Siliconslave's how to make espresso thread

[Alex_L]

Yes it's better in terms of temperature stability, it also has more steaming power. I'm still undecided on the E61 group machines, in an ideal world I'd like a semi auto with a rotary pump like the GS3 or Vivialdi.

What machine is that out of interest?

I currently have a silvia and vario grinder and its more than enough for me at the moment, but i can see a time when the ability to steam milk at the same time and more finely control the temperature/pressure will see me getting tempted by an upgrade, that and the ability to plumb it into the mains water.

i'd fancy a synesso hydra if money no object or having seen the slayer at st ali, thats espresso porn........pity its only available as 2 group!. On the subject of St Ali, their french toast is somethign else :O if you get the chance stop by and sample, well well worth it!


what coffee beans is everyone enjoying at the moment?

i'm on squaremile summer espresso and then onto some St Ali house blend

 

[Flibster]

what coffee beans is everyone enjoying at the moment?

i'm on squaremile summer espresso and then onto some St Ali house blend

Hasbean: Jailbreak, Machacamarca, Limoncillo, Limoncillo Pacamara *As espresso in milk only*
St Ali: Cult Of Done Espresso Blend
Square Mile: Sierra de las Minas

Not hugely enjoying the Limoncillo Pacamara. It's a natural, but it's toned down so much in milk that it's not at all bad. Becomes strawberry cheesecakey.

Square Miles summer espresso is a disappointment for me. Just didn't grab me at all. I'm not saying it's bad, but it's just too fruity for me. I still prefer the Winter espresso blend they did.

 

[jmc007]

Finally got my Gaggai Classic up and running. Eventually had to replace the boiler as an element had blown.
First tried Hasbeans Bolivia Finca Loayza 2011 and was very dissapointed. I heard they do not roast the beans enough for a lot of peoples taste. So on reccomendation, I tried HappyDonkeys Italian beans; double the ammount for less. B.t.w. Win, win.
Beautiful full flavoured, full bodied espresso. The way it should be, i.m.h.o. I am of italian descent. very happy man indeed.
Now for my afternoon double.

 

[Flibster]

I avoid HappyDonkey's beans tbh. I use them for seasoning the grouphead and portafilter after I've given the machine a proper clean. Basically shots that get thrown away. If the beans are almost black and oily *which the Italian beans were iirc*, then they are over roasted and are being roasted to a certain profile to hide the lack of bean quality and allow consistency no matter what beans are used.

Try something like a dedicated espresso blend, jailbreak may be a bit light for you. Blake is more of a darker style espresso. Steve does roast light, but he roasts to where the coffee is best. His coffee was used by both the World Barista and World Brewers Cup champion this year, he knows what he's doing.

 

[Hamster]

Flibster, have you tried Jailbreak using filter brewing? If so what is your opinion?

 

[Flibster]

Flibster, have you tried Jailbreak using filter brewing? If so what is your opinion?

Yup. It's a very nice balanced coffee, nothing really stands out. Immersion brewing isn't it's strongest method, V60 or Aeropress is probably the better method other than Espresso to drink it imo.

 

[Alex_L]

Hasbean: Jailbreak, Machacamarca, Limoncillo, Limoncillo Pacamara *As espresso in milk only*
St Ali: Cult Of Done Espresso Blend
Square Mile: Sierra de las Minas

Not hugely enjoying the Limoncillo Pacamara. It's a natural, but it's toned down so much in milk that it's not at all bad. Becomes strawberry cheesecakey.

Square Miles summer espresso is a disappointment for me. Just didn't grab me at all. I'm not saying it's bad, but it's just too fruity for me. I still prefer the Winter espresso blend they did.

I can see what you mean about the squaremile summer being fruity. I didn't try their winter so I'm looking forward to that Just finished it today so onto the St Ali Cult of Done blend for tomorrow morning, looking forward to it.

My favourite so far have to the machacamara and the kicker espresso blend from hasbean, though think i'll pick up some of the squaremile single origins to see what they're like. Too much choice!

 

[jmc007]

I avoid HappyDonkey's beans tbh. I use them for seasoning the grouphead and portafilter after I've given the machine a proper clean. Basically shots that get thrown away. If the beans are almost black and oily *which the Italian beans were iirc*, then they are over roasted and are being roasted to a certain profile to hide the lack of bean quality and allow consistency no matter what beans are used.

Try something like a dedicated espresso blend, jailbreak may be a bit light for you. Blake is more of a darker style espresso. Steve does roast light, but he roasts to where the coffee is best. His coffee was used by both the World Barista and World Brewers Cup champion this year, he knows what he's doing.

Very deragotory remarks, which seems to be the order of the day from minions of Steve.
The fuller roast is not specifically done to hide inferior/old beans, it is the Italian and French way. I believe Hasbean beans are so unroasted to be raw.
Though I will maybe try them again, the blends you reccomended and will reserve my final opinion untill then.

 

[Hamster]

Yup. It's a very nice balanced coffee, nothing really stands out. Immersion brewing isn't it's strongest method, V60 or Aeropress is probably the better method other than Espresso to drink it imo.

Thanks. I think I'll get one bag in my next order as it's quite cheap and the V60 is sitting in the kitchen feeling neglected!

 

[davetherave2]

This weeks in my mug from hasbean is in my opnion the best of the last couple of weeks.

the nice honey sweetness is a welcomed change and the aroma from the beans is lush. I do feel that I need to branch out and try some other beans (although I have so many fav's at Hasbean already) from other roasters maybe I will give squaremile a try.

Would love to know if they supply any establishments in the midlands so that I can give them a try.

Although I think a coffee sampling trip to London is in the planning at the moment. Looking around September I think or maybe combine it with my trip down for the NFL game (if there is one this year).

 

[Flibster]

Very deragotory remarks, which seems to be the order of the day from minions of Steve.
The fuller roast is not specifically done to hide inferior/old beans, it is the Italian and French way. I believe Hasbean beans are so unroasted to be raw.
Though I will maybe try them again, the blends you reccomended and will reserve my final opinion untill then.

Just being honest. By roasting darker *by roasting longer or hotter, or both* you're burning away the flavour compounds, caramelising the natural sugars and also releasing the oils to be exposed to the air - when then start going sour rapidly.

The biggest reason this seems to be done is to impart roasting flavours rather than using the natural flavour in the coffee - covering any flaws or unwanted flavours in the coffee, or to conceal the bean quality. I'd rather have a coffee that has been roasted to where it is best, than to a predefined brew method.

Weirdly, Starbucks actually buy some really very good beans, this very much surprised me. Unfortunately then then roast them to death to get a consistent 'Starbucks' flavour rather than using the beans own strengths.

Some coffee's as suitable for espresso and other's aren't. I've got a couple of naturals at the moment that I really don't get on with as espresso or brewed *using this term, even though espresso is a brewing method and it does annoy me* but add milk to them and they become pretty tasty. I've also got a bean that is one of the most lemony espressos ever - it's just an acidic nightmare, but is superb as brewed and in a flat white.

I've got assorted beans from 6 different roasters *Intelligentsia, Hasbean, Square Mile, Tim Wendelboe, Drop Coffee and St Ali* in the flat and even the darkest roast that I currently have doesn't go anywhere near the light French roast, let alone the full french roast. Some of these are designed to be espresso blends.

Check out the info here for a bit of a visual guide on roasting. I feel there's a stage missing between the light french and full french/italian roast, but as they say, the difference in timing is 30 seconds. http://www.sweetmarias.com/roasting-VisualGuideV2.php

Another place you could try to get some beans is Monmouth. Been a while since I've bought any of their beans, but they do usually have a couple of second crack roasted beans. I would recommend asking when the coffee was roasted though as they do leave them out in big boxes, exposed to air and sun so it deteriorates rapidly.

 

[Flibster]

I can see what you mean about the squaremile summer being fruity. I didn't try their winter so I'm looking forward to that Just finished it today so onto the St Ali Cult of Done blend for tomorrow morning, looking forward to it.

My favourite so far have to the machacamara and the kicker espresso blend from hasbean, though think i'll pick up some of the squaremile single origins to see what they're like. Too much choice!

The winter was just chocolate, sweet, caramel, fruit cake and all sorts of other lovelyness. I personally went through about 4kg of it.

If you go into london, it's worth visiting Prufrock and trying some of the single origins on the brew bar.

Would love to know if they supply any establishments in the midlands so that I can give them a try.

Although I think a coffee sampling trip to London is in the planning at the moment. Looking around September I think or maybe combine it with my trip down for the NFL game (if there is one this year).

I'm not sure how current this is, but...

http://maps.google.co.uk/maps/ms?ie...d=211222766314503545474.00047e9a42ad550258cba

Map of places that Hasbean supply.

If you do head to London, drop me a message - I'm always up for a coffee fest.

 

[davetherave2]

The winter was just chocolate, sweet, caramel, fruit cake and all sorts of other lovelyness. I personally went through about 4kg of it.

If you go into london, it's worth visiting Prufrock and trying some of the single origins on the brew bar.



I'm not sure how current this is, but...

http://maps.google.co.uk/maps/ms?ie...d=211222766314503545474.00047e9a42ad550258cba

Map of places that Hasbean supply.

If you do head to London, drop me a message - I'm always up for a coffee fest.

Thanks for that but I have seen the map on has beans iphone app.

I was more interested in Square mile or any other speciality places where I can try more unusual beans and flavours.

Luckily I have a friend in Lincoln and we are almost becoming regulars at Coffee Aroma. Nice little place and the staff are so helpful and have been aiding me in my coffee education.

The same friend who is a photographer is planning a coffee inspired trip for his final year project at uni looking for niche coffee houses and unusual places that serve excellent coffee so if anyone has suggestions around the country then that would be ace. He will be compiling a book a follow up to the one he did in his first year where he had people sit in one chair while having a coffee and asked them "if they had one wish what would it be."

There are couple of places mentioned such as Prufrock, i think also flat white and i am sure there are even more in London to try out, also 6/8 kafe in Birmingham looks interesting.

I'm still trying to sort out my choice of grinder, I think I have decided that as a first electric grinder the Rancilio Rocky is as good as any to start off with.

Flibster I may just take you up on that offer.

 

[Flibster]

Thanks for that but I have seen the map on has beans iphone app.

I didn't know if it was up to date or not. For most of london's coffee shops this map is a touch better.

http://www.google.co.uk/maps/ms?ie=...3156,-0.135183&spn=0.004206,0.011673&t=h&z=17

I was more interested in Square mile or any other speciality places where I can try more unusual beans and flavours.

Prufrock, Notes Music and Coffee, Kaffeine, Tapped and Packed, Fernandez and Wells, Flat White, Prufrock, Dose Espresso, St. Ali, The Espresso Room,
Taste of Bitter Love... Amongst many others.

http://londoncoffeeguide.com/ may be a useful site. Also have an Android app *I assume an iPhone one too*

Luckily I have a friend in Lincoln and we are almost becoming regulars at Coffee Aroma. Nice little place and the staff are so helpful and have been aiding me in my coffee education.

The same friend who is a photographer is planning a coffee inspired trip for his final year project at uni looking for niche coffee houses and unusual places that serve excellent coffee so if anyone has suggestions around the country then that would be ace. He will be compiling a book a follow up to the one he did in his first year where he had people sit in one chair while having a coffee and asked them "if they had one wish what would it be."

Little places tend to be really very helpful and good fun too.

My recommendation *as always* is The Window Coffee in Norwich. Hayley is lovely and has superb coffee and cakes.

There are couple of places mentioned such as Prufrock, i think also flat white and i am sure there are even more in London to try out, also 6/8 kafe in Birmingham looks interesting.

See above.

I'm still trying to sort out my choice of grinder, I think I have decided that as a first electric grinder the Rancilio Rocky is as good as any to start off with.

Spent a couple of hours with a Mahlkonig/Baratza Vario recently. I'd rate it way ahead of the Rocky. It's more complicated, but is substantially more flexible.

Sadly, it's also about £320

Flibster I may just take you up on that offer.

Cool. I'm only about 45 minutes from Kings Cross so I like a good day out drinking coffee and eating cakes.

 

[jmc007]

I avoid HappyDonkey's beans tbh. I use them for seasoning the grouphead and portafilter after I've given the machine a proper clean. Basically shots that get thrown away. If the beans are almost black and oily *which the Italian beans were iirc*, then they are over roasted and are being roasted to a certain profile to hide the lack of bean quality and allow consistency no matter what beans are used.

Try something like a dedicated espresso blend, jailbreak may be a bit light for you. Blake is more of a darker style espresso. Steve does roast light, but he roasts to where the coffee is best. His coffee was used by both the World Barista and World Brewers Cup champion this year, he knows what he's doing.

Just being honest. By roasting darker *by roasting longer or hotter, or both* you're burning away the flavour compounds, caramelising the natural sugars and also releasing the oils to be exposed to the air - when then start going sour rapidly.

The biggest reason this seems to be done is to impart roasting flavours rather than using the natural flavour in the coffee - covering any flaws or unwanted flavours in the coffee, or to conceal the bean quality. I'd rather have a coffee that has been roasted to where it is best, than to a predefined brew method.

Weirdly, Starbucks actually buy some really very good beans, this very much surprised me. Unfortunately then then roast them to death to get a consistent 'Starbucks' flavour rather than using the beans own strengths.

Some coffee's as suitable for espresso and other's aren't. I've got a couple of naturals at the moment that I really don't get on with as espresso or brewed *using this term, even though espresso is a brewing method and it does annoy me* but add milk to them and they become pretty tasty. I've also got a bean that is one of the most lemony espressos ever - it's just an acidic nightmare, but is superb as brewed and in a flat white.

I've got assorted beans from 6 different roasters *Intelligentsia, Hasbean, Square Mile, Tim Wendelboe, Drop Coffee and St Ali* in the flat and even the darkest roast that I currently have doesn't go anywhere near the light French roast, let alone the full french roast. Some of these are designed to be espresso blends.

Check out the info here for a bit of a visual guide on roasting. I feel there's a stage missing between the light french and full french/italian roast, but as they say, the difference in timing is 30 seconds. http://www.sweetmarias.com/roasting-VisualGuideV2.php

Another place you could try to get some beans is Monmouth. Been a while since I've bought any of their beans, but they do usually have a couple of second crack roasted beans. I would recommend asking when the coffee was roasted though as they do leave them out in big boxes, exposed to air and sun so it deteriorates rapidly.

Cheers Flibster for your detailed response. I understand about the over roasting a bit better now and can actually taste more of the roast than the beans themselves a few cups into this bag. Though much prefer it too the weak "brew" espresso (Sorry just had to. ) the Bolivia Finlay loayza 2011 was producing. Tasted so empty and like a quick plunged caffe tier brew. Though I admit some intricacies of the bean flavours were pleasing.
Also understand what you said of Starbucks beans, I used to use them a while ago when I used a cafe tier, the beans were always dark/oily, and although had nice flavours began to taste very samey. I now put this down to the same over roasting you describe.
I guess now I can get the full bodied espresso flavour I am chasing, along with subtleties, without the samey over roast. Eagerly awaiting suggestions.
I am learning.


*Edit. Just been comparing my HD Italian beans against the pics in the link you gave from sweetmarias. I see what you say about there looking like there is a stage missing, though in the multi bean pic for stage 14 the beans looker a fair bit lighter. Saying that, my beans infront of me though, although lighter than the two bean pic of stage 14 are considerably darker than the multi bean pic of the same stage.

 

[Flibster]

Cheers Flibster for your detailed response. I understand about the over roasting a bit better now and can actually taste more of the roast than the beans themselves a few cups into this bag. Though much prefer it too the weak "brew" espresso (Sorry just had to. ) the Bolivia Finlay loayza 2011 was producing. Tasted so empty and like a quick plunged caffe tier brew. Though I admit some intricacies of the bean flavours were pleasing.

Some beans just don't suit espresso.

Also understand what you said of Starbucks beans, I used to use them a while ago when I used a cafe tier, the beans were always dark/oily, and although had nice flavours began to taste very samey. I now put this down to the same over roasting you describe.
I guess now I can get the full bodied espresso flavour I am chasing, along with subtleties, without the samey over roast. Eagerly awaiting suggestions.
I am learning.

I'd certainly give Blake a go. It's a more oldschool blend type. Not my kind of thing, but was pretty tasty in milk.

Possibly Breakfast Bomb as well, it's a darker roast and has robusta beans in it.

Monsoon Malabar - possibility. But it's a funky marmite coffee.

After several years of reading, talking to baristas and playing around, I'm learning new stuff every day. I'm now looking at glass drainers for my syphon. True 1930's stuff as well...

We should have a get together in London at some point, invade Prufrock and get heavily caffeinated.

*Edit. Just been comparing my HD Italian beans against the pics in the link you gave from sweetmarias. I see what you say about there looking like there is a stage missing, though in the multi bean pic for stage 14 the beans looker a fair bit lighter. Saying that, my beans infront of me though, although lighter than the two bean pic of stage 14 are considerably darker than the multi bean pic of the same stage.

I'm not entirely sure they've got the photo's right. The colour change is remarkable between the photo's of the same stages.

The most telling bit for me, is the shine of the beans. Thats all the lovely tasty oils being destroyed.

 

[SizEzE]

What machine is that out of interest?

Izzo Vivi PID from BellaBarista

 

[molinari]

Spent a couple of hours with a Mahlkonig/Baratza Vario recently. I'd rate it way ahead of the Rocky. It's more complicated, but is substantially more flexible.

Sadly, it's also about £320

And I'd recommend the Eureka Mignon . £80 less than the Vario and an equal in grinding quality. It doesn't have the fancy electric display with sliders for different grinds, but it is easy to use and produces a very good consistant grind .

I've been using my Aeropress every day at work for the last couple of months and it's great. I prefer it to my French Press and it only makes one cup which is perfect for me. I'm normally a South American coffee bean drinker, but I've been using some Sumatran Raja Batak Lingtong which has given a lovely cup of coffee, quite earthy and bold. Now I'm about to move on to the Indian Monsoon Malabar which sounds interesting; tobacco, almond and peanuts. Hoping that will be good through the Aeropress too.

 

[numnutz]

Hello all,

Joining the thread very late, but I've just really started to get into espresso after spending some time in Northern Italy. I'm back in the Uk and bought back a Bialetti Moka to do some brewing before I get myself a machine. I gather the next best purchase would be a grinder? Is the dualit the one still to go for as a starter?

Cheers

 

[Hamster]

And I'd recommend the Eureka Mignon . £80 less than the Vario and an equal in grinding quality. It doesn't have the fancy electric display with sliders for different grinds, but it is easy to use and produces a very good consistant grind

I was looking into the Mignon a while back and from what I gather if you're into your filter methods which requires quite a range of different grind sizes, the Mignon probably isn't the ideal machine due to lack of ease of adjustment. It's supposed to be excellent for espresso grinding though.