Lol - most Italians practice the tradition of 'La Bella Figura': https://www.lagazzettaitaliana.com/h...he-italian-way
I'm just a tramp though, so don't bother;)
Marco.
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Lol - most Italians practice the tradition of 'La Bella Figura': https://www.lagazzettaitaliana.com/h...he-italian-way
I'm just a tramp though, so don't bother;)
Marco.
That's a really nice one, Grant. One of your best ever, IMO:)
Btw, I'm getting really good results with this stuff, which I discovered in our local Polish supermarket: super-tasty, super-smooth and makes great crema:
https://imagizer.imageshack.com/v2/1...922/gKPvHp.jpg
Details here: https://www.jacobscoffee.ge/en/
Buy here: https://www.scotbycoffee.co.uk/germa...300359942.html
Honestly, highly recommened, great value, and defo worth a punt, as 'mixers'!:cool:
Marco.
cheers.. not seen that one before. just had my coffee order delivered from wogan.. wasnt really expecting it this side of xmas tbh.Quote:
Originally Posted by Marco
Bought a better grinder today so need to experiment further for the ideal brew. https://uploads.tapatalk-cdn.com/202...cb58928976.jpghttps://uploads.tapatalk-cdn.com/202...040b3a7847.jpg
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Is that a Sage grinder, Ben? Nice one:)
It's a matter of getting the right grind for your machine and choice of beans. IME, for espresso machines, erring on the finer side of things is best, but not too fine. If the grind is too course, it's really affects the quality of the coffee produced.
Marco.
Yes it's a sage dose control pro, write ups seem reasonably positive and though it was a bit more than I was hoping to spend it should provide decent results. Probably up half the night tonight after multiple trial runs all afternoon[emoji16]
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Good stuff, mate. A helpful guide, in terms of getting the right grind consistency is to buy a small packet of ground espresso coffee from the supermarket (get decent stuff and you can always mix some of it in later with your own mix) and use it to gauge the how coarse or fine your grind is in comparison.
It won't be perfect, but it'll certainly get you in the right ballpark, then just refine things from there:cool:
It's worth persevering with the grind, as IME it's *vital* in order to get the best results. Don't be afraid to tamp down nice and firmly too, as it'll give you a nice rich coffee with good crema:)
Scroll back a couple of pages and look at the results Justin produced earlier with his espresso. That's the colour you're aiming for and the thickness of crema!
Marco.
That's a great idea il do that tomorrow cheers Marco.Quote:
Originally Posted by Marco
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