Home Espresso FAQ

Home Espresso FAQ ()

  „    Even exquisite espresso is embellished with ephemiral crema; the elements that make it such a wonderful and integral part of espresso are lost forever in the course of sixty short seconds. Do not delay when serving your best espresso to guests.     Crema was once the Holy Grail of the proud barista, the professional espresso machine operator. Sadly, this is not the case these days.“

http://gawlowski.com/matt/html/ espresso_faq.html - Cached

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Some slightly related:

CAPRESSO CAPRESSO

  „(Grand Aroma beans are specially roasted and blended in Switzerland for exceptional crema coffees and espressos. Your choice of Regular, Decaf and Espresso Roast.)“

http://www.capresso.com/prod_super_f9g.html - Cached

Mr. Coffee® - Tips Mr. Coffee® - Tips

  „After some practice, you™ll be able to achieve the ideal shot of espresso with a full, thick body and a thick, dark reddish-brown crema on top.“

http://www.mrcoffee.com/tips.aspx - Cached

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

  „Crema can hold up a teaspoon of sugar for 10 to 15 seconds, sometimes more. Crema is only produced when the coffee is fresh. It cannot be produced with a steam powered espresso maker, a stovetop espresso maker or any kind of drip coffee brewer. Some people tend to deconstruct the crema on the coffee to the point of tossing the shots if the crema does not look like tiger tail flecked butterscotch topping.“

http://www.coffeecrew.com/articles/.../ espresso-tutorial-chapter-6-2.html - Cached

The Coffee Review - the world's leading coffee buying guide The Coffee Review - the world's leading coffee buying guide

  „Based on those conversations I came up with the following rather elaborate three-stage procedure. Step one, study the crema (the fine layer of froth that tops a well-made espresso) and sample the aroma of a straight shot (1 1/2 ounces). Second step, taste a single shot combined with 2 1/2 ounces of hot water. Third, taste a single shot combined with 2 1/2 ounces of whole milk steamed to approximately 150F but not frothed.“

http://www.coffeereview.com/article.cfm?id=22 - Cached

Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER

  „1/13/01 - I have lately been pulling directly into my cappa cups when making cappuccinos as it seems to achieve more crema. I use to just pull into the shot glasses as usual, but then I would have to pour the espresso into the cappa cups. This caused lots of probmes and extra work because:“

http://home.surewest.net/frcn/coffee/ coffee32.html - Cached


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