Come again?
Where and what is it called? The BEST coffee i've ever had was an Ethiopian coffee place in PHX. Amazing food too.
I'd love to go to one of their traditional coffee ceremonies.
Coffee for a n00b
- Thread starter Toshi
- Start date
Where and what is it called? The BEST coffee i've ever had was an Ethiopian coffee place in PHX. Amazing food too.
I'd love to go to one of their traditional coffee ceremonies.
From my work helping refugee families I've been invited home to a couple of Ethiopian coffee ceremonies..... Totally awesome experience!!! If you ever have the chance DO IT!
The Gagia looks nice, don't see them very often down here so haven't heard too much about them.
I'm more a fan of the Wega & La San Marco, I've an old La San Marco 95 2 group sitting behind my desk at work as my personal machine, love it to bits! 15 years old and still banging out perfect shots.
www.lasanmarco.com
These 2 manufacturers are the Rolls Royce industry standard for cafes.
Bombproof reliability, simple to clean and maintain, good ergonomics & ease of use.
Also don't run the auto feature..... do the shots manually.
Auto is lazy and invariably gets it wrong.
Your grind will change as temperature, humidity and the level of beans in the hopper change.
That changes how the water flows thru the grind in the basket, the auto feature won't adjust for this, it'll be a "Roughly in the ball park" timer.
For most roasters the roast is optimized for a 40ml shot in 25 seconds (plus or minus 5 is okish), some like the crowd I work with (peoples coffee) have their flagship blend optimized for a 35 second pour (but this is rare, like maybe 10% of roasteries do this).
The quicker the shot the thinner it will be, slow shots may get a bit more of a burnt taste (ALWAYS purge the head before you put the handle in!)
At the start of a shift (and a few times mid shift) cafes need to calibrate their machine to this so the coffee is consistent though out the day.
I like to use a shotglass when I do it as I can watch the colour at the same time, the colour of the shot is a great indicator of how good it is.
The blacker/darker it is the better this is all the tasty part, the more light and milky by the end the more bitterness you will get.
The Gagia looks nice, don't see them very often down here so haven't heard too much about them.
I'm more a fan of the Wega & La San Marco, I've an old La San Marco 95 2 group sitting behind my desk at work as my personal machine, love it to bits! 15 years old and still banging out perfect shots.
85 Flexa
The 85 FLEXA model is a single group multiboiler machine, highly versatile insofar as it can be used with both ground coffee and ESE (Easy Serving Espresso) pods. It guarantees excellent coffee with a thick and consistent cream thanks to an innovative delivery spout.
www.lasanmarco.com
SEMIAUTOMATIC - WEGA - Macchine per caffè Srl
The Mininova is the perfect machine for lower volume applications or for the sophisticated espresso drinker at home. This is a small, sleek looking machine, perfect for behind the bar in small cafes or at the server’s station. Volume tricrotary vane pump for plumbed in applications or …
www.wegausa.com
Bombproof reliability, simple to clean and maintain, good ergonomics & ease of use.
Also don't run the auto feature..... do the shots manually.
Auto is lazy and invariably gets it wrong.
Your grind will change as temperature, humidity and the level of beans in the hopper change.
That changes how the water flows thru the grind in the basket, the auto feature won't adjust for this, it'll be a "Roughly in the ball park" timer.
For most roasters the roast is optimized for a 40ml shot in 25 seconds (plus or minus 5 is okish), some like the crowd I work with (peoples coffee) have their flagship blend optimized for a 35 second pour (but this is rare, like maybe 10% of roasteries do this).
The quicker the shot the thinner it will be, slow shots may get a bit more of a burnt taste (ALWAYS purge the head before you put the handle in!)
At the start of a shift (and a few times mid shift) cafes need to calibrate their machine to this so the coffee is consistent though out the day.
I like to use a shotglass when I do it as I can watch the colour at the same time, the colour of the shot is a great indicator of how good it is.
The blacker/darker it is the better this is all the tasty part, the more light and milky by the end the more bitterness you will get.
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Kare pan place is on Pearl St, just south of 25. Tokyo Premium Bakery.
Thai joint is Thai Pot Cafe. Colorado, mile north of the crotch at Colorado/25. Get it at least Thai medium.
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Come again?
Where and what is it called? The BEST coffee i've ever had was an Ethiopian coffee place in PHX. Amazing food too.
I'd love to go to one of their traditional coffee ceremonies.
Google Maps
Find local businesses, view maps and get driving directions in Google Maps.
www.google.com
Online + DIA location coming + storefront about a mile from me up around Northfield.
Looks like I need to make a trip. Might as well stop at Reynolds too and get more Catan crap.
Google Maps
Find local businesses, view maps and get driving directions in Google Maps.
Online + DIA location coming + storefront about a mile from me up around Northfield.
Equipment nerd speculation question: How important is pre-infusion? How important is a PID controller?
Context:
which would be added to a Classic Pro. Unnecessary? It also seems to add a timer, sort of taking it closer to the Breville approach…
Context:
PID KIT for Gaggia Classic Pro & Classic & Home w/ pre-infusion [KIT-GGP] - $199.50 : Auber Instruments, Inc., Temperature control solutions for home and industry
Auber Instruments, Inc. PID KIT for Gaggia Classic Pro & Classic & Home w/ pre-infusion [KIT-GGP] - Important: if you have Gaggia Classic EVO Pro (2023), please scroll down to see Note 6 before you place your order. Update: This kit is compatible with the latest Gaggia Classic EVO Pro (released...
www.auberins.com
which would be added to a Classic Pro. Unnecessary? It also seems to add a timer, sort of taking it closer to the Breville approach…
Everything you're taking about is unnecessary for a good cup of coffee.
Try simple, first.
YMMV.
Try simple, first.
YMMV.
Many things I would like to try:
Lots of local roasters! There are benefits to living in a city with lots of hipsters, apparently. But first I will try a few shots of espresso at local places, and drink through my Amazon sourced coffees via French press.
Lots of local roasters! There are benefits to living in a city with lots of hipsters, apparently. But first I will try a few shots of espresso at local places, and drink through my Amazon sourced coffees via French press.
the point about preheating is (supposedly) valid. in looking at the forums for my presso that's a common recommendation, especially since it doesn't have a built in boiler.
Went to Kaladi. Did not enjoy the experience much.
First, they made me feel stupid when ordering. I asked for a double shot of espresso and then they were all “in what cup?” I ummed and ahhed until one of them was all “oh, he just wants a doppio”—isn’t that the same as what I ordered? But maybe I was unclear. I also asked for dealer’s choice on what beans but maybe they only do a house blend? Who knows. I felt dumb in any case.
Then it was made and I drank it... and it was very bitter. More than pour over and way more than French press. Bad pull, too long? It’s not supposed to be like this, no?
Espresso is typically bitter compared to normal brewed coffee. I think it's the way it's made, and the fact that's it's just so concentrated.
Have you tried the simple route yet?
Have you tried the simple route yet?
google says its in the style of portafilter used.
Why You Should Consider Offering Single Shots
Double shots are so common in specialty coffee that many cafés only offer them as espresso. But, should barista consider serving single shots, too?
www.perfectdailygrind.com
in general yes, espresso is a more bitter drink than drip or steep coffee. but there is a thing as being too bitter, and that generally occurs with too long of a pull.
For several days I’ve been drinking about 20 oz of coffee from the French press. ~40 g fresh grounds. Very little bitterness, nice oils floating on the top.
Huh. I’ll ask for a ristretto pull when I try the local Ethiopian place, possibly tomorrow morning.
yea, i was gonna suggest try asking for a ristretto. heads up: the final drink will be a smaller shot than a doppio.
anyone here ever make turkish coffee?
You probably should take a trip to Italy to see if you really like espresso. It's the only way to really know. 
only if he can buy a new electric car thereYou probably should take a trip to Italy to see if you really like espresso. It's the only way to really know.
Do you like gladiator movies?
I highly suggest you ask that question in Greece.
Do I need to use the "boo this man" gif again today?
do you buy pre-ground or grind yourself?
Both.
I'm not a super snob on coffee, I enjoy good, but will settle for pretty low quality.
how long do you boil?
I change things up like strains of Weed. Diversity is the best bang do the Buck.
Sipping a ristretto at my local Ethiopian coffee shop. (The high school looking dude behind the counter didn’t know what that was so I told him to pull a double and stop it 5 seconds earlier than he would normally.)
Very much less bitter than the standard doppio espresso from the other joint. Still a bit bitter akin to pour over but the feel is smooth and thick unlike that watery stuff.
All the coffee bags for sale on the wall just say “Ethiopia” on them—one option and that’s it. I’ll still grab a bag in a week after my Amazon peaberry bag is used and give them a try.
Very much less bitter than the standard doppio espresso from the other joint. Still a bit bitter akin to pour over but the feel is smooth and thick unlike that watery stuff.
All the coffee bags for sale on the wall just say “Ethiopia” on them—one option and that’s it. I’ll still grab a bag in a week after my Amazon peaberry bag is used and give them a try.
Hmmm... that reminds me... gettin' close to time to pull out the eggnog that has been aging since *last* December.that looks like you're drinking a mug of egg yolk.
