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Rumour - Tacy's working on a "single origin" article for Barista mag.
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Discussions > Espresso > General > Rumour - Tacy's...  
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malachi
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Posted Sat Feb 18, 2006, 7:42pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

This is the problem with the rumour mill.

Yes - I'm writing another article for Barista Magazine.
Yes - there will be some discussion of single origin coffees tasted as espressos within the context of the article.
No - it will not be about single origin espresso.
No - it will not be about "the joy of single origin espresso" (in fact, it will not be "pro-SOS" in approach).


Mark... you have my email address. Next time you might want to fact check first.
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MarkPrince
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Posted Sun Feb 19, 2006, 1:53am
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

To be honest Chris, it was a bit of "calling you out" since online lately you've been scarce. Email's boring. This is the kinda stuff that should be posted for wide-ranging discussion. It would be a shame if you don't want to jump in on it, and be part of the give and take. I mean, am I out of line in saying that you were one of the earliest, most vocal proponents for SO shots?

Mark
PS to everyone else so far... this is freakin' awesome. I'm absolutely soaking up the commentary so far. Even Andy - mr  jeckle and hyde ;) (I talked to Andy today on the phone before his post). Arrogance? You betcha. Stating this is the only way espresso should be? Well for me, yeah. for everyone? Heck no. But I did want to get my point across.

Keep it coming. I would love to see more thoughts on my original post. Including yours, Chris.

 
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paulsdatter
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Posted Sun Feb 19, 2006, 12:39pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

This is an awesome thread. keep it coming!
quick response from me:
I enjoy very much SO espresso...but I also don't expect one to be THE be all end all espresso. I don't expect that from any blend either.

Also, that bit Mark wrote earlier about how espresso will show and magnify coffee better than cupping is just not true. They are different preparations entirely. Espresso is not a good way to "cup" coffee.

-trish
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Posted Sun Feb 19, 2006, 1:42pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

paulsdatter Said:

This is an awesome thread. keep it coming!
quick response from me:
I enjoy very much SO espresso...but I also don't expect one to be THE be all end all espresso. I don't expect that from any blend either.

Also, that bit Mark wrote earlier about how espresso will show and magnify coffee better than cupping is just not true. They are different preparations entirely. Espresso is not a good way to "cup" coffee.

-trish

Posted February 19, 2006 link

I've never understood why people thought espresso was a good way to cup.  Surely the less the middleman (in this case the barista) is involved in affecting the taste the better?  With espresso how sure can you always be that it is the coffee and not you...

 
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andys
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Posted Sun Feb 19, 2006, 3:59pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

MarkPrince Said:

Andy - mr  jeckle and hyde ;)

Posted February 19, 2006 link

That's me, Dr. Jekyll.  :-)

Anyway, Mark, there's nothing wrong with arrogance if you can back it up!

 
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MarkPrince
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Posted Sun Feb 19, 2006, 5:58pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

andys Said:

That's me, Dr. Jekyll.  :-)

Posted February 19, 2006 link

Oh I wasn't referring to the literary characters. I was referring to half the duo from those Warner Bros' cartoon characters, heckle and jeckle LOL!

andys Said:

Anyway, Mark, there's nothing wrong with arrogance if you can back it up!

Posted February 19, 2006 link

I think the correct quote is "it ain't braggin' if you can back it up"

Mark

 
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cpl593h
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Posted Sun Feb 19, 2006, 10:12pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

I can't believe that people can get so heated over this. Maybe it's ignorance on my part, but I don't think that espresso blending versus single origin espresso are mutually exclusive camps. Because of this, I think it's ill-mannered and inflammatory to make a claim that single origin enthusiasts are categorically disrespectful.

I love a great espresso blend. Complex, balanced, bring it on. I know that it takes a lot to make a great blend. However, I ALSO love single origin shots. Do I prefer one over the other? I can't say - I like them both for different reasons.

A single origin shot may be unbalanced, lacking complexity, etc., but just as it is in drip coffee, it's the final expression of the coffee's terroir. That's what excites me about single origin espresso, just as a perfect french presso or vac pot of a single origin coffee excites me.
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BuzzedLightyear
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BuzzedLightyear
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Posted Sat Feb 25, 2006, 12:10pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

Who says a single origin can not be complex or balanced. not all single origins make good espresso as a matter of fact they are hard to find in the same way that a good espresso blend is hard to find

 
Don
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handcannon
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Posted Tue Feb 28, 2006, 7:28pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

What Don said.  I find that there are a lot of parallels between cigars and espresso.  Some SO shots (and puros) can show complexity of flavor, others are just good in a monochromatic way.  In each, two blends containing the same components can be at opposite ends of the spectrum.  It is the skill of the blender that determines which end of the flavor spectrum the result will be.  I still pull SO shots, but admit that most are blends (same with my smokes).



Wayne

 
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steamtoy_convert
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Posted Wed Mar 1, 2006, 1:23pm
Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
 

An interesting question for you all. Could you create an ever more complex, intriguing espresso by using a temperature curve while pulling the shot?

Say, the shot temp started at 204, then dropped gradually down to 197 at the end of the shot, then shot back up to 200?

You could increase complexity in the cup, with the same grind, degree of roast, and blend.
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