Re: Crackin' this market

On Sun, 09 Apr 2006 04:28:26 GMT, Barry Jarrett
<barry@xxxxxxxxxxxxxxxxx> wrote:


it's possible to be brewing that hot, but he (or someone) would have
had to crank up the t-stat something fierce. his crema would be dark
dark dark with a black-ish circle around the edge of the cup (if it
were brewed straight into some vessel where you could see it --
decanting to another cup may hide that). btw, the decanting process
might be part of the problem as it might be destroying a fair amount
of the crema, and crema acts as an insulator to save your tongue from
the thermal abuse. i've too-often burned my tongue on crema-less (or
crema-lacking) shots.

You're preaching to the choir here, buddy. But this had crema that
wasn't that dark, and it was a short-timed pull. As someone who drinks
(tastes) probably 10 a day from different places, this was by far the
hottest I've experienced. By the time I got it to the van, some
temperature would have been lost, so measurement would have been moot.

first step, i think, is to stick a calibrated dial stem thermometer
into the cup when it is served to you and get a handle on what the cup
temp is. if it is over 195-200F, then you have a definite brew temp
problem. if it is 180-190F, then see if they will pull a shot for you
into a proper cup (take one along) and have a look at the quantity and
quality of the crema. if the shot texture is watery, that could be a
grind issue, too.

My problem is getting past this guy's ego to actually have a
discussion about it. I don't think in this instance he would
appreciate me temping the cup in his presence or at all.
If he thinks its brewing at 180F, then, one, he doesn't know what
proper brewing temp is.

the only way to convince someone who thinks they know everything about
espresso is to make them a better shot.... ;)

Gotta get him to let me behind the machine first....al

--barry





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