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Just upped my coffee game again

#82
I've got a question for you guys: At the local cafe nero's all of the different baristas make different tasting coffee but how can this be when the amount of coffee grounds is predetermined by a machine that loads the grounds in, the amount of water pushed through the grounds is also predetermined and even the control for the steam is set to one level? The only two variables I can see are the length of time the milk is steamed and how much foam is put on top - which would affect the ratio of milk to coffee - but I still don't see how that could vary the taste so much. Am I missing something?
 
#85
And this is why I've been buying from my friends down the street. They roast in-shop and nothings over a day or two old. They only do a handful of types of beans...although I'm trying to wean them away from some of the darker roasts that most people love and to some of the lighter single source beans.
 
#86
BurningSkies said:
And this is why I've been buying from my friends down the street. They roast in-shop and nothings over a day or two old. They only do a handful of types of beans...although I'm trying to wean them away from some of the darker roasts that most people love and to some of the lighter single source beans.
Click to expand...

What's the name of the shop? It looks like they really care about quality, so I am very interested in getting my hands on a pound.

-Mike
 
#87
I usually drink cappuccinos and mochas. They usual difference is bitterness, from one person you can always taste the bitterness through the chocolate although that might just be to do with how much chocolate he adds.
As for the cappuccino it's the same, sometimes bitter and sometimes a lot smoother tasting.
 
#88
I think you are on the right track with the chocolate. That seems to be the only variable in preparation here.

Ask for a latte from a couple different baristas and see if you can detect flavor differences.

-Mike
 
#92
Actually I should have said that it's free shipping with orders over $50 so it might not apply to you, Mike.

I'll say this - several different "guru" types at home-Batista have done blind taste tests and found that if you freeze a bag of coffee when it's still sealed in the vacuum bag the taste will be about identical to the day you froze it when you thaw it and brew. Once it's open this doesn't apply. I've found the same thing in my consumption. This is why I can order 4 or 5 lbs at a time without worrying about freshness.

bc
 
#93
I can find some friends who will go in on an order with me. Of course, this will push back our order from Intelligentsia another couple weeks. No worries, we have another tasting/cupping event coming up soon.

-Mike
 
#94
DigMe said:
At the end of last year I scored a Mazzer Mini grinder (YES!). I didn't think I was going to be able to get a good Heat Exchanger E61 style espresso machine for a good while but with my Christmas money plus some I was able to score an Expobar Office Pulser for exactly half of the $800 that you'd pay new for one from the two main sites I can think of that sell them. This guy had this used/excellent condition Pulser up on Ebay with an opening bid of $500. No one bid on it so I made an offer to him of $400 and surprisingly he took it.

This thing is awesome but it still bows before Barthanatos' Andreja Premium:

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All lovely stainless steel except for the control panel with the knobs and the switch. I believe it's Peter Squire who also has an Expobar except his is a slightly different model (with programmable buttons). So far I can't seem to pull a bad shot on this baby and the steaming is awesome. I could get decent microfoam on my old Gaggia but nothing like the silkiness of what I'm getting now. This is one great machine for $400 freaking dollars!

It took a little dent in shipping on the front left (if you're facing it). I have an email out to see if I can get that part, which is easily exchangeable. I already mostly tapped it out with a hammer and you don't really notice it so much in person.

The big advantage of this style of "heat exchanger" machine over my old single-boiler/no hx machine is that you can steam at the same time you pull shots and it maintains temp stability, which is huge in espresso brewing. Also, the brewhead is in the style of the Faema E61 brewhead, which siphons the hot boiler water around the area where the espresso is dispensed so that temperature stability is also achieved there. Temp and pressure are closely related and very important in pulling good espresso shots. I pulled a lot nice, rich flavorful and chocolatey shots on my old machine but this is a whole different league. Anyway, you know I've always gotta share my new coffee acquisitions. Happy caffeination, everyone! :hyper:

bc
Click to expand...

What does it do for your tone? :hyper:
 
#95
Another question, I tend to use a moka pot at home and in the instructions it says to make sure the flames don't reach up around the sides and heat up the handles but seeing as I use an electric plate cooker is there any worth in me putting the heat up a bit? There wouldn't be any problems with the handles and surely it would be quicker? Or would this affect the coffee at all?
 
#99
FYI - Ambrosia espresso blend from http://www.caffefresco.us is heavenly. Just had a killer double shot and an equally satisfying double cappuccino. Makes me want to just keep pulling shots all day until my head explodes. Very consistent and tolerant of shot differences.

The owner is really into the product and business too. We had a lengthy email discussion about shipping and bean costs and the state of these quality microroasters. Nice guy. Oh and he roasted AND shipped on the day that I ordered.

bc
 

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