News

Bacchi difficult to separate after use?

by Reiss Gunson on Tuesday, 28 December 2010 07:10

We received the email below from a customer today. While the Bacchi contains a vacuum breaker valve in the base this does not mean you will be able to separate the main component that contains the cylinder and piston from the base by exerting opposing forces acting in the same plane (i.e balanced forces). There is still a residual vacuum and this is easily broken by following the simple steps described below:

Ben


I've been giving this some more thought as we've never had this kind of

complaint, and its never occurred to me as an issue, so Im quite surprised.


I trust when you are trying to separate the 2 parts that you are not trying

to pull them apart in a 'straight line' or 'horizontally opposed' if you

like. If you are I understand why you think it is extremely difficult, as

it will be.


To separate;


1. have the base of the Bacchi sitting on the bench

2. hold the top of the frame with your left hand, pushing down toward the

bench with moderate but not excessive force to stop the base moving around

3. with your right hand grasp the top of the component that houses the

cylinder & piston (i.e you have already removed the other components that

sit on top of the cylinder & piston housing) and pull it in a horizontal

direction, i.e. parallel with the top of the bench that the Bacchi is

sitting on. Pulling in this direction will break the vacuum fairly easily

4. if you are trying to pull 'upwards' in step 3, yes it will be an almost

impossible task as you will struggle to break the vacuum.


This would account for your frustration.


Let me know how you get on


Reiss.



On 26 December 2010 19:20, Benny <bennish@> wrote:


> Hello Reiss

>

> Today I received the Bacchi . Due to weather conditions in LHR and CDG

> airports the delivery by Fedex was delayed.

> I managed to produce a very good espresso on third trial with good heavy

> brown red crema. I addmit that the taste is still not in par with what I get

> from my Giotto still I`m satified and sure I`ll improve.

>

> However ,I have one phenomena for which I`d like your advise. After I cool

> the machin under tap water trying to disangage the main boiler from the base

> it is difficult and the two unit are stuck due to vacum produced at the

> lower water bed. to the best of my knowledg there should be a valve

> releasing this vacum. Am I right ? Else .What should I do ?

>

> Thanks for your advise.

>

> Benjamin

Keep your coffee equipment clean

by Reiss Gunson on Monday, 27 December 2010 06:49

Buy the best coffee making equipment and look after it.  It will make far better coffee and last for years and years, the cost per cup falling below that of the cheap equipment you would have thrown out and replaced, probably more than once.  Also, be sure to make a little bit of effort to keep your coffee equipment clean.  The easiest way to do this is a quick rinse under the hot tap immediately after you have made your coffee (before you sit down to drink it) as it does not allow the coffee oils to cool and solidify forming a varnish on your equipment, which is much more difficult to remove.  Our Swissgold KF300 filter is subject to this cleaning routine, and after 6 years of making coffee several times a day, it is still free from tainting coffee oil residue.

Bacchi espresso machine testimonial

by Reiss Gunson on Thursday, 23 December 2010 12:22

 Reiss

Yes, blog away.

Stephen

On 22/12/2010 10:11, lespresso wrote:
> Thank you for taking the time to write
> May I publish this email on our blog (without your email address?)
> Merry Christmas
> Reiss
>
> P. +44 20 7193 3901
> M. +44 7801 224 520
LondiniumEspresso.com
>
> On 22 Dec 2010, at 09:56, Stephen and Heather Park<stephen@                         > wrote:
>
>> Hi Reiss
>>
>> Just to let you know our coffee arrived this morning. Thank you very much.
>>
>> I thought I would also let you know that we are still very pleased with our Bacchi espresso machine. It has been used about 100 times now. When you realise how much you use it, the price seems such good value.
>>
>> Happy Christmas
>>
>> Stephen Park

Zege

by Reiss Gunson on Tuesday, 21 December 2010 23:45

Delicate hazelnut tones as it ages & and begins to round out on roast date plus 4 days.  Still too young, or perhaps we will need to roast slightly darker 

All orders sent out tomorrow will be sent on next day courier service at no additional cost

by Reiss Gunson on Tuesday, 21 December 2010 10:16

Yes, it's our contribution towards trying to make your Christmas a little more enjoyable; get the presents there on time!

We will send all orders out tomorrow on a next day service (UK orders only obviously)

This is not the same as saying they will actually arrive the next day given current meteorological conditions, but we are making an effort to shorten the odds for you

Please provide a telephone number!

by Reiss Gunson on Tuesday, 21 December 2010 10:06

We don't ask for a telephone number for fun & we will never release this data to any third party or contact you unless we are unable to fulfill our contractual obligations with you, i.e. we can not deliver the goods for some reason

Any of the heavier products like cups, espresso making equipment, or larger orders of coffee are sent by courier

We have a number of orders at the moment that we are unable to get away as a result of not having a contact telephone number

Our couriers will not allow us to book your consignment without a contact telephone number

In some case email addresses that appear to be bogus or at best infrequently checked have been provided so we have no option but to wait for you to call us I'm afraid

If you fall into this category we look forward to hearing from you soon so we can get your order heading in your direction

Ethiopian Zege forest coffee

by Reiss Gunson on Monday, 20 December 2010 13:44

Test roast 1 reveals a fairly delicate coffee, certainly free from the tea like tannins that we find unpleasant in so many african coffees (others will describe this as gamey and spicy).  At this early stage we are getting pleasant notes of brown sugar, overlaid with some kind of herb like rosemary.  It will be interesting to see if this remains as the coffee ages in the next few days.

While Londinium espresso are bespoke coffee roasters our coffee for sale on the internet is very much the result of a rather undemocratic process.  We've decided that tastes are so diverse that rather than stock a vast array of coffees to cater to all tastes we will simply continue to try new coffees.  The ones that we like we will restock and retain, those we are less keen on will disappear.

In this way we can at least stand behind every coffee we sell.  If you really like and enjoy a product it is easy to support it post-sale, and to understand any elements in it that may annoy or disappoint.  It also allows us to alter the roast quite easily if we have a request to roast it a little lighter or darker.

We also find there is a need to monitor our coffee stock regularly, in much the same way as you would a garden, as the coffee progressively changes as it ages, generally needing less roasting the older it becomes.  In order to monitor effectively it precludes us from holding a ridiculous vast selection of coffee, so we will do our best to balance the competing needs of everyone, as we do appreciate that a wide selection of coffee is appealing to many of you.

The conclusion: Jamaican Blue Mountain, Wallenford Estate, peaberry

by Reiss Gunson on Monday, 20 December 2010 13:29

You may have noticed by now that we did a u-turn on the roast that we decided was optimum for this coffee when it came down to it.

This is a classic example of how a roast changes as it ages.  Test roast 5 seemed to raw and harsh the first time we tried it, but some 13 days later it trumped the rest; with slight sooty notes rising in the darker roasts as they aged.

Test roast 5 is the profile we are running with.  Just be sure to allow 10 days at a minimum before you open it.

Office for Mac 2011

by Reiss Gunson on Friday, 17 December 2010 12:33

A few weeks ago we purchased a copy of this and didnt have all the programs closed that we should have before downloading the updates and we locked it all up and it ended rather badly with a complete reinstall from time machine being required.  the only thing we learnt is just how incredibly easy it is to restore from backup using time machine; a piece of cake.  we thought the microsoft code was as buggy as the jungle at the time, but in retrospect I think we were probably just a bit unlucky (& careless!).  the conclusion is we were moving up from Office for Mac 2008 and it is significantly better, in particular it opens files much more quickly on my fairly standard 3 year old plus black polycarb mac book.  If you wondering whether it is worth the coin i think it is.  the user interface is also significantly improved with it being much easier to find the function you are looking for, which is important on a 13" screen.


Apparently we're a bit boring...

by Reiss Gunson on Friday, 17 December 2010 12:09

A customer in Finland tells us we're a bit boring; he's probably right so we're taking action.  It'll take more than the introduction of some new and interesting coffee beans to resolve that I hear you mutter! Anyway, we've got some Ethiopian coffee from the Zege monastery estate which we've not tried before, arriving at 6am before the snow sinks its teeth in again.  We hope it will be more like the Sidamo we have (which we like rather a lot), rather than the Yirgacheffe we have as we're really not keen on Yirg in espresso despite the good and the great of gourmet coffee suggesting otherwise.  It's not a right or wrong thing, it's simply a matter of taste and we dont like it much in espresso.  As a filter coffee we value its complexity and interest but its like an overly flamboyant personality in the room, we tire of it rather quickly.

Anyway, we digress.  We've replenished our strategic reserves of the Brazilian yellow bourbon from the Rainha estate which is a wonderful coffee that we thought we might run out of before more arrived, but good fortune meant fresh supplies have arrived in time.  We also have coffee that we would like to spend more time on to refine the roast further, the Dominican Republic coffee being a good example.

Then new for us in 2011 will be a raft of coffees that we envisage deploying as dedicated espresso roasts, but lets see if they live up to their billing first.  The gap between expectation and reality as a result of slight exaggeration by coffee brokers is rife, so we find ourselves 'sucking and seeing' before we proclaim any of the coffee we buy as fit for sale.  The coffee world certainly isnt short on superlatives, indeed it gives real estate agents a good run for their money.

So what does early 2011 hold in the way of new coffee at Londinium?  Well, a couple of single estate coffees from Brazil, an espresso blend from Brazil (we have doubts but lets see), 3 coffees from Guatemala (you really hope some of the proceeds flow back as a force for good with the dire situation that is currently being reported there).  Then of more interest we have taken a generic arabica from India which will be interesting to expand our palate and understanding as we have only sold 2 coffees from India previously, one of which continues, the Monsooned Malabar.  We've taken some fairly standard Sumatran too.   The highlight for us will be getting stuck into two new coffees from Costa Rica as we have a reasonable amount of experience in Costa Rican coffees generally, so the bar is set fairly high for the first jump.

Anyway, with the Christmas season upon us and a pile of issues to clear before donning the Santa suit again it might be January before we get one of these new coffees developed to the stage where it is ready for release.

Have an enjoyable Christmas & thank you for your custom in 2010.

We will be roasting and posting through the Christmas period, excluding the statutory and bank holidays.  If you've coffee questions we'll be contactable as usual in the multitude of ways that our modern world permits.