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  1. I just returned from a short trip to the UK, and my nerdy word-geek self noticed that British people tend to refer to 'a coffee' as opposed to 'tea' (not 'a tea'), and usage suggests that coffee is a 'count noun' as opposed to a 'mass noun' (alternately an 'uncountable noun'). I have my own theory about this, but I wanted to ask the crowd here at egullet if anyone else can rep for my observations, or if anyone has noticed idiosycracies in how beverages are used in conversation. anyone?
  2. Anyone have any experience with this company? They offer a free coffee maker and biscotti if you try a pound of their coffee - much like Gevalia. offer
  3. As part of my kitchen renovation, I am thinking of installing a Miele coffee system. Here's the thing: I am not a coffee connoisseur. I'd be lucky if I can tell you the difference between coffee and espresso on any given day. So, the question for all you guys who knows about coffee out there is, is it worth it? Does it really make better coffee? The whole thing comes in at $2000.
  4. On holiday in Egypt, I had Nubian coffee in Aswan. This is similar in some ways to Ethiopian coffee: the beans are roasted then and there. It also has spices added, and the end result is an absolutely gorgeous strong, sweet, rich drink. However, I didn't see exactly what went in it, and have heard all sorts of suggestions since - none of which agree with each other - cloves, cardamom, figs, etc. Does anyone know exactly how this is made?
  5. Honkman

    espresso

    Finally we bought a superautomatic espresso machine (Jura Capresso F7) and are now testing different coffee beans to find the ones we like most. In the moment we are trying the "standard" one like Illy, Lavazza but I would be curious to hear what kind of coffee beans you like (preferable not to oily, the machine won't like it) and which online shops/roasters you can recommend.
  6. The former president of Matsuya Coffee in Aichi prefecture, Japan, was the inventor of the Apollo coffee machine. He once made coffee in Kilimanjaro, drank it, and found it was good. He thought and thought why it was good, and assumed that the atmosphere was related to this. So, he made a machine that brewed coffee under reduced pressure. It was in 1969, when Apollo landed on the moon, so he named it the Apollo coffee (machine). The machine looks like this Look at the machine on the left. Mr. Nakagawa of Flavor coffee has studied brewing under reduced pressure for years. When I asked him about the percentage of completion of his Apollo coffee machine, he replied that it was about 80%. I also asked him if there was anyone in Japan or abroad studying brewing under reduced pressure. He replied that there were probably no one but him. So, my question is: Do you know of anyone who studies coffee brewing under reduced pressure?
  7. I think I just made the most disgusting coffee drink in existence. I wasn't paying attention, and had my melitta one-cup sitting on top of my breakfast/lunch mug (read: never-washed, oatmeal and ramen mug), and in my caffeine-reduced haze, I poured my hot water over my fresh grounds, and mixed my coffee into all of the detritus sitting in that dirty mug. I'm a little frightened to try my coffee. I have a second one, too. One morning, after a particularly rough night, I got some coffee from the store across the street from where the party ended, and as the coffee was bad, burnt, etc, I dumped about three spoonfuls of sugar in. But, the sugar was from the same bowl as the margarita salt. More undrinkable coffee. What sort of good-meaning problems have you had?
  8. I just read the following in the April 26, 2006 "New York" magazine: "Mention American coffee, and your average laid-back Aussie gets all worked up like Russell Crowe attempting to dial overseas. Their quintessential cup, the flat white, is a strong, smooth espresso drink - less milky than a latte, and not as foamy as a cappuccino. It's done to perfection at Ruby's, a lively Aussie hangout (219 Mulberry St.; 2212-925-5755), and it's turned up recently in Fort Greene, where expat Basquali (he goes by one name) has opened the cafe Smooch (264 Carldon Ave., 718-624-4075)." This sounds like the cup of coffee I'm always looking for and can never find in the U.S. (okay, in the cities in the U.S. where I go). I have had it in Spain, I had it last year at Caffè Italia (6480 St-Laurent) in Montreal - it was their cappuccino. Of course, "less milky" could mean quantity, flavor and/or texture. Anyone know what this "flat white" is all about? Lonnie
  9. original article Looks like the worlds most beloved slightly wonky Austrian chef extraordinaire is soon to have a PR fiasco on his hands. Those self-heating single serving Wolfgang Puck branded packs are being pulled from the market faster than you can say Spago. Puck's namesake company demanded brand-licensee BrandSource Inc. pull the products from stores nationwide after complaints of incidents where the cans overheated, leaked, or the calcium oxide found its way into the hot coffee beverage, resulting in some severely burned consumers. It gets sticky though, because BrandSource only licensed the name; OnTech was the company who provided the cans, and they apparently shoddily subcontracted, which has resulted in litigation between the two companies over some very shady dealings. In other words, if you see one of these cans, steer clear, people. The silver lining is, of course, that the recall couldn't have happened at a better time, what with spring officially sprung, and summer just around the corner. Perhaps Wolfgang should start looking into self-cooling Frappucino knockoffs, eh?
  10. We have a Krups that makes a real full-bodied pot of coffee, but it leaks and my wife isn't too happy about that. So I got a Braun, a brand I've come to trust, but with the same amount of beans, it produces a much weaker tasting brew. I don't want something with bells and whistles, timers, built-in grinder, etc. Any thoughts?
  11. A coffee business discussion thread I'm involved in elsewhere on the 'net raised an issue that warrants discussion. Nearly anyone who's made good espresso at home or observed the process of grinding, packing, tamping, pulling and milk steaming in a well run cafe most likely realizes that it's much more labor intensive and time consuming than "pushing the buttton" on a Starbucks superauto and waiting for the counter person to pour off some milk from a giant pre-steamed pitcher that's been sitting on the counter for awhile. But at what point will a long wait time prompt you to go elsewhere or switch to some other kind of beverage on that occasion? How long a wait can you tolerate on weekdays? Five minutes... ten... a bit more? How about weekends? Perhaps a bit longer than that? And would there be value in having an "express line" that was for orders consisting of drip coffee only? (assuming that the rule was strictly enforced).
  12. I have a 12 c Bialetti Moka coffee pot with a broken handle. I contacted Bialetti about how to replace it as it is not intuitive. There is a pin that goes through the handle and that the lid hinges on. I am informed that the handle does not come predrilled so I have to try to drill a precise pin hole in the metal base. Is it me, or does this seem like poor customer service?
  13. "Starbucks Raises Prices of Coffee Drinks" No big deal? Or will this impact your coffee buying habits?
  14. So sorry to generalize, but I'm assuming all of France is like this. I know every place in Paris was. To a certain extent, the coffee (non-laced version) in Amsterdam was the same, but not as good. How do they brew in France? It was like heaven for me. I use a French Press in the morning, but it doesn't do it justice. It's something they do with the milk...I don't know. Needless to say, I can't recreate it. And it's not espresso (I don't think) or anything like that. I loved it and I can't make it? Why? ....
  15. We are looking for a new drip coffee machine with a thermal carafe. Here's the problem - it looks like the best of the easily-available models is the Capresso MT500. However, nearly every review I've read says that if you do not line things up exactly between the filter and the carafe, you'll have coffee all over the counter. Being caffeine junkies, I don't know that that kind of precision is possible before actually getting a cup or two in the system..... So is the problem really that bad? The others we were considering was the newer Capresso ST600, and the Bunn 10-cup thermal model. The Technivorm is actually my choice, but just a bit too expensive at this point in time. Thanks! Andrea http://foodpart.com
  16. I am in high hopes that you fine folks will be able to help me out. We are opening an auction house. Per our counties health codes for us to sell coffee it has to be vended from a machine where we have no contact with the brewing process. I was hoping to get a Starbucks Icup Star but alas Starbucks told me there is no way we will do enough volume to make it an option. Other coffee services have turned me down for the same reason. So we are going to have to purchase a machine of some sort. All we want is something that brews back reg/decaf. I am completely lost and to be honest the Starbucks rep had no suggestions for me. Does anyone have any idea what I should be looking for and where?. Thank you in advance for any advice you can offer.
  17. Recently, Busboy started a provocative thread inspired by the experience of being an American Abroad during a grueling heat wave: The French and Ice. He commented on reactions to his family's requests for ice in their drinks and the scarcity of ice-making machines they took for granted back home. It made me think about other distinctions between the foodways of European and U.S. natives, and in particular, the way we take our coffee. We all drink Italian-style coffees now, if in paper cups at inappropriate hours of the day. However, I for one, never put sugar in my cappuccino or the coffee I make at home. The few times I've been a guest of Turkish friends or little old ladies who go through lots of effort to make a special, highly sweetened coffee involving vigorous stirring of lots of sugar, I could barely drink it without making a face. In Italian bars, you sometimes get looked at funny if you ignore the sugar while sipping your coffee. Hell, even if you don't stir it into your freshly squeezed juice. It seems as if everyone else there always reaches for the sugar. Is this in fact another American peculiarity?
  18. Most of the week I drink coffee out of a paper cup with one of those corrugated slip on holders but on the weekend I prefer a substantial classic diner coffee mug. I have two. One came from the Split Rock Lighthouse Minnesota State Park and says "History matters, Minnesota Historical Society". The other is from the University of Wyoming. Note the cowboy on the bucking bronco. What's yours?
  19. A topic on another thread branched off into This Discussion which I thought might be of interest here? We're not talking about the "bottomless cup" at the Country Kitchen, or a Maple Macchiato at Starbucks, but good coffee as an after dinner beverage in a fine restaurant. This question is, should a free refill be offered/expected? I feel it's a nice and appreciated gesture, while another opinion is that it somehow cheapens the experience. (pardon me if I didn't state that position clearly) While we're at it, what would you expect to pay for a cup of coffee in this circumstance? Also, could you please identify whether you speak from the trade or a customer's perspective. SB
  20. So, I'm catering a wedding for 60 people out of my home kitchen (more details available in the special occasions forum). Anyway, they want coffee. I know that those huge percolator urns are cheap and easy, but how's the coffee they make? I am a bit of a coffee geek and I don't want to serve crappy coffee. So far I have no plans to cater any other large parties, so I don't want to invest a lot of money in equipment. Is there any other way?
  21. Hi everyone. I'm pretty much a newbie around here. I've been lurking for quite a while- mainly at the Pastry and Baking forums- and decided to join recently. That being said, my goal is to open a small bakery in a couple of years. Currently I bake/decorate cakes/cookies and would like to expand that into a bakery. I want to be able to serve coffee/espresso/etc. and have no clue about it. I don't generally drink coffee- maybe a latte or something here and there- but I know nothing on the subject. I need to be pointed in the right direction- where can I get started with the basics, and then move on from there? I need to get info. on equipment and things like that as well, but not immediately. I would appreciate any and all help that you can give me. TIA, Suz
  22. Hey all, this is my first time on this part of the forum. Im looking for some insight on a basic, reasonably affordable combo type machine that can do both regular coffee and espresso. Does such a machine exist? Does the quality suffer with these types of machines? Any info would be appreciated. Cheers!
  23. Can anyone tell me if Caribou coffee is a Muslim owned company? I have an arguement to settle.
  24. I'm not a coffee drinker in any way. Too bitter (to me) unless enough sugar and cream is added to render it not coffee any longer. Because I'm not a big fan, I don't have a coffee maker of any sort in my kitchen. I have a jar of instant that gets pulled out when I need some for cooking purposes, but that's it. I'm having friends visit from out of town next week, and it dawned on me that they do enjoy coffee. I don't want them to have to stumble out the door first thing in the morning, headed for the local Starbucks, and feel it would be good to actually have the means to make something other than instant at home. However, I won't be using it daily and don't want to spend a lot of money on an occasionally used appliance. So what are my options here? How would you go about making a reasonably decent cup of coffee at home without expensive equipment? I can get freshly ground coffee and keep it in the freezer, but beyond that I'm unsure. French press? Cowboy coffee?
  25. Ouch. Talk about world domination. The 'bucks is currently expecting to have 14,000 stores worldwide by the end of 2006 and has now upped their estimate for long range plans to a level 10,000 stores more than they had previously projected. Starbucks Expansion Plans The bizarre aspect of this - to my thinking - is that half of the new stores will be in the US. That makes for 18,000 additional Starbucks in the US. I guess the old standup comic's joke (was it Carlin who said it?) about opening a Starbucks inside a Starbucks was not too far off. It's both bad news and good news for independents. Bad news because Starbucks will cut buying contracts for more beans than ever - thereby reducing the supply of some of the better-than-commodity level beans currently used by most independents (and driving up prices in the process although if the coffee farmers and their families see the bulk of the extra money it then becomes a good thing). But the good news is that they can't possibly improve quality and it may decline even more than it has in recent years - when you operate on that massive a scale it's inevitable that quality has to suffer a bit. That opens even more doors for quality driven independent operators to distinguish themselves and gain more customers and more loyalty. And here's the cartoon that makes more sense than ever after this news update. Starbucks Relativity
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