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Predictability.

Dry_bean.Dry_bean.
edited January 1970 in Home roasting - All about the culture
The monotony of predictability has set in.
My Coretto produces around 500 grams of perfectly roasted coffee once a week with no fuss and never a hiccup and my Bezzera Domus Galatea easily produces shot after shot  of excellent coffee that is better than 99% of what is served in commercial establishments, a barista in Melbourne recently told me my home machine (under ideal conditions) was only capable of producing shots that were 85% as good as a commercial machine then proceeded to serve me a sink shot ::) I didn't argue he was a nice guy and attempted to impart expert advice that would correct my wayward procedure ;D
So where to from here? my Coretto works perfectly, the Mini Mazzer does exactly what I need it to do, my 11 year old Reg Barber tamper continues to tamp exactly as it should and the wood handle has developed a marvellous patina, and the Bezzera produces great coffee without hassle, it's all become very ho hum.
I know I could upgrade, but what to, can't imagine anything that would do the job better than what I now have. :-\
 
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Comments

  • WotBWotB
    Maybe it's time to explore something other than espresso.
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  • DoubleRistrettoDoubleRistretto
    that's a fair point WotB, although Db weren't you the one saying that exploring different origins was a waste of time??... maybe that's actually where the answer lies for you - try different origins and their taste profiles ie what gives you a chocolatey taste vs which one gives you more of a floral or fruity flavour - and if it's fruity is it orangey or stonefruit? am not actually an expert, but am pretty sure that's what a lot of the third wave people love about what they're doing !! dR
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  • WotBWotB
    There's more to wine than just Barossa Shiraz... I'm sure this applies to coffee.
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  • Dry_bean.Dry_bean.
    Hold the phone fella's, don't think I said anywhere in my post I was no longer enjoying the fruits of my labour, in fact I'm enjoying it as much as ever. What I said was I've reached a point where I see no point in upgrading and the learning curve has pretty much reached a plateau, not suggesting I know it all but reckon I know as much as I need  to make a decent cup of coffee. I never said exploring different origins was a waste of time, at the moment I have on hand Ethiopian Yirgacheffe                                               4.375kg Yemen Bani Ismail                                                    3.000kg Indian Monsoon Malabar                                          4.875kg Columbian Supremo                                                 1.500kg India Mysore Nuggets                                              2.500kg Guatamala Huehuetenango                                     2.500kg Tanzania Tutunze AAA washed                               1.875kg Indian Tiger Mountain  plantation A                         2.500kg Costa Rica San Isidro                                               2.500Kg Ugandan Masaba AA                                                2.500Kg And am constantly ordering new varieties, I think what I said was I find vacuum, drip, plunger etc not too my taste and much prefer espresso. I've explored most options during my life including Turkish and settled on espresso as my drink of choice, have never tried Vietnamese, the thought of condensed milk in coffee does exactly give me a warm glow. SWMBO bought me an AeroPress for Christmas as my travel option, much better and more convenient than plunger but does not even come close to the Bezzera. I take your point WotB, there's also Clare Vally Shiraz ;D Thanks for the replies and suggestions fella's, guess I'm looking for another challenge that may or may not be coffee related, at the moment the old Triumph motor bike is filling the gap nicely, haven't had so much grease on my hands in years and I'm really enjoying it. ::)
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  • askthecoffeeguyaskthecoffeeguy
    Hey db I down graded my Bezzera Domus Galatea for a 2nd hand Rancillio S24 single group commercial machine because although I loved the Bezzera (and I've owned a few) I found I had too many machines on the benchtop (or in storage) and I was using the Rancilo for fund raisers and small catering jobs - and, dare I say it, the Rancilio was making much better coffee because it had much more pulling power and very seldom choked on uposed shots AND (shock horror) - it was only a third the price of the Bezzera - so I sold the Bezzera and held onto the much less asthetically pleasing S24 - which I purchased site unseen from the bay of evil!
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  • hazchemhazchem
    if your espresso has become predictable I'd respectfully suggest you aren't asking the right questions. Stop doing it the same predictable way! Explore different parameters from the get go ... maybe consider making the step to competition to really push/test your skills ... Speaking personally, knowing enough to make 'decent cup of coffee' isn't enough knowledge. It just means I know how to frame my thinking and to keep enquiring.
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  • Koffee_KosmoKoffee_Kosmo
    I bet my Turkish is better than your Turkish  :D In my case the next step was producing coffee roasters However before both it was Hi Fi which I am currently trying to source some components to bring it up to 22nd century but preserving the past KK
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  • Dry_bean.Dry_bean.
    on 1294459120:
    Hey db I down graded my Bezzera Domus Galatea for a 2nd hand Rancillio S24 single group commercial machine because although I loved the Bezzera (and I've owned a few) I found I had too many machines on the benchtop (or in storage) and I was using the Rancilo for fund raisers and small catering jobs - and, dare I say it, the Rancilio was making much better coffee because it had much more pulling power and very seldom choked on uposed shots AND (shock horror) - it was only a third the price of the Bezzera - so I sold the Bezzera and held onto the much less asthetically pleasing S24 - which I purchased site unseen from the bay of evil!
    So, there it is, One man's meat is another man's poison. ;D
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  • Dry_bean.Dry_bean.
    G'day KK, hope the hospital stint goes well for you.
    on 1294466432:
    I bet my Turkish is better than your Turkish  :D KK
    I don't doubt for a minute that it is ;D right now I'm off out to the shed to adjust the tappets on the Triumph and then roast a batch of Yirg. ;)
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  • Koffee_KosmoKoffee_Kosmo
    G'day KK, hope the hospital stint goes well for you
    Thank you DB for the kind words The doctors say that If I don't get the operation, I will have a slow & painful death I am paying enough money to buy 2 Triumphs for the Robotic Surgery operation
    right now I'm off out to the shed to adjust the tappets on the Triumph
    If I was close I would help you as I was an old school Motor Mechanic (retired) Just this morning I gave the car an oil change for something to do while we had a break in the wet weather. KK
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  • WotBWotB
    Explore blending and varying roast profiles DB.  Try roasting for specific outcomes.  Try blind tasting espresso to see if you can pick origins.  Start varying brew ratios for specific beans to find their optimum ratio. Still tons of things to do/learn. While I may prefer espresso myself, I'm still keen on the clarity other brew methods provide.
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  • Dry_bean.Dry_bean.
    on 1294488556:
    Explore blending and varying roast profiles DB.  Try roasting for specific outcomes.  Try blind tasting espresso to see if you can pick origins.  Start varying brew ratios for specific beans to find their optimum ratio. Still tons of things to do/learn. While I may prefer espresso myself, I'm still keen on the clarity other brew methods provide.
    Thanks for the thoughts WotB. I enjoy wine and food as well as coffee, however very much as a consumer as opposed to an enthusiast, don't take that as an admission of disinterest or lack of knowledge, I am simply not driven to explore every nuance of wine food or coffee, I'm certainly open to  new experiences and if I enjoy them will add them to the menu, however over a period of many years I have developed favourites that I find myself continually drifting back to. I'm not suggesting that varying roast profiles, blind tasting etc are not worth doing, if that's in your make up go for it, it's simply not something that rings my bell. It does get a little tedious when people take personal preferences as a green light to embark on a crusade to show an unenlightened individual the true path, I'm old enough to have developed strong preferences but certainly not intemperate enough to suggest that persons who don't share my likes/opinions are incorrect, we're all different and thank goodness for that. Don't take this as criticism of your post, just trying to make the point that I'm very happy with my level of coffee making expertise (others would suggest lack of) and am not driven to actively seek further enlightenment, although this will happen automatically as long as I continue to associate with people such as your self on this forum. Cheers, DB. :)      
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