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  1. http://www.delocator.net from the website: Cafés are vital social outposts that have historically provided subjective, social, local, and at times, irrational interaction, inspiration, and nourishment to artists, hipsters, musicians, activists, intellectuals, radicals, and others alike. Currently, independently owned cafés around the world are under aggressive attack; and their numbers have been sharply decreasing for many years. delocator.net is a means to preserve these local businesses. Transnational corporations, like Starbucks, Diedrich, Gloria Jean's, and the Coffee Bean and Tea Leaf are
  2. "Woman files lawsuit against Starbucks. Daughter reportedly burned by defective coffee-maker" So I guess this means no more coffee pots for sale at Starbucks?
  3. Last night, I dined at a fine local establishment. My companions ordered coffee at the end of the meal, and the server brought out a lovely small tray with lump white sugar, lump brown sugar, the usual Sweet 'n Low and Equal packets, and a lot of little dark things described as "chocolate-covered licorice lentils". This was a first for me. Seemed like a nice idea, but how common is it? Or anything like it?
  4. While packing for a recent trip to Mexico, my husband, a coffee importer and taster, told me to pack some coffee. I ignored him and boy was I sorry. We got to our hotel that advertised in room coffee makers only to find that they were charging 350 pesos for a small bag, enough to make two cups of coffee. I wasn't interested in making coffee in the room but when I ordered it after dinner I was shocked at the poor quality of the coffee. My husband said that because coffee is such a money making export countries ship the best quality out and keep what is left for consumption in the country. I
  5. This is another interesting topic offered by Nakagawa of Flavor coffee http://www.flavorcoffee.co.jp/index.html (Japanese only) Nakagawa is sometimes asked by customers to modify and improve their roasters. The Roaster Modification Museum page http://www.flavorcoffee.co.jp/3f/r-index.html (Japanese only) lists some of the roasters he has modified so far. Among the list is the Alpenrost http://www.flavorcoffee.co.jp/3f/3f-15.html . Let me translate part of his description of what he did about the roaster. *** Side view With the cover open Perspective view, with the cover open Heater Roas
  6. My first attempt to roast coffee beans with a milk powder can Nakagawa, the owner of Flavor coffee http://www.flavorcoffee.co.jp/index.html (Japanese only), is a proponent of roasting coffee beans with a milk powder can. Today, I made my first attempt, but it ended in a failure; the beans didn't crack even after 25-minute roasting. I think that the main reason of my failure was that I did the roasting outside and it was rather windy. More text later.
  7. I did a quick search on Coffee topics and couldn't find a specifically related theme. I know there have been postings referencing favorite brands but they’re couched in other topics. Specifically, I’m looking for a new espresso. I’ve got a FrancisFrancis X5 and a krupps burr grinder. Confession time: I actually like Starbucks espresso blend. Well I should say I used to like Starbucks blend. Lately it seems to taste nasty and flat with poor crema. Confession #2: the espresso pods seem to be fine. I thoroughly cleaned my machine, tried different pulls, and varied the tamp pressure and gr
  8. I feel there should be a thread on this already, but can't find one... I like to grind the contents of one cardamom pod in with my coffee beans for a warming spiced coffee that isn't too much fuss to prepare. The extra flavor without any sweetness is a bonus, too! Next?
  9. Normally I work at home, but one day a week I go to one of my client's office to do some in-house work. Rather than have my own coffee before I go, I have theirs when I get there. Yes, I could buy some on the way, but I'm a cheap bastard. Anyway, they've got one of those newfangled Flavia machines, which if you haven't seen one is supposed to be an 'improvement' over ordinary institutional office coffee by making individual cups of coffee from little packets of instant coffee. Or at least I assume it's instant--it brews too fast for real coffee. It is, as a former boss used to say, not good. O
  10. Recently a Bad Ass Coffee opened up in Jacksonville. I checked out their website and it says they only use 100% Kona! Being a Kona fan I was thrilled. So, has anyone tried BAC, and what did you think? Thanks for any input. Chad
  11. Apparently, Starbucks is now promoting the radical idea that you can order coffee any way you want it, but is afraid that we won't know how to order it and has supplied an instruction manual. There's an article about it here.
  12. Many of the home roasters who hang out on coffeegeek.com have banded together to buy green coffee beans at wholesale prices. We have a website at www.greencoffeeco-op.com. We have identified several coffee brokers or importers in the Seattle, Oakland, New Orleans and New York areas who are willing to sell green coffee by the single bag. A typical bag weighs between 110 and 150 lbs., depending on the origin of the coffee. A vote is made to choose which type of coffee to purchase, and people put in for an allocation of coffee in five pound increments. When the bag has been sold, a local c
  13. Thanks to the eagle eye of Rachel Perlow, who is always spotting good bargains on Amazon (use your eGullet link please!), I recently acquired a Bodum vacuum pot coffee maker. This is a totally manual operation that requires an external heat source to boil the water. Bodum, one of the leading manufacturers of vac pots, offers an electric version in two sizes as well. Many of you have likely seen an electric vac pot for sale at your local Starbucks as well. Vacuum pot coffee brewing has been around for a long time - since the 1840's. It's believed to have been developed in France (figures). I
  14. What is the best way to make a good cup of coffee with a drip process? I am not talking espresso (I love it out--but I am not about invest the time and effort, or the money to buy excellent equipment, to make it at home!) but good american-style coffee. And I know about buying fresh-roasted beans in small quantities, keeping everything clean, and measuring pretty carefully. I have been grinding my fresh-roasted coffee beans very finely, using the finest grind on a classic Braun grinder for 20+ years. (I have gone through several of those grinders over the years and the current one is dyin
  15. In "Kitchen Confidential", Tony Bourdain mentioned that in Les Halles, the busboy makes the espresso. Is this common practice in finer restaurants? If it is, I find it surprising that a place that is noted for the quality of its food would relegate the espresso to the busboy. On a related topic, why is it that a restaurant that would never, ever think of using anything less than the freshest of ingredients would use canned, preground coffee (i.e. Illy, Lavazza)? Would a fine restaurant have Boone's Farm on the wine list? Then why do they serve Folger's? With as many small-batch specialty c
  16. I read of Cafe du Monde in the south and found a can of Chickory Coffee from the restaurant at a gormet store. Brought it home and thought a bit. Does anyone have a recipe that uses this? Chickory Ice Cream is obvious off the top of my head and a chickory sauce. Thanks in advance! Chickory Chocolate Mousse...
  17. I came across this by accident at this site= http://ww2.mcgill.ca/chempublic/right_chem...m/indexprnt.htm I found the following article which is REALLY BIZZARO!= If you are going to spend a couple of hundred dollars for a pound of coffee, you expect something special. What is so special about Kopi Luak coffee? Answer: The coffee beans have been put through a special machine. A living machine, called the Javan civet cat. The luak is a species of civet cat found only on the island of Java in Indonesia. Like all civet cats it possesses anal scent glands which secrete a fluid with a characteris
  18. While traveling in Friuli last month, the coffee of choice in most espresso bars was Hausbrandt, which, after doing a little digging, is a Trieste-based company founded back in the waning years of the Austro-Hungarian Empire. Barista skills notwithstanding, the coffee is as rich and deep as any Illy, Lavazza, or other I've had. I know I haven't seen any of it out here on the Left Coast, but wondered if anyone back east can give any indication that the company has a US presence. Thanks for the assist. Hausbrandt
  19. A friend of mine who runs a coffee shop is considering expanding his menu to include French press coffee. Currently, he sells esspresso drinks and drip coffee. In drip, he offers house, decaf, and a rotating selection of the day. He would like to offer a choice or 3 or 4 bean selections in a 32oz French press. The French press coffee will be better, but more labor and capital intensive than drip. Coffee would be ground a-la-minute for each French press order, and the presses would have to be cleaned and maintained. The current prices for drip coffee are $1.27 for 12oz, $1.50 for 16oz, and
  20. My Irish Coffee Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink. If you don'
  21. 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
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