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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 GoughKudoZ activityQuestions: 173 ( 1 open) ( 1 without valid answers) ( 1 closed without grading) Answers: 59
United Kingdom
| | Local time: 23:39
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| | 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...
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| Selected response from:
Kim Metzger
Mexico
Local time: 17:39
| 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 |
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| Discussion entries: 0 |
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Automatic update in 00:
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4 mins confidence:   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: 17:39
Works in field
Native speaker of:  English
PRO pts in category: 121
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| | 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!
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The translation workplace 
