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I've been drinking coffee recently from Peets and Starbucks and find that the coffee they serve seems to be brewed super strong. Is it me or does anyone else find this to be the case? Is this a conspiracy by the coffee chains to get their customer addicted?

Here's Chow Magazine's list of 5 of the best US independent roasters. [i don't see the article online.] Intellegentsia Gimme Coffee Counter Culture Flying Goat Blue Bottle I was sorry to see my roaster of choice not listed, Terroir, though it was nice to see a discussion on purchasing direct as opposed to purchasing from a broker. On a related note, I'm curious to see how much y'all are willing to pay for coffee. I was selling Terroir's coffee retail but I stopped because customers weren't willing to pay the price - starting at $10 for 12 ounces. (I still serve it by the cup in my cafe.) I know Intellegentsia, one of the largest of the independents, sells their coffee for even more.

article here from the Atlanta Journal-Constitution (registration req'd) Your opinions? Will you drink more coffee based upon these new findings?

I have a longstanding beef with Second Cup for their unwillingness to step forward as a non-fair trade but still canadian coffee chain. For a long time I've felt that by opting to support Foster Parent's Plan and ignoring the fair trade debate altogether they were doing themselves a disservice, and undersestimating the knowledge their customers had on the subject. Not that Foster Parent's Plan is a bad thing, just that it's an apples and oranges thing. That said I walked past the local second cup the other day and noticed a poster for something called the Rwanda Cup of Hope. This is a new coffee that they've begun to source from Rwanda and sell in whole bean and ground form. My first instincts told me this was a marketing ploy and that was backed up on three visitsd to three stores seeking information on the bean and promotion itself. [i wish I was making this up] Visit 1: Me: "Hi. I saw your poster and was wondering if you have any information on the Rwanda Cup of Hope?" Barista: "Sarah, do you know anything about that? No? Well all I know is that it's a medium Roast" Visit 2: Me: "Hi. I saw your poster and was wondering if you have any information on the Rwanda Cup of Hope?" Barista: "Well, no. All we have are the big posters that are on the wall. Do you want one of those?" Visit 3: Me: "Hi. I saw your poster and was wondering if you have any information on the Rwanda Cup of Hope?" Barista: "No, but all of the money goes to Rwanda" Me: "You mean all of the profits? What for?" Barista [puzzled look on her face, looking at other staff for confirmation]: "To...help the genocide?" Visit 4: Me:"Hi. I saw your poster and was wondering if you have any information on the Rwanda Cup of Hope?" Barista: "Ok, here's the deelio. Second Cup's finally found a coffee in Rwanda that matches our flavour profile. By sourcing it directly from the country we're helping to support the local economy" Yes, she really said deelio. Now I'm wondering what to make of this whole thing? There's a big part of me that is thinking of rallying Oxfam and other fair trade activist groups to send a resounding letter of shame to Second Cup's Management, asking for either a re-investment of these funds in their communities (which I doubt is the case as that's the sort of thing they'd explicitly state" or better clarification about their simple and essentially meaningless act of buying Rwandan coffee. Several fair trade purveyors have been offering Rwandan Coffee for years, under FT restrictions and with assurance that their sourcing of it is sustainable and long-term. Have these assurances been made by Second Cup? What if this time next year the "flavour profile" changes and SC starts selling the Nicaraguan cup of hope? This seems like the appropriate forum for this so let's open it up and talk about whether I'm unnecessarily flying off the handle about this, or whether there are some concrete actions that could be taken to get this into the public spotilight a bit more. I know there are fair trade supporters and negators here, but let's look at whether this is shameless marketing or just a lightly unclear promotion

I don't know what started me thinking along this line. But, I started today. I have two questions about press-pots that really cooked my noodle, and I think I have one of them answered (but not very satisfactorily). 1: Why do we press press-pots instead of lifting? 2: Why aren't there press-pots with finer filters? Here's the deal that makes me think it's worth my time to worry about. I really like press-pot coffee. The flavor is top-notch, but I don't have the scratch to spend on a grinder to do it justice. So I end up with more sludge than I can handle. Question 2 would address that. Also, in previous press-pots, I've noticed blow-outs from pressing too hard, etc. Lifting, depending on how speedily done, could take care of that. The ancillaries are that I work in an engineering college, and I think it would be really slick to take a couple independent study credits, and design, build, and possibly market/patent a different kind of press pot. So, I'm curious, why do we press pots of coffee the way we do? And, second, if you could change a press-pot, how would you change it and why?

Anyone have experience with this coffee maker? If so, whatchathink? As I recall, Cook's Illustrated liked it. Thanks, Sidecar Ron

Hello fellow caffeine addicts. First time over here on the board, so please bare with me. Now, in my little hometown in this corner of the world, I've noticed that most cafes, coffee shops, restaurants are increasingly offering only brown/raw sugar for sweetening purposes. Personally, I find that refined sugar works best. It doesn't alter the taste of the coffee, but rather, simply sweetens it. Raw and brown are good for cooking, glazing, etc, but in coffee, I'm not too keen on it. There's too much residual flavouring from the cane used to extract the sugar. The coffee becomes tinged. The beverage is... tainted. Just me? Insights appreciated.

The salesman who supplies my advertising novelties, (like left-handed flying pink pig pens), is originally from the NYC area. He remembers his dad drinking Chock Full o' Nuts coffee, (this would have been in the early 60's), and although he's not a big coffee drinker himself he opined he might enjoy trying a cup. I figure to surprise him the next time he stops in. I notice Chock Full o' Nuts offers both an "Original" and a "New York Roast". What's the difference, and which would you suggest? SB (has read the interesting story of Chock Full o' Nuts in Mark Pendergast's "Uncommon Grounds")

Recently, I was sent a coupon to get a free B&D Home Cafe brewer. Yep, a free coffee maker. I guess they're trying to get more of these in more homes so they can sell more pods. Whatever. After a bit of experimentation, I have found only one brand I like, and I have to mail order it. So not only am I paying for a more expensive cup of coffee to begin with, I'm paying shipping and handling on it, too. I'm not sure I can get excited about that, despite the wonderful convenience. My husband and I work different shifts, so we're not drinking coffee at the same time, and the idea of a one-cup-at-a-time brew is very appealing. Which brings me to the do-it-yourself pods. They are plastic and mesh, and are refillable. You can use any kind of coffee you want. Has anybody tried these? Any hints or tips? Brand preferences?

Hi all, I have a paranoid question for your experiences. My local coffee roaster is fantastic. He's spectacular. In my opinion, he roasts to the level of Intelligentsia. But, that's all he does. He roasts, and he sells some small coffee making supplies. Filters, Chemex carafes, melitta one-cups, and very very good coffee. He's going to start offering actual coffee drinks at his store, and open a second one in our town. What have been your experiences of your roasters branching out? On the plus side, my roaster will be opening a coffee shop within two miles of my house, which is tres magnifique, but I'm still concerned that my quality of coffee will drop. Am I just being Chicken Little?

The Caffine Machine Or off the shelf?

Here's a fascinating article I stumbled across that offers some insight into Yemeni Coffee Although popular myth suggests that Ethiopia is the "birthplace of coffee" the coffee bushes themselves appear to have originated in Yemen. Consumption of brewed coffee may well have first begun there as well. But it's so far back in the fog of early recorded history that the evidence isn't clear enough to confrim this. Have you tried a real Yemeni coffee on its own? Most people have unknowingly tried some either as a small component of a good espresso blend or as one half of the world's most famous and most classic blend: Mocha-Java. The "mocha" portion that makes up 50% of this blend is actually Yemeni "Moka" and described as such because the flavor profile has some subtle hints of chocolate. Drink a good Yemeni coffee as a straight varietal and you're more likley to find yourself using terms such as "wild... winey.... earthy". It's not for the faint hearted who look for a mellow, smooth and well balanced flavor profile but it's a fascinating coffee. The high cost of making a true classic Mocha Java blend (50% Yemeni and 50% Indonesian Sulawesi or Sumatran) often leads roasters and retailers to use 50% each of the cheapest Ethiopian and Indonesian beans they can source. But try the '"real thing" you'll taste the difference.

In this thread concerning the "best Vietnamese in New York" several people have mentioned the coffee. I posted this there, but think that the subject will get more input here: OK, CoffeeBoy, what makes it great? I know it when I have it (I had some at lunch at my favorite pho joint, Pho Bang, here in NO), but just what sets it apart from run of the mill? I have several of the little rigs, and I have tried and tried to get it right at home, and I can't-it's good, but it's not perfect. I do it all of the time, but can't seem to perfect the technique Hints? Degree of grind? How hard to screw that thing down? I want to be able to make the stuff right.

Hey eGullet, Are there real coffeeshops in your city? To start things off, I humbly submit Coffee Exchange, in Providence. They roast their own beans. They have ibriks (Turkish coffeepots) for sale, hanging hanging from the rafters. They are hard-core. What news? By the way, a few guidelines; ignore them happily. Please no "Starbucks; I love their Frappucinos." What I'm talking about is a totally different animal. A serious, independant coffeeshop run by artisan-level roasters and baristas, or those who aspire to be on that level. Purists. It really helps if they roast their own beans, but this is not necessary. They also might pull a single-origin shot once in a while, grind their espresso by the shot, to order, and maybe keep some French presses around. And they will never, never, say the word "expresso." Two nominees that I have never been to are Peet's in California, and Intellegensia Coffee Roasters in Chicago. Thanks, much.

I found mine by accident, and I absolutely LOVE IT! It's a Melitta. It's a Melitte Mill and Brew. It has a grinder built in. So all you do, is put in your beans. Water. Set the timer. And *presto*..... you've got an awesome brew waiting for you every morning. A wonderful addition to my mornings! I love making coffee at my house! Eric RestaurantEdge.com

Click Here for Caffeine-Fired Price Reduction Frenzy Info! "First shots fired in latte price war Last updated Jul 27 2005 01:08 PM PDT CBC News Small independent cafes across Vancouver are taking on Starbucks, offering $2 lattes in an effort to win over customers from the industry giant. Mike and Theresa Triggiano who helped start the price war, say business has been brisk at their Yaletown cafe thanks to their sandwich board on the sidewalk offering the cheaper coffees. "Mike just came up with the idea, and thought let's start promoting ourselves," says Theresa Triggiano. "I think people are getting tired of paying too much for their lattes " A few blocks away at the Cafe d'Azur ....." Please see article for remaing text. Edited for clarity and to conform to site policy as requested by Mod

I want to learn how to cold brew coffee. Thanks for any help.

Today, just like almost every other day, I made myself coffee/espresso in my Bialetti Moka Pot. The difference was, that it started to whistle at a very high pitch. I went over, and saw some bubbling around the area where the two pieces come together. Now, I just replaced the rubber ring about a month ago, after the original was in there for about a year and a half, so I doubt it's that. Once it was cool, I checked it out and nothing seemed out of place. Could the threads on the two pieces be wearing down? What do you all suggest?? Has this happened to anyone before?

I had an experience this morning that just about threw me off of my feed. I went to my local cafe to get some coffee as I'm out of grounds at home. When I got there, at about 7:05 a.m., they did not have coffee made. No problem. I will just order an Americano and be on my merry way. So, the barrista goes and fiddles with the pods (I knew I was in trouble here) and then could not get the grouphead to attach to the outlet. Barrista then says, "!@#$$^@#%$! We got a new espresso machine and I don't know how to use it!" ??? Who gets a new espresso maker without showing their employees how to use it (either that, or said employee was on brain-break). Here's the rub, they make a durn good cup of coffee, even if it is sometimes in a dirty cup. I just needed to vent. Oh, they did end up giving me a large brewed gratis for my time and patience. But, as a former barrista, I am professionally offended.

This discussion was split from the THE BEST: NYC Espresso topic in the New York Forum. As quality independent coffee houses and espresso bars become more widespread it's likely that more people will begin hearing terms like "ristretto". It refers to a "restricted pull" espresso shot - one with reduced fluid volume (relative to a regular shot). If properly made it will have an intensified flavor profile that may be denser and "sweeter" than a standard shot. The restricted pull is accomplished by using a finer grinder setting than one would use for a standard 26 - 28 second shot under the same conditions. The flow of pressurized water through the puck of grounds is "restricted" and a comparable shot time yields less fluid. If you go into a shop that does not use ristretto as their standard shot style and they honor your request for but don't adjust the grinder.... you may actually be getting a "short pull". Stopping the shot process prematurely will yield reduced fluid volume but the characteristics of the espresso don't change. The so-called "triple ristretto" is a bit of a misnomer but a widely used term and it's the way many of the leading edge cafe's pull their shots. La Marzocco espresso machines and other brands that can utilize the LM portafilter and basket assembly (such as some of espresso sculptor Kees van der Westen's machines) have the option to use a straight sided rather than partially slope shouldered basket. It's a bit deeper and has more cubic volume than a double basket. A "triple" basket allows up to about 21 grams to be packed into the basket vs the 15 - 18 that most independents use in a double basket. It can yield a slightly larger fluid volume that's as rich and dense as a double but usually it's only 1/4 to 1/2 oz larger in size. But you're so right about espresso being a fickle bride. On a bright note I think I finally stumbled on an espresso blend that's good with milk in a traditional cappuccino (i.e. a 1:2 up to 1:5 espresso to milk ratio) and also good when consumed as a machiatto or straight shot. That would make it a rare beast indeed - can't wait to blend a few more batches over the next month or so and see if it stays consistent or if it was a fluke.

Well, it has happened again. We went to Amsterdam, had amazing coffee everyday, even good on the plane and now I'm back again and my coffee is just not as good. I love the coffee we had in Amsterdam. I've also had really good coffee in Provence, Italy (of course), and Switzerland. Although the styles were all different, they were all similar in terms of not being bitter, overroasted, and too hot. They were instead rich, flavorful, and incredibably aromatic. Why, oh why, can't I get this effect at home? At home I have a Grind and Brew, a percolater, and a Krups espresso maker. Should I pick up a French press? I use filtered water. I buy quality beans of medium roast and store them in airtight containers, purchasing only what I can use in a week. My espresso maker by far makes the best coffee but it is still not exactly what I am searching for. I live near Boston and am willing to travel into the city for beans. I've tried Peets, Polcari's (better), Star-yucks, and a bunch of other types from Whole Foods. We've dumped so many bags, I think my husband is going to clobber me! What do I need to do to get a great cup of coffee at home?

A couple of months ago, I got a Rancilio Silvia (and a Gaggia grinder). It took me about a day to get a good double espresso out of it, but I've never been able to get the same quality in a single, except of course, but splitting the double. The single usually tastes a little over-extracted, and the top layer is always thin and pale. (FYI, this is using slightly more coffee than half of that for the double, at a somewhat finer grind). Anyone have any thoughts? Help? Ridicule? Andrew

I need some advice and a little help. I have been asked to help open a small coffee bar in an art gallery. The owners of the gallery would like a place like the two famous espresso bars in Rome. So the concept is to be focused on everything italian. The espresso we could be selling is illy. After a little reading here, it seems to me that I might find a better product than what illy has. What espresso should I also be looking at, that is Italian ? I have also been having some difficulty in finding out any info on espresso bars in Italy that I can look at or what they sell. Where else can I look ?

Coffee, coffee everywhere but none you'd like to drink. On a recent trip across the USA which started in New York City, went on to Newport, RI then over to Chicago and fianlly on to the left coast to San Diego it became patently obvious that you just can't get a decent coffee in at least 4 States. That celestial chain would have to rank amongst the worst culprit serving a beverage closer to the water left over after washing a stack of very dirty dishes in a lot of water (not that I've ever drunk any but it smells the same). Little wonder it's common to add sickly sweet syrups - anything to hide the taste. I tried brewed, espresso, cappuccino, filtered, regular, double and triple shots - all undrinkable for someone who comes from a coffee culture. Here in Australia we seem to have discovered what the Americans still don't know. You don't just burn the beans for flavor. You can't cook the bejeesus out of the aromatics and expect to end up with any taste you'd enjoy. What I will do next time I'm in the US is go to a roasting establishment, teach them when to stop roasting and introduce the coffee drinkers of America to the rich, deep noted taste of a wider range of aromatics than you can expect from near ashen beans. Good coffee is meant to be enjoyed. You stop. Sit down. Take in the complexity of flavors. Notice the chocolate notes. The toasty roasted characters with their hint of bitterness. There's a fullness of mouth-feel, almost a creamy texture which adds to the satisfaction of drinking coffee. It is certainly missing from the thin, lacklustre swampwater and what Americans call caufee. No wonder they buy it in a rush and swallow it while dashing to work or a meeting or just because life's always in a hurry. I suppose it's also recommended to drink and drive because if you spill some, you don't have to drink as much.

I am really starting to appreciate a good cup of coffee. I didn't like it in the past because I was introduced to coffee through crap like Taster's Choice. I have started tasting my coffee to see if it needs sugar or milk. Its like adding salt to a dish, taste before seasoning. I only add sugar if I find it too bitter when drunk black. I do not fully understand the purpose of milk in coffee, except for flavor. Does it serve a specific function or purpose?