Coffee Appreciation

This is the best coffee I’ve had in ages. Funky.

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Anyone want my Stagg pouring kettle? Very little use before my boy at Lanark got me a Mochamaster as a wedding present. £50?

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If you are in/near Exeter you should try Crankhouse, Lush roastary/Cafe

Yes I’ve known Dave Crankhouse for years. His coffee is always excellent and he’s not bad on a bike too.
This from Exe was a Father’s Day gift from my daughter

Heat and concentration will not make any difference, a reaction would still occur. Heat just makes it happen faster. Regardless, I put it in when it was still over 90°C. There would have been at least a couple of bubbles or tarnishing.

Update this morning: no change. Still perfectly bright surface.

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Debunked!!

But....but...the manufacturer of my coffee machine told me that if I don't use their £10 descaler I can expect firey death!

Well there you go.

So are we saying citiric acid in a gaggia classic is no biggie? Would be good to know as I have about a kilo of the stuff in the back of a cupboard.

Looks fine to me. Next stop is a piece of zinc. The distribution puck under the shower screen is cast zinc.

Based on very distant memories of GCSE chemistry, I think Zinc might struggle in citric acid.

Think mine is brass. What does that mean?

Think mine is brass. What does that mean?

http://coffeetime.wikidot.com/descaling-brass-and-copper

Avoid citric acid in Gaggias

I use Pully cafe descaler on mine, is that bad?

If it’s citric acid based then apparently not.

Packet says it has citric and tartaric acid, so I guess it's not too harsh, but I'll avoid soaking it overnight in future!

I take back my previous lukewarm-ness on the Passalacqua Cremador. It was a bit tricky to get sorted, certainly more so than the Mokaflor we had before, but I've been having some cracking shots since.

Delivery from Saka arrives next wednesday!

@StevePeel in Northampton this weekend so will be popping in for some coffee

Ah nice one, I’m not on the rota tomorrow but I’ll no doubt be in at some point. We’ve got new Peru and Ethiopia natural going on the shelf today. :)

Why do my single cup v60s (14g/250g) taste so much better than when I make two cups with the same ratio? (28g/500g) Should I be grinding coarser if I’m making two cups as water travels though ++ volume of coffee?

The Nicaraguan has been blowing my mind this week! (Although as above especially so when I brew smaller volumes.)

Nice one, glad you’re enjoying it :)
Yes grind very slightly coarser when increasing the brew volume and dose otherwise you get too much contact time. Is the larger brew tasting heavy or bitter?

Yeah slightly less bright/more bitter. The minute I’ve started typing it out it seems obvious!

Have been enjoying a very dark-roasted, oily Vietnamese bean this week. Dialled in very quickly for espresso, pulls perfectly every time and a rich, red-brown crema. Good balance of depth and bitterness with no rubberiness or excess chocolate that you often get with darker roasts. I think I’ve been missing coffee like this.

Single serving v60 will be hotter too which I always prefer and I find it's more forgiving if your technique is a bit off. I tend to just make two single cup brews (but wife is also drinking decaf so maybe this makes it feel less of a faff).

On that note the Hard Lines Colombia decaf is very decent