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there is a technical side to this, one wants a full flavour development through the Maillard reaction, a fancy way of saying "browning". Raw coffee tastes like raw pasta, at least a bit. So heat browns it. not enough brown, astringent, dry, grassy flavours. go past "brown" and you start getting burnt flavours. The body and flavours literally burn off, reducing every characteristic bar bitterness. Roast too fast and the outside of the bean develops before the inside, giving mixed results. Too slowly and the beans "bake". Flavours never develop, the coffee can taste flat, cerealy and other weird stuff. Each varietal of coffee, each lot, each origin requires a different roast for perfection. Obviously dark or light roasts are seldom going to taste good. But stop caring about the colour, and just find a roaster who understands this, and you can trust. One wants to taste the joy the farmer managed to give the coffee, not the flavour of the roaster's "burn" You can't cook a steak delicious, you cannot polish a turd. The job of a good roaster is to find a great coffee, and try and just stay out of its way! Does this make sense?

so good to hear! Does anyone here want to try and win a free barista course? We are giving one away for 4 people on our website. Can post a link if anyone wants?

easy to solve, go speciality and only do doubles from now on, serious quality upgrade right there, free

hey Wayne, what does Aerobie bake? Can we all get some?

Contact David @ moreflava, he is a good guy and will probably take it up at Aerobie on your behalf I am sure?

A great deal,go for it!

simple plastic device with one way valve/flap. Lid clips open and closed for re-filling. Each one should be re-useable a few hundred times. There is a void where the spikes would normally pierce a pod. so zero damage to machines (unlike some replicas) not that the grind size is hugely important and needs to be tweaked. coffee too bitter/flows too slowly grind coarser. Too fast/sour grind finer. 3 in a pack. hope this helps?

try an ABID over the V60, time control without needing to change the grind! a revelation, seriously.

having said that, if filter coffee is your thing, this is better, cheaper and almost lasts forever (and how I choose to make coffee at home in spite of having almost everything at my disposal: http://www.truthcoffee.com/shop/equipment/abid-clever-coffee-dripper/

http://www.truthcoffee.com/shop/equipment/aeropress/ also R695 at us, but I could have my arm twisted to do a bundle with coffee if anyone is keen?

my 2c? Roast manually, if you can, WITH good electronic "eyes" into the roast. I have a vintage Probat 60kg machine, which I retro-fitted with bean and air temperature probes, and I run through PId's into a computer logging system which lets me view the profile against backgrounds of older profiles I have chosen and loved. The best of both. Even our 100g sample roaster (also a Probat) and our new 6kg Genio, about to arrive, work on the same principles. No reason home roasting should be any different. Focus also on the green beans selected. Remember, you cannot polish a turd!

Allways use fresh FULL cream milk, and taste the difference in your coffee. The protein and fats in full cream are of nutritional benefit to us lot anyhow....

Cape Town is bleaker!

I concur. Better tasting, easier, cheaper, and better for the environment, oh and more choice...

Use that lever! I promise you a better cup than the GS3 if you learn the thing and the temperature is in range!

Are you current blades sharp? Dull blades could be the issue? Is your hopper relatively full? Bean hop could be your issue with a near empty hopper? Is your tamping consistent in weight and level? try bending your knees and using body weight, pushing down is a gross motor skill not fine, and incredibly inconsistent. Also the level, of the tamping, try holding the portafilter level and tamping level, easier to arrange to horizontals mentally. Lastly, are you "tapping" the portafilter after tamping? this will cause channeling often and inconsistency is a result? On the same note, careful that you aren't bumping the carefully packed portafilter against the machine lugs on insert?

hello!

consistency is the key, grind, volume, dose, tamp, handling of porta-filter, immediate insert and brew, and keeping handles hot!

where are you based? may be able to help or redirect?

We put up the http://www.truthcoffee.com/revengeance-blend/ then we managed to break our website. Sorry. As an apology, please accept a 20% off of coffee voucher valid today only: " fixednow " use at checkout

Myles you seem to know a thing or two... How does one argue that the basis is so completely different to what they sold us? I see now that if I run some of my training schedule, I will need to ride 12 days per week to achieve 1200 points (the number everyone with an apple watch seems to need to achieve eventually) ! (no sir, only 1 activity per day) and that is for us! the walker who bought a fitbit and committed similarly to daily 1 hour activity at a threshold HR. will also only need 12 days in their week! I think a good communication strategy should talk some sense into what is meant to be a motivating program and a customer goodwill program?

For me the real issue, is that you are sold a two year "watch contract" at a given basis. They cannot revisit this arbitrarliy surely? When I evaluated, it was done by half week, now I will have to ensure compliance. Does anyone know the Consumer Protection Act well enough to test if it covers this kind of thing?

Mostly Robusta yes. Interestingly the more you roast a coffee, the more caffeine burns off, BUT the more you roast a coffee the more soluble it becomes. So it is easy, just know what you are doing! (and use a refractometer, like we do)

It is an easy to manufacture coffee, the question would be why? I would just choose high caffeine content green beans, a simple process. They do have good marketing though, don't they?