CoffeeKid - The Crema Rule (#)
„Fresh beans are key - and keep them whole until just before you want to brew. Don't pregrind - grind only seconds before you pull your espresso shot.“
http://www.coffeekid.com/espresso/cremarule - Cached
See Technorati for links to this site, see Alexa for related sites and search this website for ›Espresso Shot‹.
„Control of this brew time is of paramount concern to ensure great tasting espresso and the correct crema. In fact unless a single shot is brewed within this time frame it simply isn't espresso. There's no such thing as the 5, 10 or 15 second espresso! Without the correct brew time you don't extract the right solubles from the coffee grounds and nor do you produce the classic espresso emulsion formed by the lipid fraction and so important to the aroma, mouthfeel and appearance of the crema.“
http://www.matthewalgie.com/find_out/ lab-extraord.html
-
Cached
„ When making espresso there are a number of variables that should be controlled to as great of an extent as possible. We often discuss controlling the grind and the brew time as well as the tamp procedure and pressure as key factors. Two other key factors are water pressure and water temperature.“
http://home.surewest.net/frcn/coffee/ howtotemperature.html
-
Cached
„My top pick for this category. This is the replacement for both the 166 and Mulino grinders, and is a solid performer, handling espresso to press pot grind with ease. Has some unique features built in, including the option to grind directly into a portafilter. Fairly quiet, nice looking, and a great company backing it.“
http://www.coffeekid.com/other/newbies/grinders
-
Cached
„Right now, you're lucky if you get two out of three. Here's my idea of the dream machine in three categories - semi auto espresso, super automatic espresso, and grinder.“
http://www.coffeekid.com/espresso/dreammachine
-
Cached
Virtual Coffee: How to Choose Your Barista
„If the grind has been adjusted correctly, then the time that it takes an espresso (about an ounce to 1 1/2 ounces of beverage) to brew after the machine's pump is started should be no less than 20 seconds and no more than 30 seconds. If it comes out faster, then the grind was too course, and if it comes out slower, then the grind was too fine. A good barista will constantly be adjusting the grind to make sure that the extraction time is proper. Unfortunately, too many operators donĚt even know that this is important, much less how to do itŰtheir shops you should avoid.“
http://www.virtualcoffee.com/aug/choose.html
-
Cached
Archived in Espresso Shot