Hi all,
I have a predicament. I get coffee at the same place everyday and lately I've taken quite a liking to a piccilo latte. However its shown me that my barristers technique is really lacking.
I've been going there for a year, what i've noticed is that sometimes the coffee is really really bitter and burnt, and other times its ok. Basically to cut a long story short, they don't tamp their coffee with a tamper. they use the press which is on their grinder.
I asked him to show me the group after he tamped it and it was not level, there was a ridge around it, it was un even, basically everything that is wrong with a good tamp. I cannot imagine what is happening to the extraction but its not good.
After explaining this all to him he told me its all garbage and there's no such thing, and that other cafes he's worked at, the guys with tampers always made the worst coffees. It was a heated discussion which prompted me to jump around the counter and explain what happens on extraction with an uneven/untamped group and explaining channeling to him.
The challenge he presented was to bring in my tamper this tamper was hideous and had a lip on it, and all dented). So i'll bring in mine tomorrow and try and help him, but what more can I do.
I tried to explain to him that making coffee is as much as a science as it is an art, but he said there is nothing here to do with science.
Any advice from you guys would be great as to best way to tackle this one.
Cheers
I have a predicament. I get coffee at the same place everyday and lately I've taken quite a liking to a piccilo latte. However its shown me that my barristers technique is really lacking.
I've been going there for a year, what i've noticed is that sometimes the coffee is really really bitter and burnt, and other times its ok. Basically to cut a long story short, they don't tamp their coffee with a tamper. they use the press which is on their grinder.
I asked him to show me the group after he tamped it and it was not level, there was a ridge around it, it was un even, basically everything that is wrong with a good tamp. I cannot imagine what is happening to the extraction but its not good.
After explaining this all to him he told me its all garbage and there's no such thing, and that other cafes he's worked at, the guys with tampers always made the worst coffees. It was a heated discussion which prompted me to jump around the counter and explain what happens on extraction with an uneven/untamped group and explaining channeling to him.
The challenge he presented was to bring in my tamper this tamper was hideous and had a lip on it, and all dented). So i'll bring in mine tomorrow and try and help him, but what more can I do.
I tried to explain to him that making coffee is as much as a science as it is an art, but he said there is nothing here to do with science.
Any advice from you guys would be great as to best way to tackle this one.
Cheers

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