The northlondonhippy

A year ago, I spent far too much money on my cof­fee mak­ing set-up. I say that, sit­ting here a year later, sip­ping the finest cap­puc­cino I’ve ever had.

Since yes­ter­day.

Every day I drink the best cof­fee I’ve ever tasted and I have absolutely no regrets on how much money I spent.

I have an Izzo Vivi espresso maker and a Macap M4D grinder as well as var­i­ous acces­sories that help me pur­sue the per­fect coffee.

The Izzo Vivi is on the low-end of the pro-sumer cof­fee maker scale, but is an excel­lent piece of kit. Its been reli­able, depend­able and rel­a­tively easy to use and main­tain. Most impor­tantly, it cranks out shot after shot of deli­cious espresso and has plenty of steam power to turn your milk into light and pour-able mirco-foam.

The espresso maker, as I quickly learned, is not the most impor­tant machine com­po­nent in cof­fee mak­ing, its the grinder. To really make good espresso, you need a grinder that is up to the task and what­ever you think you should spend on one, its prob­a­bly not enough. Any cof­fee web­site or forum will tell you exactly the same thing.

My espresso maker has no real con­trols on it, except for the lever that oper­ates the pump. You fill the portafil­ter with freshly ground cof­fee, lock it into place and then lift the lever to the pump. When you’re done, flip the lever down and the pump stops. That’s really it.

All of your con­trol comes from adjust­ing the fine­ness of the grind and once you find your espresso range, requires min­i­mal tweak­ing depend­ing on the type and fresh­ness of your cof­fee beans.

Which leads me to what I think is the sin­gle most impor­tant com­po­nent in cof­fee mak­ing: freshly roasted beans.

I’ve read of some­thing called the “rule of twelve’s” when it comes to cof­fee which goes like this:

unroasted, green cof­fee beans stay fresh for 12 months
roasted cof­fee beans stay fresh for around 12 days
ground cof­fee stays fresh for 12 minutes

I buy my cof­fee online, about every fort­night, to insure I have the fresh­est, tasti­est beans pos­si­ble. I grind my beans directly in the portafil­ter, only sec­onds before I brew my espresso. You can’t get any fresher than that.

Cof­fee oxi­dises quickly and releases gasses which break it down and the flavour suf­fers for this. If you’re buy­ing your cof­fee pre-ground, or you are buy­ing roasted beans with­out know­ing the roast­ing date, you are cheat­ing your­self out of the best cof­fee you can drink.

And if you are using those pre-filled cof­fee pods, you are trad­ing con­ve­nience for taste.

You don’t have to spend as much as I have, but you really owe it to your­self to grind your own cof­fee and there are plenty of more afford­able options for grinders than mine.

And freshly roasted beans aren’t that expen­sive, a quar­ter kilo of a decent sin­gle estate or blend costs about the same as a tall cap­puc­cino from one of the high street chains and you’ll get at least 8 dou­ble espres­sos from it.

And it doesn’t have to be espresso, a decent Bodum press-pot with freshly ground cof­fee will make an out­stand­ing cup and if you are only grind­ing for fil­ter cof­fee, you can find some real bar­gains on grinders. I promise you, you will taste the difference.

My grinder is used every day, but the same can’t be said for the espresso maker. When I don’t have the time to heat it up, or clean it down after use, instead I use an Aeropress.

The main fea­ture of the Aero­press is that it will work with the same fine­ness of grind as the espresso maker, so no need to read­just the grinder. The Aero­press is made of plas­tic, very sim­ple to use and clean and pro­duces a very con­vinc­ing espresso-like cof­fee. I heat up some milk in the microwave and use one of those battery-operated hand whisks to froth it and in less than 5 min­utes, have some­thing which approx­i­mates a cappuccino.

But when I have the time, I always make the extra effort to use the Vivi. It takes longer and requires more clean-up, but its worth it.

My daily cof­fee rou­tine is some­thing like this:

Switch on the Vivi
Wait 30–45 min­utes for it to warm up
When ready, brew a dou­ble espresso
do a 2 sec­ond flush to clear loose grounds from the shower screen
back­flush for 10–15 sec­onds to clear oils from the brew path
froth my milk
flush the steam wand to get any milk residue out
build my drink
enjoy

Most days, I have a sec­ond cup as well, after that, I switch the machine off to let it cool. Then I clean out the drip tray, wipe it down and every other day, I refill the water reservoir.

I also back­flush with deter­gent occa­sion­ally, I soak the bas­kets and portafil­ters in the same deter­gent, I soak the tip of the steam wand in milk deposit remover and every few months I descale the boiler. None of this is dif­fi­cult or time consuming.

My acces­sory col­lec­tion includes 2x lined shot glasses to check I am get­ting the cor­rect vol­ume of espresso in the cor­rect amount of time (2 ounces in around 30 sec­onds), a cou­ple of shot pots, a stain­less steam jug for milk froth­ing, a 58mm Reg Bar­ber tam­per, a portafil­ter holder for tamp­ing, and a shot timer. The tamp­ing stand and the shot timer are use­ful, but not essen­tial, every­thing else I couldn’t do without.

I also have 4 portafil­ters; one with 2 spouts and a dou­ble bas­ket, another with one spout and a dou­ble bas­ket, a third with a blank­ing disk for back­flush­ing and a fourth that’s bot­tom­less with a triple bas­ket. The bot­tom­less portafil­ter was use­ful when I was learn­ing how to pack a portafil­ter prop­erly, as it showed me where to look for my mistakes.

I spent a good part of the year sam­pling dif­fer­ent beans and blends, but for many months now, I’ve been stick­ing one par­tic­u­lar bean, called Yemen Mokha Matrar which is the rich­est, tasti­est of all I tried. It works par­tic­u­larly well in milk-based drinks, like my amaz­ing cappuccinos.

You can get Yemen Mokha Matrar from a vari­ety of sup­pli­ers, though the roaster I use, roasts to order. I place an order on his web­site and he roasts the beans for me and ships them out the same day. Its a great ser­vice and they arrive the fol­low­ing day.

If any­one wants the name of the roaster I use, please feel free to email me. I’d like to include a link to his site, but would you want to be known as my offi­cial cof­fee roaster? I’m not cer­tain he would either.

Since I started mak­ing my own proper cof­fee at home, I haven’t had a cof­fee any place else that even comes close, not from the high street chains, not from the cof­fee ven­dor in my office, nowhere!

Life is far too short to be drink­ing sludge and you owe it to your­self to pro­vide your­self with the finest cof­fee pos­si­ble. Put it this way, if I had to pay high street prices for every cap­puc­cino I’ve had at home in the last year, I could have bought three sets of cof­fee mak­ing gear.

And if you are won­der­ing why an old trippy hippy like me digs cof­fee so much, its sim­ple. Cof­fee is a drug, like any­thing else that has an effect on your mood and per­cep­tion. Don’t believe me, read this and learn if you drink too much, you can have proper hallucinations.

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