Schomer's Table@Lucidcafé 19 (#)
„The barista is watching each shot, in endless pursuit of the perfect pour. Using a double porta-filter and 17 grams of freshly ground coffee, perfection is a deep red-brown color that is maintained in the extraction for over 25 seconds and up to two ounces, and a thick texture giving the pour a hanging quality like honey running off the end of a butter knife. Time and quantity are intimately related in an espresso extraction. The slow pour captures more flavor.“
http://www.lucidcafe.com/cafeforum/ schomertable19.html - Cached
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„EMERYVILLE - With near religious concentration ridging his frothy brow, Jim Reynolds pours 6 ounces of hot water over 10 grams of freshly roasted grounds in the two dozen glass cups lining an 18-foot table in the Peet's Coffee & Tea headquarters.“
http://www.aboutcoffee.net/ 2003_02_16_bcearc.html
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„For centuries aristocrats, persons of royal descent , and various lay- abouts with extra money and time on their hands, have been seduced by the aroma of freshly ground coffee. They all wanted that aromatic experience to be heightened into a flavor you could drink. The history of human attempts to seduce the aromatic essence of freshly roasted coffee into a cup is wildly inventive, producing machines of great visual beauty and a variety of clever approaches, all of which fell comically short of the goal.“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
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„From cold water infusion to the dreaded American Percolator, each method/device has fallen short of creating a liquid coffee that tastes just as good as freshly roasted coffee smells. To romance the aromatic flavors the Italians correctly deduced in the mid 19th century that pressurized brewing water might preserve more flavors into the cup. They were right.“
http://www.lucidcafe.com/cafeforum/ schomertable1.html
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„Thus it presents a different resistance to the brewing water than the freshly ground coffee. It drives the staff nuts, as they constantly change the grind to keep a 25 to 30 second elapsed time for brewing. We all end up wasting coffee, pitching out the little bit left over as we grind the next shot.“
http://www.lucidcafe.com/cafeforum/ schomertable12.html
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„Any mistake the barista makes creates a bitter espresso, and only perfect control of all brewing factors creates perfection in the cup. The great strength of super-automatic machines is that they grind fresh per order. The super-automatics I have programmed have made espresso that is rich, and free of bitterness, but lacking the sweetness that is the mark of the finest Northern Italian style espresso. They lack the sweetness mainly due to fluctuating brewing water temperature.“
http://www.lucidcafe.com/cafeforum/ schomertable20.html
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