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It is a live one actually. From concert with Ludovic
To get this thread back on topic... right, served in the shell. The "avolatte".
Sort of an in-joke amongst Aussies (or at least Aussie baristas). Related to some inane remark a politician made about the housing market/affordability issues
I mean, I'd do it...but I wouldn't be proud either
How the hell do you connect affordable housing market with drinking latte out of avocado skin??
Well, the comment was something along the lines of millennials spend too much on avocado toast and $4 lattes, that's why they are having difficulty to afford a house. The property market there was/is insane and dysfunctional, pointing the blame at a generation's brunch habits is just the sort of thing the media had a field day with. Some Melbourne cafe started serving $4 lattes in avocado shell and it went viral from there
That's brilliant 😅
Aaahhh..thanks @wim !
Just realised I'd not looked at this thread for ages and seen all the replies
...back to coffee! I bought myself a new grinder recently - Gaggia MD15 - and you can add shims to get even finer grinds. Brilliant! I feel like I'm getting more of the interesting flavours from certain beans now. As for the flat white milk texture, you're right - it's got to be silky smooth so that it doesn't sit on top of the espresso. Mmmmmmm!!!! Buco, you let the machine run for a long time - are you over-extracting? I think it's better to run it for 15 seconds, then top up with hot water if you want a longer drink. I'm not an expert though!!! Lovely playing though, and that little film really relaxed me. How did you blend the two films?
...and back to guitar playing with fingers, I learnt classical and still play that way from time to time, though I am certainly not fast at all!. I will have a think about which manouche song I could play with fingers as I'm inspired.
@wim did you do the latte art yourself?
@Jangle_Jamie if and when my machine bites the dust I'll get the Gaggia. I wasn't aware of their grinder, that'll be the next for me as well. Extraction time... that's what I meant with I don't get too scientific about it. If it looks good it'll probably taste good so I'm good. I can certainly ruin the espresso, I've done it. But in my experience, number one requirement is the freshness of the beans and then the bean roast type and then where it comes from. I avoid dark roasts; terrible charred and burnt taste, and light roasts; too acidic, makes my face shudder (I don't use sugar or sweetener). If it's fresh and medium roasted it'll be fine. To get back to the extraction, I've read 25-30 seconds is the the sweet spot. On my video is probably mid 30s... looked good and tasted good. This morning I timed the machine and it stopped at 15s (it's programmed for the amount of water but it's not always precise), espresso seemed too short so I hit the button again let it run to 25 seconds. Tasted good again. I'll do another one stop and around 20 seconds to see if I taste anything different. To me all that is looking for the taste difference because it didn't fit the guidelines, rather than, what I think it should be, noticing a taste difference and then adjusting the guidelines.
Again, listening to that Angelo video, Matteo reopened my eyes to what an incredible master Angelo is.
Matteo played it well. Another guy that plays GJ with fingerstyle pretty convincingly is Sandro Lorier (e.g. dolores, sheik)
Buco I can't do latte art. That was the barista at my office.
I searched my pics for a good flat white and found this one (from my last Sydney visit). It should be a double shot espresso in a small mug, but it's all about the method of the steamed milk.
Yeah Angelo is the master! Probably the greatest of that generation! Bireli gets all the credit, and you can hear his influence everywhere on the French scene. It's strange that you don't hear Angelo's influence as much in modern players (probably the place I hear it the most is in Olivier Kikteff's playing).