Starbucks i$n't...
Here's what a real espresso looks like. Ignore the 'Whittard' on the shotglass, their coffee is *$&^#. This is from 'the man on the market' in Cambridge, my own 3:1 blend of organic fairtrade Sumatra (smooth but potent) and fairtrade Brazilian Santos (for a bit of bite). This is right at the end of the pour - see what I mean by the Guinness effect (much as I hate to use this term as a vegan)? Also notice the smoothness of the crema. Just like Irish stout, the layer of crema will thicken as it bubbles up to the top.I'll let you vote on it:
Your espresso looks a million times better than $tarbuck$!
Your espresso looks a thousand times better than $tarbuck$!
Your espresso looks ten times better than $tarbuck$!
posted by Platypus Bill @ 7:26 pm
5 Comments:
"Looks good enough to drink"
I'm not sure activex is letting me vote. But here goes
(1) YES tick
(2) YES tick
(3) YES tick
And I'll accept the glass, to show the true guinness like effect, body & crema.
Perhaps I'm just used to small thick (not easy to chip) cups, pretty much the size of glass with cute little handle you cannot get your little finger thru.
Though having said that you can get cafe au lait in taller glasses (as opposed to our mugs) but that again to do with cooling.
An expresso does not need cooling, it needs to be kept as hot as possible, and preferably drank almost straight away 'piping' hot.
Horses for courses - I'm not gonna burn someone elses lips or palate
I'd vote, but I'm off to Starbucks.
;)
No, I agree, espresso should be as hot as possible. I normally put it straight into a preheated espresso cup. But it looks so much nicer into a shot glass. Plus you can see if there are any problems, especially if you're learning. Once you get the hang of it, you can pretty much tell by looking at the drizzle.
Having said that, espresso shouldn't be too hot. I do timed temp cycling, a shortish 21 seconds. That sounds anal, but it's just what the timer got stuck at once, and I've never changed it.
Oh, the voting thing was just a ruse, didn't think anyone would fall for it *)
Good looking espresso but I don't think you mentioned whether your blend of beans is 100% arabiac or not. I buy green beans from Whittard because they have the best Aabica and Robusta green beans money can buy. I then blend 90% arabica and 10% Robust before roasting. Try it and it will give you more head on that espresso.
It's all 100% arabica. I only buy fairtrade beans, preferably organic as well. I would roast my own beans, but I don't have the space for it.
So the robusta gives extra crema, does it? Interesting stuff.
I had a quick look around your blog. Looks nice. 'll've to've a closer look some time.
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