If you ask for an Americano in a touristy type place, you get coffee + water but if you go to a more "locals" type place you get it as I described. I've tried to get it here - Starbucks do an approximation called a double long shot, but most of the staff don't know about it. (Tell them to push the button marked "L" on the machine, twice.)
We'd need to know which method is more efficient at delivering bean/coffee from source to cup, there's a lot of waste at bean bagging, shipping, re-packing at local market, on shelf and then at the consumer, much more than bean to capsule
I wonder if that's what I had a few years ago?
Oh I think you'll find it's far worse than that! The temperature wonks are debating whether the kettle should have an element in the base or a helical one around the goose neck so it's exactly the specified temperature as it leaves the spout; while the stove-top pot bunch are arguing over steel versus aluminium, whether to preheat the boiler and whether to use a filter paper... and then there's the espressoids debating every setting and everything from manual lever to fully automatic!The thing that baffles me about coffee is when two thirds of the world's coffee fanatics are debating whether the water should be 92 or 96 degrees when it hits the grinds to avoid scalding the coffee, and the rest are saying just use a stove-top pot
Then there's the whole salt/no salt conundrum.Oh I think you'll find it's far worse than that! The temperature wonks are debating whether the kettle should have an element in the base or a helical one around the goose neck so it's exactly the specified temperature as it leaves the spout; while the stove-top pot bunch are arguing over steel versus aluminium, whether to preheat the boiler and whether to use a filter paper... and then there's the espressoids debating every setting and everything from manual lever to fully automatic!
Urgh. Even just thinking about it makes me need a coffee...
When i was a copywriter i used to have to write articles for a coffee supplier's website, which mostly involved quickly paraphrasing (plagiarising) existing articles, which were full of wild and contradictory claims. One of the best (and quite frequent) claims was that it takes at least ten years of training to become a barista... err.... nope... I'm not buying that.Oh I think you'll find it's far worse than that! The temperature wonks are debating whether the kettle should have an element in the base or a helical one around the goose neck so it's exactly the specified temperature as it leaves the spout; while the stove-top pot bunch are arguing over steel versus aluminium, whether to preheat the boiler and whether to use a filter paper... and then there's the espressoids debating every setting and everything from manual lever to fully automatic!
Urgh. Even just thinking about it makes me need a coffee...
If only I'd known - could have saved myself a few €€. Nonetheless, my one was quite far gone, and possibly an older model :
I can confirm the incineration test.Accidentally left mine on the stove for 45 minutes - got distracted by a Teams meeting, only realised the coffee pot was still on half way through the meeting !
