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  1. I just stumbled across this when browsing another site French Market Coffee Toddy package deal I have no affiliation with French Market but the Toddy Sytem sells direct from Toddy on their web site for $36. This deal includes a can of French Market brand coffee (you can always give it away as a gift ) and a ceramic logo mug. At about $24.50 it's the lowest price I've ever seen for the Toddy sytem and we still have plenty of hot weather left before fall. Not sure how much shipping is but it appears that Amazon doesn't sell it - this may be the best deal going right now.
  2. Have you used a home coffee roaster? Did you happen to catch that piece in the Wall Street Journal on Friday about them? The WSJ reviewed four or five. If anyone has the article on hand, I'd like to know (because I forgot) which one they said was 'best.' Sounds a bit tricky to listen for the first and second 'pops,' but I'd imagine that having the machine is worth it for the smell alone. Even, if you never get the right roast. Fond regards
  3. I love my husband of almost 22 years. We have survived many, many things -- unemployment, self-employment, three kids, disabled child. But coffee is becoming a problem. Gem that he is, he insists on getting up every morning and making the coffee. Background is that we have a very substandard and very small grinder (soon to be replaced) grinder, so the coffee just plain isn't strong enough for me. In a pinch, he will admit that it is " a little weak." So, I suggest that I take my freshly and home roasted beans, and grind an appropriate quantity at night (two batches), but them in a strange
  4. I got inspired enough by doing the foodblog this week to dig out my trusty coffee roaster and get back into roasting. In all fairness, the primary reason I have not roasted since last summer is due to being in transitional living quarters from July '03 to January '04, before moving into my new house. The house has a great roasting spot on the counter in an inside corner with two windows. Perfect cross ventilation for that pesky smoke. I have quite a backlog of beans to work with and will test out some different blends over the upcoming month or two but my current goal is to establish a "hal
  5. I've tried a bunch of these internet coffee suppliers and these guys are the best. I'm particularly impressed with my last delivery which came on Monday after being ordered on Saturday. I'm trying some Nicaraguan now, but the Mexican organic was some of the best coffee I've had.
  6. A recent discussion with Fat Guy about ways in which the Coffee & Tea forum might be elevated, promoted and imbued with a unique character of its own has prompted introduction of a forum index. Many topics that have fallen to lower pages have worthwhile information for both eGullet newcomers researching coffee topics and long time forum regulars looking for previous discussions. Additional content will be added in the future, some of it in the form of lockedtopics that will be mini-tutorials, but most of the threads will remain as is for additional replies. Any suggestions for subjects th
  7. I read somewhere in a book on Chinease Energy medicine that Pu Ehr tea works like grapefruit juice in your system clearing away fats etc. I enjoy this tea as a substitute for coffee . Does anyone know anymore about it? I usally buy a medium grade that my pocketbook can afford. Some of the other grades seem a little pricey.
  8. 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 b
  9. This was inspired by jgoulds question on another thread. I just drink espresso (or espresso and milk drinks), not brewed coffee. I read about all sorts of beans that get great reviews, but they are not roasted specifically for espresso. Do some of them make great espresso? How does one decide whether a particular bean might make great espresso (other than trial and error)? Is there a style of roasting or land of origin or taste factor described in a review that might lead me to be relatively confident that I would recognize it's great traits in a cup of espresso instead of a cup of brewed coff
  10. I have been experimenting with using a heavy cast iron rounded skillet that is used traditionally in the Middle East as a bedouin coffee roaster, usually over an open fire. Results have been fantastic for very dark roasts (espresso, and Arabic coffee) but not so much for lighter roasts where i am getting a lot of unevenness in the roast. Can i get advice from people who are doing stovetop roasting what they are doing to get more evenness in the roast? i am stirring constantly but that does not seem to be enough over the 8-10 minutes of a medium roast... it seems to be fine over the 12-14 minut
  11. It's time to incorporate a pinned glossary of coffee and espresso terms in the Coffee & Tea forum. We're looking for ways to distinguish ourselves from other online coffee resources and one thing has become quickly evident regarding the glossaries that currently exist: 1) They are usually either very broad based with inadequate detail or woefully short. The better ones try to cover every conceivable aspect of coffee and espresso terminology from bean and roast characteristics to cupping terms, drink preparation methods and names etc. but are very US-centric 2) None have any differentiati
  12. There was an article in today's NY Times about coffee drinking in Columbia and the Columbian coffee grower's federation's plans to bring Juan Valdez cafes to America, beginning with DC and New York. Anybody have a notion of whether this could be something to look forward to?
  13. 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 dis
  14. Let's face it - I'm a die-hard espresso drinker and rarely even drink regular coffee anymore but I do enjoy tea on occasion and at least a handful of times every year I have guests who are tea drinkers. In the past I've purchased a few decent quality loose teas and stored them in freezer containers, taking out a bit every now and then as needed. I know the storage issues regarding both green and roasted coffee (which have been discussed here at length) but what about tea? Is freezing a good idea if it will be consumed slowly? Do some teas freeze better than others? What's the maximum storage
  15. I am hoping you can give advice on the best grinder for me. When our neighbors moved, they gave me a Krups (says on back Model: Type 863) made in Switzerland. They said that they hardly used it. Trouble is, I have used it 3 times in 2 years, one reason is because it is such a pain to fill the portafilters, among other things. Talking to a friend aobut getting rid of the machine, he suggested I look into getting a grinder that feeds into the portafilter. Since that sounded like a good idea I started looking for a grinder. Now I am confused as ever, because of all the types, sizes and prices.
  16. For those of you who have not experienced this delightful cultural tradition, here's a description.... In restaurants, the preparation is typically done in the kitchen but the pan of roasting beans is brought out to the group before it is ground so that all may partake of smelling the vapors (an integral part of the ceremony). A special type of incense is customarily burned at tableside throughout the duration of the ceremony. The traditional method of pouring usually involves a free pour into the demitasse from about 12" - 14" above it in a continuous stream - fascinating to watch and part
  17. anybody have any tips on getting the best coffee out of the swissgold "one cup" pour-over brewer? i just got one. specifically, i need help with: 1. how much coffee should i use for 8 oz. of water? when using my old automatic drip brewer, i always loaded up on coffee beans when making small amounts of coffee, and would lower the coffee bean to water ratio as i increased the amount brewed coffee. do i not need to worry about that with the "one cup" because of the water regulator? looks like the unit may not hold much more than 2 or 3 tablespoons of ground coffee beans anyway, so this may b
  18. Thanks to eGullet (and epinions) I decided to order a Solis Maestro Plus to replace my 12-year-old, faithful-but-fading-fast Bosch. I went with Aabree Coffee Company (aabreecoffee.com) because they had the same price as virtually everyone else -- $149 -- but offered free FedEx ground shipping and had a good reputation. The Solis arrived very quickly and in good shape. However, when I unpacked it I found only one of the four rubber feet, and it was in the bottom of the box. I called Aabree immediately. They said that for some reason the manufacturer was shipping the product with the feet uninst
  19. Gimme! Coffee of Ithaca NY ( two stores in Ithaca and one in nearby Trumansburg) is now in the process of making arrangments to open a location in Brooklyn. I have no affiliation with them but IMHO they are in the same league as places like Cafe Vivace, Hine Public Coffee or Zoka's (all in Seattle). These are some of the top end purveyors of espresso in the US. At present I know none of the details but will try to post them here when I hear something. I do know that on occasion I drive an hour to reach to Ithaca with one of my sole motivations being to enjoy an excellent ristretto shot of
  20. I read in the last Art of Eating that the guy who founded Coffee Connection has started a new business after his noncompete agreement with Starbucks finally expired. I grew up on his coffee, and frankly stopped caring about good coffee after he sold out -- I've never found a source of comparable quality (to my taste; don't even get me started on Bay Area roasters). The thing is, we ran out of coffee this morning, and I'm not fully recovered from the freakout that ensued, and I want to order some RIGHT NOW, but I can't remember the website (it was publishished in AoE). Anyone know what it is?
  21. Reposted from New Jersey board: There is a new tea room in Denville called Ambrosia's Tea Room. Tea comes in teapots for $3.75. Scones are $4.00 (I think), $5.00 with Devon creme and strawberry jam. Very good scones compared to the Starbucks a block away. I had the house blend which was quite good. Black, green and herbal are available. I haven't had a change to try the tea sandwiches (cucumber, smoked salmon, egg salad). There is a soup of day, salads, and coffees for the non-tea drinkers. I posted an entry on the Restaurants forum in NJ.com and I'm not affiliated with the place in any way.
  22. According to the American Diabetes Association, a recent study published in The Annals of Internal Medicine suggests that people who drink a lot of coffee have a lower incidence of type II diabetes mellitus than those who don't. It is not clear whether coffee itself is responsible or if there are other factors about heavy coffee drinkers that confer protective effects.
  23. All of my friends, colleagues and others I know quickly become aware that I'm a coffee fanatic and espresso hound once they get to know me. I can barely count the number of times that someone has said "Oooh... I have an espreso machine I got as a ________ (insert occasion here) gift. I've never used it. Do you want it? After all.... you're into espresso, right?". We've all seen these - they run anywhere from $30 - $70, utilize simple steam pressure to produce a facsimile of espresso and are way too labor intensive for the average non-coffee fanatic to get involved with using. I'm not re
  24. "New Nescafé Ice Java Coffee Syrup from Nestlé delivers coffee house taste and quality without the lines, attitude, or the price. This summer consumers can cool down and enjoy the refreshing taste of iced coffee anytime, anywhere. With a per serving price of $0.45, consumers can enjoy up to 20 servings of Nescafé Ice Java for a suggested retail price of $3.49, nearly the price of one coffee house ice coffee." http://www.nestleusa.com/pressRoom/pressRe...522120431203254
  25. I have seen the term "crema coffee" in the marketing copy for many espresso machines that I have been reading about lately. Can somebody please tell me what “crema coffee” is? I know what crema is, but I’m wondering what this “crema coffee” is all about. Is it just an attractive marketing term for espresso?? By the way, I’m a coffee lover but a novice coffee geek. Thanks, Rich
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