Hi all,
Well on Friday my new set up arrived. I have upgraded from a $100 Breville piece of rubbish to a VBM Domobar Super Lever and Mini Mazzer combo.
Got a great deal from Chris at Talk Coffee - I highly recommend them.
However I believe the equipment now far surpasses my expertise as a barista.
If Im struggling to consistently get a good thick crema (I either go too fine and tamp too hard and it takes 2 mins to pour a shot or comes out too fast with no crema) what variable should I change. Change grind first, tamp, something else??? Is there a starting point I would begin with?
Any suggestions greatly appreciated.
andy.
Well on Friday my new set up arrived. I have upgraded from a $100 Breville piece of rubbish to a VBM Domobar Super Lever and Mini Mazzer combo.
Got a great deal from Chris at Talk Coffee - I highly recommend them.
However I believe the equipment now far surpasses my expertise as a barista.
If Im struggling to consistently get a good thick crema (I either go too fine and tamp too hard and it takes 2 mins to pour a shot or comes out too fast with no crema) what variable should I change. Change grind first, tamp, something else??? Is there a starting point I would begin with?
Any suggestions greatly appreciated.
andy.

,
, I thought i was doing it all wrong as I wasnt getting the full flavours and was starting to get frustrated at myself, I realised my mistake when I started on the Beanbay Kenyan... WOW, sweet, chocolatey, and a little bit orangey, ( dunno how to describe that flavour, like Vitamin C) just sensational overall. Thats the level of coffee I bought it for, easily surpassing 98%of any coffee Ive bought at a cafe. "Suspense" in Newcastle and "Campos" in Sydney being the exceptions from my experience.
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