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Water old chap.
Adelaide is/has always been notorious for the quality of its water.
I don't know why, we Vics, NSWelshmen and Queenslanders have been adding nutrients to it to help them along for years.
Thanks for the link Ronin, I'm a rusted on espresso man, having said that, I do drink filter coffee when I stay in Adelaide, I use a plunger combined with Aldi beans, about the highest praise I can give it is it's recognisable as coffee, and thats not saying much, always look forwart to getting home to my Bezzera and what I consider a decent brew (there's that word again)
Yes I have gone down the path of taking my own roasted beans with me, to be honest not a vast improvement over the Aldi product, technique? perhaps.
https://www.scottrao.com/blog/2021/9...t-coffee-shots
Worth a read for you Yelta. Even if you don't try it or like it.
You don't need a Decent machine for it either. any decent machine will do. (see what I did there lol)
Ummm. I didn't say that CO2 was bitter in itself. The bitterness is in the undissolved solids, TDS, emulsified oils etc. Crema is formed when the C02 is released from the ground coffee under extraction pressure into myriad tiny bubbles and is coated/mixed with the above. It would appear that there is a concentration of bitter compounds in the crema? Sorry if my syntax was not clear.
Allonge is kinda different - and maybe this is what you do because so many names for drinks in coffee.
Allonge is a shot pulled at 9 bar, with fast flow of around 4ml per second, and shot weight around 1:5. It’s John from decent’s daily driver so you’ll see lots of refs to it in his videos.
Did find a reference to Cafe allonge, Café allongé is the French for Italian cafe lungo, or in English, long espresso Which happens to be my coffee of choice.
A bit controversial here but
Crema is a sign of a traditionally extracted shot.
Not good or bad.
I have had many espressos with the commonly perceived good Crema that were terrible and great shot many would sink based on sight
Lyrebird For someone with an enquiring mind and a science leaning I'm a bit surprised you didn't check it out yourself, I thought it was common
knowledge amongst coffee roasters, aficionados and dyed in the wool snobs. Certainly, it's something I've been asked quite a bit by my customers
over the years. Perhaps the thing you are missing is the 9bar or so of pressure that's involved with the brewing process that produces the most crema, i.e. espresso?
Here's some to start with: the Hoffman page is just a resource list for you to peruse. My apologies for the delayed reply, I've been away.
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