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Beto

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Posts posted by Beto

    Making Coffee for multitudes

    in Coffee & Tea

    Posted

    Every Sunday my family "volunteers" to make coffee for our community for 50 to 350+ people.  We use those old fashioned electric coffee pots that take forever  to brew 90-100 cups and clean-up is a real pain you know where.

    We are considering modernizing, installing a built in restaurant type coffee machine system that would produce large quantities of coffee in minimum of time.

    If you use an efficient coffee system you can recommend, would you, please share the information.  Thanks in advance.

    Whenever I set up for an event, I always take my Bunn pourover brewer. I've found it to be perfectly adequate, yet not too expensive nor unwieldy to work with.

    I have the CW15APS model.

    The Pleasures of Moka

    in Coffee & Tea

    Posted

    If I'm buying roasted beans, how should I be storing them? Or does their age by the time it comes to grinding them mean that I need to be roasting at home in order really to taste the benefits?

    Find a good local roaster and buy just enough to last you a week. Where are you located?

    Suppose i have to make coffee for 20 or 30 people

    in Coffee & Tea

    Posted

    I like press pot coffee. Can I just brew the coffee in a stock pot and strain through a chinois into thermoses?

    Maybe without force it would take too long to filter through the grounds, but maybe with a big enough strainer this wouldn't be an issue.

    Any thoughts?

    One thing to consider when making press pot coffee in such great quantities is that the sediment will build up on you. Especially when poured into thermoses and left to settle, the bottom will be total sludge.

    If you have an old drip brewer laying about, it might be possible to use the funnel as you would a Melitta-style one cup brewer, only directly into the thermos. Or you could just use this.

    Martin Picard's "The Wild Chef"

    in Food Media & Arts

    Posted · Edited by Beto (log)

    I really enjoyed it. I found Chef Picard and Hugue really funny. This is must see tv for any Picard fans. This was the Courier du Bois Adventure...can't wait to see more.

    Great... just great. Not only is this show NOT airing in the U.S., but the freakin' FoodTV.ca website won't let me see a preview of it 'cause I'm not in Canada! :angry:

    Coffee Shop refuses to serve espresso over ice

    in Coffee & Tea

    Posted

    In Italian, barista is masculine, bariste is feminine, and baristi is the plural form.

    Actually, barista is either masculine or feminine. Thus: il barista ("the barman") and la barista ("the barwoman"). Le bariste would properly describe a group of barpeople that is comprised exclusively of women, whereas i baristi would describe a group of barpeople that includes at least one man.

    It's worthy of pointing out that none of these words refers exclusively to people who work at a coffee shop and/or operate expresso machines. The guy shaking your Daiquiri is a barista, too.

    I should just stick to Spanish.

    Coffee Shop refuses to serve espresso over ice

    in Coffee & Tea

    Posted

    Just got around to asking a couple of the baristas at Philadelphia's La Colombe is they serve iced espresso.  They do - "If a customer wants it..."  Beyond that they pointed me to a sign on the counter advertising an iced espresso drink - ice, a layer of sweet condensed milk and topped with espresso.

    Those outside of Philadelphia, and perhaps New York City, may not be familiar with La Colombe.  For me, La Colombe is the gold standard for both coffee cafes and baristas.

    One question,  why are male espresso drawers not referred to as baristos, or are they??

    In Italian, barista is masculine, bariste is feminine, and baristi is the plural form.

    Favorite Home Coffee Makers 2007-2009

    in Coffee & Tea

    Posted

    The Italian aluminum moka pots work well,  are inexpensive and commonly used in Italy daily.

    I was just about to post a thread then saw this...

    Any ideas on which are best? I bought one from Whittard's but it consistently produced terrible coffee (however it was the large model). My parents had one from a few decades back which was very good, but we lost the filter :(

    If there's something on Amazon.co.uk or equivalent that delivers coffee with thick crema and full aroma without tasting like molten rubber, please let me know! (PM or this thread or both)

    It may be the coffee that you are using. Robusta coffee has the distinct smell and taste of burned rubber.

    The Clover

    in Coffee & Tea

    Posted

    On the coffee sites that I participate in, the consensus seems to be that if you already roast your own beans, grind them fresh and use a French Press, you are already at about 95% plus of what the Clover can do.

    I already do all of this, so although I may find a Clover just to try it, a real test would require using my coffee in the Clover and the press to see what the difference is.  As it is, I don't intend spending $ 8-15 for a cup of drip anytime soon.

    Holy cow, is that how much they are charging??

    I roast, grind, and french press my coffee too, but there is still that curiosity factor working...

    I don't think that those prices are the norm. I was charge ~$3 for my cuppa. Some of the top-placed Cup of Excellence coffees may cost in the $8 range, but they also cost well over $30/lb.

    The Clover

    in Coffee & Tea

    Posted · Edited by Beto (log)

    So now that Starbucks is trying to revitalize their business with, among other things, the purchase of the company that makes The Clover, I'd like to know if anyone has tried coffee from this machine.

    Here is a link to the Clover

    I've had coffee prepared on the Clover at Cafe Grumpy in NYC. It was a great cup. However, it was a great coffee to start with, prepared by someone who knew what they were doing.

    The Clover is a brewing device. No more, no less. Despite what some of the recent hype in the press has implied, it doesn't perform magic. Where I believe the Clover excels is in preparing coffee to order while giving the operator the ability to control many parameters. But without a good understanding of those parameters, the operator can just as easily screw up a great coffee.

    Oily Decafe Beans?

    in Coffee & Tea

    Posted

    The only decaf that I roast is processed by the Swiss Water method, and the surface of the bean is always darker and more oily than its full-caff counterpart. If you take a knife and slice one of beans in half, you might find that the inside is lighter in color than the surface.

    I really don't know what it is about the decaf process that causes the darkening and oiliness, but the beans are exposed to temperatures in excess of 175 deg, which to my mind, has to somewhat "cook" the coffee.

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