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vollendete Crema

English translation: perfect crema

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
German term or phrase:vollendete Crema
English translation:perfect crema
Entered by: Kim Metzger

16:45 Apr 3, 2010
German to English translations [PRO]
Marketing - Cooking / Culinary / Domestic appliances (coffee)
German term or phrase: vollendete Crema
Encountered in an article about domestic appliances, more specifically coffee machines in this instance. I've found numerous references to this term in appliance brochures but have been unable to locate an actual translation for it. "Einzigartiges Aroma, vollendete Crema, das Ganze zubereitet von einer Kaffeemaschine....."
Louise Gough
United Kingdom
Local time: 17:17
perfect crema
Explanation:
There are plenty of synonyms for vollendet. This is just one.

Moreno Faina shows off a perfect crema while a barista keeps the Illy staff fueled all day long

So a good espresso isn't bitter (or burnt-tasting) and should be a thin syrup, 25 ml (about 2 tablespoons) and should have a layer of crema on top, a bit of foam which barista Michele told me was marked with what he called a "tiger's stripes", because of the wavy lines and mottled marks in the foam. Jeffrey Steingarten, in his obsessive-essay on espresso-making, says a good crema is notable if it'll support a spoonful of sugar atop for 2 seconds before disappearing under the surface.

http://www.davidlebovitz.com/archives/2007/03/making_perfect...
Selected response from:

Kim Metzger
Mexico
Local time: 10:17
Grading comment
Thank you. Now at least I know what to ask for when Starbucks finally reaches our remote little backwater .... :D
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +5perfect crema
Kim Metzger


  

Answers


4 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
perfect crema


Explanation:
There are plenty of synonyms for vollendet. This is just one.

Moreno Faina shows off a perfect crema while a barista keeps the Illy staff fueled all day long

So a good espresso isn't bitter (or burnt-tasting) and should be a thin syrup, 25 ml (about 2 tablespoons) and should have a layer of crema on top, a bit of foam which barista Michele told me was marked with what he called a "tiger's stripes", because of the wavy lines and mottled marks in the foam. Jeffrey Steingarten, in his obsessive-essay on espresso-making, says a good crema is notable if it'll support a spoonful of sugar atop for 2 seconds before disappearing under the surface.

http://www.davidlebovitz.com/archives/2007/03/making_perfect...


Kim Metzger
Mexico
Local time: 10:17
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 121
Grading comment
Thank you. Now at least I know what to ask for when Starbucks finally reaches our remote little backwater .... :D
Notes to answerer
Asker: Thank you very much - not being much of a coffee expert (despite drinking loads of it at my desk) I'll admit to being a bit confused by this!


Peer comments on this answer (and responses from the answerer)
agree  British Diana
4 mins
agree  Rebecca Garber
16 mins
agree  Holly Hart: yes, indeed, this is what pump-driven espresso makers can do - and here is a photo: http://farm1.static.flickr.com/186/463215659_8fba685f16.jpg
8 hrs
agree  Ulrike Kraemer
16 hrs
agree  Edith Kelly
16 hrs
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