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Posts posted by MaeveH

  1. oh yeah, the retail here is just laughably marked up, and the service snotty. I trawled the shops with my espresso machine-expert buddy and was treated like an idiot at Mali. My solution was to order from whole latte love and get them to ship my beloved expobar (office, I think) and rancilio to a hotel I was going to be staying at in Chicago for a cousin's wedding. The duty I paid at the airport was minimal.

    Actually, the mark up is not laughable in the slightest. It's downright appalling and infuriating.

  2. Hi Kenk,

    sounds like you'd enjoy their macchiato more, an espresso topped with a smidge of milk and foam. They don't really do cappucinos there (by my def, anyway), but if you want a milky latte they're tops. also, because the foam is incorporated more evenly throughout the milk, you don't get that wizpers "iceberg" of foam on top. They're different beasts, is all. I kind of prefer to have a more thorough distribution and blending of milk and coffee. gives it a richer mouthfeel for longer.

    Also, let them know what you'd like! They'll be happy to accomodate anyone's wishes for more or less milk.

  3. Hi, sorry for the delay, been pretty busy the last few days.

    No great mystery to my source, I just emailed their info address and got a reply back from one of the owners who simply said "Years back in Belgium, they used horse tallow, now we use rendered beef fat." Broke my heart, it did. I'll ask if he ever used a horse fat blend...

  4. Hi all,

    Concerning the worrisome "seven-second shot" speak from the owner, I've heard through someone that apparently he was referring to something else. I certainly want to clear up any misconstruction on my part.

    Anyway, I'll soon be checking out the grub there, too.

  5. Hey, thanks for the post, Carswell. A coffee-geek pal of mine chatted up the owner who seemed to be saying all the right things (except for a distressing comment about the perfect "seven second shot", which is just bizarre). He got in hot-shot barristacrat Chris Deferio from Gimme Coffee to train the staff, apparently. Glad it's paying off.

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