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hotmetal last won the day on August 31 2020

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    Cycling, motorcycling, martial arts, music and hifi

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Coffee Legend

Coffee Legend (8/8)



  1. Crikey! From the website: The current method of cleaning has been unchanged for over a hundred years. Probably because it works. Dropping the shower screen varies from one machine to the next, but it's a few seconds work on my E61 and you're right on the inside of the screen, not hoping that the "rinse and mince" machine will get right in there.
  2. At the risk of sounding partisan, while we're on the subject, I order from Black Cat (above) fairly regularly in my rotation and have always enjoyed his wares. Have just finished some Ethiopian natural from him (Haru?) and would recommend. The only beans I would buy from a supermarket (in emergency if I mess up my orders) is Union Yayu Forest, Union Bobolink, or Modern Standard. Pay close attention to the roast date though. Ignore BBE as its hopelessly optimistic and only there for legal reasons. What roasted beans are still good after a year?!
  3. Now Dave has replied there's nothing much left to say, but I was going to say think of it like a cake. Not all ingredients are equal to start with, and then there's the temperature stability of the oven, and ultimately the skill of the baker. Then there's the person making the coffee. You could spend £££ on a boutique roaster's Gesha and still cock up the extraction. Ultimately, it's rubbish in = rubbish out, but spending big bucks is no guarantee of an enjoyable drink, and of course the stakes (and expectations) are higher. I rarely buy very expensive coffee, but I almost always use a tried and trusted roastery, based on my budget, experience and expectations. This forum is a good place to get recommendations of whom to buy from. They are definitely not all the same. Also, it depends on your preference on origin and roast style. For example, Baytown, Coffee Compass and Hasbean are all respected sources, but you'll prefer one to the other most likely.
  4. I know this isn't answering the question but I must say, although I drink mostly espresso or espresso-based milk drinks, when I fancy a mug of black coffee I always prefer an aeropress to a shot and hot. The prep alone is going to make the time saving negligible. That said, espresso is a rabbit hole and very engaging, if spendy. It's not good for simplifying or speeding up your americano though.
  5. hotmetal


    Not heard of them, where do they operate from? Some place near a port I presume? Always nice to discover new roasters. What beans did you order?
  6. Ah, a fellow Koraat enthusiast? Here's my 14/2.0 square point bellied custom with Sunburst scales.
  7. I just came to say what Steve just said. I was given aHad a fun half day at Artisan in Ealing playing on the kit in their training room. To be honest I'm not sure how much my art really improved: so much of it is muscle memory that, when they tell you to do it their way, it all seems to go to pot. Was enjoyable though and I picked up some tips.
  8. Wheat Crunchies. They don't come in tubes. They ARE tubes! And they come in crispy bacon flavour.
  9. That's what the Hotmetalette calls a "coffee adventure" and we do it every so often - find an interesting area, check out where the good cafes are and then we try 2 or 3 in a day. Latest was Saint Espresso in Mornington Crescent before heading up to Camden. They had a Brazilian natural on espresso which we had in milk. Lovely. Of course, paper cups and sit outside but nice to drink something I haven't made myself for a change. Decent kit too, VA Mythos and a VA gravimetric 2 group, twin EK for brewed.
  10. Glad I read this, I thought my account had been deactivated! Almost all the forums I used to follow have dropped Tapa now. Makes posting pics a pain and navigation less easy on some fora but I understand why forum admins hate it. None of my fora are supported anymore but tbh the convenience of Tapa made it a real time thief, and I don't have as much time these days so it's probably for the best.
  11. Yes I think you're right about Artisan and Curious Roo. Haven't been since Covid so I forgot the connection.
  12. Ealing is well supplied with good coffee. Apart from electric there's Artisan, and there's Cafe Zee right opposite. Artisan use Allpress but Zee roast on the premises. Then there's Curious Roo and a couple of other small ones that I can never remember the name of, like "Ginger Moon" or something like that, but I've not been in there.
  13. Yeah the rationale is just a quarter of a kilo. Some still sell in 227g (half a pound) and some by 200g (Union for example). Dose varies so you're unlikely to get an exact number from a bag whatever you try. I've found that on average, one bean weighs roughly 0.2g and that's close enough. Plus, if you find that having put that bean in, you get 18.1g out and you're dead set on having 18.0g then knocking off a tiny bit of grinds is easier than trying to single- dose half a bean! As for the end of a bag, I will either use it for aeropress (around 14g) and then take the opportunity to take the top off and clean the burrs, or if I've done that recently then I'll just top up with the next bean and play "Roasters roulette". End-of-bag Blend is unrepeatable but often very pleasant (and in any case better than wasting good beans!)
  14. Same as John. I bung a couple of days worth in the hopper, keep the rest in the Airscape. Taking beans out of the hopper is a faff. I keep toying with the idea of an acrylic tube 'hopper' and a ball bearing to simulate the weight of a full hopper with fewer beans, but never quite get around to it.
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