Sweet Maria's Green Coffee Blends (#)
„of a aromatic, intense drink with a long, long aftertaste. Our contribution to your successful espresso-making is this fundamental espresso blend that you would find at a backstreet Italian espresso bar. It has excellent caramel, excellent body, great aromatics, and a strong, long aftertaste. This blend contains 12.5% Robusta which increases the caffeine content of the espresso slightly, and adds body and crema.“
http://www.sweetmarias.com/ coffee.other.blends.html - Cached
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„The proposal also involves travel to Italy and Vienna to study espresso-making in lands where "coffee permeates the culture and espresso is a national pride."“
http://www.coffeeresearch.org/about/ charlotte%20observer.htm
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„The coffee is a heavier extraction, more typical of a European's preference, but not as full-bodied and dense as an espresso. If you desire espresso-making only on rare occasions, you should investigate this equipment. Cost: $40“
http://www.sallys-place.com/beverages/coffee/ expresso_machine.htm
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„As Chanchal explains: “It’s a relatively new science, using the human senses to evaluate products. With all coffees we are interested in the aroma, taste, aftertaste and mouthfeel, but for espresso we’re also interested in appearance – as crema is a sign of quality. “We’ve formed a sensory panel of people who work for Matthew Algie – people who drink coffee but aren’t professional tasters. To get on the panel you have to prove you can taste consistently – so they have to describe the same coffee the same way on different occasions.“
http://www.matthewalgie.com/find_out/ lab-sensation.html
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„If you're interested in truly making coffee shop quality drinks at home, youshould invest in a low-end commercial machine. These machines begin in price ataround $800 and go up to $3,000. They are available in pour-over models that donot require water hook up, but will require a designated electrical circuit whenin operation.“
http://www.virtualcoffee.com/nov/guess.html
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„North American baristas also err in another important way by running too much water through the grounds, making espresso diluted, watery, over-extracted, and bitter. Instead of offering the aromatic essence of coffee in a ristretto, with lots of flavorful crema, the barista caters to the consumer who prefers the watery version, believing that “bigger is better.”“
http://www.aboutcoffee.net/ 2004_02_08_bcearc.html
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Archived in Italian Espresso, Espresso Bar





