The passionate pursuit of exceptional coffee. Based in Manly Vale on Sydney’s Northern Beaches and with micro-roasteries throughout Australia, we are constantly searching for new ways to bring coffee to life.
Uhh yep thats very nice... I also love making professional coffee with my professional equipment at home! (instant coffee, boiling water, milk and a teaspoon)
I have a question. For a cafe setting, what are the perfect serving ratios for the customers? Like, how many ml of concentrate do you pour before diluting with ice and water?
Great video! Just purchased cat in pyjamas whole beans and am I trying to dial in. Can you please advise if pre infusion time is taken into account when dialing in espresso
Yes, that woman from the start screams that we need her to make our coffee. She doesn't want to lose her job. Now we just need practice to make latte art.
My nephew just recommended the Oxo Compact Cold Coffee Brewer. It is amazingly simple, small and space efficient. Countertop or fridge steeping for 16 -24hrs and remember this is a concentrate, dilute to your flavor profile with ingredient of your choice. Good Luck to Me.
FYI It would e helpful to mention that this is a pro machine which has the shot water quantity programmed in already. In other words, the single shot and double shot buttons put out a certain amount of water then the flow stops (and are rarely changed). A home machine doesn’t have this so you have to put scales under the cup to measure how much water has come out.
My daughter gave me a French press awhile back and it has the fine wire screen to filter the coffee. It does not use a paper filter. I have watch James many time and how he brews with the press. I get my water up 210 degrees and pour it into the carafe. By the time I add my coffee to the water, it is about 200. I allow the coffee to sit and bloom about one minute. I don't remove it but stir it round and round. I then ass my press with the ultra fine screen. Give the press about another 3 minutes and very slowly push it. down to the bottom. James says to only push down just below the top of the liquid and then pour. When I finish drinking the coffee, I have NO grounds in the bottom of my cup. The press does a great job for my after dinner drink. Chef Jerry Irmo South Carolina USA Vote for our president Donald J. Trump. I made this comment 5.31.2024
Really too bad that there aren't any cups that don't release any harmfull particles in our drinks, whatever cup we buy there is always some plastic parts ruining it.
Great vid and details thanks so very much! What is the least amount of milk that can be done? As I am the only one drinking it and I dont want to waist any. God bless
After this I have more questions than answers. What kind of milk? Why does glass or ceramic mug matter? How is it the same thing but not? Lattes don’t taste like flat whites. 🤷🏻♀️
Question is, what’s the cost to the business. If the shop has a nice vibe would they come back for the cheaper coffee. If the shop doesn’t have a nice vibe would they bother for the fruitiness.
I think there is a certain point where skill definetly matters more than the equipment but in the absolute budget range (say 150$) it is really hard to get out enough of a machine. Especially if it is a steam "wand" with a panerello for milk and wonky temperatures on a pressurized basket for espresso. Tho I gotta say you can get an insane amount of stuff out if you know where to invest. Many people just buy a dedica, swap out the pressurized for a non-pressurized one, get rid of the panerello of the steam want and fix that rubber piece that's left with a zip-tie and boom. You have a machine that can get the job done really well! Especially this bambino is really enough for baristas once you get used to using a thermoblock in terms of steam. Especially now, where they come with non-pressurized baskets. ;)
