Eat & Drink
Espresso Hunt: the Manifesto
Admittedly, it wasn't until the closing weeks of 2001 that I first discovered espresso. Before that time, I was a tea drinker exclusively; coffee did nothing for me. Then one cold December evening in a Turkish restaurant in London, I was offered coffee. I declined. They insisted. I said 'espresso'. It began.
Spending two months in Firenze a year later only solidified the joys of a good espresso - but also perhaps, made me into somewhat of a coffee snob. I don't like filter coffee. When I drink my espresso, it should be dark, strong, with a touch of crema, and short.
Short is the key.
I've been disappointed with espresso in this city. I can go into a coffee shop and ask for an espresso 'strong and very very short' and it comes out as half a cup of coffee. An espresso should be a shot, maybe a shot and a half of coffee, tops. So I've decided to start cataloguing my espresso adventures.
From now on, when I go to a coffee shop, I will order my espresso as always, emphasizing that I want it 'short, very short'. I'll then let you know how it went.
I'm going to start with my home. I have a stovetop Bialetti model. On the plus side? It makes them properly strong, and I can pour them as short as I want. On the downside, it makes a lot of coffee, is steam powered (so doesn't have quite the same force) and is unable to give it a good crema. Still, it works for those tired mornings.
The search continues.
Discussion
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Il Gato Nero has fabulous espresso.
Grounds can be purchased there, too. It's best when it's ground powder fine.
Terroni's espresso is great.
Prepackaged Lavazzo espresso grounds are also a good bet for home use.
Mio and Zach: Rest assured, I'll be trying a great many places - where exactly is Aunties and Uncles?
The problem with quantity in a cup (in any place not only Toronto), is because mostly those who serve do not understand what espresso is (unles they were in Italy) - probably they've never seen it.
So they have to be trained properly or work in an italian bar - which rather shoug guarantee the quality.
regarding Bialetti (or similar aluminium stuff) - this is a solution quite often used at homes in Italy, though it 'produces' completely different espresso than from electric one (similar to those used in bars). Try to invest in such espresso machine - in addition you'll be able to make capuccino :)
Anyway - you shoud buy the smallest 'bialetti' (nr.1) and even you do not need to pour water 'full'. I regurarly use half - just for one person. Sometimes there are really small 'bialettis' that fit for 1 person (so called 1 is rather for 2 cups I'd say).
BUT anyway it's said that the only real espresso you can drink in a bar - possibly in Italy.
Most of all it depends on coffee used - not the equipment. But this one you have to find yourself - everyone has different taste.
I just came back from Vietnam and Australia and oz does the short/long black espresso and I got hooked onto that 'bite' while drinking my cuppa. Here's the thing Vietnamese coffee is just as strong (aluminum filter placed directly over your cup?), and the only place i've seen it is the "Red Room"? It must be brewing in other places/bars no?
You're right - they're delicious. I like mine on ice with condensed milk! drool. I lied earlier, I drink Vietnamese coffee AND espresso.
Cappucini are terrible things anyhow - how can you taste the coffee with all that milk and sugar?
But yes, hot cofee + cold milk = tepid beverage.
All:
I think I may need to try one of these Vietnamese coffees.
Tricolore Billiards & Bar
1240 St Clair Ave W
Toronto, ON, M6E 1B7
A poolhall, really?
I may certainly have to check that out next time in in the area.