Espresso Blending Techniques (INeedCoffee.com) (#)
„Don't be afraid to break them if you think its going to work. One man's ristretto is another man's poison.“
http://www.ineedcoffee.com/04/blending/ - Cached
See Technorati for links to this site, see Alexa for related sites and search this website for ›Ristretto‹.
Using the Barista Home Espresso Machine (INeedCoffee.com)
„Measure the time that it takes to pull the shot, until it is second nature to you. The total time should be 15 - 18 seconds for a ristretto and 18 - 23 seconds for a regular shot. If you time your shots precisely, you can brew directly into two demitasse cups, without the need to measure and re-pour. If your machine is pushing out the espresso at a faster rate, you should use the group tightener to tighten the screw on the underside of the group head.“
http://www.ineedcoffee.com/00/11/barista/ ?page=3
-
Cached
Coffee on the Road - Boston (INeedCoffee.com)
„Most impressive, however, were the number of functioning machines. I counted, quickly, a total of six different commercial espresso machines in operation, between the two floors. In the windows and adorning the walls were turn-of-the-century Victor Arduinos, micro-Cimbalis, Pavonis, Faemas and Gaggias galore! Neopolitan flip-drips, moka pots...“
http://www.ineedcoffee.com/00/05/boston/?page=2
-
Cached
Advice on Starting A Coffee Business (INeedCoffee.com)
„This is especially important for the drive-thru locations. The Design Besides an attractive visual design, your espresso station must be also designed for speed and efficiency of service so your customers don't have a long wait. There have been times when I had to wait ten minutes to get served my latte, with only a few people ahead of me. Slow, sloppy service like that may reduce the number of drinks that you sell in a given time period, reflecting directly on your revenues.“
http://www.ineedcoffee.com/99/06/business/
-
Cached
A New Tradition : Chocolate Coffee Cake (INeedCoffee.com)
„I particularly enjoy the coffee from a stove top espresso machine because it seems to make some many different blends of coffees always end up very rich and aromatic. And because it uses a larger volume of water for brewing, your demitasse is somewhat larger than a shot of true espresso from a pump driven machine. The Cake Once you have conquered the espresso, you can turn to the cake. This is a variation between a sponge cake, a torte', and a brownie.“
http://www.ineedcoffee.com/99/08/tradition/ print.asp
-
Cached
„This definition is a bit problematic, as early espresso machines were incapable of achieving these conditions. But then, perhaps as the technology of the early 20th century advanced it makes sense that the definition undergo modification.So, there is no way, they say, that a Moka pot can produce REAL espresso. But it is widely accepted that many REAL espresso machines rarely put out good (real??) espresso since the outcome is dependant on more than having an appropriate machine. Here is where my frustration lies.“
http://www.ineedcoffee.com/02/10/frustration/
-
Cached
Archived in Ristretto