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Well, it is the festive season.....and caffeine isnt my only poison, Mal. Unlike espresso, this stuff is best served cold, in a long-stemmed container able to take 150 mls. Definitely no crema.
Originally posted by robusto link=1165640695/0#13 date=1166389584
You often wonder: where ignorance is bliss, is it folly to be wise, or should we go in full of snobbish bluster and correct the error of their ways in the interests of bringing fulfilment to their deprived tastebuds?
Wow!
Talk about waxing philosophical there Robusto, must be under the influence of some great coffee ,
Originally posted by telemaster link=1165640695/0#12 date=1166389092
[/quoteI give my stale coffee to a work mate- she has this little breville that was given to her- it makes doubtful coffee no matter what you do, so the stale coffee is great and its probably a year younger than what she uses otherwise!
Brett
You often wonder: where ignorance is bliss, is it folly to be wise, or should we go in full of snobbish bluster and correct the error of their ways in the interests of bringing fulfilment to their deprived tastebuds?
Originally posted by robusto link=1165640695/0#11 date=1166353318
Stale coffee may have its use. Certainly it wont be helpful when it comes to judging crema. No use sampling its taste and then making corrections accordingly. Humidity, variety and degree of roast affect the grind as much as age.
But I can think of one use: tamping practice. Stale or fresh, getting an even tamp, i.e., not lopsided is important. Using the correct pressure. Probably no need to even go as far as inserting the basket in the group.
Tamp, examine, empty.
Then give it to the relatives to burn in their stove top!! They wont know the difference. Might even think it an improvement on the stale bricks theyre used to.
--Robusto
I give my stale coffee to a work mate- she has this little breville that was given to her- it makes doubtful coffee no matter what you do, so the stale coffee is great and its probably a year younger than what she uses otherwise!
Brett
Stale coffee may have its use. Certainly it wont be helpful when it comes to judging crema. No use sampling its taste and then making corrections accordingly. Humidity, variety and degree of roast affect the grind as much as age.
But I can think of one use: tamping practice. Stale or fresh, getting an even tamp, i.e., not lopsided is important. Using the correct pressure. Probably no need to even go as far as inserting the basket in the group.
Tamp, examine, empty.
Then give it to the relatives to burn in their stove top!! They wont know the difference. Might even think it an improvement on the stale bricks theyre used to.
i find stale or poor coffee behaves very differently to fresh coffee- Ive found the grinds necessary to be way different. Id just accept that you may waste $10-20 and see it as money well spent.
Realistically you will probably use only a fraction of that unless what is really at stake is the users inexperience, not just dialing in the machines. I found Greg Pullmans tamper with its alignment rings and flat base and tight fit to be very helpful in getting even tamps.
:-), well its not like I actually paid for the supermarket coffee myself so the price was right.
The problem with using fresh coffee is that I generally want to drink each shot I make. At least with stale stuff I dont even try :-) Anyway I did work out a few things so it probably wasnt completely wasted.
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