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  1. Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather. Ingredients (8 cookies) 1 pack of chilled French pastry 1 big pear 1 flat teaspoon of cinnamon 1 teaspoon of fresh grated ginger 2 tablespoons of brown sugar 1 teaspoon of vanilla sugar 2 tablespoons of milk Heat the oven up to 190C. Cover a baking sheet with some baking paper. Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes. Enjoy your meal!
  2. I buy green beans wholesale (Sumatra Mandheling), which I roast in my Jiffy hot-air popcorn maker (Full City - just at second crack). I grind in my Breville BCG800XL burr grinder to very fine. Then I brew in my Krups Type 229 Aroma Control machine with the thermocouple in the basket which drips into an insulated carafe. I've been doing this for many years. Do I need professional help? I tried what they call coffee at the corner convenience store, but it tasted like cardboard. Does that make me a snob, or a connoisseur?
  3. I would like to fine tune my green coffee bean roasting technique. For several years I have used a Cafe Rosto, which supplies a constant hot air stream to 5 - 6 oz of beans, and they finish in 5 - 7 minutes, full city, just when the smoke alarm goes on for a minute or two. This seems to be good for drip coffee; (I like rich chocolatey South or Central American beans.) I picked up a Whirly-Pop stove top device, because it will do 8 oz at once, over a gas flame, and gives me much more control over heating/cooling. I need to fine tune this application. Does anyone have practical experience, or references to coffee roasting profiles? TIA, James
  4. What do people here think of the "bulletproof coffee" fad, or just butter coffee in general? Here is a company that promotes it, and here is a random discussion on the Interwebz, plus this piece from Fox News. The basic idea is mixing butter and/or something like coconut oil with coffee. Obviously there is also a tradition of mixing butter and tea, but until recently I never heard of the coffee variation (or abomination?). But I've had trouble finding any... let's say, unbiased discussions of its effectiveness, health value, etc.
  5. I use a Hario v60 "1" size nearly every day, for myself. Hario's "1-2" cups is a bit of a joke, it's based on 150ml or 5 oz. I, and most people I know, want 8-12 oz of coffee. If I'm entertaining, there's no way for me to make more than 1 cup except make 2 smaller cups in my size 1 Hario. I'm thinking of getting either a Chemex or a larger Hario - do the latter make anything larger than size 2? And if not, does the size 2 hold enough coffee for roughly 600ml, or more? I'd like to be able to serve up to 4 people at least 8 oz, so something that holds about a litre's worth of coffee is what I want (roughly 60g coffee) I've never tried Chemex, but I'm willing to. If I don't like the results from their own filters, I've seen videos where people use Hario filters in the Chemex brewer, and just use it as a giant V60.
  6. For $9.99 a good value. Notch near bottom of glass prevents over-compression of coffee. Been using it daily for last six months with no complaints.
  7. Since I can't ever have enough different ways to brew coffee, I got me one of these... It combines (imo) the best attributes of French press without the muddiness that sometimes comes from same. So far, after brewing with it twice, I am liking the hell out of it. rotuts will be happy to know that I ordered it from BB&B, and got 20% off ! Here's how I roll drip...
  8. Inspired by an exchange between Naftal and Hassouni in the winter tea thread, I thought I'd ask something different but possibly related: what coffee or tea mixtures do people make that they are either embarrassed to admit, or that they find delightfully disgusting or painful? This could be anything from plain old "I drink Folgers black every day!" to an exotic but grotesque mixed drink. I'll start: I'm about to drink my favorite disgusting infusion, Ku Ding, with a cheap bourbon whiskey, Fighting Cock. Interestingly, in my experience the aftertaste of Ku Ding easily outlasts - by a lot - hard liquor. My first experience in this genre was leaving several "nails" of Ku Ding in a bottle of Smirnoff for several days. The experience was roughly this: upon drinking, one is immediately hit with the familiar feeling of drinking Vodka, but then the extreme bitterness of the Ku Ding emerges and permeates the entire gustatory system. (Note: you may remember me from the "butter coffee" thread. Some posters reacted in horror to the idea, so I suppose that would count here as well!)
  9. Here in Denmark we do not really have Starbucks. I think there are 5-6 in total. Everyone tried the pumpkin spice latte though and people really enjoy it. So I wanted to make a "syrup" or contrate to add to coffee to give the flavor. Googling around gave me several suggestions for such a recipe, but for some odd reason, they all contain actual pumpkin. The way I understand it, there is no pumpkin or pumpkin flavor in pumpkin spice latte. Just the spices you would put in pumpkin pie. So since I can't get to a starbucks to sample, I can't really compare and I'm just curious about people's input on this. Would the typical pumpkin spice latte improve on some actual pumpkin, or is it just something people tend to add?
  10. INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends. In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression. Ingredients (for 2 people): 200ml of green tea 4 new kale leaves 1 green cucumber half an avocado 1 pear 1 banana pinch of salt pinch of curcuma Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once. Enjoy your drink!
  11. Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about the Rancilio or other great machine on the market? Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
  12. Anyone familiar with this little joint in the Village? I assume some Brazilian roots because of items like pao de queijo and brigadeiros on the menu. I would love to know about the coffee in the latte my husband brought me--such a bright flavor, not at all like typical espresso of my experience. At home in CT we have access to a pretty great local roaster with quite a range of coffees. I wish I knew about the coffee in that O Cafe latte so I could try for something similar from Willoughby's.
  13. Hello everyone! I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey! Have a good day! ☺️
  14. I updated my SM green beans 'stash' today and on check out they had a ref to this vid: http://www.sweetmari...brary/node/4739 pretty interesting. If you like coffee, their vids are not only fun to watch but informational. of course, having not won the lottery recently, this puppy is not for me! enjoy!
  15. What do you buy for Father's Day for the father whose tastes run to the esoteric and gourmet? If you're my kids, and this is a question that they have to deal with often, you buy a pack of Esmerelda Special Geisha coffee from Panama, which is what I received this year. It is billed as the world's best, and most expensive, coffee. And it really is a special coffee. Definitely the best I've ever tasted. My question is this. Are any eGulleters taking the next step in coffee and going for the extra special blends? If so, what have you tried? How did you brew it? Is coffee the non-alcoholic version of very fine wine or pure malt whisky?
  16. there are a number of home roasters here. I found this link at HomeBarista and it might even interest those who are just 'Drinkers' : http://www.home-barista.com/home-roasting/show-your-home-roasting-setup-t22453.html doesnt that Quest M3 look delicious?
  17. Since a number of us are roasting our own (and here, and here), I thought it made sense to start comparing notes on what was working and what wasn't for the offerings at Sweet Maria's. To start it off, right now I'm drinking Brazil Fazenda Santa Mariana roasted to Full City, brewed drip follow the SM instructions. It is fantastic: it's got a great funkiness that I think is what the packaging is talking about when it describes the coffee as "malty". What are the rest of you experimenting with right now?
  18. I am an everyday tea drinker. I came to the US 20 years ago, and gave up tea for coffeefor many years because it was too hard to find tea that didn't taste like vegetable water. My budget is basically very very low. I am laid off at the moment and trying to keep costs down. But here is what i drink, and my strategy for maximum tea, minimum budget. from the Indian Store: Brook Bond ( I think) Green Label. Green Label is Darjeeling. No flushes mentioned, but as long as it is made properly, makes a great cup of tea, for my taste. Tetley Massala Chai bags, decent but not fabulous. For real masala chai i get CTC tea, i like Taj Mahal, and boil it up with cardamom, ginger and pepper. from China Town: Keemun in a little orange tin oolong in a pretty tin (this is not good oolong, but it brews up fine for a quick cup of tea.) I also have some lychee tea in a lovely pink tin, its pretty disgusting, but it was $2 and the tin is cute. On Top of this i have the ends of a bag of Lapsang souchong, this si my favorite and I ration it out. When i get really broke i mix it with assam or something of that nature. I have a little bag of golden tippy assam also from the tea shop. its ok but not worth the money Also i have a box of barry's tea bag, irish brekfast and gold blend, because they taste like home. I always drink my tea with milk, so my choices reflect this. I only put sugar in Massala Chai, but i find that needs it. so there... there are my teas. Cheap and very basic.
  19. Any favorite books that give an overall education of coffee?
  20. Another matter to keep in mind when tea shopping: 4 ounces of loose tea will brew 40 to 50 cups on average (this is Western style, one infusion). Do the math; tea can cost considerably MORE per pound than coffee, but less per cup! From the TeaSource.com website: "Tea is the most affordable luxury in the world. But at first glance it may seem expensive. A tea that costs $100.00 per pound only costs 50 cents per cup when brewed. A pound of tea will typically yield 200 cups (vs. 40-50 cups from a pound of coffee). Also, many of the teas in our collection will yield as many as 4-6 infusions from the same leaves (particularly oolongs and greens). For many teas, those later infusions yield the most interesting flavors. Since most of the caffeine is released in the first infusion, this is also a way to reduce the caffeine content."
  21. The Cultured Cup is providing 10 mg samples for another Tea Tasting Discussion. This time a tea blend they have developed for iced tea. Their Yin Yang blend incudes Japanese green tea, Chinese black tea, orange, pineapple, safflower & strawberries. The Cultured Cup has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Friday, August 14th to those who have not yet participated in any of the last two tastings. As always, everyone is welcome and encouraged to participate in the discussion. So, please PM me now for details if you would like to receive one of the the free samples and participate in the tasting and discussion. As I have mentioned in other topics, I have known Kyle Stewart, co-owner of The Cultured Cup, for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. And for the past three years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. Kyle attended the World Tea Expo in Las Vegas recently and completed his three years of training with the Speciality Tea Institute to become the first certified tea specialist in Texas. I have had many pleasant times with Kyle and his staff, trading teas and sharing new tea discoveries. More than just a tea merchant I happen to buy tea from, Kyle is a culinary friend as well as a tea friend - the wonderful tea pairings at Sharon Hage's York Street restaurant and a shared interest in Asian food.
  22. Allright, so I'm engaged in a couple of topics where teas are being tasted...click and click. In a fantastic gesture of both his time and expense, Richard Kilgore, one of our volunteer managers, has been acquiring and sending out samples of various high-end teas to members who respond (like I did) with the promise that they'll taste the teas and report back. The way these fancy teas are brewed requires a fair amount of work as well as a fair amount of equipment. Take a look at Richard's topic Show Us Your Teaware, and you'll see what I mean. No doubt tea can be brewed on a shoestring, as can coffee, and you'll still have a mighty fine cup. After all, tea got Bogey and Hepburn down the river, after she poured the Gordon's overboard. As far as my coffee ware goes, trust me, I'm obsessive - as can be seen in this topic started by Mr. Kinsey. Teaware - not so much. I have 2 of those little cute pots and they each hold about a cup of water when full - or, in tea terms, 250ml. To brew a great cup of coffee, I can put water on to boil, get my whole coffee rig set up, weigh out and grind my beans, and have a great 6 -8 oz. cuppa coffee in under 5 minutes 99.9% of the time. If I've preheated Silvia, I can have a great espresso 90% of the time in a minute. Of course, in both cases, excellent fresh coffee is of the utmost importance. But tea? What a pain. Constantly reheating the water (or heating fresh water even), taking it's temperature, timing things, swirling stuff - and all for like a 2 oz. sip of tea? That a lot of times doesn't even come out great. Additionally, it's about 1,000,000 degrees here the last couple of days (so I may be a little cranky) and who wants to spend the afternoon brewing shots of hot tea? I know, I know, people in hot countries drink tea because it cools them off. All over the world, they're drinking hot tea to cool off. Me, I just want air conditioning and an iced coffee. Shaken, frothy and so refreshing. Or a great iced tea. Am I the only one?
  23. This is the third tea tasting of 2009 thanks to eGullet Society member Greg Glancy of Norbutea.com. This time around we will be tasting and discussing a 2008 shu (ripe) pu-erh, a classic 7572 recipe from Menghai Tea Factory in China. The samples were taken from a 357 gram beeng. Greg has provided five samples of 10 grams each that I will mail to the five eG Society members participating in this tasting. While the tasting is open to all members who have posted at least five substantive posts in the Coffee and Tea forum, preference will be given until midnight next Tuesday to those who did not participate in either of the two previous tastings of TGY Oolong and Imperial Dian Hong. Everyone is welcome to participate in the discussion, of course. So, please PM me if you would like to receive one of the the free samples and participate in the tasting and discussion. Here is some background information on this Menghai shu pu-ehr from Norbutea.com. (Copyright Norbutea. Used with permission.)
  24. SO, I'm a little uninspired...I need to do a tasting tomorrow morning, pairing different styles/blends/roasts of coffee (which, exactly, will be a surprise to me) with different liquors/liqueurs for interesting/unusual/exciting taste sensations and all that. Everyone knows the basics, but I'm working with a very well-stocked bar, and they're expecting new and unusual combinations. What are your favorite/most interesting coffee-liquor combinations or cocktails?
  25. eG Society member Kyle Stewart at The Cultured Cup is contributing three Japanese green teas for tastings here in the Coffee & Tea forum. This, the second one, is a Houjicha Select. Kyle has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Wednesday, June 24th to those who have not yet participated in any of the last three tastings. As always, everyone is welcome and encouraged to participate in the discussion. So, please PM me now for details if you would like to receive one of the the free samples and participate in the tasting and discussion. Here is a little information on Houjicha from The Cultured Cup: As I have mentioned in other topics, I have known Kyle Stewart for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. And for the past three years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. Kyle attended the World Tea Expo in Las Vegas recently and completed his three years of training with the Speciality Tea Institute to become the first certified tea specialist in Texas. I have had many pleasant times with Kyle and his staff, trading teas and sharing new tea discoveries. More than just a tea merchant I happen to buy tea from, Kyle is a culinary friend as well as a tea friend - the wonderful tea pairings at Sharon Hage's York Street restaurant and a shared interest in Asian food.
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