Home Espresso FAQ (#)
„ The incontrovertible source of the word “espresso” is lost in the anecdotal history of coffee cuisine. The only thing we know for certain is that it is never spelled “expresso.” While speed or rapidity are seemingly implied, once you have learned how to run your machine you will find there is nothing fast about creating a double tall skinny orange-almond latte with extra foam. The etymological source I prefer to cling to is an Italian word saying simply, “I have just now made this with my own hands especially for you.” back to contents B-1. Definition of Crema "Crema" is the lovely layer of thickly effervescent foam that defines well-crafted espresso.“
http://gawlowski.com/matt/html/ espresso_faq.html - Cached
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The Coffee Review - the world's leading coffee buying guide
„And as espresso technology has been adopted by cultures outside Italy, that one cuisine has become many cuisines. The components that go into these cuisines are simple, however: coffee, always brewed by the espresso method; milk (or milk substitutes); and finally various flavorings added to the drink, at one time only chocolate, but in the United States an increasing (and often bewildering) variety of syrups and garnishes.“
http://www.coffeereview.com/ reference.cfm?id=193
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„Melitta MEPE15B 15 Bar Pump Expresso “
http://www.amazon.com/exec/obidos/tg/browse/-/ 1046708
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„1 person recommended Melitta MEXKITB Espresso Maker with 20-Piece Kit instead of Melitta MEPE15B 15 Bar Pump Expresso“
http://www.amazon.com/exec/obidos/tg/detail/-/ b0000645z2?v=glance
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Virtual Coffee: Judging Expresso Extraction by Crema
„A good question deserves a good answer. I am a supporter of the importance of crema in espresso extraction, but I alsobelieve that there is more to a good espresso extraction than the mere presence of crema. In fact, I have personally tasted espressos that offered a beautiful looking crema, but were extremely acidic, astringent and undrinkable.“
http://www.virtualcoffee.com/judge.html
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