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 Shot of Espresso's Profile |
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| Age: | 100 years old |
| Sex: | Male |
| Location: | SEATTLE, Washington |
| Country: |  United States |
| Height: | 0' 2" |
| Zodiac: |  Scorpio (Oct 23 - Nov 21) |
| Last Login: | Apr 11, 2008 (141 days back) |
| I am Here For Friends. | |
About Me |
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They say this like it's a bad thing... I edited my profile at MySpaceSupport.com , check out these Myspace Layouts ! My Answers to Survey This Is Me 1 - Name Shot of Espresso 2 - Date Of Birth 1843 3 - Place Of Birth Milan, Italy 4 - Current Location Everywhere 5 - Relationship Status Swinger 6 - Occupation Waking you up! 7 - One Person You Will Never Forget Edward Loysel de Santais - my creator 8 - What Kind Of Car Do You Drive I don't drive cars... but spend a large amount of time in them 9 - Do You Have Any Siblings Coffee, coffee drinks (kids nowadays...) 10 - If You Could Live Anywhere Else Where Would It Be I love being everywhere 11 - Favorite Snack Chocolate 12 - What Did You Have For Dinner Last Night Wasn't hungry 13 - Three Of The Greatest Moments In Your Life Being Invented, Starbucks, 14 - Do You Have Any Pets No 15 - What Is Your Biggest Fear No hot water! 16 - What Is It That You Most Want Out Of Life To be enjoyed by the world 17 - Who Is Your Biggest Supporter Seems to be Americans 18 - How Will You Spend Next Friday Night Wide awake! Myspace Surveys provided by QuizCat.com - Visit for more surveys, Myspace quizzes , tests and trivias... What am I? I am a concentrated coffee beverage, meaning that I am brewed by forcing very hot, but not quite boiling, water under high pressure through ground coffee. I was invented in Italy and have undergone development since the beginning of the 20th century. Today me and my drinks are popular throughout the United States and the world as many people?s favorite morning, afternoon, and sometimes evening drink! I have a thicker consistency than drip coffee and I have a higher amount of dissolved solids than drip coffee. My serving size is measured in shots. A good espresso shot has three major parts: the heard, body and crema. Crema is a reddish-brown foam that floats on the surface of the espresso. As a result of the high-pressure brewing , all of the flavors and chemicals in a typical cup of coffee are concentrated. Some people prefer a single or double shot of espresso instead of one or two cups of coffee to get a quick shot of caffeine. Also, because of its intense and concentrated ingredients, I am great to mix into other coffee based drinks such as cappuccinos, macchiatos, and mochas. My Fun Facts * If you like me sweet, you should use granulated sugar, which dissolves more quickly, rather than sugar cubes; white sugar rather than brown sugar or candy; and real sugar rather than sweeteners which alters my taste. * The Italians drink me with sugar, the Germans and Swiss - with equal parts of hot chocolate, the Mexicans - with cinnamon, the Belgians - with chocolate. Moroccans drink me with peppercorns, the Ethiopians - with a pinch of salt. Coffee drinkers in the Middle East usually add cardamom and spices. Whipped cream is the favourite amongst Austrians. The Egyptians are extremely fond of me pure and strong. They seldom add sugar to me, nor milk nor cream. They serve me unsweeteened to mourners and sweeten me at weddings. The Italians are the unrivaled World Masters of Espresso. * "Expresso is not a word; it comes from the same root as "express" as in "The Express Train." The term is ESPRESSO. It comes from the Latinate root for "Press", or "Under Pressure". In many places if you order "expresso", you will be politely ignored. * The French was the first to innovate a crude espresso machine. The Italians then perfected this machine and became the first to manufacture it. * Coffee most exacting rite of passage is known as "cupping" or cuptasting. It is the act of assessing the qualities of a particular batch of beans by freshly roasting, brewing, and tasting it. It is the work for serious and talented professionals. * I 1/3 of the caffeine of a regular cup of coffee. * Crema is a golden-browish foam that covers a freshly brewed cup of espresso. It is only made by a high-pressured method of extraction. * An arabica coffee tree can produce up to 12 pounds of coffee a year, depending on soil and climate. * My trees are evergreen and grow to heights above 15 feet but are normally pruned to around 8 feet in order to facilitate harvesting. * The Europeans first added chocolate to me in the 1600's. * The United States is the world's largest consumer of me, importing 16 to 20 million bags annually (2.5 million pounds), representing one-third of all coffee exported. More than half of the United States population consumes coffee. The typical coffee drinker has 3.4 cups of coffee per day. That translates into more than 450,000,000 cups of coffee daily. * The word "tip" dates back to the old London coffeehouses. Conspicuously placed brass boxes etched with the inscription, "To Insure Promptness," encouraged customers to pay for efficient service. The resulting acronym, TIP, has become a byword. * I am the process by which a tiny cup of delicious coffee is made. Many people think the word refers to a type of bean or roast and the term is mistakenly used in this manner. |
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My Interests |
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| Staying fresh! |
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I'd like to meet:Anyone who understands the importance of me. I keep companies going, productivity up, I calm nerves, and generally brighten the day of millions of people every day.I would also love to meet great pastries and good liquors that complement me.SEXY! |
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Music:The thousands of artists that have the guts to play in coffee shops/houses all over the world! |
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Movies:O Lucky Man,Coffee and Cigarettes Diner Goodfellas Cafe Express Cappuccino Kingdom of the Spiders Dante's Peak Seattle Espresso Commercial Add to My Profile | More Videos |
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Television:FriendsScrubs |
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Books:All About Coffee, 2nd Edition by William Ukers. $90The book I cherish more than any other would probably be this one. It's out of print officially, but the SCAA (www.scaa.org) has done a reprint by photographing a mint original donated by Don Schoenholt to the organization. It isn't cheap: about $100, but Sweet Marias sells it for $90. This book was the be all, end all of coffee knowledge in 1935 when it was published, and in many ways continues to be that way today. It's often refered to as the "bible" of the world of coffee, and I believe it. Espresso Coffee: The Chemistry of Quality, Andrea Illy (ed), about $30 or $40. It absolutely sucks that Amazon can't seem to stock this book any longer - it's by far the best comprehensive, scientific analysis of me. I had to read this book at least five times to 'get it' but it has taught me more about the core of what constitutes the perfect coffee beverage than anything else. Espresso Coffee: Professional Techniques, David Schomer, $28 Schomer's book doesn't have the breadth or scientific backing that the Illy book has, and it does have a definite West Coast espresso slant, but it is chok full of theories, explanations, and walk throughs on how to do it like the highest-rated pros in the Seatle Espresso scene. A must read. Uncommon Grounds, Mark Pendergrast, $13.30 This book taught me more about the history, politics, and development of coffee (in the good times and bad) than any other book, save for the Ukers book. Very US centric and very "drip coffee, ground coffee, roasted coffee" focused, it nevertheless provides you with a sound understanding of the development of the business (and enjoyment or lack thereof) of coffee in the USA. The Great Coffee Book, Timothy Castle and Joan Nielsen, $11 This is one of my most recent books on coffee, but Tim Castle "gets it" in a big way and his talk in the book, while boastful, will boost your coffee and espresso ability just through the confidence the book exudes. After reading this too-short book, I had an irrisistable urge to roast coffee and brew espresso. |
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Heroes:Luigi BezzeraJerry Baldwin Zev Siegel Gordon Bowker In Search Of The Perfect Cup - Trailor Add to My Profile | More Videos |
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My Background and Lifestyle |
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| MaritalStatus: | Swinger |
| SexualOrientation: | Not Sure |
| Hometown: | Seattle |
| Occupation: | Waking you up! |
| Income: | $250,000 and Higher |
My Pictures |
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My Blog |
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Coffee Jokes!!! |
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| I love jokes... here’s one to share with you guys... now post your favorite caffeine jokes! A blonde grabbed a large thermos and hurried to a nearby coffee shop. She held up the thermos and the... Posted by Shot of Espresso on Thu, 03 Apr 2008 03:30:00 PST |
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Everything you didn't want to know about coffee |
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| If you like your espresso coffee sweet, you should use granulated sugar, which dissolves more quickly, rather than sugar cubes; white sugar rather than brown sugar or candy;... Posted by Shot of Espresso on Tue, 24 Jul 2007 08:24:00 PST |
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You know you are addicted to caffeine when... |
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| I found this while surfing the web @ www.wysiwygs.net/coffee.htm You introduce your S.O. as your coffeemate. You answer the phone before it rings. You know Juan Valdez® and his mule intimately. You gr... Posted by Shot of Espresso on Thu, 07 Jun 2007 04:13:00 PST |
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McDonalds Coffee Lawsuit |
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| I think people should know the truth about this case. Coffee beans are oily which causes coffee, and espresso to not only be hot, but to stick to the skin. The next time you hear someone laughing abou... Posted by Shot of Espresso on Wed, 06 Jun 2007 03:48:00 PST |
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My Friends |
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a Trio + 1, Siri, damewiggy, Divine Miss B, Pillsbury Doughboy, DJ CHEF Fans, Peter K, the WOOHOO™, Dendon Lex, chestnut, Ai-1, lalah!, Gearwire.com, Maz, Caffe ADAMO, Chase, Sean Ottey, Coloring Book Land, stephanie, gruffydd, PB&J, MAs Kitchen, CHOCOLATE BUNNY, Crazy Aunt Amy, Rev. Righteous: Holywood Royalty, MoonCrystals, Edith, Discouragement Kitten, BananasFoster, Lisa♥Richard, Chiara, Shaylon, American Tap Room, Phil Collen's Cell Phone, Bob Lorber, cAJUNsWEETIE, Cocky and Confident, Pik-Nik, Cupcakes Rock, Kati_Eve, AUXING, Mike the Magnificent, ♥2008 Sock Monkey♥, GT Big_hair, Apples, Nicole, Cafe Slab City®
Shot of Espresso has 330 friends (47 shown). Click here to add Shot of Espresso as a friend. |
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