looks good
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looks good
Or one could say 'more refined palates' - I mean, putting milk in coffee and therefore destroying all the delicate flavours, complexity and the many hours of toil to produce that flavour.Quote:
Originally Posted by Marco
As involved as HiFi like Jim says ;)
(perhaps the wrong choice of word for Moka Pots though, exchange strong for bitter)
Lol - are you saying that Italians, who've turned coffee into an art form, don't have refined palates?;) No, I know what you mean. Indeed, I've already said black coffee (espresso, done well) is the connoisseurs choice, and that's a fact!Quote:
Originally Posted by Tim
However, there's a time and place for black coffee, and also one for the milky variety:)
Marco.
Cheers, mate. It's about the best it's come so far - learning all the time and slowly refining the process!:)Quote:
Originally Posted by struth
Marco.
Well I couldn't just roll over and let you basically call me a peasant now could I?Quote:
Originally Posted by Marco
:lol:
Afternoon dose...
https://uploads.tapatalk-cdn.com/201...a2002b9ece.jpghttps://uploads.tapatalk-cdn.com/201...daf6b5d523.jpghttps://uploads.tapatalk-cdn.com/201...6c87009d63.jpg
Alright, who wants a fight? Lol
Lol - well if the cap fits!:DQuote:
Originally Posted by Tim
[Only kidding]
Marco.
IMO, the crema in the top-left picture is textbook. Doesn't really get much better:clap::thumbsup:Quote:
Originally Posted by struth
Marco.
To be honest coffee is a bit of a minefield in terms of flavour and consistency. You can take a single variety of coffee bean and roast in many different ways then pick the roast you like which can be standardised but then make up your coffee in numerous different ways. Throw in the variables of temperature, time , water quality and method of making and you can get a coffee that is perceived to have many different flavours.Quote:
Originally Posted by Marco
Obviously the large coffee chains standardise every aspect of their coffee from variety and production through to roasting and finally make up in the coffee shop. The process will be exactly the same in order that you get the same coffee in any given outlet.
I have a large barista machine at work which has 2 steam wands and 3 groupheads. I use it all day but my observation from using it is that the more coffee that goes through it the better it becomes. Fresher water ( don't forget there can be a 20 litre tank in the boiler) and perfect temperature optimise the coffee produced so you end up with excellent flavour and crema. Some of the first coffees we take off in the morning can be a bit rough and thin bodied. Obviously coffee shops generally don't have this problem unless your the first customer! However coffee shops tend to swamp their coffee with milk so you can't taste the coffee anyway!
The Italians, and I am sure your aware of this Marco, don't drink coffee for thirst like we do with our huge lattes and bucket size cups. They only drink coffee for the flavour and hit of caffeine. As one Italian told me in Milano, "we drink water if we are thirsty never coffee!":)
What is your opinion of this?Quote:
Originally Posted by Marco
https://c1.staticflickr.com/5/4867/4...da8c4f_z_d.jpg