Jump to content


  • Content Count

  • Joined

  • Last visited

Community Reputation

117 Excellent

About jjprestidge

  • Other groups Active
  • Rank
    Senior Member

Your Profile

  • Location
  • Occupation
    Director - SpecialtyCoffeeHome.com
  • Twitter Account

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. It depends on the milk - in my old shop I only used semi skimmed milk, but it was from Ivy Farm, which is a milk from Jersey cows, so quite different from supermarket milk. Colonna and Smalls use the same. Nothing wrong with semi skimmed if it's from the right place - Ivy Farm whole milk tends to overpower light roast coffees. JP
  2. This can go quite chocolate orange, depending on how you run it: https://specialtycoffeehome.com/product/la-picona-nicaragua-right-side-espresso/ JP
  3. Have you tried it, or are you just assuming that it's not correct? People often repeat folklore as if it's fact, and the coffee world is full of it. I've tried plenty of beans at just under 6 months that have been great - several roasters have told me the same, although I guess it isn't in their interests to promote this. JP
  4. There's a lot of stuff on here about gear making the big difference. To some extent it does, but not as much as you think. Having running a specialty coffee shop for quite a few years, and now an ecommerce coffee business, I've used lots of different setups. At the moment I use and EK and an FB80, but I've got a Super Caimano and access to other grinders as well. The upshot is that it's perfectly possible to make a relatively long, well extracted espresso on a conical grinder (and on most decent flat burr grinders) - Maxwell at Colonna did it for years with his Compak before he moved to an EK. JP
  5. In terms of espresso, beans in proper bags can last up to 6 months if they're not open to the air. I've tasted plenty of coffees that were better three months down the line than they were at one month. The obsession with brewing so soon after roasting is, I suspect, as largely imagined as when there was a trend in speciality coffee for getting the grounds from the grinder to the portafilter in the shortest possible time to avoid the supposed staling that happens in a few seconds (it doesn't - at least not to any degree that can be detected by a human). JP
  6. Lol! I'm always surprised when people buy an EK for home use then stick sub-£18 a kilo coffee through it. JP
  7. Almost impossible to stop a shot within 1g of target output, let along 0.4! I'm not familiar with the Black Blend, but I'm guessing it's roasted a little darker than typical Hasbean coffees, which might explain the lowish ratio. JP
  8. I've run Esmerelda in the old shop that came in at over £120 a kilo. Currently have a small lot Gardelli coffee that we're selling at the £29 per 250g price point. Although this might seem expensive, the cost is fairly low compared to fine wines. JP
  9. This was used as the guest espresso grinder in my shop for a while. After I bought an EK43 it became surplus to requirements, but I held on to it as a spare. Need the space now, so it must go. It’s had relatively low usage - about a year in a low volume high end shop. The titanium burrs have greater longevity than standard ones, (up to 3x). Quoted lifespan is up to 2500kgs. It’s done less than 250kgs, so loads of life left in the burrs. It’s a doser model, which is slower than on demand, but produces a much better distribution of coffee. The doser works really well, unlike Mazzers!
  10. For some reason it's very expensive to ship there - even for something as light as a basket. Don't think it would be viable, unfortunately. JP
  11. Fitted my Kees and La Marzocco portafilters, so should fit most home machines (not La Spaziale, though, I believe). Precision basket, so not crudely stamped out like the cheaper ones. JP
  12. All the stuff that's been bought has now been dispatched. Still have loads io espresso, 5oz and latte cups. JP
  • Create New...