by violet » 01 Sep 2011, 22:22
The difference between Cappuccino/Espresso & all other methods of making coffee is the use of PRESSURE to force the hot water through the coffee. The use of pressure, combined with a fine grind to hold the pressure, results in a lot more being extracted from the coffee than with non-pressurised methods. If the beans are fresh, this will produce a crema on the top of the coffee. The crema should be golden in colour, not whitish or brown, and should be made up of bubbles so fine that they can barely be seen, except across the light.