We’ve had some requests for guidance on this coffee as a number of you have struggled with it. I’ve revisited it again this morning with a bag that was roasted on 17 March just to check it is as good…
You’ll have to overlook the grim looking cappuccino or whatever its meant to be in the shot above, and bear with me as this is a machine that’s worth investigating. A couple of weekends ago I was in Peter Jones/John…
I think most of us have by now come to accept that the doctrine of the need to present water to the espresso puck at a constant pressure has proven itself to be bogus As we see in a spring…
This should leave me with no excuse for putting some very rudimentary videos up on this blog. By popular demand one of the first clips will have to be a ‘how to use an Olympia Cremina’
This coffee, a relatively recent addition to our green bean stash, is winning consistent praise from our customers.
Its not sales hyperbole, it’s real, and here’s the proof from the Fedex website; Collected in London by Fedex at noon on Friday (midnight in New Zealand), delivered to the customer at 9:20am on Monday morning. If you’re in New…
Every now and again a product comes along that changes the market dramatically. We’ve been looking for a domestic sized spring lever machine, but with a full commercial group & it hasn’t existed. Until now. Enter the Bezzera Strega, selling…
These seemed way too hard to come by so we’ve decided to stock them. Not only do they appear in the Cremina but also the ubiquitous La Pavoni and others. Ours have been specified to run in the range 0.5-1.5…
The minerals in tap water can be both a friend and a foe to baristas. For specialty coffee, a certain amount of hardness is necessary for a pleasant flavor of the water and proper extraction of the coffee bean and…
If the sight glass on your Olympia Cremina has become unsightly, with specks of dirt, grit, and other contaminants appearing then one day it will probably annoy you enough to start thinking, I wonder how I go about doing that…