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How many and what questions to ask?

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Lately I've been traveling around and often stop off for a coffee at various places.

 

So I wondered is there a couple of questions that I/we could ask at the counter to decide whether to stay and drink or avoid?

 

What would be the consensus?

 

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I would usually ask for ristretto doppio or a double ristretto, if they have a weird reaction I wouldn't bother


The peculiarity of espresso beverage is the simultaneous presence of three dispersed phases coexisting within a matrix, namely a concentrated solution of salts, acids, sugars, caffeine and many other hydrophilic substances. These phases are: an emulsion of oil droplets, a suspension of solid particles and an effervescence of gas bubbles, which evolves into a foam.

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I would not ask.

I would use Truckers Cafe Rules.

If empty, move on.

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I would usually ask for ristretto doppio or a double ristretto, if they have a weird reaction I wouldn't bother

 

Sorry asking a cafe for a ristretto that isn't on a menu just makes you sound like the worst kind of snob.

Ristretto (proper) should be dialled in, you want em to re dial in just for you?

It's like like people who ask for a flat white when it's not on the menu, it's feels like you are just signalling that you know about coffee.

 

To the op is the machine and set up clean. Is there a ton of coffee pre ground in a doser,.

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I would usually ask for ristretto doppio or a double ristretto, if they have a weird reaction I wouldn't bother

 

Would 'we don't serve ristretto' be considered a weird reaction?

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Sorry asking a cafe for a ristretto that isn't on a menu just makes you sound like the worst kind of snob.

Ristretto (proper) should be dialled in, you want em to re dial in just for you?

It's like like people who ask for a flat white when it's not on the menu, it's feels like you are just signalling that you know about coffee.

 

To the op is the machine and set up clean. Is there a ton of coffee pre ground in a doser,.

I know I know, hence why the question :)

I am happy if they say no, nod or say ok, or if they ask whether I would like a shortened shot

I know few places in Slovakia that actually have a ristretto doppio on the menu ;)

and I once got an aggressive reaction in one town to that question, took me 10 minutes to find another place where I got it and it was delicious

 

Would 'we don't serve ristretto' be considered a weird reaction?

not at all


The peculiarity of espresso beverage is the simultaneous presence of three dispersed phases coexisting within a matrix, namely a concentrated solution of salts, acids, sugars, caffeine and many other hydrophilic substances. These phases are: an emulsion of oil droplets, a suspension of solid particles and an effervescence of gas bubbles, which evolves into a foam.

MildredM's towels, joey24dirt's tamper, Norvin's dosing ring, Portaspresso Rossa PG Air and HC-P, Kinu M68, Feld47 travel, Aergrind, Bellman steamer, IMS baskets, Hario Syphon TC3, Java Maestro dripper, Chemex, French press, Gnali & Zani moka pot, Bonavita kettle & scales, BWT Bestmax Premium

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the aim of that question, about ristretto, is in general to start a discussion, put the brain cells of the people behind the counter to work, to find out whether and how much they care about the customers, to hopefully end-up with a nice cup of coffee :)


The peculiarity of espresso beverage is the simultaneous presence of three dispersed phases coexisting within a matrix, namely a concentrated solution of salts, acids, sugars, caffeine and many other hydrophilic substances. These phases are: an emulsion of oil droplets, a suspension of solid particles and an effervescence of gas bubbles, which evolves into a foam.

MildredM's towels, joey24dirt's tamper, Norvin's dosing ring, Portaspresso Rossa PG Air and HC-P, Kinu M68, Feld47 travel, Aergrind, Bellman steamer, IMS baskets, Hario Syphon TC3, Java Maestro dripper, Chemex, French press, Gnali & Zani moka pot, Bonavita kettle & scales, BWT Bestmax Premium

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If I go to a new coffee shop I either watch them pull a shot and/or have a look for a clean steam wand .. then it's either try it, have tea! or go somewhere else

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More than one grinder is usually a good sign. Even if it's just an extra one for decaf it still shows they put some importance towards freshly ground beans.

 

Having said that, if I'm thirsty I'll drink almost anything (I'm much more picky about tea surprisingly). I just may not go back if it's not great.


Laissez les bons temps rouler

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Often I think you get a sense just from the milk pitchers and noise from the steaming of milk?

 

Huge, dirty or that crazy squealing noise which feels like it lasts for about an hour whilst they steam milk? Then it's likely going to be a disappointment. Obviously their are other indicators but for some reason these things stand out to me straight away.


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Often I think you get a sense just from the milk pitchers and noise from the steaming of milk?

 

Huge, dirty or that crazy squealing noise which feels like it lasts for about an hour whilst they steam milk? Then it's likely going to be a disappointment. Obviously their are other indicators but for some reason these things stand out to me straight away.

^ this should be done every time you walk into a cafe. Crusty steam wands? Out. Shocking how often it happens though.

 

T.


Espresso: Londinium L1, ZR-71 grinder

Photography: Flickr

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