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  1. Does anyone have recommendations for brands of airpots or insulated dispensers? I'm looking for ways to keep 1-5 gallons of hot chocolate at serving temperature for about 6 hours. While hot chocolate is not quite coffee, I figured the same those of you with who deal with similar quantities of coffee might have some experience with the same equipment. It seems like my choices are multiple .5 - 1 gallon airpots, 1-3 gallon vacuum insulated dispensers, and 3-5 gallon plastic insulated dispensers. Here's some examples of what I'm looking at: Zojirushi 3 Liter Easy Serve Airpot http://www.amazo
  2. This one is about Coffee Makers. Mainly the ever so common “Drip” Machines. Mine, a “ Gevalia 12 Cup “. Why are these makers marked with these ridiculous numbers, as these 12 cups will only hold about 57 ounces of water or 4.75 ounce per ‘cup’. Who uses cups in the Morning, and that’s when most Americans drink their coffee, that hold only or less then 5 ounces ?. Who even uses ‘cups’ ? Everyone I know drinks coffee out of ‘mugs’, and none of these holds less then 7 to 8 ounces of liquid. My Cobalt Blue eGullet mug holds 14 ounces and a nice looking Lavazza mug holds 9 ounces. So , you manufac
  3. I saw a Dualit Coffee Maker in a store for the first time yesterday and wondered if any members here are familiar with them. This one was of a large, squared, chunky design, much like some espresso makers. Probably about a 10 - 12 cup capacity.
  4. Allura

    Coffee Art

    I thought this video might be of some interest. Hearts in a cappucino would be too easy for that artist. FYI: It has almost no sound, so it would be safe for work watching while muted. And, save your sanity and avoid the comments on that site *shudder*
  5. On another eGullet Thread We were discussing an "aquired taste" of baked goods made in the new silicone backware. I mentioned that I didn't like drinking coffee from styrofoam cups, even though it isn't logical. Does anyone else feel this way? SB
  6. Hello Everyone, Well I am usually in the Baking and Pastry forum but I decided to jump the gap so we could discuss something....I am a chocolate expert and actually do pairings...yet most of the time that involves wine and chocolate. I really think the coffee and chocolate were made for each other when it comes to eating/drinking together or pairing. I was hoping to meet some coffee connoisseurs in here and learn a little bit about coffee and maybe try to match up some different origins of coffee and chocolate...I hope to learn some more about coffee and how it could go with chocolate...
  7. My local supplier (who carries Stumptown and another local, Brooklyn brand) is now up to around $17 for 12 oz. of coffee. The price has increased twice this year. Which is interesting to me after having read this article in the WSJ... Anyone have any other insight into this?
  8. What are the benefits and drawbacks to making coffee using the pourover method, especially, but not limited to, using a French press? How might some of the drawbacks be overcome?
  9. I had a request for a coffee flavored bon bon. I am not a coffee fan, so I've never made anything with it. I've seen two types of recipes - one that infuses the cream with the beans and one that uses brewed coffee. I'm curious which type of recipe is used by most people here. If you infuse the cream, are you straining the beans out or are you using a fine enough grind to not create textural problems in the ganache? If you use brewed coffee, are you reducing the cream by the amount of the coffee liquid on a one to one basis? Thanks!
  10. A couple of weeks ago we had an event here at my apartment building. The woman who made the coffee told me that she added a small amount of salt to the freshly brewed coffee. I was stunned ... never heard of such a thing! A few days ago I was watching an old episode of Good Eats, and there was Alton adding a pinch of salt to his fresh-brewed French press coffee, saying that the salt reduces bitterness. Once again I was surprised. So, what's the story behind adding salt to fresh-brewed coffee? Is it done if the beans are mediocre or poorly roasted? Or when certain m
  11. Summary via podcast and transcript, in Scientific American Full journal article in Scientific Reports (via Nature.com)
  12. Hello all! I was recently turned on to the vacuum coffee brewers and I swear by them now. I recently purchased a vintage 1940's Kent vacuum coffee maker from Ebay. Today I cracked the lower chamber by leaving it on the stovetop. I am looking for a replacement 8-cup size lower chamber for the Kent brand. Does anybody know where I can get this part. I know I will have some difficulty in finding one as this is a vintage brewer and Kent, a British co., is no longer in business I believe. Also, does anyone know if the Kent upper chamber will fit one of the other glass vacuum brewer brands' (
  13. I updated my SM green beans 'stash' today and on check out they had a ref to this vid: http://www.sweetmari...brary/node/4739 pretty interesting. If you like coffee, their vids are not only fun to watch but informational. of course, having not won the lottery recently, this puppy is not for me! enjoy!
  14. there are a number of home roasters here. I found this link at HomeBarista and it might even interest those who are just 'Drinkers' : http://www.home-barista.com/home-roasting/show-your-home-roasting-setup-t22453.html doesnt that Quest M3 look delicious?
  15. In my travels to Miami over the years and living in Florida since the summer I've had the pleasure of drinking "Cuban Coffees" or Cuban Shots at various latino eateries. I'm trying to figure out exactly how these are made. They aren't true Italian-style straight up espresso shots, they seem to be in between those and a lungo. If you ask for a "double" cuban shot you usually get about 8 ounces of very strong coffee, with no crema in it. Unless you ask "sin azucar", they are usually by default pretty sweet. The coffee used is typically Pilon or Bustelo (Both made by Rowland Coffee Roasters in Mi
  16. Hi everyone, I'd like to get a coffee grinder and a nice selection of whole bean coffee for my brother for Christmas. When I search the net for gift sets, I get ones with too much stuff, like a mug, cookies, etc. So I will buy them separately. Does anyone have a favorite grinder, inexpensive? My husband uses a cheapo one and it seems to do fine. Any recommendations for coffee sources, not Starbucks? Thanks for the help! Linda
  17. I just read the following in the April 26, 2006 "New York" magazine: "Mention American coffee, and your average laid-back Aussie gets all worked up like Russell Crowe attempting to dial overseas. Their quintessential cup, the flat white, is a strong, smooth espresso drink - less milky than a latte, and not as foamy as a cappuccino. It's done to perfection at Ruby's, a lively Aussie hangout (219 Mulberry St.; 2212-925-5755), and it's turned up recently in Fort Greene, where expat Basquali (he goes by one name) has opened the cafe Smooch (264 Carldon Ave., 718-624-4075)." This sounds like the
  18. I am in high hopes that you fine folks will be able to help me out. We are opening an auction house. Per our counties health codes for us to sell coffee it has to be vended from a machine where we have no contact with the brewing process. I was hoping to get a Starbucks Icup Star but alas Starbucks told me there is no way we will do enough volume to make it an option. Other coffee services have turned me down for the same reason. So we are going to have to purchase a machine of some sort. All we want is something that brews back reg/decaf. I am completely lost and to be honest the Starbucks r
  19. I have a handy dandy Mukka, which I love dearly. I don't drink coffee on a regular basis, but I do love the milk coffee I get with my Mukka. Unfortunately, I have found that drinking it a) gives me something similar to heart palpitations and b) keeps me up at night. I've been experimenting, and so far I've found that finishing my coffee by 12 pm still keeps me awake for a few hours past my regular bedtime. So....I thought I'd ask...what say you all about decaffeinated espresso? I know it exists, because I did a search on it. But is it worth drinking? Or shall I just try to suffer throu
  20. article here See where your city ranks on these charts ...
  21. Ospina Coffee Company Is their coffee really worth $75.00 a pound?
  22. The former president of Matsuya Coffee in Aichi prefecture, Japan, was the inventor of the Apollo coffee machine. He once made coffee in Kilimanjaro, drank it, and found it was good. He thought and thought why it was good, and assumed that the atmosphere was related to this. So, he made a machine that brewed coffee under reduced pressure. It was in 1969, when Apollo landed on the moon, so he named it the Apollo coffee (machine). The machine looks like this Look at the machine on the left. Mr. Nakagawa of Flavor coffee has studied brewing under reduced pressure for years. When I asked him a
  23. In a moment of pure silliness or perhaps greed, I bought a tiny glass coffee maker that I've seen variously described as a 1-cup or 2-cup Fire-King or Anchor Hocking glass Silex coffee maker. Now that it's arrived and turned out to be as adorable as it looked online, I'm puzzled as to how to make coffee in it. It's not a vacuum pot, as it doesn't have a tube extending from the upper part into the lower, and there is no gasket, nor could there be as the lower pot's lip is not round, but rather molded into a spout shape on one side. The little insert thingie appears to be something that might
  24. I'm catering a wedding this afternoon. I'm terrible at figuring out making coffee in large quantities. The groom is bringing a large urn his mother owns and some coffee, and I'm expected to turn them into a hot urnful of goodness. I've Googled and not succeeded in finding guidance on this sort of thing. Can you help? No, I don't know how big the urn is yet, but I will later this morning.
  25. I just returned from a short trip to the UK, and my nerdy word-geek self noticed that British people tend to refer to 'a coffee' as opposed to 'tea' (not 'a tea'), and usage suggests that coffee is a 'count noun' as opposed to a 'mass noun' (alternately an 'uncountable noun'). I have my own theory about this, but I wanted to ask the crowd here at egullet if anyone else can rep for my observations, or if anyone has noticed idiosycracies in how beverages are used in conversation. anyone?
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