Coffee Appreciation

I've heard mixed reports, but there's a Mazzer burr mod which you can perform.

If I were buying another grinder, I'd just aim for an ex-commercial unit, unless you find a usable consumer one for a bargain.

Didn't bother in the end, too many Amazon reviews saying it doesn't grind fine enough for proper espresso.

Made it to Workshop on Wigmore St today, went for a Bolivian bean brewed with the aeropress (my first aeropress drink in a shop). Very tasty and refreshing, not sure if it satisfied me in the same way a cappuccino would have, maybe I just need to get used to not having a massive slug of milkiness.

Definitely worth the 15 minute walk from the office one or two times a week.

Any recommendations for oop North, around Arnos Grove?

ta

Boss brought espresso machine at work today.

I usually don't have time / can't be asked to do proper coffee at work with the Bialetti I keep here, and only rarely make some. So much quicker / nicer with the machine...!

It's a bit the same at home, sometimes I just can't be asked so I don't drink coffee...

I don't really want to invest a lot of money in this though, and maybe I will stop thinking about it tomorow... But just now I am still under the impulsion of getting one.

What are you experts thinking about this, just around the corner from me so easy to collect?

http://www.ebay.co.uk/itm/la-pavoni-semi-compact-classic-espresso-coffee-machine-/230941620516?pt=Coffee_Machines_Makers&hash=item35c5317924

Thanks

L

Got a 3 cup bialetti the other day as the 6 cup is a bit much if its just one person. The smaller one seems to produce something closer to actual espresso than its bigger sibling. Me gusta.

Loic, I have a LaPavoni europiccola, can;t argue with the quality, I love it. I'm not familiar with this model though.

Loic, I have a LaPavoni europiccola

Is it true that these things are often too hot by the time you come to pour a second consecutive shot? I've always fancied one, but thought it migt be a bit of a faff.

Certainly the temp of the head really affects performence.
IME, I find it's not warm enough for the first shot, which always pulls too thin. After that they are lovely. As I get onto the third, fourth, I back off on tamping pressure so it doesn't choke. But I seem to get the best shots when its on the verge of choking.
Yes they are a faff at first, but I am getting to feel and understand the variables of grind size, dose, tamp pressure and extraction pressure/length.

It all depends on what kind of person you are. My FIL is Italian and loves coffee. But he has zero patience and is totally taken in by gadgets, so he bought a Nespresso and loves it. Since you are writing in a coffee thread on the internet, you prob have the patience for a europiccola!

^Second all that.

The first shot can be improved by pre-heating the group-head, I find, to do this I just put the cup I intend on using in place, then put an empty porta-filter in place and raise the lever.

This has the added benefit of warming the cup up as well.

Typically the first shot will be a bit blond, then shots 2/3/4 will pour a nice deep orange.

Aye, I do that too fam. Doesn't get it proper warm until it meets the reistance of the coffee in there though.

Cheers, dudes.

Got a 3 cup bialetti the other day as the 6 cup is a bit much if its just one person. The smaller one seems to produce something closer to actual espresso than its bigger sibling. Me gusta.

Yup, the smaller units seem to make better cups.
Have you tried this one?
http://bialettishop.com/BrikkaMain.htm
It has a little cap on top of the spout, like a pressure cooker; makes something even closer to espresso, and beyond what many cafes seem capable of.

Yup, the smaller units seem to make better cups.

Do agree.

Drinking Has Bean's Brazilian Cachoeira. This stuff is really good as espresso. Fairly dark roast. Sweet, toffee and nut.

I used to love that stuff last time they had it. My favourite SO for espresso. I've got a bag of something very similar from Extract waiting to be opened in a few days :)

(I wish he'd sell 1kg bags at a bit of a discount)

I was saying elsewhere that the Cachoeira is so well balanced, I could have sworn it was a blend. Quite viscous too.

Just tried the Extract Brazilian SO, 5 days post-roast. Lighter roast than expected, but a great shot. Manages to be mellow without being bland. Chocolate and nuts, with the acidity in the caramel notes, not quite as tart as those coffees with a tamarind acidity. Satisfying body too. Think I'll be getting the same thing for my next coffee order :)

anyone been here there? is a bit wtf really...
http://theperfecttrough.blogspot.co.uk/2013/02/the-attendant.html

^ looks cool, I'd detour to take a closer look.

Coffeecircle Barnraiser going in the grinder here, had short & long shots at my LCS so I can benchmark my results at home against those.

^^ Saw that on BBC London news. I didn't like Ginglik. No ventilation. I suppose it matters less in a cafe though.

New Manchester shop. Hoping they make a nice brew:

TheChorltonBean: Ethical, NON PROFIT co-operative. Committed to bringing affordable, high quality, locally sourced, conflict free Ugandan Coffee beans to our community.

Link to profile http://twitter.com/TheChorltonBean

I know this may not be the best place to look, but i need some baristas for my new restaurant/bar/coffee shop.Will be in east london.....pm me for more info

mdizzle, you might want to try londoncoffeejobs.co.uk as well. Good luck!

After talking to mrs_socks about coffee the other day I wanted to ask: You know how when you walk into Monmouth or anywhere that roasts really good beans or even just makes really good coffee you get the amazing smell... well, do people that work with it all day everyday ever get fed up of it? Or do you stop noticing it? Or do you open the door every day and go "Ahhhhhhh...."?