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post #1321 of 4396
I wish my Silvia had more steaming power. It takes a good 30-45 seconds to steam 250-300ml. Or maybe 25. I've never actually counted it.
post #1322 of 4396
Originally Posted by b1os View Post

Speaking of Scott Rao, he endorses storing coffee beans in the freezer. I think I'll give it a try.

Then he is an idiot. Never store in the freezer. The last thing coffee beans need is humidity. There are air sealed bags for storing coffee.
post #1323 of 4396
When the results were examined according to the three scored parameters, the overall preference, the crema, and the intensity of the taste and aroma, no statistically significant differences were noted among the coffees studied or the other variables of the study. What this means is that none of the tasters could consistently differentiate among the shots made with previously frozen or never frozen coffee. Similarly, none of the tasters could consistently tell the difference based upon whether the shots came out of the newer rotary pump driven or the older vibratory pump driven espresso machine, nor between the two grinders, one of which had brand new burrs and the other with more heavily used burrs.

Having participated in this trial myself, and having tasted one half of the test's paired shots (32), I knew full well that each pair included one espresso made from previously frozen coffee and one espresso whose coffee was fresh and never frozen. Nonetheless in most instances the shots were of nearly indistinguishable quality and any attempt to score one above the other required imagination or discerning fine differences that may or may not have existed. On a number of occasions I became convinced that I'd figured out the taste characteristics of previously frozen coffee. Then, I'd try to pick it out on subsequent shots. At the end of the day when the randomization scheme was disclosed, I realized that I had in fact not figured out how to differentiate between the coffees, as evidenced by the random nature of my preferences! During the conduct of the tasting trials I received similar comments from my fellow tasters; they were certain that they had "figured it out," yet when we unmasked the data it was clear that they had not.
post #1324 of 4396
It's at a restaurant.

How do I know when I have enough air incorporated.
post #1325 of 4396
Originally Posted by indesertum View Post

It's at a restaurant.

How do I know when I have enough air incorporated.
You know you have when the milk has good viscosity. As WiredandTired said, it's something you'll learn through experience. Keep doing what you're doing, watch more tutorials, maybe reconsider what you're doing every now and then (so you avoid doing the same mistake over and over again for weeks while thinking it's correct). You'll soon get a feeling how and how long to steam. It's not easy in the beginning but it's not too difficult in the long run to decently steam milk.

Also, don't ever steam milk twice.

A video might be helpful for troubleshooting too, if it's possible for you to make one.

Edit: A whole minute to steam milk for two cappuccini cappuccinos.
Edited by b1os - 6/24/13 at 12:22am
post #1326 of 4396
What I recommend now is to use more milk, this way you get more time to steam, but also take a little bit out and sample.

If the milk tastes flat and liquidy, it's not stretched or incorporated correctly. If the texture is light, airy, smooth. You are on the right track, many also say a visual indicator of properly steamed milk is a wet paint like look.
post #1327 of 4396
Does decaf espresso pull differently than regular?
post #1328 of 4396
It will taste differently, but I don't think there's a noticeable difference. Either way, new beans means different settings anyway.
post #1329 of 4396

A cup of tea would be fine. haha

post #1330 of 4396
An interesting and wide-ranging interview with Oliver Strand who's probably done more to demystify high-end coffee than anyone else, whether you agree with him or not:

Among other things, he talks about some interesting coffee shops in NYC (Joe Pro, Propeller), the culture of coffee around the world (including Japan and Korea), and the psychology of coffee. I also didn't realize coffee culture in NYC was that young.
post #1331 of 4396
Espresso in Korea sucks. At the big chains you get insipid bland Starbucks espresso. At the smaller chains stand alones you get overroasted dark bitter espresso. May e it's just because I like lighter roasts but did not have a pleasant time with coffee in Korea. Everybody just orders america is and pay five bucks for a shitty cup
post #1332 of 4396

Hey guys, it's been a bit since I posted in here. Just wanted to stop in and let you all know I am selling a great Jura Capresso machine right now for a charity fundraiser I'm working on. Check it out if you get a minute.


Jura Capresso Impressa E8 Coffee Espresso Maker Automatic Machine Grinder EUC

Warning: Spoiler! (Click to show)


post #1333 of 4396
Went to try Peet's on University Place. Went out of business. What does this mean?
post #1334 of 4396
How long are burr grinders expected to last? I mean certainly the burrs will dull over time, correct? Also, what is the difference between, conical, flat, ceramic, etc. What's the deal?
post #1335 of 4396
It means people don't like the coffee or the rent is too high.

For the grinder question, I would hazard a guess of 4 or 5 years depending on frequency of usage and how industrial grade it is. I assume if you got a 1000 dollar Mazzer it would probably last you forever. The burrs, motor, and belt can probably be replaced and serviced.

Some say conical burrs create a more bright acidic cup, but I truthfully probably couldn't tell. If it can grind consistently in size and doesn't heat up the the coffee or clump, it's a good grinder.
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