OK, I have to admit: I love tiger-mottle as much as the next aficionado. But today I caught up with a five-month-old home-barista.com post by Pete Licata that I found pretty amazing.
Basically, Pete suggested folks experiment with mixing the espresso shot before serving. This allows the components that are extracted early on in the pull to blend with those that are extracted later.
After trying it with just two shots this morning, I am very impressed for a couple reasons. One, it really does make a difference: the heavier, sweeter stuff from early on mellows and balances the drink. Two, it is so simple a concept, why haven't I been doing this for years? The only explanation is that I am a complete idiot.
Oh well, that is what makes coffee so interesting. The slightest change in procedure can have a profound effect. I am sure that even without deliberate mixing, the height from which one's espresso falls into the demitasse will promote or inhibit self-mixing, thereby changing the flavor balance.
From now on I will always experiment with mixed shots vs layered shots. Of course for photos such as the one above, I like the unmixed tiger-mottle. But as always, it's a matter of taste. Which do you prefer?
Yup.
ReplyDeleteAt the 2007 USBC, Pete took the espresso and pulled it into shot glasses, that he then poured into demitasses before serving.
Great minds think alike... Katie and I had the judges stir the espresso well before consuming for the exact same reason.
The moral of the story is this: there are arbitrary elements present in coffee... things that are incidental elements that are mostly taken for granted. What the "bottom" and spouts of a portafilter do to change the extraction is a good example. The shape and size and distribution of portafilter basket holes. How the espresso falls into the vessel. Stuff like that. Those arbitrary and incidental elements need to be explored one by one, if we're ever to figure this shit out.
That's some nice porcelain.
ReplyDelete> That's some nice porcelain
ReplyDeleteAll done in Photoshop.
...ok, just kidding. ;-)
I thought mixing was one of the main reasons for serving spro with a spoon in the cafe setting. The others being that some folks might like to add other accoutrements to their spro. Are there other reasons?
ReplyDeleteAs for a "long pour" helping mix up the shot, isn't there some worry that the crema will break if allowed to fall too far?
Hi SmooveB:
ReplyDeleteCertainly, if the stream falls from too great a height, it will form gnarly big bubbles in the beautiful crema. So the spoon appears necessary if you want an even mix in the cup. As Pete points out his post, though, sometimes you want a layered drink.
I have been a fan of the shot glass poured in a demi ever since I saw Pete do it last year as well. I am also a fan of a nice flecked crema. However, in training for our inhouse competition I realized how to achieve the best of both worlds, you just need the right cup. If you pull a single shot into a normal demi, whomever you serve it to can swirl it to mix the shot. This swirl (aside from mixing the shot if done well) also releases the aromatics of the shot. This allows an aesthetic presentation, a well balanced shot and gives an extra boost to the aromatics not normally achieved in my opinion.
ReplyDeleteAdded benefit - with a tap on the counter is to also knock some extra gas/ air out.
ReplyDeleteIs that a Deruta, demitasse and saucer set?
ReplyDeleteYes it is, Tony, got it at Torrefazione in Vancouver, before Starbucks shut 'em down, I guess.
ReplyDeleteAndy, did you buy out Cho and Caragay back in August ... When is your first podcast? :)
ReplyDeleteMichael, single shot swirl, I will have to try that, too. Thanks for the tip.
ReplyDeleteMatthew, yeah, bought 'em out, took a lotta good cigars to satisfy Caragay.
rather than letting the espresso stream hit the bottom of the cup, what about having it run off the sidewall and swirl itself in the middle? I've tried both ways and found different espresso when sipped straight away. I've usually tended towards swirling before sipping though.
ReplyDeletehello,
ReplyDeletemixing or not, i am looking at this shot and i want this in my life. how can i make this happen on my silvia? please help!
thanks!
anon #1: I guess every mixing technique will have its own nuances. I like the repeatability of the spoon!
ReplyDeleteanon #2: This was done on a Silvia, but my machine is highly modified and it's after years of practice. Please check alt.coffee archives, coffeegeek.com and home-barista.com for suggestions.
I just read my somewhat pretentious "after years of practice" comment and I have to add, "not that someone a lot more talented than I couldn't do it in a week!" :)
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