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Bacms

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About Bacms

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    Portafilter pro

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  • Location
    Cambridge, UK
  • Interests
    Coffee, woodworking, photography

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  1. Got mine yesterday and hoping I can properly bite into them today after work. Really looking forward to see what I can get out of them. And thank you again for the lovely hand written message, is really this sort of details that make me proud if supporting small coffee roasters Sent from my SM-G950F using Tapatalk
  2. I won't get mine until I am back at work on the 6th of January. I am not jealous of you all at all...no...definitely
  3. Is not as simple as that but as a rule of thumb large flats (above 84mm) are considered to be the best option for very very light roast. Anything medium and things aren't as clear. In general conicals tend to highlight body and mouthfeel which people tend to look for in dark roasts and flats highlight separation of flavours and acidity. Most of it is anecdotal evidence though so take that as you wish Sent from my SM-G950F using Tapatalk
  4. Sorry my bad. New job at the beginning of the month which meant big disruption on my ability to check this forum. Will check this tonight and see what I have missed Sent from my SM-G950F using Tapatalk
  5. I would definitely not consider the Sage barista an upgrade from the Gaggia classic...
  6. 1. Cooffe 1KG 2. Joey24dirt 1KG 3. Jimbojohn55 1KG 4. Nicknak 1KG 5. Rob1 1KG 6. johnealey 1Kg Lucky #7. agentb 1Kg ? 8. MildredM 9. Bacms 1Kg
  7. Given that you want a doser I would definitely be looking into a second hand mazzer. Much sure you understand that with a dose comes a lot of stale coffee though. You can go for a timed dispenser that would give you the benefit of both worlds, hooper full of beans but less places for then to hang and get stale
  8. The niche Zero is just above your budget but if you can stretch to it I would certainly consider it. Otherwise I have the Vario and it has served me well for the past 10 years and just started giving me problems recently.
  9. If I had to guess the origin I would probably go with Guatemala but don't feel to strong about this one. Seems like your average central/South America coffee so would be interesting to find out where it actually comes from and like last month, getting it totally wrong
  10. I would recommend you read the two pinned posts at the top of this forum board. From your post it seems you don't fully understand the differences between the differents types of machines and what their advantages or weak points are. Therefore it is hard to recommend anything specific. I would also say you want to spend more on the grinder than on the machine so keep that in mind.
  11. Been enjoying this one as espresso and the occasional V60. Definitely not my usual going to coffee but quite pleasant as a comforting espresso. Reminds me of milk chocolate and praline. I am using 21g in which is way more than what I normally do but the volume of my regular 18g seems very low in the basket.
  12. What are you finding inconsistent? The classic suffers mainly from temperature inconsistency which can be solved by a PID. So as mentioned above that inconsistency is almost certainly coming from the grinder so in my opinion your money will be better spend there. In addition if you get a good grind and still decide to upgrade the machine the grinder will already been taken care of
  13. I would also consider upgrading to a better grinder rather than upgrading to a new machine. Is there any reason you want to upgrade from the Gaggia?
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