Schomer's Table@Lucidcafé 16

Schomer's Table@Lucidcafé 16 ()

  „Espresso coffee is always made from a blend of different varietal coffees, and traditional Italian blends always contain some robusta coffee to enhance the life of the crema. Crema, the red-brown foam that is the index of full flavor in espresso, traps the more noble flavors present in the roasted coffee in a cup, as well as offering the palate a pleasing, thick texture to the coffee. Crema should be very thick featuring a velvet mouth-feel, and it should remain in the cup for at least two minutes after brewing. Of course for full flavor you should enjoy the espresso right after brewing.“

http://www.lucidcafe.com/cafeforum/ schomertable16.html - Cached

See Technorati for links to this site, see Alexa for related sites and search this website for ›Espresso Cup‹.

Some slightly related:

Schomer's Table@Lucidcafé 10 Schomer's Table@Lucidcafé 10

  „However, I knew from my trips to Italy in 1989 that almost all Italian espresso blends relied on Robusta to enhance the crema. To my pallette, most Italian espresso I encountered did indeed taste oily and winey from the addition of inferior robustas in the blend. So I asked Signor Tricci what gives?“

http://www.lucidcafe.com/cafeforum/ schomertable10.html - Cached

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

  „Finally, the Espresso Vita probably included coffees from the neutral but heavy-bodied robusta species, which is used in many Italian blends to promote body and crema, the essential golden froth produced by espresso brewing. Espresso Vita produced a truly formidable crema. During brewing it gathered in the shot glass like seething golden clouds from which the dark pool of espresso gradually precipitated. Those aficionados who judge espresso mainly on the spectacle of the crema undoubtedly will admire Espresso Vita.“

http://www.coffeereview.com/article.cfm?id=7 - Cached

Robusta Coffees for Home Roast Espresso Blends Robusta Coffees for Home Roast Espresso Blends

  „If you are familiar with traditional italian espresso you will recognize this taste. It also aids the espresso in distinguishing itself in milk drinks. We don't rate Robustas on the cupping scale since traditional cupping doesn't apply on a coffee solely intended as a blend component in espresso. See our Blending Article for specific comments about Robusta in Espresso Blends .“

http://www.sweetmarias.com/coffee.robusta.html - Cached

Schomer's Table@Lucidcafé 4 Schomer's Table@Lucidcafé 4

  „With new grinder burrs in place it became obvious that we saw a great decrease in crema if the coffee got warm during storage or was used more than ten days after roasting. We convinced our roaster to deliver twice weekly and write the roasting date on each bag we bought. (Vivace did not begin roasting until 1991.)“

http://www.lucidcafe.com/cafeforum/ schomertable4.html - Cached

The Espresso Pages from Sweet Maria's: Espresso: Specific Techniques The Espresso Pages from Sweet Maria's: Espresso: Specific Techniques

  „Arabica coffees (that means every coffee we sell except those at the VERY end of our list under the Premium Robusta heading) produce a fine crema, with good aromatics, and a lighter brown-yellow color. Robusta coffees (from the species coffea canefora) make a greater volume of crema, but it has larger "bubbles" and dissipates faster. Robusta has about 2x the caffeine of arabica, 2.2 to 2.4% compared to 1.1 to 1.3% in arabica. It can have a very rubbery-medicinal flavor when there is too much in the espresso blend.“

http://www.sweetmarias.com/ espresso-specifics1.html - Cached


Archived in Espresso Cup