View entire thread: Authentic Cafe Mocha brewed with Stove Top Espresso
Posted by coffeetology girl on 2006-06-17 12:01:23 Post Subject: Authentic Cafe Mocha brewed with Stove Top Espresso
Hi!
I went to Boracay last summer and I tasted the best Cafe Mocha in STABLES REAL COFFEE located between boat station 1 and boat station 2. I think their its authenic taste is that they brew their coffee using traditional method --- that is via stove top espresso. (Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving).
I was able to observe how they made my Cafe Mocha; they first make espresso shot via stove top espresso and then combined it with steamed milk (which was also heated on the stove and whisked until foamy). When I took a sip; I was impressed with the taste. STABLES Café Mocha allows you to savour the bold coffee flavour and the bittersweet chocolaty combination of mocha and sugar. It is truly a traditional gourmet coffee drink and we rate it 4.5 stars.
You personal reviews will be much appreciated. If you were able to try any coffee from STABLES REAL COFFEE AND TEA, kindly email privately or reply to this post.
Back to top | view poster's profile
Posted by coffeetology girl on 2006-06-17 12:01:23 Post Subject: Authentic Cafe Mocha brewed with Stove Top Espresso
Hi!
I went to Boracay last summer and I tasted the best Cafe Mocha in STABLES REAL COFFEE located between boat station 1 and boat station 2. I think their its authenic taste is that they brew their coffee using traditional method --- that is via stove top espresso. (Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving).
I was able to observe how they made my Cafe Mocha; they first make espresso shot via stove top espresso and then combined it with steamed milk (which was also heated on the stove and whisked until foamy). When I took a sip; I was impressed with the taste. STABLES Café Mocha allows you to savour the bold coffee flavour and the bittersweet chocolaty combination of mocha and sugar. It is truly a traditional gourmet coffee drink and we rate it 4.5 stars.
You personal reviews will be much appreciated. If you were able to try any coffee from STABLES REAL COFFEE AND TEA, kindly email privately or reply to this post.
Back to top | view poster's profile
View entire thread: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Posted by coffeetology girl on 2006-06-16 23:57:15 Post Subject: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Hi Fellow Coffee Lovers:
If you happened to you visit BORACAY, don’t’ forget to pass by STABLES REAL COFFEE AND TEA between boat station 1 and boat station 2. They serve the best coffees in the island. STABLES is simply a nipa hut with counter stools; to compliment with their native ambiance, they serve coffee prepared in traditional way -- that is via stove top espresso. Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving. (If you wish to know more about stove top espresso, kindly visit our “7 types of brewingâ€
Back to top | view poster's profile
Posted by coffeetology girl on 2006-06-16 23:57:15 Post Subject: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Hi Fellow Coffee Lovers:
If you happened to you visit BORACAY, don’t’ forget to pass by STABLES REAL COFFEE AND TEA between boat station 1 and boat station 2. They serve the best coffees in the island. STABLES is simply a nipa hut with counter stools; to compliment with their native ambiance, they serve coffee prepared in traditional way -- that is via stove top espresso. Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving. (If you wish to know more about stove top espresso, kindly visit our “7 types of brewingâ€
Back to top | view poster's profile
View entire thread: Super Automatic Espresso Machines
Posted by coffeejoes on 2008-03-02 20:30:41 Post Subject: Super Automatic Espresso Machines
I just got a used La Cimbali Super Automatic Espresso machine. I have no experience with this type of machine. I have always used traditional automatic machines. Normally a espresso shot takes approx. 20 seconds to pull. This machine is set up for approx. 10 second shots. I had always been told that too short the espresso is way underdeveloped and too long way overextracted. Do these rules apply to this or any Super Auto machine? Or is 10 second extractions the norm for this type of machine? I would aprreciate any help on this topic.
Back to top | view poster's profile
Posted by coffeejoes on 2008-03-02 20:30:41 Post Subject: Super Automatic Espresso Machines
I just got a used La Cimbali Super Automatic Espresso machine. I have no experience with this type of machine. I have always used traditional automatic machines. Normally a espresso shot takes approx. 20 seconds to pull. This machine is set up for approx. 10 second shots. I had always been told that too short the espresso is way underdeveloped and too long way overextracted. Do these rules apply to this or any Super Auto machine? Or is 10 second extractions the norm for this type of machine? I would aprreciate any help on this topic.
Back to top | view poster's profile
View entire thread: Blind taste tests with the Marzocco Swift
Posted by ElPugDiablo on 2007-06-18 14:48:59 Post Subject: Re: Blind taste tests with the Marzocco Swift
Has anyone ever done a side-by-side taste test with the Swift?
All things being equal (espresso machine, barista), I wonder if there have been any taste tests comparing the dosing and tamping of an expert barista to the Swift.
I know that most expert baristas and connoiseurs will tell you that there is no contest-- an expert barista will beat the Swift any day.
But, I'd like to know what would happen if we did a blind taste test with several average Joes as well as connoiseurs.
Does anyone know if any tests have been done with more than just a couple of people?
Soleil
I am not sure I agree with that sentiment. I believe Swift will distribute and tamp better than most baristi out there. If a Swift operator pays attention to grind adjustment I think the espresso shot will be right up there.
Back to top | view poster's profile
Posted by ElPugDiablo on 2007-06-18 14:48:59 Post Subject: Re: Blind taste tests with the Marzocco Swift
Has anyone ever done a side-by-side taste test with the Swift?
All things being equal (espresso machine, barista), I wonder if there have been any taste tests comparing the dosing and tamping of an expert barista to the Swift.
I know that most expert baristas and connoiseurs will tell you that there is no contest-- an expert barista will beat the Swift any day.
But, I'd like to know what would happen if we did a blind taste test with several average Joes as well as connoiseurs.
Does anyone know if any tests have been done with more than just a couple of people?
Soleil
I am not sure I agree with that sentiment. I believe Swift will distribute and tamp better than most baristi out there. If a Swift operator pays attention to grind adjustment I think the espresso shot will be right up there.
Back to top | view poster's profile
View entire thread: Which coffee?
Posted by Shimmy on 2007-12-29 23:46:18 Post Subject: Which coffee?
Hi,
I''ve always been an ''instant'' coffee drinker. For a few months, I got really busy at work and was on the road all day. So I started buying ''take out'' coffee from the usual chains, starbucks etc...
So from then i jst couldnt go back to instant...then i started getting very picky with the takeout coffee....(still yet to find a cafe that will consistantly make a good cup of coffee).
They way i like my coffee (and im sure it''ll be to many connisseurs disgust) is similar to how instant is made. mainly coffee with a dash of milk and bit of sugar.
The reason Im posting this, is because I am struggling to discover what kind of coffee I acually want. The takeout coffee I order is a ''flat white'' which is similar to a late''....
I cam inches away from purchasing a ''Gaggia Baby Twin'' machine today then backed out at the last minute. I''ve tried using the french press buy i stuggle to make the perfect cup as there are so many variables. The reason i backed out from the espresso machine was i jst dont think I want to take my coffee as an espresso shot, or as a milky late style coffee every morning.
So I guess my question is, which style of coffee extracting would suit me best?
My ideal cup - Mainly coffee (not tooooo strong but definately a kick) with a dash of milk and sugar.
Sorry this all probably sount like complete jibberish but ive been very very confused and having a very hard time to come up with a satisfactory way to have my coffee on a daily basis..
Thanks for any help
Shimmy
Back to top | view poster's profile
Posted by Shimmy on 2007-12-29 23:46:18 Post Subject: Which coffee?
Hi,
I''ve always been an ''instant'' coffee drinker. For a few months, I got really busy at work and was on the road all day. So I started buying ''take out'' coffee from the usual chains, starbucks etc...
So from then i jst couldnt go back to instant...then i started getting very picky with the takeout coffee....(still yet to find a cafe that will consistantly make a good cup of coffee).
They way i like my coffee (and im sure it''ll be to many connisseurs disgust) is similar to how instant is made. mainly coffee with a dash of milk and bit of sugar.
The reason Im posting this, is because I am struggling to discover what kind of coffee I acually want. The takeout coffee I order is a ''flat white'' which is similar to a late''....
I cam inches away from purchasing a ''Gaggia Baby Twin'' machine today then backed out at the last minute. I''ve tried using the french press buy i stuggle to make the perfect cup as there are so many variables. The reason i backed out from the espresso machine was i jst dont think I want to take my coffee as an espresso shot, or as a milky late style coffee every morning.
So I guess my question is, which style of coffee extracting would suit me best?
My ideal cup - Mainly coffee (not tooooo strong but definately a kick) with a dash of milk and sugar.
Sorry this all probably sount like complete jibberish but ive been very very confused and having a very hard time to come up with a satisfactory way to have my coffee on a daily basis..
Thanks for any help
Shimmy
Back to top | view poster's profile
View entire thread: Pleasant Surprise - New Silvia
Posted by PinkRose on 2008-04-01 14:50:32 Post Subject:
Bill,
Thanks for the update on your new Rancilio Silvia espresso machine. I'm very glad that you got off to such a good start with it. It's always great to hear when things work out so nicely.
Now that a few days have gone by, I hope you're still thrilled with the espresso shots that you're getting from the machine. I can imagine how excited you were to see a fantastic espresso shot come out of the spout on your first attempt! Congratualtions on making such a good choice.
Rose
Back to top | view poster's profile
Posted by PinkRose on 2008-04-01 14:50:32 Post Subject:
Bill,
Thanks for the update on your new Rancilio Silvia espresso machine. I'm very glad that you got off to such a good start with it. It's always great to hear when things work out so nicely.
Now that a few days have gone by, I hope you're still thrilled with the espresso shots that you're getting from the machine. I can imagine how excited you were to see a fantastic espresso shot come out of the spout on your first attempt! Congratualtions on making such a good choice.
Rose
Back to top | view poster's profile
View entire thread: Krups XP 4000
Posted by haytoniaho on 2007-06-10 19:08:57 Post Subject: Krups XP 4000
Hay everybody, I was wondering:
Does anybody else use this espresso machine (Krups xp 4000)? and how long does it take you to pull an espresso shot? I wanted to double check myself but the manual doesn't give any recommendations so i was hoping to find some feedback here on the forums...
I heard that for commercial machines it takes 25 seconds about...
So, anybody familiar with this machine? How are your shots coming out and how long does it take?
Back to top | view poster's profile
Posted by haytoniaho on 2007-06-10 19:08:57 Post Subject: Krups XP 4000
Hay everybody, I was wondering:
Does anybody else use this espresso machine (Krups xp 4000)? and how long does it take you to pull an espresso shot? I wanted to double check myself but the manual doesn't give any recommendations so i was hoping to find some feedback here on the forums...
I heard that for commercial machines it takes 25 seconds about...
So, anybody familiar with this machine? How are your shots coming out and how long does it take?
Back to top | view poster's profile
View entire thread: Super Automatic - What price do I start at?
Posted by Best Guide to Espresso on 2007-06-11 12:30:22 Post Subject:
Hi there,
Since nobody replied to your topic, I figured I would give you a heads up. You stated, \"Am picky about the quality of my espresso shot...\" I would maybe reconsider the super automatic machine then. Since a super automatic does EVERYTHING for you, there is no tweaking to your liking. You should look into a fully automatic or automatic (same thing). Look for a machine with some manual settings so you can tweak it. Check out this link on the different types of machines:
http://www.best-guide-to-espresso-machines.com/automatic-espresso-reviews.html
Back to top | view poster's profile
Posted by Best Guide to Espresso on 2007-06-11 12:30:22 Post Subject:
Hi there,
Since nobody replied to your topic, I figured I would give you a heads up. You stated, \"Am picky about the quality of my espresso shot...\" I would maybe reconsider the super automatic machine then. Since a super automatic does EVERYTHING for you, there is no tweaking to your liking. You should look into a fully automatic or automatic (same thing). Look for a machine with some manual settings so you can tweak it. Check out this link on the different types of machines:
http://www.best-guide-to-espresso-machines.com/automatic-espresso-reviews.html
Back to top | view poster's profile
View entire thread: Super Automatic - What price do I start at?
Posted by Kor on 2007-05-06 15:02:40 Post Subject: Super Automatic - What price do I start at?
I''m up in Canada so I have a hard time getting things at a good price.
Looking for a home super-automatic espresso machine. Will be making espresso only, don''t make any other drinks so don''t need a steam wand and don''t need to froth milk etc. Just want to have a push button grind-and-pull and get a really nice espresso.
Am picky about the quality of my espresso shot though so I want a machine with good temperature control and grind settings etc.
Ideally since this is a small machine for me only in my apartment I would like to spend less than $500, I know this is not a lot for a super automatic but the last time I looked into it was about 3 years ago.
Where should I look, can anyone recommend some good starter machines for me?
Back to top | view poster's profile
Posted by Kor on 2007-05-06 15:02:40 Post Subject: Super Automatic - What price do I start at?
I''m up in Canada so I have a hard time getting things at a good price.
Looking for a home super-automatic espresso machine. Will be making espresso only, don''t make any other drinks so don''t need a steam wand and don''t need to froth milk etc. Just want to have a push button grind-and-pull and get a really nice espresso.
Am picky about the quality of my espresso shot though so I want a machine with good temperature control and grind settings etc.
Ideally since this is a small machine for me only in my apartment I would like to spend less than $500, I know this is not a lot for a super automatic but the last time I looked into it was about 3 years ago.
Where should I look, can anyone recommend some good starter machines for me?
Back to top | view poster's profile
View entire thread: question about Saeco Incanto Sirius
Posted by MarkJames on 2005-06-24 14:34:56 Post Subject:
Yes...
The small, medium, large setting is deceptive
Some will tell you that you use the small for a shot of espresso, the medium for a longer shot (a lungo) and the large for yet a longer shot.
In truth, if you do so all you'll get is a bunch of hot water forced through already extracted beans.
I've had several super autos over the years and they ALL have this confusing feature.
I set mine up as follows:
small - 3/4 - 1 oz - for a ristretto
medium 1.25 - 1.5 oz - regular shot
large - I don't use
For 1 ristretto hit the small button
for a larger ristretto (half a demi-tasse or so) hit the small twice
for each espresso shot hit the medium button (I use two for a 10 oz americano)- you can hit it up to twice
Hope this helps. Some people set it up with like 8 oz of water going through a single shot of coffee - you can well imagine what this tastes like - blech! - yet it's advocated by a lot of 'experts'
Mark
Back to top | view poster's profile
Posted by MarkJames on 2005-06-24 14:34:56 Post Subject:
Yes...
The small, medium, large setting is deceptive
Some will tell you that you use the small for a shot of espresso, the medium for a longer shot (a lungo) and the large for yet a longer shot.
In truth, if you do so all you'll get is a bunch of hot water forced through already extracted beans.
I've had several super autos over the years and they ALL have this confusing feature.
I set mine up as follows:
small - 3/4 - 1 oz - for a ristretto
medium 1.25 - 1.5 oz - regular shot
large - I don't use
For 1 ristretto hit the small button
for a larger ristretto (half a demi-tasse or so) hit the small twice
for each espresso shot hit the medium button (I use two for a 10 oz americano)- you can hit it up to twice
Hope this helps. Some people set it up with like 8 oz of water going through a single shot of coffee - you can well imagine what this tastes like - blech! - yet it's advocated by a lot of 'experts'
Mark
Back to top | view poster's profile
View entire thread: Are we really this dumb and it's just user error?
Posted by alixehrhardt on 2004-06-10 23:35:11 Post Subject: Are we really this dumb and it's just user error?
I'm not that familiar with espresso machines (my husband has usually made the espresso) but we have tried two different machines (around $200 machines, the last one was a DeLonghi). Every time we try to make an espresso shot, the thing clogs up and basically overflows the grounds and water all over the place. Or, it does hardly anything and just barely drips out water.
At first, we thought we were just packing it too tightly, so we tried the espresso pods that came with our machine. SAME PROBLEM! Then we thought it was the machine, thus the purchase of a second machine -- a pump this time.
What in the world are we doing wrong? Any suggestions of what we can try to better determine what the problem is? Thanks so much!
Back to top | view poster's profile
Posted by alixehrhardt on 2004-06-10 23:35:11 Post Subject: Are we really this dumb and it's just user error?
I'm not that familiar with espresso machines (my husband has usually made the espresso) but we have tried two different machines (around $200 machines, the last one was a DeLonghi). Every time we try to make an espresso shot, the thing clogs up and basically overflows the grounds and water all over the place. Or, it does hardly anything and just barely drips out water.
At first, we thought we were just packing it too tightly, so we tried the espresso pods that came with our machine. SAME PROBLEM! Then we thought it was the machine, thus the purchase of a second machine -- a pump this time.
What in the world are we doing wrong? Any suggestions of what we can try to better determine what the problem is? Thanks so much!
Back to top | view poster's profile
View entire thread: Help needed setting up my first coffee shop menu
Posted by kiki on 2005-06-11 18:48:49 Post Subject: Help needed setting up my first coffee shop menu
Hello everyone
I'm a new member and that's my first post , I always wanted to open a coffee shop , I did own a coffee truck in New York but I have moved to France with my French wife, down here "the French Riviera " it was extremely difficult financial wise for me to achieve that , but finally I have found a store that need some construction work and is close to two high schools
The only problem is that I'm not allowed to install an exhaust system so there shouldn't be any smoke producing cooking process, I will not be able to survive on selling only coffee, need to add some food items like sandwiches , salads , wraps , ….you know the whole deal
Down here the breakfast isn't like the states usually an espresso shot with a croissant should be enough , but any way people don't have another alternative they don't know bagels , they sell here two or three kinds of donuts and of course forget about the eggs and bacon and all these goodies
I'm actually seeking your help as I'm in the process of creating my menu , I need to come up with something really special healthy , light and that I can cook or prepare at my store
I'm allowed to have microwave, waffle iron, panini grill, toaster and I'm thinking about pushing it a little and through in a small convectional oven so I can bake some muffins which are horrible down here
If I introduce espresso based drinks I will be almost the only one in this neighborhood who is doing that here it just an espresso or a café latte not much of a choice beside that I will be serving freshly squeezed fruit juices again no one but me
Can you people help creating up menu items that I can prepare with these few machines that I have
I will really appreciates any thought and ideas
By the way, we are too spoiled in the states
Back to top | view poster's profile
Posted by kiki on 2005-06-11 18:48:49 Post Subject: Help needed setting up my first coffee shop menu
Hello everyone
I'm a new member and that's my first post , I always wanted to open a coffee shop , I did own a coffee truck in New York but I have moved to France with my French wife, down here "the French Riviera " it was extremely difficult financial wise for me to achieve that , but finally I have found a store that need some construction work and is close to two high schools
The only problem is that I'm not allowed to install an exhaust system so there shouldn't be any smoke producing cooking process, I will not be able to survive on selling only coffee, need to add some food items like sandwiches , salads , wraps , ….you know the whole deal
Down here the breakfast isn't like the states usually an espresso shot with a croissant should be enough , but any way people don't have another alternative they don't know bagels , they sell here two or three kinds of donuts and of course forget about the eggs and bacon and all these goodies
I'm actually seeking your help as I'm in the process of creating my menu , I need to come up with something really special healthy , light and that I can cook or prepare at my store
I'm allowed to have microwave, waffle iron, panini grill, toaster and I'm thinking about pushing it a little and through in a small convectional oven so I can bake some muffins which are horrible down here
If I introduce espresso based drinks I will be almost the only one in this neighborhood who is doing that here it just an espresso or a café latte not much of a choice beside that I will be serving freshly squeezed fruit juices again no one but me
Can you people help creating up menu items that I can prepare with these few machines that I have
I will really appreciates any thought and ideas
By the way, we are too spoiled in the states
Back to top | view poster's profile
View entire thread: Amount of espresso to make?
Posted by bobneaves on 2007-01-09 00:14:06 Post Subject: Amount of espresso to make?
Let me preface this by saying that I am no means a coffee expert or intermediate. I wouldn't really call myself a newbie, because I have no interest in becoming a coffee expert. I just have a question that I have no idea where else to ask! The only coffee drink that I consume is espresso, usually from starbucks, peets, or a local coffee shop if I can find one (I do lots of traveling, so I usually go to whatever is around).
I just purchased a home espresso machine (DeLonghi EC155) nothing fancy - and I know, you can't buy any good espresso maker for less than $1,000, but this machine works for me. Out of the few home espresso makers I've tried, this one is by far the best.
My question - for making double espressos, when should I STOP the machine? Sounds like a dumb question, I know. So I put in two scoops of the ground coffee, put my espresso cup where it needs to go (my cups are 3oz cups), and fill them up to about 2/3 of the way - because one espresso shot is 1oz, correct? So I should fill the 3oz cups 2/3 of the way for a double espresso, correct? When I do this, it doesn't seem to produce quite as much espresso as if I were to get a double espresso from a coffee shop, but I could be wrong. My fears are that if I fill it up too much, it will be more watered down that it should be, or if I don't fill it enough that I'm not only being wasteful, but not getting a full double espresso.
Once again, sorry for my newbie-ism.
Thanks!
Back to top | view poster's profile
Posted by bobneaves on 2007-01-09 00:14:06 Post Subject: Amount of espresso to make?
Let me preface this by saying that I am no means a coffee expert or intermediate. I wouldn't really call myself a newbie, because I have no interest in becoming a coffee expert. I just have a question that I have no idea where else to ask! The only coffee drink that I consume is espresso, usually from starbucks, peets, or a local coffee shop if I can find one (I do lots of traveling, so I usually go to whatever is around).
I just purchased a home espresso machine (DeLonghi EC155) nothing fancy - and I know, you can't buy any good espresso maker for less than $1,000, but this machine works for me. Out of the few home espresso makers I've tried, this one is by far the best.
My question - for making double espressos, when should I STOP the machine? Sounds like a dumb question, I know. So I put in two scoops of the ground coffee, put my espresso cup where it needs to go (my cups are 3oz cups), and fill them up to about 2/3 of the way - because one espresso shot is 1oz, correct? So I should fill the 3oz cups 2/3 of the way for a double espresso, correct? When I do this, it doesn't seem to produce quite as much espresso as if I were to get a double espresso from a coffee shop, but I could be wrong. My fears are that if I fill it up too much, it will be more watered down that it should be, or if I don't fill it enough that I'm not only being wasteful, but not getting a full double espresso.
Once again, sorry for my newbie-ism.
Thanks!
Back to top | view poster's profile
View entire thread: Roasting question never asked(and my introduction post)
Posted by CafeBlue on 2007-06-14 23:55:59 Post Subject:
Cupping coffee straight out of the sample roaster is commonplace in coffee quality management. While some quality management prefer to cup test the day after roasting (when the coffee is settled a bit), most adjust their sensory evaluations to account for cupping promptly.
The body tends to be a bit thinner and the taste a little more shallow - lacking some of the sweetness, mouthfeel and complexity of coffee over the course of the first few days after roasting. An immediate espresso shot exhibits these characteristics, plus usually requires a grinder fine-ness adjustment and it will foam heavily from CO2 release - like a Guinness, not just crema.
Pick a straight origin coffee that you are familar with and roast a batch today. Cup the roast right away, and set some whole bean aside (in barrier packaging) for tomorrow. Then roast a duplicate batch of the same coffee tomorrow, put both samples on the cupping table side by side in a "delta test" or "double blind" comparison.
Back to top | view poster's profile
Posted by CafeBlue on 2007-06-14 23:55:59 Post Subject:
Cupping coffee straight out of the sample roaster is commonplace in coffee quality management. While some quality management prefer to cup test the day after roasting (when the coffee is settled a bit), most adjust their sensory evaluations to account for cupping promptly.
The body tends to be a bit thinner and the taste a little more shallow - lacking some of the sweetness, mouthfeel and complexity of coffee over the course of the first few days after roasting. An immediate espresso shot exhibits these characteristics, plus usually requires a grinder fine-ness adjustment and it will foam heavily from CO2 release - like a Guinness, not just crema.
Pick a straight origin coffee that you are familar with and roast a batch today. Cup the roast right away, and set some whole bean aside (in barrier packaging) for tomorrow. Then roast a duplicate batch of the same coffee tomorrow, put both samples on the cupping table side by side in a "delta test" or "double blind" comparison.
Back to top | view poster's profile
View entire thread: Looking for a single serve coffee/espresso machine
Posted by shadow745 on 2007-07-25 09:18:13 Post Subject:
I have no idea where you'll find something like that, if it's even made. I have seen many machines that allow drip coffee on one side and espresso on the other, but not in pod form. Try this. Buy a pod espresso machine, such as those made by Nepresso, and you can brew espresso from pods and if you want "regular" coffee in a single serving, then you can add hot water from the steam wand to your espresso shot to make an "Americano", which gives you the taste of espresso with the strength of brewed coffee. Later!
Back to top | view poster's profile
Posted by shadow745 on 2007-07-25 09:18:13 Post Subject:
I have no idea where you'll find something like that, if it's even made. I have seen many machines that allow drip coffee on one side and espresso on the other, but not in pod form. Try this. Buy a pod espresso machine, such as those made by Nepresso, and you can brew espresso from pods and if you want "regular" coffee in a single serving, then you can add hot water from the steam wand to your espresso shot to make an "Americano", which gives you the taste of espresso with the strength of brewed coffee. Later!
Back to top | view poster's profile
View entire thread: A new website about coffee makers
Posted by caffe biscotto on 2008-04-22 06:25:55 Post Subject:
Hey coffeepotato,
Welcome, I'm glad you came back here to get some input on your site.
About your site......... you missed a few spots where you could have put more advertising. Just kidding, it didn't distract me too much. I've learned to ignore ads.
Although the info wasn't that strong, I did find it easy to navigate and the descriptions were easy for a novice like me to understand.
Now, I want a moka pot!
You could certainly beef up the grinder section with more info and possibly even some photos of the various grinder options.
Spell check-
"Obviously you also loose some control over the espresso shot" - should read lose.
Over all, I enjoyed my visit there. Good luck with it.
Back to top | view poster's profile
Posted by caffe biscotto on 2008-04-22 06:25:55 Post Subject:
Hey coffeepotato,
Welcome, I'm glad you came back here to get some input on your site.
About your site......... you missed a few spots where you could have put more advertising. Just kidding, it didn't distract me too much. I've learned to ignore ads.
Although the info wasn't that strong, I did find it easy to navigate and the descriptions were easy for a novice like me to understand.
Now, I want a moka pot!
You could certainly beef up the grinder section with more info and possibly even some photos of the various grinder options.
Spell check-
"Obviously you also loose some control over the espresso shot" - should read lose.
Over all, I enjoyed my visit there. Good luck with it.
Back to top | view poster's profile
View entire thread: The Macchiato 20oz??? Is this a Stupid Question?
Posted by Heidi on 2008-01-10 07:49:01 Post Subject:
That's the difference between a Latte Macchiato (an espresso shot poured over steamed milk) and the Espresso Macchiato.
I really don't understand why they had to invent the Latte macchiato since it's basically just latte. We only do the traditional macchiato and refuse to so anything else.
Back to top | view poster's profile
Posted by Heidi on 2008-01-10 07:49:01 Post Subject:
That's the difference between a Latte Macchiato (an espresso shot poured over steamed milk) and the Espresso Macchiato.
I really don't understand why they had to invent the Latte macchiato since it's basically just latte. We only do the traditional macchiato and refuse to so anything else.
Back to top | view poster's profile
View entire thread: wannaba gonnabe
Posted by CafeWench on 2007-02-22 21:55:50 Post Subject: wannaba gonnabe
Hey everyone!
I'm new to the coffee forum scene, but not to the coffee scene. I joined this because I would love to get in touch with some people within the whole roasting part of the coffee world. I've been a barista for years now and I love coffee altogether.
I take pride in the excellency of coffee and would love to talk to other people who do as well. I worked as sales for a roaster before, and know some of the basics about the whole ordeal.
I move to San Francisco in a few months and want to know if anyone has any suggestoins of respectable roasters in that area that I can get in touch with. Atleast to view their facilities and taste their coffees.
If you just want to talk about origins or roasts or getting the best foam action or pulling the best espresso shot or machines or anything, send messages. I'm not too knowledgable, but I research and learn more everyday just from gaining more experience and reading magazines or these forums.
thank you.
Back to top | view poster's profile
Posted by CafeWench on 2007-02-22 21:55:50 Post Subject: wannaba gonnabe
Hey everyone!
I'm new to the coffee forum scene, but not to the coffee scene. I joined this because I would love to get in touch with some people within the whole roasting part of the coffee world. I've been a barista for years now and I love coffee altogether.
I take pride in the excellency of coffee and would love to talk to other people who do as well. I worked as sales for a roaster before, and know some of the basics about the whole ordeal.
I move to San Francisco in a few months and want to know if anyone has any suggestoins of respectable roasters in that area that I can get in touch with. Atleast to view their facilities and taste their coffees.
If you just want to talk about origins or roasts or getting the best foam action or pulling the best espresso shot or machines or anything, send messages. I'm not too knowledgable, but I research and learn more everyday just from gaining more experience and reading magazines or these forums.
thank you.
Back to top | view poster's profile
View entire thread: please someone figure nirvana latte out for me!!!
Posted by amCoffeepmTea on 2005-03-29 09:45:49 Post Subject:
Found this at http://www.cupofheaven.com/coffee_recipes_mp.htm
Nirvana Shake - 2 shots of espresso, 1/2 shot of amaretto syrup, 1 1/2 shots of chocolate syrup, 3 oz. liquid yogurt, 2 cups crushed ice. Blend all ingredients in a blender until smooth & serve in a 16 oz. glass topped with chocolate whipped cream.
Does that help at all? Then there's Nirvana chocolate. IMO, any trip to nirvana would have to include both chocolate and coffee.
Back to top | view poster's profile
Posted by amCoffeepmTea on 2005-03-29 09:45:49 Post Subject:
Found this at http://www.cupofheaven.com/coffee_recipes_mp.htm
Nirvana Shake - 2 shots of espresso, 1/2 shot of amaretto syrup, 1 1/2 shots of chocolate syrup, 3 oz. liquid yogurt, 2 cups crushed ice. Blend all ingredients in a blender until smooth & serve in a 16 oz. glass topped with chocolate whipped cream.
Does that help at all? Then there's Nirvana chocolate. IMO, any trip to nirvana would have to include both chocolate and coffee.
Back to top | view poster's profile
View entire thread: Lmited commercial espresso maker brands for my start up
Posted by mascon on 2006-09-26 00:52:38 Post Subject:
Thanks Alun.
I have actually tried few machines as mentioned.
a) La Scala eroica seems to pull out good espresso but it is a compact machine which look not presentable enough and supplier said la Scala machines tend to burn the coffee due to unstable temparature. The steam wand is powerful.
b) La Marzocco gave pretty good espresso shot but the price is almost 50-70% more than other machines. It is a very good machine indeed.
c)Grimac Ten is kind of a flop. I'm not sure the supplier did not set the machine well. It just can pull out espersso if the tampering is too tight.
Yet to try both nuova and La Scala carmen. Anybody can share if you are the user of any of the machine above.
Back to top | view poster's profile
Posted by mascon on 2006-09-26 00:52:38 Post Subject:
Thanks Alun.
I have actually tried few machines as mentioned.
a) La Scala eroica seems to pull out good espresso but it is a compact machine which look not presentable enough and supplier said la Scala machines tend to burn the coffee due to unstable temparature. The steam wand is powerful.
b) La Marzocco gave pretty good espresso shot but the price is almost 50-70% more than other machines. It is a very good machine indeed.
c)Grimac Ten is kind of a flop. I'm not sure the supplier did not set the machine well. It just can pull out espersso if the tampering is too tight.
Yet to try both nuova and La Scala carmen. Anybody can share if you are the user of any of the machine above.
Back to top | view poster's profile
View entire thread: Coffee Diope?
Posted by 3ternal on 2008-03-18 22:29:01 Post Subject:
Lol someone really needs to write an faq for this beginner stuff.
Doppio.
It's just two straight shots of espresso. Made up of the heart (gritty bottom), the body (concentrated coffee), and crema (foam that appears on top). If you want a single shot, it's called out as a "Solo espresso", double shot is "Doppio espresso".
So translated, that would have been a double shot caramel machiatto.
For illustration, this is a solo espresso shot.
http://images1.hdpi.com/product_enlarged/PavinaDoubleWallEspressoShot.JPG
Back to top | view poster's profile
Posted by 3ternal on 2008-03-18 22:29:01 Post Subject:
Lol someone really needs to write an faq for this beginner stuff.
Doppio.
It's just two straight shots of espresso. Made up of the heart (gritty bottom), the body (concentrated coffee), and crema (foam that appears on top). If you want a single shot, it's called out as a "Solo espresso", double shot is "Doppio espresso".
So translated, that would have been a double shot caramel machiatto.
For illustration, this is a solo espresso shot.
http://images1.hdpi.com/product_enlarged/PavinaDoubleWallEspressoShot.JPG
Back to top | view poster's profile
View entire thread: Boston Area?
Posted by ElPugDiablo on 2006-05-16 12:39:30 Post Subject:
ever since George Howell sold Coffee Connection to Starbucks, there are very few quality coffeehouses in Boston area. There are many busy coffeehouses, but I think only a handful are decent, and Simon's at 1736 Mass ave Cambridge, MA is truly good. On Newbury Street, and Boylston Street, I know Espresso Royale does pretty well because I have one of their ex-barista working for me, but you are looking at pretty steep rent, so you need to ask yourself how can you take business away from Starbucks, Espresso Royale, and other shops? I think in that area your shops outside apparance, outdoor seating, shop design and atmosphere are probably more important than pulling the best espresso shot per se. Best of luck.
Back to top | view poster's profile
Posted by ElPugDiablo on 2006-05-16 12:39:30 Post Subject:
ever since George Howell sold Coffee Connection to Starbucks, there are very few quality coffeehouses in Boston area. There are many busy coffeehouses, but I think only a handful are decent, and Simon's at 1736 Mass ave Cambridge, MA is truly good. On Newbury Street, and Boylston Street, I know Espresso Royale does pretty well because I have one of their ex-barista working for me, but you are looking at pretty steep rent, so you need to ask yourself how can you take business away from Starbucks, Espresso Royale, and other shops? I think in that area your shops outside apparance, outdoor seating, shop design and atmosphere are probably more important than pulling the best espresso shot per se. Best of luck.
Back to top | view poster's profile
View entire thread: Espresso blend = better shot?
Posted by ElPugDiablo on 2008-08-07 16:32:33 Post Subject:
The best espresso shot I have ever had was a single origin from Australia (not quite sure where in Australia) that tasted like pure honeysuckle. This was a lighter roast.Australia Bundja Extra Fancy from Mountain Top?
Back to top | view poster's profile
Posted by ElPugDiablo on 2008-08-07 16:32:33 Post Subject:
The best espresso shot I have ever had was a single origin from Australia (not quite sure where in Australia) that tasted like pure honeysuckle. This was a lighter roast.Australia Bundja Extra Fancy from Mountain Top?
Back to top | view poster's profile
View entire thread: One Group or Two 2 ?
Posted by ElPugDiablo on 2005-09-13 18:58:57 Post Subject:
One of the hardest thing to do is estimate your volumn, but you will have to come up with a number. For example, how many tables and chairs are you going to have? And what kind of turn over are you looking at? You should have a machine that can handle your seating capacity. Are you more of a bookstore or are you a coffeehouse with some books titles? If you are mainly a bookstore, then concentrate on marketing books, and have a small espresso machine, maybe even a prosumer machine; but do learn the essentials on how to make good espresso drinks as many bookstores really have horrible drinks, many coffeehoues too, for that matter. If you are mainly a coffeehouse, then invest in the best coffee equipment you can afford.
If you are going to use just one portafilter, then single group machine will be fine to start out with. Recently,the trend is to using bottomless portafilter and do away with single shot espresso. If you decided on that route, you can use a one group machine. The drawback is if I come in and order a triple latte, you are going to take a bit longer to make that drink.
If you are going with the traditional set up of using a single basket (7 grams) portafilter for single espresso shot, and a double basket (14 grams) for double shots, then you should get a 2 group machine because you need to keep both portafilters hot.
When considering milk steaming ability, bigger boiler, therefore higher power heating element, is usually better, and double boilers (more money) are better than single boiler.
Back to top | view poster's profile
Posted by ElPugDiablo on 2005-09-13 18:58:57 Post Subject:
One of the hardest thing to do is estimate your volumn, but you will have to come up with a number. For example, how many tables and chairs are you going to have? And what kind of turn over are you looking at? You should have a machine that can handle your seating capacity. Are you more of a bookstore or are you a coffeehouse with some books titles? If you are mainly a bookstore, then concentrate on marketing books, and have a small espresso machine, maybe even a prosumer machine; but do learn the essentials on how to make good espresso drinks as many bookstores really have horrible drinks, many coffeehoues too, for that matter. If you are mainly a coffeehouse, then invest in the best coffee equipment you can afford.
If you are going to use just one portafilter, then single group machine will be fine to start out with. Recently,the trend is to using bottomless portafilter and do away with single shot espresso. If you decided on that route, you can use a one group machine. The drawback is if I come in and order a triple latte, you are going to take a bit longer to make that drink.
If you are going with the traditional set up of using a single basket (7 grams) portafilter for single espresso shot, and a double basket (14 grams) for double shots, then you should get a 2 group machine because you need to keep both portafilters hot.
When considering milk steaming ability, bigger boiler, therefore higher power heating element, is usually better, and double boilers (more money) are better than single boiler.
Back to top | view poster's profile
View entire thread: High Volume latte idea
Posted by cafemakers on 2005-01-27 18:37:42 Post Subject:
New WAY to mass produce Specialty Coffee Drinks
Only in America will we get someone to try and "mass produce" a "specialty." What's next?
Wait, I've got it! Introducing the next revolution in the US specialty coffee market:
EspressYo(tm) - One 32oz traditional coffee-inspired espresso shot and high energy sports drink, available in "in-Yo'-face traditional Italian" or "Slamin' Raspberry" flavors.
Sign up today for this great investment opportunity - make checks payable to "Cash."
Back to top | view poster's profile
Posted by cafemakers on 2005-01-27 18:37:42 Post Subject:
New WAY to mass produce Specialty Coffee Drinks
Only in America will we get someone to try and "mass produce" a "specialty." What's next?
Wait, I've got it! Introducing the next revolution in the US specialty coffee market:
EspressYo(tm) - One 32oz traditional coffee-inspired espresso shot and high energy sports drink, available in "in-Yo'-face traditional Italian" or "Slamin' Raspberry" flavors.
Sign up today for this great investment opportunity - make checks payable to "Cash."
Back to top | view poster's profile
View entire thread: Chai Tea Frappe?
Posted by jtilden on 2007-03-14 07:09:28 Post Subject: Chai Tea Frappe?
How is everyone doing? While I am away in Iraq I have been trying to come up with new menu items to try in my drive thru shop when my time over here finally comes to an end ( I retire with 20 years in the Army once our deployment is over). My question is this: does a Chai Tea Frappe mix exist? Or could I make one out of a vanilla base, ice, and sub chai tea and milk in place of the espresso shot? One more question: what is a “hot” chocolate frappe? I am assuming it is chocolate frappe mix, ice, milk, and chocolate sauce or powder subbed for the espresso shots? A drive thru opened in a nearby city so my wife tried the hot chocolate frappe drink and has not stopped talking about it yet...thanks in advance for your help
Back to top | view poster's profile
Posted by jtilden on 2007-03-14 07:09:28 Post Subject: Chai Tea Frappe?
How is everyone doing? While I am away in Iraq I have been trying to come up with new menu items to try in my drive thru shop when my time over here finally comes to an end ( I retire with 20 years in the Army once our deployment is over). My question is this: does a Chai Tea Frappe mix exist? Or could I make one out of a vanilla base, ice, and sub chai tea and milk in place of the espresso shot? One more question: what is a “hot” chocolate frappe? I am assuming it is chocolate frappe mix, ice, milk, and chocolate sauce or powder subbed for the espresso shots? A drive thru opened in a nearby city so my wife tried the hot chocolate frappe drink and has not stopped talking about it yet...thanks in advance for your help
Back to top | view poster's profile
View entire thread: Espresso blend = better shot?
Posted by SpeckledCrema on 2008-08-07 15:57:11 Post Subject:
Usually, what i've seen is that the flow and color are usually determined by the post-roast changes, like how fine the beans are, tamp, etc.
It seems that most espresso blends are a dark roast to achieve a good body and consistancy, but have minimal flavor range. The best espresso shot I have ever had was a single origin from Australia (not quite sure where in Australia) that tasted like pure honeysuckle. This was a lighter roast.
Back to top | view poster's profile
Posted by SpeckledCrema on 2008-08-07 15:57:11 Post Subject:
Usually, what i've seen is that the flow and color are usually determined by the post-roast changes, like how fine the beans are, tamp, etc.
It seems that most espresso blends are a dark roast to achieve a good body and consistancy, but have minimal flavor range. The best espresso shot I have ever had was a single origin from Australia (not quite sure where in Australia) that tasted like pure honeysuckle. This was a lighter roast.
Back to top | view poster's profile
View entire thread: Coffee Bean Storage
Posted by Anonymous on 2004-10-28 23:00:19 Post Subject: Properly storing Coffee:
Tips about storing coffee:
----------------------------------------------------------------------------------
Storing coffee properly will keep it fresh and help preserve its flavor longer. Also, remember to keep coffee away from air and moisture.
When freshly roasted coffee is first opened, the beans appear to be oily.
Most of the flavor is contained within the coffee oils. Coffee oils are also responsible for the “cremaâ€
Back to top | view poster's profile
Posted by Anonymous on 2004-10-28 23:00:19 Post Subject: Properly storing Coffee:
Tips about storing coffee:
----------------------------------------------------------------------------------
Storing coffee properly will keep it fresh and help preserve its flavor longer. Also, remember to keep coffee away from air and moisture.
When freshly roasted coffee is first opened, the beans appear to be oily.
Most of the flavor is contained within the coffee oils. Coffee oils are also responsible for the “cremaâ€
Back to top | view poster's profile
View entire thread: Espresso Shot Mugs?
Posted by davidsbiscotti on 2007-10-23 08:04:11 Post Subject: espresso shot mugs
Thanks guys. I temporarily changed my avatar to something I found on the net. It's an espresso "shot" mug, no handles like a regular mug. It's like a 3 oz whiskey shot glass, only ceramic for hot coffee, a "shot" of strong coffee.
Only, they want like $3 each with the graphics. Too much for me to consider paying right now, for 1000 cups. Anyway, I'll keep looking and hopefully I can find a better color selection too. Thanks again for lookin' out.
Back to top | view poster's profile
Posted by davidsbiscotti on 2007-10-23 08:04:11 Post Subject: espresso shot mugs
Thanks guys. I temporarily changed my avatar to something I found on the net. It's an espresso "shot" mug, no handles like a regular mug. It's like a 3 oz whiskey shot glass, only ceramic for hot coffee, a "shot" of strong coffee.
Only, they want like $3 each with the graphics. Too much for me to consider paying right now, for 1000 cups. Anyway, I'll keep looking and hopefully I can find a better color selection too. Thanks again for lookin' out.
Back to top | view poster's profile
View entire thread: Single V/s Double Portafilter
Posted by LiftOff on 2005-02-08 10:30:31 Post Subject:
I can't weigh in with a vote because neither option is correct in my estimation.
A) A single portifilter does NOT give a bad espresso shot
B) It does Not give the same results as a double portafilter, how could it ? There is twice as much ground coffee in a double
Back to top | view poster's profile
Posted by LiftOff on 2005-02-08 10:30:31 Post Subject:
I can't weigh in with a vote because neither option is correct in my estimation.
A) A single portifilter does NOT give a bad espresso shot
B) It does Not give the same results as a double portafilter, how could it ? There is twice as much ground coffee in a double
Back to top | view poster's profile
View entire thread: Espresso Shot Mugs?
Posted by davidsbiscotti on 2007-10-22 13:42:44 Post Subject: Espresso shot mugs
Those are some nice cups, but a bit more than I want to afford. I saw some little 3oz "shot mugs" on another website, but the colors they offer are limited to only black or white. I also wouldn't want to incur shipping charges from overseas. Just some little cups I can put my name on and offer to my customers. A good promo could be - a free espresso shot mug to every internet customer who orders during the month of December 2007.
I do like Nuova Point's styles, especially the Trieste models.
Thanks for your help once again.
Back to top | view poster's profile
Posted by davidsbiscotti on 2007-10-22 13:42:44 Post Subject: Espresso shot mugs
Those are some nice cups, but a bit more than I want to afford. I saw some little 3oz "shot mugs" on another website, but the colors they offer are limited to only black or white. I also wouldn't want to incur shipping charges from overseas. Just some little cups I can put my name on and offer to my customers. A good promo could be - a free espresso shot mug to every internet customer who orders during the month of December 2007.
I do like Nuova Point's styles, especially the Trieste models.
Thanks for your help once again.
Back to top | view poster's profile
View entire thread: Espresso Shot Mugs?
Posted by davidsbiscotti on 2007-10-20 08:15:12 Post Subject: Espresso Shot Mugs?
First and foremost, I ask you to forgive my faux pas in not formerly introducing myself. I am Ed and I have a biscotti bakery in Mass. I searched (and still search) for forums as a source of quality related information. I have yet to find one as warm and inviting as this one.
I now humbly ask if someone could direct me to a wholesale espresso shot mug company where I could purchase a quantity of about 1000 to have printed for marketing purposes. I would greatly appreciate any info on this, and again I would like to express all appropriate apologies. Thank you.
Back to top | view poster's profile
Posted by davidsbiscotti on 2007-10-20 08:15:12 Post Subject: Espresso Shot Mugs?
First and foremost, I ask you to forgive my faux pas in not formerly introducing myself. I am Ed and I have a biscotti bakery in Mass. I searched (and still search) for forums as a source of quality related information. I have yet to find one as warm and inviting as this one.
I now humbly ask if someone could direct me to a wholesale espresso shot mug company where I could purchase a quantity of about 1000 to have printed for marketing purposes. I would greatly appreciate any info on this, and again I would like to express all appropriate apologies. Thank you.
Back to top | view poster's profile
View entire thread: looking for a quality metal body espresso machine
Posted by KittJ on 2004-11-27 13:52:31 Post Subject:
Jonels
Some personal impressions:
"Does the semi automatic make better espresso?"
Than what? Some semis make terrific espresso. Some don't. There are several automatics that appear to reliably make a decent shot... certainly better than many amateurs can pull with most of the less expensive machines available. On the other hand, I kinda like the DIY aspect of a semi, so I wouldn't be happy with automatic. The key to your decision probably rests more with: "what amount of time are you prepared to invest in learning to tease a great shot out of the machine?"
"Is the Pasquini Livia 90 overkill?"
There is no such thing as overkill in the search for consistently outstanding espresso. I think you might be asking whether the price ($1400) seems justified for the small improvement over a Silvia ($500). For some people, the answer is obviously "yes". If you can afford (without regret) to invest $5000 in your personal set-up in order to pull less than 40 shots per week, then you can feel confident that for you, the 90 (and many other great machines) are not overkill. If you are uncomfortable spending $5K, then you need to clarify your criteria for overkill.
"The Rancilio Silvia looks like an alternative."
The $500 Silvia has long been the widely accepted standard benchmark... but nobody has made a "data" based claim that it makes the best espresso shot possible from any particular coffee. There are several much more expensive machines that testers have concluded really do out perform it. And David Schomer (sp?) would kill it for poor tempearture control by his standards.
KittJ
PS ... You might want to put some ($~500) of what you are comfortable spending into a top grinder (Mazzer, Macap) before investing in a very expensive machine with your current grinder. Another good investment might be a session at a Barista school.
Back to top | view poster's profile
Posted by KittJ on 2004-11-27 13:52:31 Post Subject:
Jonels
Some personal impressions:
"Does the semi automatic make better espresso?"
Than what? Some semis make terrific espresso. Some don't. There are several automatics that appear to reliably make a decent shot... certainly better than many amateurs can pull with most of the less expensive machines available. On the other hand, I kinda like the DIY aspect of a semi, so I wouldn't be happy with automatic. The key to your decision probably rests more with: "what amount of time are you prepared to invest in learning to tease a great shot out of the machine?"
"Is the Pasquini Livia 90 overkill?"
There is no such thing as overkill in the search for consistently outstanding espresso. I think you might be asking whether the price ($1400) seems justified for the small improvement over a Silvia ($500). For some people, the answer is obviously "yes". If you can afford (without regret) to invest $5000 in your personal set-up in order to pull less than 40 shots per week, then you can feel confident that for you, the 90 (and many other great machines) are not overkill. If you are uncomfortable spending $5K, then you need to clarify your criteria for overkill.
"The Rancilio Silvia looks like an alternative."
The $500 Silvia has long been the widely accepted standard benchmark... but nobody has made a "data" based claim that it makes the best espresso shot possible from any particular coffee. There are several much more expensive machines that testers have concluded really do out perform it. And David Schomer (sp?) would kill it for poor tempearture control by his standards.
KittJ
PS ... You might want to put some ($~500) of what you are comfortable spending into a top grinder (Mazzer, Macap) before investing in a very expensive machine with your current grinder. Another good investment might be a session at a Barista school.
Back to top | view poster's profile
View entire thread: Arent fully automatic machines a waste?
Posted by neillebo on 2007-12-14 12:20:37 Post Subject: Arent fully automatic machines a waste?
I have a fully auto espresso machine. When you make a long coffee or normal coffee by brewing the espresso and allowing it to filter more water through ends up, supposedly in a bitter taste and is a big no no. I have learned that this is NOT the way to make Café Americano and that you should stop after the espresso is brewed and then just add hot water (not through the beans).
My machine offers 3 different types of brewing volumes. Shouldn’t I always just stick with a true espresso shot no matter what I do?? Doesn’t this defeat the purpose of the fully automatic? Do most of you out here BYPASS that feature and just brew espressos? By having to use this method, I basically lose some of the one touch advantages of a fully automatic machine.. Your thoughts are most welcomed!
Back to top | view poster's profile
Posted by neillebo on 2007-12-14 12:20:37 Post Subject: Arent fully automatic machines a waste?
I have a fully auto espresso machine. When you make a long coffee or normal coffee by brewing the espresso and allowing it to filter more water through ends up, supposedly in a bitter taste and is a big no no. I have learned that this is NOT the way to make Café Americano and that you should stop after the espresso is brewed and then just add hot water (not through the beans).
My machine offers 3 different types of brewing volumes. Shouldn’t I always just stick with a true espresso shot no matter what I do?? Doesn’t this defeat the purpose of the fully automatic? Do most of you out here BYPASS that feature and just brew espressos? By having to use this method, I basically lose some of the one touch advantages of a fully automatic machine.. Your thoughts are most welcomed!
Back to top | view poster's profile
View entire thread: Capuccino Freddo
Posted by unit_number_43 on 2006-06-11 02:24:18 Post Subject:
We always keep our iced coffees chilled in the fridge. I never thought to whisk the milk. tommorow at work I'm going to try put some milk in the blender and see what happens.
There's a guy that orders a breve latte everyday, and wanted it iced and blended. It basically tripled in size from the half and half frothing. Whole milk lattes don't froth as much, but maybe just blending straight milk with no ice will change that.
The real problem, as I see it, with an iced capp. is that you can't make a cold espresso shot. At least not without customizing a machine. sure you can chill shots, but they spoil... I don't know, this is going to take some experimenting.
Back to top | view poster's profile
Posted by unit_number_43 on 2006-06-11 02:24:18 Post Subject:
We always keep our iced coffees chilled in the fridge. I never thought to whisk the milk. tommorow at work I'm going to try put some milk in the blender and see what happens.
There's a guy that orders a breve latte everyday, and wanted it iced and blended. It basically tripled in size from the half and half frothing. Whole milk lattes don't froth as much, but maybe just blending straight milk with no ice will change that.
The real problem, as I see it, with an iced capp. is that you can't make a cold espresso shot. At least not without customizing a machine. sure you can chill shots, but they spoil... I don't know, this is going to take some experimenting.
Back to top | view poster's profile
View entire thread: Whom do you buy your speciality coffee from?
Posted by ElPugDiablo on 2005-09-07 17:49:01 Post Subject:
Don't know how close you are to them, but you should go visit them
http://www.theroasterie.com/
http://www.broadwaycafeandroastery.com/
While there are coffee businesses that sell teas, here are a few tea specialists:
http://www.svtea.com/
http://www.harney.com/
http://www.specialteas.com/
http://www.rishi-tea.com/
If you have never pull an espresso shot before you might want to visit
http://www.espressovivace.com/intro.html
Back to top | view poster's profile
Posted by ElPugDiablo on 2005-09-07 17:49:01 Post Subject:
Don't know how close you are to them, but you should go visit them
http://www.theroasterie.com/
http://www.broadwaycafeandroastery.com/
While there are coffee businesses that sell teas, here are a few tea specialists:
http://www.svtea.com/
http://www.harney.com/
http://www.specialteas.com/
http://www.rishi-tea.com/
If you have never pull an espresso shot before you might want to visit
http://www.espressovivace.com/intro.html
Back to top | view poster's profile
View entire thread: need a catchy name for a cafe where singles meet
Posted by javahill on 2006-04-25 21:02:27 Post Subject:
- 220V Hook-Up (it's your espresso machine, but if they want to take it another way)
- Up all Night
- what's up in your cup?
- all night stand
- coffee buddies
- the naked espresso shot (it's a portafilter that went to the chop shop)
Back to top | view poster's profile
Posted by javahill on 2006-04-25 21:02:27 Post Subject:
- 220V Hook-Up (it's your espresso machine, but if they want to take it another way)
- Up all Night
- what's up in your cup?
- all night stand
- coffee buddies
- the naked espresso shot (it's a portafilter that went to the chop shop)
Back to top | view poster's profile
View entire thread: Trying to like coffee - not having any luck
Posted by ElPugDiablo on 2006-03-17 12:06:27 Post Subject:
So look for a place that does not serve "bitter and strong" coffee. A good cup of coffee is sometime hard to find, but very rewarding. Perhaps you can tell us where you are located, and we can suggest places you can try.
I'm in Baltimore MD,
thx
Here is a link about coffee in Baltimore:
http://www.coffeegeek.com/forums/worldr ... east/19632
If I am in Baltimore, and I am to start a coffeehouse, these are the places I definitely will go and visit.
The Baltimore Coffee & Tea Co., Inc.
9 West Aylesbury Road
Lutherville, Maryland
Jays Shave Ice
2046 York Rd
Lutherville, MD
Murky Coffee
660 Pennsylvania Ave, SE
Washington, DC
Get a regular drip, if they have description of the coffee try to see if you can pick those flavors up in the coffee. Smell the aroma and let it cool down a bit and drink it black, let the coffee touch every part of your tongue and try to associate different flavors with food group you can identify with and see if you agree with the description. Then try an espresso shot and discuss the drip coffee and the espresso with the barista if he or she is not busy.
Back to top | view poster's profile
Posted by ElPugDiablo on 2006-03-17 12:06:27 Post Subject:
So look for a place that does not serve "bitter and strong" coffee. A good cup of coffee is sometime hard to find, but very rewarding. Perhaps you can tell us where you are located, and we can suggest places you can try.
I'm in Baltimore MD,
thx
Here is a link about coffee in Baltimore:
http://www.coffeegeek.com/forums/worldr ... east/19632
If I am in Baltimore, and I am to start a coffeehouse, these are the places I definitely will go and visit.
The Baltimore Coffee & Tea Co., Inc.
9 West Aylesbury Road
Lutherville, Maryland
Jays Shave Ice
2046 York Rd
Lutherville, MD
Murky Coffee
660 Pennsylvania Ave, SE
Washington, DC
Get a regular drip, if they have description of the coffee try to see if you can pick those flavors up in the coffee. Smell the aroma and let it cool down a bit and drink it black, let the coffee touch every part of your tongue and try to associate different flavors with food group you can identify with and see if you agree with the description. Then try an espresso shot and discuss the drip coffee and the espresso with the barista if he or she is not busy.
Back to top | view poster's profile
View entire thread: Need some help from my fellow coffee drinkers...
Posted by Jeff_Roaster_in_Training on 2006-02-14 18:44:39 Post Subject:
Are you M/F? Male
How old (if you don't mind me asking)? 31
What is your favorite brand, flavor, and/or kind of coffee? Kenya AA, Ethiopian Harrar/Sidamo, Java or Sulawesi
As for Brand I drink Alakef, but I also work there.
How do you drink your coffee? Iced, cappucino, espresso, latte, etc
Black, or espresso shot, or black with an espresso shot.
Back to top | view poster's profile
Posted by Jeff_Roaster_in_Training on 2006-02-14 18:44:39 Post Subject:
Are you M/F? Male
How old (if you don't mind me asking)? 31
What is your favorite brand, flavor, and/or kind of coffee? Kenya AA, Ethiopian Harrar/Sidamo, Java or Sulawesi
As for Brand I drink Alakef, but I also work there.
How do you drink your coffee? Iced, cappucino, espresso, latte, etc
Black, or espresso shot, or black with an espresso shot.
Back to top | view poster's profile
View entire thread: Would you pay $15 bucks for a cup of coffee?
Posted by garyscottadamson on 2007-09-06 11:56:11 Post Subject:
NO! I simply wouldn't pay that amount of money for a cup of coffee. Excellent coffee is cheap to produce.
I could get hold of a sensational espresso shot in france for 1 Euro, why should I pay more for smething that wont be so much better?
Back to top | view poster's profile
Posted by garyscottadamson on 2007-09-06 11:56:11 Post Subject:
NO! I simply wouldn't pay that amount of money for a cup of coffee. Excellent coffee is cheap to produce.
I could get hold of a sensational espresso shot in france for 1 Euro, why should I pay more for smething that wont be so much better?
Back to top | view poster's profile
View entire thread: Would you pay $15 bucks for a cup of coffee?
Posted by ElPugDiablo on 2007-09-06 13:01:06 Post Subject:
NO! I simply wouldn't pay that amount of money for a cup of coffee. Excellent coffee is cheap to produce.
I could get hold of a sensational espresso shot in france for 1 Euro, why should I pay more for smething that wont be so much better?
How do you know it won't be so much better if you don't try it? I am not saying you should try it. But you can't compare what you don't know.
Back to top | view poster's profile
Posted by ElPugDiablo on 2007-09-06 13:01:06 Post Subject:
NO! I simply wouldn't pay that amount of money for a cup of coffee. Excellent coffee is cheap to produce.
I could get hold of a sensational espresso shot in france for 1 Euro, why should I pay more for smething that wont be so much better?
How do you know it won't be so much better if you don't try it? I am not saying you should try it. But you can't compare what you don't know.
Back to top | view poster's profile
View entire thread: I am looking for an affordable quality grinder and espresso
Posted by Son of Starbucks on 2004-01-03 18:23:14 Post Subject:
Grinders are grinders. They all chop up beans to whatever consistency you want--it depends on how long you have them grind. Espresso machines? Now that's another story. It depends on how much you want to "do" to get a shot of espresso. You can get a decent espresso shot from equipment that costs ten bucks. You can also get one from equipment that costs five thousand. How much work and cleanup are you willing to do? How much cash are you willing to cut lose? Just as important, how many shots do you want to pull at a time? If you are entertaining fellow espresso lovers, manual equipment can be a pain in the rear-end. Put more info about what your limits and situations are. You'll find a ton of advice coming from other espresso aficionados.
Back to top | view poster's profile
Posted by Son of Starbucks on 2004-01-03 18:23:14 Post Subject:
Grinders are grinders. They all chop up beans to whatever consistency you want--it depends on how long you have them grind. Espresso machines? Now that's another story. It depends on how much you want to "do" to get a shot of espresso. You can get a decent espresso shot from equipment that costs ten bucks. You can also get one from equipment that costs five thousand. How much work and cleanup are you willing to do? How much cash are you willing to cut lose? Just as important, how many shots do you want to pull at a time? If you are entertaining fellow espresso lovers, manual equipment can be a pain in the rear-end. Put more info about what your limits and situations are. You'll find a ton of advice coming from other espresso aficionados.
Back to top | view poster's profile
View entire thread: What is the secret to good Frapp?
Posted by California-Coffee on 2005-04-20 15:06:10 Post Subject:
I beleive they use a powder mix from talking to a store manager. This is what we came up with to match.
2 cups Non dairy creamer
1 cup Sugar
1/2 cup good powered chocolate
Mix together
Drink preperation
Add two squirts of Torani chocolate sauce.
Add two scoops of your powder mix
Add 1 cup ice
Add your espresso shot or cold processed coffee
Blend and top it as you like
Back to top | view poster's profile
Posted by California-Coffee on 2005-04-20 15:06:10 Post Subject:
I beleive they use a powder mix from talking to a store manager. This is what we came up with to match.
2 cups Non dairy creamer
1 cup Sugar
1/2 cup good powered chocolate
Mix together
Drink preperation
Add two squirts of Torani chocolate sauce.
Add two scoops of your powder mix
Add 1 cup ice
Add your espresso shot or cold processed coffee
Blend and top it as you like
Back to top | view poster's profile
View entire thread: What is the secret to good Frapp?
Posted by tlhamzy on 2005-01-28 09:34:26 Post Subject: What is the secret to good Frapp?
I have been trying to duplicate Starbuck's frappiccino recipe, and just can't seem to get it. Does anybody know if they use a Toddy maker to make that wonderful base they use in their Frapps? Milk and syrup and an espresso shot is GROSS, yucko, I won't serve that, I want something that has some zing.
Any suggestions? Does anybody know what's in that base they pull out of the fridge? I've asked, but they don't tell the employees what's in it! SMART.
Thanks
Back to top | view poster's profile
Posted by tlhamzy on 2005-01-28 09:34:26 Post Subject: What is the secret to good Frapp?
I have been trying to duplicate Starbuck's frappiccino recipe, and just can't seem to get it. Does anybody know if they use a Toddy maker to make that wonderful base they use in their Frapps? Milk and syrup and an espresso shot is GROSS, yucko, I won't serve that, I want something that has some zing.
Any suggestions? Does anybody know what's in that base they pull out of the fridge? I've asked, but they don't tell the employees what's in it! SMART.
Thanks
Back to top | view poster's profile
View entire thread: How to make the perfect foam?
Posted by NW JAVA on 2006-11-26 23:47:58 Post Subject:
160 is the right temp
Make your foam first, them put it in the fridge while you get the espresso ready, pull the espresso shot then take out your milk, this'll stiffen it up a bit.
Start with a cold pitcher and cold milk.
Go with 2% if your using homo, the less milk fat, the easier it is to make more foam.
Otherwise you're doing it all correctly ie
Purge the wand,
Steam with the tip just below the surface (LISTEN for the right sound, no need to look, cuz you can't really see where the tip is anyway) Should be a SLIGHT hissing suond, not a loud one.
Stretch all the way to 160ish (for an American style capp -lotsa heaped foam)
Put the milk in the fridge now, then pull the espresso shot
Back to top | view poster's profile
Posted by NW JAVA on 2006-11-26 23:47:58 Post Subject:
160 is the right temp
Make your foam first, them put it in the fridge while you get the espresso ready, pull the espresso shot then take out your milk, this'll stiffen it up a bit.
Start with a cold pitcher and cold milk.
Go with 2% if your using homo, the less milk fat, the easier it is to make more foam.
Otherwise you're doing it all correctly ie
Purge the wand,
Steam with the tip just below the surface (LISTEN for the right sound, no need to look, cuz you can't really see where the tip is anyway) Should be a SLIGHT hissing suond, not a loud one.
Stretch all the way to 160ish (for an American style capp -lotsa heaped foam)
Put the milk in the fridge now, then pull the espresso shot
Back to top | view poster's profile
View entire thread: How to make the perfect foam?
Posted by Sinister703 on 2004-11-20 21:54:28 Post Subject:
160 is the right temp
Make your foam first, them put it in the fridge while you get the espresso ready, pull the espresso shot then take out your milk, this'll stiffen it up a bit.
Start with a cold pitcher and cold milk.
Go with 2% if your using homo, the less milk fat, the easier it is to make more foam.
Otherwise you're doing it all correctly ie
Purge the wand,
Steam with the tip just below the surface (LISTEN for the right sound, no need to look, cuz you can't really see where the tip is anyway) Should be a SLIGHT hissing suond, not a loud one.
Stretch all the way to 160ish (for an American style capp -lotsa heaped foam)
Put the milk in the fridge now, then pull the espresso shot
Back to top | view poster's profile
Posted by Sinister703 on 2004-11-20 21:54:28 Post Subject:
160 is the right temp
Make your foam first, them put it in the fridge while you get the espresso ready, pull the espresso shot then take out your milk, this'll stiffen it up a bit.
Start with a cold pitcher and cold milk.
Go with 2% if your using homo, the less milk fat, the easier it is to make more foam.
Otherwise you're doing it all correctly ie
Purge the wand,
Steam with the tip just below the surface (LISTEN for the right sound, no need to look, cuz you can't really see where the tip is anyway) Should be a SLIGHT hissing suond, not a loud one.
Stretch all the way to 160ish (for an American style capp -lotsa heaped foam)
Put the milk in the fridge now, then pull the espresso shot
Back to top | view poster's profile
View entire thread: What is the secret to good Frapp?
Posted by coffee_beanz on 2005-05-06 10:12:06 Post Subject:
I beleive they use a powder mix from talking to a store manager. This is what we came up with to match.
2 cups Non dairy creamer
1 cup Sugar
1/2 cup good powered chocolate
Mix together
Drink preperation
Add two squirts of Torani chocolate sauce.
Add two scoops of your powder mix
Add 1 cup ice
Add your espresso shot or cold processed coffee
Blend and top it as you like
Cool - how much would you guess is a "scoop" of powder mix?
I've seen recipes that call for pudding mix or gelatin (like Certa) - might not hurt to add a little of that to this formula.
Back to top | view poster's profile
Posted by coffee_beanz on 2005-05-06 10:12:06 Post Subject:
I beleive they use a powder mix from talking to a store manager. This is what we came up with to match.
2 cups Non dairy creamer
1 cup Sugar
1/2 cup good powered chocolate
Mix together
Drink preperation
Add two squirts of Torani chocolate sauce.
Add two scoops of your powder mix
Add 1 cup ice
Add your espresso shot or cold processed coffee
Blend and top it as you like
Cool - how much would you guess is a "scoop" of powder mix?
I've seen recipes that call for pudding mix or gelatin (like Certa) - might not hurt to add a little of that to this formula.
Back to top | view poster's profile
View entire thread: please help suggest a quality commercial espresso machine!
Posted by ElPugDiablo on 2006-10-16 14:08:18 Post Subject:
Thanks for your input NW Java. What specific machine do you recommend? Through my research, I thought I was sold on a semi automatic 2 group. I recently visited a distributor who seemed very confused when I asked the difference between a semi and a automatic. I want some control over my shots, but I also won't have the time (or manpower) to have full manual control. Does this make any sense? I think the rep confused me more than I already was!
I am confuse. Both semi automatic or automatic machine take the same amount of time to pull a shot (anywhere from 20 to 30 seconds). With semi automatic you have to pay more attention because you need to turn the water pump on to start the espresso shot AND turn it off. The automatic, on the other hand, turn off automatically at the pre-set level. The advantage of semi automatic is you need to pay more attention to your shot and therefore hopefully your end result is better. The advantage of set it and forget it is obvious, but if you don't pay attention, your quality will suffer. With either type, your manpower requirement is the same. The semi automatic however needs more training and skill level. Maybe that is what you mean by time and manpower?
Back to top | view poster's profile
Posted by ElPugDiablo on 2006-10-16 14:08:18 Post Subject:
Thanks for your input NW Java. What specific machine do you recommend? Through my research, I thought I was sold on a semi automatic 2 group. I recently visited a distributor who seemed very confused when I asked the difference between a semi and a automatic. I want some control over my shots, but I also won't have the time (or manpower) to have full manual control. Does this make any sense? I think the rep confused me more than I already was!
I am confuse. Both semi automatic or automatic machine take the same amount of time to pull a shot (anywhere from 20 to 30 seconds). With semi automatic you have to pay more attention because you need to turn the water pump on to start the espresso shot AND turn it off. The automatic, on the other hand, turn off automatically at the pre-set level. The advantage of semi automatic is you need to pay more attention to your shot and therefore hopefully your end result is better. The advantage of set it and forget it is obvious, but if you don't pay attention, your quality will suffer. With either type, your manpower requirement is the same. The semi automatic however needs more training and skill level. Maybe that is what you mean by time and manpower?
Back to top | view poster's profile
View entire thread: Why does Lime Torani curdle in steamed milk?
Posted by celement on 2005-06-21 19:08:12 Post Subject: steaming syrups?
Maybe I'm doing something wrong but I don't steam my syrups.....I use Routon 1883's but my guess is there is no difference between them in Tourani.
We pour our shots into the cup before the milk, stir into the espresso shot and then pour steamed milk over the top....depending on the drink. We don't steam milk with a syrup in it?
Like I said...maybe I'm the one doing something wrong - hope you get more answers here....
Back to top | view poster's profile
Posted by celement on 2005-06-21 19:08:12 Post Subject: steaming syrups?
Maybe I'm doing something wrong but I don't steam my syrups.....I use Routon 1883's but my guess is there is no difference between them in Tourani.
We pour our shots into the cup before the milk, stir into the espresso shot and then pour steamed milk over the top....depending on the drink. We don't steam milk with a syrup in it?
Like I said...maybe I'm the one doing something wrong - hope you get more answers here....
Back to top | view poster's profile
View entire thread: Cost per cup?
Posted by Muddycup on 2006-02-01 16:18:24 Post Subject:
new york times broke it down a couple of years ago in detail, although it is hard to compare costs exactly. Generally
cup lid - .10
espresso shot .20 each
milk - .26 (this is only an est.)
then you take your other costs, labor,rent,utilities etc.
This is just an est. results vary from store to store, company to company.
Back to top | view poster's profile
Posted by Muddycup on 2006-02-01 16:18:24 Post Subject:
new york times broke it down a couple of years ago in detail, although it is hard to compare costs exactly. Generally
cup lid - .10
espresso shot .20 each
milk - .26 (this is only an est.)
then you take your other costs, labor,rent,utilities etc.
This is just an est. results vary from store to store, company to company.
Back to top | view poster's profile
View entire thread: Love to have critical feedback
Posted by Davec on 2007-07-24 12:36:15 Post Subject:
Honest feedback
1. I lost the will to live trying to navigate the website and find all the coffees
2. It's full of irrelevant stuff I don't care about (i'm not going on a holiday there)
3. Please don't add music...my god!
4. It gives me the impression of a company trying to pretend its group of bearded sandal wearing tree huggers whilst making a profit.
5. Hard coffee related content is thin
Recommendations
Most adults like me can read real good, try putting on a single page, what you seem to want to present to me in 5 pages (I hate to keep clicking next to read the story a paragraph at a time).
Stop trying to prove how good you are at doing websites and concentrate on the content. The site is like a fancy chocolate box with no chocolates inside. Put in some hard information regading the coffees you sell. type of bean, height grown, cupping notes, roast levels....recommended preparation methods e.g. drip, espresso, cappa, latte etc..is the coffee a morning, all day, after dinner etc..
Premium beans from throughout Hawai‘i come together, capturing the essence of the islands. A medium roasting releases that essence. ...what essence, whats it taste like
Show more about how the coffee is grown, harvested, processed, graded, roasted...picture of your roaster and nice steaming piles of beans. Also a bit about your master roaster would be nice.
I personally hate it when people call something "Island Style Kona"....and it's got 10% Kona. I know you say so, but you know, it isn't Kona is it. It's also questionable how much 10% does for a blend...I know Kona etc.. is the big headline bean, but really 10% is a miniscule unimportant amount for that type of coffee. Same comment applies to all the big name coffees forming only 10% of the total e.g. Island Style Moloka‘i contains no less than 10% Moloka‘i beans.
10% in a blend is the equivelant of 3 or 4 beans out of the 40 used to make a single espresso shot. What are all these blends for, is there a rationale behind their design, or is it just to have a large number of different coffee choices, each with a big name coffee in very small proportion.
Add other hard coffee content
Otherwise attractive website, that needs a few of the "gadgets" removing, made clearer to navigate and with better hard coffee content. A long hard look needs to be taken at the reasons/rationale for creating a blend.
Sorry it's not all super positive, it is first impressions though....and you wouldn't have got any value from a post that said "brilliant site"!.
Back to top | view poster's profile
Posted by Davec on 2007-07-24 12:36:15 Post Subject:
Honest feedback
1. I lost the will to live trying to navigate the website and find all the coffees
2. It's full of irrelevant stuff I don't care about (i'm not going on a holiday there)
3. Please don't add music...my god!
4. It gives me the impression of a company trying to pretend its group of bearded sandal wearing tree huggers whilst making a profit.
5. Hard coffee related content is thin
Recommendations
Most adults like me can read real good, try putting on a single page, what you seem to want to present to me in 5 pages (I hate to keep clicking next to read the story a paragraph at a time).
Stop trying to prove how good you are at doing websites and concentrate on the content. The site is like a fancy chocolate box with no chocolates inside. Put in some hard information regading the coffees you sell. type of bean, height grown, cupping notes, roast levels....recommended preparation methods e.g. drip, espresso, cappa, latte etc..is the coffee a morning, all day, after dinner etc..
Premium beans from throughout Hawai‘i come together, capturing the essence of the islands. A medium roasting releases that essence. ...what essence, whats it taste like
Show more about how the coffee is grown, harvested, processed, graded, roasted...picture of your roaster and nice steaming piles of beans. Also a bit about your master roaster would be nice.
I personally hate it when people call something "Island Style Kona"....and it's got 10% Kona. I know you say so, but you know, it isn't Kona is it. It's also questionable how much 10% does for a blend...I know Kona etc.. is the big headline bean, but really 10% is a miniscule unimportant amount for that type of coffee. Same comment applies to all the big name coffees forming only 10% of the total e.g. Island Style Moloka‘i contains no less than 10% Moloka‘i beans.
10% in a blend is the equivelant of 3 or 4 beans out of the 40 used to make a single espresso shot. What are all these blends for, is there a rationale behind their design, or is it just to have a large number of different coffee choices, each with a big name coffee in very small proportion.
Add other hard coffee content
Otherwise attractive website, that needs a few of the "gadgets" removing, made clearer to navigate and with better hard coffee content. A long hard look needs to be taken at the reasons/rationale for creating a blend.
Sorry it's not all super positive, it is first impressions though....and you wouldn't have got any value from a post that said "brilliant site"!.
Back to top | view poster's profile
View entire thread: European cafes versus American
Posted by Alun_evans on 2008-06-06 19:35:41 Post Subject:
I think this is an interesting debate. I would say the differences in cafe and coffee culture (the US vs. Europe) is a cultural and historical one- and it is also an ever changing evolution that has continued from obvious beginings in Europe. Generally I enjoy the cafes of Italy- the types of pastries and food they offer as well as the quality of the coffee and service. The buzz and atmosphere of these places in the morning is amazing- but of course you have to rememember the Italians drink 43 BILLION cups of coffee a year- 30% of these in the morning orrientated cafes. The passion for coffee and the undeniably central part it plays in Italians' lives plays a huge part in the coffee industry in Italy. I agree the cafe designs are beautiful, and I actually love a lot of the design ideas that I see on my trips there.
Are the cafe designs and menu standards directly transferable to cafes operations in the USA and other countries? Not always. For instance, coffee culture has developed on very different lines in America from Italy. It was, I dare say, the norm until at least the early 1990's for coffee in dinners and restaurants around the States to be served by the cup from carafes that had been sitting on bunn warmer plates for hours. I remember a road trip I did through (the now quite coffee sophisticated) West and Mountain States of America in 1990. The coffee was, almost universally, ahhem..apallingly bad. However (before someone berates me) I would like to add coffee evolution has happened at a speed that would make Charles Darwin turn somersaults in his grave. Coffee blends, especially those used in Espresso based drinks, are now very good- albeit it different from those European counterparts.
Touching on the quality of coffee in the cup- the espresso or cappuccini/o enjoyed in the cafe in France, Italy or the USA is a different issue altogether. I really enjoy the coffee from the small roasters all over Italy...however in some respects tradition defines what you will get in the cup all over Europe. Looking at where the coffee comes from, and what type of beans are being used- means that I can pretty much second guess the cupping characters of what I will served at a bar/caffe in Italy. I am never (or at least very rarely) disappointed. However, I am also rarely pleasantly supprised by anything unique or funky in the cup. What I am saying is Italian coffee is of a good standard, but perhaps not exceptional. Conversely in the USA the traditional constrains and expectations of a coffee roaster and their client base are not so concrete or stepped in tradition. Therefore a roaster there may, and often will, experiement with a huge number of origins when blending- consequently an espresso shot you may get in a small cafe in Boulder, Colorado, roasted by a small regional roaster may be outstandingly different from anything you may experience elsewhere.
I would say, from a somewhat neutral standpoint, that globally coffee seems to be heading into two different schools of thought- the "European" way and "the American influencing the rest of the world outside of Europe" way. In Asia I would estimate nearly all cafes that I see being built- loosely, or sometimes not so loosely, mimick American cafe design, menu, coffee blends etc. Obviously the pioneering presence of Starbucks, Coffee Bean and Tea Leaf, Spinelli's etc in Asia has meant that coffee culture is somewhat following the American chain ideals of cafe design, and culture by default. In countries such as New Zealand and Australia, where coffee evolution started much earlier (after WWII immigrants from Italy, Greece, Yugoslavia, Austria and Holland flooded into both countries bringing European Coffee culture with them) the US style chains really struggle and the independent cafes that often reflect European design concepts do very, very well.
Anyway a waffle...a verbal one rather than you can eat! But I do think the differences in coffee culture make things interesting. I do know the SCAA and SCAE standards are not at all that far apart.
Back to top | view poster's profile
Posted by Alun_evans on 2008-06-06 19:35:41 Post Subject:
I think this is an interesting debate. I would say the differences in cafe and coffee culture (the US vs. Europe) is a cultural and historical one- and it is also an ever changing evolution that has continued from obvious beginings in Europe. Generally I enjoy the cafes of Italy- the types of pastries and food they offer as well as the quality of the coffee and service. The buzz and atmosphere of these places in the morning is amazing- but of course you have to rememember the Italians drink 43 BILLION cups of coffee a year- 30% of these in the morning orrientated cafes. The passion for coffee and the undeniably central part it plays in Italians' lives plays a huge part in the coffee industry in Italy. I agree the cafe designs are beautiful, and I actually love a lot of the design ideas that I see on my trips there.
Are the cafe designs and menu standards directly transferable to cafes operations in the USA and other countries? Not always. For instance, coffee culture has developed on very different lines in America from Italy. It was, I dare say, the norm until at least the early 1990's for coffee in dinners and restaurants around the States to be served by the cup from carafes that had been sitting on bunn warmer plates for hours. I remember a road trip I did through (the now quite coffee sophisticated) West and Mountain States of America in 1990. The coffee was, almost universally, ahhem..apallingly bad. However (before someone berates me) I would like to add coffee evolution has happened at a speed that would make Charles Darwin turn somersaults in his grave. Coffee blends, especially those used in Espresso based drinks, are now very good- albeit it different from those European counterparts.
Touching on the quality of coffee in the cup- the espresso or cappuccini/o enjoyed in the cafe in France, Italy or the USA is a different issue altogether. I really enjoy the coffee from the small roasters all over Italy...however in some respects tradition defines what you will get in the cup all over Europe. Looking at where the coffee comes from, and what type of beans are being used- means that I can pretty much second guess the cupping characters of what I will served at a bar/caffe in Italy. I am never (or at least very rarely) disappointed. However, I am also rarely pleasantly supprised by anything unique or funky in the cup. What I am saying is Italian coffee is of a good standard, but perhaps not exceptional. Conversely in the USA the traditional constrains and expectations of a coffee roaster and their client base are not so concrete or stepped in tradition. Therefore a roaster there may, and often will, experiement with a huge number of origins when blending- consequently an espresso shot you may get in a small cafe in Boulder, Colorado, roasted by a small regional roaster may be outstandingly different from anything you may experience elsewhere.
I would say, from a somewhat neutral standpoint, that globally coffee seems to be heading into two different schools of thought- the "European" way and "the American influencing the rest of the world outside of Europe" way. In Asia I would estimate nearly all cafes that I see being built- loosely, or sometimes not so loosely, mimick American cafe design, menu, coffee blends etc. Obviously the pioneering presence of Starbucks, Coffee Bean and Tea Leaf, Spinelli's etc in Asia has meant that coffee culture is somewhat following the American chain ideals of cafe design, and culture by default. In countries such as New Zealand and Australia, where coffee evolution started much earlier (after WWII immigrants from Italy, Greece, Yugoslavia, Austria and Holland flooded into both countries bringing European Coffee culture with them) the US style chains really struggle and the independent cafes that often reflect European design concepts do very, very well.
Anyway a waffle...a verbal one rather than you can eat! But I do think the differences in coffee culture make things interesting. I do know the SCAA and SCAE standards are not at all that far apart.
Back to top | view poster's profile
View entire thread: Latte art increasing sales?
Posted by NW JAVA on 2007-11-08 21:36:40 Post Subject:
k. I really prefer to see the tiger stripe in the mouse tail of espresso shot..
Back to top | view poster's profile
Posted by NW JAVA on 2007-11-08 21:36:40 Post Subject:
k. I really prefer to see the tiger stripe in the mouse tail of espresso shot..
Back to top | view poster's profile
View entire thread: iced mochas
Posted by celement on 2005-06-09 19:10:24 Post Subject: We don't blend
We simply add the sauce we've chosen, the cold espresso shot, the milk, stirr aggressively (my baristas' hate it when I use that word), add ice and whip is offered on top.
I love offering up these drinks and am looking to do some promotion on them this summer to help sales. They cost me less, take less time to make, and my clientele so far is liking them.
PS...we went to davenci syrups...I wasn't fond of this at first but I taste tested it with 3 customers, with all employees, and found no difference other then an extraordinary cost difference for not using it. Our pumps now cost 7 cents instead of 11 with Gharidelli
Back to top | view poster's profile
Posted by celement on 2005-06-09 19:10:24 Post Subject: We don't blend
We simply add the sauce we've chosen, the cold espresso shot, the milk, stirr aggressively (my baristas' hate it when I use that word), add ice and whip is offered on top.
I love offering up these drinks and am looking to do some promotion on them this summer to help sales. They cost me less, take less time to make, and my clientele so far is liking them.
PS...we went to davenci syrups...I wasn't fond of this at first but I taste tested it with 3 customers, with all employees, and found no difference other then an extraordinary cost difference for not using it. Our pumps now cost 7 cents instead of 11 with Gharidelli
Back to top | view poster's profile
View entire thread: 10 second rule?
Posted by CafeBlue on 2007-04-06 16:07:45 Post Subject: espresso time
Correct: the "10 second rule" refers to time between the espresso finished brewing and serving to customer. This is to ensure the cup quality is delivered to the customer. Letting the cup sit around, negatively affects the aroma, crema and taste.
The leading authority on espresso quality may be the WBC. World Barista Championship standards for brew time are 20-30 seconds for a 1 ounce espresso shot.
Short extraction times llike 13-17 seconds usually result in a weaker, under-extracted shot with less crema. The crema is also usually made up of larger bubbles compared to the tiny bubbled, micro-foam, denser, more viscous crema found on a well brewed espresso. Frequently the short-time shot is also plagued with 'blonding' problems and a sour or salty taste. A 'short-time' shot is not a ristretto, which is a properly prepared shot run less than standard fill level - in slightly less brew-time than standard.
Although different machines, baristi, coffees will all behave slightly differently, a 13 second shot is not destined to win a taste quality comparison with a properly prepared espresso. Super-automatic machines and chain operators are frequently calibrating to a compromise between quality and machine reliability. They are also frequently operating within the design compromises involved with grinders/brew chamber dimensions/tamping mechanisms/multiple dose ranges/multiple brew levels/maintenance/service costs - just to name the key factors. They often settle on standards that are less than ideal for cup quality - in favor of other factors. Usually the super-automatic operators only allow the staff to adjust the grind settings - not the other brew parameters such as tamp, pre-infuse, water temp, water flow, grind dose time.
Enough prattle - time for an espresso!
By the way, love to hear your opinions regarding both La Marzocco and Super-auto shots and milk foaming.
Back to top | view poster's profile
Posted by CafeBlue on 2007-04-06 16:07:45 Post Subject: espresso time
Correct: the "10 second rule" refers to time between the espresso finished brewing and serving to customer. This is to ensure the cup quality is delivered to the customer. Letting the cup sit around, negatively affects the aroma, crema and taste.
The leading authority on espresso quality may be the WBC. World Barista Championship standards for brew time are 20-30 seconds for a 1 ounce espresso shot.
Short extraction times llike 13-17 seconds usually result in a weaker, under-extracted shot with less crema. The crema is also usually made up of larger bubbles compared to the tiny bubbled, micro-foam, denser, more viscous crema found on a well brewed espresso. Frequently the short-time shot is also plagued with 'blonding' problems and a sour or salty taste. A 'short-time' shot is not a ristretto, which is a properly prepared shot run less than standard fill level - in slightly less brew-time than standard.
Although different machines, baristi, coffees will all behave slightly differently, a 13 second shot is not destined to win a taste quality comparison with a properly prepared espresso. Super-automatic machines and chain operators are frequently calibrating to a compromise between quality and machine reliability. They are also frequently operating within the design compromises involved with grinders/brew chamber dimensions/tamping mechanisms/multiple dose ranges/multiple brew levels/maintenance/service costs - just to name the key factors. They often settle on standards that are less than ideal for cup quality - in favor of other factors. Usually the super-automatic operators only allow the staff to adjust the grind settings - not the other brew parameters such as tamp, pre-infuse, water temp, water flow, grind dose time.
Enough prattle - time for an espresso!
By the way, love to hear your opinions regarding both La Marzocco and Super-auto shots and milk foaming.
Back to top | view poster's profile
View entire thread: 10 second rule?
Posted by 3ternal on 2007-04-06 23:31:58 Post Subject: Re: espresso time
Correct: the "10 second rule" refers to time between the espresso finished brewing and serving to customer. This is to ensure the cup quality is delivered to the customer. Letting the cup sit around, negatively affects the aroma, crema and taste.
The leading authority on espresso quality may be the WBC. World Barista Championship standards for brew time are 20-30 seconds for a 1 ounce espresso shot.
Short extraction times llike 13-17 seconds usually result in a weaker, under-extracted shot with less crema. The crema is also usually made up of larger bubbles compared to the tiny bubbled, micro-foam, denser, more viscous crema found on a well brewed espresso. Frequently the short-time shot is also plagued with 'blonding' problems and a sour or salty taste. A 'short-time' shot is not a ristretto, which is a properly prepared shot run less than standard fill level - in slightly less brew-time than standard.
Although different machines, baristi, coffees will all behave slightly differently, a 13 second shot is not destined to win a taste quality comparison with a properly prepared espresso. Super-automatic machines and chain operators are frequently calibrating to a compromise between quality and machine reliability. They are also frequently operating within the design compromises involved with grinders/brew chamber dimensions/tamping mechanisms/multiple dose ranges/multiple brew levels/maintenance/service costs - just to name the key factors. They often settle on standards that are less than ideal for cup quality - in favor of other factors. Usually the super-automatic operators only allow the staff to adjust the grind settings - not the other brew parameters such as tamp, pre-infuse, water temp, water flow, grind dose time.
Enough prattle - time for an espresso!
By the way, love to hear your opinions regarding both La Marzocco and Super-auto shots and milk foaming.
So your saying the esspresso shot itself does expire after 10 seconds?
Never used a Marzocco, but it seems like it would require more skill to make a great latte/cappacinno with then it would with a super-auto like we use in Starbucks. Shots would probably taste better though.
Back to top | view poster's profile
Posted by 3ternal on 2007-04-06 23:31:58 Post Subject: Re: espresso time
Correct: the "10 second rule" refers to time between the espresso finished brewing and serving to customer. This is to ensure the cup quality is delivered to the customer. Letting the cup sit around, negatively affects the aroma, crema and taste.
The leading authority on espresso quality may be the WBC. World Barista Championship standards for brew time are 20-30 seconds for a 1 ounce espresso shot.
Short extraction times llike 13-17 seconds usually result in a weaker, under-extracted shot with less crema. The crema is also usually made up of larger bubbles compared to the tiny bubbled, micro-foam, denser, more viscous crema found on a well brewed espresso. Frequently the short-time shot is also plagued with 'blonding' problems and a sour or salty taste. A 'short-time' shot is not a ristretto, which is a properly prepared shot run less than standard fill level - in slightly less brew-time than standard.
Although different machines, baristi, coffees will all behave slightly differently, a 13 second shot is not destined to win a taste quality comparison with a properly prepared espresso. Super-automatic machines and chain operators are frequently calibrating to a compromise between quality and machine reliability. They are also frequently operating within the design compromises involved with grinders/brew chamber dimensions/tamping mechanisms/multiple dose ranges/multiple brew levels/maintenance/service costs - just to name the key factors. They often settle on standards that are less than ideal for cup quality - in favor of other factors. Usually the super-automatic operators only allow the staff to adjust the grind settings - not the other brew parameters such as tamp, pre-infuse, water temp, water flow, grind dose time.
Enough prattle - time for an espresso!
By the way, love to hear your opinions regarding both La Marzocco and Super-auto shots and milk foaming.
So your saying the esspresso shot itself does expire after 10 seconds?
Never used a Marzocco, but it seems like it would require more skill to make a great latte/cappacinno with then it would with a super-auto like we use in Starbucks. Shots would probably taste better though.
Back to top | view poster's profile
View entire thread: How many espressos does a 1lb bag of coffee beans make?
Posted by jez on 2004-03-15 22:33:30 Post Subject: Can I get it right?
Hi everyone-
Thanks for all of the input re: my inperfect espresso. I've noticed that the water temp on my espresso machine is only reaching 180 degress so I'll adjust the "temp" variable and see what happens there. I'm still a bit confused though because I actually had Caribou Coffee (local) grind a TURKISH grind (I'm sure they have need for new blades on their grinders) and I am still pulling a weak, thin crema at 12 seconds for a double shot! I keep hearing "adjust the grind to a finer one" but how much finer can you get than a turkish one? I suppose I've never tasted a straight espresso shot from Caribou so theirs might be masked by the milk based drinks. Do you think the temp adjustment will help?
Re: to what I drink out on the town, guess I'd better check in with this independent shop the other side of my town. I am pulling my hair out to get this right!
Back to top | view poster's profile
Posted by jez on 2004-03-15 22:33:30 Post Subject: Can I get it right?
Hi everyone-
Thanks for all of the input re: my inperfect espresso. I've noticed that the water temp on my espresso machine is only reaching 180 degress so I'll adjust the "temp" variable and see what happens there. I'm still a bit confused though because I actually had Caribou Coffee (local) grind a TURKISH grind (I'm sure they have need for new blades on their grinders) and I am still pulling a weak, thin crema at 12 seconds for a double shot! I keep hearing "adjust the grind to a finer one" but how much finer can you get than a turkish one? I suppose I've never tasted a straight espresso shot from Caribou so theirs might be masked by the milk based drinks. Do you think the temp adjustment will help?
Re: to what I drink out on the town, guess I'd better check in with this independent shop the other side of my town. I am pulling my hair out to get this right!
Back to top | view poster's profile
View entire thread: Latte art increasing sales?
Posted by cafemakers on 2006-05-17 14:43:02 Post Subject:
But has anyone noticed an increase in sales due to latte art? Do customers really tell their friends, "Dude, you've GOT to see this!"
You raise a very important point; one that we emphasize in our training curriculum. Latte art is a good motivational tool to excite new trainees about the possibilities that await as their barista skills develop; however, you should always stress the importance of a drink tasting good.
We have been approached by shop owners and trainees that wish to learn how to make the rosetta, heart or other images that they've seen on some video even before they know how to pull an espresso shot! It is important to channel this enthusiasm into less visually exciting, but more practical underlying barista skills. A rosetta atop a 10 second shot will not sell more drinks.
Latte art should be reserved as the crowning achievement of a skilled barista's abilities and not practiced in a commercial environment until that barista can consistently demonstrate the quick and correct execution of a proper traditional drink with minimal waste.
A well-formed traditional cappuccino is more difficult to create than most people expect; obtaining the correct color distribution, foam density, foam consistency, temperature and flavor is not an easy task -- but when done correctly, I believe that it is a far more beautiful sight than any gimmicky design.
Andrew
Back to top | view poster's profile
Posted by cafemakers on 2006-05-17 14:43:02 Post Subject:
But has anyone noticed an increase in sales due to latte art? Do customers really tell their friends, "Dude, you've GOT to see this!"
You raise a very important point; one that we emphasize in our training curriculum. Latte art is a good motivational tool to excite new trainees about the possibilities that await as their barista skills develop; however, you should always stress the importance of a drink tasting good.
We have been approached by shop owners and trainees that wish to learn how to make the rosetta, heart or other images that they've seen on some video even before they know how to pull an espresso shot! It is important to channel this enthusiasm into less visually exciting, but more practical underlying barista skills. A rosetta atop a 10 second shot will not sell more drinks.
Latte art should be reserved as the crowning achievement of a skilled barista's abilities and not practiced in a commercial environment until that barista can consistently demonstrate the quick and correct execution of a proper traditional drink with minimal waste.
A well-formed traditional cappuccino is more difficult to create than most people expect; obtaining the correct color distribution, foam density, foam consistency, temperature and flavor is not an easy task -- but when done correctly, I believe that it is a far more beautiful sight than any gimmicky design.
Andrew
Back to top | view poster's profile
View entire thread: Senseo coffee system = cool!
Posted by npkeith on 2006-09-13 23:10:21 Post Subject:
Yeah, I got the freebie too. The Douwe Egberts coffee that was included free is bitter and thin at the finish. I'll have to stick a thermometer in the water though - if you follow the directions, the machine preheats the water. It came out pretty hot. I am a little worried about extraction time though. I was always told 4 minutes, but then an espresso shot only takes seconds, and the Senseo *is* a pressure brew system... I'm sure its not as high a pressure as dads old pavoni though...
I was hot, it was caffienated, and it stopped the headache... but I will *not* be buying pods for it.
I am interested in those reusable pods that I could fill with my home-roast yirgacheffe though... But $20 for one, maybe 2 of the things - thats obscene! I'd want to make up a stack of a dozen or so to take to work for the day. That aint't gonna happen at $20 each...
I did see something about using 1 cup basket filters to make your own paper pods though... That might be doable.
Back to top | view poster's profile
Posted by npkeith on 2006-09-13 23:10:21 Post Subject:
Yeah, I got the freebie too. The Douwe Egberts coffee that was included free is bitter and thin at the finish. I'll have to stick a thermometer in the water though - if you follow the directions, the machine preheats the water. It came out pretty hot. I am a little worried about extraction time though. I was always told 4 minutes, but then an espresso shot only takes seconds, and the Senseo *is* a pressure brew system... I'm sure its not as high a pressure as dads old pavoni though...
I was hot, it was caffienated, and it stopped the headache... but I will *not* be buying pods for it.
I am interested in those reusable pods that I could fill with my home-roast yirgacheffe though... But $20 for one, maybe 2 of the things - thats obscene! I'd want to make up a stack of a dozen or so to take to work for the day. That aint't gonna happen at $20 each...
I did see something about using 1 cup basket filters to make your own paper pods though... That might be doable.
Back to top | view poster's profile
View entire thread: Dark Roast Coffee Beans vs Medium Roasted Coffee Beans
Posted by ElPugDiablo on 2006-12-29 11:50:45 Post Subject:
For a softer morning cup, try using twice as much water for a given quantity of coffee in your espresso machine, it will still be more intense than a boring filter coffee.
Maybe you want to pull the same espresso shot and then add hot water. It should be better than pulling a long shot by twice as much.
Back to top | view poster's profile
Posted by ElPugDiablo on 2006-12-29 11:50:45 Post Subject:
For a softer morning cup, try using twice as much water for a given quantity of coffee in your espresso machine, it will still be more intense than a boring filter coffee.
Maybe you want to pull the same espresso shot and then add hot water. It should be better than pulling a long shot by twice as much.
Back to top | view poster's profile
View entire thread: How many shots of espresso for different sized drinks?
Posted by georgiacoffeelady on 2005-10-18 20:44:34 Post Subject:
"So, if you use the standard 2 shot tool and you have a lot of orders for a 12 oz, which requires only one shot, what do you do with all the leftovers?"
Your questions is what to do with the extra espresso shot if you use only one for a 12 oz. Well, that is a great questions and my answer is to save the extra shot and store in a empty syrup bottle or another container in your refrigerator. Your extra shots can be used to make your frozen coffee drinks or ice coffee's. The chilled espresso will keep for at least a week in the refrigerator. Their are a lot of bases out their. Cafe D Amore, Big Train, Mo Cafe, Ghirardelli, etc. with the base you can create signature frozen coffee drinks with fresh espresso, syrups, and sauces vs. the powdered products that contain everything. The base products plus fresh espresso, syrups and sauces create a better tasting frozen beverage and I am sure your customers will enjoy them too! I hope this helps and e-mail me personally if you need to discuss this in more detail.
Back to top | view poster's profile
Posted by georgiacoffeelady on 2005-10-18 20:44:34 Post Subject:
"So, if you use the standard 2 shot tool and you have a lot of orders for a 12 oz, which requires only one shot, what do you do with all the leftovers?"
Your questions is what to do with the extra espresso shot if you use only one for a 12 oz. Well, that is a great questions and my answer is to save the extra shot and store in a empty syrup bottle or another container in your refrigerator. Your extra shots can be used to make your frozen coffee drinks or ice coffee's. The chilled espresso will keep for at least a week in the refrigerator. Their are a lot of bases out their. Cafe D Amore, Big Train, Mo Cafe, Ghirardelli, etc. with the base you can create signature frozen coffee drinks with fresh espresso, syrups, and sauces vs. the powdered products that contain everything. The base products plus fresh espresso, syrups and sauces create a better tasting frozen beverage and I am sure your customers will enjoy them too! I hope this helps and e-mail me personally if you need to discuss this in more detail.
Back to top | view poster's profile
View entire thread: Roasting Single Origin for espresso?
Posted by NW JAVA on 2005-01-20 12:07:46 Post Subject:
It's just not recomended, or really acceptable. three or more orgins are needed for the ballace of the espresso shot.
Back to top | view poster's profile
Posted by NW JAVA on 2005-01-20 12:07:46 Post Subject:
It's just not recomended, or really acceptable. three or more orgins are needed for the ballace of the espresso shot.
Back to top | view poster's profile
View entire thread: Recipe to make Starbucks White chocolate moca
Posted by coffeesnob2007 on 2007-02-03 22:52:56 Post Subject: How to Really Make a Latte
I have been reading through some of this and my head is spinning at all the trickery about making a latte.
For starters, to achieve a good latte, a $30 Walmart espresso machine will do nothing more than disappoint. I had purchased a Mr Coffee brand and it blew. I took that back so fast!!
Then I bought a more expensive machine, which I love. I bought a Krups that was about $150.
One important thing to remember about making a latte is that you want something that can steam milk AND achieve a good foam. You will not get this with a cheap machine. Sorry.
To properly steam milk and achieve a nice amount of foam, here are some tips.
1. Chill your container that hold the milk in the freezer for at least 5 minutes - up to 15.
2. If you can, put the milk in it while you put it in the freezer, but no more than 5 minutes following this method.
3. It is best to use a stainless steel container instead of glass.
4. Your container should really have the capacity to hold double the amount of liquid you are pouring into it.
5. Your milk needs to be COLD...and I mean COLD. This is why putting it in the freezer is a good idea.
6. Fat free and 1% milk foam the absolute best.
Some other tips for properly making espresso....
1. Do not use ground coffee....use espresso. Real espresso - not some french roast or Maxwell House. That is crap.
2. Whole beans freshly ground within the last 5 days produce a much better taste.
3. When grinding your own beans, use a fine grind. This will allow the best and most proper brew. You will know it is brewing properly because your espresso will have a light foam on the top of it.
4. Tamp your espresso down in the filter before inserting the filter into the machine.
5. Cold water makes a better tasting espresso. Don''t worry, it will come out piping hot.
I love Starbucks'' Marble Mocha Macchiato. I am not 100% there, but I can tell you what I have done to almost get that flavor. It works for a White Chocolate Mocha as well.
1. Make your own sauce and syrup. If you don''t know how, that is what Google is for. search: recipe, white chocolate sauce
2. Starbucks makes their own which chocolate sauce and dark chocolate syrup. They will not sell these to the public.
3. The white chocolate sauce is made in a factory and the dark chocolate syrup is made right there in the store daily.
The oil in the cup after you finish your Mocha is from the white chocolate. It is very simple to make yourself on a stovetop with heavy whipping cream and white chocolate.
To make a Marble Mocha Macchiato:
1 oz white choc sauce
1 cup steamed milk
Milk Foam
1 oz espresso shot
dark choc drizzle
OR
1.5 oz choc sauce
1.5 cup steamed milk
Milk Foam
2 oz espresso shot
dark choc drizzle
White Mocha
The same as above, add extra .5 oz of white choc mocha and omit the dark chocolate.
How do I know all of this? If I told you, I would have to kill you!
Back to top | view poster's profile
Posted by coffeesnob2007 on 2007-02-03 22:52:56 Post Subject: How to Really Make a Latte
I have been reading through some of this and my head is spinning at all the trickery about making a latte.
For starters, to achieve a good latte, a $30 Walmart espresso machine will do nothing more than disappoint. I had purchased a Mr Coffee brand and it blew. I took that back so fast!!
Then I bought a more expensive machine, which I love. I bought a Krups that was about $150.
One important thing to remember about making a latte is that you want something that can steam milk AND achieve a good foam. You will not get this with a cheap machine. Sorry.
To properly steam milk and achieve a nice amount of foam, here are some tips.
1. Chill your container that hold the milk in the freezer for at least 5 minutes - up to 15.
2. If you can, put the milk in it while you put it in the freezer, but no more than 5 minutes following this method.
3. It is best to use a stainless steel container instead of glass.
4. Your container should really have the capacity to hold double the amount of liquid you are pouring into it.
5. Your milk needs to be COLD...and I mean COLD. This is why putting it in the freezer is a good idea.
6. Fat free and 1% milk foam the absolute best.
Some other tips for properly making espresso....
1. Do not use ground coffee....use espresso. Real espresso - not some french roast or Maxwell House. That is crap.
2. Whole beans freshly ground within the last 5 days produce a much better taste.
3. When grinding your own beans, use a fine grind. This will allow the best and most proper brew. You will know it is brewing properly because your espresso will have a light foam on the top of it.
4. Tamp your espresso down in the filter before inserting the filter into the machine.
5. Cold water makes a better tasting espresso. Don''t worry, it will come out piping hot.
I love Starbucks'' Marble Mocha Macchiato. I am not 100% there, but I can tell you what I have done to almost get that flavor. It works for a White Chocolate Mocha as well.
1. Make your own sauce and syrup. If you don''t know how, that is what Google is for.
search: recipe, white chocolate sauce2. Starbucks makes their own which chocolate sauce and dark chocolate syrup. They will not sell these to the public.
3. The white chocolate sauce is made in a factory and the dark chocolate syrup is made right there in the store daily.
The oil in the cup after you finish your Mocha is from the white chocolate. It is very simple to make yourself on a stovetop with heavy whipping cream and white chocolate.
To make a Marble Mocha Macchiato:
1 oz white choc sauce
1 cup steamed milk
Milk Foam
1 oz espresso shot
dark choc drizzle
OR
1.5 oz choc sauce
1.5 cup steamed milk
Milk Foam
2 oz espresso shot
dark choc drizzle
White Mocha
The same as above, add extra .5 oz of white choc mocha and omit the dark chocolate.
How do I know all of this? If I told you, I would have to kill you!
Back to top | view poster's profile
View entire thread: Saeco Incanto Sirius
Posted by JerseyGuy on 2005-03-15 04:32:11 Post Subject: CORRECTION - NUMBERS OF GRAMS USED
THIS IS A CORRECTION - The BEANS setting was incorrectly stated as 3 of 3 for espresso, it is 2 of 3 and in g not oz. It is corrected below. For an "Americano" (8 oz of water) I have it set at 3 of 3 BEANS (12g).
The settings will definately allow you to control the brew. For the Cafe Fresco Ambrosia I have adjusted as follows and am getting a smooth flavorful espresso shot as well as a wonderful 8 oz morning coffee.
BTW this espresso shot is wonderful with a Godiva Dark 72% Cocoa square Smile
PRE-SHOT - 1.5 oz blank shot to heat up the pathway
WATER ---- 1.5 oz
BEANS --- 2 of 3 (9g) - Correction
GRIND ----- 3 of 7, where 1 is the finest grind
SBS -------- 1:30 o'clock
HEAT ------- HI
PREBREW -- ON (LONG setting)
Back to top | view poster's profile
Posted by JerseyGuy on 2005-03-15 04:32:11 Post Subject: CORRECTION - NUMBERS OF GRAMS USED
THIS IS A CORRECTION - The BEANS setting was incorrectly stated as 3 of 3 for espresso, it is 2 of 3 and in g not oz. It is corrected below. For an "Americano" (8 oz of water) I have it set at 3 of 3 BEANS (12g).
The settings will definately allow you to control the brew. For the Cafe Fresco Ambrosia I have adjusted as follows and am getting a smooth flavorful espresso shot as well as a wonderful 8 oz morning coffee.
BTW this espresso shot is wonderful with a Godiva Dark 72% Cocoa square Smile
PRE-SHOT - 1.5 oz blank shot to heat up the pathway
WATER ---- 1.5 oz
BEANS --- 2 of 3 (9g) - Correction
GRIND ----- 3 of 7, where 1 is the finest grind
SBS -------- 1:30 o'clock
HEAT ------- HI
PREBREW -- ON (LONG setting)
Back to top | view poster's profile
View entire thread: Saeco Incanto Sirius
Posted by JerseyGuy on 2005-03-14 13:51:00 Post Subject:
I tried my first espresso with this bean this afternoon and it was very good. Maybe a little light, but I have some room to play with the settings.
If you have time, an update would be appreciated. I am interested in your opinion of the flavor and quality of the coffee as you have more experience with the machine and have the opportunity to dial it in. Personally, I do not like bitter espresso and am hoping that with the right coffee and adjustments the Sirius can deliver a smooth yet flavorfull cup.
Bob
The settings will definately allow you to control the brew. For the Cafe Fresco Ambrosia I have adjusted as follows and am getting a smooth flavorful espresso shot as well as a wonderful 8 oz morning coffee.
BTW this espresso shot is wonderful with a Godiva Dark 72% Cocoa square
PRE-SHOT - 1.5 oz blank shot to heat up the pathway
WATER ---- 1.5 oz
BEANS ----- 3 of 3 (12 oz)
GRIND ----- 3 of 7, where 1 is the finest grind
SBS -------- 1:30 o'clock
HEAT ------- HI
PREBREW -- ON (LONG setting)
Back to top | view poster's profile
Posted by JerseyGuy on 2005-03-14 13:51:00 Post Subject:
I tried my first espresso with this bean this afternoon and it was very good. Maybe a little light, but I have some room to play with the settings.
If you have time, an update would be appreciated. I am interested in your opinion of the flavor and quality of the coffee as you have more experience with the machine and have the opportunity to dial it in. Personally, I do not like bitter espresso and am hoping that with the right coffee and adjustments the Sirius can deliver a smooth yet flavorfull cup.
Bob
The settings will definately allow you to control the brew. For the Cafe Fresco Ambrosia I have adjusted as follows and am getting a smooth flavorful espresso shot as well as a wonderful 8 oz morning coffee.
BTW this espresso shot is wonderful with a Godiva Dark 72% Cocoa square
PRE-SHOT - 1.5 oz blank shot to heat up the pathway
WATER ---- 1.5 oz
BEANS ----- 3 of 3 (12 oz)
GRIND ----- 3 of 7, where 1 is the finest grind
SBS -------- 1:30 o'clock
HEAT ------- HI
PREBREW -- ON (LONG setting)
Back to top | view poster's profile
View entire thread: what is the difference between coffee, espresso, latte, etc?
Posted by Coffee Guy on 2004-01-01 13:59:53 Post Subject:
HI Coffeeee:
It's all coffee. Basically the difference between espresso and drip coffee is the extraction method. Espresso is finely ground coffee put in a special basket and pushed through this basket with a lot of force for a short period of time; whereas drip coffee is ground coarser and usually extracted through a gravity drip method.
As for the difference in the types of drinks you inquired about: espresso, latte, and mocha. Espresso is just a straight shot of coffee made from the espresso machine without any thing else added to it. The latte is milk steamed to a velvety consistancy and blended with the espresso shot, and the mocha is basically a latte with chocolate added.
Hope this helps.
Back to top | view poster's profile
Posted by Coffee Guy on 2004-01-01 13:59:53 Post Subject:
HI Coffeeee:
It's all coffee. Basically the difference between espresso and drip coffee is the extraction method. Espresso is finely ground coffee put in a special basket and pushed through this basket with a lot of force for a short period of time; whereas drip coffee is ground coarser and usually extracted through a gravity drip method.
As for the difference in the types of drinks you inquired about: espresso, latte, and mocha. Espresso is just a straight shot of coffee made from the espresso machine without any thing else added to it. The latte is milk steamed to a velvety consistancy and blended with the espresso shot, and the mocha is basically a latte with chocolate added.
Hope this helps.
Back to top | view poster's profile
View entire thread: Extraction Time Question
Posted by Anonymous on 2004-10-28 22:56:32 Post Subject: The perfect shot of Espresso:
The perfect shot of Espresso:
------------------------------------------------------------------------------------------------
Use 7-9 Grams of Ground Coffee (Arabica Coffee Beans are Recommended for Espresso)
1 oz of Water
Brewing Time: 28-30 Seconds
Very Fine Grind
The water temperature should be around 195-200 degrees F
Water Pressure should be at 8-10 bars. (140 pounds / square inch)
*** Driving out the oils from grounds is what actually makes a proper espresso. This can only be done using an Espresso Machine. If oils are not extracted properly, all you have is brewed coffee.
About 20% of Grinds should extract and come out along with the hot water. The rest of the grinds should not be used for a second shot; because on the 2nd and 3rd shot, you will only extract bad grinds, which causes poor flavor.
Another thing to keep in mind is that an espresso must flow out like warm honey, and you should immediately start to see the cream pour out at the top of an espresso shot.
Crema is a good sign that you have a PROPER espresso. Crema also attaches to the taste buds, which provides long after-taste.
Back to top | view poster's profile
Posted by Anonymous on 2004-10-28 22:56:32 Post Subject: The perfect shot of Espresso:
The perfect shot of Espresso:
------------------------------------------------------------------------------------------------
Use 7-9 Grams of Ground Coffee (Arabica Coffee Beans are Recommended for Espresso)
1 oz of Water
Brewing Time: 28-30 Seconds
Very Fine Grind
The water temperature should be around 195-200 degrees F
Water Pressure should be at 8-10 bars. (140 pounds / square inch)
*** Driving out the oils from grounds is what actually makes a proper espresso. This can only be done using an Espresso Machine. If oils are not extracted properly, all you have is brewed coffee.
About 20% of Grinds should extract and come out along with the hot water. The rest of the grinds should not be used for a second shot; because on the 2nd and 3rd shot, you will only extract bad grinds, which causes poor flavor.
Another thing to keep in mind is that an espresso must flow out like warm honey, and you should immediately start to see the cream pour out at the top of an espresso shot.
Crema is a good sign that you have a PROPER espresso. Crema also attaches to the taste buds, which provides long after-taste.
Back to top | view poster's profile
View entire thread: Recipe to make Starbucks White chocolate moca
Posted by Anonymous on 2005-01-31 23:50:48 Post Subject: the carmel macchiato recipe
well..janie has it right. as far as the Barnes&Noble cafe "bev.recipe guide" describes..the carmel macchiato is from the bottom up :vanilla syrup,steamed milk(especially good w/ soy),espresso shot(s),foam or whipped cream topped with carmel sauce.
the best drink in the world...but I'm bias.
Back to top | view poster's profile
Posted by Anonymous on 2005-01-31 23:50:48 Post Subject: the carmel macchiato recipe
well..janie has it right. as far as the Barnes&Noble cafe "bev.recipe guide" describes..the carmel macchiato is from the bottom up :vanilla syrup,steamed milk(especially good w/ soy),espresso shot(s),foam or whipped cream topped with carmel sauce.
the best drink in the world...but I'm bias.
Back to top | view poster's profile
View entire thread: Saeco Incanto Sirius
Posted by Bob on 2005-03-14 15:21:26 Post Subject:
The settings will definately allow you to control the brew. For the Cafe Fresco Ambrosia I have adjusted as follows and am getting a smooth flavorful espresso shot as well as a wonderful 8 oz morning coffee.
Congratulations on your success! What is the process for making an 8 oz portion? Is that a double 4 oz? How much coffee is used? Perhaps you could share your settings as I am not familiar with how this feature works.
Bob
Back to top | view poster's profile
Posted by Bob on 2005-03-14 15:21:26 Post Subject:
The settings will definately allow you to control the brew. For the Cafe Fresco Ambrosia I have adjusted as follows and am getting a smooth flavorful espresso shot as well as a wonderful 8 oz morning coffee.
Congratulations on your success! What is the process for making an 8 oz portion? Is that a double 4 oz? How much coffee is used? Perhaps you could share your settings as I am not familiar with how this feature works.
Bob
Back to top | view poster's profile
View entire thread: Saeco Incanto Sirius
Posted by BearDenBob on 2005-03-18 09:04:23 Post Subject:
I've had my Saeco Incanto Sirius for a couple days now and have an issue.
I've maxed out all the settings (SBS full clockwise, finest grind, maximum dose (12g)) but I'm still only able to manage a draw that lasts for barely 20 seconds for a single espresso shot - no longer. Using the nominal "factory" settings, it was more like 8 seconds. This is way too fast for my liking.
Has anyone gotten this machine to go a full 30 seconds, and if so, I'd be interested in hearing what settings you're using.
Thanks,
Bob
Back to top | view poster's profile
Posted by BearDenBob on 2005-03-18 09:04:23 Post Subject:
I've had my Saeco Incanto Sirius for a couple days now and have an issue.
I've maxed out all the settings (SBS full clockwise, finest grind, maximum dose (12g)) but I'm still only able to manage a draw that lasts for barely 20 seconds for a single espresso shot - no longer. Using the nominal "factory" settings, it was more like 8 seconds. This is way too fast for my liking.
Has anyone gotten this machine to go a full 30 seconds, and if so, I'd be interested in hearing what settings you're using.
Thanks,
Bob
Back to top | view poster's profile
View entire thread: Saeco Incanto Sirius
Posted by JerseyGuy on 2005-03-14 18:02:04 Post Subject:
The settings will definately allow you to control the brew. For the Cafe Fresco Ambrosia I have adjusted as follows and am getting a smooth flavorful espresso shot as well as a wonderful 8 oz morning coffee.
Congratulations on your success! What is the process for making an 8 oz portion? Is that a double 4 oz? How much coffee is used? Perhaps you could share your settings as I am not familiar with how this feature works.
Bob
Settings I am using for the 8 oz "americano" are similar to the expresso with the changes in italics:
PRE-SHOT - 1.5 oz blank shot to heat up the pathway
WATER ---- 8 oz
BEANS ----- 3 of 3 (12 oz)
GRIND ----- 3 of 7, where 1 is the finest grind
SBS -------- 9pm (full counterclockwise)
HEAT ------- HI
PREBREW - ON (LONG setting)
Back to top | view poster's profile
Posted by JerseyGuy on 2005-03-14 18:02:04 Post Subject:
The settings will definately allow you to control the brew. For the Cafe Fresco Ambrosia I have adjusted as follows and am getting a smooth flavorful espresso shot as well as a wonderful 8 oz morning coffee.
Congratulations on your success! What is the process for making an 8 oz portion? Is that a double 4 oz? How much coffee is used? Perhaps you could share your settings as I am not familiar with how this feature works.
Bob
Settings I am using for the 8 oz "americano" are similar to the expresso with the changes in italics:
PRE-SHOT - 1.5 oz blank shot to heat up the pathway
WATER ---- 8 oz
BEANS ----- 3 of 3 (12 oz)
GRIND ----- 3 of 7, where 1 is the finest grind
SBS -------- 9pm (full counterclockwise)
HEAT ------- HI
PREBREW - ON (LONG setting)
Back to top | view poster's profile
View entire thread: Saeco Incanto Sirius
Posted by JerseyGuy on 2005-03-18 10:21:55 Post Subject:
I've had my Saeco Incanto Sirius for a couple days now and have an issue.
I've maxed out all the settings (SBS full clockwise, finest grind, maximum dose (12g)) but I'm still only able to manage a draw that lasts for barely 20 seconds for a single espresso shot - no longer. Using the nominal "factory" settings, it was more like 8 seconds. This is way too fast for my liking.
Has anyone gotten this machine to go a full 30 seconds, and if so, I'd be interested in hearing what settings you're using.
Thanks,
Bob
How much water are you pushing through? I am using:
PRE-SHOT - 1.5 oz blank shot to heat up the pathway
WATER ---- 1.5 oz
BEANS ----- 3 of 3 (12 g)
GRIND ----- 3 of 7 (where 1 is the finest grind)
SBS -------- 1:30 o'clock
HEAT ------- HI
PREBREW -- ON (LONG setting)
TIME -------- 22 sec (after prebrew from first drop to last)
TIME -------- 26 sec (max if SBS fully clockwise 3 PM, not finest grind, and this is too bitter for me).
BUT ... The length of time with superautomatics has been discussed elsewhere and comments have been made that the time isn't the same as other espresso machines and less time should be spent on time and more on tweaking thw settings for the best taste. What it comes down to is how does the shot taste. I am using the Cafe Fresco Ambrosia beans and can't be happier with the espressos I make.
Back to top | view poster's profile
Posted by JerseyGuy on 2005-03-18 10:21:55 Post Subject:
I've had my Saeco Incanto Sirius for a couple days now and have an issue.
I've maxed out all the settings (SBS full clockwise, finest grind, maximum dose (12g)) but I'm still only able to manage a draw that lasts for barely 20 seconds for a single espresso shot - no longer. Using the nominal "factory" settings, it was more like 8 seconds. This is way too fast for my liking.
Has anyone gotten this machine to go a full 30 seconds, and if so, I'd be interested in hearing what settings you're using.
Thanks,
Bob
How much water are you pushing through? I am using:
PRE-SHOT - 1.5 oz blank shot to heat up the pathway
WATER ---- 1.5 oz
BEANS ----- 3 of 3 (12 g)
GRIND ----- 3 of 7 (where 1 is the finest grind)
SBS -------- 1:30 o'clock
HEAT ------- HI
PREBREW -- ON (LONG setting)
TIME -------- 22 sec (after prebrew from first drop to last)
TIME -------- 26 sec (max if SBS fully clockwise 3 PM, not finest grind, and this is too bitter for me).
BUT ... The length of time with superautomatics has been discussed elsewhere and comments have been made that the time isn't the same as other espresso machines and less time should be spent on time and more on tweaking thw settings for the best taste. What it comes down to is how does the shot taste. I am using the Cafe Fresco Ambrosia beans and can't be happier with the espressos I make.
Back to top | view poster's profile