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In my hunt for some decent but affordable scales I happened upon these. https://digital-scales-company.co.uk/barista/794-my-weigh-barista-scale-716165282273.html From the description they are water resistant and weigh down to 0.1g and up to 3kg and a timer for you pour over nuts Rechargable using a usb to small lipo and above all appear to be instant read although it doesnt mention it in the desciption. They can also be calibrated. I looked around alot and they seemed the best I could find for around £30, there are cheaper but ive drowned so many I wanted to get something a little better (hopefully) They are certainly not small but a nice size to put the whole pf onto and I think will fit perfectly on my drip tray. I'll put up some pics later of the unbox and in use, and hopefully follow up with a short review, on the face of it they seem like they are good value, they ceratainly feel like good quality with rubber feet and a rubber surround. How long the battery lasts and any niggles I'll add later.
hey, let me just clear up that this isn't a skimmed milk hate post, more a question. Ive worked in the industry for about 6 years in varied roles and sectors. I drink my coffee black unless there has been a terrible mistake or im feeling like treating myself with a whole milk cortado or flatty. like most of us ive explored the difference in flavour between different whole milks and alternatives and ive even had some incredibly high quality skimmed milk, but I just don't know who is buying that product. Is there a large enough market of people looking for the best possible skinny latte or are most people following trends, dieting or just unsure about what they want? Shop owners spend a lot of money on great quality whole milk and have tried and tested the best of the best for alternatives...but are the skimmed milk drinkers really appreciating the extra effort for their red capped milk of choice? just wanted to gauge some opinions and im sorry if Ive just triggered someone.
Hi guys, I'm looking for a budget coffee machine setup for espresso and milk drinks, with somewhere around £250 - £350 to spend. I was thinking of a used Sage Barista Express, but I've heard the grinder can be affected by the heat of the cup warmer, which isn't great. I also like to experiment with lots of different settings, rather than just making a standard espresso shot but it seems the Barista Express only doses a set 60ml amount. Would I be better off getting a used Sage Duo Temp Pro with a Sage Smart Grinder Pro combo instead? I haven't used the machines so I'm not entirely sure how much I can experiment with them, and does the DTP still only dose 60ml? Does anyone have any recommendations? I may be able to stretch higher than £350 if you can be very convincing, but if possible I don't really want to go over that. I'm happy to buy items that are used to save money. Thanks, Callum
Hi guys, Just got myself a barista express having used a delonghi magnifica for a few years. All I can say is wow. Have been reading this forum for a few days so had an idea of the settings for the machine. Set it up and brewed my first cup using the exact same beans as on the delonghi. The difference in quality is unbelievable. The coffee is amazing. I may have got lucky with the settings but I am blown away. So much better than coffee shops. I know a lot of you guys have even better machines but this fits the bill for me.
Hi all, I have another introductory tale to tell. In October, I became the first American to be certified in AICAF in Campania Region. AICAF, or Accademia Italiana Maestri del Caffè, is a primary governing body of Italian Espresso Certification. This organization certifies people who want to become a barista and work in a bar in Italy, and offers three levels: Assistance Master of Coffee, Master of Coffee, and Teacher of Coffee (I took the first level). This course was completely in Italian, and I learned the following over the course of 18 hours of class time: The History of Coffee and origins (Ethiopia/Yemen) The current production amounts worldwide for Robusta and Arabica The difference between Robusta and Arabica as a plant and as a coffee bean The growing and harvesting process of coffee plants The roasting process and what flavors are stronger whether if it is lighter or darker The typical Neapolitan Espresso and typical extraction times and brew ratio The 5 M's (Macchina, Mano, Miscelata, Macinacaffè, Manutenzione) The 5 L's (Latte, Latteria, Lancia, Lavorazione, Lattearte) How to make Latteart with a heart, plant, and tulip Typical etiquette when preparing espresso for customers (i clienti) I used a Brasilia E61 machine for practice, though there was a La San Marco also in the room that was undergoing maintenance. I probably made about 150 shots of espresso during my class, and about half of them were cappuccinos for latteart. For certification, there are two portions of examination: The writing and practical. The writing portion consisted of 28 questions that tested me on what I learned about coffee mentioned above, and was in multiple choice format (I got a 24/28). To pass you must answer 75% correctly (or 21/28). The practical exam consists of me brewing two shots of espresso and two cappuccinos with latteart of my choice in 10 minutes while maintaining proper barista form. Errors could include holding cups with the fingers above the lip of the cup, not wiping the steamwand after use, improper 25s extraction, and spillage of the cup while performing latteart. I passed both exams with some preparation, and I am now a certified Italian Barista! Any questions on the process I am happy to answer as well.