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m4lcs67

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  1. Great people at CC. I really like their Sweet Bourbon and also Brighton Lanes.
  2. The reason I am asking is that I play the drums in a Genesis tribute band. We haven't gigged yet as we are still in rehearsal stage. As anyone who knows their stuff will testify you can't rush it in order to get it right. To be fair I wasn't a huge fan before I joined. I had always known about them without really delving deep into their catalogue. Once I joined I started to look deeper and discover what a exceptional group of technically brilliant musicians they are. And they are responsible for creating some of the greatest music ever written. Trying to re-create their stuff is no mean feat either. We are all good musicians ourselves, but it still pushes you to the limit. Luckily we have a great singer too who also plays the drums, so we can do the Phil, Chester Thompson drum breaks to make it as authentic as possible.
  3. Hey El carajillo. I use Brighton Lanes. I have experimented in the past, but I found that BL really did it for me. Perhaps I need to do some more?
  4. Thanks Systematic Kid. I currently use Brighton Lanes. It gives a great flavour. The kind that I really like. Is there anything that you would recommend that might be suitable?
  5. I have used soya milk before in my cappuccinos and it makes a really nice drink, however the temperature of the milk seems a little too cool for my liking. Now I don't want it nuclear, but I could do with it being warmer than I have it at. I have started to use larger cappuccino cups for our drinks and I have a milk thermometer to use in the milk jug. (previously on my smaller milk jug I use a soya milk Temp Tag). I know that the structure of soya milk changes the more you texturise it and I don't want it ending up like custard. There is a very fine line, but I don't know what it is and short of trial and error in working it out for myself and wasting a load of soya milk if someone else has done the ground work and is willing to share their results I would be eternally grateful.
  6. Well my wife has nailed her flag to the mast. My current cappuccinos are a little lightweight, so was wondering what would be the best ratio to bring it up to? I currently put 16g of ground coffee in and get 25g of liquid out over 25 seconds. She has said that it seems a little weak. I am inclined to agree with her. A couple of times I have just let the extraction run on to get more liquid, but it isnt ideal. Working on the numbers that I have given what is the ratio and what would others suggest in order to get a stronger coffee? Thanks for your input.
  7. Recently since I got my coffee making kit out of hibernation my wife and I have started to invite friends around for coffee and cake. My wife has been baking some of the most divine chocolate cake while I have been in charge of coffee duties. The results have been very well received.
  8. Hey folks, I think I may be a bit ocd. I have had my Mignon for a number of years and it has served me well. I found out early on that the timer doesn't do it for me. I prefer to grind into a small plastic cup then weigh out that. I have always single dosed. Just put in slightly more beans than required in order to purge the stale coffee trapped in the machine. I also have a small artists paint brush that I stick up the chute to loosen and flush out any trapped coffee. Yes there is an element of wastage involved, but I do tend to keep it to a minimum. Occasionally I will take it apart and get my vacuum nozzle in to really give it a clean or when I am changing beans. Over the years I have found a way that works for me. It may not be the way that others would do it, but as I say perhaps it is a bit of my ocd coming out. It still makes great coffee though. Before I bought it, I thought what an ugly looking thing. It looked like it had been cobbled together by some kid in a metalwork class at school. Now I think it is great. Such an unobtrusive machine. No frills. No knobs and whistles. Just a great grinder.
  9. I have owned my Eureka Mignon for several years now and I realised quite early on that I couldn't rely on the timer. Call me ocd, but I sacked the timer off and ground directly into a plastic cup then weighed the coffee on my scales in order to get an accurate amount. I then shook the ground coffee into the portafilter and tamped it. Yes a little bit long winded, but I seems to work for me.
  10. Thanks Stanic. I think our maximum limit is going to be 60. My wife and her friend have coffee at out house on a Tuesday and I am chief barista. I was previously doing up to 50, but they said that it was too cool. Now I have upped it they seem happier. For me as well it seems better.
  11. Hey Gary. Both my wife and I must have asbestos mouths. Certainly once the milk has been texturised and added to the coffee the natural sweetness comes through. With everything I always preheat the cups with boiling water first in order to prevent the drink cooling off too quickly. Even if I have an espresso i'll preheat the cup. I suppose it is just a habit I have got in to.
  12. I must say I am intrigued as to what temp milk needs to get to in order for it to scald? I have a milk thermometer and I seem to recall that the recommended temp is around 50 degrees? Is that right? I have tried it at that and both me and my wife feel that it is too cool. I have recently upped it to 60 which is ok. Certainly if I go out for a coffee the heat is usually nuclear hot.
  13. Apologies for coming in a little late on this one (I have had a bit of a problem logging in recently, but all good now). I have a Espro Toroid pitcher. Fantastic piece of kit. Specially designed to swirl the milk while you are steaming and also has a nice sharp spout for pouring. They are pricey, but worth every penny.
  14. Hey folks, Am really loving being back in the coffee game again. My wife and I have started entertaining our friends and neighbours with the promise of coffee and cake. She is making some beautiful chocolate, ginger and madeira cakes while I am concentrating on the coffee. One thing I could do with finding out the answer to is tweaking the ratio to get a slightly stronger cup without it being too bitter. More ground coffee into the basket and more liquid out over a slightly longer brew time? I know it is all about experimenting and what tastes nice. When my wife and her friend have their regular Tuesday evening get together it is down to me to be the barista for the evening. They both have cappuccino, but they could do with being a squeak stronger. Obviously the milk weakens it a little, so I was looking to counteract it by making the espresso a bit stronger. I currently follow the standard ratio at the mo. 16g in 25g out over 25 seconds. Maybe I need to up it 1g at a time until I get to where it is ok? Any advice would be most welcome.
  15. I don't use my naked P/F as much as I should. My grinder is a Eureka Mignon which has a tendency to clump, so I stir the ground coffee in the P/F with a cocktail stick to ensure it is evenly distributed before tampering. Once I learned this technique I don't have problems with channeling and it is a nice even pour.
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