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Author Topic: Ian Bersten's article on grinding - feedback  (Read 4099 times)

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Ian Bersten's article on grinding - feedback
« on: 04/11/2002, 01:06 PM »
From Charlie Berry (Java Jolt Coffee House
) in Queensland:

I would suggest that to make consistently great coffee that Ian try's the "ALEX" method where only a double porter filter basket is used and is filled and brushed to full with a plastic spatular.



espresso_fetish

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Ian Bersten's article on grinding - feedback
« Reply #1 on: 21/11/2002, 11:10 AM »
Such a well researched response to Ian's article.
It's great to see such enthusiasm.
:D

After making espresso for over 15yrs it's amazing
that the way I have been making coffee actually has a name.
The "ALEX" method ....
I am sorry but it sounds so American..

Allot of the how to make Espresso 101 book's and video's
are like bad car salesmen productions, that have taken knowledge that has been used for quite some time and then
published it like they were put on the Earth by G0D to show the world how big their ego is.

The greatest Barista's that I have ever met and tasted their espresso's, are the quietest, most shy, hard working people I know.

Unfortunately we make coffee, we are not the top chef's which seem to get idolised by the media.

I don't know about you but I am sick to death about reading about chef's... >:( >:( >:( >:( >:( >:( >:( >:( :( 8)


To be a great Barista is a selfless job. Until more people understand the years of work that we put in to achieve the delicate, syrupy liquid that we work so hard for.

>:(
It is great to look on the net and to read books
but, remember don't take it all as gospel.

What is written in books and video's may work for the author with their blend + their grinder + their machine.
That's great for them, but I bet that you don't use the same equipment as them or the same water.

Australians have been extracting espresso for 50yrs.
In the last 5 or so yrs it has become a real hot topic.
Take advantage of some of the knowledge in Australia.

It is a bit like saying after reading a book on how to drive an (American) car, you should be a great driver.

Once you have followed the path of the bean from Origin growing country, to blending, roasting then grinding to many years of extraction do you begin to understand how to maximise the finer aspects of Espresso.

I believe that owning an Espresso machine is not a right, but a privilege. Sometimes I wish there was a body of like Espresso minded people that could remove POOR Espresso machines from owner's that neglect them.

E.F


Charlie

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Ian Bersten's article on grinding - feedback
« Reply #2 on: 25/11/2002, 12:35 PM »
Australians have been trying to make espresso for many years it is true.  Of the hundreds of coffees I have tried from Melbourn to Cairns very few come even close to being any more than at best a hot black drink and lack the aroma, body or taste of a carefully prepared espresso.  

Australians have taken to latte art with a passion and the presentation of many of our milk based drinks are brilliant, and yet the the taste of the drink it self has been terrible.  The lack of understanding of the required flow rate and how to achieve this I see as the principle problem and shows a lack of passion and understanding of the art required to produce the very basis of these wonderful eye appealing creations.  The proof of the pudding has always been in the eating.

Charlie

over_extracted

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Ian Bersten's article on grinding - feedback
« Reply #3 on: 01/12/2002, 09:48 PM »
We do have some very fine coffee here in australia and we olso have some very not so fine coffee,i agree that there should be a body that monitors these clowns that go around trying to sell you some cheap ,nasty ,burnt,stale,100% arabica mate only 12.50 a kilo how much do you want sort of thing.i Ive had some very fine coffee in many places and the only thing that has allways let the barista down is the coffee blend 100%arabica 12.50 kg material one other thing your method works fine if you make a coffee every 10 min,and if you are a experiencd barista i dont think you would need a book to tell you when to change blades on your grinder and yes diferent coffee requiers different grind .why dont people leave what they read at home and consentrate on their personal skills behind the machine you cant make great coffee while you read some outdated manual that is only good for toilet reading well.... ;D if you are going to do that get yourself some tuition here in australia we make good coffee here you know? :P

espresso_fetish

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Ian Bersten's article on grinding - feedback
« Reply #4 on: 02/12/2002, 04:11 PM »
Quote
We do have some very fine coffee here in australia and we olso have some very not so fine coffee,i agree that there should be a body that monitors these clowns that go around trying to sell you some cheap ,nasty ,burnt,stale,100% arabica mate only 12.50 a kilo how much do you want sort of thing.i Ive had some very fine coffee in many places and the only thing that has allways let the barista down is the coffee blend 100%arabica 12.50 kg material one other thing your method works fine if you make a coffee every 10 min,and if you are a experiencd barista i dont think you would need a book to tell you when to change blades on your grinder and yes diferent coffee requiers different grind .why dont people leave what they read at home and consentrate on their personal skills behind the machine you cant make great coffee while you read some outdated manual that is only good for toilet reading well.... ;D if you are going to do that get yourself some tuition here in australia we make good coffee here you know? :P



O.E

What's going on stop reading my thoughs
;D
E.F

Brian Raslan

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Ian Bersten's article on grinding - feedback
« Reply #5 on: 28/09/2003, 01:27 PM »
Agree agree agree.

But this is where some of the chains fall because they have the grinder on auto fill and use a double click or single or what ever measurment needed and they never look at the actual coffee going in to the filter.

Go to cibo and see what I mean.

Hudsons are advertising that they recalibrate the grinder every 1/2 hour...why?
The barista should know by the flow, color and axperience
as to when and how to change the grind.
What if the weather changes 1 min after the recalibration..this will afect the grind yet it will for for 1/2 an hour before they do anything about it.
No more gimicks please

over_extracted

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Ian Bersten's article on grinding - feedback
« Reply #6 on: 28/09/2003, 07:39 PM »
What new way of making espresso is that?I just dont understand why people start this new ideas ,is it to set a standard so other people that are not familiar to the industry will follow? well you can just see all these grinders being calibrated every half hour.good luck and to the person who started this idea  :P :P :P :P ahhhh.

Bezzera

 

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