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  1. I know I'll be told I should be roasting my own beans, or only buying small freshly roasted quantities, but does freezing your beans degrade the flavor or save it?
  2. I'm the family's resident food geek, but my husband is the coffee geek. And he never ceases to be amazed when the fine dining restaurants we go to serve really standard or even subpar coffee. Are there are any restaurants out there offering Kona or Jamaican Blue? If not, why not? In Eric's opinion, if customers are paying $100/head for food and wine, they probably wouldn't object to paying $5 or $10 for a cup of really good coffee. Thoughts?
  3. From my limited knowledge, I see that both Melitta and Soliloquy (?) are making quick brew, single cup coffee makers using pods and a steam bar. Is the end product any good? Any better than just the traditional Melitta filter process?
  4. I stopped in a Barnie's Coffee location the other day for a quick cup on the way to the movies. They have a single Capresso auto coffee maker in stock that's in a very beat-up dog-eared box and marked 25% off. The original price is $140 or $160 if I recall correctly and I won't budge until they go to 50% off but I'm intrigued by the product. Sorry I can't find any pics to post here as Gogle searches turned up nothing. Her's what makes it unusual: it has a conventional looking glass carafe on the warmer plate at the baset. The top is a glass container that holds the water with a cone shaped (a la Melitta or Chemex) filter below it. The bopx claims that the unit holds the water in the upper glass contanienr, heats it untilit is just below the boil (the optimal level for brewing) and then releases it. Brewing time is claimed to be 2 1/2 to 4 minutes depending on how many cups one makes. On the surface it would appear to be an automatic brewer that eliminates the shortcomings typically associated with auto drip makers. It's certainly not that much more trouble to just use a Melitta cone but the auto feature is appealing. Have any of you seen or tried this machine?
  5. Couldn't help myself.... kind of like looking at a bad car wreck.... I stumbled across Iron Chef USA last night and watched the whole thing. If elt that they screwed it up by trying to hard to "Americanize" it but I'll leave that discussion for general food topics. The theme ingredient was turkey. One of the two competitors was Marcus Samuelsson of Aquavit. He had some sliced turkey that he put in a smoker of some sort with alderwood - the commentators (who were highly annoying) mentioned that he had added coffee beans and cinnamon as well, for additional flavor. The entire start to finish process lasts exactly one hour - from the first prep stages to final plating. My questions are multiple.... 1) If it's thinly sliced, can you actually cook turkey effectively in a smoker in 45 minutes or less? 2) If it was partially or fully precooked would that make a difference? 3) Will preroasted coffee beans and/or cinnamon sticks smolder enough to be effective and will the flavor really be discernable in the meat with such a relatively short time in the smoker? The possibilities seem intriguing if this method has merit but I wonder if it's more hype than it is a tangible flavor that one can detect in the food.
  6. 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 espresso (which is good enough to drink straight with no sugar). I had never visited their web site unitl getting wind of the expansion plans. There's not yet any info there on the new location but I was pleased to find that they have some of the best tutorials I've ever seen on espresso preparation, coffee brewing and frothing milk. All are pdf files for download and free distribution - worth checking out. Gimme! Coffee
  7. 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 partake not to mention that the coffee is so damn good. I've been fortunate enough to do this on two occasions, once in Denver on the first occasion that I ever tried Ethiopian food and more recently in the Adams-Morgan area of Washington DC. It's best done with a group (4 or more). I'm personally curious as to the variations in spices and the amounts that are added as well as to possible variations on the bean varieties (some add limited amounts of spices to the coffee and others do not). Have any of you tried it and where? How was it? I'l be visiting NYC this weekend and will be free on both Saturday afternoon and mid-day Sunday. There's a small Ethiopian restaurant on Mulberry or Mott in Little Italy (just south of Houston if I recall correctly) that offers the ceremony on Sundays and Queen of Sheba on 9th Avenue may have it by now (they did not last year but said they were going to add it to the menu options). I think Meskerem may also offer it at their Village location but Sheba's is the easiest spot for me as I'l be driving out through the Lincoln Tunnel afterwards to get home. It's best done with a group of four or more - any egulleteers up to joing me for this ?
  8. Hardly an original concept for a thread but since our companion thread has folks spending so much time on the dark side.... how about some warm and fuzzy memories of your favorite coffee/espresso experiences? Perhaps it's not really the best cup you've ever really had per se but for whatever reason is very memorable. Mine would have to be back around 1979 or so when my GF spent six months in Colombia South America teaching. She brought back a few vacuum packed pounds of a special grade of Colombian Supremo that was available only for export - much higher quality than what was sold for the local Colombian market. I promptly brewed up a small pot with my trusty Melitta and for the first time ever, discovered a coffee that was ruined rather than benefiting from having half 'n half added (I have typically always added half 'n half to my coffee - even the good stuff). This stuff was so good that drinking it black was the only viable option. Thinking about that first cup still evokes tangible taste recollection not to mention the intensity of being in love for the first time. I'd be remiss if I failed to mention the first time I tried Ethiopian coffee made in the traditional manner, which is the preparation method used in the Ethiopian coffee ceremony. It was like drinking liquid gold (or so it seemed.... never having drunk liquid gold but I'm struggling for an analogy). I exited the restaurant (in Denver CO) and was greeted by the largest and most visible double rainbow I've ever been lucky enough to see - somehow very apropos.
  9. I'm well familiar with the advantages of buying fresh roasted coffee orm roasting your own - the idea being that one knows exactly when it was roasted and can be sure of using the roasted coffe in the optimal time window (2 - 10 days after roasting). The issue of deterioration and rapidly declining qualities is well known and proven - for some of us freezing by means of careful packaging, thawing etc is a good means of ensuring that we always have a supply of good fresh beans on hand. I'm baffled by loose tea. How significant and rapid is the deterioration when it's exposed to air? Will vacuum packing (e.g. with one of those machines that vacuum packs and seals in your kitchen) preserve freshness? Would freezing make a big difference? Also.... does one simply rely on the integrity of the vendor or the assumption that they have plenty of product turnover to ensure that the freshest possible product is being purchased> Sorry if this seems rather elmentary to you tea aficionados but many of us are clueless about this and in need of some educating.
  10. At coffee bars in the USA it seems that double espresso is the norm. Is a double espresso really an espresso? The experience of drinking one is certainly different. To me a double is more like a big cup of strong coffee as compared to the burst of flavor you get in taking in the sip or two that constitutes the Italian espresso experience.
  11. Whenever I come back from France, I find myself missing the coffee most of all (other than the bread). I love strong coffee, but in the U.S. it is often hard to find the strength and richness without bitterness. I even find myself missing cheap store brands like Carte Noire. Does anyone know a good source of French coffees in the U.S.? I have bought a number of the European brands (like Illy) and have not been able to achieve the same effect at home. It is a matter of the grind? If I grind Illy for espresso, then put that into my drip coffeepot, can I achieve the same effect?
  12. I thought there was a recent discussion on this but I couldn't find it. Can someone point the way, or just steer me to a good grinder? As I recently pointed out, I got the capresso burr grinder a few weeks ago. I sent it back yesterday, that overpriced piece of junk. I was better off with my 15 year old cheap melita with no settings. The capresso left a spoon+ of beans ungrinded and the ground coffee spilled out on the countertop as it was grinding. Damian sez he has the same problem. I need something that can ground a small amount of beans effectively (for 4 cups of coffee) and for a press. Thanks for any suggestions.
  13. Another espresso topic for Egullet: I'd like to hear people's thoughts on beans for making espresso at home. (I use a Rancilio Rocky grinder, which has proved very effective and reliable.) I was using Illy beans for a while, but that got pretty expensive. So my standby has been the Espresso Roast from Gourmet Garage on 7th Avenue in Manhattan. Not too expensive, and tastes good. But then I wanted to take it to the next level, so I got a Hearthware home roaster. It's been fun experimenting with it, but working on creating my own blends is just too time consuming. So I've been using the two espresso blends from Sweet Maria's, which are pretty tasty and easy to deal with. Home roasting is fun, and you get the advantage of very fresh coffee. The downside is lack of consistency - of course I'll never get my home roasting down to a science the way Illy does. Do any of you have some thoughts on home roasting or roasted beans for home espresso making? Josh
  14. Ok, this topic is of much interest to me, so can we come up with a list. Question though, would a separate list be necessary for espresso or do you use the same bean for both? Anyway, my vote goes to graffeo dark (used with a french press) as my favorite so far. [then again, I haven't tried that many so called quality beans.] I'm curious about anyone's experience with the lighter blend as I've never tried it.
  15. jaybee

    Coffee

    A couple of months ago we discussed Grimes NYT rave review of the coffee at the cafe at the Neue Museum. We were told it came from Meinl in Vienna. Yesterday mornng I placed an order with Meinl through their website for several varieites of their beans, not knowing which were the prized ones. The order arrived this morning!!!, yes that's right, this morning, from Vienna. I will try the blends and report back on my experience with them. The shipping costs amount to $2 per pound if eight pounds are ordered. The beans range from $7 to $8 minus 20% VAT. The end price is equivalent to Starbucks or Peets premium coffees, maybe less. Stay tuned, java heads. I also ordered two jars of their preserves. They sounded good.
  16. My WilliamsSonoma coffee mugs are too small. I need a new good coffee mug that looks nice and holds a good cup - doesnt need to fit in any cup holder since it will be drank at home... What do you all drink your coffee in when you're not drinking your Starbucks in a paper cup? Old Mug? Fancy insulated chrome Mug? Glued Broken Mug? Let me know and post a pic if you got it. THX!
  17. im considering trying them out...and I get a free coffee maker - Just for trying!! Anyone had any experience with them or their free coffee maker? Thanks!
  18. hey there....i was thinking about bagged teas last night. (my life isn't particularly stressful) i typically don't buy loose tea, and i use my tea strainer for tisanes, and not traditional tea. in any case...what are your favorites? what tea bags do you keep around on a regular basis? i typically have lipton on hand. of course i like my tea, like my coffee, strong as it possibly can be, and usually i need 2 lipton bags per cup to do that. I've tried twinings - 2 bags per cup as well. One brand i really like is Messner (did i spell that right?) those are one-bag brews - i'm not sure why they are stronger, or brew darker, but i like them. they hold up to cream well too. I haven't tried any traditional brews form them, but i noticed this with a cherry flavored black tea, and with a grapefruit flavored green tea (to die for, i must add). how about you? what are your bagged tea experiences?
  19. I feel I've reached a coffee plateau. I'm currently roasting my own with a FreshRoast, grinding with a Solis Maestro, and brewing in a press pot or, on lazy days or for larger production, in a Braun drip machine. I'm pretty sure I'm producing the best or nearly the best coffee I can produce using the equipment available to me. But I'd like to do better. I don't have the time, money, or inclination right now to get into the whole world of espresso. Is there anything -- either equipment-wise or in terms of advanced technique of which I might not be aware -- I can do cheaply and easily at this point? Or am I stuck on the plateau until I buy espresso gear?
  20. I purchased a Bosch grinder at Trader Joe's. I've never done this before (ground coffee at home, that is)and expected the instructions that came with the grinder to explain it all to me. The only time I've ground my own coffee is using the grinders at the store where you just pick the grind you want and voila! Well, how do you know how much to grind your coffee when using a grinder with no settings? How many beans do you grind to make 8 cups of drip coffee? Did I make a bad purchase here or do I just have to learn how to use this by trial and error? I really don't want to wait very long for my morning coffee while I fiddle with my new toy. Does anyone else have one of these and can you give me some tips here?
  21. If getting a good cup of Joe is hard, what are the odds of ever finding a good cup of iced coffee or any of the variations, i.e., iced espresso, etc?? Even those places that have a decent cup of Joe fall short when it comes to the iced version. Dilution seems to be the major problem, though an easy solution would be to use ice coffee cubes. Has anyone found a place that makes a respectable iced caffeine?
  22. My Krupps is ten years old and on its last perks. I'd like your recommendations. I need an automatic shut-off (I can't tell you how many times I've accidentally pushed something up against the switch and turned on the pot without knowing it) and a timer start would be nice. (Any thoughts on leaving the grounds in the pot overnight?) I'd also be interested in a good, reasonably priced Coffee/espresso combo. Do these make decent espresso?
  23. Hello - I am working on compiling a series of recipes that all use coffee. This project is for a presentation to be made at the next Specialty Coffee Association of America conference in Boston. I wanted to be sure to give egullet members an opportunity to submit their favorite recipes for publication. I already have completed my research and have many, many recipes to select from, but wanted to include any other "personal" recipes that my internet friends may have. I am looking for food recipes, either savory or sweet, but no drink recipes as this will be a seminar on culinary topics. Should you have any questions, please do not hesitate to contact me via e-mail at coffeetaster@hotmail.com. You may submit your favorite recipes to this e-mail also. Thank you in advance for your assistance. Spencer Turer
  24. Just read Steven's latest coffee roasting post... Getting even fair coffee while dining out is difficult, even at many fine restauarants. And there's relatively no chance of having freshly ground, freshly roasted beans used to start that restaurant coffee cup with. What will you be washing down your desserts with? --Mark
  25. I've got a bag of Vietnamese coffee beans, one of those groovy little stainless steel filters (there's a picture here), and a can of sweetened condensed milk. I'm desperately hoping I can recreate the coffee I had every morning in Cambodia: a tall, slim highball glass with a finger of sweetened condensed milk at the bottom, topped with a couple slugs of dark, rich, seriously strong black coffee. Does anyone out there make this? Any tips on how fine I should grind my beans, ratio of coffee to water, etc? I've got limited quantities, so I want every drop to count.
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