company - education - coffee

Friday, August 10, 2007

Mulling espresso

Thought of the day: You want good Single Origin Espresso? Use good beans.

We have written a lot on our love and frustration with Espresso, so rather than boring you with some long recycled rant, let's refresh a few old rants.

Blends are a compromise - This was the point way back where we began consistently using the term alchemy to refer to the approach in espresso where poor grade greens are in effect blended with the idea that the end result will be something superior. It was a basic lament that if we blend, why not use a handful of very expressive components instead of a stable of lackluster ones. Great comments too!

Tell me how you really feel about espresso - This was a solid account of us as we began our affinity for vac pots. Even as I fell in love with the Hario, I still had a strong desire to go back and pull shots of Kenyas and Yirgs and get closer to that candied fruit and aroma we saw glimpses of before.

You can dig through all our old notes of pulling Yirgs and Kenyas if you like but what good are cupping notes on coffees no longer for sale or roasts that have changed so much our notes would be irrelevant? A bit of foreshadowing and hints of things to come in the comments...

Lemony Espresso - The picture sells it and this was really part of a long line of frustration illustrated in many of the posts on the site.

Clean Espresso - A snarky breakdown of how we defined clean espresso.

Clamouring for espresso... and didn't know it? - An oldie bout the good ole days... hopefully to return shortly. Note the date on the article and don't hold me responsible for the current shop changes should you visit.

The skilled hand of the Barista... - This post should be called the diary of a passionate barista. It is a great perspective on me and the belief in the untapped potential of the professional barista.