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One month has marched on, so time for an update from my original post.
After mostly finishing the supermarket bricks (bleh), permission from the budget officer resulted in purchase of some moderately fresh beans from the local markets (seemingly the only source I know of within a 50km radius - possibly business venture for me to look into in a few months? *cough*). Took the beans home, put through the grinder, and we choke the machine. Empty basket, set for coarser and with the new grind we get a slow, dark pour. Smelt and tasted pretty good, and while my milk-frothing let my drink down, Dad decided it was the best coffee hed ever tasted.
Although forced to endure the remaining brick content, we soon started using only the beans towards the end of the week, with the feeling they were aging quickly (leading to our belief they still could have been a few weeks old after roasting).
Fast forward to last weekend, I was in Adelaide for a few days so stopped in at Coffee Craft, and after a drink and a chat, departed with a blend which has smelt great, tasted even better and looks absolutely stunning as it pours
The only pitfall of this now is that Ive yesterday I moved to Adelaide for 5+ weeks, leaving the machine at home
Our eyes are peeled for a suitable BM for use as a corretto, while Ive also booked myself into the SB training on Feb 20, so am quite looking forward to that weekend
Cheers,
Scott
After mostly finishing the supermarket bricks (bleh), permission from the budget officer resulted in purchase of some moderately fresh beans from the local markets (seemingly the only source I know of within a 50km radius - possibly business venture for me to look into in a few months? *cough*). Took the beans home, put through the grinder, and we choke the machine. Empty basket, set for coarser and with the new grind we get a slow, dark pour. Smelt and tasted pretty good, and while my milk-frothing let my drink down, Dad decided it was the best coffee hed ever tasted.
Although forced to endure the remaining brick content, we soon started using only the beans towards the end of the week, with the feeling they were aging quickly (leading to our belief they still could have been a few weeks old after roasting).
Fast forward to last weekend, I was in Adelaide for a few days so stopped in at Coffee Craft, and after a drink and a chat, departed with a blend which has smelt great, tasted even better and looks absolutely stunning as it pours
The only pitfall of this now is that Ive yesterday I moved to Adelaide for 5+ weeks, leaving the machine at home
Our eyes are peeled for a suitable BM for use as a corretto, while Ive also booked myself into the SB training on Feb 20, so am quite looking forward to that weekend
Cheers,
Scott
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