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MMMMMMMMM...mouthwatering Crema there.
I never get a single stream of coffee as pictured, my machine produces two distinct streams from the seperate spouts on the...More gumpf follows;
Why baristas like to watch
A smart barista will intently watch the stream of espresso pour out during an extraction. While appearance alone isn't definitive proof of a good cup, it does go a long way in verifying the barista's technique. Describing what the barista is looking for requires we first review a few terms, some of which are excerpted with permission from the Espresso Glossary by Mark Prince:
Blonding denotes the color transition of a pour from dark brown and tiger-striping to a light, uniform pale blond. This normally occurs in the last third of the pull and is a signal to end the pour. This overly-blond portion of an espresso is thin, nearly flavorless, and if allowed to continue too long, will dilute the body and taste characteristics of an otherwise enjoyable shot.
Channeling is the rapid passage of water through fractures in the coffee puck, which produces a thinner, under-extracted espresso. When it occurs, you'll often see sudden appearances of blond streaks in the stream of espresso; sometimes the puck will even have pencil lead-sized holes where channeling occurred.
Crema is one of the sure signs of a properly brewed shot of espresso (in non crema-enhancing espresso machines) and is created by the dispersion of gases— air and carbon dioxide —in liquid at a high pressure. The liquid contains emulsified oils, and forms a dark golden brown layer resembling foam on top of an espresso shot. [excerpted M.P.]
Extraction is the act of forcing hot water from the boiler though ground coffee, which in turn "extracts" flavors, oils, colloids, lipids and other elements that turn water into brewed coffee or espresso. [excerpted M.P.]
Golden rule is a common phrase that describes the ideal extraction time and volume for an espresso. The Instituto Nationale Espresso Italiano (PDF) provides a working definition of the characteristics of an ideal espresso, although I consider these parameters more "golden guidelines" than hard and fast rules. My own brief definition of an espresso is an extraction using approximately fourteen grams of coffee to produce a sixty milliliter double in 22 to 32 seconds (timing from the moment the pump starts).
Over-extraction occurs when too many coffee solids are extracted, resulting in a strong, harsh flavor. The visual signs are a low-volume extraction having a dark, thin crema. A dark "halo" at the edge of the cup is another classic indictor of an over-extraction, or of brew water that is too hot.
Pre-infusion: the act of pre-wetting the bed of ground coffee inside an espresso machine before actually commencing the brew. Some espresso machines do this by using the pump; water is pumped to the coffee for a second or two, and then halted for another second or two. After this pause, the pump activates again, and continues brewing the shot. Super automatics and some automatic espresso machines use this pre-infusion.
Another type of pre-infusion is called "natural" or progressive pre-infusion, and occurs in espresso machines equipped with an E61 grouphead. When the pump is activated, a secondary chamber must fill prior to full pressure being applied to the bed of coffee. This gives a 3 to 7 second saturation time for the grounds before the pressure builds up. This type of pre-infusion is preferable to pump and pause active pre-infusion.
There is a school of thought that progressive pre-infusion improves overall extraction from the coffee. [excerpted M.P.]
Tiger striping and mottling are leading visual indicators of a good extraction. Tiger striping is formed by the contrast of darker and lighter crema in the espresso stream; ideally it begins early in the pour and is sustained through the end. Mottling is the in-cup confirmation of a good extraction; it is the darker brown speckling and reddish-brown splotches formed on the surface of the crema.
Under-extraction occurs when too few coffee solids are extracted, resulting in a weak, dull flavor. The visual signs are a rapid, high-volume extraction having a uniformly light blond crema. -
I never get a single stream of coffee as pictured, my machine produces two distinct streams from the seperate spouts on the...
It's one of the things that annoys me about portafilters these days - I tend to only have single espressos, but now I'm being FORCED (forced I tell you - goddamnit) to have a double or two singles because I can't get a single out of the double spout, without holding the cup up, and then I can't watch, so where's the fun?
A naked portafilter means you can keep an eye on how the shot's developing, but also because it should end up in a single stream, you can get a single shot in the one cup.
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Naked and Crotchless!
If I had the requisite tools and the space I would be giving this a go
http://www.home-barista.com/forums/how-to-make-your-own-naked-portafilter-t1437.html lol
Bit expensive to buy and no UK stockists as far as I know :-( -
Naked and Crotchless!
If I had the requisite tools and the space I would be giving this a go
http://www.home-barista.com/forums/how-to-make-your-own-naked-portafilter-t1437.html lol
Bit expensive to buy and no UK stockists as far as I know :-(I'm currently waiting for a new portafilter from Gaggia, since the handle snapped on my other one. It's taken them since May so far, but I'm still hopeful. Once the new one comes through, I'm tempted to take off the bottom and see what happens.
Judging from my shots at the moment, they'll go everywhere except the cup. Probably best tried when there's nobody else in the house...
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To be honest the cubika is a bit of a wanky halfway house sort of machine, hence the fact that the serious stuff doesn't work with it!
By the way I have a bottomless portafilter and it's fucking awesome! You could just hack off the bottom of the broken portafilter as practice? Remembering to take the basket out first though! -
If any of you happen to be in Dublin either passing through or based I'd recommend Moynihan & Dent coffee and tea sellers in Georges Street Arcade, best coffee available anywhere!!
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To be honest the cubika is a bit of a wanky halfway house sort of machine, hence the fact that the serious stuff doesn't work with it!
By the way I have a bottomless portafilter and it's fucking awesome! You could just hack off the bottom of the broken portafilter as practice? Remembering to take the basket out first though!I've noticed, but it only cost me £35 so I can't really complain - and it's taught me how to make the best of a bad job. I will probably upgrade in the next couple of years, but even for a Gaggia Classic you're looking at £250. I may as well save a little longer and go for a Pavoni...
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so if the cubika is a no-no what is the best alternative?
was going to be given one at christmas but if the thingy mentioned above is not available for it then maybe i'll get something else?
have had cappuccinos made with illy in a cubika which were very good but not tried an espresso.
are la pavoni any good? -
so if the cubika is a no-no what is the best alternative?
was going to be given one at christmas but if the thingy mentioned above is not available for it then maybe i'll get something else?
have had cappuccinos made with illy in a cubika which were very good but not tried an espresso.
are la pavoni any good?Maybe a baby?
Pavoni is kinda very expensive. Which is fine if you have a large wallet.
Roger Moore likes 'em. see "Live and Let Die" for details :-) -
I've noticed, but it only cost me £35 so I can't really complain - and it's taught me how to make the best of a bad job. I will probably upgrade in the next couple of years, but even for a Gaggia Classic you're looking at £250. I may as well save a little longer and go for a Pavoni...
£35? Fair enough, that's a bargain! The la pavoni are beautiful to look at but I have a friend who has one and it's a bit if a bitch to use, quite hard to get consistently good shots. I'd say a gaggia classic is a good bet or if you can spend more then a Rancillo silvia is the next obvious step up. That what I got a couple of years ago and I love it!
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Like you all, the first coffee of my day is as essential to my good day as, well, riding my bike in..
The best feature of my office is the beautiful machine that makes me that coffee. I was really looking forward to it this morning; some dunce overfilled the grinder and now it's not working ;(
I had to have instant.
Really wasn't great. -
Went to Starbucks in Farringdon yesterday and had a mug of their filter coffee. Am I going to get lynched if I say I didn't think it was too bad? It hit the mark caffeine-wise, had an interesting coffee flavour with a hint of spice and was fine for sitting down with while I had my lunch.
On a slightly different note, I bought a Krups Pro-Aroma (filter coffee maker) for the office today - the half empty cup of instant and coffee-mate that I couldn't force down three days ago has forced me into action.
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http://www.origincoffee.co.uk/index.htm
This is great, chops that illy and lavazza muck every time, few outlets outside the SW now too...
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http://www.origincoffee.co.uk/index.htm
This is great, chops that illy and lavazza muck every time, few outlets outside the SW now too...
My other half is from Constantine, where Origin is based. May not sound much, but it's a tiny village in deepest, darkest, in-bred Cornwall. You would never expect some of the best coffee I've ever had to come from somewhere like that...
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I just recently got some beans off these people, proper nice! http://www.thebeanshop.co.uk/
I only use a manual grinder and a bialleti moka express, no good for proper espresso (no crema) but very happy wi latte and capp's results. I recommend their celebes kalossi. -
if you're in town then the kitchen dept in selfridges has descaling packs for the gaggia
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got this little froth maker thing at IKEA for two quid. small dildo lookin, vibratin' grey thing that takes two AA's an the little motor spins a piece of metal around. kinda like an egg-beater but smaller, use it while heating the milk to go with you expresso. so i thought two quid, i give it a go.
it fuckin works! its been soya latte every morning since then.
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Coffee Appreciation
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