Dang, ZHANG!! The machinery is very nice.... And the pour looks incredible!! Very VERY nice! It looks like the beans must be fresh because there's so much crema. I'd love to taste your espresso for myself - maybe someday. :-)
Never perfect - always beautiful.
Your shop is certainly better than so many others. You have clearly shown that you know how to operate the equipment to get great results!
I have been to many shops with nice machines, but most often the people working there do not know how to use the equipment. It is always very disappointing for me.
Thank you for posting your pictures. If I ever do come to China, I would love to see your shop and try your espresso. :-)
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,305 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Sun Jan 22, 2006, 2:20pm Subject: Re: My COFFEE
JonR10 Said:
Dang, ZHANG!! The machinery is very nice.... And the pour looks incredible!! Very VERY nice! It looks like the beans must be fresh because there's so much crema. I'd love to taste your espresso for myself - maybe someday. :-)
Never perfect - always beautiful.
Your shop is certainly better than so many others. You have clearly shown that you know how to operate the equipment to get great results!
I have been to many shops with nice machines, but most often the people working there do not know how to use the equipment. It is always very disappointing for me.
Thank you for posting your pictures. If I ever do come to China, I would love to see your shop and try your espresso. :-)
Sir, I certainly know that this is your so-called "beautiful espresso", and your quality, or your judge conditions.
The guy, who taught the people and the people trained him, was not brave enough to make a shot for me. I know him for more than five years, and also his espresso. So, in any case, I know much more than you, about what you are talking about here, at least.
You looked their photos, and I tasted their esapresso. If you talk about a coffee shop in the States, I have nothing to say. But, about this one in China, many in Beijing, I know them. And you?
Peter in Beijing
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 796 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Sun Jan 22, 2006, 3:13pm Subject: Re: My COFFEE
pstam Said:
Sir, I certainly know that this is your so-called "beautiful espresso", and your quality, or your judge conditions.
The guy, who taught the people and the people trained him, was not brave enough to make a shot for me. I know him for more than five years, and also his espresso. So, in any case, I know much more than you, about what you are talking about here, at least.
You looked their photos, and I tasted their esapresso. If you talk about a coffee shop in the States, I have nothing to say. But, about this one in China, many in Beijing, I know them. And you?
Pstam, You haven't tasted an espresso pulled by Zhang. And even if you had, your opinion is only that of one person, being one little truth. Do you have the ability to inspire other Chinese coffeegeeks to talk about these espressos? Do you even want to hear voices other than your own? Do you state facts by shooting down everything but the fact? Because I barely see the relevance to Zhang's original post.
What percentage of Chinese coffee shops pull espressos that look well extracted, as Zhang's AT LEAST looks like it may be well extracted? I'm very curious to hear.
Zhang, keep this up. Aim for perfection, as Pstam seems to unerringly do. But keep that humility, because we're students of a young industry and it works better for all of us.
I hope to see more Chinese geeks posting. Until then, sorry for this "white noise" (what a joke). :)
Because I am many thousands of miles away, my main means of judgement is the pictures (much louder than words anyway).
ZHANG's pictures (and his humility and positive attitude) inspire me and make me wish to go to his shop, and visit with him, and of course to taste the espresso.
Conversely, I have no such desire to visit Kaffa Cafe. Nor would I want to make espresso for you, Peter, simply because I already know that we have different taste and different understanding. Your view seems so narrow to me that I am not interested in your opinions of my technique nor my espresso shots. I feel sure you already do not like the espresso I make from 100% Arabica so why would I want to press the issue?
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