On 8/27/07, Venkat Mangudi <[EMAIL PROTECTED]> wrote: > Charles Haynes wrote: > > > > So Venky, this is a throw down. Where do you think you can get a good > > espresso in Bangalore. I'll meet you there. > > That's Venki, not Venky. And I think that the best espresso is probably > at your place and I will meet you there before you become a > non-resident. :-)
Oops! Sorry. At my place is only my super-automatic. The cappucino I make is actually at work when I can convince the helpers not to helpfully pre-grind a hopper full of coffee. I've finally got the machine calibrated to get the grind to the point where a properly dosed double shot takes 27 seconds to pull. I haven't done anything tweakish like add a PID to the boiler or measure the brewhead pressure, so this is merely an "adequate" shot, nothing godlike. :) > My statement was just a comparison of the Bangalore coffee shops with > the Starbucks, Javacity etc outlets in the US. Ew. Yeah, standard commercial chain coffee sucks in both the US and here. > Those baristas just foam > milk, put it in a cup and add espresso afterwards. No amount of telling > them that espresso comes first made any difference, even when you are a > regular. Some of them looked at me like I was an alien, which I was in > the US. :-) Hah. I once ordered a cafe macchiato in one of those Starbucks inspired places. Not only did they foam the milk first, they filled the cup with milk then added the espresso. I handed it back in horror and said "this is not a cafe macchiato. A cafe macciato is an espresso with just a tiny bit of foam on top." The 'barrista' replied "not here." I said "Well, that's what it is in an Italian cafe, so I guess I'll have to get my coffee 'not here.'" -- Charles
