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Found 3 results

  1. I have recently purchased a coffee grinder and a coffee subscription which I used with my espresso machine and it's great. Not all of my family like espresso although they do enjoy a "traditional", typical style mug of coffee("black with 1 sugar please"). I'm looking into equipment so I can cater for my guests, but I'm unsure what to go for. After looking through a few independent roaster websites not many of them are stocking French Presses, which make me wonder why? Is a chemix/Hario better than a traditional French Press? So really, I'm looking for some recommendations or d
  2. For sale is my Bezzera Strega lever espresso machine. Excellent condition with the odd very faint scuff mark to the chrome if you look hard, perfect working order. Bought new from Bella Barista in August 2015. I have only ever used Everpure filtration system treated water with the machine. Supplied with Bezzera naked and double portafilters, and associated baskets (not pictured). I think I also have all the paperwork (somewhere) that came with the machine. This is the reservoir version For those who might not realise, the Strega isn’t like any other lever machine. The
  3. For some time I've looked at those great cappuccinos you see at the competitions and wondered how they get such nice latte art on a cappuccino. They're not pouring off the side of the jug, I know that much! So tonight I'm reading the WBC rules and the definition of a cappuccino is: So if I undertand correctly, it's a single shot, i.e. approx 1 oz, in around a 6 oz cup, with 1cm of microfoam... which I'd estimate being about 1 oz. So in a 6oz cup thats a ratio of 1:4:1 Dangerously close to a latte, no? At the very least this definition helps me understand how the latte art is ach
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