Am I making a "better" coffee ?

Trussell

Can i point out that i was referring to beginners, there is way too much that can go wrong while texturing for someone to use trial and error to find the perfect technique. once a barista has an understanding of the process and can tell where key points in the texturing are by touch, sight and sound, the thermometer is no longer a crutch. NZ - the human hands are alot more sensitive - which is to say, they can detect heat/cold fantastically at low levels, but become rather inaccurate so it seems after about 50degC.  your mouth has more temperature tolerance, hence being able to drink as cup of boiling hot tea, but being burnt by it if you stick your finger in...

Remus

nz, i didn't feel any heat coming into the discussion at all. no pun intended. 8)

FreshCoffee2

Damn...wish I had your clients FC.

Err wel yes, the clients are allowing us to indulge in a particularly pleasurable afternoon, as can be seen by the amount of time I have spent idling in this forum this arvo! And it's not like it's dead, there is a steady line of people going in and out, and plenty of phone calls to field...but all good. And look while I'm at it I am particularly chuffed that a client just came in and gave us the nod to get a  commercial 1 grouper and mini mazzer ready for his new home kitchen, to pick up on Tuesday...paying cash (no credit card)! Better enjoy it while we can....what a wonderful Friday afternoon! Cheers to all, FC.