Items the world has waited for

Skybird · 03-18-10, 06:55 PM

Depends on the way of making your coffee. Normal brewing (regular coffee machine) is washing out not only the good, tasting, wanted stuff, but much crap, too, and then it washes the already worn out powder again and again.

Terrible!

Different is Espresso, then. A correctly brewed Espresso, on the other hand, takes out all the tasty ingredients and the aromatic oils, but leaves the bitter things in the powder. That's why the recipe for making Espresso is not free for endless variation, but the correct way must be followed relatively closely. It is smaller, hotter, tastes a billion times more aromatic than normally brewed coffee, but has around one third coffein less. That'S why you can serve it even later in the evening without steeling people's sleep.

Let's make Espresso the Vulcan way:

From INEI - Instituto Nazionale Espresso Italiano

, the official recommendation of how to make the perfect Espresso. I do, roughly, like this, with a simple machine (no automatic monster), and I confirm it is a fully satisfying way of getting your tongue happy.

• Necessary portion of ground coffee 7 g ± 0,5
• Exit temperature of water from the unit 88°C ± 2°C
• Temperature of the drink in the cup 67°C ± 3°C
• Entry water pressure 9 bar ± 1
• Percolation time 25 seconds ± 2,5 seconds
• Viscosity at 45°C > 1,5 mPa s
• Total fat > 2 mg/ml
• Caffeine < 100 mg/cup

• Millilitres in the cup (including foam) 25 ml ± 2,5

http://www.espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf

Tea: sometimes. Darjeeling, Roiboosch, Japanese Green Tea.

03-18-10, 06:55 PM	#14
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,806 Downloads: 10 Uploads: 0	Depends on the way of making your coffee. Normal brewing (regular coffee machine) is washing out not only the good, tasting, wanted stuff, but much crap, too, and then it washes the already worn out powder again and again. Terrible! Different is Espresso, then. A correctly brewed Espresso, on the other hand, takes out all the tasty ingredients and the aromatic oils, but leaves the bitter things in the powder. That's why the recipe for making Espresso is not free for endless variation, but the correct way must be followed relatively closely. It is smaller, hotter, tastes a billion times more aromatic than normally brewed coffee, but has around one third coffein less. That'S why you can serve it even later in the evening without steeling people's sleep. Let's make Espresso the Vulcan way: From INEI - Instituto Nazionale Espresso Italiano , the official recommendation of how to make the perfect Espresso. I do, roughly, like this, with a simple machine (no automatic monster), and I confirm it is a fully satisfying way of getting your tongue happy. • Necessary portion of ground coffee 7 g ± 0,5 • Exit temperature of water from the unit 88°C ± 2°C • Temperature of the drink in the cup 67°C ± 3°C • Entry water pressure 9 bar ± 1 • Percolation time 25 seconds ± 2,5 seconds • Viscosity at 45°C > 1,5 mPa s • Total fat > 2 mg/ml • Caffeine < 100 mg/cup • Millilitres in the cup (including foam) 25 ml ± 2,5 http://www.espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf Tea: sometimes. Darjeeling, Roiboosch, Japanese Green Tea. __________________ If you feel nuts, consult an expert.