Drew and I got together with John aka Jepy to play with one version of his pressure profiling pump setup as seen in this box beside me here:http://flickr.com/photos/82921813@N00/2688624278/ We met up in Redwood city at Sportivo, a cafe owned by a close friend of John’s who was nice enogh to let us play in the off hours. Of course behind every good coffee shop is a full gym to get the blood flowing so…here’s what happens when a few peeps get together to play with high-tech espresso brewing equipment:
On the coffee end…my favorite shot of the day was a shot of sweet tooth that I profiled on the fly with the hand controller. Grind was pretty fine with a hefty dose, started at line level, then ever so slowly and steadily (really, really, slowly) climbed up the pressure range untill I was at about 145-150psi by about 30ish seconds; the shot just barely started to roll…like rolly-drip. I eased it back down to line level a bit faster that I climbed and ended up with about a .75 ounce double at about 41-43 seconds (the ultimate melter? Jared what you know?!). That shit was NUTS. It tasted like sugar, really crazy…not really a reflection of the coffees used but just thick as hell and probably the sweetest (in a sugary way) shot I’ve ever had.
The whole time there blew us away…Drew and I left feeling like we didn’t know shit (we don’t, but this made it more obvious). There’s so much to explore with this stuff. I’m baffled right now, it requires a whole different state of mind. Hopefully when round two hits we’ll make some legit brewing progress and actually have something usefull to say. Much thanks to John for letting us play with his gadgets! Peace.
