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Matthew Gee
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Hi Chris,
My brother-in-law has one and he loves it. The Vibiemme Domobar Super Lever in my view has more ability to spin the milk and therefore can produce a better milk texture and I also think it's ability to cope with multiple coffees is better…
Hi Gloria,
The Saeco Via Vanezia comes recommended from this bunch. I had one for 6 years and it served me well. Fellow barista zoo Steve has one now and makes great coffee from it. I would recommend a good grinder though to go with it. A De Longhi…
just provided a brief wrap-up of the day's events on www.baristabrothers.com
Aroma Festival 2009 - The Rocks, Sydney Foreshore at The Rocks, Sydney Harbour Foreshore
July 19, 2009 all day
The southern Hemisphere's largest consumer coffee event. See local roasters, sample coffees, eat chocolate, listen to interesting talks and watch demonstrations. Not to be missed on the Australian coffee calendar.
oma Festival 2009 - The Rocks, Sydney Foreshore at The Rocks, Sydney Harbour Foreshore
July 19, 2009 all day
The southern Hemisphere's largest consumer coffee event. See local roasters, sample coffees, eat chocolate, listen to interesting talks and watch demonstrations. Not to be missed on the Australian coffee calendar.
I'm purchasing some lights for my house from a guy who told me the other day that his university-aged son basically lives at Pablo and Rusty's. Must admit I've passed it on many an occasion but have never gone in. Must next time!
Has anyone come across some cool coffee art on their coffees recently? We've just written a blog post on www.baristabrothers.com on coffee art and I'm always interested to see who's doing it (most should.....it's not that hard!).
I keep going back to Ethiopian Limu....nothing has topped this for me!
It's a typical problem and to be honest, there could have been a lot more going wrong than just the milk. Maybe the extraction was terrible - the barista may have needed to tweak the grind to ensure his/her flow was "in the zone" of 25-30 seconds. A…
Ethiopian Limu is still up there as one of the finest single origins for me. Full of strength with a smooth aftertaste. Would highly recommend it!
I would wholeheartedly agree with that.
The problem with corporate accountants is that they look at cost/benefit analyses and amortisation schedules. If they stopped sipping their ginger teas and got onto the real stuff, they may well appreciate th…
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Matthew Gee's Blog
Aroma Fest 2009
It may turn into a 2-day event next year as it has attracted too many people for just one day
Posted on October 27, 2008 at 1:37pm — 1 Comment
Red Coffee
I stumbled across some Ethiopian coffee from a Melbourne coffee roaster called "Red" a few weeks ago at a trade fair in Sydney. I purchased a kilo of their beans. It was quite a dark roast. I have to say....one of the best single origins I have tasted in a long time. It was full-bodied and strong without being bitter and it was incredibly smooth.
Brazilian Cerrado is also one I am enjoying at the moment....great stuff but not as good as the Ethiopian I have to say!
Brazilian Cerrado is also one I am enjoying at the moment....great stuff but not as good as the Ethiopian I have to say!
Posted on October 27, 2008 at 1:35pm —
Swiss Coffee
A fellow coffee enthusiast from Dubai dropped in some Zurich-roasted beans recently for me to try (he is a pilot and gets around to many countries in a short space of time!)
I was super impressed! The espresso was smooth and by the look of the extraction, it had been recently roasted. It was a fine espresso on its own and the flavour even shone through on a caffe latte.
It just goes to show that there are probablty roasters all around the globe now who create great blends with top ingredients… Continue
I was super impressed! The espresso was smooth and by the look of the extraction, it had been recently roasted. It was a fine espresso on its own and the flavour even shone through on a caffe latte.
It just goes to show that there are probablty roasters all around the globe now who create great blends with top ingredients… Continue
Posted on July 29, 2008 at 9:30pm —
Stale Coffee - No Way!
Today I performed a simple test. I made an espresso which I turned into a caffe latte from the ground coffee that was in the chamber of the machine from last night. We usually clean the chamber at the end of each day so that we can use fresh coffee the next morning when we come into work. Someone however had failed to do this (I could blame myself but that wouldn't be fair).
Anyhow, the coffee came out in 15 seconds. The crema was only a few shades darker than white, and the espresso watery. Ob… Continue
Anyhow, the coffee came out in 15 seconds. The crema was only a few shades darker than white, and the espresso watery. Ob… Continue
Posted on June 5, 2008 at 11:30am — 1 Comment
Comment Wall (4 comments)
- At 12:44am on July 9, 2008,
Andrew said… - Hi Matthew, thanks for the post on my page. Certainly great catching up again at AromaFest. Hard to believe it's been more than year now since I attended the Barista Basics Coffee Academy course - which was fantastic - you guys not only taught me a lot about espresso and making great looking (and tasting) coffee but also opened up a whole new world of coffee from cherry to cup. Big thanks to you and David.
I've been roasting coffee beans at home for a couple of months now - it's great fun and nothing beats the taste of freshly roasted beans. By the way, I'm still working on perfecting those free-pours... I have my good rosetta days and bad rosetta days. Well, mainly bads days for now!
- At 12:03am on July 8, 2008,
Matthew Gee said…
- After witnessing an absolutely fantastic sunrise over the opera house, I had a feeling it was going to be a great day for the AromaFest. This is the largest consumer coffee festival in the southern hemisphere and Sunday 6th July did not disappoint. Whilst I was slightly surprised by number of roasters who were present (I thought there would be more...there were quite a few absences I thought) there were some great boutique chocolate companies there and it seems the home espresso section keeps getting better each year.
David and I presented a 30 minute talk on coffee and chocolate and for the rest of the day, manned our two stalls and enjoyed talking to both coffee experts and novices alike.
For those who have never attended, it's a great day out but as every year passes, unfortunately so do the lines for coffees, especially those of the better coffee roasters. After picking the smallest line to get a late afternoon round of coffees for our booth workers, I stood for 15 minutes in front of one booth waiting for coffee that ended up being a little disappointing. I can't fathom why after all these years some booths still haven't got their ordering/making and delivery system worked out! To give them the benefit of the doubt though, I put it down to being late in the day though and the fact that they had probably already started to think about brews of the alcoholic kind, not the caffeine kind.
I would recommend spending a few hours there next year for those who have never been.
- At 10:31pm on June 18, 2008,
Matthew Gee said…
- Met a dude from The Crushed Olive Cafe in Berry today. His coffee art is going to lead the way down south.
Also read an article in the paper today that said that drinking up to 6 coffees per day is not bad for you and that the effects of coffee were particulalry beneficial for women.
Not that I'm a woman, but the drinking up to coffees a day is good news for me....
- At 2:48pm on June 14, 2008,
Matthew Gee said…
- I am looking forward to cracking open my new bag of fresh PNG beans tomorrow....
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You will be someone for whom coffee is more than a job, it is a passion - you will be a coffee geek! You are likely to have gone out of your way to taste and cup some CoE's or Single Origins, and will be the sort of person who takes time out to vis…
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