(GPGT)Espresso machine hoot

[patryn33]

Has Bean Coffee — Has Bean Blends

Quite "cheap leh". Now I'm asking about shipping charges. They roast daily also the best part. So maybe, reach SG 5 to 7 days swee swee.

FAQ : Has Bean Coffee — Help

Wow... If they ship same day it's roasted ok? Beans get to rest but is it ok to cool off in the bag?
5-7 days arrive only give u 7-9 days to finish coffee

 

[Lazy_Tiger]

It's drip coffee right? Still best to rest?
Espresso ppl recommend 3-5 days of rest, some 24hrs hmm then why ppl don't buy coffee after it's past 7 days of the roasting date?
Why stale coffee after 2-3 weeks old best on French press etc..
Those so concern ppl only has like 9 days to drink good espresso, 5 days to rest 2 weeks after roast date is no good. Too soon not good too late not good.

Maybe diff brewing method rest time also differ. On those tv show, ppl out hunting down beans the roast and drink right there. Or those coffee roaster roast actually taste coffee after rested awhile?

Taste vs chemistry...

I suppose its all a personal preference thing.

after roasting, flavours and aromas may "peak" at different times depending on the roast. For espresso I prefer mine after 1 week for lighter roasts and after a 3-5 days for darker roasts.

I understand 2 things happen when newly roasted coffee is "rested". THe coffee will start to degas but I think oxidation of other coffee compounds also take place. Perhaps even after degasing, the chemicals in the coffee needs to oxidise a little bit to taste and smell the best. who knows?

For espresso past 3 weeks the taste and aroma change is very perceptible, not as fragrant, less crema, mouthfeel affected. But its still ok to use such beans for drip. However the best of brewed coffee is still within one week.

I have read before that degassing is not important for some brewing methods as the CO2 that emerges when hot water hits the grounds will not affect the extraction of the solubles too much. If u try brewing 1 day old coffee with french press, u will see what i mean. Need to stir properly to ensure the grounds are not sandwiched in the layer of foam.

Espresso apparently need to degas but like I said its a personal preference. I find espresso made with 1 day old coffee can result in a "fizzy" tasting espresso. The mouthfeel is not as smooth as one that has been rested.

All this is just a general guide...best to experiment systematically as much as u can until u find what u like and u might find exceptions once in a while which may surprise.

 

[derazor]

Tiger bro,

What's your take on espresso blends vs single origin?

 

[sky00sky]

Experimental Centre

Who wants to go and look see ?

 

[Lazy_Tiger]

Tiger bro,

What's your take on espresso blends vs single origin?

hmmm honestly not much to say. I prefer blends for espresso for the complexity. Some single origins i've tried don't work very well with espresso. The balance is not there. Either the roast or the beans is not suitable. THat being said there are some single origin being sold as being suitable for espresso. The ethiopians from nylon is one of my favourites.
One experiment from recent memory is using some sumatrans from spinelli for espresso and they usually end up being quite bitter. When spinelli was still selling their beans fresh I found their original blend to be very good. Fragrant, rich and just a tad bitter.

I think selecting good beans and correct roasting to make an espresso blend or single origin espresso is not easy.

I suppose single origins are more popular for brewed coffee especially with the intention of the roaster to showcase certain flavours or qualities of the bean.

 

[IntelFlash]

Use your tongue to decide, everyone's preference is different.

Last time i spent a lot money on beans but those unique "specialty coffee" sometimes taste too weird. I also start to doubt what's written on the label, when they roast, are true too.
When it arrives to my door from overseas, open up the bag, there's not much smell. Even those lavazza bags from the local supermarket have more fragrance than that.

Nowadays i just go for the average beans.
Actually i now go for those with certain percentage of Robusta, they are better for latte/cappuccino imo.

 

[xeelee]

TS looks like the guy from 一路向西

 

[derazor]

Maybe freshness is the key. If you're doing a latte , any blend should be cool since a big portion comes from the milk.

Maybe highlander supremo would be good for this in local context. What do you guys think?

 

[IntelFlash]

For a latte/cappuccino, whatever unique notes it has, will be overwhelmed.
But the bitter note from the robusta will stand out in the milk.

Not sure about highlander, last time ordered an espresso there, i could taste a distinctive bitter robusta note.

They told me it's pure arabica, of course i just hear only.
I might have a better impression if it's with milk.
It taste pretty normal in my personal opinion.

For that price, ok la.

 

[Lazy_Tiger]

Maybe freshness is the key. If you're doing a latte , any blend should be cool since a big portion comes from the milk.

Maybe highlander supremo would be good for this in local context. What do you guys think?

adding milk to good espresso is like adding coke to good whisky

Noting that while some of the more delicate espresso flavours will be dulled by the milk, i think its still essential to use good espresso and good milk. A latte made with nespresso capsules and a latte made with fresh coffee should taste pretty different.

 

[sky00sky]

Anyone interested to go to the Fine Coffee Company there to look see look see?

wanna tag along and learn some things...

 

[flameignite]

Finecoffee company show room open already ?
I also wana tag along to go see see look look

 

[patryn33]

u guys talk about espresso like the cupping process. then here no resting for X time b4 tasting... hmm...
Coffee cupping - Wikipedia, the free encyclopedia

Roaster – Traditionally there is a gas fired batch roaster nearby the coffee tasting table for roasting small batches of coffee for tasting. Typically the coffee would be roasted and ground immediately prior to tasting.
Grinder – Traditionally there is a small coffee grinder nearby the coffee tasting table as part of the coffee tasting equipment for grinding the coffee just after roasting, and just prior to tasting.

nice sci
http://www.riverroadcoffeehouse.com/coffee/faqs-about-our-espresso

Once a good shot of espresso is pulled, it must be used quickly. The whole sugars in brewed espresso are still very fragile. These sugars begin to break down as soon as the temperature of the espresso drops by just a few degrees. This means that the sugars begin to break down after the shot has sat for only 15 seconds, and the sugars are nearly gone after the shot has sat for one minute. In addition, the volatile aromatics are contained within the bubbles of the crema, the very fine red-brown foam on top of the espresso. As the foam dissipates, the aromatics fall into the black coffee, and are destroyed by the acidity of the coffee.

One way to preserve the sugars in espresso is to add milk. The fat in the milk helps to preserve the sugars. Therefore, a proper latte or cappuccino should be made with whole milk, which contains a good amount of fat. Drinks can be made with skim, though they tend to be a bit more bitter. In addition, the alkalinity of the milk helps neutralize the acidity of the coffee, allowing the aromatics to stick round.

comparing adding milk/espresso to coke/whiskey isn't fair.
to some it acutally open up to other flavors.
to me its more like addition water to whiskey. while some say it open flavors others felt its destroying it! many whiskey we get is not cask strength.
http://www.home-barista.com/coffees/is-espresso-taste-learned-enjoyment-t24054.html

 

[Lazy_Tiger]

comparing adding milk/espresso to coke/whiskey isn't fair.
to some it acutally open up to other flavors.
to me its more like addition water to whiskey. while some say it open flavors others felt its destroying it! many whiskey we get is not cask strength.
Is espresso taste a learned enjoyment? - Coffees • Home-Barista.com

I think milk hides a lot of the acidity and roasty flavours so other flavours of the espresso like chocolate becomes more discernible. Thats why lattes taste like chocolate milk. Aroma wise the milk cuts out a lot too.

Adding water to whisky is like adding water to espresso. U get an americano. I prefer americanos when trying to discern aromas. With espresso its hard for me because the aroma profile is very busy and compact.

Perhaps the science to it is the same was whisky. Adding water to whisky or espresso releases the more volatile compounds from the drink to give the aroma a different dimension to it.

 

[IntelFlash]

Anyone interested to go to the Fine Coffee Company there to look see look see?

wanna tag along and learn some things...

No need to tag.
Just make an appt and go urself.

 

[sky00sky]

No need to tag.
Just make an appt and go urself.

only had fully auto previously, so go there see alone probably will just be filled with sales talk i feel.

 

[rosli8079]

The webpage says no sales be done there, anyway i had booked.

Looking at passing my Alex Duetto to my father and get the Strega.
Swee

 

[derazor]

Ok ordered my kalita wave liao!!

 

[patryn33]

I think milk hides a lot of the acidity and roasty flavours so other flavours of the espresso like chocolate becomes more discernible. Thats why lattes taste like chocolate milk. Aroma wise the milk cuts out a lot too.

well dont think too much, just enjoy the drink with your taste senses.
there is no right or wrong with taste, what matter most if the joy it brings to u.
no pt ppl telling u to drink this way that style and U absolutely hated it.

I love my ice wine, majority of the wine drinkers hated it. coke and whiskey is just wrong imho.. it would be comparing it to milk + chocolate + espresso. not milk+espresso. coke imho is more complex than milk.

much like ppl here saying must rest, cupping they roast didn't rest that long and taste.. if that bad why is cupping so widely adopted.

keep an open mind and enjoy the drink your style your way.

 

[Lazy_Tiger]

much like ppl here saying must rest, cupping they roast didn't rest that long and taste.. if that bad why is cupping so widely adopted.

keep an open mind and enjoy the drink your style your way.

Cupping is just a testing procedure. Isn't for day to day enjoyment.

For aroma testing mostly. U can cup after resting the beans or immediately after roasting.