You were calling me out on my consistency skills, I retorted, with facts. Here's your chance to impress your facts upon me with the factual account of the largest amount of consistent shots you've pulled in a day __________, in a week ____________, in a year __________? What's that, did I just hear crickets over there, is that silence? Silence on your consistency position? Call me out and you're gonna get a reply and that reply won't let you off the hook for the nonsense you've been scribbling out. I think the difference between us might be that I'll admit when I'm guessing, or when I just don't know.
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Quantity is no indicator of quality. All I've seen of your work are a handful of latte art photos and a few videos of badly over-extracted shots. In your defense, I do believe you intentionally spoiled those shots to produce effects for the camera (artistic license?).
I pull shots that extract the flavors I want from the beans. I play with temp & pressure to do that. For instance, I'm currently working with a blend that I roasted to a light Vienna level, which I find produces a good balance of sugars and chocolate at 196°F. While there are variables in each shot that must be accounted for, I strive to make each tamp the same, removing it from the variables that must be controlled.
If you want to play with all the different factors, more power to you. But from everything I've read about the espresso making process, you're in the minority. But, like I've always told folks, "Don't let anyone tell you what you like in the cup."
There you go again, crafting sentences. You commented on consistency earlier, I stated I've pulled hundreds of shots back to back in a day in a demanding retail environment, each shot a duplicate of the shot previous to it (within reason). I'm not sure how much more you want to argue your nonsensical position on consistency. I've done it, loads of it. Consistency was my middle name. Then I questioned yours...
There you go again, crafting sentences to create something that is false or minimalizing by stating "All I've seen of your work are a handful of latte art photos". You've probably seen well over 100 of my latte art photos because you have participated in threads where they sit next to or very near your own comments. Maybe your hands have well over 50 fingers per hand... then I guess you would be getting closer to stating fact.
There you go again, manipulating comments as if they were fact. You haven't just seen 'a few videos of badly over-extracted shots', you've seen quite a few videos of mine which show correctly extracted shots, you will have also seen some great pours, mediocre pours, decent pours, you've seen pre-shot weights, post shot weights, crema results, you've seen milk steam, milk pours and lots of other stuff. That's just fact. But now I'll get on to your comment on my badly over-extracted shots... do you know what over-extracted means? Really? How about we get it out in the open so there's no misunderstanding other than your attempt to throw a boogieman term at my videos, how about this definition: "Over-extraction occurs when too many coffee solids are extracted, resulting in a strong, harsh flavor. The visual signs are a low-volume extraction having a dark, thin crema. A dark "halo" at the edge of the cup is another classic indictor of an over-extraction, or of brew water that is too hot." Care to point out 'a few videos of badly over-extracted shots' that I've put up that fall into that definition? I can wait for the crickets if you want. How about this definition: "Over Extracted: term used to describe coffee or espresso that has had brew water exposed to ground coffee for too long. Over extracted espresso and coffee can taste bitter or burnt." Care to point out 'a few videos of badly over-extracted shots' that I've put up that fall into that definition? I can wait for the crickets if you want. Sad.
Are you kidding, this is absurd... "In your defense, I do believe you intentionally spoiled those shots to produce effects for the camera (artistic license?)." Dude, I don't need your defense, what I need is for you to state fact not distort reality.
Wait a minute here... is this a retraction of your earlier statement where you pronounced to the world as fact that the only thing which should ever be changed is grind - nothing else gets changed but grind... "I pull shots that extract the flavors I want from the beans. I play with temp & pressure to do that. For instance, I'm currently working with a blend that I roasted to a light Vienna level, which I find produces a good balance of sugars and chocolate at 196°F. While there are variables in each shot that must be accounted for, I strive to make each tamp the same, removing it from the variables that must be controlled. " Now you are playing with temp and pressure, madness, want to throw in dose weight while you are at it, or some other variables other than just grind, but that would be silly, right?
What fact checking tool did you use to get this one put together "If you want to play with all the different factors, more power to you. But from everything I've read about the espresso making process, you're in the minority. " Which minority would that be, the minority that makes espresso by taking into account the espresso making process? And what exactly is your point when you say "If you want to play with all the different factors, more power to you." Have you a list of 'all the different factors' that I'm excessively employing that you don't? Or are we back to you just playing with grind and only grind and I'm doing wacky things like grind... and gasp... amount of grams of beans for a shot... or can you believe it he just... observed the flow in order to know when to kill a shot... etc, etc, etc... the espresso making process, etc.
