14 ms·

Neglected Food Bubbles: The Espresso Coffee Foam

158 points by dpflan 10y ago

ChuckMcM 10y ago
My hat is off to any scientist can create a NIH funded research project out of sampling espresso :-) Reminds me when my daughter got an independent study project to understand social behaviors of associated players in shared simulations. Basically I had complained that she was playing WoW instead of doing her homework, so she found a way to make it her homework. That aside, food foams? What is the reasoning for giving these their own category?
fatdog 10y ago
Hipster coffee and Italian coffee are very different. The former is characterized by "fruit" flavors, which a lot of people taste as just acidic, where Italian coffees are more base and tannic, owing (I think) to higher levels of the cheaper arabica bean in their blends. As someone whose drink is a "ristretto" (which is mostly the crema) the espresso in a given little italy vs. something served by someone under the age of 50 is very different. The closest thing I could find to a standard Italian coffee in SF was at Mara's Italian Pastries in north beach. Could a hipster do it? Sure. Would I ever line up or wait for their explanation to find out? No.
- justinator 10y ago
  Ristretto is just a shot that's pulled a few seconds less than "normal", so all the coffee from the portafilter isn't extracted into your cup. If you tell any barista to pull you a short shot, they'll understand (same thing). When I was a barista, our normal espresso shots were always ristretto. Our beans also came shipped from Italy. They had a use-by date that was months in the future.
jhoechtl 10y ago
I have been to Florida over the season 2015->2106. It was practically impossible to get anything palatable with at least a minuscule similarity to what we call a coffee in Austria. Austrian coffee culture is close to Italian. Starbucks has a hard time there as well. Why spend loadsvof money on a second class mug when you get much better a lower price plus culture for free?
DiabloD3 10y ago
Surprised to see no mention of the Aeropress yet. Only way I'll make coffee.
- zero_iq 10y ago
  Me too. I got one about 9 months ago, after wasting my life with various machines, moka pots, etc. Ditched them all after trying the Aeropress, with the "inverted method". Looks like some kind of cheap plastic sex toy, but goddammit it makes fantastic coffee.
  - DiabloD3 10y ago
    So it is a cheap plastic sex toy then ;) A good cup of coffee is about as good a sex. It's in the same ballpark.
- tedmiston 10y ago
  Huge fan of my AeroPress too (so much that I have a repo full of brewing guides [0]). I just wish they would drop that whole calling its coffee "espresso" bit. [0]: https://github.com/tedmiston/aeropress https://github.com/tedmiston/aeropress
- kibaffo33 10y ago
  The Aeropress is genius!
bch 10y ago
I can't believe David Schomer's name hasn't come up yet, and only a passing reference to his shop Espresso Vivace. ftfa: > Only recently, some aspects of the Physics and Chemistry behind the espresso coffee foam have attracted the attention of scientists. Leaving the weasel-words aside, David at least initiated work on creama (and much more) in 1990s w/ his work, recorded in Espresso Coffee: Professional Techniques[0] c. 1996. He is camped firmly in the space he helped define in the 90s, and doesn't appear to be going away. He's (in)famous for touring the other shops in Seattle and trying their coffee (espresso), and leaving the cups barely touched, muttering of "lemon defects". After 20 years parked where he is stylistically, he's not getting the attention of people looking for 'new hotness', but if you're for a coffee with its roots in taking measurements, iterating, iterating, iterating and sticking w/ principles at the expense of current fashion, Espresso Vivace is worth a trip. I prefer the "cart" which is a literal hole in the wall beside Chase Bank on Broadway[1]. I'm not a "fan" of many things, and his coffee isn't always my favourite, but seeing no mention of him yet strikes me as absurd. pre-edit: scanning TFA has me scratching my head even more -- referring to the grounds as "powder" is just wrong. If you're going to bother to fuss this hard over coffee and technique, pedantry here is required. edit: more links, date clarification [0] https://www.amazon.com/Espresso-Coffee-Professional-David-Schomer/dp/0897166159 https://www.amazon.com/Espresso-Coffee-Professional-David-Sc... [1] http://espressovivace.com/index.php/retail/sidewalk-bar/ http://espressovivace.com/index.php/retail/sidewalk-bar/
- netghost 10y ago
  Vivace is certainly one of my favorite coffee shops in Seattle. Thanks for the background, I never knew all the work that was going into my cup.
  - inflagranti 10y ago
    Yeah I thought the same! Definitely been my favorite coffee in Seattle, especially the Nico, which I haven't found anywhere else. Now that I know they actually did all that research I like it even more :)
jpmattia 10y ago
Several years before this publication, Ernesto Illy had an article in Scientific American: http://www.scientificamerican.com/article/the-complexity-of-coffee/ http://www.scientificamerican.com/article/the-complexity-of-... The article is funny in one respect: SciAm is pretty strict against anything remotely resembling corporate PR disguised as science reporting. However, it was such a good article, and most of the science community is so caffeine addicted, that the editors gave him a pass.
caublestone 10y ago
I thought this article was going to be about the sky rocketing prices of coffee at artisan coffee shops and that a coffee bubble is upon us.
deleted 10y ago
[deleted]
matthewmcg 10y ago
One of the authors is Ernesto Illy--yes that Illy[1]. He passed away a few years before this article was published but led the company's various multi-decade applied research projects. [1]: https://en.m.wikipedia.org/wiki/Ernesto_Illy https://en.m.wikipedia.org/wiki/Ernesto_Illy
crispyambulance 10y ago
Espresso is a remarkable concoction. The crema, aroma, and taste is as much a product of the process (pressure, temperature, time, and dose) as it is the raw ingredients (the beans, roasting, freshness). Everything has to come together at the same time and in the right way with little room for error, otherwise you end up with bitter hot liquid. Pulling a righteous shot of espresso takes a serious amount of practice and I am glad that there are attempts at quantifying the magic of a skilled barista.
- nickbauman 10y ago
  The coffeeshop in my building (Spyhouse on 945 Broadway) just won #1 roaster in the US award. It takes 3 months for an employee to certify as a barista. The coffee they make is the best tasting espresso I've ever had in my life. Clearly they know what they're doing. The coffeeshop down the street has a similar setup, but it's not even 80% as good. I'm ruined.
  - jazzyk 10y ago
    For me, the only espresso which comes close to the Italian original (I visit southern Europe every year) is served at Eataly (the Flatiron location in Manhattan). I've tried many smaller coffeshops in Manhattan and Boston - often highly rated on Yelp - but they are not even close. Always a bit burnt or sour - a well done espresso is neither.
    - nickbauman 10y ago
      That just blew my mind. My company had it's main office in the same building as Eataly as recently as 6 months ago. I've never been inside Eataly, kept meaning to! Grrr...
    - saryant 10y ago
      I've found that there is no correlation between Yelp ratings of a coffeeshop and actual coffee quality. It's just not what reviewers are necessarily looking for, especially compared to things like power outlets and ambience.
marcoperaza 10y ago
You can actually simulate this at home with just a moka pot; no need for a fancy ultra-expensive espresso machine. Pour just a tiny amount of the espresso into a cup with sugar and beat it really hard with a spoon. Then pour the rest of the coffee into the same container. Voila, crema, or at least something that looks and feels like crema. I think this is a Cuban-American (maybe originally Cuban) innovation and growing up it was always referred to as "espumitas" (translated: little bubbles). The caveat is that you have to like your coffee sweetened for it to be useful. (Cubans always drink espresso sweet.)
- NetStrikeForce 10y ago
  I've seen Italians (southern Italians) do that, too.
- hughes 10y ago
  I've been using my moka pot for a year but didn't know about this trick. I'll have to try it tomorrow, thanks for the tip!
- gm-conspiracy 10y ago
  I consider Cuban cafe con leche an amazing beverage.
- ino 10y ago
  Exactly. For best results do it with the very first coffee that rises from the moka.
  - tedmiston 10y ago
    I read that before, but what do you mean exactly? Do you pick up the moka while it's still bubbling and pour?
    - marcoperaza 10y ago
      Yes, exactly that.
nathancahill 10y ago
I've always loved espresso, and it is indeed difficult to pull a great shot. To learn more about the mechanics of it, I got a manual EspressoForge[0]. Combined with a good manual grinder (Lido 2), a thermometer, a scale, and a pressure gauge, you can control the main variables* by hand. Steep learning curve, but once you get it, there's something immensely satisfying about balancing all the variables and seeing that perfect tiger-stripe crema pour out. I'll be studying this article for a while. * I also roast my coffee beans, but a trusted coffee roaster will work too. [0] http://espressoforge.com/ http://espressoforge.com/
- nathancahill 10y ago
  Pro tip: If you make espresso, try an Espresso Tonic, and espresso shot pulled over half a glass of tonic water and ice. It will change your world.
  - tedmiston 10y ago
    Also great in a flavored Pellegrino — one of the most popular drinks at my local shop.
HoppedUpMenace 10y ago
My first machine to make espresso was a espresso/drip coffee combo. Not knowing any better, I was merely pulling strong coffee and not espresso shots. Then I got a stand alone espresso machine, much closer to the real deal but still a far cry from what a coffee roaster like Temple Coffee could make in their store. Finally, invested in a Breville BES870XL and after many trials and errors, my espresso shots are fairly indistinguishable from what the pros at the coffee roasting shops make. Getting the beans from a roasting store like Temple or Verve or Ritual (Sac/San Fran area) makes all the difference in the world for taste and crema IMO. The amount of crema is definitely tied to air exposure so the quicker you can use up your beans the better (under 2 weeks or so from exposure to air). Additionally, its been my experience that I have to adjust the grind setting to 1 step finer if the beans have been sitting for a very long time, past the 2 week mark or so. I do this because at original setting, the extraction begins at a much lower pressure threshold than usual, leading to under-extraction and weak, watered-down espresso with little to no crema. It'd be nice to know if anyone has studied this particular aspect of coffee beans needing to be ground finer to compensate for age to maintain consistency.
- rjett 10y ago
  As coffee ages, especially in the first 2 weeks, it degasses CO2, thus the one way valves on most coffee bags. Since CO2 has a lot to do with crema, it's usually lacking in coffees that go past that 2 week mark. It really depends on the coffee, but I find grinding older coffees at a finer grind setting may help you pull your shot at similar parameters (input/output/time), but more often than not, I prefer updosing by half a gram or so to achieve balance in the shot. Also, this is probably heresy to any Italian reading, but I don't consider crema a super important aspect of the espresso shot. That part of the shot contains many of the bitter compounds of the extracted coffee, which is why espresso shots are commonly served with a demi-spoon, used to stir the shot and incorporate/dissipate the crema.
- dougk16 10y ago
  The amount of crema is definitely tied to air exposure so the quicker you can use up your beans the better Check out this simple vacuum sealer: http://www.pump-n-seal.com/ http://www.pump-n-seal.com/ No affiliation, I've just been using this device for years. It's basically a simple bike pump in reverse. Put your coffee in a mason jar, give it a few good pumps, and you have delicious crema for weeks and weeks. Every time you pop the top the aroma is like you're opening a fresh bag. One of those things that you're surprised most coffee shops and connoisseurs don't use religiously as it makes such a huge difference.
donretag 10y ago
Does an espresso really need the crema? In Italy, espresso is simply called caffe. When you order coffee, you get an espresso. At home, many still use a caffettiera (sorry, do not know the word in English). A caffettiera will not produce any noticeable crema, but it is still an espresso. I never drink coffee (I am way too energetic as is), but in Italy I constantly drink it since it is cultural. In fact, I leave tonight for Italy, so I expect a coffee soon after landing (after many many hours).
- analog31 10y ago
  When you order coffee, you get an espresso. My daughter was just in Italy, and granted, she probably didn't stray from the tourist areas. But she said that she had to ask for espresso, or they would assume: She's an American so she must want coffee. With that said, she still raves about the espresso.
- nathancahill 10y ago
  Caffettiera = moka pot. I wouldn't be so bold as to argue coffee technicalities with an italian :), but espresso is technically different, mostly in regards to extraction through pressure as well as heat.
  - donretag 10y ago
    It could very well be. Americans (or better yet, foodies) tend to care about minute details regarding food. In Italy, you go to a cafe/bar and order wine. No wine list, just red or white. You order a blonde/red/dark beer. No labels. Of course, you can specify brands, but in the US, ordering something simply by saying coffee/beer/wine is unheard of.
    - nathancahill 10y ago
      I think one of the reasons is that ordering red/white wine in Italy will get you something palatable. While it's certainly possible to order a house red or a house white at many places in the US, it might be undrinkable. So there's more of a need to specify. Similarly with coffee. If I order coffee in the afternoon in the US, chances are that I will get a pot that has been sitting on the hot plate for a couple hours. Specifying an espresso drink will at least ensure that it's fresh.
rcruzeiro 10y ago
A bit off topic, but I've just spent 3 minutes trying to figure out how to scroll this website on mobile before realizing that it scrolls sideways.
- f_allwein 10y ago
  Huh? No it doesn't. Are you at https://news.ycombinator.com/item?id=12489523 https://news.ycombinator.com/item?id=12489523 ?
resolaibohp 10y ago
Most people not familiar with espresso making believe the most important piece of equipment is the espresso machine itself. The most important piece of equipment is the grinder. A grinder that can grind beans to the correct consistency will make a mediocre espresso machine seem amazing. You can buy the most expensive espresso machine in the world and use a bad grinder and always have bad results.
- rvanmil 10y ago
  Exactly! Grinder > beans > machine.
benmarks 10y ago
I'm curious what others may have to say about which regions have great independent shops (or franchises, if such exist). I'm lucky to travel all over the world for work, in part because I can taste-tour espresso culture everywhere. There are scant few places with consistently good espresso (read: flavorful, non-bitter shots with rich, oily crema). Australia has proven to be the steady best. I've been thoroughly disappointed by espresso in Italy, France, San Francisco, and so many other places. I'm lucky to live close to one of the best espresso shops, which is the one which taught me that espresso shouldn't be bitter (Metto Coffee in Mount Pleasant, SC). They use beans from Zoka, specifically Espresso Cuatro, in combination with great equipment, water treatment, and mentorship from the owners. In my experience at home, the beans make the most difference. Even a cheap grinder and equally cheap Krups espresso machine can give you a decent shot if you use distilled water and great beans (such as the Cuatro I cite above). As others have said, there's great joy in iterating your way towards pulling consistently good shots at home.
- netghost 10y ago
  Well if you like espresso made from beans by Zoka, then drop by Seattle some time. Zoka has a few spots in town, great place to work, study or meet up with folks. Honestly there's a bunch of really great coffee shops around here, well and a few terrible ones, can't say if they're the best, but it's not hard to get a decent cup.

158 points by dpflan 10y ago

My hat is off to any scientist can create a NIH funded research project out of sampling espresso :-) Reminds me when my daughter got an independent study project to understand social behaviors of associated players in shared simulations. Basically I had complained that she was playing WoW instead of doing her homework, so she found a way to make it her homework. That aside, food foams? What is the reasoning for giving these their own category?

fatdog 10y ago

Hipster coffee and Italian coffee are very different. The former is characterized by "fruit" flavors, which a lot of people taste as just acidic, where Italian coffees are more base and tannic, owing (I think) to higher levels of the cheaper arabica bean in their blends. As someone whose drink is a "ristretto" (which is mostly the crema) the espresso in a given little italy vs. something served by someone under the age of 50 is very different. The closest thing I could find to a standard Italian coffee in SF was at Mara's Italian Pastries in north beach. Could a hipster do it? Sure. Would I ever line up or wait for their explanation to find out? No.

justinator 10y ago
Ristretto is just a shot that's pulled a few seconds less than "normal", so all the coffee from the portafilter isn't extracted into your cup. If you tell any barista to pull you a short shot, they'll understand (same thing). When I was a barista, our normal espresso shots were always ristretto. Our beans also came shipped from Italy. They had a use-by date that was months in the future.

jhoechtl 10y ago

I have been to Florida over the season 2015->2106. It was practically impossible to get anything palatable with at least a minuscule similarity to what we call a coffee in Austria. Austrian coffee culture is close to Italian. Starbucks has a hard time there as well. Why spend loadsvof money on a second class mug when you get much better a lower price plus culture for free?

DiabloD3 10y ago

Surprised to see no mention of the Aeropress yet. Only way I'll make coffee.

zero_iq 10y ago
Me too. I got one about 9 months ago, after wasting my life with various machines, moka pots, etc. Ditched them all after trying the Aeropress, with the "inverted method". Looks like some kind of cheap plastic sex toy, but goddammit it makes fantastic coffee.
- DiabloD3 10y ago
  So it is a cheap plastic sex toy then ;) A good cup of coffee is about as good a sex. It's in the same ballpark.
tedmiston 10y ago
Huge fan of my AeroPress too (so much that I have a repo full of brewing guides [0]). I just wish they would drop that whole calling its coffee "espresso" bit. [0]: https://github.com/tedmiston/aeropress https://github.com/tedmiston/aeropress
kibaffo33 10y ago
The Aeropress is genius!

bch 10y ago

I can't believe David Schomer's name hasn't come up yet, and only a passing reference to his shop Espresso Vivace. ftfa: > Only recently, some aspects of the Physics and Chemistry behind the espresso coffee foam have attracted the attention of scientists. Leaving the weasel-words aside, David at least initiated work on creama (and much more) in 1990s w/ his work, recorded in Espresso Coffee: Professional Techniques[0] c. 1996. He is camped firmly in the space he helped define in the 90s, and doesn't appear to be going away. He's (in)famous for touring the other shops in Seattle and trying their coffee (espresso), and leaving the cups barely touched, muttering of "lemon defects". After 20 years parked where he is stylistically, he's not getting the attention of people looking for 'new hotness', but if you're for a coffee with its roots in taking measurements, iterating, iterating, iterating and sticking w/ principles at the expense of current fashion, Espresso Vivace is worth a trip. I prefer the "cart" which is a literal hole in the wall beside Chase Bank on Broadway[1]. I'm not a "fan" of many things, and his coffee isn't always my favourite, but seeing no mention of him yet strikes me as absurd. pre-edit: scanning TFA has me scratching my head even more -- referring to the grounds as "powder" is just wrong. If you're going to bother to fuss this hard over coffee and technique, pedantry here is required. edit: more links, date clarification [0] https://www.amazon.com/Espresso-Coffee-Professional-David-Schomer/dp/0897166159 https://www.amazon.com/Espresso-Coffee-Professional-David-Sc... [1] http://espressovivace.com/index.php/retail/sidewalk-bar/ http://espressovivace.com/index.php/retail/sidewalk-bar/

netghost 10y ago
Vivace is certainly one of my favorite coffee shops in Seattle. Thanks for the background, I never knew all the work that was going into my cup.
- inflagranti 10y ago
  Yeah I thought the same! Definitely been my favorite coffee in Seattle, especially the Nico, which I haven't found anywhere else. Now that I know they actually did all that research I like it even more :)

jpmattia 10y ago

Several years before this publication, Ernesto Illy had an article in Scientific American: http://www.scientificamerican.com/article/the-complexity-of-coffee/ http://www.scientificamerican.com/article/the-complexity-of-... The article is funny in one respect: SciAm is pretty strict against anything remotely resembling corporate PR disguised as science reporting. However, it was such a good article, and most of the science community is so caffeine addicted, that the editors gave him a pass.

caublestone 10y ago

I thought this article was going to be about the sky rocketing prices of coffee at artisan coffee shops and that a coffee bubble is upon us.

deleted 10y ago

[deleted]

matthewmcg 10y ago

One of the authors is Ernesto Illy--yes that Illy[1]. He passed away a few years before this article was published but led the company's various multi-decade applied research projects. [1]: https://en.m.wikipedia.org/wiki/Ernesto_Illy https://en.m.wikipedia.org/wiki/Ernesto_Illy

crispyambulance 10y ago

Espresso is a remarkable concoction. The crema, aroma, and taste is as much a product of the process (pressure, temperature, time, and dose) as it is the raw ingredients (the beans, roasting, freshness). Everything has to come together at the same time and in the right way with little room for error, otherwise you end up with bitter hot liquid. Pulling a righteous shot of espresso takes a serious amount of practice and I am glad that there are attempts at quantifying the magic of a skilled barista.

nickbauman 10y ago
The coffeeshop in my building (Spyhouse on 945 Broadway) just won #1 roaster in the US award. It takes 3 months for an employee to certify as a barista. The coffee they make is the best tasting espresso I've ever had in my life. Clearly they know what they're doing. The coffeeshop down the street has a similar setup, but it's not even 80% as good. I'm ruined.
- jazzyk 10y ago
  For me, the only espresso which comes close to the Italian original (I visit southern Europe every year) is served at Eataly (the Flatiron location in Manhattan). I've tried many smaller coffeshops in Manhattan and Boston - often highly rated on Yelp - but they are not even close. Always a bit burnt or sour - a well done espresso is neither.
  - nickbauman 10y ago
    That just blew my mind. My company had it's main office in the same building as Eataly as recently as 6 months ago. I've never been inside Eataly, kept meaning to! Grrr...
  - saryant 10y ago
    I've found that there is no correlation between Yelp ratings of a coffeeshop and actual coffee quality. It's just not what reviewers are necessarily looking for, especially compared to things like power outlets and ambience.

marcoperaza 10y ago

You can actually simulate this at home with just a moka pot; no need for a fancy ultra-expensive espresso machine. Pour just a tiny amount of the espresso into a cup with sugar and beat it really hard with a spoon. Then pour the rest of the coffee into the same container. Voila, crema, or at least something that looks and feels like crema. I think this is a Cuban-American (maybe originally Cuban) innovation and growing up it was always referred to as "espumitas" (translated: little bubbles). The caveat is that you have to like your coffee sweetened for it to be useful. (Cubans always drink espresso sweet.)

NetStrikeForce 10y ago
I've seen Italians (southern Italians) do that, too.
hughes 10y ago
I've been using my moka pot for a year but didn't know about this trick. I'll have to try it tomorrow, thanks for the tip!
gm-conspiracy 10y ago
I consider Cuban cafe con leche an amazing beverage.
ino 10y ago
Exactly. For best results do it with the very first coffee that rises from the moka.
- tedmiston 10y ago
  I read that before, but what do you mean exactly? Do you pick up the moka while it's still bubbling and pour?
  - marcoperaza 10y ago
    Yes, exactly that.

nathancahill 10y ago

I've always loved espresso, and it is indeed difficult to pull a great shot. To learn more about the mechanics of it, I got a manual EspressoForge[0]. Combined with a good manual grinder (Lido 2), a thermometer, a scale, and a pressure gauge, you can control the main variables* by hand. Steep learning curve, but once you get it, there's something immensely satisfying about balancing all the variables and seeing that perfect tiger-stripe crema pour out. I'll be studying this article for a while. * I also roast my coffee beans, but a trusted coffee roaster will work too. [0] http://espressoforge.com/ http://espressoforge.com/

nathancahill 10y ago
Pro tip: If you make espresso, try an Espresso Tonic, and espresso shot pulled over half a glass of tonic water and ice. It will change your world.
- tedmiston 10y ago
  Also great in a flavored Pellegrino — one of the most popular drinks at my local shop.

HoppedUpMenace 10y ago

My first machine to make espresso was a espresso/drip coffee combo. Not knowing any better, I was merely pulling strong coffee and not espresso shots. Then I got a stand alone espresso machine, much closer to the real deal but still a far cry from what a coffee roaster like Temple Coffee could make in their store. Finally, invested in a Breville BES870XL and after many trials and errors, my espresso shots are fairly indistinguishable from what the pros at the coffee roasting shops make. Getting the beans from a roasting store like Temple or Verve or Ritual (Sac/San Fran area) makes all the difference in the world for taste and crema IMO. The amount of crema is definitely tied to air exposure so the quicker you can use up your beans the better (under 2 weeks or so from exposure to air). Additionally, its been my experience that I have to adjust the grind setting to 1 step finer if the beans have been sitting for a very long time, past the 2 week mark or so. I do this because at original setting, the extraction begins at a much lower pressure threshold than usual, leading to under-extraction and weak, watered-down espresso with little to no crema. It'd be nice to know if anyone has studied this particular aspect of coffee beans needing to be ground finer to compensate for age to maintain consistency.

rjett 10y ago
As coffee ages, especially in the first 2 weeks, it degasses CO2, thus the one way valves on most coffee bags. Since CO2 has a lot to do with crema, it's usually lacking in coffees that go past that 2 week mark. It really depends on the coffee, but I find grinding older coffees at a finer grind setting may help you pull your shot at similar parameters (input/output/time), but more often than not, I prefer updosing by half a gram or so to achieve balance in the shot. Also, this is probably heresy to any Italian reading, but I don't consider crema a super important aspect of the espresso shot. That part of the shot contains many of the bitter compounds of the extracted coffee, which is why espresso shots are commonly served with a demi-spoon, used to stir the shot and incorporate/dissipate the crema.
dougk16 10y ago
The amount of crema is definitely tied to air exposure so the quicker you can use up your beans the better Check out this simple vacuum sealer: http://www.pump-n-seal.com/ http://www.pump-n-seal.com/ No affiliation, I've just been using this device for years. It's basically a simple bike pump in reverse. Put your coffee in a mason jar, give it a few good pumps, and you have delicious crema for weeks and weeks. Every time you pop the top the aroma is like you're opening a fresh bag. One of those things that you're surprised most coffee shops and connoisseurs don't use religiously as it makes such a huge difference.

donretag 10y ago

Does an espresso really need the crema? In Italy, espresso is simply called caffe. When you order coffee, you get an espresso. At home, many still use a caffettiera (sorry, do not know the word in English). A caffettiera will not produce any noticeable crema, but it is still an espresso. I never drink coffee (I am way too energetic as is), but in Italy I constantly drink it since it is cultural. In fact, I leave tonight for Italy, so I expect a coffee soon after landing (after many many hours).

analog31 10y ago
When you order coffee, you get an espresso. My daughter was just in Italy, and granted, she probably didn't stray from the tourist areas. But she said that she had to ask for espresso, or they would assume: She's an American so she must want coffee. With that said, she still raves about the espresso.
nathancahill 10y ago
Caffettiera = moka pot. I wouldn't be so bold as to argue coffee technicalities with an italian :), but espresso is technically different, mostly in regards to extraction through pressure as well as heat.
- donretag 10y ago
  It could very well be. Americans (or better yet, foodies) tend to care about minute details regarding food. In Italy, you go to a cafe/bar and order wine. No wine list, just red or white. You order a blonde/red/dark beer. No labels. Of course, you can specify brands, but in the US, ordering something simply by saying coffee/beer/wine is unheard of.
  - nathancahill 10y ago
    I think one of the reasons is that ordering red/white wine in Italy will get you something palatable. While it's certainly possible to order a house red or a house white at many places in the US, it might be undrinkable. So there's more of a need to specify. Similarly with coffee. If I order coffee in the afternoon in the US, chances are that I will get a pot that has been sitting on the hot plate for a couple hours. Specifying an espresso drink will at least ensure that it's fresh.

rcruzeiro 10y ago

A bit off topic, but I've just spent 3 minutes trying to figure out how to scroll this website on mobile before realizing that it scrolls sideways.

f_allwein 10y ago
Huh? No it doesn't. Are you at https://news.ycombinator.com/item?id=12489523 https://news.ycombinator.com/item?id=12489523 ?

resolaibohp 10y ago

Most people not familiar with espresso making believe the most important piece of equipment is the espresso machine itself. The most important piece of equipment is the grinder. A grinder that can grind beans to the correct consistency will make a mediocre espresso machine seem amazing. You can buy the most expensive espresso machine in the world and use a bad grinder and always have bad results.

rvanmil 10y ago
Exactly! Grinder > beans > machine.

benmarks 10y ago

I'm curious what others may have to say about which regions have great independent shops (or franchises, if such exist). I'm lucky to travel all over the world for work, in part because I can taste-tour espresso culture everywhere. There are scant few places with consistently good espresso (read: flavorful, non-bitter shots with rich, oily crema). Australia has proven to be the steady best. I've been thoroughly disappointed by espresso in Italy, France, San Francisco, and so many other places. I'm lucky to live close to one of the best espresso shops, which is the one which taught me that espresso shouldn't be bitter (Metto Coffee in Mount Pleasant, SC). They use beans from Zoka, specifically Espresso Cuatro, in combination with great equipment, water treatment, and mentorship from the owners. In my experience at home, the beans make the most difference. Even a cheap grinder and equally cheap Krups espresso machine can give you a decent shot if you use distilled water and great beans (such as the Cuatro I cite above). As others have said, there's great joy in iterating your way towards pulling consistently good shots at home.

netghost 10y ago
Well if you like espresso made from beans by Zoka, then drop by Seattle some time. Zoka has a few spots in town, great place to work, study or meet up with folks. Honestly there's a bunch of really great coffee shops around here, well and a few terrible ones, can't say if they're the best, but it's not hard to get a decent cup.