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Espresso Shots
FEATURED ARTICLE
Tall-Drink Espressos: Best Blends for Big Milk - September 2010
By Kenneth Davids; reviews by Andy Newbom and Kenneth Davids
One old-time coffee generalization certainly got shot down by this month’s reviews: the notion that the way to get pronounced espresso flavor in large (i.e. caffè latte-sized) volumes of hot milk is to roast the hell out of the coffees. The idea used to be that the burned pungency of darker roasted coffees would cut through the sweetening, muffling impact of the milk better than medium roasts, especially if these darker roasted coffees were high-grown and already rather sharp and acidy. This...
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Cupping Calendar
The Coffee Review's 2010 cupping calendar is available online. Our September article and reviews focus on tall milk espressos.
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