I like espresso at home. It's quick to make it. We do have an espresso machine here but for the sake of speed I bought a Nespresso machine. The coffee is still good, and it doesn't take all the cleaning after.
But I digress. The whole thing with this post is that New Zealanders tend to serve a ristretto when you order an espresso. The problem with this is that, unlike manual machines, automatic machines will not make the water go through faster, instead just pushing less water - as you can read in the wikipedia entry:
The resultant shot could be described as bolder, fuller, with more body and less bitterness. All of these flavors are usually attributed to espresso in general, but are more pronounced in ristretto. Because of this exaggerated flavor, ristretto is often preferred by espresso coffee lovers. Today, with the hand press out of favor and modern automated machines generally less controllable, ristretto usually just means less water; a normal (double) espresso shot is a 88 ml (3 fl oz), while a (double) ristretto is a 30-45 ml (1–1.5 fl oz).
A espresso should fill a demitasse. Some would call it a double shot. Here's a picture of what I know as a ristretto and served in New Zealand as an espresso. Bellow is what I know as an espresso and New Zealanders call double shot:
I have a few demitasse here. But lately I am enjoying this bodum glass - it is insulated with air, so the coffee stays hot for longer, with the glass itself being cooler.
Your opinions on coffee?
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