Home Espresso FAQ (#)

  „    Residual coffee oils will turn rancid in a few hours on a warm machine. The filter, showerhead disk, gasket, and all other parts that contact the coffee must be kept reasonably clean or your espresso will taste awful. Keeping your machine clean is strictly a manual job. Leaving soap on your equipment is just as bad as leaving it dirty; maybe worse.“

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

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Some slightly related:

View topic - how to make espresso at home - its not working for me - Coffee Forum

  „Good espresso at home: to even hope for a decent result one must spend about $200 - $225 for an espresso machine and about $175 to $275 for a grinder. If you go much cheaper than that you're better off getting a Moka pot (aka stove-top "espresso-maker"). Good moka coffee ain't the same as good espresso but it's way better than bad espresso.“

http://www.coffeeforums.com/viewtopic.php?t=669 - Cached

The Hidden Planet - coffeecrew.com - victoria, b.c. canada

  „An attention to the varying needs of their customers has become more and more important, explains Kyla. In order to survive, today’s café must provide more than good coffee and espresso. They must provide an atmosphere that accommodates their clientele, giving them a reason to keep coming back. Much of their traffic, quickly served, wandered back on their way to their ultimate destination, carrying with them their daily fix.“

http://www.coffeecrew.com/mamblog/default-category/ the-hidden-planet-5.html - Cached

The Espresso Pages from Sweet Maria's: Espresso, a Definition and General

  „Residual coffee in the handle, brew head -also called the group head, shower screen (the screen screwed into the brew head), and anywhere else in the brew system will turn rancid quickly and taint every espresso you make! Lime scale will build up in the boiler and on the heating elements and eventually the machine won't reach correct brew temperature. Cleaning is critical to making great espresso.“

http://www.sweetmarias.com/ espresso-general1.html - Cached

Espresso Potential

  „Blend - Without a good espresso blend you cannot have a good espresso.  Coffees must be blended to achieve the sweetness, aromatics, and smoothness desired in espresso.  The blend must also be fresh.  We recommend using espresso within four days of roasting.  Please see the espresso blending section for help on creating your own blends or order some excellent espresso blends from either Caffe D'arte or Espresso Vivace.“

http://www.coffeeresearch.org/espresso/ potential.htm - Cached

Peet's Coffee & Tea

  „When choosing a grind, one must be aware of how long the water will be in contact with the grounds. If it is only for a short time, as in espresso, the grind must be very fine. This will expose as much of the beans' surface area as possible, allowing the hot pressurized water to quickly pull the flavorful "oils" out of the grounds. In a method where the water and grounds will be in contact for a longer period of time, such as with a French Press, or percolator, a coarser grind is necessary because a fine grind will quickly release all the pleasant flavors, then release some of the more harsh and bitter woody elements.“

http://www.peets.com/.../ coffee_grind.asp?sid=d29320c4c6e79499ae6ec3359aa2a837 - Cached

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