The Coffeehouse.... Baristi, Barista, Bariste

Italians; what do they know about Coffee.... Get some nescafe down you ;):spew:

Quote:

---

Originally Posted by Jimbo

I have a Bialetti stove top coffee pot but although these are good at making coffee the coffee they produce is way too strong. Ultimately a proper 9 -10bar coffee machine is better as the pressure is needed to extract the crema. A lot of coffee machines are up tp 15 bar pressure which is a bit too much for expresso. I was trained at Costa HQ and interestingly I had to calibrate the coffee grinder to get the exact grind size in order to get the flow rate correct on the coffee machine to deliver a given amount of expresso in a certain time.

Coffee grind size is very important to the flavour and quality of expresso produced on any machine as it determines flow rate and ultimately crema. Crema again is determined by machine water pressure through the coffee. Crema is also affected by the bean quality, type and roasting process. When you start factoring in all the technical aspects of coffee there is way more than the general public can imagine.

My special area of interest however as a technologist is Cocoa. This is just as infinite in variability and quality as coffee and has a very interesting process which also determines colour and flavour and is quite complex. I have a warehouse downstairs where I work which has about 50 X 25Kg sacks of different cocoas all of which are very different.

Coffee maybe even more varied and when you take into account variety, natural variation of coffee type, process, manufacture and then actual making coffee through a machine it is infinite.

Interestingly there was an assessment of coffee machines made recently. The best is a barista type machine followed by bean to cup machines and Nespresso style machines. Finally Filter coffee systems and Stove top pots came last in the quality of coffee produced.

Instant coffee was not really classed as acceptable.:)

---

Interesting stuff, Jim, so thanks for sharing, even if we disagree on the "way too strong" thing;)

Marco [just about to make a cup of 'tar' with his Moka pot:D]

Quote:

---

Originally Posted by Marco

Interesting stuff, Jim, so thanks for sharing, even if we disagree on the "way too strong" thing;)

Marco [just about to make a cup of 'tar' with his Moka pot:D]

---

Like HiFi mate, coffee is an individual experience and I appreciate everyone has their own likes and dislikes. There is no wrong way if it appeals to you.

I personally actually like coffee done in a filter pot - the type you plunge, as you get the full blooded flavour of the coffee but unfortunately no crema.

Pulled a nice single espresso

https://uploads.tapatalk-cdn.com/201...3fdcf665c1.jpg

Quote:

---

Originally Posted by struth

Pulled a nice single espresso

https://uploads.tapatalk-cdn.com/201...3fdcf665c1.jpg

---

That looks bang on Grant.

I'm somewhat grateful that I enjoy a clean tasting cup of coffee without milk. If I preferred espresso, cappuccino and latte, I know my OCD personality would be in overdrive and I'd be drooling over £2,000+ prosumer machines - fretting about getting the balance just right, but rarely achieving it! I do fancy a good machine, but wonder how much I'd actually use it?

Here's a home professional for you, a blindfold latte from grind to art - I love it (and I have the ladies permission to post it here) :D

https://youtu.be/m39yS8PsoK4

Quote:

---

Originally Posted by Jimbo

Like HiFi mate, coffee is an individual experience and I appreciate everyone has their own likes and dislikes. There is no wrong way if it appeals to you.

I personally actually like coffee done in a filter pot - the type you plunge, as you get the full blooded flavour of the coffee but unfortunately no crema.

---

Yup, totally agree. I mistakenly thought your comments were given from your position as a coffee professional, rather than simply reflecting your own personal taste, which is fine:)

I also like cafetière coffee too, but ultimately prefer the greater intensity of flavour you get from a Moka pot, or professional, pressurised machine.

Marco.

Quote:

---

Originally Posted by struth

Pulled a nice single espresso

https://uploads.tapatalk-cdn.com/201...3fdcf665c1.jpg

---

Yeah, lovely, and not too 'brown' either!:eyebrows: (soz, Kev).

Orangey-brown (slightly ochre), thick crema for me is 'the one'.

Marco.

more light in kitchen as it faces south. livingroom needs lights on, as its not a nice day, but, yes its a nice shot with very creamy top. getting a handle on it now.:)

Here's what I've just made in the Bialetti:

https://imagizer.imageshack.com/v2/1...922/heAsrt.jpg

First, the lovely black liquor, bubbling its way through gently.

https://imagizer.imageshack.com/v2/1...922/mPqbuh.jpg

Then poured into my 'bath-sized' cappuccino cup.

https://imagizer.imageshack.com/v2/1...924/tXQaX1.jpg

A little hot frothy milk added, just to show the colour of the coffee before it's covered up.

https://imagizer.imageshack.com/v2/1...921/ON2FYN.jpg

The finished article - and it tasted fab!:cool:

Marco.