That is great. I have had similar results playing around with several Krups, Saeco, and Capresso machines. Removing the pressurized crema enhancer and using a good grinder can really make a difference. A good grinder is too often overlooked. It would be nice to let the video run longer to see how long it takes the crema to settle out.
i'm not much into the 2nd crack-esque espressos myself, but different strokes for different folks. the only SO we've carried so far was the yirgacheffe, and i'm a big fan of that.
I think that you are getting Vito's and Virgil's mixed up. Vito's is Northern Italian and roasted lighter than Ruby's whereas Virgil's is much darker. Virgil's is Doma's Darkest roast and is not my thing either. Doma Blends discussed from darkest to lightest:
I am also a big fan of the Yirgacheffe. I like it as a single origin espresso, vacuum pot, and Turkish. It is also roasted to the same level as Vito's and Carmella's. They get many very good single origins in. They are all worth trying. It is fun to drop by Doma's roastery once in a while and try something new they just got in, or to try out some of their newest equipment. Terry and his crew are great people.
Congratulations on carrying Doma Coffee. I like Vito's because it is a very good classic Norther Italian espresso style. However, Ruby's is fantastic as well. I do drink a lot of Ruby's too. I also like Carmella's and consume a lot of their single origin coffees. I was recently blown away by their Jacky o's decaf. I usually do not like decaf at all. It is a good classic cup.
Darn it dude. I get as much crema as you with a 100 percent arabica blend but it dissipates pretty fast. After 1 minute there's about a quarter of an inch left. What's your trick man?
There is absolutely no robusta. It is 100% arabica from South, and Central America. Part of the reason it has such good crema is the lever machine and technique.
As I have stated several times earlier, I am using 100% arabica. Most of the crema is due to Cafe Doma's selection of beans. Terry is very picky. His coffee is fantastic. Part of the crema is possible because of my use of a lever machine and slowly ramping up the pull pressure as I pull the shot. jepyraco had the same idea in his crema experiment video. However, with a custom controlled pump he can keep the crema coming where I am done at the end of the pull and the piston is empty.
This is my favorite espresso blend. It is all central and South American--no robusta. It is very sweet, chocolaty with cherry midtones. On pulls 25-27 seconds it expresses as caramel, hazelnut and chocolate, and longer 30-32 second pulls syrupy sweet darker chocolate and deep cherry. It has a thick body and a velvety smooth texture. The coffee in this shot is 7 days from roast.
??? I am guessing that the paint drying remark has to do with the amount of time spent on the shot just sitting there? There "is" a point to it. It is to demonstrate how persistent the crema holds up with this espresso blend. You will not find many shots with crema that will last this long before dissipating. As you can see there was still plenty of crema left even by the end of the video.
That is great. I have had similar results playing around with several Krups, Saeco, and Capresso machines. Removing the pressurized crema enhancer and using a good grinder can really make a difference. A good grinder is too often overlooked. It would be nice to let the video run longer to see how long it takes the crema to settle out.
ladalet 11 months ago
this is fucking sick! leaving the camera on the shot for like 2 mins just to let us marvel... spot on!
azwok 1 year ago
i'm not much into the 2nd crack-esque espressos myself, but different strokes for different folks. the only SO we've carried so far was the yirgacheffe, and i'm a big fan of that.
FetusLoofah 2 years ago
I think that you are getting Vito's and Virgil's mixed up. Vito's is Northern Italian and roasted lighter than Ruby's whereas Virgil's is much darker. Virgil's is Doma's Darkest roast and is not my thing either. Doma Blends discussed from darkest to lightest:
Virgil's, Marco's, Ruby's, Vito's and Carmella's.
ladalet 2 years ago
I am also a big fan of the Yirgacheffe. I like it as a single origin espresso, vacuum pot, and Turkish. It is also roasted to the same level as Vito's and Carmella's. They get many very good single origins in. They are all worth trying. It is fun to drop by Doma's roastery once in a while and try something new they just got in, or to try out some of their newest equipment. Terry and his crew are great people.
ladalet 2 years ago
very nice. my cafe just started using doma coffee. i think i like ruby's better than vito's though.
FetusLoofah 2 years ago
Congratulations on carrying Doma Coffee. I like Vito's because it is a very good classic Norther Italian espresso style. However, Ruby's is fantastic as well. I do drink a lot of Ruby's too. I also like Carmella's and consume a lot of their single origin coffees. I was recently blown away by their Jacky o's decaf. I usually do not like decaf at all. It is a good classic cup.
ladalet 2 years ago
nice glass and exelent music who is?
erwinre3 2 years ago
Alicia Keys
ladalet 2 years ago
nice shot glass!
manho1911 3 years ago
Thanks, it is a 2 oz Bodum Pavina available online for $11 for a set of two. They are very fragile however, so I only have one left.
ladalet 3 years ago
Darn it dude. I get as much crema as you with a 100 percent arabica blend but it dissipates pretty fast. After 1 minute there's about a quarter of an inch left. What's your trick man?
Fakkan 3 years ago
the trick is to have half robusta and and half arabica.
luongdung 3 years ago
There is absolutely no robusta. It is 100% arabica from South, and Central America. Part of the reason it has such good crema is the lever machine and technique.
ladalet 3 years ago
As I have stated several times earlier, I am using 100% arabica. Most of the crema is due to Cafe Doma's selection of beans. Terry is very picky. His coffee is fantastic. Part of the crema is possible because of my use of a lever machine and slowly ramping up the pull pressure as I pull the shot. jepyraco had the same idea in his crema experiment video. However, with a custom controlled pump he can keep the crema coming where I am done at the end of the pull and the piston is empty.
ladalet 3 years ago
fresh roast robusta.......looks good, taste bad
feiihong 3 years ago
NO ROBUSTA. 100% ARABICA
ladalet 3 years ago
ma sparati pure un mongoloide è capace a farlo
andy281077 4 years ago
your shot is beautiful
seanmichael87 4 years ago
christ, how's the blend for taste?
I'd assume bigtime malabar or robusta but I mean, it's really hanging in there... how many days from roast?
djn1kon 4 years ago
This is my favorite espresso blend. It is all central and South American--no robusta. It is very sweet, chocolaty with cherry midtones. On pulls 25-27 seconds it expresses as caramel, hazelnut and chocolate, and longer 30-32 second pulls syrupy sweet darker chocolate and deep cherry. It has a thick body and a velvety smooth texture. The coffee in this shot is 7 days from roast.
ladalet 4 years ago
??? I am guessing that the paint drying remark has to do with the amount of time spent on the shot just sitting there? There "is" a point to it. It is to demonstrate how persistent the crema holds up with this espresso blend. You will not find many shots with crema that will last this long before dissipating. As you can see there was still plenty of crema left even by the end of the video.
ladalet 4 years ago
....ok, now back to our regularly scheduled video...Paint drying on a humid day.
PugetSoundFlyer 4 years ago