CoffeeGeek - How to review Domestic Espresso Machines (#)
„The yellowish-white emulsion produced by them isn’t crema by commercial (or my) standards. All reviewers should have a reasonable knowledge of what a correct commercial espresso pour looks like before setting out to test home machines.“
http://www.coffeegeek.com/opinions/alanfrew/ 08-22-2003 - Cached
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„No grind would give us the creamy 25 to 30 second pour that captures the full flavor. In the cup the coffee featured a crema with a lot of big bubbles in it and it collapsed very quickly. I played with temperature and pressure all weekend and the best I could do was to brew at about 200 degrees, dancing around sourness to get the crema to feature less gas. We had discovered the Denver Effect, or the effect of high altitude on the brewing of gourmet espresso.“
http://www.lucidcafe.com/cafeforum/ schomertable15.html
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„Will all equal a 25 second pour (from the time you activate the pump switch) for 2.5 oz (±0.5 oz) total volume for a double shot, which in turn virtually guarantees good, rich and full crema, not to mention a rich, thick shot.“
http://www.coffeekid.com/espresso/cremarule
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„Tap your pitcher once again giving it a swirl, to mix the steamed milk, and the foam together. Pour your shots right down the middle of your espresso, slowly, not breaking the crema. 3 quarters the way up the cup, rock your pitcher back and forth while bringing it back slowly. Cut back across the top of your drink, creating the stem.“
http://www.ineedcoffee.com/02/12/latteart/
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Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER
„1/13/01 - I have lately been pulling directly into my cappa cups when making cappuccinos as it seems to achieve more crema. I use to just pull into the shot glasses as usual, but then I would have to pour the espresso into the cappa cups. This caused lots of probmes and extra work because:“
http://home.surewest.net/frcn/coffee/ coffee32.html
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„If you see other reviewers that said this machine doesn't make great espresso, they're doing it wrong, and it's really not hard. You just have to not pack the ground so tightly.--This text refers toan alternate option.“
http://www.amazon.com/exec/obidos/tg/detail/-/ b00004rhqa?v=glance
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Archived in Commercial Espresso Machines, Commercial Espresso Machine