‘A small band of economists has been studying how height, weight and beauty affect the likelihood of committing — or being convicted of — a crime. Looking at records from the 19th, 20th and 21st centuries, they have found evidence that shorter men are 20 to 30 percent more likely to end up in prison than their taller counterparts, and that obesity and physical attractiveness are linked to crime.” (New York Times )
An Italian master barista says you are probably not drinking espresso at all, even if you think you are (in the US): “The biggest mistake I’ve seen is an enormous quantity of coffee being used—way too much. I’m talking about 20 to 25 grams of coffee for a single espresso shot! It is like making a mojito with half a mint leaf, one ice cube, a few grains of sugar, and a gallon of rum. Undrinkable!
Espresso made this way—well, it’s not espresso, but I’ll call it that—turns out overly concentrated, and because of that it cannot delight the drinker with the magnificent aromas of toasted bread, chocolate, red fruit, orange, and jasmine flowers that are all present in a high-quality blend.
The beverages I tasted were almost syrups, full-bodied but with a very sour, almost salty taste. I suspect that beans that were roasted too recently played a part. After roasting, beans need a few days to breathe and mature. These too-young beans are a big problem. Also, I’ve visited too many coffee bars that don’t heat cups before serving, and in the process sacrifice flavor and aroma. Or that serve in wet cups, an espresso sin.
An espresso, a real one, requires seven to eight grams of freshly ground coffee roasted two to three days in advance, or preserved using pressurization. The water can’t be too soft, and must not exceed 200 degrees F to avoid burning, nor be lower than 190 F in order to extract all the best aromatic components.
The grind is also fundamental. A too-fine grind can create burnt coffee and extract unpleasantly bitter and woody flavors. This is why so many people describe espresso’s taste as “bitter.” An overly coarse grind doesn’t permit full extraction of certain key elements. The proper, medium grind permits extraction of one ounce of aromatic black liquid in 25 to 30 seconds, the ideal amount of time.
If all these variables are respected (amount of coffee, temperature, time, and volume), along with the right pressure (around nine atmospheric units or 130 psi), you get an opaque, perfumed liquid containing microscopic oil droplets releasing precious coffee aroma, set fully free on your taste buds.”
- Buying the Right Espresso Machine (yearn2blog.com)
- Espresso Coffee Pods: What Are They? (yearn2blog.com)
- Choosing Espresso Beans for your Espresso Machine (yearn2blog.com)
- Quitting Coffee (nutrition.suite101.com)
- All About Espresso Cups (yearn2blog.com)
- New website on cappuccino machines (slideshare.net)
- eco espresso maker (designboom.com)