CoffeeGeek - Notes from the Road - a Coffee Trip (#)
„The Barista comes with one of those spring loaded nightmare portafilters, guaranteed to spit out something that looks just like crema, no matter how crappy your beans are, how badly they’re ground etc. The first indication that this stuff isn’t crema is the fact that it disappears faster than the head on a warm Diet Coke. The second indication is, of course, the oh so bitter flavor of the beverage. This is in spite of ultra fresh beans (three days old) and a good vigorous tamp.“
http://www.coffeegeek.com/opinions/loupe/ 08-16-2002 - Cached
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„One thing to realise is that we're not just talking about a typical Krups brewer here; nor are we talking about coffee maker that simply brews at the right temperatures. We're talking about a new brewing method; one that is new to North America at least. We're talking about a pressure brewing coffee system that borrows from both the auto drip world, and the moka pot world.“
http://www.coffeegeek.com/proreviews/quickshot/krupsmokabrew/ details
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CoffeeGeek - Espresso: Espresso Blends, Illy
„My main beef with Illy beans is the age. We all need to keep in mind that when you crack a can of these beans open, they're already 3 months out of roast. I don't care what kind of trickery you can pull with packaging, outside of cryovac-ing ala Sivetz , it's still three months old and that's that.“
http://www.coffeegeek.com/forums/espresso/blends/ 97533?page=1
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„Don't buy in bulk. Order small amounts of espresso beans, but regularly - to ensure ridiculous freshness. Once opened, use the beans within three days. (Don't forget to store them somewhere cool and dark.“
http://www.matthewalgie.com/find_out/ nocrema.html
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„So, apart from method, what else does the crema signify? Back to Ewan Reid."The crema allows us to guess at the type of bean used in the espresso blend. A blend using lots of robusta beans will have a dark brown and, although shortlived, an effervescent crema. Arabica beans will have a lighter coloured crema, with a less vigorous foam." It's precisely because of these visual cues that you can see our coffee experts staring intently at the cup of espresso, before raising it to their lips.“
http://www.matthewalgie.com/find_out/ lab-cremcon.html
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Senseo Revisted (INeedCoffee.com)
„The foamy effect is something that looks good, but I'm not sure if it's good. Crema in espresso is good, crema in brewed coffee means the beans didn't make contact with the water at that point, usually due to extreme freshness. The Senseo is neither brewing method and the coffee was beyond stale, but it did produce a foamy effect.“
http://www.ineedcoffee.com/04/senseo2/
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