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  1. A couple years ago, my husband bought me a Cuisinart Grind & Brew coffeemaker. The thing made great coffee - but what a serious pain in the ass to clean up. I really hated that thing. I bitched about it constantly. Then last Christmas I got a Hamilton Beach Brewstation Brewstation The kind where you put your cup in to get the nectar. Yeah! Happiness! Then one morning I put my cup up and it would not stop giving me coffee. Coffee all over the counter and onto the floor. EEEK! Reese diagnosed that a coffee ground had become stuck in the delivery apparatus and cleaned it out. Voila - all fixed. Ha! Instead it was leaking, every brew cycle. It got to where I'd put a paper towel under it every time I made coffee. 8%$*!$##!! :angry: Last month for my birthday, Reese surprised me with a Mr. Coffee. Simple, easy, works like a charm. But then we noticed a small problem. The plastic holder where you put the ground coffee in (swing out, coffee in - swing in to brew) wouldn't close completely. It wouldn't latch right for some reason so by the time it finishes brewing the brew holder thingy starts to swing out. This morning, not awake, make coffee, sit down on computer. Here the beeper, go look for coffee and see coffee all over the counter and almost to the floor. Sigh. Even worse, the circuit board switcher thing got wet and the on/off switch doesn't work now. (all the buttons on the right side) But I did get coffee this morning. I used the delay brew button on the left, switched the time to a couple minutes later and prayed. Does anyone else have these issues or is it just me? Any suggestions for a new coffee maker? Help!!!
  2. Experimenting lately with a couple old vacuum pots, I've learned something about myself. And that is that I'm pretty limited in my appreciation of coffee. My first truly great experience with coffee was 30 years ago in the Canary Islands, where I was first exposed to the variety and intensity of espresso drinks to be had in Spain. The taste of this coffee became my "mother" and I've been seeking her out ever since (to no avail, by the way). I suspect, however, that over time I have been looking more for the nose-punching thrill and have missed the subtleties to be enjoyed in the world's wonderful varieties of coffees. As it turns out, vac pots are great for those lighter roasts and flavors, while I have been seeking out smoky, French-roast experiences. Now that I have these two old pots, I want to not only enjoy the great show watching the coffee go "north" and "south," I want to enjoy the results. So my question is two-fold: 1) What gentle steps might I take away from the nose-punching in order to teach my palate the finer things in coffee? 2) What beans and roasts, specifically, should I try, in what order, to wean myself from my current addiction? Thank you! Lonnie
  3. About ten days ago I spotted 2 lb bags of Jamaican Blue Mountain beans at my local Costco. It was a new item, packed in Michigan. I bought a bag, at $12.79 Can., and have used it every morning since in a Cuisinart grinder/dripper. Tomorrow, I'll use the Boda, even though I'm usually too groggy in the morning to bother. The reason for taking more care, is that the supply is going to end soon. The coffee is mellow, aromatic, fresh, with good length. I can't find any fault, and I trust the buyers at Costco to provide an authentic non-blended product. It appears as though they have made an exceptional one-time purchase, and when I went back today for more, it was still there, but with an asterisk on the price sign. A product coming to the end of sale period in the warehouse. I bought two more bags, but I will have to freeze or refrigerate them. Any suggestions for best keeping?
  4. I recetly picked up some Black Cat blend for the first time while I was up in Vancouver recently. My wife and I totally love this coffee and see the supply dwindling. I know you can order it from Intelligentsia online, but would like to find something similar and local. We used to use Vivace beans exclusively, but the Black Cat is so much better suited to our Drip Machine. Any suggestions for Seattle? Thanks! Ben
  5. There's a long tradition of good cooks in my family. Stories of and recipies from my great Grandmother, Grandmother, Great Aunts, Aunts, and a couple of cousins fill holidays and weddings. Unfortunately coffee has never been significantly considered. True, my parents like most had a perculator until drip machines came about and made the process easier. However, their coffee is terrible and I finally had to say something. Granted, my sister and I decided that a first measure without saying anything would be a thermal carafe which was a Christmas present this year. But after dinner on Sunday, I realized that didn't really help much. My question is: What can I do/tell them to do to improve the taste of their coffee. There are a few constraints: 1. Convenience/cost is more important than taste. 2. They will not grind their own beans or buy whole beans. 3. They store coffee in the cupboard. 4. They will not use filtered water. 5. They clean the machine regularly. Any thoughts?
  6. http://www.delocator.net from the website: Cafés are vital social outposts that have historically provided subjective, social, local, and at times, irrational interaction, inspiration, and nourishment to artists, hipsters, musicians, activists, intellectuals, radicals, and others alike. Currently, independently owned cafés around the world are under aggressive attack; and their numbers have been sharply decreasing for many years. delocator.net is a means to preserve these local businesses. Transnational corporations, like Starbucks, Diedrich, Gloria Jean's, and the Coffee Bean and Tea Leaf are at the forefront of this assault. Delocate is a web-verb created for this project as a defense mechanism for independent business establishments.
  7. PPX

    Kobrick's

    Is anyone familiar with this brand from Jersey City? I haven't been happy with the coffee I've been getting from Starbuck's & local markets, so I was thinking of ordering a few pounds from Kobrick's. According to the website, they sell to restaurants, but also do retail. Is there anyone here who's sipped a cuppa or has any feedback? Thanks!
  8. ned

    Manual pavoni

    Feeling a little drowsy before heading out for a late dinner engagement, I decided to make myself an espresso. In the mornings I use a double shot insert, but for this job I figured I only needed the strength of a single shot. So I switched out to the smaller one. . . but as I pulled the shot I started thinking. The proper shot of espresso requires (among other things) a proportionate relationship between an amount of coffee and the amount of water that’s run through it. I think, and herein lies the reason for this post, that the manual Pavoni always runs the same amount of water regardless of the size of the insert—single or double shot. While it doesn’t so much seem to effect the quality of the shot, I can only conclude that the machine will pull only a single single and a single double or a double single and a double double. Anybody know which it is?
  9. I am from NY and I am opening a restaurant in Michigan. I was wondering if anyone knew where to get thoes coffee cups " We are happy to serv you" Any help would be appreciated. Regards
  10. Following a (too) brief trip to Portugal this past summer, I became hopefully addicted to Delta coffee. It's not particularly special, but the taste balance works perfectly for my taste buds. Now, I've since given up caffeine (it's health related, as prescribed by a doctor, so no yelling), and I've become again addicted to this coffee, particularly, the Delta Café Lights - Café Descafeinado. My question to you is, does anyone know where I can purchase this coffee, along with other Delta coffees, online? (I also really liked the East Timor coffee I purchased to bring home while in Oporto.)
  11. HI all, I'm appealing to your expertise as I'm unable to find a coffee we like. Most coffees are (for us) either overroasted (the Peet's or Starbucks kind) and/or too acidy. The coffee we are looking for can be sometimes tasted at expensive French restaurants (but not a French roast); the last time I had what we think is the best was at Fleur de Lys in San Francisco. It was smooth and a bit sweet, when compared to the Peet's kind. Any suggestions???
  12. Have you every deep-fried green coffee beans instead of roasting? If not, won't you try that? Me? No. I don't want to try that. According to the following site, deep-drying green coffee beans in oil at 180 degrees centigrade allows them to be heated uniformly, resulting in good-tasting coffee. The oil in coffee beans will not dissolve in water, so the coffee will not contain any oil. http://www.ntv.co.jp/megaten/library/date/01/02/0218.html (Japanese only. This is the website of a Japanese TV program.) EDIT: Sorry, not 'young' but 'green' coffee beans.
  13. I don't frequent this forum 'cause I can't do caffeine (and the idea/taste of decaf is just...not the same)...but when this makes it onto the market, I'll be able to guzzle with abandon! Cool - it was just hanging out wild in Ethiopia...
  14. Very nice article from Wine Spectator
  15. I arranged with Alan Geddie at the new Dunn Bros Coffee house in Addison (Dallas area) to do a cupping for our members. Thought that some of you might be interested in doing something similar in your part of the world. Here's the thread: Dunn Bros Coffee Cupping for eGullet Alan roasts on site and labels his coffee with the roast date, as you will see on the thread. The demo roasting and cupping is about a 1 1/2 to 2 hour event. I think that there will be more interest in this over time, so we may do this once every month or two. It's a learning experience that will make for an interesting discussion on the forum each time we do it.
  16. Is this something new?? Starbucks chain hopes to broaden its 'concierge services,' including music, wireless, movie sales ... does this seem to be a smart move business wise? Are you interested in this extra amount of service or just enjoy their coffees? Or is this more of "you gotta have a gimmick if you want to get applause"? Gypsy revisited ...
  17. Frappucino fattening ?? Some people automatically assume their coffees have few calories .. add a little milk, a little half-and-half, sugar and the totals rise dramatically ...
  18. I was nosing around on the Trung Nguyen Coffee web site today and stumbled across this info on their new Legendee Blend For those unfamiliar with it, "Kopi Luwak" coffee (sometimes spelled Luwat) is thought by some to be total hype and others consider it to be real. In various parts of Southeast Asia and Indonesia an animal, in some cases the civet cat and in others said to be a variety of fox, eats ripened coffee cherries that have fallen on the ground and excretes the inedible part - the coffee bean itself. The various enzymes that are part of the animal's digestive system are supposed to affect the bean in some way that produces a tantalizing and unusual flavor in the roasted and brewed beans. There's unquestionably plenty of fake cat-poop coffee sold in various places because the high price of the beans (it is the world's most expensive coffee) leaves it open to such practices. Trung Nguyen is the "Vietnamese Starbucks" with over 400 franchised locations serving their coffee. I've had their regular coffee in iced form with condensed milk here in the US and found it to be excellent. The "Legendee" coffee, also referred to as Fox-Legend coffee, references that story and describes using Two questions: 1) By chance have any of you tried it? 2) If there is a chemist among us... what enzymes or substances would be used?
  19. Anyone else tried the new Starbucks Chantico? I was at a drive through last night waiting for my standard raspberry mocha and saw the ad. The barista told me it was a "thick, rich hot chocolate" and he was pretty correct. It was both thick and had a dark chocolate flavor, served in a fairly tiny cup-- smaller than a tall coffee. I liked it, and will probably experiment with adding a flavored shot. Neil
  20. Of all the die-hard (or at least mildly addicted) coffee drinkers I know, I think I'm the only one who doesn't like Starbucks. I find all of the roasts that I've tried to date to be over-roasted to my palate - bitter without being rounded and strong but not full-bodied. And since I have no use for the foo-foo stuff (the most I ever add to my joe is cream and sugar), I generally have no use for Starbucks unless it's 2pm and I'm jonesing for caffeine, and the only coffee in sight is Starbucks. I might get flamed for this, but I can honestly say I'd take a cup of strong Folgers to a cup of Starbucks. Am I just a freak? (Please keep discussion to coffee issues - my freakishness in other arenas is off topic. )
  21. Hi, Any idea what coffee is used at the Cafe Danton in Paris? It is located off St.Germain about opposite the Odeon metro. We've been trying to duplicate the thick, sweetish, taste and consistancy at home with mixed results. Jim
  22. I am dubiously the "coffee guy" at my employer. We have several coffee drinkers, but only a couple (me included) who complain whilst drinking plonk. So, here's my question: what coffee maker would you recommend. The requirements: no grinder -> we're pretty much stuck brewing Folgers Either an automatic shut-off or vacuum thermos to brew into "sneak a cup" feature Quick brew time Brews at proper temperature Not too expensive ~12 cup drip Does anyone have recommendations off the top of their head?
  23. After a year of waiting (the product was promised for December 2003 but has been held up for prototype revisions) I have finally received a Hearthware i-Roast home coffee roasting unit from Sweet Maria's. The UPS guy brought it yesterday and I've been tied up with other obligations so it's still not unpacked, but I did break into the box in order to extract and read the instruction manual and accompanying literature. I'm looking forward to taking the i-Roast out for a spin. For those of you who haven't been following the i-Roast development effort, the i-Roast is intended to be the next generation of home coffee roasters. Its main claim to fame is that it has programmable roasting profiles, so that you can set a program that goes like, for example: stage 1, 350 F for 3 min.; stage 2, 460 F for 3 min.; stage 3, 470 F for 4 min. (That's the profile Sweet Maria's recommends for Brazil coffees for espresso). The unit also has a healthy capacity, said to be 130 to 150 grams of coffee beans, as opposed to the approximately 70 grams that my FreshRoast can handle without choking. The machine seems to have a lot of parts -- easily twice as many as my FreshRoast -- that need to be assembled and disassembled when you roast, but I'll cross that bridge when I come to it. Stay tuned.
  24. http://www.slate.com/id/2110848/ Interesting, but flawed from a coffeegeek point of view. No mention of which grinder the reviewer used, nor of the importance of the grind in the results. Also interesting to find somebody who liked a FrancisFrancis machine... I remember only running across less than favorable reviews when I was last hunting for a machine. I do agree that the NEspresso system is high quality, based on my few encounters with it.
  25. An interesting comment appeared in a recent thread about decaf coffee In light of my decided inclination towards coffee and espresso rather than other beverages, I'm curious to see how people feel about that statement in this context. A truly excellent espresso shot will have characteristics that are described by some aficionado's as sweet and although that sweetness is only relative when compared to sugary substances, a distinct lack of bitterness can also be the hallmark of a great shot. I stress "can be" in light of the fact that an element of bitterness is a desirable part of the flavor profile for some blenders and roasters. So... in your opinion how true is the opening statement and why? Is a good espresso described as sweet by virtue of its lack of bitterness or because there are subtle sweetness elements present that are derived from the caramelization of sugars in the roasting process and the ability of the barista to extract those characteristics? Or are such characteristics totally dependent on the experience of the taster? (i.e. is the taster in question someone who has enough experience with and appreciation of espresso to detect such subtleties). It seems reasonable to state that most people can agree as to whether a given food item is sweet, salty, sour or bitter. Is it really that much different for beverages, in particular coffee or espresso? I know of many people who are experienced in fine dining and able to appreciate great subtleties and nuances in food items yet seem some oblivious to the subtleties offered by various single varietal coffees and differing roast profiles. These are folks who consider all plain black coffee to be bitter and assume that it requires sugar. Is it because they haven't been exposed to truly excellent coffee or is it just subjective? Is it just a matter of personal interest (e.g. they're more interested in the food and wine experience than in coffee or espresso) or is there truly something more subjective about the physical experience of consuming and appreciating the flavor profiles of beverages?
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