First Cup November 17, 2005
A treat today as I went to train at the new Bar Tartine just down the street from Ritual. They recently acquired a 3 group LM for their bakery space and retired their Faema E-61 to the Bar.
It's a beautiful machine. I have basically no experience with these but was surprised had easily I got really good shots to pour. Totally different mouthfeel to the crema. Real fluffy in the mouth. Problem is, with proper venting of water, even the bad shots looked beautiful so I'm worried that laziness will allow bad shots to go out.
Steaming was a little troubling as the machine is so hot, I have very little time to manipulate the foam.
The training went well, but I was flying a little blind. Any of you nerds out there have suggestions for taming this beast?