CoffeeGeek - What Barista Jams Are Made Of (#)

  „It is all good stuff when talented people come together of varying ideas, expertise and enthusiasm to talk and taste coffee. I am one who likes to organize things, call it: type A meets ristretto doppio macchiato, add willing volunteers, several espresso machines and great coffee, you get a barista jam.“

http://www.coffeegeek.com/opinions/professionals/ 02-13-2004 - Cached

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Some slightly related:

CoffeeGeek - An Espresso Glossary

  „Ristretto: literally, a “restricted” shot. Most double espresso shots are 2.5 to 3 ounces using 14 or more grams of coffee grounds. A ristretto uses the same volume (or dose) of grinds, but the operator pours only about 1.5 ounces (ore less) of espresso in the normal brewing time of 25 to 30 seconds. A ristretto is a richer beverage, much more intense, but also much harder to brew properly.“

http://www.coffeegeek.com/opinions/markprince/ 07-20-2004 - Cached

CoffeeKid - Getting a Livia90...

  „I find this is really important to me more and more these days - I tend to prefer my espresso shots as "double espresso ristretto doppio", which is a restricted double espresso shot with a dollop of foam on top. To brew one today, I have to have the steaming function on one of my machines ready to go, and my Silvia brewing the shots. To brew one tomorrow, I just brew my shot with the Livia, then froth my milk, right away.“

http://www.coffeekid.com/cafetalk/09-18-2000 - Cached

CoffeeGeek - Vibiemme Machines - All - Wilco Bos's Review

  „Finally, I succeeded in my mission: to prepare a perfect ristretto with great reprocreation and predictability. Every time I pull the lever - after waiting for about 10 seconds - a honeylike stream drips very slowly out of the openings of the filterholder of my recently bought Vibiemme Domobar Super into two thick edged, preheated espresso cups. After 30 seconds I lift the lever up and inspect the result: a red-brownish foaming blob of crema. Every time I want, I get this very rich, incredibly creamy and complex tasting stuff out of my new machine.“

http://www.coffeegeek.com/reviews/commercial/vibiemme/ latest - Cached

CoffeeKid - Ramping up to SCAA 2004 - and More!

  „Goes awesome with a shot of ristretto, followed by a nice port. I think this is by far and away the nicest gift I've ever gotten from a CoffeeGeek fan... heck, I think it's one of the only gifts, but I'm not giving hints! (okay I am - anyone going to Cuba?“

http://www.coffeekid.com/cafetalk/04-15-2004 - Cached

Mostly Italian Coffee

  „To be served in a small (0,7-0,9 dl) espresso cup (demitasse).Doppio: Double Espresso is just what it says. Double amount of coffee in a espressocup.Ristretto: (short or shrunk) More concentratedespresso - made using the same amount of coffee but less water, by shortening extraction time. Tip: Just use the coffee that is yellow (crema) when it pours out of the machine. It´s the best tasting.Lungo: (long) Espresso made with more water than usual.Macchiato: Espresso defiled with a little steamed milk on the top.Corretto: (corrected) Espresso which have been corrected with cognac or something else.Con panna: Like "macchiato", but with whipped cream instead of steamed milk.Caffè freddo: (chilled espresso) Chilled, sweetened espresso served in a tall glass with ice.Caffè latte: Espresso mixed with steamed milk.“

http://hem.bredband.net/akeisr/caffe/ termeng.html - Cached

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