Announcement

Collapse
No announcement yet.

In search of.....

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • In search of.....

    ..... the god shot...
    Ok so maybe im still under influence of dental surgury anasetic or something..
    But someone mentioned the phrase godshot week or so ago, an strange as it may seem it got me thinking.
    Have you experienced your own
    What makes a god shot for you
    Can you do it repeatably?


    For me its a crema laden well balanced expresso in a small white round bottomed cup...
    An for last 24hrs not allowed anything hot an even coffee,

    Thoughts?

  • #2
    For me it is when I get a cuppa that I am enjoying so much and tastes so good that I just don't want it to end. Ever.
    I then tend to ration it out to make it last and it goes cold on me

    Comment


    • #3
      Not trying to be a smart ass Sullo, but, most of my coffee's are pretty darned close.

      I've been roasting my own beans and using the same grinder and machine for a long time, the only variable is the particular SO beans I have roasted, some are certainly better than others, but most approach god shot territory.

      Sorry to hear of your dental problems, must have put a real damper on Christmas and the New Year.

      Comment


      • #4
        Originally posted by Sullo View Post
        ..... the god shot...
        An for last 24hrs not allowed anything hot an even coffee,
        Thoughts?
        OMG you poor bugga Sully...what a way to start the New Year...
        what gets into some women once they're married !
        I just don't get it?

        Quick covertly send me a PM with your address....
        A few of the Boys will come around and break you out
        We've got your back mate...
        I thought with soo many machines on the bench things were likely to
        turn for the worse sooner or later.
        But no one would ever of thought it was goin to tun out like this (:

        Wait Ill just turn my machine on so its ready...
        Whats you fav god shot btw?

        Quick....

        Comment


        • #5
          Well, it certainly wouldn't be an expresso.

          Comment


          • #6
            expresso!!!! bloody ipad!!!
            dentist said no to anything coffee even suggested no coffee i said are you trying to kill me?

            Comment


            • #7
              Originally posted by Sullo View Post
              dentist said no to anything coffee even suggested no coffee
              Get yourself another dentist, maybe one that home roasts?

              Comment


              • #8
                Originally posted by Sullo View Post
                ..... the god shot...
                Ok so maybe im still under influence of dental surgury anasetic or something..
                But someone mentioned the phrase godshot week or so ago, an strange as it may seem it got me thinking.
                Have you experienced your own
                What makes a god shot for you
                Can you do it repeatably?


                For me its a crema laden well balanced expresso in a small white round bottomed cup...
                An for last 24hrs not allowed anything hot an even coffee,

                Thoughts?
                Each to their own - there are such a wide variety of flavours that you can get from coffee. Personally, I've got two "god shot" espresso flavour profiles.

                The first profile is the one that I crave in the cold of the dead of winter; the super high body, super low acidity, high sweetness shot. I usually find that the best of these come from a light roast brazil pulp nat that's inherently low in acidity and high in body and therefore does not need the roast to compensate for it. Often these are weird things like mundo novo, but sometimes they're more usual things like catuai. The best of these are redolent with dried fruits, like apricot, sultanas and currants and sometimes have like a mandarin type quality to them, superimposed on some sort of nuttiness like a hazelnut. I found a great one this year; legit 88+ points, but I reckon I hadn't come across one for many years before then.

                The second profile that I'm more usually after is something that is super clean, super sweet and has tonnes of aroma in the fruit and floral spectrum, which are usually shots that have a fair bit of acidity. These are usually washed coffees from more usual varieties; for centrals they'll often be typica, caturra or catuai, kenyans all seem to declare their stuff as a mix of SL-28, SL-34, Ruiru 11 and Batian these days and ethiopians are usually wild heirloom landraces. Of course, baristas will hasten to shove geishas from every corner of south and central america at you and it is true that a small percentage of them are stunning ... pity about the 80% or so that are average in flavour or poorly roasted, but invariably sold at a dramatic premium. I think I had a pretty good year with these sorts of coffees. Few that were genuinely in the 89+ point range, but a lot of legit 86+ point coffees. I had one particularly great Kenyan coffee that had more than they typical blackcurrant; it had this incredible rose type aroma that went on forever. I found one washed ethiopian that basically tasted pretty close to the Elida Estate washed green tip geisha that won the best of panama - but at regular retail prices. I also had an incredible pulp nat honduran coffee that had lots of stonefruit, as well as probably a little coffee blossom aroma. So there's a good variety within this spectrum.

                To me, the highwire act that espresso can perform that nothing else can is to get into the cup all of the aroma that you would get from a cupping, but at a much higher intensity level. You can then add milk to it and still taste everything through it.

                These days, I'm pretty good at extracting good shots from great coffee, but it's getting harder and harder to find. Years ago, when we were at parity or above with the USD, you'd see lots of high end coffees around. Now that we're down around $0.7, the very top level of green is getting harder to find in cafes. The awesome washed ethiopian I had was probably the cheapest green of the lot, but I think that cost the roaster close to $20/kg; the awesome brazil cost the roaster close to $30/kg landed here and I think the pulp nat honduran coffee was like $60/kg on the spot market in Australia. Hopefully this is a sign that the very best green coffee producers are going to be able to command high rates, even if it means that we're less likely to be able to taste their stuff here in Australia.

                Comment


                • #9
                  Ahhhh yes... to me the god shot is something that happens when everything comes together, the stars (or planets!) align, and the shot is something that I do eeeeeverything to try and reproduce, but never can!

                  What I deem a god shot may be different to other peoples', but it is a rarity when they come along, and it's really hard to explain specifically what makes it so incredible! It must be something about a magical balance that just comes together and becomes more than the sum of its parts.

                  Honestly, there are espressos I have tasted that completely knocked me out, it forced me to stop, felt like time stopped dead still, and not even joking have had tears in the eyes! They truly just rivet you in the present moment and everything around you fades away. They're truly an experience to behold, I have tasted few when out at cafes, and produced very few of these at home. In my espresso notes folder on my phone where I record shots, I put between 1 and 3 *asterisks, depending on how 'good' the shot was. I usually get **or * (depending on how well my roast went!), and rarely will I reach a ***.... those are next level. But I have had a few.

                  I honestly feel it's something we all aim for, but it just happens out of the blue when everything works perfectly. Doesn't stop me trying though! Part of the fun of the journey

                  Comment


                  • #10
                    Luca your second option, anything you could recommend? Myheads still in ten years ago an i often have trouble finding something that good, not sure ive had ethiopian varieties, give thema go you think?

                    Comment


                    • #11
                      Originally posted by Sullo View Post
                      Luca your second option, anything you could recommend? Myheads still in ten years ago an i often have trouble finding something that good, not sure ive had ethiopian varieties, give thema go you think?
                      I'll send you a PM - I don't want to step on any toes by posting about non-sponsor coffee. You can also check out my instagram account, @lucacoffeenotes, which is a new thing I'm experimenting in using for coffee tasting notes.

                      You must have had ethiopian coffees! Almost any coffee that you have had from ethiopia will have been whatever their varieties are ... I think the term for them now is something like "heirloom landraces". If you haven't, ethiopian coffees are definitely fertile hunting ground for coffees that are distinctive, with washed coffees that usually have a lot of delicate perfume (though usually lower in body and higher in acidity) and naturals that have a lot of fruit. Ethiopian naturals tend to have much more distinctive berry flavours to them than central american naturals, but you usually have to ignore or put up with taste defects of various degrees from them, so I don't like them. I bought about half a dozen different natural green ethiopian coffees this year to try, and only one was free of defects. I also bought about half a dozen different washed ethiopian coffees to try this year, and all of them were good. It is absolutely heartbreaking that Ethiopian coffees don't seem to command the price premium that Kenyan coffees do, and there are many reasons why this might be the case. This year, there will be the first Ethiopian Cup of Excellence competition and hopefully that will increase the ability of Ethiopian producers to be paid a quality premium where their product deserves it. In the meantime, for coffee consumers, I think that washed ethiopian coffees are probably (well, together with Kenyan coffees) the place where you are most likely to break the 85-86 point barrier, though you'll often struggle to go much higher than that. But you need to go into it knowing what you are looking for and not being disappointed - if you want a big chocolate bomb, low acidity cup, then you may be disappointed. Compared with, say, centrals, washed ethiopian coffees generally have much more aroma, less body and more acidity.

                      Comment


                      • #12
                        oh duh facepalm
                        just raided my cs bag stash I have an unopened bag of Ethiopian yirgacheffe special prep from andy!
                        thanks all for the replies and luca,
                        thanks for taking the time to write a very detailed response that is VERY helpful BIG THANKS!!!
                        (ps I actually printed your responses in order to try retain the info!)

                        Comment


                        • #13
                          Originally posted by Andy View Post
                          Get yourself another dentist, maybe one that home roasts?
                          I showed her a photos of my kitchen and garage of all machines etc, and suggested restricting my coffee intake would be like restricting my oxygen!
                          She said nothing hot you need to let this heal properly for a few days (implant zone, I had a faceplant on a machine at work) and coffee can dehydrate you
                          I had a mouthful of gauze so I couldn't declare the benefits of good coffee, thatll be next visit

                          Comment


                          • #14
                            G'day Sullo

                            I agree with Luca (as is becoming usual these days) - almost any Ethiopian heirloom (over 150 of them in one catalog I saw a few years back) can make truly great coffee. I shy away from the term Godshot as I feel it is an inappropriate description (religious - sacrilegious, atheist - does not exist at all).

                            I would add a Sulawesi (blue?, I have found a few others lately that offer as much) to that list as a different coffee that will evoke a strong reaction (90% love it, about 10% of the dark roast aficionados utterly hate it).

                            My other long term fave is a high altitude, very light roasted Colombian - which, in theory, should not even work as an espresso. Tricky to nail, an unforgettable experience when you do... The exquisite aftertaste lingers for hours. One for the tinkerers as everything (roast depth, age of roast, grinder particle spread etc etc etc) has to align perfectly to get it to fly.

                            If you like "chocolate bombs" then tinkering with Guatemalan beans is a rare treat (different roast levels can bring out / mute the chocolate). One of my friends calls it her chocolate cake coffee.

                            Comment


                            • #15
                              Originally posted by Sullo View Post
                              ..... the god shot...
                              Ok so maybe im still under influence of dental surgury anasetic or something..
                              But someone mentioned the phrase godshot week or so ago, an strange as it may seem it got me thinking.
                              Have you experienced your own
                              What makes a god shot for you
                              Can you do it repeatably?


                              For me its a crema laden well balanced expresso in a small white round bottomed cup...
                              An for last 24hrs not allowed anything hot an even coffee,

                              Thoughts?
                              Doing everything right only gives me an outside chance at a god shot. I'm guessing, if it was routinely achievable it wouldn't merit being called a god shot in the first place. Some claim to have cracked the code, but I haven't seen any evidence of it. There are reportedly over 1,000 compounds in a coffee bean. The trick is to extract the desirable compounds whilst not extracting the undesirable ones - a big ask. When a god shot does happen, I'm left scratching my head wondering what I did right or didn't do wrong. A god shot either is or isn't, there is no almost - at least in my experience.
                              How do you know when you've fluked a god shot? Well, you just do. It's on another level. YMMV.

                              Ps if I could just buy a jar of instant god shot, I suspect my coffee obsession would lose some of its magic.

                              Comment

                              Working...
                              X