Showing posts with label Black Cat. Show all posts
Showing posts with label Black Cat. Show all posts
Monday, July 12, 2010
I Need my Beans!
The much adored and celebrated bag of Black Cat espresso has run out. Actually it ran out about a week ago; and the equally venerated El Machete is also no more. Orders have already been placed for an espresso blend from Social (the fantastic company that provided the excellent beans used at the Toronto Barista course) and regular coffee blends from Dean’s Beans (an environmentally and socially responsible roaster out of Massachusetts). I’ve been practicing with Hong Wing and Waitrose French Roast in the meanwhile. Although neither of these bean packs is freshly roasted, they have been providing more than adequate cappuccinos. Good taste, but nothing beats the fresh roasted! Only a few more days!!!
Wednesday, June 30, 2010
The Uphill Journey
The more you know, the more you realise how much you don’t know. Insert “about espresso” after each know. This certainly is an uphill journey towards the Perfect Cup. Some days the espressos are good. Some days the milk is fantastic. Some days the latte art approaches something recognizable. Usually this does not all happen on the same day!
To get anywhere near to perfection with an espresso (and cappuccino) one must have fresh beans. (By the way I’m nearly out of Black Cat!). The beans must then be ground to the prefect size. Bear in mind that each bean blend will have a different optimal grind size. Even if one knows the optimal size for a particular blend, significant variations in humidity can change the optimal size. Humidity??! Jeez!
So let’s assume freshness and optimal size have been achieved. Dosing and tamping now come into play. That’s a whole other story. And don’t even ask about achieving the perfect temperature on the Silvia- I swear I have read almost a bible’s worth on that over the last two months! I think I may have the temperature thing down though- thank you Mark Prince.
Anyway, I’ve decided I should spend an entire weekend pulling and troubleshooting espresso shots. No milk added. No sugar. Just plain unadulterated espresso shots. Each shot must pass a sight test and a taste test. Any taste volunteers? Be warned though, the caffeine buzz is inevitable!
To get anywhere near to perfection with an espresso (and cappuccino) one must have fresh beans. (By the way I’m nearly out of Black Cat!). The beans must then be ground to the prefect size. Bear in mind that each bean blend will have a different optimal grind size. Even if one knows the optimal size for a particular blend, significant variations in humidity can change the optimal size. Humidity??! Jeez!
So let’s assume freshness and optimal size have been achieved. Dosing and tamping now come into play. That’s a whole other story. And don’t even ask about achieving the perfect temperature on the Silvia- I swear I have read almost a bible’s worth on that over the last two months! I think I may have the temperature thing down though- thank you Mark Prince.
Anyway, I’ve decided I should spend an entire weekend pulling and troubleshooting espresso shots. No milk added. No sugar. Just plain unadulterated espresso shots. Each shot must pass a sight test and a taste test. Any taste volunteers? Be warned though, the caffeine buzz is inevitable!
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