It is said that 22 seconds is the optimum time for water to be pressed, at high pressure, through a group handle and squeeze out dark full flavoured espresso topped with a head of tight foamed crema. Now, to stop there and say that 22 seconds is all that is necessary for a champion espresso […]Read More 20…21…22…STOP!
It seems to me that the world drinks an awful lot of black gold liquid that we know of as… coffee – 6 million metric tonnes in fact. New Yorkers might say “you want some Corfee” and here in Lancashire, UK we say ‘You wanna brew?’. However you refer to this deep aromatic liquid, lets pause for […]Read More 6 million metric tonnes