phaelon56

The container you bought - was it pre-ground or whole bean? There are a number of coffees that have a chocolate undertone although it's more pronounced when brewed as espresso than as drip coffee. Was the coffee you had while in Cambodia prepared in the little metal filter assemblies akin to how the Vietnamese Cafe Sua Da is prepared? And more to the point - I have had both Vietnamese coffee (from Vietnam - not just stuff brewed in the Vietnamese style) and also Laotian coffee. Have never noticed any distinct chocolate notes in the flavor of those.

I added the italics as I'm a bit concerned about that number. The digital read-out in your photo showed that as brew temp (vs. temp when the coffee exits into the cup - which will be lower). Ideal brewing temp for coffee is typically just a bit off the boil - about 200 - 203 degrees - sometimes as low as 198. What's the high temperature limit on the Keurig? And thanks for the great idea DonnMarieNJ - my dad is 83 and loves "real" coffee but my mom has only decaf Folger's in the house. He uses those little coffee bags to get his caffienated coffee when he wants some buty always raves about how good my coffee is when he comes here for dinner. I think he could use a machine like this.

Aha! That explains a few things. I was involved in a discussion thread elsewhere a couple years ago when someone asked about "white coffee". There was much speculation and the explanation finally acccepted by consensus as likely closest to the truth was very similar to what you describe. And there I was thinking it was just another name for a "flat white" (I'll let the Aussie's who are here explain that one!).

As an apertif I often enjoy tonic water with a big splash of Rose's lime juice. Most folks who enjoy (or once did enjoy) gin 'n tonic or Gimlet's will like these. If you have a desire for dry and bitter look at in Italian import stores to find Sansbitter or Chinotto - both excelent non-alcoholic apertif's. For a more versatile beverage it's hard to go wrong with a moderately minerally sparkling water (e.g. Pellegrino - be careful of the German brands like Apollinaris and especially Gerolsteiner which are way heavy on mineral taste). You can add great depth to that flavor by adding a few small drops of Angostura bitters per glass. My standby for serving with meals is Amé . I have served all three styles - red, rose and white. The food pairing is done in a manner similar to wine although it's best to be careful with the red - it's the least dry of the three types. But that said - IMHO it's usually still the best match for red meats or game. Wegman's grocery stores sometimes carry it in their Nature's Pantry section and most large health food oriented chains such as Whole Foods will also have it. I don't have any suggestions for non-alcoholic digestif's - I'm too busy firing up the espresso machine for after dinner cappa's or machiatto's to worry about that!

It's also worth noting that many peopel drink only one cup per day or else space out their two cups far aprt enough that it makes no sense to brew a full pot. Full size (10 - 12 cup) auto drip makers don't do a good job with less than four cups and even the little four cup brewers don't do well making less than two. I'm so accustomed to just making a quick cup with the tea kettle, a Melitta one cup cone and some fresh ground beans that it seems like second nature. But I can easily understand why it seems like such a chore to peopel and I agree that it is easy. I may even buy one for my dad. My mother wants only decaf in the house for drip coffee and won't brew anything else. He drinks only a cup or two a day at his age but he loves decent quality caffeinated coffee. This might be a good choice for him.

I doubt that the pod could be seen as much more than a variation on the prepacked filter pouches of drip coffee that come in a flat circular shape. The ones that hotels often provide with the little four cup drip makers in the room. The key is the machine itself. If you copy someone's brewing mechanism or if they offer a very unique shape to the filter holder whereby only a very specific design of pod will fit and work - then there's more of a basis for patent protection. I don't see pod coffee systems every overtaking conventional drip coffee in terms of market penetration but agree with Jason that we'll see more and more of it soon.

Yes - I agree that the glass is twice as big as it should be. I'm not only a cynic but also an engineer (IMO not a real one but my business card claims I am some sort of engineer). I need not only the right size of glass but have to quantify the quality. The Manhattan Special Espresso Soda is pretty good but I've tried a few other brands that I liked as much or more. One was made in NJ (can't recall the name) and the other was Moka - an Italian brand that should be readily available in Italian specialty stores. But do they pour with a froth like "real coffee"? (I understand crema on espresso but what kind of coffee has "froth"?)

Just checked out portions of the Shopsin's menu. Damn - I sure hope they're seriously upscale in ambiance for those prices. $14.95 for an open faced chorizo omelet? $12.95 for apple/cinnamon French Toast? I had lunch with a couple eGulleteers this past weekend when I was in the city for a visit. There's a terrific brunch menu at Landmarc on West Broadway - $11.95 for the Pain Perdu - we shared it three ways as a dessert and it totally rocked. I find it hard to imagine that any $12.95 French Toast, even with fruit add-in's, could be superior or even as good as that Pain Perdu. And the atmosphere/service at Landmarc is most excellent. When the weather is good I like having Sunday breakfast/brunch on the patio at the Catholic church on Park Ave just north of the Helmlsey Building - Cafe St. Bart's. The service is well meaning and not highly polished but the food's pretty good and prices reasonable. But what a great setting in the good weather - just lovely. I've been intending for the longest time to try breakfast at The Pink Tea Cup on Grove Street in the West Village. Have been there many times for dinner (it's very much like a "meat and three" place from the South) but what they're really known for is their Southern style breakfast. Show up with a good appetite - they really feed you at this place.

Gosh... talk about not sitting on your laurels or at the least not settling for the same old amount of shelf space. Coca-Cola is indeed getting rid of Coke with Vanilla Demise of Coke with Vanilla discussion But they're stepping right in with something that should either be a total abomination or a tasty new treat. I doubt that there will be much middle ground for opinion. Enter Coca-Cola Blak They say it has a "real coffee-like froth" when poured. What kind of coffee is that? And might I venture to guess that "real coffee" means something along the lines of Maxwell House only not as good? When I think about it the concept has appeal. I've had some excellent Italian coffee soda and also tried a bottled espresso soda from New Jersey that's quite refereshing. I can see the possibilities of marrying that flavor with the cola flavor and keeping the sweetness level a bit lower than a typical cola drink. So why do my gut instincts tell me that this product will suck? Am I just the kind of guy who sees the glass (coffee-cola glass that is) as half empty instead of half full?

Does the digital readout in the circular panel have a functionality other than to show you the selected cup size?

He admitted right up front that Andrew is the best barista on staff. When they first got into the espresso game they were able to keep some staff on hand that got trained/supervised by Andrew and, according to Mike, quality was fairly consistent. More recently they've had some major business challenges that have necessitated running leaner staff levels and he admitted up front that consistency is not what it once was - there afre no "dedicated barista's" (i.e. people who work only in that position. Mike made some very good shots when I was there and took plenty of time initially getting the machine and grinder where he wanted it before he would serve me a shot (I was the first customer of the day and walked in while he was still setting up). He discard at least four shots before he got one he was willign to serve me. And he did a hell of a good job steaming the milk. I haven't experienced any of their other barista's at work but it's possible that Mike has gotten a bit of a crash course if he has to spend more time behind the machine these days.

Bigger is an understatement but the "carts" in Seattle are true carts only in a few places. More likely what you'll find are walk-up "stands" that are either free standing in a small hut of sorts or else occupying a small space on the front of another building. It's a bit like the crepe stands in Paris or those little vendor spaces on 8th Ave in the 30's that are sort of a like a closet built into the front of a building. Seattle's central business district is relatively small - not much bigger than midtown west in NYC but with a far lower density. But you have many other smaller independent business districts that are mixed into residential areas - more akin to what you have in parts of Queens and Brooklyn (and I love NYC but Seattle's neighborhoods are waaaaay more aesthetically appealing). And every Starbucks I walked by in Manhattan this weekend - there were many of them - was jam packed with people. But the reality is that both market conditions (high start-up cost) and legal/city code red tape make it very very difficult for an independent operator to open an espresso business in NYC. I think an operation like Portland's Stumptown or Chicago's Intelligentsia might have deep enough pockets and enough stomach for risk to try opening a place in the NYC market but it's a gamble and a costly one at that. Nick Cho of Murky Coffee is probably just the guy to try it but he'll need to save his ducats for a couple years or get some very well heeled investors to take on Manhattan. And Nick - if you're reading this please note that I'm generally considered well heeled in some respects but money is something I rarely have enough of

The Pasquini Livia A90 is actually not a bad machine but at its current online retail price of about $1,500 there are far better choices. As a matter of fact you can get machines as good or better for under $1,000. But the units that Illy was shipping to many people on this deal were "factory refurbs" that were said, in some cases (this is anecdotal to me - I did not buy one), to either be faulty because they weren't really refurbed or had other issues. But the Livia is not inherently a "bad" machine. That would be Porto Rico - they have a store on Bleecker and one elsewhere in town. Ehhh... beans not so fresh there unless you hit it lucky. They keep them in big open barrels (exposure to air = not a good thing) and no one on staff (at least when I was there) could ever tell me the actual roast date of anything they had in stock. I wouldn't buy beans for espresso there but for cheap prices on beans to use for drip coffee - they're not a bad option if you happen to pick a bean that's fresh enough. But back to the real topic at hand: the best espresso in NYC. Based on a tip I read here at egullet (where else?) I tried Casa this weekend when I was in the city on a visit. It's on 9th Ave, west side of the street three doors north of 40th. There's a spices/olives/Mediterranean specialty foods guy next door and the Sea Breeze Fish Market is on the corner. Not sure when they open on weekdays but on Saturday they opened at 9 AM. I ended up spending my entire morning there quaffing at least three double ristretto's, a short cappuccino and a machiatto. They are really doing it right. Not sure if it's the best in NYC as I have not yet tried some of the other suspects on the list but at the very least... they must be in the top 3 - 5. BUt it is the best espresso I've ever had in NYC. For sure. The owner Mike was running the shop. As it turns out... the real name is Casa @ Cupcake Cafe. Mike and his wife own the Cupcake Cafe Bakery a few doors down 9th on the other side of the street (corner of 39th IIRC). He did plenty of research, chose his machine carefully and has a limited menu - one small "to-go" size for cappa's or Americano's (no regular drip coffee served), and either a ten oz cappa cup or a 2 oz demitasse for espresso. He also sells some baked goods from his bakery and has a double waffle iron for some darn good fresh made waffles. Lots of crema and a smooth flavor profile. Yes... there was a hint of bitterness but I think that's a characteristic of the blend (he's using La Coulombe at the moment). Mike is a very engaging guy and truly has a passion for the bean. They have a similar set-up (La Marzocco two group machine and a Swift grinder) at another store they operate on 18th Street but he admits that quality there can be hit or miss contingent on what barista is working (as mentioned in the original thread reference to Casa - the British guy Andrew is the one who should make your shots if you really want the goods - otherwise go to 9th Ave and see Mike). Mike also mentioned that during his search for a bean supplier he talked to Intelligentsia Roasters of Chicago (or to someone selling their beans). That interaction resulted in someone from Elephant and Castle on Greenwich Street visiting his shop. Ostensibly they are using quality beans and have a rigorous barista training program and process control. By chance have any of you been there and if so did you try the espresso or perhaps a cappuccino?

Nice report and great looking bird! Last year was my first turkey and it was acceptable but not great. Didn't get the color or texture I wanted on the skin and the meat had a bit of spongy moistness to it (at leats to my way of thinking - everyone else seemed very pleased). This year I was dealing with a cheap grocery store turkey that had been in the freezer for a year but it's amazing what a bit of egullet research and sage advice (thanks Andisenji!) can do. I brined and wrapped much the same way you did but sans the bacon (which I should have used because I might have gotten away with less basting). Results were not photographed but they were consumed with gusto and the bird was remarkably good considering its provenance.

NYC doesn't get nearly the amount of snow as my central NY state location (they get 10" - 30" in the average winter and we get 130" or more). But it does get insanely, wickedly cold with the damp winter winds blowing in off the ocean and the wind tunnel effect of tall buildings propelling the winds up the avenues. These coffee carts are out there on all but the worst days when there's too much snow to move them into position.. When I worked in the city we weren't fortunate enough to have a cart with good coffee on my morning route (8th Avenue from 40th Street down to 34th) but I often grabbed a pre-sliced bagel with a square slab of cream cheese already esconsed between the layers. I think the panoply of street carts in NYC is one of the compelling features of the streetscape that make it so unique and memorable. As a visitor there this past weekend I stopped reguarly to inhale the aromas of grilled meat from the many Halal kebab carts. Yum. I just wish NYC had some good espresso carts. Why Seattle and not here? (and yes I know about the Mud Truck but was not impressed with their espresso).

So true (in general - I have not been to Italy so say this as a generalized remark). A few summers ago I ate some smoked salmon and store bought crackers for dinner. I had just backpacked ten miles in to a riverside campsite in Olympic National Park. It was the first real wilderness alone-time I'd had in my adult life. I know it was strictly context but I still recall that meal as one of the very best I'd ever had in my life. And a few years before that I had a short cappuccino at the tiny Flores airport in eastern Guatemala. The espresso machine was ancient, the drink was served in a cheesy styrofoam cup and the freshness/provenance of the beans was unknown. Again... likely due to context because I was so excited to be there (it was the first stop on my very first trip outside the US)... it tasted fantastic.

I work with a retired submariner (career Navy) who was intrigued to hear that such a thread had popped up. I asked him about the claim that submarine food was the best in the Navy. He verified that it's a fact and also confirmed that, according to his recollection, the Navy allocates more money per man per day for food on subs that it does on ships. It was also his impression that there are differences between various classes of subs (e.g. some may get more lobster tails in a given run that others). Is this true and as the chef do you work with and tweak the budget or are you simply given a specific allocation of goods to select from?

One pound (16 oz - not the 12 oz bags so common in grocery stores) yields about 64 doses of 7 grams each, each dose being approximately the right amount for a 6 oz "cup of coffee". If you use a vac pot, french press or like your coffee stronger you may choose to use a bit more than 7 grams. Like pod prcies, coffee prices vary widely. At $5 - $10 per full pound we have coffee coming in at about 7.5 cents to 15 cents per six ounce "cup. I think the really cheap pods are about 25 to 30 cents each and the better ones are as much as 50 cents - even when purchased in quantity. IIRC the typical "cup" from a pod machine is eight ounces rather than six but that still has pod coffee at a substantially higher unit cost relative to ground and brewed coffee. But people love the convenience.

Some of the details you seek are covered in this thread Synthetic Cat Poop Enzymes I've never tried Kopi Luwak coffee but from what I understand the majority of what's sold with that label is not the real thing (but is priced as though it is). I have talked to people who've tried the real thing and say it's an interesting coffee but not some mind-blowing experience. If you want some coffee that's very far from run of the mill... look for some good fresh roasted aged Sumatran or other aged Indonesians (not easy to find it fresh roasted in the US but I'm sure its out there).

Are these going to be tables that can fold up so you'll reclaim some living space when not serving dinners? My first restaurant job was in a place that used a very nifty and flexible system. They had all square four top tables. And they had a limited stack of round tops that had a square inset underneath and could be dropped directly on to the four tops and convert them to a comfortable table for six or a tight table for eight. It took all of two minutes (literally) for two of us to convert a table in either direction.

I saw the comment regarding milk and have to wonder - is Parmalat milk the norm or is it something else? In Mexico and Central America they all seem to use Parmalt milk for making cappuccino's. It's typically used at room temp and the higher starting temp leaves little if any time for proper milk development. There were other issues as well but the milk seemed to me to be a problem. I also saw Parmalata in use in Ireland and France - two other places where I never had a good espresso based milk drink (but again - there is no Italian style coffee culture in any of these places and that's a huge factor). If water is filtered properly there should be a small amount of mineral content but no other flavor artifacts from things such as chlorination. There are some beverages, such as German beer, in which a certain higher mineral content can contribute to desirable content over a certain level wreaks havoc with the boliers, heating elements etc. That said... I'm sure there are many, many US shops in areas where the municipal water is not stellar and all they do is put a filter in place to deal with chlorination artifacts. For ideal results it's best to get a Cirqua system or its equivalent but many shops either don't know enough to do that or don't want to commit the money.

I haven't ruled them out at all... certainly they are in the running. I'd like to understand what the tradeoff is between them, the Macap and Mazzer grinders...and if there is anything else I should consider. ← Not sure if this was addressed elsewhere for you Nathan although I recall a thread somewhere in which Malachi suggested looking at the Cimbali Jr. I'm not personally familiar with it but implicitly trust his judgement on all things coffee related - definitely put that one on your short list to check out. Mazzers have stepless grinding - ther is a fully adjustable collar to set fineness of grind - it does not use click style detentes. Friends who have Rancilio Rocky's are generally satisfied with them but have mentioned that on occasion, in order to get the desired extraction time, they needed a half-stop setting that wasn't available on their Rocky. The Macap also uses stepped or click-stop style settings - a disadvantage in my opinion. I also recall a CoffeeGeek "First Look" that mentioned a less solid feel/build quality to the doser forks. In reality you can't go wrong with any of these grinders for home use but my personal favorite for the home is the Mazzer Mini model with switch (vs timer), doser (vs doserless) and the short hopper. It's stepless, runs quiet, is built like a tank, fits under cabinets and has a great feel. The dosing is slightly idiosyncratic (tends to shoot the grounds off to the left if the lever is pulled quickly) but there are some easy mods to fix that. Or you just adjust the way you hold the portafilter and pull the lever (which is what I do).

Really? That's very cool. It gives me a good excuse to visit Philly again - only a five hour drive and I usually find some other fun things to do there.

I recall reading that comment elsewhere (probably posted by you Nick!). Can you posta link to a thread or article somehere that mentions it? I Googled Don Schoenhelt's email address / user name and cappuccino (which was supposed to be the way to find the original reference) and still can't find it. But I think it is true that the first commercial espresso machine ever installed in North America was at Caffe Reggio on MacDougal back in the 1920's (or so the story goes). They still have it on display on a position of honor but as with most places in NYC they serve crappy espresso

I think the Keurig is the machine I sampled coffee from in NYC and it looks identical to the system I tried in Ireland. The coffee was pretty good. It really had all the characteristics of a fresh brewed cup of good drip coffee. Of course there's always the new Clover Coffee Machine (as seen at Seattle's Victrola Coffee) but you'd best have deep pockets, a good grinder and someone willing to take good care of it.