View topic - Where to learn the perfect shot - Coffee Forum (#)
„ummm...maybe I am incorrect...Schomer...I saw him speak in Vegas...told people that if they where going to open shops then only open one...that they could not handle more than one...they would lose focus...then he started talking about how he opened his second location...he also spoke of how he tears down his group heads every 30 mins to clean them...sigh..I find that hard to believe. I was sitting next to a guy who had just started to roast. He asked me(before David came out to speak) about robustas in espresso.“
http://www.coffeeforums.com/ viewtopic.php?p=4626&highlight= - Cached
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View topic - coffee drive thru - Coffee Forum
„we did research for about a year and the best thing we ever did was attend the coffee fest in las vegas (and it was fun to see how vegas has changed) the majority of the vendors where there and we had the opportunity to taste and try many different types of coffee and equipment. my advice is to spend the money to attend an event like this. the money we spent on the trip was well worth the time it saved having to find a lot of these vendors and resources.“
http://www.coffeeforums.com/ viewtopic.php?p=6794
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„More than 30 pounds shouldn't be necessary, unless you're compromising for a coarse grind (see below). Note, Schomer's commentary is based on commercial grade machines, but is a good rule for home machines as well.“
http://www.coffeekid.com/espresso/cremarule
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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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„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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„Espresso coffee is always made from a blend of different varietal coffees, and traditional Italian blends always contain some robusta coffee to enhance the life of the crema. Crema, the red-brown foam that is the index of full flavor in espresso, traps the more noble flavors present in the roasted coffee in a cup, as well as offering the palate a pleasing, thick texture to the coffee. Crema should be very thick featuring a velvet mouth-feel, and it should remain in the cup for at least two minutes after brewing. Of course for full flavor you should enjoy the espresso right after brewing.“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
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