|Groups||Results 171 - 180 of about 2,290,000 for crema.|
alt.coffee - 31 posts - 15 authors - Last post: Dec 3, 2006What is a shot...how much liquid? Geoff Crema is a suspension of coffee
oils, carbon dioxide and particles of coffee (which generate the darker flecks
you get in ...
alt.coffee - 9 posts - 7 authors - Last post: Sep 8, 2003danny dannospamat...@gaggia-espresso.com alt coffee Eric R wrote: Rather than try to troubleshoot this
through the internet (so many things affect crema ...
alt.coffee - 12 posts - 7 authors - Last post: Aug 10, 2007Let's face it, it takes a pretty decent machine and a lot of futzing to get a shot with decent taste and
crema. At least with the crema device, they get the crema, and ...
alt.coffee - 10 posts - 6 authors - Last post: May 25, 2001Monsooned Malabar used at around 50%, or more, will give ample crema to
satisfy most. But then, do you like that much MM in your blend from a taste
point of ...
alt.coffee - 7 posts - 4 authors - Last post: Jul 20, 1998Walter Campbell wca...@ms1.showtower.com.tw alt coffee Gotta crema
question. What is the difference between the dark golden foam that tops the
10 posts - 6 authors - Last post: Feb 18, 2011Crema is not an English word. In regard to coffee it is from Italian and the Italians
pronounce it more like cremma, which is the way I have heard ...
alt.coffee - 4 posts - 4 authors - Last post: Apr 10, 2002I find that espresso blends hold their crema better than the Malabar. I
am sure that someone can chime in with the answer as to which beans affect
this the most.
alt.coffee - 5 posts - 5 authors - Last post: Apr 18, 2002Anyone notice that especially good shots, the fabled God Shots, have a head of crema that is not
only a) tiger mottled b) thick c) dark but also exhibits actual ...
alt.coffee - 30 posts - 8 authors - Last post: Feb 21, 2005Randy G. f...@DESPAMMOcncnet.com alt coffee So many variables.... Bad
crema and bad taste from beans that are TOO fresh? There are some
blends that ...
alt.coffee - 14 posts - 12 authors - Last post: May 28, 2002This isn't meant as sarcasm... it's the amount of crema that's there when it tastes
really good. I agree with Al. I made several shots over the past few days, all of ...