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Thread: Layers in espresso shot?

  1. #1
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    Layers in espresso shot?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all
    Ive been having some beautiful doppio espressos recently (now Ive got my ddt sorted!), but have noticed that sometimes the first sip or two can have a hint of bitterness, then its smooth sailing all the way to the last wonderful crema hit at the end.
    I ready somewhere (maybe coffeegeeks?) an article from a barista who cuts short a shot early or flushes the first few seconds of a pour before putting the cup under based on extraction quirks for different beans etc. Anyone had experience with this? Would this get rid of a slight layer of bitterness first up?

    Have a great day!

    DBC

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    Re: Layers in espresso shot?

    If Im putting a double in a latte I normally let the first few drops from one side of the spout go down the drain as I find it smoothens the taste out. I think this is an old italian barista trick from what I read, somewhere, a long time ago.

    You might also like to have a watch of one of James Hoffmanns videos recently where he talks about crema.

    http://www.jimseven.com/2009/07/06/video-1-crema/

    He proposes that crema is not the be-all-end-all of espresso and that it can detract from the taste. Try scooping the crema off and trying the resultant shot, or stirring it through the espresso.

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    A_M
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    Re: Layers in espresso shot?

    Quote Originally Posted by 40424E4646484F52210 link=1248130482/1#1 date=1248131388
    If Im putting a double in a latte I normally let the first few drops from one side of the spout go down the drain as I find it smoothens the taste out. I think this is an old italian barista trick from what I read, somewhere, a long time ago.

    You might also like to have a watch of one of James Hoffmanns videos recently where he talks about crema.

    http://www.jimseven.com/2009/07/06/video-1-crema/

    He proposes that crema is not the be-all-end-all of espresso and that it can detract from the taste. Try scooping the crema off and trying the resultant shot, or stirring it through the espresso.

    My own experiences tend to support some of what was said but the concept still needs to be in context.

    1: Good crema to me; is an indication that my beans and method is correct.

    2: Depending on the bean, I have found and had it commented that the Crema is not as nice. My son has always stirred it in. My wife like choc dust so that masks it; to some extent.

    3: As to an espresso or my pulled early shots .... I have had it straight but tend to like it stirred... However I have also been asked if I have put sugar in...

    Must have a go later and try a direct compare. Stirred Vs Skim the crema.

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    Re: Layers in espresso shot?

    Quote Originally Posted by 4F4D41494947405D2E0 link=1248130482/1#1 date=1248131388
    He proposes that crema is not the be-all-end-all of espresso and that it can detract from the taste. Try scooping the crema off and trying the resultant shot, or stirring it through the espresso.
    Thats some call! I find that the last mouthful, which is mainly crema, is the best bit, where all the sweet/aromatic/luxurious goodness dwells! But the idea of mixing it in Ill try - although I do currently swirl while drinking to mix in with the shot more re release the aroma.
    Quote Originally Posted by 4F4D41494947405D2E0 link=1248130482/1#1 date=1248131388
    If Im putting a double in a latte I normally let the first few drops from one side of the spout go down the drain as I find it smoothens the taste out. I think this is an old italian barista trick from what I read, somewhere, a long time ago.
    But I must have a try of this, because it really is the first sip that contain the bitterness, then its gone - but maybe mixing would solve this too.......
    More experimentation to come!
    Quote Originally Posted by 6F40494B5C634F404F494B434B405A2E0 link=1248130482/2#2 date=1248132623
    2: Depending on the bean, I have found and had it commented that the Crema is not as nice.
    Certainly I agree that the flavour of the crema varies wildly - this latest batch Im using is very dark-chocolate, where the last round of beans I had was a fruity mouth atom-bomb! ;D
    But no chocolate or sugar for this little black duck - but I have also heard mention of a pinch of salt before to!!! :o
    DBC

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    Re: Layers in espresso shot?

    It is some call, but I would hasten to add that I dont think James is declaring war on crema, rather simply putting it out there for discussion.

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    A_M
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    Re: Layers in espresso shot?

    Quote Originally Posted by 42404C44444A4D50230 link=1248130482/4#4 date=1248147432
    It is some call, but I would hasten to add that I dont think James is declaring war on crema, rather simply putting it out there for discussion.
    Agree...

    Would also re affirm that at the end of teh day; its what YOU like in the cup, that matters...

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    Re: Layers in espresso shot?

    Quote Originally Posted by 6F40494B5C634F404F494B434B405A2E0 link=1248130482/5#5 date=1248151945
    Would also re affirm that at the end of teh day; its what YOU like in the cup, that matters...
    Amen to that! (unless its instant! ;D)

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    Re: Layers in espresso shot?

    Quote Originally Posted by 517E7775625D717E7177757D757E64100 link=1248130482/5#5 date=1248151945
    Would also re affirm that at the end of teh day; its what YOU like in the cup, that matters...
    Sure thing and since James video I can say for sure that it does vary hugley from bean to bean let alone all the other variables. Some crema is just nasty on its own but then the caffeine on its own would not be pleasant either, but take the caffeine it out (decaf) and in IMO the flavour is not as good.

    :)

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    Re: Layers in espresso shot?

    Excellent section on home barista about exactly what youre asking - check out Barista Technique: Diagnosis of Extraction Problems (accessed from the How To tab at the top).

    It was there I learned about choosing only the centre of shots, or dumping the beginning only etc. Its been modded since I last visited, mostly for the better, however the chart on that page has been shrunk and cropped at the bottom by accident and is missing three base labels for the shaded cream parallelograms. Theyd be something like: acidic, sweet/caramel, bitter.

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    Re: Layers in espresso shot?

    Interesting I am going to explore this. I would agree that some beans make fantastic espresso and some do not.

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    Re: Layers in espresso shot?

    Mmmmmm... very interesting! Ill have to have a poke about too...

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    Re: Layers in espresso shot?

    Quote Originally Posted by 60475D4C4545404D4C595D41290 link=1248130482/8#8 date=1248259633
    Excellent section on home barista about exactly what youre asking - check out Barista Technique: Diagnosis of Extraction Problems (accessed from the How To tab at the top).
    Is that homebarista.com.au?

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    Re: Layers in espresso shot?

    Quote Originally Posted by 0627312B252C2B2C25003B012D24242727420 link=1248130482/11#11 date=1248305578
    Quote Originally Posted by 60475D4C4545404D4C595D41290 link=1248130482/8#8 date=1248259633
    Excellent section on home barista about exactly what youre asking - check out Barista Technique: Diagnosis of Extraction Problems (accessed from the How To tab at the top).
    Is that homebarista.com.au?
    Remove the .au ;)

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    Re: Layers in espresso shot?

    and drop a hyphen in the middle....

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    Re: Layers in espresso shot?

    Behmor Brazen - $249 - Free Freight
    Quote Originally Posted by 656D757F62060 link=1248130482/13#13 date=1248308423
    and drop a hyphen in the middle....
    well played

    my bad



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