Phil66 wrote:I fully understand the dilemma. I myself am seriously into high end audio.

Let's talk audio for a moment then. Listening to my brothers Naim (amplifiers) and Lynn (turntable and speakers) combination I go home and try to fiddle around on my panasonic integrated amplifier + ipod. What advice would you give? - to experiment with the equalizer? listen to uncompressed audiofiles? buy a turntable? ... see the dilemma?

but dont panic!

Unlike high end audio, which may easily be priced beyond any reason the world of coffee is incredibly modest and down to earth. A delicious cup of coffee is not so much a matter of budget (from 500 GBP), as it is about making the right choice.

Face it, you joined the game - and there is no way back ;P

ogatasan wrote:Unlike high end audio, which may easily be priced beyond any reason the world of coffee is incredibly modest and down to earth.

Good point! The home espresso equipment prices peak quickly; the value-add on an espresso machine over say $1700 diminish precipitously. From what I've seen, in the high end audio and video space, that would only represent a down payment.

ogatasan wrote:Let's talk audio for a moment then. Listening to my brothers Naim (amplifiers) and Lynn (turntable and speakers) combination I go home and try to fiddle around on my panasonic integrated amplifier + ipod.

I was going to say the same thing, but use the old console styled home entertainment center as an analogue to the super-auto. It's not that the SA's are inherently evil, it's that they aren't designed to vary much from what it is that they do, and I do believe that that was Jim's point.

OTOH, my favorite audiophile article was a speaker wire comparison. Using the top manufacturers and a handful of top audio kit reviewers and engineers, eleven different wires were used. The eighteen ga zip cord was almost universally agreed upon as the least desirable (blind testing), and the result of most desirable was the jumper cables from the bed of the truck of one of the technicians.

Phil66 wrote:Hello all,

I know many of you will be user of "real" coffee making equipment but I hope you can give me some guidance. Whenever my wife and I go on holiday to Spain we always enjoy the coffee served in hotels when we just ask for "Two white coffees please". It comes hot, milky and has a foam on top.
I have tried to create this with my new Jura Impressa C5 but can't quite get it right.
My last attempt (today) I used the Profi Frother to put half mug of hot milk into the mug then quickly switched to the cappuccino froth setting to give it a top of froth. I then almost filled the mug with coffee.
When we were drinking it we were amazed that as we got to the bottom the drink was more milky and only tepid. Why is this? What am I doing wrong? Any advice on how to create a nice milky hot coffee with this machine would be very much appreciated.
I am a complete beginner though so nothing too technical thanks.

Many thanks

Phil

first, i think spanish coffee is stronger, so you should consider the boiling method, or use a moka pot to make the coffee itself.
next, for the warm milk part, either dont use the machine, or dont try to use it for frothing and warming in the same session. heat the milk in the microwave, put it in the glass, add black coffee, froth a little more milk, and add to the top. (this step isnt typical, i dont think, but im sure adds a nice touch.)

also, isnt traditional spanish coffee w/ vanilla beans, brandy... hehe.

I have friends who have visited Spain a number of times and love a Cortado, this may be what you're talking about. Espresso with steamed milk very little microfoam added, approx' 1:1 espresso to milk ratio. Technique is to steam the milk with the tip always submerged and milk vortexing. A very small amount of microfoam will develop, but even less foam to steamed milk than for a Latte. I doubt a cheater type steam tip that automatically injects air would work.

Veering off thread he's also my new business partner so in addition to traditional Italian Cappuccino the Spanish Cortado will also be on our Roastery Kafe menu. But dang nabbit expense wise, this also means in additon to the 6oz ECF Nero cap' cups have to also have the 5oz ECF cap' cups for the Cortado. Oh well, already using both the 2.75oz demi for double shots and 3oz demi for db shot machs. Proper cup for each beverage matters! (FWIW all beverage shots db, not messing with singles at all, no extra single shot for 3 shot Lattes etc, double or quad or ...)

How to define the quality or tast of "Coffee like the Spanish" - Phil obviously hat a similar experience at different places - hotels to be exact which btw might serve greatly different coffee from cafes or bars.

So what is this spanish character? I originally thought Phil just meant a decent cup of cappuccino with Italian references. For sure it is not about "Spanish Coffee"- a mixture of some kind of liqueur, cognac, espresso and whipped cream.

I came across an article titled "The Secrets of Spanish Coffee" and id like to quote a few things from there, to put them out for discussion, since i cannot judge the relevance of it:



http://ezinearticles.com/?The-Secrets-o...&id=773780

"Few countries can equal the variety and quality of the Spanish coffee and the secret to this is primarily in the bean. Spanish coffee is roasted and blended in a unique way resulting in a robust, smooth, full bodied cup every time.

Excellent quality raw beans are always used and the two main blends produced are natural and mezcla, the latter being the hallmark of Spanish coffee...

...Cafe solo is the basis for all Spanish coffees. It is a small strong black coffee served in a small glass...
...Cafe con leche is ... half cafe solo and half hot milk and can be served in a small glass or a tall thin glass...
...Cafe cortado, in this case a strong black coffee with only a drop of milk...
...Cafe sombra or manchado is also coffee with milk but this time largely milk with only a dash of coffee. The names sombra and manchado mean shade and stained respectively and signifies the milk is shaded or stained with only a small amount of coffee... "



I would guess they are quite close to espresso, cappuccino, espresso macchiato and latte but someone might proof me wrong
It might be crucial for Phil to find out what exactly he is after, then try and get a similar blend and roast of beans.

Being a Spain's neighbour (Portugal) I would say "cafe con leche" is basically a latte which has about 50% coffee.
I also would risk to say that if you order an espresso drink in Spain you will probably get a blend which has some robusta in it...