Coffee

PrimitiveEnergy said:
I didn't know that, thanks for heads up. I will have to check it out when I am way out east.

What are your opinions on Kees Van Der Westen? Copa Vida and the new Blue bottle in Venice has the Spirit. I checked out the single group Speedster and the baseline started out around $12,500.
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the speedster looks frekken sweet man, has some cool features, the integrated shot timer is cool duel temp controls are cool, everything else seems pretty normal for an ultra ultra high end unit
 
The Kees IMO has a very classy look and the Slayer has that bad boy look to it. Have you looked at their Idrocompresso?

My mind wont stop thinking of how to install a direct plumbing system for one of those dream machines: LM, Synesso, Kees, Slayer, Londinium. I have seen posts of people using a flo jet system and a big water container but with all of the filters, PPM, pH balance, scale, and remineralization, makes it all expensive and time consuming. I will probably still need a plumber to put it together efficiently. I guess only in my dreams.
 
PrimitiveEnergy said:
The Kees IMO has a very classy look and the Slayer has that bad boy look to it. Have you looked at their Idrocompresso?

My mind wont stop thinking of how to install a direct plumbing system for one of those dream machines: LM, Synesso, Kees, Slayer, Londinium. I have seen posts of people using a flo jet system and a big water container but with all of the filters, PPM, pH balance, scale, and remineralization, makes it all expensive and time consuming. I will probably still need a plumber to put it together efficiently. I guess only in my dreams.
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I'm never sure how i feel about lever units i used a friends nicer pavoni and it took a ton of practice to get something even drinkable.
 
PrimitiveEnergy said:
The Kees IMO has a very classy look and the Slayer has that bad boy look to it. Have you looked at their Idrocompresso?

My mind wont stop thinking of how to install a direct plumbing system for one of those dream machines: LM, Synesso, Kees, Slayer, Londinium. I have seen posts of people using a flo jet system and a big water container but with all of the filters, PPM, pH balance, scale, and remineralization, makes it all expensive and time consuming. I will probably still need a plumber to put it together efficiently. I guess only in my dreams.
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I'm never sure how i feel about lever units i used a friends nicer pavoni and it took a ton of practice to get something even drinkable. i guess it is a pid controlled unit though, that would probably make a difference
 
sixspeeddreams said:
I'm never sure how i feel about lever units i used a friends nicer pavoni and it took a ton of practice to get something even drinkable. i guess it is a pid controlled unit though, that would probably make a difference
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Yeah temperature stability, which means consistency, is the big problems with manuals but IMO when done correctly can make your hard work feel more rewarding. I am drawn to the manual operation, pressure profiling, and their simplicity. Pavonis are known to have many problems but Olympia and Londinium have most of their stability problems figured out.

I wouldn't want one in a busy cafe but at home when you have more time to spend on the details. The Funnel Mill in Santa Monica uses a Rancillo manual lever. It was one of the smoothest espressos I have had in LA.

What are your favorite ways of brewing? Are you into the Cold brew craze with those big jugs?
 
P.E. that ZT 454 is very cool. I love the CB blades. I thought the JYD was impressive then I bought a CB Leek...now that. If I wanted one -- about how many $1 McD's coffee's would I have to buy to equal the value of that beauty???
 
PrimitiveEnergy said:
Yeah temperature stability, which means consistency, is the big problems with manuals but IMO when done correctly can make your hard work feel more rewarding. I am drawn to the manual operation, pressure profiling, and their simplicity. Pavonis are known to have many problems but Olympia and Londinium have most of their stability problems figured out.

I wouldn't want one in a busy cafe but at home when you have more time to spend on the details. The Funnel Mill in Santa Monica uses a Rancillo manual lever. It was one of the smoothest espressos I have had in LA.

What are your favorite ways of brewing? Are you into the Cold brew craze with those big jugs?
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im a espresso and chemex guy, not a huge fan of cold brew i like it but its not my favorite. Press-pot is good too depends on the coffee though. some coffee works better than others. i was drinking some Highwire Honduras from up in oakland today, it was pretty delicious, nice date and Carmel notes.
 
Monofletch said:
P.E. that ZT 454 is very cool. I love the CB blades. I thought the JYD was impressive then I bought a CB Leek...now that. If I wanted one -- about how many $1 McD's coffee's would I have to buy to equal the value of that beauty???
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Thanks for the compliment! I have been anxiously awaiting its release since announced. Ordering from ZT's website was easy and they had plenty of returns so if you missed it in the first 15 minutes you could easily buy it after that. I am very happy with mine and with such a low serial number, #26, it looks flawless and with a strong detent makes the blade fly out. From ZT it would have been full MSRP at 500 McD's coffees plus tax and shipping. Secondary market would be around 800-1200 McD's coffees.;)

sixspeeddreams said:
im a espresso and chemex guy, not a huge fan of cold brew i like it but its not my favorite. Press-pot is good too depends on the coffee though. some coffee works better than others. i was drinking some Highwire Honduras from up in oakland today, it was pretty delicious, nice date and Carmel notes.
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Nice! Cold brewing looks like an easy and convenient good way to get rid of old beans. Systems like the slow drip Bruer appear very easy to set up and leave it in the fridge to brew.
 
Roaster: Intelligentsia.
Beans: Homecho Waeno Organic Ethiopia single origin espresso.
Producer: Homecho Waeno COOP. Translates from the the Sidama language into, "Peaceful area."
Region: Sidama.
Elevation: 1650-1850 masl.
Harvest: January 2014.
Tasting notes: "Graceful and floral with lilac, hibiscus, watermelon, followed by honeycrisp."

 
Coroa said:
Check out ZPM Espresso

https://www.kickstarter.com/projects/zpmespresso/pid-controlled-espresso-machine

Machines are way way behind schedule, but I'm staying positive that they will deliver. Apparently having some UL certification issues.
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Congratulations on your signup for your new toy!

Some quick observations.
Positives: AMERICAN MADE. Looks nice, small and lightweight footprint. PID controlled, customizable, low price of $700, and good for 1 person or light duty.

Negatives: Temp management; Recovery time, work flow which can hamper your consistency. Not the best choice if you are going to be making milk based drinks with the steamer. They are sure taking their time releasing this. Costs more than a modified Gaggia or Rancilio.

Please post some pics when you do receive it.
 
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I had the opportunity to talk to and to congratulate JPD, 6th place barista in the Big Western South Western Barista championship. JPD is a machine, doing the barista championships and then at work the next morning. He told me he was like a shark and that he would die if he sat still.:)

Portola Coffee Lab, Costa Mesa.
Beans: Terra Incognita Espresso blend.
Taste: Nicely balanced from beginning to end. 4.0.


Espresso machine and grinder.
Mazzur Rober and Kees van der Westen, Spirit.
 
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Went to the California custom knife show next. Its always great to talk to old friends and to meet new ones.
Sorry for the bad pics.

MSC.


Roman Chavez.


Kirby Lambert. Lost the opportunity on winning his lotto because I was getting coffee.


Chad Nell.


Les Robertson.


Les George.


Medford knives.


Brous blades. I had more pics but they came out really blurry.


Scot Matsuoka.



Olamic Cutlery.


Emerson.


Dealers.
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their seems to be a similar mindset with designing espresso machines and 1950's "pulp" art movie posters / alien print covers.
:P

also it is interesting to notice the difference between the knives on table from makers to dealers.
yeah...i'm tossing a bit of a slight in there.
 
After the knife show I went back to Portola to go their concept bar, Theorum. I told the Barista I wanted a service similar to a barista championship contest with 3 different drinks.


Machine, grinder, bean: Nuovo Simonelli Aurelia, Mazzer Rober, Terra Incognita Espresso blend.

1st drink espresso. Barista told me he liked to serve it in a cappuccino cup instead of the normal demitasse cup.
Taste: Excellent. Even though I let it cool down it had more body than my first drink and it tasted nicely balanced to the last drop. 4.5


2nd drink cappuccino, Everything but the stick. Barista told me it was inspired by a certain micro brew beer that tasted like cream sickle. I like that he rubbed a citrus peel around the rim of the cup before serving.
Taste: Exactly as described and tasted fantastic for a dessert drink.


3rd drink, Cafe Tonic. Tonic water, ice, and espresso.
Taste. The cold added a stronger flavor mixed with the tonic water created a powerful drink.


4th drink was a to go using a V60 pour over dripper, Mahlkonig EK43 grinder, and Ethiopian Kochere.
COUNTRY: Ethiopia.
REGION: Zonegediyo, Yirgacheffe.
CULTIVAR: Ethiopia Heirloom.
ALTITUDE: 1800-2000 meters.
PROCESSING: Wet-Processed.
FLAVOR NOTES: "Peach, honey dew, honeysuckle, lime zest, white chocolate."
Taste: My taste buds had lots of flavors thrown at it with the smoothness from using a V60 dripper.
Sorry no pic.
 
Ray Laconico's new "Stingray" multitool. The tail tang secures it in place, the holes can be used to attach key rings, and of course a bottle opener and pry bar.

 
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