The Coffeehouse.... Baristi, Barista, Bariste

[Marco]

Nice description, mate

Marco.

[Marco]

Ok, I said I'd post my findings when I'd sampled some new beans from the Welsh Coffee Company. I opted to try three different types, available in smaller 250g bags, eventually in order to find my favourite and stick with them, so once I've tried those, I'll move onto another three, and so forth. First up is some Columbian Las Galeras, shown here: https://welshcoffee.com/product/colombia-las-galeras/

And this is a cappuccino I enjoyed earlier today using solely those beans, which has probably been my nicest yet:



I have to say that these beans are simply OUTSTANDING! They're a lighter roast than I usually use, but produce a really smooth and intensely rich coffee, with a lovely dense and thick crema and no underlying or unpleasant, rather acrid bitterness, which is so often present in beans of a lesser quality or provenance.

Quite simply, these are top-notch coffee beans, roasted to perfection and supplied in limited quantities by a dedicated and passionate artisan coffee company [with I would hasten to add exemplary levels of customer service], and if this Columbian variety is typical of the quality of beans on offer, then I can't wait to try others from their range! Very highly recommended

Worth looking at the pictures here, many of which portray the company's dedication to supplying the finest beans for true coffee aficionados:

https://www.google.com/maps/uv?pb=!1...oiowCnoECBsQAw

Marco.

[struth]

Nice colour and plenty there for a good one

[Beobloke]

Can highly recommend these beans from Whittard that we’ve just finished. Quite a light roast but very smooth with good depth of flavour and a lovely, almost chocolatey finish.

[Beobloke]

Decent crema, too!

[Marco]

Nice colour and plenty there for a good one

Cheers, mate. Honestly, this stuff's a different ball game!

Marco.

[Marco]

Decent crema, too!

Is it the light though, Adam, as it looks a bit weak and rather pale... Or have you added a touch of milk? Even with a light roast, the crema should be thicker and deeper in color.

No doubt it'll taste good, though!

Marco.

P.S Just thought, I'm presuming you've got a proper pressurised espresso machine, and that's what was used to make the above coffee? If not, disregard what I've said.

[Beobloke]

P.S Just thought, I'm presuming you've got a proper pressurised espresso machine, and that's what was used to make the above coffee? If not, disregard what I've said.

Nope, I’ve got one of these:

https://www.delonghi.com/en-int/prod...65m-0132215185

Much as I love a good coffee, I really cannot be arsed with the long-winded manual methods of making it that involve half a kitchen full of different gadgets, although I doff my cap to those of you who do!

I chuck the beans in the top, fill it with filtered water, select which style of coffee I fancy and it does the rest on its own!

[Marco]

Ah, that explains it then, as you'll never get proper crema without a pressurised espresso machine, just froth. Yeah, I know what you mean - to do it right you need a few gadgets, aside from the machine itself. I've got a whole side of the kitchen dedicated to making coffee/tea - and cocktails for the princess!

What do you use to grind your beans? I suspect you could upgrade things in that department, as how the beans are ground has a *MASSIVE* impact on the quality of the resulting coffee.

Marco.

[guy]

Hi Marco, it's that bitterness that you refer to which I dislike in coffee - will give the "welsh coffee co" a look when I am running low on stocks (strange but I love bitterness in beer, time and place for everything I suppose )