the only downside with the Iberital is the adjustment, its insanely fine grain which is great for espresso but if you want to switch between a couple of different brew methods its nigh on useless...
Siliconslave's how to make espresso thread
- Thread starter Siliconslave
- Start date
Can't remember who raved about it (maybe you filbster?) but currently sat enjoying a very nice espresso in window coffee Norwich, lovely blend and very well made 
Not all that much you can do i'm afraid, just guess pretty much - you'll get to know approximately what the difference between the end of bag and a fresh bag is, however sometimes you'll be totally out
just accept that the first cup or two isn't going to be perfect, and after you pour the first shot refine immediately (even if your not going to pour a second straight away)
Personally I'm going off Monmouth, flat cap in borough market is (imho) better - although the pour over is good in monmouth.
Current favourites include (in no real order)
Purfrock
workshop
flat white soho
flatcap coffee cart
notes
but tbh there are so many good places around and popping up you can usually find one close to where you are, rather than going too them. A good trip however is heading to either patty and bun or meatliquor and then workshop just off bond street, makes for a good lunch and coffee (just don't try and do it on the weekend unless you wanna queue)
Current favourites include (in no real order)
Purfrock
workshop
flat white soho
flatcap coffee cart
notes
but tbh there are so many good places around and popping up you can usually find one close to where you are, rather than going too them. A good trip however is heading to either patty and bun or meatliquor and then workshop just off bond street, makes for a good lunch and coffee (just don't try and do it on the weekend unless you wanna queue)
I made my best flat white ever this evening. As good as any cup I have bought in London. Flavour of the espresso was wonderfully balanced, no hint of bitterness or sourness. Nailed the milk, even consistency and poured smoothly. Is it odd to feel this satisfied over a beverage?
nothing wrong with bragging over a god shot
What beans did you use?
I regularly over dose my basket and have that problem, try weighing your beans out (if you have a scale) and changing the amount down slightly. Otherwise i find the easiest way to get it out is by twisting
Bits in the shot is a weird one, might be that your grinder (what are you using?) is producing a lot of dust thats getting pushed through, or that your OPV valve is too high, search back through this thread for the 'mod' instructions - it shouldn't break your warranty....
I was looking at these the other day, so tempted but i really doubt they make all that much difference do they? certainly not £22s worth, still SHINEY!
Hey Flibs, as a common coffee snob / punter is it worth coming along for the industry days? I can only do Thurs / Friday day time...
so... i'll try most things coffee related (inc Kopi Luwak before I read about the cruelty behind it) but this one i'm not sure about:
http://www.thekitchn.com/whats-the-deal-with-butter-in-coffee-190911
really, butter? in coffee? anyone had it or is it just a fat american thing
http://www.thekitchn.com/whats-the-deal-with-butter-in-coffee-190911
really, butter? in coffee? anyone had it or is it just a fat american thing
EK43's?
You forgot the important part...
WHERE?!
indeed, where? we need the first OCUK coffee morning
In other news currently drinking & loving this:
beautifully sweet, deep and fruity
roaster in the shop? nice
there used to be a place when I was a kid that would roast coffee in their window on Guildford highstreet, it stunk the whole area out and despite not drinking coffee when i was 10 I loved that smell!Can't you tell us vaguely where / when its going to be? London or other?
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Difficult one, somewhere like Harris and hole (or whatever they are called) mimics the indy coffee shop so well it's hard to stay true without looking like a sellout. A good, sealed, wood would be great but maybe something like beaten copper would wear well be more traditional and a little bit unique?
Might be worth looking at the history and seeing what original the original coffee shops used, or going totally different (see the 100k house show that's been on recently) and getting reclaimed/industrial materials. I could imagine a poured concrete or reclaimed alu bar would work in the right place...
you could do something very cool with transparent plastic, having beans, espresso mugs or similar embedded in it...
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looks like its sold out, they've replaced it with the LAS BRISAS i guess...Where from? its not on their site.
BTW I'll see you & raise you....
Just cracked into a bag of this:
which isn't as good unfortunately, although it may improve as i dial it in. Its very smooth with a light vanilla caramel but not a huge flavour profile...
Haven't tried the new red brick yet, sure its great as usual though
I did like Hasbean's breakfast bomb and Phil Ter, should really get round to trying the rest of their blends... which would you recomend?
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I got mine from here:
http://auberins.com/
its not the cheapest and you can very easily build your own if your a) not lazy & b) don't mind doing some reading and research.
but as i'm a little time poor I figured it was worth it for something pre-made. the kits really made well and functions perfectly - love the fact that i can time the shots by simply pressing a button
If you search back i'm pretty sure I posted some photos somewhere...
I get tempted to buy a v60 every time I go into taylor street (or infact any coffee shop) despite the fact i have a clever dripper in the cupboard that would work perfectly...
A good pouring kettle is pretty important though as far as i can tell
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so... what coffee should i try - fancy trying something new - personally i prefer the rich caramel and summer fruit flavours What have people really enjoyed recently?
What have people really enjoyed recently?
I'm not all that surprised that mass produced and transported beans aren't coming out much better than mass produced and transported pre-ground. Personally i'm not a big fan of the Lavazza stuff anyhows.
How did you get along with the Dear Green Roastery stuff? I wouldn't expect it to be as good as the stuff you get from the cafe, after all you've got ~£250 worth of machine and a little experience vs 10 to 50 times that worth of equipment and and someone who makes more coffees a week than you've drunk in your life...
It might be worth addressing some of the cheap / free areas you can do on your current setup - NSEW tamping (technique to try and minimise variation in the tamp with a too small tamper), OPV mod (will probably bring your closer to the 25 second mark), temp surfing, removal of horrible bovine pollution from the finished product
How did you get along with the Dear Green Roastery stuff? I wouldn't expect it to be as good as the stuff you get from the cafe, after all you've got ~£250 worth of machine and a little experience vs 10 to 50 times that worth of equipment and and someone who makes more coffees a week than you've drunk in your life...
It might be worth addressing some of the cheap / free areas you can do on your current setup - NSEW tamping (technique to try and minimise variation in the tamp with a too small tamper), OPV mod (will probably bring your closer to the 25 second mark), temp surfing, removal of horrible bovine pollution from the finished product
toString;26600116I believe you're supposed to wait 3-5 days(?) after roasting date (which was Fri/11th) but couldn't wait :P[/QUOTE said:I always take it that the coffee peaks around 3-5days so if it's good now it'll last keep getting better
on a real filter binge for some reason - got the clever dripper out and been loving the difference in flavour profile it brings. Picked up a bag of Phil Ter from HasBean along with some Costa Rica Finca de Licho Yellow Honey Vila Sarchi (link) which sounds amazing and some El Salvador Finca La Fany Washed Bourbon (link cause I love me some washed bourbon, and its got a funny name...
Might have to break out the cold brewer as well...
Might have to break out the cold brewer as well...
Looks interesting but theres no way that pump would build up enough pressure to get a decent espresso... I've got a Handpresso thing and the amount of effort you need to put in to get enough pressure is insane. Although the coffee you get out is pretty decent