if you really want to... Quote follows: Espresso is meant to be sipped. Espesso, however, requires a spoon. Spanish uber-chef Ferran Adria, considered the world's most innovative chef, has come up with coffee you can eat, and it's making its American debut today in Chicago. Espesso -- a play on the Italian word "spesso," meaning thick -- is essentially "taking coffee and solidifying it," said Joerg Oberschmied, vice president of operations for Lavazza, the 111-year- old Italian coffee company that is offering Adria's coffee creation. Lavazza's three Chicago stores -- the company's only U.S. locations -- will be pouring or, rather, spraying espessos starting today. A serving costs $2.49. Espesso consists of espresso and an ingredient the company won't divulge, combined in a pressurized canister and left to set for 12 hours. The result is a mousselike, cold solid sprayed right out of the canister. "When you first extract it, you can literally hold the cup upside down and it won't move," Oberschmied said. Customers can order a basic espesso, or one of two souped-up versions -- espesso cappuccino or espesso macchiatto, in which the solidified espresso and solidified milk are served side by side in the same cup. Because of the preparation, each store will have a limited amount of espesso each day.
I went to two of the lavazza locations when I was last in chicago. They have a nice italian café feel, even though the 'stand at the counter' = space was a bit small. Their coffee was decent, what you would expect from lavazza, which is a bit boring to me, especially when there is an intelligentsia less than a block away from one of them. (lol) PS- this has nothing to do with sprayed spessos
Lavazza was the last "brand name" coffee that I purchased on a regular basi= s prior to switching to home roast. I won't say that it's fantastic or anything like that now that I know what I know about home roasting, but I will say that they do what they do pretty well. On 9/12/06, Leo Zick wrote: <Snip> g <Snip> d <Snip>
sounds interesting, i would try it just for the novelty, since i can be a novelty kind of guy. On 9/12/06, Wesley Simon wrote: <Snip> or <Snip> y <Snip> -- "All saints have a past. All sinners have a future." ...and this summer, only one man can stop them. Doesn't this one sound like it belongs on a movie poster? www.onthisjourney.typepad.com
<Snip> [mailto:homeroast-admin] On Behalf Of Woody DeCasere Sent: Tuesday, September 12, 2006 4:08 PM <Snip> be a novelty kind of guy. <Snip> Oh sure I'd try it for the novelty too, and it might have some uses as an easily applied accent with some dishes, but it sounds like the "Cheese Whiz" of Espresso. I highly doubt it'll compare in the least to the aroma, taste, mouthfeel and linger of a properly pulled shot after Guinessing to 50%+ crema... Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before.