Schomer's Table@Lucidcafé 23

Schomer's Table@Lucidcafé 23 ()

  „I continue to learn new things and improve my bar skills everyday. My quip regarding the tricky coffee is "the more I learn the less I know." The best espresso is produced by people slightly outside the mainstream. Esthetes, artists and eccentrics have a refuge in the caffe espresso business. Individuals who master espresso coffee by worshiping her beauty.“

http://www.lucidcafe.com/cafeforum/ schomertable23.html - Cached

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

Some slightly related:

Schomer's Table@Lucidcafé 20 Schomer's Table@Lucidcafé 20

  „There is no way the chef can turn his or her attention to the coffee, it is just not possible. Waiters and bartenders turn over too quickly to be trained to pull fine espresso, and are often themselves too busy even if they were career people in the restaurant. The situation is roughly the same for many caterers, and hotels seeking to prepare fine espresso for an increasingly sophisticated customer base. To prepare the finest possible espresso, it is the realm of a highly trained espresso specialist using the finest commercial equipment.“

http://www.lucidcafe.com/cafeforum/ schomertable20.html - Cached

Schomer's Table@Lucidcafé 21 Schomer's Table@Lucidcafé 21

  „(It is one thing to tinker around in your kitchen with espresso experiments, but the real test of tools and techniques comes only from skilled professionals working high volume coffee on a daily basis.) Our Ergo-Packer has been redesigned and is available at espressovivace.com. With detachable heads you can order just the replacement piston if you already own the original Ergo-Packer. Ciao for now! Copyright © 1996-99 David C.“

http://www.lucidcafe.com/cafeforum/ schomertable21.html - Cached

Schomer's Table@Lucidcafé 8 Schomer's Table@Lucidcafé 8

  „I personally teach the theory of espresso preparation first. I explain and draw pictures to show how coffee volatility and the properties of pressurized water affect the espresso process. Coffee flavors are volatile and pressurized water will take the path of least resistance, rules for living.“

http://www.lucidcafe.com/cafeforum/ schomertable8.html - Cached

Schomer's Table@Lucidcafé 16 Schomer's Table@Lucidcafé 16

  „Owner, Espresso Vivace and your host at Schomer's Table@Lucidcafé“

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

Schomer's Table@Lucidcafé 13 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


Archived in Best Espresso