gauperaa

I did a full backflush and general cleaning of my E2K Junior some days ago. When I was finished I did a seasoning shot, followed by a shot for pouring down my eager throat. Top picture is of the seasoning shot. Look how thin and watery it is compared to the pour below which was [...]

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Very interesting comment from Greg Scace on the current debate (on alt.coffee/coffeegeek forums) on the LM double ridged basket (17-18 grams) vs. the LM style pf with triple basket (21 grams). He thinks the LM double shot is shorter, sweeter and less prone to channeling. This is when shot cut off is judged on color [...]

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I found this picture in an article I just read. That is one *big* pitcher. More like a bucket if you ask me . I guess those japanese starbucks customers really like the big lattes. Here in Norway I seldom see bigger pitchers than 9 dl. Most places use the 6 dl type (for [...]

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Somebody mentioned a video of the USBC champ Heather Salisbury so I went over to the SCAA website. Sure enough, there it was, and as an added bonus I found the video of Paul Bassett’s session too. I really liked Paul’s performance. He seemed so calm and professional, and his espressi poured beautifully. That Mazzer [...]

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Wow, the SCAA forums are great. I can’t believe I haven’t read them before. Check out the thread “Effect of evening tamp before tamping” in the Barista board. Very interesting read.
The Speciality Coffee Retailer forums are nice too.
I just did a batch of Java Blawan Estate in my borrowed Alpenrost. Looking forward to enjoying it [...]

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I bought a new drip machine today, an OBH Nordica “King of coffee”. Found it at a 20% discount so I couldn’t resist. It is the only drip machine besides technivorm moccamaster that is approved by the norwegian coffee association.
Brew time (under 6 mins) and temperature (92-96 degrees celsius) is perfect. This is done partly [...]

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One of the bad things about being an espresso nut is the way one subconsciously judges the performance of coffee bars. I listen to the milk steaming, take a peek at the extraction, cleanliness of the machine etc. Yesterday I went to a new local place together with a former colleague of mine. I immediately [...]

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I’ve bought a couple of books about opening a coffee business. They are “Espresso!” by Monaghan&Muffaker and “Start&run a coffee bar” by Matzen&Marybeth”. Both are good, but the latter is more detailed. It is quite satisfying to realize that I already know much of the stuff that is covered. Still, there are lots and lots [...]

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Excerpt from a mail I sent to another espresso enthusiast:
To me excellently frothed milk has the same texture throughout the pitcher, the right serving temperature (about 65 degrees celsius) and is without visible bubbles. A milk like that will merge evenly with the espresso and give sweet taste and smooth mouthfeel. It will also keep [...]

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I am definitely considering to take the plunge and open my own coffee bar with a small roastery inside it. It feels very right to do so. I think it would be a perfect job. Question is if I am able to pull it off economically. I will definitely try. Right now I am working [...]

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