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TomHughes

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TomHughes last won the day on April 8

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About TomHughes

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  1. Depends on the coffee and your tastes. Not a hard and fast rule but darker roasts tend to taste better around 1:2 or even less, I run mine at 1:1.5 Lighter roasts are harder to extract, so often require a longer ratio to improve taste, so you might try 1:3 or even 1:4. I'd always use a manual setting as you want control over the pre-infusion too. Again I give darker roasts less pre-infusion. Then run for as long as it takes to get the desired weight in the cup.
  2. I had a look at their coffee, thats some expensive coffee there! Wowzer!
  3. I used to go to cyprus a lot when I was at uni as a friend lived there. This is pretty much just a frappe. Mix instant milk and sugar, dash of water, blend until super thick, pour in milk. I dont get whats new?
  4. I interpreted that as milk covers up certain undesirable flavour characteristics so it's essentially easier to get something that tastes nice. I personally don't like black. Nothing would ever make me give up milk or cream.
  5. Very nice, which jug to you use?
  6. Yes I got mine hence the question! Going to go for black to match the machine and grinder!
  7. Some great responses on here and nice to know I'm not completely alone in my musings!
  8. Potentially, as the post has said you can adjust it down to the next level. I use my SGP on my barista pro as a dark roast morning coffee. For this I have the setting at 3. This same coffee is at 2 on my mignon. I use a lighter roast SO in my mignon which requires about a 0.8 (I'd day 0.2 is about 1 step on the SGP), so if I ever ground this coffee I'd expect to have to pull the burr out and change the setting.
  9. Can I hold my place for the next 30 mins or so, I will chat to the wife when the boy is asleep and get back.
  10. Does the water actually taste any better? ours is horrible and wife hates it. If I tell her it tastes better I might be in.
  11. This may seem the most ridiculous question on a coffee forum but give me a second to explain. (I'm also bored and avoiding the wife) I spent years in triathlon, training insane hours, buying expensive kit, breaking and adapting said kit, spending money on trips to European countries to compete in Ironman events at great cost etc. I even won a few races and placed in the top 20 out of 1000s in Ironman races. So I wasn't crap! Until it dawned on me when I had my son, I don't actually LIKE triathlon, I just have an obsession with self improvment, buying shiney things, thinking of ways to get faster. During an Ironman all you can think about is how much you HATE triathlon! And getting into a cold lake at 6AM, what was I thinking!!!! Now, don't get me wrong, I really do like coffee. But do I really like it so much I am willing to spend thousands on improving it? Telling my taste buds that this new bit of kit will allow me to extract the blueberry flavour from that coffee that the previous kit could not. Or do you just love the feeling of 1. Buying new kit. - upgraditis is a real disease. 2. Learning a skill - latte art is a great example. I actually prefer a slightly foamer foam, but do a thinner one to make latte art for NO ONE to see. WTF? 3. Self improvement - by this I mean coffee improvement. I've had good to great cups of coffee from a gaggia, excellent ones from my sage, but my friends Rocket makes a stunning cup of coffee. Difference between my £500 sage and his Rocket? The worth of my CAR give or take, but I have GOT to get one! My wife said to me the other night whilst we were drinking a decaf, the decaf is nice, but you never used to drink decaf, why did you get it? So I could practice my latte art in the evening!!!!
  12. I guess the basic answer would be you can use any bean for espresso, depending on your tastes. The complicated answer might be the roaster is trying to help beginners, also at the same time they should have enough knowledge and testing of their roast to recommend you can use this bean for espresso and get the best out of it and this bean for pour over to get the best out of it. A lot comes down to personal preference, but a lot of people would probably say a blend might be best for espresso, to try and get a variety of flavours and mouthfeel, something with a little power (maybe even robusta!) for milk drinks. Maybe something darker (I actually prefer a lighter SO in milk drinks). Some would say that a lighter single origin with certain notes is going to be best in pourover, to allow the extraction of all the flavours. It's funny, I bet we all own espresso machines, but many of us drink pourover and other methods, maybe we don't even like espresso. People from the outside think that espresso is the pinnacle, yet people that don't drink espresso or espresso based drinks don't really need a machine. They may be better with a V60. So I guess the main reason for the disparity on the sites is their recommendation. I have certainly had beans that were incredible as a pourover and I could barely drink as espresso and visa versa.
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