Schomer's Table@Lucidcafé 4 (#)
„Dear cyber reader, As you know, if you have read my book or perused the Factors section on line here at Lucidcafé, I approach the complex art of espresso by identifying the factors that affect the process of brewing caffe espresso. I have also made a religion of espresso's interrelated complexity. Stated simply, you can not isolate a factor until all the other factors are in your control.“
http://www.lucidcafe.com/cafeforum/ schomertable4.html - Cached
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„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
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„Everyone who saw it wanted to buy one, so we are now looking into production. We need to do more research to make sure it will apply to all the machines and porta-filters out there, so keep checking Lucidcafé for reports of our progress.“
http://www.lucidcafe.com/cafeforum/ schomertable11.html
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„volume. Color is maintained and texture is apparent" An espresso coffee can easily be read by an experienced eye, a good shot looks like the one in the photograph to the left. The barista is watching each shot, in endless pursuit of the perfect pour. Using a double porta-filter and 17 grams of freshly ground coffee, perfection is a deep red-brown color that is maintained in the extraction for over 25 seconds and up to two ounces, and a thick texture giving the pour a hanging quality like honey running off the end of a butter knife.“
http://www.lucidcafe.com/cafeforum/ schomertable19.html
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„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
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„More seriously, I had to dial it down to it's finest setting to get a perfect shot of espresso. The Solis is capable of perfect espresso coffee, but as the burrs wear, it may not be possible to achieve a fine enough grind for a true ristretto pour without increasing dosage of coffee used. Commercial conical burrs wear for 2000 pounds before changing, so this question must be answered over a period of time. They saved money by eliminating the clacking Italian dosing hopper in favor of a plastic collection box for the ground coffee.“
http://www.lucidcafe.com/cafeforum/ schomertable24.html
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