Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

andiesenji

andiesenji

A lot depends on the brewing method. I'm not partial to French press coffee and I have tried dozens of these brewers over the years.

 

For a while in the '80s we had a nurse who was from France. Did not care for the coffee from our Bunn coffee machine, although I bought one of the "premium" coffees and ground the beans fresh. None of the nurses or the doc liked really strong coffee. I would make a small batch for myself as I was always first in, and would have it in a thermos - I liked dark roast and fairly strong.

 

She had her own pour-over set up and used pre-ground Italian Roast - dark and oily - and at least one and a half times the amount of grounds for a usual mug.  It may have looked like espresso but it did not have the flavor of espresso.  Her family in Nice owned a small hotel and they catered mostly to French and European guests because "Americans and the English" are "too much bother."   In particular, they complained that the coffee was too strong, tasted "burnt" and asked for "American coffee" which wasn't going to happen.  She said the Germans, the Swedes and the Russians never complained.  She said she wouldn't drink coffee in American restaurants because it was just "colored water" and tasteless.

 

She was picky about the water.  When she first came to work she brought her own but we had Sparklets water and she used that for her coffee.  (I also used it for mine - the rest of the crew didn't care.)

 

So you do have to have good water, filtered - bottled water is a waste, most of it is no better than tap water - in my opinion it's a rip off.  I have a Berkey water purifier and all the water I use for coffee, tea, cooking, drinking, goes through it.

 

Pour-over brewers are simple and effective.  Many of the automatic brewers are just glorified and more expensive pour-overs.

I have a Ninja Coffee Bar  (got it free to evaluate a few months before this model was released)  And it is actually just a pour-over that is automated and measures from one cup to a full carafe.  I do a mug at a time because I can't stand "stale" coffee.  I have other brewers that use pods but I only use the refillable pods with my own coffee because the stuff in the pods is overpriced crap.

 

I've gone on too long with this.  Good luck!  Get some Whole bean French Roast or Italian Roast,  grind the beans fresh each time and use a bit more per cup than is usual.

andiesenji

andiesenji

A lot depends on the brewing method. I'm not partial to French press coffee and I have tried dozens of these brewers over the years.

 

For a while in the '80s we had a nurse who was from France. Did not care for the coffee from our Bunn coffee machine, although I bought one of the "premium" coffees and ground the beans fresh. None of the nurses or the doc liked really strong coffee. I would make a small batch for myself as I was always first in, and would have it in a thermos - I liked dark roast and fairly strong.

 

She had her own pour-over set up and used pre-ground Italian Roast - dark and oily - and at least one and a half times the amount of grounds for a usual mug.  It may have looked like espresso but it did not have the flavor of espresso.  Her family in Nice owned a small hotel and they catered mostly to French and European guests because "Americans and the English" are "too much bother."   In particular, they complained that the coffee was too strong, tasted "burnt" and asked for "American coffee" which wasn't going to happen.  She said the Germans, the Swedes and the Russians never complained.  She said she wouldn't drink coffee in American restaurants because it was just "colored water" and tasteless.

 

She was picky about the water.  When she first came to work she brought her own but we had Sparklets water and she used that for her coffee.  (I also used it for mine - the rest of the crew didn't care.)

 

So you do have to have good water, filtered - bottled water is a waste, most of it is no better than tap water - in my opinion it's a rip off.  I have a Berkey water purifier and all the water I use for coffee, tea, cooking, drinking, goes through it.

 

Pour-over brewers are simple and effective.  Many of the automatic brewers are just glorified and more expensive pour-overs.

I have a Ninja Coffee Bar  (got it free to evaluate a few months before this model was released)  And it is actually just a pour-over that is automated and measures from one cup to a full carafe.  I do a mug at a time because I can't stand "stale" coffee.  I have other brewers that use pods but I only use the refillable pods with my own coffee because the stuff in the pods is overpriced crap.

 

I've gone on too long with this.  Good luck!  Get some Whole bean French Roast or Italian Roast,  grind the beans fresh each time and use a bit more per cup or much than is usual.

  • Similar Content

    • By catdaddy
      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.
    • By Fernwood
      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.  
    • By alacarte
      I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
      Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
      I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
      Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
      Grazie mille for any insight on this!
    • By thecuriousone
      Hi everybody-
      Where can I find a recipe for mit schlage? I would like to make some coffee drinks for the holidays and top them with it. I havent been able to find anything other than a basic whipped cream recipe. Thanks for all of your help.
    • By Kasia
      INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL
       
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×