Gurus.net: How to Use a La Pavoni Manual Lever-Piston Espresso Machine by Daniel Ho - How to... (#)
„What you should have is a dark and steaming perfectly extracted espresso, topped with a thick layer of crema formed from extremely fine bubbles that is tan to dark red in colour. If you sprinkle some granules of sugar on the crema, it should be buoyed by it for a second or two before sinking. Now, taste it!Your drink should be rich and aromatic. Or as my father-in-law would say, "it is like an angel pissing on your tongue" (whatever!) If it is sour and watery, the grind may be too coarse and the heated water isn't staying in the grinds long enough. If bitter and sour, the grind may be too fine and the coffee is being over extracted.Good luck and most importantly, HAVE FUN with your La Pavoni. Once you "get it", you'll wonder how it was possible that you once didn't. If you have any questions or comments, please click here to go the the Discussion/Comment area. I would love to hear about YOUR experiences.Pavonily yours,Daniel Ho <...BACK “
http://www.gurus.net/pavoni/howto.html - Cached
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CoffeeKid - Back in the Groove, after SCAA Boston
„I drink one of the two cappuccinos, but first I evaluate and stir the froth to see how the crema interacts with it. The froth must be world barista standard - super dense, little or no visible bubbles, and the spoon test must be passed - scoop up a demitasse of froth, hold sideways - if it falls immediately, too thin; if it doesn't fall, too thick. If it drops and drips after 2, 3 seconds (up to maybe 6), it's fine.“
http://www.coffeekid.com/cafetalk/05-08-2003
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„The result is an emulsion of flavorful and aromatic oils combined with other chemical elements and suspended gas bubbles, giving you the concentrated flavor, velvety texture, and crema (foam) that distinguish true espresso. (Notwithstanding espresso's reputation, a shot of espresso contains only about 60 percent of the caffeine in a regular brewed cup--even though both use about the same amount of ground coffee--because the water is in contact with the grounds for such a brief time, ideally about 25 seconds.)“
http://www.amazon.com/exec/obidos/tg/feature/-/245795/
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Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER
„ When using the La Marzocco basket I have already noticed that the pull starts darker and the crema remains a dark tan instead of turning to the whitish, very light tan color it did before. This seems to be particularly evident as the pull nears its end. With the La Marzocco basket the crema remains darker throughout.“
http://home.surewest.net/frcn/coffee/ coffee24.html
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„No grind would give us the creamy 25 to 30 second pour that captures the full flavor. In the cup the coffee featured a crema with a lot of big bubbles in it and it collapsed very quickly. I played with temperature and pressure all weekend and the best I could do was to brew at about 200 degrees, dancing around sourness to get the crema to feature less gas. We had discovered the Denver Effect, or the effect of high altitude on the brewing of gourmet espresso.“
http://www.lucidcafe.com/cafeforum/ schomertable15.html
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Coffee Isn't Just a Beverage Anymore...
„The folks at Café Tan believe that our favorite bean works from the outside in just as well. That's why they've launched their line of suntanning products, all of which use a generous dose of pure coffee bean oil. In their hands, the essential fatty acids of coffee bean oil, coupled with some FDA-approved sunscreens, result in a lush lotion which will turn your skin a lovely shade of Cappuccino. Isn't that how we all want to look?“
http://www.sallys-place.com/beverages/coffee/ notjust.htm
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