Quotable QuotesMemorable quotes and quips
about espresso from the forums
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.
Why didn't I think of that?
"It's the water. Don't put water in the boiler and you will not have wet pucks." --Richard, How to avoid wet pucks with spring lever?
Useful information is overrated
"As a long-time moderator, I've learned to never underestimate a first-time poster's ability to ignore useful information in their quest to get an answer." --Dan Kehn, Why do the same questions have to be answered every 60-90 days?
When price doesn't matter (?)
"I don't care what's involved in coffee... anybody willing to pay that much for any coffee has WAY more money than common sense. For that price per/lb I could buy around 650 lbs. of quality green and be set for quite awhile." --Timmy (Espresso_Junky), Anyone tasted Espresso Lab's $250 cup of coffee
Something you never knew you needed
"If you insulated the machine when not in use, it should reduce the energy usage as it would reduce heat loss. Placing something like a tea cosy over the machine would do it. There's a business opportunity - custom quilts for your espresso machine." --Scott M, Leaving it on 24/7
Sloppy pucks are a good thing
"The idea that the puck should be firm and knock out neatly is not just wrong, it's actually bad. The finer the grind; the sloppier, gooier, and wetter the puck. But for good extractions, you want a fine grind. A major point of pressure profiling is long preinfusions with grinds so fine they would stall out an ordinary espresso machine." --Jim Schulman, Lelit Bianca User Experience
"Sigh... I should have remembered the first rule of bulletin boards: never give advice to anyone who already knows what they want to do." —Jim Schulman, Comments on Niche Zero Review
Taste isn't a number
"The idea was to come up with a direct relationship between taste and refractive index, this might work for some roast levels and coffees but has proved to be less than reliable." --Rich Goodin, Why TDS/extraction yield measurements are not a good way to evaluate taste profile/quality?
Hobbyists and the purposeful path to nirvana
"Hobbyists might have very different goals, but until one can get to the point where they ... get consistent results, they have no business trying for accidental coffee nirvana." --Alan (Almico), Finding balanced cup in pourover
Placebo effect challenge
"How many of you dare to do a blind tasting, while upgrading or just comparing machines, and not drinking a shot knowing which one is which, automatically think 'yeah it tastes better, because it's better technically, double boiler, profiling, more expensive machine, etc, so it must be better'?" --Martin, Blind tasting espresso machines in the cup
Endless upgrade quest begins anew
"I feel a bit deflated, as some part of me was glad that this meant there were no more step ups possible and I had the best of the best. Now it'll only be the entry level best." --Claude, Kafatek hints about new Conical Model
If all you have is a hammer, everything looks like a nail
"Chasing extraction yield is a great and worthwhile effort - and will probably teach you a lot. Just be careful of the subjective assessments gleaned from objective measurements." --Assaf Litai, Lelit Bianca vs DE1+
Word of the Day: "Unambiguousness"
"It isn't about right or wrong. We won't know what right is anyway. It is about repeatability and unambiguousness." -- Assaf Litai, Looking for a Simple Measure of Preinfusion