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Found 39 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. Being a bit off put by the amount of work required to make coffee with a manual machine. I've been looking so far at the Sage Barista Express, is this a good machine? I have a budget of £450 and whiling to buy second hand. Any recommendations would be appreciated!
  3. Hey guys, I'm in the market for a coffee machine, however I want to learn the skills involved to make it myself and not just use a bean to cup. I don't know much about what I need, but so far I know I need a machine and a grinder I also want a way to make excellent frothy milk for cappuccinos. My budget is £450 - 500 and I'm more looking to buy something second hand so that I can get a good bargain. However, I'm totally unsure on what I need and what brand to get. My favourite coffee is cappuccino so I'd like to have equipment that could create that to a high standard. Any help is greatly appreciated! Thanks.
  4. I am looking to purchase a WMF Kult Cappuccino Mug. It's a stainless steel mug with a black handle. I have had one for years and loved it. I recently lost it and am looking to replace it, but it has been discontinued. If anyone has one or knows where I can purchase one, I would be very grateful. Thank you. David [email protected]
  5. Hello, I need to buy a coffee machine for a (very) small office. It is important that it can serve cappuccinos. What matter is: reliability, easy of operation, quick (i.e. not requiring an employee to waste much time). Thus, an espresso machine + grinder is not an option. I have read through dozens of topics on this forum, but none of them has really addressed my questions. What options do I have and what are their pros and cons? The following are my thoughts. Do you agree? (1) All-in automated bean-to-cup machine The easiest solution, but also the most expensive and most fault-prone. The best machine in this category, from what I have read, seems to be Melitta Caffeo Barista TSP, TS, or T. Other options are Jura Impressa, Sage Oracle and De'Longhi PrimaDonna. (2) Bean-to-cup machine + external milk frothing machine This allows to bring the price down considerably. Also, less likely to break down, as it is less complex (?). The end result shouldn't be much worse than that with an automated all-in machine (?). Bean-to-cup machine Plenty of options here, but Jura, Gaggia, De'Longhi seem to be the most popular. Milk Frother KRUPS XL200044 and Severin SM 9688 seem to be the main contenders here. Which one is better? Krups seems to have two different options (for latte and cappuccino), but Severin has adjustable temperature. (3) Pod machine + external milk frothing machine Will it be better than B2C? Will it be much more expensive on "per coffee cup" basis than B2C? (4) Automated pod machine The only option here is De'Longhi Lattissima. Any clue about the quality of cappuccino produced by it, vs. by pod machine + external milk frothing machine? I do appreciate that this website focuses on more... traditional coffee preparation methods. But I hope that some of you might have heard of these heretic solutions :-). Thank you for help!
  6. Finally visited Kaffeine in Great Titchfield Street this week. Brilliant place! Great, great coffee, very friendly and a good place to hang. Excellent - it has even overtaken Monmouth as my new favourite. I wrote a little review of Kaffeine here: http://philwbass.posterous.com/kaffeine-coffee-bar-london-0 I had less favourable experiences on my two visits to Taylor Street Baristas in Richmond, very disappointing given what I'd heard. Another great recent find though is the Espresso Room opposite Great Ormond Street hospital. The full London coffee review (so far) appears on my blog here: http://philwbass.wordpress.com/2009/03/24/in-search-of-a-good-cappuccino/ Other recommendations are welcomed!
  7. Hi to all you wonderful coffee lovers! We here at Sanremo UK have created a video which was released yesterday on Youtube, and has just gone past the 1000 view mark! We are hoping to make it go viral and would love your help as coffee professionals to spread the word If you have a Twitter account, are on Facebook or have a blog, we would be very grateful if you could share it with your followers and friends! We hope you enjoy watching it as much as we enjoyed creating it [video=youtube_share;F9AOg6caaz8]
  8. *EDIT* To keep the original Shot Size thread on topic I have moved the milk discussion to this thread *Original Post* At least we can all agree that drowning coffee in 18+ oz of milk is a bad thing...
  9. I just spoke with the barista at my local Costa a minute ago, and asked him when they use semi-skimmed milk. I know you ask for a "skinny" if you want skimmed milk, so when do you get the semi-skimmed. Well, I found out. It is the default! I had always thought full-fat milk is the default for cappuccino chains - it seems not. Whenever I made a cappuccino at home, I swear it tasted significantly better when using full-fat milk, rather than semi-skimmed. What is normal in most coffee shops? Which is better?
  10. Hello and merry Christmass to everyone. I have a problem with my ECAM 22.110 and I couldn't find any solution, neither in the manual, nor in the internet. For the last few weeks, the cappuccino maker does not work properly. It does a very loud screeching sound and the milk does not get whipped. Only very big bubbles appear and the milk splashes all over. Do you know what would be the problem? I suspect air leakage. [video=youtube_share;d7BJMPt1TMQ]https://youtu.be/d7BJMPt1TMQ
  11. I love black coffee and it is all I really drink but with the machine i have just done my first homemade cappuccino. No need to mince my words - absolute failure. But i have leftover heated milk - Can this be used again, sort of practise milk. If you don't get the milk to the right texture can you let it cool and steam again, even if it tastes awful, to correct technique. If not I need a cow or two! Rob
  12. Right guy, another discussion has started to ramble on a different thread, so want to funnel it into here. Drink prices has long been a real thorn in my side. When I started at Coffee Aroma, I didn't really mind the £2 we charge per most coffees. However with increased knowledge, realisation of our workload, and understanding of coffee prices, I started to get annoyed. We were slowly becoming the cheapest coffee shop in town. Cheaper than the chains that buy cheap coffee, use the most efficient and cheapest method of coffee production, and cut corners in many places. I had a real issue with this, why should we have to charge less than these giants. We are quality, we put in the work and the passion, and we buy expensive coffee to guarantee the quality we expect. However, this seems to be a mass discussed point. Should we really drop our profit margins just to give people an easy option to swap from the chains, or should we charge what I think we deserve? Chris
  13. So I recently got myself a classic as my first home machine. Making espressos seems to be going OK so far, obviously there is a lot of room for improvement but I was fortunate enough to be shown the ropes by the previous enthusiastic owner (which helped massively!) The only problem I have is by the time I have made a cappuccino it seems to be warm rather than hot. The method Im using is to warm an espresso cup and the cappuccino mug, make my espresso into the espresso cup, steam the milk as soon as the wand is ready and pour in as soon as milk is up to temperature. I am using a PID for espresso shots set at 104 and I steam my milk to about 150 on my thermometer. Based on all this, I can't quite work out where I am going wrong. Any ideas?
  14. Hi all, So I'm sure this has been asked before but I'm struggling to find the info and whilst I know its probably personal taste I'd still appreciate your input. I'm after buying some cappuccino cups and can't decide what size. I've read the cup shouldn't hold anymore than 6oz but can't find if this is for a single or double shot. I suspect this is for a single shot cap but is there any problem using a 12oz cup for a double shot one? Sounds daft but I've never held a 6oz cup and worry it might be a bit small so along with the fact I only own a double unpressurised basket at the moment I wonder if a larger cap might be better. Btw I've seen these cups and really like them but any other options would be appreciated: http://coffeehit.co.uk/notneutral-cappuccino-cup-180ml-6oz?___SID=U Thanks in advance for any help. DTB.
  15. For Sale, our current stock of d'ancap torino 150ml competition cappuccino cups. We are due to take delivery of new cups in the next few days so these will ship after the 12th December but in time for Christmas. These have been used in the cafe but these cups are made to last and they still look as they did when new. These are custom designed in the Foundry colours and we have not sold this particular cup on the webshop previously so a great chance to get hold of a rare cup. We are selling these for less than we bought them for in the hope that we will see them ion the hands of forum folk soon. Price is £6 per cup or a set of 4 for £20. Shipping will be £5 regardless of the quantity ordered. Remember, we will ship as soon as we receive our new cups, which should be around the 12th.
  16. Ancap Verona set of 6 x competition size cappuccino cups and saucers (150ml/5oz) Dimensions: cup height 5.8cm, saucer diameter 14cm Ancap Verona set of 6 x espresso cups and saucers (70ml/2.5oz) Dimensions: cup height 6.42cm, saucer diameter 12cm Both sets in plain white porcelain. These are very durable cups from a leading Italian manufacturer. Not in original packaging but rarely used, clean with no marks or signs of wear. Happy to sell everything for £55 including shipping, or separately the cappuccino set of 6 for £32 and the espresso set of 6 for £28 delivered. Thanks - some pics below.
  17. Hi, Does it make sense to upgrade from Eureka Mignon level to Zenith or other larger burr grinder if the machine is used mostly for milk based drinks? Will the small differences in coffee flavor and other better grind improvements be recognizable after you add milk to coffee?
  18. I'm currently looking to buy my first "proper" espresso machine and am aiming to spend somewhere in the region of £500 - £800. Currently, the Bezzera B10 is looking to be my first choice but I've also been very tempted by a few Brewtus IV's that have been posted in the for-sale section. Is the Bezzera B10 a good choice for my budget? I drink cappuccinos so am attracted by the HX B10 and its small form factor. (the above machine will be paired with an SJ I'm in the process of modifying to be doserless) Thanks!
  19. I've looked everywhere online and cannot seem to find those lovely thick walled cups you get in the more quality coffee places. Does anyone know of anywhere online where I could get some?
  20. I just did a post on my coffee blog http://baristabanterblog.blogspot.com/2013/02/obscure-coffee-terminology.html that explains/defines different espresso beverages, such as latte, mocha cappuccino, macchiato, americano, gibraltar, cafe au lait, caffe con lecce, etc, as well as other espresso terminology, such as ristretto, crema, wet, dry, breve, short/long pull. I also get into types of beans including robusta, arabica, peaberry, hard, soft and green coffee beans. I was wondering if I missed any big ones, or if anyone has anything to add or correct? Or maybe you just want to find out what some of these crazy words mean, if you don't know? Check it out: http://baristabanterblog.blogspot.com/2013/02/obscure-coffee-terminology.html
  21. Andy, the roaster and owner of The Coffee Bean Van and Roaster, based in Aberdare (Wales) kindly sent me a bag of 'Celtic Blend' beans to review in early October, which I have been evaluating all month. The Celtic Blend description on the website is 'well balanced, slightly sweet and aromatic blend.' It certainly lives up to its billing as 'sweet' and the first sip is quite enjoyable, building to a spicy lingering finish as an espresso. I best enjoyed this in milk though, as a cappuccino, and certainly no larger than a 7oz drink It cut through the milk nicely and you could still taste the coffee I found it worked best in full fat milk and really accentuated the sweetness, with very little acidity The beans lasted well and even after 3 1/2 weeks were still enjoyable It's nice to try new blends that you instantly get on with. Sadly I was not able to try this in Soy Milk, but would guess that it should work well in that. I tried a number of brewing methods but always came back to espresso based milk drinks. However, it worked well in a French Press with a dash of cream added too. I was able to take this bean quite fine in my grinding and still get nice flavours, without any clumping at all. The pucks all knocked out well too. My preferred brew ratio using a Gaggia Classic is shown in the screenshot above To purchase this blend direct from the roaster visit http://www.thecoffeebean-vanandroaster.co.uk/Fresh-Coffee.html
  22. I was fortunate to win a 6 month supply of coffee from CoffeeBeanShop.co.uk, run by RoasterDean, a member of the forum. You can enter this weekly competition here My package arrived on 07 October, having been roasted the day before. The beans were allowed to settle for a few days whilst I finished the beans I had in the house. The beans were delivered in a foil lined brown paper bag with a one way valve to allow degassing, expanding a little over the past few days and providing my wife with an excuse to squeeze the bag and inhale as she walked past it. From what I could see the blend is made up from at least 3 types of beans. I am guessing at 1 African and 2 South American coffees, but cannot distinguish which these are. The taste is pleasant, mellow flavours, not too citric and a nice full mouthfeel with a sweet aftertaste (not too long) This blend easily cuts through milk to be a good base for a cappuccino or latte (as my wife will attest) The roast was even (not overly dark) with a small amount of oils present on 1 type of bean only. Breakfast blend tasting notes
  23. I bought a little packet of Milk Chocolate Cappuccino Bits today. They are coffee bean shaped but are pure chocolate (not chocolate covered beans) and taste quite nice. There is a hint of coffee but slightly overpowered by the milk chocolate. These would be great served alongside an espresso in a cafe or dropped into the whipped cream of milk froth of a hot chocolate or frappe. Keep an eye out for these - they're worth trying
  24. Sourced from the Santa Barbara region of Honduras, this coffee was imported and roasted by CoffeeBeanShop, and sent to their Coffee Club Members in November. I used this coffee to dial in my new grinder and was pleased with the in-cup result. With a slightly spicy aroma, this strictly high grown coffee is mildly acidic but clean tasting, with a medium body and pleasant aftertaste, easily cutting through milk for latte's and cappuccino's. This coffee would be ideal in a blend to balance out a full bodied African coffee. CoffeeBeanShop's description can be found here. I rate this coffee higher than some other Honduran coffee's I have tasted, with exception of the Cup of Excellence coffee's. This coffee is ideal as a first foray into Single Origin coffee for those who have traditionally only tried blends.
  25. In Budapest a number of Cafes had self serve Cappuccino toppings, ranging from the usual suspects Chocolate and Cinnamon to Raspberry and White Chocolate sprinkles, and a variety of candy assortments. Most cafes I have been to in the UK offer Chocolate or Cinnamon and very rarely offer anything else. When you have a cappuccino (if you have strayed from espresso or macchiato's every now and then) do you have a topping of any kind?
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