Ah, Blue Bottle, one of my favorites! Good recommendation. You may also want to talk to them about which to get, as they have a few espresso blends, and some are easier/harder/more-or-less forgiving to make good shots with. Retrofit is an easier one to start with, but I tend to like shots from their Hayes Valley better. 17' Ceiling is great, but can only be bought at their cafe in the Mint area (AFAIK). I've found it easier to talk to the baristas at the kiosk in Hayes, even when busy, it just seems like an easier venue to talk to them (it's tiny so maybe that makes it more personal and so on). If you aren't in the Bay area you can still get Blue Bottle. They only ship one day per week and only one kind of shipping, but depending on how far away you are, you will get it in good time. I was on their weekly delivery program for a while, but have found a local roaster that I'm liking at the moment (Wandering Goat in Eugene, OR).
On Wed, Jul 29, 2009 at 6:41 PM, Shaun Taylor <[email protected]> wrote: > > If you are in the Bay area (I'm guessing you meant San Francisco) go > purchase a high quality roasted product, something like a 1lb bag of Blue > Bottle Coffee's espresso blend; confirm the roast date, ask the barista the > recommended dose weight, temp and volume. Go home, replicate the > recommended > settings and start pulling shots. As you pull, adjust your grind until you > are getting the correct volume approx and then kill the shot at early signs > of blonding. > > The BII doesn't have a problem providing crema. Typically it's either poor > quality/incorrect age beans, poor grinder or poor technique. > > Here's some recent shots: > > http://shaundoreenevankeegan.blogspot.com/2009/07/its-been-while-since-i-sho > t-some-coffee.html > > > > ---------------------------------------------------------------------------- > -- > > Shaun Taylor > > http://shaundoreenevankeegan.blogspot.com/ > > > > -----Original Message----- > From: [email protected] [mailto:[email protected]] On Behalf > Of Neil Atwood > Sent: 29 July 2009 19:15 > To: [email protected] > Subject: RE: water pressure and creating crema > > > Fair enough Charles - we don't have Peets in Australia, and my only > knowledge of the product over your side of the world is pre-staled, vac > packs or tins. > > Neil A. > Blue Mountains, Oz > http://minstrygrounds.net.au - A blog about selecting, roasting and > drinking > fine coffee > __________________________ > > > -----Original Message----- > From: [email protected] [mailto:[email protected]] On Behalf > Of Charles Haynes > Sent: Thursday, 30 July 2009 10:56 AM > To: [email protected] > Subject: Re: water pressure and creating crema > > > On Thu, Jul 30, 2009 at 10:41 AM, Neil Atwood<[email protected]> wrote: > > > Illy, Peets and anything else of that ilk are, by nature, stale. > > While I agree with your sentiment, and with what you said in general, > I feel I must defend Peets. It is possible to get non-stale Peets > beans, but you need to live close to the roaster. > > -- Charles > > > > > > > > -- Chris Bailey [email protected] --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
