Espresso Enthusiasts

[S.B.G]

I also think the machine is only powerful enough to steam a few oz of milk. Actually I don't even have a proper pitcher, I've just used a small pot.

I also learned not to pull a shot immediately after using the steam. Ugh burned espresso...obvious in retrospect but sometime you have to learn by experience.

It still tasted better than some places I have gone...

After you steamed the milk, did you re-prime the machine before putting the PF in place and pulling the shot?

 

[mobilehaathi]

After you steamed the milk, did you re-prime the machine before putting the PF in place and pulling the shot?

I always flush the head before pulling a shot, although I had left it in steam mode for quite a while...

I haven't burned anymore shots.

 

[S.B.G]

I always flush the head before pulling a shot, although I had left it in steam mode for quite a while...

I haven't burned anymore shots.

Ahh, yes. Just a small learning curve to understand the quirks of the machine then.

 

[mobilehaathi]

Ahh, yes. Just a small learning curve to understand the quirks of the machine then.

I immediately knew something was wrong when I pulled it. The color and smell were waaaay off. The fact that I've paid for shots that were even worse than that one put things in perspective.

 

[S.B.G]

I immediately knew something was wrong when I pulled it. The color and smell were waaaay off. The fact that I've paid for shots that were even worse than that one put things in perspective.

That is rather sad isn't it?

 

[Scepticalscribe]

Ahh, yes. Just a small learning curve to understand the quirks of the machine then.

Hm.

That one little word - namely 'small' - is one of these difficult-to-measure concepts as our understanding of just precisely what this word can mean in different contexts can vary so dramatically……..and widely…..

I immediately knew something was wrong when I pulled it. The color and smell were waaaay off. The fact that I've paid for shots that were even worse than that one put things in perspective.

This is why learning curves are so important.

More to the point, it does strike me that in our corner of the western world (i.e. US, British Isles) a great many people who work in coffee shops are poorly paid, and pretty much untrained; they don't see it as a serious job, but as something to do to pay bills while they are studying at drama school, for example, or something similar.

And, sad to relate, they are often treated as such by the clientele, a great many of whom still don't know the difference between good, great or mediocre coffee (as the popularity of SB all too clearly tells us; nothing wrong with the ambience of SB - I rather like that - my complaint is with the coffee that they serve….or deem appropriate to serve….).

However, now, in places such as Italy, how to make an espresso - a proper espresso - is viewed as an art form, both by the (properly trained, decently paid staff) and by their demanding and discerning clientele, or customers………indeed, it is difficult to find somewhere which serves poor coffee, or poor espresso, in Italy. Even the motor-way shops serve excellent espresso!

That is rather sad isn't it?

Yes, it is….

 

[S.B.G]

Hm.

That one little word - namely 'small' - is one of these difficult-to-measure concepts as our understanding of just precisely what this word can mean in different contexts can vary so dramatically……..and widely…..

To bring some relative comparison to the word 'small' used in the context, I suppose a 'small' learning curve exists on the Gaggia as, I would assume, there is a much larger curve with the GS/3 and the 'futzing' required to get it where one wants.

 

[mobilehaathi]

Hm.

That one little word - namely 'small' - is one of these difficult-to-measure concepts as our understanding of just precisely what this word can mean in different contexts can vary so dramatically……..and widely…..



This is why learning curves are so important.

More to the point, it does strike me that in our corner of the western world (i.e. US, British Isles) a great many people who work in coffee shops are poorly paid, and pretty much untrained; they don't see it as a serious job, but as something to do to pay bills while they are studying at drama school, for example, or something similar.

And, sad to relate, they are often treated as such by the clientele, great many of whom still don't know the difference between good, great or mediocre coffee (as the popularity of SB all too clearly tells us; nothing wrong with the ambience of SB - I rather like that - my complaint is with the coffee that they serve….or deem appropriate to serve….).

However, now, in places such as Italy, how to make an espresso - a proper espresso - is viewed as an art form, both by the (properly trained, decently paid staff) and by their demanding and discerning clientele, or customers………indeed, it is difficult to find somewhere which serves poor coffee, or poor espresso, in Italy. Even the motor-way shops serve excellent espresso!



Yes, it is….

The learning curve is critical. You have to fail in order to improve, and you have to figure out what failure is before you know you've failed. Thus, study plenty of theory and engage in serious empirical research. I can't say I mind.

I think you're correct on the state of most coffee houses in the West. What probably started as a craft worthy of celebration has been turned into a crass commodity. By me, any claim to care about quality and craftsmanship coming from somewhere like SB is met quite cynically. It is simply marketing.

 

[Scepticalscribe]

To bring some relative comparison to the word 'small' used in the context, I suppose a 'small' learning curve exists on the Gaggia as, I would assume, there is a much larger curve with the GS/3 and the 'futzing' required to get it where one wants.

Oooooooh. Touché. That hurt……..

Actually, I was debating (with myself - I sometimes have the most wonderful and all absorbing internal battles, titanic, epic….etc.) posting something along similar lines.

If - no, when, let us be honest about my own powers of self-denial, - let alone those of my diminishing bank account - I finally do bite the bullet on the La Marzocco GS/3, I have absolutely no doubt that the supposed learning curve will be anything but small. Indeed, I am prepared to accept that it will be…….steep, a word about which there is no confusion whatsoever.

But, as for futzing……..no, I am not much given to futzing…….advice will be sought, a little tinkering will be done…...

Nevertheless, I will concede that reading tonight's posts - the dedication, devotion to mastery of arcane details - left me reading with a sort of horrified compulsive fascination…..

Mind you, they also left me thirstily debating with myself (yes, another one) whether or not I should make myself a post prandial cup of coffee (that is, one cup, thus, made with the pour over method, one cup, that is, not a pot which would have been made with my French Press) with my ceramic Hario cone, filter paper and some newly opened - this is, this morning, today, - coffee from Intelligentsia (Organic Los Delirious from Nicaragua), before bidding a brief greeting to a bottle of port.

What say you, my friends? Mind you, this science and art of seeking to make excellent, to flawless, to perfect espressos seems to require a degree of devotion and dedication which I doubt myself remotely capable of mastering…….

 

[mobilehaathi]

Oooooooh. Touché. That hurt……..

Actually, I was debating (with myself - I sometimes have the most wonderful and all absorbing internal battles, titanic, epic….etc.) posting something along similar lines.

If - no, when, let us be honest about my own powers of self-denial, - let alone those of my diminishing bank account - I finally do bite the bullet on the La Marzocco GS/3, I have absolutely no doubt that the supposed learning curve will be anything but small. Indeed, I am prepared to accept that it will be…….steep, a word about which there is no confusion whatsoever.

But, as for futzing……..no, I am not much given to futzing…….advice will be sought, a little tinkering will be done…...

Nevertheless, I will concede that reading tonight's posts - the dedication, devotion to mastery of arcane details - left me reading with a sort of horrified compulsive fascination…..

Mind you, they also left me thirstily debating with myself (yes, another one) whether or not I should make myself a post prandial cup of coffee (that is, one cup, thus, made with the pour over method, one cup, that is, not a pot which would have been made with my French Press) with my ceramic Hario cone, filter paper and some newly opened - this is, this morning, today, - coffee from Intelligentsia (Organic Los Delirious from Nicaragua), before bidding a brief greeting to a bottle of port.

What say you, my friends? Mind you, this science and art of seeking to make excellent, to flawless, to perfect espressos seems to require a degree of devotion and dedication which I doubt myself remotely capable of mastering…….

Well, I just finished pressing a cup of Ethiopiques to aid in my digestion, so I welcome the company.

 

[S.B.G]

Oooooooh. Touché. That hurt……..

Well, you sort of asked.... Hahaha

Actually, I was debating (with myself...

I do this too, but its usually over how I'd really like to tell some people certain things, but in reality, I probably never will. Then I stress myself out over it and have to reign myself back in and drop it!

Rather, I like to ponder upon more wondrous and magnificent things like outer space and the colossal distances and unknown worlds out there. What it would be like to approach the event horizon of a black hole and cross through it (and live of course), to travel at the speed of light and watch time slow down and even stop. Or to be able to make a perfect espresso!

If - no, when, let us be honest about my own powers of self-denial, - let alone those of my diminishing bank account - I finally do bite the bullet on the La Marzocco GS/3, I have absolutely no doubt that the supposed learning curve will be anything but small. Indeed, I am prepared to accept that it will be…….steep, a word about which there is no confusion whatsoever.

You've been on a bit of a spending spree as of late. I sure hope you account is ready for the GS/3!

But, as for futzing……..no, I am not much given to futzing…….advice will be sought, a little tinkering will be done…...

What say you, my friends? Mind you, this science and art of seeking to make excellent, to flawless, to perfect espressos seems to require a degree of devotion and dedication which I doubt myself remotely capable of mastering…….

Even as Mr. Kurwenal practices a lot in pulling for the perfect espresso, I think he rarely gets that perfect 'god shot' he speaks of. So for the rest of us, we can feel secure that with some practice, we can achieve acceptable shots, from a decent machine. Acceptable being far above what is deemed acceptable by SB and the like. So I wouldn't doubt your capability to make a great one once you have your own machines with which to make them.

 

[mobilehaathi]

I do this too, but its usually over how I'd really like to tell some people certain things, but in reality, I probably never will. Then I stress myself out over it and have to reign myself back in and drop it!

Heh heh...

I think we all know that feeling.

 

[Scepticalscribe]

Well, you sort of asked.... Hahaha



I do this too, but its usually over how I'd really like to tell some people certain things, but in reality, I probably never will. Then I stress myself out over it and have to reign myself back in and drop it!

Rather, I like to ponder upon more wondrous and magnificent things like outer space and the colossal distances and unknown worlds out there. What it would be like to approach the event horizon of a black hole and cross through it (and live of course), to travel at the speed of light and watch time slow down and even stop. Or to be able to make a perfect espresso!



You've been on a bit of a spending spree as of late. I sure hope you account is ready for the GS/3!



Even as Mr. Kurwenal practices a lot in pulling for the perfect espresso, I think he rarely gets that perfect 'god shot' he speaks of. So for the rest of us, we can feel secure that with some practice, we can achieve acceptable shots, from a decent machine. Acceptable being far above what is deemed acceptable by SB and the like. So I wouldn't doubt your capability to make a great one once you have your own machines with which to make them.

Well, yes, I did……er, um, ask…….

And yes, I have been on a 'bit of a spending spree' (masterly understatement - I have been on a massive spending spree - two maps arrived today!)……

Actually, I, too, like to think about space, time, distance, and all of that; then, I think about politics and power and conflict - and how to distil this so that individuals whom I may have to brief in the next thirty minutes get to understand what is happening in various contexts without being overwhelmed and unnerved by detail; in all of that, making any sort of complicated coffee is a serious……..challenge, because it calls for a degree of concentration which is usually concentrated elsewhere.

Which is precisely how I managed to put the bread knife into my thumb when I was doing the only thing I was supposed to do for myself - slicing a French loaf with a bread knife I learned to my cost was commendably sharp and not simply an object of pellucid beauty - while staying at that wonderful antique club in central London two weeks ago - everything else was waiters offering a superb waited upon service…..the coffee, the warm milk in a little silver jug…..

However. Of one thing I have no doubt; if and when - no, when and if - I succumb to the siren lure of the GS/3, (and when, indeed, my Lido arrives), I have absolutely no doubt that the entire body of this splendid thread will assist me, as I struggle to master - at the most basic, fundamental, (uncomplicated) - the 'acceptable' level, as deemed 'acceptable' by the denizens of this thread, and, indeed, as deemed 'acceptable' by my own rather demanding taste buds….. - the level of "I want to make coffee while thinking about politics, history, and space travel", level making coffee with a new machine…...



----------

Well, I just finished pressing a cup of Ethiopiques to aid in my digestion, so I welcome the company.

Well, then let us drink a cup of coffee (or espresso) together, albeit separated by a distance of a mere few thousand kilometres/miles…….a toast to 'good company' and solid friendship (cue clink of coffee cups)….

Heh heh...

I think we all know that feeling.

Yes, indeed, don't we all?

 

[Kurwenal]

This wonderful conversation reminds me of how much I miss Shrink. Hope he is ok.

Well, you sort of asked.... Hahaha

Even as Mr. Kurwenal practices a lot in pulling for the perfect espresso, I think he rarely gets that perfect 'god shot' he speaks of. So for the rest of us, we can feel secure that with some practice, we can achieve acceptable shots, from a decent machine. Acceptable being far above what is deemed acceptable by SB and the like. So I wouldn't doubt your capability to make a great one once you have your own machines with which to make them.

The most important ingredient in pulling shots is truly caring how the shot tastes. I go back to a post over in the Caffe Mocha thread....it all depends on priorities. To some, convenience is the preeminent concern. That is why SB flourishes by selling what is really not very good coffee, and a complete inability to, god forbid, pull a shot of espresso.

This is why, for example, I know to a metaphysical degree of certainty that the shots y'all pull are in quality far beyond what any push-button barista has any hope of pulling. You truly care. That is the difference.

The fun and eternally frustrating thing about The God Shot is that as soon as you pull one, your standards go up and the next one becomes even harder to pull. The same is true as a general standard. Truly caring pushes you to improve, and this year's acceptable shot becomes next year's throw away. A comment about Sisyphus probably should come next.....

I hope that my fanaticism about taste never comes off as, well, arrogance or bumptiousness. It's just me.

However. Of one thing I have no doubt; if and when - no, when and if - I succumb to the siren lure of the GS/3, (and when, indeed, my Lido arrives), I have absolutely no doubt that the entire body of this splendid thread will assist me, as I struggle to master - at the most basic, fundamental, (uncomplicated) - the 'acceptable' level, as deemed 'acceptable' by the denizens of this thread, and, indeed, as deemed 'acceptable' by my own rather demanding taste buds….. - the level of "I want to make coffee while thinking about politics, history, and space travel", level making coffee with a new machine…...

On the other hand, if you hurry up and buy, we can argue for hours on end whether the pre-infusion temperature should be 202.5 or 202.6. It matters!



Back to the steam wand for a second. SG, do you know whether the light on your machine, in the "on" state, indicates that the heating element is on, or that the boiler has achieved a certain pressure?

Smaller machines can struggle with steam, but your machines are high quality and I would be shocked if they cannot produce enough steam to make a large white coffee. How recently have you descaled?

I will keep my eyes open for a steam wand upgrade for your machines.

One comment on tapping the PF; this used to be the standard way that was taught (and here I feel like Clint Eastwood as the old man: "Get off my lawn!"). But, tapping can promote channeling, so it was replaced a few years ago (among the bloggers) by something called the Weiss Distribution Technique, which involves stirring the grounds with a needle before tamping. If you Google "WDT espresso" you will find many furious arguments on the subjects of tapping.....

My vote is: do what tastes good.

 

[mobilehaathi]

This wonderful conversation reminds me of how much I miss Shrink. Hope he is ok.



The most important ingredient in pulling shots is truly caring how the shot tastes. I go back to a post over in the Caffe Mocha thread....it all depends on priorities. To some, convenience is the preeminent concern. That is why SB flourishes by selling what is really not very good coffee, and a complete inability to, god forbid, pull a shot of espresso.

This is why, for example, I know to a metaphysical degree of certainty that the shots y'all pull are in quality far beyond what any push-button barista has any hope of pulling. You truly care. That is the difference.

The fun and eternally frustrating thing about The God Shot is that as soon as you pull one, your standards go up and the next one becomes even harder to pull. The same is true as a general standard. Truly caring pushes you to improve, and this year's acceptable shot becomes next year's throw away. A comment about Sisyphus probably should come next.....

I hope that my fanaticism about taste never comes off as, well, arrogance or bumptiousness. It's just me.



On the other hand, if you hurry up and buy, we can argue for hours on end whether the pre-infusion temperature should be 202.5 or 202.6. It matters!



Back to the steam wand for a second. SG, do you know whether the light on your machine, in the "on" state, indicates that the heating element is on, or that the boiler has achieved a certain pressure?

Smaller machines can struggle with steam, but your machines are high quality and I would be shocked if they cannot produce enough steam to make a large white coffee. How recently have you descaled?

I will keep my eyes open for a steam wand upgrade for your machines.

One comment on tapping the PF; this used to be the standard way that was taught (and here I feel like Clint Eastwood as the old man: "Get off my lawn!"). But, tapping can promote channeling, so it was replaced a few years ago (among the bloggers) by something called the Weiss Distribution Technique, which involves stirring the grounds with a needle before tamping. If you Google "WDT espresso" you will find many furious arguments on the subjects of tapping.....

My vote is: do what tastes good.

Stirring with a needle, eh? Curious...

I noticed a marked improvement in my pulls once I started tapping. My grinds sometimes come out in small clumps, and I suspect that contributes to worse channelling than the tapping. But I will keep all of this in mind as I practice...

Edit: I should clarify that the tapping appears to correct the clumping problem.

 

[Kurwenal]

Stirring with a needle, eh? Curious...

I noticed a marked improvement in my pulls once I started tapping. My grinds sometimes come out in small clumps, and I suspect that contributes to worse channelling than the tapping. But I will keep all of this in mind as I practice...

I have never seen a grinder that doesn't clump at least sometimes, depending on the roast, the humidity, the coffee's age, etc. I don't get too worked up over it, so long as not everything is clumped. Others freak out over clumping. As with so many things in this crazy past time....let your taste be your guide. With just a few clumps, they won't survive very long once the water hits the puck.

The usual recipe for channeling is to fine the grind and reduce the dose.

 

[Scepticalscribe]

Sisyphus, eh? In the days when my poor mother still had her proverbial mental marbles, he was one of her favourite and oft-quoted individuals/philosophers/thinkers……she loved the cut of his jib…...

Now, I know that we are in deep, and dark philosophical waters…….where (antique) charts are next to useless precisely because the navigation required to approach - let alone master - the proverbial 'God shot ' is such a personal experience…….when we get to Sisyphus……..Well, can I tempt you with Diogenes, anyone? Perhaps a little Epicurus?

Mind you, I have no doubt that I shall be deluged……..with deep, meaningful advice when (and when) a GS/3 (finally) comes my way…….and I can always ask for help - which will be tendered swiftly and in commendable detail - here.

Re pre-infusion temp, I sometimes leave my glasses off - when listening to classical music, thinking, typing (this explains the spelling errors that sometimes creep in to posts before I spot them and amend accordingly, anal and trained editors never cease to be anal editors….), mulling over space travel, politics, power, conflict, culture……..coffee machines will have to hiss to remind me they exist…….distractions happen in this world. And, without my glasses, details…..blur...

Now, I know you will take me to merry task, and gently remind me, in a reproving tone by saying that nothing equals the challenge and task of coffee and espresso making. Real life sometimes interrupts, along with……..thoughts of music, space travel, politics, power, conflict, culture, history……and sundry other distractions along with the sound of door bells.

Yesterday, it was Sunday, our carer's day off, so mother requested (more) toast, while I was making coffee (for myself); the first round of toast got burned, (I thought it required further heat - I was wrong) while my coffee - halfway to perfection, in turn, lost heat. All this nonsense about multi-tasking…….

This morning, my coffee was - again - halfway made, gurgling away nicely, when the doorbell rang; damn. Anyway, upon investigation, it turned out to be my wonderful wine shop, with a delivery of a crate of wine; my old trick of leaving my mobile (i.e. cell) phone switched off, and unanswered while I am making coffee can - occasionally - have unforeseen and perhaps, ever so slightly unwelcome, consequences…...

 

[mobilehaathi]

I have never seen a grinder that doesn't clump at least sometimes, depending on the roast, the humidity, the coffee's age, etc. I don't get too worked up over it, so long as not everything is clumped. Others freak out over clumping. As with so many things in this crazy past time....let your taste be your guide. With just a few clumps, they won't survive very long once the water hits the puck.

The usual recipe for channeling is to fine the grind and reduce the dose.

You're right, and of course those are the steps I first took when dialing in the LA.

Actually, I suddenly see the benefit of multiple grinders...if one wants to drink different espressos...without constantly redialing.....

 

[S.B.G]

This wonderful conversation reminds me of how much I miss Shrink. Hope he is ok.

Shrink is getting better, slowly, but surely. He's mostly over the nasty symptoms, and is largely weak and very tired now. He's actually hoping to attempt to go to work tomorrow, but he's letting his body dictate that. Personally, I'm thinking another day or two before he goes back to work.

I hope that my fanaticism about taste never comes off as, well, arrogance or bumptiousness. It's just me.

No, not at all. I enjoy your prose and opinions on the matters of our discussions quite immensely.

Back to the steam wand for a second. SG, do you know whether the light on your machine, in the "on" state, indicates that the heating element is on, or that the boiler has achieved a certain pressure?

According to the manual, page 12 in the English section, Turbo Frother Steam Nozzle Version, number 5, it reads, in part, "After 15 to 20 seconds or, when temperature ready-light (5) goes on..."

I interpret that to mean the steam function is at its appropriate temperature and that, when it goes out, the temperature has dropped and must heat back up.

But despite the light going out during a steam session, it has no trouble at all heating the milk up. I usually open the steam valve up all the way and when the thermometer starts to take off approaching 100℉ I start to back down the valve because if I leave it wide open until the temperature reaches the desired 140℉ to 160℉, the temperature will actually exceed that and scald the milk because it continues to heat for a few seconds after it is cut off.

Note: this is true of the new stainless steel wand I recently purchased. When I had the plastic wand installed, I was able to leave the valve wide open until the milk achieved 140℉ and then I would close the valve and the milk would heat to about 150℉ to 160℉ which is right where it needs to be.

Smaller machines can struggle with steam, but your machines are high quality and I would be shocked if they cannot produce enough steam to make a large white coffee. How recently have you descaled?

The manual recommends descaling the machine every 2 months. I've taken the route that Shrink takes and descale it every week.

If you were the NSA and had live satellite feeds into our homes, you might actually see myself in Michigan and Shrink in Massachusetts both, simultaneously, cleaning our coffee/espresso centers on Saturday mornings!

I will keep my eyes open for a steam wand upgrade for your machines.

Thanks! I'll keep looking around a bit too.

One comment on tapping the PF; this used to be the standard way that was taught (and here I feel like Clint Eastwood as the old man: "Get off my lawn!"). But, tapping can promote channeling, so it was replaced a few years ago (among the bloggers) by something called the Weiss Distribution Technique, which involves stirring the grounds with a needle before tamping. If you Google "WDT espresso" you will find many furious arguments on the subjects of tapping.....

My vote is: do what tastes good.

I agree with mobilehaathi that the tapping of the PF after grinding, along with your recommendation of doing the 4-way finger sweep, has led to better extractions and taste for me.

 

[Scepticalscribe]

Shrink is getting better, slowly, but surely. He's mostly over the nasty symptoms, and is largely weak and very tired now. He's actually hoping to attempt to go to work tomorrow, but he's letting his body dictate that. Personally, I'm thinking another day or two before he goes back to work.



No, not at all. I enjoy your prose and opinions on the matters of our discussions quite immensely.



……….

The manual recommends descaling the machine every 2 months. I've taken the route that Shrink takes and descale it every week.

If you were the NSA and had live satellite feeds into our homes, you might actually see myself in Michigan and Shrink in Massachusetts both, simultaneously, cleaning our coffee/espresso centers on Saturday mornings!



Thanks! I'll keep looking around a bit too.



I agree with mobilehaathi that the tapping of the PF after grinding, along with your recommendation of doing the 4-way finger sweep, has led to better extractions and taste for me.

Glad to hear - very glad to hear that Dr Shrink is over the worst.

However. Okay, tell Dr Shrink that to even think of hauling his sorry carcass out of bed while he is still weak and woozy and not fully restored to health is seriously………stupid. (I was about to write 'unintelligent' but sometimes, diplomatic understatement has to be eschewed in favour of a more forthright form of expression which leaves no room for doubt or misunderstanding).

Rest, recuperation, and recovery. A nice warm bed. And books. I love that period of convalescence, when you know that you are not well enough to go back to work, but nobody can complain because while you are on the mend, you are not better, so while you cannot be asked to work, or do domestic chores, or do much except sleep, you are actually well enough to do a little light (or slightly more thought-provoking) reading and can easily take in a book (or ten) while still tucked under the covers of a nice duvet.

Shrink, don't be an idiot; let your body recover, pushing yourself too hard at this stage may well lead to a relapse. Don't go back to work until you feel fully up to it; in other words, until you feel an imperative need to do so….

Now, on a separate matter, when a manual suggests every two months, does a comprehensive descaling once a week not seem……..excessively enthusiastic? On a Saturday morning?

 

[S.B.G]

Glad to hear - very glad to hear that Dr Shrink is over the worst.

However. Okay, tell Dr Shrink that to even think of hauling his sorry carcass out of bed while he is still weak and woozy and not fully restored to health is seriously………stupid. (I was about to write 'unintelligent' but sometimes, diplomatic understatement has to be eschewed in favour of a more forthright form of expression which leaves no room for doubt or misunderstanding).

Rest, recuperation, and recovery. A nice warm bed. And books. I love that period of convalescence, when you know that you are not well enough to go back to work, but nobody can complain because while you are on the mend, you are not better, so while you cannot be asked to work, or do domestic chores, or do much except sleep, you are actually well enough to do a little light (or slightly more thought-provoking) reading and can easily take in a book (or ten) while still tucked under the covers of a nice duvet.

Shrink, don't be an idiot; let your body recover, pushing yourself too hard at this stage may well lead to a relapse. Don't go back to work until you feel fully up to it; in other words, until you feel an imperative need to do so….

Now, on a separate matter, when a manual suggests every two months, does a comprehensive descaling once a week not seem……..excessively enthusiastic? On a Saturday morning?

I'll pass your message on to him! His comment to me about going back to work must have been in his tired and delusional state. He probably won't even remember he said it!

As for descaling every week, I just assumed the manual had a typo when it said every two months!

 

[Shrink]

Glad to hear - very glad to hear that Dr Shrink is over the worst.

However. Okay, tell Dr Shrink that to even think of hauling his sorry carcass out of bed while he is still weak and woozy and not fully restored to health is seriously………stupid. (I was about to write 'unintelligent' but sometimes, diplomatic understatement has to be eschewed in favour of a more forthright form of expression which leaves no room for doubt or misunderstanding).

Rest, recuperation, and recovery. A nice warm bed. And books. I love that period of convalescence, when you know that you are not well enough to go back to work, but nobody can complain because while you are on the mend, you are not better, so while you cannot be asked to work, or do domestic chores, or do much except sleep, you are actually well enough to do a little light (or slightly more thought-provoking) reading and can easily take in a book (or ten) while still tucked under the covers of a nice duvet.

Shrink, don't be an idiot; let your body recover, pushing yourself too hard at this stage may well lead to a relapse. Don't go back to work until you feel fully up to it; in other words, until you feel an imperative need to do so….

Now, on a separate matter, when a manual suggests every two months, does a comprehensive descaling once a week not seem……..excessively enthusiastic? On a Saturday morning?

Just to let you know that I'm listening to your sage advice! I will likely take another day...what's one more day with no pay after all this time!

Just a note for Kurmenal about clumping...the HG-one never clumps...irrespective of grind, beans, or environmental conditions. It does benefit from a quick swish with a mini whisk while the grinds are still in the blind tumbler to settle the grinds as they drop straight from burrs to tumbler, and are a bit fluffed up prior to a quick whisking...but they can't clump as there are no curves of any kind between the burrs and the tumbler. In fact...there is nothing between the burrs and the tumbler...the grinds exit the burrs directly into the tumbler.

 

[Scepticalscribe]

Just to let you know that I'm listening to your sage advice! I will likely take another day...what's one more day with no pay after all this time!

Just a note for Kurmenal about clumping...the HG-one never clumps...irrespective of grind, beans, or environmental conditions. It does benefit from a quick swish with a mini whisk while the grinds are still in the blind tumbler to settle the grinds as they drop straight from burrs to tumbler, and are a bit fluffed up prior to a quick whisking...but they can't clump as there are no curves of any kind between the burrs and the tumbler. In fact...there is nothing between the burrs and the tumbler...the grinds exit the burrs directly into the tumbler.

A warm welcome back, and we are (well, I am) delighted to hear your dulcet tones discussing - what else? - but the further details of espresso machines and grinders………

Re day and pay……well, I suggest that you put it this way, and think of it as a cost benefit analysis. What is another day without pay compared with the possible cost of several - as in many - more days without pay should a relapse occur?

(And here, I speak - or write - from experience; twice in my life, I have had relapses, in both cases caused by returning - in one case to school, in another to work - too early).

With a relapse, the time unit of further illness ceases to be days, and becomes…..another week, or two, because an already weakened individual is further poleaxed. An extra day without pay is little for the peace of mind - and rest of body - that a better chance of proper recovery will bring…..

Oh, and an edit: Are your taste buds sufficiently recovered to be able to appreciate espresso? I ask because one of the signs that I am under the weather is - invariably - a reduced desire for my daily dose of coffee….

 

[Kurwenal]

Just to let you know that I'm listening to your sage advice! I will likely take another day...what's one more day with no pay after all this time!

Just a note for Kurmenal about clumping...the HG-one never clumps...irrespective of grind, beans, or environmental conditions. It does benefit from a quick swish with a mini whisk while the grinds are still in the blind tumbler to settle the grinds as they drop straight from burrs to tumbler, and are a bit fluffed up prior to a quick whisking...but they can't clump as there are no curves of any kind between the burrs and the tumbler. In fact...there is nothing between the burrs and the tumbler...the grinds exit the burrs directly into the tumbler.

Glad to see you are feeling better.

 

[Scepticalscribe]

That's great.

Out of all of the posts over the past couple of weeks, that is the one comment of mine you respond to?

Really?

OK.

Glad to see you are feeling better.

Yes, well, I think it tells us that the true aficionados of coffee, or espresso, do not permit a mere deeply debilitating illness to interfere with what most of the denizens of this thread would rightly regard as the important priorities of this life…….namely, the arcane and esoteric details which surround the preparation of sourcing, roasting and grinding beans and then proceeding to set about the making of the perfect espresso….