I had two really, really nice espressi at Stockfleths Lille Grensen yesterday. They were probably the best I've had from the stockfleths espresso blend that barista Tim Wendelboe is roasting. 1.5 oz or more, great body, smooth, balanced, sweet and with just enough bitterness to not make it boring. When espresso is that good it really beats every other coffee drink. Oh, of course the blonde barista should get some credit for her nice extraction :). I don't know her name, but she seemed really nice. Very friendly with the customers.
I am really curious about conical grinders these days. Do they (Robur, Kony etc.) really produce a better espresso? is it noticable?, or are conical grinders just a better choice because they rotate slower giving lower temperature from friction in a high volume coffee bar? and thereby not harming the beans with high temp? If that is the case, then it shouldn't matter what type of grinder the prosumer chooses. On the other hand, if it really makes a difference how the beans are cut/sliced by a conical blade, then I am going to start saving for a Mazzer Kony :)
One last thing, Master barista Tim Wendelboe will be on norwegian television again on wendnesday. He will be talking about different brewing devices (in norwegian). The program can later be viewed on WebTV on the program "FBI" (short for "Forbrukerinspektørene") homepages. Click the link "Gå til avspilleren her". You have to register to watch the clip. 5/04/2004 09:41:00 AM
