Coffee Appreciation

I think your barista guy would be referring to the temperature of the espresso which definitely does suffer when a machine is idling. Old lever machines in which the group head acts as a radiator to regulate brew temp cool down when they're idle and suck too much heat from the brew water, resulting in slightly cool and acidic espresso with weak pale crema, plus they overheat when they're busy. HX machines overheat the brew water at idle so if you dont flush the overheated water you get bitter, thin and usually channelled shots.

Then there's the conversation about milk drinks being too cool which is, as someone further up correctly pointed out, down to the speciality world's preference for cooler milk which is very sweet and delicious, and the regular customer's expectation for a hot drink which they can spend more than 5 minutes enjoying before it goes cold, but its not really a machine issue.

I think I'm talking more about milk temp and usually I think where mine might be the 3rd cup in a run and the milk is that little bit colder - it's not a massive thing but when paying £2.80/3 for something I feel it's a fair request. I'd reckon it's a 1/15

Any machine I've ever worked with has only started loosing steam pressure when it's just put out a lot of hot water.

So if you're in line and the 3/4 people in front are having americanos, the milk quality may suffer. No reason for it to be colder though.

I think your barista guy would be referring to the temperature of the espresso which definitely does suffer when a machine is idling

So you're saying this about modern machines? Because that's what he was talking about.

Modern machines are all about temperature stability. You can walk up and press the button after four hours and it’ll dispense the correct temp water.

I’ve had tepid espresso before but it’s because they haven’t brought it out straight away!

Anything else might be baristas not pre-heating the cups sufficiently, or maybe some machines need some water purged through before the correct temp is dispensed.

maybe some machines need some water purged through before the correct temp is dispensed.

maybe that

Hoping someone can help with a Vario MAHLKÖNIG issue I seem to be having. Noticed recently the grind setting seemed to be off and it wasn't the fineness I wanted so have tried to recalibrate it this morning. Followed the guide and then used a small allen key in the hole until I heard the burrs touching and making a laboured noise. Put some beans in and it's still very coarse even on the finest setting. Tried to recalibrate again a few times and now it hardly grinds anything and there's almost a burning smell afterwards. Can anyone help?

There is a whole thread dedicated to that grinder on the coffee forum.

Sadly there isn't a thread for my ascaso grinder. What's a likely cause for boulders in grind?

I just had this issue but followed the steps and fixed it. @HatBeard is the Vario soothsayer so might have some wisdom

Sorry not had that issue myself, as @bitterbuffalo says the coffee forums thread is probably the best place for answers.

The postable packet is here!

Nice one, @StevePeel

Torquay?

Looks more like Colombia to me.

Good idea. Time to invest!

West country coffee, ftw

Anyone tried any of these? Is it similar to oatly?

1 Attachment

I've not tried the alpro but coconut milk in coffee is not a good taste combination in my experience. the soya one is likely just similar to bon soy which tbh I'm not a fan of either.

Not even close. I'd say the closest for texturing is probably bonsoy (soy) or rude health (almond). The taste is going to be pretty different though.

On a related note, it looks like minor figures have started producing oat milk, anyone had a chance to try it?

Will give them a swerve!

How do I know if I'm professional enough

Yep - I don't really like oat milk but tried one. It tastes the same as Oatly.

Lanark coffee on Hackney Road has it, says its the same but that they won't run out.

Plus branding is cool

Anyone habe one of those whose "whoosh" coffee press things? Like an aero press but doesn't break your favourite mug when you push it down?

You need a better mug or a coarser grind. I've been using my Aeropress with the basic Ikea glasses for years with no issues.

What is this alternative?
I've no issues with my aeropress, but there is space on my office windowsill for another coffee gadget...

Brewed a Co2 Decaf (roasted by Passion Fruit) using the Hoffmann slow French Press method, 32g/550ml. Has worked really well. #notwired