In this week's article, partially due to popular demand, Mark Prince takes another look at the proverbial God Shot, and zooms in on one of the major factors that can make or break it.
EricLar Senior Member Joined: 23 Dec 2001 Posts: 4 Location: Edmonds, WA Expertise: I love coffee
Espresso: Rancillio Sylvia Grinder: Innova
Posted Mon Jan 28, 2002, 8:41am Subject: The Science & Alchemy...
Thanks for another interesting & informative installment(as in more are coming?). This stuff feeds my detail-oriented nature. Knowing the how and why thing happen helps troubleshooting of the process (try making the perfect chocolate souffle without understanding the chemistry). Much like cooking I find the more I learn the less I know. Perhaps a future installment could address the effects of temperature on the extraction?
sinkr Senior Member Joined: 1 Jan 2002 Posts: 3 Location: Solomons, Maryland (near Washington, DC) Expertise: Aficionado
Espresso: Isomac Millennium-Plumbed Grinder: La Cimbali Junior Vac Pot: Cona Model D Drip: Are you kidding? Roaster: Hearthware Precision
Posted Mon Jan 28, 2002, 11:40pm Subject: And the little light came on...
This article, pretty-much as it states in its first two paragraphs, addresses a largely unsung part of the espresso equation: that is, the bean itself.
As Mark points out, ultimately it is the quality of each individual bean that brings about or hinders a good cup of coffee and as such, home roasting and buying high quality beans alone is not enough.
While completely common sense, it is something that I think I nor few people would have addressed, period. I think we tend to group coffee beans (green, at least...though some people group roasted in this category) as a sort of non-spoilable, tangible substance. That is, coffee doesn't mold or rot or go "bad" in a sense that we are familiar with. Not like milk going sour, bread going moldy, etc...
Therefore, I must state that I am totally knocked-back at this insight and more largely the article and information therein. I definitely will be inspecting my beans both before and after the roasting process.
Its one more factor to consider, a little more time spent, but in the end, we're all here because we're coffee aficionados--not because we're trying to get the fastest espresso possible.
jroche Senior Member Joined: 19 Dec 2001 Posts: 22 Location: Brooklyn, New York Expertise: I love coffee
Espresso: Silvia, Solis SL90 Grinder: Rocky, Solis 166 Vac Pot: Hario Tech 5 cup Drip: Cone, press pot Roaster: dead alp, dead HWP,...
Posted Wed Jan 30, 2002, 1:56pm Subject: Other factors more important
I would argue that many other factors are significantly more important than a *few* bad beans in a bunch. I also think you should blind cup samples to see if you can actually tell if there is a difference, otherwise its only conjecture. I do pull a few beans, mainly ones that did not get roasted and fell early into the alp hopper. Or if one just jumps out at me as not belonging w/ the rest.
Anyway, my point is unless one's skills are really honed and every factor in your extraction is on the money you won't see a god shot. It just seems misleading to suggest that scarce GOd shots are due to a few bad beans. The first paragraph just seems wrong to me.
But, as usual, you offer great insight and food for thought.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 4,663 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Wed Jan 30, 2002, 5:59pm Subject: Re: Other factors more important
John,
The reason for this article wasn't to single out bad beans as the solitary reason why espresso shots might come up short. It's purpose was to show one possible factor that can ruin a shot, one that can be completely out of your control. And only one of many factors. Skill could be the blame. Equipment as well... and many many others. For this article, defective beans was my choice subject. :)
Also, I have tasted shots made with "stinker" beans. They do leap out. "Stinkers" is an industry-wide recognized term, and their existance is a scientifically proven fact too - I've seen the results of chemical analysis on the "stinker" beans (read the Illy book to see them), and it does contain elements that greatly reduce the quality of the cup - all from one bean!
SnakeOil Senior Member Joined: 16 Dec 2003 Posts: 30 Location: Australia Vic. Expertise: I live coffee
Espresso: Rancilio Silvia Grinder: Rocky Doserless Vac Pot: Reg Barber Tamper Drip: Or so My Wife says ;o) Roaster: HeatGun
Posted Tue Dec 30, 2003, 3:24am Subject: Re: Why a God Shot is Fleeting by Mark Prince
Im a Newbie to the whole esspresso thing. I find the whole idea of "God Shots" intriguing.
To me a God Shot would be the absolute best shot you can ever make in your lifetime with the rest that come oh so close id call an "ArcAngel". The one that stands out from the crowd. The one you can remember everthing about except how you pulled it off. The one that you made and you have no idea exactly what you did that was different. Maybe you were rushed not paying attention but as soon as the that beutiful liquid starts flowing into the cup. You "KNOW" its something special, try as you might you can never recreate it and you can see the work of Gods hands right there in your cup. You can taste it, you Live it. You may come close, very, very close. If you are lucky you may even exceed the previous "what you thought was a "God Shot"". Then you have a new goal to attain, so was that one really a God shot? ................................
You must always try harder Grasshopper.
I havent pulled one off yet maybe I never will. I have made a few which have been the best I have ever made but i know there is always that one better.
Im not trying to put any one here on coffeegeek down or aggrivate anyone as Im sure the stuff I make is Pig Swill in comparison and I'd dearly love to try some of the columist's coffee one day. Its just what "I" define as a God Shot not the official definition. I have probably set a goal I can never attain but in the process im going to enjoy some damn fine coffee, trying to achieve it. When I do get to experience it, it will have been made by someone else probably my wife. ;o)
The CoffeeGeek site is great I visit it every evening trying to learn all I can and the result is that my average shot quality is getting better. Always in pursuit of the "Perfect One". There are so many variables in espresso any one of them being out of wack will rob you of the elusive God Shot. Bad beans just being one of them.
coffeebasher Senior Member Joined: 30 May 2007 Posts: 1 Location: vancouver Expertise: Professional
Posted Wed May 30, 2007, 7:25pm Subject: Re: Why a God Shot is Fleeting by Mark Prince
edit - extremely offensive post removed
A person by the name of coffeebasher, logging in from what appears to be an Washington State based IP address, has been posting attack posts on the coffeegeek boards this evening. His posts have been removed. Please do not respond to these kinds of posts, but let a moderator know about this abuse, and we'll deal with it.
Posted Thu May 31, 2007, 8:22am Subject: Re: Why a God Shot is Fleeting by Mark Prince
coffeebasher Said:
edit - extremely offensive post removed
A person by the name of coffeebasher, logging in from what appears to be an Washington State based IP address, has been posting attack posts on the coffeegeek boards this evening. His posts have been removed. Please do not respond to these kinds of posts, but let a moderator know about this abuse, and we'll deal with it.
What I always do!.. That's exactly what I did upon seeing the 3 posts just sitting there (before I called it a night). The 1st one for over 1 hr from the post time, till I caught it. I reported it as soon as I saw that garbage (the 1st or 2nd post), & over 2 hrs later as I kept rechecking., they were still there!! I finally went to bed @ just over 1:30am.. Cheers...
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