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  1. Coffee and chocolate is, of course, one of the great flavor pairings of all time, and one of my personal favorite treats. Lately I've begun drinking tea occassionally in place of coffee, and this afternoon decided to try a bit of chocolate with it. Neither was a very exotic variety, Earl Greys and Baronie Bittersweet, but they certainly didn't enhance each other. Is this just a peculiarity of mine, a general rule of thumb, or are there some tea-chocolate combinations that work well? SB
  2. We have been losing power off and on all day and finally lost it for good around 11:30 this morning due to a tree on a power pole. Generally, I have enough freshly ground coffee to get me through but not today. After standing vacantly at my coffee grinder for over a minute, I knew I was in trouble. No problem, I thought- after all, how long can it take to cut down a tree? After 4 hours, I was getting desparate! Finally, I dumped some beans in 2 layers of paper bags and started whacking them with my rolling pin. At this point, my teenage son walked in, took one look at me and said, "Um,
  3. Just tried yerba mate for the first time yesterday. I liked it. The flavor is not my favorite among teas but it was still enjoyable. Maybe I wasn't sure what to expect. And it had a nice, pleasant caffeine kick that was different from a coffee or black tea. Other than being from South America, I don't really know anything about yerba mate.
  4. original article Looks like the worlds most beloved slightly wonky Austrian chef extraordinaire is soon to have a PR fiasco on his hands. Those self-heating single serving Wolfgang Puck branded packs are being pulled from the market faster than you can say Spago. Puck's namesake company demanded brand-licensee BrandSource Inc. pull the products from stores nationwide after complaints of incidents where the cans overheated, leaked, or the calcium oxide found its way into the hot coffee beverage, resulting in some severely burned consumers. It gets sticky though, because BrandSource only license
  5. A coffee business discussion thread I'm involved in elsewhere on the 'net raised an issue that warrants discussion. Nearly anyone who's made good espresso at home or observed the process of grinding, packing, tamping, pulling and milk steaming in a well run cafe most likely realizes that it's much more labor intensive and time consuming than "pushing the buttton" on a Starbucks superauto and waiting for the counter person to pour off some milk from a giant pre-steamed pitcher that's been sitting on the counter for awhile. But at what point will a long wait time prompt you to go elsewhere o
  6. Honkman


    Finally we bought a superautomatic espresso machine (Jura Capresso F7) and are now testing different coffee beans to find the ones we like most. In the moment we are trying the "standard" one like Illy, Lavazza but I would be curious to hear what kind of coffee beans you like (preferable not to oily, the machine won't like it) and which online shops/roasters you can recommend.
  7. On holiday in Egypt, I had Nubian coffee in Aswan. This is similar in some ways to Ethiopian coffee: the beans are roasted then and there. It also has spices added, and the end result is an absolutely gorgeous strong, sweet, rich drink. However, I didn't see exactly what went in it, and have heard all sorts of suggestions since - none of which agree with each other - cloves, cardamom, figs, etc. Does anyone know exactly how this is made?
  8. 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...
  9. Ouch. Talk about world domination. The 'bucks is currently expecting to have 14,000 stores worldwide by the end of 2006 and has now upped their estimate for long range plans to a level 10,000 stores more than they had previously projected. Starbucks Expansion Plans The bizarre aspect of this - to my thinking - is that half of the new stores will be in the US. That makes for 18,000 additional Starbucks in the US. I guess the old standup comic's joke (was it Carlin who said it?) about opening a Starbucks inside a Starbucks was not too far off. It's both bad news and good news for independe
  10. I'm curious what your sources are for learning about the latest coffee beans to try. I begain reading The Coffee Review (http://www.coffeereview.com/) a few years ago and was struck at the time that coffee beans are much like wine in that there can be significant year-to-year variations in the taste and overall quality of a given bean, from a given region, imported and roasted by a particular company. The Coffee Review reviews beans as they come on the market, and it's been fun to try a few of the things they have recommended (but I'm not always excited about shipping costs...) Most of the ti
  11. Have you every deep-fried green coffee beans instead of roasting? If not, won't you try that? Me? No. I don't want to try that. According to the following site, deep-drying green coffee beans in oil at 180 degrees centigrade allows them to be heated uniformly, resulting in good-tasting coffee. The oil in coffee beans will not dissolve in water, so the coffee will not contain any oil. http://www.ntv.co.jp/megaten/library/date/01/02/0218.html (Japanese only. This is the website of a Japanese TV program.) EDIT: Sorry, not 'young' but 'green' coffee beans.
  12. I just got a used Rocky (doser) and after using it a few times have a few questions. I use it for French Press coarse grind currently, so I put a mini pie pan under the machine to catch the ground beans. Is there a minimum quantity of beans I should grind at one time? Does a certain amount of the beans from a grind stay in the machine and then come out the next session, or does all the grind get dumped? How do you folks go about cleaning your machines of the grind residue. Each time? Am I going to want a dosserless model down the line? Any recommendations for green beans to buy to roast for th
  13. I recently spent a day visiting an online espresso buddy, Steve Doxsie, owner of Olympic Coffee in Bremerton WA. I'm gradually testing the waters and researching in anticipation of a possible career shift into the coffee business. Steve was kind enough to spend most of a day mentoring me, sharing ideas and discussing many apsects of the business including roasting, brewing and espresso production. I have long had the impression that the reason Starbucks coffee is so frequently bitter is due primarily to their using a greater weight/quantity of coffee per ounce of water than their competition
  14. Hello everyone I have been reading the forum over the last 2 weeks and really enjoy it, I am starting with my friends a new Gourmet retail website, we started winelibrary.com a few years ago and we are really getting into the gourmet life, so we were like "Why Not"........so the reason I am posting is We are curious what customers are looking for in the GOURMET TEA market, being into wine it seems that they have so many things in common. I really have been blown away with the level of knowledge in this forum.....the major questions is 1) Is selection more important then price ? 2) Will people
  15. My friends and acquaintances know that they'll always get to try one of my ever changing espresso blend when they visit and I typically have some roasted coffee varietals (at least three or four) in the freezer for regular coffee. How about tea? I drink it only on occasion and keep a tin of Earl Grey and one of Irish Breakfast in the freezer (loose tea - I use a tea ball). Will one of you kindly souls with tea expertise suggest five or six varities that I might invest in? I'd like to have a coupl stalwart old reliable type selections for the unadventurous but also want to have a few that mos
  16. I post this mostly in jest but because I just had a rather amusing experience. I typically drink one quad shot latte per day and if I'm drinking straight coffee, rather than espresso, rarely exceed two mugs per day. Sure.... I know I'm hooked and if I stop drinking it for awhile, which I do on occasion, I'll get a minor caffeine withdrawal headache on the first day of abstinence. I suppose that the more significant fact is my devotion to the glorious bean. I talk about it, write about, ponder coffee and espresso related issues on a regular basis, and accept it as an integral part of my daily
  17. OK, it's not all desert, but this is my dilemma. I drink espresso and milk drinks exclusively, as far as coffee goes--I was not a coffee drinker until I discovered good espresso, so I just haven't ever drunk "cup of joe" for my fix. I am heading out on a road trip through mostly small towns in New Mexico, Arizona and Utah and I'm trying to figure out if there is a relatively uninvolved way of producing something I want to drink in the morning, assuming that I have access to a kitchenette most mornings. Those Turkish metal pot thingies? Or something else?
  18. Hello everybody, this is my first post on eGullet.com and I am very excited to be here. I work as a barista in Seattle and have decided to work in coffee as a career. Over the last few years I am sure a few of you have heard of the Barista Competitions that take place. They are similiar to that of a cook off or cooking competition. The NorthWest Regional competition will be held in September, and I encourage all of you members residing in Portland to come and check it out. As a barista, I am trying to elevate my craft to the level of culinary excellence you would come to expect at a Miche
  19. Very nice article from Wine Spectator
  20. When my wife were in Washington, D.C. earlier this year, we ate at an upscale Chinese restaurant called Mr. K's (I know there is also one in New York, my hometown). When dessert came, the waiting brought a device that was essentially two glass balls that stack on top of each other (with a tube connecting them) and sit over an open flame. The water is put into the lower glass ball, the coffee in the top. When the flame is put under the lower ball, the water heats and rises into the top chamber, brewing the coffee. Once all the water is in the top ball, the open flame is taken away and the w
  21. Anyone know of a place to get real cuban coffee near Grand Central???? I'm from Miami, and I miss it so. Note: moved to the Coffee and Tea forum in hopes of getting a response for "cupojoe"
  22. Is this something new?? Starbucks chain hopes to broaden its 'concierge services,' including music, wireless, movie sales ... does this seem to be a smart move business wise? Are you interested in this extra amount of service or just enjoy their coffees? Or is this more of "you gotta have a gimmick if you want to get applause"? Gypsy revisited ...
  23. 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?
  24. 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 hid
  25. 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
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