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Found 6 results

  1. Hi Guys, Long time no coffee based social network. I just thought I'd keep you guys in the loop for the up and comming Barista jams which are happening in Bristol and Newcastle! Quote: The UK section of SCAE together with Pumphrey’s Coffee and Beyond the Bean will be hosting Barista Jams for future budding barista champions. The jams will focus on all aspects of Barista Competitions, from roasting and blending to perfecting milk and espressos, and the all important WBC rule changes. Following the impressive 10th place win (competing against 51 other countries) by Hugo Hercod the UK now needs to get behind the 2009 UKBC, to compete in Atlanta, Georgia next April. The jam’s are a great place to start! Leading industry speakers will be on hand to lead the workshops throughout the day. Places are limited to 25 per jam and can be booked as follows - Please send a cheque for £25, payable to 'SCAE UK' to: Bristol: Helen Ostle, Beyond the Bean Ltd, Unit 6, Cala Trading Estate, Ashton Vale Road, Ashton Vale, Bristol, BS32HA before Friday 20th October or email [email protected] for further information Newcastle: Stuart Lee Archer, Pumphreys, Bridge Street, Blaydon Tyne & Wear, NE21 4JJ by 25th November or email [email protected] for further information. Events on Facebook: BRISTOL http://www.new.facebook.com/event.php?eid=29537132676 NEWCASTLE http://www.new.facebook.com/event.php?eid=39442520030 Pumphreys Coffee Facebook Page for directions: http://www.new.facebook.com/pages/Blaydon-United-Kingdom/Pumphreys-Coffee-Showroom-Roastery-and-Barista-Training-Centre/8360553225 Hope you're all well. Pass this on to anyone who might find it interesting please!
  2. I received my Londinium 1 three weeks ago, and it is a beautifully crafted machine. I don't remember seeing any brew temperature data online, so I hooked up a Scace device and began testing. When the results were a little hard to understand, I temporarily strapped a second thermocouple to the outer surface of the group. This made the actual brew water temperature much easier to predict, since the superheated boiler water is cooled by the group before it hits the coffee bed. The procedure for Scace testing was as follows: 1. remove the portafilter from the group for ~30 sec to account for time spent dosing and tamping 2. reinsert the portafilter into the group 3. smoothly pull the lever to the full down position and allow 3 grams of water to pass through under boiler pressure only (simulating a short preinfusion) 4. smoothly raise the lever and allow the "extraction" to proceed under spring pressure until an additional 40 grams of water had come through 5. record initial and final group surface temperatures plus peak and final brew water temperatures Notes: a. The 3 grams and 40 grams of water are somewhat arbitrary values, but seemed to correspond with my actual shotmaking technique b. Per Londinium instructions, the tests were performed without any group flushes and at random intervals between shots c. Pressurestat was set to cut in at about 1.0 bar and cut out at about 1.2 bar. This corresponds to an average boiler temp of about 122C or 252F. Some of the data is summarized in the graphic below. Please excuse the Fahrenheit measurements; since I am in the US, those are the units I normally use. Comments: 1. These shots were measured over the course of several days at random times. Other than an open-group flush after the boiler first came up to pressure in the morning, I made no attempt to control group temperature. 2. There is a fairly linear relationship between initial group temp and average brew water temp. This makes group temp a good predictor of average brew water temp. 3. Brew water temp drops an average of about 10F (6C) during the course of a shot. 4. The most curious result was the "hole" in both group temp and the resulting brew water temp that you see on the graph. It seems that the thermosiphon "flips" at group temperatures between 183F and 190F (84C to 88C). In this group of 24 random measurements, no shots appeared in that range. A different pressurestat setting might shift this range up or down. 5. So far I've made only a limited number of direct taste comparisons between otherwise-identical shots prepared on the L1 vs my Speedster. Many of the L1 shots have compared favorably, but the Speedster shots have been more consistent. Looking at the data on the graph, this might be expected. 6. I would be very interested to see this type of data from other L1 users.
  3. coffee_forums: RT @WBC2010: Volunteer opportunities available. Register to volunteer for SCAE/WBC events in London, June 23-25. http://tinyurl.com/y8n494s More...
  4. There are still places left for the event taking place this week. Check out this link for full details There are a number of Coffee Forums UK members who will be in attendence and this will be a great opportunity to put faces to names Sadly I won't be able to attend - my excuse is not as glamorous as others who cannot make it (eg They will be on a coffee farm in Nicaragua...) Good luck to those who attend and compete
  5. colb16

    SCAE London

    Currently considering doing the SCAE qualification, Barista Skills, and wondering if anyone had any good experiences of any of the London establishments offering the courses, seems to be quite a few. Prufrock is one that I have seen recommended. Total novice here so any comments appreciated. Thanks
  6. Just thought I'd share some great news with you. I submitted 2 images for the 2013 SCAE Coffee Photography Competition at the end of May. Judging has taken place and the Top 20 images are being exhibited at the SCAE World of Coffee Exhibition in Nice this week. The results are in and one of my photos has been awarded runner up (out of 163 entries!) for this year! To view all entries click here Congratulations to the winner and thankyou to the judges and of course the model - Edy Piro from Terrone Coffee in London This photo was taken during the UK Coffee in Good Spirits competition during the London Coffee Festival.
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