a lot of people say single origin roasts are no good as espresso because they lack body
that’s true, if you’re using a pump machine, or as it turns out the twin spring version of the lever group we use
ive just loaded up our exceptional rwandan roast with the twin spring on board
it just tastes squished and flat, two dimensional instead of three, as though an elephant has sat on it and squished all the delicate complexity out of the bean
while the LONDINIUM I stays firmly planted on the bench with the twin spring it removes the finesse and elegance of the movement and makes it a much more brutish exercise
so tomorrow i think it will be out with twin spring and it will begin its olympic torch relay around some of our L1 owners – get in touch if this is of interest to you and i’ll draw up a list
this isnt to say the twin spring may not be an improvement for blends, and perhaps those with robusta in
but we are a specialist single origin espresso roasters and so without further ado we will pull the twin spring and get organised to send it out on the road
it was fun trying it out & we learnt something – two of anything is not always better than one, and a delicate touch can beat brute force, depending on the task at hand
LONDINIUM I, right from day one