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Espresso Enthusiasts

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arkitect said:
Is that the same thing as god mode in gaming?
Cheat codes please. :)
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It essentially means that one has pulled the most perfect espresso shot possible and the taste confirms it.
The perfect espresso is known in barista circles as 'the god shot' because they figure that it's a cup that would taste heavenly, even to the most discerning palette.
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If you're interested in getting into the weeds about how to achieve a god shot, check out the article "Extracting 'the god shot'"

I rarely pull a god shot, but when I do, I really do. Today's espresso was indeed heavenly.
 
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SandboxGeneral said:
It essentially means that one has pulled the most perfect espresso shot possible and the taste confirms it.

If you're interested in getting into the weeds about how to achieve a god shot, check out the article "Extracting 'the god shot'"

I rarely pull a god shot, but when I do, I really do. Today's espresso was indeed heavenly.
Click to expand...
Well there you go. I learn something new. I genuinely thought you had made a typo…
 
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I had a lovely coffee this morning made with my Nespresso machine. I used their new, excellent Ethiopian coffee pods.
 
Newly cleaned and decalcifed machine made already exceptional beans, to an even better cappuccino.
And I surely need it after this weeks Ashtanga.

The founder of Ashtanga Yoga, Pattabhi Jois used to say: No coffee, no prana (life energy).
Ashtangis drinks coffee :p
 
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mobilehaathi said:
Very interesting, how is it prepared?
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It seems to be not unlike the Turkish (or espresso) level grind (I bought a few different coffees in a local store that my interpreter had assured me were very good); they are already ground. I use a Hario dripper - will use a French press later in the week-end when I return home.

Given my recent marked preference for Ethiopian (and east African) style coffees, I actually find this Bosnian coffee pretty strong. Hence, I find myself using less of it than would be the case with my more usual fare.
 
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Scepticalscribe said:
It seems to be not unlike the Turkish (or espresso) level grind (I bought a few different coffees in a local store that my interpreter had assured me were very good); they are already ground. I use a Hario dripper - will use a French press later in the week-end when I return home.

Given my recent marked preference for Ethiopian (and east African) style coffees, I actually find this Bosnian coffee pretty strong. Hence, I find myself using less of it than would be the case with my more usual fare.
Click to expand...
Interesting, well nothing a little full fat milk couldn’t cut I’m sure!
 
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Enjoyed a lovely brunch - poached eggs and toasted French bread - freshly squeezed orange juice - at an old and well known coffee shop with a stunning Art Deco interior.

The espresso, alas, was lukewarm - everything else (service, food, setting, ambience, atmosphere) was stunning. But the espresso was the cold side of lukewarm.
 
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Enjoying a tasty Cappuccino in a rainy but great city.
Love Apple’s messages with: Today it’s happening.
 
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