From Caragay Manor, Hunt Valley, MD.After a long hiatus, we're back... for better or for worse!
2 hours 19 minutes and 50 seconds - MP3 format, 64.1 MB
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WWWWWHHHHHHOOOOOOOOOOOO YYYYYIIIIPPPPEEEEEEEE :)
ReplyDeleteHappy Days
Woo Hoo!!!
ReplyDeleteGood to have the PF podcast back!
Glad to have y'all back on the air.
ReplyDeleteThat Clover conversation got interesting... wondering how many Padillas it would take for Jay to name names!
this is the related Clover thread:
ReplyDeletehttp://www.coffeed.com/viewtopic.php?t=1645
Your first question, er, statement... was how you thought it was a shame to brew Esmeralda on a Clover. "Clover Hype" was another of your wordings. You also said very frankly "The cost is something that really only makes sense for a well-financed company". Very loaded questions you ask.
By the way, the great Novo Hartmann that you had was never "dialed in"... we run pretty much all of our coffees at the default settings - 12oz, 31 grams, 42 seconds. We spend a lot of time fussing around with the Clover and sometimes we pull more things out of the coffee, yet we mostly fall back to our defaults. Don't believe the hype, Jay.
We're so happy you finally got it together and made a new podcast! It's about time!
ReplyDeleteYour true friend,
Sandy Jenkins
I've been thinking about liking to drink bad coffee. I have to agree with Nick, I think it helps me keep things in prospective. I even find pleasure in doing it, especially out of a vending machine! I'm curious though, how will this evolve. Will we get to a point where coffee no longer improves? I guess my real question is how large will the gap get between "coffee inspired hot beverages" and quality coffee? Will the latter improve the quality of really awful coffee? Will I one day be putting quarters in a vending machine to get a cup of Esmeralda Especial with extra lightener?
ReplyDeleteOut on the West Coast again and it's nice to see the great comments here on PF.net. Podcast 73 was a long time coming and I hope all of you find us back to form. There were a number of other issues to touch on but we'll have to save those for another episode.
ReplyDeleteWhen it comes to the discussion about the manufacturer, it's not about "naming names" - that's not the issue. For me, it's determining just how offended I should be about the incident. Had I made disparaging remarks about the company, its' people or the build quality of the machine (all of which I held in high regard), then I can see some basis for the kind of response I received to holding my hand out in greeting.
However, that's not the case and it seems to be more an issue on my questioning the cost and viability in the retail environment.
Like I said in the podcast, this incident came at an unfortunate time since that trip to the PNW was to observe and explore the machine in a retail environment and make a case for the machine in question. Unfortunately, that incident did nothing to reinforce my confidence.
I thought it was a shame to brew the Esmeralda in a Clover because the auction lot example that I had (from one of North America's top baristas) was a complete letdown. A hollow shell when compared to Counter Culture's Esmeralda I had in a french press a couple weeks before.
The Novo Hartmann was definitely the best clover prepared coffee I've had yet.
As those who have read the threads will see, I've been very frank in my discussions regarding the clover. I've openly questioned its' price and viability for the retailer and stand behind those discussions one hundred percent.
While I have been critical of its' application, I've also been very open to being "sold" on the machine. The dialogue on clover continues and I've continued to explore its' viability in the retail environment.
And like many within the industry know from first-hand experience, we may have disagreements and arguments about industry issues but when I extend my hand in friendship, it is always true, genuine and external of any industry issue we may have been arguing about.
Nick's discussion of bad coffee reminded me of the passage in the intro to Ken Davids's Coffee, about the coffee served at the "little run-down hotel in Ensenada, Mexico." It's a wonderful bit of writing, concluding with: "A cup of coffee is as much a moment caught in the matrix of time and space as it is a beverage; "perfect" cup of coffee to whom and when?"
ReplyDeleteRight on Jay!. The real cometition is from Open-Close!
ReplyDeletehttp://www.coffeed.com/viewtopic.php?t=1490&postdays=0&postorder=asc&start=25
Had several Esmerala Special auction lot brews this week (courtesy of Mark Prince and Zoka Coffee). We had press and Clover methods, and they were all delicious. We were all very pleased with the Clover cups, no dialing in required, no coffee wasted. Explosively aromatic lemongrass, intense orange and bergamot notes.
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