I try pact every now and again (mostly for the freebies) and still not convinced, see they've rebranded themselves as the solution to the broken coffee industry!
Siliconslave's how to make espresso thread
- Thread starter Siliconslave
- Start date
a bottomless PF won't help you beyond helping diagnose channeling (bad distribution of grounds in the basket and tamping issues) so i wouldn't really suggest it in this case, it does look pretty though 
don't think its really doable any more, but:
would usually suggest a good grinder and pour over for that money but if your after mocha it wouldn't really work, guess you could use a dualit milk frother and an aeropress or bialetti
sure you could add chocolate powder to the milk frother, seem basically the same as the crazy hotel chocolate thing.
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would usually suggest a good grinder and pour over for that money but if your after mocha it wouldn't really work, guess you could use a dualit milk frother and an aeropress or bialetti
sure you could add chocolate powder to the milk frother, seem basically the same as the crazy hotel chocolate thing.
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positives are its much easier to tamp, clean and tell when your messing up dosing, plus it looks cool
negatives are when you mess up you get a real mess with random coffee jets going off at stupid angles.
negatives are when you mess up you get a real mess with random coffee jets going off at stupid angles.
non-scaling water is the way forward, bit of a pain buying a ro filter / (the right) bottled water but for the long term gains i can live with it!
Last time i went i almost bought some skybury as i hadn't seen it for ages, only just noticed it was £21 for 250g before the bagged it!
It's not a bad place, with serious history and great if you want a reasonable, very cheap espresso in soho (£1 for a single!). They do a load of flavoured coffees with flavoured syrup coating the beans which i'm not keen on, i'm not sure its every the freshest roast, but generally reasonable.
It's not a bad place, with serious history and great if you want a reasonable, very cheap espresso in soho (£1 for a single!). They do a load of flavoured coffees with flavoured syrup coating the beans which i'm not keen on, i'm not sure its every the freshest roast, but generally reasonable.
very nice! wheres the are they from? is the magnet on the wdt for mounting to the coffee machine?
i'd be tempted to glue a magnet to the side of the group head so it can be hung there - there are some pretty cool wdt tools floating around, kind of want one with retractable prongs
keep seeing them pop up - I've been trying a few dark roasts and really not a fan anymore but might have to pick up some of their lighter roasts 
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thats what i find odd about the sage 'bean to cup' - your doing the majority of the work so its not really a b2c at all
first trip in i made a beeline for Prufrock
Agreed. Bean to cup via user
that covers all coffee - starts as a bean, ends up in a cup
Yer - bit of a shame that, hope is the run it separately but don't honestly believe they won't start money saving
There's a chance they have been knocked out of wack slightly when they seized (were you adjusting without the grinder running by any chance?)
There are several guides on aligning the burrs around on the internet but essentially your using marker pens to note where the burrs are aligned then putting a thin line on the cutting surface of the static burr to see if an area is hitting first, you can then shim the opposite side(s) of the burr to try and flatten it out.
Its a bit fiddly but not too hard - this guide isn't too bad (although may not be exactly the same for your version it'll be similar): https://www.youtube.com/watch?v=Gb3PgeQ6ewY
There are several guides on aligning the burrs around on the internet but essentially your using marker pens to note where the burrs are aligned then putting a thin line on the cutting surface of the static burr to see if an area is hitting first, you can then shim the opposite side(s) of the burr to try and flatten it out.
Its a bit fiddly but not too hard - this guide isn't too bad (although may not be exactly the same for your version it'll be similar): https://www.youtube.com/watch?v=Gb3PgeQ6ewY
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that or the clever dripper, I got given a fortnum and mason hamper with a load of coffee recently and been running it through the clever, I do like the immersion methods with a filter & the hario switch seems a good option
you'll get a much better grinder going separate, the smart is OK, good design from a user point of view and a good price. Might be worth looking at the Eureka Mignon Manuale, less features and a bit more, but a much better burr and less plastic overall.
just checked and mine is 10 years old! The seal leaks a little sometimes so was thinking about replacing it, hope the new ones aren't cheaply made
- the Hario is quite a lot more but will wait @Raymond Lin 's report
well if you want well made ones its got to be weberworkshop, but might cost more than the rest of your setup https://weberworkshops.com/collections/coffee-storage
talking of coffee - what are people drinking these days? Any interesting recomendations?
https://weberworkshops.com/collections/coffee-storage talking of coffee - what are people drinking these days? Any interesting recomendations?
I'm pretty tempted by the 03 (I have big mugs) but its a hell of a jump in price! - clever dripper has started to leak (after praising its longevity) and while I could just get replacement seals...
As its hitting 30°C outside its time to break out the iced coffee.... or more specifically espresso tonic. First one I had was incredibly disgusting so didn't have it again for years, but I like espresso & I like tonic so got round to trying it again a few years back and with decent coffee & good tonic it very drinkable.
- double espresso (a light roast, fruity little number works well)
- 150 ml tonic water (only had the fever tree elderflower, but it works very well in this case)
- 1 lime wedge
- Ice
- Prepare a double espresso and leave to cool.
- Fill up a glass (200 ml) with ice.
- Squeeze the lime juice on top of the ice.
- Pour in the tonic water and gently pour in the slightly cooled double espresso.