Have you ever had an Italian or someone who prefers and/or only knows the Italian style of making espresso coffees moan about your short-shot, too much coffee packed into the porta-filter, etc etc?
It hasn’t happened to me in a while but I know our friends at Espresso Lab mentioned something a while back. Anyway, here’s an interesting link http://godshot.blogspot.com/2010/05/cultural-imperialism.html (as usual from this guy) to a blog I follow around a response to a “typical” Italian espresso-lover’s under educated critique on the antipodean style1 that we have all come to know and love (i.e. the beloved flat white inter alia).
So my thoughts? Drink what you prefer, but at least try both before slating the other. Personally (and I’ve got an international backing here), once you’ve understood the antipodean style’s rationale behind why things are done the way they are, and had it matched with an awesome flat white, you’ll understand why I really don’t mind letting Italians keep all their Italian roasted coffee2.
Zane
- Firstly, I say typical as I’m sure I’m generalising here – surely not all Italians agree. Secondly, the refined artisan style coffee prevalent in Australian and New Zealand cafes to London, usually served as a strong shot of espresso served in a small cup with textured milk; a damn good strong coffee. (thanks to Flat White in London for their definition) ↩
- Italian disclaimer: Thank you to Italian companies like La Marzocco who have helped pave the way with their awesome espresso and coffee brewing equipment. La Marzocco, we love your work. Keep it up! ↩
Random question. I use a stove top mocha pot at home. What’s the best way to steam/froth milk without an espresso machine?
take cold milk in a standard coffee plunger, pump the handle up and down in a vigorous motion….
thanks, will try that. i thought it would need to be warm/hot milk.
Put it into the microwave / on the stove until warm (not very hot…burnt milk is a no no), then put it in a plunger and with very small and vigorous motions just beneath the surface “pump” the milk. Just like micro-textured milk foam an espresso machine, the key is to keep out big bubbles by not sucking in too much air. In the case of the plunger it means not allowing the bottom of the part actually plunging to leave the milk too far. Then don’t forget to swirl to attempt to mix in the froth and milk as best as possible before pouring in. I’ve gotten it decently okay before. Even got a few squiggles when pouring.
cool, thanks for the info guys
He is a blabbering dolt, ignore him, try it cold, saves time, what the hell is caffeine for if not to do stoopid things faster?
lol, ok guys, break it up – guess i’ll have to try both ways then
Zane says his method will “give more results” and walked off mumbling under his breath