I enjoy the variability. I like discovering what small changes make in the cup. I feel I learn more this way.

This is also one of the reasons I don't weigh doses, use a timer, distribute, or even level. I also prefer to feel like a barista rather than a drug dealer.

Even with all this "variability", with practice, you can get some darn good shots.

another_jim wrote:But you'd need to find a new hobby, preferably one with real world difficulties.

It's like, you get me. You really get me!

'Strue.

Psyd wrote:Thirty seconds later, I get a godshot buried in a free-poured swan crafted from the sweetest, latex-paint-looking microfoam, in porcelain, at the proper temperature.

I'm impressed that the barista can free-pour a swan in two seconds. Is there some gravity enhancement going on? I'd think that this 9.8m/s^2 would limit the pour speed.

malachi wrote:You all have honestly had what you consider "perfect" shots?
Shots that could not in any way be improved - that are the "elizabethan ideal" of espresso?

Yes, what I call a godshot. A shot that virtually lifts me off my feet in pure blissfull sensory perfection. A shot so exquisite leaves me in breathless awe. The heavens open and and angels sing in praise to the coffee gods. IIRC pulled a total of 7 in eight years since becoming a follower of the Dark Side, again IIRC 1 this year. But maybe not, the last one might have been last year. They are anything but routine daily occurences let alone back to back pulls.

If I had Filet Mignon everyday I'd stop tasting it after a while, which is to say that I agree: I don't want perfect every time. I'm very happy with "very good, very tasty," so when I get a super-amazing shot, it tastes even better.

miKe mcKoffee wrote:Yes, what I call a godshot. A shot that virtually lifts me off my feet in pure blissfull sensory perfection. A shot so exquisite leaves me in breathless awe. The heavens open and and angels sing in praise to the coffee gods. IIRC pulled a total of 7 in eight years since becoming a follower of the Dark Side, again IIRC 1 this year. But maybe not, the last one might have been last year. They are anything but routine daily occurences let alone back to back pulls.

I had one 3 weeks ago; looked like I was going to choke them machine, and then the magic began.

Stanner wrote:If I had Filet Mignon everyday I'd stop tasting it after a while, which is to say that I agree: I don't want perfect every time. I'm very happy with "very good, very tasty," so when I get a super-amazing shot, it tastes even better.

I think it you had Filet Mignon every day, you might begin to appreciate that even those vary in quality, and you could pursue the perfect Filet Mignon.

To me, the perfect Filet is one purchased by someone else

Stanner wrote:If I had Filet Mignon everyday I'd stop tasting it after a while, which is to say that I agree: I don't want perfect every time. I'm very happy with "very good, very tasty," so when I get a super-amazing shot, it tastes even better.

I couldn't eat filet mignon every day. Besides what it would do to my pocket book, I need the variety. There are too many other foods out there to try. That doesn't mean that when I have filet mignon I don't want a "perfect filet mignon". Same goes for my coffee, I need variety. I get it by having two or three (or four) different coffees available at any given time and using different methods of preparation (there's nothing wrong with a french press or a drip if you don't feel like an espresso). And yes, I would be really happy if every time I made coffee it was "perfect".

Stanner wrote:If I had Filet Mignon everyday I'd stop tasting it after a while, which is to say that I agree: I don't want perfect every time. I'm very happy with "very good, very tasty," so when I get a super-amazing shot, it tastes even better.

Agreed.

IMAWriter wrote:To me, the perfect Filet is one purchased by someone else

Well, there is that . . .

* * * * *

Malachi wrote:You all have honestly had what you consider "perfect" shots?
Shots that could not in any way be improved - that are the "elizabethan ideal" of espresso?

miKe mcKoffee wrote:Yes, what I call a godshot. A shot that virtually lifts me off my feet in pure blissfull sensory perfection. A shot so exquisite leaves me in breathless awe. The heavens open and and angels sing in praise to the coffee gods.

+1

shadowfax wrote:I think it you had Filet Mignon every day, you might begin to appreciate that even those vary in quality, and you could pursue the perfect Filet Mignon.

Of course, you see my point: Filet is considered "the best" cut, the most perfect for enjoying a juicy steak. Compared to flank, t-bone, tri tip, etc. it is "perfect."

Now, if all you ever ate was Filet Mignon, then every steak wouldn't be perfect, and you'd have even less options as far as what you could eat for dinner.

smillions wrote:I couldn't eat filet mignon every day. Besides what it would do to my pocket book, I need the variety. There are too many other foods out there to try. That doesn't mean that when I have filet mignon I don't want a "perfect filet mignon". Same goes for my coffee, I need variety. I get it by having two or three (or four) different coffees available at any given time and using different methods of preparation (there's nothing wrong with a french press or a drip if you don't feel like an espresso). And yes, I would be really happy if every time I made coffee it was "perfect".

I suppose that's the rub: if it was "perfect" every time, going by the definition of flawless, you wouldn't taste a difference, and where's the fun in that?

Stanner wrote:Of course, you see my point: Filet is considered "the best" cut, the most perfect for enjoying a juicy steak. Compared to flank, t-bone, tri tip, etc. it is "perfect."

Actually, I prefer a rib eye, but . . . .

Stanner wrote:I suppose that's the rub: if it was "perfect" every time, going by the definition of flawless, you wouldn't taste a difference, and where's the fun in that?

You miss my point. I strive for "perfect" in everything I prepare to eat (OK, not really, but there are definitely times and places where only the best will do). I would not try to compare a "perfect filet mignon" with a "perfect rib eye"; or to quote James Bond "[They are] different. Like Peking Duck is different from Russian Caviar. But I love them both."

A "perfect" Ethiopian unwashed coffee prepared in a french press is different from a "perfect" Southern Italian style espresso. I wouldn't compare one to the other, but I might choose one over the other based on my mood at a particular time. I drive my wife crazy with this "temporal" aspect of my tastes... when she wants "tea", I might feel like an "Earl Grey" or an "Orange Pekoe" or, maybe, a "masala chai" . But regardless of which style of tea I want, I still want a "perfect" one. And just because I have found the "perfect" way to prepare X doesn't mean that someone else hasn't found a better way; hence I keep trying different things.

I think we're talking past one another; when I read about wanting a perfect shot, I read "Same blend, same conditions, same prep, same, same, same." Absolutely, strive for perfection in every different manner of coffee preparation with as many different beans as possible. I'm on board for that.

Stanner wrote:I think we're talking past one another; when I read about wanting a perfect shot, I read "Same blend, same conditions, same prep, same, same, same."

By that definition, GAWD NO! I do not want perfect espresso (or anything else) every time!
Glad we settled that.