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  • Is there a 'newbie' faq

    From parts of a machine to types of coffee ....

    Lots of threads here are double dutch but after something like an "Idiots Guide to Coffee"....

    now I can supply the Idiot and Coffee but need the guide

  • #2
    Is there a 'newbie' faq

    Not so sure you get that answer. So I'll beat someone else to this common response "use advanced search"

    It seems to be a usual response here. There are other sites with a more structured list and repository. Try googling "home-barista" for example...

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    • #3
      not that good with 'advanced search" , have read quite a few forums and have goggled 'u-tube' and have seen some good videos

      Many of us would be coffee snobs dont know even what an expresso is, most times when you order one you get a cup of black except in a proper coffee shop .....I found out that first hand

      will google 'home-barista' and give it a go

      I

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      • #4
        Under each category heading, for example the category in which this topic lies (called "General Coffee Related"), there are various "STICKY" topics that come up first before all the other topics. I would start by checking them out for eacvh separate category you may be interested in, as these "stickies" should give you some insight into the more common stuff discussed under the category headings.

        After that I am afraid the system relies upon you to think about what you want to know, and then as mentioned above, use the search facility to nut it down.

        Of course if you have specific questions you can ask them here. There will be responses, and the information you learn from that will also help you do some more formal searching. If you are going to ask something here, dont forget to include the (necessary) background info, such as the kind of equipment you are trying to learn how to use to best effect.


        Hope that helps.

        Attilio
        very first CS site sponsor

        EDIT: just read your reply above. Your best course of action is to ask specific questions right here. You must have some specific questions? Someone will reply in due course with specific answers.

        Hint about getting the best results from "searching"......Be specific in your search eg If you want to know what an espresso is, search "definition of espresso".

        Hint 2) If you search eSpresso, dont forget to spell it correctly with an S and not an X (as in, dont search eXpresso as it is incorrect).

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        • #5
          did the home barista search and found a faq ... pity its American ( imperial v metric )

          Found out what I was after , a few links and ended up with this

          Long black

          From Wikipedia, the free encyclopedia
          Jump to: navigation, search
          A long black is a style of coffee, most commonly found in New Zealand and Australia. It is now becoming available in the UK, predominantly in London.
          A long black is made by pouring a double-shot of espresso or ristretto over hot water (usually the water is also heated by the espresso machine). A long black is similar to an Americano, which is made by adding hot water to the espresso shot; but a long black retains the crema and is less voluminous, therefore more strongly flavoured.
          The order in which a long black is made (water first, espresso second) is important -- reversing the steps will destroy the crema from the espresso shot and make an Americano.
          Basically this is my drink........

          and thankyou for the replies...... very handy and I got what I wanted from them , thanks again

          now just to wait for machine and beans

          Comment


          • #6
            So I'll guess your real question was what is a long black?

            Ahhh, you have to love wiki sometimes...

            A long black is made by pouring a double-shot of espresso or ristretto over hot water (usually the water is also heated by the espresso machine). A long black is similar to an Americano, which is made by adding hot water to the espresso shot; but a long black retains the crema and is less voluminous, therefore more strongly flavoured.
            The order in which a long black is made (water first, espresso second) is important -- reversing the steps will destroy the crema from the espresso shot and make an Americano.
            In Australia an Americano is hot water with an espresso shot on top. (the inverse of what you quoted from wiki)

            A long black is up to the person who made it but could be:
            1. Shot of espresso with hot water added to fill the cup.
            2. Water added to the cup and an espresso on top (Americano)
            3. A full cup drawn through the group handle (shudder)
            4. drip filter coffee

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            • #7
              Is there a 'newbie' faq

              Originally posted by Andy View Post

              3. A full cup drawn through the group handle (shudder)
              4. drip filter coffee
              LOL...

              What really gets me is "what is a short black???" - is it an espresso shot?

              I initially thought it was half of everything in a long black. One shot espresso and half the water in a piccolo latte sized cup... O.o"

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              • #8
                This was a good 'refresher' for someone who rarely makes a long black at home.
                On the rare occasions when I do I have tended to just pour the shot and top up with hot water without much thought to the fact that it does (as the Wiki quote says) destroy the crema (and appearance)
                The full cup drawn through the group handle is an interesting thought! I wonder how many of those I have had in cafes without knowing why the coffee was bad.

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                • #9
                  In another thread here someone ( yelta I think ) mentions number 3 and says thats how he make it and that is how I have made it from my Brevilles and delongi ... anyway whilst waiting for my new machine to arrive I am trying Americano but I will just call it 'long black' or 'austaliano'

                  And finding that out was just one of a few things I wanted to know ....

                  btw: I though a short black would be just one shot plus hot water

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                  • #10
                    The link below may be of interest.........

                    Espresso Coffee Menu

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                    • #11
                      Originally posted by Rocky View Post
                      The full cup drawn through the group handle is an interesting thought! I wonder how many of those I have had in cafes without knowing why the coffee was bad.
                      A guy at work used to do this.
                      I shuddered every time I saw him do it.
                      The water would be running clear by the time his mug was full.

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                      • #12
                        My ideal for a long black.
                        2 parts hot water to one part espresso in a tulip cup,hot water in first, then espresso on top for cafe style presentation, but this is only my preference.
                        Everyone's ideal for a long black is always different.
                        For most it would be Bean43, International Toast, Bushells or perhaps Harris.

                        Comment


                        • #13
                          I can only drink black coffee and have had some shockers! The main problem is that people will put a single shot into a latte cup then fill it to the top with hot water! I have settled on ordering double-shot espressos instead - it seems to be mostly idiot-proof, although some people (often in airports!) still seem to need it explained to them (yes, you put two shots into one tiny cup...)

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                          • #14
                            Yes but if you want a long black you could be asking them to use a double shot in it instead of a single (and float the espresso over the hot water in the capp cup as per well accepted technique).

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                            • #15
                              Originally posted by wlsutton View Post
                              ( yelta I think ) mentions number 3 and says thats how he make it and that is how I have made it from my Brevilles and delongi
                              Yep that was me WLS, however I never suggested the idea was to (run a full cup through the group handle) I grind 2 or 3 steps coarser than I do for a shot, depending on the age of my beans, load and tamp as normal, start the flow and allow it to run for 30 seconds, when finished it is flowing lighter but nothing like clear/over extracted, what I end up with is approx 90 to 100ml of coffee with excellent viscosity/mouth feel, lots of flavour with no hint of bitterness or acidity and great crema, technically not a long black, most certainly not a shot but most definitely better than any cremaless full cup of long black (more often than not swill) I've ever had in a cafe.

                              PS I now know how Daniel must have felt when he stepped into the lions den.

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