Too Much Coffee

a few days ago, i was walking through st annes court in Soho and was stopped in my tracks by an empty looking shop that was obviously being refurbished, not an uncommon thing to see, but a i saw through the window a synesso being put in, not such a common site.. the only other synesso in soho is F&W, so at the time i put my money on it being a new branch, today i found out i was right, the name was on the window.

Its not open yet, but it doesn't look too far off,

I like working in soho, there is certainly no place in the uk that can have so many great shops in such a small area, these places are literally pushing starbucks out, I couldn't get a seat in flat white or milk bar this lunch time. so much for the credit crunch

Opens Tuesday is the word - looking forward to popping in!

Was lucky enough to get the mini-tour and full run down from Mr Fernandez himself, and this place is looking to be pretty cool.

It's another Will Tozer designed cafe (F&W, Lantana).

Robur E, welcome to London.

I thought they had gotten rid of the Robur Es? I thought they were dosered when I walked past the other day.

he has some dosered ones, but it sounds like he's sticking with the E.

he seems to change his mind about this...i guess we'll see on tuesday.

Damn - I was quietly hoping he might be up for selling one!

Interesting.

There were certainly two dosered Roburs in there when I was.

What are your feelings on the Robur-E, having used both, Jason?

Styles wrote:Interesting.

There were certainly two dosered Roburs in there when I was.

What are your feelings on the Robur-E, having used both, Jason?

Glad you asked, Tim.

I was quite surprised at the amount of static. Obviously we only used it for one blend, and it certainly may have been the coffee, but perhaps it wasn't. I was surprised because from watching some USBC videos, the drop looks awfully clean. Also, Glanville has stressed how clean they drop (coffeed, perhaps?). With a little practice, it's a lot cleaner (waste-wise) than the Robur-D.

I did a few run throughs with scales also, to see how consistent it was, and if I remember (it's all at home) correctly, it was always within the gram i.e. +-0.5grams. Will post results when I find them...

Hi guys,

I've read on coffeed that Robur-E needs around 300pounds of coffee ran through it to season it.

Static is purely dependant on coffee, I guess that's true for all funnel-design grinders.

Regards,
dsc.

dsc wrote:Hi guys,

I've read on coffeed that Robur-E needs around 300pounds of coffee ran through it to season it.

What does running 300 pounds of coffee achive? (other than a hole in the pocket?) I'm not so sure I believe you need to "break it in".

dsc wrote:Static is purely dependant on coffee, I guess that's true for all funnel-design grinders.

Regards,
dsc.

I don't quite believe this either. We have decaf running through two different Super Jollys at different sites (exactly the same coffee/roast level), and one grinder always has static, and the other doesn't. Like, always.

Hi Jason,

I'm not sure but I think it dulls the burrs a bit and removes the machining taste from them. Someone said he could actually taste the difference and someone else responded that it was working properly without the seasoning.

Do you know if those SJs are properly grounded and built the same way? it might be humidity as well.

Regards,
dsc.

this was open today when i walked past.

yep, i had latte and a cheese and tomato croissant for breakfast there, i was the only person in there, and i would have sat down, if there had been any chairs to sit on... not sure if thats normal.

By quarter past one it was packed!