Where’s your palate at?
Adrianmsmith You’re avoiding the question here buddy. Surely if we’re looking to enjoy the finer points of coffee tasting then milk will cloud the issue? 🤔
Flair 58, Mahlkonig EK43, Kinu M47, 1zpresso ZP6.
JimmyP Surely if we’re looking to enjoy the finer points of coffee tasting then milk will cloud the issue? 🤔
Why do you think that? There are espresso based drinks and espresso drinks. Each are individual. Obviously if you pick up certain flavours in straight espresso then it is highly unlikely you will detect the same flavours in milk….but that does not somehow make your preference for non milk based drinks any more relevant.
Of course you are right that a person gets to a certain level of kit, then the returns are diminished and it becomes a billy big balls excercise
Unfortunately, for those who do not agree, espresso based milk drinks are enjoyable.
Straight espresso is , putting it politely, not enjoyable .
Maybe i should leave the forums and stick with facebook if the forums need everyone to actually enjoy straight espresso. ☕
Ade Smith. ACS Evo Leva v2. Kafatek Flat max 2, ssw 2024. Mazzer Philos, Craig Lyn HG-1 prime., WW key mk1.
Adrianmsmith I’m not denying that people enjoy milky coffee drinks. But I also believe that straight espresso can be delicious to anyone. Assuming it’s prepared correctly 🙂👍
Flair 58, Mahlkonig EK43, Kinu M47, 1zpresso ZP6.
More defensive stuff. I reckon some people here need a cupping session with a good teacher! 😅👍
Flair 58, Mahlkonig EK43, Kinu M47, 1zpresso ZP6.
Adrianmsmith Both are enjoyable to those that enjoy them. I have, in the past, very much enjoyed coffee with milk. Sadly, this option was taken from me, rather than a conscious decision, or choice. So now, mainly black coffee for me unless a non-dairy option is available (I don’t stock milk at home).
Nevertheless, coffee with/without milk has a taste…surely this can be discussed?
I’ve never heard anyone say coffee with milk is not enoyable. I have heard people express a preference/requirement for coffee without. It’s not necessarily a slur on adding milk. Besides, you make coffee with water, at this point extraction has happened…from now on the addition of milk is an adjustment/dilution of the coffee made.
JimmyP But I also believe that straight espresso can be delicious to anyone. Assuming it’s prepared correctly
I always prepare it correctly and deliciously, by adding it to milk ☕
Ade Smith. ACS Evo Leva v2. Kafatek Flat max 2, ssw 2024. Mazzer Philos, Craig Lyn HG-1 prime., WW key mk1.
MWJB Sadly, this option was taken from me, rather than a conscious decision, or choice.
I understand this as my wife has relatively recently become dairy intolerant and more recently been told to avoid caffeine, hence my posts about a separate decaf grinder .
She has water added and occasionally a latte with almond milk.
I can drink espresso with water added 1:2 usually as a minimum, i just find a straight shot too short for one thing but too intense also.
Im not saying everyone should be the same.
Similarly i like single malt scotch whisky (straight of course) but do not like rum, but ive nothing against run drinkers 🥰
A tot of irish whisky is great in a latte.
Ade Smith. ACS Evo Leva v2. Kafatek Flat max 2, ssw 2024. Mazzer Philos, Craig Lyn HG-1 prime., WW key mk1.
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JimmyP Because if you’re going to brew as espresso, or as drip/any other percolation, it needs to work via that method & resulting higher extraction.
You also need to be more specific with the word ‘cupping’, the SCAA heavily formalised a cupping protocol (e.g. time in the roaster, ground colour on the Agtron scale, grind size, brew ratio & steep times, they have made a few, non-critical, changes since), but most people show no evidence of adhering to this and do whatever they feel like ‘in-house’. Even the SCAA standards are a bit of a mish-mash of pre existing works that they shoe-horned into a single recommendation.
Besides, cupping was innovated a hundred years prior to the SCAA’s existence and little in the way of documentation, nor specs remain beyond using 5oz rocks glasses and 7.3g of coffee. It was a diagnostic exercise to eliminate the risk associated with buying lots based purely on a promise and a handshake, it’s a QC for green buyers, not a ‘magic eye’ into production roasts.
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Adrianmsmith Similarly i like single malt scotch whisky (straight of course) but do not like rum, but ive nothing against run drinkers
I like malts, mostly Islay, some with water , some straght, or straight to start, then with water.
I didn’t know I liked rum until my brother gifted me a bottle of Brugal 1888 and a didn’t know what I was drinking.
The best spirit/liqueur in coffee is white Sambuca :-)
JimmyP Looking for better roasted coffee all the time. My palate only has to please me (and those I brew for), I’m not taking any position on what anyone else needs to buy/do/perceive/prefer.
I do, seriously, often wonder if I am doing it all wrong, I do try many brewer & method recommendations, as well as trying coffee when out & about. I’m yet to encounter any evidence that I am doing it all wrong (maybe just occasionally, when exploring different methods/gear).
Always open to enlightenment if you have any suggestions?