Share
Making Crema: The Art and Science of the Perfect Espresso Shot
Jessica Simms
(Author)
·
Independently Published
· Paperback
Making Crema: The Art and Science of the Perfect Espresso Shot - Simms, Jessica
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Monday, July 01 and
Thursday, July 11.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Making Crema: The Art and Science of the Perfect Espresso Shot"
I Know Coffee Series: Book 5Crema - or espresso foam or cream.The layer of crema that forms on the top of an espresso shot is an integral component of the beverage, and arguably the defining characteristic of the brewing method. The presence of persistent, smooth crema is one of the best indicators of a well-poured shot, but achieving the desired texture, color, and taste can be tricky.This book will give you a start to finish breakdown, from which varieties of coffee will produce the best crema to the right brewing practices and techniques to achieve consistent crema every time you brew. In this book you will find answers to questions like: How to get crema on espresso coffee.What makes a good espresso.How to make thick espresso.Perfect espresso extraction methods.How to get more crema.You don't need to be a professional barista to pour great espresso shots.With a bit of knowledge-and a lot of practice-you can make café-quality espresso shots in the comfort of your own kitchen.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.
