21–30 of 179 posts
I see the value for American-style "espresso-flavored" drinks, or similar bottled/packaged products. But, yuck, who on earth wants to drink actual espresso at room temperature?
I see the value for American-style "espresso-flavored" drinks, or similar bottled/packaged products. But, yuck, who on earth wants to drink actual espresso at room temperature?
I do! I think almost everything tastes better at room-ish temperature. (Some things need to be colder or hotter to keep their texture, but I can't think of anything that _tastes_ better outside of the 16~25°C range)
Cutting costs does make sense for this type of product, but is it enough to keep up with declining demand?
Don't show this to the EU, or they will force us drink only ultrasound espresso from now on.
Don't show this to the EU, or they will force us drink only ultrasound espresso from now on.
For domestic use, in the home of somebody whose coffee snobbery is dialled to 11, I need far more information.
What beans were they using, freshness, etc? (Edit: Campos coffee… not on my shopping list that’s for sure…)
How did they control for extraction method differences to maximise output quality for all brew methods? (Edit: TDS and EY)
Were the “regular” coffee drinkers regular consumers of espresso?
Most importantly, how long until Hoffman does a deep dive and much will it cost so I can allocate budget for yet another coffee making device?
I see the value for American-style "espresso-flavored" drinks, or similar bottled/packaged products. But, yuck, who on earth wants to drink actual espresso at room temperature?
Instead of heating water to extract coffee and then latter cooling it to freeze dry and make instant coffee you keep the whole process at low temperatures, saving lots of power.