Espresso Tutorial Chapter 3 - coffeecrew.com - victoria, b.c. canada (#)

  „  Chapter Three ñ letís illustrate the bits and pieces that make up a machine. In the last couple of chapters we have tried to make it clear that water temperature and brewing time are two critical areas where espresso coffee is concerned. Water has to be 195 degrees, give or take a few degrees. When it comes to keeping the water temperature stable it often helps to look at the physics: Whichever components are not heating the water, or insulating the water from the outside world are taking heat from the water.“

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Espresso Tutorial Chapter 6 - coffeecrew.com - victoria, b.c. canada

  „I break down the espresso-cappuccino experience into 50% preparation and 50% speculation. Truth be told, you really never know what kind of espresso shot you are going to get until the liquid is streaming out of the machine into your shot glass or mug. There is something about this mysterious process, I suppose, that makes it so interesting for so many aficionados. I guess that is why I never get that excited about making a piece of toast.“

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  „The team at the coffeecrew have been talking about, writing about, eating, drinking and breathing the best in coffee and espresso for over ten years. We have reached over 3 million people and answered about 25,000 e-mail in that period of time. Our writers and editors have visited cafes from Honolulu to New York to London, Paris and the birthplace of coffee in the Middle East.“

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Espresso! - Brewing your first shot with the Gaggia Classic - coffeecrew.com - victoria, b.c. canada

  „Grind too fine and you'll plug everything solid and nothing at all may come out. Somewhere between these two extremes is a happy medium where the coffee beans are ground just right and you will get an extraction of say, a couple of ounces in about 25 seconds.  Which reminds me, you will need to buy a couple of shot glasses so you will know what 2 oz is. Somewhere packed with your new machine is the el-cheapo plastic tamper. You use this thing to compress the gound coffee in the filter basket.“

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