Schomer's Table@Lucidcafé 22 (#)
„I only ran the machine for a one hour test, ( after a 48 hour warm-up period) and on the balance I think the espresso aficionado will be very pleased with the coffee produced by the Giotto. It certainly beats coffee made by an untrained barista and also is better than the super-automatic machines I have tested. This machine does have the pump power to extract espresso at a full 9 bars of pressure. The pressure rig I put in the head, (a gauge attached to a porta-filter, there is no pressure gauge on the machine) shot up to 14 bar, against a blind filter, after about 10 seconds.“
http://www.lucidcafe.com/cafeforum/ schomertable22.html - Cached
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„At this stage in the development of our budding American espresso culture we frequently are using stale coffee, in dirty espresso equipment and forcing way too much water through coarsely ground coffee in an attempt to make a big cup. Combined, these practices assure that only the crudest aspect of the coffee flavor survives the espresso brewing assault: the degree of roast. When you get an American espresso you can tell maybe if it was a dark or lighter roast.“
http://www.lucidcafe.com/cafeforum/ schomertable6.html
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„More seriously, I had to dial it down to it's finest setting to get a perfect shot of espresso. The Solis is capable of perfect espresso coffee, but as the burrs wear, it may not be possible to achieve a fine enough grind for a true ristretto pour without increasing dosage of coffee used. Commercial conical burrs wear for 2000 pounds before changing, so this question must be answered over a period of time. They saved money by eliminating the clacking Italian dosing hopper in favor of a plastic collection box for the ground coffee.“
http://www.lucidcafe.com/cafeforum/ schomertable24.html
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„Then compare the espresso pour out of your machine with the four photographs of a perfect pour in the Extraction Rate section of the book, or on line, but color may not be true on the computer. In espresso, color is information, and a good pour should hold a deep red brown color up to two ounces volume for the double shot. Any mistake you make will result in a sickly whitish crema, indicating excess acids creeping into your cup.“
http://www.lucidcafe.com/cafeforum/ schomertable1.html
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„The beauty of an espresso business that makes a fine cup of coffee is that the customers are your best marketing tool. Word of mouth is king when it comes to the coffee business. People just love to brag up their favorite coffee place and bring in friends to try it out for themselves.“
http://www.lucidcafe.com/cafeforum/ schomertable9.html
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„Owner, Espresso Vivace and your host at Schomer's Table@Lucidcafé“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
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