The Coffeehouse.... Baristi, Barista, Bariste

[Marco]

Anyway, did you get round to buying some of this Lavazza I recommended?

For me, they're the best 'base' mixer beans out there, which produce a wonderful crema, and a lovely smooth, rich flavour:








I'll be using it permanently from now on: https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1

Highly recommended, mate!

Marco.

[struth]

Not yet. Still plenty of the segfredo

[Marco]

No worries, mate. Defo try it when the Sega runs out, as it's top-notch

Marco.

[User211]

There is definitely much better coffee around than Lavazza Marco.

Try a mixed lot of Wogan - say 4 different types at 250g to get an idea of good coffee at very reasonable prices. Then tell me I am talking zee shiteloa!

Lavazza? No, not really, I think. Mass produced boolarks. I know you are using it as a base, but even so.

In anticipation of the backlash...

[Marco]

Lol, no... No backlash, dude. Remember that Granty and moi like to combine basic 'mixer' beans, with 'posh' stuff, like Wogan, etc. So the Lavazza is only for mixing purposes. Grant has been using Segafredo.

I add a small amount of the above, simply to ensure that there is some Arabica and/or Robusta in the mix [improves crema, IME], as well as quality African beans (or whatever) with the 'posh' stuff

Marco.

[struth]

Lol, no... No backlash, dude. Remember that Granty and moi like to combine basic 'mixer' beans, with 'posh' stuff, like Wogan, etc. So the Lavazza is only for mixing purposes. Grant has been using Segafredo.

I add a small amount of the above, simply to ensure that there is some Arabica and/or Robusta in the mix [improves crema, IME], as well as quality African beans (or whatever) with the 'posh' stuff

Marco.

indeed, i use only about 15% of filler.. it aids crema production without altering flavour

[Marco]

Yup, exactly why use it. I've tried using 'posh' beans on their own (as no doubt you have), without a 'filler', and results are always worse, no matter how good the 'posh' beans are

For me, for the best espresso, you need a small percentage of Robusta and/or Arabica in the mix!

Marco.

[struth]

Yup, exactly why use it. I've tried using 'posh' beans on their own (as no doubt you have), without a 'filler', and results are always worse, no matter how good the 'posh' beans are

For me, for the best espresso, you need a small percentage of Robusta and/or Arabica in the mix!

Marco.

too much robusta and it gets bitter, but a smallish % and it adds to the flavour and aids the crema production. again if just making espresso with a top end machine you can do it without, although i would say it wont be as good, but when making the likes of flat white or capachino then robusta in the mix is beneficial

[User211]

Yup, exactly why use it. I've tried using 'posh' beans on their own (as no doubt you have), without a 'filler', and results are always worse, no matter how good the 'posh' beans are

For me, for the best espresso, you need a small percentage of Robusta and/or Arabica in the mix!

Marco.

A bit like cutting A grade coke, dude.

Put it this way, when it's A grade, you wake up the next day and know you had one of the best evenings of your life. You remember it all with fondness a decade or two later. And even though it's the morning after, you feel immortal. And the feeling remains for the rest of the day.

I find the best way these days to keep track of things is to eliminate as many variables as possible by rejecting anything that is single producer that isn't up to par for the money.

Mixes do introduce too much complexity and variability to come to definite conclusions. But if you are into it ignore what I say. I was into it, as you know.

All I am saying is I think you might change your mind given time.

[struth]

I wouldn't know re coke.. Only coke I have is zero sugar.
As for blending, well its been going on for centuries.