I’ve been quiet of late…

on the coffee front.

Mostly because there hasn’t been much in coffee firing my imagination of late. I, like a few others no doubt, are sort of waiting for the next big thing – the next Clover, the next naked pf, the next new whatever. Something to force us to think and perhaps to taste something new.

So – good readers – what is firing your minds in the world of coffee or is it quiet in our industry right across the globe?

2 Comments

  1. Hi James Hope you are well and enjoying the rain.

    Something that has been getting under my skin at the moment is trying to design a device for getting a consistently square manual tamp for relative newbies (I hate that term).It randomly popped into my head the other day whilst doing something completely different. I have some thoughts for you on the subject.

    The current problem that any establishment will have is their very slightly different tamping style each barista will use. Some will roll the tamper in the group and compress one side slightly more unbeknown to them and others may roll the other way. This will inevitably create inconsistencies in the drink production.

    This is a little inspired by the spaziale group which has a smaller radius and deeper basket. With a longer group and also a thicker headed tamper, say 3cm rather that 1cm, there would be less margin for error. A similar theory to that of a shot gun versus a sawn off shot gun. The normal shot gun with the longer barrel will fire straighter and more accurately whereas the sawn off shot gun will spray everything within a shot radius.

    So, longer groups and thicker, correctly measured tamper heads.

    I dare say this may involve some manipulation of the espresso machine but that’s always fun.

    Any thoughts

    Stu (Mentness)

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