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Found 5 results

  1. Hi guys. I've recently got into coffee and have been enjoying my Hario v60 at home with light and medium roasted coffees. I work in Costa and although the coffee isn't amazing I usually take the time to get the best out of the beans and I do enjoy the espressos. Went to a third wave coffee shop today for the first time and the filter coffee was lovely, light and fruity. As I left I ordered a double espresso expecting to be bowled over. It was awful; I could barley finish it. Tasted way too sour, almost like ridiculously over-concentrated orange juice. Has anyone else experienced this when trying out third wave coffee shops? Did you grow to love the different taste of the espressos?
  2. Corner BLOC Coffee is a third wave, third place, specialty coffee shop located in East Price Hill just west of downtown Cincinnati.* We use locally and micro roasted coffees from La Terza Artisan Roasterie and would love to make you a cappuccino with Snowville Creamery Milk (a local, non-homogenized, low-heat pasteurized, grass fed cows milk).* We invite you to come in and enjoy a coffee, conversation, and a community. We are located at: 3101 Price Ave. Cincinnati… More...
  3. So there are the traditional big Italian names that everyone has heard of. But does anyone know of any smaller scale roasters in Italy who might be thought of as 'third wave'? By that I don't neccesarily mean lighter roasts, but more the choice of beans and roasting to the highest quality possible, roast dates on bags etc, within a style that could still be deemed 'Italian'. Has the Italian market evolved in this way? With the obvious coffee heritage, I would be very interested to sample some beans from artisan roasters over there..perhaps one for the DSOL. Anyone have any suggestions?
  4. Hi all, I have a Sage Dual Boiler and a Niche Zero, but have only been at this for a month or so, however initially things were going pretty well. I was getting some decent shots, very little channeling, improving my milk frothing etc, and generally have a great time playing around. Suddenly, in the last week, I can't seem to dial anything in at all. I've got a few new bags of beans to try, namely the espresso lover pack from Rave (Rave signature blend, Italian job and Chatswood blend), Rocko Mountain and Rio Magdalena from Foundry and Nee Caffeine Hinny from Tynemouth, and have been having a torrid time trying to get a decent shot. With the Tynemouth, the Rocko, the Rio Magdalene and the Rave Signature Blend I'm finding that in in order to get 36g out from 18g in, in anything over 25 secs, I'm having to take the Niche down past zero, and even then the shots are crema monsters and taste really sour, and I'm not entirely sure what's going on. I have 2 theories, and I'm not sure either is right, hence asking for the advice of the experts on here. Theory 1 The beans are still too fresh, hence the massive amounts of crema and super fast shots. Theory 2 Initially I was using Volvic in the Sage, which was when things were going well, and in this last week have been using distilled water with added minerals via Third Wave Water sachets. I'm not convinced theory 1 is the answer, as each of the bags I've used is at least 1 week past the roasting date, therefore theory 2 sounds more likely, but could the water really make THAT much difference? Or is there something else that I'm just not considering? Any thoughts would be much appreciated.
  5. bigsister

    Hey all!

    Hi everyone My name's Mat, and I'm currently in the very early stages of researching and planning of (what I believe) will be the first 'third wave' (sorry) coffee shop in my home city. So I'm here to do a lot of reading, and probably ask a lot of very naive questions. Hope you don't mind too much! Cheers! Mat
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