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 06 Jan 2010 | Tagged as: Information, Reviews
by Don Holly There is a definitive clue as to the level of skill and knowledge of the barista preparing an espresso beveragehow he or she tamps the coffee. Tamping is the compacting of the ground coffee in the portafilter prior to brewing. How a barista tamps will be a major determinant to the quality [...]
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 [...]