http://theshot.coffeeratings.com/2006/09/sending-it-back/ Rants and Raves on Espresso Tue, 07 Oct 2008 05:19:26 +0000 http://wordpress.org/?v=2.6.2 http://theshot.coffeeratings.com/2006/09/sending-it-back/#comment-2805 Espresso News and Reviews - TheShot.coffeeratings.com » Home Machines: Espresso yourself Tue, 05 Jun 2007 01:10:46 +0000 http://theshot.coffeeratings.com/?p=282#comment-2805 [...] opinions of Stuart Ross, an award-winning barista and co-owner of Bulldog Coffee in Toronto, and Coulter Jones, the 2006 Canadian barista champion from Vancouver’s Caffe [...] [...] opinions of Stuart Ross, an award-winning barista and co-owner of Bulldog Coffee in Toronto, and Coulter Jones, the 2006 Canadian barista champion from Vancouver’s Caffe [...]

]]> http://theshot.coffeeratings.com/2006/09/sending-it-back/#comment-486 Espresso News and Reviews - TheShot.coffeeratings.com » Espresso done right is intense — a full-bodied, stop-time moment to savor Thu, 11 Jan 2007 08:14:35 +0000 http://theshot.coffeeratings.com/?p=282#comment-486 [...] Unfortunately, conventional wisdom in this country suggests that espresso is a “hot, bitter brew” — with the maximum caffeinated effect. This reflects just how poor the American cultural standard for espresso really is. I would argue that if it’s hot and bitter, you’re not drinking espresso — you’re drinking something else. In a country where our beverage choices are either “freezing” or “scalding”, espresso should be served a touch closer to room temperature. And if it’s bitter, whoever made it likely over-extracted the shot, and it should be sent back like a corked wine. [...] [...] Unfortunately, conventional wisdom in this country suggests that espresso is a “hot, bitter brew” — with the maximum caffeinated effect. This reflects just how poor the American cultural standard for espresso really is. I would argue that if it’s hot and bitter, you’re not drinking espresso — you’re drinking something else. In a country where our beverage choices are either “freezing” or “scalding”, espresso should be served a touch closer to room temperature. And if it’s bitter, whoever made it likely over-extracted the shot, and it should be sent back like a corked wine. [...]

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