Neglected Food Bubbles: The Espresso Coffee Foam
ncbi.nlm.nih.gov
Neglected Food Bubbles: The Espresso Coffee Foam
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Re: Neglected Food Bubbles: The Espresso Coffee Foam
#2One of the authors is Ernesto Illy--yes that Illy[1]. He passed away a few years before this article was published but led the company's various multi-decade applied research projects.
Re: Neglected Food Bubbles: The Espresso Coffee Foam
#3Espresso is a remarkable concoction. The crema, aroma, and taste is as much a product of the process (pressure, temperature, time, and dose) as it is the raw ingredients (the beans, roasting, freshness). Everything has to come together at the same time and in the right way with little room for error, otherwise you end up with bitter hot liquid.
Pulling a righteous shot of espresso takes a serious amount of practice and I am glad that there are attempts at quantifying the magic of a skilled barista.
Re: Neglected Food Bubbles: The Espresso Coffee Foam
#4You can actually simulate this at home with just a moka pot; no need for a fancy ultra-expensive espresso machine. Pour just a tiny amount of the espresso into a cup with sugar and beat it really hard with a spoon. Then pour the rest of the coffee into the same container. Voila, crema, or at least something that looks and feels like crema. I think this is a Cuban-American (maybe originally Cuban) innovation and growing up it was always referred to as "espumitas" (translated: little bubbles). The caveat is that you have to like your coffee sweetened for it to be useful. (Cubans always drink espresso sweet.)
Re: Neglected Food Bubbles: The Espresso Coffee Foam
#5You can actually simulate this at home with just a moka pot; no need for a fancy ultra-expensive espresso machine. Pour just a tiny amount of the espresso into a cup with sugar and beat it really hard with a spoon. Then pour the rest of the coffee into the same container. Voila, crema, or at least something that looks and feels like crema. I think this is a Cuban-American (maybe originally Cuban) innovation and growi…
I've been using my moka pot for a year but didn't know about this trick. I'll have to try it tomorrow, thanks for the tip!
Re: Neglected Food Bubbles: The Espresso Coffee Foam
#6You can actually simulate this at home with just a moka pot; no need for a fancy ultra-expensive espresso machine. Pour just a tiny amount of the espresso into a cup with sugar and beat it really hard with a spoon. Then pour the rest of the coffee into the same container. Voila, crema, or at least something that looks and feels like crema. I think this is a Cuban-American (maybe originally Cuban) innovation and growi…
I consider Cuban cafe con leche an amazing beverage.
Re: Neglected Food Bubbles: The Espresso Coffee Foam
#7You can actually simulate this at home with just a moka pot; no need for a fancy ultra-expensive espresso machine. Pour just a tiny amount of the espresso into a cup with sugar and beat it really hard with a spoon. Then pour the rest of the coffee into the same container. Voila, crema, or at least something that looks and feels like crema. I think this is a Cuban-American (maybe originally Cuban) innovation and growi…
Exactly. For best results do it with the very first coffee that rises from the moka.
Re: Neglected Food Bubbles: The Espresso Coffee Foam
#8Espresso is a remarkable concoction. The crema, aroma, and taste is as much a product of the process (pressure, temperature, time, and dose) as it is the raw ingredients (the beans, roasting, freshness). Everything has to come together at the same time and in the right way with little room for error, otherwise you end up with bitter hot liquid. Pulling a righteous shot of espresso takes a serious amount of practice a…
The coffeeshop in my building (Spyhouse on 945 Broadway) just won #1 roaster in the US award. It takes 3 months for an employee to certify as a barista. The coffee they make is the best tasting espresso I've ever had in my life. Clearly they know what they're doing. The coffeeshop down the street has a similar setup, but it's not even 80% as good. I'm ruined.
Re: Neglected Food Bubbles: The Espresso Coffee Foam
#9You can actually simulate this at home with just a moka pot; no need for a fancy ultra-expensive espresso machine. Pour just a tiny amount of the espresso into a cup with sugar and beat it really hard with a spoon. Then pour the rest of the coffee into the same container. Voila, crema, or at least something that looks and feels like crema. I think this is a Cuban-American (maybe originally Cuban) innovation and growi…
> Cubans always drink espresso sweet.
Is it because Cuban coffee is always smoky and overroasted? Or maybe I just bought the wrong Cuban coffee.
Re: Neglected Food Bubbles: The Espresso Coffee Foam
#10You can actually simulate this at home with just a moka pot; no need for a fancy ultra-expensive espresso machine. Pour just a tiny amount of the espresso into a cup with sugar and beat it really hard with a spoon. Then pour the rest of the coffee into the same container. Voila, crema, or at least something that looks and feels like crema. I think this is a Cuban-American (maybe originally Cuban) innovation and growi…
Exactly. For best results do it with the very first coffee that rises from the moka.
Are you sure? I was always taught the foreshot will make you go blind.