Thursday, 20 February 2014

Coffee at its finest?

It seems that my palette has taken a shine to coffee of late...

Don't get me wrong, I've always liked coffee but - for the most part - it has always been something I drank out of the house rather than in. Whilst at home, I was always more partial to a cup of tea but since I got my new espresso machine... My, how the tables have turned!

My espresso machine is a Phillips Saeco Via Venezia machine (but sold under its old label as the Starbucks Barista) and, for the most part, it is a good machine. I made one adjustment, however, and it has sent me on a rocky path to destruction (or should that be enlightenment?) I decided to de-pressurise my portafilter which means I no longer get faux crema (the golden, caramel-sweet top part of a shot of espresso). Instead, I was getting just black espresso - not a good thing - meaning I had to upgrade my grinder. I did just that and £140 later I was in possession of the Baratza Encore conical burr grinder. All this now means that I can get a bit scientific/sophisticated with my espresso pulling - perfecting the espresso and therefore satisfying my new-found love for this black elixir.

Now I find myself drinking lots of coffee at home, where I would normally have tea, and I'm offering coffee up to anyone who'll take it. My kitchen cupboard are literally full of different coffees - different makes, roasts, origins. Where/when will it end?!

All I need to do now is find a way to weave my coffee passion into my baking passion!

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