I might be wrong but I wasn’t aware you can burn the coffee while making espresso. Either your beans are roasted dark or light and depending on the roast there are certain temperatures you should brew the coffee at to get the best from it but even if you brew too hot for the roast you can’t really “burn the coffee”, that sounds more like over extraction…?
Well, it depends you won’t burn it just because it’s running through for too long but if you’re Bruhat, it’s incredibly hot for example because you left it on steam then yes you can burn your coffee. It might be more boiling the burning, but the effect is the same.
In older machine models, if you left the espresso in the group too long before pulling the shot, the thought was that the shower screen would burn the top layer of the coffee which would influence the flavour of the resulting shot. Also on some single boiler machines, if you steam milk before you pull a shot, the overall machine temperature can get higher than it would if you used the espresso setting, resulting in the same result as above. If you want to learn about coffee, James Hoffman is your guy.
Ok I’m sorry but in what world is fruity a defect? Also sweet is not out of balance. You know what is not normal? Bitter. Good coffee should and is not bitter.
I respect him for his passion but I don't agree. His way of approaching espresso may have been correct at one point in time and in Italy but we have come a long way since then. Literal, factual science is being done daily with coffee and he does not wish to catch up so he insists on bitterness in an espresso and hates on sweetness. I'm all for Bar Termini and what they do but this is not someone who's in tune with coffee of today
Loved the passion this guy had - inspiring
if only all Barista's was like him. most just literally serve you coffee without dialing in their shot, disregarding grind size, age of beans etc.
I might be wrong but I wasn’t aware you can burn the coffee while making espresso. Either your beans are roasted dark or light and depending on the roast there are certain temperatures you should brew the coffee at to get the best from it but even if you brew too hot for the roast you can’t really “burn the coffee”, that sounds more like over extraction…?
Well, it depends you won’t burn it just because it’s running through for too long but if you’re Bruhat, it’s incredibly hot for example because you left it on steam then yes you can burn your coffee. It might be more boiling the burning, but the effect is the same.
In older machine models, if you left the espresso in the group too long before pulling the shot, the thought was that the shower screen would burn the top layer of the coffee which would influence the flavour of the resulting shot. Also on some single boiler machines, if you steam milk before you pull a shot, the overall machine temperature can get higher than it would if you used the espresso setting, resulting in the same result as above.
If you want to learn about coffee, James Hoffman is your guy.
Magnesium in the water sounds very much like what brewers refer to as "Burton Snatch" albeit with calcium.
Burton snach is quite rare, buy occasionally i can taste it in a pont of pedi.
so I need someone to help me so its barista in the morning and barman at night
Ok I’m sorry but in what world is fruity a defect? Also sweet is not out of balance. You know what is not normal? Bitter. Good coffee should and is not bitter.
@PHONKY777-cg7qq3rd wave roasters also roast their beans to perfection. Perfection is subjective. There’s also a middle ground of medium roast.
I respect him for his passion but I don't agree. His way of approaching espresso may have been correct at one point in time and in Italy but we have come a long way since then. Literal, factual science is being done daily with coffee and he does not wish to catch up so he insists on bitterness in an espresso and hates on sweetness.
I'm all for Bar Termini and what they do but this is not someone who's in tune with coffee of today