<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
		>
<channel>
	<title>Comments on: Espresso Coffee: a Complex and Fragile Beauty</title>
	<atom:link href="http://www.bestcafes.com.au/espresso-coffee-a-complex-and-fragile-beauty/feed" rel="self" type="application/rss+xml" />
	<link>http://www.bestcafes.com.au/espresso-coffee-a-complex-and-fragile-beauty</link>
	<description>The Café Lifestyle Magazine</description>
	<lastBuildDate>Wed, 31 Aug 2011 16:54:11 +0000</lastBuildDate>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.2.1</generator>
	<item>
		<title>By: Coffee Appreciation - Page 56 - London Fixed-gear and Single-speed</title>
		<link>http://www.bestcafes.com.au/espresso-coffee-a-complex-and-fragile-beauty/comment-page-1#comment-798</link>
		<dc:creator>Coffee Appreciation - Page 56 - London Fixed-gear and Single-speed</dc:creator>
		<pubDate>Thu, 18 Nov 2010 21:50:38 +0000</pubDate>
		<guid isPermaLink="false">http://www.cremamagazine.com.au/?p=1044#comment-798</guid>
		<description>[...] Originally Posted by Brave   Question for anyone but I have a feeling bomcup will have the answer. Why are some beans shiny, shiny black (and almost greasy to touch) and some a matt, coarse brown.. I figure it has to do with the roast but how and why.. And is one bad one good or make no difference at all?      The picture shows three roasts with the darkest being found in Naples, located in the southern half of Italy. The medium roast is representative of coffee found in Florence and the Central Italian style, and the Northern Italian roast might be found in a typical espresso bar in Milan.   http://www.bestcafes.com.au/espresso...fragile-beauty [...]</description>
		<content:encoded><![CDATA[<p>[...] Originally Posted by Brave   Question for anyone but I have a feeling bomcup will have the answer. Why are some beans shiny, shiny black (and almost greasy to touch) and some a matt, coarse brown.. I figure it has to do with the roast but how and why.. And is one bad one good or make no difference at all?      The picture shows three roasts with the darkest being found in Naples, located in the southern half of Italy. The medium roast is representative of coffee found in Florence and the Central Italian style, and the Northern Italian roast might be found in a typical espresso bar in Milan.   <a href="http://www.bestcafes.com.au/espresso...fragile-beauty" rel="nofollow">http://www.bestcafes.com.au/espresso&#8230;fragile-beauty</a> [...]</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: cafedave.net &#187; what happens when an espresso is made</title>
		<link>http://www.bestcafes.com.au/espresso-coffee-a-complex-and-fragile-beauty/comment-page-1#comment-121</link>
		<dc:creator>cafedave.net &#187; what happens when an espresso is made</dc:creator>
		<pubDate>Tue, 17 Mar 2009 19:57:02 +0000</pubDate>
		<guid isPermaLink="false">http://www.cremamagazine.com.au/?p=1044#comment-121</guid>
		<description>[...] magazine] Beautiful description of the espresso preparation process.   This entry was written by dave, posted on Today at 5:56 am, filed under coffee-life. Bookmark [...]</description>
		<content:encoded><![CDATA[<p>[...] magazine] Beautiful description of the espresso preparation process.   This entry was written by dave, posted on Today at 5:56 am, filed under coffee-life. Bookmark [...]</p>
]]></content:encoded>
	</item>
</channel>
</rss>

