Nobody has said there is but a pod machine for me is about speed and convenience. Machine on, it gets up to temperature in just 3 seconds, pop a pod in, press the button, one cup dispensed, pod out and disposed of. Quick, clean, simple.
Good grief, I don’t know where to begin
Silly strawman
its not the putting of the scoop into the portafilter that is the tricky part
its the grind size, pressure, temperature, brew ratio, brew time that affects the espresso quality
If it was so easy, professional baristas in the best coffee shops check their espresso daily and adjust the grind size accordingly. Age or bean, humidity etc can affect brew ratio.
Coffee's what wine was in the 1980s. Relatively new, manipulatively marketed to fool the gullible, expensive and wrapped in snobbery, waffle and bull.
Most sensible people do not grind their coffee, they buy it already ground. Gasps of horror from the coffee snobs!
Switch machine on, pull the brew head out, rinse out the leftovers from last time it was used, stick a scoop of ground in, by then the machine's warmed up and rinsed itself out, pop it back in and press go. Switch off, take coffee, do something interesting with your life.
Don't pay over the odds, don't create a load of plastic and metal pod landfill, don't bore anyone about grind size and humidity.
"Professional barista"??!? Hilarious, next you'll be calling a burger-flipper at McDonalds a professional food artist.
Most sensible people do not grind their coffee, they buy it already ground. Gasps of horror from the coffee snobs!
Switch machine on, pull the brew head out, rinse out the leftovers from last time it was used, stick a scoop of ground in, by then the machine's warmed up and rinsed itself out, pop it back in and press go. Switch off, take coffee, do something interesting with your life.
Don't pay over the odds, don't create a load of plastic and metal pod landfill, don't bore anyone about grind size and humidity.
"Professional barista"??!? Hilarious, next you'll be calling a burger-flipper at McDonalds a professional food artist.
I won't be having talk like that.
These are the sort of "jobs" we're meant to be growing the economy with
I have a toolbox filled with a range of tools for fine quality woodworking. It contains so.e razor sharp chisels, it also contains a totally knackered chisel I used for opening paint tins.
I don't usually give names to my tools, but I have now named that old paint tin chisel.
Are you a Professional Paint Tin Barista?
D
Deleted member 294929
My first attempts at a flat white and White art.
Here we have a River delta
The Swan and the diving duck.
Here we have a River delta
The Swan and the diving duck.
Spot on they are, you created a perfect image of the idea you definitely had before you started.
Reckon you're halfway to qualifying for that baristology degree now.
Reckon you're halfway to qualifying for that baristology degree now.
I've just seen a machine in Lidl that'll give yours a run for its money. 3 years guarantee too! I nearly bought it but bottled out at the last minute. Looked too complicated to me.My first attempts at a flat white and White art.
Here we have a River delta
The Swan and the diving duck.View attachment 318534
My first attempts at a flat white and White art.
Here we have a River delta
The Swan and the diving duck.View attachment 318534
If you look really closely at the 'river delta' cup you can just make out the baby Jesus.
D
Deleted member 294929
A freind of mine had that exact one. If you get the grind wrong it tastes of sawdust.
D
Deleted member 294929
I was definitely aiming for the delta effect