MattE Senior Member Joined: 28 Feb 2006 Posts: 23 Location: Orange County Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Rancilio Rocky Drip: Never! Moka Pot or Press Roaster: FreshRoast Plus 8
Posted Wed Mar 8, 2006, 1:06pm Subject: Re: Reaching Espresso Nirvana by Mark Prince
Bit of an old thread here, but the question interests me. I was trained on a La Marzocco that started dribbling just a second after the button was pushed (preinfusion?) and we started the timer immediately. So I figured that since my Silvia delays several seconds, I should delay starting the timer too.
But there's three other factors. There's water. We still don't understand enough about how water influences the espresso shot. Yes, we know to use filtered, clean water, but how clean? How filtered? When I brew with clean water from Vancouver's water system, the resulting shots taste better to me than Cirqua filtered water does in competitions. Then again, Cirqua water generally tastes better to me than any spring water I can buy in Vancouver. The challenge is, some water reacts differently with different coffees. It's an amazing, complex thing that I don't think anyone has even started to tackle yet.
I do remember a general understand of the water for making coffee, which is said that the ions in the water may change the taste of coffee. When one is making coffee, drip and espresso, one has to use pure water. Spring water always have a lot ions, which is not good for coffee. Sometimes, it might be good, but not sure. I have experienced of whisky taste from the coffee made by spring water.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
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