Thread: Instant Coffee or sump oil?

Originally Posted by mns488

well we are both close, it is lavazza i think.

Thanks mate, a proper joint effort
have you tried DI-Bella, really good.

Originally Posted by Chucaro

I just opened a new jag of Moccona Espresso and it is absolutely ****.
It taste like Nescafe which to me must have a lot of toasted cereals as ingredients.
I have done a very quick research on the web to see which substitutes the manufacturers are using in this saw dust....errrr coffee and found THIS article
I guess that a cup of LR sump oil will be better four our health

Haven't drank instant coffee in 30 years and I now roast my own beans, just soo nice for more info google 'ministry grounds' for green or roasted beans and roasters.

My professional life has always been spent in the hospitality industry and currently I'm working as chief barista at a very popular cafe.

I drink so much espresso at work (all of the same blend) that I get very tired of it...on time off, however, I still need to satisfy my enormous caffeine addiction in the morning but I don't want espresso (even though I have several machines)

At the moment I'm using a Chemex pour-over brewer and various single-origin beans. This means that they all come from one geographical area, and in the case of 'Estate Coffee' from one particular location. The Chemex is probably the best way to brew coffee, in my opinion. The subtleties you can detect compared to other methods is quite astounding, even to inexperienced tasters.

Making great coffee at home is not hard, you just need to have a think about it. There are a just couple of simple rules to obey....

1. Don't expect to get espresso and microfoam like you do at a cafe! You'll only be dissapointed! Embrace other types of coffee and you will have much more fun.

2. Grind fresh every single time. Once ground, coffee stales within one hour. The oils are very volatile, especially once aroused by the heat of the grinder. Once you have a grinder, it's an easy rule to follow. The blade grinders you buy for cheap are not acceptable. If this is what you have you're almost better off buying pre-ground.

The Sunbeam EM0480 (about $120) is the best home grinder anyone has ever seen. It's not a pretty thing, but for $120 you get a really good bit of kit which will almost even make decent espresso! Amazing!

3. Buy fresh beans. Australia has a huge number of small roasters, and I'm sure you'll be able to find one near you. It's more expensive, for sure, but you do get a premium product.

Easy!

The stovetop pots (or Moka Pot as they are officially named) can make good coffee once you know how to use them. I have spent an enormous amount of time practicing with these and finally came to some conclusions:

• Use a fine grind, not quite as fine as for espresso, but about the consistency of plain white sugar or sand
• Put coffee in the filter and tap it on the bench until you have an even, settled distribution and it is about 5mm below the top of the filter
• Add water until it reaches the middle of the pressure release valve
• Put it on the lowest stove heat humanly possible. This makes it take much longer but you want to drink good tasting coffee, no? This is the most important part of it. (apart from freshly roasted and ground beans!)
• Leave the lid open. This concentrates the flavour because no water will condense there and drip back into the brew. If you have it on a low enough heat setting you won't make any mess with this.

Try this method and you'll be surprised. Moka coffee always tastes great with a bit of cold cream instead of milk in the bottom of your mug. Not healthy, but the best pick-me-up! Something about it just works, and in all my experiments with cream in espresso and plunger etc nothing else compares.

Any questions? Fire away!

Just goes to show that we all have as good a taste in coffee as we do in our chosen vehicles.
we have had a few franchises in the past but having our own espresso bar is the best, much more freedom to extract the best using our choice of gear. currently using a three group la venezzia and a two group wega velar in the express lane. the la venezzia takes a lot more driving due to super heating but pulls alot more flavour than the wega. also using a mini mazzer and a super jolly and a wega doserless for the decaff. We are only doing about 40kg a week (5 days) but its great