Why don't more coffee shops use light roasted coffees in Australia. 99% of cafes in Australia use medium to super dark roasted beans which are obviously intended for milk drinks. All the espresso based dark coffees have almost zero acidity and lighter notes. While the cafes in which light roasts are being used the barista is serving up sour under extracted espressos. Most Australian roasters also roast in a medium to dark and labelling it as light "for espresso". I end up getting way better shots at home buying the pour over labelled light roasted blends 🤔. I've lived in Sydney, Melbourne and Perth and can only remember 3 cafes with good espresso (but even then you might go on an off day with a less skilled barista or retention of a different coffee in the grinder). Sometimes the barista is also just questionable. I once ordered a pour over (from a cafe that actually brewed pour overs) and was served a long black.
Storing coffee in a freezer is bad idea. Here's the science. Freezers, and refrigerators work by removing heat not by adding cold. They do this by pulling humidity out of the air because it's water that carries heat. So every time you open your freezer door you're introducing warm air and humidity that your freezer has to work hard to remove (it also wastes energy & increases your elec. bill). This causes moisture to be deposited on everything inside your freezer & that moisture turns to ice crystals, inside of the storage medium & directly on the food. This happens very quickly; within 24 hours. Within a week you're going to see moisture crystals inside most everything in your freezer. This destroys flavor. If you have a 1-way valve on your coffee bag that will be plenty good enough to protect it. But, if you get warm fuzzies 'cause your coffee is 'fresher' from the freezer, by all means have at it.
1:05: you are correct that crema does not measure the “quality of coffee”. That is, a darker vs lighter crema does not say whether the coffee is delicious to you or not. HOWEVER. Crema can tell you a bit about the roast and the freshness/age of the coffee. And…. it is part of the overall experience. I would scoff if I went to a fancy restaurant and ordered espresso, and it utterly lacked crema.
2:53: ‘blonding’ can be a reasonable barometer. Yes there’s still good stuff flowing at that point, but there’s an obvious color shift… and within a couple seconds of it, most of the good stuff is exhausted and you’re into the bitters.
reasonable for sure... but still leaves a wide margin of interpretation, and again with the darker roast vs light roasts 'blonding' can therefore happen or be interpreted differently. I'd put greater effort in consistent weight of dry coffee IN, extraction yield OUT and TIME it takes for that consistency, where messing with the variables simple allows different expressions of flavours already present. Preferences in flavours also shift greatly amongst consumers... depending on your cultural heritage and preferred diet one may prefer bitters more than another :)
@Glenking2003 I can testify that I've had some wild espresso's brewed by competitive barista's and yes variables were messed with, but I've had expresso with incredibly pale crema yet delivered amazing flavour. Though I do agree, crema often shows easily weather a coffee is fresh by the presence of bubbles and the correct initial creamy thickness to it after brewing shows a great extraction within parameters. Under being watery and over presenting a oily consistency.
@@SevenMilesCoffeeRoasters @RegrinderAlert very pale crema is one thing. But if you have a shot that’s been running dark to medium for more than 20 seconds, and then within a couple seconds the crema turns blond, THAT is the ‘blonding’ I’m talking about.
I buy some bags at the same time, vac them and freeze them. Then, when Im about to open one, I split it into 250 gram bags and vac them and puts them vacced bags back into the freezer again. Not sure what is correct, But I let them thaw in the vacum bags, not letting water condensate on the beans. It seems to work very well.
Yay! a new video by you guys :) the tamping one is still very much out there for some reason, while it makes no sense. I don't know what I think about the jug thing - some world latte art champions recommend specific ones and I've found that a round spout works best for me overall compared to a sharp spout. It's not about how much the equipment is expensive, though. And there are some machines out there that makes your life harder when it comes to steaming milk.
We use 3 de1s with integrated scales to stop at the right weight. We now use Weber Unibaskets in each de1. Puck prep and a solid, level tamp are critical
Ive noticed that if I grind on my light roast on my Delonghi at a 4 instead of a 2 like with a not too hard tamp, it flows out better and tastes better, if I grind too low or tamp too hard, it sputters out and makes a tiny mess. I love Starbucks veranda blend beans, but I don’t know how to get those fresh
Taking coffee as you need it introduces moisture each time you open the container. Ideally you should vacuum seal when freezing. This is a great way to store it long-term.
