cunim wrote:I like espresso. I like it to taste like coffee but I am happy to expand my horizons. In that spirit, I have been trying out many local roasts in the Toronto area. Most of these coffees are from craft shops that roast medium or lighter and that list flavors like "berry" on the label. What I find is that a happy balance is achievable with some coffees (especially medium espresso roasts), but I have only gotten rich coffee taste from half a dozen shots. Worse, I drink decaf later in the day, and the only decafs that are not downright tart are Sumatran blends that go too far into the dark and roasty end of things.
I think my equipment and technique are adequate. My coffee is at least as good as I get in cafes (to my taste). I get great naked PF pours, things are clean, temps, water, timings, frothing are well controlled. I am learning to tease out the flavors of berry, chocolate, etc. I would seem to be progressing but, still, so few really good shots - especially with decaf.
Perhaps I am trying too hard. Perhaps I just need to recognize that my tastes are pretty much set, stick with traditional beans and techniques and avoid third wave. The alternative seems to be preinfusion, profiling, more sophisticated machine, etc. - complex and expensive. Would all this new stuff provide real new experiences, or would I just be using a bunch of gimcrackery to make third wave coffee taste more traditional? In that case, I should just make traditional coffee.
Note, I am not asking how to do it. I am asking if doing it allowed you to love new tastes provided by the third wave, or if it just ended up in making difficult coffee taste less..... well.... difficult.
As a consumer, this is the source of your issues (and mine).