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emradguy
Senior Member
emradguy
Joined: 31 Mar 2011
Posts: 3,154
Location: Houston
Expertise: I live coffee

Espresso: Duetto II; Twist v2
Grinder: M Major, Macap M4, Pharos,...
Drip: Espro presses; Aeropress
Roaster: H-B "List of Favorites"
Posted Fri Aug 17, 2012, 1:38pm
Subject: Re: Espresso Definition?
 

yeah, that's really cool  I wonder how much it would cost in the US?  I tried and tried, but couldn't get any prices to come up.  I'm thinking it might make a really nice gift.

 
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Always remember the most important thing is what ends up in your cup!
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SteveRhinehart
Senior Member
SteveRhinehart
Joined: 27 Dec 2009
Posts: 855
Location: Syracuse, NY
Expertise: I live coffee

Espresso: 1970s La Pavoni Europiccola
Grinder: Baratza Vario, Hario Skerton
Vac Pot: Yama Tabletop 3-cup
Drip: Chemex, CCD, Kalita Wave,...
Roaster: Flavorwave/Stir Crazy
Posted Fri Aug 17, 2012, 2:21pm
Subject: Re: Espresso Definition?
 

Netphilosopher Said:

What about amounts of coffee to produce a solo or doppio?

Posted August 17, 2012 link

There are some standards, most notably the INEI (Instituto Nazionale Espresso Italiano, I believe), which basically uses 7 grams as the baseline dose increment. 7 grams for a single, 14 for a double, +/- 2g IIRC. The rest of the world? We don't seem to care. You can have a 21g double (wait, what?), or an 18g double ristretto, which is really volumetrically a single, but more like a double by weight....and so on. Going merely by subjective measurements, an espresso is a strong (concentrated, I suppose), small serving of coffee, extracted under high pressure. The flavors are vastly different, the texture is far richer, and you get that lovely phenomenon called crema. Standards be damned, I know an espresso when I taste it! Twice if necessary!
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NobbyR
Senior Member
NobbyR
Joined: 10 Jul 2011
Posts: 2,047
Location: Germany
Expertise: I love coffee

Espresso: Poccino Opus One, Ariete
Grinder: Eureka Mignon Istantaneo
Vac Pot: N/A
Drip: Melitta Linea Unica de Luxe
Roaster: N/A
Posted Sat Aug 18, 2012, 1:33am
Subject: Re: Espresso Definition?
 

Netphilosopher Said:

Absolutely.  However, the resulting strength of something like a Starbuck's Americano is pretty watery-weak.

I've had some Americanos from *$s at 0.68%.  Their brewed coffee tends to be ~1.35% to as high as 1.50%.

For *$s, you need to add an extra shot to get the strength up to "normal".

Posted August 17, 2012 link

I think they simply use too much water. After all, the traditional Americano recipe goes like this: a single shot (25 ml) with 25 to 50 ml of hot water added, i.e. a 50 to 75 ml drink.

 
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"This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)
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cappuccinoboy
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Joined: 27 Jun 2009
Posts: 798
Location: MILANO
Expertise: Professional

Espresso: Milano pod, Milano fully...
Grinder: grind on demand
Posted Sun Aug 19, 2012, 2:33pm
Subject: Re: Espresso Definition?
 

CMIN Said:

I had to look that up, damn I want one, looks cool as hell lol http://www.bacchidesign.it/carioca/coffee_maker_eng.html

Yeh I don't consider Moka to be espresso, it's about as close as you can get to espresso though in terms of that deep, thick/syrupy type flavor. That Bacchi machine is really cool though, watched some vids on youtube.

Posted August 17, 2012 link

emradguy Said:

yeah, that's really cool  I wonder how much it would cost in the US?  I tried and tried, but couldn't get any prices to come up.  I'm thinking it might make a really nice gift.

Posted August 17, 2012 link

emradguy Said:

yeah, that's really cool  I wonder how much it would cost in the US?  I tried and tried, but couldn't get any prices to come up.  I'm thinking it might make a really nice gift.

Posted August 17, 2012 link

Orpan Espresso will be just glad to give you a quote since they are exclusive importers (I guess)
Ciao, Pietro
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