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Im here in Auckland on a business trip and this a.m., I tried the coffee shop on the hotel which serve Illy. Ive known the taste of Illy from my Breville days so when they served my macchiato, I tasted it and to me it was flat. Not to sour and not bitter. Just in the middle without that chocolatey taste Ive accustomed to from Alans blends. So I let it go still contemplating why it tastes somehow different.
When I arrived this afternoon at the hotel, I went to the bar and watched the barman pull the shot so I was expecting the grind/tamp/shot routine but it did not happen. Then, lo and behold, I saw PODs for the first time on a group-2 consumer machine. No more grinding, no more tamping, just pull the shot routine. I felt a bit cheated.
So that explains the taste.
Now my question: Is anybody in this forum, using PODS on their Silvia or any machine (e.g., Francis Francis). How much difference in taste do you get?
Why turn to pods if youre a coffeesnob?
When I arrived this afternoon at the hotel, I went to the bar and watched the barman pull the shot so I was expecting the grind/tamp/shot routine but it did not happen. Then, lo and behold, I saw PODs for the first time on a group-2 consumer machine. No more grinding, no more tamping, just pull the shot routine. I felt a bit cheated.
So that explains the taste.
Now my question: Is anybody in this forum, using PODS on their Silvia or any machine (e.g., Francis Francis). How much difference in taste do you get?
Why turn to pods if youre a coffeesnob?
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