Archive for October, 2011

Preference

Posted in Coffee of Course with tags , , , , on October 24, 2011 by whyyoushouldhatecoffee

I seem to have a very similar conversation at every coffee gathering that I attend.

It goes something like this.

“We use a Synesso.”
“Oh, how is that?”
“it’s great”
“what do you think of Simonelli?”
“meh. It’s the competition machine so I/we put up with it.”

I’ll state first hand, I love Simonelli espresso machines.

In coffee I’ve noticed different flavor profiles in obvious categories: origin, roaster vs roaster (Intelligentsia vs. Alterra), and dirty vs clean equipment.

And then in less obvious categories: roaster to roaster (Stephanie vs. Christopher), espresso Machine to Espresso Machine & Barista to Barista.

I’m starting to finally come to terms with the fact that there are some people who like dark roasted coffee. Not that they’re confused or haven’t had a good light roast. They just really prefer a dark roast coffee. It’s a strange phenomenon. But hey, it happens.

Some people also prefer Espresso Machines. Baristas are like fan boys for some machines. Some based on taste. Which I think is great. Then some because everyone else likes it. Synesso in many cases fits into this category. This is in no way to bash Synesso. I enjoy those machines. In my opinion they make really excellent tight syrupy shots. Maybe updosed. Maybe just pulled short. Tight extraction profile. That’s great.

I really enjoy slightly larger, fluffy cloudy espresso shots. Cleanliness is something that I aim for. I don’t really aim for body. You’re having an espresso. It has body.

To me and to my taste, Nuova Simonelli does a great job assisting me in creating an espresso with that profile.

I always try to get onto the topic of flavor profiles created by different roasting machines. I have experience with a few roasters personally and have obviously worked with a few different roasters. I can say that hands down, I prefer drum roasters. Preferably cast-iron drums. Preferably with a large amount of air and flame control.

It’s really hard to have discussions with other baristas about roasting as really, none of us have the hands on experience that we have on espresso machines/grinders.

Really, I’ll argue any preference I have. With a caption that we all have different preferences, and that’s ok.

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