Gary when you post your thoughts, let us know how your landed price relates to say a top class specialty roasted coffee in NZ? I assume it will be more expensive, which adds to the chase and story. A perverse pleasure in paying handsomely for this workmanlike coffee, history is full of similar endeavours.
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Whats Wrong With Lavazza Coffee?
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Day one. Lavazza Super Crema.
Beans look ok, not a burnt roast, just darkish. When ground they are not as dark as I expected. They smell ok, not rancid. Very slight oil sheen on the surface, but by no means would you call them oily.
Used up quite a bit getting the grind sorted. Finally settled on a recipe that was in the Home Barista thread.
First try in my IMS basket with 14g in and 28 out, about where I am with my usual beans, was very unpleasant. Quite harsh.
By the end as mentioned above, standard basket, 14g in and a little under 20g out in a longish 40 seconds was very drinkable. Not bad at all.
The Niche always seems to have one loan fat Robusta bean left at the end that takes 30 seconds or so to get chipped at until it can fall in and be ground.
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Day 2.
Got all the beans packed and in the freezer yesterday. Weighed out a pile of 14g batches and put them into individual little air tight plastic containers.
Two espressos this morning from those. Tweaked the grind very slightly for the second to get a tiny bit more flow. The Niche is so adjustable and so repeatable!
Second espresso was a beauty. Smooth, warm, hints of almond in amongst it.
These results are as good as I would expect from my regular home roasted or local specialist beans.
Oh, and the "super crema" name. The crema I'm getting is no more or less than I would normally expect, and of similar colour.
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No more to report for now. Consistent results and validation of what was reported on the Home Barista forum.
Would I buy again? Probably not because of the messing around involved, and a kilo of beans at a time is too much to manage with our rate of consumption.
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