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God shots are as rare as hens teeth. The Espresso Quest by Instaurator a new book on coffee shares his insights and thoughts on coffee. The photography is amazing.....I never have a camera on hand....Im too busy evaluating the espresso.
Originally posted by Wushoes - David S link=1208669604/0#2 date=1208691397
God shots are as rare as hens teeth. The Espresso Quest by Instaurator a new book on coffee shares his insights and thoughts on coffee. The photography is amazing.....I never have a camera on hand....Im too busy evaluating the espresso.
A photo of a G-- shot? How About a sound bite of a flower arrangement? A three-dimensional graph of a kiss? Espresso is about taste. A great majority of my pulls are all beautiful to look at. VERY few have sprites. The crema is virtually always dark, mottled, and thick, ever after letting the espresso sit for a few minutes. Yes, its nice to look at espresso, but a G--shot is about taste and smell. I have had two or three in the last 7½ years. A shot that is sweet, buttery, deep and rich, and lingers on the palate for a good thirty minutes after consumption. I pulled two really great doubles this afternoon. They were delicious straight, made to great cappas from them, and they were quite a ways off from G- shots. But they looked like them! ;-)
Im sure not Remy!! Its what it tastes like that matters! To be honest, im a bit obsessed about photos at the moment so I changed the speed of the extraction to suit my photos!
The beans were ones for the bin; 17minutes to FC because I stuffed up big time. They smelled yuck and I made myself have one sip (ewwww) they taste truly awful! So I figured id take some photos before binning them
Also its a bit hard to concentrate on making a good shot when Im worrying about the camera on the tripod (I dont want my baby to fall to the ground!) and trying to stop the lights and bits of aluminium foil (for reflectors) falling down, and then locking the PF in place and fixing the focus up (time ticking for the grounds). Um, im rambling now.
I LOVE watching the espresso settling; its called the guinness effect and its beautiful.
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