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cold war kid

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About cold war kid

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    Coffee, wine , watches, distance running, family and friends.
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    vna op

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  1. I filled it in but if you're a genuine student, I'm not sure what you're going to get out of it. A few very vague questions and then 2 very specific ones, which I managed to answer but very few will ( in the UK at least ) doesn't seem to provide any data that you can use.
  2. I don't tend to go for dark roasts but I've purchased from Roberts and Co a couple of times when I've been passing and have been surprised how smooth and none roasty their coffee is considering how dark it is. They've been in business a long time and their website is obviously out of date in this day and age. Even their web address is something really weird like ecoffeecommerse or something like that. A quick googe for Roberts and co will give it to you though.
  3. By the way, I have no connection with dogandhat other than being a happy customer.
  4. Yes, the exact same beans from two different roasters COULD be very different. They could be roasting to try and highlight different tasting notes, or one could just not be very competent. This is unlikely to be the difference in price you're seeing though. Two sites, each selling an Ethiopian Yirgacheffe for example, could be selling two very different coffees which may not even be processed in the same way, never mind be the same batch, from the same season, with the same cup score. Even something that sounds more specific like a Malawi Mzuzu Geisha could have a number of variables. If I were you, I'd join @dogandhat who are a coffee subscription company who will send you different coffees from different roasters and countries of origin every month. You're not tied in and can cancel at any time. The great thing about this is you'll learn what you like a lot quicker and if you decide for example that the usual medium offerings aren't your thing you can switch to the darker sub. Other companies such as Hasbean do their own subs, but you'll find that they'll roast them in the house style and at this point you don't know which style you prefer. How do you intend to brew? Dogandhat only do whole bean. Whichever method you prefer, you're going to need a decent grinder to get the best out of it.
  5. You're just trying to show off there. Hark at you, with your fancy London jobs. ☺️
  6. The baristas in Costa are properly trained and although I don't call in very often anymore, the last time I've had their single origin in Bolton and York,it's been good in a milk based drink. The problem is all these chains know their market and that market is either going to want a milky drink, or a dessert with a hint of coffee cutting through the spray cream and marshmallows. I'd imagine that sales of straight espresso are negligible, so aren't a concern, it's there only as a base for other flavours with their standard beans. Another problem that Costa has compared to Starbuck's and Mcd's, is that they still make the drinks traditionally in most of their stores, so are at the mercy of the professionalism of their staff, with some branches being very good for a chain and others absolutely appalling. When I joined this forum around a decade ago, I used to scratch my head at the comments about Costa being crap, as the only two I went in regularly were fine. It was only as I started visiting more branches, I realised how bad they could be. As far as I'm concerned, the other chains are all dire and I wouldn't even bother, choosing a Costa vending machine over any of them.
  7. Ah, I see. I must admit I hadn't thought of East Timor and assumed PNG was in Australasia, so maybe there's a lot more going on than I thought, just not in the countries that I would first think of as being Asian beans. I'm actually drinking a PNG from dogandhat now, and very nice it is as well.
  8. I've been into speciality coffee now for almost 30 years and back in the day coffee from the likes of Indonesia, Sumatra and Java were popular on lists in the Uk and especially Holland where I spent a lot of time in my teens. Today, other than Monsoon Malabar and some usually quite good Chinese coffee, there doesn't seem to be any appetite or forum buzz for any of the Asians. Weirdly, this seems to actually be the case within Asia as well, with Panama Geisha and Jamaica Blue Mountain being the grail coffees in the richer Asian countries like Japan and Taiwan. So what happened? The fact that most coffee years ago was stale and either dark roasted or charcoal may have had something to do with it, but I rarely see it on a list anymore and other than one Chinese bag, I can't remember it featuring at al in the dog and hat sub in the 12 months or so I've been in it, and that's over 40 coffees.
  9. I used to own an MC2 and it's not a great grinder and it's seriously noisy … but … if you were to buy one second hand from the forum it would cost around £60. You could use it to learn the basics and once they're learnt it's the same skill but better results with commercial grinders really, just slight differences in the way they go about it. It's an absolute ball ache to dial in from new, but if you buy from someone who uses it for espresso, you're already in the ballpark and with experience you can tell exactly how much you need to adjust the grind with a new/aging bean to get the correct extraction. I'd then save for a new Niche and use the MC2 to learn on. The good part is when you come to sell it on, you'll probably only lose the posting costs so it's basically a free loan. As for perfectly measured doses, there's various machines that claim that in one form or another, but the cheap ones ( I'm thinking Baratza weighing Sette ) don't have a reputation for being reliable, especially not the older generation ones available second hand. I wouldn't worry too much about the potafilter holder either. I own a Niche and after a bit of getting used to the cup, I actually preferred it. If this bothers you, rule out the MC2 as the holder is just a guide and you'll still need to physically hold the portafilter in place whilst it does it's thing. Avoid the dosered grinders that click a few grams at a time into your potafilter, they're for commercial applications only and you'll just end up with stale coffee everytime as your ground coffee will be in the grinder waiting to be used for too long. Other than that I'd also rule out the MC2 if noise is a big concern. It really is quite loud and when I had it we lived in a house were it was underneath my chilrens bedrooms and it never woke them up at all, but I couldn't guarantee that would definitely be the case for you.
  10. Nope. These posts just aren't working for me today. It's now saying hidden content, instead of posting my thread.
  11. I'm an idiot and can't do quotes anymore. The top part was a quote of Dave, the bottom, my comment on it.
  12. Well, once again the Fracino Classico Birmingham Friday afternoon special is kaput, so I'm on the v60 for the foreseeable. It's not the end of the world as I love a good pour over, but I was wondering if it's worth investing in another method or if they're all pretty much the same? I've used a Clever Dripper and wasn't massively impressed although the shop never said how long the water had been in contact with the coffee before I received it, so I may have ballsed that up myself. I was thinking of something like a chemex or Kalitta wave, maybe even a syphon, although that will probably need to be plastic if that's an option. I already have a press pot and I'm no longer keen on it. The same goes for Moka pots. Any thought?
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