Page 3 of 9 FirstFirst 1 2 3 4 5 ... LastLast
Results 21 to 30 of 85
  1. #21
    Senior Member
    Join Date
    Feb 2004
    Location
    Kuala Lumpur, Malaysia/Bukit Sentul, West Java
    Posts
    1,065
    BT...can see you are not an Italian !
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

  2. #22
    Senior Member
    Join Date
    Sep 2004
    Location
    JaVa Touring Center, Spa & Racquet Club
    Posts
    364
    When I was in grad school in Switzerland, one of my classmates was a Sicilian Protestant who hated Italy, loved Germany, made the best tiramisu on the planet and, as I found out a few years after graduation, had a sex change operation. There are all kinds of Italians.

    Fun fact about the birth rate in Italy. Current projections show the population of the country, including immigration from former soviet block countries and Turkey, to fall by 30 percent by 2050. The main reason is that Italian woman are fed up with Italian men.

    The distribution of household labor has not changed, but women are working in record numbers. In norther Europe, the distribution of household tasks is more equitably split between men and women and the divorce rate is lower and the birth rate is higher.

    The traditional italian is going to have to change or they will die off. So much for tradition in a changing world.
    Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water. ~The Women's Petition Against Coffee, 1674

  3. #23
    Member
    Join Date
    Oct 2004
    Posts
    64
    About the change of topic. It´s true, the world is changing, for example I was reading about statistics in Denmark and the singles are growing and the single parents too. I guess is the same for the rest of scandinavia. And for the Italian, they are very original like the guy that you say Javahill . And I know because my ancestors were italians, they are crazy! too much expressos, I guess
    And finally about the women, we are a new generation!!! go girls!
    bluecoffee

  4. #24
    Junior Member
    Join Date
    Oct 2004
    Posts
    27
    Espresso is what it is because of the pressure. The pressure hits the coffee and the coffee offers resistance...trapping the water in the potafilter. While the water is under pressure and trapped in the confined envirnment of the portafilter it invades the inner cell walls of the ground coffee...extracting the flavor components and complexities that drip using just gravity could not...this is where crema comes from. So the less time the water is trapped in the portafilter...the less opportunity it will have to draw out the sugars fats etc. that make espresso...it needs time to draw out the flavors and then bring them to the cup. (this is why Illy has specific standards) Without this....it is just drip coffee.
    I would say that a 16 sec shot is way off in terms of being able to bleed the coffee of it's full potential into the cup. Roast profile and blend have nothing to do with it.
    love,
    -C.D.

  5. #25
    Senior Member
    Join Date
    Oct 2003
    Location
    Seattle,Washington USA
    Posts
    874
    Although I appreciate the Espresso 101 and all, I'm not surprised by somes resistance to change. In fact new improvements to this industry take place all of the time. I'm equally surprised that there are a lot of folks hanging on this 16 second shot comment. What is it with the 16 second shot??? If you are paying attention, I said that 16 seconds is the very minimum, not the rule. And to the "Out of the closet experts"...I would challenge you to tell the difference between a 16-20 second pull and a 25-30 pull blind folded. The true test is in the taste and what you perfer. Those pull times are just references and not absolutes. Why do you think there is a range? Otherwise if there were absolute pull times you would not deviate from the time. And as for the comment...[b][i]"Roast profile and blend have nothing to do with it" I'd say either you are crazy, or you have not clue what roasting is about.
    "A Word of Difference"TM

  6. #26
    Junior Member
    Join Date
    Oct 2004
    Posts
    27
    How many grams are you using that 16 seconds is a minimum? And as far as adapting to the industry ...if you concern, in the drive thru environment is -what is the minimum I can get away with before my coffee sucks-... then why not switch to pods?
    cd

  7. #27
    Junior Member
    Join Date
    Oct 2004
    Posts
    27
    So if roast profile and blend DO have something to do with it....what you are saying is that you have discovered a roast profile or blend that makes the flavor in a shot pulled at 16-20 sec...Identical to one pulled25-30 sec. Have you done that test? 10 sec sure is a long time in espresso...seems like there would be some taste difference. But the industry is always evolving I guess...new technology and all...I'm curious as to what, in the industry has evolved to allow for this(if it is true) monumental shift in accepted espresso theory?
    Please share. I'm sure Illy would love to know.

    (cricket) (cricket)

    -c.d.

  8. #28
    Senior Member
    Join Date
    Oct 2003
    Location
    Seattle,Washington USA
    Posts
    874
    Well CD, with all due respect to Dr. Illy and those before him. They started everyone with the basics. Now the time has come when things can and do change. And don't assume to put words in my mouth or do my thinking. First let me clarify a point, good espresso is determined by the person(s) drinking it...Now with that being said, on with the post. Never once have I said that that a 16-20 pull was identical in taste to a 25-30 pull. However, I will say this, our blends and roast profiles do hold up well, and make a great espresso using those times. As for the use of pods??? You must be joking, right? I'm not sure who came up with the idea originally, (I've only seen it in Illy), but that seems contadictory to freshly ground coffee. As for the measurement in coffee, that will depend more on the basket than an exact gram weight. I'm sure you know that not all baskets come out with the same consistant weight, that is the reason that most have a fill line in them. I'd love nothing more than continue to beat this dead horse. But I'd rather move on to something more entertaining.
    "A Word of Difference"TM

  9. #29
    Junior Member
    Join Date
    Oct 2004
    Posts
    27
    Fair enough...I require shots.
    -c

  10. #30
    Senior Member
    Join Date
    Oct 2004
    Location
    Portland, OR
    Posts
    192
    Dr. Illy had a patent on pods that he only has realeased in the past few years ... I feel they have there place, along with super autos in certain applications ... not coffee houses or drive-thrus but restaurants and offices.

    the bottom line here CG is that you are dealing with a market (drive-thrus) where across the board quality is often sacrificed. I wish this BS about needing to do things quicker in a DT would stop! One should invest more in training your employees and clients, a skilled barista can single handedly work the busiest DT anywhere and make excellent drinks (perfect shots and latte art included) faster than two unskilled baristi.

    "we have developed our blends to where you can pull wonderful shots between 16-22 seconds." - CG

    Be open to learning from this board ... education should of course be ongoing ... just make sure what you teach is true
    Bellissimo Coffee InfoGroup
    American Barista & Coffee School
    Expert Coffee Business Consulting, On-site or Espresso Lab Professional Barista Training!
    800.655.3955

 

 
Page 3 of 9 FirstFirst 1 2 3 4 5 ... LastLast

Remove Ads

Sponsored Links

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Similar Threads

  1. espresso extraction time!
    By coffeejoes in forum Coffee Industry Forum
    Replies: 10
    Last Post: 08-18-2009, 01:51 PM
  2. Indutrial espresso extraction
    By espressodfigueroa in forum Coffee and Espresso Machines
    Replies: 4
    Last Post: 04-02-2009, 10:05 PM
  3. Extraction time for double shot?
    By ron45 in forum Coffee Beans & Espresso Beans
    Replies: 7
    Last Post: 06-03-2005, 10:54 AM
  4. Part Time or Full Time (and other questions)
    By HVCoffee in forum Coffee Shops, Espresso Bars & Cafes
    Replies: 4
    Last Post: 03-16-2005, 10:47 PM
  5. Extraction Time Question
    By coffeetalk in forum Coffee Shops, Espresso Bars & Cafes
    Replies: 6
    Last Post: 08-16-2004, 02:29 PM

Search tags for this page

coffee extraction forums
,

coffee extraction time

,
coffee extraction times single double basket
,
cordobo c7 vs yamaha cg 192
,

espresso extraction time

,
extraction time for a double shot
,
roast profile espresso extraction relation
,
swift grinder channeling
,

swift grinder not tamping properly

,
what does channeling look like on a pulled espresso puck
Click on a term to search for related topics.