Monday, April 18, 2005

I asked him how important he thought tamping was. He responded by going back to the machine, grinding, striking off and pulling a no-tamp shot. He put it in front of me and asked if I could tell the difference from the last (tamped) shot he had made.


Blogger espressoDOM said...

so the suspense is killin' me.... could you tell the difference???


sweet blog pics

9:48 AM  
Blogger default said...

what is the difference?

6:51 AM  
Blogger fortune said...

well, this is interesting because i want to know if luigi altered the grind or not.

if he ground finer, the lack of tamp might not be noticeable. if not, then it would be.

but the problem is that luigi is one of the planet's best working baristi and i'm not sure he ever pulls a bad shot.

he could make great coffee under almost any condition because he is basically a master of "espresso zen," and can alter his technique and usage of the machine to produce fantastic coffee under nearly any circumstance.

which is precisely what makes him such a genuis barista.

8:20 AM  
Anonymous Owen said...

Both espressos tasted like a good, Italian-style espresso to me. Both extracted nicely, although I wasn't watching like a hawk.

When I was drinking the first shot he made me, I didn't know the conversation would lead to him pulling another -- untamped -- shot a few minutes later, so I wasn't really in comparison mode.

Fortune, no, he didn't adjust the grind, but this was *not* a formal test, just a quick point made during a casual, freewheeling discussion. For a while I spoke French to Mr. Lupi and relayed his replies in English to Ken. Then Angelo and Luigi would chatter in Italian for a bit, etc.

I interpreted his answer to my question about tamping to mean, essentially, that tamping is less of a big deal than people often make it out to be.

But I could be wrong about this.

2:36 PM  
Blogger default said...

this leads me to curious more.
did he distribute the ground into the basket, or just overfilled and locked into the group?

3:47 PM  

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