Espresso Enthusiasts

[mtbdudex]

A double double Sunday morning here. I’ve noticed going from the same brand of beans, a new bag the pressure is different enough that I have to tweak the grind coarse to keep the pressure on the high side pressure. Yea at times it’s too high then need to go coarser. High pressure gives good creamy crema top.

 

[Macky-Mac]

I can well imagine and do sympathise with you.

For my part, I enjoyed a sublime double espresso earlier this morning.

I think I'll go for a walk. Im sure I can find an espresso while I'm out

 

[svenmany]

My Sunday has been a grind - figuring out the grind using my new grinder.

For my first cup, I had to throw out the first two attempts - the first knock a pile of mud and the second a hunk of granite. The third pull was OK - a little bit harsh when I drank it.

My second cup was way more enjoyable. But, from the manual,

It is normal to see the grinder’s grind settings shift after several weeks of usage.

Oh well. I'll grind through it.

 

[DaveFromCampbelltown]

my morning mug of coffee is vanishing too quickly today

Yes, I have that problem sometimes.
Our local office supply chain used to have oversize mugs, but they have disappeared.
I take extra care with the two I have, for situations like this...

 

[Macky-Mac]

Yes, I have that problem sometimes.
Our local office supply chain used to have oversize mugs, but they have disappeared.
I take extra care with the two I have, for situations like this...

I don't have any trouble finding an empty mug....but some mornings that's all there are to be found, even though I know that just moments ago there was one with some freshly made hot coffee in it

 

[Scepticalscribe]

Enjoying an espresso (and some sparkling water) as I write this.

 

[adrianlondon]

Enjoying an espresso (and some sparkling water) as I write this.

Separately, I trust. The idea of an espresso spritzer doesn't appeal!

 

[Scepticalscribe]

Separately, I trust. The idea of an espresso spritzer doesn't appeal!

Separately, yes.

Nevertheless, they are always ordered together......by me, at least, whenever I drink an espresso (or flat white) when enjoying a coffee while out and about.

 

[adrianlondon]

I think it was the first time I went to Greece many years ago that I ordered a coffee and it came automatically with a glass of (still - probably tap) water.

Many cafes do this now.

I'm not a fan of sparkling water, but a glass of water with an espresso (or any black coffee) is always welcome.

 

[GrandCiel]

Having sparkling water with strait espresso originated in Italy and is common around the world, while mainly in specialty coffee shops in the US. It is not typically served with milk drinks. I had never been offered sparkling water with my espresso until ordering a ristretto at Espresso Vivace in Seattle.

Serving espresso with sparkling water is a common practice that has a significant influence on the taste and aftertaste of the espresso. It serves as a palate cleanser, balances the flavor, and enhances the aftertaste, making the overall coffee-drinking experience more enjoyable. The Restaurant Authority.

 

[adrianlondon]

Mainly because Scepticalscribe does it, but also due to your post GrandCiel, I'm going to give it a try.

Google suggests that due to the carbonation, it can "prime" the tastebuds and make an espresso taste less sour.

 

[svenmany]

I might give that water a try. I'll have to get some from the store, since all I have now is water with some fruit essence. Any thoughts on that? Does anyone drink a lemon infused carbonated water with espresso?

 

[Scepticalscribe]

Having sparkling water with strait espresso originated in Italy and is common around the world, while mainly in specialty coffee shops in the US. It is not typically served with milk drinks. I had never been offered sparkling water with my espresso until ordering a ristretto at Espresso Vivace in Seattle.

Serving espresso with sparkling water is a common practice that has a significant influence on the taste and aftertaste of the espresso. It serves as a palate cleanser, balances the flavor, and enhances the aftertaste, making the overall coffee-drinking experience more enjoyable. The Restaurant Authority.

Mainly because Scepticalscribe does it, but also due to your post GrandCiel, I'm going to give it a try.

Google suggests that due to the carbonation, it can "prime" the tastebuds and make an espresso taste less sour.

Ah, wonderful.

Now, as you know, I recommend this practice highly.......

 

[Scepticalscribe]

I might give that water a try. I'll have to get some from the store, since all I have now is water with some fruit essence. Any thoughts on that? Does anyone drink a lemon infused carbonated water with espresso?

I will sometimes drink freshly squeezed lemon juice (to which, yes, I may add some sparkling water), along with unadulterated sparkling water, with my espresso.

However, personally, I will drink actual fruit juice - freshly squeezed, for preference - rather than fruit essence, but, each to their own.

 

[DaveFromCampbelltown]

In a similar vein --

If you are in a situation where you have been given a cup of coffee that is bitter, put a teensy, tiny sprinkle of salt in the coffee and mix it in. The salt 'turns off' the bitter receptors in your tongue, and can transform the coffee from undrinkable to almost acceptable.

 

[Scepticalscribe]

I treated myself to a Chemex yesterday, and shall collect it on Saturday.

 

[Macky-Mac]

I treated myself to a Chemex yesterday, and shall collect it on Saturday.

Finally!!!

(now we'll have to hope that memory hasn't exaggerated the quality of the coffee made with it )

 

[svenmany]

I'm not quite sure what Chemex is. I do have a Melitta carafe with a cone that sits on top of it that I put filter paper into. Is that equivalent to Chemex or is there some difference?

 

[Macky-Mac]

I'm not quite sure what Chemex is. I do have a Melitta carafe with a cone that sits on top of it that I put filter paper into. Is that equivalent to Chemex or is there some difference?

the difference is greatly in the nature of the filters; the specific paper used to make them and the way they're folded

I have a single serve version....but it isn't in this photo

 

[DaveFromCampbelltown]

the difference is greatly in the nature of the filters; the specific paper used to make them and the way they're folded

I have a single serve version....but it isn't in this photo

You have too many, says he who has (and uses) several dozen fountain pens...

But then, I have a coffee pod machine, espresso machine, 2 x Aeropress, a couple of filter cones, a couple (1 large, 1 small) of plungers, a Moka pot, and have disposed of, given away, a multitude of percolators, drip machines, and stuff I have forgotten.

 

[Macky-Mac]

You have too many, says he who has (and uses) several dozen fountain pens...

But then..... and have disposed of, given away, a multitude of percolators....

hmmm yes....I still have a percolator

 

[Scepticalscribe]

Finally!!!

Yes, not before time.

(now we'll have to hope that memory hasn't exaggerated the quality of the coffee made with it )

You are absolutely right.

I also have the correct filter papers for the Chemex, and now, must order some coffee - for, a Chemex takes a coarse grind (not unlike a French Press), - and actually proceed to learn how to prepare coffee with this glorious piece of equipment.

It should be fun and I am looking forward to it.

 

[Scepticalscribe]

the difference is greatly in the nature of the filters; the specific paper used to make them and the way they're folded

I have a single serve version....but it isn't in this photo

Wonderful image.

The Chemex is a work of art, - it is a six cup version - and shall join my French Press (Le Creuset), my two moka pots, (one of which is a Bialetta, and the other a gorgeous ceramic thing of beauty), my various Hario drippers (copper, ceramic, a wooden Japanese one, and a plastic one for travelling), among the coffee stuff.

 

[Madhatter32]

Wonderful image.

The Chemex is a work of art, - it is a six cup version - and shall join my French Press (Le Creuset), my two moka pots, (one of which is a Bialetta, and the other a gorgeous ceramic thing of beauty), my various Hario drippers (copper, ceramic, a wooden Japanese one, and a plastic one for travelling), among the coffee stuff.

How does a Chemix differ from a Hario V60?

 

[GrandCiel]

I did general cleaning on my espresso machine today. It was past due for both cleaning the grouphead and the steam wand.

With a Teflon grouphead screen, it is recommended I remove it before putting a blank insert and detergent in my portafilter and running the group cleaning program that performs a series of backflush steps.

I also put some Rinza in a milk pitcher and gave the steam wand a good cleaning.

I really need to be better on following the recommended cleaning schedule.