The temp thing is not such a good idea, but using a modifiable pressure profile or altering preinfusion times to get different extractions is something many are exploring. Most beans have one temp that works well. Over or under would create less ideal tastes. Hitting that sweet spot for the temp and sticking to it is usually ideal.
What intrigues me is the use of a pump to create a pressure curve similiar to the piston levers that you could alter or change for each blend/SOS. That and paddle groups... sexy paddle groups.
nickcho Senior Member Joined: 7 Nov 2002 Posts: 435 Location: Redwood City, CA Expertise: Pro Barista
Espresso: this Grinder: that Vac Pot: yes Drip: drop Roaster: Trish!
Posted Fri Mar 3, 2006, 10:39pm Subject: Re: Rumour - Tacy's working on a "single origin" article for Barista mag.
Wow... Jaime called me out. Good seeing you down here, dude.
Espresso is the result of of a particular brewing method. It's a process, as much as it is the resulting beverage.
You can wax poetic about what espresso is and what it isn't, but to me, that's like discussing what constitutes a 'life.' I majored in Philosophy for my first 1.5 years of college, and switched because I realized that as interesting as those discussions were, 'real life' was much more fascinating and interesting... so I majored in Music instead.
Here's some ontology for ya: Is a God-shot really a god-shot if nobody drinks it?
I'm in and into coffee because I'm into people, and I can't separate the beverage from its consumption. It's fine for Princey to say that he doesn't like S.O. espresso, and doesn't find it interesting. I personally find S.O. espresso to be very interesting and fascinating. Would I drink it for fun? No. But I'm passionate about drinking S.O. espresso nonetheless.
Frankly, if there's an argument to be made, it's this: espresso blends CAN, in fact, be boring. There's an inevitability that comes from the dynamic nature of individual coffees, which is that it's always changing. It's like a new shade of color that you get to look at every few days.
Blends, by nature (generally speaking), are about developing a flavor profile and blending and roasting to match that as closely as possible. It's like having a girlfriend who, no matter what makeup or fabrics she has, dresses and does her makeup pretty much the same way every day. A little variety would be nice, no?
On the OTHER hand, if my wife did, in fact, wear her makeup and clothes exactly the same way every day, it wouldn't make me love her any less... in fact, it would be a pretty impressive feat, if not a little psycho and O.C.D.
I guess what I'm trying to say is this: politically, I call myself a 'militant moderate,' and I'll wave that flag in this discussion as well. 'Moderate' in that I think that S.O. and blends are both great. They both have their place, and they both have their fans. 'Militant' in that I'm frankly sick and tired of people making declarations that "So-and-so is the only true whatever" when it comes to coffee. There are hard facts in this craft/industry, but these grandiose statements about things that are ultimately based on opinion are frankly just rabble-rousing.
I hope you'll forgive me Mark, but I'm gonna say it anyway my friend: Mark Prince = the Rush Limbaugh of coffee.
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