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Found 3 results

  1. I called by UE Roasters as I was driving by the place. I got some lovely Brazillian and Honduran beans that are roasted quite lightly. The last of my old batch ran out this morning - they were dark beans. I left the grind setting the same as the old beans and poured out around 20g. Chocked up the machine. Would back another 20g chocked and in the bin. After 80g, finally getting there, but not until I've used up nearly 100g of beans. What would forum members recommend the best way to switch without dumping so many lovely fresh beans. Is it down to my lack of experience, which should come in time?
  2. I am still in the early throes of learning how best to use my grinder (mignon) and wondered how the members of this esteemed forum dealt with a change of beans, especially those who like to try different beans a lot. Do you just add the new beans on top of the remnants of the old ones and accept that there will be a couple of cups or maybe more of mixed up beans until the old ones are flushed out, or go as far as cleaning out the burrs each time you change? A second but related question is, I am about to try my third different bean and was interested in doing a back to back taste so was trying to figure out the best way of doing it without one contaminating the other. I guess this would entail completely emptying the grinder each time and even a quick vacuum out but suggestions are welcome.
  3. I'm still very new to this "making good espresso" malarkey and so far I've been pretty much assuming that dark beans are the ones for me. This is based on a number of things: 1) From trying very stylish espresso around London I have enjoyed some lighter, fruitier roasts but more so in flat whites than as espressos 2) From my research (and some excellent advice from Obnic) it seems that on my starter level equipment with my starter level of skill, dark roasts are more likely to give consistent results 3) I've generally enjoyed the coffee I've made so far (while it hasn't knocked my socks off - I'm sure for many reasons other than beans). Anyway, as a scientist, I love a good evidence based conclusion so I want to order a couple of bags of beans from a lighter roaster (probably HasBean) than Rave or CC. I would like something that has good detailed fruits, especially berries, but does not overpower you with the sourness. I've also wondered about natural processed (most of the beans I've liked the look of from HasBean have been...) because on the darker natural processed CC beans I've tried this has tended to give a weird "umami" aftertaste that I'm not sure I like in my coffee. Thanks for your help.
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