Posted by Mr Coolerer on 14 Jul 2010 | Tagged as: Technique
Recently I’ve been trailing a new technique for getting your latte art spot on. I call it cutting the crema. To cut the crema you pour a small amount of milk into your espresso shot just after it has finished pouring and as you pour you move your jug around the cup so to create [...]
Posted by Mr Coolerer on 25 Jan 2010 | Tagged as: Technique
Making Coffee at home is not only cheaper, but fun too. The enjoyment I get watching my shots come out perfect time after time. I really like pouring an amazing Rosetta and tulips, then watching the look on the faces of my family as I present them with a coffee that is 30-40 times better [...]
Posted by Mr Coolerer on 01 Jan 2010 | Tagged as: Technique
Before I start I’ll say a few things about milk. Any liquid can be steamed, but achieving nirvana with your milk is dependent on the fat content that it contains. Fat provides the flavour and “mouth feel,” which is why in Italy they usually use whole milk. Whichever type of milk you prefer to use, [...]
Posted by Mr Coolerer on 20 Dec 2009 | Tagged as: Technique
A coffee grinder is another often overlooked aspect of coffee making, however it has a massive impact on the quality and taste of your brew, be it espresso or any other method. A grinder is just that, it takes in your whole roast coffee beans and turns them into a powder, some being very coarse, [...]
Posted by Mr Coolerer on 17 Dec 2009 | Tagged as: Technique
Almost your entire cup of coffee is water (97-99%), this should come as no surprise. What may come as a shock is the effect of the quality of the water on your espresso. It would make sense that if you use poor quality water, you may as well stop reading now and open a jar [...]