Aye...
but what’s the Beans?
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Whilst you are deciding, and as you already have a good grinder, I would highly recommend getting a Hario V60 02 dripper. Don’t underestimate it, you can get an amazing cup from it. It’s what the owner of my favourite coffee shop uses at home. To use:
* Plonk the V60 on your cup and put a filter in it
* When kettle has boiled, pour around the V60, then chuck the water
* Put your coffee in to the now wet filter, with the included scoop or weighed...
* Add a small amount of water to wet the grounds and let them bloom for 30 secs
* Slowly pour more water in a circular motion, as close to the sides as you can without touching them
...much more convenient than it sounds!
Coffee time https://uploads.tapatalk-cdn.com/201...0f30ed5ed7.jpg
that was a corker
current blend is;
from extract coffee.. cast iron 12g and unkle funka 19g.
from amber.. casa de zinc 19g
from lavazza.. crema e aroma 22g
from climpson.. la cumbre guatemala 12g
that will do 4 good sized flat whites or double espressos.
All coffees degassed/rested for a week min in cupboard.. excess stock kept in freezer. working stock in bottom of fridge. Add about 85g every 2 days to grinder hopper. use filtered and re magnesiumed water. bwt filters are excellent for this. Scottish tapwater isnt great for coffee as it stands from tap.
https://uploads.tapatalk-cdn.com/201...10a37d2315.jpg
Top tips!
Wondered about the correct way to store beans.
I just couldn't get myself to blend such expensive coffees like that, Grant.
I'm sure you like the results, but I like to see what various companies can achieve.
I also like single origin coffees and regard blending coffee (single or blended) as a good idea only when they are sub par. In fact that is the only time I blend, really.
We're all different.;):)
Sure, and i enjoy them all seperately as well, but the combination of them is greater than the individual imo. No point in mixing in poor coffees imo as you end up too close to the lowest denominator.
I do understand that to some its sacralige but ive never been one to stand on ceremony.
What's the point in cocktails then, if you don't blend different types of alcohol?;)
No, I take your point, Justers, and your method is good, but I'm with Grant in that carefully selecting and judiciously blending different types of beans can give some superb results, not available from using one type alone.
However, I tend only to use two... A good 'base blend', such as Grant's Crema e Aroma, mixed with something 'fancy', from a specialist supplier. For my tastes too, there has to be a percentage of the humble Robusta bean somewhere in the mix, in order to get the right type of acidity, and smoothness added by some quality Arabica.
Marco.
Nearly forgot the pic.
Very nice thick crema and loads of micro foamhttps://uploads.tapatalk-cdn.com/201...acb14eeb16.jpg