Gosh, Â£5 for a bag of coffee, that’s rather a lot isn’t it? Well think of it this way, you should be able to make a cup of any kind of coffee with 20g or less of coffee, even allowing for wastage and those who ‘like it strong’. That’s at least twelve & a half cups of coffee from a 250 gram bag for Â£5. Less than 40p a cup. That’s before we get to talk about the gulf in quality. Now compare that with the prices charged on the high-street and I think you get a better measure of value. Londinium Espresso: luxurious. healthy. unique.
Not sure how good the coffee in your cup really is? Well make a fresh cup & don’t add milk sugar, or indeed anything. Leave it for an hour to go stone cold, then try it.
Drinking your coffee when it is completely cold will help you to identify any undesirable tastes lurking in your cup, such as burnt or bitter notes. Try it and see what you discover.
Well we have achieved some of our objectives, but unfortunately not all, before our self imposed Christmas deadline.
You will see we have our website up, and I am pleased to tell you that we have the Swissgold (1 cup) filters in stock now, and we will also stock an entry level burr grinder before the end of January to give anyone who would like the opportunity to start buying their coffee as beans and grind as required, rather than purchasing ground coffee.
You do not need to lay out several thousand pounds on an espresso machine and grinder to expose you taste buds to first class coffee. Once you taken the first step in that direction of course, do not be surprised if you do find yourself begging for a bright & shiny espresso machine long before next Christmas!
So our first task for 2008 is to get the coffee flowing again in our enlarged premises roasts that we moved into last week.
Don’t be surprised if you see my personal favourite in the line up (I will state my bias clearly right now, it is from Papua New Guinea). While not best suited to espresso, in single origin form at least, I think our PNG coffee has an unparalleled exotic richness in the cup when paired with the Swissgold filter. I would also concede that it is not to everyone’s palate, but teamed with a fine Swiss chocolate with a high cocoa content it is undeniably a personal favourite.
On the topic of favourites, so many people have told me over the years how much they enjoy Brazilian coffees. Well I have heard it from too many for them all to be wrong, but I must concede that I have never had the opportunity to have a really satisfying coffee from Brazil. It is one of my goals for 2008 to hunt down & learn how to roast to perfection a coffee from Brazil.
In the meantime enjoy a safe & refreshing Christmas-New Year & we look forward to seeing you early in 2008.
Christmas is just around the corner, and so is our shiny new website. When we pull the covers off you will have the finest coffee money can buy, delivered right to your door. You will also be able to post us questions about how you get the best out of your coffee equipment, whether it be a Â£5,000 state of the art espresso machine or the humble filter cup. Your satisfaction is our primary concern. Anyway, come back soon & we look forward to serving you with your favourite coffee in December.
Thanks for stopping by,
The picture on the right was captured surreptitiously late last night at great risk to the camera man as he caught world exclusive footage of a tornado noisely slurping a freshly drawn Londinium Espresso before hissing off into the night. (p.s. we know this one is over-extracted!)
Here at Londinium Espresso we have a rather egalitarian view of life. One of our founding principles is that great coffee should be available to everyone. However we recognise that not everyone is in a position to make a not inconsiderable investment in a grinder and espresso machine. And even those that are will often find themselves at a distance from their espresso machine and in desperate need of a great coffee.
So, what to do we thought to ourselves? Not ones to give up on a challenge easily we went out and tried all kinds of coffee making contraptions over the last 3 years, of vary cost and complexity. And guess what? We have clear winner!
The Swissgold filter.
In our opinion it knocks spots off anything else we tried on taste alone. Its closest rival in terms of affordability and ease of use, the paper filter cup, was let down in our long term test on taste and finding ourselves short on paper filters when we needed one most! A paper filter absorbs many of the oils in the coffee (which transport many of the complex flavours in the coffee) and prevents them from making their way down into your cup, and our taste tests confirmed this.
The Swissgold filter is well made, incredibly simple to use, affordable, and can be cleaned in seconds with a quick rinse under the tap. But most importantly they make fantastic coffee.
It really is this simple:
The 22K gold plated filter in all its glory
1. Ensure you centre the filter on top of your cup so it won’t topple off and burn anyone
2. Add coffee to taste – say a rounded table spoon for starters (we have found it is remarkably tolerant of different grind sizes & can’t really explain why, other than to say that this certainly isn’t the case for the paper filter systems)
3. Place the insert in after you have added the coffee
4. Carefully add the water
5. Yes, it does take a while to filter through, but trust us – it is well worth the wait!
Watch this space for more exciting news on this product in the next few weeks
Most likely a stone amongst the coffee beans has become trapped between the two burrs.
Unplug the grinder from the electricity supply.
Turn the grinder upside down to empty all the coffee beans in the hopper into a tray
See if you can spot the stone jammed between the top and bottom burrs
Set the grinder to the coarsest setting available
(i.e. move the burr heads as far apart a possible)
Turn the grinder upside down again and see if you can tip the stone out, as it should have come loose.
If this doesn’t work refer to the instructions that came with your grinder.
It may need to be returned to the retailer as stones can be difficult to remove from some grinders due to their design.
While we try our best to remove stones from our coffee, some still make it through.
We do apologise if you are ever inconvenienced by a stone from our coffee jamming in you grinder.
If you turn your grinder off as soon as you hear an unusual noise you will usually be able to remove the stone before it jams between the burrs.
Domestic coffee grinders are one of two designs. They are either a spinning blade (propeller shape), like an upside down lawnmower, or a tapered male and female burr design. A blade grinder will simply smash the beans up, rather than cut them, and as a result the grinds will vary greatly in size. While you can get away with a blade grinder for making filter coffee, it will simply not suffice for espresso. Yes, burr grinders cost substantially more, but they require an electric motor that is a lot more powerful, and all the load bearing components need to be a lot stronger than just a propeller flying about.
Turn the grinder off immediately – this is the important thing to remember.
Then simply turn the grind several settings coarser and turn the grinder back on and it should start working again
If nothing happens after you have set the grind much coarser, the grinder is mostly probably fitted with an overload switch that has tripped (designed to protect the electric motor from exactly this kind of thing!), so push the overload switch to reset it.
Moral of the story: only change your grinder to a finer setting when it is switched on!
Italy is the country in which the espresso machine was invented by Achille Gaggia in 1929(?) for the FIAT motor empire who were looking for a way to reduce the amount of time that their employees took for each coffee break. The answer? Espresso! A small volume of coffee, which allowed it to be drunk quickly, yet a concentrated cocktail of flavours to reinvigorate the work force.
We owe the Italians so much for bringing art into our everyday lives. Expressed in the spheres of fashion and design, and in particular industrial design, they have brightened the lives of countless millions. As a nation they have contributed so much in making our world more vibrant and exciting, and in my view, more enjoyable. Imagine a world without Ferrari, Dolce & Gabbana, Gucci, Prada, Leonardo da Vinci, Sophia Lauren, Bugatti, Lamborghini, Maserati, Ital, Pinanfarina, Guigaro, Ermenegildo Zegna, FIAT, Lancia, Versace, Lambretta, Alfa Romeo, Zagato? So much so that the word ‘Italian’ has almost become synonymous for style.
That said, don’t let anyone tell you that all the coffee in Italy is great – this is an extension of reality. But the best are superb, and we measure ourselves against them. We don’t imitate any of the Italian espressos, and this will become evident from the moment that Londinium espresso flows over your lips. What we do share with our Italian friends is the life force & artistry that we put into our work. From whence do we obtain these distinguishing ingredients for our espresso? From complete enjoyment and satisfaction in our in work, that’s where. Ask an Italian artisan next time you are there and we wouldn’t be surprised if they give you a similar answer.