I agree with all that, but found the little $10 pots taste as good as what the $3k machines make. Even when all the other variables are met.
On Tue, Feb 1, 2011 at 11:16 AM, Gruss Gott <grussg...@gmail.com> wrote: > > Well, based on what I've been reading, for any of them it's all in the grind. > > French Press for example likes the grind relatively coarser but all > particles of similar size whereas espresso goes finer but likes some > variation in particle size - but equally distributed! > > I mean the fact that a shot of espresso - done right - can taste like > a snickers bar or a lemon cookie is awesome. But to get there you > have to: > > 1.) Have the right beans > 2.) Use them between usually 4-8 days after roast; no more no less when right > 3.) Have a grinder that you can dial in: e.g., Baratza Vario on the > lower cost side, Mazzer Robur on the higher > 4.) Grind the right "dose", and tamp it into the portafilter correctly > 5.) Pull the shot at the right temperature, pressure, and # of seconds > > Do all that, with the right equipment, and viola! Snickers bar. no > bitterness, no sour, just velvety sweetness. > > With the right equipment and daily practice I've read that a noob home > barista can get there in about 2-3 months. > > See? Total geekdom ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Order the Adobe Coldfusion Anthology now! http://www.amazon.com/Adobe-Coldfusion-Anthology/dp/1430272155/?tag=houseoffusion Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:333867 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm