Thank you for bringing us information us “normal” people have limited access to. As I heard in a post graduate lecture one time, “uncontrolled OCD is not a bad thing”. Thanks
His talk was great!! The only thing I disagree with him about is he says (as do many people) "coffee is a fruit" - I contend that coffee is a seed, not a fruit. The coffee seed comes from a cherry-like fruit, but it's a seed. We're not brewing the fruit itself.
Thanks for the comment and clarification. You are correct, the coffee "beans" are actually the seeds that have been removed from the fruit and roasted. AJ
Hi Ozren, I don't believe the presentation file is available online, but there are many more videos touching on temperature and flow on the Dalla Corte USA web site, featuring Fabrizio and the rest of the Dalla Corte Coffee Pros: www.dallacorte-usa.com/ AJ
Many machines with rotary pumps have flow rates of above 10 ml/s, so using them without flow control would most often give rather bad shots? Sounds strange or what am I missing?
True, stock flow rate on rotary pump machines is generally around 11g/s. This doesn't mean you'll get bad shots, but especially with fresh, light roast specialty coffee, that may be higher than the ideal rate to produce the best possible results. For medium to dark roasts, or slightly older beans, it may make less of a difference. AJ
He reminds me of cheech in up in smoke, but nice presentation. I listened to it all and found it interesting and informative. Thanks
Glad you enjoyed it!
I think I would need coffee to sit through this.
Coffee and coffee talk, sounds like a good combo ☕️
AJ
Many thanks for such a interesting video.
Thanks for watching!
AJ
Thank you for bringing us information us “normal” people have limited access to. As I heard in a post graduate lecture one time, “uncontrolled OCD is not a bad thing”. Thanks
I'll pass along your appreciation to Fabrizio, for allowing me to share his words with people who weren't able to attend the event.
AJ
His talk was great!! The only thing I disagree with him about is he says (as do many people) "coffee is a fruit" - I contend that coffee is a seed, not a fruit. The coffee seed comes from a cherry-like fruit, but it's a seed. We're not brewing the fruit itself.
Thanks for the comment and clarification. You are correct, the coffee "beans" are actually the seeds that have been removed from the fruit and roasted.
AJ
Yes nice job from NY☕️❤️🇧🇬
Hey KZ, Thanks for the comment!
Thank you so much
Hi Michael, you're welcome!
AJ
Very interesting! Could you post a link to the presentation file, or is it accessible somewhere online?
Hi Ozren, I don't believe the presentation file is available online, but there are many more videos touching on temperature and flow on the Dalla Corte USA web site, featuring Fabrizio and the rest of the Dalla Corte Coffee Pros: www.dallacorte-usa.com/
AJ
Many machines with rotary pumps have flow rates of above 10 ml/s, so using them without flow control would most often give rather bad shots? Sounds strange or what am I missing?
True, stock flow rate on rotary pump machines is generally around 11g/s. This doesn't mean you'll get bad shots, but especially with fresh, light roast specialty coffee, that may be higher than the ideal rate to produce the best possible results. For medium to dark roasts, or slightly older beans, it may make less of a difference.
AJ
"Scandinavia... Finland, Denmark and Switzerland.... " Sorry but my country is called Sweden! :-D
Oops! Thanks for the correction!
AJ
NO! It's called IKEA
first! 💪❤️👍
Hi Sandy!
AJ