I've been reading alt.coffee and CoffeeGeek forums and SweetMaria's list
and have learned that there are some fairly stringent requirements to
making a good espresso, among them being:
- freshly roasted beans (not more than two weeks old)
- freshly ground coffee (not preground)
- coffee not roasted so dark that you can't distinguish origin (a la
- a 30 lb tamp
- a 25 second pour
- etc, etc
So I've tried Roca Jacks on Portage and Roca Jacks on Corydon and Fyxx
on Broadway. The best of those was Roca Jacks on Corydon; the worst was
Fyxx where there was almost no flavour in the (dish)water.
What are your recommendations?
Then you come to the actual preparation of the espresso.As much as you may
disapprove on Starbucks,as far as technicalities on preparing,they are very
proper on most of it.But them,like Second Cup and most of the chain and even
some private coffee places make the same mistake when preparing an
espresso.And I want to clarify I'm not talking about latte's and the rest of
the mix coffee drinks.A lot of people make a big thing about the 25 second
pour and other details of the sort and forget to actually pour the espresso
directly in the cup and instead pour first into a stainless steel container
and transfer into a demi-tasse after.By doing so,you just ruined a fine
drink if you are a true espresso drinker.What happens is that you just got a
lot of mixing going and you destroyed the top part of the espresso called
the "crema" in Italian which provide a very distinctive flavour to an
espresso.It is that brownish foam on top of the espresso.
There is mainly 2 camps when it comes to espresso taste.The north american
preference and the european.I have a european taste bud and my favourite is
from Nucci's Gelati on Corydon and Delucca's on Portage for example.At
home,when I make my daily espresso,I use coffee from Delucca's warehouse and
they ground it for me and I always keep it in a sealed container and the
extra is in the freezer.In all honesty,when drinking mixed drinks,like my
white mocha,I go to Second Cup and I'm fine with it as the sugar syrup and
the blend make null any espresso flavour.I hope this help in making choices.
"Dave S" <dabcs...@mts.not> wrote in message
Man you're not too fussy, are you? Just kidding. Nothing beats good,
fresh coffee. Unfortunately I have no idea since I only 'discovered'
fresh coffee a few years ago. I live in Halifax. Have you thought of
investing in your own Gaggia?
Stoneman Auto Review
One test drive at a time!
> The fellow who owned a coffee house on portage avenue sold it about a
> year and half ago and built a building with two huge roasters in it.
Who's that Stu?
I only make "brewed" coffee at home, and am enjoying it much more since
I learned to buy great green beans from www.sweetmarias.com, roast my
own coffee, so that it's fresh, and I grind fresh for every cup.
I'm thinking that I wouldn't be able to justify the cost of equipment
and the kitchen counter space required for home-made espresso, so if I
can get some good stuff once in a while from a commercial establishment,
that will satisfy my occasional desire for espresso.
> I never found anything really drinkable, Second Cup is okayish if I have
> to have coffee out I usually get something sugary and it tastes pretty
> good. At home I got a Anita/Mazzer Mini/IRoast (soon to be Hottop I
> hope) so any good coffee I drink is pretty much at home :D
> Where abouts are in the city? didnt know there was any fellow coffee
> geeks around.
I'm in Westwood.
I don't know what an "Anita" is, but I have heard that the Mazzer is
about the best grinder you can get.
I am curious about the Hottop roaster. Being Winnipeg, we have to roast
inside in the winter time, otherwise I'd be thinking of a drum for the
barbecue. I'm currently using a Westbend Poppery controlled with a
Variac to roast my coffee, so I'm limited to about 5 oz batches. If I
could double that, I'd be really happy to give away samples.
My latest brewing equipment is an Aerobee AeroPress I got from:
It makes the best cup of coffee I've ever had.
> I'm in Westwood.
> I don't know what an "Anita" is, but I have heard that the Mazzer is
> about the best grinder you can get.
> I am curious about the Hottop roaster. Being Winnipeg, we have to roast
> inside in the winter time, otherwise I'd be thinking of a drum for the
> barbecue. I'm currently using a Westbend Poppery controlled with a
> Variac to roast my coffee, so I'm limited to about 5 oz batches. If I
> could double that, I'd be really happy to give away samples.
> My latest brewing equipment is an Aerobee AeroPress I got from:
> It makes the best cup of coffee I've ever had.
> Dave S.
I figured the Hottop should be good outside for atleast 9 months here,
and I would just the IRoast to fill in which I have vented to the
outside. The Hottop from what I read is more of an oven and can keep
heat in a hell of a lot better than trying to run an IRoast etc during
the winter. The 250 gram batches and the silence of the Hottop are
probably its biggest selling point imho.
First time I've seen an Aeropress, looks interesting.
You guys have provided me with lots of interesting reading.Thanks for the