Schomer's Table@Lucidcafé 21 (#)
„The wider the coffee basket you choose the more likely for channeling to occur due to differing densities in the packed coffee before brewing. Here at Vivace we have been using a 58mm basket, the widest available, and our efforts to control channeling through precise distribution have been extensive, with mixed success. The distribution technique has proved too precise for baristas under high volume pressure. The slightly rounded bottom, however, works like a dream, we see taller shots and less of a tendency to "miss the pour" and end up with a white-out, instead of beautiful red-brown crema.“
http://www.lucidcafe.com/cafeforum/ schomertable21.html - Cached
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Factors in a Perfect Cup (of espresso)
„Owner, Espresso Vivace and your host at Schomer's Table@Lucidcafé“
http://www.lucidcafe.com/cafeforum/factors.html
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„Thus, Caffe Latte is born. Featuring steamed milk and a double shot of fine espresso served in a cup of 10 to 12 ounces, to satisfy our need for a big cup while preserving Italian brewing standards to preserve the coffee's sweet flavor.“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
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„(Note: I dry the inner walls of the coffee basket to help the coffee form a water-proof seal with the walls of the basket. Water likes to go where water is, it is basic physics-so dry the basket quickly and thoroughly, it really works.) Using the dosing hopper lever transfer the ground coffee into the coffee basket. You have a little pile of coffee in the basket. Quickly level it off to the edges of the coffee basket, like measuring flour with a dry measure cup.“
http://www.lucidcafe.com/cafeforum/ schomertable18.html
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„Here is the sequence we followed at Vivace, starting in 1988. (In the space of this short article I will not have time to expand and explain each factor in detail. For detail you need my book, Espresso Coffee: Professional Techniques )“
http://www.lucidcafe.com/cafeforum/ schomertable4.html
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„I brought it to the attention of several machine manufacturers that the stability of the brewing water temperature was no better then +/- 3 degrees F. on the best machines. Best, in my opinion, being machines featuring a dedicated boiler for coffee water, separate from the steam tank. Heat exchange machines, 90% of the machines out there, are as bad as +/- 15 degrees (a 30 degree range of error) on some of the most widely sold brands.“
http://www.lucidcafe.com/cafeforum/ schomertable27.html
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Archived in Vivace