so a hopper that holds 2 lbs is filled, and it takes a couple of hours to go through, (slower time of day) what your saying is, the espresso shots will not be up to snuff at the end of the hopper, because it is now stale? that is ridiculous.
mark, why illy, I don't know why you are stuck on that as your benchmark? when i'm buying espresso, illy is not on my top 5 or 10 list. tried it years ago and just a last year...same result.
mark, why illy, I don't know why you are stuck on that as your benchmark? when i'm buying espresso, illy is not on my top 5 or 10 list. tried it years ago and just a last year...same result.
Because Illy is nitrogen packed and he could access fresh and 6mo old to compare apples to apples. I believe what he is saying is that 6mo old tasted OK right as soon as the can was opened but staled within 30min. The one week fresh tasted far superior even with the nitrogen packing. The same test could be conducted with other beans if they are nitrogen packed and you have access to beans you know were roasted a week ago and 6mo ago. The Illy you are tasting is probably 6mo old and the mediocre results you get is precisely the point Mark is making. The beans are old, stale and the nitrogen packing will not redeem them.
Because Illy is nitrogen packed and he could access fresh and 6mo old to compare apples to apples. I believe what he is saying is that 6mo old tasted OK right as soon as the can was opened but staled within 30min. The one week fresh tasted far superior even with the nitrogen packing. The same test could be conducted with other beans if they are nitrogen packed and you have access to beans you know were roasted a week ago and 6mo ago. The Illy you are tasting is probably 6mo old and the mediocre results you get is precisely the point Mark is making. The beans are old, stale and the nitrogen packing will not redeem them.
Illy coffee, when fresh, is absolutely fantastic. And as a benchmark, is a safe one - they work overtime to make sure their blend's overall taste doesn't change month to month. This is why they source 13 or more coffees, but the blend at any given time has between four and six.
I also was happy and surprised to see him in Calgary today. I was told that he will be working long hours training baristas for the next 10 days. A new barista in training, Christina, pulled my shot... it was great. Sammy asked her to pull another one for me... also great...
The atmosphere kind of reminded me of the Hastings location - without the Vespa.
It is very nice to see another place in Calgary with roast dates on the bags.
Am in Van until Saturday- at Hasting Artigiano, the barista didn't know what a Clover is- not auspicious... they don't have a Clover there yet, but still...
Best drink I've had so far was a macchiato at JJ at the market... I had to return my cap at the Hornby Artigiano because it was understretched and boiling hot... just sayin'. The macchiato I got at Bumpy's made by Ben (and comped because I am such a sweetie, and a famous one now) last week was the finest cuppa I've had anywhere in months.
Artigiano was alright, I'll have to go a few more times to really form an opinion. Enjoyed my espresso, but wasn't the best I've had. That still belongs to Bumpy's. I'm very excited that Calgary's coffee scene is burgeoning at this point in time though. It's a great time to be learning!
Just saw a barista wanted ad for Edmonon on an online classified site. The respond email is norm@javajamboree. Does anyone know if this the same Java Jamboree from Cochrane. Very interesting if this is.
Not an "opening" but an "update"- I stopped by Purple Perk on 4th St a couple of weeks ago and noted that they had half-pound bags of Fratello's COE beans, so it appeared they'd changed suppliers back from Big Mountain to Fratello... chatted with the owner and he said "we're getting a La Marzocco next week." Good news. Stopped in yesterday, looks like a plain Linea and not a Slayer (at least I couldn't see the a PID, but also the back doesn't have the red La Marzocco lettering either, so who knows), and new grinders, with little press pots for a 12-oz COE cup. All very neat and clean. But I didn't see great technique from the barista- shots looked like gushers, no grinding to order that I could see (Beano generally doesn't grind to order but they do such insane volume that the grounds are used up every few minutes, it seems- at PP, not so much, and they should ALWAYS grind to order regardless IMO), espro tamper, and not great milk steaming with spoon-assisted latte assembling. They have the tools now, let's see some better barista-ing.
The sign on the door advertising for a "BARRISATA" didn't give me a lot of hope either.
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