James Hoffman and the gravimetric Black Eagle
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- Опубликовано: 7 сен 2024
- Still in it's testing stages, James Hoffman explains just what he and the team at Nuova Simonelli are trying to accomplish with the modifications. Very interesting stuff! Excuse the terrible backlighting, but it's what he says that is most important.
Seeing James without his glasses is unexpectedly cursed
It's weird... I realised that his YT channel is probably scheduled work... Now I get it. This man doesn't even look like him, maybe sound like him. It's dated 2014... The man has 3 hair colours ! Goodness.
Great James for this explanation. Though I like the vintage machines where every espresso is an issue , I definately look forward using it somwhere in the future ).
Great stuff James!
Im glad there's finally some innovation happening in espresso machine technology. It seems a shame the industry is moving too fast for manufacturers. I absolutely agree with you. The ability to adjust the variables in coffee extraction, with numbers as a reference, is definitely a step towards better consistency and efficiency.
Keep it up :)
This video from 8 years ago just randomly showed up in my feed. It's so weird seeing James without glasses... or gray hair. The hair is kinda giving David Tennant vibes a little bit
I was wondering who's this guy 😅 until i listens to his voice.
Ooooof don't Google the price, gotta win the lottery to get that one home lol :D
So I guess all World Barista Champions end up being salesmen of equipment companies...
Hang on, Black Eagle is not Nuova Simonelli's product. it's Victoria Arduino
They are both part of the Simonelli group I think.
@@nisu1918 Yes, they are.
😳
Non sense 😂
This is interesting!
This former champion shows how the modern baristi need al this sience technology and aids in order to get a consistent decent result!
It subconsciously demonstrates also, How sad it is that the classic professional Barista (Whose name is hijacked in my opinion) who trained from early age maybe several generations in a family run cafe working on foam for five years before allowed to touch the portafilter! These old school men who take passion and pride in their occupation because they worked hard for it and won’t change their occupation in a whim like the modern hipster counterpart (Esspreso is hot, no not now it is poor over, no now it is cold brew....) they don’t need these high-end toys, coffee is in their bloodstream and the brew it without gadgets just by experience and their senses!
That certainly is a romanticized idea of a barista. But unfortunately most of the world doesn't live in Italy and most Barista positions don't pay a wage that will keep people in the position for very long. And most "Baristas" won't pour you a decent shot of espresso. This is the tragedy of most artisanal products. However I don't think a greater understanding of what goes into a great shot of espresso is a bad thing for the industry overall. If it means someone in nowhere Gloucester, Ohio, or Alberta can get some decent espresso I'm all for it..