things that are making you happy - Page 1786

C'mon man. First of all, as I said, espresso manufacturers have very, very precise grinds using very advanced machines that are far better than any coffee shop could hope to do. Second of all, vacuum-packaging coffee that was roasted and ground in the same facility will preserve the freshness just as well as vacuum-packaging the beans themselves and then grinding them. Third of all, since when did you get to redefine espresso for your own purposes into something that's directly opposed to what damn near every person in Italy considers espresso to be? That's why I made the dig at America before -- because some things in American culinary culture get perverted into things that they simply are not and never were and it all becomes a big, expensive fuss for an ultimately inferior result.

What kind of machines are you talking about? Are you talking about home machines?

CRUSHING A BREW!
CRUSHING THINGS THAT ARE MAKING YOU HAPPY!
NOT CRUSHING MY BEANS AS THE MANUFACTURER HAS ALREADY DONE THAT!
GET AT ME BRUH!

Al things considered, I can say that often times the cup size of the barista is indeed the deciding factor in which bar is most popular.

lol

this is like saying america has the worst beer in the world, worst chocolate in the world, worst wine in the world, worst cheese in the world

lol. i guess you buy illy or summit

indeed

you have no idea what you're talking about.

so what kind of espresso do Americans make that is directly opposed to what damn near every person in Italy considers espresso to be?

If espresso must be made without using pre-ground coffee, then someone better inform pretty much every bar in Italy that they're doing it wrong.

Not as good for sure.

If you ever go to Italy, make sure to let them know.

no all the shitty bars in italy that use pre-ground coffee are doing it wrong. i'm sure the land that produces gaggia and rancilio grinders have a ton of cafes that do it right, just like there's a ton of shitty cafes in the us that do it wrong and there are cafes that do it right

its simple science really. ground beans have greater surface area. greater surface area means greater exposure to air.

i dont know what to say dude. i was trained briefly in an excellent coffee shop for a few hours before and it's kind of amazing how a slight change in grind size affects flavor and color. most good coffee shops will calibrate their grind size every morning to get the same weight of coffee in each shot to account for weight change due to moisture as well as calibrate for tamping pressure differences among baristas

im tempted to call illy the folgers of italy, but a million times better than folgers

why, aren't you in Italy at the moment? I thought you were on Euro time, and remember that your Italian is solid.

No, as I already said, I buy the Carrefour brand because it's Caffe Vergnano which in my opinion is second only to Illy but the Carrefour brand is about 25% of the price.

I think the fact that you mentioned Illy further illustrates the general silliness (or ignorance, more aptly, if you can ignore the connotations) in America toward coffee -- Illy is one of the few Italian coffee manufacturers that exports their product throughout the world in the same form as it's found in Italy, which means it's pre-ground. So why say 'i guess you buy illy' when I mentioned the optimum grind they do in the factory? In that regard Illy is nothing in particular -- pretty much all Italian manufacturers do the same thing.

How so?

D

How much air is in a vacuum?

For another week, then I'm flying back to America for the holidays.

Why?

I'll drop by the best-rated bars in Italy tomorrow after work and see what they do.

Espresso beans, never use past 15 days off roast, never use past 15 minutes after grinding.

 

A good rule.

I remember seeing burr grinders in use all over the place when I was in italy 3 years ago. Even random bars/restaurants were grinding.

Maybe they've made huge advances in vacuum packing in the past 3 years.