Search found 184 matches
- September 2nd, 2015, 10:49 am
- Forum: Knockbox
- Replies: 60
- Views: 3734
R.I.P. the Ristretto
Just to comment on the Italian thing: I received 18 responses from Italy. The average recipe was: Dry: 14.9g Wet: 30.6g Ratio: 1:2.11 Brew time: 22 - 30 seconds Half of the respondents were home baristas. I'm extremely aware of the shortcomings of the sampling of the survey. I do think it is an inte...
- December 10th, 2014, 6:14 pm
- Forum: Knockbox
- Replies: 26
- Views: 3326
James Hoffmann's "Atlas of Coffee" on its way (in October)
Thanks all - really appreciate people's feedback on the book. (No one really writes book reviews for this sort of thing, so this is one of the main ways of getting feedback for me). Thanks for the typo catch - I knew one would sneak in there somewhere... As for taste profiles - this was a tricky one
- November 11th, 2014, 6:21 am
- Forum: Knockbox
- Replies: 26
- Views: 3326
James Hoffmann's "Atlas of Coffee" on its way (in October)
Glad you like it! (I'm totally fine with posting pics from it)
- August 30th, 2014, 10:14 am
- Forum: Knockbox
- Replies: 14
- Views: 2278
An Apology to James Hoffman
This means a lot, and I'm very grateful to you for the apology. I was probably more hurt with the criticism coming from you, as you've been incredibly generous with me in the past, I've learned a great deal from you and I didn't really want our online relationship to head in the direction it did. Th...
- August 15th, 2014, 12:10 pm
- Forum: Coffee Roasting
- Replies: 65
- Views: 13216
New Book: The Coffee Roaster's Companion by Scott Rao
I admit I could have handled it better, but I suppose experiences on HB in the past have left me a little sensitive. I'm more than happy to have my review picked apart - on a technical level, or a theoretical level if you disagree with what Scott wrote (and I thought was useful, smart writing) then ...
- August 14th, 2014, 9:35 am
- Forum: Coffee Roasting
- Replies: 65
- Views: 13216
New Book: The Coffee Roaster's Companion by Scott Rao
Wow. Depressing to read... (In case I forgot why I stopped using forums) I do hope Scott endorses my book, because I value his opinion and it would mean a lot to me personally. I know Scott a little, I've met him 3 times now. He famously took me to task over my poor Chemex methodology - we have
- April 30th, 2014, 10:41 am
- Forum: Knockbox
- Replies: 27
- Views: 3147
2014 SCAA "Famous" Faces In Specialty Coffee
Thank you for being so kind! It was a pleasure to meet you, and chat a little bit. I'm glad you enjoyed the Symposium, I really enjoyed the sensory science part of it a lot. Perhaps see you at another such event in the not too distant future!
- November 25th, 2013, 5:46 pm
- Forum: Cafes and Get-togethers
- Replies: 71
- Views: 8260
How many cafes are getting bored with espresso?
Honestly, I'm not sure why I'm responding to this. Doesn't this first require that we define fines. (Which I haven't seen done). You can claim they're whatever percentage you want if you don't define exactly what you're talking about. What do you mean by better flow consistency? A more uniform flow ...
- December 23rd, 2012, 8:23 am
- Forum: Coffees
- Replies: 52
- Views: 10470
Square Mile
Probably around 9.30. It would still be cracking in the cooing tray. You can see the rate of rise dive when a rolling first crack begins
- December 22nd, 2012, 2:29 pm
- Forum: Coffees
- Replies: 52
- Views: 10470
Square Mile
{image} Ignore the load temperature here - it isn't really helpful, it is just the time logging started. Rate of rise is visible below