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Espresso Enthusiasts
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We do about 1 lb per week. I asked because I was reading coffee logs the other night and then wondered why preroasted begs are often a mere 12 oz, especially from 3rd wavers.
I suppose usage would also depend on personal consumption. We're two people, and if I'm not wrong, I used most of it for espresso. 14-16 g a basket one to three times a day adds up fast. Maybe we should cut back...
Off to grind some Major Dickason and do a French press of it.
[doublepost=1504627169][/doublepost]Well... It tastes much like what we do with the Peets at work. Between the corporate and third-wave nowadays. Though, with a French press, it tastes better. For the amount, price and how fresh it is, I'm not complaining.
I'll probably order a few of their other blends and single origins. I've read they roast and send out beans daily to ensure proper brewing. There's a few of them I don't know anything about.
I suppose usage would also depend on personal consumption. We're two people, and if I'm not wrong, I used most of it for espresso. 14-16 g a basket one to three times a day adds up fast. Maybe we should cut back...
Off to grind some Major Dickason and do a French press of it.
[doublepost=1504627169][/doublepost]Well... It tastes much like what we do with the Peets at work. Between the corporate and third-wave nowadays. Though, with a French press, it tastes better. For the amount, price and how fresh it is, I'm not complaining.
I'll probably order a few of their other blends and single origins. I've read they roast and send out beans daily to ensure proper brewing. There's a few of them I don't know anything about.
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Ok. Some new beans to try. These are supposed to be "superior" beans. And come in a nice black bag! As always guys if you want £5 off (for me too) use this code; DAVID-6EE3AD (it's in the pic)
Thanks!
Thanks!
I started having Honduran coffee since the early 70s, good stuff.
Yep. There's some magically delicious stuff in South America. The variety between varietals goes farther. Two farms growing the same stuff will produce different tasting beans based on soil content and conditions.
About the same, 1 kg a month here too.
Which surprise me. I thought I was using more as my new Siemens have a sophisticated system that uses double grinding. But of some reason it doesn't use more beans, rather the opposite. I don't think I drink less with my new machine. Excellent anyway
Double grinding? I take it does a loop back of the grind through the system again to ensure even grind? I took a look at the specs. Very impressive super auto! I love how it looks. The pump is rather powerful at 19 bar. I suppose Siemens knows a thing or two about machinery. I imagine it makes a more uniform grind, packs harder and due to the strong pump, can really force the water through before it gets bitter. Impressive engineering.
I imagine it makes a more uniform grind, packs harder and due to the strong pump, can really force the water through before it gets bitter. Impressive engineering.
Double grinding? I take it does a loop back of the grind through the system again to ensure even grind? I took a look at the specs. Very impressive super auto! I love how it looks. The pump is rather powerful at 19 bar. I suppose Siemens knows a thing or two about machinery.
I don't understand the tech behind it, but it sure sounds like it grinds twice when I chose the double-aroma option.Tastes better anyway
The predecessor to this machine (that I had about 3 yrs before) had all the other tech but not the double-aroma option.
A big difference to me though. I am pleased.
Interesting. Yes, the way their copy reads on the product page is as if it does a double puck, but that's not the case. I'd imagine it uses some form of mini boiler right above the grouphead like a few semis in its price range, presuming this is around 3-5K Euros, not sure how much that is in Krona. Higher pressure pump rated for 15K shot life and a small boiler away from the main leads me to believe it's very good at what it does. How is the crema?I don't understand the tech behind it, but it sure sounds like it grinds twice when I chose the double-aroma option.Tastes better anyway
The predecessor to this machine (that I had about 3 yrs before) had all the other tech but not the double-aroma option.
A big difference to me though. I am pleased.
The ease of use is what I find appealing about super autos, but I prefer doing the work myself. Though, as I've said in the past, we do use espresso in baking, too. So the idea of hitting a preset on a super auto is more appealing than spending a few minutes getting read provided the units been on for a while and water is at temperature. Another feature I like about super autos is how bone dry their pucks get. With our semi auto, I need to spread the pucks in the sun if I plan on using them, so they don't get moldy if I leave them in the catch bin.
Edit: I forgot to note that not all SA beans are great. Colombian is hit or miss. Often times, it'll have a higher acid note and thought to be under-extracted. You can counter this by using a higher grind to water ratio. Though too much and you're left with muddy coffee.
If ratios are not your forte, starting with 7-10 grams per 8 oz of fluid is a good start. Now, you can drink the acidic cup if you add some sugar to it. This balances the acidity and makes for a nice cuppa. If you have an over-active palate, you might be repulsed. I've had few Colombian single origins that were balanced, leaving a fruity flavor with some deep cacao flavors.
I've found ratios to be different for all coffees. A dark French roast requires less grams per gram of water. By playing around, you can extract the spicy and woodsy notes of the coffee while not over-extracting it and getting an ashy or muddy-muted flavor.
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I have to check how the pucks are. Double-pucks or not. I'm not sure. Haven't given that enough attention yet. Emptied the machine, and will check this week.
I've been occpied with enjoying the machine this summer, and getting into all the settings & adjustments I can do. THAT is a lot more then my earlier one. The tech of them are as I said the same. But the settings of everything is MUCH more in this. As it is in all Siemens Espresso machines today.
Before I bought this one, I had a LENGTHY discussion with a woman at Siemens, because I didn't want a totally super automatic one.
My old didn't had an inbuilt milk container, and this one neither.
This EQ7 is a midrange in the Siemens production. But they removed it from their newest production line, as all of their machines now have inbuilt milk containers and are totally super automatic.
This one, not, as I can chose how I do the milk without settings.
Given how I've experienced the higher range of automation and settings, I maybe go for a super automatic next time. I'm sure Milk settings are just as easy/wide ranged to personalize as the beans are.
It takes some time to get used to larger variety of settings, and how I store it. But it's super easy when I found a balance of %beans %water = strength that I like.
I probably have to start to write down my explorations too.
So it may not be a bad thing with super-automatics because I do feel the higher variations of settings are good on the coffee as I'm started to get used to it.
Whether I would pour milk into a container of my own (as I do now) or move a container from the machine may not be an issue, really. Not now, or if I would've chosen an all-automatic. I can understand the convenience if many people use it several times a day. But for myself, it's usually one time in the 'morning' & occasional more with visitors/friends.
I got this at ~1k€ as it was on sale in a store. Siemens don't sell it from their store anymore. But it was 1,5k€ before they removed it.
Their highest inbuilt super-automatics machines peak at 3-3,5k€ conversed to SEK in today's currency.
About the cream, it's good. Better than earlier machine actually.
I use a setting that's called Caffe Crema that I'm elaborating which is really creamy.
It's creating more crema then espressos, but pure Espresso's are stronger coffees, but cream is good too, but the CC cream is really awesome. It's done with some special type of grinding too
I'm SO still elaborating what I can do with different settings, when I have time
With acidity/settings/products.
I'm experimenting with some of the Lavazza beans here: http://www.lavazza.com/en/away-from-home/professional/products/
The Super Creama, E Aroma, Tierra Selection right now.
Tried some other Lavazza mixes earlier, and really have liked them.
It's a lot of South-American beans in them, but not entirely. Mixtures to explore, settings to explore. Espresso's to indulge in and enjoy
But as I don't overdo my espresso drinking, exploration goes slowly.
Will check the pucks, and get back to you
What do you use the pucks to/for?
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I'm so happy today, I got some new beans since I ran out, the previous 340g only lasted me a week! The new beans are from Blue Bottle, "Hayes Valley Espresso". Their dark roast blend. Roasted just yesterday!
Pulled the best shot ever. Absolutely no hints of under extraction, or sourness. Balanced, with a hint of bitterness coming through. Really pleased. Amazing amount of crema too. The coffee actually tastes really good too. Chocolatey, almost reminds me of a stout.
Pulled the best shot ever. Absolutely no hints of under extraction, or sourness. Balanced, with a hint of bitterness coming through. Really pleased. Amazing amount of crema too. The coffee actually tastes really good too. Chocolatey, almost reminds me of a stout.
A big mug of Major Dickason. I need to use this 2 lb before it stales. Am having it James' way, with brown sugar. Surprisingly delightful. For an oily, dark roast, Major Dickason is rather good when pressed. Almost no bitter, very full bodied. As I've said, it's what we order in at work by the sack it seems, but with a FP it's way different.
The bean and finished product aroma is no match to lighter roast with its fruity and caramel notes in terms of smell and taste, but it's a fine coffee. I suppose it'll get better as they integrate more of their third wave purchases. I'm tempted to try making an espresso with it in the morning but my brain is telling me I'm flipping nuts.
[doublepost=1504760267][/doublepost]
Okay. Thanks. Do the pucks crumble in the catch bin or did you not pay attention to them? Regardless, I'm interested in how they say together. I usually dry my pucks out and then spray a natural homemade glue and then dust it with sawdust from my home shop, which I collect and keep. I use these as starters during the winter for the fireplaces or when I BBQ or smoke meat for several hours. It's far better than liquid fuels. And if you have acid loving plants, throw them in the garden. They'll reap the initial acid, but once it decomposes and worms eat and digest them, it delivers nutritious castings, which is possibly the best manure you'll ever use. Plus, no smell.
LOL. Enjoy. Yes, even with my semi-automatic, every small variable delivers a new experience. Espresso machines are toys for adults. In regard to Siemens, they're a very old company. When I was a wee little lad, my grandfather spoke of his father (my great grandfather) and how he owned Siemens equipment. My father has some of that stuff in storage, including several glass tube radios. Still works today.
Are you saying that a full super auto comes with an internal tank for milk? That's not quite accurate. Internal vs. external is user preference, and most companies make both types. The external tank is great, as you said, if you only make 1-2 drinks a day. You can store the tank in the refrigerator. The internal tank is good if you're making a lot of drinks, and thus, internal tanks are often bigger. Though I'm not aware if any machines use a compressor and refrigerant to keep dairy cold or non-dairy, if you're using almond, soy or cashew milk.
Yes, as I said, espresso machines are like toys for adults. How many presets can you save?
Yeah, I see. It makes cleanup easier. How do you clean this machine?
That's a steal. I read a few reports on their machines and apparently they're as good if not better than Jura's product. And those are expensive machines.
The bean and finished product aroma is no match to lighter roast with its fruity and caramel notes in terms of smell and taste, but it's a fine coffee. I suppose it'll get better as they integrate more of their third wave purchases. I'm tempted to try making an espresso with it in the morning but my brain is telling me I'm flipping nuts.
[doublepost=1504760267][/doublepost]
Okay. Thanks. Do the pucks crumble in the catch bin or did you not pay attention to them? Regardless, I'm interested in how they say together. I usually dry my pucks out and then spray a natural homemade glue and then dust it with sawdust from my home shop, which I collect and keep. I use these as starters during the winter for the fireplaces or when I BBQ or smoke meat for several hours. It's far better than liquid fuels. And if you have acid loving plants, throw them in the garden. They'll reap the initial acid, but once it decomposes and worms eat and digest them, it delivers nutritious castings, which is possibly the best manure you'll ever use. Plus, no smell.
LOL. Enjoy. Yes, even with my semi-automatic, every small variable delivers a new experience. Espresso machines are toys for adults.
In regard to Siemens, they're a very old company. When I was a wee little lad, my grandfather spoke of his father (my great grandfather) and how he owned Siemens equipment. My father has some of that stuff in storage, including several glass tube radios. Still works today. Are you saying that a full super auto comes with an internal tank for milk? That's not quite accurate. Internal vs. external is user preference, and most companies make both types. The external tank is great, as you said, if you only make 1-2 drinks a day. You can store the tank in the refrigerator. The internal tank is good if you're making a lot of drinks, and thus, internal tanks are often bigger. Though I'm not aware if any machines use a compressor and refrigerant to keep dairy cold or non-dairy, if you're using almond, soy or cashew milk.
Yes, as I said, espresso machines are like toys for adults. How many presets can you save?
Whether I would pour milk into a container of my own (as I do now) or move a container from the machine may not be an issue, really. Not now, or if I would've chosen an all-automatic. I can understand the convenience if many people use it several times a day. But for myself, it's usually one time in the 'morning' & occasional more with visitors/friends.
Yeah, I see. It makes cleanup easier. How do you clean this machine?
That's a steal. I read a few reports on their machines and apparently they're as good if not better than Jura's product. And those are expensive machines.
Some on these threads have been very impressed with the coffee from "Blue Bottle".
Came up with a way to clean the basket innards on a moka pot this morning. This applies to stainless steel mokas only.
1/2 tsp or 3 g of food grade citric acid
1 rounded tsp or 7-8 g baking soda/sodium bicarbonate
Hot water to fill line
Run it through at low heat after the dry ingredients have dissolved in the hot water. When you're done, remove the top and the empty basket. Pour dirty water into main vessel and run it through again. Dump out, wash with your choice of detergent. Put back together and use clean water for a couple more run-throughs.
Let it cool down. Take it apart, and inspect the inside of the basket through the narrow end. It should be shining brilliantly.
Citric acid and sodium bicarb on their own do little in the way of removing oils. One descales and the other deoderizes. Mixed together, they create a weak salt that acts as a surfactant to remove oils. The effervescent nature of the reaction even under heat and pressure helps strip away and push up the grime. I was quite disgusted after the second run through.
Once done, wash well and let it all air dry.
It cleans and deodorizes. The only smell remaining will be from the gasket. I personally prefer using silicone over rubber. It doesn't harden over time and crumble. It also lasts years.
Now I need to figure out a way to clean an aluminum basket on an aluminum moka without pitting the metal or marring it.
1/2 tsp or 3 g of food grade citric acid
1 rounded tsp or 7-8 g baking soda/sodium bicarbonate
Hot water to fill line
Run it through at low heat after the dry ingredients have dissolved in the hot water. When you're done, remove the top and the empty basket. Pour dirty water into main vessel and run it through again. Dump out, wash with your choice of detergent. Put back together and use clean water for a couple more run-throughs.
Let it cool down. Take it apart, and inspect the inside of the basket through the narrow end. It should be shining brilliantly.
Citric acid and sodium bicarb on their own do little in the way of removing oils. One descales and the other deoderizes. Mixed together, they create a weak salt that acts as a surfactant to remove oils. The effervescent nature of the reaction even under heat and pressure helps strip away and push up the grime. I was quite disgusted after the second run through.
Once done, wash well and let it all air dry.
It cleans and deodorizes. The only smell remaining will be from the gasket. I personally prefer using silicone over rubber. It doesn't harden over time and crumble. It also lasts years.
Now I need to figure out a way to clean an aluminum basket on an aluminum moka without pitting the metal or marring it.
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Chamomile tea after dinner. Then a nice pressing of coffee or a cappuccino with cinnamon. Who knows, I may treat myself to both.
@mobilehaathi Have you ever purchased your green coffee from CoffeeBeanDirect?
@mobilehaathi Have you ever purchased your green coffee from CoffeeBeanDirect?
Today, oh, joy: I had several espressos, served in real Italian porcelain espresso cups, served by Italians, and prepared by Italians. Celestial bliss beckons.....
French Pressed Yirgacheffe.
Any good? I've never had a good single Euro espresso in Italy. There was this one place that did in-house spiced biscuits that were delicious and went wel with their espresso, which was surprisingly good.
Divine. Simply divine.
Re Italy, I have never had a poor coffee - or espresso - there.
However, today, well, I wasn't in Italy, though I must say it felt like it.
Enjoying a cup of Costa Rican with a small slice of strawberry cheese cake.
Important parts bolded for clarity, and not everyone loves a novella.
Some simple blend I picked up today for light drinking from my roaster. It's very light in body, very fruity and a hint of sweetness coming through.
It's a blend of South American, Mexican and African beans. And I think a touch of far east Arabica, which is quite rare.
I've got a special treat tonight. That sounded less provocative in my head. Intelligentsia sent me a nice 5 oz sample of Kunga Maitu Kenya.
Actually, that's a slight fib. Intelligentsia sent us a fairly large box of goodies to try and sway us to order as we'd made it clear we wouldn't be continuing our orders with them. And I refused to agree to a minimum order contract. No one really liked their products, which is a bit odd considering Intelligentsia is so highly regarded.
Anyway, I took this and it was first come first serve to whomever wanted something. Our second location didn't get anything. We'd done a few thousand in beans, so this was probably a write-off for them.
On the other hand, I did order some Blue Bottle stuff after speaking with them on the phone and they'll arrive on Monday. I think we have a winner here. I personally enjoy their products, and it was also a small request from some of our employees.
They're a bit pricier, but if it makes people happy, so what?
There's rumor that JAB, the parent entity of Panera Bread (an American chain), Peet's Coffee, Intelligentsia, Stumptown, etc. is looking into buying JAB to further their coffee and luxury goods portfolio. Since their purchase and or majority stake buy-ins, I've noticed an increase in quality from these various brands. The German family that owns JAB, whose name I can't remember, clearly cares about the end product.
I wasn't remotely impressed with Stumptown, but I do enjoy their cold milk and cream based drinks sold in bottles and cartons at specialty grocers, like Whole Foods. It's rich and delicious. Organic to boot.
----
I've decided on two Mazzers so far, but still looking. I'm not sure what I'll do with my old grinders.
Some simple blend I picked up today for light drinking from my roaster. It's very light in body, very fruity and a hint of sweetness coming through.
It's a blend of South American, Mexican and African beans. And I think a touch of far east Arabica, which is quite rare.
I've got a special treat tonight. That sounded less provocative in my head. Intelligentsia sent me a nice 5 oz sample of Kunga Maitu Kenya.
Actually, that's a slight fib. Intelligentsia sent us a fairly large box of goodies to try and sway us to order as we'd made it clear we wouldn't be continuing our orders with them. And I refused to agree to a minimum order contract. No one really liked their products, which is a bit odd considering Intelligentsia is so highly regarded.
Anyway, I took this and it was first come first serve to whomever wanted something. Our second location didn't get anything.
We'd done a few thousand in beans, so this was probably a write-off for them.On the other hand, I did order some Blue Bottle stuff after speaking with them on the phone and they'll arrive on Monday. I think we have a winner here. I personally enjoy their products, and it was also a small request from some of our employees.
They're a bit pricier, but if it makes people happy, so what?
There's rumor that JAB, the parent entity of Panera Bread (an American chain), Peet's Coffee, Intelligentsia, Stumptown, etc. is looking into buying JAB to further their coffee and luxury goods portfolio. Since their purchase and or majority stake buy-ins, I've noticed an increase in quality from these various brands. The German family that owns JAB, whose name I can't remember, clearly cares about the end product.
I wasn't remotely impressed with Stumptown, but I do enjoy their cold milk and cream based drinks sold in bottles and cartons at specialty grocers, like Whole Foods. It's rich and delicious. Organic to boot.
Odd. Maybe I had bad luck. The good espressos I had were at least 2 euros, but came with a bigger biscuit or a slice of sponge cake. One place gave me a delicious almond sponge with a few preserved figs in a lush, rich syrup. I don't eat fig preserves often, but it was incredible.
----
I've decided on two Mazzers so far, but still looking. I'm not sure what I'll do with my old grinders.
Important parts bolded for clarity, and not everyone loves a novella.
Some simple blend I picked up today for light drinking from my roaster. It's very light in body, very fruity and a hint of sweetness coming through.
It's a blend of South American, Mexican and African beans. And I think a touch of far east Arabica, which is quite rare.
I've got a special treat tonight. That sounded less provocative in my head. Intelligentsia sent me a nice 5 oz sample of Kunga Maitu Kenya.
Actually, that's a slight fib. Intelligentsia sent us a fairly large box of goodies to try and sway us to order as we'd made it clear we wouldn't be continuing our orders with them. And I refused to agree to a minimum order contract. No one really liked their products, which is a bit odd considering Intelligentsia is so highly regarded.
Anyway, I took this and it was first come first serve to whomever wanted something. Our second location didn't get anything.
On the other hand, I did order some Blue Bottle stuff after speaking with them on the phone and they'll arrive on Monday. I think we have a winner here. I personally enjoy their products, and it was also a small request from some of our employees.
They're a bit pricier, but if it makes people happy, so what?
There's rumor that JAB, the parent entity of Panera Bread (an American chain), Peet's Coffee, Intelligentsia, Stumptown, etc. is looking into buying JAB to further their coffee and luxury goods portfolio. Since their purchase and or majority stake buy-ins, I've noticed an increase in quality from these various brands. The German family that owns JAB, whose name I can't remember, clearly cares about the end product.
I wasn't remotely impressed with Stumptown, but I do enjoy their cold milk and cream based drinks sold in bottles and cartons at specialty grocers, like Whole Foods. It's rich and delicious. Organic to boot.
Odd. Maybe I had bad luck. The good espressos I had were at least 2 euros, but came with a bigger biscuit or a slice of sponge cake. One place gave me a delicious almond sponge with a few preserved figs in a lush, rich syrup. I don't eat fig preserves often, but it was incredible.
----
I've decided on two Mazzers so far, but still looking. I'm not sure what I'll do with my old grinders.
Your comments on Intelligentsia are interesting; the keep sending me enticing emails s I haven't bought from them in two years.
Now, I did love some - but, by no means most, let alone all - of their coffee: Their "Los Inmortales" was outstanding, and they had one or to others that I loved, too.