Discussion in 'Social Life, Food & Drink, Travel' started by Flambeur, Dec 2, 2009.
you don't use milk?
I can't remember the last time I've had my filtered coffee with milk, no, and I'm just going to assume that pB and lefty don't drink theirs with milk either (to each their own, obviously). I do drink cappuccini, or "flat whites", regularly though. And no, I do not believe that espresso oxidizes and turns bad in 15 seconds. If you really believe that, you shouldn't drink espressi since assuming an extraction of 25 seconds, half of the espresso already turned bad even if you rescued the espresso with milk in between five seconds after the extraction (which apparently stops the oxidization).
FWIW, I agree with you that 1cm of foam is the maximum. I prefer something in between 5mm-10mm.
I do always prepare the coffee first, then steam the milk. Why? Simple. If the milk stays put too long, milk and foam seperate. Secondly, and more importantly, I do have a Rancilio Silvia and if I heated the milk first, the process of steaming would actually heat up not the water but also the machine itself such that the espresso would "burn" if extracted shortly thereafter.
I use milk.
Have now started boiling water and letting it cool down for 30 seconds or so. Not sure what the exact temp is, but the sourness has mostly gone away, but to be honest, as I switch beans every 5 days it's always a new adventure.
Prior to this I was using the 200 preset on my kettle - maybe that is too cool for winter coffee. Not really convinced my room temperature has that much of an effect.
Because I have an incredible strong sense of smell (and phantom smells) once the sourness was in my head I'm was smelling it everywhere.
I'm not discounting the fact that I may be going slowly insane.
Last time I measured, the temperature drops by ten degress during the three minute steep time in my CCD. If I steep in a Motta pitcher insulated with some cloth (very unhandy but I guess similar to an EsproPress for now), the temperature drop is about 3-4°C. If course, the transfering of the coffe to the filter loses about 5°C or something, but the three minute steep time is much more steady and I suppose it would be even more steady with an EsproPress (or something else that is insulated).
I don't make espresso, I am making French press coffee.
Somebody in my office just today mentioned how the water has tastes strange lately. Maybe there is something to the water softness? Also, I have been noticing that in the shower it has been taking a lot more soap to get my loofah to lather, kind of like how it is at my parent's house where they have a water softener...
I never use milk in my coffee, or espresso. Always black.
I'm a savage.
for the guys who like their flat whites, read under "brewing"
less time sitting in the cup... it does affect taste.
and for various coffees, various degrees of milk seperation is required to get the perfect result.
also each person will make a cup differently. a pretty latte, if oxidised. is stil just a pretty bitter latte.
Reading for comprehension is a lost skill.
Lol. Your Rosettas are pretty shitty. Good thing it's not a job for you. That's not a flat white or a latte but a cappucino
What do you mean?
Some latte art pr0n ... a mocha at my local roaster.
I've just ordered a medium-sized Espro Press.
Also, half a pound of 100% robusta espresso, because I'm curious. (India Balehonnur SLN 274 Canephora)
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