HomeRoast Digest


Topic: Old School vs. New School - was +tamp vs. no tamp (4 msgs / 152 lines)
1) From: Irene and Lubos Palounek
Thanks for your reply in the +tamp vs. no tamp thread, JKG. I said and meant
"new school" vs. "old school" -- not new or old world.
You are right; there are many ways how to steam milk, as there are many ways
how to brew coffee.
The point I tried to make is that in many cases, there is a superior way of
doing things -- and most people who are used to their "regular way" are
surprised how much better the "other way" is.
After tasting the "other" way of preparation, most people who used to like
instant coffee prefer freshly brewed coffee. People used to drip coffee
often prefer the FP coffee. People used to buying "fresh" coffee in a can
discover and enjoy the superior taste of  freshly roasted coffee. People
used to buying "fresh gourmet beans" enjoy as better tasting the freshly
home-roasted beans. In a similar way, people used to "blob of hard foam"
generally discover and like the velvety and silky taste of micro-foamed milk
combined with good coffee.
In another words, I strongly believe that micro-foamed milk tastes much
better as compared to the "hard foam" milk, and in my experience most people
agree.  In fact, I never personally met a person who, after tasting
micro-foamed milk prefer the blob of hard foam. Some people prefer just
plain un-steamed milk, others prefer whipped cream on top of Viennese
coffee - but the hard foam just "does not have any taste at all" -- it just
looks impressive to some people.
Also, around coffee, it is difficult to talk about "old way" and "new way"
of preparing things.  What is "old school" and what is "new school"?
In 1870s in the USA, Arbuckles Brothers promoted their pre-roasted coffee.
In their ads, the up-to-date woman told her old-fashioned home-roasting
friend: "Buy Arbuckle's Roasted, as I do, and you will have no trouble."
What is "old school" and what is "new school"? And what tastes better?
Turkish coffee vs. percolated coffee vs. drip coffee vs. French Press vs.
Vacuum brewing vs. espresso? What is "old school" and what is "new school"
of brewing coffee?
Home roasted coffee vs. store roasted coffee vs. canned coffee vs. instant
coffee? What is "old school" and what is "new school?
I believe that in the case of steamed milk, it is clear.  The "old school"
coffee is the micro-foamed coffee. The "new school" is the blob of hard
foam.  In this case, in my opinion, and in opinion of many who tried milk
foamed both way, agree, that the "old school" is tastier than the "new
school."
Cheers, Lubos
To sum it up:
Many (perhaps most) Italian baristas make excellent espresso and espresso
based drinks; they should; espresso was invented in Italy. They generally
tamp effortlessly and hard, and they perhaps never use "hard-foam" milk in
their espresso based coffees. I consider their way the "Old School". And, in
this case, the "Old School" is superior to the "New School improvements."
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: JKG
<Snip>
way of
<Snip>
are
<Snip>
to like
<Snip>
coffee
<Snip>
a can
<Snip>
People
<Snip>
freshly
<Snip>
foam"
<Snip>
micro-foamed milk
<Snip>
Here, we will part ways and agree to disagree.  I have a hard
time viewing stiff foamed milk v. microfroth in the same serious
way that I view stale v. freshly roasted coffee.  It seems like
we're getting caught up in semantics.
Enjoy your coffee.  I'm outta here.
JKG
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Irene and Lubos Palounek
OK, JKG,  I agree to disagree. I do not think it is semantics. To my taste
buds, the difference between the "taste" of the firm blob of foam sitting on
top of coffee with large bubbles of foam that prevent coffee taste to touch
my taste buds  and the taste of the velvet-like mouth feel of micro-foamed
milk merged with the crema, the taste that enhances the coffee flavor -- is
equally large (if not larger) as the difference between coffee brewed from
two months old beans and coffee brewed from the same beans roasted just a
day ago.
Enjoy your coffee the way you like it. (That's what all CSA people do,
correct? Drink it the way YOU like it!) I just hope that others who never
tasted cup of coffee enhanced by the "old-school" micro-foamed milk will
give it a try. That was perhaps the main reason I brought the subject up. I
know some people who were against any adulterating of the black coffee with
milk -- until they tasted what the micro-foamed milk does to the flavor and
mouth-feel and taste of coffee.
Cheers -- and enjoy your next cup of coffee -- Lubos.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: JKG
<Snip>
taste
<Snip>
sitting on
<Snip>
to touch
<Snip>
micro-foamed
<Snip>
flavor -- is
<Snip>
brewed from
<Snip>
just a
<Snip>
Lubos, you have a passion for steamed milk.
I apologize for referring to the "firm blob
of foam" as old school.  Viewed from your
perspective, microfoam is certainly old school.
Somehow, I have been painted as an
advocate of firm blobs of foam when I was
only trying to be open to different ways of
doing things.  As I made clear early in this
discussion, my wife's morning cuppa is made
with microfoam.  I prefer my espresso straight,
despite having experienced both microfoam and
firm blobs of foam.
I've been posting to this list for a couple of years
now. During that time, I've moved from French
press to a full-sized commercial single group,
from a popcorn popper to a 1 pound bbq roaster.
But it's clear to me that I need a break (from the list,
not sweetmarias coffee).  Thanks to everyone who
has helped with information.
Take care and happy roasting.
JKG
(never joined CSA)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


HomeRoast Digest