Michael Horowitz wrote:
> I'd like to serve an expresso with a twist of lemon rind, primarily
> because I want to break up the visual effect of bone white china.
> I can use a peeler to get the rind, but how do I get the rind to
> twist? - Mike

The correct term is "twist of lemon", or with a "twist", the fact that
it's lemon is a given.
And it's not the rind, it's only the zest that's used. A vegetable
peeler isn't used. There exists a special zester with a small loop
blade that removes a thin length of zest. As to the twist, the zest is
twisted only to release the volatile oils, not to produce a twisted
configuration. The lemon zest is rubbed on the cup rim and then
dropped into the cup before the coffee is poured.