Coffee Appreciation

BC, what dose do you usually use for a double shot?

backing of the grind and filling the pf to the max resulted in an even pour, again masses of crema that took an age to settle and still filled nearly half the cup, not so dark this time either, some larger bubbles visible near the top surface, still dissipated a bit before finishing, tastes better though and not so acidic/hot.

i might still try the finer/lo-dose now i know what a few turns on the grinder does. will pick up some monmouth house blend tomorrow which will tell me if it's partly the style of coffee

BC, what dose do you usually use for a double shot?

For Monmouth blend I go for around 18g, which is basically overfill the basket, tap twice on the counter and then level across the top. For brighter espresso like kicker I go lower, maybe 14 or 15g like this video I've posted before, using the doser lid to get a concave dose

http://www.youtube.com/watch?v=Lrd9LDHk6Ak

has anyone used one of these?

was thinking of getting one, the hasbean video review is worth a watch

Gaggia classic was a great little machine but the Bezzera - wowser

Went out on the club ride today and had about 6 come back to mine

The Bezzera handled 6 flat whites straight out, no problem. The Gaggia would have been struggling after 2

I'm deffo getting a 'fuller' espresso from it as well.

Now all I need to do is find a switch that I can activate by phone so I can turn the machine on when I'm 20 minutes from home :^]

http://www.mynetrc.com/home/info

That was easier to find than I thought.

http://www.digidave.co.uk/jshop/product.php?xProd=728

http://www.digidave.co.uk/jshop/product.php?xProd=293&jssCart=0b30ea1ff50ada878d10bbb5b1d78b51

When I redo the kitchen I'm going to go for a fully plumbed in machine- what's the reco?

Hippy- how's yours shaping up?

It's overkill to be honest but it means when I have a bigger kitchen it'll be just right :)

Hah! As my kitchen to-be is currently the largest bedroom (full of shelves, bicycles and clothes at the moment) I have the freedom to lay it out with a coffee machine alter, fully plumbed for the task.

Then I have to make it.

I've been thinking about starting to make brewed coffee at home recently, anyone got any suggestions for where I can get a chemex thing?

Online - hasbean, or in london - Notes Music and Coffee have a few in their shop I think.

has anyone used one of these?

Yep
You getting one?
I like it, seems idiotproof. Had it for nearly one year, not thinking of replacing it.
Someone else posted one in here too.

Yep
You getting one?
I like it, seems idiotproof. Had it for nearly one year, not thinking of replacing it.
Someone else posted one in here too.

Im considering it, the reviewer on hasbeen seems to think it's priced a little high. Might just put the £80 to one side and get something better in a few months when I can afford it.

This isn't the classic is it:

http://cgi.ebay.co.uk/Gaggia-Classic-Espresso-Machine-/230571349426?pt=Coffee_Machines_Makers&hash=item35af1f95b2

Started a new job today. Almost as soon as I arrived, a large package arrived with about 10kg of various single-source coffee beans in it ordered by my co-worker.

They've got a Gaggia Platinum Vogue in the kitchen which it all goes into. Jury's still out on what I think of the coffee that comes out of it, but it's a change from the percolator at my previous place.

Still, not a terrible start to the job. Oh, and they ordered in about 15 pizzas between ~25 staff for lunch :D

This isn't the classic is it:

Was it? Went quite cheaply!

Yeah, looks like an old model. Someone's PID'd one..

I think it is a gaggia coffee deluxe. Not sure whether this is the old classic.

i think i have come to the conclusion that maybe i don't like fresh ground coffee.
i'm tempted to grind half a bag and put it in an old illy jar in the fridge as thats what i used to do with coffee ground in the shop, crema is lighter and longer lasting and the coffee tastes smoother.

the monmouth i bought yesterday was an improvement on the square mile but i'm not getting the coffee i want, a couple of turns either way on the grinder varies the dose needed for a good pour so it's not like i can't get the correct grind.

i haven't backflushed the machine since i have had it so dunno if that's anything to do with it or if variable particle size from a cheaper grinder can change the flavour that much.

The positioning of that shop will please Richie.

already been in there.

v. expensive, but a nice guy that ordered spares in for me with out any questions.

Mate, there's a tone of despondency in this post. Don't worry, it's the most frustrating thing in the world trying to replicate top quality coffee joint espresso on home kit. What exactly is it you're not enjoying? Is it overly bright / sharp / tart or is it bitter?

Let me know and I'll write something detailed when I get home

slightly acidic and the coffee itself feels thin rather than syrupy/viscous and the crema has dissipated by the time i get to the bottom of the cup, still drinkable and i have had a lot worse but i miss the golden crema with it's citrus taste that's not dark with bigger bubbles. thing is theres' masses of crema at first that takes an age to settle.
i finished the shot this morning from the monmouth beans as it was the best one so far out of the grinder, dose level in the basket, firm tamp and a good 6mm gap from top 3-4 seconds before flow starts then about 18sec all in (i could up the dose slightly from here TBH).

i think i'll descale/backflush and see how it is after that.

I think it is a gaggia coffee deluxe. Not sure whether this is the old classic.

Yeah, I think you're right. Very similar but no 3-way?

slightly acidic and the coffee itself feels thin rather than syrupy/viscous and the crema has dissipated by the time i get to the bottom of the cup, still drinkable and i have had a lot worse but i miss the golden crema with it's citrus taste that's not dark with bigger bubbles. thing is theres' masses of crema at first that takes an age to settle.
i finished the shot this morning from the monmouth beans as it was the best one so far out of the grinder, dose level in the basket, firm tamp and a good 6mm gap from top 3-4 seconds before flow starts then about 18sec all in (i could up the dose slightly from here TBH).
i think i'll descale/backflush and see how it is after that.

Not that I know shit but you are using less coffee than I would and getting a shorter pour time as a result. Your results with fresh sound like mine when using cheaper supermarket pre-packed beans. When do you stop the pour? When the colour starts to thin out?