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I dislike drinking espresso. Anyone with me?

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  • simonsk8r
    replied
    Originally posted by Rocky View Post
    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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  • Rocky
    replied
    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.

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  • EspressoSnobBob
    replied
    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.

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  • level3ninja
    replied
    Have you tried a macchiato?

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  • Skol
    replied
    Originally posted by Superman View Post
    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

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  • Superman
    replied
    umm, I wonder how many people (me included) didn't even know picollo was a drink

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  • Skol
    replied
    I have had double shot picollos for many years but can't make the seemingly miniscule step to espresso. Never worked out for me.

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  • Yash
    replied
    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.

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  • pache
    replied
    I half-ish agree with you Covalatt?

    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.

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  • DrHenley
    replied
    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.

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  • Ronin
    replied
    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

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  • Dimal
    replied
    Nicely stated Simon...

    Mal.

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  • simonsk8r
    replied
    Yeah I think you maybe haven't had a really wellmade espresso . It really shouldn't be bitter like you say. They are intense and concentrated for sure, but it's overall a very pleasant experience if wellmade.

    My first drink of the day is always a double espresso, then the next is whatever, usually a long black or double shot latte. Filters too, but espresso features high on list of my favourites. I love the purity of it... and I don't see it so much as the height of sophistication, but more as the richest of coffee experiences.

    And I used to think that about espresso, that it's too short a drink etc, but I love that it really bring you into the present in such a deep and focused way, and I find I can enjoy it far more than a larger drink, as I savor the moment and really pay attention. And also a well made espresso lasts for hours after drinking!

    But absolutely to each their own, whatever you enjoy most is more important, and there can be a bit of judgement amongst people really deep into a hobby, and I've seen some elitist attitudes around.

    Years ago I made espressos for the security guard of a hotel, and could not understand how he could drink that... so I started with cappuccinos, to strong lattes, to piccolos, to long blacks, to espressos. I think if someone wants to explore espresso it's better to work your way towards it.

    There are however some beans I roast or drink that I simply refuse to use in milk haha, and would see it as a waste as there's so much going on in it, but that's just for me not a judgement of others!

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  • Superman
    replied
    A good scotch doesn't need coke ........ unless you don't like scotch to start with ....... or you're drinking bad scotch....

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  • YeastNCaffeine
    commented on 's reply
    I like what you said at the end ie. about the relationship between their espresso and milk coffee - people should think about why that's true :-)
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