phaelon56

I use exclusively 2% or 1% milk and in some cases even mix 2% and non-fat milk to yield something a bit lower than 1%. My best results seem to come from 2% in terms of a foam that has staying power. I'm still experimentign withpitchers but my best results have been coming from a bell shaped 12 oz pitcher with 5 - 6 ounces of milk in it. Marco - if you're steaming small amounts of milk with that Rancilio of yours (i.e. 10 ounces or less), you may find a that a different tip will make things easier. There are some alternate steam wand tips available that slow down the foaming process.

They both look good. I think I have finally made real progress and may have som pics of my own to post next week. Switching to a smaller pitcher and a shallower, broader cup has made a huge difference.

I finally got around to trying this last night. Tossed it with a bit of sesame oil, garlic oil and olive oil, tossed on some seasoned salt and made sure it was in nice thin slices. It had to roast for longer than I thought it would. Started at 400 degrees but that seemed too hot. After 15 minutes it was browning too quickly - turned it down and then back up - total roasting time about 70 minutes. My only regret is that I didn't roast two heads instead of one. It was golden brown, crunchy in parts and delicious. My daughter and her college friends were over - all tried it and loved it. Now I need more cookies sheets to cook bigger batches!

You're welcome and please do report back to let us know if you see an improvement if your coffee. Here in the office we finally opted for a small "superauto" espresso machine (which makes terrible espresso but decent coffee by the cup). Prior to that I was using a $20 Krups blade grinder, a $6 Melitta cone with paper filter, a $10 electric teakettle to heat the water, and a $6 thermal carafe. This fabulous $42 "coffee system", when coupled with fresh roasted beans, had my coworkers lined up at my desk every morning begging for a cup (oh the power). They generally advised that it was the best coffee they'd ever had but it was really just good coffee made right (the credit was certainly not due to me - I used cheap gear and simple directions).

The bold emphasis was added by me. Melkor already made the excellent point about freshness of beans but I'll reiterate that. The importance of freshness is not to be underestimated. French Press (aka "press pot") coffee is more full bodied as more of the essential oils are present that get trapped in the paper filters of drip makes. I happen to like the coffee from auto drip makers but that's personal preference. A good intermediate solution is one of the "permanent" or reusable gold mesh style filters that can be placed in the Krups instead of the paper filter. It lets more of the oils get through but produces less sediment than one sometimes gets with French Press coffee. If I were you I'd start by doing the following: 1) Find a good local source for truly fresh roasted beans that are available on or just after the day of roasting. The only places I know of in NYC that can definitely offer you this are Empire Coffee & Tea (I believe they're on 10th Ave at the NE corner of 42nd Street) or Gimme Coffee in Williamsburg Brooklyn. Buy only what you can use in 4 - 5 days. Store in an airtight jar or ziploc at room temp out of direct light. For many of us it's inconvenient and costly to make a special trip to buy fresh coffee every 5 - 7 days. I usually buy a pound or two at a time (sometimes I roast at home but sometimes I buy), separate it into two day portions in ziploc bags, put the ziplocs into a larger sealed bag or container and freeze. Remove one bag at a time as needed and allow it to thaw for a few hours at room temp before opening the bag and using. Do NOT just scoop beans out of one big freezer container (introduces moisture - not good) and do not grind frozen beans. 2) Try making four to five cups at a time with the Krups. Most consumer drip makers take too long to brew when doing a full pot. Ideal results come from a 4 - 6 minute brew time and this can usually be achieved by making less than a full pot. 3) Always grind just before making the coffee - not the night before and not even a few hours before - this is more imortant than you might think. 4) Unless you're wiling to invest about $100 in a Solis Maestro or the Starbucks Barista (same machine as the Solis but with the Starbucks name on it).... IMHO you should stick to the blade grinder. Cheap burr grinders are usually terrible. You can probably get a burr grinder for $60 - $80 that would do a passable job for French Press but the Solis is so much better a machine at $20 more. Also - if you ever get into making espresso the Solis is the cheapest grinder on the market suitable for use with a decent espresso machine. Blade grinders or cheap burr grinders tend to create particles that are no uniform in size. Grind coarsely if using these for French Press unless you're okay with some sediment inthe bottom of the cup. 5) Get a cheap (or expensive) thermal carafe and preheat it with hot tap water whole the coffee is brewing. No matter what kind of coffee you make (drip or press) this is important. French Press coffee continues to steep to some extent even after the plunger is pushed and drip coffee very quickly gets scorched by the glass carafe sitting on the warming plate of the coffee maker. Always transfer the coffee to the preheated carafe immediately after brewing unless you're going to pour all the coffee immediatley into mugs and cups. If you're sharper than me in the early morning you'll even remember to pour the preheating water out of the carafe before trying to pour the coffee in!) In short - it always gets back to the freshness of the coffee, the temperature and time of the brewing, the consistency of the grind, the amount of coffee used (2 level tablespoons per 6 oz cup - that is not a typo - it's the SCAA standard coffee measure) and the way in which the coffee is stored for serving. I think that if you get some fresh beans and a thermal carafe and follow the basic procedures outlined in various replies on this thread, you'll see a significant improvement in your coffee. To use or not use flavored beans is a hotly contested subject but as a general rule, fresh roasted beans form a good microroaster are not available in flavored versions. Bets bet is to buy some good quality flavor syrups (DaVinci or Torani are good and are availabel in small bottles) and add them to taste. I also suggest trying some varietal coffees before blending - just to get a good perspective on how they taste when properly prepared. Blending is fun and can produce tasty results but yomay find some straight varietals that will knock your socks off (if you wear socks).

I appear to be in the minority on this place - my experiences were mixed. It's a just a step above formica table Chinese restaurant style in decor but pleasant enough. The service was adequate. Two entrees, two soups and a Thai iced coffee on the first visit. All were good but no better than what I can get at either of the two places in Hackensack and IMHO no better than what I've had at Royal Siam (somewhere on 9th or 10th Ave in the 40's IIRC - there are two but this is the one in the 40's on the east side of the street). Second visit we had four people and two of the four entrees were mediocre. ONe of the curries had almost zero curry flavor. It wasn't just lacking spiciness - it was almost like thin yellow gravy. There were plenty of potato chunks and almost no chicken at all. Disappointing and have not been back but it may have been an off night for them - many other people have raved about it.

Oooohhh.... you left coast guys just have to rub it in, huh? The good news is that I'm in one of your "go-to" states but the bad news is that I'm in the frigid and snowy part of the state that is not on most people's list of places to visit (except Melkor.... bwah ha ha.... who must come here on occasion to keep Ms. Melkor happy )

If it's this model Starbucks Barista Burr Grinder you got a good price. It's actually a rebadged Solis Maestro - generally considered to be the least expensive burr grinder on the market that delivers a consistent enough grind to be used with decent espresso machines. It's a great grinder for drip and press pot coffees also. Th only possible snafu you may run into is static in the dosing bin where the ground coffee collects. I never had that issue with my Maestro but those who have experienced it advise that washsing the dosing bin once or twice with warm soapy water and letting it air dry will eliminate the problem. Hang onto your receipt - the Maestro is in general a very reliable grinder but int he unlikely event you need servcie durign the warranty period - Starbucks (despite their many flaws) has a stellar reputation for good customer service after the sale on their espresso and coffee equipment.

I think Etta's is a good choice but it's one of the few nicer places I've eaten at in Seattle. The desk guy at my hotel recommended it and contrary to the way those things work out it was really good. I think they may have a vegetarian item or two - the spinach salad I had there was the best salad I've ever had.

I can attest to the fact that the pepperoni variety tastes nothing like the real thing although there is a slight visual resemblance if you squint and keep the lights turned down low.

I stand corrected in that a Southern Italian roast is darker than a northern but in many cases I find that the Northern Italian roast is too dark for me at this point. I used to like all my drip coffee French roast style and my espresso as Northern Italian. Lately I've been drinking my espresso (which is always consumed in lattes at a ratio of 1 part espresso to 3 parts milk) at a roast level more like Full City or just a smidgen past it. I have really come to appreciate the flavor notes that emerge in the lighter roast.

I'm inclined to bring in candy on occasion and nearly always a bottle of water. I my area the theatres charge $3 for water and I feel no guilt about bringing my own. IN NYC I always bought the combo because it was about $7.50 to $8.50 for the large soda/popcorn combo. Now that Im back in Syracuse where one chain controls ALL the first run theatres (except for one that is hanging by a thread and doesn't really count).... I'd need to get a bank loan to get the combo. Here they are currently charging just over $12 once tax is included. That's right - It's about $12.50 for a large soda and popcorn. And they wonder why peopel sneak stuff in? When I lived in Ithaca NY there was no point in in bringing your own. Fall Creek Theatre and Cinemapolis had fresh cooked popcorn with real butter (plus a dozen great toppings you could add to that), home made brownies, real coffee and tea and even fresh local apple cider - all at realistic prices. Local people made it a practice to support the concession stand because it w2as a great little locally owned theatre. The best is the little movie theatre in Old Forge. Not sure if they still do this but they used to sell every single flavor of Ben & Jerry's by the pint for only about 50 cents more than the grocery store charges. Why bother bringing your own?

It was not one that I got but rather.... one that I inadvertantly served. During my relatively brief career as a waiter (about 18 months) I was working in a bistro that was famed for their Onion Soup Gratinee. It seemd that every other customer ordered it and the crocks were lined up by the dozen or more to have toasted crouton and cheese thrown on in assembly line fashion by a line cook before they were broiled. On one insanely busy Friday night.... one of the brackets on the wire shelf above the assembly area somehow worked its way loose and fell onto the top of a crouton during the assembly process. Working with blinding speed as usual, the line cook covered that one with cheese like the others and in the darkened pickup area, I grabbed it and served along with the other three bowls to that table. My customer immediately asked "What's that thing?" when he spotted a sharply angled object protruding fromt he top of the soup, enveloped in melted cheese. Fortunately he had not taken a bite and was perfectly content with an apology and a speedy replacement.

The Sweet Maria's article mentioned above is indeed a very good place to start. Most espresso blends include a fairly neutral base bean, most often Brazil bean. That bean often comprises about 40% of the overall content. It balances out the remaining beans - usually two to four other varieties. It's common for the other beans to include something with distinct fruit notes such as an Ethiopian Harrar and also an earthy, winey wilder tastign bean like a Yemeni Moka. The more intense flavors of these are balanced by the "base bean" and something with a mellow but big flavor profile like an Indonesian often tops it off. If the drink is toi be consumed mostly as straight espresso, a bean that delivers abundant cream is often included. Many Italian blenders and even a few Americans also include a small percentage of high quailty robusta (e.g. Ugandan Nanga Farms) as it really ups the crema quotient. The robusta adds a hint of bitterness in most cases. Some people really like the Northern Italian dark roasted profile but roasting that dark can increase bitterness or in some cases mask the more subtle flavors. I like a medium dark roast instead as the fruity and chocolatey notes of some beans are more evident.

In this forum there is no such thing as a question that's too naive. If a different thread is required we will start one. Much of the espresso vs. coffee bean choice has to do with personal preference. I find that I like espresso blends made from Brazil, Indonesian and African beans as my favored choice for espresso but prefer staright varietals when consuming Americano's. Drip coffee is another story - some of the varietals that I really like as Americanos, I am less fond of when made as drip coffee. I'll reemphasize the excellent point that was already made - the critical importance of freshness. It's hard enough to find REAL Kona or Jamaican Blue Mountain, much less find the real thing that is truly freshroasted (i.e. was roasted within 24 - 48 hours of the time you get the coffee). I'll take fresh roasted beans of nearly any old arabica variety over stale beans of some pricey and exotic brean or blend. Both Kona and JMB are very smooth, well balanced and subtle. I think that many people expect some sort of earth shattering and transcendant experience or a major coffee epiphanywhen they drink those two celebrated beans but it's really their smooth and subtle nature that is the draw. It's not everyone's cup of.... uhhh.... coffee. The high price for those two coffees is a simple matter of supply and demand. To be a true Kona or JMB the beans must be grown in a particular area, typically one that is limited in size. It's also worth noting that in both Kona and Jamaica (most particularly Kona), we might assume that the growers are actually earning a living wage, in contrast to much of the other coffee growing population in the world.

I'm no a consumer of alcohol but how about the San Pellgrino water at Danube in NYC? By the case it breaks down to about $1.25 to $1.50 per bottle in discount retail stores for the large bottle and I'll guess that restaurants who buy in voume pay about $1.00 per bottle. We had two bottle with my special birthday dinner two years and were a bit startleed to see it come in at $14 per bottle. Yes.... the water we had for dinner totaled $28 not including tax and tip. No sommelier, no stewards, no risk in inventory with unpredictable turnover or specialized sotrage requirements..... just an insane markup. In a restaurant of that level I would expect the water to be $8 to $10 but they're really pushing way over the limit at $14.

Yeah, ok, I accept that, but then why does Bialetti market it as the "#1 espresso maker in the world" I coudl be mistaken but I have the impression that the Italian coffee culture sort of implicitly recognizes the difference between the two but uses the term interchangeably. Might this be true? "Espresso" made in a moka pot on the stovetop is apreciated for what it is but recognized as being a different creature than the crema laden shots that come from a good machine and a barista. I still need to invest in a good moka set for travel. Has anyone here tried the Velox two cup electric... the little stainless steel electric job? Just curious.....

I wish I could remember what stand-up comic had this classic line (I paraphrase - can't remember it verbatim): " When I look at a cookbook and see how the recipe is supposed to come out it's kind of like the way I feel when I watch a science fiction movie - I say to myself 'No way that's ever gonna happen!' "

Yeah.... except I'm special and it seems that I always need to eat. Seriously though.... the number of people who are truly open minded about food is far smaller than those who are particular, often for no reason other than fear of the unknown. Perhaps I'm more open minded than some simly in reacation to my upbringing. My mother insists that my father's nickname should be "Nothing On It O'Neill". He considers plain black pepper to be an exotic spice and can't tolerate thigns as smiple as parsley garnish to share the plate with his very plain food. I was among the camp whowrongly assumed for years that okra was slimy and therefore disgusting. Fresh okra that has been properly handled and prepared is indeed a wonderful vegetable but it's tough to find it that way for most of us outside of friend's gardens and certain southern areas.

Hey.... I don't remember giving anyone permission to film an episode in my old apartment - what's up with that? I suppose folks who show photos of their "un-styled" espresso setups either don't care or have just made a bunch of shots in a row. Everyone is different and I tend to keep my setup very tidy but if I make a half dozen or so shots in a row there will ineivitably be some minor spillage of grounds during tamping etc. My digital camera dies and I'm waiting for the new one to arrive - I'll see if I can't do a staged and also a "real" photo next week and post them.

I finally started using my new Reg Barber flat bottom 58mm and have to admit - as much as I love the visual apeal and the organic nature of the Thor tamper - I'm really liking the way this tamps. For those wondering abuot the reference to "the Staub tamp" - my understanding is that it involves initially pushing the tamper straight downwards once at all the each major compass point (N, NE, E, SE, S etc). This compacts and levels the grounds prior to the twisting downard pressure and subsequent polish of the standard tamp. I've been doing it and it seem to work pretty well.

Tell me about it. My daughter is a college senior living with seven other women in a townhouse. Due to my influence (I like to humor myself by believing this) she's more adventurous than most her age when trying new foods but even she will always opt for the "safest" thing on the menu when trying a new cuisine. The irony, as I see it, is that most of her housemates are "vegetarians", yet they do not like vegetables

But Florida has Cuban coffee, which is the most sublime coffee on the planet (well I think so) so it all evens out, don't it? Oh yeah.... cafe con leche or cafe cubano. That's all I drink when in Florida - it's good almost everywhere, great in some places and best of all..... cheap!

Doc - enquiring minds are dying to know the backstory. Was this some sort of baked goods payola scheme? I am truly shocked

I have not tried their coffee but the description as dark roasted but smooth and low acid prompts me to think that it has a significant percentage of Sumatran or some similar Indonesian coffee, perhaps balanced by some Brazil beans (which are more neutral and also cheaper but can still be of very good quality). That's all just wild-ass guessing - my real concern would simply be that if they're in Portland, getting coffee from a California roaster and then reselling it.... I'd be concerend about getitng optimal freshness. Fresh roasted coffee should be shipped on the day of roasting of possible. Allow three days for it to reach you and that leaves about one week maximum of optimal freshness, assuming that one stores it at room temp in a lightproof and airtight container. Since Portland has entered into the discussion, I feel obliged to mention Stumptown Roasters Great microroaster and cafe operation and they ship on day of roasting. Their hairbender espresso blend is popular in many areas of the US with online espresso enthusiasts and they also do an excellent job with varietals. Being in the Heartland, you could also get some fine coffees even faster from Intelligentisia Coffee They are in the Chicago area....