http://theshot.coffeeratings.com/2005/12/mr-espresso/ Rants and Raves on Espresso Sun, 12 Oct 2008 07:47:44 +0000 http://wordpress.org/?v=2.6.2 http://theshot.coffeeratings.com/2005/12/mr-espresso/#comment-2965 Espresso News and Reviews - TheShot.coffeeratings.com » The Naked Portafilter Sun, 01 Jul 2007 22:35:56 +0000 http://theshot.coffeeratings.com/?p=10#comment-2965 [...] mentioned the phenomenon of naked shots here a couple years ago. Before Clover brewers were all the trendy rage in coffee, a few years ago the folks at Zoka Coffee [...] [...] mentioned the phenomenon of naked shots here a couple years ago. Before Clover brewers were all the trendy rage in coffee, a few years ago the folks at Zoka Coffee [...]

]]> http://theshot.coffeeratings.com/2005/12/mr-espresso/#comment-1411 Espresso News and Reviews - TheShot.coffeeratings.com » David Lebovitz: Making Perfect Espresso at Illy Wed, 21 Mar 2007 20:59:13 +0000 http://theshot.coffeeratings.com/?p=10#comment-1411 [...] At l’università, they compared for him espresso made with 100% Arabica beans and with a 50/50 Arabica/robusta blend. Illy openly disdains robusta coffee as a cheaper coffee stock, so it’s not surprising that they went for the full “cheap beans” effect. Yet there are others who argue that the American outright avoidance of robusta in quality espresso is a major problem. In any case, I find an espresso blend of 90/10 makes a nicely balanced espresso — particularly with some of the high-end, carefully processed robusta stocks now available from places like India. [...] [...] At l’università, they compared for him espresso made with 100% Arabica beans and with a 50/50 Arabica/robusta blend. Illy openly disdains robusta coffee as a cheaper coffee stock, so it’s not surprising that they went for the full “cheap beans” effect. Yet there are others who argue that the American outright avoidance of robusta in quality espresso is a major problem. In any case, I find an espresso blend of 90/10 makes a nicely balanced espresso — particularly with some of the high-end, carefully processed robusta stocks now available from places like India. [...]

]]> http://theshot.coffeeratings.com/2005/12/mr-espresso/#comment-749 Espresso News and Reviews - TheShot.coffeeratings.com » Best of Citysearch San Francisco - Best San Francisco Coffee 2006 Sat, 10 Feb 2007 19:32:24 +0000 http://theshot.coffeeratings.com/?p=10#comment-749 [...] Mr. Espresso (formerly #6) — A deserving candidate. But I’m shocked that they even listed last year, given that they don’t sell prepared coffee to the retail public. [...] [...] Mr. Espresso (formerly #6) — A deserving candidate. But I’m shocked that they even listed last year, given that they don’t sell prepared coffee to the retail public. [...]

]]> http://theshot.coffeeratings.com/2005/12/mr-espresso/#comment-251 TheShot.coffeeratings.com » Wall Street Journal Notes Growth In Coffee Pod Sales Fri, 21 Jul 2006 01:44:51 +0000 http://theshot.coffeeratings.com/?p=10#comment-251 [...] That’s the major downside I see in these pods and their machines. For the common coffee consumer who is only casually interested in the beverage (whom makes up the great majority), you could argue that they are raising the standards bar compared to the Bunn warmer. But in many other ways, the standards are being lowered — much in a similar way that the super-automated espresso machines that infiltrated Starbucks in recent years essentially installed a glass ceiling on their beverage quality. The big tradeoff of these pods is that you can’t vary the strength of the shot, and most of all that the resulting shot is always — as Luigi di Ruocco of Mr. Espresso put it to me last year — “missing something”. [...] [...] That’s the major downside I see in these pods and their machines. For the common coffee consumer who is only casually interested in the beverage (whom makes up the great majority), you could argue that they are raising the standards bar compared to the Bunn warmer. But in many other ways, the standards are being lowered — much in a similar way that the super-automated espresso machines that infiltrated Starbucks in recent years essentially installed a glass ceiling on their beverage quality. The big tradeoff of these pods is that you can’t vary the strength of the shot, and most of all that the resulting shot is always — as Luigi di Ruocco of Mr. Espresso put it to me last year — “missing something”. [...]

]]> http://theshot.coffeeratings.com/2005/12/mr-espresso/#comment-250 TheShot.coffeeratings.com » Trip Report: Crissy Field Warming Hut Bookstore and Café Thu, 20 Jul 2006 18:08:07 +0000 http://theshot.coffeeratings.com/?p=10#comment-250 [...] They serve a custom blend from Mr. Espresso — and the staff seem to know Luigi (which is a good sign). Using a three-group Mr. Espresso Rancilio machine, they serve a very large espresso in a short paper cup with an decent layer of medium-brown crema. It has an herbal flavor with some tobacco notes. This place originally overextracted their shots a bit, but that (and their espresso) has since improved with shorter pours of late. Their weekday baristas here are also generally better than the ones on weekends. [...] [...] They serve a custom blend from Mr. Espresso — and the staff seem to know Luigi (which is a good sign). Using a three-group Mr. Espresso Rancilio machine, they serve a very large espresso in a short paper cup with an decent layer of medium-brown crema. It has an herbal flavor with some tobacco notes. This place originally overextracted their shots a bit, but that (and their espresso) has since improved with shorter pours of late. Their weekday baristas here are also generally better than the ones on weekends. [...]

]]> http://theshot.coffeeratings.com/2005/12/mr-espresso/#comment-238 TheShot.coffeeratings.com » Trip Report: Zephyr Espresso Caffe and Art Gallery Fri, 16 Jun 2006 17:13:50 +0000 http://theshot.coffeeratings.com/?p=10#comment-238 [...] Using a newer three-group Mr. Espresso Faema, they pull espresso shots with a whisp of a dark-to-medium brown swirl of crema. The resulting cup has almost no body and is almost tasteless - save for the faintest hint of mild spice and sawdust. Truly a waste of Mr. Espresso coffee and equipment (and I’m sure Mr. Espresso has their hands full trying to convince them of their need for improvements). Served in classic brown ACF cups. [...] [...] Using a newer three-group Mr. Espresso Faema, they pull espresso shots with a whisp of a dark-to-medium brown swirl of crema. The resulting cup has almost no body and is almost tasteless - save for the faintest hint of mild spice and sawdust. Truly a waste of Mr. Espresso coffee and equipment (and I’m sure Mr. Espresso has their hands full trying to convince them of their need for improvements). Served in classic brown ACF cups. [...]

]]> http://theshot.coffeeratings.com/2005/12/mr-espresso/#comment-67 TheShot.coffeeratings.com » Third Wave Coffee, or First Wave Pompousness? Sat, 22 Apr 2006 22:37:40 +0000 http://theshot.coffeeratings.com/?p=10#comment-67 [...] Even here in our backyard, businesses such as Mr. Espresso have been promoting the highest quality standards in beans, roasts, equipment, and barista training for multiple generations — i.e., since the likes of some of these self-proclaimed third wavers were still in Pampers. Quality espresso is not the sudden confluence of modern scientific discovery and magic. It’s been around for decades, and its supposed “secrets” have largely remained unchanged throughout. [...] [...] Even here in our backyard, businesses such as Mr. Espresso have been promoting the highest quality standards in beans, roasts, equipment, and barista training for multiple generations — i.e., since the likes of some of these self-proclaimed third wavers were still in Pampers. Quality espresso is not the sudden confluence of modern scientific discovery and magic. It’s been around for decades, and its supposed “secrets” have largely remained unchanged throughout. [...]

]]> http://theshot.coffeeratings.com/2005/12/mr-espresso/#comment-30 TheShot.coffeeratings.com » Trip Report: The Canvas Gallery/Café Thu, 23 Feb 2006 20:31:54 +0000 http://theshot.coffeeratings.com/?p=10#comment-30 [...] In the corner of the central service/bar area when you walk in is their espresso bar — but you’ll need to order further down the counter at the register. At the espresso bar is an older three-group Faema originally supplied by Mr. Espresso, but it is now serviced by Bay Area Coffee Service. The difference is not insignificant; Mr. Espresso would be all over a client who wasn’t making good use of their equipment, offering them training and technical assistance. [...] [...] In the corner of the central service/bar area when you walk in is their espresso bar — but you’ll need to order further down the counter at the register. At the espresso bar is an older three-group Faema originally supplied by Mr. Espresso, but it is now serviced by Bay Area Coffee Service. The difference is not insignificant; Mr. Espresso would be all over a client who wasn’t making good use of their equipment, offering them training and technical assistance. [...]

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