PODcast Newsletter, Issue 15

Just a little clarification on PODcast Coupons... some subscribers have not fully understood the way our system works. The formula is: One coupon - per subscriber - per issue. That results in one discounted purchase per customer per month. Because you can only use each coupon once, please plan your purchases carefully. An issue's coupon expires when the next issue of PODcast is released. For more information, please see our PODcast Coupon FAQ.
 

Espresso pods vs. fresh ground beans

Espresso pods or fresh ground beans? That is the question.

True, espresso aficionados look down on espresso pods. The most perfect, flavorful shot of espresso — the so called "God Shot" can only be made from the best equipment properly maintained and adjusted, the freshest beans ground just before use — and ground to a fineness matched to the particular espresso machine. The final ingredient — an experienced barista (Italian for bar tender). When all of these ingredients come together the result is a truly amazing experience.

Question #1: Do you have these skills, this machine, this grinder, this experience? If you are an aficionado and an espresso hobbyist, you probably do. But maybe you just want a decent cappuccino without dedicating your life to "the cause."

Question #2: At restaurants you visit, do the servers have this skill? Have they been trained by a professional barista? Is the machine set up properly? Has the temperature stabilized or do they turn it off when not in use? Is the coffee fresh? Was it ground today?

If the answer is "yes," then you are a lucky person. In my experience, most restaurants serve undrinkable espresso for the reasons above. I gave up on drinking espresso at restaurants long ago.

Where do pods come in? I like to look it this way. The "right" way — the grind-and-tamp-and-barista route has the potential to deliver the A+ shot of espresso. But lacking the needed resources you'll likely wind up with a D- or F shot. An espresso pod, on the other hand, can consistently delivery a B+ or better shot of espresso. C+ if the restaurant is determined to do it wrong...

And then there is the issue of clean up. Winner? Pods by a long shot.
 

For your maximized espresso enjoyment, we present this issue's tip:

Tip No. 12:
Round-robin Cup heating: To prevent the sudden cooling of espresso as it enters the cup, the cup should be heated before extraction. The easy way to do this is to run hot water from your espresso machine into the cup without a pod. Then toss the water before you extract your shot into the cup. Works like a charm. But what if you are serving double shots for 4 people? Besides the two shots for each cup you would also have to run a blank shot to heat the cup. Too much work. Solution: instead of dumping the water you poured into the first cup, pour it into the next cup to get it heated up. And then the next cup, and so on. This is good for about four cups. After that, the water's lost too much heat to be of much use.
 

Christmas shoppers were good to us. As a result we've run out of many of our selections. Priority Number 1 is to restock our shelves. We have orders in for purchases directly from Italy and hope to have all the selections from Amigos, Caffe del Doge, Caffe Mako, and Lucaffe back on the shelves by the end of January. We are exploring further selections from Lucaffe. No new products at this time.
 

PODcast subscribers get a 10% discount coupon with each issue. Just enter the code below on the Shipping Selection screen during checkout.

• Only one coupon per subscriber per issue.
• Coupon expires 35 days after the newsletter is published, or when the next issue is published, whichever comes first.
• Coupons are only valid for PODcast subscribers — we check use of coupons against the subscriber list.
• For more information, please see our PODcast Coupon FAQ.

10% off your next order. — Enter code: XXXXXXXX (subscribers only)