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LinkedIn Profile


Found 519 results

  1. Hello everyone! I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey! Have a good day! ☺️
  2. Hello out there! Like everybody else, I've been reading the Fat Guy's home coffee roasting posts, and it makes me wonder....who else besides him (and me!) are roasting out there? I've been doing it about a year and I roast around a pound a week using either a Hearthware roaster (in the garage) or a converted stovetop corn popper. Surely there must be more of you out there! Green beans and equipment are snatched right up on Ebay, and there are all sorts of websites for this. I can't be the only home roaster in New Jersey...or could I?
  3. While our well traveled espresso machine is once again on a ship back to Italy, our coffee at home comes from our well seasoned moka. While everyone likes to talk about espresso very little attention is given this simple machine which is used by most Italians at home. The truth is given care and with a little practice moka makes a wonderful coffee - all for about Euro 18.00. What I have discovered is that for my morning coffee - I usually don't take a capuccino unless I am in a bar and never in hot weather - I tend to prefer the round rich taste of the moka coffee. It seems more of a beverage than the quick short short of espresso and it is much better to dunk your cookies in. It is a shame the moka is marketed outside of Italy as a 'stovetop espresso maker' because it is not. Moka is its own style of coffee.
  4. I am an everyday tea drinker. I came to the US 20 years ago, and gave up tea for coffeefor many years because it was too hard to find tea that didn't taste like vegetable water. My budget is basically very very low. I am laid off at the moment and trying to keep costs down. But here is what i drink, and my strategy for maximum tea, minimum budget. from the Indian Store: Brook Bond ( I think) Green Label. Green Label is Darjeeling. No flushes mentioned, but as long as it is made properly, makes a great cup of tea, for my taste. Tetley Massala Chai bags, decent but not fabulous. For real masala chai i get CTC tea, i like Taj Mahal, and boil it up with cardamom, ginger and pepper. from China Town: Keemun in a little orange tin oolong in a pretty tin (this is not good oolong, but it brews up fine for a quick cup of tea.) I also have some lychee tea in a lovely pink tin, its pretty disgusting, but it was $2 and the tin is cute. On Top of this i have the ends of a bag of Lapsang souchong, this si my favorite and I ration it out. When i get really broke i mix it with assam or something of that nature. I have a little bag of golden tippy assam also from the tea shop. its ok but not worth the money Also i have a box of barry's tea bag, irish brekfast and gold blend, because they taste like home. I always drink my tea with milk, so my choices reflect this. I only put sugar in Massala Chai, but i find that needs it. so there... there are my teas. Cheap and very basic.
  5. re:brewing coffee in a press. A few years ago I saw someone from Peet's Coffee (perhaps the founder/president) on Martha Stewart and his directions were to pour a small amount of water over the grounds, stir, let sit for a minute while the grounds "bloom", stir again, then pour in the remainder of the water. I've been following this method ever since and wondered if anyone had any thoughts on it. Do you think the extra step is needed? I actually can't tell any bloomin difference in the taste but I'm bloomin well not going to change my coffee ritual now. (pardon me if this topic has been done to death before; I used the new search engine and didn't come up with anything for blooming coffee) Forget the Martha reference, it's right here. Now that I read the Peet's site, I see the stirring takes place after the remaining water is added.
  6. I buy green beans wholesale (Sumatra Mandheling), which I roast in my Jiffy hot-air popcorn maker (Full City - just at second crack). I grind in my Breville BCG800XL burr grinder to very fine. Then I brew in my Krups Type 229 Aroma Control machine with the thermocouple in the basket which drips into an insulated carafe. I've been doing this for many years. Do I need professional help? I tried what they call coffee at the corner convenience store, but it tasted like cardboard. Does that make me a snob, or a connoisseur?
  7. I thought there was a recent discussion on this but I couldn't find it. Can someone point the way, or just steer me to a good grinder? As I recently pointed out, I got the capresso burr grinder a few weeks ago. I sent it back yesterday, that overpriced piece of junk. I was better off with my 15 year old cheap melita with no settings. The capresso left a spoon+ of beans ungrinded and the ground coffee spilled out on the countertop as it was grinding. Damian sez he has the same problem. I need something that can ground a small amount of beans effectively (for 4 cups of coffee) and for a press. Thanks for any suggestions.
  8. Fernwood

    O Cafe NYC

    Anyone familiar with this little joint in the Village? I assume some Brazilian roots because of items like pao de queijo and brigadeiros on the menu. I would love to know about the coffee in the latte my husband brought me--such a bright flavor, not at all like typical espresso of my experience. At home in CT we have access to a pretty great local roaster with quite a range of coffees. I wish I knew about the coffee in that O Cafe latte so I could try for something similar from Willoughby's.
  9. Just read the article at Gizmag about The AeroPress Coffee Machine: a new concept in an ancient art. Is this something anyone has bought and tried? Can you tell us about it?
  10. Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about the Rancilio or other great machine on the market? Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
  11. My Irish Coffee Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink. If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum. Ingredients (for 2 drinks) 300ml of strong, hot coffee 40ml of Jameson Irish Whiskey 150ml of 30% sweet cream 4 teaspoons of coarse brown sugar 1 teaspoon of caster sugar 4 drops of vanilla essence Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee. Enjoy your drink!
  12. I just got back from Paris, and loved the coffee in the cafes. I know it's espresso, but is there any particular brand(s) they use that would be available in the US? Any tips on making the perfect cafe creme?
  13. 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.
  14. 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?
  15. I have a longstanding beef with Second Cup for their unwillingness to step forward as a non-fair trade but still canadian coffee chain. For a long time I've felt that by opting to support Foster Parent's Plan and ignoring the fair trade debate altogether they were doing themselves a disservice, and undersestimating the knowledge their customers had on the subject. Not that Foster Parent's Plan is a bad thing, just that it's an apples and oranges thing. That said I walked past the local second cup the other day and noticed a poster for something called the Rwanda Cup of Hope. This is a new coffee that they've begun to source from Rwanda and sell in whole bean and ground form. My first instincts told me this was a marketing ploy and that was backed up on three visitsd to three stores seeking information on the bean and promotion itself. [i wish I was making this up] Visit 1: Me: "Hi. I saw your poster and was wondering if you have any information on the Rwanda Cup of Hope?" Barista: "Sarah, do you know anything about that? No? Well all I know is that it's a medium Roast" Visit 2: Me: "Hi. I saw your poster and was wondering if you have any information on the Rwanda Cup of Hope?" Barista: "Well, no. All we have are the big posters that are on the wall. Do you want one of those?" Visit 3: Me: "Hi. I saw your poster and was wondering if you have any information on the Rwanda Cup of Hope?" Barista: "No, but all of the money goes to Rwanda" Me: "You mean all of the profits? What for?" Barista [puzzled look on her face, looking at other staff for confirmation]: "To...help the genocide?" Visit 4: Me:"Hi. I saw your poster and was wondering if you have any information on the Rwanda Cup of Hope?" Barista: "Ok, here's the deelio. Second Cup's finally found a coffee in Rwanda that matches our flavour profile. By sourcing it directly from the country we're helping to support the local economy" Yes, she really said deelio. Now I'm wondering what to make of this whole thing? There's a big part of me that is thinking of rallying Oxfam and other fair trade activist groups to send a resounding letter of shame to Second Cup's Management, asking for either a re-investment of these funds in their communities (which I doubt is the case as that's the sort of thing they'd explicitly state" or better clarification about their simple and essentially meaningless act of buying Rwandan coffee. Several fair trade purveyors have been offering Rwandan Coffee for years, under FT restrictions and with assurance that their sourcing of it is sustainable and long-term. Have these assurances been made by Second Cup? What if this time next year the "flavour profile" changes and SC starts selling the Nicaraguan cup of hope? This seems like the appropriate forum for this so let's open it up and talk about whether I'm unnecessarily flying off the handle about this, or whether there are some concrete actions that could be taken to get this into the public spotilight a bit more. I know there are fair trade supporters and negators here, but let's look at whether this is shameless marketing or just a lightly unclear promotion
  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. 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.
  18. The salesman who supplies my advertising novelties, (like left-handed flying pink pig pens), is originally from the NYC area. He remembers his dad drinking Chock Full o' Nuts coffee, (this would have been in the early 60's), and although he's not a big coffee drinker himself he opined he might enjoy trying a cup. I figure to surprise him the next time he stops in. I notice Chock Full o' Nuts offers both an "Original" and a "New York Roast". What's the difference, and which would you suggest? SB (has read the interesting story of Chock Full o' Nuts in Mark Pendergast's "Uncommon Grounds")
  19. Anyone have experience with this coffee maker? If so, whatchathink? As I recall, Cook's Illustrated liked it. Thanks, Sidecar Ron
  20. 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.
  21. 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
  22. I am looking for a online shop in the US to buy Movenpick coffee (a swiss brand). Weren't successful so far. Anybody with suggestions where I might find such coffee ?
  23. 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
  24. Today, just like almost every other day, I made myself coffee/espresso in my Bialetti Moka Pot. The difference was, that it started to whistle at a very high pitch. I went over, and saw some bubbling around the area where the two pieces come together. Now, I just replaced the rubber ring about a month ago, after the original was in there for about a year and a half, so I doubt it's that. Once it was cool, I checked it out and nothing seemed out of place. Could the threads on the two pieces be wearing down? What do you all suggest?? Has this happened to anyone before?
  25. In this thread concerning the "best Vietnamese in New York" several people have mentioned the coffee. I posted this there, but think that the subject will get more input here: OK, CoffeeBoy, what makes it great? I know it when I have it (I had some at lunch at my favorite pho joint, Pho Bang, here in NO), but just what sets it apart from run of the mill? I have several of the little rigs, and I have tried and tried to get it right at home, and I can't-it's good, but it's not perfect. I do it all of the time, but can't seem to perfect the technique Hints? Degree of grind? How hard to screw that thing down? I want to be able to make the stuff right.
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