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Found 520 results

  1. 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 independents. Bad news because Starbucks will cut buying contracts for more beans than ever - thereby reducing the supply of some of the better-than-commodity level beans currently used by most independents (and driving up prices in the process although if the coffee farmers and their families see the bulk of the extra money it then becomes a good thing). But the good news is that they can't possibly improve quality and it may decline even more than it has in recent years - when you operate on that massive a scale it's inevitable that quality has to suffer a bit. That opens even more doors for quality driven independent operators to distinguish themselves and gain more customers and more loyalty. And here's the cartoon that makes more sense than ever after this news update. Starbucks Relativity
  2. birder53

    Starbucks Burr Grinder

    I picked up my grinder last night - can't wait to use it this weekend! The regular price was $125. The sale price was $99 and they threw in a free bag of coffee. A sign in the store said the sale was going on through March 16, 2004.
  3. Fresser

    Chris King Machinist's Blend

    I'm a cycling nut from the Heartland as well as an avid coffe drinker. So I'm curious to know if anyone has tried this coffee: http://www.chrisking.com/store/coffee_beer..._directory.html King Cycle Group (KCG) is a high-end cycling parts manufacturer in Portland, OR. Folks at KCG openly say that while they love to ride, they do so primarily so that they can enjoy more sweets, munchies and fine coffee drinks. So I have to wonder: is the Machinist's Blend any good?
  4. Richard Kilgore

    Tasting: Fall 2008 Tie Guan Yin

    eG Society member Greg Glancy, who is the owner of Norbutea.com has contributed samples of tea for three tea tastings here on the eG Forum's Coffee & Tea Forum. This first tasting will feature a Chinese Oolong - a Fall Harvest 2008 Tie Guan Yin from Anxi county in Fujian province. Greg sent me five samples of this tea, which will go to the first five members who PM me and who 1) have been a member of the eG Society for at least 30 days, 2) have 5 or more substantive posts in the Coffee & Tea forum, and 3) agree to contribute to the discussion. Please PM me with a mailing address and I will send the samples out this week. Here's some interesting information on this Tie Guan Yin from the Norbutea.com website (used with permission). (In the interests of full disclosure, I should note that I have known Greg for two or three years. I originally met him at a presentation he did for The Cultured Cup's T-Bar Club of his travels in the tea regions of China, including Tibet. I have no financial interest in Norbutea.com.) [Edit: criteria changed to five or more substantive posts.]
  5. Geetha

    India Coffee Bar

    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...
  6. warwart

    Coffee service for work

    My current place of employment is auditioning vendors for coffee service. (Coffee is the one amenity that supposedly increases productivity and so pays for itself.) I was thinking of starting a ‘coffee club’, as I had at other workplaces, with contributory membership. In the past, I used a cheap espresso machine, but this time I was planning on using Illy’s coffee membership program, so we’d get a good machine and good coffee. Illy: http://www.illyusa.com/AB1666000/webpage.c...ge_ID=110&DID=7 It was suggested the I hold off on the club till they finished their search because I might like the new coffee enough to drop the idea and because this company has no policy on clubs of any sort and wants to set one first. Do folks have any experiences with good coffee service or alternatives at work? I’ll keep you posted on how things go here. (We’re located in lower Manhattan.) I’ve heard they have looked at Starbucks so far favorably, since it’s stronger. warwart
  7. emhahn

    Home Coffee Brewers

    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
  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. Carolyn Tillie

    Coffee and Tea

    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 pot of tea and re-heat cups out of it for a day or so afterwards, despite the fact that I PREFER it fresh, just having it made and ready to heat is often easier on a busy morning. What about you? How old is too old for you?
  10. jpr54_

    Tea and Coffee

    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
  11. Gifted Gourmet

    Coffee and wine:

    Very nice article from Wine Spectator
  12. ON HGTV this weekend there was a 1 hr show of International Housewares- There were several items for coffee and tea that were interesting- www.hgtv.com----search products to see items
  13. goldie

    Mobile Coffee Cart Food

    We are starting a mobile cafe and selling fresh roasted, prepared coffee to commuters from our AirStream located south of Boston. We are trying to think of the best food to sell from the cart. One thought is muffins, scones, or "real" bagels (not easy to get here). Obviously, relatively neat, premade, quick, and easy to hold in one hand and eat on the train is the objective. The branding is cool and hip so the food needs to match and be of high quality to match the coffee. Does anyone have any thoughts and ideas? Really, any ideas are welcome so let your imaginations fly. Thanks so much! Goldie
  14. Ellen Shapiro

    Coffee around the Globe

    It’s inevitable—one of the first things I do when I land in a new country is sample the local coffee. Sometimes it isn’t all that different -- in Wellington, New Zealand, there were Starbucks a plenty -- but in others like Singapore, the local brew is a thick brew of beans and condensed milk. I’d almost be willing to fly the 25 hours to Singapore just to have a couple of cups. Anyone ever had any life altering coffee experiences while traveling? Oh -- and what is it about coffee on airplanes? Must it always be so vile?
  15. cupojoe

    Cuban Coffee in East Midtown

    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"
  16. What is supposed to be so great about them? And don't they make it very difficult to get the coffee into an espresso cup?
  17. phaelon56

    CT Index - Cooking and Dining

    Cooking and Dining Good Coffee in Expensive Restaurants - why not? Espresso and Haute Cuisine - is espresso taken seriously? Hard Coffee Drinks - what do you add? Return to Coffee Topics Master Index
  18. melkor

    Personal Blends

    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. I'm really pleased with the end result. What are the other home roasters using for their daily cup? What blend? How dark? Which roasting/brewing method(s)? edit: spelling.
  19. Recently, I was sent a coupon to get a free B&D Home Cafe brewer. Yep, a free coffee maker. I guess they're trying to get more of these in more homes so they can sell more pods. Whatever. After a bit of experimentation, I have found only one brand I like, and I have to mail order it. So not only am I paying for a more expensive cup of coffee to begin with, I'm paying shipping and handling on it, too. I'm not sure I can get excited about that, despite the wonderful convenience. My husband and I work different shifts, so we're not drinking coffee at the same time, and the idea of a one-cup-at-a-time brew is very appealing. Which brings me to the do-it-yourself pods. They are plastic and mesh, and are refillable. You can use any kind of coffee you want. Has anybody tried these? Any hints or tips? Brand preferences?
  20. Monica Bhide

    Spiced Coffee

    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?
  21. evivant.com

    Hello everyone, I need help !

    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 buy tea and coffee on line ? 3)Are there any major advertisers in the market ? 4) who are the SERIOUS MAJOR players so far ?.........Thank you so much for answering any of the questions. PS: Thank you for the education !!!!!!!!!!!! Gary !
  22. Kyle_Larson

    Barista competitions

    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 Michelin restaurant. Hope to see you there.
  23. ned

    Manual pavoni

    Feeling a little drowsy before heading out for a late dinner engagement, I decided to make myself an espresso. In the mornings I use a double shot insert, but for this job I figured I only needed the strength of a single shot. So I switched out to the smaller one. . . but as I pulled the shot I started thinking. The proper shot of espresso requires (among other things) a proportionate relationship between an amount of coffee and the amount of water that’s run through it. I think, and herein lies the reason for this post, that the manual Pavoni always runs the same amount of water regardless of the size of the insert—single or double shot. While it doesn’t so much seem to effect the quality of the shot, I can only conclude that the machine will pull only a single single and a single double or a double single and a double double. Anybody know which it is?
  24. phaelon56

    CT Index - Espresso Techniques

    Espresso Techniques Frothing milk for lattes and cappuccinos Return to Coffee Topics Master Index
  25. Richard Kilgore

    Rocky Use and maintenance

    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 the French Press, for a Mokka, and for Vietnamese Iced Coffee? I likely will be using a popper as a roaster first (as soon as I can find one).
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