Eye of the Tiger
What makes up the perfect espresso? Is it the ingredient? Is it the process? Honestly, I had no idea until I spoke to Brian (owner) at Cafe Taza on Elmwood Avenue. Even though I am not an espresso drinker, Brian took me through the process of how to make a great cup, and what to look for when you drink one. "It takes a perfect grind for the perfect cup. I use a Conti grinder to get a consistent grind every time. Obviously we use an espresso bean, and I think that the best kind is LavAzza Super Crema- the brand develops its own cult following, and people who drink espresso are very particular when it comes to what types they will sip. Then the temperature has to be just right, and even the cups must be pre-heated."
Brian went on, "Quality espresso has what's called a crema, or light foam, that we call 'Eye of the tiger' (see photo). It's a short thin line that skims across the top of the liquid. That is the sign that you are about to drink a fantastic cup. That bit of foam is burnt around the edges like a soufflé. Experts can eyeball a good espresso... it's like an art. The art of the grind, the eye of the tiger, the atmosphere of Taza... these are all important when it comes to enjoying a quality espresso. Taza is located at 100 Elmwood Avenue in Buffalo. The phone is... well... just stop by!
the chai rules ! ! !
Creamy, spicy and delicious- yum.