- 29-07-2012, 04:43 #101
I gather that the Eye-talians regard barista-ing as something of a profession, one which requires the completion of an apprenticeship of sorts. Like high-speed tank reversing.
- 29-07-2012, 10:07 #102
There is (should be) a line cast into the bottom bit; the water should be filled to there. If the line isn't there you need to fill up to about an inch and a quarter from the very top lip.
There's not any room for techniques with these things; the only room for manouvre is what kind of coffee you use and, to a very small degree, how fine you grind it - the finer it is ground the stronger the coffee will be, also the pot works better 'cos the water is forced more slowly through the grounds, and it can come out quite thick and creamy in texture, but it's never be as strong as you get from an espresso machine.
Pop it on the stove and when it stops protesting it's ready.
- 29-07-2012, 10:09 #103
- 29-07-2012, 10:18 #104
- 29-07-2012, 11:16 #105
- 29-07-2012, 13:37 #106
- 29-07-2012, 13:44 #107
- 29-07-2012, 13:57 #108
To eat well in England one must have breakfast three times a day
- Join Date
- Oct 2003
- The Isle of Innisfree
London: its "buzz" and "vibrancy"... can be codewords for drugs, late-night noise and multi-culturalism run (literally) riot.
- 29-07-2012, 14:00 #109
- 29-07-2012, 14:12 #110
Breakfast of Champions. Very Venetian, apparently. From someone's blog:
un'estone in Veneto: el rasentin
Last edited by Camberwell_Carrot_; 29-07-2012 at 14:14.