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  1. Barista Skills for the home enthusiast
    If you put in your postcode here then you can see which site your water comes from.
  2. Barista Skills for the home enthusiast
    This is the better spreadsheet to use for hardness in Scotland. "Hardness as mg/lCaCo3" is the number you're looking for.
  3. Coffee Lounge ☮❤
    At work I use Aeropress + Knock Aergrind + pocket scales + this absolutely perfect bag from Muji. (Might class as "too much fussiness" though.)
  4. Coffee Lounge ☮❤
    I'm a seasoned ex-Zojirushi user and unfortunately it seems the flavour degradation cannot be avoided. I find that after 45 minutes or so, fruit/bright notes are lost and everything starts to taste caramely/savoury/generic. The same reason a lot of batch brew tastes so flat in shops. It surely...
  5. Mahlkönig Grinders
    Not sure. Could be a bit too aggressive when trying to zero them each time. There are quite a few visible chips and scratches on the surface of both burrs. My EK clatters a lot when the burrs are close to touching. I've never been able to get a clean "chirp". I guess the misalignment could also...
  6. Mahlkönig Grinders
    That's me done after about 16 hours of work. Here is my debrief... Chamber: After sanding with 11 layers of 240 grit silicon carbide paper - I ended up with a delta of Stationary burr: Despite improving the chamber, the stationary burr still had a delta of 0.02mm. I'm guessing it's because my...
  7. Mahlkönig Grinders
    Thought this might be of interest. I removed the stationary burr and used the Titus tool on the chamber. The gauge shows 0.025mm at the same spot. In my mind, this has confirmed that the chamber is causing the misalignment. I think I will go ahead and start sanding.
  8. Mahlkönig Grinders
    So, I read this entire thread all the way through about ten times over six months, finally understood it, bought everything - sandpaper, cutting oil, glue, cutting mat, scalpel, torque screwdriver. Then the Titus alignment tool arrived and it looks like the stationary burr is out by max 0.02mm...
  9. 👋 Introductions 👋
    Thanks for the suggestions. I'll check them out! Also, looks like reasonable water hardness for brewing coffee too.
  10. 👋 Introductions 👋
    Welcome. I happen to be heading to Lisbon soon. Where do you recommend to go for good coffee?
  11. 🔎 Find a Coffeeshop 🔍
    My list of recommendations in Glasgow for the month of December in POWER order. 1. It All Started Here 2. Buchta 3. Papercup Roastery, Belmont Lane 4. The Good Coffee Cartel 5. Laboratorio Espresso 6. Black Pine Coffee Co. 7. For Fika Sake
  12. Coffee Beans
    It's a natural - a dirty one too. I'm impressed by how accurate the notes on the bag are - "Ski black cherry yoghurt". On EK espresso - 18g in, 41g out, 32s. - black cherry right away, funky blueberries, but then a super bitter lingering aftertaste that kind of ruined things a bit. On V60 it was...
  13. Coffee Beans
    I know very little about roasting but I thought the ones towards the bottom of this photo look charred. (edited for cropped image)
  14. Coffee Beans
    I don't know about you guys but many of my beans were visibly charred. "Hops" is perhaps a bit of a generous way to say burnt. Apart from that, there is a really interesting effervescent acidity, almost like popping candy on the tongue and some yellow plum. Done on V60, about 1.3% TDS, 1:17...
  15. Coffee Lounge ☮❤
    If you have the sort of TDS meter I think you have - don't forget that the value it gives you does not just consist of Mg and Ca. My tap water usually gives me a similar reading to yours and usually less 5ppm after charcoal filtration.
  16. Coffee Lounge ☮❤
    I should also add that I really dislike the taste of my brew water on its own. It tastes too hard.
  17. Coffee Lounge ☮❤
    I used to always ask shops about their water - usually I'll be told its too impractical to do anything other than using filtered tap water. I think Back To Black still use their own re-mineralised water, though. I held off getting that book for two reasons - there is supposed to be a 2nd...
  18. Coffee Lounge ☮❤
    I lucked out and moved into a flat with a built in undersink filter. I'm not sure there is anything out there that adequately re-mineralises enough for coffee. You know, once you've done the ground work it doesn't take much effort to make some using salts. I make 10L of brew water every couple...
  19. Coffee Lounge ☮❤
    Also, I would argue that there is no need to use distilled water if we're only worried about hardness. E.g. my water is from Milngavie - hardness is around 16ppm, almost negligible. I start with this, put it through a charcoal filter, and then add Ca and Mg as per Sodastream method to achieve...
  20. Coffee Lounge ☮❤
    @stevenh You'll find it here.
1-20 of 39 Results