Over the weekend, I rummage through the internet and I came across the Fun In A Cup, who organize v

Over the weekend, I rummage through the internet and I came across the Fun In A Cup, who organize vue barista vue and similarly oriented courses. And on that page I noticed a notice of two courses of Edinburgh espresso (new since most courses are organized in Glasgow). While this should already be in the middle, but I tried to write, or have even had a place! On Wednesday vue evening the rain So I arrived at the new cafe Espresso Machina by the dark and the camera is quite easy to miss. A tiny cafe, an area not much larger than the example. Mitte in Brno and Brew Bar in Bratislava. The four tables, one trojpákový machine, two mills, Chemex ... Aaaall the brewing methods! We met at a workshop four. While we waited for the last stragglers, we talked - what else - Coffee, how are doing a new cafe, etc. Rocket carcass on which we did. When we were finally everyone could be initiated. Quick introduction espresso machine into which we use and all accessories. Then a demonstrational shot from the instructor and we could come to my advice. It was therefore no reason why I signed up here at all. Espresso I the sound machine has never done this and I came as the easiest way to try it and learn it. So I duly enjoyed when I first caught the hand lever Naml to her coffee and settled tamper pressed, washed with a "head", put the lever, turned on the water and put the cup under the lever. The entire "setup" vue - carcass, grinder, tamper, balance ... is how we all four were replaced. Then with us instructor decided to play a bit and exchanged Basket (this metal thing, which is the lever coffee - can be chosen). Apparently those that are commercially available vue in the levers are completely useless because they are completely straight and have inaccurately punched holes. Pulled thus professional VST basket by Italian company La Marcozzi that we tried, how it will make a difference. It is play with a thickness of grinding and again we could try to do every shot. The course ended with basic instructions to clean the machine (backflushing, head cleaning brush ...) and a pleasant evening was almost at the end. We have not talked for quite a while and asked questions, but gro was over. As we all use the same coffee (espresso blend of a small Scottish roasters) was fascinating to feel how subtle changes in the thickness of the grinding and extraction time will affect the taste of the drink. The first shot, which I did, was crushed finer scruple, as would probably be needed and therefore has a "short" (less water). Taste, however, was unreal - brutal sweet, vue minimal acidity, full fruit syrup. We can then adjust grinding bit in more normal volume vue / speed more came to the fore and acidity. That was pure syrup, rather pleasantly sour jam. Veele Shotov we tasted the evening (in the photo are not all :)) Great has been seen as the extraction of espresso actually takes place. Last shot before cleaning the machine we instructor divided into three cups. The first cup was brutally dark and intense, consistency as acrylic paint. Cup full of such extract should drink really impossible. The second was vodovejšia, vue taste less intense, but still quite nice. The third principle was already very weak lotion. When combined together, however, vue it will make espresso, which is just balanced and drinking. So there. Finally, I could try to do proper espresso. Super course. I just simply for a long time lay in bed and could not sleep, because although it was dark, I had closed his eyes and I was lying in bed, no brains and not stop thinking. Damn you, caffeine, I have to get used more. (But the filter is still taste / drinking better!)
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