challenging old espresso methods: new research

admin

Hi guys, don't know if any of you've read this; or what you think? Pretty interesting: https://www.theage.com.au/national/international-scientific-study-says-your-barista-is-making-your-coffee-all-wrong-20200122-p53trn.html

I guess we shouldn't just assume the Italians know everything about the best way to brew espresso coffee - seems great that people like this are pushing the boundaries... what do you think? Has anyone tried brewing this new 'low pressure' way?

A

mycuppa

Hands down the biggest load of rubbish I’ve read in the last 30 years. Not surprised as the primary participant of the article, that Melbourne company, is a rampant attention seeker......Creating controversy in order to generate publicity. Remember TDS, open shots and a few other fads that passed. If you read between the lines, they even admit their methods produce a bland, mediocre result.......lacking complexity and the wow factor all espresso enthusiasts seek. It’s a nothing story on a slow news week......cafes don’t focus on espresso, they strive to make a variety of beverages that cater for a rapidly growing menu of choices, mostly with milk or milk alternatives.  Pure espresso is such a niche in Australia its almost  insignificant.  And to close this off, hopefully to bury it....... Australia has for a long time been doing their espresso remarkably different to the traditional and enduring Italian methods........100% arabica, lighter roasts, fruitier lots, larger doses, etc. and pressure profiling...... Nothing to see here folks, just a momentary brand exposure moment.

askthecoffeeguy

Yeah the whole article smacks of media hype I vividly remember going to same said cafe mentioned in the article when they were exclusively using Slayer machines for pressure profiling, and watching the baristas when they were busy running shots from anywhere between 15 and 40ml per 'standard' extraction, and then wondering why I couldn't taste any coffee in my coffee - yep, it's business as usual and nothing new to see here folks !

Brett H

Amen! Read it, shook head, made a coffee, promise to not read sh!te again.

on 1579774464:

Hands down the biggest load of rubbish I’ve read in the last 30 years. Not surprised as the primary participant of the article, that Melbourne company, is a rampant attention seeker......Creating controversy in order to generate publicity. Remember TDS, open shots and a few other fads that passed. If you read between the lines, they even admit their methods produce a bland, mediocre result.......lacking complexity and the wow factor all espresso enthusiasts seek. It’s a nothing story on a slow news week......cafes don’t focus on espresso, they strive to make a variety of beverages that cater for a rapidly growing menu of choices, mostly with milk or milk alternatives.  Pure espresso is such a niche in Australia its almost  insignificant.  And to close this off, hopefully to bury it....... Australia has for a long time been doing their espresso remarkably different to the traditional and enduring Italian methods........100% arabica, lighter roasts, fruitier lots, larger doses, etc. and pressure profiling...... Nothing to see here folks, just a momentary brand exposure moment.

LeroyC

The article itself is typical journalistic crap that’s high on sensation and low on detail. I’d read the paper itself before dismissing this work outright.

Simon

Glad you said that Leroy! Yeah not a fan of how the article is written and portraying it, but I think it's very exciting, and am always a big fan of progression and evolution within the coffee world. I know there are a LOT of phases, gimmicks and nonsense, but the effort into the research seems legitimate. Some people have been posting, discussing and experimenting with this model with great results. And above all, I wouldn't like the approach if it was solely based on reducing costs and if it impacted flavour detrimentally, but I think exploring new ways to extract coffee is an exciting endeavour.

admin

Yep, tend to agree Simon; I understand that the cafe owner in question has a bit of an interest in self-promotion, but still don't think it hurts that people are experimenting with what works and what doesn't.

askthecoffeeguy

on 1579755803:

Hi guys, don't know if any of you've read this; or what you think? Pretty interesting: https://www.theage.com.au/national/international-scientific-study-says-your-barista-is-making-your-coffee-all-wrong-20200122-p53trn.html I guess we shouldn't just assume the Italians know everything about the best way to brew espresso coffee - seems great that people like this are pushing the boundaries... what do you think? Has anyone tried brewing this new 'low pressure' way? A

It's just the same article rehas8 by a different publication, there was a much more interesting one recently about different preparation methods, which actually had some legitimate research methods behind it! I'll.see.if I can find it so I can post a link !