From that link it sounds like all they did was change the process from pushing to pulling - or did I miss something? Espro changed the entire filtration system and put in rubber seals to prevent travel of grounds and fines to "the other side" of the filter system.
The main change is from push to pull, but the design allowed the grinds to leave the water, get tucked into the lid mess free, and the brewing to completely stop. All the coffee liquid can be consumed, and you can pour a 2nd cup a few minutes later without having it turn bitter.
Iluvdabean Senior Member Joined: 7 Mar 2005 Posts: 1,071 Location: California Expertise: I live coffee
Espresso: La Nuova Era Cuadra/Gaggia... Grinder: Baratza Preciso/K-A Pro... Drip: Capresso MT 500/Pour Over Roaster: Nesco 1010/Behmor 1600
Posted Sat Jan 5, 2013, 1:16pm Subject: Re: Roasted Coffee Aroma Question
When the roast profile over takes the bean varietal profile you have charred coffee. Hence the term Charbucks and I was a Peetnick on Peets until one day I turned from the dark side.
" Vienna Roast Level: Vienna Roast occurs at the beginning of second crack, roughly around 450-460 degrees F. The Vienna stage (also called Continental) to Light French stage is where you begin to find origin character eclipsed by roast character. If you buy coffee for its distinct origin qualities, heavy roasting is at odds with revealing those nuances. Nonetheless, some coffees are excellent at this stage. Vienna is a common roast level for espresso."
Growing up and into my 20s I never got into the 'coffee habit' or enjoyed/appreciated the flavor. As I got older I began to enjoy the 'flavor/taste' of coffee-esque things (coffee ice cream, sweetened/milky coffee drinks).
A friend is coffee fan and in trying to educate me he brought be by a Peet's in the area a few years ago, so I started occasionally getting a latte there and beans to press pot at home. I've tended towards using more grinds to get a stronger brew in the press pot as I like being able to taste a little 'coffee' through all the crap I end up putting in.
Then I went by an Intelligensia a few months ago and thought I'd give their latte a try.
No sugar or extra H&H needed and it was complex and wonderful! The flavors of bitter, acid, sweet all seemed to dance around in interesting ways and allowed me to appreciate them. I figured I'd spring for some beans and this is where my question comes in.
There is an exquisite scent to the beans in the Celebration Blend that (for lack of an informed term) I'd call fresh baked bread-like. This has me over the moon and I want to fill my house with this scent. I wonder if anyone can clarify which of the beans (Kenya, Ethiopia, Colombia) that might be coming from, as I want more!
I swung by another little coffee boutique in town and tried their latte and it was OK, but didn’t knock my socks off. Smelling their beans also didn’t give me that delicious ‘bready’ scent so I’d really like to identify that component and seek it out.
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