The Video I recommended is back on line http://www.jimseven.com/2009/07/06/video-1-crema/ On Wed, Jul 29, 2009 at 3:52 PM, Chris Bailey <[email protected]>wrote:
> 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<http://shaundoreenevankeegan.blogspot.com/2009/07/its-been-while-since-i-sho%0At-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 -~----------~----~----~----~------~----~------~--~---
