Enjoyed a coffee (a very pleasant flat white, but have no idea where the coffee itself came from) - outdoors, socially distanced, etc - with Decent Brother.
Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
Espresso Enthusiasts
- Thread starter eric/
- WikiPost WikiPost
- Start date
- Sort by reaction score
- Status
This morning started my day off with an espresso shot. trying a new ratio.
12g of coffee. pulled out a 20g shot.
still trying to dial it in.
12g of coffee. pulled out a 20g shot.
still trying to dial it in.
^^^the package doesn’t say what’s in it, just that the coffee is a dark roast arabica. It tasted good. I had it again this morning. 
YAY!!! My order of Columbian coffee arrived in told's mail!
Do tell, what kind exactly.
I have ordered both Costa Rican coffee (Red Honey process) and Ethiopian coffee (naturally processed), and I am - at this very moment - enjoying a mug of Colombian coffee (with organic hot milk) - which is the only coffee I have still in the house.
I can report the happy and welcome arrival of my delivery of coffee (Costa Rica - "Red Honey" process, and Ethiopian "naturally processed" coffees).
Enjoying a store bought coffee that claims 100% arabica beans with a minimum of 10% Kona beans. It's good coffee -- a medium roast -- but it does not taste like Kona coffee. So, I guess I fell for the marketing. I am a victim but still enjoying my morning brew.
I know this is an Apple forum, but having it so close to all that liquid and steam ... you're brave!
Nice set-up but the shot is too small for my bespectacled eyes to be able to identify the grinder, let alone the espresso machine.
@Scepticalscribe it is a Quickmill Vetrano 2B Evo and a Baratza Sette 270.
@adrianlondon agreed, that was for show to see how it matched with my bar.
@adrianlondon agreed, that was for show to see how it matched with my bar.
Many thanks for the clarification; much appreciated.
Do enjoy your set-up and thanks for sharing it with us.
also avoid Kona blends that are advertised as "100% Hawaiian coffee"......there's a lot of coffee grown in Hawaii that isn't Kona.....look for 100% Kona, and yes, you'll pay more for it
My regional grocery chain was advertising that they've found a local roaster and have released their own mixtures.
The coffee itself isn't bad. But the packaging they used (I buy preground for reasons) absolutely horrendous.
I've noticed a trend lately in packaging bags that use ziplock type technology. They're no longer doing the whole top fo the bag being the zip, but these weird sidenecked half zips.
they're attrocious. can't fit a coffee scoop in them. They don't seal well and the coffee went stale after only a couple days (I usually finish a bag per week)
which is such a dissapointment to have what was a decent bag of coffee by a local roaster so ultimately let down by poor packaging decisions
Whoever invented these bags btw (Im noticing them being used for more than just coffee) deserves to step on a piece of lego.
The coffee itself isn't bad. But the packaging they used (I buy preground for reasons) absolutely horrendous.
I've noticed a trend lately in packaging bags that use ziplock type technology. They're no longer doing the whole top fo the bag being the zip, but these weird sidenecked half zips.
they're attrocious. can't fit a coffee scoop in them. They don't seal well and the coffee went stale after only a couple days (I usually finish a bag per week)
which is such a dissapointment to have what was a decent bag of coffee by a local roaster so ultimately let down by poor packaging decisions
Whoever invented these bags btw (Im noticing them being used for more than just coffee) deserves to step on a piece of lego.
Painful punishment! Although I use beans, I find rolling the top up tight and then putting a rubber band around the bag works well enough.
I know people, who buy ground, who put the grinds into a tupperware type box and keep it in the fridge or freezer. I think keeping the grounds cold/frozen to help preserve them is a myth - the moisture and temperature changes will ruin them, and "decanting" the grounds unnecessarily exposes them all to air. It's not wine
I know people, who buy ground, who put the grinds into a tupperware type box and keep it in the fridge or freezer. I think keeping the grounds cold/frozen to help preserve them is a myth - the moisture and temperature changes will ruin them, and "decanting" the grounds unnecessarily exposes them all to air. It's not wine