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What 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 ... http://groups.google.com/g/0297feee/t/2d14c1afae416656/d/6ebe76eb68f69e76 |
danny dannospamat...@gaggia-espresso.com alt coffee Eric R wrote: Rather than try to troubleshoot this through the internet (so many things affect crema ... http://groups.google.com/g/0297feee/t/824f10e0b28a3086/d/5f762d10a73b805 |
Let'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 ... http://groups.google.com/g/0297feee/t/7ff1d6b8023b7284/d/9574d387bc2b6a40 |
Monsooned 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 ... http://groups.google.com/g/0297feee/t/c2e667d8f856b426/d/a935589c3d12fd5c |
Walter Campbell wca...@ms1.showtower.com.tw alt coffee Gotta crema question. What is the difference between the dark golden foam that tops the espresso ... http://groups.google.com/g/0297feee/t/87b661605b7a96da/d/ec4c119f1f27b8d2 |
10 posts - 6 authors - Last post: Feb 18, 2011 Crema 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 ... http://www.toomuchcoffee.com/index.php?name=PNphpBB2&file=viewtopic... |
I 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. http://groups.google.com/g/0297feee/t/e6c4574f5dd8c175/d/12bc58c3b9068a83 |
Anyone 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 ... http://groups.google.com/g/0297feee/t/c010f1e10cf7e155/d/7ddea27376be8a3 |
Randy 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 ... http://groups.google.com/g/0297feee/t/d1bc06eba99bbb18/d/6a17196e5394aec6 |
This 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 ... http://groups.google.com/g/0297feee/t/a82cd635b8be80ce/d/65fb08fe982ce22a |
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