Marshall, Nicholas and Greg: thank you for your feedback.

My Synchrony Logic produces an acceptable layer of crema that is very pleasing to my palate. While my wife prefers her latte with a pump of hazelnut syrup, I normally take my double espresso straight without any sugar or syrup; however, I must confess that from time to time I do take some of the steamed milk and foam and make myself a macchiato to switch things up.

Until recently, after reading many of the wonderful articles and discussions on this board, I always believed that the primary key to good espresso was to use freshly roasted quality beans. I have only recently started home roasting, and before that I always made sure to purchase my roasted beans right after the roaster roasted them; I should say that I normally purchased two weeks' worth of roasted beans because it was not always convenient to go and buy the beans, and I could definitely tell that the taste and quality of the beans was different right after the purchase from how they tasted twelve days later.

I take good care of the Gaggia by using filtered water and I perform periodic cleaning of the brew-group and de-scaling the machine. I also give the whole machine a wipe-down after every "session". You might think that I am crazy, but just recently I took the whole machine apart and I cleaned and vacuumed the insides of the machine; it is amazing where ground coffee ends up in these machines... In addition, I have spent a fair amount of time tweaking the water volume, bean volume, and grind settings to make things "just right". My wife gives me that "you're crazy" smile when she sees me tweaking the settings, but she also goes out of her way to let me know that she really enjoys the drinks that I prepare for her.

After I re-read my post-visit posting, I realized that I was not very descriptive about the appearance of the espresso that I received at Kean Coffee. I described the aroma, but I failed to mention that there wasn't a nice layer of crema, I seem to recall that it was a spotty or "broken up" layer; this makes me believe that Nicholas might be right in that I just received a bad espresso.

I will definitely give Kean Coffee another chance, and I am hoping for additional recommendations in the Orange County area so that my taste buds can experience a truly wonderful espresso, or macchiato. I should confess that I have a somewhat ulterior motive in that I am looking for a justification to upgrade to a proper machine with a proper grinder...

I really liked Greg's insight into the importance of the roasted bean and the simple truth that it might just be that I don't enjoy the roast/bean combination that was served at Kean Coffee; throw into the mix the fact that the barista might have served a bad pull and now I see why I make my own espressos at home: Doing it within the comforts of my own home affords me the ability to tweak the illusive bean/roast combination to my own liking. I wonder if I should just take a shot of the "equipment upgrade-itis" vaccine, and focus on my roasting skills and finding a nice green bean blend that suits the palates of my family. There is something to be said for limiting variables when changing a process...

The journey continues...

Cor

P.S. I recently discovered from reading items on this site just how important a quality grinder is in creating good espresso.

cruiten wrote:I have spent a fair amount of time tweaking the water volume, bean volume, and grind settings to make things "just right".

This is what will separate your super-auto experience from that of Marshal, Shadowfax, myself, and a host of others on this forum.

shadowfax wrote:I know what a commercial super-auto operated by a potentially stoned teenager using stale over-roasted beans tastes like

Shadowfax, you misspelled 'perpetually'.

I am looking for a justification to upgrade to a proper machine with a proper grinder...

Be careful what you wish for, you could get it.
My best advice to those suffering from upgraditis is use the kit that makes you happy, and produced coffee that you like. ESPECIALLY if you find that you like your espresso at home, and don't particularly care for Kean's (supposing that the shots you had weren't off, or a fluke).
Try other, higher end shops that use superautos. If you like yours, and theirs, problem solved, and don't let anyone tell you that you don't like 'good' espresso' you like what you like, and you should have that as often as you like.

There is something to be said for limiting variables when changing a process...

There is at that. There is also an old saying about the colour of the grass over the fence.

P.S. I recently discovered from reading items on this site just how important a quality grinder is in creating good espresso.

I'm fond of saying that grinders make espresso, espresso machines just get water hot and pump it through the puck.

Nice thread you started here. Thanks!

Phaelon56 wrote:b) Intelly Venice Beach is, to my way of thinking, an experiment and will either be a work in progress or serve as a pioneering model for a new paradigm of coffee and espresso retailing. Time will tell and the capability to handle large volume without producing long wait times will be a key to whether this model can succeed or will have to be modified. Sunset Junction can handle very large volume efficiently and with moderate wait times. Won't know about the new place until it gets shaken out and fully tested. But I remain curious as well as anxious to visit.

Guess there was no need to worry. From a friend's e-mail last evening:

By the way, took ______ and a friend for a late night coffee at Intelligentsia Venice. The place was rocking! Literally like the night of the party (except no booze, but quite the singles scene ... _____ and friend's eyes were popping!). Abbot Kinney was alive up and down the street but Intelli never stopped: it's a smash hit ( in my opinion).

Yes, life is good!!!

I just got back from a visit to Kéan Coffee in Newport Beach, and all I can say is "Wow!"

I finally know what it is like to have good coffee; a special thanks to everyone who recommended that I try Kéan Coffee.

I ordered a Macchiato, listened to the grinding of the beans, watched the barista dose, distribute, groom, and tamp, and waited for the fruits of his labor...

I sat down with my drink and took some time to appreciate the visual presentation as well as the wonderful aroma emanating from the cup. I took my first sip and I was blown away by the rich and numerous layers of flavors. I won't bore you with more details, but that was the best cup of coffee that I have ever had in my entire life.

I thanked the barista (I should have asked his name), and I went on my way back to work, still enjoying the flavors dancing in my mouth...

Life is good because my journey just got a bit more interesting.

Cor

P.S. I will have a chance to go to Intelligentsia Venice on Sunday; I am looking forward to another wonderful taste experience.

You know how sometimes you go to see a movie after your friends have hyped it up so much that your expectations are not met when you finally see the movie? Well, today was not one of those times. I just got back from Intelligentsia Venice and it was a wonderful experience.

After a quick visit to the Venice boardwalk for some lunch and sightseeing, we made our way over to Intelligentsia and I ordered a Black Cat Classic macchiato while my wife ordered a cappuccino. The classic macchiato was very good, and my wife was very impressed with her cappuccino. The slow bar was closed because the barista was on break so I followed up my Black Cat Classic with a Black Cat Anjilanaka macchiato which was out of this world! It was definitely a bit brighter than the Classic, but I truly enjoyed it and the mélange of flavors in my mouth made it a complete joy from beginning to end.

I wanted to try the La Tortuga Hunduras, but it was not on the menu today and the slow bar was closed when I was there; oh well, there is always next time.

So there is one big negative after experiencing the wonderful creations at Kéan Coffee Newport Beach and Intelligentsia Venice: the coffee from my Gaggia Synchrony Logic definitely does not taste so good anymore...

Damn, can't wait to get back to L.A. next month to try the new Venice shop.

For those going to the L.A. area though, I also can't strongly enough recommend a stop at Profeta Cafe in Westwood. It's less than 5 minutes off the 405, and well worth a stop (get off at Wilshire, go east, then left on Glendon and it's a couple blocks up on the left). They are pulling Vivace beans and do a truly exceptional job, and the cafe is also really nice and food excellent as well. One of my favorite cafes ever I think. The owner, Mitch, was one of Schomer's baristas for quite a while and takes his craft very seriously, and it shows in his entire crew, IMHO. (And they're all very nice and cool to talk to for espresso fanatics as well.)

JimWright wrote:For those going to the L.A. area though, I also can't strongly enough recommend a stop at Profeta Cafe in Westwood. It's less than 5 minutes off the 405, and well worth a stop (get off at Wilshire, go east, then left on Glendon and it's a couple blocks up on the left).

So people don't get lost on the Internet, it's "Espresso Profeta." They have a nice "who are we" explanation on MySpace: http://www.myspace.com/espressoprofeta.

Ah, yes, thanks Marshall.

cruiten wrote:So there is one big negative after experiencing the wonderful creations at Kéan Coffee Newport Beach and Intelligentsia Venice: the coffee from my Gaggia Synchrony Logic definitely does not taste so good anymore...

You can't say that you weren't warned... ; >