After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
sunday morning MICE was great - some pretty good shots of World Latte Art champs; will get some pics up when I get back to office. saw a pretty hot spot in Glen Huntly [Workshop Bros.] had an absolutely amazing CoE Nekisse at Admiral Cheng Ho in Abbotsford; also got to see Pat's [ACG] new 'Grafali' with the 4-group in Richmond
Roasters going in for a new gas train and software/operating system upgrade. So once it is all done and everything is fitted back in the roastery, we will host a sunny-coast crema day. People can bring their beans, green and brown to play on the roaster and the slayer. :thumb: Hmm maybe we will have to put an expression of interest out first, don
Slayer on the bench for clean up and testing before it heads north to us in a couple of weeks A. The Nekisse we shared at Admiral Cheng Ho with Admin was absolutely superb, best coffee we have had while doing our MICE trip. This morning we also did workshop brothers, Nolan, Brian and Joe are doing a fantastic job out there, great food and another amazing 93 yirg. Proud Marys was also as professional as always.
So today is the last day of our MICE trip, started at the Oak room in Ashburton today, what a great experience. The owner Ken (farther too the boys at WSB) is passionate about all things coffee and even more passionate about his relationship to his customers. Ken knew everybody by name, nursed their babies while they enjoyed their coffee and helped the oldies sit down with the groceries. Ken took the time to engage and talk with all that came, even during busy periods. On top of that a tremendous breakfast was had and a plethora of great coffee, both espresso and pour-over of mostly COE beans. Yummy. In the afternoon we went to League of Honest Coffee, very clean looking cafe with a couple of nice slayers on the bench. One of Melbourne's go to shops in the city. My only bitch about Melbourne coffee is that they all free pour a short macchiato resulting in the milk blending entirely with the shot really creating a small picilo. Going to start a campaign
hi all didnt make it to mice too bust working 10 hrs per day 7 days per week on my 24th straight day in a row ! but i did enjoy meeting a few mice delegates at the cafe, including admin - and it was great to catch up with ashley and have a chat besides, ive got plenty of new toys to play with for now with the bosco 4 group lever, solar 2kg roaster, and a bank of mazzer robur e's - enough to keep me occupied for awhile - and im loving the coffee that the lever machine is producing best, Pat
...besides, ive got plenty of new toys to play with for now with the bosco 4 group lever, solar 2kg roaster, and a bank of mazzer robur e's - enough to keep me occupied for awhile - and im loving the coffee that the lever machine is producing Pat
PS did manage to take a shot of the lever machine while I was visiting Pat - for those who are interested! [attachimg=1]
PS did manage to take a shot of the lever machine while I was visiting Pat - for those who are interested! [attachimg=1]
oh that's a good looking machine but where's that naked barista? just changed coffee suppliers to Cartell Coffee in Geelong - and Im loving the flavours that Im getting out of the machine! definitely prefers a 'lighter' (not green) roast as oils are concentrated through the machine and coffees can taste burnt or bitter if over extracted great machine to work on and definitely getting an upper body work out!
machine is great to work on and handles the rush with ease I have found tamp and grind to be a bit tricky, however, maybe because the Robur E's are still new and being dialed in - it seems that when the blades get hot the grind needs quite a bit of adjustment, which can slow things down when youre busy havent done a full shift on the machine with the new coffee supplier yet, though, but Im betting that the lighter roast profile is more forgiving with less tendency towards tasting bitter or burnt if over extracted we're dosing 25g per coffee btw - so that the coffee puck remains firmly pressed against the shower screen, so as to ensure an even and continuous extraction, with longer pre-infusion times - for a richer and more dense crema! P
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Chester. thanks for all the pics.