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  1. Okay just finished my 4lb stash from a trip last year comprising of peabery from both UCC and Greenwell farms. Personally felt that Greenwell had a much superior product vs. UCC. Looking to restock, does anyone have any other roaster recommendations, I'm going to just do mail order instead this time round. Might give the Greenwell Special Reserve a go...
  2. Espresso Techniques Frothing milk for lattes and cappuccinos Return to Coffee Topics Master Index
  3. Does it make any diference to you what you drink espresso out of? Thin wall, thick wall cup? Material? Are these aesthetic differences that don't effect the taste of the coffee? I tend to prefer plain white, but I found some Tognana cups -- porcelein, colorful designs. Anyone familiar with them? Good, bad, indifferent?
  4. OK, so I am checking out this forum and see a nice banner ad for this company specialtycoffee.com. Has anyone tried this company? Reading their website, I really like their attitude. I normally order from Peets, but am tempted to give them a shot when my coffee runs low...
  5. I know purists that will roast their coffee beans immediately prior to grinding their cup of coffee and drinking it immediately. If a shot of pulled espresso sits around at a Starbucks for more than 30 seconds or a minute, it gets dumped. However, I have a brother-in-law who will walk into my house and if there is cold coffee still sitting in my pot and there are no moldy floaties on top, he'll drink it. As I write this, I'm still sipping on a latte that Shawn made for me when I left for work this morning. He pulled the shots at 7:15 a.m. and it is now 1:30 p.m. I consistently make an entire p
  6. The coffee machine in the office or one of my companies is beginning to leak, and repair costs indicate its time to replace it. It serves around 20 people, but being in high-tech compter industry good coffee is vital. The current machine is a Jura X90 bean to cup machine, and its done well. Suggestions please on its replacement. Should we continue with a) a bean to cup machine, or b) Seperate grinder and expresso (potentially messy: these are programmers, not barristas); or c) Conventional pour-on and paper filter (many options here) d) Instant sachets, like Flavia (ugh!) e) Other.. Your op
  7. After a year of waiting (the product was promised for December 2003 but has been held up for prototype revisions) I have finally received a Hearthware i-Roast home coffee roasting unit from Sweet Maria's. The UPS guy brought it yesterday and I've been tied up with other obligations so it's still not unpacked, but I did break into the box in order to extract and read the instruction manual and accompanying literature. I'm looking forward to taking the i-Roast out for a spin. For those of you who haven't been following the i-Roast development effort, the i-Roast is intended to be the next genera
  8. http://www.usatoday.com/money/industries/f...at_x.htm?csp=15
  9. I've been ever experimenting the ways in which to prepare coffee the way my mother makes it at home. I am never tired of it and even though I have a stable version of coffee available, I not completely at home Pleasae give me some way of preparing coffe the way it used to be at home. I think this especially goes for the people of south India. I know many others too have a love of coffee, but nothing beats the home coffee. Please share your tips for ethereal coffee land today...
  10. We visited some Ethiopian friends a few weeks ago and they made this awesome coffee -- regular filter coffee spiced up with pounded cloves, cinnamon and black pepper.. It was one of the best cups of coffee I have ever had This is my first post in this forum so forgive me if this is really a novice post.. but man that coffee was really good and I had to share! Do you all spice your coffee? What do you add to it? Are there spices that should not be added?
  11. I suppose this discussion is primarily targeted at home roasters but those folks with access to good fresh whole bean roasted coffee might also consider doing some of this blending. I love the infinite variations that can come from espresso blending but sometimes I want a simple and easy to execute blend that to whip up in a hurry without paying much attention to minute details. Over at coffeegeek the inimitable Jim Schulman (he's a great guy, very coffee savvy and well known on alt.coffee) made this suggestion for someone looking for a lower acidity blend that would have chocolatey undertone
  12. It's been a rather cool summer here and I just recently got back into iced coffee drinks again. After getting a few iced lattes recently when traveling I quickly remembered why I like the ones I make at home so much better than what I buy in cafes (in their defense I should mention that one of our local establishments makes a good one using the same technique). Make some extra espresso shots - three doubles should suffice - best to pull the shots into one small container like a little metal pouring pitcher. Depending on taste, put a bit of sugar in the bottom of the pitcher before pulling th
  13. I finally shattered the roasting chamber on my FreshRoast. Now I'm faced with some indecision: should I pay $20 to replace it, given that I'll likely get a Hearthware I-Roast very soon? What to do? But that's not what I wanted to talk about. Now that my FreshRoast is out of order, I've had the chance to start experimenting with real old-school coffee-roasting. You know, the old fashioned way: in a skillet. I don't have embers of a fire. I did this on the stovetop. I also used a stainless-lined copper skillet rather than the traditional cast-iron. I just put some coffee beans in the skillet, tu
  14. Hardly an original concept for a thread but since our companion thread has folks spending so much time on the dark side.... how about some warm and fuzzy memories of your favorite coffee/espresso experiences? Perhaps it's not really the best cup you've ever really had per se but for whatever reason is very memorable. Mine would have to be back around 1979 or so when my GF spent six months in Colombia South America teaching. She brought back a few vacuum packed pounds of a special grade of Colombian Supremo that was available only for export - much higher quality than what was sold for the lo
  15. hey there....i was thinking about bagged teas last night. (my life isn't particularly stressful) i typically don't buy loose tea, and i use my tea strainer for tisanes, and not traditional tea. in any case...what are your favorites? what tea bags do you keep around on a regular basis? i typically have lipton on hand. of course i like my tea, like my coffee, strong as it possibly can be, and usually i need 2 lipton bags per cup to do that. I've tried twinings - 2 bags per cup as well. One brand i really like is Messner (did i spell that right?) those are one-bag brews - i'm not sure why th
  16. According to the journal Geotimes, coffee is essential to the work of geologists, and not just in the way you would think: http://www.geotimes.org/dec03/column.html
  17. LJC


    I am sure that this topic has come up but I am wondering where egulleters stand as far as Starbucks goes. I think the drip or american coffee is a little bitter. Depending on the barista (in general I think they do a good job training the staff) the espresso is good. My problem is with the milk drinks i.e. latte or cappuccino. The cups are too large and even if you order an extra shot you end up with a cup of hot milk. In order to get a decent latte you have to order a double espresso latte in a short cup. Why is this? Do most people like so much milk? How do you feel about Starbucks?
  18. I'm the family's resident food geek, but my husband is the coffee geek. And he never ceases to be amazed when the fine dining restaurants we go to serve really standard or even subpar coffee. Are there are any restaurants out there offering Kona or Jamaican Blue? If not, why not? In Eric's opinion, if customers are paying $100/head for food and wine, they probably wouldn't object to paying $5 or $10 for a cup of really good coffee. Thoughts?
  19. I drink both tea and coffee- I appreciate the separating tea and coffee out as a special group of its own- I will be traveling to Fort Lauderdale and would like suggestions/recommendations for tea! Joanne
  20. I've long been on the quest for the perfect cup, my current blend is pretty well to my liking. Unfortunately the blend is made of the scraps of green coffee that were sitting around - some I have more of, others I'll substitute for. It's got a light chocolate tone to it, some fruityness, a little earthyness, and a fair amount of body. It's roughly made up of 10% aged toraja, 30% kenya, 30% yemeni moka, 30% Kona. I'm roasting it at a low temp (350 or so) for 25-30 minutes until it just hits second crack, blended before it goes into the roaster. It's brewed in a bodum eSantos electric vac-pot
  21. It's true. Heated frothed milk can be simply that or it can be an entirely different substance with not only a different viscosity, mouthfeel and sweetness but the capability for blending with espresso in a manner that yields a drink quite unlike the run-of-the-mill capuccino or latte most folks have ever experienced. I'll quote myself (from the Latte Art Video section of my own web site) as a place to start the discussion: Schomer has a good article on these techniques at his Espresso Vivace website Milk Texturing Basics I have also found the free pdf tutorial offered by Gimme! Coffee to be
  22. Couldn't help myself.... kind of like looking at a bad car wreck.... I stumbled across Iron Chef USA last night and watched the whole thing. If elt that they screwed it up by trying to hard to "Americanize" it but I'll leave that discussion for general food topics. The theme ingredient was turkey. One of the two competitors was Marcus Samuelsson of Aquavit. He had some sliced turkey that he put in a smoker of some sort with alderwood - the commentators (who were highly annoying) mentioned that he had added coffee beans and cinnamon as well, for additional flavor. The entire start to finis
  23. Just came back from visiting Tampa. While we were there, we ate at the Columbia restaurant in Ybor City. The coffee in the restaurant was excellent. I'm wondering what makes it so good ( apart from the fact that the roaster was across the street.) Can anyone tell me more about it?
  24. I've noticed that in Europe and European influenced locales, the tradition is to serve dessert first and then coffee. I prefer coffee with my dessert - it seems to compliment and cut through the sweetness. Too many times, overseas, I've requested coffee with my dessert only to suffer a raised eyebrow and a "with your desert, sir?" I always respond, "It's OK, I'm an American." (Ugly American??) Otherwise I am reasonably well behaved at the table. Am I committing an unmannerly faux pas in my assault on European coffee sipping traditions?
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