Espresso machines

sideshow said:
I had just tasted the earthiness of a sun kissed oak barrel with slightly green water mixed with fresh clipped grass.  I do remember being poetic and a little over zealous with the description of how thought of my first wife
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:o I am gobsmacked.

I once experienced the taste of my ex-wife in a similar way .... although it wasn?t in wine, but vinegar.
 
Vince said:
My self portrait
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Oh Vince - that comment is pure gold!  When are you Sunday riders going to head up my way for breakfast so that I can cook you my corrupted version of Italian eggs?


Hope that you are happy, healthy and on the road again soon..


Yogi
 
I haven't slogged through the 17 (!) pages of this thread to be sure, but perhaps you are new to the Porsche take on espresso machines?  https://www.superveloce.co/products/espresso-veloce-r-rs-black-edition-super-veloce#1
 
lawrence said:
I haven't slogged through the 17 (!) pages of this thread to be sure, but perhaps you are new to the Porsche take on espresso machines?  https://www.superveloce.co/products/espresso-veloce-r-rs-black-edition-super-veloce#1
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those machines are a good display piece, and really well made, but they are a capsule machine, of which a capsule of coffee is the equivalent quality of tea bag tea. These machines run at 22 bar of pressure when pushing water through the capsule to get your coffee. Nespresso machines run 17 bar. An espresso machine in a cafe , bar or restaurant, runs on average about 9.5 bar for average coffee, and say 8-8.5 bar for good quality coffee, there is a huge difference in pressure from the Superveloce machine. Basically the more pressure you need to extract the flavour from your coffee, the lower quality the coffee is.

They definitely look cool, and a lot of work has gone into them, clearly, but I wouldn't want one, I guess they think people want capsule machines for the convenience of them?

 
sideshow said:
those machines are a good display piece, and really well made, but they are a capsule machine, of which a capsule of coffee is the equivalent quality of tea bag tea. These machines run at 22 bar of pressure when pushing water through the capsule to get your coffee. Nespresso machines run 17 bar. An espresso machine in a cafe , bar or restaurant, runs on average about 9.5 bar for average coffee, and say 8-8.5 bar for good quality coffee, there is a huge difference in pressure from the Superveloce machine. Basically the more pressure you need to extract the flavour from your coffee, the lower quality the coffee is.

They definitely look cool, and a lot of work has gone into them, clearly, but I wouldn't want one, I guess they think people want capsule machines for the convenience of them?
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You can't put coffee capsules on your vegetable garden either.

Paul
 
They are putting in a huge effort to try to market as a green alternative with new type of capsules. The ads with the famous actor aren't working well enough any more.
 
Tippie said:
They are putting in a huge effort to try to market as a green alternative with new type of capsules. The ads with the famous actor aren't working well enough any more.
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Public pressure gets results.

Is his villa on the Lago di Como for sale?
I could trundle down to Mandello on an old Guzzi single.


Paul
 
Paul Marx said:
Public pressure gets results.

Is his villa on the Lago di Como for sale?
I could trundle down to Mandello on an old Guzzi single.


Paul
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damn , I need glasses , i could have sworn you wrote pubic pressure!
 
It was nice to see Italians out and about enjoying an espresso from their local " bar " even if in paper cups. That first coffee in the bar early in the morning on the way to work , the sense of anticipation .......

Pui la mandi giu, pui ti tira su.
 
Start with a tasting notes book  :D Coffee fun!

I couldn't source my usual Columbian beans on Friday so resorted to Lavazza beans from Woollies. It was all on special, so i grabbed a kilo of Gold and kilo of Espresso #5. Have opened the l'espress, but finding it a tad bitter c/w our usual smooth colombiano. Have tried a few different grind textures and tamp pressures, but still not doing it for me. We don't go the espresso (short blacks) and always have lattes in the morning. Not expecting the same taste quality when it's not locally roasted, but won't get this one again if ever stuck for supply. Hopefully the gold is a bit smoother.
 
Has the term milk coffee disappeared from the vocabulary?

A few years back, I was queueing for a coffee at the Bikers Classics in Francorchamps. The man in the queue next to me asked with a strong English accent for a Cafe Latte, to the French speaking Belgian girl serving. The girl of course didn't understand a thing. She would have understood milk coffee or caf? au lait. I translated for my neighbour who turned out to be Sammy Miller.

Does Starbucks rule the world to the point that a milk coffee has become a cafe latte?

Paul
 
Starbuck rules nothing, shit coffee in huge cups. Different languages, even regions use different terminology. In Spain a "latte" is a caffe con leche (caffe meeyou if they try it in eengleesh), which these days seems to have evolved in many places into a massive cup of hot milk with a shot of coffee you can barely taste. I used to drink a "long black" in Oz, an espresso with a bit of water added. Tried to get one in Europe, nobody knew what I was asking for, "americano" they call it, then when in Cortina I asked for an americano the guy said, ah "caffe lungo" (long coffee), which I guess is where the Oz mob got their name for it from. These days ordering an americano you invariably end up with a huge cup of hot water with a shot of espresso in it. I am back on espresso ("picado concentrado por favor") or a cortado when in Espana, equally good for me, excellent coffee in Andalucia.
 
Tippie said:
Starbuck rules nothing, shit coffee in huge cups. Different languages, even regions use different terminology. In Spain a "latte" is a caffe con leche (caffe meeyou if they try it in eengleesh), which these days seems to have evolved in many places into a massive cup of hot milk with a shot of coffee you can barely taste. I used to drink a "long black" in Oz, an espresso with a bit of water added. Tried to get one in Europe, nobody knew what I was asking for, "americano" they call it, then when in Cortina I asked for an americano the guy said, ah "caffe lungo" (long coffee), which I guess is where the Oz mob got their name for it from. These days ordering an americano you invariably end up with a huge cup of hot water with a shot of espresso in it. I am back on espresso ("picado concentrado por favor") or a cortado when in Espana, equally good for me, excellent coffee in Andalucia.
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In English, it's milk coffee.

When you ask for an americano in Italy, you often get a look of disgust that superior feeling peoples reserve for lesser groups of humanity.

Paul
 
First cup of Sehe Ntamba #2 ( Burundi ) this morning. Will take some fine tuning but you can tell clearly it makes a better cup of coffee. Acidic without being bitter.....lovely aroma.

Back to bikes. My riding partner and I were out ( walking his dogs ) yesterday and wondering when we could ride out to the coast. Not for a while I fear. He said a friend of his was out riding and was pulled over, and told politely to go home . I will get the bikes out this afternoon, start and warm up to operating temperature and " take them round the block " .

ALEX
 
I don't actually buy caffe lattes here. i order a flat white. And there are so many variations of names for the various coffees in various countries it's very difficult to get it right when OS. In Oz they serve a caffe latte in a glass. I asked once why and was told that's how they do it in Italia - I said that in 15 months in Italy i was never served coffee in a glass. That's why I order a flat white - it comes in a cup. Work that one out!!

Milk coffee won't get you far here - might end up with a Nescafe!
 
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