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From: johnf@apollo.uucp (John Francis)
Newsgroups: net.cooks
Subject: Re: European Coffee
Message-ID: <2a886ee2.917@apollo.uucp>
Date: Wed, 4-Dec-85 20:38:43 EST
Article-I.D.: apollo.2a886ee2.917
Posted: Wed Dec  4 20:38:43 1985
Date-Received: Fri, 6-Dec-85 06:32:50 EST
Organization: Apollo Computer, Chelmsford, Mass.
Lines: 11

If you had any of the REALLY frothy stuff, what you had was Expresso or Cappucino.
As far as the strength/robustness is concerned - I have found that the way to
get coffee to suit my (European) taste is to grind the beans finer than Americans
seem to recommend. If you do this you also use much less coffee. I use a GE (now
Black & Decker) drip coffee-maker, and until I bought my own grinder I used to set
the grinder in the supermarket to the setting recommended for Melita machines,
rather than to the setting for drip machines. One coffee-measure of coffee ground
this way to every two cups of water and voila!
By the way - the last thing I read recommended TWO measures of ground coffee for
every cup of water. Even with the coarser grind I would imagine that this is a
ratio chosen to sell coffee - does anyone out there have any comments ?