89

Ceilings ripped out? Check
Floor tiles lifted? Check
Ugly facade removed? Partially
Existing toilets sent to the happier place they deserve? Check
Dry walling banished? Check
113 years of wall cracks evaluated for repair? Check
Running to schedule? Check, even though this is Fringy Slaapstad
’52 Probat in many pieces? Check

Oy, seems there may be some work to do

A few clues:

Demolition started. Joe is flat out, well Joe and 20 guys.

2012 New Year window @ The Stanford Hotel

]]> http://www.truthcoffee.com/visiting-stanford/feed/ 1 http://www.truthcoffee.com/need-to-know-how-to-froth-milk/ http://www.truthcoffee.com/need-to-know-how-to-froth-milk/#comments Tue, 29 Nov 2011 11:58:38 +0000 David Donde http://www.truthcoffee.com/?p=2113 Here Jose  & David show you how to steam milk on an Espresso Machine. How to make Cappuccino at home for perfect micro-textured milk:

As seen on SABC3 eXpresso show

“I seldom see a Lungo served in SA and those who do call it an Americano.  I like a double espresso – extracted a bit longer…”

Let us get this straight, running a shot for too long causes the shot to go bitter and taste watery and thin. So rather than full flavour you get bitter watery black liquid, but regrettably more of it.

Running a shot too short causes the shot to taste sour and sometimes astringent.

Why would one want such a thing?

DIY experiment 1:

The solution is running it to the optimum, as the espresso extracts in various stages, different flavours present. We often do this by taking time slices, in the running if a shot. Try this for yourself.

Run a properly ground shot,

first 5 seconds nothing comes out (with luck)

Second 5 seconds run into a cup, then swap in a clean cup, put first cup to one side.

Repeat every 5 seconds, until you have five cups 30 seconds of extraction.

Now go taste them in turn.

The last one(s) tastes watery and bitter huh? no real flavour at all? adding this to proper extraction will merely dilute it and make it more bitter.

Result and Lesson Learned?

stop before! Stop when the shot colour in the stream coming down begins to “blonde” out. That is your signal. If it goes down to a pine/creme colour it is adding bad in.

2nd Wave of Coffee terms:

Lungo- An espresso run for a bit longer

Ristretto- cutting the shot a bit short

P.S.

My final thought, why would one want more if it tasted worse?

techniques in making Filter Coffee, today with the clever coffee dripper.

As seen on Expresso (SABC3) this AM

For the real how to, see here: http://www.truthcoffee.com/how-to-train-your-abid/