Markarian Senior Member Joined: 27 Jun 2012 Posts: 645 Location: Seattle Area Expertise: I love coffee
Espresso: ECM Technika IV Profi WT-WC Grinder: Baratza Forte AP, Mazzer SJ Vac Pot: Bunn Trifecta MB Drip: Moka, Aeropress, Melitta 102 Roaster: Behmor 1600
Posted Fri Mar 1, 2013, 12:11am Subject: Re: Serving and Enjoying Espresso
This is terrific info. I have noticed that by switching to medium-to-darker roast blends its easier to get consistency and they're a lot more forgiving, though hardly as vibrant as single-dosing Tanzanian Peaberry. I'm assuming these "jets" you're talking about are the gicleurs that go on either side of the brew group to regulate the HX water temp? I recently had these installed (thans Plindy!) on my Oscar and have noticed my flush is less than half of what it used to be. Because I got into this hobby here, I was influenced to try mostly light roast and high-grown African and Central American coffees, which seem to lack so much body in the pour as to make them incredibly difficult to work with. Interestingly, Abruzzo was selling the beans they were using, so I'm going to try and grab some the next time I'm up there. Oh, be warned, Abruzzo is cash-only! My friend ended up having to pay for my doppio, since I never carry cash when I come to Canada.
Also, does anyone know where I can find some reasonably-priced "traditional" Italian bar blend espresso online?
JohnLyn Senior Member Joined: 15 Aug 2011 Posts: 242 Location: Golden, BC, Canada Expertise: I love coffee
Espresso: La Spaziale Mini Vivaldy Grinder: Vario Drip: Bonavita Roaster: Toastess popper
Posted Fri Mar 1, 2013, 6:49am Subject: Re: Serving and Enjoying Espresso
I'm loving this "return to tradition" thread!! I just clued in that you are in seattle, so I assume that you have made your way down to Vivace? As much as I enjoy the lighter roasted SO's and their bright flavours, I found it refreshing to have a shot at Vivace. They use a blend that is a darker roast and they pull a shot that is aggressive but balanced and chocolaty. I bought some of their beans to use at home and loved the results, they do dark blend really really well.
I would go so far as to describe Vivace as: Tradition meets third wave. And even the inching toward "over the top" decor is reminiscent of some of the fancier cafe's in Italy.
What's you opinion?
And the third wave has replaced the lemon twist (had never heard that one), with SO's that can go lemony when sour!!
cuznvin Senior Member Joined: 6 Oct 2011 Posts: 651 Location: NY Expertise: I love coffee
Espresso: La Spaziale Mini Vivaldi II Grinder: MACAP M4 Stepless /Baratza... Drip: YouBrew
Posted Fri Mar 1, 2013, 6:50am Subject: Re: Serving and Enjoying Espresso
Not sure about in Italy, but my Father always makes a joke when I serve him Espresso, "Hey, where the lemon twist?" (My Father grew up here in NY)
When he was a kid, after dinner was generally some sort of cookie or pastry from the Italian Bakery down the street, and his parents would make Moka Pot. Family gatherings, or regular dinner nights, this was the norm.
Medaglia D'Oro, in the red can.
Classic Espresso baby. Best you can get. ;-)
That was always served with a lemon twist. And it was common, not just his family did it that way. I speculate the lemon twist was thought up so the drinker could have SOMETHING to mask the god awful flavor. SOMETHING to offset the massively bitter 2oz drink. And Ive had that "espresso" served to me many times when I was kid as well. And I always asked for it when it was served, even though it was HORRRRRRIBLE, because it was what the adults drank.
My father thought thats what espresso was since he was a little kid. I thought so too, until I tried real espresso. First time I served him a shot of espresso, he couldn't believe the taste. To be honest, niether could I.
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