Category Archives: Bean Talk – Coffees

Is this My Favourite Coffee Shop in the World? Prufrock Coffee, London

I often get asked, “So, Lameen what is your favourite coffee shop in the World?”. It’s a bit of a tricky question, because the modern age consumer doesn’t get easily satisfied with just the product – they want an experience. Sure, I’ve had great coffee in cafes, where I wished they had been a bit friendlier and the opposite holds sway too – good customer service but mediocre coffee. I often try and process that very quickly but I see that the questioner starts to get impatient – expecting me as a coffee lover to just pop out the answer. Furthermore, they get even more impatient when I start saying for espresso, it was…. and for filter, it has to be….. and I just really loved the concept and the staff at…… So, not to burden them with my complicated musings, I will default to Prufrock Coffee in London. And, you guessed it, “but why?”. Then I think to myself, if I have to start explaining the experience, that it was started by a former WBC Champion, that companies approach them to test new technology, that they started using reverse osmosis water, that they have a great barista academy, that they gave me a free barista tasting session, that I learnt a lot from chatting with them for hours, etc. Then they tune off.

So, I thought to myself, actually, when was the last time I visited Prufrock coffee and I realised shamefully that I hadn’t been back to Prufrock Coffee for about 6 years. After all, my post on my first visit in 2011 (read here) was so popular that the tweet advertising it, was retweeted by Square Mile Coffee Roasters and got me my most hits back then in one day – over 300. In addition, one of my pictures, when I used to use a Nikon Camera for all my coffee and food photos – was liked by Prufrock so much, they gave me a free tasting class – read here. So, I was well overdue a visit.

Located on 23-25 Leather Lane, Prufrock is on a busy week day market street. It is unusually big for a classic London specialty coffee shop and on their website, they even highlight that. I won’t go into the aesthetics, as you can read that in my original posts from 2011, however somethings have changed – more retail space to sell coffee, t-shirts and more and a stronger focus on food, without compromising on coffee of course. Prufrock are still very closely associated with Square Mile, so you can buy their coffees here too.

As you can see from above, they are very much still into the provision of both barista and specialised “coffee ” related training. Their website offers more options and if you recall from one of my earlier posts in 2019, I mentioned that they new coffee roasters in Vienna, Jonas Reindl, were trained by Prufrock. So a Coffee Lover’s Dream – Prufrock it still is. and I know that if I want to take my aspiring coffee career to the next level, it will start from Prufrock. In fact, even though I know it was lunchtime, it was quite busy and I just about got a space to sit. I noticed also, that a few tourist were visiting, buying souvenirs.

Now to the the coffee and my visit.

Visiting at lunchtime was probably not the best idea, but I needed great coffee as early as possible in the day. As you can guess, their fame has blossomed and not only was the cafe busy with what looked like regulars, but a few touristy looking customers were also paying homage. In fact I was lucky to get a sit, which was pleasantly opposite the brew bar, decked with the Victoria Arduino VA388 Black Eagle and accompanying Victoria Arduino coffee grinders.

 

For the coffee, they had two choices and if you have time and are serious, you can enquire which blend would be good for the type of coffee you desire – I was so excited to be “back” that I ordered two; the fruitier version as an espresso and the not so fruitier one as a piccolo.

 

Great of course. I started with the espresso and finished off with dessert – the piccolo.

After my coffees I wandered over for a chat to meet the baristi, Jake, who took my order and Aga, who prepared them. As Aga was busy making more great coffees, I had a chat with Jake, asking him about how long he had been working there and sharing with him my passion for coffee, etc. Very friendly, adding the experience of course. Before I left to rejoin the family, I noticed a delicious looking cake – I can’t remember now, but it had a rosemary and strawberry – very unique and the size of the slice was enough for two, so I bought that together with Square Mile’s Palestina Coffee for filter brewing.

Ah! so happy I went back and I pray it won’t be another 6 years before I visit. Still a great place for coffee and I think when I visit again, I’ll be doing more than just drinking coffee as I plan to start investigating adding the word “coffee” into my next career path, God willing.

So, is Prufrock my favourite coffee shop in the World? If I wanted to ask anyone or start a serious coffee career, they will top my list no doubt because I know that they are completely dedicated to coffee.

For more on offer at Prufrock, I defiantly recommend visiting their website; https://www.prufrockcoffee.com

Advertisements

I was at the SDG Coffee Symposium on 6 June 2019

 

Organised by the International Coffee Organisation (ICO) on 6 June to discuss the challenges of the coffee value chain during historically low coffee prices. I was invited by Gerardo Patacconi, Director of Operations. I know some of my readers are wondering is there such an organisation, yes there is and….

The ICO is the main intergovernmental organization for coffee, bringing together exporting and importing Governments to tackle the challenges facing the world coffee sector through international cooperation. Its Member Governments represent 98% of world coffee production and 67% of world consumption.

The ICO sounds like the kind of place that for me, as a development economist who loves coffee would like to work in and yes I confess that it is one of the places I would love to work in, especially located in my fave coffee capital in the World, London. Anyway I digress.

More on the jargon – the SDG stands for “sustainable development goals” and are sometimes known as the Global Goals. In any case they were initiated through the United Nation (UN) and are a universal call to action to end poverty, protect the planet and ensure that all people enjoy peace and prosperity.

So, this Symposium was organised together with the European Coffee Federation and hosted by the European Commission (EC) bringing together coffee sector stakeholders (buyers, farmers, academia, civil society, partners) and is part of ICOs sector wide consultation that will lead hopefully to a roadmap with concrete actions to address the coffee price crisis and volatility, which has resulted in affecting coffee farmers livelihoods and which will eventually, if left unchecked, affect the sustainability of the coffee industry.

In summary, coffee prices are very low at the moment, whereby you can buy a pound (.453kg) bag of coffee greens for about US$1 at the world commodity price. Price varies with quality and with type (robusta/arabica), but a few years back it was double that (in 2010 it was three times this around US$3 per pound), which means that coffee farmers have seen a 50% drop in their income depending on other factors. Initially, you may be thinking like I did, hold on; “my specialty coffee roaster sells a kilo for about US$30 but only pays US$1 or up to US$3, so the roaster is king”. In fact, in a recent Financial Times article it was calculated that for each US$3 (UKGBP2.50) for a cappuccino, the roaster got 10p and the roaster 1p – yikes.

 

This seems very unfair and unsustainable, but there are other factors and as I mentioned on my linkedIn article on “coffee and economics”;

Perhaps the big players should consider diverting some of the profits to;

  • coffee research into new varieties to address climate change
  • investment for the local communities such as centralised washing stations and hence clean water, like Stumptown did – see “A Film about Coffee”
  • investment in transport access,
  • promotion of the crop in the local communities especially with the youth, which are running away from coffee farming. Use social media,etc.
  • educating the communities in life skills, even entrepreneurial skills.

On point (i) and (ii), Starbucks highlighted that they work with 450,000 coffee farmers and have supported research to create 400 varietals of which 5 have been released on farm trials.

On the point (v) and in general, I really believe, that the more you give the more you will get back. It runs through some of the points I have raised under my #honestmanagement series, if you show respect to your employees (and in this case we can say coffee farmers), you will foster loyalty and they will go the extra mile to grow the best coffee.  Whoever in the coffee chain has the most and in any industry they will know who they are, should really think about how the coffee industry can be sustainable for future generations – after all there is no doubt that the demand for coffee is constantly growing, so there will always be a market for it.

In summary, for coffee lovers we want everyone to get a fair deal for the best of our planet. We know that low coffee prices “never” translate to lower prices for our daily cappuccinos or flat whites, pour overs, etc, but at least those at the source, the farmers should benefit somehow, if not we will all loose out.

In short it was a very interring symposium for me, looking at the other side – away from my traditional view (cafes and quality) to the upstream side, where it all starts from the farm. That’s my take for now, but I’m working on this as a side project, so I’m welcome to any more ideas.

Sources

FT Article

http://www.ico.org

https://www.linkedin.com/pulse/coffee-economics-lameen-abdul-malik/?published=t


I’m Trying out a new Aeropress Recipe

I’m the type of person that needs change and ever so often I’m looking for new ways to experience things with food and drink. Sometimes I think that my taste buds are so used to good coffee that I wonder what I’m tasting and if all coffee doesn’t taste the same. Well! that misconception is usually short lived until I go to a “typical” coffee shop or spot and they offer me coffee and I think “how can they get this so wrong”. I’m still intrigued by the on-going debate about how world class restaurants serve you fantastic food but when you ask for that espresso at the end of a great meal, you think “why did you get this wrong?”.

Ok, I digress. I was looking through the flipboard (apple app for news update), which naturally I subscribe to coffee news and came upon this recipe on thecoffeecompass by Michael Butterworth, who is a coffee educator, who cofounded the Coffee Compass and is a two-time USBC Competitor, licensed Q Grader, and was once the 4th best Aeropresser in America (source: the coffee compass). Since finding the recipe I’ve tried it thrice – once verbatim, second, when I didn’t break the crust but took it out to give a cleaner cup and today with a slight adjustment on temperature and steep time.

In summary, it is;

15g freshly ground coffee

225ml of 95C hot water

Using two filter papers

Pour almost boiling water into the aeropress and place plunger on – this will create a vacuum

Steep for one minute

Take plunger off and break crust but giving it a quick stir

cover again and steep/leave for about 4 minutes, then plunge.

For my slight variation today; I used 15g of coffee but about 240ml of 91C hot water. Followed the same plunge and break the crust, but for the final steep, I left for about 2 minutes.

What did I notice taste wise using Kenya AA Plus Gicherori, SL28-SL34 Ruiru 11 ? For Michael’s version, definitely more fruity. I was excited by this new recipe and fruitiness and medium acidity tickling my tongue.

For my second variation (removal of crust for a cleaner cup) – medium acidity with a light citrus taste. For my third variation (lower temperature and reduced brew time) – whilst not as fruity as version one, but more balanced.

What did I learn also ? Using 95C hot water and pouring in straight away creates a vacuum – I actually thought that coffee would start dripping straight away but it didn’t. I was also fascinated by the breaking of the crust concept. I tried this coffee on the Hario V60, but it wasn’t as fruity as on the aeropress.

I’m quite excited by this new version and I’ll probably use it until I am intrigued by another simple to use recipe. Please share any aeropress recipes with me and perhaps I’ll feature them too.

Enjoy!


I was @ Colonna and Smalls: One of the Best Cafes in the UK

I know that my title sounds a bit daring, committing myself to using labels like “best….” but life is too short and when you have these wonderful experiences God throws at you, don’t restrict yourself to holding back and waiting for some other moment that may never come. So, after my philosophical rant, what do I mean ? I don’t think I’ve been this excited about visiting a cafe since Prufrock – see here. A bit of background – as holiday planner in charge; I was asked to find a nice English city to visit with other family members this past summer and initially we thought about Cornwall and what sprung to my mind was cornish pasties (if you’re not English, these are like a specialty short crust pastry pies filled with meat or veggies) and scones with clotted cream ( a cream typical of only this part of England), but whilst I had no aversion to these classical English cuisine gems, I thought if we’re are going to a place for three days, where will I get a great cup of coffee from. After some searching together with some cute boutique hotels, I wasn’t impressed – sorry Cornwall. So, I thought where else would I love to go, Bath – we’ve always wanted to go there, so why not now and suddenly like a flash I recalled that one of the cafes that I’ve always wanted to go in the UK, but never got the chance, was located there – Colonna & Smalls. Sold to the coffee lover!

Before visiting, what did I know about Colonna and Smalls ? Owned by Maxwell Colonna-Dashwood, two times UK barista champion, I had many times about his contribution to the UK coffee science, having read about him many times, mentioned by the coffee celebrities many times over. when my brother visited many months ago, he asked me “where should I go for coffee” and I only had one answer; “Colonna and Smalls”. Before visiting I sent Maxwell a tweet and he replied very quickly mentioning that he was looking forward to me visiting.

We got into Bath on a late Sunday afternoon and I found out that their shop was already closed. I found another cafe, ordered my flat white, which was nice and asked them where else they would recommend – there was only one answer and they were like”that’s another type of level” even though I knew that on Monday my first visit would be Colonna & Smalls. And so it was.

As you enter, it’s like you’ve waiting many years to enter this emporium – a homage to coffee. I’m not going to go into details about the decor, but just the experience; I had to ask this at the back of my mind “do people in Bath know how lucky they are to have this cafe in their city?”. As you walk to the back of the shop, there are books authored by Maxwell, his UK barista championship trophies and other trophies awarded to his staff, who are also well decorated (see their website for more, UK latte art champion, etc).


As you walk towards the brightly lit back of the shop, where all the action is located – there’s this oozing calm and air of professionalism, rarely found in other cafes – they are not here just to sell coffee but to make sure you have a great experience too.

Now the techie part.

First I noticed that all their coffee beans were pre-weighed in little metal looking bowls


Then I noticed that there was no “typical” espresso grinder in place. What’s going on?

The Mahl Konig EK43 – something I have only really seen at cafes when they grind for filter coffee.

I must confess, it was until I got back to Vienna and delved into the story of the EK43 in James Hoffmann book about his blog,  did I know about the issue concerning using the EK43 for grinding for espresso. It was really talked up and propagated a few years back by espresso/coffee guru Ben Kaminsky and even Prufrock were very excited about it, read here

In summary the debate says that using the EK43 (not built for grinding for espresso but ideally for spices and perhaps for filter coffee) not only minimises waste because you grind per cup but also that it grinds very evenly with little differentiation in grind size – this means that you can even lower the amount of coffee you use – they use about 16.5g as opposed to the industry average of 18-20g (I usually ask) which should result in a better tasting espresso. After all, most coffee aficionado fell in love with coffee through the espresso. In any case, there’s a few top cafes who were converted to do this avant garde way of grinding and hence brewing coffee and of course Maxwell is one of them.

Second, it was great to actually meet Maxwell himself. Usually when you visit emporiums of coffee, the owner or main driver is always not around, tending to some other business or on holiday – the one exception was Cameron of Flat White many moons ago. He was very welcoming and we talked about coffee (of course), their philosophy – they usually offer about three coffees per brew type; filter and espresso, where you can be guided by taste profiles. They try and source the best coffee that fits their preferences, so for example, surprise surprise for me, they roast for capsules – yes, you read that right. You can buy nespresso capsules roasted by one of the finest coffee roasters in the UK – I bought a box of 10 for my brother who has a nespresso machine. As they roast their own coffee in a town outside Bath, they can easily experiment with taste profiles for many styles – visit their “other” website for more about their coffee, see here. If you visit there are quite a lot of their coffees on sale and feel free to ask them for guidance. They even have a booklet on explaining their coffees and brewing methods.

and the coffee….

I opted for a flat white with a fruity profile – well balanced even with the milk, reminded me of hints of toffee like my coffee had evaporated milk added. On my second visit I went for a more “nutty” profile. I was really intrigued by their unique way of making Americanos but sadly I wasn’t able to make it – I thought it best to avoid the wrath of my mum and wife as my plan was to make colonna and smalls my last stop before catching the train back to London, but alas for next time God willing.

One more techie thing – the mod bar. I actually missed this new innovative way of brewing espresso because on my first visit I was so excited to meet with Maxwell, I didn’t go behind the bar to check what type of espresso brewing equipment they were using. On the second visit, as I had more time, I relaxed and had time to chat to the baristi and then I was introduced to the mod bar – short for modular brewing system.


In summary and borrowing from their website, it’s

espresso system consists of one espresso tap and one espresso module

Each Espresso Module controls one tap. Retailers have an opportunity to dial each Espresso Module to fit a different coffee. And they have options galore in how they fit the Modules to their retail set-up.

From what I saw, it looks fabulous – it’s like the next level of brewing espresso, where you can change the profiles using a button or touch screen per group head – state of the art – even though I am aware that the Slayer Espresso machine can do this provided that you are a very talented barista. At Colonna all the baristi have some kind of award so the skills are there but the fact that the mod bar group asked them to test it means something too.

As I left, I fell like a boy being dragged out of a toy shop, but I was after all in Bath to see other things and spend precious time with my family.

One more thing. It was really impressive to watch the barista prepare aeropress. He poured the freshly ground coffee into the aeropress capsule, poured a little bit of water, shook it around vigorously but carefully and as he did it, it bloomed and doubled in height, after which he poured more water, covered it and waited for it to complete the brewing process. I wished I filmed it so you can see what I meant, but it was really impressive.

Highly recommended – If you are looking for a beautiful city to visit in England and enjoy exceptional coffee and more, check them out at

Colonna & Smalls

6 Chapel Row, Bath,  UK.

My next post will be on drinking coffee in Bath – a beautiful city with tons of coffee culture.


Coffee: The rule is, there is no rule


I know that sounds like a paradox and I’m sure some of my followers are like “what is he talking about” For many years, Lameen, that’s my real name – has been saying adhere to the golden rules – measurement, temperature and volume, to name a few. BUT, the main reason I’m writing this, is that occasionally I’ve strutted into a place to dictate how my coffee should be made, and on more than one occasion this year, I’ve been pleasantly stunned by coffee served to me without the rules I hold dear.

Don’t teach an old dog new tricks with Espresso

That’s the pic at the top of the blog. So, after not having espresso for about 5 days, I strutted into the airport lounge and spotting an espresso machine, asked for one naturally. As soon as the barista started making the espresso, I said “la!” i.e. no in Arabic and asked if I could make it. So, I clean the very filthy group head, flush it and ask for the coffee. To my horror, it’s pre-ground espresso, stored in a drawer and although there’s air condition inside, it’s like 40C outside. For a coffee geek like me, my mind is “oh no the moisture, the crazy unstable temperature will affect the coffee, which has already been pre-ground and for how long has it been pre-ground”. Resigned, I’m like, okay, here’s how to tamp. I attempt to tamp with wait for it,  the bottom of the glass, because the tamper is not large enough to cover the porta filter “aargh!” – this means that although some of the coffee will be pressed, the coffee on the border will not. OK!, so I now attempt to make an espresso – flush the group head and place my porta filter inside the group head and brew – what a disaster – the coffee is all over the place and the coffee resembles…. I’d rather pass.

The barista and his colleagues detecting deep disappointment on my face, then resorts to pull an espresso for me – I watch him and the only thing he does differently, which makes me feel happy, is that he cleans and flushes the grouphead before he pulls the shot and guess what – it looked a lot better than my attempt. So, how did he break the rules;

  • he used pre-ground espresso, as opposed to grinding on the spot
  • he didn’t measure the coffee, as opposed to using about 18-22 g for a double
  • he didn’t really tamp, as opposed to the rule of 30 pounds of pressure
  • the espresso machine was really hot – I’d guess close to 100C, as opposed to about 93-94.5 C

And that’s what I could see. So how did it taste. Not bad and above my expectations given the rule breakers. So, to conclude, the rules were broken but a decent shot ensured.

 

Never buy pre-ground coffee

Okay, on this occasion, the coffee was bought for me. Whenever my colleagues travel and buy coffee, they bring it back for me to brew and serve them, which I try and do every Friday when I’m not busy – a rare scenario of late. If ever they ask me “whole beans or ground” I always answer, “whole beans”. On this occasion, a colleague brought me this bag from Kenya, apologising for having not brought back beans. I casually looked at the bag, Java House , Kenyan AA arabica, which looked well presented and was even more taken aback by the tasting notes of grapefruit, blackcurrant and lively. Again, sceptical I brewed it using my french press recipe of 60g to one litre of 95C water. Wow! guess what? There was a bloom on top of the coffee (a sign of fairly fresh coffee) and more importantly of all, I tasted a grapefruit acidity with a hint of blackcurrant. 


Okay, so that rule was broken.

 

Espresso is always brewed at 9 bar pressure for about 22-25 seconds

So, just this week, after Ramadan, I headed to my fave cafe in Vienna, Balthasar to check out their new espresso machine a Slayer Espresso machine. Otto, the owner, had been telling me for months that it was coming and he was so excited. In fact when I met him on Wednesday, I should have interviewed him as he relayed to me for about 4 minutes what the slayer could do. The gist was that you can brew at different bar pressures and for as long as you want, so I ordered a fruity espresso. In short to get a fruity espresso, it is brewed at 3, then 9 and then 3 bars of pressure over about a minute !!! what ? Usually, espresso is brewed at 9 bars of pressure for about 22-25 seconds with about 18-22 grammes of freshly ground coffee yielding about 25-30ml of espresso.

 So, what has changed ? The whole game with this type of espresso machine – the rule is, there is no rule, because you can now brew espresso how you like, like a recipe ordered to your preference “fruity, nutty, low acidity, high acidity….?” carry on.


 A really fruity cup with over medium acidity.

 

Just one more thing

Well! I’ve got to redeem myself somehow – we can’t just give up on the rules, ion not there’ll be anarchy.

So, as a prelude to my first experience, way back in January this year. I ordered a cappuccino at a top hotel in Zimbabwe (Meikles) because I spotted a La Marzocco GB5 machine, BUT. Watching the barista, I saw he used pre-ground espresso coffee, didn’t flush the group head, didn’t clean the group head, didn’t tamp with any real pressure, didn’t measure the coffee systematically, frothed a foam mountain and didn’t appreciate the kind of machine he was using. So, I stepped in and he was so willing to learn but on this occasion I didn’t touch the machine – I just guided him from across the counter. In the end, I got a good cup, with thick crema and although no latte art was present, it was along the lines.

 

To top it off, the barista was excited by what he had just learned, he was going to access youtube to learn more skills and watch latte art being poured. Yay! a job well done.

So, yes sometimes the rules can be broken and you may succeed but in general, adhere to and know the rules before you tamper (sic) with them.

 


Thanks @ Hackney Coffee Company for a Friendly Coffee

  

 Thanks to Jon Penn, co-founder of Hackney Coffee Company, located on 499 Hackney Road, London for reaching out to me through Instagram and sending me a bag of delicious Nicaragua Nuevo Segouia Catuai, natural dried arabica coffee.

About the coffee, the taste profile is advertised as rum, raisin and cascara tea. I can’t say for sure that I picked up those exact profiles, except for the cascara tea, when I tested it cold, leaving the coffee fro about 20 minutes. What I picked up was dried berries, like cherry, a fruity burst, medium acidity, well balanced and on calling dark chocolate.

   
  My colleague, an expert wine taster actually described it as a

Friendly coffee

By that, he meant, well balanced, pleasant to drink, raspberries, medium acidity and well balanced.

A pleasant cup.

On brewing method, I tried it out using an aeropress, but I must confess I loved it better using a Hario V60. This is where I was able to pick up a high tasting notes. In fact I liked this coffee so much, that I visited their website to try and order it, but form what I gather, they don’t have an online shop yet.

  
so, if ya down in East London, go grab a cuppa at Hackney Coffee Company, mate – sorry couldn’t help myself in putting a typical cockney accent.


Making Espresso: Take 2, The Serious Edit

  
Ok, so, let’s go into more detail on making espresso – let’s slow it down and take it step by step. For this, I’m going back to the origins of espresso. As espresso is an Italian mainstay, let’s check out what they say about making espresso. In summary, the Italians refer to  the 5 Ms when making espresso –

Mescla (coffee type or blend),

Machina (the type of coffee machine),

Machinadosatore (the grinder that grinds the coffee),

Mesura (the grammes of coffee used per espresso shot) and

Mano (the hand of the barista)

So, for me this means…

Mescla – I’m using an espresso blend from a recent Colombia Cup of Excellence lot, so it’s expensive, but the most important point is that it should be a coffee roasted for brewing espresso. Some professionals, brew using different blends, but for the vast majority, an espresso blend is used.

Machina – I’m using my newish espresso prosumer (a merge between professional and consumer) machine, a Profitec700, dual boiler machine with a rotary pump and a PID (i.e. I can change the temperature of the espresso boiler) and a whole lot more, but let’s say it costs more than $2,000.

Machinadosatore – I’m using a top of the range prosumer espresso grinder, a Macap M4D, yes, a grinder just for espresso

Mesura – I’m using approximately 18 grammes of freshly ground coffee for a double espresso. Most experts recommend always brewing a double shot – a single just doesn’t taste the same.

Mano – Well, mine of course – I will never participate in a Barista competition, but I’ve been making espresso, practically almost everyday since 2007, so I think I have a good idea how to make espresso.

Next, the process;

  1. Make sure your espresso machine is warm enough – mine’s is set to 93C and takes about 7 minutes to warm up.
  2. Pour your beans into the bean hopper of your espresso grinder and grind away.
  3. Make sure the setting is correct, whereby previously you checked that when you grind the beans, approximately 45ml of coffee comes out in 20-28 seconds – if it doesn’t, then keep playing around, trying not to waste too much coffee.
  4. Grind your beans right into the portafilter
  5. Flatten the ground coffee. Tamp with about 30 pounds or pressure
  6. Let water run through the espresso machine for about 5-9 seconds
  7. Then place into the portafilter into brew holder
  8. Extract your espresso
  9. And hopefully what comes out, is espresso. Too watery and coming out after 2 seconds, the grind is too loose, tighten it, so that if your grinder is set on 8, move it closer to 7, like on mine and try again
  10. If the coffee starts coming out after 10 seconds, the grind is too fine and coffee will be over extracted, bitterness.
  11. So keep playing around until you get that sweet spot – I must confess it is a lot of hit and miss, and can be quite expensive, excluding the cost of the machine and grinder (together over Euro2,000), but the beans, especially if you’re like me and buy really expensive stuff.

and here’s the video…