Espresso Enthusiasts

[Scepticalscribe]

My secretary brought a Kurig into the office and today I looked at one of the 'pods' and noticed the expiration date of the "coffee" and it said October of 2015.

Well, my friend, when you live and work in strange, sometimes remote, and often interesting (in the Chinese sense of that word) parts of the world, expiry dates of October 2015 are……….very, very welcome……….

Now, how this feat of science is achieved is - perhaps - something best left to the imagination, and maybe, better left unexplored…….

 

[S.B.G]

Well, my friend, when you live and work in strange, sometimes remote, and often interesting (in the Chinese sense of that word) parts of the world, expiry dates of October 2015 are……….very, very welcome……….

Now, how this feat of science is achieved is - perhaps - something best left to the imagination, and maybe, better left unexplored…….

Extenuating circumstances notwithstanding, of course. As for how, it's probably best left alone.

 

[Scepticalscribe]

Extenuating circumstances notwithstanding, of course. As for how, it's probably best left alone.

(Conditions in) 'extenuating circumstances' and strange locations are very forgiving of expiry dates of 2015; now, expiry dates of 2013 (and - worse - 2012 - which I have had the dubious honour to come across) are another matter entirely…….

 

[S.B.G]

(Conditions in) 'extenuating circumstances' and strange locations are very forgiving of expiry dates of 2015; now, expiry dates of 2013 (and - worse - 2012 - which I have had the dubious honour to come across) are another matter entirely…….

That reminds me of a guy here at the office who will take home, from the agency refrigerator, on a 'cleaning day', most anything that has been there for a while. Regardless of how gross it is or its expiry date.

On Friday, he took home some tomatoes that were brought in, and most, not taken home with someone already, which were getting nasty and even oozing liquid onto the table. Yeah, he took them home to consumption. We were going to toss them out, but he insisted on taking them. Yuck!

 

[VideoFreek]

My secretary brought a Kurig into the office and today I looked at one of the 'pods' and noticed the expiration date of the "coffee" and it said October of 2015.

Much the same story with Nespresso--I just looked at one of my packages, and it has a production date of May 31, 2014 with a "best before" date of April 30, 2015.

Speaking of Nespresso, I came across this today. Every article about Nespresso I see mentions that Heston Blumenthal's 3-Michelin-starred Fat Duck restaurant in the UK serves it (Nestle must put this in their press kit), but this is the first time I've seen a claim that 30% of the world's Michelin-starred restaurants are serving Nespresso as their house espresso. Depressing, if true.

Convenient? Certainly. Quality? I'm not convinced, having tried the output of several machines and found the coffee underwhelming. "They're the ready-meal of coffee – hugely processed and overpriced compared to the raw ingredient," says Tim Williams, director of operations at Workshop Coffee – a man who knows his beans. "I tried a Nespresso from the machine in a hotel room. It was revolting – very thin and with an ashy body."

But while pod machines might not make great coffee, they do make a consistent cup. This is making them irresistible to high-end restaurants, including Heston Blumenthal's Fat Duck. Nespresso machines can now be found in the kitchens of around 30% of the world's 2,400 Michelin-starred restaurants. The appeal is obvious –they're consistent, cheaper than hiring a barista and take up less space than a traditional espresso machine. "I used a Nespresso at home and would seriously consider it for restaurant use," says chef and restaurateur Mat Follas.

 

[Shrink]

Much the same story with Nespresso--I just looked at one of my packages, and it has a production date of May 31, 2014 with a "best before" date of April 30, 2015.

Speaking of Nespresso, I came across this today. Every article about Nespresso I see mentions that Heston Blumenthal's 3-Michelin-starred Fat Duck restaurant in the UK serves it (Nestle must put this in their press kit), but this is the first time I've seen a claim that 30% of the world's Michelin-starred restaurants are serving Nespresso as their house espresso. Depressing, if true.

Call me a cynic...but I wonder how much these restaurants were paid by the maker of Nespresso to use their machine and it's stale coffee pods.

 

[VideoFreek]

Call me a cynic...but I wonder how much these restaurants were paid by the maker of Nespresso to use their machine and it's stale coffee pods.

I don't doubt it, but if you were running such an august establishment (I just checked--the Fat Duck will set you back GBP 220 per person for their "tasting menu," excluding wine), would you serve this stuff to your guests?

 

[Shrink]

I don't doubt it, but if you were running such an august establishment (I just checked--the Fat Duck will set you back GBP 220 per person for their "tasting menu," excluding wine), would you serve this stuff to your guests?

I wouldn't serve it in my kitchen...perhaps it is also a comment on the coffee sophistication of the patrons.

Just because one is willing, and able, to drop a bundle on (what one presumes to be) an excellent meal doesn't necessarily mean they know diddley about coffee. And even if they know that the coffee stinks...are they going to refuse to pay the check!?

 

[mobilehaathi]

Call me a cynic...but I wonder how much these restaurants were paid by the maker of Nespresso to use their machine and it's stale coffee pods.

Marketing marketing marketing.

 

[S.B.G]

I'm a little bummed this morning. I went to make my morning coffee and found that my usual Bodum, double-wall, mug has a chip in the rim and two cracks running down the side. I must have have nicked it with one of the other dishes in the drip basket.

I'm very disappointed in myself.

 

[Shrink]

I'm a little bummed this morning. I went to make my morning coffee and found that my usual Bodum, double-wall, mug has a chip in the rim and two cracks running down the side. I must have have nicked it with one of the other dishes in the drip basket.

I'm very disappointed in myself.

If it's any consolation, I crack those same cups all the time (in one way or another), which is why I always have spares in the kitchen cabinet!

 

[S.B.G]

If it's any consolation, I crack those same cups all the time (in one way or another), which is why I always have spares in the kitchen cabinet!

The two espresso Bodum cups are still intact and now I'm down to one of the big ones. I'm usually far more careful with my things than this.

 

[Scepticalscribe]

Marketing marketing marketing.

Actually, I think it is a mixture of (clever) marketing, (sheer) convenience & cost-saving (for example, there is then no need to employ baristas) and reasonable consistency (of the cup of coffee made by this device).

Taken together, they make the Nespresso an attractive prospect for businesses; now, for those of us who truly love coffee, well, we can only view this as a rather unfortunate development.

----------

I'm a little bummed this morning. I went to make my morning coffee and found that my usual Bodum, double-wall, mug has a chip in the rim and two cracks running down the side. I must have have nicked it with one of the other dishes in the drip basket.

I'm very disappointed in myself.

My espresso cups, and coffee cups, (mostly solid, well made porcelain) tend to survive their encounters with coffee, espresso and my tender handling.

Now, my wine glasses, on the other hand, tend to lead traumatised lives, - occasionally chipped, sometimes smashed, - so traumatised, in fact, that I have several orphaned glasses giving rise to mismatched sets at table…...

 

[Scepticalscribe]

Oh, I forgot to mention this to my friends on this thread (and will readily concede that - in this context and on this thread - that this ranks as a serious omission and oversight. I have had other things only mind, let that be my excuse…..).

Anyway: A few days ago, I received an email from OE Hand Made Grinders informing me that a grinder has been (or is on the point of being) despatched to me……...

 

[S.B.G]

Oh, I forgot to mention this to my friends on this thread (and will readily concede that - in this context and on this thread - that this ranks as a serious omission and oversight. I have had other things only mind, let that be my excuse…..).

Anyway: A few days ago, I received an email from OE Hand Made Grinders informing me that a grinder has been (or is on the point of being) despatched to me……...

Good news! I'm glad it's finally on its way to you.

 

[Carlanga]

I don't doubt it, but if you were running such an august establishment (I just checked--the Fat Duck will set you back GBP 220 per person for their "tasting menu," excluding wine), would you serve this stuff to your guests?

maybe they have special michelin class pods or something?

 

[mobilehaathi]

Oh, I forgot to mention this to my friends on this thread (and will readily concede that - in this context and on this thread - that this ranks as a serious omission and oversight. I have had other things only mind, let that be my excuse…..).

Anyway: A few days ago, I received an email from OE Hand Made Grinders informing me that a grinder has been (or is on the point of being) despatched to me……...

Excellent! I hope you get to try it soon.

 

[Big Stevie]

Im after some advice please..

Today I made a latte, as I have been doing every morning. But when removing the portafilter from my Gaggia Classic there was a pool of water sitting on top of the coffee. When emptying into the knock box, the used coffee was very wet and sloppy.

I did happen to time the extraction which was a little quicker than usual, 20 secs instead of the usual 25-30secs. I felt that I had used the same tamping pressure a usual, and the grind setting hasn't been altered. The portafilter was clean before use.

So, what would cause such an issue please?

 

[Shrink]

Im after some advice please..

Today I made a latte, as I have been doing every morning. But when removing the portafilter from my Gaggia Classic there was a pool of water sitting on top of the coffee. When emptying into the knock box, the used coffee was very wet and sloppy.

I did happen to time the extraction which was a little quicker than usual, 20 secs instead of the usual 25-30secs. I felt that I had used the same tamping pressure a usual, and the grind setting hasn't been altered. The portafilter was clean before use.

So, what would cause such an issue please?

Soupy pucks are, at times, caused by overdosing and not allowing enough headroom (the distance between the top of the tamped grounds and the top edge of the basket). You might try reducing your grinds dose by a bit (~0.5 - 1.0 grams) and see what happens.

Having said all that...soupy pucks are no big deal or of any concern all other things being equal. You mentioned that this pull was under extracted...so you also might try adjusting your grind just a bit finer.

I would suggest changing only one variable at a time...so perhaps adjust your grind until you get your proper extraction time, and if you are still getting a soupy puck (and it bothers you), try adjusting dosing as mentioned above.

Again...soupy pucks are really not a big deal...

 

[S.B.G]

Im after some advice please..

Today I made a latte, as I have been doing every morning. But when removing the portafilter from my Gaggia Classic there was a pool of water sitting on top of the coffee. When emptying into the knock box, the used coffee was very wet and sloppy.

I did happen to time the extraction which was a little quicker than usual, 20 secs instead of the usual 25-30secs. I felt that I had used the same tamping pressure a usual, and the grind setting hasn't been altered. The portafilter was clean before use.

So, what would cause such an issue please?

Everything Shrink said plus sometimes that's just the way it is. My Gaggia Baby Class does the exact same thing. No matter what I try and how many variables I adjust, I still have soupy pucks. I've come to live with it as it's no big deal since the taste is what matters.

 

[Big Stevie]

Thanks, Ill probably leave things as they are for now. Ive been happy with the pucks so far, so I'm not sure what I did different.

Maybe with a soupy puck I'll be able to stand at my patio door and fling it straight into my compost bin at the end of my garden?

 

[S.B.G]

Thanks, Ill probably leave things as they are for now. Ive been happy with the pucks so far, so I'm not sure what I did different.

Maybe with a soupy puck I'll be able to stand at my patio door and fling it straight into my compost bin at the end of my garden?

If you pull the PF out after a shot and let it sit for a few minutes it will dry up quickly and can be knocked out in one piece. it's mainly, in my experience, just water on the surface.

 

[mobilehaathi]

Im after some advice please..

Today I made a latte, as I have been doing every morning. But when removing the portafilter from my Gaggia Classic there was a pool of water sitting on top of the coffee. When emptying into the knock box, the used coffee was very wet and sloppy.

I did happen to time the extraction which was a little quicker than usual, 20 secs instead of the usual 25-30secs. I felt that I had used the same tamping pressure a usual, and the grind setting hasn't been altered. The portafilter was clean before use.

So, what would cause such an issue please?

Everything Shrink said plus sometimes that's just the way it is. My Gaggia Baby Class does the exact same thing. No matter what I try and how many variables I adjust, I still have soupy pucks. I've come to live with it as it's no big deal since the taste is what matters.

I find I get soupy pucks somewhat regularly with my Gaggia too. It seems to happen somewhat more often with a slightly lighter roast. Since my pulls have been tasting quite good, I haven't worried too much about it.

 

[decafjava]

I use the Bodum Double Wall cup for two reasons...since I drink doubles, when properly pre-heated, the double wall insulation maintains heat for longer than a pre-heated porcelain cup. The second reason is aesthetic...I love the sight of the coffee with it's gorgeous head of crema. I would guess that the glass is less porous than porcelain (just a guess)...and I recall reading that the double wall cups hold heat better than porcelain, again given that a double takes a bit longer to consume than a ristretto or a single.



Taste buds taste only sweet, sour, bitter, salt (and some include umami). All the rest of taste is olfactory...so unless porcelain falls under one of the 4 (or 5) taste bud tastes...ant effect would be olfactory.

And an aside...I love the way an espresso looks in a plain old glass cup!

Hello all, been catching up on this wonderful thread-which as usual is a goldmine of information for an amateur coffee aficionado. I am also glad Shrink is feeling better, nasty stuff those viruses. I do wish to possibly correct or update the info in the bold above as I just read an article on current research that alters our view of the old "sweet-salty-bitter" (and unami) paradigm.

http://observationdeck.io9.com/you-have-better-taste-than-you-realize-1634756803

The old "tongue map" from our elementary school textbooks has been roundly debunked. Experimental confirmation of "umami" expanded Westerners' traditional four basic tastes—sweet, sour, salty, and bitter—into five. But did you know those 5 basic tastes might actually be 6 . . . or 7, 8, or more?

Advances in the technology and techniques available to researchers have led to significant new discoveries in taste perception. Receptors have been discovered in the last few years for "tastes" long assumed to be entirely smell or texture dependent. What tastes have you been tasting your whole life without even knowing it?

The article goes on to mention fat, carbonation and calcium as possible additions to the older ones. It seems taste is a complex interplay of textures and temperatures (as well as odors) like you mention, and in the comments to the article pain is even mentioned as playing a role (for example in carbonation and spicy foods). This is probably not directly related to the question fo glass vs. porcelain cups but thought it an interesting issue for the participants of this thread.

 

[570934]

This thread is getting tooooo long lol.

Having worked in Italy on and off over the years I'm very much a bean addict. Only problem is whenever I return to the UK I just can't find that.....how can I put it, smile in a cup. The chains just don't cut it, well they are OK, I hate Starbucks, UK chain Costa isn't too bad, I do like my Flat Whites after several trips to Oz, but.

So I bought a Gaggia Brera a couple of years ago and love it. But, I still can't find that perfect bean blend which takes me back to Italy. Can anyone point me in the right direction of a authentic Italian blend which is available to purchase? I do use Lavazza Expresso which is very nice, but I need to find the zenith

Also, micro foam, full fat or ski skimmed ?