Above: from top to bottom - Brazil Daterra Sunrise (Vienna-ish) and Peru Cepicafe (almost French). Both of these were my first go at roasting them. They both got dark a little faster than I expected. They both were very smooth and mellow tasting for how dark they look. You can tell I used the flash on the Peru but not the Brazil.
Below: Fun with La Pavoni!
This shot glass is big enough for 2 shots.
The first few drips are mostly the "heart" of the espresso - real dark and thick.
The crema is starting to flow... This is a single-origin espresso: Peru at a Vienna roast. It was awesome.
This is how a good shot should look when it's just about done pulling. Mostly crema.
And this is about 30 seconds after the shot was finished. A real espresso should have crema that endures. It should be reddish-brown, not white. I usually take the espresso and switch out the shot glass to catch those last drops that seem to take forever because they're so thick and slow, and they're not the best part of the shot... definitely not worth waiting for and letting the rest of the shot settle.
Travel pics - Summer '07, from top to bottom: Slovenia, Salzburg, Berchtesgaden-Obersalzberg, Budapest.
