Doni is in France to be trained by a Michelin starred chef. Sebastian is undercover keeping an eye on Doni. Doni knows something is up with Sebastian because he does not seem to know anything about cooking. They are attracted to each other but trying to stay apart. When they clean up the school's kitchen, they get much closer. Will it work out? What happens when Doni learns Sebastian's secret? I enjoyed this story. It was fun, especially Pierre. There was a lot of jumping to conclusions. When the conclusions are discovered to be wrong then Doni and Sebastian as well as others can start straightening out their lives. I look forward to reading more of this series.

Doni is in France to be trained by a Michelin starred chef. Sebastian is undercover keeping an eye on Doni. Doni knows something is up with Sebastian because he does not seem to know anything about cooking. They are attracted to each other but trying to stay apart. When they clean up the school's kitchen, they get much closer. Will it work out? What happens when Doni learns Sebastian's secret? I enjoyed this story. It was fun, especially Pierre. There was a lot of jumping to conclusions. When the conclusions are discovered to be wrong then Doni and Sebastian as well as others can start straightening out their lives. I look forward to reading more of this series.

Hetta, Jan, and Rhonda are in Paris when they are "pressed" into service to help create a diversion. Once they realize they are being left out of the circle as to why they are needed, they start their own investigation. They manage to figure out most of what is being kept from them. Then they manage to solve the case.

 

I have never read any of this series. I will have to rectify that omission. I was able to follow the story line, but I missed the inside jokes. Hetta and Jan are a hoot. I laughed so much when they started their snark. I liked what they used to get the information they needed. The secondary characters were good. I wish Jenks would have stayed longer with Hetta instead of jetting in and out. I figured out the mystery also, but like Hetta, there was one part I did not see coming. I would not get on Hetta's bad side. I enjoyed this very much and plan on reading more of Hetta and Company.

The espresso drink as we know it today, dates back to 1947, when Gaggia presented the first equipment capable of creating consistent high pressure during the shot pulling. The equipment was called Gaggia Crema Caffe and was intended for normal commercial usage. Prior To the Gaggia Crema Caffe nearly every commercial and consumer espresso device was steam driven, similar to the modern day moka pot maker.

The story appeared originally here - What Makes Espresso Special

Espresso is a rich, concentrated coffee beverage. The common serving, a shot, is made by pushing pressurized hot water through finely ground coffee beans.

Espresso has a thicker consistency than coffee prepared by other brewing techniques. It has a higher concentration of suspended and dissolved solids and crema.

Espresso has all of the same aromas of coffee but intensified-- bitter, mildly sweet, acidic, toasty. The precise aroma account will differ depending on the coffee roast. It has a thicker, creamier consistency than coffee.

Espresso isn't a type of coffee bean, although roasting houses may have a special procedure for beans destined to become espresso. Roasters might favor to work with high-quality robusta beans to incorporate an added kick of caffeine.

Espresso or Expresso-- Use the Right Name

The spelling expresso is generally considered inaccurate, though some sources call it a less frequent version. Italy utilizes the term espresso, substituting s for many x letters in Latin-root words; x is not part of the standard Italian alphabet. Italian individuals commonly describe it just as caffè (coffee), espresso being the ordinary coffee to order; in Spain, while café expreso is viewed as the more "official" religion, coffee shop solo (alone, without milk) is the common means to ask for it when at an espresso bar.

Espresso Preparation

Espresso is prepared by pushing hot water through a layer of compressed ground coffee, had in a port-filter. Espresso is a really concentrated coffee, with a lot of aroma, aroma, and body. It has a great deal of coffee oils and solids. One of the most distinguishing characteristics of espresso are the sudsy layer ahead and the reduced volume of the beverage. Pulling a shot of espresso requires training and understanding, have a look at our espresso brewing overview, for an extensive tutorial.

The preparation of espresso is what actually sets it apart when it comes down to it. Because they depend on the slow filtering of hot water through the grounds, other methods of brewing take time. This indicates more minutes in between you and a fresh cup of coffee.

Espresso machines pressurize and push near-boiling water through finely-ground coffee beans packed into a coffee puck. This method gives you a complex, aromatic, and caffeine-packed shot of coffee in under thirty secs.

When brewed appropriately, the espresso under the crema will have an unique, rich taste, silky mouthfeel, and aromatic fragrance. The shorter period of water exposure extracts less acid than various other preparation techniques while still retaining 60% to 70% of the caffeine in the last mug.

Even though espresso takes just 30 seconds to prepare, it still provides a significant quantity of caffeine. The procedure also preserves a lot more aromatic and subtle coffee oils that you won't find in your normal cup of coffee.

Caffeine Content in Espresso Coffee

While espresso has the reputation of being high in caffeine, it all depends on just how much you drink. Since the drink tends to be served in smaller portions than coffee, it can sometimes end up having less caffeine than standard, brewed coffee. Triple and double shot beverages and mixed drinks like red-eyes can up the caffeine level substantially.

Espresso contains 29 to 100 milligrams of caffeine in a single shot, commonly hovering around 75 milligrams. A double shot has 58 to 185 mg. For contrast, a mug of drip coffee can have 80 to 200 mg of caffeine depending on the variety and preparation method.

Espresso has all of the same aromas of coffee but magnified-- bitter, mildly sweet, acidic, toasty. Italian individuals typically refer to it just as caffè (coffee), espresso being the ordinary coffee to order; in Spain, while café expreso is seen as the more "official" term, café solo (alone, without milk ) is the normal way to ask for it when at an espresso bar.

Espresso is prepared by forcing hot water through a layer of compressed ground coffee, contained in a port-filter. Espresso is an extremely strong coffee, with a lot of aroma, aroma, and body. Pulling a shot of espresso calls for training and understanding, take a look at our espresso brewing guide, for a comprehensive tutorial.

The espresso beverage as we know it today, goes back to 1947, when Gaggia introduced the original device capable of producing consistent high pressure throughout the shot pulling. The machine was called Gaggia Crema Caffe and was meant for typical commercial use. Before the Gaggia Crema Caffe practically every commercial and customer espresso device was steam driven, comparable to the modern moka pot maker.

Full story here - What Makes Espresso Special

Espresso is a delicious, strong coffee drink. The standard offering, a shot, is brewed by pushing pressurized hot water through finely ground coffee beans.

Espresso has a thicker consistency than coffee prepared by various other brewing methods. It has a higher concentration of suspended and dissolved solids and crema.

Espresso has all of the same flavors of coffee but magnified-- bitter, mildly sweet, acidic, toasty. The specific flavor profile will vary depending on the coffee roast. It has a thicker, creamier appearance than coffee.

Espresso isn't an unique coffee bean, although roasters may have an unique procedure for beans destined to become espresso. Roasters might choose to utilize premium robusta beans to add an added kick of caffeine.

Espresso or Expresso-- Work With the Right Name

The spelling expresso is normally considered inaccurate, though some sources refer to it as a less frequent version. Italy works with the term espresso, replacing s for the majority of x letters in Latin-root words; x is not part of the common Italian alphabet. Italian individuals commonly refer to it simply as caffè (coffee), espresso being the regular coffee to buy; in Spain, while café expreso is seen as the more "official" denomination, coffee shop solo (alone, without milk) is the normal method to ask for it when at an espresso bar.

Espresso Brewing

Espresso is prepared by pressing hot water through a layer of compressed ground coffee, had in a port-filter. Pulling a shot of espresso calls for training and knowledge, take a look at our espresso brewing guide, for a detailed tutorial.

When it boils down to it, the preparation of espresso is what really sets it apart. Since they rely on the slow filtering of hot water through the grounds, other methods of brewing take time. This suggests several minutes in between you and a fresh mug of coffee.

Espresso devices pressurize and push near-boiling water through finely-ground coffee beans loaded into cakes. This method gives you a complex, aromatic, and caffeine-packed shot of coffee in under thirty secs.

When made properly, the actual espresso under the crema will have a special, rich taste, silky mouthfeel, and aromatic fragrance. The shorter period of water exposure draws out less acid than other brewing methods while still keeping 60% to 70% of the caffeine in the final cup.

Even though espresso takes just 30 seconds to prepare, it still provides a considerable amount of caffeine. The process also preserves more aromatic and volatile coffee oils that you won't find in your standard cup of coffee.

Caffeine Content in an Espresso Shot

While espresso has the reputation of being high in caffeine, it all depends on how much you drink. Because the beverage tends to be served in smaller portions than drip coffee, it can sometimes wind up having less caffeine than common, made coffee. Triple and double shot drinks and mixed drinks like red-eyes can up the caffeine level considerably.

Espresso contains 29 to 100 milligrams of caffeine in a single shot, typically hovering around 75 milligrams. A double shot has 58 to 185 mg. For contrast, a cup of drip coffee can have 80 to 200 mg of caffeine depending on the origin of the beans and preparation technique.

Espresso has all of the same flavors of coffee yet amplified-- bitter, lightly sweet, acidic, toasty. Italian people commonly refer to it merely as caffè (coffee), espresso being the common coffee to order; in Spain, while café expreso is seen as the a lot more "formal" denomination, café solo (alone, without milk ) is the typical way to ask for it when at an espresso bar.

Espresso is prepared by forcing hot water through a layer of compressed ground coffee, had in a port-filter. Espresso is an extremely concentrated coffee, with a lot of aroma, body, and aroma. Pulling a shot of espresso requires training and expertise, take a look at our espresso brewing guide, for a detailed tutorial.