Comments on: World’s thickest, moussiest espresso crema

By: George@CulinaryTravels

George@CulinaryTravels — Mon, 14 Dec 2009 04:44:43 +0000

Thanks for the word of caution, I have an old machine that I don’t mind experimenting with … not my new Gaggia though, I’d be mortified if managed to do damage to that.

By: Dan

Dan — Fri, 04 Dec 2009 12:56:24 +0000

They’ve being doing the ultra-foamy coffees for years. But you have to ask for a Gran Caffè, rather than a simple espresso, for the supercharged effect.

By: Juliet

Juliet — Fri, 04 Dec 2009 11:14:24 +0000

I went there about 12 years ago, and had the best espresso ever – absolutely memorable. Don’t remember it looking like that. Maybe it’s a recent development?

By: Gourmet Chick

Gourmet Chick — Wed, 18 Nov 2009 16:06:07 +0000

Wow that is a LOT of crema – looks like super strong coffee

By: Dan

Dan — Sun, 15 Nov 2009 08:27:16 +0000

George – Proceed with caution: You don’t want to damage your espresso machine.

By: George@CulinaryTravels

George@CulinaryTravels — Sat, 14 Nov 2009 20:49:42 +0000

Certainly an interesting concept. Wonder if I could replicate the result at home, will have to attempt it.

By: adam

adam — Thu, 12 Nov 2009 21:14:17 +0000

all very logical – will try tomorrow in stoke newintgon, london…………….

By: Dan

Dan — Thu, 12 Nov 2009 16:28:33 +0000

Anthony – The taste and texture of the foam are not unpleasant in the least. Although the espresso is not outstanding, as some insist, its mysteriously frothy crema is a Roman phenomenon. It is hard to imagine a trip to the Eternal City without a stop at this institution. Sometimes I refer to the Pantheon as “that old dome with a hole its roof near Caffè Sant’Eustachio”

By: Anthony Silverbrow

Anthony Silverbrow — Thu, 12 Nov 2009 13:56:39 +0000

Looks pretty grim though. What does it taste like?

By: Dan

Dan — Thu, 12 Nov 2009 11:31:44 +0000

Glenn – You’re right, they do add sugar in one form or another to the Gran Caffè.