After reading the "rate your average espresso" thread, and seeing all the references to "dialing-in" shots, sink shots, and garbage shots, I started to wonder how people rate the espressi they are pulling for their guests? I've had a couple of dinner parties since I got my Pulser, and in general my guests have been very polite and complimentary on the drinks I've poured for them. But, is there an accepted way of assessing the espresso before you serve it? I.e. without grossing out your guests by tasting it? I can pull shots for my wife in the morning fairly consistently, but my normal ritual doesn't extend by more than 2 or 3 shots in a row. So, I'm positive that when I'm pulling 6-8 shots for a party that some of them could be pretty awful!

I'd appreciate any suggestions!
Gordon

gordonm wrote:After reading the "rate your average espresso" thread, and seeing all the references to "dialing-in" shots, sink shots, and garbage shots, I started to wonder how people rate the espressi they are pulling for their guests? I've had a couple of dinner parties since I got my Pulser, and in general my guests have been very polite and complimentary on the drinks I've poured for them. But, is there an accepted way of assessing the espresso before you serve it? I.e. without grossing out your guests by tasting it? I can pull shots for my wife in the morning fairly consistently, but my normal ritual doesn't extend by more than 2 or 3 shots in a row. So, I'm positive that when I'm pulling 6-8 shots for a party that some of them could be pretty awful!

I'd appreciate any suggestions!
Gordon

'Another espresso, please!' is usually a good rating from espresso appreciating guests. Not eveyone likes espresso.

For straight shots I assume a good pour will taste good. My wife gets coffee from a coffee shop now and again at work and after a year of home roasted, freshly brewed coffee and a latte every morning, two on the weekends, she finds some of the cafe coffee almost undrinkable. Conversely, for guests used to coffee shop coffee/espresso even a bad shot would probably seem extraordinary if the roast was fresh and grind was pretty good.

I usually try to make sure that they know I'm still learning how to make espresso . . . ie "If it tastes really bitter that means I messed up!"

As far as assessment goes, you can usually see it on their face. Of course, that is after the fact!

I hate wasting coffee, but occasionally making 4-6 drinks in a row (and trying each one) in a no-pressure environment would probably make me feel a lot more confident about doing it for (friendly!) guests.

Henry

gordonm wrote:But, is there an accepted way of assessing the espresso before you serve it? I.e. without grossing out your guests by tasting it?

"I can make anything you want and customize it to your tastes. Real criticism is the only tool I have to go on, so if you don't like this one and you don't tell me what you want different, the next one will be just like that."
Usually works just fine. Some folks want a candybar, and I tend to make them with not enough sugar and not enough milk. I start with 'real' espresso drinks, and work my way from there.

gordonm wrote:So, I'm positive that when I'm pulling 6-8 shots for a party that some of them could be pretty awful!

For most semi-commercial / commercial machines, the espresso improves under a heavier load. The only cautions I would add are (a) quality check before starting a run, (b) don't hesitate to sink a questionable pour, doubly so if it's a straight shot, (c) quality microfoam covers over many sins, and (d) focus on what you're doing; it's easy to get distracted in a social environment and make careless mistakes.

Hey, practicing the "Banging 'em out at parties" is another one for Exercises for tuning your barista techniques.

I was going to make the same point that Dan already made: Pulling multiple shots in a row will generally lead to better espresso.

There are two primary reasons for this: (1) HX machines are designed temperature-wise for pulling steady shots. The first shot is always the most difficult. (2) After observing the pour of the first shot it's easier to make adjustments to improve the next. Maybe you need to adjust the grind slightly or change the dose or tamp. So, 3rd, 4th, or 5th shots should be better. Best to have the first shot for yourself and give the better shots to your guests.

Cheers,
Ken

Hmmm, well I guess I need to find myself a different group of friends. After dinner I always offer espresso, coffee or tea. (Some people are as fanatical about specialty teas as we are about espresso- really pretty amazing but that's another story) I can't remember the last time someone "ordered" espresso, despite my offers. 90% of the time they request coffee (usually decaf if it's late in the evening...), the rest of the time either nothing or tea. So at that point I let them choose from the varieties of whatever I have freshly roasted that week via the HotTop. Two or three French presses on the dining room table later and presto! a happy crowd-

OTOH, the bunch that always wants "espresso" are the high school or college friends of my kids who are over at our place for their get-togethers, parties or whatever. With them, I can tell if I've hit a home-run once they lay eyes upon the "drinks" that I am about to serve them, as they'll "Oohhh" and "Aahhh" before they even taste a drop. What's my secret?, you ask- Simple, for the high schoolers- lots of canned imitation whipped cream and loads of candy sprinkles on top of that heap of "artifical dairy product". For the college kids- large quantities of steamed milk without that precious layer of velvety-silver microfoam. I've tried to serve them real espresso, cappa's or lattes but usually after a sip or two, they'll push it aside and ask if I know how to do anything "like they make at Starbucks"...

So with the kids, if the shot looks great, I'll drink it myself as I'm preparing their drinks. If the shot comes out looking so-so (usually due to my using up whatever old beans I have laying around), then into their drink it goes... Nothing a few more sprinles won't cover up... Reminds me of the story about the espresso shop that ran out of beans for a few days so they dumped brewed coffee into their lattes and the likes and their customers didn't even notice the difference...

k7qz wrote: Reminds me of the story about the espresso shop that ran out of beans for a few days so they dumped brewed coffee into their lattes and the likes and their customers didn't even notice the difference...

"Yeah, that's great!"
<internal monologue>
I am never coming back to this place. Their shots are watery and bitter! I could do better with a regular coffee and some steamed milk!
</internal monologue>

I've been to some shops for the first time and the last time on the same visit. Sure, I could say something, but why? Never mud-wrestle with a pig, you just get all dirty, and the pig likes it.