Schomer's Table@Lucidcafé 7

Schomer's Table@Lucidcafé 7 ()

  „Dear cyber reader, In my travels documenting espresso coffee, I have encountered several individuals in the business that were very enthusiastic about fine espresso coffee. But I have seen very few bar owners that were able to infect their staff with their own zeal. The old truth about running a business holds especially true for an espresso bar: nothing is as difficult as hiring, training, and motivating a staff.“

http://www.lucidcafe.com/cafeforum/ schomertable7.html - Cached

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Schomer's Table@Lucidcafé 4 Schomer's Table@Lucidcafé 4

  „Dear cyber reader, As you know, if you have read my book or perused the Factors section on line here at Lucidcafé, I approach the complex art of espresso by identifying the factors that affect the process of brewing caffe espresso. I have also made a religion of espresso's interrelated complexity. Stated simply, you can not isolate a factor until all the other factors are in your control.“

http://www.lucidcafe.com/cafeforum/ schomertable4.html - Cached

Schomer's Table@Lucidcafé 8 Schomer's Table@Lucidcafé 8

  „I personally teach the theory of espresso preparation first. I explain and draw pictures to show how coffee volatility and the properties of pressurized water affect the espresso process. Coffee flavors are volatile and pressurized water will take the path of least resistance, rules for living.“

http://www.lucidcafe.com/cafeforum/ schomertable8.html - Cached

Schomer's Table@Lucidcafé 14 Schomer's Table@Lucidcafé 14

  „Raise your voice. Let your equipment representative know that you are interested in better thermal stability. Espresso machine companies in a competitive market will respond to customer concerns to make their excellent machines closer to perfect.“

http://www.lucidcafe.com/cafeforum/ schomertable14.html - Cached

Schomer's Table@Lucidcafé 20 Schomer's Table@Lucidcafé 20

  „There is no way the chef can turn his or her attention to the coffee, it is just not possible. Waiters and bartenders turn over too quickly to be trained to pull fine espresso, and are often themselves too busy even if they were career people in the restaurant. The situation is roughly the same for many caterers, and hotels seeking to prepare fine espresso for an increasingly sophisticated customer base. To prepare the finest possible espresso, it is the realm of a highly trained espresso specialist using the finest commercial equipment.“

http://www.lucidcafe.com/cafeforum/ schomertable20.html - Cached

Schomer's Table@Lucidcafé 22 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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