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Pressure profiling essentially describes the abilityof the espresso machine¬†to change the brewing pressure during the extraction of a shot and then save your changes in a program to be repeated on the bar.¬† The hope, of course, is to improve espresso coffee.
I¬†see no increase in espresso quality through pressure profiling.¬† My opportunities to play [...]
After many efforts to assist in the manufacture of a new grinder with no Italian-style dosing hopper (read: air/coffee mixing device that contributes annoying clacking sounds to the espresso bar) I decided to just outfit my own DRM grinders with Mazzer cones. (I use the mixed-burr model with the rubber drive belt.) A few [...]
Once again thank you for your patience waiting for my infrequent posts.
Back when I was reading everything, the early 70s, the book that I was the most influenced by was a philosophical tome by Robert Pirsig.¬† With a pink cover and the pop title of “Zen and the Art of Motorcycle Maintenance”,¬† I had [...]
Right now I think it is fair to say that the espresso machine world is in the midst of a revoloution.¬† The march toward the stabilized brewing water temperature, employing digital¬†controls and improved group head designs,¬†is no longer the sole domain of Synesso and LaMarzocco.¬† That means I may not be aware of excellent equipment [...]
Against all reason and better judgment the SCAE has asked me to speak on espresso bar design at the world barista contest this June in London.
It is true that Geneva and I have designed our bars ourselves, employing the architect to bring our vision into reality.¬† In general, Geneva specializes in back-bar design (the detailed [...]
Dear patient reader,¬
Some unexpected effects on barista techniques, specifically on ¬†monitoring the flow rate, ¬†have come up after we dropped robusta from our blend a couple of months ago.
Background: After sourcing mild flavorful robusta coffee in the mid ’90’s I have used robusta in our blends to enhance crema viscosity, mouth-feel, and duration in the [...]
Here are a couple of pictures from my visit to Slayer.¬† My complete test of the integrity of the brewing system will come later¬†this month.¬† But, just looking at it I am reminded of the espresso machine “sculptures” created by Kees Vander Westen.¬† I can tell you now that the look,¬† and feel, [...]
Sorry for slow posts lately, I am on vacation in Montana with my sons Taylor, and Andre.¬† When I return to Seattle I will research the new machine, Slayer, and post a review.¬† Hwoever, while casting hoppers into the Montana rivers I often ponder the beautiful synergies that develop around a business if passion, [...]
This is one of my favorite pieces to try to describe what we do as espresso pros….it started out as an in-house Quality Control (QC) memo but I hope you find it useful.
Mission, Style and Artistry
The espresso pro is so many things at once, a host, an artist in a highly technical culinary [...]
After “Goodbye Roasteria” I wanted to post a piece about the new bar we built on Broadway at Brix Condominiums.¬† As you know if you have been reading here, I found out that I was losing my Roasteria Vivace over three years ago.¬† I have mentioned that we had no advertising and completely packed this [...]