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PostPosted: Sun Aug 22, 2010 10:43 am
by CakeBoy
Horses for courses. It is nice that everyone is able generally to consume coffee that is to their taste ...... and very funny that Dom is currently unable! :P

PostPosted: Thu Aug 26, 2010 10:44 am
by Gouezeri
Just no decent espresso. I did get to use the syphon in the campsite though. But I really could have done with my butane burner (which Anette has got - like she needs it!) to counteract the wind!
Might think about a mypressi for next year and a skerton.

PostPosted: Thu Aug 26, 2010 9:59 pm
by CakeBoy
Blah blah blah, yawn ..... ;) :P

PostPosted: Fri Aug 27, 2010 5:53 pm
by RDW
I wonder if Piero would prefer something from one of the 'old school' roasters who may not have gone along with the current trend for relatively acidic coffee? In London, I'm thinking of places like the Algerian Coffee Stores (like their Formula Rossa), HR Higgins (got a nice blend from there a while back, and some random blog claims they supply the Italian embassy), and Angelucci's (haven't tried them, but they supply Bar Italia in Soho).

PostPosted: Fri Aug 27, 2010 7:35 pm
by CakeBoy
I would think beans from the Algerian Coffee Stores would suit his taste perfectly :D

PostPosted: Sat Aug 28, 2010 7:24 am
by Gouezeri

PostPosted: Sat Aug 28, 2010 9:51 am
by Piero
Thanks RDW. I'll give them all a try.

PostPosted: Thu Sep 16, 2010 2:24 pm
by Viernes
I just tried some coffee from Buono Espresso: Buono Blend, Italian blend, American blend and French blend.

Oh my god...

IMO, the beans are completely BURNT, no matter the blend. All. Very dark, shiny and completely covered of oils. So you can expect burnt taste, and that's what I get: burnt, heavy bitterness and not much more. The heavy roasting kills all organoleptics characteristics of the beans. So, all the blends tastes pretty much the same.

Any more experience?

PostPosted: Thu Sep 16, 2010 5:09 pm
by Piero
Sorry, Oton, for suggesting them. You're right, and I suppose that's why I'm still looking for that perfect non-burnt, non-acidic deeply flavoured bean. Some of the blends & singles from the Algerian Coffee Shop look promising to me, as suggested above. Their Velluto Nero is however, far too burnt for me despite not being bitter, and it does remind me very much of the taste of coffee in the bars of Napoli.

PostPosted: Fri Sep 17, 2010 8:16 am
by motoman
I can't get past the image of Dom without his skirton.

PostPosted: Fri Sep 17, 2010 6:21 pm
by Gouezeri
motoman wrote:I can't get past the image of Dom without his skirton.

Oi, I have a slim, don't you know... :P

PostPosted: Mon Jun 06, 2011 6:30 pm
by Viernes
Non-acidic espresso friends should try Quijote Kaffee

I'm trying right now their coffees... full chocolate, spicy, nutty, big big body... it's almost like slurping butter... and no acidity

You can get acidity of the Flying Pingo, however you can kill it increasing brew time and temp. Very nice.

They offer a tasting pack with 5 espresso coffees for 22€ (that's what I ordered plus the x-roasting blend a.k.a. "chocolate rain") which I recommend.

cons: probably unexciting coffee for acid fans...

PostPosted: Mon Jun 06, 2011 7:44 pm
by jossy
I followed your advice, friend, and ordered the tasting pack from Quijote (even though I quite like acidity....) Hoping they won't include any bacteria in the beans... (bad joke, I know... but I couldn't resist. These beans are from pretty much the epicentre of the recent E-coli outbreak).

PostPosted: Mon Jun 06, 2011 7:53 pm
by icke
well, as long as the cucumbers have been roasted to FC+, there's no EHEC left in them...

PostPosted: Mon Jun 06, 2011 8:02 pm
by jossy
Yes but EHEC could be added after roasting during packing etc...