LiftOff said:I'll drink the famous Italian Molinari as an espresso, but only when fresh, so when in Italy, I'll have a shot of it.
Alun_evans said:My point exactly Liftoff!...and if in Arizona I will have the best that is available- freshly roasted from the local roaster :grin: ... Sometimes in Asia for example, there is this unfathomible attraction to foreign brands. I know a very good roaster in China, Render, who roast over 10,000kg month for the local market. The Italian brands though sell a lot more just on the fact they are foreign, therefore must be better....albeit 6 months old by the time the bag/can is popped open :shock:
Alun_evans said:I am not sure what you mean. :!:
pstam said:Generally speaking, I don't agree with the single origin espresso, which is not really taste enough, eccept Monssoon of India or maybe few of others.
Alun_evans said:Actually you only need one espresso machine but must adjust the grind for the espresso and the SOS's. If you re in a busy retail outlet it takes a well trained team to make this work- but its not impossible. Some of the boutique outlets I provide coffee for manage to make this work quite well (although they have multiple grinders set up). The Single origin shots are a very popular extra- especially in cafes and restaurants that are in areas where the coffee consumers are pretty well educated.
Alun_evans said:Well, thats why you are in the training field right?