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

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. A Darjeeling is just a Darjeeling, right? That's what the mass market grocery store tea vendors would have us think. It's. just. not. so. Different Darjeeling tea estates and different flushes during the year make for interesting variations when the tea meets the mouth. So the purpose of this Tea Tasting & Discussion is to give us the opportunity to compare the differences in three first flush Darjeelings (known as the champagne of teas) from different estates. Bill Waddington at teasource.com is providing the Darjeeling tea samples. Namring Upper Estate, 1st Flush, FTGFOP1 Puttabong Est
  2. does anyone else besides me like to wisk their coffee? initially i got the idea from a TV program about coffee graders. when sampling the different cups a vigorous slurping was used to aerate each taste. this got me thinking of using my hand-held blender to wisk my coffee at home. the taste is much brighter and is very satisfying. so every morning i have a nice mug of foamy coffee: hence my user name for this board cheers
  3. I have searched the forums and can't find anything on these coffee makers. I am redoing the kitchen and need to replace my Kitchen Aid Professional series coffee maker. I grind my beans each day and like a hot, strong cup of coffee. I have narrowed by search down to the Techinvorm and a Bunn, but I'm not sure which is best. Does anyone have any information on this? Also, I know a thermal is preferred for keeping coffee fresh, but it does not make it hot enough. Any thoughts? Thank you!
  4. eGullet Society member Greg Glancy at norbutea.com is contributing samples of two Chinese green 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 two following soon) and then PM me. Grocery store green teas are usually generic (unidentified and mass produced
  5. I wanted to spread the love for a gadget I have in my kitchen. When I moved to Japan, I couldn't afford a full-on drip coffee maker - nor, quite frankly, would there have been room on my kitchen counter for one. So I picked up a plastic cone filter holder - the kind with a platform at the bottom and the handle on the side, so it can fit comfortably over a cup or a pot. I just fit a paper filter in it, add coffee, and pour hot water over until I get the desired quantity of coffee. Yeah, the hot water has to come from somewhere - but a kettle is more versatile than a dedicated coffee maker, so I
  6. Three tea merchants are contributing teas for this Tea Tasting & Discussion: Greg Glancy (norbutea.com), Kyle Stewart (theculturedcup.com) and Bill Waddington (teasource.com). While the tasting is open to all members who have posted at least 10 substantive posts (simply a matter of questions, answers, comments that add to discussions) in the eG Coffee and Tea forum, preference will be given until midnight Monday August 23rd, 2010 to those who have not participated in the last two tastings. The free samples are available to members who 1) will do at least one brewing session with each of
  7. Dan at yuuki-cha.com in Japan is contributing two organic 2010 shinchas for this Tea Tasting & Discussion. Yuuki-cha.com is the leading on-line purveyor of organic Japanese teas. The two organic shinchas are the 2010 Organic Kagoshima Shincha Saemidori and the 2010 Organic Asahina Kabusecha. I will mail free samples of 15 grams of each of these shinchas to up to three eG Society members. More information on organic shinchas from the yuuki-cha.com website. Text and photo used with permission. While the tasting is open to all members who have posted at least 25 substantive posts (simp
  8. I have been going to a local coffee shop once a week since they opened in December: last week, the guy at the counter sees me and gets all excited. "We've started pulling triples!" he exclaims. "Great!" I say. My internal monologue is more like this: What the $%^& is a triple? Your espressos were awesome, you bettter not have ^&*(ed them up!! Well, the espresso was still awesome, thankfully. But what was the guy talking about? I'm pretty sure that's exactly what he said, or at least, it included the word "triple" and related to espresso.
  9. Kyle Stewart at The Cultured Cup is providing free samples of two Chinese white teas for this Tea Tasting & Discussion, the second comparative tasting we have done. I will mail up to three sets of two 10 gram samples of the teas to members of the eGullet Society. Here are the two Chinese white teas. Please follow the links for more information on each of these teas and for initial brewing suggestions. Pai Mu Tan (White Peony) Yin Zhen (Silver Needles) The sets of two free samples are available to members who --- 1) will do at least two brewing sessions from each sample, varying the brewing
  10. Anybody else notice that over the last couple of months coffee companies have cut the weight if their product yet again. I buy three or so 'pounds' at a time. The last coffee I bought weighed 12 ounces. The bags before that were 13 ounces. Today the bags weighed 11 ounces. What is going on????? Coffee is not the only thing this is happening to. We've had several threads in shrinking packages.
  11. Recently I bought some dark roasted coffee, but it turned out the roast wasn't dark enpough for my taste. While sipping the insipid brew, I asked myself, "Why can't I take these beans and roast them some more?" Now I'm asking you, the coffee mavens. Can this be done? And how might be the best way to do it? Thanks!
  12. This Tea Tasting & Discussion features an interesting young raw loose leaf pu-erh. eGullet Society member Greg Glancy at norbutea.com is providing free samples for three society members and myself. (Image used with permission of Norbutea/Greg Glancy.) Here's some background on this pu-erh from the norbutea website. Used with permission. The three free samples are available to members who 1) will do at least one gong fu cha brewing session 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
  13. I'm not a gourmet coffee drinker. I drink Yuban brewed in a Hamilton Beach Brew Station. But I have noticed something that puzzles me. When I brew a fresh carafe of coffee it tastes ok. However, the next day when reheated in the microwave it is smoother and a little more flavorful. I'm curious if anyone can tell me why this is.
  14. Dan at yuuki-cha.com in Japan is contributing an Organic Kumamato Yabe Supreme for this Tea Tasting & Discussion. Yuuki-cha.com is the leading on-line purveyor of organic Japanese teas. I will mail free samples of 15 grams each of this 2009 mid-steamed organic sencha composed of a blend of Saemidori & Okumidori varietals to up to three eG Society members. More information on this organic sencha from the yuuki-cha.com website. Text and photo used with permission. While the tasting is open to all members who have posted at least ten substantive posts (questions, answers, comments that
  15. Kyle Stewart at The Cultured Cup is providing their new "Lemon Myrtle Rooibos" for this Tea (Tisane to be more accurate) Tasting & Discussion. Kyle is providing 10 gram samples to me and three other members of the eGullet Society. The three free samples are reserved for members who have never received free samples for any previous Tea Tasting & Discussion and who also agree to the following. 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 within 7 days of r
  16. The "third wave" coffee revolution of the 1990s has recently found its way to New York, and among other lofty participants, Stumptown is roasting their own here. I had a pretty convincing blind tasting when I ordered coffee at the brick oven pizza joint that recently opened in a semi-legal industrial shack in my neighborhood deep in brooklyn. One sip into it, I hollered for the waitress to come back. "What IS this?" ... It was the best cup of joe I'd had in years. Stumptown, of course. I forgot to ask what variety. So I finally made my way to their stylized storefront in the lobby of the Ace H
  17. For our first comparative Tea Tasting & Discussion, eG Society member Greg Glancy at http://www.norbutea.com is contributing samples of three Wuyi Oolong teas. I will mail three of the sets of three 7 gram samples to the eG Society members participating in this Tea Tasting and Discussion. Here are the three featured Oolongs from the Wuyi Mountain area of the Fujian province. Please follow the links for more information on each of these teas and for brewing suggestions. Da Hong Pao - Wu Yi Oolong Tea - Spring 09 Shui Jin Gui - Wu Yi Oolong Tea - Spring 09 Ban Tian Yao - Wu Yi Oolong Tea -
  18. We have been discussing our 2009 tea discoveries in another topic. So now I am curious - looking forward for 2010, what teas do you want to try for the first time and what teas do you want to explore in more depth? I'm curious just because I am curious...and as a way to inform the Tea Tasting & Discussions for this year. Let me just throw out a few categories: * Black/Red Teas from India (Darjeelings, Assams, Nilgiris, others), Ceylon, China Keemuns, Yunnans and more) and elsewhere? * Oolong Teas? * Chinese Green Teas? * Japanese Green Teas? * Pu-erh Teas? * White Teas? * Yellow Teas? * B
  19. Organic Matcha Iri Genmaicha yuuki-cha.com Photo by yuuki-cha.com. Used with permission. Dan at yuuki-cha,com in Japan is contributing an Organic Matcha Iri Genmaicha for this Tea Tasting & Discussion. The tea is composed of organic sencha and matcha from Kyoto and roasted organic brown rice from Nara. I will mail free samples of 10 grams each for up to three eG Society members. This is the last Tasting & Discussion for this year. However, several interesting Tea Tasting & Discussions in a new format are already slated for the first part of 2010. If you subscribe to the eG Coffee
  20. Being a Chef, Coffee is one of the most important elements of the day, it is generally the relaxed time at the beginning of the day where ideas are discussed and the time in the middle of the day when you need that boost get you to the end of the day. There are times when I have been so busy, stressed and exhausted that I have been known to consume up to 20 double shot coffees in a day! One of my most fond memories of living in Shanghai and generally of my career is arriving in the mornings and discussing Food, Chefs and life in general with Paul Pairet (who is still one of the most knowledgea
  21. Varietal: Mao Xie Oolong English Name: Hairy Crab Oolong Harvest: Fall, 2009 Growing Region: Anxi County, Fujian Roast: Heat dried, no roasting Vacuum Sealed into 50 gram portions eG Society member Greg Glancy at http://www.norbutea.com is contributing 7 gram vacuum packaged samples of a new Fall 2009 Mao Xie, also known as Harry Crab for this Tea Tasting & Discussion. Greg has provided four samples of 7 grams each, and I will mail three of them to the eG Society members participating in this Tasting and Discussion. This is the first of the last three Tea Tasting & Discussions fo
  22. Our office coffee is about like that of most offices - not good, and the longer it sits on the burner, the worse it gets. I just need a cup or two in the morning; I don't drink coffee all day long. I don't want to bring in my own coffee maker, and I don't have room for one in my office, anyway. I saw a box of the K-cups on the grocery shelf the other day and it occurred to me that it MIGHT be possible to simply dump the contents of one into a cup, add hot water, and have a pretty good cup of coffee. Obviously, one would have to try it to know for sure; but my question is: Is there somethin
  23. Kyle Stewart at The Cultured Cup is providing their Sencha Select for this Tea Tasting & Discussion. The bag was opened at The Cup just two days ago and this Japanese green tea smells wonderful. Kyle is providing 10 gram samples to me and three other members of the eGullet Society. 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 within 7 days of receiving the sample, and 3) who have previously posted at least ten (10) substantive posts (questions, answers, comm
  24. I hate sweetened coffee -- a little cream or 1 % milk is fine, but I mostly drink it black. Not so my Italian-American husband, who can swing both ways if it's great coffee. But after a visit to our daughter's house, where she had bottles of Coffeebuddy-like stuff, he got hooked on that cream/vanilla thing. Of course he knows it's crap: faux milk, faux sugar, faux vanilla. (Corn syrup figures large.)But when it goes on sale he once bought one of those cunning bottles. . He's a changed man. He rolls his own. When half and half goes on sale he grabs it, and dissolves some sugar and vanilla, the
  25. 2009 Spring Norbu - Lao Mansa 250g Sheng Pu-Erh Tea Cake -Producer: Norbu Enterprises Private Production -Vintage: Spring 2009 (late March) -Compression Date: 4/13/09 -Growing Region: Lao Mansa tea mountain, Mengla County, Xishuangbanna -Size: 250 grams This Tea Tasting & Discussion features a young raw pu-erh cake. eGullet Society member Greg Glancy at norbutea.com is providing free 10 g samples for three society members and myself. (Image used with permission of Norbutea/Greg Glancy.) Here's some background on this pu-erh from the norbutea website. (Used with permission.)The thre
×
×
  • Create New...