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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.
I just had a wonderful espresso; tasted like chocolate (baker's chocolate since I don't use sugar).

The problem with espresso - too itty bitty. "A cupola gulps is all I get."™️
 
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Scepticalscribe said:
Are there any more details (re coffee, country, beans, etc) you might care to share with us?
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I rarely read it mentioned in this thread but without knowing who the roaster is, it doesn't tell me much. Even if beans are from the same Country, even the same general area, each roaster may have relationships with different growers and not all growers are equal and even the same grower may give different grades of beans to different customers. Next, how are the beans roasted? Light, medium, dark? What roasting process? Espresso Vivace for example roasts their beans that may be from the same area as other roasters source from while in a dramatically different way.
 
Not sure if the title refers to the drink or process, but I rarely make the espresso drink sticking to the flat white. As for the beans, my only general requirement is fresh roasted meaning beans roasted within 1-3 days. That leaves Dunn’s Bros due to convenience. Constantly switching beans would be a major PITA.
 
today was another afternoon espresso day.....this time it was Wush Wush beans from Wush Wush, Ethiopia, so a local heirloom variety, and surprisingly sweet and fruity for espresso
 
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Macky-Mac said:
enjoyed a very nice afternoon espresso made with pacamara beans
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Actually, pacamara beans (which you will frequently find in coffees from central America) are a favourite of mine.

Enjoy.
Macky-Mac said:
today was another afternoon espresso day.....this time it was Wush Wush beans from Wush Wush, Ethiopia, so a local heirloom variety, and surprisingly sweet and fruity for espresso
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You can never go wrong with a good coffee from Ethiopia.

In fact, as I write, I am sipping an afternoon mug of coffee from Ethiopia.
 
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I've started adding some hot water from the steam wand to my espresso. One loss is that my drink is less of a shock to my system. One gain is that I have more to drink so it lasts longer. I've even started added a touch of half-in-half, frothed by that water. I'm such a baby.
 
Adding some hot water (ideally not too much!) turns an espresso into an Americano.

In my opinion, this tastes much better than simply running more water through the espresso grounds (as most people with Nespresso machines seem to do) as that over-extracts the coffee.
 
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adrianlondon said:
Adding some hot water (ideally not too much!) turns an espresso into an Americano.

In my opinion, this tastes much better than simply running more water through the espresso grounds (as most people with Nespresso machines seem to do) as that over-extracts the coffee.
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Agreed, this is what some of my preferred coffee shops do as well, except some call it a "long black".
 
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adrianlondon said:
Adding some hot water (ideally not too much!) turns an espresso into an Americano.

In my opinion, this tastes much better than simply running more water through the espresso grounds (as most people with Nespresso machines seem to do) as that over-extracts the coffee.
Click to expand...

When I over-extract, I toss it out. It's so yucky.
 
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I made another espresso just so I could measure how much water to espresso I use. Seems that my drink is about 40% water. And, I pour the coffee over the water.
 
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