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Når der nu findes så mange \"dejlige\" og \"super\" kaffe-typer ude i verden - hvorfor er det så at man (og jeg) ikke bare bruger de \"rene\" bønner til espresso? Jeg har selv tit tænkt over dette, omend jeg til stadighed blander og blander og blander og blander blends...(ja, også nogle gode 
)...
...fyren de kalder \"Prince\" kommenterer det egentlig fint her, han siger:
...ja, ok...den skal selvfølgelig \"lige\" ristedes korrekt, men det er der heldigvis bedre og bedre mulighed for.
Men hvad er Espressobar-hjemmeristerens erfaringer? Er de ikke i tråd med \"Princes\"? Det er mine egne...
)......fyren de kalder \"Prince\" kommenterer det egentlig fint her, han siger:
Prince chimed in on some reasons: \"It\'s very difficult to get a satisfying shot from a single origin coffee, and I say that not from a lack of trying. S-O shots, as they\'re called, are all the rage with a lot of US and Canadian roasters and cafes, but for me, they don\'t represent everything espresso is capable of. Espresso brewing is the most torturous thing you can do to a coffee bean and still hopefully have something that tastes good, great or better. To do that, you need complexity and elements in the ground coffee that compliment and contrast each other. You get that from a blend crafted by a master roaster. With single origin, you tend to get one hit wonders and more often than naught, the flaws in a particular bean are exposed as much, if not more so than the highlights. Espresso brewing is a magnifying glass for everything good and bad in a bean.\"
Men hvad er Espressobar-hjemmeristerens erfaringer? Er de ikke i tråd med \"Princes\"? Det er mine egne...
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