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Undrinkable single origin espresso.

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  • Undrinkable single origin espresso.

    Alan Frew of Coffee for Connoisseurs in Melbourne has this to say in his latest newsletter, and I have to say I am in full agreement, with his reference to (exquisitely produced shots of undrinkable single origin beans) a lot of these third wave types seem to think they are ubercool, when in fact what they have really discovered is how not to make a decent espresso.

    Alan Frew.
    "The other debating point will be so called "third wave" espresso,
    exquisitely produced shots of undrinkable single origin beans and
    unbalanced and arbitrary blends. I expect the discussions to be
    interesting, to say the least."





  • #2
    Yes. And.....whats new Jon?

    The explosion in SO in espresso culture outside Italy in recent years is because....wait for it.....newcomers dont usually know much about blending. And the undrinkable SOs are because they are busy reinventing how to make espresso, by producing an "espresso" with a volume that is actually half a ristretto, with a maximum size basket....sometimes with all of the "double shot" in it.

    Measured one of these just a couple of days ago. 25 grams of coffee (to make 10 ml or less of brew...perhaps 15 ml if your lucky). ThAt results in indistinct unbalanced mud on the palate, so wouldnt matter if it is an $80.00 COE, as it could just as easily be a $15 commercial cafe blend designed by a competent professional blend technician.

    As stated, the discussion will be interesting.

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    • #3
      Originally posted by TOK View Post
      Yes. And.....whats new Jon?

      The explosion in SO in espresso culture outside Italy in recent years is because....wait for it.....newcomers dont usually know much about blending.
      Surely this cant be so, reading through some of the threads here I got the impression that anyone who ever roasted a few beans in a frying pan stirring them with a wooden spoon immediately bestowed the title of grand master coffee roasted on themselves.

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      • #4
        Alan Frew has always pimped single origin beans for espresso.

        I doubt this is really about blending or drinking single origin and more about the trend in Melbourne to under roast everything and call it "special".

        Comment


        • #5
          Originally posted by Andy View Post
          Alan Frew has always pimped single origin beans for espresso.

          I doubt this is really about blending or drinking single origin and more about the trend in Melbourne to under roast everything and call it "special".
          Not, I'm sad to say, limited to Melbourne!

          /Kevin

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          • #6
            Originally posted by Andy View Post
            Alan Frew has always pimped single origin beans for espresso.

            I doubt this is really about blending or drinking single origin and more about the trend in Melbourne to under roast everything and call it "special".

            Of course Andy, under roasted coffee is "special". It's just not "special" good.

            Greg

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            • #7
              Originally posted by GregWormald View Post
              Of course Andy, under roasted coffee is "special". It's just not "special" good.

              Greg

              Special is a bit like using the word quality.
              Without description, it's not worth a cracker!

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