K_Bean_Coffee wrote:
Hi Leroy - yes, this is specific to espresso. It comes in at my buyer's guide in the DB & PP discussion. Quote "For most a DB or PP machine is overkill. You just don't need to go this far for a great coffee. However, these do have a place for experienced espresso aficionado. To be an aficionado you need to tick off 4 of these 5 criteria....." ....so yes, if you add milk I don't see the value in a DB or PP machine. However, long black or even macchiato drinkers could benefit from a DB or PP machine so I'll have to think of a way to fit this in. Cheers, Paul 🙂
Ok, if it's espresso specific that counts out ATCG's reference to alternative brewing methods. It would apply to coffee fanatics/aficionados, and definitely most of us, but not specifically to espresso. So with that in mind I think you list is pretty good Paul. I know it's a bit tongue-in-cheek, but this could be lost on some people so it may just need a little tweaking. Maybe something like this: To be an aficionado you will most likely tick off 4 of these 5 criteria: 1. Your last thought at night is - How will I have my coffee tomorrow morning? 2. You can pick your Kenyans from your Colombians. (Still not easy for some people, but doable. I think Yirgacheffe from Gambella is a bit of a stretch for anything other than real pros). 3. You polish your coffee machine more often that you polish your car. 4.If you had to give up either chocolate or coffee for life, you would say "goodbye" to the bars. 5. You have read 'God in a Cup', 'Espresso Extraction: Measurement and Mastery', OR 'ESPRESSO COFFEE: Professional Techniques'. What do you reckon?
