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LM Gs3 + Mini Mazzer + Bad barista skills

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  • #31
    Originally posted by 4heckssake View Post
    they run classes at Rio Coffee on Stephens Terrace too but don't know what they cost or a like but the rest of their stuff seems very good.
    Welcome to Coffee Snobs 4heckssake.

    Seems like Rio Coffee have been around forever.
    They certainly are an interesting place to visit (they have an enormous range of all things Italian) just don't expect much in the way of service and you wont be disappointed.
    As for their roasted coffee, the less said the better.

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    • #32
      Originally posted by mwcalder05 View Post
      I like to lightly tamp every 0.5g of coffee I put in the PF! You have a problem with that??... *rollseyes*

      Michael

      (Extreme sarcasm here)
      G'Day Michael, my preference is every 0.45g, to each his own.

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      • #33
        You'll find superior results if you measure your micro-doses using the Imperial, rather than metric, system Yelta. Just temporarily ignore the fact that there's no basis in science for my assertion, this should just help add another 'entertaining' complication to what is essentially a 4 variable process.

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        • #34
          Originally posted by Barry O'Speedwagon View Post
          You'll find superior results if you measure your micro-doses using the Imperial, rather than metric, system Yelta. Just temporarily ignore the fact that there's no basis in science for my assertion, this should just help add another 'entertaining' complication to what is essentially a 4 variable process.
          But there is - if you're dividing something by 3, 1/3 is a lot more precise than .33333...

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          • #35
            Ha! Very good. Im starting to think I've over thought the whole process...
            Will take a look around at some courses to see if I can pick some more up.
            I have read the linked article. Thanks for that.

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            • #36
              You'll be right cwliew....keep it simple at first, get a method that works consistently for you, then you can bugger around as much as you like.

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              • #37
                Good thinking!
                Veneziano ( site sponsors) in Adelaide, also advertise courses.

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                • #38
                  Originally posted by cwliew View Post
                  I have read the linked article. Thanks for that.
                  Did you gain anything from it? theoretically following these guidelines should have you producing good espresso within a few days, of course things do tend to get a little hectic when the pressure is on, regardless, practice is the key.

                  Once you have it sorted you'll wonder what all the drama was about.

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                  • #39
                    If nothing else, a course is useful for the purpose of reassurance / confidence ....and I'm sure that some courses / training are probably pretty useful in their own right.

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                    • #40
                      The Veneziano people may well be your answer to training CW, had a look at their site and they have a Brista @ home course 2hrs $150, seems they are quite happy for you to take your own machine and grinder.
                      Barista Training Courses Melbourne Brisbane Adelaide | Buy Coffee Beans Online – Barista Courses – Wholesale Cafe Supplier

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                      • #41
                        Originally posted by Yelta View Post
                        G'Day Michael, my preference is every 0.45g, to each his own.
                        I tamp at this weight each time too, just for consistency.
                        Of course at work if there is any more than 2 people in line I let them know it'll probably be a 35 minute wait.
                        Last edited by Ronin; 4 December 2013, 08:21 PM. Reason: Gramma

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