Hello!

  

                 …Out                                                    …In

The last few days have been a whirl of frenzied busyness at the cafe, what with one thing and another. Perhaps the crowds are here to see Gloria, but in truth, it probably has more to do with the fact the 8th wonder of the world which has just opened nearby: John Lewis Cardiff, and, imminently, the remainder of SD2.

Fortunately though, Gloria has moved in, been introduced to the team, and is settling in very nicely, helping us to refuel lagging shoppers with some especially lovely coffees (while ’Rusty’ is enjoying a well earned retirement)!

There’s lots to get used to, as with any new machine, and so little time to experiment with the details, but, learning curves aside, already the difference in both the quality and the consistency of our espresso is worlds away..!

…Shots are sweeter, cleaner, brighter, truer, and altogether more sparkly, and representative of the coffees!

…Milk is now creamier and of a more consistently wonderful texture!

…Bottomless shots (my first) are *Super Wow!* and and full of promise, as well as taste and texture!

…Shots are, weirdly; hotter..!

…No more gushing shots, that are simultaneously sour and bitter monstrosities! (not as eye-wateringly at least)

…Configurability is quite perversely well appointed!

…Each group seems to contain magical sprites whose job it is to paint the crema of each shot with richly flecked, intricately beautiful tiger striped mottling!

…With 3 fully and independently functioning groups, and 2 wands, our potential output is (potentially) multiplied by some ridiculous figure!

By far the biggest difference for me in terms of technique is the change in group size. This will take some adjusting to in order to utilise it to its best potential. The 58mm groups are certainly the only thing that I perhaps miss about our old machine, but even this may change once Gloria and I get better acquainted. It is strange not being able to dose at 16-20g any more: Doses now (as far as I can initially see) need to be 16g or less (17g at a push, when the conditions are right); even with smaller group support plates in place. I knew doses would need to be smaller on the whole, but I had anticipated still being able to dose up to a maximum of about 18g, but this doesn’t seem to be the case. It’s also odd not being able to employ any additional finger distribution and leveling any more – almost no occasion safely allows for this with the 53mm’s, so I think it’s best to forget about it entirely, and work on developing a consistent method that doesn’t ever involve it.

But what’s a few grams less, or a different surface layer, when the coffee tastes this good?! Rather than updosing ability, 53mm groups are designed to offer greater consistency, and this will be a great thing for the cafe. And regardless of these aspects, the coffee is undeniably immeasurably superior now. It probably just focuses attention more towards the grinder…

The only other decision right now is whether to go flat, or US curve again for my replacement RB tamper base! Don’t think I’ll be venturing down the Euro route…

Ps: Our new baby isn’t sleeping through the night yet, but it’s early days!