- I have removed all email addresses, except for firstname.lastname@example.org. I ask myself, who wants to deal with an un-named email account like email@example.com or firstname.lastname@example.org or email@example.com anyway? You might think that will get in the way of growth, but I think it will enhance the business and your experience - did you know Steve Jobs could be contacted, by anyone, at firstname.lastname@example.org?
- In marketing emails and newsletters that I have sent in the past, I would send a pretty email to you, with lots of graphics and clickable links. Do they look pretty? Sure. But I wonder if you prefer this new style of sending you a basic email, with a link to this page? Please let me know if you prefer this new format (and its going to be easier to let me know, remember what I was saying about one email address?), or leave a comment below in the comments section.
- No computer generated order confirmation emails. Right, so this is one thing I have been debating internally - should I automate the order process? I have decided that I personally don't enjoy communicating with robots or computers, so why should you? When you place an order at Coffee Bean Shop, you will get a personal email direct from me, every-single-time.
- Plain text emails will be the default email method. When I email you, there wont be any pretty graphics or logos in your email, but what you will receive, is a very readable email from me, that will be compatible with every email client and mobile device. Who wants to squint at a mobile screen to read a (pretty) email?
The question asked:
I own a breville espresso machine with a non pressurised basket. The coffee espresso drips out over 30mls in fifteen seconds or less. I use the small plastic tamp that came with my machine.The problem is that I don't get good quality crema in espresso.
And the reply is;
The lack of crema in your espresso can be for varied reasons;
- coffee beans purchased from the supermarket and other stale coffee beans will lack crema - it can be very difficult to obtain fresh roasted coffee beans from any shopfront or cafe.
- the grind setting you select plays a large part. You might find that a finer grind is what is needed.
- a better tamp feels better in your hand, and can give you a better distribution of coffee in the basket, but the main thing is that you are using one - even the one that came with your machine is fine.
- you will need 14 grams of ground coffee in the basket. You dont have to measure it, aim for a heaped hump sitting ontop of the basket. usually any extra will naturally fall off the sides of the basket anyway.
- tamp with around fifteen kilograms of pressure. If you have bathroom scales at your place, try practicing ontop of the scales to get an idea of what 15kg of pressure feels like
- aim for 30 seconds of espresso pour in the cup.
I hope that helps. let me know how you get on.
Roasted Coffee releases CO2 which means that over time the pressure inside a coffee bag increases “blowing the bag up like a balloon”. To solve this situation one way degassing valves were created. The valves are made of PET. These valves let the CO2 escape without allowing air to re-enter the bag, resulting in a fresher bag of coffee. When the pressure reaches 0.1375psi (9.5 millibar) the valve will release the air from bag automatically until the pressure decreases to 0.0375psi(2.6millibar). Degassing valves are a coffee industry standard and are highly recommended. We only provide the best quality valves from Switzerland and Italy.
James Axisa - Chief Espresso Officer
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