Comment on I want it to slap me across the face
nyctre@piefed.social 4 days agoHave you ever had espresso in a third wave café ? because most of them have the same “feel”. The only difference is in the smell and the taste. The taste and the strength of the coffee are related but not mutually exclusive. You can make a coffee with 5g of coffee and you can make a coffee with 30g of coffee. Obviously the latter will hit like a sledgehammer no matter what kind of coffee you use. But both will taste more like coffee when there’s good beans with a proper roast instead of the “classic” burnt, bitter roast.
Also, 99% of italian baristas just push a button to get coffee from a grinder then they slot it into the espresso machine and press another button to make the machine push water through the puck. There’s no skill involved. There’s a guy that works for the espresso machine maker that comes and calibrates the machine and the grinder and that’s the only guy with any skill in the process. And even that job isn’t that hard. Only third wave coffee shops still bother to calibrate their own machines(and even then, many don’t, from what I’ve seen) or use any other process that actually requires skill or a recipe.
Valmond@lemmy.dbzer0.com 4 days ago
Yes I have been to these third wave “coffee shops” where all they do is make hipsters pay extra. Let’s do something wrong and praise the sour coffee for its “wine-like-flavours”.
Your comment on italian baristas just shows how little you understand about espresso, go there, you’d be surprised that it isn’t 5 or 30 grams (those numbers also show you don’t make your own coffee, fr), but the hand of the barista that tweaks the espresso that makes the magic.
nyctre@piefed.social 4 days ago
First of all, in most places espresso costs 1.5-2€ euros regardless of “wave”. You can pay 2€ for an illy espresso from a “real italian” place or you can pay 2€ for an espresso from a place that roasts its own coffee or at least sources it from a decent place. Maybe where you are it’s different and I’m sorry that the coffee scene is that shitty, but over here we don’t pay extra for good coffee.
As for my experience …I’ve actually worked as a barista in France with Italian suppliers and have been to Italy plenty of times and talked to multiple baristas as it’s actually a passion of mine. So yeah, everything I’ve said is true. The 5-30 numbers were obviously just extremes to make a point. The fact that you couldn’t tell says more about you than anything else.
Valmond@lemmy.dbzer0.com 3 days ago
So you worked in france making 3/4s (french espresso), and went to italy and didn’t notice a difference in coffee served?
I mean that just can’t be true.
nyctre@piefed.social 3 days ago
Like I said, i was working with Italian suppliers, because it was an Italian place. So I wasn’t making french espresso. And I never said there wasn’t any difference.
I said the difference is in taste and smell. Because that’s where the difference is. No matter where you are in the world, a good espresso will look and feel the same. Because the beans don’t change the texture, they change the smell and the taste.
What you’re probably referring to as this big difference between Italian espresso and other places comes from the fact that in many places in Italy, when you order a coffee, they give you a ristretto instead of an espresso.