Best coffee in quite some time.

I’ve been very disillusioned for quite some time, my coffee has tasted like absolute dirt for a long long time.

I couldn’t figure out what was wrong, my beans were freshly roasted, the grind looked ok, my machine is pumping out at the right pressure.

I bought others beans and they tasted fine.

I thought to pull apart the grinder and see if there was anything there that I’d missed.  Of course I lost the shim while vacuuming it, didn’t realise I had, put it back together and of course can’t get a grind fine enough.  Realised what I had done and found the shim, put it all back together and something still wasn’t right.

Threw a tantrum and said stuff it get the Spong out.

Well, I should never have put it away to start off with.

It produces the best coffee I have had in quite some time, it’s grind is so consistent that the BDB goes up to pressure and stays there, sometimes may move a tiny amount but nothing over a quarter of a bar; unlike the BSG which will allow movement of up to a bar and sometimes more.

Hand grinding is not just for manual brewing, get the right grinder and you can produce perfectly AWESOME espresso too :D

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Posted by on February 21, 2014 in coffee


BES900 two years on…

Hi guys

With the introduction of the BES920 coming out I thought I’d look back at the last two years of having the BES900.

No no I’m not upgrading to the BES920, I don’t see a need really, besides not being able to descale the machine myself I haven’t had any issues with it, I can still impress people with the coffee I make from it.

Would I buy it again?  No I wouldn’t but that is me talking from my point of view, where I’m a little way into my coffee journey, I’m not a beginner any more and am ready to take the next step.  Can anyone say LEVER :D

In saying that though IF I was a beginner I wouldn’t have any qualms about buying one, sure there have been problems, it looks to me that Breville have taken the complaints about what was/is wrong with the BES900 and fixed them in the BES920.  Until they are released obviously I can’t say for sure.

Majority of the issues I’ve read about over the past two years, I feel, have been service centre issues not Breville issues, when problems with service centres ‘couldn’t give a stuff’ attitudes have resulted in machines not being fixed correctly, have been raised to Breville they have resolved them promptly in most cases (no I’m not being paid by Breville to say anything).

Soooo anyway those are my thoughts at present…

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Posted by on November 24, 2013 in coffee



I don’t know if I’ve said that I now own a Behmor roaster, well yes I own a Behmor and it does ok.

The reason I chose the Behmor, the modified popper was driving me nuts in terms of roast sizes and I felt that although I could get the profiles working ok and I think the coffee I produced was fairly decent 100 grams doesn’t give me enough playing room to blend and I really felt I was stagnating just doing single origins.

The discussion was had about making a new version of the popper but large enough to do at most 500 grams but work lives have had to come first so I felt the easiest thing to do was to buy an off the shelf roaster for the meantime, and part of the requirement was that it had to be able to be used in the kitchen, the Behmor fit that requirement.

As I have done with my coffee machine advancements I’m doing with my coffee roasting advancements, I find that there is a lack of common sense around these days with people that just want to go the ‘whole hog’ and start at the top, they have no idea if they are really any good at any of it because they haven’t made the journey and the mistakes along the way.

So here is the photo of tonights roasts.  I’ll put up more detail about settings on the Behmor page.

27 May roasts 1

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Posted by on May 27, 2013 in Uncategorized


What’s the point of a blog if you don’t update it…

Yes yes I can hear you all saying it :)

Last year just before christmas I fell off my horse and broke both my radial bones, well fractured the left and completely obliterated the right.

I’m telling everyone this as you will often see my scars and they are very appropriately put for someone that has got ‘it’ right.


I am now roasting again and finally doing blends and getting them right, about time I know :)


Hopefully I will now be updating a little more regularly and answering your questions.

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Posted by on March 20, 2013 in Uncategorized



After a long time trying to get back into my blog we’ve finally done it through some back end stuff we don’t want to touch again.

I will remember my password

I will remember my password

I will remember my password



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Posted by on September 8, 2012 in coffee, Uncategorized


Yeah I know it’s not tomorrow :)

So what did I buy, well I bought a Behmor, purchased from Coffeesnobs.

I needed something that would increase the size of my roasts without going overboard so the 350 gram sizes of the Behmor would be ideal but also something that could still be ‘adjusted’ so to speak, from what I read though most people pick a setting and just stick with it for almost all beans.

I also want to start blending, this can not, I feel, be done successfully in such small quantities that fits into the popper.

Finally I also needed something that didn’t have to be fiddled with electronically, Steve is absolutely flat out with work, he doesn’t get time to scratch himself let alone fiddle with things that aren’t directly related to work :)

I will add a page for the Behmor under the Roasters section with more detail but for everyone wanting to know quick answers about what I roasted and on what settings:

On suggestion from Muscles I tried 350 grams of Ghimbi on 1 P2 C.

1C happened at 10:00 minutes and 2C at 7:30 minutes, for people that don’t know how the Behmor works, it counts down from the maximum, which for the setting I chose I believe it was 22:30 minutes (I’ll check that tomorrow and revise if needed).

Therefore in normal timings 1C happened at 12:30 minutes and 2C at 15 minutes.

As per the manual it was pulled on hearing and making sure I was hearing 2C which was about 10 second.

I personally think that that’s a pretty good roasting time, I can’t see how you could roast for the whole 22 minutes, maybe if it was really really cold outside and you roasted out there :)

So below is the result, being Ghimbi it’s always a little uneven in colour, photo is taken with flash.

img class="aligncenter size-full wp-image-459" title="ghimbi" src="" alt="" width="600" height="450" />

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Posted by on May 9, 2012 in coffee


New things to come

I know it’s been a while, getting a new job and finding a new routine as well as sorting other things in my life out, finding new adventures in the coffee world has been the last thing on my mind.

I am about to embark on a new roasting adventure, I’m a little excited about it so finally get to compare roast between machines.

What is it you all ask?

Well you’ll have to wait until tomorrow  :-)

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Posted by on May 7, 2012 in coffee


Tanzania TEC grind

Next up is the Tanzania TEC grind.

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Posted by on February 27, 2012 in coffee


Grind colour…

I learnt something new today.

On Crema at present we have a discussion happening about what is the best way to describe our roasts.  There are many ways world wide that people describe roasts, from the CS1-12 numbering, the American City, Full City terms, just to name two examples.

During this discussion a few of our professional roasters have weighed in on the debate and have said something that I have never heard about before or considered that was important.

I’ve always thought that the colour on the outside of the bean was the same colour as the inside = WRONG!!!

The colour of the grind is actually more important than anything else to our professional roasters, it really does tell them what the taste will be like.

So from the above I will now be adding photographs of what the grind looks like from my roasts, here is the first one of the Honduras Minas at five days post roast.

Please excuse the photo, I didn’t realise that there was a smudge on the lense, I’ll redo another one and replace it when I drink it next.

Oh and for anyone interested it appears that the Crema members have chosen to go with Light/Medium/Dark and first and second crack times to describe our roasts.

I will still use the CS card in some photographs but will also be stating what depth I think the roast is and as always times.


Posted by on February 26, 2012 in coffee


Little bit of roasting

I’m sure I’ve said it before but I’ll say it again:

There is just nothing like the smell of freshly roasted coffee filling the house :)

Today I roasted four beans:

Tanzania TEC

Guatamala Huehuetenango

Costa Rica Finca La Candelilla – 100% Geisha

Honduras Minas de Oro

I’ll put the basic roast profile I follow and photos in the beans section.

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Posted by on February 21, 2012 in coffee