Lets talk about COFFEE - Page 94
You should have at least two pitchers.
If the second had too much thick foam, you either didn't steam properly (i.e. it wasn't uniform), or you've waited too long so the milk and foam seperated. I suggest using three pitchers, one for steaming and two for the latte art. Don't fill pitcher one, then two but both at the same time (especially in the beginning bit by bit since if it's not homogenous, the thick foam will pour at first and you want to spread it over both pitchers).
I have a quickmill Andreja Premium (HX) and am struggling to monitor temperature. I'm not willing to spend $100+ on a temp gauge like Eric's or a PID. Kind of disappointed that an $1800 machine doesn't have excellent temperature stability. Any ideas how I can monitor grouphead/water temperature WHILE pulling the shot? I've done some water dances and temp surfing but I'm still not getting the kind of shots I expect out of a high end machine.
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.
lefty, you may want to check this out: http://www.peets.com/ethiopia-queen-city-wholebean-each-10323.html
I haven't had it yet, but I'm going to be dropping by my local Peet's soon to pick up a bag.
Thanks. Just got back from a week in the woods drinking cowboy coffee so this will be a pleasant change.
no idea how credible this place is or what your result will be.
Lots of good coffee in Michigan. Populace and Madcap are excellent sources for beans
The purpose of tamping is to lock in your distribution of coffee. This was mentioned in a previous post. Distribution > tamping and has more of an effect on the result in the cup. Consistency of tamping pressure, whatever amount you use, is the goal.
The best way via the info from home barista and coffee geek is to use vacuum sealed ball jars. For myself personally, I just use two ziploc bags, one large, one small, both with the built in zip plastic things. You make sure to seal both tight after pushing out as much air as possible. Rule of thumb is to also never throw a bag of frozen coffee that was open back in, otherwise the stuff loses its integrity. I was able to pull great espresso shots with the frozen beans, which means they were still very much fresh.
Picked up another African Coffee, I don't think the super fruit forward thing is working with me. All I can taste is the acidity and sour in the cup. It is called Kilenso Mokonisa from Counter Culture. Time to go back to my staple chocolatey nutty blends.