cadenceblur Posted October 6, 2013 Posted October 6, 2013 Now you've really blown my mind! So many variables. Going to an Origin Home Barista course tomorrow, hopefully will come away much more enlightened! Weight Weenie 1
GrumpyOldGuy Posted October 7, 2013 Posted October 7, 2013 (edited) Who has seen these new Nestle pod machines in the shops recently. I saw one yesterday, you can make hot chocolate with it as well. The machine is fairly reasonable at around 2.4 k so I recon it will be well accepted in the market. The pods are much bigger than Nespresso so not interchangeable but I had a demo coffee and my wife had a hot chocolate and both were surprisingly very good. Not sure if Nespresso is a Nestle product, will have to check but if it is I thought it strange they are going into competition with themselves Edited October 7, 2013 by GrumpyOldGuy
Roulier Posted October 8, 2013 Posted October 8, 2013 (edited) http://www.youtube.com/watch?v=leUEcBerHwU Edited October 8, 2013 by Roulier barrykm and the nerd 2
Dirtbreath Posted October 8, 2013 Posted October 8, 2013 Any thoughts on a Jura vs Melitta as a bean to cup. Not needing frothing as we drink Americano's. Looking for an easy to prepare good cup of black coffee.
Weight Weenie Posted October 8, 2013 Posted October 8, 2013 Any thoughts on a Jura vs Melitta as a bean to cup. Not needing frothing as we drink Americano's. Looking for an easy to prepare good cup of black coffee. Years of good service from our Jura if you want push and forget. Coffee from it is drinkable but with no real setting you get what you get really.
V12man Posted October 9, 2013 Posted October 9, 2013 Years of good service from our Jura if you want push and forget.Coffee from it is drinkable but with no real setting you get what you get really. Newer Jura's have more configuration possible for grind, dose and temperature - enough to get taste to reasonable usually. Problem is finding someone to keep it in trim as the coffee changes...
Weight Weenie Posted October 9, 2013 Posted October 9, 2013 Newer Jura's have more configuration possible for grind, dose and temperature - enough to get taste to reasonable usually. Problem is finding someone to keep it in trim as the coffee changes... The F50 we have has that but I have battled to get much from it with the changes. YRMV.
V12man Posted October 9, 2013 Posted October 9, 2013 The F50 we have has that but I have battled to get much from it with the changes. YRMV. Stop using stale coffee... It's a question of taste in the end - I am not a fan of the air enhanced crema either ... and setting it to taste 'best' on stale coffee is not exactly a win win situation... I usually start with max dose, finest grind and max temp as compared to minimum dose, course grind and min temp and setting everything in the middle - then seeing where I prefer it and fine tuning by halves - repeat until it works... Remember to spit... and use sparkling mineral water between tastes to refresh the palette... otherwise you will never get anywhere with taste testing... it just gets confusing...
GBguy Posted October 9, 2013 Posted October 9, 2013 Now you've really blown my mind! So many variables. Going to an Origin Home Barista course tomorrow, hopefully will come away much more enlightened! How was the course, spinner?
GBguy Posted October 9, 2013 Posted October 9, 2013 Stop using stale coffee... If there's one takeaway message from nearly 100 pages, this should be it. And, BTW, coffee that's roasted overseas (no matter what kind of smoke they blow over it ) is automatically stale. The cheapest bean, freshly roasted by your LCR (local coffee roaster), will taste better than the most expensive pre-roasted bean, regardless of the method you use to make your coffee, IMHO. And don't get me started on pre-ground beans.
cadenceblur Posted October 9, 2013 Posted October 9, 2013 The course was quite cool thanks.Quite a bit of theory around the origins of coffee etc.Got to pull a few shots and practice some latte art ( as many times as possible)It really depends on what questions you ask as well as everybody was at a different level if you know what I mean.They actually said I would benefit from the 3 day course instead.I got quite a bit out of it though.My milk steaming for example improved leaps and bounds ( granted I had to get the hang of the increased steaming ability), steamed on new machine last night and I reckon I almost nailed it, whereas before I was cooking the milk - so now it's just down to more practice.They all also do a "home" course - where they come to your house and work with you on your own set up.
cadenceblur Posted October 9, 2013 Posted October 9, 2013 for sure on the freshness of beans - the smell alone is a give away!
V12man Posted October 9, 2013 Posted October 9, 2013 And don't get me started on pre-ground beans. Once they are pre ground they are not beans anymore - they are good fertiliser... keeps the snails away.. My pet peeve is stale Nespresso pods... i.e ALL Nespresso pods.. Vlamrouge, Frosty, HappyMartin and 1 other 4
V12man Posted October 9, 2013 Posted October 9, 2013 My milk steaming for example improved leaps and bounds ( granted I had to get the hang of the increased steaming ability), steamed on new machine last night and I reckon I almost nailed it, whereas before I was cooking the milk - so now it's just down to more practice. BIG steam is nice to use isn't it...
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