Now, continuing our converstaion about coffees, here a great contribution of Bala on the same subject (referrer sonjakasten1.wordpress.com ‘cooking’). Perhaps, if we all get through the meaning of ‘incoming links’ and ‘tag surfing’ you may be interested by the same propsition made to ’so you think I can’ below. There are three ways of letting me know: either you send a message on top of the page, either you write a comment on your page and put my page on it, so that I detect an incoming link, either you write an e-mail to ideabstracta@hotmail.com. Would be a somewhat cafeinic pleasure …
http://balaarjunan.wordpress.com
9 hours ago by Bala. Spam? Tags: Life, Fun, social, Chennai
What is an Espresso? We will get both technical and philosophical in this article.
What is an Espresso? Technically speaking:
A single shot of Espresso requires 1/4 ounce (7grams) of finely ground coffee to be tightly packed (tamped) into a filter holder so that hot water (not-quite-boiling water) between 195F and 205F or 88C and 92C). This water is forced through the tamped coffee grounds under at least 9bar of pressure (at least 130PSI). It will take 20 to 30 seconds to extract exactly one fluid ounce (30ml) of the richly aromatic and flavorful espresso coffee.
What is an Espresso? Philosophically speaking:
As we all know Espresso is Italian in origin. Loosely translated, Espresso means a cup of coffee brewed expressly for you.
Francesco Illy calls Espresso “a romantic, remarkably aromatic, and complex liquid. It is at once a solution of sugars, caffeine, acids, and proteins; a suspension of tiny particles of coffee beans and minute bubbles of gas; an emulsion of oils and colloids….all concentrated into a small volume and covered with a light, brown-colored foam known as crema”. Read the rest of this entry »
