The Coffee Shot in 2019 - Page 2
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For less knowledgeable home-barista members (e.g. me) is the OP and rest of this thread referencing what is labelled as "cafe crema" ?
Thanks.
Thanks.
LMWDP #568
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Essentially, yes, although the specialty coffee/3rd-wave (re)discovery of it, using an espresso machine to make a 8-12 oz. mug of coffee, as popularized by Scott Rao at Café Myriade in Montreal and more recently Matt Perger in connection with the EK43 grinder (or arguably by Ben Kaminsky & friends playing with an espresso machine at Barismo or one of its antecedents in Cambridge?).
Also known as a Café crème or a Schümli in parts of Germany, Switzerland, Austria.. Although I understand those tend to rely superautomatic machines and special blends with some robusta to exaggerate the foam a little and probably some steamed or foamed milk.
Also known as a Café crème or a Schümli in parts of Germany, Switzerland, Austria.. Although I understand those tend to rely superautomatic machines and special blends with some robusta to exaggerate the foam a little and probably some steamed or foamed milk.
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Possibly I should clarify that it is to produce this volume of coffee by passing the full volume of water through the coffee grounds, instead of with a bypass method (Americano).