Search the Community

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. )

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

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?

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.

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.

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?

http://www.usatoday.com/money/industries/f...at_x.htm?csp=15

I was reading a Japanese book about coffee when I spotted an illustration of the cover of the Women's Petition Against Coffee, 1674 and was fascinated to find the whole text on the internet. I thought that cocoa was regarded as something of an aphrodisiac, and was surprised to find coffee given such a limp reception...

Here's one person's experience at Bouchon.

"Woman files lawsuit against Starbucks. Daughter reportedly burned by defective coffee-maker" So I guess this means no more coffee pots for sale at Starbucks?

Kathleen Purvis had an article in today's Charlotte Observer announcing that the Specialty Coffee Assoc of America will be holding their 2006 conference in Charlotte! The Charlotte Observer You must subscribe to see the article. Other exciting news for Charlotte - Counter Culture's regional sales manager David Haddock is opening a "coffee classroom" next month where they will give free coffee training and cuppings. Things are looking brighter in the Carolina's!

Hey Foodies :-) I thought some of you might be interested in having a look at my [french] website on espresso: http://www.caffecaffe.ca You will find amongst other things: tips and techniques on becoming a better barista and coffee shops to give a try (mainly in Montreal at the moment, although I have some pending recommendations from my last trip to Seattle and Vancouver). Hope you will enjoy! Martin

Hey there..... I'm kinda new to this forum, but not eGullet. I frequently make a pest out of myself in the Pastry and Baking forum, but I felt like bothering another forum, so here I am. I did a coupla searches and read some of the pinned topics on Coffee and Tea, particularly milk foaming techniques for creating latte art. There's still some things I didn't really find info on regarding this topic. I make Lattes and coffee drinks for my friends at work.....we have 6 year old Faema that seems to chug along ok, but by NO MEANS would I call myself a barista. In fact, I think I probably pull some pretty lousy espresso shots. I wouldn't dare pull any for our fussy clientele, I'd probably drive them all away. Hey, I know my limits. But....I want to change! I'd like to make a decent latte for my friends, because they always make a decent latte for me. But I don't want to ask THEM how do it 'cause I want it to be a surprise.....one day, I want to serve them their lattes and have them say, "Hey! This is pretty good!" I'll settle for that. I also want to do what they don't know how to do, and that is....some latte art. I think I can master that....but I just want to know a few things.....(besides how to pull a good shot) In order to make latte art, it is essential that you have crema on the top of your shot, right? And by crema, I mean the tan foamy stuff on the top of the espresso BEFORE the milk is added. Is my terminology right? How do you get crema? Is it a natural occurrence? Can you enhance it by how you tamp your espresso? Does the grind have to be just so? Is crema affected by how long it takes to pull your shot? Should you pull your shot directly into the cup you're serving it in, or can you pull it into a small pitcher or shot glass first? Or is latte art all about how you foam the milk? Can any of you guys help me?

article from USA Today McDonald's eyes premium coffee market Think it will be something beneficial? Think it is worth premium prices at a fast food outlet?? For you? For McDonald's?

You will earn mad cosmic karma points if you can answer this one for me. So my 95 year-old grandmother makes coffee with this big contraption she bought from Abercrombie & Fitch back in the 1940s when they were still a camping store. How to describe? A large white jar-like thing which she balances over a large mason jar and into which she places a filter, which feels something like a tightly compressed sponge. Fills the white chamber with an entire 1lb can of supermarket coffee and then cold water, leaves it to drip overnight. The result is a mason jar full of very concentrated coffee which she keeps in the fridge, waters down and heats up whenever she wants it. I have to admit I probably use twice as much concentrate as she does but the stuff tastes surprisingly decent, especially considering it comes from a can. And makes fantastic iced coffee, btw. So obviously (apart from the difficulty of finding honest-to-god 1lb cans of coffee these days) the filter hasn't been replaced since the 70s. She soaks it very lovingly after each use so it is still useable, but it clogs up on her occasionally. She really needs a replacement. I feel real sorry for the family member who had to go to Abercrombie with her last year to enquire about this item I tried searching outdoor stores without any luck. Any ideas on where I might find something like this or some way I could jury-rig a substitute? She really doesn't want to try a new method, which at 95 I find completely understandable.

Okay just finished my 4lb stash from a trip last year comprising of peabery from both UCC and Greenwell farms. Personally felt that Greenwell had a much superior product vs. UCC. Looking to restock, does anyone have any other roaster recommendations, I'm going to just do mail order instead this time round. Might give the Greenwell Special Reserve a go...

I don't know why it took me so long to discover the wonderful electric kettles that are out there. I use one made by Black & Decker (of all companies!) and it's perfect for the office. The base plugs in but the kettle itself detaches from the base so you're not encumbered. I got mine at Target but I'm sure they're widely available. Before, we had a spare coffeemaker that a couple of us tea drinkers (I drink loose-leaf green tea from MellowMonk) were using to heat water for tea, but it never got the water hot enough. We even have one of those 180-degree spigots that dispenses extra hot water. But that's not hot enough, either. (What people use it for, I have no idea. Instant noodles, maybe?) So this electric kettle is a godsend. Instead of a teapot I use an over-the-cup strainer that's about 2 inches deep, so the tea leaves have room to swirl around during infusion. I just thought I'd share. --Rich

Browising in my local Mediterranean foods specialty market last weekend, I noticed this brand of coffee that looked interesting I know the preparation style for Turkish coffee and believe there's a similar traditional style in Greece (dark roasted coffee heated in an Ibrik with the water to steep it and served with the grounds settling to the bottom of the cup). I was surprised to see one kilo bags of green beans on the shelf below the roasted coffee. At $3.99 per kilo for the green beans it's a mighty attractive price but I'm curious as to what beans might be in this blend (assuming it's a blend - not even sure of that). Also - is pan roasting or oven roasting at home a practice that people of Greek or other eastern Mediterranean origin still do here in the US?

www.wetsugar.com great name, it's simple sugar individually packaged iced coffee & tea what do you think? Does it have legs?

I was at my local Starbucks the other day, and was greeted at the entrance with a displace of Black Apron Label beans, or something like that - the specific blend was called Kona or Rona (I think). What surprised me was that Starbucks was selling it for $45 a pound (CAD)! $45 is more than I pay for my coffee, that's for sure. They claim it's some special find that only special buyers (like Starbucks...) can get in on. Anyone seen this, or even tasted it? They don't brew it in the stores, and even the half pound was far too much, despite my intrigue. I asked the guy at the cash about it, he said they did a tasting, and he enjoyed it. "Very drinkable, no aftertaste" or something like that (does that mean the rest of the Starbucks coffees are only somewhat drinkable?). Simon

Does it make any diference to you what you drink espresso out of? Thin wall, thick wall cup? Material? Are these aesthetic differences that don't effect the taste of the coffee? I tend to prefer plain white, but I found some Tognana cups -- porcelein, colorful designs. Anyone familiar with them? Good, bad, indifferent?

Okay - c'mon you guys. I know you won't let me down. In the restaurant at culinary school, they used to serve a coffee course at the end of the meal, which involved flaming liquor poured down a long spiral of citrus peels into cups of coffee. I've seen it done, but never done it myself. I'd like to reproduce it for the chef's table at the restaurant i'm at now, but i'm a little skittish to try it without some direction. Can anybody post a technique? Thanks!

I post this mostly in jest but because I just had a rather amusing experience. I typically drink one quad shot latte per day and if I'm drinking straight coffee, rather than espresso, rarely exceed two mugs per day. Sure.... I know I'm hooked and if I stop drinking it for awhile, which I do on occasion, I'll get a minor caffeine withdrawal headache on the first day of abstinence. I suppose that the more significant fact is my devotion to the glorious bean. I talk about it, write about, ponder coffee and espresso related issues on a regular basis, and accept it as an integral part of my daily experience. Despite the fact that I roast at home and make excellent espresso drinks in my kitchen, I stop at a favored local espresso café several times each week, in part to show my support and also because it's a part of my social ritual.. The combination of a busy schedule and some temporary financial impediments has restricted me to making and consuming drinks only at home for the past two weeks. So.... Sunday afternoon I'm busy puttering in the kitchen and there's a knock at the door. I open it to find the smiling face of the espresso café owner, who hands me a stack of "free espresso drink" cards and says "We've missed you - is everything okay?". I laughed because it's a bit like the local drug dealer giving you a free sample or two when they think you're contemplating entering a rehab but on further consideration... I was genuinely touched and felt it appropriate to share the tale here. It's only by chance that she even knows where I live (her sister lives in the neighborhood) but I was blown away by this act of kindness and caring. She may have surmised that my reasons for not appearing were in part financial but her actions went far above and beyond the call of duty. I suppose this whole notion deserves a separate thread in General Food topics.... what has some restaurateur, grocer, café owner or other food/beverage person perhaps done for you as an an unsolicited act of kindness that startled you and affirmed your faith in people's fundamental goodness? I'll start a separate thread there on the topic but felt that I should share here first.

I just got a used Rocky (doser) and after using it a few times have a few questions. I use it for French Press coarse grind currently, so I put a mini pie pan under the machine to catch the ground beans. Is there a minimum quantity of beans I should grind at one time? Does a certain amount of the beans from a grind stay in the machine and then come out the next session, or does all the grind get dumped? How do you folks go about cleaning your machines of the grind residue. Each time? Am I going to want a dosserless model down the line? Any recommendations for green beans to buy to roast for the French Press, for a Mokka, and for Vietnamese Iced Coffee? I likely will be using a popper as a roaster first (as soon as I can find one).

I am going to be roasting with a popcorn popper. What kinds of green beans should I use for a french press (coarse grind), Mokka fine grind), and Vietnamese Iced Coffee (fine grind). Should I start out experimenting with an inexpensive green bean, then graduate to something better? And how about sources for green beans. I can get a few pounds of Columbian from a commercial roaster here through a friend, but I don't think he routinely sells his green beans.