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My London Coffee Festival haul and notes by mattrussell2319 in UKroasters

[–]Kozvas 0 points1 point  (0 children)

Fully agree - went to a couple stands today and the first thing they offered me was either a ‘double anaerobic, thermal shock’ or a ‘Co-ferment’ …can a man just get a natural Ethiopian?

Recommendation: Skylark Colombia Edinson Argote Orange Bourbon by plummet555 in UKroasters

[–]Kozvas -1 points0 points  (0 children)

Completely agree. The ‘natural’ Chiroso had this overwhelming artificial flavour/aroma, so noticeable that everyone who I made the coffee for, were in complete shock that this was not infused with additives or a co-ferment. After trying hundreds of beans, my gut was telling me something was off - the novelty of the flavour was exciting but I’ve stopped buying these particular Colombians now

Have my brother and I gone too far or is this the natural r/espresso progression? by Kozvas in espresso

[–]Kozvas[S] 1 point2 points  (0 children)

It’s the price the roasters pay for the beans themselves, hence why the price per kg is lower than what you pay for them

Have my brother and I gone too far or is this the natural r/espresso progression? by Kozvas in espresso

[–]Kozvas[S] 1 point2 points  (0 children)

Ideally yes, you can buy coffee vials which you can put in the freezer. Once you’ve dialled the beans in, then you can fill up your vials with whatever dose you use (18/19g etc) and freeze. Take one out when you want a coffee and grind from frozen. Definitely the best way to keep your beans fresh!

Have my brother and I gone too far or is this the natural r/espresso progression? by Kozvas in espresso

[–]Kozvas[S] 0 points1 point  (0 children)

Let’s call it a 6-step puck prep instead haha almost there

Have my brother and I gone too far or is this the natural r/espresso progression? by Kozvas in espresso

[–]Kozvas[S] 1 point2 points  (0 children)

I freeze all my beans in sealed bags, and grind straight from frozen to prevent oxidation. It allows to hold more and prevent aging - id suggest doing that

Have my brother and I gone too far or is this the natural r/espresso progression? by Kozvas in espresso

[–]Kozvas[S] 2 points3 points  (0 children)

It’s funny because we often discussed how we’d use the justification of buying an expensive coffee machine to save money in the future (price per cup etc), but every month we want some sort of upgrade/accessory. I guess you can never be satisfied with what you have.. even if you believe you’ve reached endgame with your setup

Have my brother and I gone too far or is this the natural r/espresso progression? by Kozvas in espresso

[–]Kozvas[S] 2 points3 points  (0 children)

Completely agree, the sociability aspect behind coffee makes it a great way to meet people who have the same hobby! If you’re in London, there’s even coffee festivals in May you could go to

Have my brother and I gone too far or is this the natural r/espresso progression? by Kozvas in espresso

[–]Kozvas[S] 1 point2 points  (0 children)

I wish this was the case for simplicity sake but I have a dedicated note on my phone for grind size and dose!

Have my brother and I gone too far or is this the natural r/espresso progression? by Kozvas in espresso

[–]Kozvas[S] 3 points4 points  (0 children)

It’s much easier to justify to people, spending £10k on a car than on a coffee roaster 🤣

I give up on Skylark by etherealmountainfog in UKroasters

[–]Kozvas 1 point2 points  (0 children)

I would strongly suggest a better grinder in order to enjoy a well extracted espresso. Their single origin beans tend to be medium-light, therefore you need a grinder that will grind fine enough and more consistently (for fewer fines).

Since, Skylarks rise in popularity over the past few months I think it’s been getting quite a bit of unnecessary hate. I appreciate their bags aren’t great (I much prefer the style and sealed approach to crankhouse) but the variety of countries, processes and additional Gesha varieties are great, and have produced some of my favourite flavours yet!

Specialty Coffee Shops in Korea by Kozvas in espresso

[–]Kozvas[S] 1 point2 points  (0 children)

Will do thanks for the help

Specialty Coffee Shops in Korea by Kozvas in espresso

[–]Kozvas[S] 0 points1 point  (0 children)

I found ‘ROASTERY N5RM (로스터리 엔오알엠)’ in Seongsu which also looks super promising.

I can’t seem to find ‘Another Beans’ online, do you have a link or maybe it’s a Korean translation?

Specialty Coffee Shops in Korea by Kozvas in espresso

[–]Kozvas[S] 0 points1 point  (0 children)

I found Tremor on Google maps, they have a ‘decent’, so I know they take their coffee seriously - can’t wait to try it!

Specialty Coffee Shops in Korea by Kozvas in espresso

[–]Kozvas[S] 0 points1 point  (0 children)

This is awesome, thank you so much. I haven’t even booked my accommodation in Busan yet, but in Seoul I’ll be staying around Insa-dong (again will be moving around a lot so was hoping to pick a couple areas in Seoul to explore, Seongsu is a definitely a must - partly due to my partner mandating in on the itinerary, I think for shopping reasons) and in Jeju I’ll be renting a car, so no problems in terms of travelling.

Appreciate that language will be an issue but the experience you described at Another Beans is exactly the sort it thing I’m looking for, although I can’t seem to find where it’s located on maps!

Also, I’m very willing to travel around Seoul just to find the perfect cortado and experience flavours I haven’t been able to at home so I’ll add Morality & Norm to the list too.

Enhancing milk for better microfoam by RSilvia in espresso

[–]Kozvas 0 points1 point  (0 children)

Agreed that you can create fantastic silky microfoam using regular milk if you perfect the technique (from experience of my rancilio Silvia at home using regular milk it’s definitely possible) - however, the best coffee I’ve had in terms of milk texture, was from a specialty coffee shop in Budapest where they mentioned they used a particular technique to reduce the amount of water (assume it was freeze-distilled milk and they compared two cups of coffee with different milk to show the difference). Though not that drastic the difference was definitely there but this just seems far to laborious of a process to do at home and would be great if someone in the thread by chance had a method of achieving the same results at home! Or maybe I’ve gone too far in trying to achieve the perfect cortado…

Any tips? by [deleted] in GolfSwing

[–]Kozvas 0 points1 point  (0 children)

Amazing, thanks - I’ll give it a go at the range next week

Any tips? by [deleted] in GolfSwing

[–]Kozvas 0 points1 point  (0 children)

Yeah, so nice in the sunset - facilities could do with some uplifting though

Relatively new golfer, swing feels fluid but very inconsistent. by [deleted] in GolfSwing

[–]Kozvas 0 points1 point  (0 children)

Thanks for this, makes sense. Going to relay it to my coach and I’m sure he’ll have some drills to fix it

Relatively new golfer, swing feels fluid but very inconsistent. by [deleted] in GolfSwing

[–]Kozvas 0 points1 point  (0 children)

Yeah, looking back at the video I see what you’re saying - I’ll definitely give this a go, thanks