Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER (#)
„, and tried again with a grind set two clicks coarser on the Rocky. This pulled in about 22 seconds or so (time counted in my head this AM), it had crema that filled about 3/4 of the shots in the beginning, the crema separated in a beautiful upwards cascade of color and dynamic action, and the double was delicious. This straight espresso had just a hint of bitterness. The nasty acidic taste from yesterday's under-roast was gone showing that I had roasted past the acidic stage with this batch.“
http://home.surewest.net/frcn/coffee/ coffee21.html - Cached
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Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER
„I settled upon one click finer as I somehow remembered pulls that flowed too quickly. In twenty-five seconds I get a total of about half an ounce of very dark espresso with some very dark crema. I would say the darkest crema I have pulled so far. It dribbled from the portafilter like old latex paint at first, then thinned a bit and flowed like old honey.“
http://home.surewest.net/frcn/coffee/ coffee27.html
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„Fast extraction The espresso flow should take between 22 and 28 seconds. Any less, and you won't get the oils out of your coffee - and it's the oils which form your crema. Grind size too big? The water gushes through too quickly.“
http://www.matthewalgie.com/find_out/ nocrema.html
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Amazon.com: Kitchen & Housewares: Solis Crema Maestro Plus Conical Burr Grinder
„If you're even more serious about grinding espresso you may want to look at something like a Rancilio Rocky, $295 or Pasquini Moka Grinder @ $499“
http://www.amazon.com/exec/obidos/tg/detail/-/ b0002oqnvo?v=glance
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Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER
„This seems to be particularly evident as the pull nears its end. With the La Marzocco basket the crema remains darker throughout. The Crema in the shot is noticeably darker as well even after the pull settles down (the "Guiness Effect"). The output from the portafilter is noticeably thicker, resembling the "warmed honey" to which brewing espresso is so often compared.“
http://home.surewest.net/frcn/coffee/ coffee24.html
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„If your beans are too oily and your grind is too fine, your espresso maker can't produce an even flow of liquid -- it will trickle out with no crema. [Crema is the beautiful, brown cream found on the top of a perfect espresso.] If your grind is too coarse, the espresso pours out of your machine like Niagara Falls...too fast for good flavor and definitely no crema.“
http://www.sallys-place.com/beverages/coffee/ expresso_machine.htm
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