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From: suze@terak.UUCP (Suzanne Barnett)
Newsgroups: net.cooks
Subject: Re: European coffee brewing...
Message-ID: <925@terak.UUCP>
Date: Wed, 4-Dec-85 13:37:18 EST
Article-I.D.: terak.925
Posted: Wed Dec  4 13:37:18 1985
Date-Received: Tue, 10-Dec-85 05:34:50 EST
References: <1558@decwrl.UUCP>
Organization: Calcomp Display Products Division, Scottsdale, AZ, USA
Lines: 28

> ... 
> I do, however, have a question:  Even though I use beans such as French Roast
> or Expresso, the European coffee seemed much stronger, and more robust, and 
> always seemed to be served with a slight froth to the top of the coffee (this
> is, of course, BEFORE the steamed milk was added).  Does anyone know what they
> are doing different to cause that froth, and/or what the difference is between
> the beans I can buy here and what they use "over there"? 
> 

Along the same lines, when I lived in Omaha, there was a
gourmet restaurant downtown that served something similar to
whipped cream with their coffee, espresso and cappucino. I say
similar in that, while it tasted like whipped cream, it was
quite warm. Whipped cream melts if it gets warmed. Any ideas
what it was and how to make it?

In answer to the question posted, much, but not all, coffee in
Europe is steamed, much as espresso is. Thus it is somewhat
foamy.
-- 
**************************************************************
Suzanne Barnett-Scott

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