>
> I'll tell you, AG, a well drawn shot of espresso (or even better,
> ristretto), is mindblowing. start with great beans, roasted properly,
> and a barista who knows his (or her) trade, is mind blowing.
>
When I do espresso for myself, I generally do it ristretto. But my wife and
I both like to do lungo. (don't tell anybody that in public--they think
it's a reference to something else).
To keep bitterness down, I actually prefer to mix half sumatra and half
decaf espresso. Unfortunately, my local supplier of fresh-roasted decaf
beans closed up shop so I have to go elsewhere. I'm about to place an order
for raw beans and roast my own. I personally prefer decaffeinated whenever
possible for several reasons and it's tough to get a top-dog decaf bean and
I also prefer a slightly longer roast at a lower temperature.
I'd love to get one of those old espresso machines which you "pull".
Without a doubt a skilled person and get a better cup out of them than any
of these modern automated beasts. There is a lesson here: We don't like
"P" mode on our cameras, why would we like it on our espresso machines?
AG (ristretto, espresso, americano, lungo--it's just so much good coffee to
me) Schnozz
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