About miketam

I'm a student with a strong interest in female anatomy. I love coffee, wine, food. I also like sports and I think me gonna get a longboard.

The double riz jiz

I’ve been on unintentional hiatus from this blog and Jeremy has simply stopped giving a care but I had a bit of a coffee centered week that got me a bit excited. Here’s a post that has been brewing (heh, clever) for a little while. It will address the love affair, or #JIMP over ristretto coffees and my reasons against this style of coffee that has a high prevalence in Brisbane.

1) it is a cop out for the Barista

I’m guilty of this often. pulling ristretto coffee is essentially idiot proof when you factor in the technology of coffee today. there is a large margin of
error in the extraction process and leads to lowered Barista attention to detail and ability.
From personal experience:
individual variables hold very little influence when you have such a high soluble ratio. Subtle changes in temperature setting result in insignificant difference in cup. subtle changes in grind result in insignificant changes in cup. Finally (believe it or not) the extraction rate is so slow that subtle changes in shot time, or length result in minimal variation.

in summary ristretto is a safe mode that diminishes necessary Barista involvement. (if you disagree and think that there is skill involved in pulling ristretto then maybe you should reexamine your Barista skill set)

2) injustice to specialty coffee and
estate coffee

Most new coffee shops will call themselves specialty (another issue for another time) therefore need to showcase their coffees. Being a Barista has taught me many things about coffee and one of my earliest lessons was the variety of nuances that are associated with terroir and origin. these nuances demand solid roasting and precise extraction that falls in the range of espresso normale rather than ristretto. So why pull ristretto and miss out on all the complexity?

sidebar: in Australia coffee drinkers love body. but implore that there is an inherent difference in body due
to the attribute of the coffee and false body due to extraction method

3) ristretto may be cool, but won’t help you in competition



Coffee Toys of 2010

Jeremy and Mike are finally in the same city, the same postal code and have decided to do a palettetraining guide to the newest, coolest toys in coffee. Think Kees van der Westen, Uber, Clover….


Poll and Christmas

1) Our very first poll seems to have been a failure. We know that our blog is loved by many but reader participation has been atrocious. In an attempt to spice things up we put a “What is your favourite tag” poll which ALSO miserably failed.
What is your favourite tag? inconclusive

2) We had a Phil & Seb staff Christmas party yesterday and many people with awesome talents. Jeremy and I have no special talents so we decided to some palettetraining crap and pass it off as a “talent”. It is being uploaded right now. Enjoy

Poll #1: Fav Tag

Where does the 18-22% rule come from?

Mr @OhYmerej, you asked for it, and now you got it.

First of all, every piece of information comes from this site because I neither possess the knowledge wizardry of this info nor the expensive, expensive technology needed to take part in the wizardry.

One day Jeremy wondered….”where does the 18-22% rule come from mike?”

The only thing that I knew at the time was that in regards to girls, the 18-22 rule not only rocks, it is also very, very legal (eat that statutory….). As to how it relates to coffee….I didn’t really know. So I took to my friend google and searched….

To summarize, the 18-22% extraction means the percentage of solubles that are extracted out of the beans. Extract too little and you get underdeveloped flavour (typically a sour or green taste). Extract too much and you get overextracted (or bitter) tasting coffee.

Who do these figure pertain to?

The average American coffee palate ~1960s taken by survey.

Brew strength is also important and can be measured by TDS, total dissolved solids which in the same study is determined to be 1.15-1.35%.

How much does all this matter? I dunno, I wish I could just experiment all day with all of those expensive equipments but unfortunately I’m not enough of a coffee celebrity to have that opportunity. All I know is that the coffee that is being served by me on the Slayer on Saturdays probably do not adhere to those rules. I still think that coffee does taste good outside those parameters and probably has something to do with the way that coffee technology has changed. (More about the Slayer/pressure profiling experience will be discussed in the upcoming week)