"Espresso! My Espresso!"
An Ongoing Internet Novelette
by Randy Glass - Copyright 2002 - All rights reserved
E-mail me at EspressoMyEspresso@gmail.com
8Of course, that's just the start. You also have to consider a steaming pitcher and thermometer for frothing milk. You need the thermometer because over about 160f. degrees the milk gets buggered up and loses its ability to be froth and becomes foam with less taste and poor texture.
Yes, Virginia, There's More
(or, "Can I have the Checkbook Dear?")
Then there's the proper glasses and cups- espresso cups, cappuccino cups, and if you choose to stoop low enough, latte glasses or bowls. See! I really am becoming a snob. This research stuff is so educational! The correct size is important because a small espresso in a large cup cools too quickly and exposes too much surface area which will lose the crema too rapidly.
And of course there are the beans. No self respecting barista, not even a home barista would use pre-ground coffee. Coffee should be ground and used immediately for the best results. And I did say ground- not chopped. The whirling blade type of mill will never do- If you think it will, then espresso at home isn't for you. You need a grinder specifically made for coffee. They start at about $30-40, but these do not seem to have fine control over the grind which is critical for good espresso. Figure at least $50-75 for a good one, with the range going well over $200 for the best home grinders.
And you will want, no- NEED, high quality, fresh-roasted coffee beans. Figure about $11 to $25 a pound
for the best beans roasted properly. For best results they should not be allowed to sit for more than about
three weeks after roasting, so figure on ordering beans at least monthly.