Hi, and welcome! This channel is for everyone that LOVES coffee & great food. If you are developing a love of coffee or if you are exploring the world of coffee, then you may enjoy these videos.
Dee and I focus on both food as well as coffee beans. We review them! We hope to show you easy ways to make dishes that may seem 'tricky' or 'difficult'. We will use methods such as using HotMixPro, Kenwood Chef, and just regular tools like - hands! We want to share with you how we have found freshly made food to be accessible and tasty. For all of those who want to join in on the journey, to have some FUN and to discover together!
The display had faded to the point that the numbers were hard to read. Display is replaced now. Usually you can start extraction from 3 bar and then ramp it up to 10 bar or stop anywhere in between. I am not sure where it was when this video was shot. My guess is 6 bar as it is pouring very easily.
@@somersetdeepak I have an 1 group Strada EP. I used it daily throughout last 4 years. The max. pressure of Strada EP is 13 bar According to the sound from the gear pump. It sounds like exceeded 10 bar to me. It doesn’t matter what was the pressure using in that video. But the video showed that the owner didn’t optimize the machine. The most valuable functions of Strada is the ability of pressure profiling.
im after some new coffee bean brand im sick of lavazza its disgusting flavour black. tastes alright with milk and them drinks tho. i tried costa hot chocolate at home and i didnt like that at all its got a horrible taste like dark chocolate where as i love cadburys hot chocolate with real milk or Galaxy hot chocolate is my favourite.
This is my older son's stop motion animation he did with taking photos with iPhone and then sticking the photos together into a video. Done many years ago when he was little!
I have roasted in stainless steel pot for more than a decade, and your description saying that stainless steel "does not have this issue" contradicts what I find. The stainless steel pot can be used for many roast sessions, but a slow build-up of some film occurs. Suddenly after several roasts, the next roasting makes the coffee very badly bitter. Cleaning the pot with a stainless-steel cleaner will then eliminate this bittering problem. Note that I use a lid with the roast pot, so this is a possible reason why volatile material builds up faster; the lid keeps it trapped.
Agree, the lid will also alter the taste. Sometimes lids make it better and most of the times the lids make it toast unevenly. So the top regions cook differently to the region in contact with the bottom of pan. So you can still burn the surface layer, but the inside will cook more evenly. The main problem with lid is that you cannot keep stirring. Alternatively, try your oven as I have shown in my more recent videos. :) ... but the pleasure of pan roasting is best.
@@somersetdeepak As regard to evenness and avoiding burning part of the beans, this is typically not a problem for me, because my movement INCLUDING keeping the lid on the pot DOES allow me to toss and mix the beans. But then again, my sauce pan with lid is about one and a quarter quart size, so easy enough to agitate without opening the stick in a spoon. I made a video to show this.
I get what your saying in the vid about these costa beans.. I made a cup with frothy milk and I don't get anything other than milky coffee taste. I've used medium strength Lavazza Qualita Rossa since I got my machine and love it. The bag is resealable aswell.. Just thought I'd give the costa try, glad I only bought the small bag now. Will try the supermarket one next then, as you mentioned.
One thing I learned from roasting fresh beans is resting them for a couple days for the best flavor.. and a tip.. if it start to look like dark roast after doing this you already burned them cause it keeps cooking and degassing after your done with it.. if it looks like medium roast after cooking them you just made dark roast.. try it.. you'll know what I mean after resting, cooling, taking off shafts and degassing.. 😋
Resting reduces the sourness. More CO2 gives more sourness. Longer it rests the less froth (sprightly crema) and less sourness. Sometimes the fresh sourness can be of benefit! So it depends on how you want to play it!
If cooking was an art, you would be the picasso of it. Add this amazing video on Khal.com (WEBSITE : khal.com/ ), you will get lots of likes and followers there, and you can also follow us on instagram via instagram.com/_khal.com_/ . For further queries, message us on Info@Khal.com
I find that even roasting it at 205˚C with 70% steam was not enough. Just a one degree increase: at 206˚C with 70% steam hits the best taste. Any more temperature seemed to over caramelise it accentuating stronger tastes bordering on bitter notes. Changing temperature in the middle of the roast does not give conclusive results. It is *inconsistent* due to the latent heat in an oven, pan, etc. It seemed to give results that are harder to compare with other beans. So we do not advise it. Finding the right temperature seems to provide not only very consistent, infinitely repeatable results, but also seems the BEST way to "find" the best temperature for each variety of beans. The purpose of steam is to transfer the heat to the beans with the least surface oxidation and the best possible homogeneity (or evenness). I find beans in drum roasters are less tasty, because of surface oxidation. I have had Hottop drum roaster, Air flow roasters, and Gene cafe roaster. They do not compare with these results. Not one bit. I can conclusively say that (Rational) Combi-Oven roasting is far, far, superior.
So why you remove that small white container from video? Is that special ingredient that you don't want to tell ? You can say you add lecithin, it's not a big deal...
My wife and i debated whether to add... it was decided that we don't add it for this video! Especially with the precision of HotMixPRO, additional lecithin is not needed. Egg yolks contain plenty of natural lecithin. I find that it is enough. :) Good eye for spotting it. Our verdict: if you use eggs and heat it to 81˚C then additional Lecithin powder is definitely not needed.
Guys I'm serious, I live in Italy, if you give me an address or a p.box I'll be glad to send you a proper italian roasted beans bag, for gift of course. I can't tell you which is the best, but a ranking containing Lavazza in a middle position it's not realistic.
Hi Hans. We fully understand what you say. @Hans_Roemerszoon_Van_Der_Brikken_Bakken. We can review your beans live on RU-vid. Please send to: Target Consultancy, 1 Hood Close, Glastonbury, Somerset BA6 8ES, United Kingdom. Thanks, Emma and Dee. (note the latest list - #1 Modern Standard Ethiopia Konga #2 Three Sixty Mexico #3 Modern Standard La Finca San Antonio #4 CaféDirect Honduras #5 Union Yayu Forest #6 Modern Standard Momentum Esp. #7 Union Gajah Mountain #8 Union Spirit Blend #9 E&D Home Roast Guatamala Jacotales (Combi Oven) #10 Lavazza Oro (Cent’l Am Blend) #11 E&D Home Roast Indian Monsoon Malabar (Combi Oven) #12 Taylors H’gate Superior Columbia #13 CaféDirect C R Congo #14 Bantam Uganda #15 Union Revelation Blend #16 (Bellarom) Lidl Columbian #17 Bantam Costa Rica #18 Taylors H’gate Lazy Sunday Blend #19 CaféDirect Machu Picchu #20 Lavazza Italiano Esp. Blend #21 (Alcafé) Aldi Arabica Italian (green4) #22 Starbucks Pike Place #23 E&D Home Roast Indian Monsoon Malabar (Gene Cafe) #24 illy Classico (Arabica) #25 Three Sixty Cuba #26 Bantam Sumatra #27 (Alcafé) Aldi Columbian (blue 3) #28 (Bellarom) Lidl Italian Blend #29 (Alcafé) Aldi Esp. Blend (red 5) #30 Starbucks Dark Espresso #31 Taylors H’gate Brazil Praline Especiale #32 Cafepod Supercharger 12 #33 Cafepod Intense 9 )
@@hansroemerszoonvanderbrikk7626 I too drink supermarket coffee and my requirements are medium roast and as highest ratio of robusta as possible. and I drank all kinds of speciality arabicas, but guess what, they made me sleep and robusta gives me caffein, so that's why....
Hello Dee, I have not r these purchases? Thanks seen such a large machine (2 group) and are expensive grinder often in a home setting. What was the driving decision fo
