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Found 521 results

  1. phaelon56

    CT Index - Espresso Techniques

    Espresso Techniques Frothing milk for lattes and cappuccinos Return to Coffee Topics Master Index
  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. 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?
  4. 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).
  5. does anyone own or had any Krups espresso machines ? The one I am looking at is a XP4050. I looked it up on Coffeegeek.com and the 2 reviews were split. So can anyone help ? What also would a comparable machine to this one ? Thanks
  6. 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"
  7. 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?
  8. 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?
  9. Gifted Gourmet

    Coffee and wine:

    Very nice article from Wine Spectator
  10. 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
  11. Fat Guy

    Old-School Coffee-Roasting

    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, turned on the heat, and shook the beans around once in awhile until they were the right color. I used decaf beans for my first batch, because I didn't want to deal with chaff. I was able to achieve a reasonably accurate level of doneness just by sight, though some of the beans were not uniformly colored. In terms of flavor, the skillet-roasted coffee was not as good as the coffee roasted in the FreshRoast. It may very well be that I simply need to improve my technique -- it wasn't massively inferior; it just wasn't as good. The coffee overall wasn't as extracted and the aromatics were blunted. More to come.
  12. Schielke

    Intelligentsia Black Cat

    I recetly picked up some Black Cat blend for the first time while I was up in Vancouver recently. My wife and I totally love this coffee and see the supply dwindling. I know you can order it from Intelligentsia online, but would like to find something similar and local. We used to use Vivace beans exclusively, but the Black Cat is so much better suited to our Drip Machine. Any suggestions for Seattle? Thanks! Ben
  13. 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
  14. 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
  15. viaChgo

    yerba mate

    Just tried yerba mate for the first time yesterday. I liked it. The flavor is not my favorite among teas but it was still enjoyable. Maybe I wasn't sure what to expect. And it had a nice, pleasant caffeine kick that was different from a coffee or black tea. Other than being from South America, I don't really know anything about yerba mate.
  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. Hey Foodies :-) I thought some of you might be interested in having a look at my [french] website on espresso: http://www.caffecaffe.ca You will find amongst other things: tips and techniques on becoming a better barista and coffee shops to give a try (mainly in Montreal at the moment, although I have some pending recommendations from my last trip to Seattle and Vancouver). Hope you will enjoy! Martin
  18. Magus

    Happy to Serv you

    I am from NY and I am opening a restaurant in Michigan. I was wondering if anyone knew where to get thoes coffee cups " We are happy to serv you" Any help would be appreciated. Regards
  19. srhcb

    Free Refills ....

    A topic on another thread branched off into This Discussion which I thought might be of interest here? We're not talking about the "bottomless cup" at the Country Kitchen, or a Maple Macchiato at Starbucks, but good coffee as an after dinner beverage in a fine restaurant. This question is, should a free refill be offered/expected? I feel it's a nice and appreciated gesture, while another opinion is that it somehow cheapens the experience. (pardon me if I didn't state that position clearly) While we're at it, what would you expect to pay for a cup of coffee in this circumstance? Also, could you please identify whether you speak from the trade or a customer's perspective. SB
  20. 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
  21. Richard Kilgore

    Espresso Cups

    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?
  22. Alex&Rufusmom

    Brewing and caffeine levels

    I'm not sure if my system is changing or if there is truly a difference in the amount of caffeine found in a perked cup of coffee vs a cup of coffee made from one of those individual coffee filters that attach to the top of your mug?? Can anyone tell me if its the same amount and I'm doomed to drinking decaf from now on or if I will find coffee more soothing to my tummy if I perk it?? Thanks Stacy
  23. 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...
  24. 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.