Another thing -- hot, hot ,hot -- hold it by the stem.
Mark Prince wrote:Speaking of Reidel, how could a company so reknowned for making well matched wine vessels (the stemless models put aside fo a moment) make such horrible espresso cups.
onocoffee wrote:How can we expect them to do any better when we're failing at bringing the nuances of coffee to the masses?
Jimmy Oneschuk wrote:Would half filling one of the jumbo Bodum pavina cups not accomplish this?
I've been thinking about this, how to expo super premium coffees, Novo's Aricha or Beloya... I'm thinking 20oz Pavina cups, half full might be the way...
Alistair Durie wrote:I really don't like what the double walled glasses do for espresso. When we first got them I was thrilled, but we never use them for hot espresso drinks anymore. It keeps the shot too hot. The amount of heat trapped is so efficient that the shot stays hot for too long. It also does something strange to crema, as heat is forced only upward instead of sunk evenly into a ceramic cup.
Alistair Durie wrote:I really don't like what the double walled glasses do for espresso. When we first got them I was thrilled, but we never use them for hot espresso drinks anymore. It keeps the shot too hot.
barrett wrote:The shape of glassware is HUGE. When selecting a line for the opening of this new restaurant I'm involved with, we tested some other lines side by side riedel, and it was amazing the different floral characteristics we got from the different glassware.
I've heard that Robert Parker uses a sangiovese style glass as his default tasting glass.
http://www.wineglassguide.com/sangiovese.html (Which can be seen here)
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