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shing
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註冊時間: 2006-03-01
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neohk
註冊時間: 2006-09-03
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 發表於: 星期五 八月 27, 2010 1:29 am 文章主題: |
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agree
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bigtrumpet
註冊時間: 2010-05-19
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boblam
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註冊時間: 2007-05-04
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| 發表於: 星期六 八月 28, 2010 10:55 am 文章主題: |
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I believe this is the original article Jim talked about, A Winning Formula for Traditional Espresso.
The article name like that will provoke controversy for sure. I like this line
| 引言回覆: | | The American reality, a need for more training, was not a surprise for me (me in this place = the author, Giorgio Milos, Master Barista for Trieste, Italy-based illycaffe). But what I didn't expect were so many baristas using so many methods to prepare espresso, far from the authentic Italian technique. Once you stray from the formula that international associations agree on, espresso is no longer espresso. |
So, I have been "conned" to drink some liquid which I mistook it for "espresso" for a long time... Shing, how can you do that to me for so long...  |
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neohk
註冊時間: 2006-09-03
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| 發表於: 星期日 八月 29, 2010 2:06 am 文章主題: |
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what the author is trying to say is that ""espresso"" has one standard and only one, which reminds of some trademark patten  Yet is the outrageous unorthodoxly prepared '"espresso"" not good coffee? obviously not. i cant care less about terminology
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boblam
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| 發表於: 星期日 八月 29, 2010 9:50 am 文章主題: |
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| Should read his second and some latter article too as Milos kinda of admit "some" of this unorthodox tasted "interest/good"! |
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