Coffee Appreciation

FFFFFUUUUUUUCCCCCKKKKK!

Why didn't I remember to bid:

http://m.ebay.co.uk/itm/271921428060?euid=cd324b4a5c644e57ae0f6942f4b352ff&_mwBanner=1

Gutted.

I bought one of those naked element things, now I just need a suitably stable mug that will ensure that the element doesn't fall out and set the carpet on fire.

I bought one of those naked element things, now I just need a suitably stable mug that will ensure that the element doesn't fall out and set the carpet on fire.

This would seem to fit the bill...

Where, close to Clissold Park, can I go to get a reliably good cappuccino–no scalded milk, rich not bitter flavour, not automatically covered with chocolate?

Esters, Kynaston Road

Ta, looks promising. Homefully there aren't too many any fucking babies when I go there and the clientele isn't as repulsively homogenous as it looks on the website.

Good luck with that.

Anyone much experience of Coffee Factory, roaster in Devon? Just had espresso at a place using their beans in Sidmouth, was expecting usual seaside cafe dark roasted badly brewed pap but it was good enough to comment on so we got chatting about the brew and roaster. Been given tip to try another of their blends along the coast in Seaton... #holidaywin

Yes. I was well impressed.

Maxwell from Colonna and Small's new book on water and its influence on coffee: waterforcoffeebook.com/

This appears to be an earlier overview of their research:-

http://www.telegraph.co.uk/news/health/news/10875537/Secret-to-perfect-cup-of-coffee-lies-in-the-quality-of-the-water-researchers-say.html

Then ride/walk/run to Beer and have ice cream with clotted cream on top?

I reckon the best water composition will depend on the roast of the beans and their relative acidity. As a general rule though, softer water is best. London water is horrible.

Tea + Shop on Green Lanes.

Reliably good.

Also you get a free one if you social media tag a photo of it. Bonus.

Cool, whereabouts is it?

Ditto, looking forwards to more...

Yes, although the local drink sounds quite nice...

Potentially, but softer is.not always better. The composition is key.

Iwaki arrived from Japan today.

It sort of reminds me of this...

True. I suppose you could potentially have salty water that was relatively PH neutral. I know that Brewlab in Edinburgh actually have to harden their water slightly.

What interested me recently was the fact that when you adjust water for beer brewing, you actually have to vary it according to how darkly roasted the malts are. I'm fairly sure (as I was suggesting before) that this would apply to coffee roast as well, though in what way I'm not sure.

winning!!!
we get good results with 50g to 500ml. if you have an aeropress slap a wetted filter paper on top of the grounds, then pre wet with 50g of water. then add the remaining 450g in the top cone.

you could do, but the bigger issue is the dark roast. darker roasts are more soluable and have less compounds to extract, so in theory water with lower mineral content ( which has lower extraction power) would make it easier to avoid over extraction. BUT seeing as its much easier to achieve this by adjusting your dose, time, brew temp its hard to see the benefit.

https://stubbs.coffee/ Seems to be some new guys, 20% off ending today.

Thanks for the link.

Ordered some to try it out.

Free postage too.

No worries, yeah for that price it's a decent deal even if they're not amazing.