Coffee Appreciation

talk to me Hippy, talk to me…

dibbage and, of course, what you upgrading to?

dibbage and, of course, what you upgrading to?

That Faema E61 perhaps.

good work BDWs ... let me know what happens with the deal ;)

There might be a gaggia classic going as well if Hippolas price is right…

Magic.

Woohoo, nice one Hippy, hope the plumbing goes well!

Wayne, I'd better give some advance notice at work, we might have to get a few more bags of green in.

I need to pop in and see you this week gaffer, I think the good people of the forum may have solved the 'logo in Word' problemo - gonna test it tonight…

There might be a gaggia classic going as well if Hippolas price is right…

Might be interested in this... :)

I need to pop in and see you this week gaffer, I think the good people of the forum may have solved the 'logo in Word' problemo - gonna test it tonight…

Cool. wednesday would be good for me, I'll be on packing detail.

Found the tubing I need for the Bezzera.. from king scientific

4mm silicone tubing

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=150514997783&ssPageName=ADME:B:EOIBSA:GB:1123#ht_500wt_1156

Anyone know where to get SERTO brass compression fittings?

Distrib here http://www.serto.co.uk/

But I'd like to see them first.

Looks like I might have found some suitable brass compression fittings here:
http://www.espressoparts.co.uk/universal.asp?img=183

'red chai cranberry latte'
I mean its winter and all butcome on
wtf?

Question for anyone but I have a feeling bomcup will have* the *answer.

Why are some beans shiny, shiny black (and almost greasy to touch) and some a matt, coarse brown.. I figure it has to do with the roast but how and why.. And is one bad one good or make no difference at all?

Beans get darker and shinier as they progress in the roast. I think it goes:

green --> yellowish --> tan --> light brown --> brown --> dark brown --> almost black.

The shininess starts around the brown/dark brown part.

French roast is a good example of almost black and shiny. Taste gets stronger and more bitter as the roast goes on but caffeine content is reduced.

This is all based on me watching two roasting sessions a month or so ago. It might not be too accurate.

it's oils coming out isn't it?

thought you fellow coffee lovers might be interested in this..

To celebrate all the terrible tashes of Movember... 27.11.10
I thought we should have a bit of fun! I’d like to invite all of you who have been growing ‘taches and those who have been putting up with you to come down and have some fun at the Nude Roastry.
Movember is just about at an end, and we’d like to celebrate with everyone who took part and raised money for the charity.
We’ve planned a moustache graffiti / photo competition,(rules to be confirmed) a raffle / scavenger hunt and nude’s chef will be baking up some of the best chocolate brownies you’ve ever tasted for us. Prizes all courtesy of Nude roastry.

Nude won the best coffee competition in 2010 and they have now openend their roastry just off brick lane.
The prize for the competition and the raffle are almost certainly going to be coffee beans :)
Plus for all the participants coffee on the day is going to be "by donation" to the charity..

Come for coffee, join the competition, then come for the ride to the pub :)

Updates will be in this thread: https://www.lfgss.com/thread55133.html

Anyone else tried Bullet Coffee? Some of the best roast i've tried....

Anyone got a single-cup stovetop/Moka they don't need? Keep using one that's too big and wasting coffee.

sure you want a 1 cup? I have a 3 one at home that makes a good size cup

Just feel like I'm using too much coffee every time, when I can only drink about half the chamber of finished product.

Beans get darker and shinier as they progress in the roast. I think it goes:

green --> yellowish --> tan --> light brown --> brown --> dark brown --> almost black.

The shininess starts around the brown/dark brown part.

French roast is a good example of almost black and shiny. Taste gets stronger and more bitter as the roast goes on but caffeine content is reduced.

This is all based on me watching two roasting sessions a month or so ago. It might not be too accurate.

it's oils coming out isn't it?

Yep, both of those. The higher the roast level the more the cell structure of the bean breaks down, allowing the oils to creep to the surface and look all shiny. Oils also come to the surface as the coffee ages. Water processed decaf is black and oily even at a moderate roast level because the decaffeination process involves flushing the green coffee with hot water which causes it to become far more pourous.

A nice chestnut brown roast level with a subtle sheen is shiny because the bean has fully puffed out and reflects the light nicely, and a fully matte finish will be due to the bean still being a little bit wrinkly from a medium roast or a medium-dark on a very hard bean.

Question for anyone but I have a feeling bomcup will have* the *answer.
Why are some beans shiny, shiny black (and almost greasy to touch) and some a matt, coarse brown.. I figure it has to do with the roast but how and why.. And is one bad one good or make no difference at all?

The picture shows three roasts with the darkest being found in Naples, located in the southern half of Italy. The medium roast is representative of coffee found in Florence and the Central Italian style, and the Northern Italian roast might be found in a typical espresso bar in Milan.

http://www.bestcafes.com.au/espresso-coffee-a-complex-and-fragile-beauty

Anyone else tried Bullet Coffee? Some of the best roast i've tried....

Do you know Phil?