Katodix - the return

I told you this guy was out of his mind. The minute I had published the enthusiastic post about his company's coffee, he emailed me an outraged comment about what I would normally consider minute details. Not to him. The temperature depends on a number of parameters ranging from the type of machine, the type of coffee, the type of roast, the quantity served, the quantity of coffee (not the same!), the speed at which the cup might be filled. Interesting concepts were mentioned such as temperature surfing.

I think Patrice has lost it. But if you think you're on his side, and your knowledge of french is almost as reasonable as is his of coffe, check this out: temperature ;-)

Befimmo

Tool: undefined, but a proper espresso machine hidden down a looong corridor

Taste: good (but miles away from Katodix's freshly ground Maragogype)

Temperature: was probably perfect at the start of the looong corridor

Tumbler: average.

Comment: Classy china to be expected in these offices run by serious, professional workers. Nice touches such as an Exki chockie, let down by the plastic stirrer. I guess the friendly receptionist is getting tired of these visitors who seem to prefer coffee to water (yep, the water fountain is somewhere right behind her desk). She won't tell you, though. Professional. As I sat there, waiting for my visitor, I realised I hadn't posted lately. I guess I'll just have to be as professional as the Befimmo guys and girls. I also realised I could have done with a second coffee. I guess it means it was ok...

Katodix

Tool: Lelit PL042EM classic style with integrated coffee grinder

Taste: Hey, we're talking instant ground Maragogype here, man!

Temperature: 93°c - dropped to 90°c during the process

Tumbler: Thick-walled super small china

Comment: This guy is clearly nuts, or in the wrong business. I mean, any Director of Photography would focus (no pun intended) on what your cup looks like. Getting the lights right. Patrice, Katodix's CEO (Chief Espresso Officer) is a stakhanovite of the espresso. He probably graduated from some remote italian MBA (Master in Barrista - Advanced) with honours. Yet Patrice remains humble. You'd probably have to torture him (by serving him Winbooks' coffee, e.g.) before he admits having been a consultant for Pavoni's 1905 PC16 relaunch. I guess this is going to be the one others are judged by.