Reading Mark Prince's 2-part article on Coffeegeek, and I thought it would be great to have some discussion on the various points he brought out. Part one can be found here: http://www.coffeegeek.com/opinions/markprince/08-14-2010 and part two can be found here: http://www.coffeegeek.com/opinions/markprince/08-16-2010
I will let you read Mr. Prince's words for yourself, rather than try to restate them here, but I do have some questions that his articles brought to my mind.
He lists Epic and Stumptown as being the only 2 roasters he knows who have maintained a consistent flavor profile in an espresso blend over the long term. Does anyone know of any other roasters who have managed this in an espresso blend?
In the follow-up article, he slaps down pressure-profiling as being almost pointless, and points instead to the need for temperature profiling as more important. Your thoughts?
Also in that article, he suggests that pro baristas should learn what consumer grade espresso machines and grinders are capable of achieving, allowing the professional to connect with the consumer on the consumer's level. I will admit, it is frustrating to hear what one can do on a Linea, Strayer, Synesso, when I have to make do with a DeLonghi from Target! He suggests that roasters use consumer espresso machines to develop their espresso blends, allowing consumers to experience espresso nirvana. Your thoughts?
Looking forward to this one!
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