Agree with what the other guys said - but just to reinforce: not all (burr) grinders are equal, by any stretch. But you are doing the right thing by starting off getting one part of the equation right" quality fresh coffee!
Cheers 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 AM Sent: Sunday, 2 August 2009 4:03 AM To: Brewtus Subject: Re: water pressure and creating crema Thank you Shaun. I will follow your coaching. I'll let you know how it goes. I'm off to BB! Audrey On Jul 29, 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-sinc. .. > 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, Ozhttp://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 --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
