Temperature is very important in making expresso. Too cold and its sour, too hot and its bitter. Just right in between, when youve got it just right -its sweet. Not a sugar sweet, but an innate sweetness in the quality of the shot. Coffee *is* supposed to be bitter, but if you have ever waited too long for an espresso… Sour punch straws and war heads come to mind.
Have you ever had a cold espresso? Or a sour punch baby?
I took a photo today. Curious about 30 days of creativity? Click here for my other 30 DoC 2012 posts.
Oh and this is a La pavoni… its sexy!
- Coffee Flavor By the Numbers (science.kqed.org)
- Want great coffee? Take matters into your own hands (eatocracy.cnn.com)
- Bunn Offers New Technology for Better Coffee Brewing (prweb.com)
- Reduce the Caffeine in Coffee by Changing How You Brew It [Coffee] (lifehacker.com)