"Espresso! My Espresso!"
An Ongoing Internet Novelette
by Randy Glass - Copyright 2002 - All rights reserved
E-mail me at firstname.lastname@example.org
321/13/01 - I have lately been pulling directly into my cappa cups when making cappuccinos as it seems to achieve more crema. I use to just pull into the shot glasses as usual, but then I would have to pour the espresso into the cappa cups. This caused lots of probmes and extra work because:
Measuring Espresso in a Cappa Cup
- This meant pre-heating the cappa cups as well as the shots glasses.
This method also caused a loss of crema because:
- Some crema stuck to the sides of the shot glasses
The problem with pulling into the cappa cups directly was how can I tell when that magical two ounce point was reached? The cappa cups are just that- cups. They have no markings on them with which to gauge the quantity of espresso and I am not good enough to be able to just look at the espresso and know.
Now, all I have to do is hang the gauge over the edge of the cup before I place it under the portafilter for the pull. I can now easily see exactly how much espresso is in the cup. A small amount of the gauge is exposed to the espresso, so heat loss is minimal.