- Messages
- 1,263
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- A wee field in Scotland
daz said:And here was me thinking coffee was simple!
I use a cheap high speed thing with two blades in it, pour in some beans and press down the button till I decide it is fine enough for whatever machine I am putting it in, sometimes a stovetop, sometimes cafetiere, sometimes plug in thing that looks like a kettle and sometimes even a half decent machine ( nothing like you guys have got, mine is shit) Depending on the beans and the mood I sometimes even cook them up in a pot, let the grinds settle and pour into a pre-warmed mug, always find that gives a nice woody flavour and reminds me of my honeymoon in Cyprus. 75 quid for a grinder? I'll stick to my 20 quid whizzo thing and drink "shit" coffee.
Bechet45 said:T'interweb! Of course! This one suits me. I like the even playing field, no bull-dust approach.
Bechet45 said:Ok, Tony - now you've given me a waggy finger will you please tell us how fine the grounds need to be for espresso, or whatever it is that grounds need to be for espresso?
Beans being too fresh is a surprise, for instance. I had thought beans needed to be as fresh as possible for good coffee.
If we put your espresso at 10 on a scale of 0 to 10, where would you put Nespresso coffees. I like the purple ones - Argeggio. Trying to get a handle on what 'good' espresso is. I like what 'the Italians' - broad generalisation - whack out at a rate of knots in their stand-up bars. Never been disappointed in many Italian cities and towns.
Bechet45 said:Go on then - I'll be the mug who asks! What makes a tamper 'good' or 'bad'?
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