Show Notes
Massive Email Show with Beata, Live to Tape! Featuring two prize Giveaways!
Two prize giveaways are buried in the show - the excellent "Zoka Way" Instructional DVD for home baristas, and an autographed copy of "Cafe Haiku" – listen to the podcast for details on how to win! Deadline is August 31, 2006, and entries should be sent to beata.s at coffeegeek dotter com.
The questions:
- What is a “sweet” shot of espresso? (2:00)
Mark talks about supertasters, the characteristics of a sweet shot of espresso, and what might cause excessive bitterness.(4:03)
- I need a grinder for $100 to $120 US, can you recommend some options? (7:39)
Mark suggests a Solis Maestro Classic or Solis Maestro Plus for that price point, but his real recommendation is – don’t skimp on a grinder! (8:31)
- I get iced coffee at Ritual Coffee, it’s everything I wish iced coffee could be! Could you explain how to make this? (10:30)
Mark describes two devices for cold brewing made by Hario and Toddy and gives his recipe for iced americanos. (11:22)
- Where can I get a replacement for the frothing tip on my Francis! Francis! X1? (16:11)
The frothing aid tip is proprietary and can’t be removed easily, but Mark discovered that there is a way to produce latte art quality microfoam with the froth aider. (16:50)
- How can I develop my ability to accurately taste coffees and describe what we are tasting? (19:32)
Mark suggests the Le Nez du Café kits from the SCAA, if price is no object, or a simpler method: visit a farmers’ market. (20:27)
- Do you have any ideas for home roasting single origin coffees for espresso? (23:40)
Mark, who is anti-single-origin espresso, suggests creating an espresso blend using different roast levels with the same coffee. (26:35)
- A suggestion for a future podcast – discuss coffee house culture in other cities, especially Montreal. (30:22)
Mark names streets in Montreal known for their really cool cafés and recommends one café in particular: Caffe Art Java. (31:20)
- Why use anything but a perfectly flat tamper? (33:10)
Mark discusses the theories behind convex bottoms, Euro curves, American curves and the C Flat, and his work with Reg Barber on a new tamper design. (33:49)
- Where does Kona stand in the world of specialty coffee? (37:51)
Mark buys Kona directly from Smith Farms, but cautions that the name Kona doesn’t guarantee quality. Too delicate for an espresso blend, Kona can be memorable when brewed in a vac pot. Find a small farmer and buy green from them direct. (38:48)
