I love espresso, especially when it has a rich crema (the head that forms on top of a well made shot). I notice that some cafes produce this consistently while others never have more than a wisp on ...
I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time. However, when I instead use a ...
There is a lot of information on how to tamp espresso before pulling a shot, so it's a little hard to make sense of it all. What I currently do certainly works, but perhaps there's something better ...
I read somewhere that 15 bar is enough and any pressure higher than that doesn't make any difference. The standard pressure is 15 bar for home machines and 9 bar for professional machines! If so, why ...
Does milk matter to achieve the perfect latte? Milk is an important ingredient of every espresso latte. Even though I believe coffee bean is the most important ingredient, most people put emphasis ...
I got a $30 espresso machine a year and half ago to see if we would actually use it much. It gets used several times a week (and we haven't bought anything from Starbucks in months), and the gasket in ...
I've liked coffee for years and I'm thinking on buying a espresso machine. Before that, I want to know why the coffee seems more tasty when it is done that way than with a french press or a drip ...
I know that there is no "ideal" grind for making espresso (or rather, like most things, it depends on the machine and the tastes of the drinker), but I am looking for guidelines as to how different ...