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I feel damaged.....would you?

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  • #16
    Re: I feel damaged.....would you?

    Its funny; if Im making espressos at home, I usually have double ristrettos, but then when I goto a cafe, especially one that I frequent, Ill hit up a relatively short, double long black. Usually cos it just lasts a bit longer, especially when Im with other people drinking coffee with their milk :-X

    When I was living in Canada/US I had to get used to ordering "Americanos" (our long black); as to not potentially offend any particular race. To which the mexican guy taking my order would yell out to the barista, "One Cafe Gringo". Its a funny thing to a chinese looking aussie as myself ;D

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    • #17
      Re: I feel damaged.....would you?

      My dad likes hes short blacks or long blacks watered down then its up to him to add the sugar.I on the other hand drink my espresso neat but I try to use a sweeter bean .Most of the time I will drink Lattes, when I go out I ask for latte and then ask myself wheres the coffee.This could be a form of torture or I might be scared to taste someone elses espresso!

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      • #18
        Re: I feel damaged.....would you?

        There needs to be a grinder where you can easily pop off the bean reservoir thing along with any beans just in the burrs. It should have a little snap on cap or something secure. Then we can switch beans easily and make coffees to order with appropriate beans. I used to have multiple beans on hand all the time until my 2nd grinder kicked the bucket.

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        • #19
          Re: I feel damaged.....would you?


          Double espresso is my drink of choice at home or at a good caf.

          At work Ill often have a double espressos in a mug of hot water. It sits on my desk (and goes cold) but does provide a bigger liquid / coffee ratio.

          You will also find a lot more faults in a roast (or process) if you try it as a long black, more so as it cools-off. Espresso and Ristretto easily mask subtle bad traits.

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          • #20
            Re: I feel damaged.....would you?

            Yeah its funny you say that Mal, I noticed the little faults/differences too when it cooled off, just not gutsy enough to admit Im too lazy to go and heat it up or too much of a stinge to throw it out :-[

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            • #21
              Re: I feel damaged.....would you?

              Would you feel as damaged if I asked for milk in my latte? Dont forget that by far the majority of coffee drinkers dilute their coffee with milk.

              If you really want to feel bad, consider this: Ive just spent some time in a cabin close to my 79 yo father, who visited a couple of times a day. I took my Sunbeam grinder and my Vietnamese coffee pots. He wasnt having any truck with "fancy" coffee - I had to buy a jar of Blend 43 and a sack of sugar to keep him happy.

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              • #22
                Re: I feel damaged.....would you?

                Originally posted by Andy Freeman link=1197299918/15#18 date=1197550504

                You will also find a lot more faults in a roast (or process) if you try it as a long black, more so as it cools-off. Espresso and Ristretto easily mask subtle bad traits.
                Why do you think this is?

                (this has convinced me to try a long black)

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                • #23
                  Re: I feel damaged.....would you?

                  Originally posted by Andy Freeman link=1197299918/15#18 date=1197550504
                  You will also find a lot more faults in a roast (or process) if you try it as a long black, more so as it cools-off.  Espresso and Ristretto easily mask subtle bad traits.
                  Ahh, thankfully I dont need to post a long personal response. Concisely put Andy, & it sums up my palate! My choice of beverage when cupping is a long black (kind of a piccolo version - 60ml water with a 30ml espresso extraction poured into it).

                  I personally find pure espresso a tad too intense when trying to detect flavour notes - yet when added to a minimal amount of water, the flavours dont disappear but actually come to the fore! I can better identify typical qualities in an SO with that slightly taming aspect of the water.

                  Now that same shot with milk added is a whole different tasting ball-game!

                  Any espresso infused beverage has its merits - if done right

                  Nothing wrong at all with a long black IMHO ...

                  Tony

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                  • #24
                    Re: I feel damaged.....would you?

                    Okay, its just me then!

                    I feel happier about doing it for friends now...........but....

                    On friday, my father in law (who some of you met) couldnt work out how to do the grind and tamp thing, so put a grindstein double in the basket and used the lever to pour himself a 300ml long black.

                    He said it was a great coffee and full of flavour - I suggest he used the Vietnamese press pot when Im not around.

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