It's interesting, Here in Quebec (Canada) People drink a lot (when I say a lot I mean a great majority of the espresso drinkers) of that over-extracted product we call "allongé" (witch litterally means elongated) When you order it at the bar, you ask for half the cup or three quarters of the cup !!! It is made often using the single basket flow-through until the shot reaches unbeilivable amounts of liquid. It tastes like burnt coffee, and often the crema gets very pale and moussy. Even when you ask for an espresso (and don't forget to ask for a "very short" espresso if you don't wanna end with a 6oz. bevie) you often get a quick pour of 15 seconds witch taste all the same. I think it really is an education issue (I mean here.)
It is rare if not nonexistent to find a decent shot of espresso in a restaurant or in a coffee shop. Baristas (the word is big) aren't coached and this "allonge" tendancy is slowly modifying the meaning of espresso over here. I know that there are some good bars in Montreal that serve the italian style and some cafes that are introducing latte art and trying to make the people forget about their awful " allongés " ! It is sad because I almost stopped buying espresso in town (Quebec city). My Brewtus shots are so much better. No comparison what so ever. Anyhow, I do try to convice my friends and collegues about the goodness of properly extracted espresso, but it's not easy when they never had a chance to taste it. Sorry about my english... Bye Benoit --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
