Espresso Tips (and a video on How to make a good Flat White)

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What IS a flatwhite? 

Flatwhites are made with a double espresso in a 5-5.5oz cup with heated textured milk. The origin is debatable whether it's from NZ or Australia... but since Australia claims most good things and I'm a kiwi, can we side with my country this time on this gem please?!  

The milk should be smooth, creamy and have s velvety texture. The milk should be thinner than a latte and "flatter" in head volume.

A flatwhite should be a short, strong tasting coffee with milk. Thats why its so good! 

Espresso TIPS

  • Use good quality specialty coffee beans – often found at a good independent café (or you can order some from my online shop here)
  • Your grind should be fine, more like fine sand than a powder (Turkish)
  • Your coffee should look dark, thick in consistency and trail down like a mousetail (thick at the top and taper down).
  • Espresso should extract at an even speed – not too fast, not too slow
  • When your espresso starts to look thinner and more watery, “blonde” (a lighter browny/yellow) or starts to “pulse”, wait a second or two and switch the water flow off.

You want your espresso to have a balanced taste and flavour. 

Recipe guide

  • 18-20g Ground Coffee in (I use these scales)
  • 30g liquid coffee out
  • 25-30seconds

Like all recipes this is a guide only. The biggest problem when your espresso isn't extracting well, is the grind size. Especially at home, many people don't realise their grind is still far too coarse. I would suggest grinding your coffee finer than you would normally think to, if not just to see what happens. Invest in a good espresso grinder (quite different to a filter grinder). 

If your grind is very fine, and is running very slow, then you have two options:

  1. Lower your dose (don't put so much in the porterfilter)
  2. Or slightly coarsen your grind

Do the opposite of this if your espresso is running too quickly.  Only do one of these two options at a time so you can see what difference it makes. 

Milk TIPs:

My next blog...

Cafflano Klassic Review | How to use it

It's easier if I SHOW you... so check out my video for all its features and how to use it:  HERE  

If you want to try it out, Cafflano have given me a code for FREE POSTAGE when you order online, just enter TGITCbrews at checkout, until end of May!

Recently I went home to NZ for a month and I originally packed my Hario mini-mill hand grinder and Aeropress - but at the last minute I took them out and got a Cafflano Klassic, which is an ALL IN ONE pourover filter maker!

It is a grinder, filter, pourer and cup in ONE piece of equipment that neatly screws together so you don't have to take multiple pieces of equipment or filter papers with you. 

The grinder is easily adjustable and made from ceramic conical burrs with gives a more consistent grind and doesn't blunt as easily. You can adjust your grinder to suit other brewing methods - like If you're away from home and there happens to be a cafetiere at the Air BnB or place you're staying in! 

I wouldn't use it as a regular grinder for everyday home use, because it's a little large for my wee hands to use all the time. But for a few days or while I'm away from my regular set up, this is a total luxury!

It's great for travelling, especially if you might not be near good cafes or coffee. You can take it camping or on cycling tours or even bring it on the plane so you don't have to have horrible aeroplane coffee! (Cafflano only weighs about 470g) I even used it on the beach! 

If you're away for a short trip, and you already have coffee beans at home, you can take them with you and even store them in the bottom compartment of the Cafflano (there's space!).

I'm taking it away with me to Lake Como this weekend incase I can't find any good coffee - which means I'll be saving my money on buying crappy coffee and its guaranteed my morning cuppa is gonna be decent. 

If you want to try it out, Cafflano have given me a code for FREE postage(!) when you order online, just enter TGITCbrews at checkout (until end of May)

The Cafflano Klassic includes:

  • 270ml drip pouring kettle
  • Ceramic conical burr grinder
  • Etched stainless steel filter dripper
  • Dual-wall insulated cup


Take a scoop away with you and store it in the bottom of the Cafflano - that way your dose in and out will be pretty accurate & no need for scales!

Here are some LINKS below to products I've mentioned, if you want to check them out:

Hario Buono Temperature controlled Kettle


25% OFF HARIO Products: 

Use this code LCF2017 at checkout. 

Only Until Midnight April 12th

Water temperature is very important when brewing coffee because it affects how your coffee dissolves and ultimately the tastes. If your water is too hot or too cold it can cause your coffee to taste bitter, sour or flat.

I’ve been using the Hario buono kettle for a few years now, and I love it, so when I heard they were coming out with a temperature controlled kettle I was super excited. It’s something I’ve wanted for quite some time.

After testing and using this new Hario Buono Electric Kettle for a couple of months now, I wouldn’t really want to use anything else. It has made my brewing routine so much more convenient and accurate because it saves me waiting for my boiled water to cool down, or using a hob or kitchen kettle to transfer my heated water into a regular gooseneck kettle. The electric buono temperature controlled kettle requires almost no monitoring or double handling and you don’t need to use a thermometer spike anymore!

It essentially has three steps, so it’s really simple to use:

  1. Press "power on" button
  2. Use “up” and “down” arrows to set desired temperature
  3. Press “Keep-Warm” button

The discrete digital screen is really clear showing the temperature, alternating between the current temperature and the desired temperature it is set to (see video vlog review above).

Even though your can set your desired temperature, I generally boil my water first. So my routine for using this electric kettle has one more added step than you might choose. My mother was born in poverty stricken China where water was fetched from dirty water wells, so when she came to New Zealand as a teenager (where I was born) she was very particular about water and the impurities that might be in it. Even though the waters in NZ are some of the clearest and cleanest in the world, there were still problems like giardia in some parts, and even if it’s treated so that it’s safe to drink, you can still taste the chemicals used to clean it.

It was very important growing up to bring any water to be drunk to the boil… I think I inherited this “habit”…So to keep my conscience clear (and my mother happy), I do, boil that water first. But you don’t have to!

Luckily, the time that it takes for the water to boil, also gives you time to prepare by weighing out and grinding your coffee. Then using fresh off the boil water, I rinse my filter paper and set the kettle to my desired temperature by pressing the “keep warm” button. Water will have cooled down by then and the kettle will regulate the water automatically.

The kettle will “beep” a few times to let you know it has reached the desired set temperature.

Pressing the “up” arrow will automatically take you to 93 degrees. When you get to 96 degrees (maximum setting) and press “up” button again, it will take you back to 60 degrees. Likewise if you were at 60 degrees and pressed “down” you’d be back at 96 degrees. This is great because it cuts out button-pushing time but also allows you to set your water to a lower temperature if you use the kettle for teas too (60-96 degree range).

I think this kettle is a perfect volume too (0.8L).  It is enough to rinse your filter paper and then do a 2 cup pour-over, with out refilling, while still feeling light enough to lift  and operate, which aids with pouring.

Other kettles are often clunky or heavy to handle. I have tried other electric gooseneck kettles and regular kettles with a gooseneck spout and while they are all quite sufficient, there is something really unique about the design of the Hario Kettle spout. Maybe it’s the angle or the diameter of the Hario spout, which gives you more control, precision and safety.  I also find the handle really comfortable and allows my small hands to have a firm grip! The Japanese really do prove why their reputation for efficient form and function is so good.

I have seen an older version of this electric kettle, which had a flick switch instead of buttons and was apparently still good, but not temperature controlled. It took water to the boil only. I think this newer model is definitely superior as the old model seemed to have a light on one side that told you when it was boiled but if you were left handed you couldn’t have the kettle facing the other way around.

Because this newer model is 360 degrees rotatable, and all the settings are on the base which can always face outwards, it doesn’t matter which hand you are more comfortable using.

Another thing that’s handy is if you leave your kettle on afterwards, it will turn itself off if unused for a period of time. Likewise, if you turn it on to boil and there’s no water in it, it will turn itself off too! So it’s super safe.

The base is light, minimal and space efficient so it takes up little room on your bench or café counter.  The cord can be wound underneath the base to shorten so you don’t have long wires sprawled on the bench, or alternatively if you need to pack it away to transport.

I like to try keep factors the same (ie: dose, grind, temperature) and only change one thing at a time to see what makes a difference to my brew. It not only looks slick but on a practical sense it means I have more control over my brew recipe and method. All in all I’m super happy with my Buono Kettle, and I would definitely recommend it for home and café use.

Here’s a link if you want to check it out further. Here 

Ps: If you have the original Buono kettle, don't worry, I checked out Hario's site, and they seperately sell a lid with a temperature controlled spike built into it. But if you're like me, I'd opt for both - one for home and one for travel or camping! 


TGITC V60 Simple Brew Recipe:

  • 18g coffee
  • 250ml hot water (94 degrees)
  • 3 minutes

Rinse your filter paper. Then grind coffee into the cone and slowly pour hot water in a circular motion into the coffee. The coffee will bloom, and when it starts to drop, keep topping it up with water until 250mls of water has passed through. It should take approximately 3 minutes to complete. 

Relax & Enjoy...

Also check out the TGITC online store for lots of great coffee products here. 


Copenhagen Stories

Copenhagen Stories

By Celeste Wong


The Girl in the Café

For years I’ve wanted to visit my Danish friend in Copenhagen – so off I set.  Unfortunately Roar was working a lot while I was there, but I’m glad we got to hang out a bit and it was great to have a local to help suggest places for me to visit.

I actually get anxious when I know I’m about to get on a plane (not because of the actual flying itself) – but I suffer from the fear of not being able to pack everything I think I might need in my suitcase! Luckily this time I packed a couple of extra hoodies into my beautiful and roomy luggage (thanks Eastpak!) because Copenhagen turned out to be a lot chillier than I anticipated. 

I’m a bit in-love with my bright juicy-red apple Tranzshell (by Eastpak) because of its shape and colour. It’s always a relief to see it roll out on baggage claim.  So it appears, my anxiety is becoming less and less…

One thing that surprised me about Copenhagen was the fact that you can practically walk everywhere. It’s amazing. No wonder everyone cycles, because it’s flat with designated cycle lanes that are so clear and safe – unlike London (You can hire them everywhere). Though, I decided to walk instead of cycle so I could really take in the sights at my own leisure. 

I was impressed by the variety of cafes and restaurants there. Obviously expectations were high, being the home of NOMA (a restaurant I am still dying to go to). But fortunately there are plenty of great alternatives.  Manfreds is one restaurant that I had been told by so many people to go to, so how could I not? It’s the alternative to Relae (across the road) which is the more fancy and expensive version. But Manfreds was perfect for me and probably more my style. After a long day of coffee and sight seeing, I treated myself to a 7 course chef’s selection so I could try a bit of everything. Expecting the dishes to be small, I feared I might still be hungry after – but I wasn’t. It was fantastic. All the dishes were interesting and varied. I’d highly recommend a visit (the steak tartar is a favourite there too).

Meyers Bagleri (Jaggersborgard) also lived up to its reputation for their famous cinnamon rolls (the bread version, not the pastry) which are to die for.  I made the most of this place, eating one almost every day, strolling through the close by autumnal Assistens Cemetery with a coffee in hand of course. The cinnamon rolls are soft and substantial, yet not too heavy and the cinnamon is tasty but not overpowering nor too sweet. Perfection.


The Coffee Collective Jaegersborggade

The Coffee Collective Jaegersborggade

Despite Denmark’s coffee consumption per capita declining, coffee culture in Copenhagen is definitely growing, Like their neighbours in Berlin, people tend to sit in and take time to drink their coffees but it seems the takeaway trade is getting a little more popular here.

I’ve been wanting to visit The Coffee Collective café for a long time and it's probably the most reputable café/roaster in Denmark. It’s long standing quality reputation in London didn’t disappoint. I visited all three sites; Their original café on Jaegersborggade, is tiny and very lo-fi. Charmingly low-key, it’s like walking into someone’s house or kitchen. Their second café in Torvehalle is very slick with dark wood, glass, and silver equipment that suits the busy nature of being in a famous indoor specialty food market. It was buzzing - very much a haven for travellers wanting to get out of the cold and grab a decent coffee.  I met up with Rasmus who I met years ago at a London Coffee Festival. Even back then he fascinated me with his natural enthusiasm for coffee and killer smile. It was great to see he was still continuing his work with The Coffee Collective, overseeing all three sites. He gave me a tour of their roastery (and their newest café). Serene and sophisticated, serving a small but attractive food menu. I was not only impressed by their technology and processes but mostly impressed by their ethos and company structure. We spoke a lot about the London trends and the differences between being a barista in London and Copenhagen. I met Klaus Thomsen briefly (World Barista Champion 2006 ) who told me about their direct trade structure and about the riots in Ethiopia which are making trade dangerous for roasteries to travel to.

I particularly enjoyed Prolog Coffee Bar which is a quirky tiny coffee bar in the meatpacking district of Vester Bro, that has many other good eateries around. It’s a cool area to wander around. I really enjoyed chatting Sebastian, one of the co-owners who made me a lovely Honduras coffee, he roasted himself. Other cafes that I also enjoyed was Democratic Coffee (that retails new coffee roaster (Patrik Rolf's) April Coffee Cph), Atelier September  (frenchy chic) and Coffee Lab (Dark and cosy).  I missed 108cph because of the rain one day – but it gives me an excuse to visit again!

Louisiana (Museum of Modern Art) is about 40 minutes by train from Copenhagen city centre and is a MUST to visit. The building was incredible and overlooks the ocean. There were 3 exhibits going on inside, as well as many sculptures displayed on the picturesque grounds outside to explore with a terrific café and gift shop. My favourite exhibit was French artist Louise Bourgeois with her “Structures of Existence – The Cells”. I found her exhibition very powerful and emotive. 

Louisiana is also conveniently close to the Ferry Docks to Helsingborg (Sweden) where (the famous swedish) Koppi Café and Roasters happens to be! So I popped over to say hi. There were very few people walking around Helsingborg, but as soon as I stepped into Koppi Café it seemed as if I was magically transported into another world of warmth and vibrancy. The space is beautiful and the vibe was jolly and alive. It was kind of strange because you look outside and it’s a ghost town!

After a refreshing Coffee Tonic (a classic on their menu that was delicious) I had a long chat with Klaus (the manager there) about the realities of using technologies like the Marco SP9, different brew methods and service.

Aware that it was getting late and dark, I walked down to their new roastery in a super industrial part of town and had a blast catching up with Blazko (their head roaster) and watching him roast whilst talking about where they get their beans, their processes and plans ahead. They made me a V60 pourover with their favourite Costa Rican import then it turned quickly to beers…

If you are in Copenhagen, it’s such an easy trip to visit Koppi in Helsingborg, Sweden. You should also take a trip to Malmo from Copenhagen too, as it’s supposed to rival Stockholm for its famous scandi design asthetic aswell, Koppi have just opened a new café there this week!

The thing I love about travelling and exploring is that by seeing and talking to different people along the way, I get a really unique insight on what really goes on within a place or culture. We’re all shaped by our experiences and the more we push ourselves to learn by doing and asking, the more connected we can feel to the world and others. I’m also getting much more efficient at packing my luggage/daypack and better at navigating around foreign cities. Cant wait for the next trip - I hear there's great coffee in Prague...

Below I’ve set out a possible itinerary by area so that you not only get caffeinated by some of the best cafes Copenhagen has to offer but you also get culturally fed as well. You can see Copenhagen in around 3 to 4 days comfortably and use good cafes as a destination point to go explore the surrounding sights on the way. Enjoy! 



Day 1: by areas

Coffee CollectiveGodthåbsvej

Head to meat packing district Vester Bro.

Go to Democratic Coffee bar and/or Prolog coffee bar

Nyhavn to see the boats and colourful docks

Head over the new footbridge to Christiania (where Noma is)

Café 108 is there too.

Then on the way back you can visit Radhus, Tivoli Gardens (and fun park) and other food places surrounding.

Famous Assistens Cemetery

Famous Assistens Cemetery


Day 2: Jægersborggade

(A super cool boutique street)

The Coffee Collective (their first café)

Meyers Bageri

Grod (famous porridge café)

Manfreds and Relae are on this street

Famous Assistens Cemetery


Round Tower

Round Tower

3. City Centre

Torvehalle nekbh specialty food market (one building is sweet, the other is savory) – The Coffee Collective is here too.

Round Tower (about £5 to walk up to the rooftop)

Rosenberg Castle

Atelier September Café

Coffee Lab

Illum Department Store and main shops.


Louisiana museum - "Cells" by Louise Bougouis

Louisiana museum - "Cells" by Louise Bougouis


Day 4. Louisiana & Koppi Coffee

Louisiana museum of modern art (Central station to Humlebaek station)

Then 10 minutes to Helsingor Station where you can catch the 30minute ferry to Helsingborg, Sweden and visit Koppi Coffee Roasters - or do a day trip to Malmo, Sweden on the fairy to see their brand new cafe! (Plus, I hear the design & shopping there in Malmo is amazing).