Schomer's Table@Lucidcafé 13 (#)
„Working with equipment such as you see here (Fig. 1) I have concluded that our espresso coffee, coffee roasted to a deep mahogany brown with no oils visible on the surface, tastes best at 203.5 degrees F This temperature when held stable to a tenth of a degree either way, produces espresso coffee that is agressively sweet. In addition this temperature yields the greatest volume of red-brown crema in the cup, given a constant quantity of ground coffee. Taller thicker espressos that taste sweet in the cup.“
http://www.lucidcafe.com/cafeforum/ schomertable13.html - Cached
See Technorati for links to this site, see Alexa for related sites and search this website for ›Coffee Press‹.
„It quickly became clear that keeping the machine clean was essential. We began our schedule of cleaning every four hours and soaking the porta-filters each night in a solution of espresso detergent and water. During this phase we also learned to remove dispersion screens and clean the group heads beneath them each evening. (In 1992 I figured out to rinse the group head after each shot to release stored coffee oils trapped by brewing, and to scrub the porta-filter every 40 minutes.)“
http://www.lucidcafe.com/cafeforum/ schomertable4.html
-
Cached
„And, two basic approaches have surfaced to address the problem. Pods vs Super-Automatic Machines Pods machines are designed to eliminate the need to grind and pack for each espresso ordered. They are pre-ground, packaged in permeable paper not unlike tea-bags and sold in tins bearing some arty logo. In my opinion, you can not sacrifice freshness of the bean.“
http://www.lucidcafe.com/cafeforum/ schomertable20.html
-
Cached
„Caffe espresso combined with steamed milk in a ratio of about 5:1 (five parts milk to one part espresso), served in a ceramic bowl shaped cup with a total volume of no more than 7 ounces. The milk may be steamed to a chiffon textured foam in the hands of a master, but it must be of a consistency to blend with the espresso.“
http://www.lucidcafe.com/cafeforum/ schomertable6.html
-
Cached
„Dear cyber reader, In my travels documenting espresso coffee, I have encountered several individuals in the business that were very enthusiastic about fine espresso coffee. But I have seen very few bar owners that were able to infect their staff with their own zeal. The old truth about running a business holds especially true for an espresso bar: nothing is as difficult as hiring, training, and motivating a staff.“
http://www.lucidcafe.com/cafeforum/ schomertable7.html
-
Cached
„Thus, Caffe Latte is born. Featuring steamed milk and a double shot of fine espresso served in a cup of 10 to 12 ounces, to satisfy our need for a big cup while preserving Italian brewing standards to preserve the coffee's sweet flavor.“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
-
Cached
Archived in Coffee Press