... So if this doesn't make sense I sincerely apologize in advance.
Also note that I need to go to keplers or b&k and pick up a couple books that have been recommended. All that aside, let me get on with what I was trying to say with that title.
In a nutshell I'm trying to ascertain how realistic it is to look at what's being pulled, and taste it, and come up with conclusions. Throw out all the measurements, pressures, temps, what beans, etc. For arguments sake though lets state that beans are fresh, ground when needed, so the whole old/stale beans thing is out the window.
I've just finished reading how malachi tests a new coffee. First and foremost I never knew anyone would go through something so thorough, let alone that this might actually be expected of a top/talented barista. It's daunting to say the least, but I also imagine that this wouldn't be "expected" practice for the home barista, except for the most fanatical/obsessed folks.
So my point is how do we simplify the task? Can we indeed just look at what we produce and make adjustments accordingly? Please note that what I'm about to type next is just an example, I have *no* knowledge of any of the things being correct, and one should assume they are incorrect.
If you get a watery cup, maybe you had too little coffee, too loose a tamp, too loose a grind.
If you get very little volume maybe you used too fine a grind, too tight a tamp.
If you get very little/no crema, maybe there wasn't enough pressure...
The list goes on... This is still a fairly daunting task, no doubt. I'm just barely scratching the surface... But would this be an acceptable way to learn? Systematically changing *one* thing at a time, instead of 2-3, so you can actually see what happens when you make a change.
Lastly, and this is probably just as important... Where do you go for a good espresso? We all know we can't go to Peets or Starbucks... And I'm sure there are thousands of "mom and pop" shops that are different from Starbucks, but also still produce really bad espresso. Malachi points out that many of us home barista's "lower the bar" for what is acceptable, which if that's what you like to drink (or more likely learned to like to drink), that's fine. But I think I echo all of our thoughts that none of us wants acceptable espresso, we want excellence.
-bryan
