coffeeDirtDog Senior Member Joined: 22 Apr 2005 Posts: 327 Location: Cambridge, MA Expertise: Professional
Posted Thu Oct 27, 2005, 7:20am Subject: Re: Boston Coffee
jojocoffee Said:
Just hired an ex-Espresso Royale Boston barista, so here is the scoop. Espresso Royale is a chain from Michigan, but the shops in Boston were sold to local business person about a year ago. The name is retained, but as far as I know, which is not that much, the Boston Espresso Royale is not under any obligation to buy, act or be like the Michigan parent company. If he is a typical Espresso Royale Barista, then I would suggest their training are better than Starbucks, and Cosi.
Have you any luck finding out how to PID a Marzocco? I have a 3 group, and am thinking about doing the same, but am too busy and too technically inept to understand how to do it right.
One of my favorite customers worked there but he didn't have much to say about it, neither do I.
I have talked in detail with Mark from MEM teas about this. Our four group is much more stable than a 3 group would be. Still, we are pursuing it to remove any more variables we can from the extraction process. Espresso parts has a PID kit for 325 that any basic technician should be able to install. Mark installed a early version of these on Diesel cafes LM. He said that recently though the temps were all over the place on their machine. He thought it might be poor adjustment by the new technician. Before we installed our LM he made temp graphs of Diesels LM and Someday cafes LM for reference. Compare a normal LM to one temp controlled but the results were mixed. When warmed and the ready light is on. Our LM only takes a 4oz flush to heat it up and we get consistent temps within a 4 degree range. Typically tight around 198-200. We will pursue the PID soon to tighten that band a bit more. It is only a matter of time before we get to it. A 3 group is inherently different though. a 4 group consists of two boilers for espresso and one for steam. basically operating as two two group machines. I would suggest you let your machine warm up and stabalize. Determine the water flow per second. Then measure marked off time intervals and graph the temperature for each of these intervals with a steady flow. This will give a visual representation of the temperature curve on your LM and how much water you need to flush to warm it up. I would recommend doing readings for all three group heads. So basically that long winded post should answer something about a PID. Cheers,
Hey Bill. I have attended them before. It's interesting. I don't get awestruck by famous people so the last time I went I was more interested in Peter pulling shots than listening to George. oh well. I am sure Simon or I would be happy to talk shop if you drop in. I would look forward to it. Cheers,
NewEnglandCliff Senior Member Joined: 19 Jul 2004 Posts: 72 Location: New England Expertise: I love coffee
Espresso: La Spaziale S1, Salvatore,... Grinder: Macap, Innova, Solis Vac Pot: Hario Nouveau, Sunbeam C20B,... Roaster: Hearthware I-Roast
Posted Tue Nov 22, 2005, 8:12am Subject: Re: Boston Coffee
The best I've had was at Diesel. I've only had straight espresso there. I'd skip Someday, at least for espresso. 1369 is a favorite of some critics (magazine "Best Of" articles), but writers apparently aren't knowledgable coffee drinkers as I've twice been highly unplussed. The North End (the Italian section, if you don't know) has lots of old family run places which are very proud of their espresso tradition, but they've sat on their laurels way too long. Their palates don't understand quality espresso anymore, and I don't think they care. Don'y try telling them that, though. You probably won't find any that are CGer's, either.
Another place in Cambridge worth trying if you're hungry is the Hi-Rise Bread Company on Concord near Huron. The espresso passes muster if you ask for a ristretto. Otherwise there's too much water. Espresso drinks are good. Where they really shine is in there bread, baked goods, sandwiches, and soups. Three minutes walk around the corner is the outstanding Formaggio Kitchen. It's a gourmet food store with the largest selection of high quality and rare cheeses east of the Mississippi. Their staff knows their stuff.
I haven't been to Simons yet, but I certainly plan to.
coffeeDirtDog Senior Member Joined: 22 Apr 2005 Posts: 327 Location: Cambridge, MA Expertise: Professional
Posted Tue Nov 22, 2005, 3:37pm Subject: Re: Boston Coffee
NewEnglandCliff Said:
Another place in Cambridge worth trying if you're hungry is the Hi-Rise Bread Company on Concord near Huron. The espresso passes muster if you ask for a ristretto. Otherwise there's too much water. Espresso drinks are good. Where they really shine is in there bread, baked goods, sandwiches, and soups.
When you go in look for a fuzzy headed kid named Judson. I don't know if he pulls good shots but he seems cool when he comes in our shop for espresso. I hear they just switched to Terroir for espresso only. Still waiting for the thank you card from the guys at Terroir for that one. As for volume, I've never been. The best shots for Terroirs southern daterra are usually a 2oz(including crema) 26-28 sec double.
NewEnglandCliff Senior Member Joined: 19 Jul 2004 Posts: 72 Location: New England Expertise: I love coffee
Espresso: La Spaziale S1, Salvatore,... Grinder: Macap, Innova, Solis Vac Pot: Hario Nouveau, Sunbeam C20B,... Roaster: Hearthware I-Roast
Posted Tue Nov 29, 2005, 5:46pm Subject: Re: Boston Coffee
Stopped in yesterday around 4:00pm. Watched a petite asian woman use good technique while making a cappuccino with decent latte art - for someone else. I enjoyed a fine double ristretto by her, as well. Had a good laugh from the sign on the wall: Unattended children get a free espresso - and a puppy.
Dorian Senior Member Joined: 16 Dec 2005 Posts: 2 Location: Boston Expertise: Just starting
Posted Fri Dec 16, 2005, 4:34pm Subject: Re: Boston Coffee
In reading this discussion thread, I see that no one has yet to mention the new cafe on Newbury Street "Cafe l'Aroma" (formerly Torrefazione Italia). When I heard Torrefazione was bought out by Starbucks 2 years ago, I was upset to see another favorite be swallowed up by the big green monster. Lucky for us Newbury Street coffee goers, "L'Aroma" took over the space and continued the tradition of our beloved cafe. "Cafe L'Aroma" revived its signature service and comfortable ambiance. The staff is amazing, remembering your drinks everytime you walk in the door. the fresh fruitcups and amazing cakes and pastries are ever more present. They added exotic teas provided from the tea shop just above the cafe and whole hearty soups for those cold winter days. The best part is its new coffee! They are sole provider of Seattles Caffe Umbria - roasters originating from their previous roaster Torrefazione Italia. It's nice to see the tradition continuing and Cafe L'Aroma reviving the survival of the non-chain spots! Thank you Cafe L'Aroma!!
Posted Sun Dec 18, 2005, 9:07am Subject: Re: Boston Coffee
i didn't get into the self-education on coffee until after i moved, so this is a fascinating thread. however, it makes me terribly homesick.
let me just throw in my 2 cents - Trident on Newbury *IS NOT* a coffee cafe as far as i know, but it's a nifty bookshop and they do have yummy french onion soup.
and so i'm not completely off-topic, how far down newbury is Cafe l'Aroma?
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