Beto

I don't know anything about that particular machine, but you should make sure that the boiler isn't calcified. Most commercial machines are plumbed in and have in-line filters, with a pour-over, it is important that the users add properly treated water. Calcified machines need to be overhauled, which can mean big bucks if you pay for a technician to do it. I don't know anything about that grinder, but Rancilio does make decent ones; I have a Rocky that I really like. The best thing to do is give bothe machines a good test drive.

One man's take on the level of espresso at Bouchon.

I traveled up there from Maryland in February. Chestnut Hill is a very nice suburb of Philly that has lots of charm with cobblestone pavers and a trolly line running in front of the coffee shop. The shop itself is very elegant - think Pottery Barn - with wooden floors and exposed brick walls. One of the first things I noticed upon entering was a sushi refrigerator within which the most elegant of pastries were displayed. Onto the coffee... John pulled me a fantastic espresso - lots of crema, nice buttery mouthfeel, and long lemony finish. He attributed the citrus notes to the coffee being from the new crop. My companions had lattes and they were also expertly prepared with free pour latte art. I can highly recommend this shop. Everything about it, from the atmosphere to the coffee, is top-notch.

The first four on the list are single-serve pod machines that use pre-ground coffee pods. The last two are espresso machines - big difference. I really dislike the pod machines because the only thing that they are about is convenience. The coffee is expensive (~$15/pound), stale, and you have a limited choice - one that is dictated by the manufacturer of the particular pod type that you have to use. Both of the espresso machines listed are excellent. Coffeegeek is an excellent resource for seeing reviews on different espresso machines and coffee in general.

One place you might want to try that's only 10 minutes from the airport (really!) is Casa Larios. Decent, solid Cuban food in a nice, contemporary atmosphere, and the prices are reasonable. In spite of the fact and Gloria and Emilio Estefan are part owners of the place, the food is what keeps people coming back. Casa Larios 7705 W Flagler St. (305) 266-5494

Nothing wrong with #3 and #5 but unfortunately, some people can't be convinced. I've given plenty of specialty whole bean coffee to my stepfather and it'll sit in the cabinet unopened for years. He seems to have the idea that robusta coffee is the good stuff. Whaddya gonna do?

Dumb question, but in which way are cachaca and rum prepared differently?

Chantico - the name sounds like a car made by Hyundai.

With all of the depressing news in the world today, finally, some news I can celebrate! (I think that I'll go pull myself a double espresso now.)

That's the question that I always ask myself. Restaurants, regardless of their level, just don't seem to hold espresso (or coffee in general) in very high regard. It's not that hard to properly prepare espresso, but it does take training and a certain amount of care. Contrary to what some say, I don't believe that pods will deliver anything more than mediocre espresso... certainly not anything that you would wish to drink without adding milk. How hard is it to find a decent roaster, train your staff, and maintain equipment? It can be done, and it isn't difficult. I do it at home and I've done it in a commercial setting. But you have to care.

I'll bet that Sysco is pretty consistent... just like Illy.

I saw that one too. I guess that explains why he uses Illy, he's getting paid to use Illy. In Illy's defense, it's not bad coffee, but I would expect Keller to use local sources if quality was the uppermost consideration. I think that it's actually more indicative of the status that coffee holds in most restaurants rather than a knock on Keller himself.

Doesn't that just beg the question, why?

That maple burl wouldn't hold up too well in the dishwasher, would it?

Here's one person's experience at Bouchon.

To achieve good crema, it is essential to have freshly-roasted beans. Anything over 2 weeks old is not good. Yes, they have to be freshly ground. Once coffee is ground, its oils start to evaporate and turn rancid. Ideally, the coffee should be ground no longer than a minute or two before you actually pull the shot. The grind: If a good-quality espresso grinder with sharp burrs isn't used, the coffee grinds will be of inconsistent size. Inconsistent sized grounds will not allow the water to push through the puck evenly. In some places, the water will channel through and in others, it won't make it through at all. The tamp: The portafilter basket should be filled to the top with ground coffee, leveled off with your outstretched finger, and evenly tamped with approximately 30-35 pounds of force. Provided that you have a decent machine and all of the above guidelines are followed, you should be on your way to getting decent crema.

Jay's Shave Ice sells 100% Kona coffee directly from Greenwell Farms. He's a great guy who takes his coffee very seriously. (He also makes a wicked good Hawaiian shave ice!)

Isn't "Chef Tony" that guy who pulverizes cement in a food processor on the infomercials? Sure makes me want to come into a restaurant.

Arab coffee usually has cardamom ground up with it. I can't stand it, personally.

Fantastic article. This reminds me of my friend who lives in Miami. He tells me that every Friday after office hours, someone will pull a bottle of rum out of the filing cabinet and they'll sit around for a couple of hours, drinking rum and cokes and shooting the breeze. Such a different attitude from where I used to work, where people barely talk to each other socially, much less spend time together outside of a work context.

In Miami: Café Cubano - Espresso with sugar added Colada - A larger serving of the cubano. Generally served to-go in a styrofoam cup with a few thimble-sized cups so you can split it up with your companions. In Spain: Café Americano - plain, drip coffee Café con Leche - Strong drip coffee with milk added Cortado - a smaller version of café con leche.

Guatemalan Huehuetenango - a well-rounded cup with flavors of nuts and bacon.

The favorite thing from my youth is Chef Boyardee pizza. The one that comes in a kit that you make yourself, for that "homemade taste". My mom always said that they smelled like vomit but I love 'em.

Thanks all. I'm going to tenderize with a mallet then marinate, sans lime juice. I'll save it for after cooking.

Can someone help me out here? I'm going to grill some steaks tomorrow. I'm not too sure exactly what cut they are since I didn't buy them, but they are pretty lean. I plan on marinating them in lime juice, garlic, cumin, cilantro and olive oil. Will the lime juice help tenderize the meat or should I add some meat tenderizer a few minutes prior to grilling? Thanks in advance.