Too Much Coffee Forums

Beans, Blending and Cupping :: RE: Brazil Fazenda Cachoeira Bourbon.

Author: [Richard]
Posted: May 16, 2012 - 08:00 AM (GMT 0)
Topic Replies: 3

GreenBean wrote:

You have my respect if you can coax the best from these beans with a hot air gun.

Ahhh, this may be the compromise I'm accepting and until I buy some roasted from Steve of the same bean as I'm roasting, and compare, I'll never actually know if I'm not quite getting it right.

Yes, thats what I'll do, I'm sure if I forked out a few hundred for a nice roasting device I would appreciate the help, and the experience, however, back when I joined you-lot for guidance and advice I maintained that the most positive step forward for me had been roasting and grinding my own, the espresso machine wasn't for me a move in the right direction. A respectable grinder was.

I also have Bolivia Bolinda Illmani and Columbia Finca Santuario Helonicas Red Bourbon. Non chosen with any expertise, all on the basis of the guidance notes.

I still make a duff cup of coffee occasionally though I rarely feel it was to do with the roast though I'm still mystified about what happened when I suffered the 'Coffee-Doldrums'.

A recent eye-brow raising nice cup was from some roasted/ground from M&S called Italian roast. Didn't taste Italian at all.
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Iberital MC2
French press.
Aeropress. Swiss Gold Modified.

Beans, Blending and Cupping :: RE: Brazil Fazenda Cachoeira Bourbon.

Espresso :: RE: Help cleaning Fracino Little Gem

Author: [RobC]
Subject: RE: Help cleaning Fracino Little Gem
Posted: May 15, 2012 - 09:10 PM (GMT 0)
Topic Replies: 1

As long as you are backflushing with cleaning solution, and then followed by at least 5 backflushes with just water to rinse it all out - you are cleaning the most important parts of the machine systems.

The cold water reservoir of the little gem itself should not really need cleaning - it just holds cold water and presuming that is all you are pouring in - and use the plastic stopper to seal it between fills there should be no issue - especially as the water from the tank will be heated to at least 90 degrees before it is consumed - if you really wanted to drain and flush the cold water tank you would need to unplug and depressurise the machine, remove the chrome body panels (they wrap round it like [_] and the retainers are front middle left and right) then remove the hose from the vibratory pump inlet - drain the water out - flush your tank with whatever you wish - rinse to make sure it is fresh and then rebuild.

End of day, backflush - if not with cleaner at least with fresh water a few times. Turn off - do not leave the steam arm soaking in anything while it is turning off - the depressure vacuum will suck whatever it soaking in into the boiler - to be uber safe turn off then open the steam arm and leave it open so the internal pressure is released that way - gives the steam arm a good flush as well.
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Beans, Blending and Cupping :: RE: Brazil Fazenda Cachoeira Bourbon.

Author: [GreenBean]
Posted: May 15, 2012 - 08:07 PM (GMT 0)
Topic Replies: 3

These are my three favourite coffees. The La Illusion is great when roasted light certainly not into second crack. You have my respect if you can coax the best from these beans with a hot air gun.
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Beans, Blending and Cupping :: Brazil Fazenda Cachoeira Bourbon.

Author: [Richard]
Subject: Brazil Fazenda Cachoeira Bourbon.
Posted: May 15, 2012 - 02:10 PM (GMT 0)
Topic Replies: 3

Bolivia-Machacamarca ran out so I took a stab at four other beans for my next few months drinking.

First roast was BrazilFazenda Cachoeira da Gama Bourbon Pulped Natural. (How do they think-em-up)

I'm not qualified to go into tasting notes with red wine, white wine or coffee. I like it, it's ok or it's fantastic.

This one is lovely, smooth and no vices. I've been drinking Espresso Perfetio for three years so it's time to move on from jigging it this way and that way.

I was nervous roasting this bean and to be honest, considering how long I've been roasting and getting good results I'm still not identifying first and second crack as distinct times of the roast so once it starts crackling I quit on the basis of colour.

Chocolate brown did it for me with this bean, with the Perfetio I always have a few darker beans to throw into the grinder to adjust the taste mostly for some visitors who prefer a bit of tar.

La Illusion next, I can feel the sap rising.
_________________
Iberital MC2
French press.
Aeropress. Swiss Gold Modified.

Espresso :: RE: UKBC 2012 - Champion: Maxwell Colonna-Dashwood!

Author: [CakeBoy]
Posted: May 13, 2012 - 06:59 PM (GMT 0)
Topic Replies: 16

Indeed, huge congratulations to Maxwell, and to everyone. The full results are (reproduced from UKBC site):

UKBC 2012 Final:
Placing Score Barista
1 607 Maxwell Colonna-Dashwood - UKBC Champion 2012
2 595 James Bailey
3 585 Howard Barwick
4 582 Mark Lamberton
5 550 Dale Harris
6 549 Dan Fellows

UKBC 2012 Semi-Finals:
Placing Score Barista
1 621.5 Dale Harris
2 602.5 Dan Fellows
3 599 James Bailey
4 598.5 Maxwell Colonna-Dashwood
5 591 Howard Barwick
6 589 Mark Lamberton
7 565.5 Sang Ho Park
8 544 Gordon Howell
9 508 Stuart Archer
10 497.5 Sam Dunford
11 492.5 Alex Sargent
12 479 Dave Jones
13 470 Rummy Keshett
14 468.5 Dan Shannon
15 444.5 Steve Dyson
16 435.5 Mark Pooley
17 421 Thom Harlow
18 394.5 Joe Beaver
19 433 Matthew Robley-Siemonsma
20 355 Laura Timpany

Certificates for Best Espresso, Best Cappuccino and Best Signature Drink were also awarded:
Best Espresso: James Bailey
Best Cappuccino: Maxwell Colonna-Dashwood
Best Signature Drink: James Bailey
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Other Brewing Methods :: RE: Hario grinder: skerton or mill?

Author: [jon]
Posted: May 13, 2012 - 06:14 PM (GMT 0)
Topic Replies: 5

Got the porlex in the end. After light use, produces good quality grind for filter, quickly enough for a hand grinder. A bit fiddly to get the right grind size, but otherwise a nice bit of kit.

Off Topic :: RE: A fishy story

Author: [GreenBean]
Subject: Re: A fishy story
Posted: May 13, 2012 - 02:55 PM (GMT 0)
Topic Replies: 3

motoman wrote:

..... A little later, I felt a nudge on my foot.........,

It was that snake, with two more frogs.

Espresso :: RE: Upgrade from Gaggia Classic.

Author: [AJJ]
Posted: May 10, 2012 - 05:07 PM (GMT 0)
Topic Replies: 5

petikas wrote:

For me spending �500 and still having to wait for the boiler to warm-up to steaming or cool-down after steaming for every milk based drink would be a huge negative for a new machine.

I was in the same boat a few years ago and as I mainly make milk based drinks I decided the only route to go was double boiler so I bought a Dalla Corte Mini.
Ok, it cost a fortune but it still amazes me how good it is even after 3 years of daily use.
Going back to the Classic once or twice I realised how frustrating it is at steaming milk, although the Rancilio wand upgrade was a big improvement.

Roasting - Equipment and Techniques :: RE: Drum material: what is the best

Author: [lukas]
Posted: May 10, 2012 - 05:06 PM (GMT 0)
Topic Replies: 23

More than happy Lawrence, just a little busy too!
Though what I gather from previous roasting experience our profiles won't be very compareable. Give me a week or two tho ...
_________________
Lukas

This week I are mainly having a roastery.
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Newest kit: Ghibli R-15

Off Topic :: RE: A fishy story

Author: [darrensandford]
Subject: RE: A fishy story
Posted: May 10, 2012 - 10:58 AM (GMT 0)
Topic Replies: 3

Espresso :: RE: Upgrade from Gaggia Classic.

Author: [petikas]
Posted: May 10, 2012 - 08:09 AM (GMT 0)
Topic Replies: 5

I also have a Gaggia Classic for the last 7 years and the damn thing still goes strong making the excuse for a new machine more difficult to justify to the other half of the household! :p

That being said, when I upgrade I'd probably look into something that is easier to use that the Classic in terms of successive shots and milk steaming.

I read that the Zafiro is an excellent choice for pure espresso drinkers but I would consider a low-end (cheap) heat exchanger machine as an alternative just for the occasional cappuccino or latte. For me spending �500 and still having to wait for the boiler to warm-up to steaming or cool-down after steaming for every milk based drink would be a huge negative for a new machine.

I find that the NS Oscar despite some obvious shortcommings, (no hot water spout, no expansion valve etc), it has generally good reviews, low price, a large boiler (temp stability, steaming power) and thus I think an overall good value for money.

I would consider an Ascaso in the same class as the Classic (more or less), not an upgrade.
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Espresso :: RE: Talk me out of a Faema Legend E61

Author: [dwalsh1]
Posted: May 09, 2012 - 05:21 PM (GMT 0)
Topic Replies: 9

Lighten up Bruce I'm with Motoman on this Why do people buy from Armani when they can go to Primark?
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Espresso :: RE: Talk me out of a Faema Legend E61

Author: [motoman]
Posted: May 09, 2012 - 04:13 PM (GMT 0)
Topic Replies: 9

For pity's sake do not buy this machine:

1 She is far to beautiful.

2 Can you trust such a lovely creature in your sad little hovel?

3 Can you live with it when she leaves you for an elegant Diedrich?

4 Are you man enough for her needs?

5 I will save your heartache and take her off you, for a small fee of course.
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Espresso :: RE: Talk me out of a Faema Legend E61

Author: [geedee]
Posted: May 09, 2012 - 03:55 PM (GMT 0)
Topic Replies: 9

maybe we should take up a subscription for the purchase and demand the right to pop in for a coffee when we are passing ...
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