The Grotto » Coffee

Gaggia 74841 Espresso Coffee Maker, Deep Red

admin — Tue, 17 Jan 2012 06:18:15 +0000

SPECIAL DISCOUNT LINK (AT AMAZON): www.amazon.co.uk Technical Details Striking deep red housing and a durable stainless steel boiler to provide proper temperature and strong steaming power Comes with coffee filters for 1 and 2 cups of ground coffee, and a special filter for ESE (easy serve espresso) pods Panarello steamer attachment rotates for easy access to froth milk in seconds; also delivers hot water for tea and other hot drinks

Barista Coffee Art 1: How to make a straight Rosetta in Espresso

admin — Thu, 12 Jan 2012 21:18:21 +0000

Alessandro Picollo performing Barista Coffee Art right before your eyes!

Teapresso Duo 12 – Combination of Coffee and tea

admin — Sun, 08 Jan 2012 12:31:03 +0000

A demonstration bty Peter Walker the CEO of Teapresso Australia of the Teapresso duo 12 , a Combination of an Espresso coffee machine and a Teapresso machine all in one, see the machine steep perfect tea and perfect 100% pure Italian Espresso coffee whilst foaming your milk all at the same time. Need to be seen to be believed … (more info) (less info)

Espresso from Mr. Coffee ECMP50

admin — Fri, 30 Dec 2011 18:33:39 +0000

Start to finish pulling a shot of espresso from my Mr. Coffee ECMP50. Great machine for a great price…

Quick Look at the Mr. Coffee Espresso/ Cappuccino Maker

admin — Mon, 26 Dec 2011 09:18:59 +0000

Can an $80 espresso maker sway Will’s famed coffee snobbery? Surprises abound.

How to make amazing espresso coffee- Video 3: pouring and loading a shot

admin — Thu, 22 Dec 2011 00:22:22 +0000

Video 3 shows you how to take ground coffee from your grinder (dosing) and prepare it in your espresso machine group handle (tamping) in order to pour a shot. 7 mg is the internationally recognised amount of ground coffee that goes into one shot of espresso coffee which will create a 30 ml shot of espresso- the recognised volume of an espresso shot. Thanks

How to Make Espresso Coffee Using your Coffee Expresso Machine with IMUSA

admin — Sat, 17 Dec 2011 15:21:40 +0000

How to make Authentic Espresso Coffee – IMUSA and Chef George Duran, host of “Ultimate Cake Off” on TLC, show you tips and tricks on how to use your IMUSA Espressp Coffee Maker. Using your IMUSA coffee maker is a fast, easy and delicious way to make gourmet coffee without paying coffee-house prices. The simple and user friendly panel allow you to quickly make gourmet coffee without the complicated commands. Save money by brewing your authentic Espresso coffee at home!

The Difference Between Espresso and Drip Style Coffee

admin — Thu, 08 Dec 2011 21:37:22 +0000

Zack from Whole Latte Love explains the differences between espresso and drip-style coffee. He also gets into the differences in drip coffee makers and espresso machines. Visit us at www.wholelattelove.com Friend us on Facebook www.facebook.com Follow us on Twitter: twitter.com

Luciano on…Getting The Best Out Of Your Coffee Machine

admin — Wed, 30 Nov 2011 03:27:26 +0000

lucianoespressobar.co.nz Luciano Marcolino, 3-time New Zealand Coffee Barista Champion and 2-time World Barista Champs Top-10 Finalist explains how to get the best out of your espresso coffee machine through proactive cleaning and maintenance.

Coffee panna cotta – recipe

admin — Mon, 21 Nov 2011 09:18:17 +0000

The coffee panna cotta is the perfect way to end a summer meal without giving up either dessert or coffee! *** We’re lodged in an organic farm in the regional park of the Euganean Hills, very close to Padua and to the thermal baths of Abano and Montegrotto. At the end of this great summer meal we’re having a tasty spoon dessert, the coffee panna cotta. Let’s see the recipe. For the panna cotta we’ll have: • 2 cups (500 ml) of heavy cream • 2/3 cup (150 ml) of espresso coffee • ½ cup (100 g) of sugar • ¼ oz (8 g) of gelatin sheets • ½ vanilla pod For the sauce we’ll have: • 3,5 oz (100 g) of chocolate • 1/3 cup (80 ml) of espresso coffee Let’s make together the coffee panna cotta: First of all, soak the gelatin sheets in very cold water; then cut the half vanilla pod in half and remove the inner seeds by scraping with the back of a knife. In a saucepan, combine the heavy cream and the coffee… the sugar… the vanilla pod and the seeds, and bring almost to a boil. After the gelatin has softened, squeeze and add to the cream mixture… let it melt for a few seconds, then strain everything. All we have to do now is divide the mixture into 6 moulds of about 4 fluid oz (125 ml) each, after that put them in the fridge for at least 4 hours. Now we’ll prepare the sauce by melting 3,5 oz of dark chocolate in a bain marie; when the chocolate has melted, add the hot coffee. Stir until you have a thick, creamy sauce. Turn the panna cotta out of the moulds, garnish with the chocolate …