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  1. I know I am not the only one who has a favorite coffee cup or who has accumulated a few for a variety of reasons. So show us your coffee cups. One or a hundred. (I am truly afraid that someone out there has a collection of 1,000 in their garage.) I'll take some pics and post some of mine in a few days.
  2. 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! ☺️
  3. 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?
  4. 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
  5. 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 mas
  6. 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
  7. 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?
  8. 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 pres
  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. What is the best way, or at least some good ways, to store whole, recently roasted, coffee beans? I've gotten the beans home and put them into ball jars, and stored them in a cabinet near the coffee grinder. I've also just put the beans into the same cabinet in the bag that they were purchased in. I usually buy 1/2-lb of each type of bean at a time, usually buying two or three varieties per trip to the seller (usually Peet's, but other local roasters as well). Are there better ways to store the beans?
  12. Well it happened again. I was at a local coffee roaster and asked for their darkest roast. I got a withering glare and was informed that they only roast light. Like I had asked for a well done steak or for a vodka martini at a different type of establishment. My main espresso stand uses a pretty light roast and shares the opinion on dark roasts, although they are less supercilious about it. Pretty much every cafe in Australia uses a light roast. I'm getting used to the lighter espresso, especially when brewed well, but I kind of miss being able to go to the dark side. And I find that light r
  13. The fact that I call them idiots is my opinion only. YMMV. But on this video, which attempts to show you how to brew great coffee at home, they leave out perhaps the most important thing about brewing great coffee at home. That is, if you consider what makes up about 95% of coffee important. Yes, folks, as often said on smart sites, like eGullet, and Tasty Travails, they say nothing about starting with good tasting water. (They also don't pour water through the filters first, which I also believe is important. Enjoy. https://youtu.be/IjXhQaV56GA?list=PLUeEVLHfB5-Rxp6-IYL1Xxb_SHl5Fnh
  14. Inspired by an exchange between Naftal and Hassouni in the winter tea thread, I thought I'd ask something different but possibly related: what coffee or tea mixtures do people make that they are either embarrassed to admit, or that they find delightfully disgusting or painful? This could be anything from plain old "I drink Folgers black every day!" to an exotic but grotesque mixed drink. I'll start: I'm about to drink my favorite disgusting infusion, Ku Ding, with a cheap bourbon whiskey, Fighting Cock. Interestingly, in my experience the aftertaste of Ku Ding easily outlasts - by a lot - ha
  15. Since I can't ever have enough different ways to brew coffee, I got me one of these... It combines (imo) the best attributes of French press without the muddiness that sometimes comes from same. So far, after brewing with it twice, I am liking the hell out of it. rotuts will be happy to know that I ordered it from BB&B, and got 20% off ! Here's how I roll drip...
  16. I use a Hario v60 "1" size nearly every day, for myself. Hario's "1-2" cups is a bit of a joke, it's based on 150ml or 5 oz. I, and most people I know, want 8-12 oz of coffee. If I'm entertaining, there's no way for me to make more than 1 cup except make 2 smaller cups in my size 1 Hario. I'm thinking of getting either a Chemex or a larger Hario - do the latter make anything larger than size 2? And if not, does the size 2 hold enough coffee for roughly 600ml, or more? I'd like to be able to serve up to 4 people at least 8 oz, so something that holds about a litre's worth of coffee is what I
  17. 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?
  18. Hi all, I'm looking at starting a new coffee/tea bar and I could really do with your help! I want to focus on a large variety of high quality tea, instead of focussing on coffees, like most other places do. Having said that, I love coffee too and will also be serving the usual americano, cappuccino etc. Tea is the second most popular drink (after water) in terms of amount consumed per day, yet costa and starbucks etc serve much more coffee than tea. What I would like to know is what would make you buy a tea (or derivative of tea) drink, or what's wrong with tea? Thanks!
  19. I recently had excellent coffee every morning at a B&B in Mexico City. The beans were from Chiapas, but the roaster does not ship to the U.S. I'm looking to hopefully get close to this coffee for my morning brew ~ does anyone have a favorite roaster that they order a Chiapas coffee from?
  20. The "third wave" coffee revolution of the 1990s has recently found its way to New York, and among other lofty participants, Stumptown is roasting their own here. I had a pretty convincing blind tasting when I ordered coffee at the brick oven pizza joint that recently opened in a semi-legal industrial shack in my neighborhood deep in brooklyn. One sip into it, I hollered for the waitress to come back. "What IS this?" ... It was the best cup of joe I'd had in years. Stumptown, of course. I forgot to ask what variety. So I finally made my way to their stylized storefront in the lobby of the Ace H
  21. eG Society member Greg Glancy at Norbutea.com is contributing 10 gram samples of a new Taiwan Alishan High Mountain Oolong from the recent spring harvest 2009. Greg has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting and discussion. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Friday, July 31st to those who have not participated in the last two tastings. Preference will also be given to those who w
  22. Varietal: Mao Xie Oolong English Name: Hairy Crab Oolong Harvest: Fall, 2009 Growing Region: Anxi County, Fujian Roast: Heat dried, no roasting Vacuum Sealed into 50 gram portions eG Society member Greg Glancy at http://www.norbutea.com is contributing 7 gram vacuum packaged samples of a new Fall 2009 Mao Xie, also known as Harry Crab for this Tea Tasting & Discussion. Greg has provided four samples of 7 grams each, and I will mail three of them to the eG Society members participating in this Tasting and Discussion. This is the first of the last three Tea Tasting & Discussions fo
  23. I recently saw a reference -in Timeless Tastes ,Turkish Culinary Culture , Ersu Pekin amnd Ayse Sumer (Eds) - apologies for misspellings caused by the lack of a Turkish Keyboard- to mumessek, musk scented coffee , offered to guests at one of the celebratory meals following childbirth. I'd just bought some musk at the Egyptian Market in Istanbul- so i'm planning to give it a go (the musk coffee, not the child birth). Anyone got suggestions on proportions, method etc ? Gethin
  24. I like press pot coffee. Can I just brew the coffee in a stock pot and strain through a chinois into thermoses? Maybe without force it would take too long to filter through the grounds, but maybe with a big enough strainer this wouldn't be an issue. Any thoughts?
  25. 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
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