(GPGT)Espresso machine hoot

chikyblink

chikyblink

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Strange, I was reading an interesting story about a journey to becoming a barista last night before I sleep but this morning the post is gone.

Calbay, why did you write such a long and interesting story then delete it? If there's some parts of the story you regretted putting in then just delete the parts. Cause I think the post is very informative and we all can learn something from it.
 
IntelFlash

IntelFlash

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derazor said:
any comments on the current 3rd wave cafes that overdose vs the italian which are the originators?

Whose Espresso Is Better: Third-Wave Cafés or Traditional Italian Espresso Bars? | Serious Eats: Drinks
Click to expand...

When i went to Italy, it's really very hard to find a cafe that is bad and the very good ones, are really very good.

The baristas can do a shot in a minute, like how an **** can flip his prata into shape quick.

You see to make a bowl of shark fin soup, if you put a kg of shark fin, rather than the normal dose of shark fin.
You are basically eating shark fin with gravy, not drinking shark fin soup.

I'm not saying it's bad but compare Milo Dinosaur and milo, i still prefer milo.

So to use less powder to make a soothing drink more preferred by your taste butts, why not.

I been to seattle and tried stumptown and a few other well known specialty cafes. To be honest, i don't like it, too thick and overwhelming. You can feel that how thick it is, is a key score to a good coffee to them.
That's their benchmark in how it's suppose to be, kiasu style.
I see the way the people add sugar is also crazy.

Though the IT espressos are made with only a fraction of the amount of coffee and time used. They surprisingly taste damn nice, very balance and has a lot of distinctive aroma in one ounce of drink.
Even my non coffee drinking friends were surprised, no sugar needed at all.

But back to the point, it should be an enjoyable drink, leisurely made.
Not a painfully made tonic.

I honestly can't drink 5 cups of those Stumptown drinks but i can easily drink 10 made by those Italians.
BTW different parts of Italy, have different style of making, but they are all good in their own way.
 
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chikyblink

chikyblink

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To sum up the above, there's no good or bad, right or wrong. There's no best cup.
Its all down to personal preference.
 
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derazor

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I think Italians also put sugar one.

I was in Italy too. Espresso is 1 euro haha. Cheap and good.
Don't convert currency same price as our local coffee.
 
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Lazy_Tiger

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derazor said:
I think Italians also put sugar one.

I was in Italy too. Espresso is 1 euro haha. Cheap and good.
Don't convert currency same price as our local coffee.
Click to expand...

Yes I was in France and Italy too and the coffee there is usually very cheap. One place even charge 0.92 euros:s22: But people will sit around and drink 3 - 4 shots for breakfast haha.

Not all their stuff is good quality, most are stale and i think some are just robusta blends. But there were a few good ones.

I hardly noticed anyone not putting sugar into their coffee haha.

Same like in darjeeling. The tea estate people there actually drink their tea with milk and spices all the time instead of what the rest of the world thinks that darjeeling should be drunk kosong.

Personal preference with some cultural influences. :s13:
 
derazor

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Lazy_Tiger said:
Yes I was in France and Italy too and the coffee there is usually very cheap. One place even charge 0.92 euros:s22: But people will sit around and drink 3 - 4 shots for breakfast haha.

Not all their stuff is good quality, most are stale and i think some are just robusta blends. But there were a few good ones.

I hardly noticed anyone not putting sugar into their coffee haha.

Same like in darjeeling. The tea estate people there actually drink their tea with milk and spices all the time instead of what the rest of the world thinks that darjeeling should be drunk kosong.

Personal preference with some cultural influences. :s13:
Click to expand...

haha I went to this cafe, a stone's throw from Pantheon.
Tazza D'Oro Coffee Shop Restaurant Reviews, Rome, Italy - TripAdvisor

haha to add sugar or not
A newbie question about Italian coffee tradition and sugar? - Coffees • Home-Barista.com

Maybe I should try to pull ristretto? So when to stop? 20ml x 2 then stop the pull?
 
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Lazy_Tiger

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derazor said:
haha I went to this cafe, a stone's throw from Pantheon.
Tazza D'Oro Coffee Shop Restaurant Reviews, Rome, Italy - TripAdvisor

haha to add sugar or not
A newbie question about Italian coffee tradition and sugar? - Coffees • Home-Barista.com

Maybe I should try to pull ristretto? So when to stop? 20ml x 2 then stop the pull?
Click to expand...

I generally stop at 15ml x 2 in 25-30secs. Sometimes even less. For me a good indicator is when the flow suddenly will be watery towards the end of the shot. I try to stop before its watery for a richer taste and creamier mouthfeel.

If you use bottomless portafilter you can see a point of the shot where instead of a nice syrupy flow you will get more clearish liquid coming out. I try to cut the shot before that happens.

Can even try to collect this clearish liquid portion only and do a taste test to see if it is desirable. I tried a few times and its bitter and harsh and lacks coffee flavour compared to the initial extracted portion. =:p
 
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Lazy_Tiger

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derazor said:
Any cold coffee lovers here?

Click to expand...

Been keen to buy and try hario mizudashi cold brew but I think that is too convenient a coffee fix for me already. Now drinking 5 espresso every day and I am starting to look like panda with yellow teeth. With cold brew being readily available in the fridge I'll end up substituting plain water with ice coffee and become high all the time haha:s22:
 
IntelFlash

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I am thinking of using the bottomless portafilter, but i'm using just 8 grammes of coffee for single shot.

Anyone using that setting?

Bottomless portailter like makes the cleaning even easier
 
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Lazy_Tiger

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IntelFlash said:
I am thinking of using the bottomless portafilter, but i'm using just 8 grammes of coffee for single shot.

Anyone using that setting?

Bottomless portailter like makes the cleaning even easier
Click to expand...

Easier to clean yup.

I never liked using the single dose basket. Can't really distribute the ground evenly. My results are not consistent haha. Not skilled enough for single basket.
 
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