Coffee-p0rn

[Too Tall]

Oops I did it again

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[Jimmybagadonuts]

I do believe you have come to the dark side. Welcome!

[Too Tall]

More....this is the new Bonilla varietal. It's really interesting. I'm not sophisticated enough to say what I'm tasting other than I love it.
FWIIW the Flair manual espresso gizzmo is treating me well. You must not over or under dose it. Sixteen grams is just right.

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[mzilliox]

what im really wondering is where did you get your adorable little demis? My Nuovo Simonelli G60 grinder arrives maybe tomorrow. i need some adorable espresso serving vessels to practice pulling shots into.

nice looking shots, you prefer loud bright fruity "new wave" espresso or the more traditional balanced italian stuff? single origin or blend?

[Too Tall]

I found the demis on Ebizzle. Search for Bodum Demitasse Paula 3.5 oz They are all I ever want.

Thanks, I'm new to pulling shots and a long time espresso fiend in the Italian style. I like a sweet tasting pull on the short side and drink it standing up. If recent nutrition studies are correct and based on the amt. of caffeine I consume I'll never die.

I'm roasting the beans and that shot was single origin Costa Rica grown at a high altitude. My other favorite is a Colombian varietal also grown at altitude. Honestly, I'm not saavy enough to start blending beans.

[guido]

Really good looking espresso there...

[mzilliox]

I found the demis on Ebizzle. Search for Bodum Demitasse Paula 3.5 oz They are all I ever want.

Thanks, I'm new to pulling shots and a long time espresso fiend in the Italian style. I like a sweet tasting pull on the short side and drink it standing up. If recent nutrition studies are correct and based on the amt. of caffeine I consume I'll never die.

I'm roasting the beans and that shot was single origin Costa Rica grown at a high altitude. My other favorite is a Colombian varietal also grown at altitude. Honestly, I'm not saavy enough to start blending beans.

nice work! and thanks for the tips on the cups.
The blending process can be as technical or casual as you want it to be. I took a class at coffee fest in seattle one year and the presenter did a bunch of statistical blahbedy blah on espresso blends. His finding was that 2 coffee blends were more consistent than 3 or more origin blends. In any given 18-19g shot of espresso, its impossible to get a consistent ratio of the same beans to keep the flavor the same from shot to shot. In a 3 or 4 coffee blend only 1 or 2 beans (or heck even 0) of a certain origin may make it into the shot so the 2 coffee blend tends to produce the more consistent shots. I found that interesting because its so common to see 3 bean . and it can work.

But doing something like 60 percent Columbia for the good crema base, and something like a Guatemala or even going over to Africa for the flavor enhancer. Hit it at 35-40 percent and you have a simple blend that may pull nicer and perform more consistently if that is what you are into. Alternatively if you are just after a new experience of flavor every week as i tend to be, playing with the ratios and blends just changes the experience, even changes the characteristics of pulling the shot itself, the grind, all of it. Fun to geek out on and play with. Just go for it, you will be surprised!

[Too Tall]

That explanation is clear and nicely spoken. Thanks it gives me some insights. I'll give it a shot ;) No seriously, I will.

[rwsaunders]

I walked across the street and grabbed a latte yesterday and as I went for a lid, I was almost missed this piece of art. My favorite barista (Maria) is good...she is damn good.

[mzilliox]

Cool Latte art, what can she do free pour without drawing?

loving my home machine and grinder. shots like this right out of bed!
[IMG]Drip Drip by Matt.zilliox, on Flickr[/IMG]

[dashDustin]

Shitty picture quality, but defspace did a fine job on bean roasting. I believe he knocked these out last Saturday, and this was my first shot to pull with them. I'm not keen enough to detect flavor tones, but it was good. Bold, but not overpowering, despite being slightly over extracted. Touch of something sweet. Gonna dial back my extraction and see what happens. Two thumbs up from me, sir. Kinda curious how this would taste from an aeropress.

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[Too Tall]

Awesome picture.

[defspace]

Two thumbs up from me, sir.

Too kind, too kind.

I've been having fun with Dustin's hand-me-down espresso machine. It's become painfully obvious that my grinder is not going to cut it in the long run. That said, even with my Fisher Price grinder, I've managed to pull shots that are less offensive than some I've had at some coffee shops.

I've been checking eBay for a suitable upgrade. I'm thinking a used Mazzer Super Jolly might be just the ticket. Surprisingly enough, they seem to go for a little less than the Minis.

[ericpmoss]

I know it's not home-made coffee porn, but here's a $914 cup of coffee. 22 year aged beans. Yeah, I dunno 'bout that one.

[Too Tall]

Who does not appreciate how wonderfully passionate Japan is for exciting the senses? Learning more about food culture in Japan could completely destroy all my free time...but I'd really need to be there to fully appreciate it.

[rwsaunders]

^ TT...my daughter had been wanting to visit Japan since the 7th grade and she recently came back from a 3-week visit. It wouldn’t surprise me if she moved there for a while as her visit might have hatched other ideas. She’s almost done organizing her photos, which I can’t wait to see. She sent me this article a few months ago.

Masterpiece In A Mug: Japanese Latte Art Will Perk You Up : The Salt : NPR

[Too Tall]

HA! Curious George, that's a kick. Now that I know they are obsessed with coffee it only adds to the draw. I'm very fascinated with noodle culture.
Is there nobody from Japan in the Vsalon coffee exchange club? Come on down :)

^ TT...my daughter had been wanting to visit Japan since the 7th grade and she recently came back from a 3-week visit. It wouldn’t surprise me if she moved there for a while as her visit might have hatched other ideas. She’s almost done organizing her photos, which I can’t wait to see. She sent me this article a few months ago.

Masterpiece In A Mug: Japanese Latte Art Will Perk You Up : The Salt : NPR

[LarryA]

Still getting things dialed in - not there yet, but Winston said it well;-)

"Now this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning."

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[Too Tall]

We have visitors from Seattle, WA. I'm making espressos which meet their satisfaction. Apparently, the FLAIR manual espresso machine is a keeper.

That is all.

[Greg Costello]

Not home roasted but....Being a Seattle resident I've tried a lot of beans, foreign and domestic. I prefer a classic Italian medium roast not the charbucks often favored up here. I highly recommend you give Storyville coffee a try. It's my local Bainbridge Island roaster and I've never had any bean result in such a thick almost syrup like pull. And it's delicious.