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About jt196

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  1. Similar to @Jon_Foster - upgraded from a PID Gaggia + Cimbali Max Hybrid grinder to the Niche and immediately noticed a huge difference in the quality of the coffee and ease of dialling in the beans. Good grinder IMHO is much less diminishing return than a DB machine in terms of the improvement in coffee over price. Any tools (and techniques) to improve on tamping are also money well spent. For me what helped was stirring grinds for more even particle size distribution, plus a distribution tool (I use a cheap Chinese one from Amazon) combined with a good fit flat tamper (Motta 58.4mm).
  2. So I popped into Moksha and picked up a couple of bags of coffee (Kenyan and Indian), quite reasonably priced (£6.25/250g) as opposed to Horsham (£9-11/250g). Looking forward to trying them in the time before my last batch of beans is offgassed.
  3. There are also colour meters which give the roast level as a number such as Agtron (expensive) and Tonino (cheaper) Just going by the photo and look of the beans, which is notoriously tricky, they would probably show as Cinnamon on my Tonino, which is barely into 1st crack. Yep around that - perhaps a little later to my mind. Cinnamon-Light roast from my charts. The beans are still a little wrinkled so just going into first crack. Not quite sure how this is an omni-roast IMHO I would have thought a little more roast character would be more appropriate for an across the board roast style.
  4. Thanks Tommaso - will try to pop in and say hello, if you're about that's your name?
  5. Yes that's the one. Guitierrez. Roasted 25th of Feb. Bought Sunday 17th March.
  6. @Rob1 yeah that was my impression as well. The other bean they had there was like that too. I've done a bit of roasting now and this does look a little on the extreme side of the low roasting scale, perhaps I should have posted that pic to begin with.
  7. Just as an indication, the Horsham Costa on the bottom, my Brazilian roast (Coffee Compass Fazenda Itaru) on top.
  8. @Rob1 - just timing the shot from where the coffee starts coming out of the machine into the cup rather than from when the pump is switched on. I think it's used when there's a long preinfusion. My shot is 14s 2 bar, 5s 10 bar, 5s 9 bar, 5s 8 bar, 5s 7 bar, 5s 6 bar, 5s 5bar. The guy in the shop mentioned a longer pour as well, but his shot was quite acidic, as well as the pourover. I think the confusing issue here is that there's a bunch of different factors that can contribute towards acidity: roast levels, bean type and underextraction. As the cafe poured a similar espresso to mine (albeit with a different bean, a similar level of roasting), my assumption was that this is more related to the roasting levels than the bean type or extraction. I've got some Costa Rican and Brazilian coffee I roasted myself which I really enjoyed but didn't have any acidity issues with. @Mrboots2u - OK that's helpful. Those little tweaks I guess are the next level of espresso making! I'm guessing it works the other way if you want more acidity in your cup then you're putting less water in your cup or grinding coarser?
  9. Thanks for all your answers folks. Just to qualify, although I'm sure there's ways I could be doing this better, I'm not running these beans on low quality kit - Niche grinder, ACS Vesuvius. I'm running them on a lever profile 18g coffee in, 36g out in around 25-30 seconds from flow start. The espresso they poured me in the shop was also quite tangy, but maybe a little sweeter than the espresso I made on my kit - though from a different bean. Pourover was also quite tangy. Bond have some pretty good kit there, EK43 grinders, pressure profiling machines etc, so I trust them to know what they're doing, and I don't trust myself to know enough about coffee to say what they're doing ain't right. Lots to mull over. I'm totally welcome for my taste to change as it has over the years. Took me a while to get into sour beers, but now I brew them quite frequently, so it's not like I don't have a taste for acidity! @Jollybean @dfk41 I've been in touch with and bought green beans from Coffee Compass - they'll still have to post though as LH is a little (hampton) too far from me. My favourites from them have been some Brazilians and Guatemalan beans, which I've really enjoyed, again, roasted so the acidity levels are quite low. I was thinking about getting some roasted beans from them to compare with my own roasts as a little taste experiment. @jlarkin - I know small batch, but pharmacie I don't. Always welcome to try out new places. @The-Systemic-Kid - Lavazza IMHO I'd place around full city to full city+ roast levels, whereas in my understanding, some of the darker Italian espresso beans are Vienna-light French roast levels.
  10. @Tommaso - sorry to dredge up old thread. Which coffee shop? I'm also Brighton based.
  11. Hey folks - I'll be attending Saturday lunchtime session, no idea how, but it'd be nice to see any forum members! Most likely will grab a beer or two after in Hipster Central.
  12. I've been drinking espresso for 8 years now, only really getting serious about bean origin and roasting etc in the last 6-9 months. My OH is Italian and she is used to drinking the lighter Italian roasts like Lavazza. That's what we've been drinking in fact, until recently when I started roasting my own beans. I generally have enjoyed coffee roasted to Full City or Full City+ levels, where there's some origin character there, but there's also a creamy, full bodied, roasty profile. I've enjoyed some central American and Brazilian beans done this way. I recently bought some beans from a well known coffee roaster in Sussex (Horsham), from a shop in Brighton (Bond St). I'll name them as there's no complaint here whatsoever and I'd be interested if anybody else has a similar experience with them. I asked for a low acidity, espresso bean. They gave me a Costa Rican bean. Took it home, first impression was that the bean was very light in colour, like just out of first crack, city light. It smelt lovely but I thought, holy shit this is going to have some acidity in an espresso. No shit. I actually took it back today, I was going to ask for a darker bean. The guy was very helpful, and told me yep, no problem I can have another bag if I find something more suitable. He made me an espresso with Brasilian beans, which looked lighter roasted, and yep, it was a little gentler on the acidity, but still too much to drink in short form. Turns out all their beans are roasted around about the same levels. He said they're done this way to appeal to all coffee drinkers (milk-based, pourover etc). I actually tried the coffee with a V60, but found the acidity a little bracing there too. TBH I've little experience in the world of single origin, third wave coffee. We don't have an awful lot of these places down in Brighton, so I'm picking up experience slowly. My question is, is acidic espresso a "thing"? My impression from the guy was that he was saying, "it's not for everybody", but does that just mean they don't really sell much espresso and this acidity works with milky drinks, or is this a thing that some people drink? My impression is that espresso isn't really drunk in the UK, most people going for milk-based drinks in cafes. Also, if anybody has any Brighton-based recommendations for the odd bag of beans, I'd be happy to hear. Cheers, James
  13. Fair enough Rob - if I have any more questions I'll either ask for a split or make a new post.
  14. @mattpitts74 sorry to hijack - what did you end up upgrading to?
  15. Not sure what you mean here Rob1, I've heard people running the Gene Cafe on full at the beginning, then lowering either after a certain amount of time, or FC. Are you saying you've tried this and it hasn't improved the roast and it has scorched beans? Or that you understand this to be the case for the Gene?
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