A Bolo Tie Too Tight: Schomer Shuns Strada, Slayer

Sprudge has spent the last year quietly observing David Schomer’s blog for encroaching saltiness, marked upticks in the grandpa-esque, and a general rise in curmudgeonry.  We think he may now have reached his crotchety zenith. In September of 2009, Schomer offered his readers an opportunity to read his upcoming ‘complete review’ of the Slayer espresso machine; in the summer of 2010 at the WBC, we personally enjoyed a Schomer shot from the La Marzocco Strada. Schomer was visibly kerfluffled working on the machine, but our shots were top notch. And now this:

“I see no increase in espresso quality through pressure profiling.  My opportunities to play on these new machines have been for just a few hours here and there…but I bet I am right.

Also, it seems like the machine companies just want a new bell or whistle on their equipment.  This is not led by better results in the cup but by manufacturers wanting to market additional complexities in their equipment.  Kind of like Illy’s bullshit about pressurized cans…”

Is Schomer’s bolo tie too tight? We think so. Comparing machine innovation to freeze dried pre-ground is clearly a false corollary, and we’re willing to bet that this is a little premature on his part. Schomer is the first real industry pioneer to come out and publicly poo-poo pressure profiling; will there be more? Will this create a snowball effect? Pressure profiling machines like the Strada and the Slayer (and there are pronounced differences between them) represent a new technology, and there are inevitably going to be a lot of people who’ll have different things to say about it. With everything new comes strong opinions, and that’s something David Schomer must know really well. From his Wikipedia entry:

Schomer is known within the coffee industry for his innovations, such as how he customizes his grinders and espresso machines to achieve a more constant water temperature, which ultimately leads to a better cup of coffee. He is also considered a guru by many for his willingness to share his innovations and breakthroughs in the form of trade journals and instructional books and videos.

We’re awaiting an official comment from La Marzocco and Slayer. You can read the offending blog post over at David Schomer’s Blog

Photo cred: fajitapot

Comments

  1. Will says

    The last line of the post says it all: “espresso is complicated enough. Give us a break.”

    Mr Schomer, you can take a break now. It’s time for the next shift.

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