Originally posted by 382E723D7236722C353F37392E35323B5C0 link=1321464052/4#4 date=1321519743

Depends on which way you look at it, and...yes they can as in, they can make it to the best of their ability with the beans and equipment at hand, using their knowledge of coffee and coffee equipment management.
Without a good barista as in espresso machine operator, good beans are just as rubbish as bad beans. You need a good operator that knows how to jig the grinder and adjust his technique to the beans on the particular machine.
A good operator will make well brewed / presented wet coffee with low quality beans to get "the best" out of whatever it is, and a great coffee with good beans. It is well enough known (gosh horror indignation
) that milk in lartays and capps will help mask the character of beans that are of lower quality then you might care to use in good espresso, and where the resulting lartays and capps can be quite acceptable in the scheme of things and depending on your market.Therefore you can just as easily make it:
barista / grinder / machine / beans
So, the order in which anyone places the above neat phrasiology (well I think its neat) depends largely on anyones agenda (coffeepolitik), education (in all things coffee) is always the key, and Ill leave it at that.
Rgdz,
Attilio.

.... after that i got busier, so i was back to my local roaster blend(di bella, veneziano)
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