Have your say — Coffee Forum

Quick 2-min survey on home espresso workflow (Australia) – uni project

doublecheese — Thu, 26 Feb 2026 15:41:22 +0000

Hi everyone, I’m an industrial design student at UNSW working on a university project looking at home espresso workflow and puck removal habits.
If you make espresso at home in Australia, I’d really appreciate 2–3 minutes of your time to fill out this anonymous survey. It’s short and purely for academic research.
Thanks in advance! happy to share findings later if people are interested.

https://forms.gle/qzihKi1m89fejhxP9

Game of Thrones coffee cup

admin — Mon, 11 Nov 2019 16:41:18 +0000

surely this has gotta be the most famous #coffee cup in history???

https://www.theguardian.com/tv-and-radio/2019/nov/10/game-of-thrones-star-denies-responsibility-for-coffee-cup-blunder

Trouble shooting

Damo — Wed, 16 Aug 2023 07:11:15 +0000

Hi, I recently purchased a second hand DeLonghi Dedica. When I run just water through it, it works but when I have coffee in it, hardly anything comes through. Sometimes three lights are flashing. I've tried adding less coffee and packing it lightly. Have I bought a dud? I'm a total noob.
Thanks
Damian

Freezing coffee beans

DrD — Sat, 24 Aug 2019 09:02:56 +0000

Hi everyone

I am a big fan of this forum, been distracted on other things (baby) for some time but am trying to get off my butt and make some contributions to this great community.

Anyway, came across this article the other day (hope it's ok to post link) and I must say it was really surprising as I was of the belief that freezing beans was a no-no. The idea that there are some benefits and that it could open a way to preserving sought after/rare roasts is really quite fascinating. Ultra low temperature freezers are probably unlikely to make their way to many homes, so I'll stick to using room temperature beans for now :D

https://www.beanscenemag.com.au/big-freeze-theres-no-longer-barrier-coffee-freshness/?fbclid=IwAR01LydD3CNmqNhrd4pHWInu2iL_k8oaHM8PX07QVu31__Db4GLlzOgoWVg

Dan

Who has had a Maccas coffee of late?

Cuir Beluga — Fri, 06 Sep 2019 10:26:45 +0000

Oh dear, while hubby, junior no. 2 and I were out and about last night I decided to grab a Maccas coffee.
I think it was the worst coffee I have ever had, it was like charcoal. Never again, even worse than the On The Run servo coffee a few months back.
Considering all the advertising they have done about their coffee, baristas blah, blah, blah I thought it might be ok. Wrong!

I kind of feel bad for the poor kid that has to churn them out and then be on the receiving end of the backlash :-[

First, and definitely last, visit..........

System — Wed, 15 Aug 2018 23:44:01 +0000

Tonight, while waiting near Brisbane airport, I decided to try a coffee from somewhere I hadn’t been before. :-X

After ordering, I was distracted by something on my phone and looked up in time to see the barista dip/scoop the group handle/portafilter into an open container of pre-ground coffee! Who knows how old and stale it was??? At the time I was there (half a hour before closing), it could have been hours.

I suppose I should have walked away but had prepaid so said nothing. Decided to vote with my feet and not return.

My usual cafe would never ever do this, always grinding fresh as I guess most cafes would.

I’m guessing the container was excess coffee from overground doses levelled off from portafilters.

Still scarred, 3 hours later. Urghhh.

PS. Tasted pretty ordinary as well..........

Doomsday coffee preppers!

askthecoffeeguy — Sat, 14 Mar 2020 00:48:32 +0000

So what are folks doing to prepare for coffee Armageddon? Due to the possibility that coffee as a consumable might not be readily available due to stoppages in the supply chain?

I've got 20 kg of green beans on hand just in case which I can roast for myself in an emergency, or not even in an emergency because I roast them all the time anyway!

I also have UHT milk on backup and I make my own almond and oat milk so should be sorted at least for the next little while, but what other other folks doing in case their daily cup of Java is suddenly unavailable?

Pat

Descaler for aluminum boilers

Ianmor — Sun, 10 Feb 2019 22:23:58 +0000

Greetings, my first post .

I have just recently purchased my first gaggia classic coffee machine. It is 16 years old and after reading all the numerous posts online I have managed to replace the pump and set the pressure using a gauge to 9.5 bar.
However after reading that citric acid as a descaler could cause pitting in the aluminium boiler I decided to do some research online for what could be a suitable cleaner.
After some research I have discovered that large scale aluminium boilers used for heating in applications such as schools or offices are treated with organic vegetable based tannin which apparently coats the aluminium preventing pitting and creates a much more effective heating surface.
More research discovers that tannin is contained in green tea or black tea
See ( "waterworld.com/articles/...corrosion.html")

If others on the forum would like to read the information provided in the above link I would appreciate feedback on whether they think that green or black tea would be a feasible descaling solution.... to be drawn into the Gaga classic aluminium boiler possibly as a descaler but also after descaling with citric acid I could then put a green tea solution through the machine that would coat the aluminium and make it safe from further pitting, improve it's heat exchange abilities and thereby also make it more safe for the consumer in keeping any aluminium compounds out of the coffee.Seems like it could be a simple viable solution.

Regards
Ian Morison

How has Covid changed your Coffee habits?

Brett H — Mon, 06 Apr 2020 03:15:43 +0000

I’ve stopped drinking coffee gasp

My reason is less Covid and possibly needing Back Surgery. How’s your lower back Kelsey... remember bananas???

So as I wait here in a hospital bed I haven’t seen my coffee machine for almost a week. But not all is bleak...

Just before I came in the hospital I took a reasonable order from ICT that has plenty enough to get me through the next couple of months. Because it’s ICT The quality is amazing and the varieties are most intriguing. My shop around for a reasonably decent upgrade to my current lever machine which, because it’s plumbable preinfuses like a champ and extracts magnificently.... have ceased. At least until I can be guaranteed I can lift something 50+ kilos onto the bench without killing myself

Kelsey has done a great job of migrating this forum; so, for the sake of we that are locked up, which is most of us... post away good people.

E61 flow adjustment/profiling paddles.

Brett H — Sat, 21 Mar 2020 11:20:09 +0000

What is all this !&^(#

What happened to pull the lever, push the lever???

Change my mind.......

challenging old espresso methods: new research

admin — Thu, 23 Jan 2020 16:03:23 +0000

Hi guys, don't know if any of you've read this; or what you think? Pretty interesting: https://www.theage.com.au/national/international-scientific-study-says-your-barista-is-making-your-coffee-all-wrong-20200122-p53trn.html

I guess we shouldn't just assume the Italians know everything about the best way to brew espresso coffee - seems great that people like this are pushing the boundaries... what do you think? Has anyone tried brewing this new 'low pressure' way?

A

Over/Under extraction

oldboybewer — Sat, 26 Oct 2019 02:44:34 +0000

After many years brewing coffee and searching the net for more info, I've finally found how to brew coffee my way that I really enjoy. I've broken all the standard ideas and rules, especially after seeing what Matt Perger & Scott Rao said about "over extraction". They basically argued that there is no such thing as over extraction. I thought about this for a long time and realized that if one was to brew a batch of "cold Brew" which requires at least 18-24 hours of brew time, Time must not be a factor in over extraction. It must be temperature related.

I have an electric kettle that will offer 96C which is a good temperature start for the extraction. I also use a stainless steel Bodum "type" unit that has a double thermal wall to maintain temperature. I pour hot tap water into this Bodum and when the water is ready, I pour this out and add the coffee. I then pour approximately half of the water, stir to soak and then pour in the rest. I insert the plunger but not into the coffee grinds to help maintain heat. After 2 minutes, I remove the plunger and gently stir the bloom to allow it to sink. I replace the plunger at the top. After 9-10 minutes, I again remove the plunger and scoop out the floating foam and other material with a large spoon. I then slowly plunge to the bottom.

The coffee is sweet with a lot of quality notes. There is no over extraction nor under extraction. In fact, I found that any bitter or sour notes comes from not enough brew time (Under extraction). The coffee can be finely ground rather than the standard Bodum coarseness. Too coarse and the brew time has to be extended. However, a longer brew time will only work if the temperature is maintained. Temperatures above 96C will extract unwanted flavours and this, is what I believe to be the most common reason for over extraction. I welcome any input on this idea.

End of an era?

Cuir Beluga — Wed, 25 Sep 2019 08:14:23 +0000

Thoughts on this?
Will we start seeing soft pastel coloured Europiccolas?

https://www.en24.news/2019/09/smeg-buys-the-historic-pavoni-coffee-machines.html

Timing with Bodum

oldboybewer — Tue, 03 Sep 2019 00:45:46 +0000

A question if I may please. I'm using 2 different sized Bodum units. The small approximately 875ml and the large approximately 1273ml. The smaller Bodum is 69% smaller in volume. I roast my own beans and I have the timing down so that I get a good quality brew. However, I find that the timing may be different between the 2 sizes. The extraction is obviously different. Does anyone know what the extraction rate is for different volumes of water? I had assumed that because the differences in Bodum size would allow the same extraction rate for the given differences in volume. However, when I use the same timing for both brews, there is a definite difference in quality if I use the same timing. Any help would be greatly appreciated.

Coffee tragedies - add your tragic coffee stories here...

askthecoffeeguy — Sat, 03 Feb 2018 11:08:32 +0000

Woke up this morning and made myself a coffee and I wondered why the coffee was taking so long to dose - short answer: it wasn't a doserless grinder!

P

Reverse Osmosis

johnmichelle73 — Fri, 14 Jun 2019 13:51:44 +0000

What is a good quality commercial reverse osmosis water filter system everyone is using in their cafe's. I am looking at BWT bestaqua or Everpure 75e. Does anyone have any feedback on these brands or recommend another brand. Thanks.

Climate change threatens world coffee supply

admin — Sat, 18 Feb 2017 11:07:08 +0000

Important article for all of us, and particularly for coffee aficionados:
https://www.nytimes.com/2016/09/23/science/climate-change-threatens-worlds-coffee-supply-report-says.html

Re-working the Bodum

oldboybewer — Sat, 19 Jan 2019 07:17:58 +0000

I've been brewing coffee for many years (71 years young). My background is fermentation of foods and I have been trying to extract the perfect cup using the Bodum. After years of brewing, I found that the correct extraction of the coffee grinds is in the amount of time the grinds are in a "static phase" (Not moving in any way). I found that the more time the coffee grinds remain static, the better the quality of extraction.

After getting the right coarseness of the grind, the rest is easy. I first pre-measure the volume of water that I need for the Bodum. This allows me a complete pour into the Bodum without having to measure while pouring. I warm up the Bodum with hot water from the tap as well as the plunger which I put into a separate bowl with the hot water. When the water is boiling in the kettle, I dump the hot water form the Bodum and pour in the boiled water. Even though the the Bodum is warmed, the temperature of the boiled water drops almost immediately to 96C -97C.

I immediately pour the coffee grinds into the Bodum. I then insert the plunger and plunge half way down. This ensures the grids remain static. After 4 minutes (for my coarseness of grind), I lift the plunger up to the top which releases the gas and then slowly plunge to the bottom. It is important to "slowly" plunge. I believe that a fast and forceful plunge creates more and unwanted extraction. The coffee is absolutely the best I've ever had. Especially because I roast my own beans. Give it a try.

Coffee & health

admin — Thu, 27 Dec 2018 16:55:17 +0000

this is my kind of health research (esp. #1): http://www.mind.uci.edu/research-studies/90plus-study

Some of the major findings are:
1) People who drank moderate amounts of alcohol or coffee lived longer than those who abstained.
2) People who were overweight in their 70s lived longer than normal or underweight people did.

NY suggestions

admin — Wed, 26 Dec 2018 14:31:06 +0000

Hi guys, Happy New Year; this is the post as promised a couple of days ago... firstly just a reminder of, and thanks to your volunteer team - Brett H - our longest serving mod; Pat, who was a mod shortly after I started (what was then the Crema) forum and of course Kelsey, joint admin. who very kindly covers the hosting of the site. Also thanks to Paul (K-Bean), our newest mod.

Just wanted to remind you of the ethos of the forum - it is absolutely volunteer-run with no profit incentive; therefore we rely on members' input and are always ready to consider any positive suggestions. So if you can think of anything you think needs improving or any great ideas, please feel free to post on this thread.

cheers
A

Moka coffee pot - an insult to good coffee?

admin — Sun, 04 Nov 2018 09:26:33 +0000

Can't say I agree with Matt Holden on this (see article); 'boil the crap out of it' Moka - one of the worst insults to good coffee ever invented IMHO!

Link: https://www.theage.com.au/lifestyle/life-and-relationships/make-mine-a-moka-pot-20181030-p50cxz.html

restaurant bans mobile phones

askthecoffeeguy — Sat, 01 Dec 2018 10:39:56 +0000

we used to ban mobile phones at The Latin and I delighted in taking them off the lawyers especially!

The Sun (@TheSun) Tweeted:
Frankie and Benny's BANS mobile phones from tables https://t.co/VtIu36uQWc https://t.co/AcDZsGj5H5

https://twitter.com/TheSun/status/1068048901511499776

Smaller coffee cups all the rage

askthecoffeeguy — Tue, 20 Nov 2018 17:59:09 +0000

Finally take away coffee cups are starting to mirror the dine in coffee experience - as someone who mainly drinks magics and piccolo coffees myself, I wholeheartedly applaud the initiative!

https://www.news.com.au/lifestyle/food/drink/cafes-jumping-on-smaller-coffee-cup-bandwagon-improve-taste/news-story/c14758f0357436d393b6da06a00f9431

another interesting topic on the future of coffee crops

askthecoffeeguy — Sun, 14 Oct 2018 16:31:59 +0000

https://www.brisbanetimes.com.au/national/nsw/the-ugly-truth-about-coffee-sydney-roaster-in-fight-to-keep-industry-alive-20181013-p509gj.html

SMH article: if it mentions the word #coffee...

admin — Tue, 09 Oct 2018 21:57:39 +0000

kinda funny, along the lines of ..."if it mentions coffee, it will sell" -type article: http://www.essentialkids.com.au/food/nutrition/coffee-shaming-is-on-the-rise-in-aussie-cafes-according-to-new-survey-20181003-h1664z

- not quite sure why it's in the 'parenting' section tho??

:angel:

Thermal tasting

West Village — Sun, 20 May 2018 09:19:06 +0000

Thought the below article on the topic of thermal tasting was interesting. Led me to think about the implications it may have had on cupping scores etc.

http://www.abc.net.au/news/science/2018-05-16/thermal-taste-flavour-tongue-physiology-temperature-food-drinks/9762234?pfmredir=ms

Thoughts?

Invitation SCA: Family Farm Single Origin - Public Coffee Cupping

pedrohedutra — Mon, 16 Apr 2018 05:07:01 +0000

Hello everyone! :coffee2:

I'm Pedro from Fazendas Dutra, Brazil. We are a family run farm and we will have our first Public Cupping at SCA Expo in Seattle next Saturday 21 April @ 4PM. BSCA Booth 401 room 1.

If you are going to participate in the SCA Fair I would like to cordially invite you all to participate with us. Feel free to invite some friends.

Thanks. Some doubts let me know.

Coffee and cancer warnings (in California)?

admin — Sat, 31 Mar 2018 16:39:35 +0000

HI guys, take a look at these links (below); is this a good idea or the 'nanny state' gone wild?

1) https://www.reuters.com/article/us-california-lawsuit-coffee/starbucks-coffee-in-california-must-have-cancer-warning-judge-says-idUSKBN1H5399?feedType=RSS&feedName=businessNews
2) https://www.sbs.com.au/news/starbucks-must-put-cancer-warning-on-california-coffee-judge-rules

interesting article on coffee in ABC news today

askthecoffeeguy — Wed, 21 Feb 2018 13:42:34 +0000

hi all

here's a link to an article which supposedly is about speciality coffee but actually it seems to be more about the roasting process

I don't agree with all of the sentiments expressed but for the most part it seems to be factuality accurate and it makes for informative reading

you're welcome!

ABC News: What makes a specialty coffee taste good? http://google.com/newsstand/s/CBIwmP3C4Dc

Coffee things I've learned in 2017

Simon — Mon, 12 Feb 2018 21:37:05 +0000

Hi all, yes I was supposed to post this a month ago haha.. but thought I'd share some observations and things I've learned into coffee I've had over the past year, just for fun. Nothing groundbreaking hehe, and keeping in mind, they're not universal truths or anything, but just things specific to me that I've realised, so if it helps anyone else in the process that's a bonus .

Here we go!

-Keeping it simple: I got very wrapped up in and obsessed with the process and lost sight of outcome. Moreso relating to what you're trying to do with coffee. ENJOY it! Letting taste be my guide was pivotal. I got very caught up in the best distribution method, timing, ratios, whilst all very important for sure, but sometimes it can lead to overanalysing how something looks rather than the actual end product. Sometimes even mentally dismissing a shot because it wasn't 'perfect-looking' (whatever that means..), and whilst sipping it even thinking of how the pour 'should' have looked. Ridiculous haha..

Of course guidelines are great to go by, but it makes sense to let taste be the guide as to what variables should change. I've had funky looking shots that tasted just incredible!

Better to find a distribution method that makes sense, understand what its purpose is, and keep things consistent with that while altering other variables like grind/flow rate, timing etc. Finding something that has repeatability and consistency led me to focus more on taste.

-Latte art: stretching the milk slightly less than what I was doing got muuuuuch better results. Also relaxing whilst steaming and pouring helped a great deal.

-I get the feeling that ground coffee stales or changes in structure/molecule-bond-adhesiveness/SOMEthing potentially much quicker than I thought... The second shot of the day always ran quicker, and I couldn't for the life of me figure out why.. even within 10-20 minutes after the first. I get the feeling ground coffee oxidized faster than I thought, and only a slight amount of older grounds mixed with the new can cause confusing results... (up for discussion though ;D ). Quick sweep out the chute of old grounds and purging about 2 grams of new coffee before my next shot seemed to sort that out.

This also goes with beans.. I'm putting less in my hopper, only enough for the total amount of shots roughly (plus bit more so that it has a bit of weight pressing down), and also any leftover beans from the morning's usage I put into their own separate zip lock bag to use first before the others.

-Resting roasted beans has become more and more important! Sure they can be tried early, but for consistency sake it definitely helps to rest them. Still great to note the changes over each day.

-Roasting: measuring temp and temp changes is seeming to be quite important! I'm only just starting to get into measuring temp (fiiiinally) after years and years of using sights, sounds and timing as my guide, so looking forward to this part of the journey.

That's it haha, but feel free to share any insights or anything you've learned the past year, this was good reminder and reflection for me personally, but others may get something out of it too . So feel free to add your own, would love to hear them!