Espresso as an extraction

There are a couple of sites that I have a difficult time not linking to whenever there's a new post. Ideas in Food is one of them, and khymos.org is the other. They have consistently good information and you should probably just add them to your rss reader if you haven't already.

Today I've failed at my attempt not to link to khymos.org, in this case a lovely initial part of a multi-part series on espresso. When I first started this site, I did a series of articles on coffee. I thought of doing a series on espresso, but it's a large topic that I have limited knowledge of.

Before, I didn't have an espresso maker, and now I have a super-automatic, so I went from no experience to limited experience. While the espresso that I make is likely to be better than any random coffee store you might wander into in a random US town, it's not perfection. Without striving for that perfection, it just didn't seem the proper series of articles that I should write.

However, the article Wonders of extraction: Espresso (part I) is everything I could have hoped to write and more, so it saves me no end of work to just point you there. Go to it. Read, learn, follow links, etc.