The Coffee Review - the world's leading coffee buying guide (#)
„This roast usually is called espresso or Italian in stores, but any coffee brought to a medium-dark to dark brown roast, no matter what it's called, will make a plausible espresso. Typically, however, blends designed especially for espresso blends make the best espresso beverages. They range from mild, sweet blends best for straight espresso, to dark, rich, pungent blends best for long milk drinks like caffe latte. Always use at least as much coffee as is recommended by the manufacturer of your machine.“
http://www.coffeereview.com/article.cfm?id=55 - Cached
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The Coffee Review - the world's leading coffee buying guide
„A "long" espresso, filling about two-thirds or more of a demitasse. A term not much used in the United States, since most American espresso servings are already long by Italian standards.“
http://www.coffeereview.com/ reference.cfm?id=197
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CoffeeGeek - Isomac Millenium - Michele Isernia's Review
„I am Italian, and for me espresso (or simply " caffe' " as we say), it's not something connected to a new fashion or a way to play with yet another toy ;-)“
http://www.coffeegeek.com/reviews/commercial/isomacmillenium/ mik63
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The Coffee Review - the world's leading coffee buying guide
„Brazil Daterra Farm, Northern Italian Espresso “
http://www.coffeereview.com/article.cfm?id=99
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The Coffee Review - the world's leading coffee buying guide
„If the Pacific Northwest has become identified with coffee generally, it has become even more identified with espresso. Though the espresso machine and its culture first romanced America via the Italian neighborhoods of New York and San Francisco, it only became fully Americanized in the Northwest in the 1980s. The basic Italian vocabulary of frothed milk, well-brewed espresso and a single dash of unsweetened chocolate powder atop a cappuccino exploded into a baroque extravagance of flavored syrups, an arsenal of various kinds of milk and milk substitutes, whipped cream, ten or twenty options of garnish, and, ultimately, chai, the ingenious adaptation of traditional Asian spiced black tea to the espresso machine.“
http://www.coffeereview.com/article.cfm?id=85
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The Coffee Review - the world's leading coffee buying guide
„Your choice will be complicated because different blends of raw beans respond differently to the impact of the roast. Espresso blends in the classic northern Italian style, like the famous Illy Caffe, combine coffees from Brazil that are naturally sweet, low-acid, and full-bodied. These Brazil beans need only a moderately dark roast to muffle their already mild acidity and develop their inherent sweetness. On the other hand, many West-Coast American espresso blends are heavy with powerful, high-grown, brightly acidy beans from Central America that literally need to be tamed by a roast dark sufficiently to mute their powerful acidity.“
http://www.coffeereview.com/ reference.cfm?id=203
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