red espresso? - Barista Exchange2024-03-29T02:31:44Zhttps://www.baristaexchange.com/forum/topics/red-espresso?commentId=1688216%3AComment%3A433133&feed=yes&xn_auth=noI have never heard of this re…tag:www.baristaexchange.com,2010-01-08:1688216:Comment:7413602010-01-08T04:11:02.932ZStacy Woffordhttps://www.baristaexchange.com/profile/StacyNanninga
I have never heard of this red espresso until now!! How interesting, I would agree with not cross contaminating the portafilters. At my shop we make what we call tea misto. we just steep the tea in half the amount of water we would normally use, then add steamed milk. Customers love them!
I have never heard of this red espresso until now!! How interesting, I would agree with not cross contaminating the portafilters. At my shop we make what we call tea misto. we just steep the tea in half the amount of water we would normally use, then add steamed milk. Customers love them! I've never had a fast extract…tag:www.baristaexchange.com,2010-01-07:1688216:Comment:7406102010-01-07T15:29:20.630ZMitch Buckner - Bella Caffehttps://www.baristaexchange.com/profile/MitchBucknerBellaCaffe994
I've never had a fast extraction. Generally the same Extraction times are used for red espresso as I use for regular espresso. Did you give it a 20sec preinfusion before pulling the shot? If not, you might get a fast extraction. I put a scoop into the basket, pull a shot for about 3 secs (just barely a drip then turn it off) let it sit for 20 seconds to infuse & then pull about a 20 second shot (giving me 2 ounces of red espresso) with a nice head of crema.<br />
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<cite>Stickman…</cite>
I've never had a fast extraction. Generally the same Extraction times are used for red espresso as I use for regular espresso. Did you give it a 20sec preinfusion before pulling the shot? If not, you might get a fast extraction. I put a scoop into the basket, pull a shot for about 3 secs (just barely a drip then turn it off) let it sit for 20 seconds to infuse & then pull about a 20 second shot (giving me 2 ounces of red espresso) with a nice head of crema.<br />
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<cite>Stickman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/red-espresso?id=1688216%3ATopic%3A432163&page=2#1688216Comment537395"><div>I brought in a bag when I heard about it a year ago, give or take.<br/><br/>I had great expectations but was a little disappointed with the outcome. I was expecting something like espresso in grind and extraction but it was more like using Guayaki Mate in the gaucho grind - very fast extraction even when tamped with all my weight and polished with weight. I think the product could show some real promise with a little bit more honing of its consistency. The flavour was a little 'dirtier' than regular rooibos as extracted in a tea form.<br/><br/>I should try it again because it sure looked cool and makes a neat option.</div>
</blockquote> Had a woman proceed to put 24…tag:www.baristaexchange.com,2010-01-07:1688216:Comment:7405912010-01-07T15:24:25.162ZMitch Buckner - Bella Caffehttps://www.baristaexchange.com/profile/MitchBucknerBellaCaffe994
Had a woman proceed to put 24 packs of S&L in her coffee one day before her daughter stopped her from putting anymore. I think her issue may have been more mental than taste. But its nothing to watch someone put 10 packs of sugar in a 12oz cup of coffee. They'll have to dump out coffee just to fit the sugar in it! Sad. I do alot of horse shows where alot of Latin Americans work & I've learned to not give them a full pitcher of cream because they will pour out coffee & fill it up…
Had a woman proceed to put 24 packs of S&L in her coffee one day before her daughter stopped her from putting anymore. I think her issue may have been more mental than taste. But its nothing to watch someone put 10 packs of sugar in a 12oz cup of coffee. They'll have to dump out coffee just to fit the sugar in it! Sad. I do alot of horse shows where alot of Latin Americans work & I've learned to not give them a full pitcher of cream because they will pour out coffee & fill it up with half & half. So now I just give them a pitcher of cream without a couple of ounces. They're fine with that but will keep pouring if they have it. They also then proceed to put 10 packs of sugar in it. Basically sweet cream with a little coffee (literally)<br />
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<cite>teresa said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/red-espresso?id=1688216%3ATopic%3A432163&page=1#1688216Comment435595"><div>That I would like to see...right when someone's in the midst of lacing your beautiful latte art with 4 sugar packets -haha! Good luck w/ the redspro!<br/><br/><cite>paulito said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/red-espresso?page=1&commentId=1688216%3AComment%3A434668&x=1#1688216Comment434668"><div>true that!!!! im horribly guilty of fantasizing about rolling my condoment bar right out into the parking lot next to the dumpster when i see the atrosities that they commit to beautiful beverages passionately prepared by my staff!<br/><br/></div>
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</blockquote> Its got a earthy almost alfal…tag:www.baristaexchange.com,2010-01-07:1688216:Comment:7405782010-01-07T15:19:03.477ZMitch Buckner - Bella Caffehttps://www.baristaexchange.com/profile/MitchBucknerBellaCaffe994
Its got a earthy almost alfalfa taste to it. Well Alfalfa smell to it. I work with alot of Horse people so thats what they tell me. Its an aquired taste but really it doesnt take long to aquire the taste. Mainly its just unexpected when you first try it & then you realize that its good. I've had customers come up & order it to try it out, take a sip & about spit it out. Then after a few more sips love it. Its like picking up a drink thinking its a coca cola & taking a sip of it…
Its got a earthy almost alfalfa taste to it. Well Alfalfa smell to it. I work with alot of Horse people so thats what they tell me. Its an aquired taste but really it doesnt take long to aquire the taste. Mainly its just unexpected when you first try it & then you realize that its good. I've had customers come up & order it to try it out, take a sip & about spit it out. Then after a few more sips love it. Its like picking up a drink thinking its a coca cola & taking a sip of it & realizing its a dr pepper. Completely not what you expected so it taste horrible. But now that you know its a dr pepper it tastes good, its just not what you expected. Same with the Red Espresso. Most people take a sip of it still expecting it to taste like a "black" cappuccino & dont like it. Then they get the taste & their brain realizes that it isnt "black" espresso so then they like it. Mainly its a mind thing.<br />
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<cite>paulito said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/red-espresso#1688216Comment433133"><div>interesting... what does it tast like as a extracted shot of tea? hows it taste when combined with milk in "teacinno" form(sorry for the blasphamy it was irisistable!?<br/><br/><cite>Jake Robinson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/red-espresso#1688216Comment432986"><div>we use it to make rooibos lattes, its interesting. Worth a shot! We reserve a whole head on our four group for mate and rooibos shots, to avoid coffee oil contamination. Arguably a lot more could be done to improve that set up, but we sell a LOT of soy honey and vanilla mate lattes. The rooibos is more popular as loose tea though. Our tea importer has been providing us with some very interesting preliminary studies on roobios and the antioxidants that it has. Apparently there are more than 50 times the amount of antioxidants in roobios than there are in green tea.</div>
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</blockquote> umm, i'm not going to do it b…tag:www.baristaexchange.com,2009-06-30:1688216:Comment:5400562009-06-30T14:35:36.804ZJohn Cunninghamhttps://www.baristaexchange.com/profile/JohnCunningham
umm, i'm not going to do it but here is a very well produced video. <a href="http://www.youtube.com/watch?v=9mwZeEx36D8">http://www.youtube.com/watch?v=9mwZeEx36D8</a>
umm, i'm not going to do it but here is a very well produced video. <a href="http://www.youtube.com/watch?v=9mwZeEx36D8">http://www.youtube.com/watch?v=9mwZeEx36D8</a> Its a good replacment to a es…tag:www.baristaexchange.com,2009-06-28:1688216:Comment:5385462009-06-28T18:18:59.633Zjuleshttps://www.baristaexchange.com/profile/jules
Its a good replacment to a espresso based drink, Its nothing like chai, its brewed to order and it is caffine free and much higher in antioxidents than green tea or berries like blue berries, I like a 4oz extraction with just a splash of half and half, it can be sweet but also is high in tannins and can have a tabbaco finnish, I also find the darker the red and finer the (grind) has a sweeter finnish. One down side is the gasget on the head you dedicate it to drys out alot faster than the…
Its a good replacment to a espresso based drink, Its nothing like chai, its brewed to order and it is caffine free and much higher in antioxidents than green tea or berries like blue berries, I like a 4oz extraction with just a splash of half and half, it can be sweet but also is high in tannins and can have a tabbaco finnish, I also find the darker the red and finer the (grind) has a sweeter finnish. One down side is the gasget on the head you dedicate it to drys out alot faster than the others, its odd I havent really looked into as why it dose but maybe i will, probably something obvious. Here's a clicky. It's no Post…tag:www.baristaexchange.com,2009-06-28:1688216:Comment:5383542009-06-28T09:48:39.152Zilludereluderehttps://www.baristaexchange.com/profile/illudereludere
Here's a <a href="http://www.businessweek.com/lifestyle/content/jul2008/bw20080725_724989.htm" target="_blank">clicky</a>. It's no Postum!
Here's a <a href="http://www.businessweek.com/lifestyle/content/jul2008/bw20080725_724989.htm" target="_blank">clicky</a>. It's no Postum! I tried making a few of these…tag:www.baristaexchange.com,2009-06-27:1688216:Comment:5375762009-06-27T12:28:05.046ZZechariah Whitehttps://www.baristaexchange.com/profile/Zech
I tried making a few of these a couple years ago. They tasted pretty great- exactly what you'd expect. I did not try adding milk, though. Sounds good.
I tried making a few of these a couple years ago. They tasted pretty great- exactly what you'd expect. I did not try adding milk, though. Sounds good. I brought in a bag when I hea…tag:www.baristaexchange.com,2009-06-27:1688216:Comment:5373952009-06-27T02:23:56.704ZStickmanhttps://www.baristaexchange.com/profile/DavidEvans
I brought in a bag when I heard about it a year ago, give or take.<br />
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I had great expectations but was a little disappointed with the outcome. I was expecting something like espresso in grind and extraction but it was more like using Guayaki Mate in the gaucho grind - very fast extraction even when tamped with all my weight and polished with weight. I think the product could show some real promise with a little bit more honing of its consistency. The flavour was a little 'dirtier' than regular…
I brought in a bag when I heard about it a year ago, give or take.<br />
<br />
I had great expectations but was a little disappointed with the outcome. I was expecting something like espresso in grind and extraction but it was more like using Guayaki Mate in the gaucho grind - very fast extraction even when tamped with all my weight and polished with weight. I think the product could show some real promise with a little bit more honing of its consistency. The flavour was a little 'dirtier' than regular rooibos as extracted in a tea form.<br />
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I should try it again because it sure looked cool and makes a neat option. Reviving an old discussion he…tag:www.baristaexchange.com,2009-06-26:1688216:Comment:5372182009-06-26T22:45:20.458ZSamantha Bakohttps://www.baristaexchange.com/profile/SamanthaBako
Reviving an old discussion here >.><br />
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But I'm curious as to how the chemicals/flavonoids/antioxidants etc. stand up to a pressurized espresso brew, as opposed to being steeped in water. Someone here mentioned using mate in a portafilter, and I wonder if it retains the caffeine content, or how the chemistry breaks down.<br />
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Because, let's face it, a large reason people drink teas is due to the perceived health benefits.
Reviving an old discussion here >.><br />
<br />
But I'm curious as to how the chemicals/flavonoids/antioxidants etc. stand up to a pressurized espresso brew, as opposed to being steeped in water. Someone here mentioned using mate in a portafilter, and I wonder if it retains the caffeine content, or how the chemistry breaks down.<br />
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Because, let's face it, a large reason people drink teas is due to the perceived health benefits.