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Espresso Recipe - Ristretto
Ristretto or 'corto' as it is popularly called is a hot favorite of coffee lovers who would like to experiment on different varieties of espresso types. This espresso coffee is prepared by a very small shot of espresso. A shot is made of 1 to 1 1/2 ounces...
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Newbie Just Back From Italy Needs Espresso Advice
Q: Try looking at reviews on www.coffeekid.com. Then look at www.1st-line.com, www.wholelattelove.com, or www.thedailygrind.com. Then look to http://netnow.micron.net/~bogiesan/ to see if you really want to get into this. And then read one man's adventure at http://www.quiknet.com/~frcn/Coffee/Coffee.html. Then when you have done all this and decide to ask again, we'll tell ya all about how you will probably never duplicate the Italian experience unless you start roasting your own coffee
A: I don't think Gary was saying that was necessarily true, just that we'd say
I agree with your statement. I have a local roaster, and I can get the beans
the day after they're roasted, and the Espresso is fabulous. However, for
reason number 1 above, most of my Espresso is from home roasted beans. Partly
agreed, it IS a cool hobby, but:
a. It hardly takes much time & you can easily do other things while
roasting, eg. cooking, washing the dishes etc. I'd even say it SAVES
time - I don't have to go to the store when I enjoy a coffee I don't
have roasted. I can just take it green beans from my storage cabinet &
dump it in the roaster.
b. Inclination? if you prefer to have fresh coffee, that's about enough.
c. The way most around here roast beans hardly requires skill - not much
harder than boiling an egg. With a HWP, it's prolly easier.
d. Backyard? I roast indoors, ventilation comes from an open window
(when it's not too cold