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• #28777
I had a la pavoni element that was fine until the boiler pressure and temperature got to a certain point then the fuse box would trip every time I heated it up. I was adamant it was another component until I replaced the element!
That’s exactly what it’s doing.
It’s a recent Facebook Marketplace purchase. If they can’t get their money back I might take you up on your spare boiler offer 👍
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• #28778
Which does Blank Street seem to be so popular?
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• #28779
I was going to give a friend my Gaggia classic for their birthday, but I’ve decided I want to keep it now. They are new to home espresso, if a few of us club in we can get them one of these
https://www.johnlewis.com/delonghi-ec260-bk-stilosa-espresso-coffee-machine-black/p5131112
I’ve heard good things. And it is bang on price point.
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• #28780
Did you watch the Lance Hendrick video today? Seems like it needs a few accesories and tweaks to get it 'good'. Would your friend be willing to go those extra steps?
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• #28781
Oh ooh I’ll take a look at lunchtime. If it’s ok out of the box, the extras could be next years present sorted :)
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• #28782
This is excellent - it tastes exactly of what it says
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• #28783
Which I realise is slightly hard to read with blurry photo 😑
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• #28784
I know right. Good branding / aesthetic I think. They use bean-to-cup machines!
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• #28785
£28 for a 250g bag not including shipping is taking the piss a bit though. I know green bean prices have gone up but that is past Kenyan coffee territory.
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• #28786
The pricing is better here. $33 for 250g but still too expensive for me to warrant. These guys are genuinely fantastic and their coffee is less than half the price and you get 50g more.
https://www.swroasting.coffee/
I've been drinking this https://www.swroasting.coffee/product/colombia-santa-monica-lychee-honey-process/76?cp=true&sa=false&sbp=false&q=false&category_id=2
ANd its genuinely one of the craziest fruit bomb coffees I've ever drunk.
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• #28787
I’m really not enjoying all this anaerobic macerated fruit fermentation stuff going on these days.
Old man yells at cloud.
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• #28788
Iced matcha lattes are very popular from there.
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• #28789
Me either.
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• #28790
One issue I have with a lot of these fruit processes is that I have no idea how much of the flavour is just the process I’m tasting. Surely it can’t be a surprise that it’s fruity if there’s an addition of fruit juice at one stage.
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• #28791
Dunno I think they have their place and can be fun to try. That one tasted great and was an Xmas present from my sister. I’d I could buy here and was sub £20 for 250g I would
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• #28792
For me it’s the issue that there always has to be something more - more sweetness, more fruit, more body, more ripeness, all for the sake of discovery rather than actually being pleasant and drinkable, we get shedloads of unbalanced, objectively defective fermented stinky coffees.
I’m very grumpy though and it might well be the way to go given climatic conditions robbing us of the cool temps required to produce elegantly complex washed coffees, and just trends and progress in consumers’ tastes. It was during my time that what most people recognise as a classic natural process profile the like you get in speciality Ethiopian coffee went from being objectively defective to just ‘a bit ripe’.
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• #28793
I'm 100% on board with this.
Recently a local roaster was pushing a bag of just 'floaters' on me. You know, the defective beans that get binned off normally. Obviously these ones are priced at a premium. Just felt so emperors new clothes.
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• #28794
Strong PE whiff about the way Blank Street suddenly appeared all over London
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• #28795
I have a knock box and due to some heavy handedness I’ve broken it. I could get it spot welded but I’d have to find a welder etc etc.
Or I could lose what’s there and get a bigger piece of wood, but what wood
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• #28796
whiff?
they stink of it. totally pe backed and just a gen z pret
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• #28797
Which bit is broken? If it’s the little U shaped bits holding the wood up, you could just drill some holes in either side and screw into the end of the wood from outside.
Get a bit of oak, ash, maple or sapele dowel off eBay if you want to replace it
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• #28798
When you say “a bit ripe” is that referring to coffees that have that rank, kind of fermented taste? I’ve definitely had a few (not from YB) that I really couldn’t get on with - not a taste profile that I enjoyed at all.
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• #28799
What I call ripe is just an acceptably sweet berry flavour but even that would have been considered over-fermented and scored as a defect up until about 10 years ago. The flavours you describe have become acceptable recently, what you’re tasting is the advanced stages of decomposition into compost. I don’t enjoy it, I don’t buy those coffees, I sort of look at them as novelty experiences that I’m unlikely gain repetitive customer from, which means I’m not going to buy them consistently, the farmer has taken a risk and invested in infrastructure at the whim of an importer (usually) and it ends up being a bit of a flash in the pan. Compare that to buying classic coffees which are typical of their origin, I see that as a much more sustainable way of doing business all around and more pleasant to drink.
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• #28800
Decomposition is exactly what I was getting at!
So if I understand that correctly, berry sweetness was undesirable for the longest time?Interesting to hear your attitude towards sustainability via purchasing - it’s an aspect I had never even considered as a consumer. Makes total sense - I could see how chasing the newest developments and techniques from farmers would be fairly unstable for all parties.
Sometimes if an element is leaking it will be fine up to a certain temperature then the heat will probably make it expand and water can leak in.
I had a la pavoni element that was fine until the boiler pressure and temperature got to a certain point then the fuse box would trip every time I heated it up. I was adamant it was another component until I replaced the element!