if it’s theory 1, change your recipe. A good rule of thumb is less coffee (from 16g up) is generally good for extraction because the pressure of water can be equally applied to the puck as it extracts. If there’s too much coffee, areas of your coffee will be extracted more than others, leaving some sour notes. If your coffee is too fine and starts channelling, then increase dose and go coarser. Every bean has its own recipe. Roast levels, species, altitude and processing will have an impact on natural traits so you’ll want to work around that. If its theory 2, you’ll need to know the parts per million (PPM) to determine if it’s the water. I think Volvic is a good idea for making coffee with. There’s an appropriate amount of minerals which help with extraction. Lack of minerals (or PPM) cause the coffee to react with water too much (hydrogen), but not much actually being extracted out. This can lead to a sour taste of an under extraction. Hope that helps! Phil
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