HomeRoast Digest


Topic: Tom's Nice Little Espresso Cups (2 msgs / 43 lines)
1) From: Mike Geis
Tom is offering some wonderful little espresso cups of a sort I had never
used before -- small, with a very thick wall.  Preheated, they retain heat
even through a sipped espresso.  Decent price too.
I, for the first time, preheated my DeLonghi Cafe Rialto (15 pounds pump
pressure) using the steamer setting for hotter water, used Tom's Monkey
Blend, and after lightly tamping the coffee with a hand tamper used the
machines built in tamper for final pressure.  The result was my first ever
monster crema espresso.  I got a crema/coffee mixture from the moment the
espresso first started coming out, something I had never experienced before.
I was so excited I almost peed in my pants.  Since I had used the Monkey
Blend before I am wondering if the degree of roast (lightish end of dark
roast),  higher temperature, my tamping method, or some combination of the
three might have cause this.  Any suggestions.
The crema was thick enough that it did not start to break up after the first
sip and was still largely intact after the second.  I had never experienced
that before.
I am now an espresso convert (and have to thank my wife for her suggestion
that I stop making cappuccino in favor of espresso).
Two questions:
1.  Why is crema desirable?  Does it itself contribute to flavor or is it a
sign of properly brewed espresso or is it just cosmetic?
2.  How powerful are the pumps of commercial machines?
Mike Geis

2) From: Tim Culver
<Snip>
mg> 1.  Why is crema desirable?  Does it itself contribute to flavor
mg> or is it a sign of properly brewed espresso or is it just
mg> cosmetic?
This was a popular topic on alt.coffee a few months ago (try
www.deja.com).
-- 
Tim Culver
Chapel Hill, NC ... popper ... trespade ... press pot


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