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Wendell S.'s avatar

Yield time. I don't know whether it differs from company to company but I remember I pulled a shot for 36 seconds and compared to a shot that was brewed at 30 seconds. I found the 36 seconds shot has the most impressive taste profile that was buttery, chocolate, and rich compared to a 30 seconds shot that has a slight bitterness but lively and still drinkable. I might add that the espresso beans has been sitting on 6 days shelf life from the roast date.

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Spencer Turer's avatar

Love this article! I don't remember when we transitioned from an industry of creativity and individuality to blindly following the prescriptive directions from those who spoke the loudest. The best coffee is the one that sells and there are innumerable ways to produce and prepare coffee. In my judgement, the message of hospitality is not giving the guest a reason to go anywhere else, however the secret to success is actually the intersection of personality and desire. The personality of the seller in the form of location, atmosphere, customer service, variety and quality, and the desire of the buyer in the form of location, atmosphere, customer service variety and quality. then there is overlap business will flow. Find your personality and the coffee that sells will be your best product!

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