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I basically just want it to boil water for coffee (press) and occasionally tea and cocoa. I'm tired of ugly looking monstrosities that you have to remove from the stove when your mother-in-law comes to visit, handles that you need 3 towels to grab on to so you don't get a 1st degree burn and water that tastes of metallic particles. The All-Clad LTD kettle looks like it'll fit the bill, though it costs a small fortune. Anyone have experience with the all-clad? What's the best place to buy all-clad stuff? other recommendations? Thanks! [if this topic has come up I promise to go stand in the corner forever. The search engine came up with zilch, but I seem to be mentally challenged with egullet's search facilities.]

Today I entered the deepest, darkest level of coffee geekdom. This morning the UPS man, sporting his spiffy brown uniform, brought me a box of home coffee roasting equipment and supplies from The Coffee Project. The basic starter kit contained several varieties of raw coffee beans, the book Home Coffee Roasting: Romance and Revival, by Kenneth Davids, and a FreshRoast 2.5 ounce roasting machine that looks like this: What I'm going to do over the next few weeks is try to get to the bottom of the home coffee roasting phenomenon. First I'll learn how to roast my own coffee beans. Then I'll brew coffee with my home-roasted product. I'll examine the question of how quickly coffee degrades once roasted. And I'll conduct some comparisons of my home-roasted coffee against commercially roasted coffees. Along the way, I'll be trying to educate myself about coffee in general. I'm basically a coffee neophyte. My coffee comprehension at this time extends only as far as "I like it"/"I don't like it." I also aspire to develop a caffeine addiction. Tonight I unpacked the machine, cleaned the glass container with warm soapy water as specified in the instruction manual, and roasted a batch of Columbian "Supremo Bucharamonga Especial." Though this sounds like something drug kingpins do to punish deviant underlings, it is a kind of coffee bean. Before roasting, however, I tried to familiarize myself with the instruction manual and the Kenneth Davids book. But ultimately I resorted to e-mailing James Vaughn at The Coffee Project in the hopes that he would send me the idiot-proof, executive-summary version of the instructions. He did: There are two distict sounds you'll hear when roasting. The first is a kind of crack, like twigs breaking. The second sound is more of a sizzle as the beans darken. The sizzles are the sugars carmelizing, and we like that. I suggest letting the coffee roast until you hear this second sizzling sound, you will also see wisps of smoke at this point. If the timer hasn't already run out set the machine to "cool". The beans will continue to roast a bit more as they cool down. Don't go too dark on the first roast, better to err on the lighter side than ruin a batch by making charcoal. With that advice in mind I activated the machine and it made a startling noise. I don't know what I expected. I guess I didn't think it would make a noise. But actually it seems to have inner workings similar to those of a hot-air popcorn popper. (I subsequently learned, through further exploration of the Davids book, that you can use certain models of hot-air popcorn poppers for this task.) So it makes a noise like a small jet engine. Not terribly loud, but loud enough to startle both me and my dog, who observed the process with more than a little curiosity. The beans, propelled by the hot air, bounced around like Mexican jumping beans and for a minute or so jumping seemed to be all they were doing. Eventually, odors started to emanate from the machine but they were totally un-coffee-like -- sort of a decaying vegetable-matter smell. Eventually, I heard the promised first round of crackling and the beans started taking on the color of roasted coffee beans. At long last, just as I was thinking I must have missed the second round of noises -- the much anticipated sizzles -- they arrived. Almost immediately after I heard sizzling, a little smoke started coming out the top of the machine and within just a few seconds the entire apartment was filled with the most wonderfully comforting aromas of roasted coffee that I've ever had the pleasure of inhaling. I switched the machine to "cool." Once the cooling cycle was complete, I placed the beans in a glass mason jar that originally housed Marie's blue cheese dressing and then, for a time when we had an inexplicable surplus, several small boxes of dental floss. Apparently I am not allowed to make actual coffee until tomorrow because the beans need to rest overnight. So, until then . . . >> NEXT INSTALLMENT >>

I received a pound of the beans as a present and have made several pots of coffee with it. It disappoints me. I expected a much more aromatic, winey flavor than I am getting. Could it be the beans are stale? What are the flavor characteristics of well made coffe with these beans?

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

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

Starbucks to Acquire Seattle's Best Coffee

I was sipping on my apertivo at the bar of a very popular American Italian restaurant when a very polite young Italian approached the bartender and requested an espresso. Then as politely as he could he explained to the bartender how he wanted the espresso made. The bartender seemed to be listening attentively then went to the $10,000 espresso machine behind the bar and went through the motions exactly as taught him by the restaurant manager and produced another small cup of brown crap – actually it was a $4.00 cup of crap. The bewildered young Italian looked down at the cup that had been placed in front of him. It was full to the brim with only a wisp of foam or crema on the top. Once again he politely explained what he wanted. The bartender looked blankly at him and said, “I sorry that’s how the machine makes them.” The dejected Italian took a sip, slightly grimaced, put the cup down, paid the bill and tipped the bartender and left. I have had bad espresso everywhere. Babbo, Spiaggia, Valentino – you name it. Why can’t you get good espresso in the United States? Being served espresso in hand painted Illy cups is grand, but who cares if the coffee is not good. You can buy the same machines, the same coffee. Why can't they make the coffee? Is it only because the customers don't know the difference? The next person that puts a lemon slice in my espresso is a dead man.

I am sure that this topic has come up but I am wondering where egulleters stand as far as Starbucks goes. I think the drip or american coffee is a little bitter. Depending on the barista (in general I think they do a good job training the staff) the espresso is good. My problem is with the milk drinks i.e. latte or cappuccino. The cups are too large and even if you order an extra shot you end up with a cup of hot milk. In order to get a decent latte you have to order a double espresso latte in a short cup. Why is this? Do most people like so much milk? How do you feel about Starbucks? What do you like or dislike and if you go, what do you typically order?

"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

Interesting article from Washington Monthly on how American's bad taste in coffee is hurting the growers, and insight into the economics of it all. A good read.

I work where there's a cappuccino bar. I love drinking coffee drinks, and when I first started working there, I very much enjoyed the novelty of trying different ones. Now, however, I can't think of anything new to concoct. That doesn't stop me from drinking my daily couple of mugs, it's just not as fun anymore. Looking up coffee drink recipes on the internet yields an overwhelming number of recipes, leaving me with no idea where to begin. Does anybody out there have a favorite novelty coffee drink? The more original, the better (presuming it's still delicious, of course). Keep in mind, please, that our store isn't licensed to sell hard liquor. That's probably a good thing, considering how much I love throwing that stuff in my coffee. Laters, Rudy

I'm sure this group have some informed opinions of where to get the best tasting beans to brew coffee at home. I'm referring to morning coffee, not expresso. I prefer a rich, "winey" coffee with some acidic sharpness. I use either a French press or the new Bodum Santos coffee maker (which can make an excellent brew, almost as good as the press). I am tempted by the site offering Fresh Kona I found somewhere in this forum. I can get to most Manhattan retailers easily. Awaiting you, java mavens.

I originally posted this in a coffee thread on the General Board, but as this is an excellent source for mail order food, I thought it was worth copying here. OK, here's our source for pure Kona coffee, Bay View Farms. Jason and I visited them on our honeymoon and got a personal tour with Eva and met Roz in the tasting room. We bought a lot then and had it shipped home as souveniers for family, wedding attendants, etc. Since then we have ordered from them several times. One of the best received presents we ever sent was a Thank You to a business colleague of Jason's. We sent her a couple of pounds of their coffee and one of macadamia nuts. Totally fresh amazing coffee and nuts. I am now going to talk rhapsodic about their mac nuts. :cheesy: They have the Best Macadamia Nuts Ever . They are whole, very large, dry roasted without oil or salt. They are excellent for eating out of hand (I like to dip them in a little kosher salt, or sprinkle some on after toasting them) or to use in cooking. They have a really true flavor since there is no greasy, powdery, salty coating - like some other mac nuts available nationwide in supermarkets. A couple we know recently came back from Hawaii, and they gave us a bag of mac nuts. They may has well have been that unmentionable famous brand. They were mostly halved nuts and had a lot of salt on them. Useless for baking. If you like mac nuts and you want to try some really excellent ones, call Bay View Farms. For the coffee, I believe they roast everything fresh right before shipping it to you. Both products are vaccuum sealed. They also sell green coffee wholesale.

It’s inevitable—one of the first things I do when I land in a new country is sample the local coffee. Sometimes it isn’t all that different -- in Wellington, New Zealand, there were Starbucks a plenty -- but in others like Singapore, the local brew is a thick brew of beans and condensed milk. I’d almost be willing to fly the 25 hours to Singapore just to have a couple of cups. Anyone ever had any life altering coffee experiences while traveling? Oh -- and what is it about coffee on airplanes? Must it always be so vile?

Which brand of coffee do you like and why? Also, do you think that restaurants should list the brand of coffee they serve? You are told for ex. that they serve Pellegrino water, certain brands of tea and brands of liquor. Couldn't a restaurant offer you Kona coffee, Blue Mountain coffee, Starbucks coffee etc? Each could be appropriately priced. And I wish more restaurants would serve French pressed coffee. What are your thoughts?

My Bunn Pour-Omatic is about shot; it leaks when I add water. I am considering replacing it with a Braun Flavor Select model. I am spoiled by the instantaneous coffee the Bunn makes but I don't make coffee at home during the week so it is not necessary. Any comments on the Braun or others?? Thanks!

In the never ending quest for the best home brewed coffee, I, like many others, find the French Press does the job. However I've yet to discover the way to get best results from it. Would those who have enlighten me. How much ground coffee per cup? Medium or course grind? How long to steep the grounds before plunging? Water just off boiling? What else? Spill the beans.

So, like many people I've been trying to get better at producing the right kind of pourable "latte art" milk foam over the years. This has involved such refinements as installing a three-hole steam tip on my Rancilio Silvia and switching from the "standard" 20 ounce milk pitcher to a much smaller 12 ounce milk pitcher. Both had a notable impact on my ability to consistently produce high quality milk foam. But still, perhaps depending on the quality, age and fat content of the milk I used, I wasn't able to get the creamy pourable microfoamed milk I wanted. Until now. One day I was making cappuccino for myself and Mrs. slkinsey and realized we were out of clean demitasse spoons. And I figured that since we would ordinarily put a touch of sugar into the cup, why not add the sugar to the pitcher and steam it in to the milk. Well, this made a tremendous difference. The milk foam was the best I've made. I've continued this practice, and the consistency and quality of my milk foam has increased greatly. Anyone try this? Observe this? Have any ideas why this might be so?

If this has been asked and discussed endlessly before, someone pour some cold milk over me and point me in the right direction What's your best technique for frothing milk in a hand-powered frother? We've found semi-skim milk, heated just until it's too hot to keep your finger in but NOT boiling, then frothing for a minute and leaving to rest works pretty well. But I was in Bodum the other day and the guy there said he froths cold full-fat milk and then heats it. I know skim milk is no good but I'm not sure which wins out over semi-skim vs full-fat. I thought I read in a science book that semi-skim was best but perhaps I've gotten muddled? And I'd never heard of frothing it cold and then heating. Any other techniques out there?

I recently spent a day visiting an online espresso buddy, Steve Doxsie, owner of Olympic Coffee in Bremerton WA. I'm gradually testing the waters and researching in anticipation of a possible career shift into the coffee business. Steve was kind enough to spend most of a day mentoring me, sharing ideas and discussing many apsects of the business including roasting, brewing and espresso production. I have long had the impression that the reason Starbucks coffee is so frequently bitter is due primarily to their using a greater weight/quantity of coffee per ounce of water than their competition. If I recall correctly, I read this in an article several years back in Consumer Reports magazine. They assessed the coffee offerings from Peet's, Starbucks, Dunkin Donuts and a few other chains. Their contention was that Starbucks uses more coffee per ounce of water than anyone else. Part of the supporting evidence they cited (which may well be the only evidence they had) was a higher caffiene level per ounce. Okay.... I know the 'bucks roasts way too dark and I won't digress on what the probable reasons for that are (but they're easy to figure out). I have had Starbucks coffee in people's homes using whole beans that were freshly ground and brewed. The SCAA standard coffee measure (two level tablespoons of ground coffee per six ounces of water) was used. The resulting coffee was far smoother and more drinkable than any coffee I've ever consumed in a Starbucks Cafe. Long story longer.... my friend Steve contends that they grind their coffee finer than is appropriate for drip coffee and actually use less than the standard recommended amount of grounds per ounce of water. This yields coffee that costs less to make but is "strong". Have any of you experimented at home or in your business with different grind levels in a drip maker? Care to share the results? The theory (which I suspect is supported by verifiable facts) is that particles of an excessive fineness have too much surface area exposed to the brewing water and allow too many of the bitter alkaloids to be released during the brewing process (relative to coffee that is ground more coarsely). The higher caffiene level of Starbucks Cafe coffee makes sense under this scenario - more surface area would mean more caffiene extracted in the same brewing time. I do know from experience that espresso which is ground too fine will yield more bitter shots, regardless of tamping pressure. So.... what of the possibility that we can get better brewed coffee by grinding a bit coarser than normally recommended but using a slightly larger amount of coffee? What do you think? I do believe that it's reasonable to assume that consistent results suitable for doing A/B comparisons can only be easily done with a good quality grinder that yields consistent particle size (i.e. the grinder itself is too much of a variable if a whirly blade or cheap burr grinder is used).

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 black glass jar that I own, and he can simply use this to make coffee in the morning. Plop them in the filter, add water, and push "on." He insists that the quality of the ground beans, by sitting in a sealed, black jar for less than 12 hours, will deteriorate enough that we will be dissatisfied (as opposed to drinking weak coffee. Comments on grinding that far (less than 12 hours) in advance of brewing? I am currently using my new Phillips thermal drip (which worked great on the one occasion that I ground the two rounds of beans?

Does freezing ground coffee help it to stay fresh for longer? or is this a myth? What is the best way to store freshly ground coffee?