I was catching up with CG podcasts today and listened to the Christchurch post-earthquake episode that was really moving. The city has been devastated we all know … as has Japan. One of our most respected coffee gurus, Carl Sara, who has a cafe there, has set up a website with some help from Mark Prince (CoffeeGeek), Steve Leighton (HasBean) and Lawrence Brown (Web designer) – a virtual cafe, where… Continue reading
The number one highlight of Singapore National Barista Championships 2011, held in conjunction with Tea & Coffee World Cup Singapore (for me) has to be Oriole Coffee Roasters’ brand spanking new espresso machine, the La Marzocco Strada! This is the first Strada to appear in Asia, according to May Soo of Wineberry, the La Marzocco distributor in Singapore. This is the Strada EP (Electronic Paddle).
THE NESPRESSO EXPERIENCE Continue reading
The 45 second ristretto makes a comeback with 3rd day Brazil Moreninha Formosa. I’m in seventh heaven. This is my GODSHOT! I can’t remember a finer shot than my previous one a long time ago with eCafe Sidamo. Pronounced DARK Chocolate notes, caramel creamy goodness, long aftertaste I wish could last forever.
While many would balk “45 seconds? Ristretto (restricted espresso)? That’s almost twice 25 seconds – the standard… Continue reading
Roasted on I-Roast 2 Rec 2, stopped with 2 minutes remaining.
Full City to Full City +
2nd day: espresso, slow drip, 45 second ristretto, gorgeous naked flow. Extremely creamy, long aftertaste. Hint of spice, chocolate notes. I think taste will be more pronounced when it peaks later. Will be better tomorrow or day after. Needs more rest. Fantastic RISTRETTO roast. I’m in love! What… Continue reading
What is an acceptable rate of flow from a bottomless portafilter?
Brazil Moreninha Formosa Day 5
For me, I try to keep it to a mouse tail. While I know this is applicable
to those stock portafilters with their bottoms intact, I’m not sure
about… Continue reading
I should change the title.I was jinxed yesterday.I thought I had a good day ahead of me. I roasted a real nice batch of SM Italian Espresso blend 4 days ago. Yesterday would be peaking at 3 days. The roast was stopped at the start of 2nd crack, giving the bean a nice dark chocolate brown, with very slight hints of oil. Perfect day, right? My bro requested an americano… Continue reading
