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. This week I read Rebecca and watched the Goods Eats episode on tea. Between the two, I am seriously wanting to begin a daily tea ritual. I find the idea of 'afternoon tea' very smart. I am generally a coffee drinker. I need the pick me up 3-4 times a day. I am a little sensitive to caffeine though. I find that my very strong cups in the afternoon make me too jittery. I also get very hungry around 3-4. This makes it difficult to do all my cooking for supper. So...I would love the slow gentle lift of tea that Alton discussed. As well as a scone or cake to pick me up everyday. I would love sugge
  2. I'm trying to make this coffee geletin and creme, and the coffee flavor is too harsh. I am using a Pasquini espresso machine and Starbucks/Costco beans, fresh ground. Is there a way to make strong coffee that is smoother, more suitable for a dessert like this? Maybe instant coffee/espresso?
  3. There is a little coffee shop in Tulsa called Doubleshot Coffee where they roast their own beans and have developed a loyal local clientel. Now, they are being told that they have to cease and desist using doubleshot in their name and on any of their materials. Apparently, Starbucks has decided that they own the name Doubleshot. A local television station is following the story closely. The lawyer for Doubleshot replies that According to Starbucks So does Starbucks really own title to a generic term like this? Does this mean we can only use the term doubleshot when we are ordering t
  4. An article over at MSNBC talks about how ... As far as what kind of "coffee" they would use in the vending machines... It should be interesting to see how this turns out. Obviously this can't be a drop in replacement for their existing vending machines as they obviously will need a water supply line. Unless of course they make the units totally self contained in which it has a supply of brewing water, along with a drain bin and waste canister for the "spent" pods. I would hasten to guess this machines will require quite a lot of service and maintenance. The cleanliness factor of these
  5. Hi All, My wife and I had a pretty amazing tea experience at WD-50. Up until that point I've only been an very occasional tea drinker and then only earl grey or green tea in bags. I have always been a cocktail before a meal, wine during and expresso/coffee afterwards but I am toning that bit down. After some initial looking around it just seems like the flavor/paring combinations are awesome. Can someone point me to an site that can help educate me on pot types ect? What types of pots do you all use? Anyone know what kind of pot that was at WD, it had the loose tea in a cylinder in the m
  6. Just read the article at Gizmag about The AeroPress Coffee Machine: a new concept in an ancient art. Is this something anyone has bought and tried? Can you tell us about it?
  7. article in Slate For extremely interesting economic details, do read the actual article ...
  8. I have had a Francis Francis X1 for about 3 years making espresso and lattes every day. I have nearly always used pre-ground coffee, usually Lavazza - or Illy when I'm feeling flush. I have usually been fairly pleased with the results. However the X1 is getting a bit tired and leaky and it seems a good excuse to upgrade. I may get an Isomac Giada or splash out for a Millenium. Everyone that writes about machines like these on sites like coffeegeek (a good title from the posts that are there) are grinding there own coffee fresh each time. So my questions: i) For very good quality machines do
  9. 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.
  10. I build small semi luxury townhomes near downtown Houston. I have a little plan that has a small room behind the kitchen. As an upgrade I was thinking about putting in either a wet bar area or a built in coffee bar area. Does anyone have any ideas for an area like this? Should the coffee maker be one of those built ins? Should I just include a good coffee machine? Thoughts...
  11. article here from the Atlanta Journal-Constitution (registration req'd) Your opinions? Will you drink more coffee based upon these new findings?
  12. Here's a fascinating article I stumbled across that offers some insight into Yemeni Coffee Although popular myth suggests that Ethiopia is the "birthplace of coffee" the coffee bushes themselves appear to have originated in Yemen. Consumption of brewed coffee may well have first begun there as well. But it's so far back in the fog of early recorded history that the evidence isn't clear enough to confrim this. Have you tried a real Yemeni coffee on its own? Most people have unknowingly tried some either as a small component of a good espresso blend or as one half of the world's most famous an
  13. I've been a French press (cafetière) girl ever since I started making my own coffee. I've always had the "three cup" model (which really serves one) and never minded about the brand. I've only needed two of these in the last 12+ years (and I'm pretty hard on my coffee maker) - the only thing I've ever changed are mesh filter, and of course the carafe when it breaks. But the 'stem' bit has lasted. I should mention that I also have a large Bodum brand model, given to me as a gift - with the chrome 'exoskeleton' which I use when I have a larger crowd. It looks and works exactly the same as the
  14. My group is moving to new offices in Toronto at the end of the year, and for my sins I’ve been put in charge of the coffee committee, charged to find some system that makes drinkable coffee instead of the usual swill. We have about 50-60 people, not all of whom are coffee drinkers. My hope is to come up with something good enough and inexpensive enough to keep our staff in the office and not spending half an hour twice a day putting on their coats, boots and mittens and trekking down the block to Starbucks. Has anyone ever had decent office coffee? Any recommendations?
  15. Hi all, I have a paranoid question for your experiences. My local coffee roaster is fantastic. He's spectacular. In my opinion, he roasts to the level of Intelligentsia. But, that's all he does. He roasts, and he sells some small coffee making supplies. Filters, Chemex carafes, melitta one-cups, and very very good coffee. He's going to start offering actual coffee drinks at his store, and open a second one in our town. What have been your experiences of your roasters branching out? On the plus side, my roaster will be opening a coffee shop within two miles of my house, which is tres ma
  16. Hello fellow caffeine addicts. First time over here on the board, so please bare with me. Now, in my little hometown in this corner of the world, I've noticed that most cafes, coffee shops, restaurants are increasingly offering only brown/raw sugar for sweetening purposes. Personally, I find that refined sugar works best. It doesn't alter the taste of the coffee, but rather, simply sweetens it. Raw and brown are good for cooking, glazing, etc, but in coffee, I'm not too keen on it. There's too much residual flavouring from the cane used to extract the sugar. The coffee becomes tinged. The beve
  17. PCL

    Arab Coffee

    Greetings. On behalf of a friend, I have the following query to put forward: How is traditional cardamom flavoured coffee, popular amongst Arabs, prepared? We live in Australia, and Melbourne is one of the most ethnically diverse cities in the world (well, to us 'natives' anyway ) so access to ingredients, types thereof and bits and pieces is not a problem. Specifically, I think the following questions are pertinent: - ratios - brewing technique - serving etiquette - to sweeten or not Basically, we are looking to preparing a treat for a special guest to remind him of home and hope to make i
  18. 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 Sund
  19. I have been getting more into tea lately. Today, while trying to kill some time at the mall, I wandered into the Coffee Beanery and discovered they have a nice setup of 'Republic of Tea' teas, which I have heard good things about. Well, most were pretty plain and boring looking, earl grey, green tea, honey and ginger, etc, stuff you can find anywhere. Well, one then caught my eye, a tea called 'Lapsang Souchong' which is apparently fermented and smoked over pine wood according to the blurb on the back. I also had to pick up a tea-ball as this didn't seem to come in bags. I just had a glass
  20. 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 except
  21. 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 wo
  22. It's not really a trick question (at least I don't think so). I think I know the answer but hope there's a fix. It's also worth noting that not one single geek over at Coffeegeek Forums replied with an answer when I posted. Surely there's an eGulleteer with the expertise to help me I've been using the smaller version of the glass manual Bodum vac pot for about six months and absolutely love the results. I typically use about 40 grams of coffee to 25 ounces of water and allow the grounds to steep in the water for about 3:00 to 3:30 minutes after the water has moved north to the top of the po
  23. 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?
  24. This article in today's New Orleans Times-Picayune breaks down some interesting facts and figures in the world of coffee importation. New Orleans has long been the leading coffee port in the world and one of the world's great centers of coffee roasting. While the roasting business is still doing well, New York has supplanted NO as the leader in coffee importation. This is due primarily to shipping rates and duties levied by the ports. New Orleans still roasts more coffee than anyone else, thanks to a couple of huge facilities, Reilly Foods and Folgers being the largest, with a number of smalle
  25. I was told by a barista that Cimbali is better. This seems contrary to other advice I've been given. Is it a fair question to ask which one's better? I'm talking 1 or 2 group machines. I've decided to hold off for now on serving espresso at my cafe (assuming all the i's get dotted and the deal goes through.) I'll have enough to keep me occupied with my primary items, grilled cheese sandwiches and milkshakes. And it will give me a chance to judge whether or not my store will bring enough interest in espresso drinks to justify the zillion dollars it costs. Instead, I've decided that I wanna
  • Create New...