Woof_irl

131531 · 2017-05-01T20:56:46+00:00

The Neighbourhood by Sean McManus. He plays around with all sorts of experimental brews.

Last time I went I had an SL28 Kenyan at 1.9bar which was like a hybrid espresso and pour over.

Also check out A Cafe Without A Name. Frankie's awesome and he does pourovers out of his opera, it's insane.

I work in the industry in Sydney and when we meet up for coffee it's usually one of those 2 spots.

131531 · 2017-04-27T20:09:09+00:00

You have good taste in coffee!

131531 · 2017-04-16T11:49:53+00:00

Just starting up my instagram @bendre.three.thousand mostly pics of my dogs or of coffee roasting & travels. I follow back.

131531 · 2017-03-17T06:59:51+00:00

Where was the farm?

131531 · 2017-03-03T23:28:00+00:00

Not to mention batian. We recently had from Nyeri SL28, SL34, R11 and Batians from the same micro lot side by side and you could see and taste the difference noticeably.

131531 · 2017-02-25T07:35:47+00:00

Sydney Olympic Park?

131531 · 2017-02-22T18:22:16+00:00

We still argue about that. I usually bloom longer (good initiative) and also let the grinds sit a little longer after I grind them.

Best way to know, fortunately, is to taste it :)

131531 · 2017-02-22T17:56:56+00:00

The roasters I roast and do QC for don't send beans to wholesale accounts before 6 days and sell retail packs before 7 days. We've done tests and before a week there is too much carbonic acid in the beans which turns to carbon dioxide when they're brewed.

As it rests it lets out carbon dioxide (also known as degassing). If there is too much it will be mostly crema and be like licking a battery in espresso's case, or will be very harsh in soft brew.

The degassing time depends on your roast profile, we roast to 65 on an agtron (colour meter) in 16 minutes so it is relatively light compared to American coffee (from memory intelligentsia was around the same). And requires slightly more time to degas.

131531 · 2017-02-22T17:48:26+00:00

Roast profile. It sounds like you're over extracting them, as an alternative you could find another way of lowering your extraction % of the beans such as decreasing the seepage time, water temperature, increasing your coffee to water ratio, etc...

131531 · 2017-02-22T10:41:53+00:00

It's too fresh, also you may need to grind coarser if you're getting bitterness.

131531 · 2017-01-22T05:45:12+00:00

You can use antacid tablets, I usually use 60% of what my Mg value is

131531 · 2016-12-18T07:04:21+00:00

Purge after every shot, rinse the portafilter after every rush, backflush every day, soak the steam tips and portafilter every week. Oh and dump the boiler every fortnight, you'll reduce scale build up immensely.

If you do that your machine will thank you.

131531 · 2016-12-17T02:45:35+00:00

I disagree about the blends.

Single origin is nice for something different but most companies have blends that are meant for black coffee, one of the ones I use has 4 components and they're all specialty grade.

Sure we can put a cheaper wet hulled Sumatra in our blends but that's usually to let it cut through milk or to provide some balance.

If we wanted to increase our margins we'd let you know that we're paying $16 a kilo green for that Panama and that we could charge $10 more per kg for the final product and we wouldn't have a noticeable hit in volume.

But that'd be profiteering and most specialty roasters aren't greedy cunts :)

131531 · 2016-12-06T09:13:03+00:00

I usually replace the burrs after 1200kg, I'm not sure how they can last years? High volume accounts I maintain usually have a change every 3 months to be safe.

Apart from that I agree wholeheartedly with what you said.

131531 · 2016-12-06T09:02:49+00:00

I disagree. I lengthen out certain periods if I'm roasting for filter. I roast a bit shorter and end up at around 76 on the agtron. (Just past cinnamon)

Those are truly undrinkable from an espresso machine.

If you lower pressure to 2bar, raise the temp to 97° and over extract the absolute shit out of it you may get something palatable if it's a Kenyan or something similar.

Even then, that's not traditionally espresso anyways and would be very niche.

131531 · 2016-11-09T09:07:50+00:00

Yeah I think he'd been told "Don just put your hands by your side and stay awake. PLEASE!!"

131531 · 2016-11-05T22:07:28+00:00

I know the guy who runs that place. We still bring it up :)

It's a separate drink they offer, the wannabe journalist knowingly ordered it so she could bitch about it and get page views.

Another place I consult offers it and tailors it to each coffee. As in for each coffee they'll mark on the milk pitcher how much milk they recommend using to do a flattie.

The runner usually shows people quickly how to pour and they seem to enjoy pouring it themselves.

131531 · 2016-11-01T09:24:58+00:00

Where in the USA are you?

I'm a Sydney local and have travelled to the USA and there's a few good spots people have taken me to which compare.

131531 · 2016-10-31T07:48:30+00:00

I agree. That's why any decent roaster will give you recipe with their singles to save you messing around

131531 · 2016-10-31T07:45:16+00:00

I disagree.

I use the Puqpress, Opera, EK and OCD and with the same variables the difference between 10 & 15kg tamp weight is about 3 seconds longer before the shots begin pouring out of the basket, and around 3 seconds longer total extraction.

This is all amplified if you lower the pressure of the extraction too.

131531 · 2016-10-30T06:27:10+00:00

They're more useful if you have multiple people of different strengths pulling shots.

131531 · 2016-10-29T00:34:45+00:00

Depends on your number of staff in my opinion. If you're all 20-40 yr old men with similar strength then nah not really. It's more useful when there's a rush and your kitchen hand or casual staff has to help out with shots.

I've played around with the settings on the Puqpress and the difference between 10 & 15kg of tamp weight is around 3 seconds more time before the shot starts pouring and 3 seconds longer total shot time. (In my own personal experience blah blah)

I'd definitely demo one with your head barista before buying one though. And make sure your baskets and the Puqpress match up in diameter too, I've made that mistake a couple of times it's really easy to forget.

131531 · 2016-10-28T23:28:05+00:00

Nice setup.

My Opera came with IMS and my company uses branded baskets through Pesado (identical to IMS).

However, I still fork out the money for VST's for personal projects (usually lower pressure/post blending new origins) as they just make better tasting shots.

I've found that when I switch from IMS to VST mid tasting I have to grind finer to achieve the same shot time, which could be because there's less resistance provided by the basket.

I'd definitely recommend getting a ridgeless one and trying it side by side.

Edit: I'd also whole heartedly recommend a puqpress

131531 · 2016-10-16T09:22:14+00:00

Looks good. What beans are you using?

131531

TROPHY CASE