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Something that hasn’t been mentioned yet, but at least I do, is extract differently for black coffee to milk based coffee.
I find the commonly perceived perfect ratio of 1-2 extraction too milky in a latte ect but possibly to strong in an espresso. I love espresso but funnily do not like a double espresso. I also use a 200ml cup to drink my espresso as opposed to the traditional espresso cup, so I can get my nose in and appreciate the aroma. Much like drinking a red wine. I also try my espresso as it cools because it changes with the temperature drop.
To make great coffee the way you like it need understanding of what flavours are extracting at what point during extraction, and how to highlight the flavours you want in the espresso. But this easily leads into pressure profiling which I am not getting into here as most wont have the equipment.
Keep notes if you need, but use a scale to measure ratios. The whole purpose of tracking what you do when making espresso is repeatability.
Once you have exactly what you enjoy drinking (whatever it is) it can be reproduced consistently.
Most importantly though, enjoy the process.
it will not matter how technically correct or incorrect your coffee is, if you are enjoying it then it’s right for you
To each his own. My son likes drinking charcoal briquette coffee, LOL I'm tempted actually brew up some charcoal briquettes and see if he likes it, LOL. To me, a judicious amount of milk brings out flavors that I just can't taste in espresso. Different coffees require different amounts of milk to hit that balance flavor. So while I can enjoy a good espresso, I just prefer the taste of cappuccino. My coffee tastes are almost EXACTLY the same as James Hoffman's. His advice on making all kinds of coffee from espresso to automatic drip and how much milk to use and when have been extremely helpful in getting it just right.
I can enjoy an espresso, much like I can enjoy straight spirits.
But mostly I want something to actually drink - not just a liquid that I can't avoid finishing within a couple of mouthfuls.
So personally I mostly drink french press, with the occasional long black when I'm out, because I feel like there's actually enough liquid there to savour the flavour. I don't really go for milk coffee personally, but my own preference means I can see why others would prefer white coffees.
Try drinking your espresso with 1 or 2 ounces of warm/hot water. This will make it more palatable and will still allow you to taste it, and more importantly, any issues/undesirables in your shots. If you can tune your espressos to taste better, this will benefit your milk-based drinks as well. However, as they start tasting better, you may well start preferring them over milk-based drinks.
umm, I wonder how many people (me included) didn't even know picollo was a drink
My bad spelling sorry, piccolo. I would figure 2 shots and a very tiny bit of milk would make it an easy move to an espresso but nope. I attempted at my favourite coffee places, all had the same result even with a single shot. Go figure
When I started drinking coffee I drank flat whites, but then I got a job at a cafe at uni and the only thing I could stomach when I was hungover on a Sunday morning was espresso. I would still drink milk coffees as well, however over time I started drinking more and more espressos. Now I only drink espresso and filter coffee.
I think espresso is definitely an acquired taste, but once you get a taste for it there is no going back.
I drink Espresso - straight shots - when I am working with a new bean and want to get a handle on it. Once you put milk into the shot all the subtlety is masked.
I see coffee as a liquer rather than a 'drink'. If I want a drink I have a glass of water. I always sip an Espresso.
A good strong Long Black retains most of the characteristics of the bean but again once you dilute it past a certain point you lose a lot of character.
I have had a few really good Cafe shots over the years but I pick the cafe carefully.
My understanding is that shots are usually consumed in a couple of sips whilst standing at the 'bar' on your way to work in the morning, so the objective is to get a 'heart-starter' into you and be on your way. That's not the way I drink coffee.
I drink Espresso - straight shots - when I am working with a new bean and want to get a handle on it. Once you put milk into the shot all the subtlety is masked. I see coffee as a liquer rather than a 'drink'. If I want a drink I have a glass of water. I always sip an Espresso. A good strong Long Black retains most of the characteristics of the bean but again once you dilute it past a certain point you lose a lot of character. I have had a few really good Cafe shots over the years but I pick the cafe carefully. My understanding is that shots are usually consumed in a couple of sips whilst standing at the 'bar' on your way to work in the morning, so the objective is to get a 'heart-starter' into you and be on your way. That's not the way I drink coffee.
Very well said Rocky, and I am very much the same there
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