Coffee Appreciation

A bit of

the icing on the cake
and a little bit of

"milk of the correct texture"

Obviously some people take it way too seriously but it's a bit of fun for the barista and it makes customers happy.

(I don't know what that facebook event is btw)

I do wonder how much coffee has evolved in a certain direction BECAUSE of latte art, like the shape of cups, the "right texture" of the milk, etc.

I think coffee drinks in general are too big, maybe partly because of the latte art shit, and of course the modern's need for bigger doses of everything.

I think size is also an influence of high street chains that are looking to maximise profit. If you give multiple sizes you can increase the range of products that you can offer.

Profit? I thought coffee was about love.

high street chains

love

I'm working one day a week at pop-up bikes in Manchester, where I shall be hitting bikes with hammers and making coffee. Had a bit of a go at it the other day and get the general idea of what I'm doing, but being a tea drinker, I've never been that into coffee, although have been enjoying the odd cup the last year or so. Anyway, anyone got any pro tips for me?

^ Your stock phrases should be:

"Ferns are so third wave, let me show you my swan."
"It's all about unwashed naturals right now."
"It's all about notes. Let it cool, the strawberry will come though."

"let me show you my swan."
"It's all about unwashed naturals right now."

These two have got me in trouble before.

anyone noticed a change in the monmouth organic espresso blend?

Had it really nicely dialled in but the last two batches I've struggled with - the puck is really swelling after pulling a shot. The shot takes about 18 seconds to come start coming through and the result is a very bitter shot with little crema - any thoughts?

are you weighing the amount of grind in the basket? Sounds like you need to use a courser grind.

Little crema can mean the beans are stale. Do they smell fresh when you first open the bag?

I had the Organic Espresso a month or two ago. It was ok.

I do wonder how much coffee has evolved in a certain direction BECAUSE of latte art, like the shape of cups, the "right texture" of the milk, etc.

But this is kind of my point. Surely the 'right texture' of milk is because it tastes mad good, not cos oh it looks like some kind of vaguely symmetrical shape on the top surface?

forgetting the milk for a moment, the important thing about coffee is the taste of the coffee.

The important thing about the drink is the taste of the drink, and for a good coffee+milk drink you need good coffee and good milk n'est pas? I most days of the week find it easier to 'appreciate' the taste of the coffee when it's milked-down a bit, but like I said in my first post I'm not any kind of coffee afficiando, I just like drinking it eh.

As a professional, I'd say it's all about the notes.

^ not the Swan?

^ Monkey face surely

^^ Notes you say

The Coffee Experience - YouTube

I was going to make a really funny joke at snottys expense, but I've totally forgotten it because of the genius of that ^

Basically once coffee tastes as good as you're going to get it to taste you've got to start fucking around with the appearance to prove you are still trying to be better than all the other people who are able to make a nice cup of coffee.

Snotty are you brewing at popup tomorrow?

Sorry, was in Tuesday this week as my A6 boss needed me today, I'll be in Wednesdays from now on.

^ Your stock phrases should be:

"Ferns are so third wave, let me show you my swan."
"It's all about unwashed naturals right now."
"It's all about notes. Let it cool, the strawberry will come though."

"This one's a bucket of pomegranates."

^ A Hasbean description?

^ A Hasbean description?

That may have been my inspiration :-)

Oh, I should bump that LMNH event tomorrow:

https://www.facebook.com/#!/events/449464718473117/

A short series of free introductory talks revealing some of the intricacies of the Worlds of Coffee and Cycling. A shared celebration of focus, attention to detail and obsession. Whether you're a novice or a seasoned pro, come and learn from the experts in the friendly atmosphere of Look Mum No Hands!

The event is free entry, come-and-go-as-you-please, and will feature 3 short 15-20 min introductory presentations from leading lights in the UK and World coffee industries and 3 presentations on cycling from ...Europe's leading bikefitters, CycleFit. (Please consult the event photo/flyer for full details!)

We felt that the similarities between these two worlds far outnumber any differences, with many cyclists loving their coffee and many coffee professionals having an enduring love for the bicycle. Why not combine the two; to share the knowledge and education in a free and inviting way?
With tremendous thanks to Look Mum No Hands!, CycleFit, Hasbean, Square Mile Coffee and Crediton Coffee Company.

^ Was just about to post about the LMNH thing tomorrow, am thinking of going Should be pretty good, all the talks are interesting.

Will see how nackered I am and if I can be arsed once I'm done at work.