The Announcements above the forum listing frequently contains "quotable quotes" nominated by Team HB and the membership. Entries in the announcements are limited to recent quotable quotes; below is the unabridged collection with links to their source in the forums. We hope these nuggets of wisdom and amusing quips will lead you to a deeper understanding of the art of espresso.
Newbie advice from former newbie
"This will be obvious to experienced members of this forum; however I shudder to think how much time I wasted changing grind settings, temperatures, pre-infusion times and much else, when the real culprit was the coffee I had been using." --Matt Hoffman, The coffee is more important than I realised
Unimpeded quest for answers
"Never underestimate the ability of Internet users to ignore relevant information in their quest for answers." --Dan Kehn, Wet Puck
Temper the desire for perfection
"Good espresso comes from getting all the roughly dozen different necessary things roughly right; it does not come from getting one thing absolutely right." --Jim Schulman, How to improve reverse osmosis water for espresso
Learn in a manner that works for you
"I'm not going criticize anyone for how they want to learn. Like two golfers playing in the rain that see two people in a boat fishing. One golfer comments 'look at those fools fishing in the rain' and one fisherman comments 'look at those fools playing golf in the rain.'" --Keith Jones, Grinder Recommendations
You can't buy a shortcut
"There are no short cuts to becoming a highly skilled barista. You need to pull and taste lots of shots. You need to X. You need to Y. You need to... Why do I keep saying "need"? Because you can't access what high-end equipment does better without these skills." --Russel, Should I feel guilty about buying a La Marzocco GS/3?
Alternative definition of latte/cappuccino, by volume
"If milk is foamed to the point of dryness with a gummy consistency, or contains large bubbles, and is added to espresso in any ratio, whether or not flavored with syrups or dusted with cocoa or cinnamon, the resulting drink is called swill." --Rich (boar_d_laze), Volume of latte/cappuccino for best taste
So-called "aged" coffee is really just stale coffee
"Coffee oils and aromatic compounds are volatile. After a month, you're essentially trying to extract what's not there anymore. You're pushing hot water thru ground cellulose." --Tom Chips, Aged espresso bean results fast and watery extraction flow?
Taste. Observe. Practice. It's not magic.
"You want a good shot? Go make some espresso. Pull. Taste. Observe. Read some more, and then practice some more. This is FOOD we're talking about here. It's not brain surgery. It's not magic." --Dan S., How many cafes are getting bored with espresso?
Cluelessness is not limited to amateurs
"There's always a temptation to believe it only applies to clueless amateurs; but as many abashed wine and food experts know, the more expertise you have, the greater your store of experience and vocabulary with which you can delude yourself." --Jim Schulman, Want your coffee to taste better? Call it Eco-friendly
Celebrate small victories
"Feeling like I know zero. But hey, it's a win if I can get everyone to call HX machines 'humpy things'" --Damon Bowe, HX vs. Double Boiler Espresso Machines
Reality of life from the vendor's viewpoint
"In real life terms, if you've got an unexpected demand for a particular machine, you can be looking at a 4 to 6 month delay between the time you order them and when they arrive. At which time you can only hope they're still popular." --Alan Frew, Why is it so difficult to find espresso equipment in stock in the USA?
Put up or shut up
"AND if you want to really make a difference in the coffee world out HERE, kiss your job and security good-bye like I did and do something about it. Complaining is easy." --Mike McGinness, owner of Compass Coffee Roasting, Why Do Cafes with Great Machines Make Bad Espresso?