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ahgee2 wrote:
I really used to enjoy Madrid coffee, and would source all my beans for home consumption from Cafes la Mexicana and Cafe y Te. And so I would have gone on quite happily had I not stumbled upon the speciality scene and taken up home roasting. These days, I buy mostly greens but every now and then treat myself to something from one of the leading UK roasters to see what I'm aiming for. Like you, with my palate tuned to Madrid torrefacto, I initially found these way too acidic. Like you, I then started to question everything about my espresso technique - grind, dose, temperature - but nothing I did would tone down that acidity very much. Then I took myself down to London one day, spent a highly caffeinated day sampling espressos at some of Soho's finest cafes (with frequent pit stops at Princi for cake...) until it dawned on me: it's supposed to taste like this!
So when your Square Mile summer espresso arrives next week, don't worry about your technique, but instead try to ask yourself what it is that people like about this stuff! Look beyond the acidity - which should be positively refreshing - to the depth of flavour beneath it.
ahgee2 wrote:So, how was it ??? (waits patiently while Oton goes and finds another visual representation of sour to entertain us all with ....)
ahgee2 wrote:What a fantastic looking shot, and "freaking delicious" too, seems this story is coming to a happy ending. I really like your observation about coffee being an acquired taste, and bright espresso being another level of acquired taste after that. That's a path I certainly went down ....
Andrew
I just started a batch of SqM Colonia San Juan espresso roast (I had the same coffee in filter over the holidays). I think that the old Oton would have loved it.... less acidity, more yummy cake sort of notes. I can't see it as an espresso roast on the site but you may be able to get it by putting in a note with your order that you want it roasted for espresso (I bought it in a shop). On the other hand, it seems like the new Oton is developing a taste for acidity, so perhaps he would now find that this one lacks brightness....
I love the way Oton is giving us his evolution in real-time and it really makes me re-live my own discoveries of a few months back. Thanks a lot Oton!!
oton wrote: I'm planning a trip to London in october.
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