The Coffeehouse.... Baristi, Barista, Bariste

[User211]

Yup, agreed about water. When I'm 'serious' about making coffee, as in when guests come round for dinner, or when making it for someone I like I always use mineral water, which does make a notable difference.

Marco.

I get pure hydrogen and oxygen cylinders delivered. I combine it in a controlled, sterile environment to make water.

I sterilize my coffee machine and all accessories beforehand, naturally, in a huge, purpose built autoclave in that same purpose built, sterile room.

After all that faff, I usually kill the visitors on arrival just after they have had their coffee, on the basis that I won't have to do it again, at least for that particular set of visitors.

[struth]

Just get a magnesium Jug filter

[Marco]

I get pure hydrogen and oxygen cylinders delivered. I combine it in a controlled, sterile environment to make water.

I sterilize my coffee machine and all accessories beforehand, naturally, in a huge, purpose built autoclave in that same purpose built, sterile room.

After all that faff, I usually kill the visitors on arrival just after they have had their coffee, on the basis that I won't have to do it again, at least for that particular set of visitors.

Yeah, I heard that, and also that you've had a few complaints about the 'skin' left from the 'full-cream milk' used....

Marco.

[struth]

it makes sense to improve your water as coffee is mostly water anyway, plus magnesium aids better extraction.

[Marco]

Yeah, defo. Fortunately the water where I am (which comes from the Snowdonia hills) is as pure as tap water gets, so there are no real issues. However, using sparkling mineral water, with my Moka pot, defo improves the flavour and imparts a slight 'crema'.

The other thing I've found that seems to improve the coffee flavour slightly, is pre-warming the cup or mug you're going to use, by filling it with boiling water and allowing the water to sit inside for a few mins before using it, so that the hot coffee isn't going straight into a cold cup.

Regardless of anything else, if you can't taste the difference, it helps keep the coffee warmer for longer!

Oh, and one other thing, this morning I used some Graham's Gold Smooth Jersey milk (link below), to make my cappuccino, instead of the usual whole milk I get fresh from the dairy, and bloody hell does this stuff create a lovely thick, creamy milk froth!!

https://www.grahamsfamilydairy.com/o...ge/gold-smooth

It also makes cappuccinos taste utterly wonderful, if a little rich for drinking everyday. However, defo one for special occasions or when you want to impress visitors... I suspect that Justers will already know about this stuff, but Granty, if you haven't tried it, I urge you to give it a go, as with the style of coffee you make, it'll taste better than ever!

Marco.

[Marco]

Just get a magnesium Jug filter

Thanks for reminding me... I've been wanting to try one for ages, so just ordered one of these in 'Tim Malloy Green' :https://www.ebay.co.uk/itm/BWT-Water...cAAOSwtc9b0KPB

Marco.

[struth]

yup, bwt make them. the bilious green could have been better thought out tho

[Marco]

Lol - that's what sold it to me! All it needed was '1888' written on the side!



Marco.

[struth]

Try it by self or mixed with tap water if it's too much. Depends initially on what your water is hardness wise. Mine being Scottish is soft. A little too soft for perfect.

[Marco]

Will do. How long do the filters last?

Btw, have you tried that Jersey milk? It's stupendous!

Marco.