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  1. I have been enjoying some exquisite Flowery Pekoe white tea I purchased in L.A.'s Chinatown a few weeks ago. It has a subtle but persistent flavor which appeals to the wine lover in me. Today, I thought I'd mix things up a bit by throwing in a small pinch of Lapsang Souchong, hoping to marry the pros of each into an irresistible blend. Big mistake, as those of you who have mixed with LS are probably saying to yourselves. LS is just too overwhelming, and if I were ever to attempt it again, a couple of threads would be all I'd throw in. I am just beginning to explore high-end tea, so my blending skills will be on a heckuva learning curve. I will be loathe to adulterate my white tea with anything else after this.
  2. It's getting warmer, and in Springtime a young man's fancy turns to iced coffee. Today I almost achieved iced coffee nirvana. Tall Glass Fill 2/3with leftover extra-strong presspot coffee Add plentiful sweetened condensed milk Add a slug of U-Bet chocolate syrup Add ice Stir Enjoy The two things that would improve on this, as I see it, would be frozen coffee cubes instead of ice, and some of that Ghirardelli chocolate syrup Alacarte pointed out. Some people like to use espresso as the coffee base, but at the volume I drink I'd be getting something like 14 shots per serving. So...? How do you do it?
  3. Anyone out there ever use this website www.kyelateas.com to order tea? I'm wondering if they are still in business. The website will take an order, but it never gets processed (ie. I don't get charged and I don't recieve any tea) and my emails to them have not generated a response. I found this odd as I heard about the site recently in a copy of The Art of Eating "resources' section and I am under the impression that the guy who runs the site also writes about darjeeling for AoE. Any info would be appreciated. I just want to order some tea!
  4. On page 42 of the April 2004 issue of Food Arts magazine there's a photo of a really cool looking "layered espresso" created by some guy named Alan Miguel Kaplan. It's in a tall clear glass, and it appears that the drink has milk on the bottom, espresso in the middle, and foam on the top. All it says about how it's made is "By expertly and delicately adding the steamed milk with certain precision, we created the illusion of three different layers."
  5. Tea and Chai Topics Your Favorite Teas? Making your own Chai Loose Tea in NYC - a good source? Ahhh... Bubble Tea Bagged Teas Flower Teas
  6. A recent discussion with Fat Guy about ways in which the Coffee & Tea forum might be elevated, promoted and imbued with a unique character of its own has prompted introduction of a forum index. Many topics that have fallen to lower pages have worthwhile information for both eGullet newcomers researching coffee topics and long time forum regulars looking for previous discussions. Additional content will be added in the future, some of it in the form of lockedtopics that will be mini-tutorials, but most of the threads will remain as is for additional replies. Any suggestions for subjects that should be referenced in the index will be appreciated - just PM me with the details or feel free to reply to this thread for open discussion. I'll also add a Tea section to the index in the near future. As always, thanks for your support of eGullet in general and our little caffeinated corner in particular!
  7. Twinings Ceylon Teabags: 'A bright, amber tea that is very refreshing and thirstquenching.' Wrong. 'A bland, weak tea that tastes of very little.' Does anyone have a better experience? Tesco had no Lapsang Souchong, which is one of the only teas for a hangover.
  8. article from the Independent UK So, what exotic tea blends have you tried lately? anything rare and unusual? Pleased beyond expectations? Disappointed in not finding the tea more exotic? Have you broadened your tea drinking tastes lately? or does a cuppa Lipton work just fine for you?
  9. i have a growing collection of teapots, tea for ones, teacups with infusers- these accessories add much to the experience of having tea? there is so much to learn about brewing and serving te joanne
  10. I've recently been trying different brands of Darjeeling tea, and noticed a big difference in taste. Can anyone recommend any particular brands (or web stores) to try? Thanks!
  11. what tea will you be serving? i will be serving a darjeeling with dinner and scented tea with dessert joanne
  12. I am getting ready to head out for the Thanksgiving holiday in a couple days and just realized that the home we are going to does not drink any caffiene. I am planning on bringing tea for myself but my boyfriend is a big coffee drinker. As there are not really any places near where we are to grab a latte in the morning I was wondering if anyone knows of any "instant" coffee / expresso that is not absolutely horrible? I know about Nescafe but am not sure if it is vile or not. Are there any other brands out there that anyone knows about? Tomorrow I am going to head out to Whole Foods and the Metropolitan Market (here in Seattle) to see what they have to offer. Does anyone have any knowledge about this type of product? Cheers ~ Della
  13. Don't know if this has been covered in this forum or not, a cursory search revealed nothing, but here goes... I have a friend who has lots of loose tea, but this friend often doesn't have time to make a pot of tea or fuss with tea balls. I have searched online to no avail for empty tea bags that can be filled with loose tea and haven't found anything. I've suggested cutting squares of cheesecloth and tying with twine; which is apparently too much effort. Any suggestions? What does everyone do for 'loose tea on the run'? Should my friend just buy bagged tea and save the loose tea for when there's time? Enquiring minds want to know!
  14. Hi all, I've been looking for a good source of loose tea in the NYC area, Assam tea in particular. I just don't like tea bags as much. Does anyone have any recommendations? Thanks, Sam.
  15. "Msk" posed a good question in another thread and I believe it deserves some space of its own for discussion.... Wow. This is wide open and there are so many. Plenty more are sure to be forthcoming but here's what I look for and want to know.... ==================================================== What To Look For: 1) Is the portafilter being left in the grouphead of the espresso machine when it's not in use? The thermal mass of the brass portafilter asembly is crucial in retaining heat so the brewing temp does not drop off as the water is forced through the grounds. If you walk into a cafe and see the portafilters sitting on the counter separately from the machine, waiting to be filled and used... fuggedaboudit - chances of getting really good espresso are nil. 2) Do they make a practice of grinding large amounts and leaving the doser filled with already ground coffee? Not good. Grounds sitting in the doser will literally, within an hour or so, start getting flat and losing the potential for creating good crema and superior shots. If they grind to fill the doser every ten to fifteen minutes or so during the morning rush, it's fine but if you walk in at a slow time during mid afternoon or evening and they don't grind the coffee right then for your shot - chances are you just won't get a good shot. Some of the very best cafes use timer assemblies that grind the right amount of reach shot and the beans for every shot are ground when you order the drink - this is the best. 3) Does it appear that they're tamping and doing it well? Usually the mark of a place that cares enough to try for good results. In some places you may see a LaMarzocco Swift grinder - this is the one where the barista actually locks the portafilter onto the grinder and hits a button. In this case the barista does not tamp. The grinder automatically grinds the right amount and tamps. Some purists believe that hand tamping is the best but a Swift can actually do a better and more consistent job than all but the best baristas. A relatively inexperienced barista with a well maintained and tweaked espresso machine and a Swift can produce very good results indeed. 4) Is the steam wand nice and clean and does it get wiped down and purged after each pitcher of milk is steamed? If you see a milk crud encrusted steam wand it's safe to assume that, at the very least, they don't do a good job of steaming milk. More important - it speaks to the big picture. Lack of attention to a crucial process detail like this generally indicates that the owner/manager/staff either doesn't know or doesn't care enough about milk preparation to do it correctly and more likely than not.... that attitude extends to espresso preparation. 5) Is the barista continually adding milk to pitchers that have sat around for extended periods of time on the counter or re-steaming milk that has sat around for awhile? During a busy morning or evening rush it's a resonable practice to steam in the same pitcher for awhile and keep adding more cold milk but the use old milk/warm milk/re-steamed milk means the same thign as the previous comment - lack of attention to process control. What To Ask: 1) Do you roast your own beans, how often is this done and how fresh are the beans you use? They should not be using beans more than ten days past roasting date. 2) If you don't roast them yourselves, where do they come from? In some areas you may find cafes using five pound bags of the popular Italian bar blends like LaVazza. Beans like this can make very good espresso but they have to be coming from a trusted source that monitors dates and has good turnover. Good microroaster beans will still be better in nearly all cases. Other cafes will buy from reputable microroasters. I know of a place in Brooklyn that buys from Caffe Vivace in Seattle. One of Vancouver BC's better local cafes actually has their beans shipped in from Chicago IL in the US! (Intelligentsia Roasters) 3) How many ounces in your double shot? If they say 1.5 to 2 ounces and they really deliver this amount - chances are good that they're trying to do it right. Perhaps they won't be hitting it on every shot - nobody does - but it likely means they understand what's needed. ==================================================== These are only a few but in my experience if any of the above don't meet the right criteria.... chances are slim that you'll get really good espresso.
  16. For the past year or so I've been drinking yerba maté more than coffee and can attest to the differences between caffeine and the mateine in this South American beverage. I still love coffee, but can expect an edgy ride when I drink a few cups of coffeeshop-strength brew. With maté it's different; I feel a lift to the body and the brain without any sleep deprivation or crash -- and I can drink six teapots' worth or more. And if you believe what mate purveyors claim, the stuff is full of antioxidants among other health benefits. A few natural-foods stores sell small portions of maté at a steep price; I've found it's better to order large quantities on eBay. The best deals I've found were for Cruz de Malta. I bought it in large shipments, and it is decent, but I've had better. Can anyone recommend an affordable but high-quality brand? Or does anyone have anything maté-related they want to share? I have been trying to get my small-town coffee shop to stock it to no avail.
  17. This was inspired by jgoulds question on another thread. I just drink espresso (or espresso and milk drinks), not brewed coffee. I read about all sorts of beans that get great reviews, but they are not roasted specifically for espresso. Do some of them make great espresso? How does one decide whether a particular bean might make great espresso (other than trial and error)? Is there a style of roasting or land of origin or taste factor described in a review that might lead me to be relatively confident that I would recognize it's great traits in a cup of espresso instead of a cup of brewed coffee?
  18. Reposted from New Jersey board: There is a new tea room in Denville called Ambrosia's Tea Room. Tea comes in teapots for $3.75. Scones are $4.00 (I think), $5.00 with Devon creme and strawberry jam. Very good scones compared to the Starbucks a block away. I had the house blend which was quite good. Black, green and herbal are available. I haven't had a change to try the tea sandwiches (cucumber, smoked salmon, egg salad). There is a soup of day, salads, and coffees for the non-tea drinkers. I posted an entry on the Restaurants forum in NJ.com and I'm not affiliated with the place in any way. I love tea rooms and this is the first for the area. (The Tea Hive in Newton is nice but a good drive away). It's in an office building (2nd floor) so it doesn't look like a tea room from the outside but the inside is comforting in a modern way. Website: www.ambrosiatea.com Address: 26 Bloomfield Ave., Denville, NJ 07834 Phone: 973-586-0700
  19. jpr54_

    franchia

    a small group of people are planning a tea tasting of korean green teas on march 20 or 27 in nyc at hangawi- if anyone is interested in joining us please e-mail me joanne
  20. The Brown Camel (UPS) arrived at my door today with a large box sent by one of my gadgeteer buddies. He tests small appliances for some publication and often sends me the "extras" he gets because the company doesn't want them back and he has only a finite amount of room. I opened the box and found one of the new Senseo pressure brewing coffee machines made by Phillips/Douwe Egberts. He said he had tried it with all three of the coffee types (Dark Roast, Medium Roast and Light Roast) and found it made a pretty decent cup of coffee and came very close to making a very fair substitute for espresso with the Dark Roast. I am not a coffee person per se, usually preferring tea, but I decided to give it a try and by golly, he is right. I have an espresso machine, one of the superautomatic monsters, mainly because I have a lot of friends who like it and when I entertain it is very popular. For many years I had an ancient (and huge) Gaggia that was kind of a running joke, it sounded like it was going to explode every time I operated it, and people who were not familiar with it would run outside. Jerry had forgotten that I had replaced the Gaggia earlier this year and thought he would do me a favor and give me something that was a little easier to operate and had a much smaller footprint. This certainly seems to be a foolproof machine. No complicated tamping of the grounds as in the cheaper espresso machines, no diffculty with cleaning the thing. The pods are pre-measured, use one for one 4 oz cup, two for 2 cups or one larger mug. The crema that forms on top is as perfect as any produced in any of the espresso machines I have used. The flavor of the coffee is very nice, however, as I mentioned earlier, I am not a coffee aficionado but I do like good coffee at certain times and this is just about as good as I have had. There is of course, no steam frothing with this machine, but nowadays you can get all kinds of little gadgets to froth milk, heating it in the microwave takes less than a minute so that should not be a deterrent . I have no relationship with this company so do not stand to gain by promoting this appliance but I thought that some of you who are coffee/espresso addicts might be interested. I checked on a couple of web sites and apparently it retails for somewhere around $70.00 Gadget madness has a review here and they mention the cost of a cup using the pods works out to 22 cents a cup. This place sell them at a bit of a discount: coffee pods Jerry sent me 6 packages of the pods so I doubt that I will be making any purchases any time soon but I seem to recall seeing them at Target and will probably shop there as they often have the best prices on such items. In any event, this might be just the ticket for people with little space and a great desire for a special cup. Oh yes, there were two small cups included in the box, slightly larger than regular espresso cups, these are 6 ounce cups.
  21. Hi! I am interested in natural food colorings. I just learned about Flower and Botanical teas. Do you know of any teas that, when steeped, impart a deep purple or deep blue color to your tea water? Thank you much!
  22. Mottmott

    Tissanes

    Lemon verbena and mint are rampaging my garden. I've made mint tea for years, even drying some to use over the winter. But so far, I've not used the lemon verbena. Do you use it fresh, dried, both? When in the midwest I used to make sassafras tea, but haven't seen sassafras in Phila. What other sorts of tissanes do you make. Do you use fresh or dried ingredients, grow them, purchase them? Mention was made of hibiscus (purchased). Can that be made from organic plants at home? Just the petals? Inquiring minds need to know.
  23. I have been exploring the world of lightly oxidized oolongs- I have tried bao zhong, li-sha and dong ding oolongs from www,tentea.com www.thefragrantleaf.com www.shanshuitea.com www.teacentre.ca www.uptontea.com www.rishi-tea.com are there others on e-gullet who enjoy these teas? joanne
  24. I am attending the expo next month for ond day- is anyone one else attending? joanne
  25. As I briefly mentioned in another thread, Masashi Nakagawa of Flavor coffee in Aichi prefecture, Japan, was the first to succeed in roasting coffee beans by applying superheated steam. In what he calls the direct-heat and superheated steam roasting system, he applies superheated steam to coffee beans over direct heat in the drying phase (phase before the first crack) of the roasting process. He says that this allows him to control the humidity in the roaster, thereby controlling the moisture in the beans at will while keeping other components in. This has been just an introduction to his unique system. In my next post, I think I'll provide some more information about it. I'd like to talk about a unique paper drip method called the Matsuya method later. Masashi Nakagawa: Flavor coffee: Direct heat and superheated steam roasting system, with a super steamer on the right: Edit to add Flavor coffee's website (Japanese only): http://www.flavorcoffee.co.jp/index.html
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