Search found 184 matches

by King Seven
September 2nd, 2015, 10:49 am
Forum: Knockbox
Replies: 60
Views: 3715

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...
by King Seven
December 10th, 2014, 6:14 pm
Forum: Knockbox
Replies: 26
Views: 3322

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
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by King Seven
November 11th, 2014, 6:21 am
Forum: Knockbox
Replies: 26
Views: 3322

James Hoffmann's "Atlas of Coffee" on its way (in October)

Glad you like it! (I'm totally fine with posting pics from it)
by King Seven
August 30th, 2014, 10:14 am
Forum: Knockbox
Replies: 14
Views: 2275

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...
by King Seven
August 15th, 2014, 12:10 pm
Forum: Coffee Roasting
Replies: 65
Views: 13205

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 ...
by King Seven
August 14th, 2014, 9:35 am
Forum: Coffee Roasting
Replies: 65
Views: 13205

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
by King Seven
April 30th, 2014, 10:41 am
Forum: Knockbox
Replies: 27
Views: 3146

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!
by King Seven
November 25th, 2013, 5:46 pm
Forum: Cafes and Get-togethers
Replies: 71
Views: 8240

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 ...
by King Seven
December 23rd, 2012, 8:23 am
Forum: Coffees
Replies: 52
Views: 10465

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
by King Seven
December 22nd, 2012, 2:29 pm
Forum: Coffees
Replies: 52
Views: 10465

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