It usually begins once upon a time.
I could savor and enjoy a cup of coffee. You may, or may not know; about a month ago I obtained a Starbucks Barista machine from Older Daughter Jennifer.
Jennifer and Husband Eric switched to a Keurig. It uses K-cups, which is coffee making simplicity. Pop one in, press a button, and you have coffee in a minute. On the other end of the coffee making spectrum is the Barista brewer. It was collecting dust and since I'm a firm believer in "use it or lose it" I asked Jenn if I could 'borrow' it.
Three years ago I switched from coffee to espresso, actually lattes. Coffee was bothering my stomach. The quick brew of espresso and the steamed milk held the acid at bay. At first I purchased my drinks at Starbucks. It didn't take long to realize I would need a small loan to pay my monthly coffee bill. So after an exhaustive search for a home espresso machine, I bought the first one I found under $100.
The Mr. Coffee machine was my introduction to home brewing espresso. I used it damn near every day, twice a day, for over two years. I enjoyed a latte first thing in the morning and another around lunchtime. The machine did a great job and I was happy with it. It finally started leaking, that's when I asked Jenn about the Starbucks Barista.
A few weeks ago Wanda got a lousy drink at Starbucks. Unfortunately, she didn't taste it until she got home. Not wanting to drive back she took care of it at our next visit. The barista said the problem might have been a "fast pull" of the espresso shot.
When I was a working nurse the introduction of new equipment was always met with resistance and skepticism. I knew having my morning brew would now require some study. I was more than willing to take the time for an excellent latte. I decided to begin my quest by learning the meaning of "a fast pull."
Ever hear the expression "Ignorance Is Bliss?" Until this past week end I thought my drinks were pretty good. I steamed my milk, brewed the espresso and poured both in a coffee mug. I had no idea I was doing everything wrong.
From The CoffeeKid: Today's espresso is a 1.25oz - 1.75oz beverage that is brewed under the proper conditions of 190-200F water, at least 130 psi of pressure which would force said water through finely ground fresh coffee, extracts more oils, aromatics, and flavor than any other coffee brewing method. A very opaque, thick and dark liquid, capped by red-golden dense froth, also known as crema is the result.
I learned the basket should contain 16 grams of finely ground coffee tamped with 25 to 30 pounds of downward pressure. The 2 to 3 ounce shot should take between 25 and 30 seconds, 27 being optimum. The milk temperature should be 160F with little bubbles formed at 100F. Any and all variables of this sage advice would produce bitter, burnt, or tasteless espresso and sour to boiled milk.
For the past three years I've been heating my milk to 180F and pulling a 4oz. shot. After reading the CoffeeKid I tested my technique. Using the stopwatch function on my stupid phone (it is good for a few things other than talk) I timed my shots on Friday and Saturday. All were too fast, around 20 seconds. And there isn't a damn thing I can do about it. I need a new grinder.
I have been using a cheap blade grinder all these years. Now I'm told it's no good. I need a "bur" grinder and prices start around $100. The oft quoted expression on all the "coffee geek" web sites is: Rather an expensive grinder and a cheap machine than an expensive machine and a cheap grinder.
There's as much, or more information on grinding coffee, as on brewing it. I could spend the next ten days reading the art of grinding, pouring, and steaming. All I want is a decent latte and until the week end I thought that's what I had. Now that I'm semi educated I taste my bitter coffee and my overcooked milk. My god, how have I been drinking this swill?
Yesterday while at Starbucks I started to ask the very nice and very helpful young cashier about my grinder. Before I got thirty seconds into the conversation her eyes glazed over. When she adapted the 'deer in headlights' glow I thanked her and stopped talking.
Faced with the prospect, and prior to buying a new grinder, I decided to call the Starbucks information and help line. After listening to the higher than normal call volume speech I was on hold less than a minute. Michelle, an English as a first language speaking person, introduced herself.
"Hi this is Michelle. How can I help You?"
"Michelle, my name is Charles. I have a Starbucks Barista Machine. Are you very familiar with griding techniques for espresso?"
"Yes I am."
"OK, I've been trying various methods for improving the taste of my latte. If I continue to use this blade grinder am I wasting my time?"
"Yes."
"So, it's true. I need to get a bur grinder?"
"Yes." That's where you start. The grind is very, very important."
"I haven't been on the web site yet but I assume you guys sell grinders?"
"Yes we have several models."
"Oh well, I guess this means I need to spend a few hundred dollars?"
"Charles, you can have the store grind your coffee."
"Wow, why didn't I think of that? Thank you."
I can have the store grind my coffee. I don't need to buy an expensive grinder and it will sure be a lot easier, just scoop and go. Yep, easier. I just remembered something. Those web sites that have all that wonderful information like, time and temperature and how to pour the milk into the espresso; they all say the same thing: for optimum freshness, just before you're ready to brew espresso, grind your whole beans.
Now what am I going to do? I suppose I could take a 1/2 cup to our local store every day. It's only a three mile round trip.
I can tell you this with utmost certainty. I'm not calling Michelle back.
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