Hello Everybody!!! Fran here...I just replyed to a tripadvisor review and I am not sure they will let me summit it so ...enjoy! I promised never to too get childish or bitter, but that was hilarious and I couldnt resist!!! Dear Costumer, My namer is Francesca and I am the owner of Espresso Kitchen. Firstly that you for taking your time to review us, every review is taken extremely seriously and investigated. As you have written more than usual, I intend to reciplicate in my response. We visited here Sunday10th August 2014. The barista here has an air of being knowledgeable about coffee, and so I have taken the time to write a little more than usual. We asked for 2 americanos and these took a little while to arrive Be very wary of coffee that takes little time to arrive, grinding from scratch, rinsing and drying portafilters, scoulding your cup, flashing the machine, are all little touches that take time....a burger in Mc Donalds is extremely fast! The Barista began to prepare our coffees and seemed to need to pull the lever that dispenses the ground coffee from the grinder to the coffee group basket, many many times - as if very little ground coffee came out of the grinder each time he pulled the lever. It was quite a palaver, or sounded so, from where we were sitting. I am awfully sorry if the grinder or the barista wre too loud, there are grinders on the market to dispense silently the right amout of coffee, for a single push of a button, but unfortunately we cannot afford those, so just a lever for us. The reason why it takes so many pulls is because the grinder chamber is completely empty, some people claim freshly ground coffee but only half of the dosage actually is. Also, we layer the coffee if many thin layer to esure a even etraction of espresso. When the coffee came, it was thin & had no crema. You order two Americanos, as it states on the board is a water based coffee, so a mug of hot water topped up with a double espresso, maybe a different beverage would have been more appropiate to meet your requirements. We still havent mastered to pour thick water, but we will be working on that. Also, as for the creama, it sits on dialuted espresso it only lasts a few second than it breaks down. Either the coffee was ground too coarsely and the hot water went through too quickly, or this action with the coffee grinder lever is doing? Well I dont know WHAT it was meant to achieve! Well, I have explained what the lever does, now let me explain how are espresso is formuated. We use 20g of coffee for a 27 seconds extraction providing approx. 30ml of espresso. Armed with timer and scales we challenge this formula every morning before we open the shop, adjusting grinders when needed. I see from various other reviews you have written that you often comment on the gring of the coffee and extraction times, next time maybe you could attend one of our barista courses, I have been running them for 10 years and I believe they could be beneficial to you to expand your already vast knowledge. Anyway, after tasting the coffee, which was sub standard, another customer ordered a coffee an Expresso - the barista was quick to correct the customer, making sure he knew it should be Espresso not Expresso and then the lever pulling started. It appeared to take 55 rapid pulls of the lever ( I counted) to fill the coffee group basket to make the Espresso. I am not surprised that you didnt enjoy your coffee while you sit there counting how many times the lever is pulled....sounds awful! And I fear that the customer, now able to ask for Espresso . got the same quality of drink as I did - and will be using his corrected terminology elsewhere.. . The quirky interior is very nice Someone involved with the business needs to stand with this guy a few times, watch what he does, and work with him to analyse what it is he is doing with the coffee grinder.. I can ensure you that every costume receives the same standard of coffee, regardless of how they pronounce it and thank you for you kind words about the interior! I hope this reply will clarify any doubts you might have had! I suggest you popped back in the cafe without your part-time-food-critic clipboard, and ejoyed the conversations, the atmosphere, the aroma in the air....asking suggestions on what drink is best for you, asking 10000 questions about coffee ( we love those coffee snobs!) where is it from, how is it picked and processed, how is it ground....instead of tallying up lever pulls! Kind Regards Francesca
Posted on: Sun, 17 Aug 2014 11:26:12 +0000
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