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Found 67 results

  1. Hi. I’m looking to do a home barista course at one of the London roasteries and wondered if anyone had done any and could make a recommendation. I’m looking at a course at Nude Espresso in Shoreditch at the moment. I actually live near High Wycombe so if anyone knows of any courses near there, even better. Thanks in advance.
  2. Hi Guys & Gals, Can anyone offer me any advice, I recently purchased the Sage Barista Express and I am able to make very good espresso with it at the right pressure and grind etc however, the steam wand seems to have no pressure. I have read through the entire manual and watched a bunch of videos and cant find many people having this issue. It is not even getting enough pressure to even move the milk let alone spin it. even using it for 3 mins or so the milk comes out barely frothy of the top and only lukewarm. If anyone has had this problem / knows how I can resolve it I would really appreciate it! Thanks in advance
  3. 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.
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. A news snippet. http://www.dailymail.co.uk/news/article-5997641/Wake-smell-posh-McCoffee-Fast-food-chain-drafts-baristas-challenge-rivals.html J.
  9. Hi guyss My brother and i are looking to launch a mobile coffee business , slowly but surely we are getting there ! Theres one thing which i just can't get my head round , what are my options when it comes to the espresso machine ? I don't want to use a generator for obvious reasons so i feel like my options are very limited !! It just seems to be fracino fracino fracino ... I 100% need a dual fuel machine but i can't seem to get away from the fracino !!! Can anyone suggest any other espresso machines that will be possible to power without a generator !!!
  10. Hi guys, Just a quick plug for a new coffee shop I am barista'ing at. Feel to free to move to appropriate page? Rockcity is an indoor climbing centre and skatepark in Hull and we've recently opened a new specialty coffee shop space in the venue. We've got beans from Manchester-based Heart and Graft in the hopper and plan to have changing local coffees on v60 and batch brew. You can even spectate the extreme sports whilst you sip your flat white (safe and risk free!) OR you could give it a try! Anyone in the area drop me a line or stop by for a drink!
  11. Hi there, today I have been trying to get a decent cup of coffee from my machine. i have gone through two bags of fresh coffee, whilst experimenting. I reckon i have had two cups out of the two bags. Ive followed the instruction on screen, grind level etc tamping all that stuff, but they either fill the cup no crema or a measly amount. Some that look just right that are so sour its undrinkable. I have got the extraction to 9 seconds but still, it is vile! Any help offered would be appreciated!
  12. Just spent a great day refining my self taught skills at Origin Coffee Coffee roasters London shop. It was the Barista Foundation course run by the SCA. It was superbly delivered by Dan O'Regan. Great kit to play with: Linea machines with al the electronics and some lovely Mythos grinders ( I know understand why people rave about them ). More confident and also importantly refined in my approach. Big Thumbs up to Origin ( who also do some great coffees ) for their delivery, passion and enthusiasm.
  13. Hello everyone :-) New to this forum and I just got my Barista Express 870, this forum has been great to look through for tips and tricks - so thanks to all that are taking the time to add their input! I am hoping you can post your settings when using an espresso bean (I do understand that different beans require different grinds). Feel free to add the bean type you are using and how fresh it usually is. edit: This is meant as a info thread on what setting the different forum members have. I have upper burr set on 5 and side on 9, two weeks old local espresso beans (20 gr double shot) giving good crema and taste. What is your upper burr (1-10) and side (1-12) grind setting?
  14. Hi All, For sale is my Kruve Sifter (Silver Barista Model) purchased new in Feb-17. Basically haven't been using it, so it's boxed in great condition. Contains the following sieves:- 300, 400, 500, 600, 700, 800, 900, 1000 £45 ono Many Thanks Andy
  15. Move over Londinium distribution tool - Barista Hustle introduce the Hog. Can't figure if Chas 'n' Dave are playing this for real or it's a send up.
  16. What a education. Firstly I would like to thank Gary for a fantastic 'all things coffee' session today. ------------ If you are looking for some hands on training with your own gear especially in the Midlands Gary is your man. Possion, knowledge and all round decent chap Cupping: I never would have bothered if i'm being honest - so glad i have, and i will be doing it more often now. Espresso: It's now good that i have some know how and what i am going to be practising is the right way. Dialling in, routine, prep, tamping, pulling a shot. Milk: I've never liked milk at all. But after today....never say never.... (a swift change of tip and my machine can steam milk like a good un) Latte Art: Due to not being a milk drinker i didn't have suitable cups. No problem for Gary (i wish i'd got a photo) It's gonna take me some practice. The above doesn't look much really, but was a 1/2 day full of info that you can't get from written words or a youchoob vid. Thanks also goes to coffeechap for starting the ball rolling on this one, cheers mate. I'm now mentally tired after so much to try and take in. Can't wait to start putting it into practice. Mr O
  17. Hi everyone I'm getting married in November and I quite fancy the idea of having some decent coffee available during the evening, in particular, a little espresso set up. Since I'm the only one in the relationship that likes coffee, I'm having a hard time convincing the wife-to-be to dedicate much budget towards the project so here's what I'm thinking... I have a Fracino Cherub and Baratza Sette 270W. I was hoping I could buy in around 3kg of beans, plenty of bottled water and a few big bottles of whole milk to meet demand and then find an enthusiast or local barista (East Midlands) to use my setup. There will be about 130 guests, but I can't imagine more than 80-100 coffees being made. So... Do you think the Cherub would cope with a few hours of constant use to meet the demand? Is anyone aware of a decent barista, someone local to the Derby region, who could come along and work the machine? If the Cherub isn't suitable, is anyone aware of someone who can bring a setup along? I'm not sure that the Sette could cope with the vibrations from the music and guest chatter so perhaps bringing a grinder would be useful anyway. There are a few local coffee shops with great baristas that I might ask, but I wanted to throw the concept out to the forum too. Most of the 'mobile barista' services I've found are really expensive, many are fixed in little vans, which won't work for the venue (inside), and I'd rather find someone with a reputation for making knock-out coffees! Thanks John
  18. Hey folks thanks for taking time to read my thread. Having had my bean to cup Delonghi' Authentica since last year i've been looking at upgrading to entry level espresso/grinder setup and came to the conclusion that the Sage Barista Express would be a wise place to start, John Lewis has this in black at £479 my current Delonghi' was purchased at same store for £399? This will only need to last a couple years as i'll be looking at roughly £1500-2000 setup by then and simply use the Sage at work. Any opinions on if the Sage is a good place to start? It's mainly espresso and milk based espresso drinks I consume and probably around 6-10 coffees a day in the house hold. Thanks again folks.
  19. Hi Everyone I have had my Sage Barista express for just over 2 years and it has had very light service, 2 or 3 cups a week. All parts, accessories included in the sale. Fully descaled and cleaned. Boxed. Full normal working order, sharp burrs! Very minor marks on drip tray surface due to bottom of cups, but nothing significant at all. Will include a spare water filter and cleaning tablets and happy to demo to anyone as required. £300, collected from near Melton Mowbray, Leicestershire. Only selling due to moving to a plumbed in HX machine.
  20. I came across this video by barista Dritan Alsela. It goes to show how easy latte art can be once you know how to get the milk right..however that may be. [video=youtube_share;lFBp_aqV8k8] Anyone else tried unorthodox methods to get the perfect microfoam?
  21. Hi, Ive just bought a brand new Gaggia Carezza Deluxe and I'm new to it. I bought it from coffeeitalia and when I maybe a bit of a newb to it but when I go to throth it, I first empty the water before it throths but then it stops and it makes a loud thudding banging noise and wont throth anymore, what am I doing wrong? I must admit the throther is confusing me a bit. I had a delonghi before and I had no problems with that but this gaggia is a more expensive machine so I dont know really.
  22. Hi guys , Just bought a sage barista express and I'm trying to set it up. I had a Gaggia classic before so I know how to pull a decent shot . However I am a bit confused regarding how to time my shot, With my classic I used start my timer as soon as I press the brew button,wait 30s and that's it. With the barista express there is a pre- infusion feature so the machine really kicks in after 8s or so. So now I'm not sure when I should start the timer. Should I include the pre-infusion in my timing i.e. 8s pre-infusion and 22s brew time or start timing the shot after the pre- infusion ? Any feedback much appreciated Thanks Claude
  23. Decided to sell my ECM Barista , its in full working order , I have the original packaging hand book and purchase receipt It looks like this Untitled by Allen Wells, on Flickr. . Untitled by Allen Wells, on Flickr. . Untitled by Allen Wells, on Flickr. . Untitled by Allen Wells, on Flickr . . I will include two 2kg bags of unopened Rave beans and a upgraded tamper as part of the sale Prefer collection from Dagenham Essex but will put it in the original box for YOUR carrier to collect Looking for £625
  24. Hello! I've joined this beany forum because I want to arrange for my coffee obsessed husband to have some training at home on how to get the most from his coffee machine. He's mentioned that someone in London offers this service... anyone know of someone in, or close to, Bristol? Would love to be able to sort this for a surprise anniversary gift. Any help would be really appreciated, thank you.
  25. I have a Sage Barista Express, (Iv'e had multiple,) and after approx 6 months the Brew/Steam/Water selector stops working / jams , and Steam / water will exit the brewed regardless of position. Iv'e had multiple Sage Engineers (Coffee classic ) out, and luckilly lakeland have also been good in exchanging the faulty machines. I clean the machine weekly with cleaning tablets / descaler. Is this an issue that anyone else has experienced ? is it a problem with the design of the valve / switch. ? This is the 5th time now, and I've confidence in the machine. I'm guessing the Dual Boiler would be better with no selector switch but at twice the price its difficult to swallow. Is there an alternate I should be considering ?
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