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post #496 of 2943
Coffee pants? http://www.dearcoffeeiloveyou.com/the-coffee-roaster-pant-by-blue-highway/
post #497 of 2943
Quote:
Originally Posted by A Y View Post

A nice article on straight espresso:
http://tmagazine.blogs.nytimes.com/2012/03/21/ristretto-we-are-the-5-percent/

I think in the last 3 or 4 years espresso has declined quite a bit at New York third wave espresso bars. Back in the day when Mike White worked at Gimme shots were much better. I don't know if it is the crop, the technique, the roasting or what, but I remember getting grail shots a few years ago. I think part of it, which I can actually observe is that third wave coffee has caught on and the cafes are much busier than they were and baristas have to rush. This rushing causes a lot of error and a shift from what is important. Not just making the best shots possible, but seeing the demand. Cafes that have opened since devote more and more space to customer seating than they do baristas pulling shots. Also cafes used to be against serving food because it takes away from the core of making great espresso. That went down the tubes and now cafes are "lite" restaurants.
post #498 of 2943
Quote:
Originally Posted by patrickBOOTH View Post

Coffee pants? http://www.dearcoffeeiloveyou.com/the-coffee-roaster-pant-by-blue-highway/

JFC. I hate hipster collabs, especially when they start talking about it. Not to mention the obligatory movie made with a DSLR.
post #499 of 2943
Quote:
Originally Posted by A Y View Post

JFC. I hate hipster collabs, especially when they start talking about it. Not to mention the obligatory movie made with a DSLR.

It doesn't bother me really. I mean it is silly and pointless really, but at least it is something healthy and doesn't hurt anybody.
post #500 of 2943
Quote:
Originally Posted by patrickBOOTH View Post

I think in the last 3 or 4 years espresso has declined quite a bit at New York third wave espresso bars. Back in the day when Mike White worked at Gimme shots were much better. I don't know if it is the crop, the technique, the roasting or what, but I remember getting grail shots a few years ago. I think part of it, which I can actually observe is that third wave coffee has caught on and the cafes are much busier than they were and baristas have to rush. This rushing causes a lot of error and a shift from what is important. Not just making the best shots possible, but seeing the demand. Cafes that have opened since devote more and more space to customer seating than they do baristas pulling shots. Also cafes used to be against serving food because it takes away from the core of making great espresso. That went down the tubes and now cafes are "lite" restaurants.

I would also like to add that some of the reasons I think the espresso has declined is due to jaded baristas. I get it, it is a job and when you have been doing it for a while and such you go into cruise control, but I really think less of the newer baristas truly give a shit as well. I think they see busy, hip joints and know they are going to get decent tips and don't want to work for starbucks.
post #501 of 2943
Quote:
Originally Posted by patrickBOOTH View Post

I would also like to add that some of the reasons I think the espresso has declined is due to jaded baristas. I get it, it is a job and when you have been doing it for a while and such you go into cruise control, but I really think less of the newer baristas truly give a shit as well. I think they see busy, hip joints and know they are going to get decent tips and don't want to work for starbucks.

I think another factor related to the jadedness is something the article also touched on: the sense of discovery or honeymoon period with 3rd wave uber-dosed espressos has kind of passed. You can see various shops trying to keep up the novelty factor with manual lever machines, single-origin espressos, etc. but after a while the newness goes away, and you have continue making good drinks rather than just different drinks. It takes a certain kind of OCD personality to do that well on a long-term basis (one obsessed with process), and it doesn't seem like there are many of those around.

In general, the novelty factor in coffee has been kind of high, and I think you are now starting to see the serious people really separate out as they start to investigate more deeply further on up the supply chain instead of just finding yet another brew method (which is really the only lever most coffee places can pull, and most of the time, that lever just destroys the bean).
post #502 of 2943
Quote:
Originally Posted by A Y View Post

I think another factor related to the jadedness is something the article also touched on: the sense of discovery or honeymoon period with 3rd wave uber-dosed espressos has kind of passed. You can see various shops trying to keep up the novelty factor with manual lever machines, single-origin espressos, etc. but after a while the newness goes away, and you have continue making good drinks rather than just different drinks. It takes a certain kind of OCD personality to do that well on a long-term basis (one obsessed with process), and it doesn't seem like there are many of those around.
In general, the novelty factor in coffee has been kind of high, and I think you are now starting to see the serious people really separate out as they start to investigate more deeply further on up the supply chain instead of just finding yet another brew method (which is really the only lever most coffee places can pull, and most of the time, that lever just destroys the bean).

I completely agree. Something that bothers me is that if I go to one of these joints and see 2 week old beans and get attitude when I inquire on roast dates and such it just goes to show that they don't care nearly as much as they make themselves out to.

I think these cafes should try to get better not worse. I think a part of the problem, (which I discussed with a cafe owner) is the high overhead and variable costs of running a cafe, from the rents, utilities, maintaining equipment and even buying beans. A lot of these cafes are not roasters. I think more vertically intigrated cafes as well as proximity to the roaster can improve their business and their costs.
post #503 of 2943
i had cold brew coffee on ice today with gimme's mocha java.

that shit was delicious and i've never liked coffee on ice.
post #504 of 2943
So this post: http://mydailycoffee.tumblr.com/post/18498490461/woodneck-nel-blue-bottle-siphon-bar-meatpacking talks about using flannel to filter an overdosed coffee brew. Has anyone tried the drink? I'm tempted to think it's just a gimmick.

When I've really overdosed (2x increase in grounds:water ratio), it hasn't really been very pleasant, and I was using paper filters so one would think the filtration is even better than flannel. But perhaps they're using much cooler water so the extraction is a bit weaker.
post #505 of 2943
Quote:
Originally Posted by A Y View Post

So this post: http://mydailycoffee.tumblr.com/post/18498490461/woodneck-nel-blue-bottle-siphon-bar-meatpacking talks about using flannel to filter an overdosed coffee brew. Has anyone tried the drink? I'm tempted to think it's just a gimmick.
When I've really overdosed (2x increase in grounds:water ratio), it hasn't really been very pleasant, and I was using paper filters so one would think the filtration is even better than flannel. But perhaps they're using much cooler water so the extraction is a bit weaker.

I prefer Minnis flannel to Fox flannel for my coffee.
post #506 of 2943
Wondering if anyone has experience with any of these ...

I normally just get Intelligentsia Black Cat, have tried some of their blends as well, but keep going back to the Black Cat. Local coffee shop brings in a variety of different things, supposedly getting Stump Town soon and now has Couter Culture Baroida and Bufcafe...

I've tried both Stump Town and Counter Culture espresso at 9th Street Espresso (they had one then switched to the other), but I'm hoping to get different beans for myself at home.
post #507 of 2943
i've tried the baroida a few different ways and never really been impressed by it. heavy body, dried fruit, but i feel its a little unbalanced. the counter culture espresso blend is delicious tho. and they have this yirgacheff one that i really like. way fruity, unbalanced, but enjoyable
post #508 of 2943
I had clover coffee at Grumpy yesterday. I asked for the cup of excellence Rwanda. $7.25. I wasn't impressed. Not sure which variable made it less than impressive.
post #509 of 2943
the fuuu??? 7.25 for a cup of coffee?
post #510 of 2943
Yeah.
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