Jump to content

Recommended Posts

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?

  • Like 1
Link to post
Share on other sites
  • Replies 7.7k
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

I’ve tried to ignore this but i can’t anymore.  This forum has a long and deep history of experimenting and telling each other what we did and how we did it. Sometimes we have something to celebrate

That’s an occupational hazard of me dropping in an out. Life is a bit busy here. Notwithstanding water and bridges, I felt it was worth articulating emphatically that this forum is about sharing e

Popped to my local place.  

Posted Images

Today's coffee in no particular order will be:

Origin - Nicaraguan Finca Los Altos

Extract Coffee Roasters Bristol - Guatemalan Feceocagua

Dormans Coffee (Kenya) - WBC Blend and single origin components

Londinium Espresso - ? a surprise is on its way

 

Plus there will be some HasBean as well

 

Andrew (agduncan) is joining me for an afternoon playing with Espresso extractions on Gaggia Classics and the mypressi TWIST

 

Should be fun :)

  • Like 1

Home Barista Training - contact me to discuss your requirements

Link to post
Share on other sites

1. MacBeans Espresso Gold - a blend of red and yellow from Daterra in Brazil. (This is pretty much my 'house espresso.') Makes a sweet and mild-tasting shot, lends itself very well to a lovely syrupy ristretto, and is easy to work with.

 

2. James' Bold Red Espresso - blend details on the linked page. Has a more distinctive and earthy character than the above shot, somewhat less to my taste, but probably punches through milk a bit better. (I drink espresso but my wife likes an occasional latte, and this is what I'm using for those right now. Had a straight shot of it this morning myself, just for variety.)

 

3. In my wife's presspot: Arla Foods Blend 446 Beans. Mystery beans given out by Cravendale's parent company at the SCAE event. Perfectly nice, whatever they are (a dark roast of some description), so we're using them until she gets tired of them or they go off or they're gone.

  • Like 1

Eurka Mignon grinder | Gaggia Classic | Rancilio wand | Auber Instruments PID | bottomless PF | VST baskets

Admetior digital spoon scale | OE dosing funnel | Reg Barber tamper (flat) | Bodum double-wall and Butlers.de cups

Latest beans: Londinium Decaf Costa Rican, Square Mile Tegu AA, Hands-On Lusty Glaze.

Link to post
Share on other sites

Well, Nicola & I went to London yesterday. Had a tour of the the ICR lab's in SOuth Kensington. Unfortunatly we had to be there for 8am so that meant leaving Devon at 4AM........Went on the eye later and had a general wander around london. As the in-laws were there we couldn't do the coffee tour.

 

So in answer to the posed question:

Lots of Red-Bull

A truly god Awful drip from Eat. in windsor

More red-bull

 

Sad really, Back home at 9PM -

 

Loverly cup of tea!

 

Lee

Coffee consultant, barista trainer & technician based in North Devon!

Email me! Tweet me!

Call me! 07455 188935

Link to post
Share on other sites

Sorry about your dismal coffee in Windsor. I wish I knew where to send you for a good one.

 

Besides the obligatory usual suspects we have a recently-opened Esquires Coffee, but I haven't yet been.

Eurka Mignon grinder | Gaggia Classic | Rancilio wand | Auber Instruments PID | bottomless PF | VST baskets

Admetior digital spoon scale | OE dosing funnel | Reg Barber tamper (flat) | Bodum double-wall and Butlers.de cups

Latest beans: Londinium Decaf Costa Rican, Square Mile Tegu AA, Hands-On Lusty Glaze.

Link to post
Share on other sites

Garraways Nicaraguan beans for me and the whole family who decended on the house for lattes and biccies this morning. Father in law quite taken with the Silvia and he went throught he whole process with me, when I had the plasticky Gaggia baby he never bothered, so there is something in the allure of steel and steam wands, Hmmmm wonder what he would have thought of an Izzo, Giotto or similar, maybe when I retire perhaps, perhaps, perhaps.

 

Don

ECM Barista, Mazzer Royal, Bialetti Brikka, Aeropress, Reverse osmosis water system, home made Vanilla Syrup, Espresso Gear Barista tamper.

Link to post
Share on other sites

I have just started a bag of Starbucks House Blend. I don't think I have got the grind just right yet, but fairly close.

 

DonRJ - It's always nice when somebody else takes an interest. My family have only seen picture of my new machine, and they look at Mrs Banish straightaway for comment - it does dominate the kitchen a bit ;)

Still learning on... Gaggia TS, Cunill Tauro, PTM Tamper, Motta Tamping Stand and Knock Box, Gaggia Milk Jug and fresh beans!

Link to post
Share on other sites

My espresso - James' Bold Red

My wife's latte - James' Bold Red & Cravendale

My wife's presspot - MacBeans Ecuador Podocarpus

 

That just about finishes up the Bold Red. Tomorrow a Guatemalan SO.

Eurka Mignon grinder | Gaggia Classic | Rancilio wand | Auber Instruments PID | bottomless PF | VST baskets

Admetior digital spoon scale | OE dosing funnel | Reg Barber tamper (flat) | Bodum double-wall and Butlers.de cups

Latest beans: Londinium Decaf Costa Rican, Square Mile Tegu AA, Hands-On Lusty Glaze.

Link to post
Share on other sites

My wife is enjoying Origin's Finca Los Altos (courtesy of leewardle), in her presspot

 

I am enjoying Rogue Espresso from Union Roasted today. This is being enjoyed in a mypressi TWIST.

  • Like 1

Home Barista Training - contact me to discuss your requirements

Link to post
Share on other sites

espresso: James' Finca las Nubes, a single-origin from Guatemala.

 

It is chocolately and sweet and tasty, things I generally love, but has (for my personal tastes) a rather thin mouthfeel which, for me, detracts a little too much from the honestly pretty delicious flavour. I usually avoid single origin espresso as I nearly always find some kind of balance issue that is not to my liking, and whilst this one is so very very promising, unhappily it did not prove an exception to that rule.

 

Not sure what will be next. I am reluctant to order anything new since it will arrive with only a week to go before we leave on holiday for a couple of weeks. Perhaps it is time for me to break down and give some SandyBeans a try. ;)

 

In my glass at lunchtime: a very nice Primitivo from the Italian food festival that showed up in Windsor today. Expect no further posts from me today, at least not coherent ones. :cool:

  • Like 1

Eurka Mignon grinder | Gaggia Classic | Rancilio wand | Auber Instruments PID | bottomless PF | VST baskets

Admetior digital spoon scale | OE dosing funnel | Reg Barber tamper (flat) | Bodum double-wall and Butlers.de cups

Latest beans: Londinium Decaf Costa Rican, Square Mile Tegu AA, Hands-On Lusty Glaze.

Link to post
Share on other sites

espresso: 2:1 blend of yesterday's Finca las Nubes and some leftover MacBeans Espresso Gold. Not awesome, but good enough to hold me a few days.

 

ibrik: Mambocino Ottoman Turkish and vanilla sugar. No link to Mambocino because today Google's reporting their site appears compromised with malware installers.

Eurka Mignon grinder | Gaggia Classic | Rancilio wand | Auber Instruments PID | bottomless PF | VST baskets

Admetior digital spoon scale | OE dosing funnel | Reg Barber tamper (flat) | Bodum double-wall and Butlers.de cups

Latest beans: Londinium Decaf Costa Rican, Square Mile Tegu AA, Hands-On Lusty Glaze.

Link to post
Share on other sites

In my cup (so far) today;

Tegu AA - brewed as a woodneck @ Penny University

followed by a siphon of Yirgacheffe.

 

Tegu AA

A singing fruitbowl.

Jasmine, red apple, cherry and something I cannot put my finger on - but oh so tasty

 

Yirgacheffe

Blueberries with a hint of chocolate

 

More coffee to come this afternoon, with another etraction method under review

Home Barista Training - contact me to discuss your requirements

Link to post
Share on other sites

Whitards-Coffee of the Month - Chiapas Organic Fairtrade Mexican Coffee

Freshly ground yesterday, ok probably not freshly roasted but so far the "freshest" coffee I have had.

Baratza Preciso - Rancilio Silvia

Link to post
Share on other sites

So many choices!

Could anybody recommend a fantastic bean for Latte made on a Silvia? I'm new to all this and want to experiment with some coffee you don't just get of the shelf in the supermarket.

Only thing is i don't have a grinder yet... used all my money on the Silvia.

Any interesting blends would be great!

Many thanks

xx

Link to post
Share on other sites

Cuba Serrano Superior came to my regular roaster (MacBeans) shortly after I read vintagecigarman's post, so I added a bag of that to my order. Had it as espresso this morning and used it in the presspot for my wife.

 

As brewed coffee it's extremely nice. As espresso I still have some tweaking to do before I settle on an opinion (also it's very gassy at this point, having been roasted only yesterday).

Eurka Mignon grinder | Gaggia Classic | Rancilio wand | Auber Instruments PID | bottomless PF | VST baskets

Admetior digital spoon scale | OE dosing funnel | Reg Barber tamper (flat) | Bodum double-wall and Butlers.de cups

Latest beans: Londinium Decaf Costa Rican, Square Mile Tegu AA, Hands-On Lusty Glaze.

Link to post
Share on other sites

da Matteo Chelba (pulped natural Yirgacheffe) in Aeropress. Very full bodied, fruity and really sweet.

 

Does anyone else experience Aeropress as giving much more sweetness than French Press or Eva Solo? It's been a while since I used the Aeropress and was pleasantly startled at the dramatically increased clarity and almost mindblowing sweetness that came through. Perhaps a quality of the coffee or my brewing technique of course...

 

Or could it be that the increased number of fines in the French press coffee not only changes the mouthfeel but adds a 'dryness' that counters sweetness?

 

Jon (who is missing having colleagues at work with whom to discuss such nerdy things!)

Link to post
Share on other sites

I take an Aeropress to work with me to ensure a good coffee. Used to use a French press i work, but the Aeropress makes by far the better coffee imho, and I'd hate to be without it. It's also part of my luggage whenever I stay in a hotel.

Link to post
Share on other sites

137366785-92733bf7af4830f8fb00f8f335796250.4c51cfb0-scaled.jpg

 

Tonight, I am enjoying an amazingly citrusy coffee, with red apple tartness, hints of apricot and black cherry.

 

Sublime as a pourover

 

Keep an eye out for it on the Union Roasted website - it should be hitting the webshop soon

Home Barista Training - contact me to discuss your requirements

Link to post
Share on other sites

espresso: MacBeans Cuba Serrano Superior, dialed to a really tight ristretto. Delightful. Just deep richness. Does not have my customary chocolatey thing going on, but that is perfectly all right. It's delicious.

Eurka Mignon grinder | Gaggia Classic | Rancilio wand | Auber Instruments PID | bottomless PF | VST baskets

Admetior digital spoon scale | OE dosing funnel | Reg Barber tamper (flat) | Bodum double-wall and Butlers.de cups

Latest beans: Londinium Decaf Costa Rican, Square Mile Tegu AA, Hands-On Lusty Glaze.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • About
    Coffee Forums UK is the UK's premier coffee forum Started in June 2008 by Glenn Watson, we now have more than 24000 mainly UK based members, and welcome more than 3000 members and visitors from around the world each day! With strategic investment and digital expertise from the Jackson Lockhart team (Tait Pollack and Adam Bateman), we are taking Coffee Forums UK to the next level, and are delighted to share the journey with you.

    New Members:
    We are often referred to as the friendliest forum on the web and we look forward to welcoming you onboard. Please read our Terms of Use. We stick by them, existing members please familiarise yourselves with them.

    Advertising

    Coffee Forums Media Kit

    Click Here To Buy Advertising Space 
    £100 p/m when paid yearly, up-to: 690000 banner impressions per month!

     

    coffee-subscription-mini.png

    Become a friend of CFUK
    Buy Us A Monthly Coffee (massive thank you!) 

     

    Donate / Sponsor

    Click Here To Donate (big thank you!)

    Get Your Supporter Badge Today (per year)

    image.png



    Coffee Forums Logo
     


×
×
  • Create New...