Chris Baca wrote:This has been on of the hardest parts of our single origin espresso program...people are like "yikes! this doesn't taste like normal espresso!" Well, it tastes like that particular coffee brewed through an espresso machine. Which is where I'd like to see more espresso based stuff go...highlighting the coffee! Use amazing single origin coffees to make spro with, you can do it!
Ok. You know that and you see that but how can others on a forum who haven't shared a shot see that? You still want that TCA-2, keep an eye on ebay as they come up occassionaly.
I like vac pot only because with the method I brew it, it's a controlled flat line brew... like the LM I use to pull shots. That means if I can get the roast to taste good in vac, it's a short trip to getting it roasted right as a shot. The vac pot, when brewed with a heavier dose can also bring enough intesity and clarity to see problems that just don't jump out on the cupping table.
On the other hand, we seem much more enamoured with the fact that someone payed 20k for what is essentialy a heating element. Something that could be replaced with some natural gas burners plumbed in with a custom built range for a quarter of the cost. It's just a heating element and has little bearing on the quality of brew. All you need is a stable heat source that gets you a flat line temp for your entire brew. It's the one upsmanship that's cool, the hip BS of 'doing it first' or buying the most expensive modded or tweaked out equipment. Few people realize the Clover is modeled after a vacpot, and though it's a flawed model, the physics are there. It then begs the question that if the someone would rather buy a pair of Clovers than get a single vacpot and learn it's physics because it takes too much attention, where are we really?
Has anyone actually tasted the vac brew at BB to pony up if it's any good?