View Full Version : The Coffeehouse.... Baristi, Barista, Bariste
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Btw, as mentioned many times, I fully agree that 80% of the results achieved is down to the beans chosen in the first place and the grind. This is my current mix (85% Brazilian Arabica, 15% Robusta). I've found that adding a small amount of the latter gives a deeper and more incisive flavour than is achieved with Arabica alone:
https://imagizer.imageshack.com/v2/1024x768q90/922/QthIPy.jpg
The grind itself (hand done) is slightly coarser than that normally used for espresso. I love the taste of this mix, but that won't stop me from still experimenting further!:)
The other thing I've learned is to completely ignore the 'old wives tale' about allowing a Moka pot to 'season' with remnants of old coffee, which is said to improve the flavour. Bollocks! It changes the flavour all right, but NOT in a good way, simply adding bitterness.
Therefore, after each use, I clean every part of the Moka pot thoroughly in warm water, especially those in direct contact with the coffee I'm going to drink. Then dry everything thoroughly.
The crucial parts here are the insides of the coffee chamber and the filter and gasket/spouts. Only when those are clean, and not caked with oily deposits of old coffee, does the coffee produced taste best! I also grind only as many beans as I need (measured) to make a large cup of cappuccino, fresh every morning, in order to maximise flavour.
:exactly:
Marco.
I agree with your conclusions regarding coffee blend of Robusta and Arabica, the best i have tasted is usually a blend, not sure about all this single bean varieties myself. You are bang on about keeping everything absolutely clean. Old coffee deposits simply ruin your next cup of coffee!
Ethiopian and Indian monsoon is a great mix too
Yup, keep that pot clean, in fact everything should be kept clean and ship shape - they don't call me Captain Tidy for nowt. Old coffee can be pretty nasty and it doesn't take much to taint a brew.
I like a few single origin beans James, but often find blends more satisfying - some single origin beans have more akin to tea than coffee when it comes to flavour, at least to my palate they do. I know it's highly regarded, but I just can't get on with Yirgacheffe, despite trying a good few different ones.
And yes dafteee, I'm not your average Joe, so best you remember that :D
Yesh shweety, like me, you're not 'all there':lol::eyebrows:
Marco ['normal' or 'average' is for plebs].
Yup, keep that pot clean, in fact everything should be kept clean and ship shape - they don't call me Captain Tidy for nowt. Old coffee can be pretty nasty and it doesn't take much to taint a brew.
I like a few single origin beans James, but often find blends more satisfying - some single origin beans have more akin to tea than coffee when it comes to flavour, at least to my palate they do. I know it's highly regarded, but I just can't get on with Yirgacheffe, despite trying a good few different ones.
And yes dafteee, I'm not your average Joe, so best you remember that :D
Haha -single origin beans are very hit and miss, more of a miss I would say. I would say Organic coffee can be a bit odd too as is Organic Cocoa. We had some in the lab recently and it tasted of farmyard manure!
Have you sampled farmyard manure before? I find it rather overrated.
Marco.
ordered a kilo of these to try
https://ravecoffee.co.uk/products/the-italian-job-blend?variant=3150416642074
Looks good Grant, have you used Rave before, I've read good things about their coffee?
Sent from my XT1580 using Tapatalk
Looks good Grant, have you used Rave before, I've read good things about their coffee?
Sent from my XT1580 using Tapatalk
Yeah I use them all the time now. Great beans. Got another kilo of monsoon one coming too. They make nice coffee. Strangely they smell dodgy as beans but it's nice when extracted
Funnily enough I've just been reading about Rave beans, apparently best 7-10 days after roasting, I'm going to give them a try after my Coffee Compass order is nearing the end . . . which actually aren't here yet.
I used to use HasBean, but I'm going to experiment a lot more with different roaster's. They seem to be popping up all over the place!
Square Mile roast some tasty beans.
Sent from my XT1580 using Tapatalk
I would rate HasBean above Rave. However Rave are pretty good but I won't order again for a bit. But I will order again:)
Beobloke
12-11-2018, 03:09
When I'm thirsty, I drink water (or fruit juice).
Marco.
Ah, you’re definitely not a Brit then. When we’re thirsty, we drink beer! ;)
I would rate HasBean above Rave. However Rave are pretty good but I won't order again for a bit. But I will order again:)
Their beans suit me. Not tried hasbean yet
Ah, you’re definitely not a Brit then. When we’re thirsty, we drink beer! ;)
Lol, yes I've noticed!:doh: :D
Marco.
https://uploads.tapatalk-cdn.com/20181112/f32148ec4752c00b6861c7b999324b8b.jpg
And the tree rings
https://uploads.tapatalk-cdn.com/20181112/700b44c5650dad841e0eda8d706aab5b.jpg
A 'tunnel of love'?;)
Marco.
A 'tunnel of love'?;)
Marco.
better than that :eyebrows:
Lol... I'm just about to fire up the Moka pot and make my usual big cup of cappuccino for breakfast, along with some toast, made with Chleb Babuni (Polish village bread):
https://imagizer.imageshack.com/v2/1024x768q90/924/iYYXTi.jpg
Check out the fantastic selection of bread available from our local Polish supermarket: http://www.polishvillagebread.co.uk/kategoria,catid-1,chleby.html
It's hard getting bread in this country with a proper thick, hard crust, which looks anything like that, certainly from a supermarket (but which is very common on the continent), and the flavour of this bread is fantastic, and ever so slightly nutty.
I'll be having that with some Ty Tanglwyst Handmade Butter, which we now get delivered from the dairy:
https://imagizer.imageshack.com/v2/1024x768q90/924/NbsOdM.jpg
And some of my favourite French apricot jam, from Bonne Maman, which we bring back from France (as it's much cheaper there than here in the UK):
https://imagizer.imageshack.com/v2/1024x768q90/924/lt2tye.jpg
Along with a nice glass of fresh pear juice, from our local Portuguese deli:
https://imagizer.imageshack.com/v2/1024x768q90/921/Wmq2Z4.png
Fantastic stuff that, so thick and fruity! You just can't get proper pear or peach juice (which are my favourites) in UK supermarkets.
The best of Polish, Portuguese, Welsh and French produce! Who says we should leave the EU?:nono::cool:
Marco.
often get the bonne maman here. strawberry and raspberry i think..tesco did them.
Outside of home-made, mate, it's the best there is, and almost half the price in France!:)
We bring a stack of it back in the car every year, along with whole load of other goodies.
Marco.
Kenco Americano Grande out of my Bosch Tassimo machine
https://uploads.tapatalk-cdn.com/20181112/e773c1ba551c5198d1adabf499d30e67.jpg
I settled for Asda shredless orange marmalade on Warburtons seeded batch.
Kenco Americano Grande out of my Bosch Tassimo machine
https://uploads.tapatalk-cdn.com/20181112/e773c1ba551c5198d1adabf499d30e67.jpg
I settled for Asda shredless orange marmalade on Warburtons seeded batch.
thats the one my son drinks.
thats the one my son drinks.
Got the machine recently as an anniversary present with a big selection of pods (and it almost matches my toaster & kettle!). The kenco was my favourite.
https://uploads.tapatalk-cdn.com/20181112/fdbd450135d81938def1811f33756b2c.jpg
I settled for Asda shredless orange marmalade on Warburtons seeded batch.
That's not bread, mate... That's simply something a factory mass-production line has created!;) *This* is bread:
https://youtu.be/SzbJkewDZLg
How's yer Polish?:D
Marco.
Their beans suit me. Not tried hasbean yet
HasBean are very good Grant, I used to have a subscription which kind of stopped me from experimenting. If my current round of exploration elsewhere gets irksome I'll go back to them, as they get it right and I don't have to think - the beans just show up :)
https://www.hasbean.co.uk/
Ah bread Marco, another of my failings - I just love artisan bread and can eat a wee bit too much when it's fresh . . . . slathered with butter :drool:
Sourdoughs are my thing.
HasBean are very good Grant, I used to have a subscription which kind of stopped me from experimenting. If my current round of exploration elsewhere gets irksome I'll go back to them,as they get it right and I don't have to think - the beans just show up :)
https://www.hasbean.co.uk/
not sure if I fancy finca la fany :eyebrows:
Ah bread Marco, another of my failings - I just love artisan bread and can eat a wee bit too much when it's fresh . . . . slathered with butter :drool:
Sourdoughs are my thing.
Lol... Yeah, I love sourdough bread, too. The Polish bread I have for breakfast (just one slice per day) is a sourdough variety, but I don't slather it in butter; just with a small smattering, along with the same quantity of the Bonne Maman apricot (or strawberry) jam I illustrated earlier, so that the bread remains the 'star of the show', as it were.
It's also great for mopping up pasta sauce!:)
We should really make our own bread, but simply don't have the time, given all the other things we make from scratch already. I also love a (proper) French baguette, but most of the ones sold here in supermarkets are rather sad examples of such, and but a pale imitation of the real thing.
I always laugh at the "artisan bread" thing, because it's only considered here as such. In Europe, it's just NORMAL bread, as no-one eats the prepackaged sliced shite we have here!;)
Marco.
not sure if I fancy finca la fany :eyebrows:
Are those the ones with a slightly fishy fragrance?:D
Marco.
Yup
Artisan Bread = real bread
Supermarket sliced packet bread = artificial bread
Waitrose baguettes aren't too bad, but again, not as good as the real thing ;)
Lol... I'm just about to fire up the Moka pot and make my usual big cup of cappuccino for breakfast, along with some toast, made with Chleb Babuni (Polish village bread):
https://imagizer.imageshack.com/v2/1024x768q90/924/iYYXTi.jpg
Check out the fantastic selection of bread available from our local Polish supermarket: http://www.polishvillagebread.co.uk/kategoria,catid-1,chleby.html
It's hard getting bread in this country with a proper thick, hard crust, which looks anything like that, certainly from a supermarket (but which is very common on the continent), and the flavour of this bread is fantastic, and ever so slightly nutty.
I'll be having that with some Ty Tanglwyst Handmade Butter, which we now get delivered from the dairy:
https://imagizer.imageshack.com/v2/1024x768q90/924/NbsOdM.jpg
And some of my favourite French apricot jam, from Bonne Maman, which we bring back from France (as it's much cheaper there than here in the UK):
https://imagizer.imageshack.com/v2/1024x768q90/924/lt2tye.jpg
Along with a nice glass of fresh pear juice, from our local Portuguese deli:
https://imagizer.imageshack.com/v2/1024x768q90/921/Wmq2Z4.png
Fantastic stuff that, so thick and fruity! You just can't get proper pear or peach juice (which are my favourites) in UK supermarkets.
The best of Polish, Portuguese, Welsh and French produce! Who says we should leave the EU?:nono::cool:
Marco.
Strictly speaking (according to the Italians) you do not make a cappuccino, as it is an espresso based drink.
To qualify as an espresso, you need a minimum of 8 bar. But who cares about that? The main thing is that you enjoy it.
Bonne Maman is good stuff, it I am frowned upon if I buy it as the M-I-L makes all the jam I could ever want.
One of my favourites being strawberry and rhubarb.
Not got the teeth for crusty bread now, so it has to be the soft "artificial" stuff:eyebrows: ..Hovis usually either the wholemeal or the white. makes nice sarnies so there:ner:
Strictly speaking (according to the Italians) you do not make a cappuccino, as it is an espresso based drink.
Lol... You're not trying to teach your granny how to suck eggs, are you?;)
90% of Italians, when in their own homes, use a Moka pot to make 'espresso-style' black coffee, which is then enjoyed 'as is', or turned into what's commonly known now as 'latte' (in Italy they call it caffè latte), by adding hot milk from a pan (not usually frothed). That is factually what Italians make for breakfast. So the pressure argument is irrelevant, as Moka pots don't operate under much pressure.
As I like my froth (lol), I make cappuccino. Plus, I prefer cappuccino to latte, as it's stronger. Simples:)
There's something about the quality of French preserves that is unequalled anywhere else, certainly where I've been. I've enjoyed some fantastic home-made jams in French farms and rural, small family-run hotels, which we've stayed at, where when you come down for breakfast, the lady of the house has prepared a wonderful array of such, along with their own honey and home-made bread/croissants, which has simply been to die for....
I *want* to prefer the home-grown, locally produced variety (as ideally we prefer to eat local produce, wherever possible), and have sampled some lovely jams like that at food fairs here, but it always lacks something in comparison with the French stuff. I guess that fruit preserves is something that the French do particularly well. Even in Italy, it's not as good.
Marco.
Beobloke
12-11-2018, 13:27
Prettiest cappuccino I've had in a while!
https://i.imgur.com/9x8VXEd.jpg?1
Not got the teeth for crusty bread now, so it has to be the soft "artificial" stuff:eyebrows: ..Hovis usually either the wholemeal or the white. makes nice sarnies so there:ner:
Haha, well that's a matter of opinion. They'll be "nice" enough, I guess, but not as nice (for me) as making them from a lovely crusty loaf. Plus, I'm not a big sandwich person, especially out with of the summer months, when I much prefer a proper hot meal. The weather very much dictates the food I eat, so now it's comforting, hearty, stuff like home-made soups and stews.
One mass-produced sliced bread, sold in Scotland, which for me has some merit, especially enjoyed with a nice Lorne sausage (if you don't have any well-fired morning rolls) is this the good old Scottish plain loaf (wrapped in waxy paper):
https://imagizer.imageshack.com/v2/1024x768q90/924/qMlPVw.jpg
...simply because it's got a proper crust that actually tastes of something! And it's also great for making sarnies with:)
Sadly, you can't get it down here, or for that matter, Lorne sausage:(
Marco.
Prettiest cappuccino I've had in a while!
https://i.imgur.com/9x8VXEd.jpg?1
Nice, but I don't like coffee overlapping the edges like that, as you end up spilling it everywhere when you lift it up to drink! So where was that served to you?:)
Marco.
Beobloke
12-11-2018, 13:42
Fair enough, but I’m more interested in how it tastes and it was excellent. Anyway, I don’t have shaky hands!! ;)
It was from Craftsman coffee at Clarke Quay in Singapore. I also had a slice of Nutella tart which was epic!
Done the shopping so I deserve another.
https://uploads.tapatalk-cdn.com/20181112/c2c01774a805d828ceba5eec196a2063.jpg
Fair enough, but I’m more interested in how it tastes and it was excellent. Anyway, I don’t have shaky hands!! ;)
It was from Craftsman coffee at Clarke Quay in Singapore. I also had a slice of Nutella tart which was epic!
ah, Welsh.. that explains it ;)
Fair enough, but I’m more interested in how it tastes and it was excellent. Anyway, I don’t have shaky hands!! ;)
It was from Craftsman coffee at Clarke Quay in Singapore. I also had a slice of Nutella tart which was epic!
Lol - neither do I! I've just got a thing about food or drink being made awkward to consume by cafes, pubs and restaurants, when it isn't necessary, for the sake of 'fancification' (pieces of slate, used as plates, etc). All it'd have taken was for them to have filled the cup up a little less with froth;)
Singapore? Interesting... Not somewhere I personally would've been tempted to drink cappuccino. When abroad I tend to eat or drink regional stuff. That's akin to going for a McDonald's in Paris!:D
Marco.
ah, Welsh.. that explains it ;)
Surprised you didn't comment on the Scottish plain loaf, daftee... Don't you like it?:)
Marco.
Costa Xmas blend latte right now. Drinkable. Not great.
That's my anti-government vile photo tobacco pouch BTW:)
https://uploads.tapatalk-cdn.com/20181112/5b3b6859995cb038e39e11aca6fc5dee.jpg
Surprised you didn't comment on the Scottish plain loaf, daftee... Don't you like it?:)
Marco.
love it but its pretty fattening so try to avoid now
Beobloke
12-11-2018, 14:28
Singapore? Interesting... Not somewhere I personally would've been tempted to drink cappuccino. When abroad I tend to eat or drink regional stuff. That's akin to going for a McDonald's in Paris!:D
Marco.
Trust me. I’ve got through plenty of the local ‘Kopi O’ in Chinatown (and even more Singapore Slings!) but this was just a quick stop off on the way from walking Mrs. B to the underground station to see her off to work, before I headed back to the apartment for a day’s work myself. After all, I am an engineer, you know - we live on coffee during the day!
Anyway, i could have done much worse but luckily I would have drunk from one of the puddles rather than go into the Star*ucks next door...
Fairy muff:)
I just can't believe it though, when you're in some wonderful foreign city, full of fabulous eateries, serving fantastic local cuisine, and some undiscerning, clueless dweebs are sitting inside a fooking McDonalds!!:doh::rolleyes:
Talk about crass! I'd rather consume the contents of a dustbin!!
Marco.
love it but its pretty fattening so try to avoid now
Lol - nothing is fattening if consumed infrequently and in moderation;)
The problem is, folks often don't have the willpower to moderate the intake of their favourite things: it's 'all or nothing'....
I think I've had that bread about a dozen times in my life. Do you get what I mean about the crust, though? The vast majority of sliced bread sold in supermarkets has no discernible crust (just some brown-coloured spongy, tasteless homogenised mush, posing as such) - and that's supposed to be where most of the flavour is!!
Marco.
its plain batch bread but made with suet. grew up on it ;)
Lol - I just don't believe in eating anything that doesn't put a smile on your face and bring some joy. It's got to tick that (very important) box, before any food passes my lips!:)
Marco [life's too short to eat bland-tasting crap, simply as sustenance. My motto: Live to EAT, not eat to LIVE].
Lol - I just don't believe in eating anything that doesn't put a smile on your face and bring some joy. It's got to tick that (very important) box, before any food passes my lips!:)
Marco [life's too short to eat bland-tasting muck, simply as sustenance. My motto: Live to EAT, not eat to LIVE].
everyone's tastebuds are different.
Indeed, but some stuff undeniably has more flavour than others, even if you don't like the particular flavour:)
What I'm dead against, unless you have absolutely no option for health reasons, is eating bland-tasting crap, simply because it contains less calories. In my view, simply eat what you like, but less of it and not too often, and vary your diet, combined with adequate exercise, to burn off the calories you consume.
Low-calorie (read as 'low-flavour') anything, especially processed foods sold in supermarkets, in my opinion, isn't fit for consumption.
Justers highlighted this fact way back, with his point about full-fat vs. any form of skimmed milk, as did Tim with butter vs. 'spread', which I wouldn't put near my mouth. Back in the day, we didn't need 'nannying' like this with our food, but then in those days we also used to MOVE a damn sight more, too!!;)
Marco.
Beobloke
12-11-2018, 15:18
Fairy muff:)
I just can't believe it though, when you're in some wonderful foreign city, full of fabulous eateries, serving fantastic local cuisine, and some undiscerning, clueless dweebs are sitting inside a fooking McDonalds!!:doh::rolleyes:
Talk about crass! I'd rather consume the contents of a dustbin!!
Marco.
Couldn’t agree more. There are Star*ucks all round Singapore and they’re always crammed full - of locals by the looks of it. WHY???
Novelty factor/simply for a change? That can be significant. I know Punjabis who get 'fed up' with curry [and I'm talking the proper stuff their parents cook], and hanker after kebabs and pizza!:D:doh:
There is also the 'brainwashed by the brand' syndrome to consider, for the ridiculously gullible...:rolleyes:
Marco.
its a peer thing. if it was full of their parents they would go elsewhere
Get into bread baking Marco. It's a wonderful hobby.
I can provide excellent advice along the way.
The biggest hassle with bread making is cutting the loaves for the freezer once you get it sussed.
Otherwise, the amount of work is minimal. Don't believe you need to spend ages kneeding. It's totally not needed especially with long ferments and sourdoughs.
https://uploads.tapatalk-cdn.com/20181112/bfc0f8cf9ed389f800fdbaa4ee330f0b.jpg
Best yet.
Grind and quantity bang on, crema was excellent and the milk was perfect. very creamy too. Tomorrow i will no doubt be back to square one :doh:
its a peer thing. if it was full of their parents they would go elsewhere
Not sure it's just youngsters in them. In my experience, the age group is pretty wide and varied. Some folks are just born clueless;)
Marco.
Get into bread baking Marco. It's a wonderful hobby.
I can provide excellent advice along the way.
The biggest hassle with bread making is cutting the loaves for the freezer once you get it sussed.
Otherwise, the amount of work is minimal. Don't believe you need to spend ages kneeding. It's totally not needed especially with long ferments and sourdoughs.
I don't disagree, Justers, and we'd love to bake our own bread. However, as we make so much already from scratch, including fresh pasta, something would have to give, as there simply wouldn't be enough hours in the day. Plus, we're not big bread eaters, especially Del, as she has a gluten intolerance and is partially celiac.
I have a slice of bread each day with my breakfast, and occasionally with soup or pasta, so it wouldn't really be worth our while, especially when the Polish stuff we get (as shown) is so good!:cool:
Marco.
Singapore? Interesting... Not somewhere I personally would've been tempted to drink cappuccino. When abroad I tend to eat or drink regional stuff. That's akin to going for a McDonald's in Paris!:D
Marco.
Oh now you are talking a load of b++++** Marco - Asians are massively into coffee, many a Barista champion has come from Singapore - they take it very, very seriously. One of the finest (and geekiest) specialist coffee shop/cafés I've been to is in Hong Kong, in fact they got me into pour over brewing. They are masters to the art of coffee making, whatever way you want it.
Ave a word with yerself you daftee!
Calm down, daftee! They might be massively into it NOW, but it's not traditionally part of their culture. That was my point:)
And when I go abroad, I like to eat and drink what is traditionally part of a country's culture [do as the locals do, and I don't mean the 'hipsters']. I'm Italian, so I've 'been there, done that and bought the t-shirt', when it comes to coffee, so personally it would hold ZERO interest for me in somewhere like Singapore. I'd want something 'out there' that I've never had before.
However; I totally 'get' why Adam enjoyed his in the circumstances he explained:cool:
Marco.
Fair enough, thought you were sneering at them, but explanation heard and understood old bean.
I would argue that coffee is part of everyone's culture anyway, second only to tea (after water of course) - all started in Ethiopia though not Napoli. I do understand your passion for Italian culture and your preference for espresso, but they are not the only show in town ;)
And that does look like a good cup Adam had.
Fair enough, thought you were sneering at them, but explanation heard and understood old bean.
No idea how you got that impression:scratch: but fair enough.
I would argue that coffee is part of everyone's culture anyway, second only to tea (after water of course) - all started in Ethiopia though not Napoli. I do understand your passion for Italian culture and your preference for espresso, but they are not the only show in town ;)
Didn't say it was, but as I said before, personally it would hold zero interest for me in somewhere like Singapore. I'd be more likely to drink tea, a local soft drink, or if it was served, some form of alcohol.
I'm not one of these folk, who when on holiday, needs his 'fix' of something he has regularly back home. I'm quite happy to do without familiar stuff completely and enjoy something different!:cool:
The worst for that, in my experience, (not YOU though, lol:eyebrows:) are Brits on Spanish package holidays to beach resorts, with their mania for egg & chips!!:lol::mental:
Marco.
Ah, well you won't find me in a Spanish package resort, or on a package holiday for that matter. Mind you I don't eat egg and chips at home.
You'll think I'm jossing now but no word of a lie, the last time I did have egg and chips was in China, go figure! My mates wife does amazing triple cooked chips and we had some Chinese friends over for dinner - at their request we had egg & chips and they absolutely loved it. Twas a fun night :D
http://i173.photobucket.com/albums/w63/greatgig/folder1_zpsdqnbw4ex.jpg
Not got a passport now so won't be leaving country again. Not that there's much wrong with good old Blighty [emoji23]
Lol - I don't doubt for a second it was a fun night, but if I was in China, I'd much rather have had some wonderful, traditional Chinese food, particularly any local delicacies I liked the sound of!:)
Nothing wrong with egg and chips, done well, but it's not really my thing, and haven't had it for years. If I have eggs, I prefer them in the context of a cooked breakfast, with bacon and sausage, etc - and chips are something I rarely eat. For carbs, I'm more into rice and pasta, than potatoes, especially chips.
Marco.
I don't disagree, Justers, and we'd love to bake our own bread. However, as we make so much already from scratch, including fresh pasta, something would have to give, as there simply wouldn't be enough hours in the day. Plus, we're not big bread eaters, especially Del, as she has a gluten intolerance and is partially celiac.
I have a slice of bread each day with my breakfast, and occasionally with soup or pasta, so it wouldn't really be worth our while, especially when the Polish stuff we get (as shown) is so good!:cool:
Marco.
I make a loaf every two weeks. Apart from the initial post bake attack, it gets cut up for toast for the freezer.
At some stage in life give it a go. You can make amazeballs bread - better than Artisan baker's bread. Really.
Chaps I think there is a merging here of the barista post and the what I had for tea/dinner post!:)
I make a loaf every two weeks. Apart from the initial post bake attack, it gets cut up for toast for the freezer.
At some stage in life give it a go. You can make amazeballs bread - better than Artisan baker's bread. Really.
Oh I don't doubt it, mate. Perhaps when Del retires!:)
Marco.
Chaps I think there is a merging here of the barista post and the what I had for tea/dinner post!:)
'Tis just a bit of thread drift matey - happens all over the forum. I'm sure we'll get back to talking solely about coffee soon.
Marco.
Like this you mean?
http://i173.photobucket.com/albums/w63/greatgig/dinner_zpszopwbsn4.jpg
That's a typical meal and cheap as chips (excuse the pun). I never had a clue what we were having when we went out, rarely ever a menu in the restaurants near the factory and as I don't speak mandarin, I left it to my co-workers to do the ordering. You always share food out there anyway, unheard of to order something and eat it yourself.
I ate local food pretty much all the time, not much choice actually as there were no western style supermarkets nearby. Don't forget I said we had egg and chips because they wanted it ;)
Thread drift over . . . promise :D
'Tis just a bit of thread drift matey - happens all over the forum. I'm sure we'll get back to talking solely about coffee soon.
Marco.
I always have a coffee after my lunch or tea anyway!:lol:
Yeah, that's more like it, stuff with SPICE and FLAVOUR! :exactly:
That looks AWESOME:wow:
Sorry, I'm the complete opposite of a plain eater!! I also like to be adventurous. Hence why I don't really 'do' things like sandwiches or egg and chips, or really many forms of what could be termed as 'British stodge'. It would bore me to tears, soz....
Marco.
I always have a coffee after my lunch or tea anyway!:lol:
Lol - generally only if I'm out. It's not something I tend to think about after a meal at home. Aside from anything else, as I don't drink instant coffee, it's too much hassle, hand-grinding beans and firing up the Moka pot, especially when I'm full up after a big meal!
Plus, Del doesn't drink coffee, she's more into tea. Other than in the morning with breakfast, coffee or tea is really only something I'd have with a nice piece of cake, say around 3.30-4pm, if I was in the mood.
In that respect, I'm tuned into the German/Austrian mentality of 'Kaffee und Kuchen', see here: https://www.cntraveler.com/story/where-to-enjoy-the-german-tradition-of-kaffee-und-kuchen-in-berlin
;)
Marco.
Lol... You're not trying to teach your granny how to suck eggs, are you?;)
Marco.
Of course not. I was merely using info that the Italians proudly putout there.
No worries. Trouble is, it's not strictly accurate.
Marco.
I disagree to some extent.
A cappuccino is traditionally an espresso based drink. The definition of espresso is a bit open but you normally need a machine capable of extracting coffee under pressure. You can’t make espresso in a Moka pot- that is fact.
You can make a very good coffee which is just like a cappuccino though. :ner:
As I said earlier, the main thing is that you are enjoying your coffee.
People who like coffee and make it for themselves at work and at home using pre ground coffee are really doing themselves no favours.
But I've already said that Italians, when they're at home, don't have cappuccino, they have caffe latte, with whatever coffee you want to call is made in a Moka pot, and hot milk, heated up in a pan. Scroll back and read what I wrote again.
There's nothing to disagree about, as you're not comparing apples with apples.
Marco.
Espresso - https://www.thespruceeats.com/what-is-espresso-765702
Cappuccino - https://www.illy.com/en-us/company/coffee/how-prepare-cappuccino
You know all this anyway..... but it is accurate.
That's irrelevant to the discussion we're having. You're missing the point. See my previous post.
Marco.
But I've already said that Italians, when they're at home, don't have cappuccino, they have caffe latte, with whatever coffee you want to call is made in a Moka pot, and hot milk, heated up in a pan. Scroll back and read what I wrote again.
There's nothing to disagree about, you're not comparing apples with apples.
Marco.
A latte is also “espresso” based, strictly speaking.
I need to dig my Moka pots out of retirement at some point.
I am also tempted to try pour over, as it looks nice too!
A latte is also “espresso” based, strictly speaking.
Not in traditional Italian households it's not. Trust me, I know what I'm talking about here, as I was brought up with this stuff.
If you don't consider Moka pot coffee as 'espresso', which strictly speaking it isn't, then caffe latte (the type I've described is drank traditionally in Italian households) is *not* "espresso based'. You're being confused because you're familiar with the latte served in coffee shops, which *is* espresso-based, but that's not what most Italians have at home:)
Marco.
You are forgetting that coffee from a Moka pot is generally stronger than an espresso though, as the water is in contact with the coffee for longer. To me, it makes little difference if you have the Crema from an espresso in a latte or not. Crema is not the best tasting part of an espresso.
My point was about “accuracy”.
According to Baristas, http://www.baristaguide.com/insights/coffee-terminology-guide-by-jason-haeger/ Latte is made with espresso.
I know where you are coming from though, as my Bialetti Moka pot was used for years to make a decent coffee. I have two of them, both are about 30 years old.
I have discovered something interesting in looking this up. It appears that I have always used my Moka pot incorrectly.
I used to heat the water from cold....
According to Baristas, http://www.baristaguide.com/insights/coffee-terminology-guide-by-jason-haeger/ Latte is made with espresso.
Kevin, with the greatest of respect, I don't give a flying monkeys what Baristas think; I'm speaking from the perspective of 1000s of Italians, who've been drinking caffe latte in their homes, since the year dot! Either accept that or don't, but it's a fact.
Now please give this up, as you're starting to piss me off.
Marco.
I am also tempted to try pour over, as it looks nice too!I'm a big fan of pour over, especially if you have really complex beans, seems to be able to get the best out of them.
A very different experience to espresso mind you and some reckon too much fuss, but that's all part of it. It's also inexpensive compared to an espresso machine. I normally try new roasts with a pour over first, I find it thearuptic and perfect for my tastes as a 'nothing added' person.
Sent from my XT1580 using Tapatalk
Kevin, with the greatest of respect, I don't give a flying monkeys what Baristas think; I'm speaking from the perspective of 1000s of Italians, who've been drinking caffe latte in their homes, since the year dot! Either accept that or don't, but it's a fact.
Now please give this up, as you're starting to piss me off.
Marco.
Come on Marco, say what you mean and don’t mince your words man.
Oh, hang on, you did.
If I said that to you, I would probably be banned.
I think I’ll take a short break from AoS, and enjoy a nice coffee instead.
Caffe Latte is pretty much a national drink to Italians, and made with a Moka Pot. Even if its not espresso(it usually gets called and espresso maker) it still makes a caffe Latte. Totally different thing.
Beobloke
13-11-2018, 00:42
I would argue that coffee is part of everyone's culture anyway, second only to tea (after water of course).
I hate to break it to you but coffee not only comes after water and tea, but beer, too! :)
Beobloke
13-11-2018, 00:44
Sorry, I'm the complete opposite of a plain eater!! I also like to be adventurous. Hence why I don't really 'do' things like sandwiches...
But a sandwich should be an adventure. If it isn’t; you’re not making it properly!! ;)
Audio Al
13-11-2018, 06:29
But a sandwich should be an adventure. If it isn’t; you’re not making it properly!! ;)
Totally agree Adam ,
You cant just have sheep sandwiches you need mint sauce or onion sauce with it , Also the wool needs removing and its arse needs cleaning :)
But a sandwich should be an adventure. If it isn’t; you’re not making it properly!! ;)
Lol - I completely agree. A good sandwich, made with quality bread (the most important element for me) and a top-notch filling (Del makes a lovely Coronation chicken, which is one of my favs), is a wonderful thing, but it's not something I tend to have often, out with of the summer months, as I prefer a proper cooked hot meal.
I like salads too, but only in the summer. Just my personal preference:)
Marco.
I hate to break it to you but coffee not only comes after water and tea, but beer, too!
I was talking globally, pretty much every statistic (including National Geographic) puts it as water, tea, coffee, beer and so on. I guess it depends on who's collecting the statistics or what website you visit. But that wasn't the point I was making, it was the fact it's so integral in so many cultures around the world ;)
And it's time for my first of the day . . .
Beobloke
13-11-2018, 07:54
And it's time for my first of the day . . .
What? Beer? ;)
Not much into beer to be honest Adam unless it's Guinness . . . I guess you could have that as a breakfast beverage, I mean Guinness is good for you, or so my Dad always used to tell my Mum ;)
Coffee and alcohol are both good for you in moderation. Strangely they are not good for you if taken together. Buckfast for instance isn't good for you. So the Scottish govt put price of alcohol up for pretty much everything BUT Buckfast. Govt's eh. Dicks
Out of curiosity I picked these up in Aldi yesterday (didn't know they sold whole beans?). At £1.89 it wouldn't matter too much if they weren't good, always handy to have spare beans for dialling in grind sizes. They're certainly not awful, no idea what or where they originate from however and I suspect they are not 100% arabica, probably some robusta in there. Reasonably fresh too as there was some blooming. A small dark roasted bean with a bit of surface oil and a bold (if slightly rough) flavour, certainly tasted like coffee!
I wouldn't buy them again though as I like to know where my coffee comes from and I rarely buy supermarket beans now, but I'd drink it if someone offered it to me. Probably be perfect for an office coffee machine, especially if milk and sugar were added.
http://i173.photobucket.com/albums/w63/greatgig/coffee2_zpsdppat1rz.jpg
This is how I enjoy my coffee Grant, slightly different to your brews - but that's the great thing about coffee, so many ways to enjoy it ;)
http://i173.photobucket.com/albums/w63/greatgig/coffee1_zpsbrakmnwb.jpg
Back home so first of day. Like an aero bar lol
https://uploads.tapatalk-cdn.com/20181113/bd1028bce95b52f122d4dc06a20b8770.jpg
All gone. Tasted like aero too. Strange that
https://uploads.tapatalk-cdn.com/20181113/044b43ff78e671ff22036d42c330ad8b.jpg
Out of curiosity I picked these up in Aldi yesterday (didn't know they sold whole beans?). At £1.89 it wouldn't matter too much if they weren't good, always handy to have spare beans for dialling in grind sizes. They're certainly not awful, no idea what or where they originate from however and I suspect they are not 100% arabica, probably some robusta in there. Reasonably fresh too as there was some blooming. A small dark roasted bean with a bit of surface oil and a bold (if slightly rough) flavour, certainly tasted like coffee!
I wouldn't buy them again though as I like to know where my coffee comes from and I rarely buy supermarket beans now, but I'd drink it if someone offered it to me. Probably be perfect for an office coffee machine, especially if milk and sugar were added.
http://i173.photobucket.com/albums/w63/greatgig/coffee2_zpsdppat1rz.jpg
This is how I enjoy my coffee Grant, slightly different to your brews - but that's the great thing about coffee, so many ways to enjoy it ;)
http://i173.photobucket.com/albums/w63/greatgig/coffee1_zpsbrakmnwb.jpg
whatever you like is right for you.. same with music..ive tried Alcafe beans before. they are fine; not great but fine for most tasks.
HISTORY OF THE CAFFE LATTE
As early as 1847 the English term Caffe Latto was used and then the essay Italian Journeys by William Dean Howells in 1867 who used the term caffe latte.
Respected coffee author and reviewer Kenneth Davids has written that the Caffe Latte is basically an American invention and even in Italy it was first found in Italy only in places with predominantly American tourists.
Some say the Caffe Latte was developed for Americans because the traditional Cappuccino was too strong so more steamed milk was added.
A CAFFE LATTE IN THE ITALIAN TRADITION
The traditional Italian Caffe Latte is usually made in the person’s residence using a stovetop Moka Pot (Stovetop espresso maker). Unlike the American version, the milk is not steamed and frothed, but only heated. The hot milk is placed in a cup and the then the concentrated coffee from the Moka pot is poured into the milk.
So the drink internationally known as a Latte is an American creation which became popular in Seattle in the 80s (do some research and you will find I am correct), you were right about the Italian way of making the coffee at home. It is the same as a white coffee, cafe au lait and cafe con lèche. It is not the cafe latte that you can order in a coffee shop. You know, the one delivered with Latte Art.
It “pisses me off” that you think that you are always right. You are not.
If that gets me banned from here for being factually correct, then so be it. I don’t care either way.
Beobloke
13-11-2018, 12:03
Not much into beer to be honest Adam unless it's Guinness . . . I guess you could have that as a breakfast beverage, I mean Guinness is good for you, or so my Dad always used to tell my Mum ;)
Yes, I like Guinness but only drink it in Ireland - I have never found it to be the same anywhere else. In Ireland it is much smoother and clings to the glass to give a series of rings as you drink it - a bit like a good coffee crema! Fortunately, Mrs. B is Irish, so we do visit at least a couple of times a year for me to get my ‘fix’.
Had another of the above cappuccinos today but Marco’s words must have resonated as I had a proper Chinese lunch in Chinatown! ;)
HISTORY OF THE CAFFE LATTE
As early as 1847 the English term Caffe Latto was used and then the essay Italian Journeys by William Dean Howells in 1867 who used the term caffe latte.
Respected coffee author and reviewer Kenneth Davids has written that the Caffe Latte is basically an American invention and even in Italy it was first found in Italy only in places with predominantly American tourists.
Some say the Caffe Latte was developed for Americans because the traditional Cappuccino was too strong so more steamed milk was added.
A CAFFE LATTE IN THE ITALIAN TRADITION
The traditional Italian Caffe Latte is usually made in the person’s residence using a stovetop Moka Pot (Stovetop espresso maker). Unlike the American version, the milk is not steamed and frothed, but only heated. The hot milk is placed in a cup and the then the concentrated coffee from the Moka pot is poured into the milk.
So the drink internationally known as a Latte is an American creation which became popular in Seattle in the 80s (do some research and you will find I am correct), you were right about the Italian way of making the coffee at home. It is the same as a white coffee, cafe au lait and cafe con lèche. It is not the cafe latte that you can order in a coffee shop. You know, the one delivered with Latte Art.
It “pisses me off” that you think that you are always right. You are not.
If that gets me banned from here for being factually correct, then so be it. I don’t care either way.
I notice you missed out the first paragraph.
Coffee and milk have been part of European cuisine since the 17th century. Caffè latte, Milchkaffee, café au lait and café con leche are domestic terms of traditional ways of drinking coffee, usually as part of breakfast in the home. Public cafés in Europe and the US it seems have no mention of the terms until the 20th century, although Kapuziner is mentioned in Austrian coffee houses in Vienna and Trieste in the 2nd half of 1700s as "coffee with cream, spices and sugar" (being the origin of the Italian cappuccino)
Not sure what you think he said but imo he is right in what ive read. technically a moka based"espresso" isnt espresso. before moka pots italians were still drinking caffelatte
Yes, I like Guinness but only drink it in Ireland - I have never found it to be the same anywhere else. In Ireland it is much smoother and clings to the glass to give a series of rings as you drink it - a bit like a good coffee crema! Fortunately, Mrs. B is Irish, so we do visit at least a couple of times a year for me to get my ‘fix’.
Had another of the above cappuccinos today but Marco’s words must have resonated as I had a proper Chinese lunch in Chinatown! ;)
Used to live on Dublin Guinness ... marvel of the Emerald Isle. It doesnt travel overly well and imo in needs to be made and drunk in Ireland. Plays havoc with the bowels mind :lol:
Ah, Guinness in Ireland, nothing quite like it (I'm half Irish on my fathers side). My oasis in Dublin and some of the best Guinness to be had IMO is Nearys Bar & Lounge (http://www.nearys.ie/gallery.html), I head straight there everytime I'm in Dublin. It's like stepping back in time. Still has 4 working gas lamps on the bar and it's changed very little over the last century. One of my favourite bars in the world, no TV screens, music or faff - just Guinness a sandwich and good conversation . . nowt else and I love it.
I always recommend any visitor to Dublin goes there :)
(maybe we should start a favourite bars in the world thread?)
HISTORY OF THE CAFFE LATTE
As early as 1847 the English term Caffe Latto was used and then the essay Italian Journeys by William Dean Howells in 1867 who used the term caffe latte.
Respected coffee author and reviewer Kenneth Davids has written that the Caffe Latte is basically an American invention and even in Italy it was first found in Italy only in places with predominantly American tourists.
Some say the Caffe Latte was developed for Americans because the traditional Cappuccino was too strong so more steamed milk was added.
A CAFFE LATTE IN THE ITALIAN TRADITION
The traditional Italian Caffe Latte is usually made in the person’s residence using a stovetop Moka Pot (Stovetop espresso maker). Unlike the American version, the milk is not steamed and frothed, but only heated. The hot milk is placed in a cup and the then the concentrated coffee from the Moka pot is poured into the milk.
So the drink internationally known as a Latte is an American creation which became popular in Seattle in the 80s (do some research and you will find I am correct), you were right about the Italian way of making the coffee at home. It is the same as a white coffee, cafe au lait and cafe con lèche. It is not the cafe latte that you can order in a coffee shop. You know, the one delivered with Latte Art.
It “pisses me off” that you think that you are always right. You are not.
If that gets me banned from here for being factually correct, then so be it. I don’t care either way.
Are you still going on, Kevin?:doh:
Banned? I don't think so! You've done nothing to be banned for, but your little strop yesterday did you no favours, and was rather immature.
I don't always think I'm right, but when I'm right about subjects I intrinsically know about (such as this), which are part of my culture, I don't appreciate someone who's not Italian, trying to tell me what a caffe latte (or espresso) is. And the problem is you don't know when to stop, because you want to try and 'win' the argument - at all costs!:rolleyes:
There's nothing in your post above that I necessarily disagree with.
As you've now admitted, I quote: "the Italian way of making the coffee at home is the same as a white coffee, cafe au lait and cafe con lèche. It is not the cafe latte that you can order in a coffee shop", which *will* be made from espresso, because they won't be using a Moka pot, but rather a professional machine capable of generating the necessary pressure from which to make true espresso, there's no longer anything to argue about, unless you're still adamant that the white coffee Italians make at home is made from espresso, which was the key area where we differed.
The fact is, to be called true 'espresso', coffee must be pressurised up to a certain BAR level (around 9 BAR), by an appropriate machine, and as it's physically impossible for a Moka pot to generate that much pressure, which as you say is what Italians use, then you *cannot* say that the white coffee Italians drink at home is made from espresso. It might be made from strong black coffee, but it's not true espresso.
Now whether you choose to accept that (indisputable) fact or not, is up to you. I have nothing further to say to you on the matter.
Marco.
worked all over Ireland for quite a time... always enjoyed it
technically a moka based"espresso" isnt espresso. before moka pots italians were still drinking caffelatte
Absolutely true on both counts!:)
Marco.
if you asked for a caffe latte in an italian cafe etc you would in fact get an espresso and hot milk(no foam) if you ask for a latte you will get a glass ofcold milk. Its a whole new language, as they also call a moka version a caffelatte which is made with not a lot of pressure.. maybe 1 or 2 bar of pressure...(all as far as I know) not been there so not tried it...lol
not sure if this is right but a caffe macchiato caldo is maybe similar to what we call a latte
I'm just thankful I like my coffee black, my heads spinning at the thought of so many variations and whose variation is the right variation :scratch:
Are you still going on, Kevin?:doh:
Banned? I don't think so! You've done nothing to be banned for, but your little strop yesterday did you no favours, and was rather immature.
I don't always think I'm right, but when I'm right about subjects I intrinsically know about (such as this), which are part of my culture, I don't appreciate someone who's not Italian, trying to tell me what a caffe latte (or espresso) is. And the problem is you don't know when to stop, because you want to try and 'win' the argument - at all costs!:rolleyes:
There's nothing in your post above that I necessarily disagree with.
As you've now admitted, I quote: "the Italian way of making the coffee at home is the same as a white coffee, cafe au lait and cafe con lèche. It is not the cafe latte that you can order in a coffee shop", which *will* be made from espresso, because they won't be using a Moka pot, but rather a professional machine capable of generating the necessary pressure from which to make true espresso, there's no longer anything to argue about, unless you're still adamant that the white coffee Italians make at home is made from espresso, which was the key area where we differed.
The fact is, to be called true 'espresso', coffee must be pressurised up to a certain BAR level (around 9 BAR), by an appropriate machine, and as it's physically impossible for a Moka pot to generate that much pressure, which as you say is what Italians use, then you *cannot* say that the white coffee Italians drink at home is made from espresso. It might be made from strong black coffee, but it's not true espresso.
Now whether you choose to accept that (indisputable) fact or not, is up to you. I have nothing further to say to you on the matter.
Marco.
My point was related to what is commonly/universally known as a Cafe Latte, rather than a regional variation based purely on the Italian word for Milk.
The other points about espresso being brewed at pressure etc. are all points I brought up yesterday.
As for having a strop, you are totally wrong. I am not concerned if you believe me or not. I know from experience if I go into any coffee shop in the world and order a latte (maybe with the exception of some bars in France) what drink I will be served with. Of course in Italy if it is past a certain time (usually breakfast time), it will be frowned upon as you should be drinking ristretto etc.
I could not be bothered with this yesterday, so went off and had a lovely latte instead.
I know I am correct on this at the point the discussion started, but no longer care....
Beobloke
13-11-2018, 14:15
Ah, Guinness in Ireland, nothing quite like it (I'm half Irish on my fathers side). My oasis in Dublin and some of the best Guinness to be had IMO is Nearys Bar & Lounge (http://www.nearys.ie/gallery.html), I head straight there everytime I'm in Dublin. It's like stepping back in time. Still has 4 working gas lamps on the bar and it's changed very little over the last century. One of my favourite bars in the world, no TV screens, music or faff - just Guinness a sandwich and good conversation . . nowt else and I love it.
I always recommend any visitor to Dublin goes there :)
(maybe we should start a favourite bars in the world thread?)
Most of my Guinness consumption is done in Athlone as this is where the in-laws live although, frankly, it is such a depressing shithole that anything alcoholic makes it better! That said, Sean’s Bar pulls a fine pint (it’s allegedly the oldest bar in Ireland - one of many I suspect!) as does the Athlone Springs Hotel, just outside the town.
As to a favourite bar thread, go for it. I have my nominations lined up!
Oh, and return to topic, I’m going to completely throw the cappuccino/latte discussion into turmoil by simply saying the words “flat white” and then leaving...
:)
Ah flat white - of all the milky coffee drinks that would be my choice if I fancied some milk in my brew. Very popular in NZ :)
https://uploads.tapatalk-cdn.com/20181113/fb7914e009311415ca055ccd8cbf28f2.jpg
WESTLOWER
13-11-2018, 15:32
I’m going to completely throw the cappuccino/latte discussion into turmoil by simply saying the words “flat white” and then leaving...
:)
CORTADO..now that's a coffee!
New roaster to try today, The Roastery (https://www.theroastery.co.uk/) (part of Bella Barista in Northampton). Not sure which to try first , but they were roasted on the 2nd and the 6th, so I guess it should be the 2nd. I'm rather partial to Colombian beans, so it'll be interesting to see what they are like.
http://i173.photobucket.com/albums/w63/greatgig/folder1_zpsmuhq41mi.jpg
Colour wise this is perfect
https://uploads.tapatalk-cdn.com/20181114/e33fdd92c61bbc1be504eb7ac197eaba.jpg
Nice one, mate. I've just ground up some beans and about to fire up the Moka pot!:cool:
Marco.
was excellent.. if yours is as satisfying it will be a good un
4 Euros 90. Really pisses me off when milk is frothed so well. In some ways, although in a paper cup, that was outstanding.https://uploads.tapatalk-cdn.com/20181114/47cf4ee25be2d3a13ef0c30c842fdd07.jpg
Clue.
https://uploads.tapatalk-cdn.com/20181114/9aafe83b82aa44ed8a57ec39653f67d2.jpg
Beobloke
14-11-2018, 13:30
Watford?
4 Euros 90. Really pisses me off when milk is frothed so well. In some ways, although in a paper cup, that was outstanding.
Why does it piss you off, daftee?:scratch:
Also, me thinks you're addicted to caffeine;)
Marco.
Bathgate High St, on Bacardi? :eyebrows:
Marco.
Bathgate High St, on Bacardi? :eyebrows:
Marco.
Bathgate High St? you'd need to be on more than Bicardi mate:lol:
Why does it piss you off, daftee?:scratch:
Also, me thinks you're addicted to caffeine;)
Marco.Because no domestic espresso machine I have encountered can get close. Or electric wisker.
Ah I see... You might find that most of it is down to the skill/methodology adopted by the person serving it;)
Marco.
Ah I see... You might find that most of it is down to the skill/methodology adopted by the person serving it;)
Marco.Incorrect.
I do wonder if they are using a foaming agent, though.
Lol - how would you know unless you tested it? You could give the same machine to two different people to use and I very much doubt that the results achieved would be identical!
And btw, I've seen much nicer;)
Marco.
Lol - how would you know unless you tested it? You could give the same machine to two different people to use and I very much doubt that the results achieved would be identical!
Marco.Marco I know.
Your later point is true.
Trust me ([emoji48]). I knoweth what I talketh about on this one.
Okies, baby... When you feel suitably motivated, perhaps you could expand on your reasoning?:)
Marco.
https://uploads.tapatalk-cdn.com/20181114/3643b12cca54a93fc1f2b900c702ed4d.jpghttps://uploads.tapatalk-cdn.com/20181114/3d92dc26f8ae2141fafac7f83bd61dc1.jpghttps://uploads.tapatalk-cdn.com/20181114/fb1b6d4f1d5791d9ee26d53dd0431c00.jpghttps://uploads.tapatalk-cdn.com/20181114/4a6462be769597c150277cbe662e8b79.jpg
WahLah
Nope.
Have some nice bread instead:)https://uploads.tapatalk-cdn.com/20181114/18c52d046ec8223b68588a6151bf2e34.jpg
Pattern and crema staying all they way down too. A classic attempt. Lol
https://uploads.tapatalk-cdn.com/20181114/bd78cc0e2e7c76650b06780109e71bcb.jpg
Lol - awesome! That's what you call BREAD!! Trouble is, it probably costs a fortune because it'll be considered as 'artisan'...:rolleyes:
When we're in France, we can't get over just how cheap great bread is in your average boulangerie. Try buying similar from an 'artisan' bakery here!:eek:
Great bread *should* be the norm in the UK, and priced accordingly, just as it pretty much is anywhere else in Europe.
Marco [waging the war against mass-produced sliced shite].
https://uploads.tapatalk-cdn.com/20181114/3643b12cca54a93fc1f2b900c702ed4d.jpghttps://uploads.tapatalk-cdn.com/20181114/3d92dc26f8ae2141fafac7f83bd61dc1.jpghttps://uploads.tapatalk-cdn.com/20181114/fb1b6d4f1d5791d9ee26d53dd0431c00.jpghttps://uploads.tapatalk-cdn.com/20181114/4a6462be769597c150277cbe662e8b79.jpg
WahLah
Fantabulous, matey!!:stalks:
Now *that* is something to get excited about, not that rather insipid pish in a plastic cup Justers was getting a hard-on about....:D:eyebrows:
Marco.
Fantabulous, matey!!:stalks:
Now *that* is something to get excited about, not that rather insipid pish in a plastic cup Justers was getting a hard-on about....:D:eyebrows:
Marco.
cheers... yup it was a good un; didnt develop as much microfoam as i would have wanted but the quality of it was bang on.. bubbles were really small..
Okies, baby... When you feel suitably motivated, perhaps you could expand on your reasoning?:)
Marco.
Shall I give a go? And take contrary position without starting a spat about frothing? Getting good foam is really not that hard to do at home, but you need a few things aligned to get it right: (1) horsepower (i.e. good-sized boiler with enough pressure and steam at a high-enough temperature); (2) the right nozzle (our ECM/Rocket has a twin-holer, works great, but I'm sure others work great too); (3) the right milk (full fat is easiest to foam up); (4) the right beaker (we have ones with sloped sides, narrowing to the top); and the right technique(!)(this is most important; I use my ears to listen for when I've hit the sweet spot with the nozzle).
Given all of the above, and lots of practice, getting froth like in the pic is easy-peasy. Do it daily and it becomes routine, as easy as making a cup of tea - you can do it with your eyes closed.
Big caveat is that it's usually the higher-end semi-pro machines that have enough steaming power. The cheaper units and virtually all the full-auto machines use small boilers that can't sustain the pressure long enough once you crack the valve open, or they are thermoblock machines with anemic power.
Now to duck and hide for the rest of the day... :peace: :sofa:
Shall I give a go? And take contrary position without starting a spat about frothing? Getting good foam is really not that hard to do at home, but you need a few things aligned to get it right: (1) horsepower (i.e. good-sized boiler with enough pressure and steam at a high-enough temperature); (2) the right nozzle (our ECM/Rocket has a twin-holer, works great, but I'm sure others work great too); (3) the right milk (full fat is easiest to foam up); (4) the right beaker (we have ones with sloped sides, narrowing to the top); and the right technique(!)(this is most important; I use my ears to listen for when I've hit the sweet spot with the nozzle).
Given all of the above, and lots of practice, getting froth like in the pic is easy-peasy. Do it daily and it becomes routine, as easy as making a cup of tea - you can do it with your eyes closed.
Big caveat is that it's usually the higher-end semi-pro machines that have enough steaming power. The cheaper units and virtually all the full-auto machines use small boilers that can't sustain the pressure long enough once you crack the valve open, or they are thermoblock machines with anemic power.
Now to duck and hide for the rest of the day... :peace: :sofa:You are wrong:)
I have a Rocket. You cannot froth milk like that was done.
Period.
That's why I suspect a foaming agent.
Shall I give a go? And take contrary position without starting a spat about frothing? Getting good foam is really not that hard to do at home, but you need a few things aligned to get it right: (1) horsepower (i.e. good-sized boiler with enough pressure and steam at a high-enough temperature); (2) the right nozzle (our ECM/Rocket has a twin-holer, works great, but I'm sure others work great too); (3) the right milk (full fat is easiest to foam up); (4) the right beaker (we have ones with sloped sides, narrowing to the top); and the right technique(!)(this is most important; I use my ears to listen for when I've hit the sweet spot with the nozzle).
Given all of the above, and lots of practice, getting froth like in the pic is easy-peasy. Do it daily and it becomes routine, as easy as making a cup of tea - you can do it with your eyes closed.
Big caveat is that it's usually the higher-end semi-pro machines that have enough steaming power. The cheaper units and virtually all the full-auto machines use small boilers that can't sustain the pressure long enough once you crack the valve open, or they are thermoblock machines with anemic power.
Now to duck and hide for the rest of the day... :peace: :sofa:
there's a lot to get right, and that means for you to get there, its practice.. good equipment helps but even with adequate equipment its possible to get fairly close... milk types and even consistent quality does vary tho and this can be an issue. trick is to get so much air in but thern to stop and just steam it
You are wrong:)
I have a Rocket. You cannot froth milk like that was done.
Period.
That's why I suspect a foaming agent.
Justin, with respect (not trying to start an argument here), there's more to it than just a powerful machine. The machine has to be set up right (boiler temp setting, nozzle type, etc.), and then there's all the rest of the things I noted.
In any case, this thread has seen a lot of head butting recently and I'm not going to get into another round. We can amicably agree to disagree. Time for shot of espresso :)
Best,
Svend
4 Euros 90. Really pisses me off when milk is frothed so well. In some ways, although in a paper cup, that was outstanding.https://uploads.tapatalk-cdn.com/20181114/47cf4ee25be2d3a13ef0c30c842fdd07.jpg
I must be missing something, but I don't see what's great about that?:scratch:
What's the big attraction? It looks rather insipid to me (not a great colour): a classic case of 'all froth and no substance', but then I didn't get to drink it....
IMO, Grant's coffees are MUCH better!! They get me drooling. That thing above doesn't. Sorry! 'Naked' (as in no) taste?:D
Waiting to be educated....
Marco.
there's a lot to get right, and that means for you to get there, its practice.. good equipment helps but even with adequate equipment its possible to get fairly close... milk types and even consistent quality does vary tho and this can be an issue. trick is to get so much air in but thern to stop and just steam it
Agreed. A quick tip is to bang the beaker on the counter a couple of times once you're done frothing to get rid of all the larger bubbles in the milk. This really helps "clean it up" and consolidate the foam, so to speak. You'll see the baristas doing this all the time.
Agreed. A quick tip is to bang the beaker on the counter a couple of times once you're done frothing to get rid of all the larger bubbles in the milk. This really helps "clean it up" and consolidate the foam, so to speak. You'll see the baristas doing this all the time.
+1.. yup i do that too. and swirl etc. doesnt always work and everythings done the same so im inclined to blame milk. The pros are using same milk all time and using so much its always fresh and same which is a big help.
espresso wise getting the grind right and the distance between the top of coffee and the showerhead are 2 of the main things.. if machine has a pid then temp should take care of itself
The pros are using same milk all time and using so much its always fresh and same which is a big help.
I find that's true, and can see and taste the difference in my cappuccinos, since getting our milk delivered fresh from the dairy 3 times per week, even with my timid (in comparison) Moka pot efforts...:)
Marco.
I must be missing something, but I don't see what's great about that?:scratch:
What's the big attraction? It looks rather insipid to me (not a great colour): a classic case of 'all froth and no substance', but then I didn't get to drink it....
IMO, Grant's coffees are MUCH better!! They get me drooling. That thing above doesn't. Sorry! 'Naked' (as in no) taste?:D
Waiting to be educated....
Marco.Marco you didn't drink it.
It does look average but in terms of milk gloop consistency it was outstanding until the last slug a full 5 minutes later. It didn't change.
I find that's true, and can see and taste the difference in my cappuccinos, since getting our milk delivered fresh from the dairy 3 times per week, even with my timid (in comparison) Moka pot efforts...:)
Marco.
No need to diminish moka pots, man. They make delicious coffee! As much as I love our big ECM/Rocket machine, sometimes I curse it when something goes wonky with its innards and then it's always an expensive repair. Cleaning is a PITA too...I hate that job. With a moka pot all that needs fixing is a worn out gasket.
Marco you didn't drink it.
It does look average but in terms of milk gloop consistency it was outstanding until the last slug a full 5 minutes later. It didn't change.
Fair enough, dude. The picture you posted doesn't portray that. The coffees you make (for me) look far better. Plus, ultimately depth of flavour will always be more important to me than appearance. That also applies to food!
Marco.
No need to diminish moka pots, man. They make delicious coffee! As much as I love our big ECM/Rocket machine, sometimes I curse it when something goes wonky with its innards and then it's always an expensive repair. Cleaning is a PITA too...I hate that job. With a moka pot all that needs fixing is a worn out gasket.
Lol - not diminishing moka pots, far from it (mine will be good enough for me, for some time), but rather my meagre coffee efforts, compared with Grant's!:D
Even with those, I can still taste (and see) the benefits of using the same (high-quality) super-fresh milk, as I now get delivered from the dairy, as opposed to buying in a supermarket:)
Marco.
Lol - not diminishing moka pots, far from it (mine will be good enough for me, for some time), but rather my meagre coffee efforts, compared with Grant's!:D
Even with those, I can still taste (and see) the benefits of using the same (high-quality) super-fresh milk, as I now get delivered from the dairy, as opposed to buying in a supermarket:)
Marco.
the 2 are not comparable as they are completely different.. yours look great to me
Fair enough, dude. The picture you posted doesn't portray that. The coffees you make (for me) look far better. Plus, ultimately depth of flavour will always be more important to me than appearance. That also applies to food!
Marco.Flavour for me too.
However, when something excels in any one parameter it is noteworthy thing.
I must be missing something, but I don't see what's great about that?:scratch:
What's the big attraction? It looks rather insipid to me (not a great colour): a classic case of 'all froth and no substance', but then I didn't get to drink it....
IMO, Grant's coffees are MUCH better!! They get me drooling. That thing above doesn't. Sorry! 'Naked' (as in no) taste?:D
Waiting to be educated....
Marco.
That looks like a bean to cup machine coffee, I agree with you Marco, Grants coffee looks way better. :cool:
Lol - not diminishing moka pots, far from it (mine will be good enough for me, for some time), but rather my meagre coffee efforts, compared with Grant's!:D
Even with those, I can still taste (and see) the benefits of using the same (high-quality) super-fresh milk, as I now get delivered from the dairy, as opposed to buying in a supermarket:)
Marco.
With all your raving on about your dairy-to-doorstep milk I'm going to start looking around here for a source. Sounds terrific! I know of no supplier here locally who does that, so all our milk is supermarket stuff. I wouldn't be surprised if it didn't exist here, with all our draconian health regs and jack-boot inspectors. It's very restrictive for small food producers who want to do something different. It's good in that they're serious about protecting public health, but one hears stories about over-the-top inspection orders....:scratch::rolleyes:
That looks like a bean to cup machine coffee, I agree with you Marco, Grants coffee looks way better. :cool:It's not the point, though. As I said.
It was actually produced in a huge massively chromed up multi-thousand pound machine. £10K I would guess.
With all your raving on about your dairy-to-doorstep milk I'm going to start looking around here for a source. Sounds terrific! I know of no supplier here locally who does that, so all our milk is supermarket stuff. I wouldn't be surprised if it didn't exist here, with all our draconian health regs and jack-boot inspectors. It's very restrictive for small food producers who want to do something different. It's good in that they're serious about protecting public health, but one hears stories about over-the-top inspection orders....:scratch::rolleyes:
I hope you manage to find a suitable source for your milk, Svend.
If you're making milky coffee regularly, it does make a significant difference to the end result, using milk that's as fresh as possible (and from the same source), especially as Grant says in terms of frothing. I've noticed that things deteriorate in that respect once the milk starts getting older, especially if you're buying it in big cartons and not using it up as quickly as you should.
In that respect, it's better to buy a smaller quantity to start with, and replenish it more often with fresh stuff, than have an excess amount ageing/deteriorating inside a large carton at any given time. That's one of the benefits of the dairy, as they sell it in 1 pint bottles, which you can use and replenish quickly, rather than is the case with 2 or 4 pint cartons.
Anyway, let us know how you get on:cool:
Marco.
Will do Marco. Friends of my wife are dairy farmers, and it never occurred to me to ask them :doh: I'll check our little local Italian grocery store as well - they have all sorts of great products like this, so wouldn't surprise me if they had farm fresh milk in pint bottles. Great shop, that is! We get about 90% of our food there.
That's cool. I'm sure that one way or the other you'll be sorted:)
Marco.
Grant, I'm going to give Rave coffee a go, have you got any particular favourite from them?
they have changed them lately so many ive not tried yet... The Burundi masha is good and is lightly roasted. My fav is the india monsoon although might not be for everyone.
Im awaiting a blend called the italian job. quite fancy it so will let you know on that . should be here today
Thanks Grant, I'll give the Burundi Masha a go, I think that'll suit my tastes.
Had a gorgeous Cuban pour over this morning, I'll post details later as I'm just about to watch Widows at the movies. It was full of wonderful layers and I'd describe it as 'juicy', no acidity whatsoever. So good I bought a bag :)
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A blend of my current single origins
https://uploads.tapatalk-cdn.com/20181115/aa8f32daafe43c7149009921efe4c78f.jpg
Had a gorgeous Cuban pour over this morning...
Was that before or after your (similarly gorgeous) comb-over?:D
With Brylcreem, before shlipping into your 'TIMBO' onesie...
Marco.
Caffeine time
https://uploads.tapatalk-cdn.com/20181115/751683779a31883f86608cd120eda7df.jpg
That one's a wee bit too 'burnt brown' around the edges for me, mate. Good, but not one of your best. Prefer it when your crema looks more like a creamy ochre:)
Marco.
was twice the caffeine in that lol. had an issue with the machine, or i thought, so i started again but into same cup as a single had been poured. turned out i had ran out of water :doh:
was nice tho, and i'm jumpin':D
Lol - knew it was stronger; it certainly looks it! Ye'll be hyper all night now:eyebrows::eyebrows:
Marco.
julesd68
15-11-2018, 16:02
Grant, I'm going to give Rave coffee a go, have you got any particular favourite from them?
Hi Tim, I've just ordered from Rave for the first time and bought three coffees from them.
I tried Columbia Suarez Project first. It was just ok and I was hoping for more; can't especially recommend it for fans of Columbian, which I normally love.
I'm now on Signature Blend - very decent every day blend, easy drinking.
Next up is Brazil Sao Marco - Brazilian is normally my favourite coffee ...
Hi Tim, I've just ordered from Rave for the first time and bought three coffees from them.
I tried Columbia Suarez Project first. It was just ok and I was hoping for more; can't especially recommend it for fans of Columbian, which I normally love.
I'm now on Signature Blend - very decent every day blend, easy drinking.
Next up is Brazil Sao Marco - Brazilian is normally my favourite coffee ...
I'm drinking Colombian Suarez beans at the moment Jules (as in right now!), but from a different roaster and like it. It is a lot more delicate than a supermarket Columbian like Tesco Supremo, which is still my favourite supermarket coffee - but only as the whole bean, the ground version isn't that good. I wonder if it's the different roaster for Suarez, how are you drinking it?
I think my next purchase isn't going to be Rave now, but Foundry Coffee Roasters - they have a Columbian (https://foundrycoffeeroasters.com/collections/coffee-beans/products/rio-magdalena-colombia) I'm keen to try. The Columbian Suarez project as a pour over is rather good IMO, especially as it cools and the layers of flavour come through. Works amazingly well with a tarka dhal. Let us know what the Brazilian Sao Marco is like too - that could be interesting?
I had a really enjoyable first visit to Quantum Coffee in Cardiff Bay yesterday. Run by a couple who are clearly very passionate about coffee and Dimitri roasts on the premises. Had a delicious Cuban Alturo Lavado pour over and he was telling me Cuban beans in Europe are not that common as there isn't too much exported out. It was great chatting to him about coffee and pour overs etc., a tad different to going to Starbucks. Although I hear they've just opened a fancy Starbucks in Covent Garden, but I'd still choose to go to places like Quantum any day of the week.
http://i173.photobucket.com/albums/w63/greatgig/folder1_zpsjt4ihesa.jpg
http://i173.photobucket.com/albums/w63/greatgig/folder2_zpsr9hbii4z.jpg
I'm just waiting for Marco to pop along now and tell me what's wrong with pour overs :lol:
https://uploads.tapatalk-cdn.com/20181116/7ce889af61919259f6e17673cf4d670e.jpg
Yum
julesd68
16-11-2018, 10:55
I'm drinking Colombian Suarez beans at the moment Jules (as in right now!), but from a different roaster and like it. It is a lot more delicate than a supermarket Columbian like Tesco Supremo, which is still my favourite supermarket coffee - but only as the whole bean, the ground version isn't that good. I wonder if it's the different roaster for Suarez, how are you drinking it?
I'm using an Aeropress now which I've had for just a few weeks and very much enjoying it. I've not stepped up to grinding my own beans just yet so buying specially ground coffee for Aeropress.
My mission at the moment is to find the 'perfect' Columbian and Brazilian coffee for my taste. After I've tried the Rave Brazilian I'll try somewhere different for my next batch but not sure where just yet!
Well there's a wide variety of coffee and roasters out there Jules, so it could take awhile, but it's an enjoyable journey ;)
Can't recommend getting a burr grinder enough though (not a wizzy blade), this is a pretty solid buy at the moment if you don't want to spend hundreds - Wilfa Svart Grinder. Seen it for under 100 if you Google around.
Trust me, it really is worth it. Lots of good hand grinders around at similar price points too.
A grinder and an Aeropress and you're golden . . . Go on, treat yourself for Christmas :)
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julesd68
16-11-2018, 12:22
That grinder looks excellent Tim - they even have an aeropress preset!
I reckon I could make space for it on the worktop as I’m chucking out my old (and broken) Gaggia.
It’s going on my wishlist …
I know I must sound like a broken record when it comes to a grinder and buying whole beans :lol: but here's an example. I know those Tesco Columbian Supremo beans very well, Alex of old from here got me into them about 6 years ago and they have been my go-to bean outside speciality roasters since then, so I know how they taste. I have on occasion bought the ground version when travelling light away from home (always take my Aeropress when travelling), but it doesn't even taste like the same coffee. I don't do it anymore and always take my Porlex grinder.
Anyhoots, enjoy your quest for the perfect Brazilian roast.
Is that a Gaggia Classic pre 2015? If it is, don't throw that away even if broken, that's a coffee modders machine and they sell for parts even when broken. Very easy to work on and parts are readily available. You'll sell that on both eBay or Gumtree even as a non runner. The PL12D or Lenco of the coffee world ;)
if you can stretch to it a lido 3 is probably the best hand grinder available.. top notch. Ive got one, and as long as your not making lots of coffee it will grind you fabulous coffee every time. its hard work tho so be aware, especially espresso fineness. if doing a lot or you dont fancy the hard work then the sage smart grinder is a great option and actually cheaper than the hand grinder.
https://www.coffeehit.co.uk/lido-3-hand-coffee-grinder.html lido3
and
https://www.prufrockcoffee.com/wp-content/shop-images/grinderpro-1.jpg sage
My new shot glass
https://uploads.tapatalk-cdn.com/20181116/5903dee764d9a5a2b82e0ecfda4a078c.jpg
like molten brown sugar:eyebrows:
julesd68
16-11-2018, 13:17
I know I must sound like a broken record when it comes to a grinder and buying whole beans :lol: but here's an example. I know those Tesco Columbian Supremo beans very well, Alex of old from here got me into them about 6 years ago and they have been my go-to bean outside speciality roasters since then, so I know how they taste. I have on occasion bought the ground version when travelling light away from home (always take my Aeropress when travelling), but it doesn't even taste like the same coffee. I don't do it anymore and always take my Porlex grinder.
Anyhoots, enjoy your quest for the perfect Brazilian roast.
Is that a Gaggia Classic pre 2015? If it is, don't throw that away even if broken, that's a coffee modders machine and they sell for parts even when broken. Very easy to work on and parts are readily available. You'll sell that on both eBay or Gumtree even as a non runner. The PL12D or Lenco of the coffee world ;)
No it's a plastic effort which I can't be bothered to repair as I'm not really drinking much cappuccino any more ... Going to the recycling centre.
I don't doubt at all what you say about beans - I was looking at the Porlex but prefer the Wilfa you linked to; I could grind three cups worth at the beginning of the day and then I'm sorted.
Looks very fuss free.
Do you store your beans in one of those vacuum canisters?
Looks very fuss free.
Do you store your beans in one of those vacuum canisters?
That's its strong point, it's a fuss free grinder, designed to be solid and easy for a home user. It's not an espresso grinder like Grants Lido though, which is excellent.
I have a Friis coffee canister for everyday use and recently I bought a vacuum sealer for bulk buys of 1kg, sealing in lots of 150g. Once vacuum sealed you can freeze them. Lot's of opinions on freezing but the hard core geeks on coffee forums swear by it, as long as you vacuum seal and store away from things like fish. My experience is it keeps beans fresh for longer and is much better than shelf storage. Of course if you only buy 250g bags, it's not an issue.
Well there's a wide variety of coffee and roasters out there Jules, so it could take awhile, but it's an enjoyable journey ;)
Can't recommend getting a burr grinder enough though (not a wizzy blade), this is a pretty solid buy at the moment if you don't want to spend hundreds - Wilfa Svart Grinder. Seen it for under 100 if you Google around.
Trust me, it really is worth it. Lots of good hand grinders around at similar price points too.
A grinder and an Aeropress and you're golden . . . Go on, treat yourself for Christmas :)
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+1. Good advice.
Julian, whatever grinder you buy, do get one with machined burrs rather than cheap stamped burrs. The latter just mash the beans as they have dull cutting edges, giving you very uneven grind; whereas the former actually cut the beans with sharp machined edges -- far superior result, very even grind. All better grinders "should" have machined burrs, but it's worth making sure. If the product pics don't show it, find one in a shop and take it apart to have look at the burrs.
And if you really want to get nerdy about it, read the coffee geek's debates about conical burrs vs. flat burrs....(sigh :rolleyes:).
Hope you find a good one.
Cheers,
Svend
I'm drinking Colombian Suarez beans at the moment Jules (as in right now!), but from a different roaster and like it. It is a lot more delicate than a supermarket Columbian like Tesco Supremo, which is still my favourite supermarket coffee - but only as the whole bean, the ground version isn't that good. I wonder if it's the different roaster for Suarez, how are you drinking it?
I think my next purchase isn't going to be Rave now, but Foundry Coffee Roasters - they have a Columbian (https://foundrycoffeeroasters.com/collections/coffee-beans/products/rio-magdalena-colombia) I'm keen to try. The Columbian Suarez project as a pour over is rather good IMO, especially as it cools and the layers of flavour come through. Works amazingly well with a tarka dhal. Let us know what the Brazilian Sao Marco is like too - that could be interesting?
I had a really enjoyable first visit to Quantum Coffee in Cardiff Bay yesterday. Run by a couple who are clearly very passionate about coffee and Dimitri roasts on the premises. Had a delicious Cuban Alturo Lavado pour over and he was telling me Cuban beans in Europe are not that common as there isn't too much exported out. It was great chatting to him about coffee and pour overs etc., a tad different to going to Starbucks. Although I hear they've just opened a fancy Starbucks in Covent Garden, but I'd still choose to go to places like Quantum any day of the week.
http://i173.photobucket.com/albums/w63/greatgig/folder1_zpsjt4ihesa.jpg
http://i173.photobucket.com/albums/w63/greatgig/folder2_zpsr9hbii4z.jpg
I'm just waiting for Marco to pop along now and tell me what's wrong with pour overs :lol:
Lol - not me, 'cos unlike espressos, cappuccinos, etc, I don't know much about them.
Looks fine for a 'filter-type' coffee (if I'm correct in saying that), and I'm sure will be tasty enough, if the coffee used is good. However, it looks a bit thin and weak for me in style, as I prefer stronger/thicker coffee, such as one gets from a moka pot, or a full-blown espresso, topped with a lovely crema. Just personal taste:)
Enjoy, though!:cool:
Marco.
My new shot glass
https://uploads.tapatalk-cdn.com/20181116/5903dee764d9a5a2b82e0ecfda4a078c.jpg
Like it!:thumbsup:
And I'm normally the type who swears by using a traditional white cup. That's nice though, for a change.
Marco.
thought it a bit different . ive got white ones too. got it in tesco
Lol - not me, 'cos unlike espressos, cappuccinos, etc, I don't know much about them
Marco.
Haha, that’s a relief then - buckle up old bean and prepare to be edumacated ;)
Pour over is a term as you rightly observed by making (or ‘brewing’ as they call it) coffee using a filter. But it’s hand poured as opposed to using a machine – scoffed at by many as a hipster trend, but it’s becoming hugely popular. As opposed to an espresso hit which is robust or stronger/thicker as you point out, it’s normally more delicate. Not sure if that’s the right description, but it’ll do. However, it can be as weak or as strong as you want it to be, normal starting ratio’s would be 60g coffee to a litre of water, then experiment from there. You can change the brew by water temperature, size of grind and even how you pour over the grounds. Just like you can change an espresso by grind size, water temperature, time and pressure, it’s just a different science. No better or worse, just different.
To be honest I wasn’t that fussed when I first tried it, just wanting a coffee hit. But watching a barista prepare them with a level of care and skill bordering on obsession was fascinating, so I tried it some more and really enjoyed it, so much so I do it myself now. It’s way cheaper than buying an espresso machine too, you just need a cone, papers and a gooseneck kettle (essential).
With a pour over you get to taste the beans, so if you want to taste the nuances of the original bean it’s arguably the best method – we do it for cheese, wine and whiskey so why not coffee too? It allows the more complex flavours to come to the fore and you would sip it, rather than knock it back, so it’s a very different drink and experience to espresso – I’m sure some people do add milk to pour over, but I’ve not seen it happen up to now and I pretty much always drink my coffee black. I do occasionally like a flat white or cortado though.
Only really relevant if you enjoy exploring the different flavours that different regions produce and then different growers from those regions, again not unlike wine. But to do that you need to buy your beans with care, not from a supermarket. So it’s not for everyone, enjoying coffee can be a very varied pursuit, but how great that it can be enjoyed in so many different ways.
Some folk get incredibly geeky about the whole thing, V60 pour over, Chemex or Kalita Wave, then there’s timings, pulse patterns, single pour, multiple pours, even the kettle – just like the espresso aficionados. I use a simple Japanese method with a Hario V60 straight into the cup, can’t be arsed with all that lot – however, I do bloom the grounds ;) What I can tell you though, is that the coffee can taste absolutely delicious, it can also be rubbish if you cock it up!
It’s amazing what that little bean can produce and no wonder it’s export value is around $20 billion per annum. Apparently not (as Starbucks would have you believe) the second most traded commodity after oil though.
Here’s a very straight forward demo of a V60 pour over - I do pretty much the same, but don't use a decanter or timer.
https://youtu.be/6L20ixoDyD4
:cool:
julesd68
16-11-2018, 17:18
That's its strong point, it's a fuss free grinder, designed to be solid and easy for a home user. It's not an espresso grinder like Grants Lido though, which is excellent.
I have a Friis coffee canister for everyday use and recently I bought a vacuum sealer for bulk buys of 1kg, sealing in lots of 150g. Once vacuum sealed you can freeze them. Lot's of opinions on freezing but the hard core geeks on coffee forums swear by it, as long as you vacuum seal and store away from things like fish. My experience is it keeps beans fresh for longer and is much better than shelf storage. Of course if you only buy 250g bags, it's not an issue.
I’ve ordered a sample coffee pack from North Star Coffee Roasters in Leeds.
https://www.northstarroast.com/product/north-star-sample-pack/
I chose Columbia, Brazil & El Salvador. Yum. :)
Ooo, I like that, I might try a sample pack too.
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Edit:
I ordered one of these last week, one of each - https://www.coffeecompass.co.uk/collections/roasted-origin-coffee/products/black-friday-deal
3 x 500g for 20 quid is pretty good, assuming the coffee is! Meant to post this awhile back, but forgot.
Pour over is a term as you rightly observed by making (or ‘brewing’ as they call it) coffee using a filter. But it’s hand poured as opposed to using a machine – scoffed at by many as a hipster trend, but it’s becoming hugely popular. As opposed to an espresso hit which is robust or stronger/thicker as you point out, it’s normally more delicate. Not sure if that’s the right description, but it’ll do. However, it can be as weak or as strong as you want it to be, normal starting ratio’s would be 60g coffee to a litre of water, then experiment from there. You can change the brew by water temperature, size of grind and even how you pour over the grounds. Just like you can change an espresso by grind size, water temperature, time and pressure, it’s just a different science. No better or worse, just different.
To be honest I wasn’t that fussed when I first tried it, just wanting a coffee hit. But watching a barista prepare them with a level of care and skill bordering on obsession was fascinating, so I tried it some more and really enjoyed it, so much so I do it myself now. It’s way cheaper than buying an espresso machine too, you just need a cone, papers and a gooseneck kettle (essential).
With a pour over you get to taste the beans, so if you want to taste the nuances of the original bean it’s arguably the best method – we do it for cheese, wine and whiskey so why not coffee too? It allows the more complex flavours to come to the fore and you would sip it, rather than knock it back, so it’s a very different drink and experience to espresso – I’m sure some people do add milk to pour over, but I’ve not seen it happen up to now and I pretty much always drink my coffee black. I do occasionally like a flat white or cortado though.
Only really relevant if you enjoy exploring the different flavours that different regions produce and then different growers from those regions, again not unlike wine. But to do that you need to buy your beans with care, not from a supermarket. So it’s not for everyone, enjoying coffee can be a very varied pursuit, but how great that it can be enjoyed in so many different ways.
Some folk get incredibly geeky about the whole thing, V60 pour over, Chemex or Kalita Wave, then there’s timings, pulse patterns, single pour, multiple pours, even the kettle – just like the espresso aficionados. I use a simple Japanese method with a Hario V60 straight into the cup, can’t be arsed with all that lot – however, I do bloom the grounds ;) What I can tell you though, is that the coffee can taste absolutely delicious, it can also be rubbish if you cock it up!
It’s amazing what that little bean can produce and no wonder it’s export value is around $20 billion per annum. Apparently not (as Starbucks would have you believe) the second most traded commodity after oil though.
Here’s a very straight forward demo of a V60 pour over - I do pretty much the same, but don't use a decanter or timer.
https://youtu.be/6L20ixoDyD4
:cool:
Thanks for that, Tim. Genuinely very interesting! I can also see the potential benefits of enjoying that type of brew, and certainly something I'll try if it's offered next time I'm in a coffee shop:)
Marco.
I must say I am slightly bemused but delighted at the current hipster vibe around pour-over coffee. Growing up with German parents in the '60's and '70's, that's all my Mother made was pour-over. A Melita cone holder, glass-lined thermos (German-made, of course), cheap Braun grinder, and Melita filters...that's as simple as coffee can get, excepting perhaps cowboy coffee. And she still makes it that way now, every day. And Tim is absolutely right on that it can be delicious! I always look forward to drinking my Mother's coffee because it is SO GOOD! It really does reveal the nuances of flavour between different blends and varieties that other methods don't. She taught me her technique, which is as Tim said, dampen the grounds at first to let them swell (or bloom, as he says), then add the brew water. I still have our thermos flask and cone holder, and do use it occasionally when I want something different from French Press, espresso, or moka pot. It tastes far, far better than any automatic drip machine can ever do.
Anyway, I think it's great that people are rediscovering this very simple, and delicious way to brew. Good on them for getting back to basics.
Tim, you sound like a connoisseur - have you ever tried a Neopolitan flip pot? It's a bit like a cross between a moka pot and pour-over method. Excellent coffee! Rather like very strong French press. Very full bodied and complex flavours.
Cheers,
Svend
It's certainly different Marco. I enjoy many types of coffee depending on my mood, but if I'm having an espresso, it has to be a good one, so I've given up on the idea (for now) of attempting it at home. I can't justify it as you need good kit which isn't cheap, but you can totally do pour over at home.
I've only been into it since going to China, but its opened up a whole new world of coffee flavours to me and I really enjoy exploring flavours, both in drink and food :)
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I think an enthusiastic amateur who loves coffee is probably more like it Svend ;)
I really look forward to starting my day with coffee and as I don't work anymore I have time to experiment. My parents had a percolator in the 60s and I remember being fascinated by it and totally baffled by how it worked. It probably wasn't, but I remember it as some of the best coffee I've had and it's a pleasant memory with both my parents now gone. Serving up coffee was always an occasion in our house when I was young, so I guess that's stuck with me.
I've never used a Neapolitan pot but have had coffee from one and really liked it. I'd forgotten all about that actually, as it was a long time ago. I remember being confused by that too, but that's not hard to do!
Morning pick me up
https://uploads.tapatalk-cdn.com/20181117/a24a94c58ba68300b2e6e7127e949192.jpg
I am drinking a Lidl Ristretto capsule coffee just now and it's rather good for half the price of a nespresso.
julesd68
17-11-2018, 12:55
Ooo, I like that, I might try a sample pack too.
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Edit:
I ordered one of these last week, one of each - https://www.coffeecompass.co.uk/collections/roasted-origin-coffee/products/black-friday-deal
3 x 500g for 20 quid is pretty good, assuming the coffee is! Meant to post this awhile back, but forgot.
Tim, I'm now drinking the Brazil Sao Marco from Rave and it's very, very good.
Certainly the best coffee I have had since moving to aeropress.
Has a wonderful fresh orchid aroma of apples and red fruits. Not heavy in the least, almost refreshing; my kind of coffee. :)
I would love to try it again buying whole beans!
See I'm going to have to try that myself now, you are costing me money Jules ;)
I'll look forward to it and let you know what I think.
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julesd68
18-11-2018, 10:14
L-O-L I'm the one who has a new grinder in my Amazon wishlist!!
https://uploads.tapatalk-cdn.com/20181118/c33184cccc6d30f9f694c2afdc7d90f8.jpg
L-O-L I'm the one who has a new grinder in my Amazon wishlist!!
:dance:
https://uploads.tapatalk-cdn.com/20181118/c33184cccc6d30f9f694c2afdc7d90f8.jpg
Honduras Clav de Sol Honey.. been having a few of these lately... very nice, delicate flavour; lightly roasted
Great finish
https://uploads.tapatalk-cdn.com/20181118/94874c0760b7572606a971df4e284c0e.jpg
It's had a few weeks to mature after roasting which I find helpful oddly
Another of above.
https://uploads.tapatalk-cdn.com/20181118/0922da1d86db758b0ccc6c68b4bea3ce.jpg
Coffee changeover so a mix of yesterday's and some monsoon
https://uploads.tapatalk-cdn.com/20181119/d53afcb19c19ab44b705af86bbcee507.jpg
Just for a laugh I thought of mixing half Tesco Columbian Supremo beans with half of those not so nice Aldi Alcafé beans - it's really good. In fact better than either on their own, which surprised me :)
I also think I'm done with Ethiopian coffee. I've now tired numerous types and prepared them different ways, but I just don't enjoy the taste.
Just for a laugh I thought of mixing half Tesco Columbian Supremo beans with half of those not so nice Aldi Alcafé beans - it's really good. In fact better than either on their own, which surprised me :)
I also think I'm done with Ethiopian coffee. I've now tired numerous types and prepared them different ways, but I just don't enjoy the taste.
i usually mix mine. i start by trying them on own then if they are not perfect for my taste they will get blended with something that has other attributes. often works very well
You want it darker
https://uploads.tapatalk-cdn.com/20181119/96a4352a0f93a78186945806c3c89780.jpg
Super
https://uploads.tapatalk-cdn.com/20181120/4063304310a3e174a2ae612b5b6e16ed.jpg
Panda love
Tried mixing my beans again today (2 different origin Columbian beans), but this time it didn't work out so good. I stupidly changed the grind size too, so I'm not 100% sure if it's that or the combination :mental:
julesd68
20-11-2018, 11:42
Here's my sample pack from North Star in Leeds. Very nicely presented as you can see - 10/10 for that! I really like the fact that they include some interesting notes on the producers of these single origin coffees.
Made a start on the Brazil this morning - doesn't have the inspiring complexity of the Rave coffee but very pleasant and easy drinking. My search for the perfect Brazilian coffee continues; looking forward to trying the Columbian and El Salvador coffee next.
https://farm5.staticflickr.com/4839/45056426695_aba14dd9f1_c.jpg
Some thought has gone into that box for sure. I'm fully stocked for a little while with 1.5kg arriving next week from Coffee Compass, but I'll give that a go when my supply dwindles.
Complete double espresso measure into a very small non-frothed microwaved milk shot.
Milk exposed to 30 seconds at 900 Watts before pour.
You can never buy something like this. You have to make it to experience it.
It is intense.https://uploads.tapatalk-cdn.com/20181120/33d2f01d7be071568fd715842aa4e426.jpg
The same thing attempted again.
Yet very different.
Consistency can be hard to achieve:Dhttps://uploads.tapatalk-cdn.com/20181120/d9df10f87b04a380de9f7ce4aefab837.jpg
Complete double espresso measure into a very small non-frothed microwaved milk shot.
Milk exposed to 30 seconds at 900 Watts before pour.
You can never buy something like this. You have to make it to experience it.
It is intense.https://uploads.tapatalk-cdn.com/20181120/33d2f01d7be071568fd715842aa4e426.jpg
Fabulous! And far better than that anaemic looking thing (all froth and no knickers) you were getting a hard-on about, and posted a pic of the other day....! :eyebrows:
It's like the melted inside of a Crunchie bar, deliciously buttery and fudge-like, and simply unctuous!!:respect:
Marco.
Complete double espresso measure into a very small non-frothed microwaved milk shot.
Milk exposed to 30 seconds at 900 Watts before pour.
You can never buy something like this. You have to make it to experience it.
It is intense.https://uploads.tapatalk-cdn.com/20181120/33d2f01d7be071568fd715842aa4e426.jpg
Justin - looks fantastic. Is that tiger striping from the shot or the milk? Sure sign of a perfect shot :)
This mornings effort
https://uploads.tapatalk-cdn.com/20181121/b0994fa510101388134e0ec4835260e5.jpg shot was ok
Milk was ok too
https://uploads.tapatalk-cdn.com/20181121/5115c78f39e4ff70e804d762efe5977d.jpg
But end combo was not so good
https://uploads.tapatalk-cdn.com/20181121/60ca0d7e7fe7e2fc78bce20c660ee192.jpg
Complete double espresso measure into a very small non-frothed microwaved milk shot.
Milk exposed to 30 seconds at 900 Watts before pour.
You can never buy something like this. You have to make it to experience it.
It is intense.https://uploads.tapatalk-cdn.com/20181120/33d2f01d7be071568fd715842aa4e426.jpg
looks tasty justin.. will give that a go too
Looks great to me, Grant, especially before, as an espresso!:thumbsup:
Marco.
looks tasty justin.. will give that a go too
I think you could now get a job as a Barista!
I think you could now get a job as a Barista!
Yup, a great shot from justers [emoji3]
That first shot looks delicious, rich and inviting.
Got my Colombian bean mix right today, it was the grind, which was too course.
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That first shot looks delicious, rich and inviting.
Got my Colombian bean mix right today, it was the grind, which was too course.
Sent from my XT1580 using Tapatalk
a lot of stuff comes down to the grind.
Tried the "Justers Shot"
https://uploads.tapatalk-cdn.com/20181121/4fa184ac7c797f5ba738fc8a3bb5bb49.jpg
Nice
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Fabulous! And far better than that anaemic looking thing (all froth and no knickers) you were getting a hard-on about, and posted a pic of the other day....! :eyebrows:
It's like the melted inside of a Crunchie bar, deliciously buttery and fudge-like, and simply unctuous!!:respect:
Marco.In terms of flavour that sort of shot is much, much stronger than the other cotfee you mentioned.
However, I still maintain that other jobbie had amazing gloop consistency and it sustained that consistency like no other coffee I have ever drunk.
There's simply no way to know about a cup of coffee until you actually drink the stuff. Looks can be deceptive. Loads of crema is no guarantee of great coffee.
https://uploads.tapatalk-cdn.com/20181122/285817f84c6c544a81470ba2316aed84.jpg
damned good coffee that :eek:
https://uploads.tapatalk-cdn.com/20181122/08c663079b7b103754991449ef8e5dc7.jpg
Sweet
A gloopy like Justin's
https://uploads.tapatalk-cdn.com/20181123/b3fe5dc15561035d1b862e5c9b086bd8.jpg
Fantastic texture
amazing taste too :D got the milk bang on with that
https://uploads.tapatalk-cdn.com/20181123/3eba2b9220684f2f493ce5f96af82003.jpg
A gloopy like Justin's
https://uploads.tapatalk-cdn.com/20181123/b3fe5dc15561035d1b862e5c9b086bd8.jpg
Fantastic textureAh but is it fully consistent gloop, from the top to bottom of the cup and does it last all the way through the entire drink?
If so, massive respect!:)
I'm good at spouting some 'milk gloop' too, but it's got nothing to do with coffee!:eyebrows:
Marco.
I'm good at spouting some 'milk gloop' too, but it's got nothing to do with coffee!:eyebrows:
Marco.That's just because you hand crank too much.
Your obsession with such things might indicate you are gay.
What does your wife think?
Dunno but the top stayed all the way
Today's
https://uploads.tapatalk-cdn.com/20181124/093f900d2ab3de47c03cac9ae27e3719.jpg
Again not much crema but nice coffee this. Will be getting changed to the Italian blend shortly
Sprinkles
One of the features of a nice coffee is often the froth which needs to be hoovered up with a spoon at the end. BUT it is never as sweet as the coffee itself.
My little trick is to sprinkle brown sugar on the surface of the coffee before you drink it. At the end, the froth is beautifully sweet nectar.
https://uploads.tapatalk-cdn.com/20181125/801317eb7a567ddea9defef78aea6ed3.jpg
Very similar to this morning
https://uploads.tapatalk-cdn.com/20181125/2ed88d9551e4f9a8e13ef571b82974d6.jpg
Pulling well
Coffee. One of the days highlights
https://uploads.tapatalk-cdn.com/20181126/8c3254c07a7bd3b5100f56ede3f5ec48.jpg
Along with a morning chug?:eyebrows:
Marco.
Along with a morning chug?:eyebrows:
Marco.
we are not all sex machines ;)
Aw... A wee sammy shank sets ye up for the day!:D
Marco.
so does a good fart :eyebrows:
...and everyone else
so does a good fart :eyebrows:
Aye, that's true. I'm never the same without my daily 'blowout':D
Marco.
I tried Columbia Suarez Project first. It was just ok and I was hoping for more; can't especially recommend it for fans of Columbian, which I normally love
Jules, I tried the Suarez in a Aeropress for the first time this morning and was disappointed by it too, it lacked body and flavour but I used my normal weight (around 16g) and grind settings when using an Aeropress. It's quite a light roast compared to my normal Columbian beans, so I ground the beans finer and upped the weight to 20g . . . wham, wonderful and even better than a pour over. Rich, sweet and all the normal Colombian chocolate notes were there, best cup of Columbian I've had at home for sometime.
The beans have rested for over 2 weeks since roasting now, so that might have a bearing, but I was impressed. I made a second cup using the same grind setting and weight to see if it was a fluke? Nope, bang on again. The water was hotter than normal too, about 20s after a full boil and a 2 minute immersion (inverted method).
Just shows it pays to play around if it doesn't quite hit the spot first time around.
I know you can't alter the grind size, but might be worth exploring water temps, amount of coffee and brew times?
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A classic
https://uploads.tapatalk-cdn.com/20181127/30561f332f614419bba4fbf6f80c0338.jpg
Lovely smooth looking crema on that:thumbsup:
Marco.
julesd68
27-11-2018, 16:26
Jules, I tried the Suarez in a Aeropress for the first time this morning and was disappointed by it too, it lacked body and flavour but I used my normal weight (around 16g) and grind settings when using an Aeropress. It's quite a light roast compared to my normal Columbian beans, so I ground the beans finer and upped the weight to 20g . . . wham, wonderful and even better than a pour over. Rich, sweet and all the normal Colombian chocolate notes were there, best cup of Columbian I've had at home for sometime.
The beans have rested for over 2 weeks since roasting now, so that might have a bearing, but I was impressed. I made a second cup using the same grind setting and weight to see if it was a fluke? Nope, bang on again. The water was hotter than normal too, about 20s after a full boil and a 2 minute immersion (inverted method).
Just shows it pays to play around if it doesn't quite hit the spot first time around.
I know you can't alter the grind size, but might be worth exploring water temps, amount of coffee and brew times?
Ah that's interesting Tim - I just didn't think to try changing the brew time, it's not like I didn't know how important it is! :doh:
By the way, the Columbia and El Salvador from North Star are both superb, highly recommended.
Have just run out so have ordered from somewhere new to me - Coffee Officina.
I liked their selections and prices, plus only £3 delivery for my three coffees -
Tacueyó Colombia / Passeio Brazil / Cajamarca Peru
thecoffeeofficina.com/shop/
. . . it's not like I didn't know how important it is!
Well I'm guilty of that, I find something that works and stick to it - but forget to experiment when I get new beans, as one size doesn't fit all. Obvious really, guess I'm lazy sometimes or just forget.
I got 1.5kg of beans from Coffee Compass the other day, so I'm sorted for awhile :)
https://farm5.staticflickr.com/4845/45174515685_cbffec1992_z.jpg (https://flic.kr/p/2bPVcE6)Untitled (https://flic.kr/p/2bPVcE6) by grant brown (https://www.flickr.com/photos/160132756@N03/), on Flickr
tapatalk down so trying out flickr
Espresso. The end
https://uploads.tapatalk-cdn.com/20181128/e6915ae25795bdfe1dcdbbd1ec389403.jpg
Dark Chocolate
https://uploads.tapatalk-cdn.com/20181129/67fe6bd8429c78d80de4e7ed0d36bb4e.jpg
Yummy
https://uploads.tapatalk-cdn.com/20181129/12816e1881386c6843c3521bf50e67f7.jpg
Milky morning wake me up
https://uploads.tapatalk-cdn.com/20181130/b0eec1979f4a385d3e0b0cdec2ffc4fd.jpg
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