I like the “full stop” emphasis 
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is it an onion?
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Onions R Us
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Trying to work out how to drive an old Alessi moka.
I can’t have used it in 10 years, but friends coming to stay are surgically attached to a Nespresso machine and I don’t think they’ll be impressed with my Aeropress or Hario bits.
Can’t find the cups either. The best I’ve got is 1990s Habitat. Need to sort this shit out pronto.
Didn’t Hoffmann do a guide for mokapots?
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They should be, tell them that it is a step up from what they are used to (it is) and as connoisseurs of good coffee (they aren’t) they will appreciate the opportunity to understand the subtle flavour palate from freshly ground single origin light roasts. 
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Whenever I visit friends I always seem to get served Nespresso in a little Bodum double-walled cup, so I scored some heavily discounted ones from Bodum themselves
https://www.bodum.com/gb/en/4557-10-12-pavina
My main conclusion about the Alessi moka is that it’s much too big. Even attempting to half-fill it I still end up with > 4 cups.
Despite not being a Lefty Lawyer I was in a cookshop in Islington yesterday and spotted a nice red 3 cup Bialetti, however they only had the display model left, and it was pretty trashed.
Hitting the internet when I got home I found that it too was heavily discounted with Bodum’s UK affiliate
so I’ve got one of those on order too.
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Is good mokapot coffee a thing? I had an electric one years ago, was about to criticise the system until I remembered that it was before I used decent beans.
It is a different style to espresso, but yes with the good stuff it is worth it. It works well with the bigger flavours you get from natural process beans.
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I’ve something similar. Any recommendations for decent stuff to go into it? 
This has a lot of character.
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Thank you very much for your advice. I will order some and start using my stove pot again.
Since Lopwell, all coffee tastes shite…
You fuckers have got me into coffee too!
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I didn’t read the packet and immediately thought of caramel. I’m thinking I may have noticed it on the front subconsciously. Anyway, it’s nice but is not the same level as that Gasharu one from them, which I really love.
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A friend gave me this de Longhi coffee machine recently. Lovely gift.
So far, for everyday use, I’m very much enjoying Lavazza Espresso Italiano ground coffee for espressos, machiatos and capuccinos. It really hits the spot.
Before I settle for the Lavazza, I thought I’d ask what would you recommend:
- A reasonably priced, readily available ground coffee for everyday use.
- An expensive ground coffee for special treat / occasional use, serving to visitors etc.
- I’ve enjoyed Illy before, but haven’t a wide experience of pre-ground to draw on.
- If an expensive pre-ground exists, it would be an expensive mistake to make.
However there are proper roasters like Hasbean https://www.hasbean.co.uk/ that will pre-grind for you. You’ll have a lot more fun with those than the supermarket lines. It will be freshly roasted one/two days before you get it and although it will drop off quickly, it will still be a lot better than stuff from supermarkets that will have been roasted months earlier.
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Thanks for recommending the Illy. I’m going to Morrisons tomorrow. I think I’ve seen it there. I’ll give it a try.
Hasbean looks interesting. Exactly the sort of tip I was looking for. Thanks. Is there one of their blends or single origin lines that you would recommend?
I would just dip in and try what you like the sound of. Maybe avoid the “natural” processed stuff to begin with and stick with “washed”. Naturals can taste a bit funky for newcomers to speciality coffee. Brands like Illy and Lavazza are your traditional dark roast taste that people associate with Italy and big chain coffee shops.
Other roasters worth trying are Horsham Coffee and Strangers. They both do pre-ground.
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I see that Illy is about £7 for 250g. Hadn’t realised it was so pricey.
I would definitely consider just going straight to your independent roaster, paying a couple of quid more and buying something like one of these then