With DHL the world comes to your door

by Reiss Gunson on Thursday, 21 March 2019 13:22

on 17 march this week i ordered 2Kg of roasted coffee from Gardelli coffee roasters in Bologna, Italy and it will be delivered to me today, 21 march just 4 days later in Auckland, New Zealand

the coffee had to be roasted on 18 march and then it was collected by DHL, so just 3 days for the element that DHL had involvment with

similarly we have a couple of kilos coming from Tim Wendelboe coffee roasters in Oslo, Norway at the same time and that is expected to arrive tomorrow, friday 22 march

sure, you pay for this expedited delivery, but previously it was simply not possible to enjoy goods from all corners of the world as they would deteriorate by the time they arrived

more and more we are moving to a society where we are globally connected, yet we can also get the globe to come to us

previously unless you lived in one of the major cities of the world, or in Europe, it was not easy to access good espresso on a daily basis, but we have designed a range of machines at londinium that you are able to maintain yourself if you posses basic handyman skills and a basic set of metric tools

for tasks with more steps we will produce a video and place it in the permanent file for machine owners to refer to

we are always available via WhatsApp or Facetime to connect to you with HD video and provide one on one support.  how can we offer this?  we are simply taken up on this offer so rarely that on the rare occasion when it is needed we are available

with DHL not one consignment has gone missing and we have never had any of our current product range damaged in transit

as with any business, occasionally an item is missing from a consignment or different from what was ordered; in all such situations the correct items are also sent to you on DHL Express at our cost so you are not waiting weeks or even months for parts

with the digital pressure transducer on our LONDINIUM R it can now mimic the flexibility of our LONDINIUM I/II/III range

if you wish it to perform as a traditional italian dipper design you can dial the pre-infusion pressure all the way back to 1.0 bar or even less and this will optimise the machine for dark traditional roasts

conversely if you want to run a super light nordic roast you can set the pre-infusion pressure as high as 6 bar at the puck and under this setting even filter roasts will produce espresso

a good middle of the road setting is 3 bar which will suit most modern roasts as a starting point and you can fine tune it from there

if you spend most of your day at home the LONDINIUM R is the perfect machine for you

A weekend away in Northland, New Zealand

by Reiss Gunson on Tuesday, 05 March 2019 13:25

The Monolith Max 98mm flat burr grinder in action:

by Reiss Gunson on Sunday, 24 February 2019 14:15


The best speciality coffee grinder in the world?

by Reiss Gunson on Saturday, 23 February 2019 01:09

tidy once again

by Reiss Gunson on Thursday, 14 February 2019 23:44

A Valentine's day present for my LONDINIUM R

by Reiss Gunson on Thursday, 14 February 2019 23:39

now that we have caught up there is a production version of the digital pre-infusion kit for my LONDINIUM R

it's time to fit it and get the panels back on

Repost: using the LONDINIUM distribution tool

by Reiss Gunson on Sunday, 10 February 2019 14:05


A new customer from Paris

by Reiss Gunson on Monday, 21 January 2019 17:15

Good afternoon Reiss,

This is really nice of you but it’s really not on you.

Also I’m looking for fully white ancap cups (I’m kind of a purist).

But this email for an even more important thing: I just shot my first espresso! Oh.. god..

I guess I saw so many YouTube videos on this that it was almost right at the first one.

I shot a Guatemala coffee from a roaster named Coutume (which has renowned coffee shops in Paris) and it was really good.

And of course I didn’t play with the other shower cap yet nor the digital pre-infusion.

Thank you for this wonderful (and absolutely beautiful) machine.

Also as a side note from a wood lover: I am really happy to see that you let all the wood parts naked, ready for me to oil and wax them as it should be ;)

Have a nice day.


Affogato tip: less is more, use a ristretto

by Reiss Gunson on Monday, 21 January 2019 16:20

An affogato is one of the great summer treats, but if you pour a long shot over the ice cream you end up with a gloopy puddle of sweet melted coffee mush that is more reminiscent of the spring thaw

Pull an 18g ristreeto of perhaps just 12-15g brew weight directly onto the ice cream and i think you will be pleasantly surprised

Because you have a pile of ice cream you dont have to worry about the short shot being too intense, instead it prevents the ice cream from melting and keeps the espresso as a short dense flavour that balances and compliments the creamy sweetness of the ice cream

In this image i have pulled a shot of 18g over a medium sized ball of ice cream and that is too much, or at least an absolute upper limit; i think 12g would be ideal

use a high quality freshly purchased vanilla ice cream, or possibly one with walnuts or pecans also works well with the espresso

We sent a pile of digital pre-infusion kits out yesterday: feel free to call for installation help

by Reiss Gunson on Tuesday, 15 January 2019 23:08

As always, please dont struggle in silence

Watch the instalation video and if anything seems unclear please contact me before embarking - we can easily connect for free with HD video thanks to Facetime or WhatsApp

In particular i am thinking of the owners of the early LR that do not have the blue and orange relay - the installation procedure differs for these machines slightly and is not shown in the video - i fully expect you to need my input