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



A great, clean, Indonesian coffee from Supreme

by Reiss Gunson on Tuesday, 15 January 2019 22:59

This coffee arrived this morning from Coffee Supreme

It is their Indonesian Mt Raung and being roasted yesterday it photographs well, but the taste will not be at its optimum until the end of this week when the carbon dioxide has gassed off a bit

I would strongly encourage you to try it; there is none of the decaying jungle floor tastes that can sometimes appear in Indonesian coffees, this is a very clean taste and because the acidity is present but soft you can let it flow a bit quicker than you might for a brighter, more acidic roast

How to fight desertification and reverse climate change

by Reiss Gunson on Sunday, 13 January 2019 04:45