Search found 285 matches
- December 15th, 2023, 9:31 am
- Forum: Grinders
- Replies: 14
- Views: 562
Should I upgrade my Gaggia MDF grinder with Mazzer Super Jolly?
I started with a Gaggia MDF a looong time ago. I used a SJ in competition, and then bought a used one that I've had ever since. It's a good investment. You will notice the difference
- November 29th, 2023, 5:22 pm
- Forum: Tips and Techniques
- Replies: 15
- Views: 555
Dialing in assistance
If I were in your situation, I would start by using a lower dose, and see if it helps even things out. A higher dose could yield under-extraction along with an over-presentation of roast notes in certain coffees
- November 29th, 2023, 4:56 pm
- Forum: Tips and Techniques
- Replies: 9
- Views: 872
Consistent astringency after 20 yrs of effortless decent results
Glad you got it sorted! I was about to chime in and say "It's the coffee!" If the drying phase during the roast is incomplete, you get astringency. There's not a thing you can do about it, except to toss the bag, and buy a different coffee
- September 10th, 2012, 12:17 am
- Forum: Coffees
- Replies: 12
- Views: 1417
AJ Coffee
Thanks for the kind words, Jon! Nick, Our prices were what they were to protect the interests of our local and regional accounts, as well as the fact that good coffee is already ridiculously cheap, all things considered. We weren't trying to make a lot of money (especially since retail was not our p...
- June 27th, 2012, 11:18 am
- Forum: Knockbox
- Replies: 23
- Views: 4181
ROASTe goes under... sort of.
I think I'd have to take a look at their marketing approach before deciding. I am under the impression that having a category list consisting of "Dark Roasted, Whole Bean, Organic, Decaf, Flavored, Espresso Based" is not likely the best approach. It says "we're trying to appeal to the mass market", ...
- June 27th, 2012, 10:36 am
- Forum: Knockbox
- Replies: 23
- Views: 4181
ROASTe goes under... sort of.
As a vendor on Roaste, I got an email this morning letting us know that they are no longer taking orders to financials, and that they were not able to send out checks. (what this means for you is that you cannot order through Roaste.. what this means for us, is that we have lost money with no hope
- June 19th, 2012, 3:34 pm
- Forum: Tips and Techniques
- Replies: 19
- Views: 3158
E61 pour has long delay, then gushing
It sounds like the grinder is the problem to me. Dull burrs, specifically. As Randy stated, you'll want to grind as part of preparation. Pre-ground = stale. While 2.5 weeks isn't terrible for most medium to light roast espresso blends, I would say it's on the stale side of aging for a dark roast
- May 29th, 2012, 2:49 pm
- Forum: Coffees
- Replies: 59
- Views: 8869
Searching for an Ethiopian Blueberry Bomb
While I wouldn't call it "blueberry", our Sidama ARDI is a new crop natural that is pretty "fruit-salad"-esque
- May 7th, 2012, 11:20 am
- Forum: Knockbox
- Replies: 4
- Views: 608
Looking for intro barista training
This is the page on the linked web site that would reference said "training course": {link} No course is listed. The user has one post (total) that contains a properly formatted URL to a company's main page. I'm no Poirot, but this looks suspiciously like it could be cleverly disguised spam. If it i...