Schomer's Table@Lucidcafé

Schomer's Table@Lucidcafé ()

  „I established a concept by traveling to Northern Italy in 1989 and again in 1990. Then I built upon what I learned with eight years experience, brewing over and 200,000 espresso coffees at my Espresso Vivace locations in Seattle.“

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  „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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  „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.“

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  „Activate the pump and read the temperature of your brewing water on the digital display. It is best to make shots continously for 15 minutes , one per minute is a good pace, to get a true representation of what your machine is doing on the bar. Each shot should be drawn for 25 to 30 seconds and be of the same volume you would normally serve. That is, if you serve double Ristretto (16 grams of ground coffee, extracted during a brew cycle of 25 seconds yielding 1.5 ounces of crema in the cup for example) , be sure to keep your grind and dosage constant to produce the same result.“

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  „(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

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  „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.“

http://www.lucidcafe.com/cafeforum/ schomertable6.html - Cached


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