HomeRoast Digest


Topic: under pressure... (3 msgs / 101 lines)
1) From: Tom Ulmer
My journey of preparing my coffees under pressure has begun. An early =
model
levered machine has found its way into my dominion. I apologize for the
brief delusion of grandeur as I am certainly not its master, but I am =
quite
enthralled by the various preparation methods. One of my discoveries is =
a
version of café con leche that is quite tasty.
This version starts with steaming some cane sweetened cream in an =
adequate
cup, then to some finely ground (a bit coarser than typical espresso =
grind)
coffee placed in a triple basket, knocked around until all settles well =
(no
tamping) and finally to three quick pulls into the steamed cream. 
I am a coffee pig! I had to have three in a row. They were made from a =
nice
blend of SM's Sul de Minas, a Yemen that the label fell of the cotton =
sack,
and Toraja.
... snap, snap

2) From: Les
AH! Another Pressure extraction convert! May the force be with you!
 Les
 I don't know what is called or if it has a name. Sometimes I like to take=
 
some Raw Sugar and heavy cream and mix it up till the sugar dissolves. I pu=
t 
1/3 teaspoon on the bottom of the espresso cup and pull the shot. I let it=
 
sit and defuse for about 30 seconds and the drink gets sweeter as I enjoy=
 
the shot. Ask for that one at *$$.
 Les
 On 8/14/05, Tom Ulmer  wrote: 
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e
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3) From: Obrien, Haskell W.
Hah.
One of the more enjoyable reads.  I never considered multiple pulls on a =
lever machine.  Hmmmmm.
Will
(Still waiting for the service diagrams before restoring my La San =
Marco.)


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