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  1. Appologies for the pun. Have been buying beans from hasbean coffee. I am using gaggia classic and iberital mc2. I have found with all 4 types of beans I have bought from there the roast has been quite light. By that I mean I am having to grind the beans quite coarse to get the correct flow, even with a light tamping with some beans. With a fine grind its too slow flow I would get like 5mm at the bottom of the cup as its choked it. On each bean page they have roasting advise and I put 2 and 2 together that some beans are best lightly roasted to get the best out of them thus making them not so good for an espresso machine as you have to do a coarse grind? Are my assumptions correct on this? So to use the coffee in my espresso machine is best to just look at the beans that state espresso beans or good for espresso. Also am I correct in saying these are always the cheaper beans and the premium beans have the light roast?
  2. I'm relatively new to coffee on the sort of serious level these forums aspire to, but I am learning... Last week I bought some Square Mile Autumn Espresso beans (from a coffee stall in Columbia Road market). My first thoughts were, this is not quite how I imagine espresso to be... then, following on, there was a sort of revelation. The coffee really does have the caramel and grapefruit flavours proclaimed on the packet, and there's a fantastic after taste. I usually drink my espresso without sugar, but this one I find works better with a bit of sweetening. Interesting stuff. Any other thoughts on these beans?
  3. If you're in Soho, Fernandez & Wells in Beak Street and St.Anne's Court make excellent espresso, their own blend (beans sourced, I believe, from HasBean) brewed in a Synesso Cyncra.
  4. RolandG

    New Job

    I wasn't going to post on this, but I think it's probably worth it as a disclaimer - as of mid-April I'll be working at HasBean Extremely exciting for me, but just so you know I'm biased
  5. Anyone tried this one from Hasbean yet? It's this week's In My Mug. I tried the Machacamarca a couple of weeks ago and really enjoyed it. I'd heard good things about it in milk, but I thought it absolutely sings as an espresso. When the peaberry arrived on Friday, I left it a couple of days before tearing into the bag. I have to say, I'm not sure so far. As an espresso, I find it far too acidic. The strong citrus tones - lime almost - just overpower anything else I can taste in there. It works well in milk, but compared to regular Machacamarca I know what I'd choose. I'd be interested to hear what anyone else thinks of the peaberry. Any tips to get the best out of it would be gratefully received. I feel like I'm missing something here!
  6. I'm not saying there is anything wrong with Hasbean, never had an issue and they have a great variety of coffee. I would just like to look further than 1 website when deciding on my months coffee order Any suggestions welcome. Thanks in advance
  7. There is an increasing number of quality blogs written by industry professionals and aspiring baristas This thread will list these and will be added to frequently; Stuart Lee Archer | Pumphrey's Coffee Chris Weaver | Coffee Aroma (Lincoln) Seamus McFlurry | Coolaboola (Newcastle) James Hoffman - World Barista Champion 2007 | Square Mile Coffee Roasters | Square Mile Coffee Blog Steve Leighton | Hasbean Coffee | InMyMug - video blog Stephen Morrisey - World Barista Champion - 2008 | Personal Site Tim Styles Dominic Boyett | Urban Espresso Lukas Kolbe | Einfach Kaffee (simply coffee) Please PM or email me with suggestions for inclusion in this thread
  8. A necessity or not? We use organic coffee only in our blend atm, but we will be stopping very soon. good thing or bad thing? Chris
  9. This one will just be about the pictures, they speak a thousand words. Feel free to ask any questions. I will say this however, like a chef out of his own kitchen - not knowing the equipment makes it tricky to pull great shots. I think 2-3 hours would have been needed to get used to the set-up/grinder etc. As fast as the K30 was, I didnt like it, too clumpy for me. Steve very kindly gave all of us a free IMM mug & myself a free set of Barista Towels to remember the day. All-in-all a highlight in my coffee journey so far. Reminds me I had better re-subscribe!
  10. Hi everyone, After a couple of weeks lurking around reading this forum, I thought I should probably sign up and begin contributing to the discussion. To give you guys some background info on myself, I've been interested in quality coffee for about 5 or so years now starting with shop bought pre ground in my parent's french press (I hang my head in shame). Next I moved to Sheffield for a 4 year Uni course and did the whole "arty student" chain shop latte thing. I moved back to Liverpool just over 2 years ago and got a job in the recently opened arena, seeing the standard of coffee served there (stale pre ground robusta made 40 litres at a time and left on a hotplate for hours) pretty much put me off drinking it for a while although I did purchase a stove top moka pot just over 18 months ago. The managed to hit the coffee jackpot about 10 months ago when, while trawling a job site looking for more regular hours, I saw an advert for a part time barista in a soon to open shop in Aigburth. I managed to blag an interview thanks to previous catering experience and managed to be enthusiastic and just about knowledgeable enough to be offered a job. This was the "through the rabbit hole" moment for me and within a few weeks, I was playing around with several thousand pounds of coffee making goodness and being trained by some exceptionally talented people (including a trip down to Hasbean to meet Dale and Steve, who are both great guys). Fast forward to the present and I am (hopefully) a confident and competent barista who is well lost in the realm of the coffee geek. Having survived up until recently with simply drinking coffee in work, I've just received and got to grips with a modest home set up allowing me to practice my pour over skills at home (as well as enjoy delicious coffee, as a great side effect). Thanks to anyone who took the time to actually read all/any of that, I really am looking forward to joining in some fun discussions on here. Also I hope I didn't come across as too pretentious or whatever (I do not profess to be an expert, I am still learning a huge amount every day) and I would like to thank you all for having me. Ben
  11. brun


    I've been visiting Patisserie Valerie outlets lately quite a bit, best cakes ever, but I've got a question for you guys as you seem to know everything, I've really enjoyed the americano coffee I've had there and I'm wondering what kind of similar coffee is out there for me to make at home, all the beans are always described in weird and wonderful ways, lots of adjectives and food stuff comparisons, but at the moment as I'm new to this I've no idea what the illy 'flavour type' is To the best of my knowledge all the ones I've had have been made from beans, not pre ground from the tins you get at the supermarket I've only ever seen illy beans in cafes, never a shop
  12. Hi all I was thinking about cleaning my manual hario ceramic slim grinder and I spoke to Glenn a while back and he recommended Grindz click me now seen as it is so close to Christmas I decided not to buy it but to put it on my Christmas list, in the meantime would rice be ok to clean it with? I don't want to do anything that would damage my grinder but I have had it since august and so far it has only ever had a pastry brush run over it a couple of times so I thought it would be a good time to give it a good clean. Thoughts and suggestions? Many thanks HLA91
  13. Hi all, This is my first time on coffee forums and am in need of some help with my home setup. Currently I have: - Everpure Claris small water filter - Porlex hand grinder - kettle - v60, aeropress, chemex, syphon, french press. My problem is in the final cup of all of my brews. I sometimes get nice flavours, light and heavy body depending on coffee, but my problem is the clarity isnt there. There always seems to be a cloudiness in taste, and I have tried the coffee's I use at home in coffee shops in London and have tasted what they can be, and am never able to achieve this at home. Bit more info about setup: - Water was tested with a carbonate hardness (KH) kit and is 10ºKH, so by following the guide in the Everpure manual I set the bypass valve to number 5, which took things down to 5ºKH. For the record I have also tested it at numbers 1-4 aswell. The filter is less than 3 months old and hasnt been used enough to be empty. - Porlex hand grinder gets cleaned once a week so burrs are free from oil and grounds. Grinder is maybe 9 months old. - kettle gets descaled once every month or so - beans are from various roasters i.e. Square Mile, Hasbean, PJGourmet Obviously most people would assume that if I have this setup then it is me that is screwing things up. I have thought about this many times aswell, so have asked for exact brew recipes from Dose in london for certain coffees I tried. Most recently, SQM Kilimanjaro fully washed, which I tried yesterday in the shop and replicated the brew recipe when I got home to get very different results. At the moment, my way of thinking is that the grinder is producing a lot more fines and therefore tainting the brew. I don't believe the water filter is faulty, as it is still so new and been tested, and I am definately not going to blame the beans as they are from very reputable roasters. That leaves the grinder, the method and me!!! If anyone has any ideas as to why this setup might not be producing good results then please feel free to post. I don't want to spend any more money on a better grinder just yet until I can get to the bottom of it. Cheers Pete
  14. Hi there, Newly registered here although it's fair to say I have been lurking and absorbing all the information from this very interesting forum! My main reason for starting to read the forum contents was when my bean to cup machine died on me (although it's ok....don't worry, it has been fixed and I should have it back soon!). But after reading the entries here....unfortunately it is going to cost me lots of money! I have decided to take the plunge and buy a semi-automatic setup as well as keeping my bean to cup machine. I think my lovely wife would possibly kill me if I made her have to learn the full process, so the bean to cup option at least gives her decent coffee when I am away. So....right now my purchases are going to be as follows: *** Rancilio Silvia - from Hasbean *** Ascaso i-Mini Non Doser Grinder - may be from MyEspresso (even though I have read the bad reports I can't find anyone nearly matching their price) *** An In My Mug subscription from Hasbean *** plus all the ancillaries that seem to be required in the hunt for the perfect coffee! Lets hope the information from this site has gone into my brain or I may be asking lots of questions!
  15. Needs no introduction to regulars on this site. Steve's approach sets a benchmark for customer service. Rapid response to E Mails (does he never sleep?) consistent quality of products and delivery as promised. Typical of Steve's approach was when my Behmor roaster broke down, he shipped out a new one before I had sent the broken one back to him.
  16. I am new to the forum but not to good coffee! So hello everybody and thanks for allowing me to join! I am a very keen home roaster and have recently bought a Behmor 1600 from Steve at HasBean. I started roasting in the oven. I then progressed to a FreshRoast which was fine until it fell to bits. I then bought an iRoast which I really loved except that the old models forgot all your programming as soon as it was unplugged. Wanting to roast in larger quantities I then bough tan Alpenroast but hated it! Too much smoke (neighbours called the fire brigade when I was roasting in my garage) and a real bugger to clean. I could never recommend it.. I love the Behmor and find I can roast really dark (with just a glisten on the beans). Excellent! I have recently replaced my old, old Stainless-steel Pavoni Eurobar which I have had for twenty years with a spanking new Isomac Tea II and I am enjoying getting grips with my first HX machine. I currently have about a dozen different green beans in stock and like to make my own blends. I often add a small amount of robusta to help the crema along. My brother's brother-in-law works for the UN in Sudan and I have just been given a big bag of Sudanese green beans. I particularly like both African and Asian beans roasted dark for Espresso. If I can emulate Steve Leighton's Toba Sulawesi Espresso Blend then I shall be a perpetually happy man!!! I also have a HandPresso which allows me have a decent coffee whenever I am away. Add to that various stovetop Espresso makers and you'll start to build up a picture. Glad to be here on this non-US coffee forum, David
  17. Hey guys, got my silvia delivered from hasbean yesterday. Here she is with my Iberital MC2; Much better than my exploding Cubika!!
  18. After the death of my refurb Cubika, I've decided to go ahead and get a new Silvia! Does anyone have any recommendations on where to buy from? HasBean have them at £425, but I'm not sure if they are an 'official' reseller. There is also Caffe Italia who are offering a bunch of stuff along with the machine again for £425. These guys say that they are official resellers. After the thread about myespresso I'm just a little concerned that I need to buy from the right place and that I can count on the after sales support if needed. Any suggestions are most welcomed, thanks!
  19. Argonaut


    My Gaggia Carezza died, and I invested in a new Gaggia Classic. I had been using various 'vac packed' espresso blends .... but decided to once again visit a 'local' coffee importer as I used to buy a blend from them that I loved. I went to 'Ferrarris' and bought some of their Piacentina blend .... roasted that morning, and when I got it home it was every bit as good as I remember. At £12 a kilo (if you collect) it's also great value. I like a strong skinny Latte and this hits the button. Going to Ferraris is also always interesting, not a shop, .. a warehouse full of raw beans of every type .. including some very expensive ones. You get to see the roasters & blenders, and they are always keen for you to try any of the pure estate or house special blends. http://www.ferrariscoffee.co.uk/pix.html If you are in S.Wales at any time any coffe is your drink - it is worth a visit.
  20. If you're nursing a hangover on New Years Day then what better way to ease yourself gently into the new year than to drop by the Common Grind website or if you have subscribed on iTunes, check your podcast folder or RSS feed. The feed will go live at 0001 on 01 January 2009. To wet your apetite, bundled up for your listening pleasure; A cupping of HasBean and SquareMile Beans A discussion on Fungi narrated by Ash Porter An in depth interview with James Hoffman Discussion on drink sizes and more... I'm looking forward to the next 12 podcasts in 2009. Keep up the great work Chris. ** The link is here **
  21. If you haven't already placed your orders for the festive season this week would be an ideal time, to guarantee delivery before Christmas. As the postman is likely to be overworked between now and 24 December some items may get put aside for delivery when they can cope and hopefully your coffee delivery isn;t one of them! There were 2 bags waiting for me on the doorstep this morning and I am just about to open the El Salvador Pacamara "Elephant Beans" from CoffeeBeanShop that I received last week. Some useful links you may wish to store (in Alphabetical Order) CoffeeBeanShop HasBean SquareMileCoffeeRoasters UnionHandRoasted
  22. Hi, So, my first week with my new gaggia evolution has gone ok. I've been using some gaggia ground coffee that the shop gave me and is ok, just a little bitter. Problem is, when making an espresso 9 times out of 10 i cant get the shot to run out into the cup. It normally just drips out. I use the single scoop that came with the machine and tried tamping it under different pressures and if i dont use much pressure it seems to run out like it should. All the videos i've seen, the people tamp real hard! I've just got some Nero beans which i've always liked and ground them nice and fine but still have this problem, and now i get less crema than the gaggia stuff! Any tips?
  23. I Can not believe it. In My Mug (the video bloging thing we have done) is in the top 20 on the UK food podcast chart. I’m just behind Gino d’aCampo whos at number 13, how cool is that. I want the top ten I’m on a mission, please please please please, even if you watch them on the site, please click this link here and it will ask you if you want to open your itunes program, then click subscribe, just for me. It will make me smile a lot !!!
  24. Hi all, As I read about coffee I constantly hear about Lavazza and Illy as being good examples of coffees. I have tried both of these over the last few years from my local supermarket etc. Are these the same packets of coffee that people refer to when prasing these coffees? or do people find a way of sourcing freshly roasted Lavazza and Illy? Are the supermarket packets of Lavazza and Illy worth the money, or am I better off finding an alternative, similar blend to try? Many Thanks, Sammy
  25. I have been to York for the last few days and just happened across this coffee shop in Kings Square. The coffee was first class ( it was Hasbeans and his own blend) and when I commented it was so much better than I could make Gordon the owner presumably offered for me to come back for some instruction later in the day. He was true to his word and his passion for coffee showed through, he must have spent half an hour or more showing me the ropes on his commercial machine it was most enlightening. Anyway all I can say is if you're in the area give it a try. Gaz nice cakes and tea too
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