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  • Coffee for Connoisseurs Monthly Newsletter
    I need the space more than the spares First we have a heap of Rancilio 58mm commercial single spout portafilters the spouts are removable which will work with a wide variety of machines and baskets I ve personally tested them with E 61 Faema and Lelit PL Plus groups but I m sure they work with many others These are priced at 57 20 including GST and postage anywhere in Australia Next we have a bunch of 57mm Lelit portafilters without spouts These will also fit Quaha Imat Nemox and some Ascaso machines and you can add on any standard 3 8 spout Coffeeparts has a wide selection you wish 53 90 including GST and postage Finally we have a few laScala E 61 group 58mm portafilters sans spouts These are the angled handle ergonomic model with the rounded body also 53 90 all up It will be good to recover some space when these are all gone and I ve only got another 20 or so boxes left to unpack All of the portafilters are up on the Equipment Order page Apart from the moving most of my time during the month has been occupied in roasting blending and cupping ahead of my maragogype stocks running out It looks like I ve got acceptable substitutes for both and I ve been able to reformulate both Alan s Blend and the Espresso LAC Blend to work around the missing components Changeover will happen sometime during August What I haven t had time to do is the roasting and cupping for a new monthly special so I m going to bring forward one I had in the queue Our most requested special coffee so far this year was the May one but at the time I couldn t get any more

    Original URL path: http://www.coffeeco.com.au/newsletter/august2015.html (2015-11-27)
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  • Coffee for Connoisseurs Monthly Newsletter
    in the near future mara s are going to be both very scarce and very expensive and almost certainly out of reach of Aussie buyers So that s it then for the next year and maybe longer I m also hearing hints of major disease problems in Cuba but I don t have any definite advice on availability yet Anyway enough doom and gloom this month I wanted to talk about the different coffee processing methods and the effects they have on flavour The majority of Arabica coffees including most of those we sell are WET PROCESSED Ripe coffee cherries are put through a pulper to remove the tough skin and the mucilage covered beans are then submerged in water The natural sugars in the mucilage and natural yeasts and other micro organisms then begin to ferment After sufficient fermentation the mucilage separates from the parchment covered beans the beans are washed clean and dried in the parchment to a moisture level of 11 13 In general washed coffees have higher acidity cleaner more defined flavours and lighter body Then come SEMI WASHED or GILING BASAH coffees virtually exclusive to Indonesia The pulped cherries are put into containers and fermented with the fruit on for 12 24 hours then washed to remove the mucilage The beans are then put through a machine to remove parchment while still very moist 30 35 and then sun dried This gives low acidity earthy flavours and heavy body to the coffee PULPED NATURAL HONEY or MIEL coffees go through the pulper to remove the skins but the coffee is then spread out to avoid fermentation and allowed to dry with the mucilage on The amount of pulp can be varied from RED HONEY lots to WHITE HONEY only a thin coating Pulped natural coffees

    Original URL path: http://www.coffeeco.com.au/newsletter/september2015.html (2015-11-27)
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  • Coffee for Connoisseurs Monthly Newsletter
    would like you to tell me is if you are interested in trying this coffee which will cost 30 00 per 250 gram bag 120 00 kg There will probably only be somewhere between 25 to 30 bags available The coffee will be roasted light similar to our Nicaraguan to maximise the origin flavours At this roast level the cupping description is Intense juicy sweetness complex fruit and floral flavours good body with almond toffee finish Recommended brewing methods would be plunger filter or syphon So if anyone is interested please send me an email to let me know If there is enough interest I ll go ahead and confirm the green bean order and the coffee will be available next month There s only enough for one roast so what will probably happen is that we ll roast pack notify the interested parties so they can place their order and ship the next day Now this month s special was actually picked out as a followup to last month s dry process Yirgacheffe If you remember last month s newsletter I discussed the Giling Basah method of processing coffee in Sumatra which results in the low acidity earthy flavours and huge body of the typical Sumatra Mandheling Other processing methods are difficult because of the hot humid climate but some of the more forward thinking estates are experimenting anyway with good results Sumatra Wahana Estate Dry Process 52 00 kg A tropical fruit front palate with medium acid and a typical creamy heavy bodied Sumatran finish The availability of experimental coffees like this illustrates just how much the coffee industry has changed in the last 30 years or so which was a topic this week on home barista com My take is that the biggest change has been the

    Original URL path: http://www.coffeeco.com.au/newsletter/october2015.html (2015-11-27)
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  • Newsletter
    made machines and capsule machines has increased and consumer spending on gadgets has dropped significantly since the GFC As long as we could cover our costs we ve never been concerned but in January Lelit dropped a couple of bombs on us First was a pretty decent price increase and then the news that Jetblack Espresso in Sydney are about to be appointed Lelit s exclusive distributor And yes we were the original Lelit importers and established their brand in the Aussie market Italian manufacturers are very pragmatic Following this we ve taken a hard look at our whole equipment business with some startling conclusions The equipment side of our business easily takes up more than half of our time and resources but generates only a few percent of our income Adjusted for inflation we d probably be better off putting the same investment into term deposits or blue chip stocks Which is what we ve decided to do We ll be getting out of the equipment business altogether with a couple of exceptions We will still provide warranty services general repairs and spare parts for all the machines we ve sold over the years although we expect the cost of the parts to rise significantly Our existing stocks of machines are all marked down 20 from the current prices no exceptions We will not be re stocking the PL Plus machines so our apologies to all those who have enquired Right now our number one priority is getting a large spare part shipment organized to ensure that our service capabilities remain unchanged I ll repeat we WILL be honouring all our warranty and service obligations for the foreseeable future just like we do with Rancilio products From my personal viewpoint I will now have more time to devote to

    Original URL path: https://www.coffeeco.com.au/onestop.html (2015-11-27)
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  • Coffee for Connoisseurs
    blend Then I remembered an exercise I was taught a long time ago where a double espresso shot is separated into three 20ml portions as the shot progresses and the portions tasted The first 20ml portion had the same bland sweetness that I was getting from the Sunbeam It would appear to me that if you use the supplied baskets and follow correct shot parameters that a large portion of the flavour that should be in the shot remains unextracted in the 28g puck I tested the theory by removing the Sunbeam double filter basket and inserting a standard Italian 58mm 14g basket ex Coffeeparts The basket fit perfectly and the shot pulled after a bit of grind adjustment had all the flavour I expected Comparitive testing against a Rancilio Silvia showed more acidity and less body very similar to an Imat Mokita or Gaggia Classic shot Tested against the Mokita directly body was identical but acidity still a trifle higher probably a consequence of falling water temperature during the shot Adding hot milk to the shots made any variation undetectable to my palate I would therefore conclude that given decent filter baskets the machine can produce quality shots The Sunbeam has a brew pressure gauge on the left front of the machine in theory shots in the wide yellow band are OK shots in the black or red bands will be overextracted In practice the best shots were always in the black area so I d suggest the gauge needs some adjustment The beginning of the 28g pour 2 seconds from the end of the pour Starting the 14g pour Just before the end One major problem Sunbeam will face in the very near future will be the need to match the machine with a decent grinder I tried using a little brick pack of Espresso coffee from the supermarket and got a 9 second 60ml shot of swill with the most coffee I could jam into the 28g double basket and a handstand tamp Customers who do not know the importance of grind in espresso preparation will undoubtedly complain about the performance compared to machines with crema enhancing portafilters Consumer education is the only answer to this STEAMING The steam thermoblock side of the machine left gets quite hot and there is a vent on the upper left to allow the heat to escape Grasping the machine on this side while you drag the steam wand into position is not recommended Turning on the steam wand leads to a short gush of water after which the separate steam pump begins to pulse out dry steam at fraction of a second intervals There is enough steam pressure to get a vortex effect going with about 250ml of milk in the supplied jug and decent microfoam is possible However compared to a Rancilio Silvia it takes about twice as long to achieve a milk temperature of 60c and foam height is about half In this respect the thermoblock and pump

    Original URL path: http://www.coffeeco.com.au/articles/sunbeam.html (2015-11-27)
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  • Coffee for Connoisseurs
    a threaded system but by an inclined plane and wedge system In my opinion this is less accurate as the top burr has more play especially as the grinder wears over time I have no hesitation in recommending the Solis burrset grinders as a good matching grinder for domestic espresso machines with 53mm or smaller portafilters and pressurized filter baskets but NOT for machines with larger portafilters and non pressurized baskets Grinding fine enough for these machines pushes the Solis burrset to the end of the range potentially increasing the wear and reducing lifespan and I simply can t recommend it as a long term match Note that some of the models listed above cannot grind fine enough for espresso as manufactured and need to be tweaked internally adjusted to get the correct fineness You can find out how to do this at Ken Wilson s UK website www kwilson fsnet co uk coffee index htm as well as much other valuable info on grinders Lux Ascaso Conical La Pavoni PB Iberital Isomac Sunbeam EM0480 EM0450 etc The one weakness of this conical burr set is that the threaded burr carrier is made from some sort of hard black plastic however in practice this particular set seems to last as long and work as well as a brass carrier The oldest model I have in the field is now 10 years old and still performing well after a recent burr replacement Certainly they can grind fine enough and accurately enough to produce excellent espresso on any machine and do it consistently over a long period of use The burr carriers used in the Sunbeam grinders are more fragile than those in the Lux type ones but the burrs themselves are identical Rancilio Rocky Ascaso Flat Gaggia MDF Mazzer Minis and so on These grinders use standard professional flat burr sets with professional brass threaded burr carriers and as you would expect are fully capable of grinding for professional espresso machines At this level of grinder and price other factors not related directly to the grind come into play such as doser quality speed grind temperature etc There are a number of excellent grinder reviews on Coffeegeek see http www coffeegeek com detailed innovagrinder and elsewhere which in my opinion do a better job of addressing the ergonomics of the various grinder designs and brands than I ever could As I said at the start that s not what I was trying to do my interest is purely in the technical aspects of the burr types and how well they are capable of producing an espresso grind Why Do I Need a Grinder Freshness Whole bean coffee stays fresher longer As soon as you grind a coffee bean you multiply the staling reaction by the number of particles produced lots in the case of an espresso grind Precision Espresso coffee demands an exacting set of conditions for a perfect extraction Given a particular espresso machine you can normally only control your

    Original URL path: http://www.coffeeco.com.au/articles/september2002.html (2015-11-27)
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  • Columnist
    to start accepting ads from US Canadian coffee businesses in order to cover his bandwidth costs Recently Mark introduced Coffeegeek version 2 and apart from the changes to the site itself there are obvious changes to the way he does business The demand for the ads has risen to the point where Mark hopes to be able to pay for the bandwidth cover his travel costs draw a salary for the many hours he puts into the site AND actually pay his columnists per article What has happened and I don t know if Mark appreciates it yet is that he has created a successful advertising supported online magazine For those of us old enough to remember the heyday of hobbyist magazines Coffeegeek is the definitive online equivalent with news reviews forums first looks columnists and more When Time Warner comes knocking on his door in a few years time with a megabuck cheque remember folks you heard it here first So why am I not continuing as a regular columnist Well as part of Mark s pay increase for columnists he is also looking for a more consistent performance from them This involves stuff like a minimum word count consistency of topic adherence to deadlines and editorial oversight all the elements you d expect columnists of a successful magazine to stick to And frankly he wasn t going to get ANY of them from me After all I have my OWN successful online business to run and there is simply no way Mark could afford to pay me enough to compensate for the disruptions a regular schedule and strict deadlines would create The OTHER thing that I m not willing to go along with is the loss of control over content that I produce In Mark s own words

    Original URL path: http://www.coffeeco.com.au/articles/columnist.html (2015-11-27)
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  • Coffee for Connoisseurs Articles
    This Year s Newsletters

    Original URL path: http://www.coffeeco.com.au/newsletter/newsletterpage.html (2015-11-27)
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