Espro Medium Pre-Review
Back in 2002 two innovative mechanical engineers sat down for coffee and sketched their first of many designs to come into the company we know today as Espro. Their names were Bruce Costantine and Chris McLean. By 2004 Espro was born. They had found a way to take out the biggest problems that are faced by the French Press. Coffee grinds everywhere. Breaking models. Staying warm for five minutes. Espro has made a beautifully stunning work of art. Their Press is stainless steel. Vacuum sealed. Double walled to keep the coffee hot for a minimum of two hours. It has a unique two filter system that filters the coffee in two stages that enables the coffee to be pressed 9-12 times finer in comparison to an average French Press. In doing this they have removed 10-20% of leftover waste. They came out with their large model first, and now they have a medium one.It will be 12-18 oz. This Press will save 20 to 30% of waste! The new Medium Press is available for a discounted rate on Espro's...
Hi,
ReplyDeleteHow do you manage to produce such a thick crema? I have my Brikka since 1 week and haven't figured it out yet. I am following the standard instructions (water up to mark, full coffee holder, medium heat, lid open). The coffee is Lavazza Oro. I would appreciate any help in this regard :)
Sebastian
Hi Sebastian. Thank you so much for writing to me. This was actually a video I found on youtube. I actually haven't mastered the perfect "crema" either with my Brikka either. I also actually bought Lavazza too. I love it in my Keurig machine lol. But I guess maybe the different coffee's produce different crema's from what i've read up about. Let me know when you find your perfect blend and please keep sharing !!!I will post as much info I can on producing a great crema just for you :)
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