so I got one this morning. tried to make an espresso with it when I got to work, and was pretty unimpressed. it was super sour. did a bit of research, so this afternoon I loosened the grind, did the upside down technique, used hotter water, and let it steep 30 or so seconds. much better. actually very good. but definitely not an espresso.
I just got an email from the owner of the espresso machine I'd been using saying he can't use it at his new office, so do I want it. d'oh!
so I got one this morning. tried to make an espresso with it when I got to work, and was pretty unimpressed. it was super sour. did a bit of research, so this afternoon I loosened the grind, did the upside down technique, used hotter water, and let it steep 30 or so seconds. much better. actually very good. but definitely not an espresso.
I just got an email from the owner of the espresso machine I'd been using saying he can't use it at his new office, so do I want it. d'oh!
I buy a pound of fresh roasted coffee from Vancouver roaster once a week (49th parallell - Epic Espresso). It's roasted on Tuesdays and gets here on Thursday afternoon. I usually go through about 2/3 lb in the week at home, and bring the rest to work when I pick up a fresh batch. So generally the coffee is never more than 3 weeks "out of roast". I prefer the "bright and acidic" flavour profile to the "strong-robust-tar" taste profile. you can think of it in beer terms: I like craft brewed IPAs, whereas the average bulk coffee tastes kind of like coors-lime to me....
so I got one this morning. tried to make an espresso with it when I got to work, and was pretty unimpressed. it was super sour. did a bit of research, so this afternoon I loosened the grind, did the upside down technique, used hotter water, and let it steep 30 or so seconds. much better. actually very good. but definitely not an espresso.
I just got an email from the owner of the espresso machine I'd been using saying he can't use it at his new office, so do I want it. d'oh!
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