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 found this auction on eBay and thought I'd pass it along to the coffee fanatics. Personally, I want to have sex with this machine, it is that beautiful. http://cgi.ebay.com/Atomic-Espresso-Maker-...1QQcmdZViewItem
  2. I've been a French press (cafetière) girl ever since I started making my own coffee. I've always had the "three cup" model (which really serves one) and never minded about the brand. I've only needed two of these in the last 12+ years (and I'm pretty hard on my coffee maker) - the only thing I've ever changed are mesh filter, and of course the carafe when it breaks. But the 'stem' bit has lasted. I should mention that I also have a large Bodum brand model, given to me as a gift - with the chrome 'exoskeleton' which I use when I have a larger crowd. It looks and works exactly the same as the small, no-name brand. Recently, the carafe broke on the little one, and I went to buy a replacement: I looked and looked, and all I could find were Bodum brand carafes for their own three cup model, which are taller and thinner (for the same volume) such that the stem & filter ensemble that I have will not fit. After four days of looking, I broke down and bought a brand new Bodum 'Chambord' three cup model (same volume). I brought it home, and next morning made coffee - noticing that the stem-and-filter bit do not reach down to the bottom of the carafe when fully pressed, in fact they only go about 5/6 of the way, leaving a large liquid-and-grounds-filled gap. It may be my imagination that it yielded a weaker coffee..but it was still odd. I figured my model might be defective, and went back to the shop - took a look at the others, and in fact they're all like this. The stem-and-filter on my old one definitely went all the way to the bottom, totally crushing the grounds and maximising the coffee-ness of the coffee. I feel as if this one is going to make a weaker coffee, meaning I'll have to put more grounds in order to get the same strength of coffee. Why are Bodums different from all other French presses? So I broke down
  3. I'm considering getting a Synesso Cyncra espresso machine. I talked to the founder and designer, Mark Barnett at Coffee Fest in Seattle recently. The machine is very impressive, and there are a number of rave reviews. Anybody here actually have one and have some direct experience with its pros and cons?
  4. I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong. Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here? I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled. Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either. Grazie mille for any insight on this!
  5. I was walking to work the other morning, relishing the crisp, cool fall air. Those of you who either live here in NYC or have had the pleasure of visiting in summer know that the smells you encounter during those months can be...less than pleasant. So, it's always a treat when summer departs, taking the stench with it. Fall's cleaner, colder air also allows you to smell all the good things you couldn't in August - roasted nuts, smoke from a brownstone's chimney (what I wouldn't give for a WBFP!), and, above all, coffee carts. Every corner, it seems, is perfumed by them in the morning, the aromas wafting toward every commuter in a one-block radius. As I passed a fourth or fifth coffee cart on my commute, I started wondering how people in other parts of the world get their morning caffeine fix. I've always been a coffee cart devotee, and even though I changed jobs and offices more than a year ago, I still miss my "guy" down on 24th and Park...he knew exactly how I liked my coffee and that if he saw me coming down for a second fix at 10:00, it was a crazy day. So...how do you get your morning coffee (or tea)? Cart? Coffeehouse? Do you make it at home and carry it with you?
  6. In a moment of pure silliness or perhaps greed, I bought a tiny glass coffee maker that I've seen variously described as a 1-cup or 2-cup Fire-King or Anchor Hocking glass Silex coffee maker. Now that it's arrived and turned out to be as adorable as it looked online, I'm puzzled as to how to make coffee in it. It's not a vacuum pot, as it doesn't have a tube extending from the upper part into the lower, and there is no gasket, nor could there be as the lower pot's lip is not round, but rather molded into a spout shape on one side. The little insert thingie appears to be something that might hold a cloth filter, but it's so small that my regular vac pot filters would be too big. It sits loosely over the little holes in the bottom of the to part, so loosely that a fair amount of coffee grounds would fall through. Does anyone have any experience with these kinds of pots? I'm assuming it must be a drip pot of some sort. But if that's the case, in what does one heat the water? (I'm used to seeing the water heat up in the bottom portion in my vac pots.) And how does one keep the water sitting on the grounds long enough to pick up any coffee essence? Thanks! Lonnie
  7. Lee Bowman writes for the Scripps Howard News Services: - Decaf, but not caffeinated, coffee may cause an increase in harmful low-density cholesterol, but may also be beneficial to some overweight people, according to a new study. The study was lead by Dr. Robert Superko at the Fuqua Heart Center in Atlanta. Interestingly, part of the complex picture that is only alluded to at the end of the article is different beans for decafe vs cafeinated. So are the effects due to the different process used on the different beans, or on some component in the beans? Or something about how the body responds when average weight vs overweight? Or all of the above.
  8. When I was in Chicago a couple of weeks ago, I bought a pound of Intelligentsia coffee. Was actually reading the bag yesterday, and it says to wet the paper filter with hot water before putting the coffee in. I had never heard of this, and wonder why they recommend it. All I could think of was that there was somehow less shock when the water hits it, but I'm just making sh*t up, so I'm turning to you all for the real answer!
  9. It's beginning to seem like a trend: self-styled "ultimate" home espresso machines custom designed for leading coffee equipment retailers. For example, Chris' Coffee Service's Andreja Premium and Whole Latte Love's Brewtus. The latest entry appears to be 1st Line's Project E1, with a pretty impressive list of specs once you get past the hype. Any word/thoughts on this machine? (I like the built-in PID and have often wondered why Rancilio doesn't offer a Silvia with one.)
  10. I'm catering a wedding this afternoon. I'm terrible at figuring out making coffee in large quantities. The groom is bringing a large urn his mother owns and some coffee, and I'm expected to turn them into a hot urnful of goodness. I've Googled and not succeeded in finding guidance on this sort of thing. Can you help? No, I don't know how big the urn is yet, but I will later this morning.
  11. Last spring I posted a confessional about my dear parents coffee. It was really undrinkable. Several people suggested I bring my own press pot and grounds to their house, or volunteer to make the coffee. Unfortunately feelings would be hurt which would be much worse than a bad cup of coffee. So instead, I thought some suggestions and a few gifts might help effect a reasonable solution. But one new coffee maker, burr grinder, one initial pound of beans, and almost a year of practice later, the coffee is worse. I should never have intervened in the first place. They only either got confused or, more likely were just never into improving their coffee beyond trying to make their son a little happier. Last year wasn't so bad. I lived in the area and only had coffee after family dinners. Now that I've moved away and stay with them on holidays such as the one just past, I'm subject to the coffee on a regular and constant basis. (Thank god for the new laptop that's allowing me to write this as I sip a latte at the Panera bread shop; no local coffee shops in this part of town. But at this point the 7-11 would have worked too. They just don't have free wi-fi.) The problem as it stands today: 1) the coffee maker is a little more sophisticated than their old one. It's a cuisinart thermal caraffe and, because the lid and cone are more complicated, they don't get cleaned very often. 2) somehow, they got the notion that any coffee that starts as whole beans at the point of purchase is good. That means Dunkin Donuts, which tells people how good its coffee is, and any other non-canned, unground, bean. 3) the grinder has never been used since that first pound. They just grind it at the store or the donut shop, then stick it on the shelf in the cupboard often times for months. My mother even talked about a friend who has a small refridgerator and whose husband insists on keeping a full pound of coffee in there. "What a shame, taking up so much space." 4) Blending. I was told on arriving that the "Folgers" can in the cupboard didn't have any folgers in it, so I shouldn't fear. Inside instead was a combination of, all whole-bean, store-ground, coffees including Duncan Donuts, Eight OClock, Tim Hortons, and some other supermarket kind. It's really really awful. Much worse than before I intervened. I think this is a problem without a solution. Since this is probably the worst crisis in my family right now, I just may have to let it rest and hope the coffee someday gets back to its old just bad self.
  12. Despite the fact that I'm opposed on so many levels to using plastic as a vessel to brew or serve coffee... this new gizmo sure looks handy for backpackers and other travelers who need to pack light. Press-Bot
  13. Hi, I've never posted to this forum before, but since coffee's starting to become more important to me, I thought I'd better get some information. I'm not particularly fussy, liking an occasional capuccino from Starbucks or local coffee houses. But while shoveling the driveway after the last snowstorm, I kept thinking how nice it would be to go back inside and make my own capuccino. I'm not looking for great, just decent. At least mine would be consistent, which I can't say about Starbucks. So I want a cheap starter espresso machine. The Melitta 15 bar pump machine sounds like a good deal for the money. http://www.target.com/gp/detail.html/sr=1-...asin=B0000645Z2 Anybody have it, try it, or know about it? I'd appreciate your experiences, or suggestions for other machines. Remember, cheap... my husband is a hard sell! Thanks.
  14. I build small semi luxury townhomes near downtown Houston. I have a little plan that has a small room behind the kitchen. As an upgrade I was thinking about putting in either a wet bar area or a built in coffee bar area. Does anyone have any ideas for an area like this? Should the coffee maker be one of those built ins? Should I just include a good coffee machine? Thoughts...
  15. My group is moving to new offices in Toronto at the end of the year, and for my sins I’ve been put in charge of the coffee committee, charged to find some system that makes drinkable coffee instead of the usual swill. We have about 50-60 people, not all of whom are coffee drinkers. My hope is to come up with something good enough and inexpensive enough to keep our staff in the office and not spending half an hour twice a day putting on their coats, boots and mittens and trekking down the block to Starbucks. Has anyone ever had decent office coffee? Any recommendations?
  16. I can't seem to stop wondering about this coffee. It keeps coming up in my conversations and again today in one of the other eGullet forums. What is the deal with that coffee that is supposedly the most exclusive beverage in the world, as it can only be enjoyed AFTER it has been eaten and "processed" by some marsupial? Has anyone tried this? Is it really that great (I've seen it in a restaurant for about $40 for one cup)? What type of magic, exactly, occurs in the marsupial's digestive system? And who thought of trying the coffee beans from the pile of waste in the first place?
  17. I'm partial to getting my morning coffee fix at Dunkin Donuts (which, in the Fresser household, is called "Dunkie Donuts"), so a happy camper was I to see the new flavors they offer. You can choose from blueberry, chocolate, cinnamon, marshmallow and other flavors, even mixing up to three separate flavors in one cup. So far I'm hooked on a medium chocolate decaf. They even feature a "Flavorology" wheel that you can spin to determine your mystical flavor match.
  18. Who has tried the new McD's coffee from Green Mountain Coffee Roasters? I just tried it and find it quite good; somewhat comparable to Dunkin' Donuts. Don't be bashful. You don't have to admit eating at Mickey D's, just that you've had the coffee.
  19. So here is a potentially contentious question - which shops make the best espresso, capuccino, lattes and related drinks? Private homes don't count - this is about commercial establishments where anybody can buy a coffee. The very best is an elusive topic of course, and personal preference enters in at some point. However, I am sure that people have their own opinions, and even if we can't agree on the "very best" we ought to have a lot of overlap in the top 10 or 20. I live in Seattle, so there is plenty of coffee in the area. A friend playing with the GPS navigation system in my car turned on a feature that puts an icon on every coffee shop - well, there are so many in downtown Seattle that you can't see the streets on the map at all with that feature on - it is just a sea of coffee shop icons. I also travel a lot, and it is much harder to find great coffee elsewhere. Is there anyplace in New York City with incredible coffee? I don't dout that there is, but I don't know of it. Washington DC? Boston? There must be, but I have not found them yet. Apologies to anybody in those places - I am not trash talking your town, I'm just ignorant of where to go to find fanatical quality espresso drinks. I've never had truly great coffee at a restaurant - no matter how expensive the restaurant or how great the food is, they just don't put the effort into coffee. I'll start with my nominations: Vivace - Seattle Victrola - Seattle Sant Eustace - Rome
  20. During a two-week trip around Cambodia, I noticed that the coffee always seemed to have a pronounced chocolate flavor. I visited a number of places--Phnom Penh, Kampot, Battambang, Siem Reap--but the chocolate flavor was always there. (I tended to avoid adding sweetened condensed milk, although it actually complemented the flavor of the coffee quite well.) I bought a bamboo container of coffee at the Phnom Penh airport on my way home; when I brewed some a few days later in New York, sure enough, the chocolate flavor was right there. Has anyone else found the same thing? Is it a characteristic of the bean variety, or has something been added to the coffee? I believe there was an article on Cambodian coffee in Gastronomica some time ago, but I haven't been able to get my hands on a copy.
  21. I wanted to show everyone my first photos of the Simplehuman unit we got in for evaluation: I'm going to have a more formalized review in a few days -- but my first impressions are that this is a really nice machine, that makes really good pod coffee, and is really easy to use, albeit with a quirk (that I was able to resolve) which I will initally toss up as bad luck -- the reservoir tank that came with the unit had a defective plastic part which holds the water sensor down, that fell off in shipping (obviously due to lack of adhesive -- which is probably a manufacturing line screw up) and we temporarily fixed it with duct tape (I am going to get some superglue tomorrow to make the fix permanent). Simplehuman is sending me a replacement reservoir tank, so I will let you know shortly if this one was a fluke or not. Other than the stupid plastic tab which fell off in the water tank, this is a really well built machine, and it makes really good coffee from standard Senseo-size pods.
  22. There has been an interesting development in the patent issues regarding the coffee pods. In Belgium, the Supreme Court has decided that only Douwe Egberts can produce the coffee pods, because they have registered this particular invention. This means that in Belgium, no other producers are allowed to make/sell coffee pods anymore. Douwe Egberts lost a similar case in the Netherlands a few months ago, but now that they have prevailed in Belgium, this may have interesting implications for the EU, the UK and perhaps the US. Translates from Dutch roughly as:
  23. PCL

    Arab Coffee

    Greetings. On behalf of a friend, I have the following query to put forward: How is traditional cardamom flavoured coffee, popular amongst Arabs, prepared? We live in Australia, and Melbourne is one of the most ethnically diverse cities in the world (well, to us 'natives' anyway ) so access to ingredients, types thereof and bits and pieces is not a problem. Specifically, I think the following questions are pertinent: - ratios - brewing technique - serving etiquette - to sweeten or not Basically, we are looking to preparing a treat for a special guest to remind him of home and hope to make it as well as possible. Thanks in advance!! Pein
  24. Having never had tasted the quality of the coffee coming out of a Keurig machine, I couldn't understand why people would even think about buying a proprietary coffee dispensing system like the K-Cup, with such a diversity and abundance of Pod coffee on the market. Well, sometimes, proprietary standards also means higher quality and better technology -- and in terms of the quality of product the Keurig can produce, the proprietary system is totally justified. I just tasted the Timothy's Decaf Colombian coffee and Celestial Seasonings Breakfast Blend tea, and they were excellent. The recycle/re-prime on the Keurig is very fast, and the water comes out at a nice 192 degrees (although you can manually step it down to 187 you want to go colder, such as if you wanted to flush pure water thru the system and brew a high quality loose-leaf Chinese tea in your mug, for example) As far as i understand, the primary difference between the B50 and B60 is that the B60 has 3 pour sizes whereas the B50 has two, and the B60 has a lighted control panel and reservoir plus chrome effects. I'm not sure if it justifies the extra $50, but it definitely is one seriously cool looking coffee machine and you can easily tell how high the mechanical build quality of this thing is and how strong the electrical pump is. In terms of ease of use nothing could possibly be easier -- the water tank is easy to pour into, the loader mechanism a child (or a senior citizen in assisted living) could master, and there is virtually no cleanup required. For a small office environment I'm not sure what could possibly beat the Keurig system if you were going the single-serve route. So do I like the Keurig system and K-Cups? It may be premature, but I would say its a resounding "Hell Yes!". I'm really looking forward to more and more K-cups -- hopefully Keurig will make it easier for 3rd parties to produce the cups, or that they will be partner with more companies in the future.
  25. First thing that comes to mind after using the Bunn this evening... <heavy, forced mechanical breathing> AND NOW, YOUR HIGHNESS, WE SHALL DISCUSS THE LOCATION OF YOUR HIDDEN REBEL BASE. BUT FIRST, I SHALL HAVE A MONSTER POD. YOU DON'T KNOW THE POWER OF THE DARK SIDE WHEN I HAVEN'T HAD MY MORNING CUP. Lord Vader and My Cafe.. Separated at birth. Even the lighted BUNN logo is the same color as Darth's light saber. It's a mean looking machine and it makes a mean cup of coffee -- no doubt about that. I tried it so far with Baronet French Vanilla and Baronet "Monster" 12 gram Kenya AA pods -- nice extraction at 8oz, although the "Monster" can easily brew at 10 or 12 oz and still give you a -really- strong coffee. The blue illumination while the system is brewing is really cool, and I like the manual selection switch for brew volume. I will say this, the sucker is -really- loud when the brew pump is going. Its powerful and it means business. Is it as high tech and sexy looking as the Simplehuman? Nope. I really like its Sith Lord appearance, though, and it does the job it's supposed to do. Really nice construction too. Its definitely a BUNN and true to its Bunn-o-matic heritage, no question about that. Its pricier than the Simplehuman or the Senseo, but this thing is clearly made for battle -- you could bring this into a small office and have no problem with this thing being constantly on -- its designed to power down into a hibernation mode after a few hours of inactivity and switches itself off automatically after two weeks. The re-prime is extremely fast -- you can do mug after mug with this thing, with maybe only 30 seconds wait time between mugs. <iframe src="http://rcm.amazon.com/e/cm?t=egulletcom-20&o=1&p=8&l=as1&asins=B0002E4VY0&=1&fc1=000000&IS2=1&lt1=_blank&lc1=0000ff&bc1=000000&bg1=ffffff&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> On Amazon you can get this unit for $25 off ($175) and are entitled to free shipping if you use the checkout code "HOHOHOHO"
×
×
  • Create New...