Espresso

A double espresso is 15 grams of uniformly ground bean, 9 bars of pressure at the group head, and a 30 second pull at 92ºC (±2º). If you have ever stood by my side as I pulled a shot, you have heard this stated as fact. I suspect on some Platonic level it is fact. I also freely admit a certain amount of pride in both knowing this magical formula and being able to extract espresso that tastes great by using this formula. It’s not surprising then that I have invested a certain amount of confidence in said numbers. Today that confidence was utterly and totally shattered by the owner of Ltd Espresso. ...

They say that “Perfection is the Enemy of Done.” I guess I am my own worst enemy. When it comes to espresso, margaritas, and love I will not accept failure, half measure or even a half stop below perfection. I have spent years on my espresso; working and saving to buy better equipment; laboring over each shot; reading and learning wherever I could. Likewise I have spent my whole life in pursuit of love, and then in its betterment and refinement. I can be nigh obsessive about some topics. ...

Back in our wild youth we had this neighbor (Douglas Robbins) who was getting into producing documentaries. Before he moved on he made this video staring (amongst others) us. In case you don’t know by watching, its farcical… though Vick can make 16 different muffins without processed flour.

I replace my dispersion screen every couple of months and I’m always disgusted by what I find on the other side of it. The screens and gaskets don’t cost much, but I always drag my heels because getting the darn things back in is just a tremendous pain in the butt. Yesterday Olive and I decided it was time so we got our parts and tools together and set to work. I used the Flathead screwdriver on my handy Swiss Army knife to remove the old screen and gasket, and gave that to Olive to throw away. Then I put the gasket around the new screen and handed it to Olive to inspect, commenting on how nice and clean it was. I turned around for a moment and when I went back to the task the screen was gone. I asked Olive where it was and she jovially replied “ina dash”. As I was washing the screen I had a minor epiphany, if this thing were wet, I probably wouldn’t have to fight so hard to get it in place. And if wet is good, lubed would be better right. ...

I posted my first roast report in March, right after I got my new roaster. Since then I’ve been so busy with roasting, entertaining, traveling, and life that I’ve not reported back. Well here it is. Sometime in July I convinced Vick to let me take over a portion of the laundry room for my roast shop (gotta love the smell of burnt cardboard in your clothes). I moved a bunch of stuff around and finally got the roaster semi-permanently set up next to the microwave. With the scale and barrel stand on top of the microwave everything fits nicely and I don’t have to move a bunch of part in and out of the cupboards every time I want to make a batch. This dance was occurring every 4 or 5 days so it seemed like a worthwhile compromise to our anti-clutter rule. Now the only thing I have to do when its time to roast is pull the ducting up to the hanger and crack the window a bit. ...