New Barista wanna be needs help!

[Pick335]

After 5 years with a S/B's Barista espresso machine, I have upgraded after 3 years of researching with a Salvatore Automatic machine. So far it is everything I had hoped for in an advanced hand made machine. E61 group head, minimal bells and whistles and can be used in a semi-automatic mode. I have a La Pavoni Jolly Doser (51mm step burr) and have switched from S/B's coffee bean to LaVazza. Am finding out what I thought crema was and what it is are two different things. Spending much time, coffee and water getting to know machine, coffee, and technique. Have been reading "Home Barista's Guide to Espresso" by Schulman and am working the info. I live and work in Saudi Arabia and resources are limited. Questions: 1) I am using water here that is sodium free (I don't think it is fully distilled). Will that actually negatively effect the taste of shots? Is regular bottled water better? 2) Does the naked/bottomless PT affect the taste or is it for the aesthetics? 3) How thick should crema appear to be in the cup? 4) Is Lavazza really Italy's favorite bean and where is it's place in your opinion for quality?

Guess that's enough for now. Look forward to jumping into the fray.

Thanks,

[another_jim]

4) Is Lavazza really Italy's favorite bean and where is it's place in your opinion for quality?

It's about the same quality as Folger's, and just as stale.

Check out the coffee forum for blends that are good.

[Pick335]

Thanks Jim...guess I felt deep down that it most likely was just another store bought bag . Will look into coffee forums.

[Beezer]

I'd second what Jim said. Freshly roasted beans will make a huge difference in your cup. You don't know what crema is until you've pulled a shot of freshly roasted Black Cat. Also, I'd recommend using bottled water with a low mineral content. Distilled water is too flat to taste good, and it will even prevent some machines from working properly.

[mrgnomer]

A fresh roast is very important. I got a 'gift' of some pretty stale whole beans and there wasn't much crema. On the otherhand, home roasting with a Hottop gets crema rich extractions.

[georgew]

The naked PF, as far as I know should have no effect upon taste, at least not the way you mean. It can have a dramatic effect on the quality of ones tamping technique however, which of course would improve your shots. It's a training tool basically, and most who use it would agree that it is a very good one.

As to the amount of crema, it's my experience that this will to some degree depend on the coffee used although I would usually expect to see anything from a 1/4" or greater. Monsooned Malabar for example is famous for the amount of crema it produces. No doubt, someone with experience of a wider range of coffee than I have will be along to "spill the beans" so to speak.

[HKR]

I am using water here that is sodium free (I don't think it is fully distilled). Will that actually negatively effect the taste of shots? Is regular bottled water better?

sodium free water will effect the coffee. Distilled water is devoid of the elements vital for good body (Sodium, lithium and potassium) remember that coffee is 98% water. You can use the best and freshest beans in the world and have a negative experience. there are some good bottled waters stay away from mineral waters like Evian the mineral content is too high and can cause the coffee to be aggressive.
the factors to keep an eye on are water, beans, temperature, grinding degree, water pressure, volume in the cup, cleanliness of the machine. Good luck.

[Eric]

I can understand the challenges of living is Saudi - I was there once myself. I would recommend getting yourself set up to roast your own beans. This insures freshness and gets you closer to the full coffee experience. It is surprisingly simple to get good results (much better than old commercially roasted beans) and rewarding enough to spend time getting more involved.

I'd be curious to know if you could get green beans locally, since I can't recall if any of the locals pan-roasted beans.