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Found 485 results

  1. Lovely bright sunny day up here in the North-East, and I'm starting off with an espresso from Hasbean's 2010 Premium Blend. I roasted these on Thursday, going a little bit darker than I normally would, and it seems to have suited the blend well. A subtle sweetness to the aftertaste. What's everyone else drinking?
  2. 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
  3. Courtesy of CoffeeChap, I’m now a proud member of the lever club! It looks like I’ve got a lot to learn though! Hopefully the Niche comes soon, but for now the Feld2 will have to do :-)
  4. hi all I know the title may make aficionados cringe, but bear with me... got a nespresso machine and bought a steel pod to save wasting plastic but also, to put in better quality espresso coffee. my question is - when I fill them, I either don't "tap down" the coffee much and it flows fine but is quite weak, or if I tap down more, the nespresso machine hardly half fills my cup and some spills inside the drip tray behind the spout anyone any ideas?
  5. What do you think? No descriptors on website but 9 was good enough that I have just ordered a couple of Kgs.....
  6. I dialled in some Square Mile Sweetshop yesterday and while it's delicious I'm interested in other people's recipes. I saw your recipe @MildredM & I see you were extracting at a 1-1.5 ratio @Stanic could you let me know what sort of time you pulled that in? Do you just cut the shot a bit sooner or do you grind a bit tighter to slow it a bit? (and apologies for being cheeky and @ing you!)
  7. Hi, I was just curious if its possible to do a pre-infusion on a gaggia classic? Also what advantage really does a pre-infusion give? thanks! Rory
  8. Title says it all really but on a recent visit to the Chase distillery, in Herefordshire, I managed to combine two of my favourite things - coffee and alcohol - in the form of Chase Espresso Vodka. Really is very good and can recommend it if that is your thing. Gin wasn't bad either!
  9. Espresso & boiler friendly water: Not all water that meets non-scaling parameters makes coffee that tastes nice. The shorthand answer is to find water with a bicarbonate level between 50-80mg/L as ion/bottled water label (as CaCO3 alkalinity this would be 40-60mg/L) for your espresso machine, that tastes nice. If your water is in this range and all your coffee tastes bad, change the water for different one but still in this range. Using a particular water that doesn't scale, but is of a make up/so soft that makes your coffee taste bad/low body isn't a great idea. Plus you generally want some bicarbonate & a pH over 6 to lessen the chances of corrosion. It's swings & roundabouts, very soft water won't scale but can cause corrosion, harder water is less likely to be corrosive, but more likely to scale. If Volvic tastes OK, no need to change. Volvic sits just outside of recommended spec for boiler care, but just outside, lots of folk will testify it's fine regarding lack of scaling. Waitrose Essentials Lockhills is smack bang in the middle of desired range, the only UK bottled water that is. Here's a link to UK bottled waters & mix ratios to achieve boiler friendly water... https://docs.google.com/spreadsheets/d/187vd8fjVQGCrvaoEz071BoSEOl-IY3rTl0-fZXLGx1w/edit?usp=sharing Manual brewing Choices are much wider here, kettles are easier to descale if necessary. The make up of the water has no impact on objective extraction yield, you don't need high mineral content to extract the flavour. Water make up does change the taste of the coffee, so just use a water that doesn't ruin your coffee (this could still be Volvic or Lockhills if that's what you can easily get). You probably don't want your brew kettle scaling up if it has its own element, but if you get good brews with high mineral content water & your kettle & brewers are easy to clean/descale, then carry on. But bear in mind, high mineral content water usually also comes with high bicarbonate, which can flatten acidity and make the body seem overly chewy. I personally like to use very soft water at home for brewing, using a steel/glass kettle, because I like the taste & clarity (~GH 20mg/L & KH 20mg/L as CaCO3, such as Deeside, or Voss but it's very expensive, or a mix of Zerowater & tap). At work, or visiting friends & relatives, I use regular N Surrey tap water (hard). I still get some very tasty brews here, especially with long steep immersions. As an example of difficult water to brew with, I found the water in Menorca very hard to get a decent drip brew & had to use some bottled Estrella I, which is similar to Highland Spring in make up & the softest water I could reasonably find there.
  10. Another interesting product: https://www.aram.coffee/
  11. Hey all, I'm planning on giving bottled water a try in my sage espresso machine for a couple of months. My question is, should I leave the built in water filter in place or is it redundant when using bottled water. I plan on using either ashbeck or volvic. Cheers.
  12. 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
  13. Mrboots2u

    Lelit Bianca

    As above, not really expecting to find one as they are relatively new in the market. But if you don't ask you don't get .
  14. 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?
  15. 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.
  16. Hi All, I have recently acquired a Sage Smart Grinder Pro. I dialed it in to give me 14g of ground espresso, to give 28-30 grams of liquid espresso in 25-27 seconds. I am aware that all grinders will not be the same however I saw a video by seattle coffee claiming that the setting should be I think it was around 8 on the machine. I'm currently at setting 3/4 depending on the bean used, with the internal burr set to 5. Is it worth adjusting the internal burr to decrease the grind setting? This is my first proper grinder and don't want to damage it / excessively wear the machine out. Any help would be great. Thank You. John
  17. Hello, I've most the time getting sourness with espresso extractions on the OSCAR II. I actually didn't know it was because it's a HX machine and the temp is very high for espresso and then there's instability in temperature in brewing espresso and that causes sour in the espresso shot .. So now what's the solution to this problem?
  18. nigeljh

    Izzo Alex Mark II

    I'm selling my Izzo Alex Mk II. It's been a great machine but upgraditis and the desire for a lever machine got the better of me! I have today sent it off to Bella Barista, where I bought it, for a service and I suspect a new pressurestat so it should be running perfectly. Bella Barista have kindly said the machine can stay there until it's sold to save shipping back to me, then on to someone else. It should be possible to view it there (Wellingborough) once the work is complete. The machine is the single boiler HX version with the water tank, it cannot be plumbed-in. Details here https://www.bellabarista.co.uk/pdf/IzzoAlexMKIIcloserlookv1.pdf Included are single and double spout portafilters, baskets, backflush insert and a few spare bits from the group service kit that I didn't use - although I guess at least some of these may be used when it's serviced. I'm looking for £475 ono
  19. Hi All, Last weekend I purchased a modded Gaggia Classic (PID, Steam Wand & bottomless Portafilter) from a fellow forum user. I am wondering if my Porlex Mini is capable of a espresso grind? I am using the first click setting, getting a good result from a grind size. However my espresso seems to blond early and doesn't produce that classic dark / light stripe once coned. Im new to espresso so my tamping could be improved, i use a distribution tool then tamp. Any advice would be great. Cheers!
  20. Interesting video that some may be interested in , I wonder what people think , personally I used to love the look of old school but alas, taste has gotten the best of me , the challenge now is to try and find the coffee .
  21. I've been drinking espresso for 8 years now, only really getting serious about bean origin and roasting etc in the last 6-9 months. My OH is Italian and she is used to drinking the lighter Italian roasts like Lavazza. That's what we've been drinking in fact, until recently when I started roasting my own beans. I generally have enjoyed coffee roasted to Full City or Full City+ levels, where there's some origin character there, but there's also a creamy, full bodied, roasty profile. I've enjoyed some central American and Brazilian beans done this way. I recently bought some beans from a well known coffee roaster in Sussex (Horsham), from a shop in Brighton (Bond St). I'll name them as there's no complaint here whatsoever and I'd be interested if anybody else has a similar experience with them. I asked for a low acidity, espresso bean. They gave me a Costa Rican bean. Took it home, first impression was that the bean was very light in colour, like just out of first crack, city light. It smelt lovely but I thought, holy shit this is going to have some acidity in an espresso. No shit. I actually took it back today, I was going to ask for a darker bean. The guy was very helpful, and told me yep, no problem I can have another bag if I find something more suitable. He made me an espresso with Brasilian beans, which looked lighter roasted, and yep, it was a little gentler on the acidity, but still too much to drink in short form. Turns out all their beans are roasted around about the same levels. He said they're done this way to appeal to all coffee drinkers (milk-based, pourover etc). I actually tried the coffee with a V60, but found the acidity a little bracing there too. TBH I've little experience in the world of single origin, third wave coffee. We don't have an awful lot of these places down in Brighton, so I'm picking up experience slowly. My question is, is acidic espresso a "thing"? My impression from the guy was that he was saying, "it's not for everybody", but does that just mean they don't really sell much espresso and this acidity works with milky drinks, or is this a thing that some people drink? My impression is that espresso isn't really drunk in the UK, most people going for milk-based drinks in cafes. Also, if anybody has any Brighton-based recommendations for the odd bag of beans, I'd be happy to hear. Cheers, James
  22. Hi guys. So the Vesuvius I ordered will finally arrive tomorrow. Can't wait! As there are quite a few owners here, I was wondering if you had any starters advice? What profiles to start with and grind settings? I've downloaded @ronsil's excel file and will have a play around. It's paired with a Niche grinder. I've got some sumatran dark roast beans from Wogan's in Bristol. Coming from a Gaggia classic, I'm expecting things to be quite different. Upgrades wise, I read about the knife foam tip and IMS Screen change. Worth doing straight away or wait? I hope it's alright to pester you guys with questions here. Very excited to start playing around with it once it gets here
  23. Hi everyone, Here I am listing my 10 month old Ceado E37S V2 Grinder (metal exit chute = zero clumping). This is an amazing grinder, capable of producing ~18g ground for espresso in less than 5 seconds. Price reduced to £725! Amazing price for this age and condition of grinder, but I'm looking for a quick sale as I need the money. It is a commercial grade grinder with 83mm burrs, and I have made approx. 1-2 espresso's per day since owning it in a domestic setting, so the burrs and the grinder as a whole are immaculate. I am the second owner. The first owner also used it in a domestic setting, so this grinder has never seen commercial use and therefore the shot count is very modest. Happy to send more pics or videos if requested. It is fitted with a UK plug. This machine has practically unbeatable grind retention ( I am based in Leeds, so happy to demo the machine working, and happy to drive to meet halfway if preferred. I'd be hesitant to post as it's very heavy at ~12kg, but if that's the only option then the buyer would need to arrange insurance and courier, and I will package up as well as possible. Any questions, just let me know. Thanks!
  24. So I upgraded from a Sage DTP to a Niche Zero - I couldn't resist the lure of a discount through the Indiegogo campaign. Generally, I love the design, quietness and functionality of the Niche, but I'm struggling to find the ideal grind setting for good espresso. The adjustment ring on the Niche has espresso marked as a grind setting in the range
  25. So I bought my first machine yesterday a second hand gaggia classic and after doing some reasearch ordered the Krups GVX242 Expert Pro Combi Grinder...... unfortunately I found this forum afterwards and now I’m worried I have bought something substandard and will be disappointed.... I want to make espressos which I am learning I will need a fine grind for and was wondering if anyone knows the Grindr and if it will be ok or I should just send it back!!! Cheers Matt
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