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. I have been using a coffee press for a while now and have been happy with the flavor... much better than a drip machine. I have also seen the rather funky vacuum pot. What differences will I see in the coffee between the two methods? Thanks!
  2. Firstly, thank you for all the input in the other post, I am still reading the responses and digesting them. From the other post, I wanted to save some money in the long run by not buying coffees outside (not completely not buying out, but not EVERYDAY lol). But I still wanted good coffees, I am willing to buy some reasonable priced equipment to make good coffees at home, and then possibly pour it into a thermo and bring to work or something.... ***** Now....speaking of making of good coffees, I guess I have to go back to the basics.... that is: How to make coffee out of those coffee beans? In cooking perspective: How long should I cook them in "water"? What the temperature should be? Does temperature matter? What should be the ratio of coffee to water to milk? etc.... ***** Then if making good coffees require XXX amount temperature, duration, ratio, .... then which equipment gives best results? And what are these equipment advantages and disadvantages? ***** Thanks =) (btw, I am going to a coffee shop now and going to do some work with a nice cup of coffee =) )
  3. nickrey

    Tamping

    My daughter, who estimates that she has made well over 100,000 coffees at work, showed me a new tamping method last weekend. Basically, you dose the basket as usual and then do a normal straight tamp (doesn't need to be high pressure). You then roll the edge of the tamper around the inside lip of the basket - I looked it up and this is called a nutating motion (think how a coin rolls around its edge before it settles flat). Then polish the top with a rotating tamp motion, brush off any residue, and start the pour. It seems to give a nice even pour, good crema and, if you drink ristretto, seems to accentuate the sweeter notes. It's also fixed a problem that I was having with uneven extractions (more coffee coming out of one spout than the other). Interested to see if anyone else uses this or if you have a method that gives you a good result.
  4. Japanese Pan-fired teas? Japanese Oolongs? Really? Japanese Kamairicha tea - what's that? Miyazaki - where's that? Patience Grasshopper, all will be revealed. Dan at yuuki-cha.com is providing three fascinating organic Japanese teas for this Tea Tasting & Discussion. The featured teas are grown in Miyazaki on the island of Kyushu, one of the traditional pan-firing regions of Japan. Organic Miyazaki Oolong Tea Kuchinashi Organic Miyazaki Kamairicha Sakimidori Organic Miyazaki Kamairicha Okumidori More details soon on each of these rare Japanese teas in the next three posts. How This Tea Tasting & Discussion Works Sets of the samples will go to up to three eG members active in the forums: if you have at least 50 posts anywhere in the eG Forums in the past 12 months, OR if you have at least 10 posts in the Coffee & Tea Forum, and are interested in receiving the free samples and participating in this TT&D, please read on (this post and the three following soon) and then PM me. The free 10 g samples are available to members who 1) will do at least one brewing session with each of the three teas, and 2) will begin to report on their experience within one week of receiving the sample and participate actively in the discussion with the other tasters and other members. These teas may be brewed 1) in a gaiwan, or preferably 2) in a Japanese side-handle teapot. Please avoid brewing in a mug or western style teapot - it just will not be the same. Preference will be given to eGullet Society members who have never received tea samples and participated in a Tea Tasting & Discussion, and who have at least 50 posts anywhere in the eG Forums in the past year or 10 in the Coffee & Tea Forum. This preference will last five days, until Midnight, Thursday, September 29, 2011 (US Eastern). If that sounds like you, please PM me ASAP. As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion.
  5. ElsieD

    Crio Bru

    I just came across this new-to-me-item while browsing the internet. Has anyone tried this? As far as I can tell from my browsing, the only place I can find this is from a supplier in Utah. Before I go out on a limb and order some (and pay the attending no doubt frightful S & H) I'm wondering if anyone on this forum has tried it and if so, how they liked it. It sounds like it tastes like a dark chocolate drink but is brewed like coffee. Thanks!
  6. Hi people! I am in a hurry, so I make this quick =) I always buy coffee outside => costing me so much money overall. My goal is to save some money, but still trying to have good coffee, so I decided to make at home. My equipments: Filter paper, cooking pot, and cups...... how do I do it??? cheers
  7. Coffee and tea has both been my favorite beverages over the many years. However, I still prefer the classic taste of tea, and I never fail to drink at least 3 cups of tea a day! I'm also aware that tea is a much healthier option to coffee. (Not Really Entirely Sure Of How Coffee Is Healthy, perhaps anyone can comment about this?) I enjoy drinking mainly green tea such as Matcha, or Longjing Green Tea. However, i truly enjoy the unique taste of rooibos tea as well. What about you? Do you prefer drinking coffee or tea?
  8. Kyle Stewart, co-owner of The Cultured Cup, has contributed samples of two interesting red/black teas for this Tea Tasting & Discussion. The first is a Nepal Chiyabari Estate Black, and the second is a Yunnan Golden Tips. Sets of the samples will go to up to three eG members active in the forums: if you have at least 50 posts anywhere in the eG Forums in the past 12 months, or if you have at least 10 posts in the Coffee & Tea Forum, and are interested in receiving the free samples and participating in this TT&D, please read on (this post and the three following soon) and then PM me. These teas may be brewed 1) "western style" using a small teapot or infuser cup, 2) in a gaiwan, or 3) in a Yixing. Please, avoid tea balls like the plague. The free 10 g samples are available to members who 1) will do at least one brewing session with each of the two teas, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion. Preference will be given to eGullet Society members who have never received tea samples and participated in a Tea Tasting & Discussion, and who have at least 50 posts anywhere in the eG Forums in the past year or 10 in the Coffee & Tea Forum. This preference will last one week, until midnight June 3, 2011 (US Eastern). If that sounds like you, please PM me ASAP. As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion. As I have mentioned in other topics, I have known Kyle Stewart, co-owner of The Cultured Cup, for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. For the past five years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. And I have reciprocated by doing presentations on Yixing tea pots and on Japanese Wabi-Sabi style teaware for the T-Bar Club. Kyle completed his three years of training with the Speciality Tea Institute in 2009 to become the first Certified Tea Specialist in Texas and one of a few in the world. 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 former York Street restaurant and a shared interest in Asian food.
  9. Hi, I purchased some tea recently from either Walmart or another small grocery store. I think it was the best tea I have ever had but can't for the life of me remember what brand it is. I was hoping someone here could help identify the brand. Description: It is a decaffeinated tea. I have one of the tea bags tags and on it it says on one side, "Orange Pekoe and Pekoe Cut Black TEA" in green letters with a white background. On the other side it says " Decaffeinated Tea" and has a picture of a tea/coffee cup with a backwards looking "S" representing steam coming out of the cup also in green with white background. Does anyone have any idea what brand this is? It would sure be helpful is someone knows what this is. I LOVE this Tea! Thank you... PS. I can take a photo of it if needed.
  10. Hi all, I'm looking at starting a new coffee/tea bar and I could really do with your help! I want to focus on a large variety of high quality tea, instead of focussing on coffees, like most other places do. Having said that, I love coffee too and will also be serving the usual americano, cappuccino etc. Tea is the second most popular drink (after water) in terms of amount consumed per day, yet costa and starbucks etc serve much more coffee than tea. What I would like to know is what would make you buy a tea (or derivative of tea) drink, or what's wrong with tea? Thanks!
  11. My friend wants to find a source for GOOD quality fresh roasted coffee beans in NYC. We've tried Fairway. He likes the Kona blends. any suggestions? thanks. susan
  12. I recently had excellent coffee every morning at a B&B in Mexico City. The beans were from Chiapas, but the roaster does not ship to the U.S. I'm looking to hopefully get close to this coffee for my morning brew ~ does anyone have a favorite roaster that they order a Chiapas coffee from?
  13. In my travels to Miami over the years and living in Florida since the summer I've had the pleasure of drinking "Cuban Coffees" or Cuban Shots at various latino eateries. I'm trying to figure out exactly how these are made. They aren't true Italian-style straight up espresso shots, they seem to be in between those and a lungo. If you ask for a "double" cuban shot you usually get about 8 ounces of very strong coffee, with no crema in it. Unless you ask "sin azucar", they are usually by default pretty sweet. The coffee used is typically Pilon or Bustelo (Both made by Rowland Coffee Roasters in Miami, which isnt an espresso grind as far as I can tell, although it says "espresso coffee" on the can) but I have seen other types of commercial coffees used. What's the process?
  14. Hi everyone, I'd like to get a coffee grinder and a nice selection of whole bean coffee for my brother for Christmas. When I search the net for gift sets, I get ones with too much stuff, like a mug, cookies, etc. So I will buy them separately. Does anyone have a favorite grinder, inexpensive? My husband uses a cheapo one and it seems to do fine. Any recommendations for coffee sources, not Starbucks? Thanks for the help! Linda
  15. After having reasonable luck with my last batch of coffee liqueur, I was hoping that someone here could help me select a more suitable sort of bean. I don't drink a lot of coffee (it gives me indigestion), but I love the flavor in desserts and cocktails. My previous attempt used a dark roast coffee that was quite sour - sort of like what you'd find at Starbucks. The end result had a very potent coffee flavor with a less processed taste than Kahlua, but much like the raw ingredients, it was a lot more sour. I'd like to fix that. What should I look for in a roast? I wouldn't mind using a nationwide distributed variety, but being able to find something locally would be nice as they can grind it very, very fine.
  16. A friend of mine who is a researcher at the University of Guelph is currently embarking on a research project regarding Robusta coffee. As part of it, he's hoping to collect photos of packaging to see how it is marketed and sold, anywhere in the world. If any of you find it, could you please take some pics and DM me for contact info? Thanks very much!
  17. Our daughter gave us a Cuisinart coffee maker DCC-120 for Christmas and it came with a little filter doohickey. We have unfiltered, untreated, hard lime water to drink straight from our well...the rest of our water is salt treated or we'd be cleaning and replacing everything constantly, but to drink we have the real stuff. Needless to say, the little filter bit the dust quite early. Is it worth trying to find replacements? Order on line? Fuggadaboutit? Your take? (Right. We are fussy about HOW STRONG we make our coffee, and not about what it's made in. Right. Completely unsophisticated. )
  18. eGullet Society member Greg Glancy at norbutea.com is contributing free 10 gram samples of each of three interesting Japanese teas for this Tea Tasting & Discussion (TT&D). Sets of the samples will go to up to three eG members active in the forums: if you have at least 50 posts anywhere in the eG Forums in the past 12 months, or if you have at least 10 posts in the Coffee & Tea Forum, and are interested in receiving the free samples and participating in this TT&D, please read on (this post and the three following soon) and then PM me. The first Japanese tea is a Sunpu Boucha - 2010 1st Harvest Hon Yama Kuki-Hojicha. Text and image used with permission by norbutea.com. The next two posts will describe the second and third Japanese teas for this TT&D, and the fourth one one will provide additional important information on how to request the three free teas. Stay tuned!
  19. So lately I've been noticing the price of coffee is going up, up, up. At the specialty shop where I buy my freshly roasted beans, we're talking $16 for 12 ounces of Stumptown, in a lot of cases. Is there a point where you'll just switch to tea? And, what kind of prices are you all seeing?
  20. I bet we'd learn a lot about culture and caffeine if everyone shared a photo and brief description of their coffee or tea set-up at work. After all, the Society is international, and surely we can learn something from the works we all use to satisfy our addictions. You game? Lousy phone photos will do the trick here. Nothing fancy needed.
  21. So I was at a tea shop at the mall today and looking for a nice decaf black tea for my father, who is trying to cut down on his caffeine intake. The woman at the shop said that if I steeped the (caffeinated) tea in hot water for 30 seconds, then took it out and steeped in a different cup of hot water for the correct brewing time, the resulting cup of tea would have no caffeine, but I'm not buying it...has anyone heard this? Have I just missed out on some well-known fact by spending most of my time drinking coffee? Or was she just trying to make a sale?
  22. My wife bought me a Chemex 3 cups coffeemaker and I was wondering how to make the best out of it. I have to wait 9 more days before I get to use it. My current set up is either an Hario V-60 dripper or a Melitta dripper. I am seeking the opinion of daily Chemex users. What is your favorite grind? etc. Cheers
  23. We have a Keurig coffee machine at work. However, I think the K-cups are way too expensive, so I was happy when I found a reusable filter like this at a local store for $5.00. When I was reading the directions, it suggested to use a French press grind, and NOT to use a fine grind like an espresso grind so as not to under-extract. I used some French Market coffee, which is pre-ground for drip, for my first cup, and it turned out ok, but a bit weak. Am I wrong to think that the Keurig brews too quickly to get good extraction out of anything more coarse than drip? It seems to me that the directions are counter-intuitive.
  24. I know many are anti the coffee pod machines but leaving that aside what is the best system? I have had a Lavazza Modo Mia although it is now 6 years old and it is reaching the end of its life. All the reviews seem to put Nespresso top of the list with the machine I have second. I'm thinking of moving and would be interested in any views. Andrew
  25. Hello There, I am about to buy a small but professional coffee Espresso Machine... Which is your best pick?
×
×
  • Create New...