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Angelo

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About Angelo

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    Lightly Roasted
  1. I have been a biker all my life well since I was 16 - you could ride anything after a 30 min test in those days. Got a 1300 Pan European, Honda Africa Twin (my favorite), Moto Guzzi 1100 Sport, 1972 Triumph 500 and an Aprillia Custom Scooter. Also got a near mint BMW R80GS (1990 year) for sale. Here is the Guzzi - seems right for a coffee forum!
  2. I took this at a store last week.
  3. Angelo

    Hello

    We will see - I will have to get my people talking to their people. Never know they may introduce a new product with my name on it and I will of course agree and accept the royalties ;-)
  4. Angelo

    Hello

    I am ever hopeful - phew lucky I didn't give you the complicated explanation then. ;-)
  5. Ok will do - that's interesting.
  6. Yep I have the same - seems to be ok but bizarrely I found Evian water gives a better coffee but only just.
  7. What water do people use at home? I use either well filtered or French Bottled Water - nothing special perhaps Evian - I find it better than tap water. For making Espresso of course not just drinking!
  8. Angelo

    Hello

    Well it's kind of sorted - now to get Costa to change their procedure!
  9. Angelo

    Hello

    Thank you - you have got it. I don't know the details of the way their machines work. I will pop into my local one soon (it's newish and I don't got there often) and see what can be done - best choose a quiet time though! Sanity restored ?
  10. Angelo

    Hello

    I hear what you are saying and the theory sounds plausible - doesn't translate to the taste though. I actually order single Ristretto in Costa because of this but hey ho
  11. Angelo

    Hello

    Ok one last go then I am out of here I think MikeHag has cracked it - he is absolutely spot on in recognizing that the two cups the make contain an amount of the initial then an amount of mid flow and then an amount of bitter water. They then throw away a cup and give me a cup that COULD, if they put it into one cup, have more of the first part more of the second part and as it will be then up to the amount NONE of the bitter water. I am sorry but if that doesn't make sense then let's call it a day - I actually like Costa - it is a shame they cannot change their process to provide
  12. Angelo

    Hello

    How on earth can that convince me - totally missed the point. By the way I have never suggested I was a Barista. Seems like they are few and far between. I think I will knock this one on the head - too many people missing the point.
  13. Angelo

    Hello

    I was being facetious my friend. Am I a Barista - no just grew up in an Italian cafe father owned and had an Italian Grandfather who had about 15 cafes. I worked in one for years from the age of 10 into my early 20s back in the 60s and 70s. Always drunk coffee and I like good Espresso. Don't know if that counts. The 10 and 20 seconds thing is laughable really but I do know that the more you put in the cup the weaker and more bitter it becomes - so if you fill two small cups instead of one then a part of each cup contains poor coffee - convince me otherwise please.
  14. Angelo

    Hello

    Thanks for being brave and joining this - it will be helpful. Sorry if I am confusing people - its the 2 or 4 oz thing that needs a bit of clarifying. My understanding is that an Espresso is 2oz a Ristretto is 1oz and a Doppio Espresso is 4oz Ok this not about the vine of grind used initially although of course it will have an impact - it is about what part of the complex mix is released from the coffee grind at what point. Splitting the mix means it takes longer to reach an Espresso in each cup - the one you buy and the one they throw away - this has to mean that you cup then c
  15. Angelo

    Hello

    Ok I have just been checking some facts - fact is that in Espresso coffee is released in 3 basic stages - firstly the black flavour followed by the crema which should be caramel coloured - it is after this point that extraction should be finished because what follows are the coffee oils that contain the bitter taste and the flavour diluting clear liquid. The amount of time you extract for will affect the final flavour. If you have to make a 2oz coffee - extract 2ozs of liquid not 4ozs - in each 2ozs there will be only half of the best bits - half the taste and half the crema and then at l
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