It is 6:46 Sunday morning, loving the coffee- thanks for the recommendation. I have no idea what the hotel was serving in the plastic pods, but the hotel coffee was simply nasty.
I use water from Zero water. Coffee tastes better.I have never use distilled water in any of my espresso machines and have never had issues. Apparently, espresso tastes better with water that contains minerals.
Yes and definitely no.
Agreed, but not everyone wants to, for a multitude of reasons, OR, can afford the REAL espresso at home. For the record, I don't want to be dialing in my grinder while cross-checking my hygrometer, boiler temperatures and tamping force for my Gaggia at 6:30AM, before I head out the door. As a side note, some Michelin star restaurants have invested in costly espresso machines for their clients, some of which are capsule machines, not everyone aspires to be a barista.
Mine just has two buttons: small and large, and you can program in how much water comes out after pressing each button.
No, the crema is a result of combining heat and the naturally present oil found in the Robusta (popular w/espresso) variety of coffee bean, while forcing water through it. How do I know this? Anytime I have espresso from a machine that is not fully warmed up or the coarseness of the grind is incorrect, the crema is lacking. Additionally, this is probably why I dislike 100 percent Arabica espresso, it lacks mouth feel, IMO. Another reason why I prefer Nespresso is consistency. Nespresso machines will not brew a cup until it reaches the optimal brewing temperature, guaranteeing a perfect cup every time.
No clue what pure Arabicas you have tried, but take a quality dry process from Brazil/Yemen, roast to a full city range, let it rest 6-8 days and the extraction is insanely heavy in texture/mouthfeel. Depending on grind fineness/pressure applied of course, but I have never felt the need to pursue any robusta.
Agreed. Never had any problems getting great crema out of quality Arabica beans.
Did you make an account here just to grind my beans? I have had the most success (flavour especially), with blends; Arabica and Robusta, but YMMV. I have never found it necessary to source out 100% Arabica beans. As I mentioned before, the best shots IMO, have been blends. Did I mention I don't roast my own beans?
While I agree this holds the crema head so to speak, I was under the impression - since I read it here - the CO2 released (trapped during roasting) caused crema to happen in the first place.
Without trying to get overly scientific I'd agree in that the CO2 being emulsified under pressure is the main reason for crema. Of course some think crema is disgusting and needs to be spooned off, stirred or whatever... for me the heavy texture/crema is what makes espresso as awesome as it can be. Honestly don't buy into oils being responsible for crema as for example use a coffee that's say 1 week post roast to see just what freshness has to bring to the table. Keep some of that same coffee sitting for say 4 weeks and watch how thinned out it becomes. Clearly more oils will likely be present, but as the CO2 fades so does the texture/crema. Great thing there is no right/wrong and just roll on with what works for your taste/expectations.
Nope, just one of the 1st threads I spotted and find interesting. Motor oil is simple/boring compared to espresso anyway, right?!? I will agree that I've usually found some quality blends to be far better than most single origins, but have really been finding some killer SOs dry processed that are from Brazil/Yemen. Honestly never have tried roasting robusta or decaf (a.k.a. why bother), but surely both can be quite good if quality green is sourced and decent development is applied.Did you make an account here just to grind my beans? I have had the most success (flavour especially), with blends; Arabica and Robusta, but YMMV. I have never found it necessary to source out 100% Arabica beans. As I mentioned before, the best shots IMO, have been blends. Did I mention I don't roast my own beans?
Take it easy bro, or do you prefer 'spro?
Not wanting to fool with maintenance is the reason I went with the Flair 58 lever espresso press.
I'd love to make you an espresso if you ever make it down to the bustling metropolis of Dickson, Tennessee, USA!I enjoy it too, when I have time. Like shaving, when I have time I actually enjoy all the steps; hot towel, pre-shave cream, etc.
I can't wait to taste the world's best espresso; what's you address @john_pifer?
