hey morgan, just got back from both the mountain regional and the midwest regional. awesome experience all in all! are you gonna be in portland or atlanta?
OK Morgan 9-) Several of the books on espresso that have influenced me are: 1) Espresso, from bean to cup by
Nick Jurich 2) Espresso Quick Reference Guide by Philip Janssen 3) The Book of Coffee by Francisco & R. Illy
4) Espresso, Ultimate Coffee by Kenneth Davids 5) Achieving Success in Specialty Coffee by Bellissimo Info Grp.
5) Tasting Espresso (L'Assaggio Dell'Espresso) by Intl. Institute of Coffee Tasters 6) Espresso Coffee by David
Schomer, and 7) Espresso Encyclopedia by Bernard Mariano & Jill West. Also have favorite books on coffee.
Ristretto= double shot (approximately 16 grams) of finely ground espresso extracted
with less water than the normal. For a ristretto, usually the amount of liquid espresso
is equal to approximately 3/4 of an ounce per single shot, or about 1+1/2 oz of a
double shot ristretto.
Ristretto in Italian translates to restricted, It is simply the amount of water that is
restricted, or reduced.
Hey morgan,
Thanks for asking my opinion on Ristretto espresso, relative to the extraction time
factor. I am going to give you a short answer first, in case you get too bored to read
my long answer 8-)
For most of the blends that we roast, and according to the fine grind size that we use
for espresso, the time is approximately 25 seconds.
That being said, I time my shot from the point when I first notice the espresso crema
begin to drip. I do not count any preinfusion time, as it varies per machine. There
are so many variables that affect the timing of good espresso, that a more accurate
answer would include more details.
Coffee beans, depending on origination, can vary in amount of inherent substances
like coffee oils, fiber, hardness, softness, and volitile gasses, All these ingredients,
plus other facors such as the age of the beans, the amount of oxidation, moisture,
extreme temperatures, temperature of hot water, and the extraction pressure
affect the simpleness of good extraction. Is it any wonder that even the best baristas
in the world are always adjusting the grind to compensate for the vairiables that
make it challenging. And I have not even mentioned the different terroirs. Whewwh.
Thanks for the kind words Morgan. If I ever get to Wyoming I will stop in to see you and
order a double short ristretto macchiato to gulp 8-) Keep up the enthusiasm.
Thanks for the kind words Morgan! You seem dedicated to your craft. I am sure that you
will find the education you seek and take advantage of it. It will be more fun that way.
Keep up the good work at Coal Creek!
Mo!!! no problem, that concert was way legit and the comp was pretty fun too! im glad we got to see ben compete. and yes i will see you friday. maybe even before....maybe for some hooka??
Yea I'm bummed we didn't get to meet up. I actually got to judge Crosby on Friday. All the CC competitors did really well. Way to rep WY!! I got Crosby's card so I will definitely come and visit in March when I'm back in the office in the Big D town.
Check out my civet coffee website. Its the rarest coffee in the world. I started it up as a Peace Corps project, during my tour of duty in the Philippines, and now we roast and market it here in the US. Anyways, we might be doing some business in Jackson Hole, WY, so keep a lookout for us. Anyways, nice meeting you and take care.
Hi Morgan, thanks for finding me here. Are you going to be in Denver this weekend for the MRBC? If not hopefully I make it up to L-Town soon for work. I definitely need to stop by "The Creek"
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nice meet you !!!!
Now I'm ready to help you plan a bash. Come see me in the roastery ;)
Nick Jurich 2) Espresso Quick Reference Guide by Philip Janssen 3) The Book of Coffee by Francisco & R. Illy
4) Espresso, Ultimate Coffee by Kenneth Davids 5) Achieving Success in Specialty Coffee by Bellissimo Info Grp.
5) Tasting Espresso (L'Assaggio Dell'Espresso) by Intl. Institute of Coffee Tasters 6) Espresso Coffee by David
Schomer, and 7) Espresso Encyclopedia by Bernard Mariano & Jill West. Also have favorite books on coffee.
what coffee you use for make a good esppresso ?
with less water than the normal. For a ristretto, usually the amount of liquid espresso
is equal to approximately 3/4 of an ounce per single shot, or about 1+1/2 oz of a
double shot ristretto.
Ristretto in Italian translates to restricted, It is simply the amount of water that is
restricted, or reduced.
Thanks for asking my opinion on Ristretto espresso, relative to the extraction time
factor. I am going to give you a short answer first, in case you get too bored to read
my long answer 8-)
For most of the blends that we roast, and according to the fine grind size that we use
for espresso, the time is approximately 25 seconds.
That being said, I time my shot from the point when I first notice the espresso crema
begin to drip. I do not count any preinfusion time, as it varies per machine. There
are so many variables that affect the timing of good espresso, that a more accurate
answer would include more details.
Coffee beans, depending on origination, can vary in amount of inherent substances
like coffee oils, fiber, hardness, softness, and volitile gasses, All these ingredients,
plus other facors such as the age of the beans, the amount of oxidation, moisture,
extreme temperatures, temperature of hot water, and the extraction pressure
affect the simpleness of good extraction. Is it any wonder that even the best baristas
in the world are always adjusting the grind to compensate for the vairiables that
make it challenging. And I have not even mentioned the different terroirs. Whewwh.
are esppresso lover ?
order a double short ristretto macchiato to gulp 8-) Keep up the enthusiasm.
will find the education you seek and take advantage of it. It will be more fun that way.
Keep up the good work at Coal Creek!
Check out my civet coffee website. Its the rarest coffee in the world. I started it up as a Peace Corps project, during my tour of duty in the Philippines, and now we roast and market it here in the US. Anyways, we might be doing some business in Jackson Hole, WY, so keep a lookout for us. Anyways, nice meeting you and take care.
www.bantaicivetcoffee.com
Thanks for adding :)
Greetings from Penang, Malaysia.
Victor Leong
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