Mypressi twist

by Reiss Gunson on Wednesday, 13 January 2010 10:36

Well today we finally took delivery of a Mypressi, a handheld espresso maker

As you would expect, you can find them online here; mypressi

Have only opened the box and the most striking thing is the size and weight

It is a much more substantial device than the pictures on the mypressi website suggest

As time permits we will take some pictures of our own, and publish our own conclusions on how easy we think the average person will find the mypressi can deliver a very good (not necessarily great) espresso

If it passes we think this product would represent something of a world first in terms of reducing the level of investment required in order to enjoy real espresso in your own home

The big difference with the mypressi over other devices on the market is the means by which the espresso is created

Rather than using boiler pressure or an electric pump to drive the water through the coffee, the mypressi uses CO2 canisters

As a result we would expect the device to be a lot quicker to use than one which requires a boiler to be heated

Whether that is in fact the case is what we seek to discover over the next few weeks of testing anger

We really arent interested in products that are overly fiddly to use; we are looking for a product that someone who is relatively new to gourmet coffee can master after a few educated attempts

Will the mypressi be that product?

Javan Semeru robusta

by Reiss Gunson on Friday, 01 January 2010 07:23

In our enthusiasm we’ve roasted this a little too light. We’ve eliminated the sooty notes, but replaced them with some grassy notes, which you dont need reminding are equally undesirable. The next sample roast we’ll set somewhere between the two, which should bring us into the zone we want to be, from where we can start fine-tuning. This coffee exhibits an unmistakable aroma of hazelnuts, which if we get the roast right, we’d like to think we can capture this taste in the cup too. All in all, pleasing progress for the last day of 2009. Happy New Year!

Daterra Monte Cristo almost ready

by Reiss Gunson on Friday, 01 January 2010 02:14

We’ve umm’d & arh’d a lot this week over this roast, having worked our way through numerous iterations. We’re pretty close now to having the espresso edition agreed, we think it just needs to go a fraction or two darker. Two more test roasts and we should have an answer. Have an enjoyable time seeing the New Year in later today.

Bodum Antigua. This isnt a bad entry level grinder

by Reiss Gunson on Thursday, 31 December 2009 11:28

Bodum Antigua grinder

We’ve used a couple of the Bodum Antigua grinders to death in the past. The quality is variable, with some seeming to fail after 12 months, but the two units we had just kept on going for years, with the burrs gradually wearing smooth. Not good enough for espresso use, but they give you a ticket to top quality coffee, namely buying fresh and correctly roasted whole bean coffee.

Java Semeru robusta

by Reiss Gunson on Wednesday, 30 December 2009 01:52

a curious discovery this morning – i found the Java Semeru robusta makes a really good cup of filter coffee through the Swissgold filter. All we have to do now is get out to the roastery and perform some more test roasts to get the espresso edition up to speed

Java Semeru - 100% robusta single origin espesso roast

by Reiss Gunson on Sunday, 27 December 2009 06:19

We’re quite surprised with how easily the oil comes to the surface of the bean. We want to roast another test sample and try roasting this bean significantly less and see what it tastes like.

Daterra Monte Cristo

by Reiss Gunson on Sunday, 27 December 2009 06:17

We want to try roasting the Daterra Monte Cristo fractionally darker to see if we can dampen the acidity slightly and round out the taste to give more balance and fullness

Java Semeru - 100% robusta single origin espesso roast

by Reiss Gunson on Friday, 25 December 2009 11:42

We’ve roasted a test roast of the Java Semeru robusta, and hope to get a chance to run it through the espresso machine during a break in the festivities tomorrow. In fact we’ll probably schedule it early in the day before our tasted buds become swamped with the over indulgence that generally seems to accompany Christmas day in this house. If we can we will try and roast it even lighter than the current middle of the road starting point that we like to use when roasting a coffee that we have little previous experience of for the first time. The predominant taste in this coffee is a very pleasant taste of hazelnuts.

Daterra Monte Cristo

by Reiss Gunson on Friday, 25 December 2009 11:36

We’ve been working on roasting the newly received Daterra Monte Cristo. Call us heretics, but we are pleased to tell you that it is still shipped in a conventional, environmentally friendly, jute bag. This is significant as a great number of the Daterra coffees now ship in vacuum packed foil bags, and the trend is being popularised by many of the participants in the Cup of Excellence program as being indicative of a carefully controlled, high quality, coffee. Whilst this gives a good result for filter coffee, cappuccinos and lattes, the foil packaging drastically slows the aging of the green bean and as a result the acidity really is far too dominant and overbearing to be our first choice for espresso. We have a revised test roast to sample tomorrow, Christmas morning, and expect to be get pretty close to a result that would allow us to release the coffee for sale.

100% robusta single origin espesso roast

by Reiss Gunson on Friday, 27 November 2009 14:27

Yes, you read that correctly. We’ve been looking around for a great robusta to offer you as a singel origin espresso for a long time. So great that you can enjoy it as a single origin espresso with a grin from ear to ear & serve it to your friends to prove a point when they laugh with derision at the suggestion of 100% robusta being fit to drink.

The standard roast sample we received from the broker was as black as soot, in line with conventional wisdom on how to treat your favourite robusta. We gave our green bean sample an easier ride and roasted it a lot lighter, probably swinging the pendulum a little too far the other way, but we had to start somewhere and succeeded in bringing out the hazelnut tones we were looking for.

The big lesson we’ve learned is to give it more time than the arabica coffees to round out and fully develop after roasting; it is coarse and wooden immediately after roasting.

We’ve ordered some and as soon as it arrives we’ll work on optimising the roast for you as we’ve a few ideas we want to experiment with prior to offering for sale.

Our 100% robusta single origin is ideal for a kick start to get into your work on these cold dark mornings that have enveloped us in the northern hemisphere.

And yes, if you are a closet milkie, it makes a very pleasant cappuccino too.