Schomer's Table@Lucidcafé 6

Schomer's Table@Lucidcafé 6 ()

  „At this stage in the development of our budding American espresso culture we frequently are using stale coffee, in dirty espresso equipment and forcing way too much water through coarsely ground coffee in an attempt to make a big cup. Combined, these practices assure that only the crudest aspect of the coffee flavor survives the espresso brewing assault: the degree of roast. When you get an American espresso you can tell maybe if it was a dark or lighter roast.“

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

  „Then compare the espresso pour out of your machine with the four photographs of a perfect pour in the Extraction Rate section of the book, or on line, but color may not be true on the computer. In espresso, color is information, and a good pour should hold a deep red brown color up to two ounces volume for the double shot. Any mistake you make will result in a sickly whitish crema, indicating excess acids creeping into your cup.“

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Schomer's Table@Lucidcafé 9 Schomer's Table@Lucidcafé 9

  „In my opinion, the best form of the espresso business is if the macchinesti is the owner. If the coffee passion and knowledge reside in the owner he or she will understand the needs of the coffee, and requisition the best equipment and supplies. And, as I have stated, the owner must be present on a daily basis in order to inject his or her love for the coffee.“

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

  „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.“

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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.“

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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.“

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