About
uWannaCuppa is a mobile espresso bar, delivering Australian style coffees to your event or workplace. In addition to pouring great espresso drinks, we make blended cold drinks and serve fresh pastries. No power available, no worries - Our truck is self-sufficient, self-contained so we can go anywhere and operate anywhere.
My Australian style coffee is based on my knowledge and experience while living and operating my coffee truck in Perth, Western Australia. Below is a chart to give you a general idea on how we do it in Oz.
Noteworthy:
What exactly is espresso and how did it come to dominate our morning routines? Although many people are familiar with espresso these days thanks to the Starbucksification of the world, there is often still some confusion over what it actually is – largely due to “espresso roasts” available on supermarket shelves everywhere. First, and most importantly, espresso is not a roasting method. It is neither a bean nor a blend. It is a method of preparation. More specifically, it is a preparation method in which highly-pressurized hot water is forced over coffee grounds to produce a very concentrated coffee drink with a deep, robust flavor. While there is no standardized process for pulling a shot of espresso, Italian coffeemaker Illy’s definition of the authentic espresso seems as good a measure as any:
"A jet of hot water at 88°-93°
C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee.
Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure."
Good espresso is good chemistry. It’s all about precision and consistency and finding the perfect balance between grind, temperature, and pressure.
Read more: www.smithsonianmag.com/arts-culture/the-long-history-of-the-espresso-machine-126012814/#7VXO67LQK9J8EB7s.99 Give the gift of Smithsonian magazine for only $12! http://bit.ly/1cGUiGv
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My Australian style coffee is based on my knowledge and experience while living and operating my coffee truck in Perth, Western Australia. Below is a chart to give you a general idea on how we do it in Oz.
Noteworthy:
What exactly is espresso and how did it come to dominate our morning routines? Although many people are familiar with espresso these days thanks to the Starbucksification of the world, there is often still some confusion over what it actually is – largely due to “espresso roasts” available on supermarket shelves everywhere. First, and most importantly, espresso is not a roasting method. It is neither a bean nor a blend. It is a method of preparation. More specifically, it is a preparation method in which highly-pressurized hot water is forced over coffee grounds to produce a very concentrated coffee drink with a deep, robust flavor. While there is no standardized process for pulling a shot of espresso, Italian coffeemaker Illy’s definition of the authentic espresso seems as good a measure as any:
"A jet of hot water at 88°-93°
C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee.
Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure."
Good espresso is good chemistry. It’s all about precision and consistency and finding the perfect balance between grind, temperature, and pressure.
Read more: www.smithsonianmag.com/arts-culture/the-long-history-of-the-espresso-machine-126012814/#7VXO67LQK9J8EB7s.99 Give the gift of Smithsonian magazine for only $12! http://bit.ly/1cGUiGv
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Australian Style Coffees
