51–60 of 179 posts
I don't know anyone who buys ready-to-drink coffee all that often. It's more of an impulse or convenience buy. Cutting costs does make sense for this type of product, but is it enough to keep up with declining demand?
Very interesting for industrial use, that’s for sure. 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” coffe…
> Did the espresso drinks have milk in them? I felt a great disturbance in Italy, as if millions of voices suddenly cried out in terror and were suddenly silenced. Espresso does not have milk. Macchiato , is an espresso based drink with milk. Edit: it's bad form to change your message after-the-fact to remove the thing that was quoted.
This seems very interesting, at least from a pure coffee nerd standpoint and what it could mean for improving espresso brewing in general. However, I'm going through the research paper, and am a bit skeptical of the energy savings angle, especially considering the many variables with espresso machine in terms of how they heat and brew (single vs dual boilers, heat exchangers vs dippers, spring lever machines vs pump…
Earlier quoted context omitted.
> Did the espresso drinks have milk in them? I felt a great disturbance in Italy, as if millions of voices suddenly cried out in terror and were suddenly silenced. Espresso does not have milk. Macchiato , is an espresso based drink with milk. Edit: it's bad form to change your message after-the-fact to remove the thing that was quoted.
Even if that quote was left in, "espresso drinkS" usually stands for drinks based on espresso, not espresso itself. You know, like cappucino or macchiato.
Edited to remove because the paper clarifies that it’s black coffee. But missed the (edit- found the clarification). Was quoted whilst in the process of fixing!
Very interesting for industrial use, that’s for sure. 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” coffe…
The guy is from Colombia, so I can believe it is a good method
In any case, I think there are frauds in all ranks of universities. I've seen people in CMU steal someone else's research idea or even a whole paper and the university doesn't punish the professors who did this. It's the PhD students whose work and life gets destroyed by such things.
Earlier quoted context omitted.
It'd be a learning experience to find the right settings. Coffee usually goes in two directions. Under-extracted (sour) or over-extracted (bitter). Things that will affect the extraction are temperature (hotter usually means more extraction), time (longer = more), grind size (more surface area in smaller grinds = more), pressure (higher = more) etc. Roast levels also matter.
I often produce espresso that is bitter and sour. The best coffee that I've drank for the past five years have all been pour overs (my favorite was at a place called The Library in Toronto). I sometimes wonder if all the time, effort, and money I've dumped into espresso has been a huge mistake and maybe I should just buy a pour over setup...
Also shoutout the library. Great shop
This seems very interesting, at least from a pure coffee nerd standpoint and what it could mean for improving espresso brewing in general. However, I'm going through the research paper, and am a bit skeptical of the energy savings angle, especially considering the many variables with espresso machine in terms of how they heat and brew (single vs dual boilers, heat exchangers vs dippers, spring lever machines vs pump…
"room temperature espresso" was the first thing I thought of - espresso is meant to be drunk hot, right away. If you let a good shot cool off and compare it to a bad shot you're not going to notice the difference as much because you made them both worse by letting them sit and cool. For industrial processes it probably doesn't matter - look at how nescafe is manufactured.