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  1. Do you think that the people who get so wrapped up in their espresso can taste the nuances of great tea? Or do you think that the two beverages appeal to entirely different personalities? Can you truly love tea and also be passionate about coffee? I'm of the tea persuasion. Betts
  2. Welcome to the new forum and new moderator. I've had a long standing compaint. When dining in many restaurants, even those considered high end, there is a distinct difference between the coffee and tea service. The coffee drinker might get a caraffe( at brunch, for example) or at a minimum, a refill. There is usually a selection of types of coffee as well. A tea drinker gets a cup of hot water, and a tea bag in it. A higher end place might have a selection of tea bags in a pretentious wooden box, and will serve tea in a glorified creamer with a lid. Oh, there are a hanful of places that do it right, and I've been to them: a small china or ceramic pot that has enough for two or three cups, perhaps an infulse or strainer with loose tea, or at a minimum tea bags that are FRESH, and actually begin to infuse the water when it makes contact! I drink coffee,a nd when I'm skipping dessert I'll order a coffee instead, sweet and light. But when I have dessert, or during breakfast or lunch, I prefer black teas. Any tea drinkers feel similiarly discriminated against?
  3. 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
  4. Hello to all you self professed coffee and tea geeks and fiends (even those with just a passing interest). I was delighted when eGullet's Craig Camp recently advised me that a separate Coffee and Tea forum would be launched and asked me to serve as moderator. I imagine some sort of "formal' introduction will be posted by eGullet but I'll throw in the basic details here. A native of Syracuse NY, I spent several years in Ithaca in the early '90s, subsequently relocated to the NYC area for another four years, eventually returning to Syracuse several months ago for work related reasons. A personal interest in food and beverage dates back to the late 1970's when I worked as a busboy, waiter and bartender. My exposure to better quality coffee and the benefits of grinding fresh whole beans dates back to 1980. Fast forward to 2001. Frequent business travel exposed me to better quality but still inadequate espresso and cappuccino. A budding interest in the flexibility and benefits of quality home espresso production led me along a learning path that I still enjoy traveling. Although far from an expert, my interest in the entire process of coffee and espresso, from growing to brewing and even retailing, has prompted me to search regularly for information and increased knowledge. I look forward to some spirited exchange of ideas in this forum. My knowledge of tea is limited but I'll work on improving that as time progresses. For the record.... my current setup includes: Isomac Tea E61 style espresso machine Mazzer Mini Grinder Thor amboyna wood custome tamper Mellita cones for drip coffee (two sizes) Alpenroast drum roaster Cheap Proctor-Silex drip maker (even I have company once in awhile!) I have for some time been attempting to combine my interest in coffee and espresso with my love for travel. My personal web site offers the first glance at this although it is sorely in need of an update. Those with a travel interest might also take a gander at my one and only "published" article http://www.coffeegeek.com/opinions/cafestage/02-25-2003
  5. Just a quick question: is there any green tea that a pregnant woman can drink? It seems I can only find caffeinated teas in my markets. Thank you, Kimo (20 weeks pregnant)
  6. From my limited knowledge, I see that both Melitta and Soliloquy (?) are making quick brew, single cup coffee makers using pods and a steam bar. Is the end product any good? Any better than just the traditional Melitta filter process?
  7. We're just getting into the world of fine teas and enjoying our explorations tremendously. So far favourites (mine) are Koslanda Organic from the Uva area of Sri Lanka and Keemun Hao Ya "A". L leans towards Chinese Kwai Flower Oolong. We have some Darjeeling Whyte (sic) tea and I'm somewhat at a loss as to how to brew it. I've looked up several tea sites on the web and come up with brewing times of anywhere from 2-3 minutes to 7 minutes. chd also mentions in a post on another thread that the ideal way to brew white tea is to steep it overnight at room temp. So... I'm totally confused. Any suggestions for me? Thanks, Kathy
  8. 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 local Colombian market. I promptly brewed up a small pot with my trusty Melitta and for the first time ever, discovered a coffee that was ruined rather than benefiting from having half 'n half added (I have typically always added half 'n half to my coffee - even the good stuff). This stuff was so good that drinking it black was the only viable option. Thinking about that first cup still evokes tangible taste recollection not to mention the intensity of being in love for the first time. I'd be remiss if I failed to mention the first time I tried Ethiopian coffee made in the traditional manner, which is the preparation method used in the Ethiopian coffee ceremony. It was like drinking liquid gold (or so it seemed.... never having drunk liquid gold but I'm struggling for an analogy). I exited the restaurant (in Denver CO) and was greeted by the largest and most visible double rainbow I've ever been lucky enough to see - somehow very apropos.
  9. I'm well familiar with the advantages of buying fresh roasted coffee orm roasting your own - the idea being that one knows exactly when it was roasted and can be sure of using the roasted coffe in the optimal time window (2 - 10 days after roasting). The issue of deterioration and rapidly declining qualities is well known and proven - for some of us freezing by means of careful packaging, thawing etc is a good means of ensuring that we always have a supply of good fresh beans on hand. I'm baffled by loose tea. How significant and rapid is the deterioration when it's exposed to air? Will vacuum packing (e.g. with one of those machines that vacuum packs and seals in your kitchen) preserve freshness? Would freezing make a big difference? Also.... does one simply rely on the integrity of the vendor or the assumption that they have plenty of product turnover to ensure that the freshest possible product is being purchased> Sorry if this seems rather elmentary to you tea aficionados but many of us are clueless about this and in need of some educating.
  10. While shopping today I pick up some bags of hibiscus flowers, rose hips, and jasmine flowers, I have only drunk teas made from these in tea bag form and am not sure how what to do with them. Suggestions?
  11. I just picked up a big box of TenRen green teabags for use at work during the day. The directions on the back of the bag say to pour boiling water over tea bag and let sit for 2-4 minutes as desired before removing the bag. While these directions are fine for those in zero G environments, I think I would have a big mess on the floor if I didn't use a mug. Also, 2-4 min is an awful big window. At what point does the tea start to become bitter? I also remember hearing that green tea should be prepared with water just under boiling temp. What is the best way to brew green tea from a bag? I would buy loose and do it old school style, but I dont know if the management would dig a tea ceremony going on in the break room. For what it's worth, each bag holds 2g of tea. Thanks! Ben
  12. jat

    Yunnan Tea

    Thanks to Susan, I've tried 6 yunnan teas. My favorite hands down is the Silk Roads, Yunnan gold, high grade. Even the last drop of the bottom of the pot was like honey, no bitterness. Here's the list: 1. Silk roads, yunnan gold, high grade 2. Imperial tea court, Imperial yunnan gold 3. Rishi, Organic golden needle 4. Rishi, organic golden yunnan 5. Special teas, royal golden yunnan 6. In pursuit of tea, Royal yunnan Back to marathon videos!
  13. 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 they are stronger, or brew darker, but i like them. they hold up to cream well too. I haven't tried any traditional brews form them, but i noticed this with a cherry flavored black tea, and with a grapefruit flavored green tea (to die for, i must add). how about you? what are your bagged tea experiences?
  14. I feel I've reached a coffee plateau. I'm currently roasting my own with a FreshRoast, grinding with a Solis Maestro, and brewing in a press pot or, on lazy days or for larger production, in a Braun drip machine. I'm pretty sure I'm producing the best or nearly the best coffee I can produce using the equipment available to me. But I'd like to do better. I don't have the time, money, or inclination right now to get into the whole world of espresso. Is there anything -- either equipment-wise or in terms of advanced technique of which I might not be aware -- I can do cheaply and easily at this point? Or am I stuck on the plateau until I buy espresso gear?
  15. Skie

    Bubble Tea

    Ah, originated in Asia (Malaysia, can't remember which country), then made popular in Hong Kong among other places, then exported to Canada & US. Aka "Bubble Tea" (referring to the original drink being tea based with starchy "bubbles"). I'll only drink the fresh fruit (or tea ones for that matter), not the junk with powdered "stuff" to flavour the liquid. My personal recommendation in Vancouver, BC for good Bubble Tea places is Oasis (Kerrisdale area... West 41st Avenue). Nice soft, slightly chewy balls with real fruit for the drink. Anyone know of a really really good Bubble Tea house in Seattle?
  16. I am so inspired today. I thought I'd start my very first thread with this timely recipe. It's such an unusually hot day today in San Francisco. Mariage Frères, the delightful Paris tea salon, serves this refreshing take on the classic iced tea at their brunch service. (The recipe is mine of course, I couldn't wrestle it out of them) 32 oz water (about 4 cups) 5 heaping tsp of best quality Earl Grey tea--loose leaves of course, preferably Mariage Frères French Bleu. Should you only have tea bags, you might as well stop here. The only thing they are good for is to rid your plastic containers of the smelly oily residue. 3 tbsp of mild honey (or to taste) 1.5-2 cups of fresh squeezed orange juice, depending on how acidic the juice is. Bring 32 oz of water to just boiling temperature, brew the tea for exactly 5 minutes. Strain the tea into a large pitcher, mix in the honey, then the orange juice. Let cool in the fridge for a bit before serving with ice---if you pour immediately the ice will melt and dilute the magic from the tea. Cover it while in the fridge or the use of the aromatic and, bien sur, expensive tea will be pointless. A note on the tea pot: Make sure that there is enough room in your brewing basket for the leaves to unfurl properly. This means your tea ball, unless it's a giant one, should go the way of the bin. Most pots on sale in the US have brewing baskets that are too small, so be warned. The best thing to do is brew the tea loose in the pot and strain it into a pitcher after 5 minutes. This way your tea leaves will have all the room they need to do their magic. This is definitely my favorite summer drink, what's yours? Enjoy. Pim
  17. glenn

    Teakettle

    I basically just want it to boil water for coffee (press) and occasionally tea and cocoa. I'm tired of ugly looking monstrosities that you have to remove from the stove when your mother-in-law comes to visit, handles that you need 3 towels to grab on to so you don't get a 1st degree burn and water that tastes of metallic particles. The All-Clad LTD kettle looks like it'll fit the bill, though it costs a small fortune. Anyone have experience with the all-clad? What's the best place to buy all-clad stuff? other recommendations? Thanks! [if this topic has come up I promise to go stand in the corner forever. The search engine came up with zilch, but I seem to be mentally challenged with egullet's search facilities.]
  18. Which brand of coffee do you like and why? Also, do you think that restaurants should list the brand of coffee they serve? You are told for ex. that they serve Pellegrino water, certain brands of tea and brands of liquor. Couldn't a restaurant offer you Kona coffee, Blue Mountain coffee, Starbucks coffee etc? Each could be appropriately priced. And I wish more restaurants would serve French pressed coffee. What are your thoughts?
  19. So, like many people I've been trying to get better at producing the right kind of pourable "latte art" milk foam over the years. This has involved such refinements as installing a three-hole steam tip on my Rancilio Silvia and switching from the "standard" 20 ounce milk pitcher to a much smaller 12 ounce milk pitcher. Both had a notable impact on my ability to consistently produce high quality milk foam. But still, perhaps depending on the quality, age and fat content of the milk I used, I wasn't able to get the creamy pourable microfoamed milk I wanted. Until now. One day I was making cappuccino for myself and Mrs. slkinsey and realized we were out of clean demitasse spoons. And I figured that since we would ordinarily put a touch of sugar into the cup, why not add the sugar to the pitcher and steam it in to the milk. Well, this made a tremendous difference. The milk foam was the best I've made. I've continued this practice, and the consistency and quality of my milk foam has increased greatly. Anyone try this? Observe this? Have any ideas why this might be so?
  20. If this has been asked and discussed endlessly before, someone pour some cold milk over me and point me in the right direction What's your best technique for frothing milk in a hand-powered frother? We've found semi-skim milk, heated just until it's too hot to keep your finger in but NOT boiling, then frothing for a minute and leaving to rest works pretty well. But I was in Bodum the other day and the guy there said he froths cold full-fat milk and then heats it. I know skim milk is no good but I'm not sure which wins out over semi-skim vs full-fat. I thought I read in a science book that semi-skim was best but perhaps I've gotten muddled? And I'd never heard of frothing it cold and then heating. Any other techniques out there?
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