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Found 489 results

  1. I'm a brewing kind of person and never got addicted to espresso. My wallet and SO has thanked me many times. Some time ago I thought everyone making espresso at home were mostly drinking the espresso clean without anything added. Then after joining some forums I realized many make lattes, cappuccinos and all these things. I've had a few good espressos, but it wasn't something I could replace my brews with. It would have to be a milk-based drink if it should replace a brew. Espresso is more like whisky in my mind. Highly concentrated, small servings. I think I'd nip it in peace, like whisky. I was interested to hear how the prosumers of espresso drinks their shots. How often do you drink a clean espresso compared to milk-based drinks? Do you drink it quickly like an Italian or is it something you nip for a while to savor the flavors?
  2. Having undertaken a thorough coffee crawl of Penarth I recommend the following. 1 Wilmores 1938. Best espresso in town. Orangey notes with treacle/ liquorice finish 2 coffee 1. Brains brewery owned chain good consistent coffee in this branch. 3 Waterloo gardens (one venue in town another on pier). Lightly too acidic for my taste but comes with glass of cold brew tea as chaser. Which was a bonus. There are at least 5 more venues serving coffee but these are my top 3.
  3. i have had other semi automatic/automatic machines mainly delonghi and making an espresso they were at least warm (ish) on a barista touch i have, when making an espresso it seems to be almost cold and mildly warm. is this normal? my cups are not pre-heated/warm water or anything/ but i didn't have to do this with the delognhi machine, so im a bit confused. the brew temperature in the settings is set to high
  4. For Sale Black Mazzer Mini Electric in lovely condition with little use approx 5 years Old No marks as you can see by the Pics Price £275 can provide more images if required
  5. Morning all - new to coffee forum and relatively new to the dark art of crafting my own espresso I was after some expert advice on perfecting the espresso shot, the variables at my disposal to tweak and the best order to approach, dialling in etc. Here's my current thoughts/method: Variables: 1. Beans 2. Weight 3. Tamping 4. Grind 5. Stars 1. The beans - to start with using the same beans on the same day with a few shots to try and get it right, so taking that as a constant 2. Weight - measuring to 18g exactly post grind, seems to be general consensus on the internet for a double shot - constant, tick 3. Tamping - apply what I think is reasonable pressure to get solid looking even puck in the basket, can't measure but going to assume as constant as can be 4. Grind - so I'm starting with this as my variable to adjust to get it right keeping the above fixed. Can get in the right ball park, currently getting a double shot starting to come through around 6 seconds and using full 30 seconds to get double shot. Can I perfect the shot on grind alone at what point should I consider grind correct and think about other variables or am I trying to apply science to an art... 5. Stars... do I need to wait for these to align as well?! Any advice/comment on my approach please. Equipment I'm using Gaggia Classic (don't know the year), Eureka Mingon Speicalita (2018) Thanks
  6. crabman

    Help

    Happy New year to everyone . Santa has been and I have received a Rok coffee maker.Very pleased. In other machines I have been using Sumatra Mandheling and Brazilian yellow Catui. With the Rok I would like to try different. Do I use espresso or fine grind for good crema with the Rok? I realise grinding my own bean is good and I am waiting for a Rok hand grinder. I have used Redber and I know they do taster packs. It all comes down to the grind , espresso or fine. Thanks.
  7. What do you think? No descriptors on website but 9 was good enough that I have just ordered a couple of Kgs.....
  8. Hi guys, For sale is my Mazzer Mini E Type A grinder, with 4 month old burrs fitted. I bought it from a user on this forum about 18 months ago, and it’s seen one or two 18g shots per day since I’ve had it, and the previous owner said they made 4-6 shots a day. It is 6 years old, and only ever used domestically. It has genuine Mazzer Super Jolly burrs, fitted 4 months ago, which are still very sharp, so the grinder can produce an excellent 18g shot in approx. 10-13 seconds, and I’ve applied SuperLube to the grind adjustment threads (as recommended by users on this forum), so the grind adjustment is silky smooth. I have both the large and small Mazzer hoppers, which will be included in the sale. Happy to provide additional photos or the serial number on request, or a video of the grinder in operation. Looking for £380 on collection from Leeds. I’d be willing to drive to meet, and I’m willing to package up for shipping, but buyer would need to arrange shipping and insurance + £5 for the packaging.
  9. Hi guys new to the forum and loving looking around so far although i may end up spending a fortune on all the bean recommendations! Seems like a great community of knowledgeable folk with that in mind i am going to bore you all with another grinder question. I have a gaggia classic and recently got a bottomless portafilter for it, i was expecting to pull lovely looking shots like my local coffee shop - shout out little bird coffee house, Inverness, Scotland! - however as you can imagine i ended up with a disaster of multiple sprays everywhere! I presumed it was my poor tamping technique, grind size, dose size, pressure issue with the gaggia or a cheap basket but after spending a few quid and a lot of trial and error it appears to be my shoddy grinder that is the problem - if i had come here before then i maybe would have started there! I figured this out as when i go to buy fresh beans from the local roaster they always offer to grind them for me to which i usually decline but this time i said yeah and i got them ground for espresso, home loaded up the 18g VST and behold, a lovely shot! At the moment i just have a Cuisinart dbm8 grinder, so you know, you can imagine how silly i feel thinking this would make a decent espresso! So, time to upgrade. Budget £2-300 Will take new or used. Probably just be used for espresso and can use the cheap grinder for filter still? Whats the consensus? would love to jump on the niche bandwagon but a bit rich for my tastes! Thanks for your responses to the same old post, appreciate it - and if anyone has anything for sale DM me.
  10. So I just got in a kilo of Colombia Suarez today, I'm based in Germany these days so it was roasted on the 15th and so has been degassing for 6 days already. I'm trying to pull it as an espresso today on my La Pavoni and it's proving imposible to dial in. I have found the grind setting that gives me 12g -> 24g in 30 seconds, but it comes out both sour and bitter. I've tried adjusting a little either way with no luck. Everything is in order with my grinder (Lido E) and machine (aforementioned La Pavoni Professional, pre-mil) - other beans are still fine (both lighter and darker than this bean) and easy enough to dial in. It looks perfectly good with nice crema, and tastes quite sweet when made into a flat white (with perhaps a hint of bitterness), but I bought it primarily for espresso and would like to work it out for that. Is there something I'm doing wrong? I did some googling and found a handful of people saying that they struggled with making it into an espresso until it had been degassing for 8-9 days. Do other people find this too or can anyone think of anything else I might be doing wrong here? I tried distributing with a metal stick as well as my usual method. I don't have a bottomless portafilter yet but it was quite smoothly coming down centrally (using portafilter with spout removed so I can mostly tell if it's channelling, though not as well as with a naked portafilter). I know some people might say to just wait 3 days and try again but I'm a bit impatient as my other beans are nearly done and I will have some coffee friends round on Friday so would like it worked out before then.
  11. Hello! I have a question. I have a Compak E8 grinder and a Fracino Cherub. The set up is great but I've had my Cherub for about 6 years now and want to try a lever machine. I'd love a londinium but my budget is about £1500 so it's unrealistic. I've heard of the new mini londinium but I need milk steaming. So... I've found a Bezerra Strega for around my budget. Does anyone have any experience with this or have any other sugestions. I've also looked into Fracino machines which are almost in budget and fracino make the londiniums I think? Does anyone have any sugestions.
  12. Moving from the valuation thread onto here as the prices seemed correct and a few people were interested already. List: 2x Inker blue latte cups - OPTION £10? 2x Inker grey espresso cups - OPTION £10? 1x Motta wood 58.4 tamper - GONE £10 1x cheap jug - £2.5 1x Rhinowares waste bean - GONE £12.5 1x naked portafilter 58.4 exc baskets - £10? 1x chinese distribution tool - GONE £5 1x cafelat tamping mat - GONE £5 @joey24dirt I'll do that plus postage if that's ok? @rob177palmer Yes it's a 58, was used for a Gaggia previously @Diggy87 I think £20 would still be great value for both and yes the PF will fit a gaggia and comes with a blind screen Cleaning products will probably be binned unless something comes pick some of the above and then I'll give it for free. Thank you, Max
  13. This post is based on blog post from Scot Rao https://www.scottrao.com/blog/2018/7/18/advanced-mode-on-the-de1 I tried to mimic the bloom phase on Vesuvius machine as follows: 1. Program the preinfusion to P1 program straight 2 bar (max pressure for preinfusion 3bar) for 10s 2. Program the brew program to P2 whatever you want. For exapmple straight 9 bar or 6 bar or my favorite, from 6 to 4 bar in 20s with ek43. 3. Set P1, lock in the portafilter and start the brew process. 4. After 10s the P1 program ends. 5. LEAVE the handle of the group in top brew position. 6. Let the cofee bloom for 20-30s. 7. Switch to P2 program through the menu. 8. Move the handle to MIDDLE preinfusion possition NOT all the way down. We want to leave the drain valve closed. 9. Move the handle immediately to TOP brew position. You will start the P2 program. 10. Finish the brew process as usual after reaching the required coffee weight. Please try it and let me know your experience.
  14. Good evening everyone. With a new machine on order I'm looking at ordering some beans for espresso. I was all set for the Hasbean espresso quad pack, but when did delivery become so expensive! £5 seems a little too much for £20 of beans! Any recommendations for first batch?
  15. Hi all, I just wanted to report that I attended a barista training aimed at espresso and I would say: money well spent I found this coffee and roasting company around the corner from where I work and they have a training centre, approved by the ministry of education, issuing certificates and such..long story short, I paid 120 euro for a one day training and really had a blast...all these beautiful machines you will certainly recognize from the pictures..we also did the refractometry and TDS, measuring portafilters, coffee colour measuring, few flat whites and of course cleaning. I would recommend similar experience to anyone, but be warned..now I seriously want the Profitec 800! very addictive some images follow thank you
  16. Hi Everyone, Was wondering whether you guys have some suggestions on how to make the coffee less sour. I manage to make a great espresso with Arabica beans. Now I'm running into issues when switching to a different type of bean and the coffee comes out very sour. The beans I have used are a Brazilian yellow Bourbon from Hasbean (http://bit.ly/1UgvLO7) as well as a Tanzanian Bourbon from Ozone Coffee roasters in London (region Mbeya, fully washed). Both smell amazing as roasted beans, but the espresso comes out way too sour. It becomes a bit better after the following adjustments, but still way too sour: - Grind a lot finer on my SJ almost choking level (more sour if I grind coarser) - Pre-infuse a lot longer --> up to a minute, but similar results with about 30 seconds. (on the arabica beans I pre-infused about 5-10 seconds). - Upped the pressure-stat setting such that I reach 1.0 bar before it switches off. The time I use it is when it indicates 1.0bar as well. (was about 0.8bar before). - Improved the false-pressure release a lot more: keep the steamer open while boiler comes up to temp until steam comes out. Pull the lever up to just before water comes out, open the steamer again for false-pressure bleed and pull lever up for a bit of water release while steamer is open. Close both immediately after. Wait until the pressure comes back up. - Make sure both the grouphead as well as the pf are also warm. - Downdosed to 11.5g (from 14gr of the arabica beans) - Different methods of tamping to make sure it's consistent (hard tamp, soft tamp, tamping in 3 batches) - Different brew ratios (different methods of pulling) to get brew ratios of 1.8 to 3. Kind of running out of things to try here and getting desperate... Many thanks.
  17. Hi guys, I understand that most people agree that the difference among ristretto / normale / lungo relates to the brewing ratio, being the range: Ristretto: 1:1 ~ 1:2 Normale: 1:2 ~ 1:3 Lungo: 1:3 ~ 1:4 However, I couldn't find any info on extraction time. Let's say we agree on a 1:2 normale recipe using 25s extraction time. Then, using this recipe as the base how do I get a ristretto / lungo? Ristretto: - shorter extraction time (same grind size) or - finer grind size (keeping the 25s time constant)? Lungo: - longer extraction time (same grind size) or - coarser grind size (keeping the 25s time constant)? Thanks!
  18. I think the burrs on my Ceado E7 may need replacing but before I do I wanted to try using my feldgrind to see if there's a noticeable difference. I've only used the feldgrind for brewed so far but can anyone recommend the rough grind setting for espresso? I'd rather not waste beans being miles off
  19. Hey guys. As some of you know I've just bought a wilfa grinder for my brewed coffe which is my main coffee use. I do however have a delonghi bean to cup machine for whenever I fancy an espresso or latte etc. I was mentioning to someone at work this morning that I have bought a grinder and he happened to say that he had this machine sitting at home which he got for Christmas and has never used and is willing to let me have it for £20 http://www.currys.co.uk/gbuk/household-appliances/small-kitchen-appliances/coffee-machines-and-accessories/coffee-machines/delonghi-ec271-espresso-pump-coffee-machine-black-silver-10138224-pdt.html Now, my question is, do you think I could make a better espresso on this machine and my grinder than my bean to cup machine is doing? To be honest I quite enjoy the look of making espresso too so that also comes into my plan of getting it. Like I said I mainly drink brewed so as long as you think I could make a palatable espresso on this with my wilfa grinder, for £20 I'll go for it and sell my bean to cup. Thanks for any help, James
  20. I have only tried it once before and the burrs seemed to gum up with bits of bean which led me to believe that these grinders really were not designed to do this. However I know there are people on here that do it (so it must be possible) and I'm sure people who can offer some insight into the pros and cons of it. Does it work well, and crucially are the results in the cup better than hand grinding? For example will grinding for v60 with a set of 83mm flats be better than hand grinding with a small conical burr set? The main downside of doing it seems to be the need to switch between grind settings constantly. Needing to re-dial-in espresso etc. etc. However, in my case I have recently come across a solution which would negate this downside. Tl;dr Is it worth investigating grinding for brewed on a Royal?
  21. After upgrading to a Fracino Heavenly in the summer, I have finally become comfortable to pull shots without using the scales each and every time! [video=youtube_share;015SbtUAA1k]
  22. Thanks to some bad planning I will run out of beans in the next couple of days Any suggestions for decent beans for espresso that I can either buy in Bristol or have posted this week. Most of my usual choices are shut until next year..
  23. The wife has spoken and said I can have a "small machine" in the kitchen. I am thinking potentially the gaga classic plus a grinder. baring in mind that she doesn't like coffee and it would only be for me and guests. So should I also consider going back to la pav? Any advice input greatly appreciated as I have tried in the past to go for £500 setup but she was having none of it. Therefore I have no idea about entry level machines and grinders anymore considering prior to things going belly up last year I was considering a L1 back to reality for a year or two now until things get stable.
  24. I've not long moved house and have a smaller kitchen, which has just been re-fitted. As a result I have been banned from using my machine in there (La Pavoni PCL and MC2 grinder). Partly 'cause of space but mainly because of the mess sometimes made. Now this could be my own doing by not mopping up the odd stray grinds or coffee splatters up but this is where I'm at. I thought about B2C machines but not read anything good about them, what they really like? So I'm looking at other methods. Making do with Aeropress at the mo. Thinking maybe going back to filter (Brazen/Bonnavita) or maybe pour over. However I can't get over the fact that espresso is, imo, the tastiest coffee to have. My drinks are always black. Thanks.
  25. I would be really grateful if as many of you as possible could have a go at this questionnaire. Since technology really isn't my thing, I have fingers crossed that it works okay. I have checked with Glenn and have the thumbs up for posting, so just need as many as possible to have a bash. Kindes, Sophie https://www.surveymonkey.com/r/5RMC9NS
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