blog from the ceo & superbarista of phoenix coffee, home of the best baristas in cleveland, ohio

Monday, October 10, 2005


We didn't quite get a Rosetta Latte after one and a half five gallon buckets full of mis-fires and five gallons of milk. We got so darn close and we discovered a few key physical aspects that contribute to eventual success
  1. Brew espresso directly into cup.
  2. Tip cup towards milk pitcher
  3. Swirl pitcher continuously until you begin pouring
  4. Pour into the middle of the cup until the bright white foam begins appearing
  5. Relax

As far as naked espresso, it is possible to make a damned fine shot of naked espresso. Dennis is wrong. You don't need the bottom of the portafilter to act as a heat sink. I made a couple of killer shots that were beautiful to watch.

Such fun!


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