The Story of David Kaspar

I was told time and time again how a good quality burr grinder will improve the espresso shots produced by an espresso machine. I finally listened to the advice and can say that I am impressed with the improvement.

My grinding adventure started a few years ago with the cheapest blade grinder on the market. I quickly discovered that a blade grinder does not really grind; instead it chops and slashes the coffee beans.

The results are some very coarse and unevenly crushed beans which produce under brewed shots as the hot water is just rushing straight through the coffee.

To get a finer grind the grinder has to be run for a longer period. This will generate a lot of heat from the tiny electric motor and this heat can burn the beans in the grinder. Not at all ideal.

While a blade grinder may be enough for drip coffee where consistency is not critical it is not suitable of other types of coffee like plunger, espresso and "Turkish".

Next step on the grinding ladder was a burr grinder. This type of grinder crushes the beans between a moving wheel and a non-moving part. A finer grind can be achieved my moving the wheel closer to the non-moving part.

The grinder was fairly cheap and from a common high street shop (no names). It improved the espresso shots because the beans were now ground evenly but it was still not great because the grinder was not able to grind finely enough for the powerful Sylvia.

The poor motor of the grinder burned out one fine Sunday morning after only one year of bi-daily usage. It was time to upgrade to a powerful and durable burr grinder.

Let me tell you where to currently get the best espresso coffee in London: at the small Caffé Vergnano 1882 on 62 Charing Cross Road, London.

I was lured in by a sign saying "voted best coffee shop in London 2005" but did not have any expectations. Yet another publicist trick I thought.

The caffé is fairly small. Just a few tables and two bars along the window and the wall. When I visited there were three staff working and they were skilled and very efficient.

First thing you notice when you enter the shop however is the massive Elektra Bell Epoque Q1-C espresso machine.

On a note on the wall you find out that these machines are hand made and only a few (10?) are made each year. The Vergnano coffee company elects each year a European Vergnano coffee shop and lend them one of these "Rolls-Royces" of espresso machines. This is the first time ever a London shop has had the honour.

I ordered a double macchiato which was brewed very well. Good temperature, excellent taste and no bitterness nor sourness. The barista even made a perfect rosetta on top of the coffee, effortlessly.

Each coffee is served on a tray with accompanying glass of water. Do it right and have the water before the coffee to clean your palate.

All the coffee machines, grinders, tables (and staff) are so clean and sparkling that you could almost make the mistake and think that the shop is closing or closed. This is however another sign of perfection and that coffee making is taken very seriously in here.

The coffee experience was so good and such a surprise that I had to have a second double macchiato just to assure my self that it had been for real.

Getting there: get off at Leicester Square tube station. Walk North along Charing cross road. The café is on the left side, just a few blocks up.