The Coffeehouse.... Baristi, Barista, Bariste

[Marco]

The mugs were from a lovely little grockle shop in North Norfolk last year on holiday, one for each of us for our initials.



I don’t like milk or cream except in cooking and so I just use a metal double walled cafetière - keeps it nice and warm.

Nice - I like quirky, handmade things. In terms of the cream thing though, you do realise that 'crema' has nothing to do with the cream you're talking about?

Marco.

[Alex_UK]

Nice - I like quirky, handmade things. In terms of the cream thing though, you do realise that 'crema' has nothing to do with the cream you're talking about?

Marco.

Yes of course, I understand a crema is from the pressure, but not something I’m really bothered with as it sort of looks a bit dairy! Wouldn’t bother me in a cafe or restaurant but not something I particularly aspire to at home. I have thought about a bean to cup machine but Sue doesn’t like fresh coffee so never really worried as I am happy with my pot.

[Marco]

Lol - no worries, it's all down to your own preference. However, crema isn't 'dairy'; it's really just an indication of a richly-flavoured coffee, freshly ground with good beans. Within a few sips, the crema (what's left of it that hasn't stuck to the sides of the cup) mostly disappears, so there's not much sensation of 'cream'

Marco.

[struth]

Dark morning in livingroom but coffee is light.

[Gazjam]

Hey Grant,

Any reccies for things like Tampers, mats, milk jugs and the like?

[struth]

Hey Grant,

Any reccies for things like Tampers, mats, milk jugs and the like?

these are good. you get them different diameters. they are depth adjustable. been using one for a while along with the tamper that comes with the sage which is quite good.

https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1

a knock box is worth getting too.

[Marco]

Remember though, lest Gaz gets the wrong idea, that what you've linked to (and I agree is good, as I've also got one) is a coffee distributor, not really a tamper, which as you've stated, for best results, needs used in conjunction with a dedicated tamper!

For a tamper I use something very similar to this: https://www.amazon.co.uk/Calibrated-...98538689&psc=1

Calibrated I find is best, as it means you exert the same amount of pressure on the coffee grinds, time after time (rather than varied with a non-calibrated design, meaning that the harder or lighter you press, the stronger or weaker the strength of the coffee), thus giving more consistent results.

As for milk jugs, I use one of these, which is really solid and nicely made: https://www.amazon.co.uk/Bialetti-Br...19639671&psc=1

Marco.

[struth]

tbh it does tamp if adjusted deep enough but i do start and finish with another tamper anyway.

[Marco]

Well, it flattens the grinds a little in use, if that's what you mean, but for me isn't heavy enough to work effectively as a standalone tamper, no matter how deeply adjusted.

Marco.

[Gazjam]

Thanks chaps.

From Barista vids watched online, a lot of them use both?
Probably the route for me.

@marco,
That Bialetti milk jug looks great,
nice Italian design from a famous Italian coffee company.
Used one of their manual stovetop milk frothers with my Mokka pot, great quality too.

@Grant
thanks mate, 1 question about the distributor you linked to?
If I went for, say, a 58mm grouphead machine, does the diameter of it matter?
think your Sage is 54m wondering if for a 58.. it might not be suitable?

Ta both.