Today, I came prepared, with my naked portafilter, a digital thermometer crippled from my Eric Svendson’s setup from home, and my Espro tamper.
While attention was focused on the latte art competition on the floor, I stole away to try my stint at the Rancilio Classe 6 unit at the door. A few points in summary:
My Rancilio naked portafilter locks in at 6 o clock
The… Continue reading
CGSG Gang of Four (L to R): Colin, Melvin, Kai Seng, Steve
Today’s gathering, January 17 2010, was called up at the last minute, and the attendees were the usual Gang of Four: me, Melvin and Steve at Kai Seng’s pad. Peter was away in Geneva while Adrian was selling bakkwa (roasted pork… Continue reading
Home Barista Steve Cairns shows you how he goes about his espresso routine. Equipment used are an Expobar Brewtus espresso machine, a Macap M5D grinder & a Reg Barber tamper. This was filmed at his home on Sunday, 8th November 2009 during one of our get-togethers Continue reading
This coffee get-together was organised at a last moment’s notice on Sunday, 8th November 2009 at Steve Cairns’ new place. The ones to turn up this day were me, KaiSeng, and Melvin. Peter couldn’t make it and Adrian was in Malacca. (UNLUCKY)
I regret that I didn’t take any pictures of the HIGHLIGHT AND MAIN EVENT of the day:
The . . . . .
. … Continue reading
First, I have to apologize for the long hiatus from blogging as I was quite held up working at a bistro. I’ve since left that job and am continuing in my search for the barista position that chooses to escape me. While I am currently awaiting several emails to help me in my next post (yes, I’ll be researching this next one and not just post my many naked portafilter… Continue reading
While I used to dismiss the americano as a watered down drink, I’ve grown to appreciate it much more after talking to fellow coffeegeek KS. It is much easier to discern the taste profile of the coffee if one is not used to the intenseness of an espresso. Of course, this intense taste profile comes only with freshness of the bean and quality of the barista and the machine preparing… Continue reading
After reading James Hoffmann’s 1st video blog (well done, James!), I was prompted to do an espresso tasting session at 1 am, and I’ve done enough to give myself a caffeine high at this point. His last words were a shocker. I won’t give any spoilers. You have to watch the video.
The message is that he was also prompted to do… Continue reading
I apologize for the multiple posts of Brazil Moreninha Formosa, but I just can’t seem to get enough of it. This roast was done at a lower average temperature and for a shorter period.
From Eric’s Thermometer, the pour was started at 200 degrees and ended at 203 degrees. The temperatures are a bit on the hot side as the pour had a slight… Continue reading
The 45 second ristretto makes a comeback with 3rd day Brazil Moreninha Formosa. I’m in seventh heaven. This is my GODSHOT! I can’t remember a finer shot than my previous one a long time ago with eCafe Sidamo. Pronounced DARK Chocolate notes, caramel creamy goodness, long aftertaste I wish could last forever.
While many would balk “45 seconds? Ristretto (restricted espresso)? That’s almost twice 25 seconds – the standard… Continue reading
Roasted on I-Roast 2 Rec 2, stopped with 2 minutes remaining.
Full City to Full City +
2nd day: espresso, slow drip, 45 second ristretto, gorgeous naked flow. Extremely creamy, long aftertaste. Hint of spice, chocolate notes. I think taste will be more pronounced when it peaks later. Will be better tomorrow or day after. Needs more rest. Fantastic RISTRETTO roast. I’m in love! What… Continue reading
