Jump to content

Search the Community

Showing results for tags 'Coffee'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. Bill Waddington at Tea Source has contributed an Okayati Estate Darjeeling 1st Flush for this Tea Tasting discussion. He provided 10 gram samples for me and three more eG Society members. Each sample is enough to make about four cups of first infusion tea. The three free samples are available to members who 1) will do at least two brewing sessions from the sample, 2) will report on their experience and participate in the discussion, and 3) who have previously posted at least ten (10) substantive posts (questions, answers, comments that add to discussions) in the Coffee and Tea forum. Preference will be given until midnight (EDST) Tuesday August 11, 2009 to those who have not participated in the last two tastings. As always, everyone is welcome and encouraged to participate in the discussion, whether or not you receive a sample. So, please PM me now if you would like to receive one of the the free samples and participate in the tasting and discussion.
  2. eG Society member Greg Glancy at Norbutea.com is contributing 10 gram samples of a new Taiwan Alishan High Mountain Oolong from the recent spring harvest 2009. Greg has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting and discussion. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Friday, July 31st to those who have not participated in the last two tastings. Preference will also be given to those who will brew this tea gong fu (with skill) style in a gaiwan. ("Substantive posts" simply means "contributed something to the discussions".) As always, everyone is welcome and encouraged to participate in the discussion. So, please PM me now for details if you would like to receive one of the the free samples and participate in the tasting and discussion. Here's more information on this special Oolong tea from the Norbutea.com website. I have known Greg for several years. A presentation he gave on a trip through the tea markets and farms of China fed my growing interest in learning more about fine teas. Since then Greg has become a tea friend and we drink tea together and trade teas and tea stories from time to time.
  3. Are there any decent quality loose (or a good quality bagged) tea with added caffeine? I'm a fan of (should I admit this here? I'm new to this section of eGullet...) Celestial Seasons Fast Lane and Morning Thunder black teas. I like tea better than coffee, and I like the more subtle energy boost. I like the Fast Lane, but I'd like something better quality, something I can get loose, or just other options in general. Are there any good ones? What would you recommend?
  4. In another topic, v. gautam posted an aside reagarding stevia. Anyone else have this experience?
  5. I had a recent impromptu trip to San Francisco for the weekend and found myself eating breakfast in a rather nice cafe. Great pastries, and a selection of the most frou frou fruity teas I have ever seen. The closest to a tea I would want for breakfast was the earl grey. They made it to my surprise from water from the steamer on the espresso machine.... what a brilliant idea! the water was hot enough! Much more than when it is made with water from the coffee machine which is just too cold. I found myself really enjoying it. IT was a great earl Grey, with the black tea strong enough to shine through the bergamot. I came home and got some earl grey leaves.... bleagh. perfumey and no taste of tea. Any one got some good recommendations for a robust earl grey? And i posted it here because that is what i am drinking this morning. weak earl grey. Help me please
  6. This Tea Tasting Discussion features an Indian black tea, a Nilgiri, Glendale Estate, Handmade. Bill Waddington at teasource.com is providing free 10 gram samples for me and three more eG Society members. Each sample is enough to make about four cups of first infusion tea. This is an impressive tea I first ordered last year from Tea Source. I have since ordered more, unusual for me since I typically prefer to explore many teas, an ounce at a time. Here is some background information from the Teasource site: The three free samples are available to members who 1) will do at least two brewing sessions from the sample, 2) will report on their experience and participate in the discussion, and 3) who have previously posted at least ten (10) substantive posts (questions, answers, comments that add to discussions) in the Coffee and Tea forum. Preference will be given until midnight (EDST) Thursday July 16, 2009 to those who have not participated in the last two tastings. As always, everyone is welcome and encouraged to participate in the discussion, whether or not you receive a sample. So, please PM me now if you would like to receive one of the the free samples and participate in the tasting and discussion.
  7. The next Tea Tasting Discussion features an Indian black tea, an Assam Sree Sibari Estate . Bill Waddington at teasource.com is providing free 10 gram samples for three eG Society members and me. Each sample is enough to make about four cups of first infusion tea. I thought of Tea Source for a Tea Tasting Discussion due to two stunning Indian teas I ordered last year. Here is some background information from the Teasource site: The tasting is open to all members who have posted at least ten (10) substantive posts in the Coffee and Tea forum, and preference will be given until midnight (EDST) Monday June 1, 2009 to those who have not yet participated in any of the three previous tastings. As always, everyone is welcome to participate in the discussion, whether or not you receive a sample. So, please PM me now if you would like to receive one of the the free samples and participate in the tasting and discussion.
  8. eG Society member Kyle Stewart at The Cultured Cup is contributing three Japanese green teas for tastings here in the Coffee & Tea forum. The first is a Kukicha Fukamushi. In the interest of having tasting discussions about more teas this year while holding down my cost of shipping samples, I am now asking participating tea merchants to supply samples for three members plus me. So Kyle has provided three samples of 10 grams each that I will mail to the three eG Society members participating in this tasting. While the tasting is open to all members who have posted at least five substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Tuesday to those who have not yet participated in either of the three previous tastings. As always, everyone is welcome to participate in the discussion. So, please PM me if you would like to receive one of the the free samples and participate in the tasting and discussion. Here is some background information on Kukicha Fukamushi. As I have mentioned in other topics, I have known Kyle Stewart for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. And for the past three years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. I have had many pleasant times with Kyle and his staff, trading teas and sharing new tea discoveries. More than just a tea merchant I happen to buy tea from, Kyle is a culinary friend as well as a tea friend - the wonderful tea pairings at Sharon Hage's York Street restaurant and a shared interest in Thai food with dinner at Thai-riffic. Kyle attended the World Tea Expo in Las Vegas recently and completed his three years of training with the Speciality Tea Institute to become the first certified tea specialist in Texas.
  9. I took a fantastic cupping class today at Intelligentsia's Training Lab. Our small group was led by Daniel and David - two incredibly knowledgeable and passionate coffee guys. Learned how to taste coffee and evaluate and appreciate their various properties. I had a minimal amount of knowledge going in (pretty much amounting to "I like coffee"), and in an hour and a half my eyes have been opened. It seems I have quite a bit to learn. My upcoming trip to Seattle should help my education. They offer a variety of classes on tasting, cupping, brewing, pairings. Highly, highly recommend if you're interested in coffee. (And it was recession-friendly: $10 and beans to take home.) Has anyone else been? Intelligentsia NY Training Lab
  10. I decided to try a new local roaster today and picked up a bag of Carlos Ernesto Guerrero Lara Apaneca El Salvadoran coffee... whatever that means. What caught my eye about the bag is that they note the roast date (4/22), best from (4/25) and to (5/9) dates. I am confused about the from date. Why would I wait 3 days after roasting before drinking? Thanks! Dan
  11. At this year's eG Candy & Confection Conference eG member tikidoc pointed out that there is another use for heat guns besides melting chocolate: roasting coffee. Has anyone else around here tried this? What have your experiences been?
  12. Ever since we've had the Silvia, my boyfriend and I have noticed that the second round of coffee tastes better than the first; the first cups are fine, but the second are inevitably better. We hypothesized vaguely about the phenomenon, but didn't dedicate that much thought to it. We doubted it was the temperature, since we've noticed this even when the machine warms for about a quarter of an hour. Turns out, it may be the temperature after all. Yesterday, I picked up some coffee beans at one of the few independent local coffee shops that roasts its own beans, and spent some time chatting with the owner, who's American (meaning, I actually understood the conversation, since it wasn't carried out in a language in which I routinely confuse the words for 'cow' and 'queue'). I mentioned the thing with the first cup of coffee from our machine not being as good as subsequent ones, and he said that this is usual with most machines, consumer or commercial. His idea is that during the intial heating, the machine actually gets too hot, and using it brings lowers the heat to just the right temperature, but the first cup takes the bullet, so to speak. This makes sense to me, although I'm not equipped to test this: Anyone else notice this 'second cup' effect, or have data/alternate hypotheses?
  13. 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?
  14. 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
  15. We truly like are little Yama vacuum pot and now that they (and the larger version) are being imported again, we look forward to many more years of well brewed Intelligentsia coffees -- BUT -- for some reason, we're getting much less life out of our filters than used to be true. The last one was only in two weeks before we saw a severe slowdown in returning to the pot. With a fresh filter, this takes only about 2 minutes, but that last filter was running 6-7 min. Anyone else experiencing this? Any ideas about what's going on? We're hooked on Intelligentsia coffees, but frequently try new offerings as they become available. Thanks, Sidecar Ron
  16. article here See where your city ranks on these charts ...
  17. Green Mountain Coffee Roasters just introduced a new beverage called "Double Bean Elixir" organic coffee soda. I saw it at a beverage trade show yesterday in Albany, NY. There are five varieties: Original, Vanilla, Almond, Hazelnut, and Mocha. Ingredients: sparkling filtered water, Fair Trade Certified Green Mountain organic coffee, organic evaporated cane juice, natural flavor. I tried the Original, Hazelnut and Vanilla. I really liked the Original and Hazelnut, even though I generally dislike flavored coffees. They were light and sparkling, not overpowering, with a distinct coffee taste. I did not like Vanilla because it overpowered the coffee flavor. I don't have information on pricing yet. Has anybody tried these? I'd be interested in other opinions. My only other comment is that I really don't care much about "organic" or "Fair Trade" ingredients in soda and think this is just a marketing ploy. Edited to say I meant to post this in the soft drink forum. Host may want to move it.
  18. I have had a Francis Francis X1 for about 3 years making espresso and lattes every day. I have nearly always used pre-ground coffee, usually Lavazza - or Illy when I'm feeling flush. I have usually been fairly pleased with the results. However the X1 is getting a bit tired and leaky and it seems a good excuse to upgrade. I may get an Isomac Giada or splash out for a Millenium. Everyone that writes about machines like these on sites like coffeegeek (a good title from the posts that are there) are grinding there own coffee fresh each time. So my questions: i) For very good quality machines do you think I will notice a big difference if I start grinding my own coffee? ii) If so are there any recommendation for where I can buy good beans in the UK? iii) Are Isomac machines the way to go? Thanks
  19. New research suggests coffee prevents liver cirrhosis caused by alcohol. Thought you'd like to know!
  20. After a brief flirtation with coffee in my youth, I have returned to the home of my grandmothers and am now, once again a tea drinker with a minor flirtation with decent coffee. Upon my return I realised that I much preferred China tea to Indian and Ceylon teas. Well, that wasn't a problem really, lazy human that I am, I could buy Twinings China Black in tea bags and be happy. In the summer I drank Lapsang with a little lemon or maybe a nice cup of Earl Grey, and all was well. For a little while. But the sudden influx of flavoured teas and ten varieties of green tea and whatnot invaded the supermarket shelves and suddenly China Black was no more. Oh well. For a little while I drank Russian Caravan, which wasn't quite it, but better than nothing. And then by accident I discovered Twinings Yunnan Tea and I was back in business. For a little while. I was even makiing special trips to the only supermarket I knew which carried the Yunnan. But then the Yunnan went the way of China Black and even Russian Caravan is losing ground to three hundred varieties of tea flavoured with white chocolate and toenails or used bandaids and rosewater, or whatever. So the question is now, what am I going to drink? I'm obviously going to have to break out my teapot and visit speciality stores, but I'm a little lost by the varieties of loose China tea available. I've visited Grey and Seddon online, and they look promising (I'm in Australia), but I don't know what to buy. I do drink White Tea and Chai tea, Yerba Mate sometimes and some herbal teas, but what I really want is a decent black tea as my every day tea, so that I can come home, put on the kettle and make myself a nice cup of tea. Any suggestions would be very welcome.
  21. After just returning from an amazing trip to Italy, I have decided that I have to buy an espresso machine to make cappuccino. I loved the illy cappuccinos. I live in the mountains and there is not a good place to buy good capp's here. I figure that I buy an espresso drink a day at about $5 each. If I did the math right, that puts me at $1820 a year spent on crappy coffee. I will probably have to order the beans from the internet. I am at a loss between all the choices of machines to buy. At this point I seem to be pickier about the quality of the foam than the espresso. My goal is to learn how to make myself a delicious capp with the heart shape foam. This would be a machine for my home. On average, I would probably make 5 capp's a day. I thought I should budget in the $1500-2000 range. I am not sure about the water plumbing. My water has a lot of junk in it that builds up. Thank you for you input!!!
  22. When at "The Dirty Duck, aka The Black Swan, at Stratford-Upon-Avon, we enjoyed the most delicious sweetened iced coffee. When I asked how it was made, the manager said they used a product known as kemp, and that it could be found in British grocery stores. He said it was chicory (or chicory like). I could not locate it anywhere ( in the UK). The closest I came was buying chicory here in New York, but I could not in any way duplicate the drink I had enjoyed in England. People who have visited the UK since then have not been able to locate it for me either. What is kemp? Did anyone ever have this drink? And how is it made???
  23. Hello all! I've ben trying to make Greek coffee.I can't get it to foam up in the little pan/ Also I find that it is hard to balance that little tiny pan on the burners of my gas stove. So I want to know if anyone has any advice for me. I have read how to make Greek coffee in Greek cookbooks, online also, but it must be easier for everyone as there are never any troubleshooting tips/Why doesn't it foam up? I am using a tiny stainless steel pan.I don't have a briki but this pan is about the same size as a briki.I think it is a butter melting pan actually, but as the size is similar, and there is no odd coating or weird residue in it, I can't understand why I can't get the coffee to foam up properly. I am using BRAVO, a good brand of ground Greek coffee so it can't be a problem with the coffee. I use tap water (hmmmmm maybe that is the problem? Southern California tap water! Which is a scarey thing. I will admit).. Ok I will try filtered water but I THINK, with my luck, that it still won't work. In the meantime , any advice from anyone out there who is in the know about wonderful GREEK COFFEE?
  24. Hi all, We are having trouble finding good coffee. Since Starbucks invented over-roasted, bitter, coffee for the masses we cannot locate a source for a non-acid, smooth brew. I remember having such a thing in French ($$$) restaurants a long time ago, but not any more, as people demand the stronger beverage. We have a Capresso drip coffee maker, so it's not an equiment issue. Does anyone share our taste? Any ideas? We're assuming it'll be an online supplier...
  25. Ospina Coffee Company Is their coffee really worth $75.00 a pound?
×
×
  • Create New...