2020 has changed my coffee habits, not least because for some months local shops were closed. And my 30+ year old Dualit grinder died.
It’s taken a lot of research, and some practise, but I can now make a barista standard coffee at home - give or take the foam art :-)
Living beneath the south downs means our water is very hard - and of no use at all for producing a nice crema.
All our drinking water is already filtered through a Berkey filter - which cleans the water enough that we don’t have to descale the kettle weekly.
Water for coffee is then passed through a Peak Water jug - which adjusts the Ph - the thing that coffee shops do that's normally impossible to do at home.https://berkey-waterfilters.co.uk/c...roducts/berkey-light-water-filter-systemhttps://peak-water.com/
You could spend hours researching and a fortune buying a grinder. I was very tempted by the spiritual engagement of hand cranking, but settled for the precision of a Sage ‘dose control’ grinder that gives me exactly the same quantity and grind of coffee every time.https://www.sageappliances.com/uk/en/products/coffee-grinders/bcg600.html
Coffee is ground from freshly roasted beans - either Hasbean or my local Pharmacie roasters, on subscription.
Switching home coffee making from french press to espresso I'm surprised to find how much I've reduced the amount of beans I buy by more than half - I'm now getting through 0.5-0.75kg a week rather than nearer 2kghttps://www.hasbean.co.uk/https://pharmacie.coffee/
Having been caught out before by electric espresso machines: eventually something gets choked, or breaks, this time I wanted a manual press. (15 years of hard water in the New Forest killed a Gaggia, in spite of regular cleaning :-( ) I travel with an Aeropress, but it can't produce enough pressure. & this unit doesn't need to be portable.
I’ve gone hand cranked with a Flair lever and pressure valve, which gives me good control.
With practice I've figured out how much coffee, and the pressure to tamp it with, I’m producing consistent, lovely creamy coffees.https://shop.doppiocoffee.co.uk/dop...-maker-signature-new-model-white-copper/
Is there a way to get a nice foamed milk without firing up a steam pressure device? If foaming the milk is a separate process from making the coffee the whole thing could take longer.
I found Severin induction milk frothers, which spin the milk while heating it. Having been brought up to believe that foamed milk needed the drama of steam I was a bit sceptical that 'just' spinning and heating the milk would produce the same result - but it does, with measured consistency, and no drama.
In the 2 minutes it takes to prepare the milk, I can make a cup of espresso.https://www.severin.com/electric-milk-frothers-2d5fc15e
There’s a fair investment here to get a cup of coffee… but man maths says that I’ll break even inside a year…