2 Espresso Blends?/Problems with taste, crema color - Barista Exchange2024-03-29T08:48:27Zhttps://www.baristaexchange.com/forum/topics/2-espresso-blendsproblems-with?commentId=1688216%3AComment%3A625844&x=1&feed=yes&xn_auth=noPersonally I'd love to have a…tag:www.baristaexchange.com,2009-09-19:1688216:Comment:6258442009-09-19T19:31:02.570ZJeffhttps://www.baristaexchange.com/profile/ophie
Personally I'd love to have a bar with about 10 different espressos on hand. There are so many schools of thought on the subject. I still love a good straight shot of Illy's or Lavaza's as well. Here's a link for that discussion I was mentioning earlier.<br />
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<a href="http://www.home-barista.com/coffees/blend-differences-for-pure-espresso-and-milk-mixes-t8404.html" target="_blank">http://www.home-barista.com/coffees/blend-differences-for-pure-espresso-and-milk-mixes-t8404.html</a>
Personally I'd love to have a bar with about 10 different espressos on hand. There are so many schools of thought on the subject. I still love a good straight shot of Illy's or Lavaza's as well. Here's a link for that discussion I was mentioning earlier.<br />
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<a href="http://www.home-barista.com/coffees/blend-differences-for-pure-espresso-and-milk-mixes-t8404.html" target="_blank">http://www.home-barista.com/coffees/blend-differences-for-pure-espresso-and-milk-mixes-t8404.html</a> Dark Horse Espresso Bar in To…tag:www.baristaexchange.com,2009-09-19:1688216:Comment:6253142009-09-19T04:57:07.446ZRachel Jepsenhttps://www.baristaexchange.com/profile/RachelJepsen
Dark Horse Espresso Bar in Toronto has an espresso for milk drinks and an espresso for espresso's sake. They are very good, I like quite a few things about them. So, two espressos is not unheard of, its just not common. I think it would be pretty neat to have two because recently I have been trying some single origin espressos and I would love to share that with the customers.
Dark Horse Espresso Bar in Toronto has an espresso for milk drinks and an espresso for espresso's sake. They are very good, I like quite a few things about them. So, two espressos is not unheard of, its just not common. I think it would be pretty neat to have two because recently I have been trying some single origin espressos and I would love to share that with the customers. I'm just getting into roastin…tag:www.baristaexchange.com,2009-09-19:1688216:Comment:6253002009-09-19T04:46:53.012ZJeffhttps://www.baristaexchange.com/profile/ophie
I'm just getting into roasting but I definitely agree about the sweeter is better as a stand alone theory. The bitter stronger maybe a way to use cheaper beans but it might be his honest opinion, but I think that if nothing else, he's going with a lot of the theories I'm seeing on the net. Crema's another debate. I don't really participate in the arguments, and figure that there's probably a coffee for everybody but thought I'd give you a sanity check there. Let me know and I'll send a few…
I'm just getting into roasting but I definitely agree about the sweeter is better as a stand alone theory. The bitter stronger maybe a way to use cheaper beans but it might be his honest opinion, but I think that if nothing else, he's going with a lot of the theories I'm seeing on the net. Crema's another debate. I don't really participate in the arguments, and figure that there's probably a coffee for everybody but thought I'd give you a sanity check there. Let me know and I'll send a few links if you want further reading.<br />
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Sounds like the feller is just imitating other coffee shops rather than following his passion. I have seen a lot of this. It's too bad really but it might be time to search the classifieds for the next great job. I'd still be interested to kn…tag:www.baristaexchange.com,2009-09-05:1688216:Comment:6118532009-09-05T17:19:59.664ZFraser Jamiesonhttps://www.baristaexchange.com/profile/FraserJamieson
I'd still be interested to know what temperature you're getting from the group heads. I'm not working there, so I can't possibly know; but, often in places where they "don't get around" to replacing grinder burrs, they also don't get around to general machine inspections. Espresso machines will still function when there are a lot of things not working properly. That says a lot about how well made they are.
I'd still be interested to know what temperature you're getting from the group heads. I'm not working there, so I can't possibly know; but, often in places where they "don't get around" to replacing grinder burrs, they also don't get around to general machine inspections. Espresso machines will still function when there are a lot of things not working properly. That says a lot about how well made they are. I will be at and competing in…tag:www.baristaexchange.com,2009-09-04:1688216:Comment:6112622009-09-04T20:46:28.843ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
I will be at and competing in the MWRBC. I'd love to see you. There may be some competitors from Latte Land and I know some of the PT's crew will be competing. You could probably car pool with some of them! If you need any more input on your question, I'd love to help out. joem@kaldiscoffee.com
I will be at and competing in the MWRBC. I'd love to see you. There may be some competitors from Latte Land and I know some of the PT's crew will be competing. You could probably car pool with some of them! If you need any more input on your question, I'd love to help out. joem@kaldiscoffee.com Thanks for all the help guys!…tag:www.baristaexchange.com,2009-09-04:1688216:Comment:6111882009-09-04T18:30:45.796ZKasey Klimeshttps://www.baristaexchange.com/profile/KaseyKlimes
Thanks for all the help guys!<br />
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First off, I haven't discussed any of this with the owner yet, and don't intend to say anything for a good while (especially while I'm not certain what the issues really are). He's acknowledged that there are things that need to be improved himself (such as the burrs), and that I am coming from a perspective that could help the store a lot. So far, we've both been very pleasantly open to each others differing opinions. He has granted me my methods of tamping,…
Thanks for all the help guys!<br />
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First off, I haven't discussed any of this with the owner yet, and don't intend to say anything for a good while (especially while I'm not certain what the issues really are). He's acknowledged that there are things that need to be improved himself (such as the burrs), and that I am coming from a perspective that could help the store a lot. So far, we've both been very pleasantly open to each others differing opinions. He has granted me my methods of tamping, acknowledged that I understand milk frothing and don't have to use the thermometers (as the other employees generally do), and don't have to use the volumetrics on the linea. At the same time, I have promised to dose and level in the way that he wants (though it is not how I was taught before).<br />
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When he's asked for my opinion on things, I have been blunt and honest, but also invited him to call me an uppity punk kid at any time and ignore what I'm saying - he's the boss.<br />
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I don't have an issue with there being two espressos, I just wanted to know if it was done elsewhere - I'm pleased to see it is, it's a cool idea. But when neither tastes good, I do want to investigate as to why. Like I said, when our views do collide, I'm having to prove my perspective with better results or scientific reasoning - I would find it rather obnoxious myself if my only reasoning was "this is the way we did it at kaldi's". So far discussing the few things that I have with him as been very enjoyable - I give the reasons for my approach, and he gives the reasons for his, and we discuss.<br />
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So, the discussion of "where my place is" aside, back to the espresso.<br />
I don't know much about the machines and I've gotten the impression from co-workers that when maintenance guys have come, they didn't really do much and the machine didn't get any better. I'll find out how long the green beans are being kept, but considering there's really not much room to keep them, I can't imagine it being very long. The espresso is allowed to de-gas for about 4 days, so I don't think that's the culprit.<br />
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I think the first step is to replace the burrs, as that is an issue whether it's causing the problem or not. Then I'll check the machine's water temperature and levels. I'm not sure how to adjust those things so I'll have to do some research. I'll ask about the water too.<br />
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After that I'll begin checking out the actual blend more.<br />
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PS, Joe! Always good to run across Kaldi's folk in here - will you be at MWRBC? I'm going to try and make it out there. Take care! It could be the coffee. But I…tag:www.baristaexchange.com,2009-09-04:1688216:Comment:6111322009-09-04T16:49:01.200ZPatrick Bockhttps://www.baristaexchange.com/profile/PatrickBock
It could be the coffee. But I would also check the water for off tastes and is it run through a water softer. Espresso and coffee need minerals in the water to bond to or the coffee comes out tasting very flat. Also check your grind setting, pull time 15 to 20 seconds and water temperature 195. If the burr grinder blades are dull you could be burning the coffee during grinding.<br />
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Yes there are many types of espresso blends. Some have a hard edge for mixed drinks so you can taste the espresso…
It could be the coffee. But I would also check the water for off tastes and is it run through a water softer. Espresso and coffee need minerals in the water to bond to or the coffee comes out tasting very flat. Also check your grind setting, pull time 15 to 20 seconds and water temperature 195. If the burr grinder blades are dull you could be burning the coffee during grinding.<br />
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Yes there are many types of espresso blends. Some have a hard edge for mixed drinks so you can taste the espresso when mixed with milk. Some are velvet smooth for straight shots.<br />
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If you you think the coffee is bad order a pound coffee from an artisan roaster online. That has good reviews and compare them to what you got. Hope this helped. Yeah, this is a tricky spot.…tag:www.baristaexchange.com,2009-09-04:1688216:Comment:6110662009-09-04T15:24:37.087ZBradyhttps://www.baristaexchange.com/profile/Brady
Yeah, this is a tricky spot. There is so much variety in this industry, so many different ways to do things. Your best bet is to probably start with the more equipment-related issues - like new burrs and verifying pressure/temp. This could be accomplished in a quick visit by your tech if you can't do it yourself. Many owners would like to think that they are taking care of their stuff and if they can be shown the light these problems are an easy fix.<br />
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"This is the way we did it at Kaldis" is…
Yeah, this is a tricky spot. There is so much variety in this industry, so many different ways to do things. Your best bet is to probably start with the more equipment-related issues - like new burrs and verifying pressure/temp. This could be accomplished in a quick visit by your tech if you can't do it yourself. Many owners would like to think that they are taking care of their stuff and if they can be shown the light these problems are an easy fix.<br />
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"This is the way we did it at Kaldis" is gonna get really old to your new boss if it hasn't already. I don't care how good their training is. Try to separate the philosophical approach differences from the execution differences, and stick to the latter. Having two blends is not unheard of, and shows that this owner cares about what you serve. Focus on making those two espressos shine and go from there. Hows your water quality?
Whe…tag:www.baristaexchange.com,2009-09-04:1688216:Comment:6108462009-09-04T04:39:43.365ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
Hows your water quality?<br />
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When was the last time the filters were changed and the water softener recharged?<br />
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What's your dose?<br />
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How many days off roast are you using the beans?<br />
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How old is "old" in reference to the burrs. What kind of grinders are you using? Flat burr or conical and how big are the burrs, that's a great indicator of how often to change them.<br />
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Grinding per shot? I would sure hope so.<br />
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Have you tried cupping the coffee vs. just brewing it as espresso? If it is good coffee, it…
Hows your water quality?<br />
<br />
When was the last time the filters were changed and the water softener recharged?<br />
<br />
What's your dose?<br />
<br />
How many days off roast are you using the beans?<br />
<br />
How old is "old" in reference to the burrs. What kind of grinders are you using? Flat burr or conical and how big are the burrs, that's a great indicator of how often to change them.<br />
<br />
Grinding per shot? I would sure hope so.<br />
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Have you tried cupping the coffee vs. just brewing it as espresso? If it is good coffee, it should taste good outside of the espresso machine. Even if it's ideal is in the PF, it should still taste great as a FP or when being cupped.<br />
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-bry What up!?! I hope you got goo…tag:www.baristaexchange.com,2009-09-04:1688216:Comment:6107772009-09-04T03:01:45.149ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
What up!?! I hope you got good training at Kaldi's!! If they want you to prove why Kaldi's trains the way we do, cite the SCAA. We use tried and true brewing standards and training. As for the shop you are working with, you should probably try some different shops around KC. There are some really good ones. Call down to the Kaldi's roaster and we'll give you some good direction on who to hook up with over there.<br />
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PS... Lots of love...
What up!?! I hope you got good training at Kaldi's!! If they want you to prove why Kaldi's trains the way we do, cite the SCAA. We use tried and true brewing standards and training. As for the shop you are working with, you should probably try some different shops around KC. There are some really good ones. Call down to the Kaldi's roaster and we'll give you some good direction on who to hook up with over there.<br />
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PS... Lots of love...