Keep Your Coffee Equipment Clean (INeedCoffee.com) (#)
„I will not even mention descaling your espresso machine, because I am a firm believer that you should use only distilled water in your espresso machine. By using only distilled water, you will keep your machine running longer.“
http://www.ineedcoffee.com/00/02/maintenance/ ?page=4 - Cached
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„Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include agronomy, green coffee processing, roasting / grinding, packaging, percolating and decaffination techniques. The research and development / technology community will find the appendix of analytical chemical methods an invaluable guide. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of expresso.“
http://www.amazon.com/exec/obidos/asin/012370670x/
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„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.“
http://www.coffeecrew.com/articles/.../ espresso-tutorial-chapter-6-2.html
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„Patrick Hoelscher has drawn an image of a home espresso machine, complete with the group head (the part of the espresso machine where you put the espresso) and all the buttons. We're sure that you'll have fun dragging and dropping everything into place, then pulling yourself a shot of espresso.“
http://www.ineedcoffee.com/00/09/espresso/
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„Heather's winning drinks prove that you can't win without a great espresso. The quality of the coffee used is the key." Perry is a believer that making a great espresso depends on his coffee blend being the best it can be. He starts at scratch with his espresso blend every year, experimenting with different roasts and different origins, because "we are dealing with coffee, an agricultural crop that changes from year to year." Perry continues: "we don't have the restrictions that big corporate coffee companies have with price points and large volumes; we only strive to have quality coffee year round."“
http://www.teaandcoffee.net/1103/retail.htm
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„If you want to get artistic about your espresso, learn some of the many variables involved, and commence your search for the perfect cup, this is the book for you. Schomer has studied espresso making for decades, with a degree of attention to detail that borders on the fanatical, and his key conclusions are described here in detail.“
http://www.amazon.com/exec/obidos/asin/0897166159/
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