Jump to content

Search the Community

Showing results for tags 'Coffee'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



LinkedIn Profile


  1. I few years back, Kevin Knox, the author of Coffee Basics, but who secretly is more into teas, told me that you can decaf tea by pouring on the hot water, immediately draining it, then pour the water on again to steep. His claim was that a chemically processed tea was 92% caffeine free, while this method made it nearly 98%. For sake of his reputation, I'll admit that my memory can veer after a few years, so this may not be what he said at all. But, I've spread the info as gospel ever since. Is this true?
  2. In Amsterdam, we have a couple of chains, I call them Starbucks wannabes (no Starbucks in The Netherlands yet). They serve all the usual suspects, espresso, latte, a 'regular' coffee they call Americano. While in most cases, a regular black coffee, is my preferred coffee-beverage, I cannot stand their Americano. It's bitter, ist's too strong no matter how much I makte them dilute it, it's vile. (okay. why am I going there anyway? because they have one place, near the market where I always shop, and it has the best view, nice people come there, it's on my best friends + dog route to the park s
  3. 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 t
  4. via johnder, this thing appears to be on the market... The Pour Steady. via my hipster niece, "We are seriously two innovations away from circling back to Mr. Coffee."
  5. Ever since we've had the Silvia, my boyfriend and I have noticed that the second round of coffee tastes better than the first; the first cups are fine, but the second are inevitably better. We hypothesized vaguely about the phenomenon, but didn't dedicate that much thought to it. We doubted it was the temperature, since we've noticed this even when the machine warms for about a quarter of an hour. Turns out, it may be the temperature after all. Yesterday, I picked up some coffee beans at one of the few independent local coffee shops that roasts its own beans, and spent some time chatting with
  6. Firstly, thank you for all the input in the other post, I am still reading the responses and digesting them. From the other post, I wanted to save some money in the long run by not buying coffees outside (not completely not buying out, but not EVERYDAY lol). But I still wanted good coffees, I am willing to buy some reasonable priced equipment to make good coffees at home, and then possibly pour it into a thermo and bring to work or something.... ***** Now....speaking of making of good coffees, I guess I have to go back to the basics.... that is: How to make coffee out of those coffee beans? I
  7. Japanese Pan-fired teas? Japanese Oolongs? Really? Japanese Kamairicha tea - what's that? Miyazaki - where's that? Patience Grasshopper, all will be revealed. Dan at yuuki-cha.com is providing three fascinating organic Japanese teas for this Tea Tasting & Discussion. The featured teas are grown in Miyazaki on the island of Kyushu, one of the traditional pan-firing regions of Japan. Organic Miyazaki Oolong Tea Kuchinashi Organic Miyazaki Kamairicha Sakimidori Organic Miyazaki Kamairicha Okumidori More details soon on each of these rare Japanese teas in the next three posts. How This Tea Tas
  8. ElsieD

    Crio Bru

    I just came across this new-to-me-item while browsing the internet. Has anyone tried this? As far as I can tell from my browsing, the only place I can find this is from a supplier in Utah. Before I go out on a limb and order some (and pay the attending no doubt frightful S & H) I'm wondering if anyone on this forum has tried it and if so, how they liked it. It sounds like it tastes like a dark chocolate drink but is brewed like coffee. Thanks!
  9. I am really starting to appreciate a good cup of coffee. I didn't like it in the past because I was introduced to coffee through crap like Taster's Choice. I have started tasting my coffee to see if it needs sugar or milk. Its like adding salt to a dish, taste before seasoning. I only add sugar if I find it too bitter when drunk black. I do not fully understand the purpose of milk in coffee, except for flavor. Does it serve a specific function or purpose?
  10. I'm considering getting a Synesso Cyncra espresso machine. I talked to the founder and designer, Mark Barnett at Coffee Fest in Seattle recently. The machine is very impressive, and there are a number of rave reviews. Anybody here actually have one and have some direct experience with its pros and cons?
  11. Unique Coffee Roasters offers seemingly good beans at a rather inexpensive price. Has anyone tried them, like them, dislike them?
  12. I was walking to work the other morning, relishing the crisp, cool fall air. Those of you who either live here in NYC or have had the pleasure of visiting in summer know that the smells you encounter during those months can be...less than pleasant. So, it's always a treat when summer departs, taking the stench with it. Fall's cleaner, colder air also allows you to smell all the good things you couldn't in August - roasted nuts, smoke from a brownstone's chimney (what I wouldn't give for a WBFP!), and, above all, coffee carts. Every corner, it seems, is perfumed by them in the morning, the a
  13. Despite the fact that I'm opposed on so many levels to using plastic as a vessel to brew or serve coffee... this new gizmo sure looks handy for backpackers and other travelers who need to pack light. Press-Bot
  14. Moving to the Northwest I greatly anticipated its famed coffee culture. Having lived in Italy, I became addicted to their concentrated short shots of coffee heaven. Sure enough, upon arrival I discovered espresso stands on almost every corner. Unfortunately I also discovered that while everyone sells espresso no one actually likes it or orders it. In fact I am convinced that the famed coffee culture of Seattle and Portland is no coffee culture at all, but, in fact, a flavored milk culture. Anything and everything is used to hide the flavor of coffee making the quality of the espresso that goes
  15. I can't seem to stop wondering about this coffee. It keeps coming up in my conversations and again today in one of the other eGullet forums. What is the deal with that coffee that is supposedly the most exclusive beverage in the world, as it can only be enjoyed AFTER it has been eaten and "processed" by some marsupial? Has anyone tried this? Is it really that great (I've seen it in a restaurant for about $40 for one cup)? What type of magic, exactly, occurs in the marsupial's digestive system? And who thought of trying the coffee beans from the pile of waste in the first place?
  16. Last spring I posted a confessional about my dear parents coffee. It was really undrinkable. Several people suggested I bring my own press pot and grounds to their house, or volunteer to make the coffee. Unfortunately feelings would be hurt which would be much worse than a bad cup of coffee. So instead, I thought some suggestions and a few gifts might help effect a reasonable solution. But one new coffee maker, burr grinder, one initial pound of beans, and almost a year of practice later, the coffee is worse. I should never have intervened in the first place. They only either got conf
  17. I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong. Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here? I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled. Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug o
  18. There has been an interesting development in the patent issues regarding the coffee pods. In Belgium, the Supreme Court has decided that only Douwe Egberts can produce the coffee pods, because they have registered this particular invention. This means that in Belgium, no other producers are allowed to make/sell coffee pods anymore. Douwe Egberts lost a similar case in the Netherlands a few months ago, but now that they have prevailed in Belgium, this may have interesting implications for the EU, the UK and perhaps the US. Translates from Dutch roughly as:
  19. from MSNBC Own one? Want one? Any better than what you already own? Is this list complete? Opinions desired ...
  20. I didn't see a thread dedicated to DD's coffee so I figured I'd start one. I've never been a big fan, I have to say. I like Starbuck's for my regular, everyday coffee. There are also a couple of independant roasters here in Chicago that brew a fine cup as well as Julius Meinl (from Austria). I guess I favor a strong cup of coffee. Now there are many, many people who swear by Dunkin' Donuts coffee. "They have great coffee!" I've tried it on many occasions and to me it tastes extremely weak. Like diner coffee. Maybe that's what it's supposed to taste like? Also, I usually drink my coffee black
  21. 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?
  22. After a brief flirtation with coffee in my youth, I have returned to the home of my grandmothers and am now, once again a tea drinker with a minor flirtation with decent coffee. Upon my return I realised that I much preferred China tea to Indian and Ceylon teas. Well, that wasn't a problem really, lazy human that I am, I could buy Twinings China Black in tea bags and be happy. In the summer I drank Lapsang with a little lemon or maybe a nice cup of Earl Grey, and all was well. For a little while. But the sudden influx of flavoured teas and ten varieties of green tea and whatnot invaded the sup
  23. After just returning from an amazing trip to Italy, I have decided that I have to buy an espresso machine to make cappuccino. I loved the illy cappuccinos. I live in the mountains and there is not a good place to buy good capp's here. I figure that I buy an espresso drink a day at about $5 each. If I did the math right, that puts me at $1820 a year spent on crappy coffee. I will probably have to order the beans from the internet. I am at a loss between all the choices of machines to buy. At this point I seem to be pickier about the quality of the foam than the espresso. My goal is to le
  24. Hello all! I've ben trying to make Greek coffee.I can't get it to foam up in the little pan/ Also I find that it is hard to balance that little tiny pan on the burners of my gas stove. So I want to know if anyone has any advice for me. I have read how to make Greek coffee in Greek cookbooks, online also, but it must be easier for everyone as there are never any troubleshooting tips/Why doesn't it foam up? I am using a tiny stainless steel pan.I don't have a briki but this pan is about the same size as a briki.I think it is a butter melting pan actually, but as the size
  • Create New...