Hey there!
Just a thought: I find when I make an espresso blend with a lot of DP coffee I get so much crema in the days immediately following the roast that I need to use espresso cups with a wide mouth for my doubles. Graduated espresso glasses (shot-glass like) just dont cut it as the crema will overflow well before I get anywhere near two ounces of liquid!!!
Common problem??? I have a Sylvia.
FJ.
Just a thought: I find when I make an espresso blend with a lot of DP coffee I get so much crema in the days immediately following the roast that I need to use espresso cups with a wide mouth for my doubles. Graduated espresso glasses (shot-glass like) just dont cut it as the crema will overflow well before I get anywhere near two ounces of liquid!!!
Common problem??? I have a Sylvia.
FJ.
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