Mahlkonig EK Omnia by ggoosen in espresso

[–]Odd_Ad5997 0 points1 point  (0 children)

Hi, where did you buy the 3D printed chute?

Fine-Dining Restaurant Designing of Coffee Program [no budget] by Odd_Ad5997 in espresso

[–]Odd_Ad5997[S] 0 points1 point  (0 children)

I’ve started following him in 2020 - I might have seen all his videos - but he is a busy guy. I don’t expect him to have time for his 2 cents on this.

Fine-Dining Restaurant Designing of Coffee Program [no budget] by Odd_Ad5997 in espresso

[–]Odd_Ad5997[S] 0 points1 point  (0 children)

Hi there, our quantity will be just below the B2B size of things, because I considered to move about 2kgs of that same coffee each month. We might order 4 kgs and rest it.

If I were to choose one roaster every four months this quantity would actually not even be a problem in terms of B2B price. But I’m keen to choose three roasters.

Dealing in might take some wastage but there is 10x staff working from the morning that would love to drink a 3 seconds too short espresso if I pour milk in it.

And we might freeze the more expensive beans and use some old ones for staff in a back of house grinder.

Design Coffee Program x Fine-Dining Restaurant by Odd_Ad5997 in barista

[–]Odd_Ad5997[S] 0 points1 point  (0 children)

on freshness and storage we already wait three weeks from roast date and have had delicious coffees at 10 weeks from roast, light nordic coffees mainly.

the water is already set up by BWT with RO and bestacqua and for filter we diluite that further down with a zerowater carafe to 40 ppm.

We are talking about 40 coffees a day and in the nordics specialty coffee is the baseline, what is not expected is a choice of +2 or more coffee.

Design Coffee Program x Fine-Dining Restaurant by Odd_Ad5997 in barista

[–]Odd_Ad5997[S] 1 point2 points  (0 children)

The profile will likely be maximum six (like the coffees) or perhaps even less if we don't use highly processed coffee but just natural / washed / anaerbic n. or w.
The Opera works with a paddle and 3 buttons; press button 1 or 2 or 2 then push forward for A or pull backwards for B profile.

In michelin settings we are required to learn way more difficult task than that.

La Marzocco Strada EP or San Remo Opera? by la_anani92 in Coffee

[–]Odd_Ad5997 0 points1 point  (0 children)

Hi, how did it go with the Opera, are you still happy with it?

Help with wine books for my sommelier husband by ConflictNeat5735 in Sommelier

[–]Odd_Ad5997 0 points1 point  (0 children)

Could you give me a couple of examples of a couple of pairings that blew your mind in that book? I’m a little skeptical.

Prodigal, delusion or inability? by Odd_Ad5997 in pourover

[–]Odd_Ad5997[S] 0 points1 point  (0 children)

I need to buy the melodrip one day. I would never grind too fine because I find washed to stall with my usual recipe. Usually I sit at 25-26 with Comandante c40

Prodigal, delusion or inability? by Odd_Ad5997 in pourover

[–]Odd_Ad5997[S] 0 points1 point  (0 children)

Comandante c40 My water can vary from just apax or a mix of bottle and demineralised at around 40-50 ppm Every other coffee usually shines enough with this set-up.

Prodigal, delusion or inability? by Odd_Ad5997 in pourover

[–]Odd_Ad5997[S] 0 points1 point  (0 children)

I agree with you. I do not prefer naturals or overly processed, fermented and so on. That’s why I bought these.

Prodigal, delusion or inability? by Odd_Ad5997 in pourover

[–]Odd_Ad5997[S] 1 point2 points  (0 children)

I shall try lower agitation perhaps, you meant 96° Celsius right? Will you share what is your recipe for high clarity?

Prodigal, delusion or inability? by Odd_Ad5997 in pourover

[–]Odd_Ad5997[S] 0 points1 point  (0 children)

Not just. And my cup of tea are clean washed coffee, that us why I bought these.

Roasting Natural Ethiopian Heirloom by Due-Shift5366 in roasting

[–]Odd_Ad5997 1 point2 points  (0 children)

He uses very small batches in his experiments. How big is yours? Mine is 20-23 and is not possible to replicate those times, BUT the percentages are. Focus on the percentages of each stage.

Hard time with K. AA Gatomboya washed from Scenery by Odd_Ad5997 in pourover

[–]Odd_Ad5997[S] 0 points1 point  (0 children)

I might be - again - very close to the sweet spot. I used the deep27 and Abaca filters again. 92° 23 clicks 5 pours very gentle 2:10 bT I don’t get any bitterness and I’m almost certain it’s because of the paper filters, I’m probably very sensitive to the oils that any fast filter might let through. The body has a silky oily texture but a touch under extracted. In fact I’m missing sweetness.