Joe is Back!

Blasting through the airport I can’t resist squeezing my bag of coffee! Don’t be alarmed! It’s early in the morning and I am itching for a French press of a high quality coffee called Colombia Reserva. I have to wait ‘til I get to my destination, but this rich and scrumptious coffee stirs notes of rich caramel and sweet dark chocolate liquor.


Sitting among others, I watch stressed out moms, aloof dads and their quiet, curious youth; hungry and waiting. They watch the cold through airport windows anticipating a destination away from the comfortable corners of their homes.
I move against my travel bag and squeeze a little air out of the one-way valve, which has become the “aroma hole.” The lofty essence of my coffee permeates the immediate vicinity and I start getting looks and quiet smiles. A random eyebrow lifts from the daily post behind rimmed glasses.
Of course the attention is being given to the pleasant aroma of coffee, and not my good looks. I can’t help imagining how maybe in my own world, a random scent changing the cloudiness of a gloomy hour waiting in the crowd, would be brightened by just a few moments of volatile aromatic accolade.

Love,
Joe

Tampering with the Tamper

I heart Tamping.

Tamping is the process of securing the coffee in the portafilter basket to ensure a flat surface for water to flow evenly through the coffee grounds. Water will find the easiest path through the coffee. Knocking the side of the portafilter to mid-tamp loosens the grounds in the filter basket. By knocking it, you'll have quality tamp without disturbing the "puck" when jossling it around.

The owner of a café in Denver I used to work for showed me this tamping method. I learned to tamp in four directions: north, west, east, south, with a center push to smooth the top surface. This is the best method because it pushes the coffee into the sides and bottom creating a solidly packed puck.

The LaMarzocco Swift grinder uses volumetric dosing and tamping to provide consistent and reliable service through shift changes and thousands of pounds of coffee. The screw-like tamper uses only 8 lbs of pressure opposed to the 30lbs recommended by hand. The Swift tamps along with the grinding so that it tamps all the way through with even 8lbs. The result is layers of perfectly tamped coffee forming the puck.

Time for Another Espresso

Some days are a cloud aloft in transition, slowly creeping towards the next distant horizon. A vague point appears peering like a faint beacon. This is your goal. Munch on a little snack. Have an espresso. Talk about how tired you feel. Get some support. Be one with the countertop. Rest, fart, moan and distress on and on about how it’s unfair of the rain, and oh, the rain.

Perfect time in my opinion for another espresso. I look at the machine, shiny and familiar, sitting, watching, and waiting. The hopper is full. The coffee smells like caramel dirt.

“Push it Joe. Push the button.” I push the button. Screeching, numbing, pulsing, radiating, aching balding head. I dose, skimming the excess grounds off the top. I tamp; north, south east, west, center. Appropriate water temperature, correct grind, suitable tamp, acceptable cup, proper time criteria. The golden brown color of the cream works. The body is syrupy, the taste sweet and nutty. The aroma, deep and intoxicating. The day…a little better.