Espresso Enthusiasts

[Scepticalscribe]

Starbucks always have top of the line equipment. This goes to show its not always what you've got, but how you use it!

Indeed, and very well said.

Given that it is marketed, (and markets itself) as a specialist in coffee, I have long been surprised at how utterly underwhelming the coffee at Starbuck's actually is. The fittings are usually quite attractive, the ambience perfectly acceptable, the imitation book store-café vibe very agreeable, along with silent coffee drinking types nursing their laptops to avail of the free wifi - nothing wrong with any of it, but, oh sweet divinities in celestial abodes, the coffee.......the coffee.....the coffee......

Seriously, when I was first invited by (non-coffee-drinking) friends (who, knowing of my liking for coffee, assumed, therefore, that I was in for a special treat) to have coffee in Starbuck's, several years ago, I was astonished at how predictably mediocre, how depressingly uninteresting and yes, how sadly underwhelming, their coffee actually is.

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And, might I add, that the best equipment in the world can't make up for bad (over roasted) beans...GIGO!

Amen to that. Fervently.

 

[Shrink]

I think this is actually starbucks number 1 problem. Ive heard that they buy good coffee so if they just turned down the roaster from 1000c they would be so much better.

However I suppose when people are ordering chocomochalattecappas with extras syrup, cream and chocolate sprinkles, you need charcoal in the cup to be able to even recognise it as coffee.

I read an interesting study questioning whether Starbucks coffee was, in fact, 100% Arabica, as they claim. I can't remember the reference, so take my report for what it's worth...

Arabica beans have about 1/2 the caffeine of Robusta...Arabica about 1.3-1.5 % by weight, Robusta, 2.4-2.8% by weight. The researchers bought several straight espressos at Starbucks and compared the caffeine content with the caffeine content in a couple of espressos produced with known 100% Arabica beans. The findings...Starbucks espresso had about twice the caffeine content of the known Arabica espresso. Clearly, this strongly suggests that the Starbucks beans were, in whole or part, Robusta. Over roasting would not account for the difference. In fact, roasting reduces the caffeine content....in essence, "burning off" the caffeine. The darker the roast, the lower the caffeine content compared to the same beans with a lighter roast.

Once again, apologies for not supplying the source.I do remember it as appearing to me to being a legitimate study...but I can't give you the reference.

 

[S.B.G]

I read an interesting study questioning whether Starbucks coffee was, in fact, 100% Arabica, as they claim. I can't remember the reference, so take my report for what it's worth...

Arabica beans have about 1/2 the caffeine of Robusta...Arabica about 1.3-1.5 % by weight, Robusta, 2.4-2.8% by weight. The researchers bought several straight espressos at Starbucks and compared the caffeine content with the caffeine content in a couple of espressos produced with known 100% Arabica beans. The findings...Starbucks espresso had about twice the caffeine content of the known Arabica espresso. Clearly, this strongly suggests that the Starbucks beans were, in whole or part, Robusta. Over roasting would not account for the difference. In fact, roasting reduces the caffeine content....in essence, "burning off" the caffeine. The darker the roast, the lower the caffeine content compared to the same beans with a lighter roast.

Once again, apologies for not supplying the source.I do remember it as appearing to me to being a legitimate study...but I can't give you the reference.

Is this what you were thinking of?

Robusta Economy

 

[S.B.G]

I finally ordered the Bodum Bistro Double-Wall Insulated Glass Espresso Mugs, 4.7-Ounce, Set of 2. The other ones I have are much larger and are for latte's or drip coffee. Though Amazon didn't have these ones any more I had to order them through Bed Bath & Beyond.

 

[Kissaragi]

I like those bodum glass cups, they insulate so well. I am good at breaking them tho!

 

[Shrink]

Is this what you were thinking of?

Robusta Economy

Interesting article, but not the one to which I referred. The experiment I referred to was, in fact, an experiment as described in my post.

The idea of using a bit (no more than 10% or so) to "punch up" Arabica espresso blends isn't new. Robusta does, in fact, pump up the crema, and add a bite to the coffee. Lavazza, for example, has an espresso blend with a good hit of Robusta. I, personally, don't like the effect of Robusta on taste, and have no problem producing a thick head of crema without the Robusta.

BTW; Nice cups!! Maybe I should get...oh,wait....

 

[S.B.G]

I like those bodum glass cups, they insulate so well. I am good at breaking them tho!

How do you manage that?

 

[Kissaragi]

How do you manage that?

I have a special skill in breaking things. I go through quite a few wine glasses.

 

[Shrink]

How do you manage that?

It's so easy...just drop stuff. No training required.

I have a special skill in breaking things. I go through quite a few wine glasses.

A skill I share with you, so I always have an extra set of cups in the kitchen cabinet. Fortunately, they're not excessively expensive, and the drinks look wonderful in the cup, as well as being well insulated.

 

[Kissaragi]

I also like to catch the rim of the cup on the tap (faucet to you) when im rinsing it out. It mixes things up from just dropping them.

I tend to use some massively thick ACF cups now. They are beautiful and very strong. I actually haven't broken one yet! I do miss being able to see the drink in a glass cup tho.

 

[S.B.G]

It's so easy...just drop stuff. No training required.

Apparently I don't drop [test] enough things.

 

[Shrink]

I also like to catch the rim of the cup on the tap (faucet to you) when im rinsing it out. It mixes things up from just dropping them..

I must admit some jealousy at your creativity and complexity!

Must try your method of destroying some nice kitchenware...so much more creative than just dropping the sucker.

Apparently I don't drop [test] enough things.

You're young, and fairly new to this espresso thing. These skills will come in time, and you, too, can become a clumsy clod.

 

[Kissaragi]

Another good one is shaking out excess water and bashing it on the sink by mistake! I should write a book....

 

[Shrink]

Another good one is shaking out excess water and bashing it on the sink by mistake! I should write a book....

Please, stop. I can only absorb so much new information and ideas at one time!

 

[S.B.G]

Please, stop. I can only absorb so much new information and ideas at one time!

Another good one is shaking out excess water and bashing it on the sink by mistake! I should write a book....

Careful, don't overload him with too much at once. He needs to work on one skill-set at a time.

 

[Scepticalscribe]

I finally ordered the Bodum Bistro Double-Wall Insulated Glass Espresso Mugs, 4.7-Ounce, Set of 2[/B][/URL].

Very nice. Mine are solid sturdy Italian crockery....

I like those bodum glass cups, they insulate so well. I am good at breaking them tho!

Fantastic post.

Interesting article, but not the one to which I referred. The experiment I referred to was, in fact, an experiment as described in my post.

The idea of using a bit (no more than 10% or so) to "punch up" Arabica espresso blends isn't new. Robusta does, in fact, pump up the crema, and add a bite to the coffee. Lavazza, for example, has an espresso blend with a good hit of Robusta. I, personally, don't like the effect of Robusta on taste, and have no problem producing a thick head of crema without the Robusta.

BTW; Nice cups!! Maybe I should get...oh,wait....

Shrink: 1) You don't need those cups. For now, that is; remember, according to several earlier posts, (a few pages ago) you may well have other more pressing expenditures awaiting you.....

2) Yes. Robusta - I wonder whether that 'thin' taste (in Starbuck's) comes from ultra diluted Robusta. Re LavAzza, there are several grades available, and some of them are actually quite smooth. (The more expensive ones, needless to say, are usually available in tins....)

I have a special skill in breaking things. I go through quite a few wine glasses.

There is nothing which advertises a fully lived life like a set of mis matched wine glasses. I understand completely and empathise wholly.

It's so easy...just drop stuff. No training required.



A skill I share with you, so I always have an extra set of cups in the kitchen cabinet. Fortunately, they're not excessively expensive, and the drinks look wonderful in the cup, as well as being well insulated.

These are serious skills, which need much working on, and endless practice in order to be truly proficient.

I also like to catch the rim of the cup on the tap (faucet to you) when im rinsing it out. It mixes things up from just dropping them.

I tend to use some massively thick ACF cups now. They are beautiful and very strong. I actually haven't broken one yet! I do miss being able to see the drink in a glass cup tho.

I'm impressed at the sheer virtuoso versatility on display here. You are a true master of the smashed glass or cup, and not merely a journeyman or apprentice wrecker of wine glasses or goblets...

I must admit some jealousy at your creativity and complexity!

Must try your method of destroying some nice kitchenware...so much more creative than just dropping the sucker.




You're young, and fairly new to this espresso thing. These skills will come in time, and you, too, can become a clumsy clod.

True. But it needs constant practice; one would not wish to permit one's skills to grow rusty.....

Another good one is shaking out excess water and bashing it on the sink by mistake! I should write a book....

Very good. Have you tried knocking them over on the table, as you reach for them (and somehow miss)? That is one of my favourites, nothing like a chipped rim to advertise a certain je ne sais quoi in one's life....

Please, stop. I can only absorb so much new information and ideas at one time!

Again, I sympathise....

Careful, don't overload him with too much at once. He needs to work on one skill-set at a time.

Indeed.

Brilliant sequence of posts. Just brilliant.......

 

[ILikeTurtles]

I'm in the minority, but I actually like Starbucks Espresso Roast beans for use in my home lattes and straight espresso. I've experimented with a lot of different coffee roasters, and I think it comes down to this -- if it tastes good to you, drink it and enjoy!

 

[S.B.G]

if it tastes good to you, drink it and enjoy!

That's the most important thing of all.

But how do you like the same Starbucks espresso when made by Starbucks instead of yourself?

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Oh dear Lord in Heaven! The Black Cat coffee just arrived and it smells so good! I'm on my way home to pull a double-shot now!

 

[Shrink]

Oh dear Lord in Heaven! The Black Cat coffee just arrived and it smells so good! I'm on my way home to pull a double-shot now!

I, for one, am sitting on tenterhooks!!!

(Which gives you a small idea of how easily those tenterhooks come out)

EDIT: I was just thinking about some poor, relatively normal person (unlike us), stumbling on this thread and having us all committed!

 

[S.B.G]

Is it permissible to submit to you, the reader, that the espresso I had this morning from Starbucks could be best summed up with the following metaphor in direct comparison to the Black Cat espresso I just consumed?

The Starbucks espresso I had this morning may as well have been sewage.

 

[Shrink]

Is it permissible to submit to you, the reader, that the espresso I had this morning from Starbucks could be best summed up with the following metaphor in direct comparison to the Black Cat espresso I just consumed?

The Starbucks espresso I had this morning may as well have been sewage.

Hey, reading between the lines, my keen intellect infers from your comparison that the Black Cat coffee is some good stuff!!

Great news!!

OK, Mate...somewhere in the not too distant future, you have certainly reached the point where you need to start thinking about a grinder.

Just think about it...

 

[S.B.G]

Hey, reading between the lines, my keen intellect infers from your comparison that the Black Cat coffee is some good stuff!!

Great news!!

OK, Mate...somewhere in the not too distant future, you have certainly reached the point where you need to start thinking about a grinder.

Just think about it...

Trust me, I have been thinking about a grinder all day. I need some recommendations, preferably one sold by Amazon where I have a Prime account.

Though the Black Cat tasted and smelled so much better, the De'Longhi had a difficult time extracting it just like the Starbucks French Roast that I've been mentioning. The first shot I pulled took a long time and I believe it was over-extracted (correct me if my terminology is wrong). I pulled a second shot and tamped it with less pressure and it extracted quicker than the first, but not as nicely as that Starbucks Christmas Blend I had. Additionally, my crema was quite thin on both shots and not unlike the Starbucks espresso from this morning.

But oh boy, it smells so good!

 

[twietee]

Be honest Sandbox General, you need at least some small reason to go back to that cute Starbucks Shop!

 

[S.B.G]

Be honest Sandbox General, you need at least some small reason to go back to that cute Starbucks Shop!

Are we talking about the cute Starbucks shop, or the cute Starbucks shop girl?

 

[Shrink]

Trust me, I have been thinking about a grinder all day. I need some recommendations, preferably one sold by Amazon where I have a Prime account.

Though the Black Cat tasted and smelled so much better, the De'Longhi had a difficult time extracting it just like the Starbucks French Roast that I've been mentioning. The first shot I pulled took a long time and I believe it was over-extracted (correct me if my terminology is wrong). I pulled a second shot and tamped it with less pressure and it extracted quicker than the first, but not as nicely as that Starbucks Christmas Blend I had. Additionally, my crema was quite thin on both shots and not unlike the Starbucks espresso from this morning.

But oh boy, it smells so good!

Grinding your own, as you know, will allow you so make the necessary grind adjustments to get the best out of your machine.

i'll be glad to take a look over at Amazon, but to be honest, you may be better off, both in terms of the quality of the grinder and, surprisingly, the price, going to a good espresso equipment site. I have several that I use, and i'll send links if need be.

Be forewarned, I'll probably recommend something in the $200-$250 range for two reasons...a better grinder, and a grinder that will work for you down the road if/when you upgrade your machine. Remember, second only to the beans, the grinder is the most important piece of equipment.