taste and about 6oz... ginny rick will jump in here since he is the King of Crema, and Les Mr. Tamper.
les, you be right, 2x4 makes a GREAT americano... my new name for it is protestacano... g
<Snip> OH please................ ginny
O.K.. For terminology's sake, could anyone please give the definition of a Cafe Crema and Americano? Thanks! Michael A. Roaster of Vienna, Va.
MMore wrote: <Snip> An Americano is an espresso shot that has had water added to it after brewing. A Cafe Crema passes extra water thru the espresso maker during brewing. FYI, the original Americano's were espressos that the Italians watered down, while (my $0.02) Americano's made by most people at home are not espresso blends intended for espresso, but for extraction via a espresso machine. Ben
Ben Treichel wrote: <Snip> Huh? I'm not an espresso person, but I can usually understand what's being said. How does "espresso blends intended for espresso" differ from "for extraction via a espresso machine"? Dave S.
A Cafe Crema is Italian for God Shot! It is either 5 or 6 ounces pulled in one continuous shot. And that was the primary reason I bought my Solis Master 5000 (SM5K). An Americano is a cup of coffee created by pulling a 2 ounce shot and then filling the cup the rest of the way with hot water. It smooths out the bite of the espresso without killing off the taste. You will find some coffee shops (especially in Texas and Mexico) that have no idea what either of these are - so don't feel unique :o) John - Our door is always open to coffee hounds and I pull a perfect Cafe Crema! On Sun, 24 Oct 2004 12:14:05 EDT, mmore wrote: <Snip>
John, John, John a Cafe' Crema may be God Shot for the Swiss but not the Italians! (You're definitely back in stride though:-) Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htmWandering John homeroast Sun Oct 24 14:50:00 2004 a.. A Cafe Crema is Italian for God Shot! It is either 5 or 6 ounces pulled in one continuous shot. And that was the primary reason I bought my Solis Master 5000 (SM5K). An Americano is a cup of coffee created by pulling a 2 ounce shot and then filling the cup the rest of the way with hot water. It smooths out the bite of the espresso without killing off the taste. You will find some coffee shops (especially in Texas and Mexico) that have no idea what either of these are - so don't feel unique :o) John - Our door is always open to coffee hounds and I pull a perfect Cafe Crema!
John, Glad to hear you are getting to be out and about, after I read the details about your illness. Where do you live? We made a trip down to the hill country *my 1st* this spring, and had a good time. Have a good trip, Bob/Dallas On Sun, 24 Oct 2004 14:49:24 -0500, Wandering John wrote: <Snip>
I was first turned to the Solis Master by an Italian who told me that it made to kill for Cafe Creme - I didn't know what it was and then (name eludes me) a student in Holland sent me a bunch of off list information - then Europa Chris put the nail in my budget with his account from his experience in Europe. I was just deferring to the kings of espresso out of their natural rank as kings of koffee. On Sun, 24 Oct 2004 12:57:07 -0700, miKe mcKoffee wrote: <Snip>
Bob, If I couldn't live here - and could afford it - I'd live in the Hill Country. I live 1500 yards from Mexico in Mission TX. (the tip of TX). I'm almost drunk with health. I was mobbed in church this morning by folks glad to see me up, walking and smiling. Took 45 friends with us to lunch at Lube's. John - living large in the slow lane On Sun, 24 Oct 2004 14:57:13 -0500, Bob Baker wrote: <Snip>
John, LuAnn Platters for everyone.....!!!! No one else is going to get that...lol Bob Wandering John wrote: <Snip>
Hey BOB i GOT IT!!! hehehe ..but I like the full portions! :P Dennis Parham On Oct 24, 2004, at 3:28 PM, Bob Baker wrote: <Snip>
Thought you'd get it Dennis. We like the former Highland Park cafeteria, now the Casa Linda Cafeteria...lol Bob Dennis Parham wrote: <Snip>
Long thread, and Gin said I had to answer! Personally I like a 2 x 4 Americano. A 2 oz shot with 4 oz of water. It to me makes the most complex smooth cup of standard strength coffee. Mike McKoffee likes a 5 x 5 Americano. He likes the Lungo (5 oz) shot mixed with 5 oz of water. I even have a very special 6 oz cup for the 2 x 4 Americanos. In my opinion, you need pressure (espresso machine) extraction to get the most out of the bean. Les On Sun, 24 Oct 2004 16:20:11 -0500, Bob Baker wrote: <Snip>
yup! that was a fine place! :D there is one very good one like the one in HP that is in Plano if you goto that one.... on Parker or Park and the Toll Road... some where around there! Dennis Parham On Oct 24, 2004, at 4:20 PM, Bob Baker wrote: <Snip>
gin wrote: <Snip> I personally make mine 2 X 6. Everybody knows that a 2 x 6 is stronger than a 2 x 4 ;-) FYI, is so happens that 8 oz works well in a standard mug.
Ben, That is why I grabbed this really cool 6 oz mug at a craft fair. I only wish I could have gotten a set of them. Les On Sun, 24 Oct 2004 23:28:58 -0400, Ben Treichel wrote: <Snip>
indeed.. LouAnn's are for grandma...
damn... i guess that would be my wife
Hey, cut the guy some slack - it takes a trained finger to get that button pushed just right ...
Yup! A bunch of those go over the counter every Sunday. I'm a vegetarian and wind up with a tray full of salad and veggies. They always inform me that I can have a vegetable plate - and then they count and understand; Yesterday they told me I could have had two veggie plates :O) I think the main reason we go there is that everyone can get what they want and it cuts down on the bickering over where we're going to eat. On Sun, 24 Oct 2004 15:28:36 -0500, Bob Baker wrote: <Snip>