Kens Espresso Fueled Ramblings

I love a good coffee and I love a good wine. On the topic of wine almost everyone drinks wine for what it is, the aroma, the flavour of the wine. Yet coffee has to be endlessly basterdized with milk, syrups, whipped cream and who the hell knows what else.. WHY? You don’t see people [...]

Lots of times I see people say that a ristretto is simply a normal shot of espresso cut short by a couple or seconds or more.. wrong. Ristretto means restricted, not short. A ristretto should run the same time as a normal shot. So in order to get a proper ristretto shot grind a hair [...]

I’m heavily lactose intolerant. Just a little bit of milk or other dairy product, butter etc.. and I’m in agony for the next day or two. But I love my lattes and cappas. Lactose free milk that you buy is stupid expensive ( Gotta make that cash of the unfortunate and the sick, wonderful companies [...]

I don’t have my la Pavoni Europiccola anymore but upgraded to a Domobar Super, but I noticed a lot of visitors looking at the pages I wrote about the Europiccola so I thought I’d write some of the tips down while I still remember. The key tip for better milk steaming on la Pavoni Europiccola [...]

About a week ago I roasted my same old batch of Monsooned Malabar. The next day I do my useual routine and pull a shot. WOW.. I swear it was like someone dumped peanuts and almonds into the beans while I wasn’t looking, it was amazing. I try and pull another later and… nothing. :wahhhhh: [...]

Frothing milk is one of the first obstacles most people will bump into, but if you know how it’s actually quite easy. The milk needs to be cold. When frothing milk, you have a short window where you can build micro-foam. When the milk reaches around 100F/39C then it’s over. The colder your milk is [...]