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Found 7 results

  1. ØKENDE, a new place in West Bridgford, Nottingham, is hosting Danish roasters La Cabra this Tuesday evening for some cupping. I've only had the chance to visit once but I tried a couple of really nice pour overs, including a Geisha, and really enjoyed the whole experience. The shop is beautifully designed and the folks behind the counter (complete with Mavam under-counter machines, EK43, and Mythos) seem keen to spread the word of great coffee and chat to customers (I think the under-counter system was installed with the idea that one could talk to the barista over the machines whilst their drink of choice was being made - a nice touch). I will be going myself, so if anyone else is thinking of popping along let me know and I'll say a 'hello' on the evening!
  2. A series of talks by renowned roasters including Union, The Barn, Square Mile and La Cabra. http://www.eventbrite.co.uk/o/edinburgh-coffee-fringe-11096967803
  3. Jon

    La Cabra

    Had an amazing amazing filter from these dudes at LCF - not sure if they're known here widely but it was seriously good. http://www.lacabra.dk/
  4. I've got a few boxes of the new La Cabra Burundis left over - the Gitwe (dark berry medley with a distinct black tea character) and the Mutana (honey processed coffee with notes of rooibos tea, preserved apricots and plum). https://www.lacabra.dk/pages/coffee Can do them for £12 each plus postage (£2.90 second class, signed for £3.90), or both for £25 posted.
  5. Okay, i'm starting to notice a theme here. I struggle to dial in La Cabra beans. Two different machines, two different grinders, same result. (Professional Gaggia 2 group & grinder, as well as the Nuova Simonelli Oscar II & Eureka Mignon) I'm coming across this strange phenomenon where I'm able to see a flow starting at say, the 8-9sec mark (following pre-infusion), followed by a fairly syrupy start (all good, I think) only to be followed by quite a watery body. I'm still getting a reasonable volume out (18g in, 34 - 40g out), but it just doesn't look or taste right. I totally can't put my finger on it and I don't know why. I've tried increasing the dose slightly (18.2-18.5g or so) but that doesn't help. One strange thing I have noticed is that a La Cabra grind always requires a finer grind than any other bean, as well as the ground coffee held in the portafilter always looking way less than a normal 18g dose would look. Again, no idea why. Anyone with more wisdom than I care to advise?!
  6. So, I picked up a new Mignon mk2 a few days ago and have been dialling it in ever since. On 2 different roasts i've had no issue, but whilst trying to dial in a bag of La Cabra i've come across a strange issue where the only way I can get an acceptable grind level is to have the dial at around 0.5. The only issue is at this point, I can hear the burrs touching. If I open it up half a stop they no longer sound as if they're touching.. but i'm getting a thin, watery, shot. It's no use. For reference, the beans are a few weeks old and the machine i'm using is a new NS Oscar II. Has anyone else had such issues, or does anyone have any advice?
  7. Got a kilo of this left over. Roasted 16 January so it's still in the zone but best given attention soon. Notes are cherry, fig and chocolate if the above is hard to read. Awesome coffee from a top Euro roaster. £30 posted.
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