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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
SandboxGeneral said:
Haha, I do understand that. There is a certain methodical ambiance that goes along with making it. Such as I enjoy opening my "coffee cabinet" and breathing in the aroma of the coffee as I start to pull out all of the "tools' needed to create the tasty brew.
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Whew!!

It's good to know I'm not the only one.

Of course, this could just mean that the two of us are beyond the pale...but at least i'm not alone.:D
 
Shrink said:
Whew!!

It's good to know I'm not the only one.

Of course, this could just mean that the two of us are beyond the pale...but at least i'm not alone.:D
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You do realize you're partially to blame for my involvement in this crazy past time don't you? LOL :D
 
SandboxGeneral said:
You do realize you're partially to blame for my involvement in this crazy past time don't you? LOL :D
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Sure, sure...blame me!!:eek:

I would suggest that there existed a deep seated, pre-existing pathological flaw extant prior to my influence, and I simply created the necessary conditions for that pathology to manifest itself.

Pretty good shrink crap...right!?:p

:D
 
Shrink said:
Sure, sure...blame me!!:eek:

I would suggest that there existed a deep seated, pre-existing pathological flaw extant prior to my influence, and I simply created the necessary conditions for that pathology to manifest itself.

Pretty good shrink crap...right!?:p

:D
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I did say partially, so you're not fully at fault here. And you're right, there is something on my part that is amiss and you just helped trigger it! :)

Ahhh... I think I need a latté, it's been many hours since my last one.
 
I'm getting much better extractions now with my newest tamper; they're more consistent and better flowing.

I also enjoy being able to press downward to tamp on the surface of the counter, than upward on the plastic tamper that juts out from the side of the machine.

I made a little hurricane latté art this time. :cool:

2013-03-08%2015-53-55.jpg
 
SandboxGeneral said:
I'm getting much better extractions now with my newest tamper; they're more consistent and better flowing.

I also enjoy being able to press downward to tamp on the surface of the counter, than upward on the plastic tamper that juts out from the side of the machine.

I made a little hurricane latté art this time. :cool:

Image
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Your drinks always look beautiful. If they taste 1/2 as good as they look...you have a very tasty drink!:D

The tampers included with most machines are a joke (even expensive machines come with a plastic tamper on the assumption that you have a proper tamper already), and the De Longhi machine mounted tamper where you have to push UP is downright silly. Tamping as you are doing it now, pressing down on the tamper, is the only way to get a level topped, consistant pressure, tamp. I'm really glad you now have a proper tamper, and I'm not surprised (but very pleased:D) that it is making a positive difference in your extraction.

You also seem to be getting the whole milk foaming/preparation thing down pat!

Nice going, Mate!!:cool::D
 
Shrink said:
Your drinks always look beautiful. If they taste 1/2 as good as they look...you have a very tasty drink!:D

The tampers included with most machines are a joke (even expensive machines come with a plastic tamper on the assumption that you have a proper tamper already), and the De Longhi machine mounted tamper where you have to push UP is downright silly. Tamping as you are doing it now, pressing down on the tamper, is the only way to get a level topped, consistant pressure, tamp. I'm really glad you now have a proper tamper, and I'm not surprised (but very pleased:D) that it is making a positive difference in your extraction.

You also seem to be getting the whole milk foaming/preparation thing down pat!

Nice going, Mate!!:cool::D
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Thanks. I'm getting a little better at pouring the milk froth each time. A lot of it depends on how well I hold the spoon while pouring it. That takes some practice too if you want to make it look pretty.
 
I just finished my Saturday Espresso Center cleaning and equipment maintenance. Everything is neat and clean and shiny...and neatly in place.

This wonderful state will obtain for about 25 minutes while my portafilter heats up (it is removed for machine maintenance).

And then all will return to normal...
 

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SandboxGeneral said:
Thanks. I'm getting a little better at pouring the milk froth each time. A lot of it depends on how well I hold the spoon while pouring it. That takes some practice too if you want to make it look pretty.
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I came across this. You've probably already seen it, but I thought I'd give you the link, just in case..

 
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Shrink said:
Hoe did you get the video to upload right into the post. I originally took the URL from wholelattelove.com, and all that appeared was the URL link.

What did you do.

Apologies to everyone for going OT!:eek:
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To add a YouTube video all you have to do is type the code in like this:

Screen%20Shot%202013-02-27%20at%204.56.57%20PM.png


You get the YouTube URL from the Share button on the [YouTube] video's page and only use the part in the red box in our site.

Screen%20Shot%202013-02-27%20at%204.58.04%20PM.png
 
Shrink said:
Cool!:D

Thanks.

This only works from YouTube, right? I didn't get that code because I just uploaded the link from http://www.wholelattelove.com....correct?
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All they did was embed their YouTube video into their site, much like you can do here as well. So far video embedding on MacRumors only works with YouTube.

Back on topic, I watched the video and like they said, frothing is all a matter of personal preference. I currently use lactose free 2% or sometimes if I'm out of 2% I'll use [lactose free] whole milk.

I prefer the 2% for frothing because it makes a finer micro-foam of froth than the whole milk. Whole milk makes larger bubbles which, to me, isn't as enjoyable to sip.

Another tip is to tilt the frothing pitcher while steaming it at about 10 - 12 degrees to get the steam to course through the milk more, stirring it up. then as the temperature approaches 120F move the wand more toward the top of the milk to get the micro-foam to really come out. Then when it reaches 140F, shut it down and your done. You want the milk between 140F - 160F. By the time you shut it down at 140F, the temp of the milk still rises to about 150F - 160F which is perfect.
 
I have to say I find any froth pretty abhorrent on coffee drinks. Cappuccinos should just have silky smooth microfoam in my opinion.

Im pretty grumpy and intolerant when it comes to milk in coffee sorry ;)

*edit*

This is my idea of a cappuccino

http://www.youtube.com/watch?v=WAyQGzD6DtM
 
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I just got a scale for weighing a single dose of coffee beans. My old scale had a 1 gram resolution, so when it said 17 grams (a single dose for my filter basket), it could be anywhere between 17.00 grams and 17.99 grams. This one has a 0.01 gram resolution, so when it says 17 grams...it's 17 grams!!

One bean, at between 0.10 - 0.14 grams makes all the difference in the world!!!

(The thing on top of the scale isa 200.00 gram calibration weight that come with the scale.)

I'm such a sick man...:eek:
 

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eric/ said:
that's really not that bad for a scale of that accuracy
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It is, actually. If you look around you'll find that if you want a scale with a resolution better than 1.0 gram, the best you'll find is a 0.1 gram resolution (which is more than good enough), and probably pay at least $50-60 for it. This one goes a bit to an extreme, giving a 0.01 gram resolution, but I figured if I'm going to get a better resolution than 1.0 grams, I might as well go for the finest resolution I could get.

And all of that said...it's still goofy as hell!!!:eek:
 
So tell us Shrink, can you notice the taste difference between having that extra bean or not? :p
 
Shrink said:
All the difference in the world!! That one bean is the difference between a crummy drink and perfection!

Now, if you believe that, I have a Bridge in Brooklyn I'd like to sell you.:cool:

:p
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Tell me about this bridge. I may be in the market as it were.
 
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