View entire thread: What is considered the perfect cappuccino in your culture?
Posted by coffeeresearch on 2007-02-22 11:37:52 Post Subject: What is considered the perfect cappuccino in your culture?
Hello Espresso Fans,
I am a student researching the cultural differences in coffee recipe consumption habits. My research focuses on the differences in preparation of milk based espresso recipes (cappuccino, latte macchiato, etc).
The espresso Culture stems from Italy and recently the National Institute for Italian Espresso (www.espressoitaliano.org) certified what it considers the classic cappuccino. According to them there is only one way a true cappuccino should be composed. (see: http://www.guardian.co.uk/italy/story/0 ... 14,00.html). So the authentic Italian way is clear cut.
However, my theory is that in different parts of the world consumers prefer different types of milk-based espresso beverages due to differences in tastes, beliefs, habits, etc. Accordingly the ways these beverages are prepared may differ as well.
After spending hours surfing from site to site, I’ve noticed that there is a lot of discussion/debate concerning the perfect way to prepare a cappuccino. I have come across several guides, procedures and tips, yet it is not exactly clear where they stem from.
The WBC has an own definition of a cappuccino (WBC Rules and Regulations 2007):
a. A Cappuccino is a beverage of ratios, producing a harmonious balance of one (1) single shot of espresso, steamed milk and frothed milk.
b. A traditional cappuccino is a 5 to 6 ounce / 150 to 180 ml beverage.
c. A cappuccino should be served in a 5 to 6-ounce / 150 to 180 ml cup with a handle.
d. Any additional toppings, spices or powdered flavourings are not allowed.
Despite the espresso/cappuccino culture stems from Italy not a single Italian barista finished in the top 3 since the 1st WBC in 2000!
Since this forum has many international visitors I would like to ask your opinion. In your country/culture, what are the perfect “milk based recipes”: Cappuccino, Latte Macchiato, etc…?
Please help me by answering the following questions:
1) Other than the Cappuccino and the Latte Macchiato, what other popular recipes are commonly consumed in your country?
2) How are they prepared? To answer this question please include the following:
Milk
-what types of milk are available in your country (fresh, pasteurized, sterilized, low fat, full fat, etc.)
-what type of milk would you use for what recipe and why
-temperature of milk used (before and after preparation)
-density/quality of the moose
-characterisation of the moose: what terms are used for description/analysis..
Coffee
-what type of coffee should be used for what type of recipe
Other Ingredient(s)
-Added Flavouring, cream, syrup…etc
Tools / equipment
-What equipment should be used (steamer, frother, wisk, other, specific brands?)
Recipe/ Procedure / sequence
-How are the ingredients used to prepare the recipe?
-In what sequence etc.
-What special techniques are required
Presentation
-How are they served? (type of cup/glass, with/without toppings, biscuit, etc.)
I thank you very much for your time and cooperation and I hope that this will stimulate some interesting discussions and result in some significant findings.
Sincerely yours,
Frederic
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Posted by coffeeresearch on 2007-02-22 11:37:52 Post Subject: What is considered the perfect cappuccino in your culture?
Hello Espresso Fans,
I am a student researching the cultural differences in coffee recipe consumption habits. My research focuses on the differences in preparation of milk based espresso recipes (cappuccino, latte macchiato, etc).
The espresso Culture stems from Italy and recently the National Institute for Italian Espresso (www.espressoitaliano.org) certified what it considers the classic cappuccino. According to them there is only one way a true cappuccino should be composed. (see: http://www.guardian.co.uk/italy/story/0 ... 14,00.html). So the authentic Italian way is clear cut.
However, my theory is that in different parts of the world consumers prefer different types of milk-based espresso beverages due to differences in tastes, beliefs, habits, etc. Accordingly the ways these beverages are prepared may differ as well.
After spending hours surfing from site to site, I’ve noticed that there is a lot of discussion/debate concerning the perfect way to prepare a cappuccino. I have come across several guides, procedures and tips, yet it is not exactly clear where they stem from.
The WBC has an own definition of a cappuccino (WBC Rules and Regulations 2007):
a. A Cappuccino is a beverage of ratios, producing a harmonious balance of one (1) single shot of espresso, steamed milk and frothed milk.
b. A traditional cappuccino is a 5 to 6 ounce / 150 to 180 ml beverage.
c. A cappuccino should be served in a 5 to 6-ounce / 150 to 180 ml cup with a handle.
d. Any additional toppings, spices or powdered flavourings are not allowed.
Despite the espresso/cappuccino culture stems from Italy not a single Italian barista finished in the top 3 since the 1st WBC in 2000!
Since this forum has many international visitors I would like to ask your opinion. In your country/culture, what are the perfect “milk based recipes”: Cappuccino, Latte Macchiato, etc…?
Please help me by answering the following questions:
1) Other than the Cappuccino and the Latte Macchiato, what other popular recipes are commonly consumed in your country?
2) How are they prepared? To answer this question please include the following:
Milk
-what types of milk are available in your country (fresh, pasteurized, sterilized, low fat, full fat, etc.)
-what type of milk would you use for what recipe and why
-temperature of milk used (before and after preparation)
-density/quality of the moose
-characterisation of the moose: what terms are used for description/analysis..
Coffee
-what type of coffee should be used for what type of recipe
Other Ingredient(s)
-Added Flavouring, cream, syrup…etc
Tools / equipment
-What equipment should be used (steamer, frother, wisk, other, specific brands?)
Recipe/ Procedure / sequence
-How are the ingredients used to prepare the recipe?
-In what sequence etc.
-What special techniques are required
Presentation
-How are they served? (type of cup/glass, with/without toppings, biscuit, etc.)
I thank you very much for your time and cooperation and I hope that this will stimulate some interesting discussions and result in some significant findings.
Sincerely yours,
Frederic
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View entire thread: cappuccino latte art
Posted by miatot on 2004-07-26 02:01:39 Post Subject: cappuccino latte art
hi..this is mia of the philippines...
i am just wondering how do i do a latte art on a cappuccino...
well,i have been a barista for quite sometime...
as far as i know, cappuccino is served with cinnamon grounds on the top...
so how do we do the latte art there???
not unless i use choco syrup or any other syrup...or maybe the finest froth left from my milk jug...
hope u guys share your output!!!!
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Posted by miatot on 2004-07-26 02:01:39 Post Subject: cappuccino latte art
hi..this is mia of the philippines...
i am just wondering how do i do a latte art on a cappuccino...
well,i have been a barista for quite sometime...
as far as i know, cappuccino is served with cinnamon grounds on the top...
so how do we do the latte art there???
not unless i use choco syrup or any other syrup...or maybe the finest froth left from my milk jug...
hope u guys share your output!!!!
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View entire thread: Renting cappuccino machines
Posted by thebandgeek on 2004-04-14 17:10:13 Post Subject: Renting cappuccino machines
Hello, I have a couple questions and I hope someone here can help. My name is Tabby, and I am looking for advice about renting cappuccino machines.
Now, our high school band is considering renting a cappuccino (or simillar) machine for use during a local festival. Does anyone have any suggestions as to where to look for a relatively good bargain, preferably a company who will also teach us how to use it? We are located in Michigan, in the US.
Also, what kinds of coffee would sell best? Any advice is greatly appreciated. Thank you for your time.
~ Tabby
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Posted by thebandgeek on 2004-04-14 17:10:13 Post Subject: Renting cappuccino machines
Hello, I have a couple questions and I hope someone here can help. My name is Tabby, and I am looking for advice about renting cappuccino machines.
Now, our high school band is considering renting a cappuccino (or simillar) machine for use during a local festival. Does anyone have any suggestions as to where to look for a relatively good bargain, preferably a company who will also teach us how to use it? We are located in Michigan, in the US.
Also, what kinds of coffee would sell best? Any advice is greatly appreciated. Thank you for your time.
~ Tabby
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View entire thread: Searching for cup cleaning systems without water connection
Posted by coffeekiosk on 2004-03-31 05:53:25 Post Subject: Searching for cup cleaning systems without water connection
We have a project to go with coffee carts or coffee kiosks into a chain of supermarkets. Selling cups of espresso and cappuccino, selling coffee and, maybe, selling coffeemakers.
We will serve in real espresso/cappuccino cups. This is the major idea to distinguish us from competitors.
The carts/kiosk will not have any running water.
1) "I like to find suppliers of sinks and tanks, maybe similar to something used in boats or trailers. The total water contained should be enough to allow the cleaning of 50 - 100 cups before having the need to replace the tank and to empty it in, for instance, a public toilet."
We also shall need the carts and kiosk. They will be placed in front of the cash counters or, in new supermarkets where we are planned to be from the beginning, somewhere within the supermarket. The customers should be able to drink their coffee standing at the cart/kiosk, i.e. some kind of bar. There should be space for 1 - 2 staff, 1 - 2 coffeemakers and the packed coffee beans to sell. We would start with a test at 5 places and then, if successfull, start with 24 - 32.
2) "I like to find suppliers of carts and kiosks (for in house use only), probably some ready-to-use solution."
Thanks to all for your assistance.
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Posted by coffeekiosk on 2004-03-31 05:53:25 Post Subject: Searching for cup cleaning systems without water connection
We have a project to go with coffee carts or coffee kiosks into a chain of supermarkets. Selling cups of espresso and cappuccino, selling coffee and, maybe, selling coffeemakers.
We will serve in real espresso/cappuccino cups. This is the major idea to distinguish us from competitors.
The carts/kiosk will not have any running water.
1) "I like to find suppliers of sinks and tanks, maybe similar to something used in boats or trailers. The total water contained should be enough to allow the cleaning of 50 - 100 cups before having the need to replace the tank and to empty it in, for instance, a public toilet."
We also shall need the carts and kiosk. They will be placed in front of the cash counters or, in new supermarkets where we are planned to be from the beginning, somewhere within the supermarket. The customers should be able to drink their coffee standing at the cart/kiosk, i.e. some kind of bar. There should be space for 1 - 2 staff, 1 - 2 coffeemakers and the packed coffee beans to sell. We would start with a test at 5 places and then, if successfull, start with 24 - 32.
2) "I like to find suppliers of carts and kiosks (for in house use only), probably some ready-to-use solution."
Thanks to all for your assistance.
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View entire thread: need urgent replament advice for Saeco Magic de Luxe
Posted by kryten on 2007-11-06 07:28:17 Post Subject: need urgent replament advice for Saeco Magic de Luxe
I''ve had my Saeco Magic de Luxe machine for many years, however yesterday i pulled the brewgroup a bit hard and snapped several things off
I''ve already had the machine refurbished a couple of years back and reckon its not worth doing again, so I need to decide on a replacement.
Whilst the coffee (either espresso or a long americano+milk) were pretty good, steaming milk was never its strong point - the coffee to steam time took a while and the plastic attachment for the wand never really produced a proper foam
The replacement needs to be another bean-to-cup machine and ideally I''d like something that makes great coffe but also makes milk frothing easier, preferably automatic (for my wife to use).
I''ve had the Jura Impressa C5 recommended by a local roaster (which my wife likes the look of in the platinum) and it has an ''AutoCappuccino'' attachment so it looks like it''ll do what I want - I''m in the UK so that''s about 600-700UKP to buy which is about what I wanted to spend (well, I''d rather I hadn''t broken the Saeco and had to spend nothing but...)
However, there''s also things like the Gaggia Cappuccino X2 which seems to be a ''one press cappuccino'' machine (1000UKP) whereas the Jura one-press machine is at least 1500UKP.
Any comparisons or pointers on any of this to help me make a decision? I''ve searched the forums and not really found that much info on these type of machines.
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Posted by kryten on 2007-11-06 07:28:17 Post Subject: need urgent replament advice for Saeco Magic de Luxe
I''ve had my Saeco Magic de Luxe machine for many years, however yesterday i pulled the brewgroup a bit hard and snapped several things off
I''ve already had the machine refurbished a couple of years back and reckon its not worth doing again, so I need to decide on a replacement.
Whilst the coffee (either espresso or a long americano+milk) were pretty good, steaming milk was never its strong point - the coffee to steam time took a while and the plastic attachment for the wand never really produced a proper foam
The replacement needs to be another bean-to-cup machine and ideally I''d like something that makes great coffe but also makes milk frothing easier, preferably automatic (for my wife to use).
I''ve had the Jura Impressa C5 recommended by a local roaster (which my wife likes the look of in the platinum) and it has an ''AutoCappuccino'' attachment so it looks like it''ll do what I want - I''m in the UK so that''s about 600-700UKP to buy which is about what I wanted to spend (well, I''d rather I hadn''t broken the Saeco and had to spend nothing but...)
However, there''s also things like the Gaggia Cappuccino X2 which seems to be a ''one press cappuccino'' machine (1000UKP) whereas the Jura one-press machine is at least 1500UKP.
Any comparisons or pointers on any of this to help me make a decision? I''ve searched the forums and not really found that much info on these type of machines.
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View entire thread: Newly opened coffee shop
Posted by Coffeefirst on 2004-04-06 11:40:18 Post Subject: Newly opened coffee shop
Hello there,
My name is Thomas Pedersen I would like to invite you to visit our newly opened coffee shop, CoffeeFirst™.
We proudly offer a quality selection of Gourmet Coffees, including Organic and Decaf, Exotic Imported Teas, Rich Cocoas, Flavored Syrups (including Sugar Free), Gourmet Candies and Coffee Samplers.
Whether you enjoy the rich unique taste of the truly aromatic Jamaican Blue Mountain (considered the best in the world) or the sharp wine, almost tangy flavor of the Ethiopia Longberry (grown in the famous Harrar region where Coffee very well may have originated) our selections are sure to delight even the most discriminating of Coffee Connoisseurs. Please take a few moments to see for yourself...
http://www.coffeefirst.com/members/s.aspx?s=Danishbean
Our Imported Teas are of the highest quality and are loose leafed. Next to plain water, tea and coffee is the Worlds most popular beverages. We offer a variety of Teas, including Jasmine Chinese Tea, bright cup mixed w/ivory flowers of jasmine lending a subtle perfume. Also, our Russian 'Caravan' Tea, superior quality blended with Lapsang Souchong: a black tea steeped in rich tradition.
Ah, the delicious flavors of Cocoa! Sweet Ground Chocolate Cocoa; Ghirardelli Chocolate grinds only the finest cocoa beans from around the world to make this deliciously rich and versatile cocoa. Use it in all your sweet creations from coffee drinks, to hot chocolate, to brownies and frostings. White Ground Chocolate, Ghirardelli's sweet ground White Chocolate offers a rich and complex white chocolate flavor, whether you're using it to make white mochas or white hot chocolates.
Now, here is sure to be a favorite, whether as a gift or for those of us with an undeniable sweet tooth... Gourmet Candies! Tuxedo Beans, Espresso beans covered in dark and white chocolate. Or, perhaps Cappuccino Almonds, large California Almonds double-dipped in Cappuccino flavored chocolate.
Don’t forget the Organic Coffees.. Fair Trade Central America Beneficio, Organic Bolivian 'Colonial Carnavi', Organic French Roast and more!
Our prices are competitive, Customer Satisfaction is Guaranteed. CoffeeFirst™ guarantees quality and freshness.
All this and more, delivered right to your door. We welcome you to visit our Beautiful shop of CoffeeFirst™.
http://www.coffeefirst.com/members/s.aspx?s=Danishbean
Thank you,
Thomas Pedersen
coffeefirst_tom@yahoo.dk
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Posted by Coffeefirst on 2004-04-06 11:40:18 Post Subject: Newly opened coffee shop
Hello there,
My name is Thomas Pedersen I would like to invite you to visit our newly opened coffee shop, CoffeeFirst™.
We proudly offer a quality selection of Gourmet Coffees, including Organic and Decaf, Exotic Imported Teas, Rich Cocoas, Flavored Syrups (including Sugar Free), Gourmet Candies and Coffee Samplers.
Whether you enjoy the rich unique taste of the truly aromatic Jamaican Blue Mountain (considered the best in the world) or the sharp wine, almost tangy flavor of the Ethiopia Longberry (grown in the famous Harrar region where Coffee very well may have originated) our selections are sure to delight even the most discriminating of Coffee Connoisseurs. Please take a few moments to see for yourself...
http://www.coffeefirst.com/members/s.aspx?s=Danishbean
Our Imported Teas are of the highest quality and are loose leafed. Next to plain water, tea and coffee is the Worlds most popular beverages. We offer a variety of Teas, including Jasmine Chinese Tea, bright cup mixed w/ivory flowers of jasmine lending a subtle perfume. Also, our Russian 'Caravan' Tea, superior quality blended with Lapsang Souchong: a black tea steeped in rich tradition.
Ah, the delicious flavors of Cocoa! Sweet Ground Chocolate Cocoa; Ghirardelli Chocolate grinds only the finest cocoa beans from around the world to make this deliciously rich and versatile cocoa. Use it in all your sweet creations from coffee drinks, to hot chocolate, to brownies and frostings. White Ground Chocolate, Ghirardelli's sweet ground White Chocolate offers a rich and complex white chocolate flavor, whether you're using it to make white mochas or white hot chocolates.
Now, here is sure to be a favorite, whether as a gift or for those of us with an undeniable sweet tooth... Gourmet Candies! Tuxedo Beans, Espresso beans covered in dark and white chocolate. Or, perhaps Cappuccino Almonds, large California Almonds double-dipped in Cappuccino flavored chocolate.
Don’t forget the Organic Coffees.. Fair Trade Central America Beneficio, Organic Bolivian 'Colonial Carnavi', Organic French Roast and more!
Our prices are competitive, Customer Satisfaction is Guaranteed. CoffeeFirst™ guarantees quality and freshness.
All this and more, delivered right to your door. We welcome you to visit our Beautiful shop of CoffeeFirst™.
http://www.coffeefirst.com/members/s.aspx?s=Danishbean
Thank you,
Thomas Pedersen
coffeefirst_tom@yahoo.dk
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View entire thread: Collector Espresso/Cappuccino Cups
Posted by Noonievut on 2006-09-09 19:07:50 Post Subject: Collector Espresso/Cappuccino Cups
I would like to know what companies produce collector espresso/cappuccino cups? I know of Illy, Ritzenhoff...that's about it. Also I would like to buy these indivually as opposed to sets of 4 or 6?
Thanks.
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Posted by Noonievut on 2006-09-09 19:07:50 Post Subject: Collector Espresso/Cappuccino Cups
I would like to know what companies produce collector espresso/cappuccino cups? I know of Illy, Ritzenhoff...that's about it. Also I would like to buy these indivually as opposed to sets of 4 or 6?
Thanks.
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View entire thread: low usage bean to cup machine for restaurant
Posted by andybuk99 on 2006-02-25 05:46:04 Post Subject: low usage bean to cup machine for restaurant
hi everyone, i am looking for advice and recommendations for a cheap bean to cup machine that is easy to operate for my staff and that produces standard coffee/espresso and cappuccino. we dont serve a lot of coffee and i think a domestic machine will be suitable. all help is greatly appreciated.
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Posted by andybuk99 on 2006-02-25 05:46:04 Post Subject: low usage bean to cup machine for restaurant
hi everyone, i am looking for advice and recommendations for a cheap bean to cup machine that is easy to operate for my staff and that produces standard coffee/espresso and cappuccino. we dont serve a lot of coffee and i think a domestic machine will be suitable. all help is greatly appreciated.
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View entire thread: coffee maker exporter
Posted by Robinmou2008 on 2007-04-11 21:14:28 Post Subject: coffee maker exporter
We named Ningbo SANA Electrical Appliance Co.,Ltd and we specialized in Coffee Maker and Grinder and Toaster.
As one of the leading professional manufacturer of Espresso and Cappuccino coffee maker, we welcome all the customers from home and abroad. Of course we got some necessary certificate for our products such as GS,CE, RoHs and UL.
For more information,pls log on our website:WWW.SANA.NET.CN or send the email to us :
Sales8@sana.net.cn liangmiao2008@hotmail.om
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Posted by Robinmou2008 on 2007-04-11 21:14:28 Post Subject: coffee maker exporter
We named Ningbo SANA Electrical Appliance Co.,Ltd and we specialized in Coffee Maker and Grinder and Toaster.
As one of the leading professional manufacturer of Espresso and Cappuccino coffee maker, we welcome all the customers from home and abroad. Of course we got some necessary certificate for our products such as GS,CE, RoHs and UL.
For more information,pls log on our website:WWW.SANA.NET.CN or send the email to us :
Sales8@sana.net.cn liangmiao2008@hotmail.om
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View entire thread: Cheap machine?
Posted by Grandzorglub on 2005-11-10 12:34:32 Post Subject: Cheap machine?
Hi,
I'm really not an expert in espresso making and I'd see a very cheap machine that's seem to be good for me. I just want to not regret my buy. Can someone give me advises on this machine :
brand name : Morphy Richards Memphis Espresso Machine
15 bar pump pressure
Pump cappuccino nozzle
LED temperature display
Permanent stainless steel filter
Removable water tank for easy filling
Removable drip tray
And all this for 150$ (new)!!! Is there a catch in it?
Thanks
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Posted by Grandzorglub on 2005-11-10 12:34:32 Post Subject: Cheap machine?
Hi,
I'm really not an expert in espresso making and I'd see a very cheap machine that's seem to be good for me. I just want to not regret my buy. Can someone give me advises on this machine :
brand name : Morphy Richards Memphis Espresso Machine
15 bar pump pressure
Pump cappuccino nozzle
LED temperature display
Permanent stainless steel filter
Removable water tank for easy filling
Removable drip tray
And all this for 150$ (new)!!! Is there a catch in it?
Thanks
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View entire thread: stainless steel water tank!!!
Posted by skim on 2008-04-30 12:53:26 Post Subject: stainless steel water tank!!!
I have been searching for a specific coffee maker for my boss and
have not had any luck. Hopefully someone can help me out. The coffee
maker has to have several features that are extremely important to my
boss. Not only does it have to make coffee but cappuccino as well, grind fresh coffee beans, hot water dispenser and most importantly a stainless steel water tank
dispenser. Price range- up to $2,000. If you can help me out, I
would greatly appreciate it. Please Help!!!!!!
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Posted by skim on 2008-04-30 12:53:26 Post Subject: stainless steel water tank!!!
I have been searching for a specific coffee maker for my boss and
have not had any luck. Hopefully someone can help me out. The coffee
maker has to have several features that are extremely important to my
boss. Not only does it have to make coffee but cappuccino as well, grind fresh coffee beans, hot water dispenser and most importantly a stainless steel water tank
dispenser. Price range- up to $2,000. If you can help me out, I
would greatly appreciate it. Please Help!!!!!!
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View entire thread: Coffee Lover T-shirt designs
Posted by dreamup on 2007-06-07 17:41:31 Post Subject: Coffee Lover T-shirt designs
Check out our unique designs perfect for those of us who love coffee. You will find this humorous design \"Addicted to .........\" (we filled in the blank with coffee, cappuccino, latte, mocha, espresso and many more) on t-shirts, mugs, bags, magnets, buttons and more. Perfect for gifts or promotional items. Most products can be personalized with the name of your company or event you are attending FREE of charge!!
If you have any questions please email us at dreamupshop@yahoo.com.
Thank you
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Posted by dreamup on 2007-06-07 17:41:31 Post Subject: Coffee Lover T-shirt designs
Check out our unique designs perfect for those of us who love coffee. You will find this humorous design \"Addicted to .........\" (we filled in the blank with coffee, cappuccino, latte, mocha, espresso and many more) on t-shirts, mugs, bags, magnets, buttons and more. Perfect for gifts or promotional items. Most products can be personalized with the name of your company or event you are attending FREE of charge!!
If you have any questions please email us at dreamupshop@yahoo.com.
Thank you
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View entire thread: P8 Saeco Vending Machine for Sale
Posted by drizzt10 on 2005-05-28 08:56:30 Post Subject: P8 Saeco Vending Machine for Sale
Saeco P8 Coffee Vending Machine
Contact: 416-888-8756 / mauvuong@rogers.com
Saeco P8 Coffee Vending Machine for Sale!!!
It makes 8 different espresso style coffees including: espresso, double espresso, cappuccino, café latte, café Americano (black coffee), mochaccino, hot chocolate and flavoured cappuccinos. The machine comes complete with a floor cabinet base. Grinds each individual cup of coffee.
This coffee machine is superior to the Saeco P7 Plus Coffee Vending machine because it automatically dispense cups, and holds a total of 280 cups.
I'm asking $2500.
email: mauvuong@rogers.com
phone: 416-888-8756
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Posted by drizzt10 on 2005-05-28 08:56:30 Post Subject: P8 Saeco Vending Machine for Sale
Saeco P8 Coffee Vending Machine
Contact: 416-888-8756 / mauvuong@rogers.com
Saeco P8 Coffee Vending Machine for Sale!!!
It makes 8 different espresso style coffees including: espresso, double espresso, cappuccino, café latte, café Americano (black coffee), mochaccino, hot chocolate and flavoured cappuccinos. The machine comes complete with a floor cabinet base. Grinds each individual cup of coffee.
This coffee machine is superior to the Saeco P7 Plus Coffee Vending machine because it automatically dispense cups, and holds a total of 280 cups.
I'm asking $2500.
email: mauvuong@rogers.com
phone: 416-888-8756
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View entire thread: Real Cappuccino w/o the machine!
Posted by wilkall on 2004-02-29 23:34:34 Post Subject: Real Cappuccino w/o the machine!
Hey all,
I just discovered a cappuccino foam in an aerosol can (you apply it like whipped cream). It is almost pure skim milk and tastes just like foam from a machine. I'm not easily impressed but this impressed me. You just put it on your coffee drink and microwave for 15 seconds...no muss, no fuss! Has anyone seen it outside of Trader Joes dairy section? I'm way far from TJs but can't find it anywhere else. It's called Crema Italia Cappucino foam from simply sublime foods.
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Posted by wilkall on 2004-02-29 23:34:34 Post Subject: Real Cappuccino w/o the machine!
Hey all,
I just discovered a cappuccino foam in an aerosol can (you apply it like whipped cream). It is almost pure skim milk and tastes just like foam from a machine. I'm not easily impressed but this impressed me. You just put it on your coffee drink and microwave for 15 seconds...no muss, no fuss! Has anyone seen it outside of Trader Joes dairy section? I'm way far from TJs but can't find it anywhere else. It's called Crema Italia Cappucino foam from simply sublime foods.
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View entire thread: A brand new designed Coffee brand is looking for distributor
Posted by nelkho on 2006-07-05 01:12:39 Post Subject: A brand new designed Coffee brand is looking for distributor
Café+Co is more than coffee alone. It is a sign of quality. A professional cup of rich Italian espresso shows just how much you appreciate your customers and their sophisticated tastes. That’s what makes espresso so attractive.
Apart from giving your establishment more ambience, caffè macchiato, caffè latte and cappuccino are simply good for business. After all, indulging your customers with distinctive coffee can significantly boost your turnover.
Café+Co is the key to such moments of indulgence. An international espresso concept combining select blends, impeccable service and professional equipment, Café+Co provides everything you need to create the perfect espresso experience.
Please contact khonelson@hotmail.com for detail
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Posted by nelkho on 2006-07-05 01:12:39 Post Subject: A brand new designed Coffee brand is looking for distributor
Café+Co is more than coffee alone. It is a sign of quality. A professional cup of rich Italian espresso shows just how much you appreciate your customers and their sophisticated tastes. That’s what makes espresso so attractive.
Apart from giving your establishment more ambience, caffè macchiato, caffè latte and cappuccino are simply good for business. After all, indulging your customers with distinctive coffee can significantly boost your turnover.
Café+Co is the key to such moments of indulgence. An international espresso concept combining select blends, impeccable service and professional equipment, Café+Co provides everything you need to create the perfect espresso experience.
Please contact khonelson@hotmail.com for detail
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View entire thread: Buna bet Amsterdam
Posted by Halleluja on 2006-12-06 16:39:01 Post Subject: Buna bet Amsterdam
' Buna bet' is the Ethiopian word for ' coffeehouse'. It's a new coffeeshop in Amsterdam ( no, they don't sell pot), located in the van Woustraat near the Ceintuurbaan. The coffee is fairtrade and, surprise surprise, ethiopian. I bought 250 grams of Harrar beans for 3,50 euros ( including grind of choice, in my case espresso). With my moka pot I made some really fantastic coffee with a very noticeable wine'ish aroma. Next week I'm going to try their Jirga, which I hope is just Yirgacheffe with a different name.
If you want excellent, not too expensive coffee, go to Buna bet in the van Woustraat 74. You can buy coffeebeans or you can sit there and enjoy a great cup of cappuccino. Either way, you won't be dissapointed.
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Posted by Halleluja on 2006-12-06 16:39:01 Post Subject: Buna bet Amsterdam
' Buna bet' is the Ethiopian word for ' coffeehouse'. It's a new coffeeshop in Amsterdam ( no, they don't sell pot), located in the van Woustraat near the Ceintuurbaan. The coffee is fairtrade and, surprise surprise, ethiopian. I bought 250 grams of Harrar beans for 3,50 euros ( including grind of choice, in my case espresso). With my moka pot I made some really fantastic coffee with a very noticeable wine'ish aroma. Next week I'm going to try their Jirga, which I hope is just Yirgacheffe with a different name.
If you want excellent, not too expensive coffee, go to Buna bet in the van Woustraat 74. You can buy coffeebeans or you can sit there and enjoy a great cup of cappuccino. Either way, you won't be dissapointed.
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View entire thread: Mocha maker?
Posted by Brett2051 on 2005-08-09 13:36:22 Post Subject: Mocha maker?
Hey everyone. I'm very new to the world of coffee and am a bit confused. One of my friends has a birthday comming up and very much enjoys mocha type drinks. I am looking to buy her a machine to make this type of drink, but am unsure of what to be looking for. Would the Capresso 302.01 Mini-S 4-Cup Safety Espresso/Cappuccino Machine ( http://www.amazon.com/exec/obidos/tg/de ... n&n=507846 ) work, or am I looking in the wrong direction? Please keep in mind that I am a college student with not too much spare change and am looking for the machine to be able to be used in a dorm room. Thanks for your patience in dealing with a coffee newbe
.
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Posted by Brett2051 on 2005-08-09 13:36:22 Post Subject: Mocha maker?
Hey everyone. I'm very new to the world of coffee and am a bit confused. One of my friends has a birthday comming up and very much enjoys mocha type drinks. I am looking to buy her a machine to make this type of drink, but am unsure of what to be looking for. Would the Capresso 302.01 Mini-S 4-Cup Safety Espresso/Cappuccino Machine ( http://www.amazon.com/exec/obidos/tg/de ... n&n=507846 ) work, or am I looking in the wrong direction? Please keep in mind that I am a college student with not too much spare change and am looking for the machine to be able to be used in a dorm room. Thanks for your patience in dealing with a coffee newbe
.
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View entire thread: COVIM COFFEE OF ITALY
Posted by Covimusa on 2008-06-25 11:51:28 Post Subject: COVIM COFFEE OF ITALY
BUONGIORNO.
Welcome to the world of COVIM coffee....... Italian Espresso coffee at its best! From the charming Ligurian Riviera and the home of Christopher Columbus we are pleased to announce the arrival of COVIM in the United States of America. Making its debut in South Jersey this \"new bean on the block\" will bring to you exquisite flavors and aromas originating from the best coffee beans in the world.
South American, African, Far Eastern and South Asian coffee beans are carefully selected and roasted in Genova, Italy, to produce the highest quality and flavor making COVIM one of the finest roasting houses in the world.
We trust you are ready for a great cup of COVIM espresso or cappuccino. COVIM coffee also makes terrific cups of Americano drip!
Please visit: www.covimusa.com or shop at http://sales.covimusa.com
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Posted by Covimusa on 2008-06-25 11:51:28 Post Subject: COVIM COFFEE OF ITALY
BUONGIORNO.
Welcome to the world of COVIM coffee....... Italian Espresso coffee at its best! From the charming Ligurian Riviera and the home of Christopher Columbus we are pleased to announce the arrival of COVIM in the United States of America. Making its debut in South Jersey this \"new bean on the block\" will bring to you exquisite flavors and aromas originating from the best coffee beans in the world.
South American, African, Far Eastern and South Asian coffee beans are carefully selected and roasted in Genova, Italy, to produce the highest quality and flavor making COVIM one of the finest roasting houses in the world.
We trust you are ready for a great cup of COVIM espresso or cappuccino. COVIM coffee also makes terrific cups of Americano drip!
Please visit: www.covimusa.com or shop at http://sales.covimusa.com
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View entire thread: krups CAFE DUOMO - frother problems
Posted by thezig on 2005-09-29 22:19:57 Post Subject: krups CAFE DUOMO - frother problems
hi:
We bought a krups CAFE DUOMO about 8 months ago, it's worked great, we make cappuccino all the time.
Recently it has not been frothing very well. We put about 3/4 c 1% milk in the pitcher leaving about 2 inches above for froth. It used to froth it up to the top, and there was always steam left over. now it hardly does any froth at all.
· Always clean the steam nozzle and froth attachments before use, there are no clogs that i can see. Steam does come out but presure is not as strong and it doesn't go near as long as it used to.
· We are using the same low fat milk we always have used
· We use fresh ground coffee ( ground to fine esspresso grinds ) Again we have used the same all along so it's not the grinde
Any ideas
Tnx
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Posted by thezig on 2005-09-29 22:19:57 Post Subject: krups CAFE DUOMO - frother problems
hi:
We bought a krups CAFE DUOMO about 8 months ago, it's worked great, we make cappuccino all the time.
Recently it has not been frothing very well. We put about 3/4 c 1% milk in the pitcher leaving about 2 inches above for froth. It used to froth it up to the top, and there was always steam left over. now it hardly does any froth at all.
· Always clean the steam nozzle and froth attachments before use, there are no clogs that i can see. Steam does come out but presure is not as strong and it doesn't go near as long as it used to.
· We are using the same low fat milk we always have used
· We use fresh ground coffee ( ground to fine esspresso grinds ) Again we have used the same all along so it's not the grinde
Any ideas
Tnx
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View entire thread: Fluffy foam OR Smooth microfoam
Posted by Italian_Espresso on 2005-01-16 00:48:54 Post Subject: Fluffy foam OR Smooth microfoam
I am very satisfied with my GAGGIA baby which I used for 2 years. My concern is about making the FOAM.
I understand that there are two types of foams:
1) For cappuccino : it is fluffy and float at the top of the drink.
2) For latte : it should be microfoam and smooth. Also, it should pour with the drink and does not float at the top.
I am proffessional to make the former but I am tired to do the latter I alawys make Latte but I always fail to make it right. I always end up with fluffy foam (not large bubbles) which float at the top 
I tried to make steaming with shorter time but the same no smooth microfoam, just less fluffy foam floating
I wonder how some famous cafe like Best Seattle make it smooth microfoam from the top of the drink till the bottm? Any one can guide?
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Posted by Italian_Espresso on 2005-01-16 00:48:54 Post Subject: Fluffy foam OR Smooth microfoam
I am very satisfied with my GAGGIA baby which I used for 2 years. My concern is about making the FOAM.
I understand that there are two types of foams:
1) For cappuccino : it is fluffy and float at the top of the drink.
2) For latte : it should be microfoam and smooth. Also, it should pour with the drink and does not float at the top.
I am proffessional to make the former but I am tired to do the latter
I alawys make Latte but I always fail to make it right. I always end up with fluffy foam (not large bubbles) which float at the top I tried to make steaming with shorter time but the same no smooth microfoam, just less fluffy foam floating
I wonder how some famous cafe like Best Seattle make it smooth microfoam from the top of the drink till the bottm? Any one can guide?
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View entire thread: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
Posted by vogt0047 on 2006-07-07 10:58:19 Post Subject: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
I'm helping a friend clear out some equipment from a small kiosk that went out of business. The machine is only 4 years old and has been tested and is in good working order. Feel free to email me at vogt0047_@excite.com for pictures.
Asking $2400 we can ship this but pickup would be free in the minneapolis area.
Some info on the machine...
The Astoria Argenta SAE 2-group $5,880(new) automatic commercial espresso cappuccino machine is engineered for both ease of use and upkeep. Recognized worldwide for its reliability and performance.
Automatic: A microprocessor controls operation, providing a volumetric measure of water for coffee brewing. The touch pad control can program 4 different coffee dosages, selecting them automatically and independently for each group. There is also a push button control for semiautomatic brewing.
Boiler Capacity: 12 qts. Frame Construction: Galvanized Steel Steam Wands: Stainless Steel Sides, Rear Panels: Baked Enamel Stainless Steel/Copper Copper/Brass Voltage, Single Phase, 60 Cycle: 220V Amps Rating: 18.2 Amps Heating Element: 4000 W Total Wattage: 4330 W Electrical Cord Length: 5 ft. Motor Pump: Built-in. Width: 27 1/2 in. Depth: 21 in. Height: 20 1/2 - 24 1/2in. (Adjustable) Cup Height: 5 3/4 in. (Group Head to tray) Shipping Weight: 183 lbs.
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Posted by vogt0047 on 2006-07-07 10:58:19 Post Subject: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
I'm helping a friend clear out some equipment from a small kiosk that went out of business. The machine is only 4 years old and has been tested and is in good working order. Feel free to email me at vogt0047_@excite.com for pictures.
Asking $2400 we can ship this but pickup would be free in the minneapolis area.
Some info on the machine...
The Astoria Argenta SAE 2-group $5,880(new) automatic commercial espresso cappuccino machine is engineered for both ease of use and upkeep. Recognized worldwide for its reliability and performance.
Automatic: A microprocessor controls operation, providing a volumetric measure of water for coffee brewing. The touch pad control can program 4 different coffee dosages, selecting them automatically and independently for each group. There is also a push button control for semiautomatic brewing.
Boiler Capacity: 12 qts. Frame Construction: Galvanized Steel Steam Wands: Stainless Steel Sides, Rear Panels: Baked Enamel Stainless Steel/Copper Copper/Brass Voltage, Single Phase, 60 Cycle: 220V Amps Rating: 18.2 Amps Heating Element: 4000 W Total Wattage: 4330 W Electrical Cord Length: 5 ft. Motor Pump: Built-in. Width: 27 1/2 in. Depth: 21 in. Height: 20 1/2 - 24 1/2in. (Adjustable) Cup Height: 5 3/4 in. (Group Head to tray) Shipping Weight: 183 lbs.
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View entire thread: Stainless Steel Milk Frothers
Posted by SlowRain on 2008-07-18 07:41:23 Post Subject: Stainless Steel Milk Frothers
I did a quick search of the site, but I haven't been able to find where these gizmoes have been discussed before.
I'm looking for a milk frother for making both hot and iced lattes. Over here (Taiwan) Tiamo seems to be the preferred brand for coffee accessories, but I'm sure other companies make something similar. This is your typical plunger-styled mesh/screen frother except it's made from stainless steel, so you can use it to heat the milk right on the stove before frothing. Has anyone ever tried something like this before? What are the pros and cons?
Here are some examples, but I'm not sure how long the links will stay active:
http://www.worthaglance.com/brands/stainless-steel-milk-frother.cfm
http://cgi.ebay.com/Tiamo-Stainless-Steel-Milk-Frother-Creamer-200-ml_W0QQitemZ130167745162QQihZ003QQcategoryZ20671QQcmdZViewItemQQ_trksidZp1713.m153.l1262
http://www.amazon.com/Milano-Milk-Cappuccino-Frother-1-77/dp/B0002M0V1Y/ref=sr_1_24?ie=UTF8&s=kitchen&qid=1216384674&sr=1-24
Or, does anyone else have any other suggestions. My only requirements are that it not be too big or expensive and that I can heat the milk in the same device as I froth (that's for reasons of convenience).
Thanks
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Posted by SlowRain on 2008-07-18 07:41:23 Post Subject: Stainless Steel Milk Frothers
I did a quick search of the site, but I haven't been able to find where these gizmoes have been discussed before.
I'm looking for a milk frother for making both hot and iced lattes. Over here (Taiwan) Tiamo seems to be the preferred brand for coffee accessories, but I'm sure other companies make something similar. This is your typical plunger-styled mesh/screen frother except it's made from stainless steel, so you can use it to heat the milk right on the stove before frothing. Has anyone ever tried something like this before? What are the pros and cons?
Here are some examples, but I'm not sure how long the links will stay active:
http://www.worthaglance.com/brands/stainless-steel-milk-frother.cfm
http://cgi.ebay.com/Tiamo-Stainless-Steel-Milk-Frother-Creamer-200-ml_W0QQitemZ130167745162QQihZ003QQcategoryZ20671QQcmdZViewItemQQ_trksidZp1713.m153.l1262
http://www.amazon.com/Milano-Milk-Cappuccino-Frother-1-77/dp/B0002M0V1Y/ref=sr_1_24?ie=UTF8&s=kitchen&qid=1216384674&sr=1-24
Or, does anyone else have any other suggestions. My only requirements are that it not be too big or expensive and that I can heat the milk in the same device as I froth (that's for reasons of convenience).
Thanks
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View entire thread: Seattle Barista Academy Class This Weekend!!!
Posted by Seattle Barista Academy on 2007-10-10 12:25:43 Post Subject: Seattle Barista Academy Class This Weekend!!!
Seattle Barista Academy, located in Renton, Washington has a limited number of spaces still open for our weekend intensive class this weekend, October 14th and 15th.
This 2-day course covers all the variables that are essential for the barista to monitor, in order to achieve consistent drink excellence. The student will be presented with the most advanced industry techniques for dosing, tamping, extraction and drink building, in addition to equipment maintenance, cleaning, and customer service and presentation skills.
The Seattle Barista Academy, is your source for Professional Barista Training. We offer espresso training classes with hands-on experience in grinding coffee, steaming, extraction, drink fabrication, latte art, barista training with barista certification, and education materials and CDs.
Experience the best in espresso education with hands-on training using professional espresso equipment. Learn to make a latte, cappuccino, macchiato, or mocha drink from start to finish. Differentiate yourself from your competition with latte art, etching, and other coffee presentation techniques.
Our espresso coffee education classes and coffee consultating services are a must for the new coffee shop startup as well as for the experienced operator who wants to fine tune and update their coffee shop experience. In all of our classes we share cutting edge concepts that the elite coffee shops are currently using to grow their businesses and can make a major difference in your operational success.
We are currently offering a special discount on this class for Coffee Forum members. The class is usually $1295.00 and we are offering it for $895.00 for Coffee Forum members.
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Posted by Seattle Barista Academy on 2007-10-10 12:25:43 Post Subject: Seattle Barista Academy Class This Weekend!!!
Seattle Barista Academy, located in Renton, Washington has a limited number of spaces still open for our weekend intensive class this weekend, October 14th and 15th.
This 2-day course covers all the variables that are essential for the barista to monitor, in order to achieve consistent drink excellence. The student will be presented with the most advanced industry techniques for dosing, tamping, extraction and drink building, in addition to equipment maintenance, cleaning, and customer service and presentation skills.
The Seattle Barista Academy, is your source for Professional Barista Training. We offer espresso training classes with hands-on experience in grinding coffee, steaming, extraction, drink fabrication, latte art, barista training with barista certification, and education materials and CDs.
Experience the best in espresso education with hands-on training using professional espresso equipment. Learn to make a latte, cappuccino, macchiato, or mocha drink from start to finish. Differentiate yourself from your competition with latte art, etching, and other coffee presentation techniques.
Our espresso coffee education classes and coffee consultating services are a must for the new coffee shop startup as well as for the experienced operator who wants to fine tune and update their coffee shop experience. In all of our classes we share cutting edge concepts that the elite coffee shops are currently using to grow their businesses and can make a major difference in your operational success.
We are currently offering a special discount on this class for Coffee Forum members. The class is usually $1295.00 and we are offering it for $895.00 for Coffee Forum members.
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View entire thread: PR: Bar None Coffee opens in Georgetown, TX
Posted by cafemakers on 2007-05-18 20:06:31 Post Subject: PR: Bar None Coffee opens in Georgetown, TX
Georgetown, TX (PRWEB) May 19, 2007 – Bar None Coffee opens for business in Georgetown, Texas, marking the entrance of a new generation of specialty coffee shops into the Lone Star State.
"You won't find a jumbo 20 oz drink anywhere on our menu," boasts proprietor Linda Silva. "Fast food coffee chains use large volumes of milk to hide bitter, over-roasted coffee; our customers will experience the sweet taste of espresso prepared correctly."
Bar None Coffee features a menu of flavorful specialty coffee beverages prepared by highly trained baristas that follow traditional ingredient proportions and serving sizes, including a traditional cappuccino served in a 6-oz ceramic demitasse. An upscale but distinctively Texas-styled seating area allows customers to comfortably enjoy beverages and light food fare with friends.
Recognizing the value of convenience to the American commuter, coffee at Bar None is also available to go from a drive-up window.
"The best coffee shops in the world focus on small beverages that demonstrate their ability to prepare naturally sweet and balanced espresso," says espresso expert Andrew Hetzel of retail consulting firm Cafemakers. Hetzel continues, "Bar None Coffee is part of an emerging class of independent coffee shops that are using quality to their advantage in the face of multiunit competition – the figurative deck of cards is stacked against large operators in the area of beverage quality."
Adds Silva, "we're going to change the Texas expectation that bigger is better where it comes to fine coffee."
About Bar None Coffee
Bar None Coffee is located at 105 Wildwood Drive in the Cedar Breaks Village (next to the HEB Shopping Center on Williams Dr., behind the Bank of America.) and is open Monday through Saturday 6:00 am until 10:00 pm daily. For more information, call (512) 535-3774 or visit the Bar None website at http://www.barnonecoffee.com .
Media Contact
Linda Silva (512) 535-3774
lindasilva@barnonecoffee.com
Bar None Coffee
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Posted by cafemakers on 2007-05-18 20:06:31 Post Subject: PR: Bar None Coffee opens in Georgetown, TX
Georgetown, TX (PRWEB) May 19, 2007 – Bar None Coffee opens for business in Georgetown, Texas, marking the entrance of a new generation of specialty coffee shops into the Lone Star State.
"You won't find a jumbo 20 oz drink anywhere on our menu," boasts proprietor Linda Silva. "Fast food coffee chains use large volumes of milk to hide bitter, over-roasted coffee; our customers will experience the sweet taste of espresso prepared correctly."
Bar None Coffee features a menu of flavorful specialty coffee beverages prepared by highly trained baristas that follow traditional ingredient proportions and serving sizes, including a traditional cappuccino served in a 6-oz ceramic demitasse. An upscale but distinctively Texas-styled seating area allows customers to comfortably enjoy beverages and light food fare with friends.
Recognizing the value of convenience to the American commuter, coffee at Bar None is also available to go from a drive-up window.
"The best coffee shops in the world focus on small beverages that demonstrate their ability to prepare naturally sweet and balanced espresso," says espresso expert Andrew Hetzel of retail consulting firm Cafemakers. Hetzel continues, "Bar None Coffee is part of an emerging class of independent coffee shops that are using quality to their advantage in the face of multiunit competition – the figurative deck of cards is stacked against large operators in the area of beverage quality."
Adds Silva, "we're going to change the Texas expectation that bigger is better where it comes to fine coffee."
About Bar None Coffee
Bar None Coffee is located at 105 Wildwood Drive in the Cedar Breaks Village (next to the HEB Shopping Center on Williams Dr., behind the Bank of America.) and is open Monday through Saturday 6:00 am until 10:00 pm daily. For more information, call (512) 535-3774 or visit the Bar None website at http://www.barnonecoffee.com .
Media Contact
Linda Silva (512) 535-3774
lindasilva@barnonecoffee.com
Bar None Coffee
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View entire thread: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
Posted by cafemakers on 2007-12-11 18:51:44 Post Subject: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
WILMINGTON, DE (PRWEB) December 12, 2007 – Brew Ha Ha! gets serious with the addition of seven serious coffee beverages at its store in Center City, Philadelphia.
Brew Ha Ha!'s menu additions include traditionally-prepared small but intense specialty coffee beverages, original Brew Ha Ha! signature creations, and a selection of premium French pressed single origin coffees. A new coffee tasting flight pairs chocolates with a sampler of 3 contrasting varietals for the flavor curious.
"Serious times call for serious coffee," cautions Brew Ha Ha! owner Alisa Morkides, "the demand for satisfying rich coffee flavor is reaching historic levels, so we see no alternative but to bring these great tasting beverages to our area, which is going to mean that customers will have more choices."
The addition of serious coffee delights is expected to create a dilemma for city coffee lovers: to stand by longtime favorites like the Brew Ha Ha! mocha latte or to indulge in the serious coffee flavor of an intense espresso macchiato and real 5 oz traditional cappuccino.
"It's a big deal," continues Morkides. "Coffee drinkers are fiercely loyal to their favorite flavor combinations; you don’t just switch from being a mochachino drinker to an espresso drinker overnight. It takes some serious consideration before making that scale of lifestyle change."
The new serious coffee menu will be available on Tuesday, December 18 at 212 S. 12th Street in Center City, Philadelphia and at all Brew Ha Ha! locations in January. Are you ready to get serious?
About Brew Ha Ha!
Alisa Morkides left her profession as a financial analyst to found the first Brew Ha Ha! location in Greenville, Delaware in 1993. The company now operates 10 retail coffee shops in Northern Delaware, one in Maryland, and one in Philadelphia. In 1999, the business was named to the INC 500 list of top privately owned companies. More information and location addresses are available online at http://www.brewhaha.com
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Posted by cafemakers on 2007-12-11 18:51:44 Post Subject: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
WILMINGTON, DE (PRWEB) December 12, 2007 – Brew Ha Ha! gets serious with the addition of seven serious coffee beverages at its store in Center City, Philadelphia.
Brew Ha Ha!'s menu additions include traditionally-prepared small but intense specialty coffee beverages, original Brew Ha Ha! signature creations, and a selection of premium French pressed single origin coffees. A new coffee tasting flight pairs chocolates with a sampler of 3 contrasting varietals for the flavor curious.
"Serious times call for serious coffee," cautions Brew Ha Ha! owner Alisa Morkides, "the demand for satisfying rich coffee flavor is reaching historic levels, so we see no alternative but to bring these great tasting beverages to our area, which is going to mean that customers will have more choices."
The addition of serious coffee delights is expected to create a dilemma for city coffee lovers: to stand by longtime favorites like the Brew Ha Ha! mocha latte or to indulge in the serious coffee flavor of an intense espresso macchiato and real 5 oz traditional cappuccino.
"It's a big deal," continues Morkides. "Coffee drinkers are fiercely loyal to their favorite flavor combinations; you don’t just switch from being a mochachino drinker to an espresso drinker overnight. It takes some serious consideration before making that scale of lifestyle change."
The new serious coffee menu will be available on Tuesday, December 18 at 212 S. 12th Street in Center City, Philadelphia and at all Brew Ha Ha! locations in January. Are you ready to get serious?
About Brew Ha Ha!
Alisa Morkides left her profession as a financial analyst to found the first Brew Ha Ha! location in Greenville, Delaware in 1993. The company now operates 10 retail coffee shops in Northern Delaware, one in Maryland, and one in Philadelphia. In 1999, the business was named to the INC 500 list of top privately owned companies. More information and location addresses are available online at http://www.brewhaha.com
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View entire thread: Bel Canto Coffee - Best Arabica Single Origin From Indonesia
Posted by bel.canto.coffee on 2008-08-28 00:23:53 Post Subject: Bel Canto Coffee - Best Arabica Single Origin From Indonesia
Bel Canto is a Coffee company located in Malang-Indonesia, we produce high quality roasted coffee (special gourmet). For Blend coffee we use 95% arabica 5% robusta, Single Origin 100% arabica, Old Robusta we use 100% robusta, for the coffee beans we used 1st grade Arabica that was produce from many location in Indonesia like Sumatra, Java, Sulawesi, Papua, East Timor and Bali. Our roaster ideology is to provide good quality coffee from all over Indonesia. For the packaging we use aluminum foil equip with one way valve to maintain its freshness.
Our product line are :
>> COFFEE BLEND ( 95% Arabica 5% Robusta)
Bel Canto Espresso Golden Crema (The BEST COFFEE for Cappuccino or Latte)
Price : $8.5 / 500 grams pack beans, $4.5 / 250 grams pack ground coffee
Characteristic : deepfull-bodied, earthy, syrupy, sweet caramel, and chocolate finish.
Bel Canto Good Morning Breakfast Blend
Price : $4.5 / 250 grams pack ground coffee
Characteristic : medium body, low acidity, with sweet elegant caramel notes.
Bel Canto Dinner Fiesta Blend
Price : $4.5 / 250 grams pack ground coffee
Characteristic : medium full body, low acidity, bittersweet chocolate notes, & long-rich aftertaste.
>> ARABICA COFFEE SINGLE ORIGIN (100% Arabica)
Bel Canto Single Origin : Aceh Gayo (Sumatra Gayo Highland)
Price : $5 / 250 grams pack ground coffee
Characteristic : Medium smooth body, sweet, and spicy.
Bel Canto Single Origin : Sumatra Mandheling
Price : $4.75 / 250 grams pack ground coffee
Characteristic : deep full body, earthy with bittersweet chocolate.
Bel Canto Single Origin : Sumatra Sidikalang
Price : $4.75 / 250 grams pack ground coffee
Characteristic : Medium deep body, aromatic & sweet spicy
Bel Canto Single Origin : Sulawesi Toraja Kalosi
Price : $5 / 250 grams pack ground coffee
Characteristic : Well-balanced of deep body with pleasant dark chocolate note.
Bel Canto Single Origin : Java Arabica (Belawan Estate)
Price : $5.25 / 250 grams pack ground coffee
Characteristic : medium body, aromatic with sweet spicy notes.
Bel Canto Single Origin : Bali Kintamani Arabica
Price: $4.5 / 250 grams pack ground coffee
Characteristic : Mellow body with hints of citrus.
Bel Canto Single Origin : Flores Arabica (Bajawa Highland)
Price : $4.5 / 250 grams pack ground coffee
Characteristic : Smooth-medium body, aromatic with hints of choco flavor.
Bel Canto Single Origin : Wamena Papua Arabica
Price : $5.25 / 250 grams pack ground coffee
Characteristic : Well balance body, earthy with bittersweet honey
Bel Canto Single Origin : East Timor Arabica
Price : $4.75 / 250 grams pack ground coffee
Characteristic : Medium Body, Earthy, Bittersweet Choco, Fruity
Bel Canto Single Origin : Sumatra Blue Lintong
Price : $5 / 250 grams pack ground coffee
Characteristic : Medium Body, Earthy, Choco, Herbal
>> ROBUSTA COFFEE (100% ROBUSTA)
Bel Canto Old Special Robusta Coffee
Price : $4 / pack
Characteristic : intense deep body with long bittersweet finish.
*** We also take orders for Single Origin in form of coffee beans minimum order 2Kg per type ***
*** The Price Exclude Delivery Charges ***
I hope I can sell my coffee to you especially Coffee Shop or Café that required a good quality coffee. If you have any question about Bel Canto or required a more detail information about Bel Canto or you want to buy in bulk and need samples, please do not hesitate to contact my email at bel.canto.coffee@gmail.com or at my phone number +628161646268 – Jerren Octavianto
Thanks for your time and consideration
Bel Canto Coffee
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Posted by bel.canto.coffee on 2008-08-28 00:23:53 Post Subject: Bel Canto Coffee - Best Arabica Single Origin From Indonesia
Bel Canto is a Coffee company located in Malang-Indonesia, we produce high quality roasted coffee (special gourmet). For Blend coffee we use 95% arabica 5% robusta, Single Origin 100% arabica, Old Robusta we use 100% robusta, for the coffee beans we used 1st grade Arabica that was produce from many location in Indonesia like Sumatra, Java, Sulawesi, Papua, East Timor and Bali. Our roaster ideology is to provide good quality coffee from all over Indonesia. For the packaging we use aluminum foil equip with one way valve to maintain its freshness.
Our product line are :
>> COFFEE BLEND ( 95% Arabica 5% Robusta)
Bel Canto Espresso Golden Crema (The BEST COFFEE for Cappuccino or Latte)
Price : $8.5 / 500 grams pack beans, $4.5 / 250 grams pack ground coffee
Characteristic : deepfull-bodied, earthy, syrupy, sweet caramel, and chocolate finish.
Bel Canto Good Morning Breakfast Blend
Price : $4.5 / 250 grams pack ground coffee
Characteristic : medium body, low acidity, with sweet elegant caramel notes.
Bel Canto Dinner Fiesta Blend
Price : $4.5 / 250 grams pack ground coffee
Characteristic : medium full body, low acidity, bittersweet chocolate notes, & long-rich aftertaste.
>> ARABICA COFFEE SINGLE ORIGIN (100% Arabica)
Bel Canto Single Origin : Aceh Gayo (Sumatra Gayo Highland)
Price : $5 / 250 grams pack ground coffee
Characteristic : Medium smooth body, sweet, and spicy.
Bel Canto Single Origin : Sumatra Mandheling
Price : $4.75 / 250 grams pack ground coffee
Characteristic : deep full body, earthy with bittersweet chocolate.
Bel Canto Single Origin : Sumatra Sidikalang
Price : $4.75 / 250 grams pack ground coffee
Characteristic : Medium deep body, aromatic & sweet spicy
Bel Canto Single Origin : Sulawesi Toraja Kalosi
Price : $5 / 250 grams pack ground coffee
Characteristic : Well-balanced of deep body with pleasant dark chocolate note.
Bel Canto Single Origin : Java Arabica (Belawan Estate)
Price : $5.25 / 250 grams pack ground coffee
Characteristic : medium body, aromatic with sweet spicy notes.
Bel Canto Single Origin : Bali Kintamani Arabica
Price: $4.5 / 250 grams pack ground coffee
Characteristic : Mellow body with hints of citrus.
Bel Canto Single Origin : Flores Arabica (Bajawa Highland)
Price : $4.5 / 250 grams pack ground coffee
Characteristic : Smooth-medium body, aromatic with hints of choco flavor.
Bel Canto Single Origin : Wamena Papua Arabica
Price : $5.25 / 250 grams pack ground coffee
Characteristic : Well balance body, earthy with bittersweet honey
Bel Canto Single Origin : East Timor Arabica
Price : $4.75 / 250 grams pack ground coffee
Characteristic : Medium Body, Earthy, Bittersweet Choco, Fruity
Bel Canto Single Origin : Sumatra Blue Lintong
Price : $5 / 250 grams pack ground coffee
Characteristic : Medium Body, Earthy, Choco, Herbal
>> ROBUSTA COFFEE (100% ROBUSTA)
Bel Canto Old Special Robusta Coffee
Price : $4 / pack
Characteristic : intense deep body with long bittersweet finish.
*** We also take orders for Single Origin in form of coffee beans minimum order 2Kg per type ***
*** The Price Exclude Delivery Charges ***
I hope I can sell my coffee to you especially Coffee Shop or Café that required a good quality coffee. If you have any question about Bel Canto or required a more detail information about Bel Canto or you want to buy in bulk and need samples, please do not hesitate to contact my email at bel.canto.coffee@gmail.com or at my phone number +628161646268 – Jerren Octavianto
Thanks for your time and consideration
Bel Canto Coffee
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View entire thread: Genetically engineered decaf coffee
Posted by manual_drip on 2004-10-16 11:31:20 Post Subject: Genetically engineered decaf coffee
Maybe they could also make genetically engineered increased-caffeine coffee?
Coffee without a buzz?
Plants genetically modified to lose caffeine
By ALEX DOMINGUEZ
Associated Press
For those who love the full flavor of real coffee but can't handle the kick, the genetics revolution may have a solution.
Researchers say they have genetically engineered coffee plants that have 70 percent less caffeine than usual in their leaves. The crucial question for brewing coffee - whether beans from those plants will have less caffeine - won't be known for three to four years when the plants mature, said study author Shinjiro Ogita.
However, the results indicate it should be possible, according to the researcher's report in Thursday's issue of the journal Nature.
The researchers at the Nara Institute of Science and Technology in Japan used RNA interference - an increasingly popular genetic tool - to manipulate the plant, interfering with the gene responsible for an enzyme used to make caffeine.
Experts contend a caffeine-free bean would be an improvement over current decaffeination processes, which use water or organic solvents to remove the stimulant from the beans before they are roasted, taking out some flavor and aroma as well.
Alan Crozier, a University of Glasgow researcher who has worked on genetically modifying coffee, said the Japanese group is the first to engineer the plants to produce less caffeine.
However, concerns about genetically modified foods and a lack of interest by the coffee industry could slow development, Crozier said.
"I suspect it will come in first at the boutique end of the market and grow from there," Crozier said. "If it were to take over, clearly it's a much cheaper way to produce decaffeinated coffee."
Pablo Dubois of the London-based International Coffee Organization, which includes coffee-producing and consuming nations, said genetically modified foods "are regarded with wide suspicion in Europe" and current decaffeination processes are well established.
John Stiles, a scientist working to develop a caffeine-free coffee plant for Waialua, Hawaii-based Integrated Coffee Technologies Inc., said the Japanese researchers have not yet reached the commercial decaffeination level of 97 percent.
Stiles said the Hawaiian company hopes to have plants ready for field use in a year. While the Japanese researchers used the robusta variety of coffee plant, Stiles said the Hawaiian work uses the more commercial arabica variety.
Ogita said the Japanese researchers are also working on arabica plants and should be able to eventually remove all caffeine.
Coffee plants make caffeine in a three-step process. The targeted gene in the modified plant normally prompts the plant to produce an enzyme that carries out the second step, said Hiroshi Sano, one of the paper's authors.
RNA interference eliminates the chemical messenger the targeted gene sends to the cell's protein-making machinery.
The researchers are also working to induce plants other than coffee to produce caffeine, which would act as a pest repellant, Sano said.
At the Daily Grind in Baltimore, some welcomed the news of the genetically modified coffee plant and others were as lukewarm as a half-finished cappuccino.
Marcia Sternbergh, 52, of Baltimore said she prefers regular coffee for the taste, "and the jolt."
At night, though, she would drink the non-caffeine kind.
Harold Cones, 60, of Newport News, Va., who has to drink decaf because of an irregular heartbeat, said he would welcome the new coffee because he could avoid caffeine and get the flavor.
"Oh, that would be good. There's a difference," Cones said, sipping a decaf. "Every now and then I have a cup of real coffee and it's really nice."
While some decaf is good, Cones said it tends to get stale because it's not ordered as much. The real thing is still the best, however.
"Sometimes, you get that cup of coffee," Cones said, "and you think you're high in the mountains, in an old hotel, and the aroma goes up into your sinuses and you say, 'That's a good cup of coffee.'"
http://www.siliconvalley.com/mld/silico ... 115818.htm
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Posted by manual_drip on 2004-10-16 11:31:20 Post Subject: Genetically engineered decaf coffee
Maybe they could also make genetically engineered increased-caffeine coffee?
Coffee without a buzz?
Plants genetically modified to lose caffeine
By ALEX DOMINGUEZ
Associated Press
For those who love the full flavor of real coffee but can't handle the kick, the genetics revolution may have a solution.
Researchers say they have genetically engineered coffee plants that have 70 percent less caffeine than usual in their leaves. The crucial question for brewing coffee - whether beans from those plants will have less caffeine - won't be known for three to four years when the plants mature, said study author Shinjiro Ogita.
However, the results indicate it should be possible, according to the researcher's report in Thursday's issue of the journal Nature.
The researchers at the Nara Institute of Science and Technology in Japan used RNA interference - an increasingly popular genetic tool - to manipulate the plant, interfering with the gene responsible for an enzyme used to make caffeine.
Experts contend a caffeine-free bean would be an improvement over current decaffeination processes, which use water or organic solvents to remove the stimulant from the beans before they are roasted, taking out some flavor and aroma as well.
Alan Crozier, a University of Glasgow researcher who has worked on genetically modifying coffee, said the Japanese group is the first to engineer the plants to produce less caffeine.
However, concerns about genetically modified foods and a lack of interest by the coffee industry could slow development, Crozier said.
"I suspect it will come in first at the boutique end of the market and grow from there," Crozier said. "If it were to take over, clearly it's a much cheaper way to produce decaffeinated coffee."
Pablo Dubois of the London-based International Coffee Organization, which includes coffee-producing and consuming nations, said genetically modified foods "are regarded with wide suspicion in Europe" and current decaffeination processes are well established.
John Stiles, a scientist working to develop a caffeine-free coffee plant for Waialua, Hawaii-based Integrated Coffee Technologies Inc., said the Japanese researchers have not yet reached the commercial decaffeination level of 97 percent.
Stiles said the Hawaiian company hopes to have plants ready for field use in a year. While the Japanese researchers used the robusta variety of coffee plant, Stiles said the Hawaiian work uses the more commercial arabica variety.
Ogita said the Japanese researchers are also working on arabica plants and should be able to eventually remove all caffeine.
Coffee plants make caffeine in a three-step process. The targeted gene in the modified plant normally prompts the plant to produce an enzyme that carries out the second step, said Hiroshi Sano, one of the paper's authors.
RNA interference eliminates the chemical messenger the targeted gene sends to the cell's protein-making machinery.
The researchers are also working to induce plants other than coffee to produce caffeine, which would act as a pest repellant, Sano said.
At the Daily Grind in Baltimore, some welcomed the news of the genetically modified coffee plant and others were as lukewarm as a half-finished cappuccino.
Marcia Sternbergh, 52, of Baltimore said she prefers regular coffee for the taste, "and the jolt."
At night, though, she would drink the non-caffeine kind.
Harold Cones, 60, of Newport News, Va., who has to drink decaf because of an irregular heartbeat, said he would welcome the new coffee because he could avoid caffeine and get the flavor.
"Oh, that would be good. There's a difference," Cones said, sipping a decaf. "Every now and then I have a cup of real coffee and it's really nice."
While some decaf is good, Cones said it tends to get stale because it's not ordered as much. The real thing is still the best, however.
"Sometimes, you get that cup of coffee," Cones said, "and you think you're high in the mountains, in an old hotel, and the aroma goes up into your sinuses and you say, 'That's a good cup of coffee.'"
http://www.siliconvalley.com/mld/silico ... 115818.htm
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View entire thread: Trung Nguyen Coffee - The Best Coffee In Viet Nam
Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
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Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
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View entire thread: The Sydney Cafe scene- banisher of Starbucks...
Posted by Alun_evans on 2008-09-04 02:39:27 Post Subject: The Sydney Cafe scene- banisher of Starbucks...
I measure coffee culture in the crema of my very short ristretto. This is nigh near impossible to do in Indonesia, where an espresso can come in cups as big as cappuccino mugs. Often the cafes of Indonesia make the mistake of changing the time honoured drink preparations to suit the perceptions of the coffee drinkers of that country, instead of educating them to what is a short black, a piccolo or a doppio. There is a tale, which may or may not be true, about the opening of the first Starbucks in Jakarta, Indonesia. A lady came in during the first week of trading, looked at the menu board for some minutes. She finally ordered an espresso. When she got her coffee she complained “Pelit banget lho!!” (Your very stingy) she said, as she looked at horror at the 30ml barely covering the bottom of her cup. That’s Indonesia…
Sitting here in the musty, cool surrounds of the café in Victoria Street, Kings Cross, the owner explains to me that this lack of understanding too was the problem in Australia in the 1950’s and 1960’s. “they wanted milky drinks, big ones too. It was not the way we did it in the old country, so we went about teaching the Australians about good coffee”. Obviously Australia and New Zealand somewhat benefitted from the migrant wave from Italy, Yugoslavia and Greece after World War II. The Italians, in particular, arrived down under in force, bringing espresso based coffee culture with them. They arrived to find tea ruled the roost, second place taken by instant coffee and essence based coffee syrups such as Bushells.
In June Starbucks Australia announced the closure of 2/3rds of its Australian stores. Was this a result of the economic circumstances in Australia, or testament to the fact that Aussies like the freshly roasted coffee culture that the independents have been bringing to this country for years?
The Surry Hills area of Sydney is closely fenced in by the seedy red-light district of Oxford Street on the West and the railway line to the south. The suburb is fashionable, with old terrace houses being refurbished, apartments appearing in old warehouses and office blocks. This is the heartbeat of Sydney’s specialty coffee culture, with cafes of quality literally found every 200 metres. The great thing is there is not a Starbucks, Coffee Bean or Gloria Jeans in sight. Perhaps more telling; there is hardly a café selling the Italian stalwarts- Illy or Lavazza either. This is pure home grown, locally roasted coffee. There is Single Origin, Genovese, Campos found on these streets- being served from big cafes to hole in the wall joints. Across Oxford Street into Kings Cross, there is the Grandfather of them all- Hernandez Coffee.
Juan Hernandez started his coffee roastery and café back in the 1970’s. At the time good coffee, roasted locally, was really hard to find. He had arrived from Spain and initially worked as a salesman for Nestle. When he decided to go it alone he was told by everyone that he would fail, as there was no market for locally roasted coffee. On the contrary he pioneered and created the market in Sydney- with customers including actors, models, businessmen and even a Prime minister or two! Today his café still is an epicentre of coffee for the city. At any hour of the day the small shop is crammed with customers after their caffeine fix.
Over the other side of Surry Hills, Single Origin Café is buzzing. The cliental here are generally younger than those seen at Hernandez. Sydney’s young professionals enjoying quality espresso being churned out on Natascha, the espresso machine. The espresso is sweet and chocolaty, with a hint of capsicum and pine nuts. The place seems to always be crowded, even though it is only open 5 days a week. Inside space is tight, however there seems to be an endless supply of tables that can be whisked out and placed along the sidewalk. The hipness here is what is mirrored in Independents all over metropolitan Australia and New Zealand, the surrounds are not important, its what is in the cup that counts. The owners, the barista, the staff are all passionate and knowledgeable. This passion is seen in the faces of the customers.
For sure the education provided to Australians by the wave of European immigrants is going to be difficult to replicate in Southeast Asia. Coffee is also not necessarily a part of the national cultures of the countries north of Australia’s shores. For this, the big chains will be glad of. The markets of China, Indonesia and India are potential gold mines for coffee. However the chains should be wary of the Independents. L’affare, the Wellington NZ based coffee pioneers recently opened a store in Shanghai. Other quality coffee merchants will eventually turn their passion and ideas to Asia. Hallelujah
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Posted by Alun_evans on 2008-09-04 02:39:27 Post Subject: The Sydney Cafe scene- banisher of Starbucks...
I measure coffee culture in the crema of my very short ristretto. This is nigh near impossible to do in Indonesia, where an espresso can come in cups as big as cappuccino mugs. Often the cafes of Indonesia make the mistake of changing the time honoured drink preparations to suit the perceptions of the coffee drinkers of that country, instead of educating them to what is a short black, a piccolo or a doppio. There is a tale, which may or may not be true, about the opening of the first Starbucks in Jakarta, Indonesia. A lady came in during the first week of trading, looked at the menu board for some minutes. She finally ordered an espresso. When she got her coffee she complained “Pelit banget lho!!” (Your very stingy) she said, as she looked at horror at the 30ml barely covering the bottom of her cup. That’s Indonesia…
Sitting here in the musty, cool surrounds of the café in Victoria Street, Kings Cross, the owner explains to me that this lack of understanding too was the problem in Australia in the 1950’s and 1960’s. “they wanted milky drinks, big ones too. It was not the way we did it in the old country, so we went about teaching the Australians about good coffee”. Obviously Australia and New Zealand somewhat benefitted from the migrant wave from Italy, Yugoslavia and Greece after World War II. The Italians, in particular, arrived down under in force, bringing espresso based coffee culture with them. They arrived to find tea ruled the roost, second place taken by instant coffee and essence based coffee syrups such as Bushells.
In June Starbucks Australia announced the closure of 2/3rds of its Australian stores. Was this a result of the economic circumstances in Australia, or testament to the fact that Aussies like the freshly roasted coffee culture that the independents have been bringing to this country for years?
The Surry Hills area of Sydney is closely fenced in by the seedy red-light district of Oxford Street on the West and the railway line to the south. The suburb is fashionable, with old terrace houses being refurbished, apartments appearing in old warehouses and office blocks. This is the heartbeat of Sydney’s specialty coffee culture, with cafes of quality literally found every 200 metres. The great thing is there is not a Starbucks, Coffee Bean or Gloria Jeans in sight. Perhaps more telling; there is hardly a café selling the Italian stalwarts- Illy or Lavazza either. This is pure home grown, locally roasted coffee. There is Single Origin, Genovese, Campos found on these streets- being served from big cafes to hole in the wall joints. Across Oxford Street into Kings Cross, there is the Grandfather of them all- Hernandez Coffee.
Juan Hernandez started his coffee roastery and café back in the 1970’s. At the time good coffee, roasted locally, was really hard to find. He had arrived from Spain and initially worked as a salesman for Nestle. When he decided to go it alone he was told by everyone that he would fail, as there was no market for locally roasted coffee. On the contrary he pioneered and created the market in Sydney- with customers including actors, models, businessmen and even a Prime minister or two! Today his café still is an epicentre of coffee for the city. At any hour of the day the small shop is crammed with customers after their caffeine fix.
Over the other side of Surry Hills, Single Origin Café is buzzing. The cliental here are generally younger than those seen at Hernandez. Sydney’s young professionals enjoying quality espresso being churned out on Natascha, the espresso machine. The espresso is sweet and chocolaty, with a hint of capsicum and pine nuts. The place seems to always be crowded, even though it is only open 5 days a week. Inside space is tight, however there seems to be an endless supply of tables that can be whisked out and placed along the sidewalk. The hipness here is what is mirrored in Independents all over metropolitan Australia and New Zealand, the surrounds are not important, its what is in the cup that counts. The owners, the barista, the staff are all passionate and knowledgeable. This passion is seen in the faces of the customers.
For sure the education provided to Australians by the wave of European immigrants is going to be difficult to replicate in Southeast Asia. Coffee is also not necessarily a part of the national cultures of the countries north of Australia’s shores. For this, the big chains will be glad of. The markets of China, Indonesia and India are potential gold mines for coffee. However the chains should be wary of the Independents. L’affare, the Wellington NZ based coffee pioneers recently opened a store in Shanghai. Other quality coffee merchants will eventually turn their passion and ideas to Asia. Hallelujah
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View entire thread: help me choose
Posted by itpreview on 2008-11-10 21:48:22 Post Subject:
Semi-automatic espresso machines featuring an electric brewing pump which is manually turned on and off by the user. These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the semi-auto machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
Automatic espresso machines are essentially the same as semi-auto units with the added convenience of automatic brew volume controls. Once the machine is loaded with ground coffee and ready to brew, you simply push a button for one or two shots; the pump turns on then automatically shuts off when the preset brew volume is reached (in contrast semi-auto units require the user to manually turn off the pump when desired). These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the automatic machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
Back to top | view poster's profile
Posted by itpreview on 2008-11-10 21:48:22 Post Subject:
Semi-automatic espresso machines featuring an electric brewing pump which is manually turned on and off by the user. These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the semi-auto machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
Automatic espresso machines are essentially the same as semi-auto units with the added convenience of automatic brew volume controls. Once the machine is loaded with ground coffee and ready to brew, you simply push a button for one or two shots; the pump turns on then automatically shuts off when the preset brew volume is reached (in contrast semi-auto units require the user to manually turn off the pump when desired). These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the automatic machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
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View entire thread: CAPPUCCINO DISPENSER HELP!
Posted by javagirl on 2006-05-02 17:36:55 Post Subject: CAPPUCCINO DISPENSER HELP!
Hi,
I recently bought my first cappuccino dispenser, but it came without a manual. It is a SINGLE dispenser with TWO separate hoppers. The hopper on the right dispenses the cappuccino mix and water. I am clueless about the hopper on the left side...it spins to dispense, but no water comes out. This machine is a auto/pourover. Please give me an input on what the other hopper is might be for. Thanks
MODEL: KARMA 453
I can't find anything on the internet about it.
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Posted by javagirl on 2006-05-02 17:36:55 Post Subject: CAPPUCCINO DISPENSER HELP!
Hi,
I recently bought my first cappuccino dispenser, but it came without a manual. It is a SINGLE dispenser with TWO separate hoppers. The hopper on the right dispenses the cappuccino mix and water. I am clueless about the hopper on the left side...it spins to dispense, but no water comes out. This machine is a auto/pourover. Please give me an input on what the other hopper is might be for. Thanks
MODEL: KARMA 453
I can't find anything on the internet about it.
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View entire thread: The Cappuccino
Posted by desert rose on 2006-05-21 17:14:08 Post Subject:
Dry cappuccino: Very little steamed milk and more foam.
Wet cappuccino: more steamed milk than foam
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Posted by desert rose on 2006-05-21 17:14:08 Post Subject:
Dry cappuccino: Very little steamed milk and more foam.
Wet cappuccino: more steamed milk than foam
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View entire thread: La Pavoni Cellini: Good espresso, or just a pretty gadget
Posted by ziemas on 2008-09-03 03:22:07 Post Subject:
I''ve also been looking for info on the Cellini and can''t find any reviews or user experiences. If I do happen to find anything I''ll be sure to post it here.
Perhaps a more knowledgeable member of the boards can take a look at the spec sheet and tell us what they think.
For what it''s worth I''m looking at this as an upgrade to a Pavoni Espresso Inn.
Chrome steel body; with removable transparent water tank, capacity (approx. 25 cups of espresso) 1,25 litri
Chrome-plated brass filter-holder with “Easy Espresso System”
Steam tap with interchangeable turbo steam nozzle or Automatic Cappuccino maker
Steel boiler heating element, coffee thermostat, steam thermostat, safety valve, pump overheat protection 1350 W
Pump pressure gauge and boiler temperature gauge
Active cup-warmer to keep cups warm
Cylindric heating element to heat the coffee group
Automatic anti-drip valve
Lever controls
Maximum pump pressure 14 bar
Power 50 W
Average preheating time, including cup warmer 5 minutes around
Width, Depth, Height 235x330x385mm.
Weight 9,3 Kg.
Extractable main cable, length 1500 mm.
Power 230/240 V. 50 Hz
120 V. 60 Hz
Accessories:
- Main cable, coffee measure spoon, coffee filters, coffee press
- Automatic Cappuccino maker
- “Easy Espresso System”
Thanks!
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Posted by ziemas on 2008-09-03 03:22:07 Post Subject:
I''ve also been looking for info on the Cellini and can''t find any reviews or user experiences. If I do happen to find anything I''ll be sure to post it here.
Perhaps a more knowledgeable member of the boards can take a look at the spec sheet and tell us what they think.
For what it''s worth I''m looking at this as an upgrade to a Pavoni Espresso Inn.
Chrome steel body; with removable transparent water tank, capacity (approx. 25 cups of espresso) 1,25 litri
Chrome-plated brass filter-holder with “Easy Espresso System”
Steam tap with interchangeable turbo steam nozzle or Automatic Cappuccino maker
Steel boiler heating element, coffee thermostat, steam thermostat, safety valve, pump overheat protection 1350 W
Pump pressure gauge and boiler temperature gauge
Active cup-warmer to keep cups warm
Cylindric heating element to heat the coffee group
Automatic anti-drip valve
Lever controls
Maximum pump pressure 14 bar
Power 50 W
Average preheating time, including cup warmer 5 minutes around
Width, Depth, Height 235x330x385mm.
Weight 9,3 Kg.
Extractable main cable, length 1500 mm.
Power 230/240 V. 50 Hz
120 V. 60 Hz
Accessories:
- Main cable, coffee measure spoon, coffee filters, coffee press
- Automatic Cappuccino maker
- “Easy Espresso System”
Thanks!
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View entire thread: Widower need help on how to use expresso machine.
Posted by shadow745 on 2006-11-09 12:17:27 Post Subject: Try This!!!
Sorry I just found this topic, but better late than never! I've owned many steam machines over the years and the all work pretty much the same. After having a pump machine I think it's important to start by pre-heating your cup in the microwave, or by running very hot water into it. Hot coffee in a cold cup doesn't last long. One thing about the steam units is that there isn't any rule to follow. You'll have to experiment with different variables, such as amount of water used, how much coffee should be used, etc. If you're going to need extra steam for cappuccino you'll need a little extra water in the boiler. Usually the glass carafe used with these units will have markings for this. Start with the grind. You'll need something in between drip and espresso and don't tamp much at all. Add the desired amount in the filter and barely press down to distribute. Insert the portafilter into the brewhead. Add the desired amount of water and close the boiler lid tight. Turn the unit on and simply wait. When brewing for cappuccino I always used a little extra water, then I waited until 1/2 of the water ran through the grinds. Then, switch over to steam and steam the milk to the desired temperature and amount of foam, then switch back to let any remaining water flow through the grinds. It's not an exact science, just alot of experimentation until you lock onto something you like. I hope I've covered a few bases here, but if not let me know and I'll contact you via e-mail and explain with greater detail.
BTW, I wouldn't worry about having a pump machine. I used the steam units for years and was quite satisfied. Good luck!
Later!
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Posted by shadow745 on 2006-11-09 12:17:27 Post Subject: Try This!!!
Sorry I just found this topic, but better late than never! I've owned many steam machines over the years and the all work pretty much the same. After having a pump machine I think it's important to start by pre-heating your cup in the microwave, or by running very hot water into it. Hot coffee in a cold cup doesn't last long. One thing about the steam units is that there isn't any rule to follow. You'll have to experiment with different variables, such as amount of water used, how much coffee should be used, etc. If you're going to need extra steam for cappuccino you'll need a little extra water in the boiler. Usually the glass carafe used with these units will have markings for this. Start with the grind. You'll need something in between drip and espresso and don't tamp much at all. Add the desired amount in the filter and barely press down to distribute. Insert the portafilter into the brewhead. Add the desired amount of water and close the boiler lid tight. Turn the unit on and simply wait. When brewing for cappuccino I always used a little extra water, then I waited until 1/2 of the water ran through the grinds. Then, switch over to steam and steam the milk to the desired temperature and amount of foam, then switch back to let any remaining water flow through the grinds. It's not an exact science, just alot of experimentation until you lock onto something you like. I hope I've covered a few bases here, but if not let me know and I'll contact you via e-mail and explain with greater detail.
BTW, I wouldn't worry about having a pump machine. I used the steam units for years and was quite satisfied. Good luck!
Later!
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View entire thread: New to the Coffee Scene.....
Posted by New2coffee2 on 2008-02-11 18:34:44 Post Subject: New to the Coffee Scene.....
Hi all, how ya doing?
I recently got another location where I am going to serve coffee with my Cheesecakes.
I do not like coffee and am new to it.
I know about latte''s, mocha''s, etc....
I basically what something VERY simple. Maybe 5 different types of coffee.
My menu would consist of something like.
Caffee Latte
Carmel Latte
Cappuccino
Cafe Mocha
and a seasonl coffee.
I would also have a couple frozen drinks.
I want to keep it simple, but want my customers to have something to drink when they are eating my cheesecake
Anways, what is my best approach do you think? Is there a way I could get a way with a bare minimum for awhile?
any suggestions would be great.....thanks
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Posted by New2coffee2 on 2008-02-11 18:34:44 Post Subject: New to the Coffee Scene.....
Hi all, how ya doing?
I recently got another location where I am going to serve coffee with my Cheesecakes.
I do not like coffee and am new to it.
I know about latte''s, mocha''s, etc....
I basically what something VERY simple. Maybe 5 different types of coffee.
My menu would consist of something like.
Caffee Latte
Carmel Latte
Cappuccino
Cafe Mocha
and a seasonl coffee.
I would also have a couple frozen drinks.
I want to keep it simple, but want my customers to have something to drink when they are eating my cheesecake
Anways, what is my best approach do you think? Is there a way I could get a way with a bare minimum for awhile?
any suggestions would be great.....thanks
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View entire thread: european coffees?
Posted by haytoniaho on 2007-02-03 14:13:32 Post Subject:
Well whenever i order a cappuccino in greece, i get a cappuccino; whenever I order one here, I get a cup of hot milk.
I think people in Europe just know what they're doing vs. Starbuck's kids who look up how to make cappuccinos on a chart.
I'm sure there are some good coffee shops here too, but yea definitely do not compare a Starbuck's to an authentic European cafe!
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Posted by haytoniaho on 2007-02-03 14:13:32 Post Subject:
Well whenever i order a cappuccino in greece, i get a cappuccino; whenever I order one here, I get a cup of hot milk.
I think people in Europe just know what they're doing vs. Starbuck's kids who look up how to make cappuccinos on a chart.
I'm sure there are some good coffee shops here too, but yea definitely do not compare a Starbuck's to an authentic European cafe!
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View entire thread: What is your favorite Coffe Shop?
Posted by haytoniaho on 2007-01-19 09:03:19 Post Subject:
Definitely Not Starbucks. I went a few weeks ago, in search of a cappuccino fix, away from my home espresso machine, and recieved a cup of hot milk. COME ON!!!!!!!!!!!!! My friend got a crappy shot of espresso too... you'd think that with all the hype that surrounds that place, their coffee would be up to par.
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Posted by haytoniaho on 2007-01-19 09:03:19 Post Subject:
Definitely Not Starbucks. I went a few weeks ago, in search of a cappuccino fix, away from my home espresso machine, and recieved a cup of hot milk. COME ON!!!!!!!!!!!!! My friend got a crappy shot of espresso too... you'd think that with all the hype that surrounds that place, their coffee would be up to par.
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View entire thread: Non Espresso, Espresso Drinks
Posted by Alun_evans on 2007-10-29 06:53:32 Post Subject:
I guess its a technicality, but by definition a cappuccino, latte etc's core component is the espresso base. No espresso means it would become caffe au laite or simiar. I think also using a caffetiere/french press is not going to produce a coffee base that is going to stand up through the steamed milk/foam- no matter how strong you try and make it. The espresso extraction process is unique, and you just will not be able to duplicate it using the press.
Maybe it would be better to try and hire a bigger machine for the event? Better to do this than compromise your standards and reputation. You never know, the reverend may have a passion for macchiato's and will pick your plunger based drinks apart.
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Posted by Alun_evans on 2007-10-29 06:53:32 Post Subject:
I guess its a technicality, but by definition a cappuccino, latte etc's core component is the espresso base. No espresso means it would become caffe au laite or simiar. I think also using a caffetiere/french press is not going to produce a coffee base that is going to stand up through the steamed milk/foam- no matter how strong you try and make it. The espresso extraction process is unique, and you just will not be able to duplicate it using the press.
Maybe it would be better to try and hire a bigger machine for the event? Better to do this than compromise your standards and reputation. You never know, the reverend may have a passion for macchiato's and will pick your plunger based drinks apart.
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View entire thread: Non Espresso, Espresso Drinks
Posted by garyscottadamson on 2007-10-29 06:34:12 Post Subject: Non Espresso, Espresso Drinks
I'm going to be running a small coffee stand at a church fundraising event. Unfortunately my espresso machine isn't big enough to cater for the ammount of people it would need to do so.
So I was thinking would espresso based drinks such as cappuccinos mochas and lattes still taste good if espresso strength coffee was used from a caftetiere. I realise that they wouldn't taste the same as espresso is a process. However apart from that the drinks would be created in the exact same way. Same syrups, steamed milk ect.
This would probbaly bring the problem of naming the drinks, although some people wouldn't taste the difference it would be wrong to call a latte a latte if there was no espresso in there.
I'd be grateful if someone could advise me on whether a non espresso cappuccino would be any good and what I could possibly call it.
Thanks
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Posted by garyscottadamson on 2007-10-29 06:34:12 Post Subject: Non Espresso, Espresso Drinks
I'm going to be running a small coffee stand at a church fundraising event. Unfortunately my espresso machine isn't big enough to cater for the ammount of people it would need to do so.
So I was thinking would espresso based drinks such as cappuccinos mochas and lattes still taste good if espresso strength coffee was used from a caftetiere. I realise that they wouldn't taste the same as espresso is a process. However apart from that the drinks would be created in the exact same way. Same syrups, steamed milk ect.
This would probbaly bring the problem of naming the drinks, although some people wouldn't taste the difference it would be wrong to call a latte a latte if there was no espresso in there.
I'd be grateful if someone could advise me on whether a non espresso cappuccino would be any good and what I could possibly call it.
Thanks
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View entire thread: Tim Horton's coffee
Posted by kankandance on 2005-06-23 14:07:01 Post Subject: Tim Horton's coffee
Does anyone LOVE Tim Horton's coffees? I love em all!!! And their donuts! I think I'm addicted to Tim Horton's 'cause I go there also everyday.
I ultimate favorite Tim Horton's coffee is: English Toffee Cappuccino
What's yours?
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Posted by kankandance on 2005-06-23 14:07:01 Post Subject: Tim Horton's coffee
Does anyone LOVE Tim Horton's coffees? I love em all!!! And their donuts! I think I'm addicted to Tim Horton's 'cause I go there also everyday.
I ultimate favorite Tim Horton's coffee is: English Toffee Cappuccino
What's yours?
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View entire thread: Which of these beans
Posted by Alun_evans on 2008-05-21 00:05:22 Post Subject:
I do not know too much about the machine you have purchased, but if you are looking at doing mainly Espresso Based drinks through your cafe, you should stick with an espresso blend. Roasters pick and blend coffees from different origins and then roast so the best flavors will be extracted through an espresso machine- therefore an aptly names "espresso blend" should work well for your cappuccino, latte etc. I would personally keep away from the robusta blend- I think the UK market drinks a lot of milk based drinks, while robusta comes through in cappuccini etc, as a single shot/doppio the robusta can taste rubbery/pop-corny and generally not too pleasant.
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Posted by Alun_evans on 2008-05-21 00:05:22 Post Subject:
I do not know too much about the machine you have purchased, but if you are looking at doing mainly Espresso Based drinks through your cafe, you should stick with an espresso blend. Roasters pick and blend coffees from different origins and then roast so the best flavors will be extracted through an espresso machine- therefore an aptly names "espresso blend" should work well for your cappuccino, latte etc. I would personally keep away from the robusta blend- I think the UK market drinks a lot of milk based drinks, while robusta comes through in cappuccini etc, as a single shot/doppio the robusta can taste rubbery/pop-corny and generally not too pleasant.
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View entire thread: Which of these beans
Posted by IA76 on 2008-05-16 21:42:57 Post Subject: Which of these beans
Hi All
We have just opened up a small shop in our charity run community centre. We have purchased a Jura X7 machine for making espresso/latte/cappuccino.
What we want to know is which of these beans are more likely to appeal to the general public and is suited for use with the X7?:-
Continental Coffee Beans
(A combination of arabica and bold bean robusta coffees extensively used by continental roasters. A rich contintental espresso with stout body.)
Ristretto Coffee Beans
(This immensely popular blend combines a mild flavour medium body and pleasing aroma.)
Espresso Coffee Beans
(A full traditional medium to high roast coffee, with lots of body and great length, a true connoisseur’s espresso.)
Thanks for any advice
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Posted by IA76 on 2008-05-16 21:42:57 Post Subject: Which of these beans
Hi All
We have just opened up a small shop in our charity run community centre. We have purchased a Jura X7 machine for making espresso/latte/cappuccino.
What we want to know is which of these beans are more likely to appeal to the general public and is suited for use with the X7?:-
Continental Coffee Beans
(A combination of arabica and bold bean robusta coffees extensively used by continental roasters. A rich contintental espresso with stout body.)
Ristretto Coffee Beans
(This immensely popular blend combines a mild flavour medium body and pleasing aroma.)
Espresso Coffee Beans
(A full traditional medium to high roast coffee, with lots of body and great length, a true connoisseur’s espresso.)
Thanks for any advice
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View entire thread: They called me Coffee Lover
Posted by lekafe on 2008-08-22 11:46:53 Post Subject:
Just resize the photo and reload them to where you are hosting them at.
THank you cery Much for your advice.......Pim
http://www.oknation.net/blog/home/album_data/762/2762/album/19810/images/178646.jpg
Ice Cappuccino We serve in ThaiLand
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Posted by lekafe on 2008-08-22 11:46:53 Post Subject:
Just resize the photo and reload them to where you are hosting them at.
THank you cery Much for your advice.......Pim
http://www.oknation.net/blog/home/album_data/762/2762/album/19810/images/178646.jpg
Ice Cappuccino We serve in ThaiLand
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View entire thread: Newbie here - looking for opinions
Posted by jeff808 on 2005-05-25 02:40:30 Post Subject: Newbie here - looking for opinions
What a great forum!
My name is Jeff and I live in Hawaii, on the island of Oahu. I've been a coffee drinker for years, but mainly iced coffee. Let me restate that - I AM AN ABSOLUTE ICED COFFEE FIEND I love hot coffee, cappuccino, espresso, etc, etc, etc - but my true love is a perfect iced cofee.
While, in a pinch, I will get a coffee anywhere, anytime, I prefer to make myself the perfect iced cofee at home. I've gone through most Starbucks varieties, and recently found Seattle's Best Henry's Blend to be great. BUT THEN..... I discovered "Kona"...
When I first moved to Hawaii, I was unimpressed with "Kona" coffee. These were the 10% blends (supposedly, the "good" stuff). It was good. That's it - just "good". Then, I had 100% Kona a couple of times and that was much better... But I wasn't hooked yet. So, little by little I've been seeking better and better beans for my iced coffee. I'm living in a virtual coffee Mecca here, and still the best I've found for my tastes and purposes was Seattle's Best, since the Kona didn't seem worth the extra $$.
Well that's ALL changed... I'm down the river, over the falls, head over heels, hook line and sinker, a complete SUCKER for Kona coffee. Now, it MUST be 100% Kona, beans only, downright sweaty and glistening it's so fresh, and ground mere seconds before brewing. So, you can say I'm a little obsessed
My latest find is Royal Kona (from Hawaii Coffee Company) - 100% whole bean, medium dark roast. I've stumbled onto a batch at my local grocery store that is wonderfully fresh and perfect. I swear I've found coffee Nirvana. But now, I wonder.... could there possibly be something better out there?
So - my "newbie yet psychofan" coffee question is - money no object, waiting lists aside, creme de la creme, what is THE best freakin' coffee I can buy? I'm interested in taking this to the extreme - I've got a short list of hand-picked Konas that I plan to special order, but naturally I'm displaying a bias here. What other coffees should I look for? I want my socks blown off. I'm the type who mail orders Kobe beef and wild boar online - I'm a "foodie", an "enthusiast", if you will.
All opinions welcome!
Mahalo!
-Jeff
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Posted by jeff808 on 2005-05-25 02:40:30 Post Subject: Newbie here - looking for opinions
What a great forum!
My name is Jeff and I live in Hawaii, on the island of Oahu. I've been a coffee drinker for years, but mainly iced coffee. Let me restate that - I AM AN ABSOLUTE ICED COFFEE FIEND
I love hot coffee, cappuccino, espresso, etc, etc, etc - but my true love is a perfect iced cofee.While, in a pinch, I will get a coffee anywhere, anytime, I prefer to make myself the perfect iced cofee at home. I've gone through most Starbucks varieties, and recently found Seattle's Best Henry's Blend to be great. BUT THEN..... I discovered "Kona"...
When I first moved to Hawaii, I was unimpressed with "Kona" coffee. These were the 10% blends (supposedly, the "good" stuff). It was good. That's it - just "good". Then, I had 100% Kona a couple of times and that was much better... But I wasn't hooked yet. So, little by little I've been seeking better and better beans for my iced coffee. I'm living in a virtual coffee Mecca here, and still the best I've found for my tastes and purposes was Seattle's Best, since the Kona didn't seem worth the extra $$.
Well that's ALL changed... I'm down the river, over the falls, head over heels, hook line and sinker, a complete SUCKER for Kona coffee. Now, it MUST be 100% Kona, beans only, downright sweaty and glistening it's so fresh, and ground mere seconds before brewing. So, you can say I'm a little obsessed
My latest find is Royal Kona (from Hawaii Coffee Company) - 100% whole bean, medium dark roast. I've stumbled onto a batch at my local grocery store that is wonderfully fresh and perfect. I swear I've found coffee Nirvana. But now, I wonder.... could there possibly be something better out there?
So - my "newbie yet psychofan" coffee question is - money no object, waiting lists aside, creme de la creme, what is THE best freakin' coffee I can buy? I'm interested in taking this to the extreme - I've got a short list of hand-picked Konas that I plan to special order, but naturally I'm displaying a bias here. What other coffees should I look for? I want my socks blown off. I'm the type who mail orders Kobe beef and wild boar online - I'm a "foodie", an "enthusiast", if you will.
All opinions welcome!
Mahalo!
-Jeff
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View entire thread: I'm not just coffee, please reply!
Posted by javaluva on 2005-08-16 18:24:27 Post Subject:
just an update....guess what? Greasy spoon got shut down, padlocked, and I got their cappuccino business...what now? He bought a cappuccino machine from international coffee...no offense to them...and uses toilet water for coffee, and now his customers are coming to me wanting cappuccino. It's like deja brew...just like the first day we opened. Explaining...and they are not liking what I have. Trust me, I am trying to talk them into cafe au lait's BUT they say that they want a real cappuccino. So, remember...alot of people don't know who, or what we are. we're in our own little world...
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Posted by javaluva on 2005-08-16 18:24:27 Post Subject:
just an update....guess what? Greasy spoon got shut down, padlocked, and I got their cappuccino business...what now? He bought a cappuccino machine from international coffee...no offense to them...and uses toilet water for coffee, and now his customers are coming to me wanting cappuccino. It's like deja brew...just like the first day we opened. Explaining...and they are not liking what I have. Trust me, I am trying to talk them into cafe au lait's BUT they say that they want a real cappuccino. So, remember...alot of people don't know who, or what we are. we're in our own little world...
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View entire thread: They called me Coffee Lover
Posted by lekafe on 2008-08-22 07:32:14 Post Subject: They called me Coffee Lover
Hey! Let me show you my lovely drink I were trained to my good friend.
We walk on the same way name…. Coffee Road ….
As I say…….
We also can find best coffee everywhere but best Friend not everywhere we find
Event them know what is coffee means……..
http://www.oknation.net/blog/home/album_data/762/2762/album/19810/images/220194.jpg
Easy Hot cappuccino and mochas macchiato
http://www.oknation.net/blog/home/album_data/762/2762/album/19810/images/220195.jpg
when she make cup of espresso
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Posted by lekafe on 2008-08-22 07:32:14 Post Subject: They called me Coffee Lover
Hey! Let me show you my lovely drink I were trained to my good friend.
We walk on the same way name…. Coffee Road ….
As I say…….
We also can find best coffee everywhere but best Friend not everywhere we find
Event them know what is coffee means……..
http://www.oknation.net/blog/home/album_data/762/2762/album/19810/images/220194.jpg
Easy Hot cappuccino and mochas macchiato
http://www.oknation.net/blog/home/album_data/762/2762/album/19810/images/220195.jpg
when she make cup of espresso
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View entire thread: Faema home machines. Any opinions?
Posted by arossphoto on 2005-12-20 18:40:49 Post Subject: Faema home machines. Any opinions?
I'm shopping for my first home espresso machine and here in Toronto the Italian made Faema machines seem to be a very good combination of quality and value. They have been in business here since 1957, have the largest showroom in Canada, and offer local service on all their products. I'm looking at the Faema Junior which is a "compact all Stainless Steel body, brass boiler with 18 Bar Pressure for rich crema, turbo frother for perfect Cappuccino every time. Built-in coffee tamper." The price is $550CAD and they are offering 15% off until Dec 24th. The also have a dual-boiler version for $1100CAD and the Combi Bar with a built in grinder for $850CAD, but I think a separate grinder is a good idea. I'm planning to go with the Solis Maestro Plus. I might splurge on the Rancillo Rock, but I can't tell yet if it's worth twice the price.
The Faema machines look like a good choice, but I'm a little concerned that I can't find any information or reviews about them anywhere online. The info I quoted above are also the only specs I can find. I searched these forums as well, but didn't find anything here either. The commercial machines seem to be quite popular and Faema actually invented the modern espresso machine. So why aren't the home machines more popular? Aren't they available in the U.S.?
Anybody have any opinions or feedback about Faema machines? If you could let me know soon I would appreciate it, because I'd like to take advantage of the sale if it's a good machine
Thanks very much,
Andrew
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Posted by arossphoto on 2005-12-20 18:40:49 Post Subject: Faema home machines. Any opinions?
I'm shopping for my first home espresso machine and here in Toronto the Italian made Faema machines seem to be a very good combination of quality and value. They have been in business here since 1957, have the largest showroom in Canada, and offer local service on all their products. I'm looking at the Faema Junior which is a "compact all Stainless Steel body, brass boiler with 18 Bar Pressure for rich crema, turbo frother for perfect Cappuccino every time. Built-in coffee tamper." The price is $550CAD and they are offering 15% off until Dec 24th. The also have a dual-boiler version for $1100CAD and the Combi Bar with a built in grinder for $850CAD, but I think a separate grinder is a good idea. I'm planning to go with the Solis Maestro Plus. I might splurge on the Rancillo Rock, but I can't tell yet if it's worth twice the price.
The Faema machines look like a good choice, but I'm a little concerned that I can't find any information or reviews about them anywhere online. The info I quoted above are also the only specs I can find. I searched these forums as well, but didn't find anything here either. The commercial machines seem to be quite popular and Faema actually invented the modern espresso machine. So why aren't the home machines more popular? Aren't they available in the U.S.?
Anybody have any opinions or feedback about Faema machines? If you could let me know soon I would appreciate it, because I'd like to take advantage of the sale if it's a good machine
Thanks very much,
Andrew
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View entire thread: Question about a coffee maker
Posted by Palpitation on 2006-02-03 09:32:51 Post Subject:
Some further explanation. There's a reason why you're having trouble finding what you are looking for and that is that you want some mutually exclusive things.
1. A real cappuccino is based on an espresso with added frothed milk. So you technically can't really have a filter coffee maker that makes cappuccino. I suppose you could have a filter coffee maker (but I don't know if they exist) that is also able to do frothed milk and while you may be happy with that, techically speaking you are not making cappuccino if you didn't start from espresso.
2. If you go for an espresso maker rather than a filter maker you won't be able to have on timer. I don't know if they exist but I doubt they are very good. A lot of people like to grind their beans fresh for espresso and even a shamefully lazy person like myself who uses pre-ground likes to store the coffee in the freezer. There's no way I would let my coffee sit in the machine overnight. Making espresso is also tricky enough for you to have to actually pay attention. The machine won't just make it for you, so there really wouldn't be much of a point having a timer.
I think if you like filter then the espresso-Americo route is probably going to be too fussy for you. If I were you I would get a filter machine with a timer (easy to find for not too much money) and one of those battery operated milk frothers to make a "filter-cino" once in a while.
Espresso, Americano coffee and real cappuccino are in my opinion much nicer but it's only worth it if you really prefer it and it's a little bit of a hobby that you are willing to invest some time and money in.
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Posted by Palpitation on 2006-02-03 09:32:51 Post Subject:
Some further explanation. There's a reason why you're having trouble finding what you are looking for and that is that you want some mutually exclusive things.
1. A real cappuccino is based on an espresso with added frothed milk. So you technically can't really have a filter coffee maker that makes cappuccino. I suppose you could have a filter coffee maker (but I don't know if they exist) that is also able to do frothed milk and while you may be happy with that, techically speaking you are not making cappuccino if you didn't start from espresso.
2. If you go for an espresso maker rather than a filter maker you won't be able to have on timer. I don't know if they exist but I doubt they are very good. A lot of people like to grind their beans fresh for espresso and even a shamefully lazy person like myself who uses pre-ground likes to store the coffee in the freezer. There's no way I would let my coffee sit in the machine overnight. Making espresso is also tricky enough for you to have to actually pay attention. The machine won't just make it for you, so there really wouldn't be much of a point having a timer.
I think if you like filter then the espresso-Americo route is probably going to be too fussy for you. If I were you I would get a filter machine with a timer (easy to find for not too much money) and one of those battery operated milk frothers to make a "filter-cino" once in a while.
Espresso, Americano coffee and real cappuccino are in my opinion much nicer but it's only worth it if you really prefer it and it's a little bit of a hobby that you are willing to invest some time and money in.
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View entire thread: Help with my new espresso machine
Posted by desert rose on 2006-05-09 19:20:16 Post Subject: Help with my new espresso machine
Hi all,
I just bought a new machine for espresso and cappuccino, it is Black&Decker, EM1 style. the problem is I dont know how to make the foam or the milk texture. I visited alot of website about how to froth the milk but all my efforts to make the frothed milk didnt succeed, so please if any one can help I will be so thankful.
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Posted by desert rose on 2006-05-09 19:20:16 Post Subject: Help with my new espresso machine
Hi all,
I just bought a new machine for espresso and cappuccino, it is Black&Decker, EM1 style. the problem is I dont know how to make the foam or the milk texture. I visited alot of website about how to froth the milk but all my efforts to make the frothed milk didnt succeed, so please if any one can help I will be so thankful.
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View entire thread: Upgrading Questions
Posted by Noonievut on 2007-02-28 08:17:07 Post Subject: Upgrading Questions
I know that some time in the future I'm going to upgrade both my machine and the grinder, whether separately or at the same time (i.e. I've seen deals on the Rancilio syliva/rocky combo with base). I don't know what I want but was hoping that there is a guide out there to help one sort this out???
I have an inexpensive Breville espresso machine and Krups grinder. With fresh roasted coffee and improvements to my dosing/tamping skills, I'm getting all I can out of these machines.
My current use is a double espresso or macchiato each week night, and 2 to 3 drinks each day on the weekend. I'm usually only making drinks for myself, but once a month we'll have someone over who would like a cappuccino or espresso (up to 3 people including me at the most). I don't really have time to clean the machine after each use, but I do and at the same time piss off my wife. I would have a drink in the morning if it didn't take much time (prep/brew/clean is too much for the morning for me).
I don't have a budget per say, but my current set-up cost $250 Canadian, so I don't think I'll increase my budget 10X over, but maybe to around $1,000 (either spaced out with 2 separate purchases or one leap).
I'm not an espresso expert, meaning I don't need the best shot in the world every time...heck I'm fairly happy with my current shots.
Anyway, I know it's a long post but I would appreciate any links/tips.
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Posted by Noonievut on 2007-02-28 08:17:07 Post Subject: Upgrading Questions
I know that some time in the future I'm going to upgrade both my machine and the grinder, whether separately or at the same time (i.e. I've seen deals on the Rancilio syliva/rocky combo with base). I don't know what I want but was hoping that there is a guide out there to help one sort this out???
I have an inexpensive Breville espresso machine and Krups grinder. With fresh roasted coffee and improvements to my dosing/tamping skills, I'm getting all I can out of these machines.
My current use is a double espresso or macchiato each week night, and 2 to 3 drinks each day on the weekend. I'm usually only making drinks for myself, but once a month we'll have someone over who would like a cappuccino or espresso (up to 3 people including me at the most). I don't really have time to clean the machine after each use, but I do and at the same time piss off my wife. I would have a drink in the morning if it didn't take much time (prep/brew/clean is too much for the morning for me).
I don't have a budget per say, but my current set-up cost $250 Canadian, so I don't think I'll increase my budget 10X over, but maybe to around $1,000 (either spaced out with 2 separate purchases or one leap).
I'm not an espresso expert, meaning I don't need the best shot in the world every time...heck I'm fairly happy with my current shots.
Anyway, I know it's a long post but I would appreciate any links/tips.
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View entire thread: Looking to get into the coffee business
Posted by Alun_evans on 2007-11-06 05:37:42 Post Subject:
Indeed Anne is right. Even in the darkest, most remote corners of the coffee globe there are agents for just about everthing specialty coffee related. For instance here in even the highlands of Indonesian Papua, almost 18 hours flying time from Jakarta, you can find a LaCimbaliM32 churning out cappuccino to locals and expatriates alike.
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Posted by Alun_evans on 2007-11-06 05:37:42 Post Subject:
Indeed Anne is right. Even in the darkest, most remote corners of the coffee globe there are agents for just about everthing specialty coffee related. For instance here in even the highlands of Indonesian Papua, almost 18 hours flying time from Jakarta, you can find a LaCimbaliM32 churning out cappuccino to locals and expatriates alike.
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View entire thread: Can you help an idiot?
Posted by Jamz006 on 2008-06-13 06:17:35 Post Subject: Can you help an idiot?
This must seem like a very silly question but It''s been bothering me for a while now and I need an answer!
What is the difference between a latte and a cappuccino?
At my local cafe the only visible difference seems to be that the cappuccino has cocoa powder sprinkled over the top but I''m pretty sure they''re doing it wrong. I would ask them, but the fact that they can''t even spell cappuccino has persuaded me otherwise!
A simple answer would be much appreciated!
Cheers,
Jamie
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Posted by Jamz006 on 2008-06-13 06:17:35 Post Subject: Can you help an idiot?
This must seem like a very silly question but It''s been bothering me for a while now and I need an answer!
What is the difference between a latte and a cappuccino?
At my local cafe the only visible difference seems to be that the cappuccino has cocoa powder sprinkled over the top but I''m pretty sure they''re doing it wrong. I would ask them, but the fact that they can''t even spell cappuccino has persuaded me otherwise!
A simple answer would be much appreciated!
Cheers,
Jamie
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View entire thread: Can you help an idiot?
Posted by ElPugDiablo on 2008-06-16 16:39:22 Post Subject:
But in the US, we like to give it an American spin, so anything goes. But if you want to be technical...according to World Barista Championship: A cappuccino is a beverage of ratios, producing a harmonious balance of espresso, steamed milk and frothed milk. A traditional cappuccino is a five- to six-ounce beverage (150 to 180ml), served in a five- to six-ounce (150 to 180ml) cup with a handle. (Please note: For the purpose of the WBC cappuccinos should not be topped with any additional spices and/or powered flavorings.) The US Barista Championship uses the same definition. If we use this as THE definition, then the 12 ounce, 16 ounce, 20 ounce drinks that are on most of the US coffeehouse's menu as cappuccino are wrong, and the 1/3, 1/3 and 1/3 definition is also wrong.
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Posted by ElPugDiablo on 2008-06-16 16:39:22 Post Subject:
But in the US, we like to give it an American spin, so anything goes. But if you want to be technical...according to World Barista Championship: A cappuccino is a beverage of ratios, producing a harmonious balance of espresso, steamed milk and frothed milk. A traditional cappuccino is a five- to six-ounce beverage (150 to 180ml), served in a five- to six-ounce (150 to 180ml) cup with a handle. (Please note: For the purpose of the WBC cappuccinos should not be topped with any additional spices and/or powered flavorings.) The US Barista Championship uses the same definition. If we use this as THE definition, then the 12 ounce, 16 ounce, 20 ounce drinks that are on most of the US coffeehouse's menu as cappuccino are wrong, and the 1/3, 1/3 and 1/3 definition is also wrong.
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View entire thread: Under $750 cappucino maker needed
Posted by shadow745 on 2008-06-24 08:44:50 Post Subject:
The machine you speak of looks OK. You won't find a killer super auto for that price point, but it should work OK for those that are too lazy to maintain a good semi auto. LOL.....
I know you don't want to hear this, but you will get much better results from a good semi auto and grinder. Autos and super autos are OK, but still require cleaning and maintenance like any other, they only take the guesswork out of the equation. If you want decent coffee with predictable results, then get the $700 machine.
And to be honest, I've never seen a "cappuccino maker" as all drinks like cappas, Americanos and lattes use espresso, so that is always your starting point. The reason manufacturers put steam wands on most machines is because sissy Americans can't handle true straight shots and usually have to use milk or hot water with it. Later!
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Posted by shadow745 on 2008-06-24 08:44:50 Post Subject:
The machine you speak of looks OK. You won't find a killer super auto for that price point, but it should work OK for those that are too lazy to maintain a good semi auto. LOL.....
I know you don't want to hear this, but you will get much better results from a good semi auto and grinder. Autos and super autos are OK, but still require cleaning and maintenance like any other, they only take the guesswork out of the equation. If you want decent coffee with predictable results, then get the $700 machine.
And to be honest, I've never seen a "cappuccino maker" as all drinks like cappas, Americanos and lattes use espresso, so that is always your starting point. The reason manufacturers put steam wands on most machines is because sissy Americans can't handle true straight shots and usually have to use milk or hot water with it. Later!
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View entire thread: Is this a decent machine?
Posted by John P on 2007-06-11 18:48:22 Post Subject:
DaveC,
You're much too kind.
Although there's the "I want to make my own lattes, mochas, and cappuccino" and there's "I want to make drinks like Starbucks" If the latter, $68, some stale beans, and no barista training should have you well on your way!
Seriously-- (adjustable burr) Grinder first, machine second, expect to spend $500-$700 for any decent set up. It's better to do it right the first time around then to have to upgrade in 3 months when you realize what you've done wrong.
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Posted by John P on 2007-06-11 18:48:22 Post Subject:
DaveC,
You're much too kind.
Although there's the "I want to make my own lattes, mochas, and cappuccino" and there's "I want to make drinks like Starbucks" If the latter, $68, some stale beans, and no barista training should have you well on your way!
Seriously-- (adjustable burr) Grinder first, machine second, expect to spend $500-$700 for any decent set up. It's better to do it right the first time around then to have to upgrade in 3 months when you realize what you've done wrong.
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View entire thread: Mr Donalds Lattes
Posted by cafemakers on 2006-11-28 21:43:58 Post Subject:
I had a small cappuccino at a McCafe in Hong Kong a couple of months ago and found it to be a far better beverage than the average chain shop in America. It was too hot, but still had a decent flavor. They even made it on a traditional machine.
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Posted by cafemakers on 2006-11-28 21:43:58 Post Subject:
I had a small cappuccino at a McCafe in Hong Kong a couple of months ago and found it to be a far better beverage than the average chain shop in America. It was too hot, but still had a decent flavor. They even made it on a traditional machine.
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View entire thread: cappuccino????
Posted by espressofreak777 on 2006-08-20 18:35:15 Post Subject: Re: cappuccino????
I just received a combination coffee and expresso/cappuccino machine. To make a cappuccino...what kind of coffee is used? Is there special cappuccino coffee or is it just expresso coffee with the milk? Help
A cappucino is espresso,steamed milk,and foamed milk.I make a cappucino with 1/3 each.Espresso can be made with really any coffee,although its grind is finer.You should buy a bag of espresso blend coffee.Since you are beginning I suggest you get a bag of starbucks espresso blend which you can buy at any grocery store.There are tons of blends but starbucks is easiest to find i guess.The directions should of came with it that should tell you how to make a cappuccino unless you got it used.
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Posted by espressofreak777 on 2006-08-20 18:35:15 Post Subject: Re: cappuccino????
I just received a combination coffee and expresso/cappuccino machine. To make a cappuccino...what kind of coffee is used? Is there special cappuccino coffee or is it just expresso coffee with the milk? Help
A cappucino is espresso,steamed milk,and foamed milk.I make a cappucino with 1/3 each.Espresso can be made with really any coffee,although its grind is finer.You should buy a bag of espresso blend coffee.Since you are beginning I suggest you get a bag of starbucks espresso blend which you can buy at any grocery store.There are tons of blends but starbucks is easiest to find i guess.The directions should of came with it that should tell you how to make a cappuccino unless you got it used.
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View entire thread: Please recommend best espresso machines under $1000 USD
Posted by joeblow822 on 2008-01-17 01:32:12 Post Subject: Please recommend best espresso machines under $1000 USD
I apologize if similar questions have been asked before, but I searched the forums and I can''t find the answer I need. I''ve never had an espresso machine before, so I have no experience to go from. I''ve been looking for a good machine for weeks, but can''t find anything that fits this description.
My budget is approximately $1000 for a super-automatic or $800 for a semi-automatic (because then I have to buy a grinder too).
I''m looking for an espresso machine that fulfills the following criteria:
1. Either semi-automatic or super-automatic.
I know with practice you can make a better espresso in a semi-auto, but I also like the idea of just hitting a button in the morning and having my coffee ready. I don''t want any \"plain auto\" machines because I figure if I''m going to lose some quality, I might as well have ALL the work done for me.
2. Can make a lot of espresso at a time - most important
I''ve been having a really hard time trying to find a machine that can make more than 2 shots at a time. I''ve checked amazon.com and various manufacturers'' websites, but most of the machines don''t list this specification. Ideally, I would like something that can deliver 5 to 8 ounces of strong espresso in a cup in one run. This way I can make myself a super caffeinated cappuccino or if I have guests, I don''t need to run the machine many times.
3. The steamer/frother can be run without having to make coffee
This is so I can put some froth on top of a chai or hot chocolate.
4. Doesn''t force me to use ESE or pods of any sort.
I want to be able to use my own beans and not have to hunt for and be limited to whatever comes in the pods.
5. Would be nice if the water/milk tanks are made of stainless steel, brass, or glass
I don''t like plastic tanks because they absorb flavors/odors, leave everything smelling and tasting like plastic, get mildewy and are hard to clean, etc
Thanks in advance to anyone that''s willing to recommend a machine to me.
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Posted by joeblow822 on 2008-01-17 01:32:12 Post Subject: Please recommend best espresso machines under $1000 USD
I apologize if similar questions have been asked before, but I searched the forums and I can''t find the answer I need. I''ve never had an espresso machine before, so I have no experience to go from. I''ve been looking for a good machine for weeks, but can''t find anything that fits this description.
My budget is approximately $1000 for a super-automatic or $800 for a semi-automatic (because then I have to buy a grinder too).
I''m looking for an espresso machine that fulfills the following criteria:
1. Either semi-automatic or super-automatic.
I know with practice you can make a better espresso in a semi-auto, but I also like the idea of just hitting a button in the morning and having my coffee ready. I don''t want any \"plain auto\" machines because I figure if I''m going to lose some quality, I might as well have ALL the work done for me.
2. Can make a lot of espresso at a time - most important
I''ve been having a really hard time trying to find a machine that can make more than 2 shots at a time. I''ve checked amazon.com and various manufacturers'' websites, but most of the machines don''t list this specification. Ideally, I would like something that can deliver 5 to 8 ounces of strong espresso in a cup in one run. This way I can make myself a super caffeinated cappuccino or if I have guests, I don''t need to run the machine many times.
3. The steamer/frother can be run without having to make coffee
This is so I can put some froth on top of a chai or hot chocolate.
4. Doesn''t force me to use ESE or pods of any sort.
I want to be able to use my own beans and not have to hunt for and be limited to whatever comes in the pods.
5. Would be nice if the water/milk tanks are made of stainless steel, brass, or glass
I don''t like plastic tanks because they absorb flavors/odors, leave everything smelling and tasting like plastic, get mildewy and are hard to clean, etc
Thanks in advance to anyone that''s willing to recommend a machine to me.
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View entire thread: help!
Posted by Ric Stern/RST on 2007-04-09 03:36:43 Post Subject: help!
I''m trying to see if anyone has any opinions on either the La Pavoni Eurobar or the Innova Arc Fun. I mainly make two cappuccino''s per day plus the occasional espresso.
Currently, i have a Gaggia Baby Dose, which i''ve had for two months now - however, i''m on my second unit and this has just broken (so the retailer is giving me a refund).
I''m in the UK and i guess the units i''m after may have different names in different countries (so i could point you to the units - but haven''t yet in case anyone thought i was spamming on a first post).
So, with a price limit of Ł300 (~ US$600) which machine would you get for cappuccinos?
Thanks,
Ric
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Posted by Ric Stern/RST on 2007-04-09 03:36:43 Post Subject: help!
I''m trying to see if anyone has any opinions on either the La Pavoni Eurobar or the Innova Arc Fun. I mainly make two cappuccino''s per day plus the occasional espresso.
Currently, i have a Gaggia Baby Dose, which i''ve had for two months now - however, i''m on my second unit and this has just broken (so the retailer is giving me a refund).
I''m in the UK and i guess the units i''m after may have different names in different countries (so i could point you to the units - but haven''t yet in case anyone thought i was spamming on a first post).
So, with a price limit of Ł300 (~ US$600) which machine would you get for cappuccinos?
Thanks,
Ric
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View entire thread: Help with my new espresso machine
Posted by mrgnomer on 2006-05-21 07:24:26 Post Subject: Re: Help with my new espresso machine
Hi all,
I just bought a new machine for espresso and cappuccino, it is Black&Decker, EM1 style. the problem is I dont know how to make the foam or the milk texture. I visited alot of website about how to froth the milk but all my efforts to make the frothed milk didnt succeed, so please if any one can help I will be so thankful.
If the Black&Decher, EM1 style has a screw on cap it brews by steam pressure. Getting good froth with a steam machine is a little more difficult than with a pump machine designed to make espresso. The boiler of a pump machine is larger and most generate the pressure needed to create good, micro foam froth. With the smaller boiler of a steam machine the sustained pressure needed for good froth isn't good.
Frothing will be slower, I'd imagine and you'll have to be careful to keep the tip just under the surface and hold it there to introduce the air that stretches the milk. I'd say make sure your boiler is full so you atleast are steaming with the best pressure, froth first, be patient about holding the wand in the sweet spot and very gently follow the sweet spot down as the milk expands then plunge in at 100F to incorporate the froth 'till 150F. Start off with cold milk to increase your frothing time since I would guess that the increased time of exposure to steam with a steam machine is going to expose the milk to heat that might cook it over time.
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Posted by mrgnomer on 2006-05-21 07:24:26 Post Subject: Re: Help with my new espresso machine
Hi all,
I just bought a new machine for espresso and cappuccino, it is Black&Decker, EM1 style. the problem is I dont know how to make the foam or the milk texture. I visited alot of website about how to froth the milk but all my efforts to make the frothed milk didnt succeed, so please if any one can help I will be so thankful.
If the Black&Decher, EM1 style has a screw on cap it brews by steam pressure. Getting good froth with a steam machine is a little more difficult than with a pump machine designed to make espresso. The boiler of a pump machine is larger and most generate the pressure needed to create good, micro foam froth. With the smaller boiler of a steam machine the sustained pressure needed for good froth isn't good.
Frothing will be slower, I'd imagine and you'll have to be careful to keep the tip just under the surface and hold it there to introduce the air that stretches the milk. I'd say make sure your boiler is full so you atleast are steaming with the best pressure, froth first, be patient about holding the wand in the sweet spot and very gently follow the sweet spot down as the milk expands then plunge in at 100F to incorporate the froth 'till 150F. Start off with cold milk to increase your frothing time since I would guess that the increased time of exposure to steam with a steam machine is going to expose the milk to heat that might cook it over time.
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View entire thread: how often do i use my detergent?
Posted by mels on 2006-08-14 02:59:27 Post Subject:
I just use this machine for cappuccino latte...
so everyday...average is like only 20..
given that, is it necessary to do it everyday without losing taste too much?
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Posted by mels on 2006-08-14 02:59:27 Post Subject:
I just use this machine for cappuccino latte...
so everyday...average is like only 20..
given that, is it necessary to do it everyday without losing taste too much?
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View entire thread: Iced coffee concentrate
Posted by Parts Guru on 2006-05-27 20:44:44 Post Subject: Re: Iced coffee concentrate
I am trying to market to local bakeries and corner shops in resort towns a "turnkey" iced coffee "facility" I guess you would call it. I sell specialty coffee (Vietnamese blended coffee, Arabica, Robusta, Chari, Catimor) and it seems a good opportunity to get this in places where a gourmet iced coffee is an impulse purchase.
I am undecided between cold brew or other method of making concentrate. The cold brewers I can find (Toddy in particular) only make enough for about 25 cups and they take all night to brew. I am not sure that simply adding on multiple brewers would be a solution for these people. Also, it would be nice to have the coffee displayed somehow in a cooler. But most coolers circulate the liquid so much I fear a lot of degradation of flavor from exposure to air.
Hot brewing seems to emphasis the bitter elements when cooled and then also is awkward because of the cooling delay or the dilution factor if you pour over ice before it's cooled.
And, I question whether the grind of my coffee is appropriate for cold brewing (medium-coarse) - see www.trung-nguyen-online.com.
I do have a couple Toddy systems on order and will try those but I want to know what else is out there, and how other people do this.
I would appreciate any advice from people who have worked in places where they serve iced coffee regularly, on how they brew it, prepare it, and store it, and how long they think it is appropriate to keep the cooled concentrate (if it is concentrate) before it should be discarded and new stuff brewed.
Thanks in advance--
If you are planning to serve cold coffee beverage, forget about the aroma. Focus only on the taste. Coffee, Tea or any other similar drink that is supposed to be aromatic only when hot. There is no aroma when coffee is cold. This being so, just use a simple drip brew method using the best blend and light roast. Hot water extraction brings out aromatic solubles much better than cold water process.
Grind immediatley before brewing. Refrigerate brewed coffee immediately to preserve taste (not Aroma). If you want to brew larger quantities, brew directly over ice by reducing the proportion of water to the quantity of ground coffee. For example if you use 4-oz. ground coffee for 1/2 gallon brewed coffee, then use 2 to 4 oz. water less to compensate for melted ice. There is no degradation of taste if cooling requires circulation. The fountain style spray cooling is not necessary. You can use coolers without fountain spray.
You are absolutely right. Using Espresso will contribute bitter taste. There are very few smart Baristas who know how to extract sweet espresso. With dark oily roast, powdery grind, 25 to 30-lb tamping pressure and 25 to 30 seconds of sustained extraction time, what one can get is unpalatable bitter espresso? Yuk!
I do not recommend using cold brewing method or using espresso.
If you are planning to serve Iced Cappuccino or Frozen coffee drink (Frappe) then use Vanilla flavored sweetened non dairy creamer. Chill in coolers or freeze in granita machines or batch freezers. I do not recommend using Milk because it is perishable and it is mandatory to clean machines daily for compliance of health regulations.
Good luck.
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Posted by Parts Guru on 2006-05-27 20:44:44 Post Subject: Re: Iced coffee concentrate
I am trying to market to local bakeries and corner shops in resort towns a "turnkey" iced coffee "facility" I guess you would call it. I sell specialty coffee (Vietnamese blended coffee, Arabica, Robusta, Chari, Catimor) and it seems a good opportunity to get this in places where a gourmet iced coffee is an impulse purchase.
I am undecided between cold brew or other method of making concentrate. The cold brewers I can find (Toddy in particular) only make enough for about 25 cups and they take all night to brew. I am not sure that simply adding on multiple brewers would be a solution for these people. Also, it would be nice to have the coffee displayed somehow in a cooler. But most coolers circulate the liquid so much I fear a lot of degradation of flavor from exposure to air.
Hot brewing seems to emphasis the bitter elements when cooled and then also is awkward because of the cooling delay or the dilution factor if you pour over ice before it's cooled.
And, I question whether the grind of my coffee is appropriate for cold brewing (medium-coarse) - see www.trung-nguyen-online.com.
I do have a couple Toddy systems on order and will try those but I want to know what else is out there, and how other people do this.
I would appreciate any advice from people who have worked in places where they serve iced coffee regularly, on how they brew it, prepare it, and store it, and how long they think it is appropriate to keep the cooled concentrate (if it is concentrate) before it should be discarded and new stuff brewed.
Thanks in advance--
If you are planning to serve cold coffee beverage, forget about the aroma. Focus only on the taste. Coffee, Tea or any other similar drink that is supposed to be aromatic only when hot. There is no aroma when coffee is cold. This being so, just use a simple drip brew method using the best blend and light roast. Hot water extraction brings out aromatic solubles much better than cold water process.
Grind immediatley before brewing. Refrigerate brewed coffee immediately to preserve taste (not Aroma). If you want to brew larger quantities, brew directly over ice by reducing the proportion of water to the quantity of ground coffee. For example if you use 4-oz. ground coffee for 1/2 gallon brewed coffee, then use 2 to 4 oz. water less to compensate for melted ice. There is no degradation of taste if cooling requires circulation. The fountain style spray cooling is not necessary. You can use coolers without fountain spray.
You are absolutely right. Using Espresso will contribute bitter taste. There are very few smart Baristas who know how to extract sweet espresso. With dark oily roast, powdery grind, 25 to 30-lb tamping pressure and 25 to 30 seconds of sustained extraction time, what one can get is unpalatable bitter espresso? Yuk!
I do not recommend using cold brewing method or using espresso.
If you are planning to serve Iced Cappuccino or Frozen coffee drink (Frappe) then use Vanilla flavored sweetened non dairy creamer. Chill in coolers or freeze in granita machines or batch freezers. I do not recommend using Milk because it is perishable and it is mandatory to clean machines daily for compliance of health regulations.
Good luck.
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View entire thread: Looking for the BEST Iced Cap Recipe
Posted by haytoniaho on 2006-10-06 10:20:53 Post Subject:
Hey! I found the answer to a similar question so maybe i can help! Ok so iced cappuccinos never work because along with the iced espresso you need cold foam! In the links below another member of this forum explains how to make Cappuccino Freddo's, which is basically yea iced cappuccino's, Maybe it will help!
http://www.coffeeforums.com/viewtopic.php?t=3818
http://www.coffeeforums.com/viewtopic.php?t=3817
To make the cold foam you need a handheld milkshake stirrer, they're about 20 bucks but htey're veryy hard to find. I don't know if you've heard of a store called kitchen kapers? I have seen them there!
Good luck!!!!
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Posted by haytoniaho on 2006-10-06 10:20:53 Post Subject:
Hey! I found the answer to a similar question so maybe i can help! Ok so iced cappuccinos never work because along with the iced espresso you need cold foam! In the links below another member of this forum explains how to make Cappuccino Freddo's, which is basically yea iced cappuccino's, Maybe it will help!
http://www.coffeeforums.com/viewtopic.php?t=3818
http://www.coffeeforums.com/viewtopic.php?t=3817
To make the cold foam you need a handheld milkshake stirrer, they're about 20 bucks but htey're veryy hard to find. I don't know if you've heard of a store called kitchen kapers? I have seen them there!
Good luck!!!!
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View entire thread: cappuccino????
Posted by jenlp31 on 2006-07-23 10:53:49 Post Subject: cappuccino????
I just received a combination coffee and expresso/cappuccino machine. To make a cappuccino...what kind of coffee is used? Is there special cappuccino coffee or is it just expresso coffee with the milk? Help
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Posted by jenlp31 on 2006-07-23 10:53:49 Post Subject: cappuccino????
I just received a combination coffee and expresso/cappuccino machine. To make a cappuccino...what kind of coffee is used? Is there special cappuccino coffee or is it just expresso coffee with the milk? Help
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View entire thread: Retail
Posted by cfitness on 2005-03-03 11:33:23 Post Subject: Re: Retail
I am in charge of finding new vendors for retail in my espresso bar such as ceramics, espresso supplies, and packaged food. I was wondering if everyone could share some of their most popular items. I need to know the company and product name. I would appreciate any help. Thank you
Have you tried Candlesbyclaire.com? They have wonderful coffee scented soy candles. I know that they will be at the Cap Cod Gift Show in Hyannis at the end of the month. Fabulous candles friendly staff!
Cappuccino Brulee candles smell delicious!!!
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Posted by cfitness on 2005-03-03 11:33:23 Post Subject: Re: Retail
I am in charge of finding new vendors for retail in my espresso bar such as ceramics, espresso supplies, and packaged food. I was wondering if everyone could share some of their most popular items. I need to know the company and product name. I would appreciate any help. Thank you
Have you tried Candlesbyclaire.com? They have wonderful coffee scented soy candles. I know that they will be at the Cap Cod Gift Show in Hyannis at the end of the month. Fabulous candles friendly staff!
Cappuccino Brulee candles smell delicious!!!
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View entire thread: Ice Cream Coffee
Posted by CoffeeLover on 2003-11-25 16:43:32 Post Subject: Coffee Flavored Icecream
My mom loves coffee flavored Icecream, and my girlfriends mother likes the cappuccino icecream. I like them both, but they're not my favorite icecreams in the world as I hardly eat icecream!!!
What is the best brand or flavor of coffee flavored icecream?
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Posted by CoffeeLover on 2003-11-25 16:43:32 Post Subject: Coffee Flavored Icecream
My mom loves coffee flavored Icecream, and my girlfriends mother likes the cappuccino icecream. I like them both, but they're not my favorite icecreams in the world as I hardly eat icecream!!!
What is the best brand or flavor of coffee flavored icecream?
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View entire thread: Machine broke down.....need replacement
Posted by mels on 2006-08-28 02:23:00 Post Subject: Machine broke down.....need replacement
My machine broke down.....
It was La Cimbali M6 machine..
I need a comparable replacement to this machine....
It could be either new or used( not a junk though)
Features I need in the machine:
-Latte
-Espresso
-Cappuccino
-Regular Coffee/ Decaf Coffee
-Regular Milk Refridgerator/ Low-Fat Milk Refridgerator
My budget is about $3000-5000 MAX...
Any recommendations would be great.
Thanks in advance~~..
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Posted by mels on 2006-08-28 02:23:00 Post Subject: Machine broke down.....need replacement
My machine broke down.....
It was La Cimbali M6 machine..
I need a comparable replacement to this machine....
It could be either new or used( not a junk though)
Features I need in the machine:
-Latte
-Espresso
-Cappuccino
-Regular Coffee/ Decaf Coffee
-Regular Milk Refridgerator/ Low-Fat Milk Refridgerator
My budget is about $3000-5000 MAX...
Any recommendations would be great.
Thanks in advance~~..
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View entire thread: Small problem with Latte Art
Posted by Diirewolf on 2008-06-28 05:32:46 Post Subject: Small problem with Latte Art
Hello I have recently discovered Latte Art and thought it was something I would like to get into, being a cappuccino driniker myself. I read many sites and watched many tutorials and attemted this many times myself. I have a small problem though. I pour the milk in the pitcher and let it cool in the freezer. I then remove it and foam the milk till 80 degrees, then heat it till 150 all while its spinning in the pitcher. I pour a shot of espresso into a cup (rather large cup) while pounding and spinning the pitcher on the counter to get the perfect milk texture etc. (full fat milk btw). Once this is done i pour the milk into the cup but instead of going as shown, all the foam comes off onto the coffee almost immediately and i pour the rest of the milk which isnt very foamy. Is there any problem with my technique? I have put a lot of effort and practice into this and I have yet to make my first latte artistic cup of cappuccino. Any help would be much appreciated. Thanks!
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Posted by Diirewolf on 2008-06-28 05:32:46 Post Subject: Small problem with Latte Art
Hello I have recently discovered Latte Art and thought it was something I would like to get into, being a cappuccino driniker myself. I read many sites and watched many tutorials and attemted this many times myself. I have a small problem though. I pour the milk in the pitcher and let it cool in the freezer. I then remove it and foam the milk till 80 degrees, then heat it till 150 all while its spinning in the pitcher. I pour a shot of espresso into a cup (rather large cup) while pounding and spinning the pitcher on the counter to get the perfect milk texture etc. (full fat milk btw). Once this is done i pour the milk into the cup but instead of going as shown, all the foam comes off onto the coffee almost immediately and i pour the rest of the milk which isnt very foamy. Is there any problem with my technique? I have put a lot of effort and practice into this and I have yet to make my first latte artistic cup of cappuccino. Any help would be much appreciated. Thanks!
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View entire thread: Mukka Express
Posted by nteeman on 2006-01-11 09:41:01 Post Subject:
I don't use the mukka but I do have their new Brikka, a stovetop espresso maker.(I don't drink cappuccino ) I love it. The only gripe I have is that it only makes 4 cups( that's 1.5oz cups which is really 3 real cups for me). Still I use it every weekend and it makes a very decent home brew espresso. Very easy to use and quick. I believe the Mukka is based on the same mechanism but for cappuccino.
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Posted by nteeman on 2006-01-11 09:41:01 Post Subject:
I don't use the mukka but I do have their new Brikka, a stovetop espresso maker.(I don't drink cappuccino
) I love it. The only gripe I have is that it only makes 4 cups( that's 1.5oz cups which is really 3 real cups for me). Still I use it every weekend and it makes a very decent home brew espresso. Very easy to use and quick. I believe the Mukka is based on the same mechanism but for cappuccino.
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View entire thread: Mukka Express
Posted by pianoman on 2005-12-24 18:17:24 Post Subject:
I just got a Mukka on eBay and this little thing is amazing! I am the only coffee drinker in the house, so I wanted a maker to brew just a small amount. The Mukka will brew a GREAT cup of cappuccino in just a few minutes, complete with frothed milk. It also makes a latte, but the latte doesn't have as much froth, so I prefer the cappuccino. You can see the demonstration on their website:
http://www.bialettishop.com/MukkaMain.h ... GgodUShegA
It works exactly as shown in the video, but you'll quickly learn the fine details, like not adding TOO much espresso in the filter and adding EXACTLY the amounts of water and milk they suggest.
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Posted by pianoman on 2005-12-24 18:17:24 Post Subject:
I just got a Mukka on eBay and this little thing is amazing! I am the only coffee drinker in the house, so I wanted a maker to brew just a small amount. The Mukka will brew a GREAT cup of cappuccino in just a few minutes, complete with frothed milk. It also makes a latte, but the latte doesn't have as much froth, so I prefer the cappuccino. You can see the demonstration on their website:
http://www.bialettishop.com/MukkaMain.h ... GgodUShegA
It works exactly as shown in the video, but you'll quickly learn the fine details, like not adding TOO much espresso in the filter and adding EXACTLY the amounts of water and milk they suggest.
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View entire thread: Frothing milk????
Posted by richedie on 2006-07-07 20:47:40 Post Subject:
Wow, I made a decent cappuccino tonight (with moka pot coffee) and it came out really good! I sued this little frother I bought and you can heat it right on the stove at the same time. Makes a nice creamy foam!
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Posted by richedie on 2006-07-07 20:47:40 Post Subject:
Wow, I made a decent cappuccino tonight (with moka pot coffee) and it came out really good! I sued this little frother I bought and you can heat it right on the stove at the same time. Makes a nice creamy foam!
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View entire thread: Moving from Saeco to Rancilio
Posted by JohnYossarian on 2008-01-03 01:13:37 Post Subject: Moving from Saeco to Rancilio
Dear All,
I hope the topic has not put most of you off given the popularity of both manufacturers.
I have been using my Saeco Combo for almost ten years. Depending on the beans I have had some excellent shots but time is unforgivable and sooner or later I might have to face a serious repair work. I have started looking for a replacement and my eyes are set on a combo of Silvia and Rocky (including the steel base). I could not aford this when I bought my first pump machine (yes I have been through the steamed machines of Krups) but now the situation has improved (fingers crossed.
I have also looked at some of the Brasilia machines, their Mini-Classic and the MD grinder. Brasilia are not very popular (if at all) in the USA. Another option is the Gaggia Baby Classic and their MDF grinder.
Can you advise me on the best option? To fill the picture, my wife and I have between us 6 to 9 shots a day/ I am a Cappuccino drinker while she likes her espresso strong and with thick crema. MiniClassic could be an overkill but I am open to your opinions.
This place is great, so many enthusiasts and gurus that share their experience is simply a fantastic thing for people like me.
Thank you in advance!
Cheers,
John
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Posted by JohnYossarian on 2008-01-03 01:13:37 Post Subject: Moving from Saeco to Rancilio
Dear All,
I hope the topic has not put most of you off given the popularity of both manufacturers.
I have been using my Saeco Combo for almost ten years. Depending on the beans I have had some excellent shots but time is unforgivable and sooner or later I might have to face a serious repair work. I have started looking for a replacement and my eyes are set on a combo of Silvia and Rocky (including the steel base). I could not aford this when I bought my first pump machine (yes I have been through the steamed machines of Krups) but now the situation has improved (fingers crossed
.I have also looked at some of the Brasilia machines, their Mini-Classic and the MD grinder. Brasilia are not very popular (if at all) in the USA. Another option is the Gaggia Baby Classic and their MDF grinder.
Can you advise me on the best option? To fill the picture, my wife and I have between us 6 to 9 shots a day/ I am a Cappuccino drinker while she likes her espresso strong and with thick crema. MiniClassic could be an overkill but I am open to your opinions.
This place is great, so many enthusiasts and gurus that share their experience is simply a fantastic thing for people like me.
Thank you in advance!
Cheers,
John
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View entire thread: small volume coffee service
Posted by Alun_evans on 2007-07-03 01:50:30 Post Subject:
I think you should perhaps look at forgoing a brew system for a single group espresso machine. If you are budgeting for around 40 cups a day, this might be just a few drinks an hour. It would make sense to keep things as fresh as possible by offerring espresso based selection (Latte, Cappuccino etc) rather than having coffee quality issues from brewed coffee sitting around. Also with the selection of drinks you can offer from an espresso machine, you will probably find you can generate increasing revenue and covers from opting for an espresso option over a brew option.
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Posted by Alun_evans on 2007-07-03 01:50:30 Post Subject:
I think you should perhaps look at forgoing a brew system for a single group espresso machine. If you are budgeting for around 40 cups a day, this might be just a few drinks an hour. It would make sense to keep things as fresh as possible by offerring espresso based selection (Latte, Cappuccino etc) rather than having coffee quality issues from brewed coffee sitting around. Also with the selection of drinks you can offer from an espresso machine, you will probably find you can generate increasing revenue and covers from opting for an espresso option over a brew option.
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View entire thread: Best machine for Latte''s?
Posted by shadow745 on 2007-04-01 12:17:56 Post Subject:
Well to be honest, I think there's a misunderstanding regarding the "latte or cappuccino" thing for most people. Both are espresso based (as are many other drinks) and begin life as such. Any decent machine will be able to meet your steaming/frothing needs. The machines commonly available are espresso machines first and foremost, which means they produce pressure brewed coffee. IMO the steaming/frothing is just a side benefit to offer a few features in the same package.
I do agree with the SL70 to offer what you're looking for. If you can find one that is. I've been reading about somewhat of a shortage of them lately. Later!
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Posted by shadow745 on 2007-04-01 12:17:56 Post Subject:
Well to be honest, I think there's a misunderstanding regarding the "latte or cappuccino" thing for most people. Both are espresso based (as are many other drinks) and begin life as such. Any decent machine will be able to meet your steaming/frothing needs. The machines commonly available are espresso machines first and foremost, which means they produce pressure brewed coffee. IMO the steaming/frothing is just a side benefit to offer a few features in the same package.
I do agree with the SL70 to offer what you're looking for. If you can find one that is. I've been reading about somewhat of a shortage of them lately. Later!
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View entire thread: cappuccino????
Posted by haytoniaho on 2006-10-04 14:08:21 Post Subject: Med vs Dark
Hey, i kinda had a question that goes along with this. For cappuccino's i've heard that a medium or dark roast is best. But which of the two do you prefer? Whats the difference in taste? I just bought a medium Coppenhagen blend... but yea i wanted to ask all cappuccino lovers which roast and which blend they prefer!?
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Posted by haytoniaho on 2006-10-04 14:08:21 Post Subject: Med vs Dark
Hey, i kinda had a question that goes along with this. For cappuccino's i've heard that a medium or dark roast is best. But which of the two do you prefer? Whats the difference in taste? I just bought a medium Coppenhagen blend... but yea i wanted to ask all cappuccino lovers which roast and which blend they prefer!?
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View entire thread: low price commercial machine
Posted by javagurl on 2005-10-15 02:47:04 Post Subject: low price commercial machine
I am new to the coffee world. And have been making coffee from my little Wally World Cappuccino machine. I have decided I want to get more into the coffee world. By offering to make mocha's, caps, etc to neighbors. And eventually if I get a good, enough response look into a business. I do not have enough money for a $1,000 machine right now. But would really like a machine I don't have to wait for it to reheat it self and would be able to make alot of shot in the most amount of time I could. Does not have to be to fast. Maybe 1-2 in five minutes? Is a regular espresso machine able to make, say an iced mocha? Or is there a difference. Sorry for the little silly questions, but I did a search and cant find any info. Any or all answers will be appreciated!
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Posted by javagurl on 2005-10-15 02:47:04 Post Subject: low price commercial machine
I am new to the coffee world. And have been making coffee from my little Wally World Cappuccino machine. I have decided I want to get more into the coffee world. By offering to make mocha's, caps, etc to neighbors. And eventually if I get a good, enough response look into a business. I do not have enough money for a $1,000 machine right now. But would really like a machine I don't have to wait for it to reheat it self and would be able to make alot of shot in the most amount of time I could. Does not have to be to fast. Maybe 1-2 in five minutes? Is a regular espresso machine able to make, say an iced mocha? Or is there a difference. Sorry for the little silly questions, but I did a search and cant find any info.
Any or all answers will be appreciated!
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View entire thread: Espresso/Cappuccino recommendations
Posted by kaya on 2007-12-18 10:26:20 Post Subject: Espresso/Cappuccino recommendations
A redundant question, but I am in a bit of a hurry to order an espresso/cappuccino machine for a wedding gift. Can anyone please help recommend one? Price range is $400-$500.
Also, if someone can recommend a link where is the best place to order one?
Much appreciated!
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Posted by kaya on 2007-12-18 10:26:20 Post Subject: Espresso/Cappuccino recommendations
A redundant question, but I am in a bit of a hurry to order an espresso/cappuccino machine for a wedding gift. Can anyone please help recommend one? Price range is $400-$500.
Also, if someone can recommend a link where is the best place to order one?
Much appreciated!
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View entire thread: Great morning off.
Posted by haytoniaho on 2007-02-10 19:55:57 Post Subject:
aw man i could go for such an omelette...
hmm i think my morning ritual is the least appealing
wake up at 7:30, roll out of bed, pull a shot of espresso (my dorm room is pretty small, i don't even have to roll that far), no sugar none of that, finish up some latin homework, and go to class...and then make a delicious cappuccino when i return
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Posted by haytoniaho on 2007-02-10 19:55:57 Post Subject:
aw man i could go for such an omelette...
hmm i think my morning ritual is the least appealing
wake up at 7:30, roll out of bed, pull a shot of espresso (my dorm room is pretty small, i don't even have to roll that far), no sugar none of that, finish up some latin homework, and go to class...and then make a delicious cappuccino when i return
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View entire thread: New and need some advice
Posted by ElPugDiablo on 2006-04-25 17:36:12 Post Subject:
espresso and cappuccino
You need fresh roasted beans, good water, clean machine, sharp grinder, and people who care about the quality of coffee you are brewing, shots you are pulling.
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Posted by ElPugDiablo on 2006-04-25 17:36:12 Post Subject:
espresso and cappuccino
You need fresh roasted beans, good water, clean machine, sharp grinder, and people who care about the quality of coffee you are brewing, shots you are pulling.
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View entire thread: Frothing milk????
Posted by shadow745 on 2006-07-07 12:18:27 Post Subject:
I have a great way to froth milk fast, but it requires a machine like mine. I know it has absolutely nothing to do with the device you're using, but I can turn my CapressoBAR 351 on, let it heat up 50 seconds or so, switch to steam and I'm frothing in about 10 seconds. With it I can froth 8 oz. of whole milk in about 45 seconds and really achieve true microfoam. Unfortunately, since I started drinking straight espresso I can no longer tolerate the taste of milk based coffee drinks. I tried a cappuccino awhile back made with 2 oz. of Black Cat espresso and 2 oz. of whole milk. The taste was really good, but somewhat weak. I guess the steam wand on my machine is really missing me. Good luck. Later!
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Posted by shadow745 on 2006-07-07 12:18:27 Post Subject:
I have a great way to froth milk fast, but it requires a machine like mine. I know it has absolutely nothing to do with the device you're using, but I can turn my CapressoBAR 351 on, let it heat up 50 seconds or so, switch to steam and I'm frothing in about 10 seconds. With it I can froth 8 oz. of whole milk in about 45 seconds and really achieve true microfoam. Unfortunately, since I started drinking straight espresso I can no longer tolerate the taste of milk based coffee drinks. I tried a cappuccino awhile back made with 2 oz. of Black Cat espresso and 2 oz. of whole milk. The taste was really good, but somewhat weak. I guess the steam wand on my machine is really missing me. Good luck. Later!
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View entire thread: Espresso machine and grinder question
Posted by tommyle on 2003-09-30 03:42:34 Post Subject: Espresso machine and grinder question
Hello everyone
After visiting a few sites that sell Espresso/Cappuccino machines, i still don't have a clue what i should have for my store . Here are what Ăve found
1. Barista Espresso machine (must buy grinder)
2. La Pavoni Espresso club combo duet (grinder included)
My questions: Should i buy Espresso machine and grinder separatedly ? What is the most popular Espresso/Cappuccino machine on the market? Any suggestions ? Thanks alot
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Posted by tommyle on 2003-09-30 03:42:34 Post Subject: Espresso machine and grinder question
Hello everyone
After visiting a few sites that sell Espresso/Cappuccino machines, i still don't have a clue what i should have for my store . Here are what Ăve found
1. Barista Espresso machine (must buy grinder)
2. La Pavoni Espresso club combo duet (grinder included)
My questions: Should i buy Espresso machine and grinder separatedly ? What is the most popular Espresso/Cappuccino machine on the market? Any suggestions ? Thanks alot
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View entire thread: Which espresso machine to buy. Help please
Posted by itpreview on 2008-11-10 08:54:51 Post Subject:
I recommend Krups XP1500 Coffee and Espresso Combination Machine.
Beautifully designed with a small footprint and simple-to-use controls, this coffee and espresso combination unit provides an array of convenient features. The coffeemaker side of the machine quickly brews up to 10 cups of great-tasting coffee. The coffeemaker''s water-level indicator clearly shows how much water is in the tank, while its swing-out filter holder makes it easy to add coffee grounds. For added convenience, removing the carafe from its warming plate mid brew pauses the brewing process to allow for a quick pour. Other handy extras include an illuminated on/off switch, a handy coffee scoop, and a nonstick warming tray that keeps coffee hot for hours. The other side of the unit functions as an espresso/cappuccino machine with a four-bar steam system that makes espresso, cappuccino, and lattes quickly and easily. Its glass carafe with a convenient handle holds up to 4 cups of freshly made espresso, while the convenient steam nozzle easily produces rich, creamy froth. In addition, the espresso machine''s removable drip tray with a stainless-steel grid is designed for quick cleanup. The 900-watt coffee and espresso combination unit measures 14-3/4 by 12-1/4 by 13-1/2 inches and carries a one-year limited warranty.
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Posted by itpreview on 2008-11-10 08:54:51 Post Subject:
I recommend Krups XP1500 Coffee and Espresso Combination Machine.
Beautifully designed with a small footprint and simple-to-use controls, this coffee and espresso combination unit provides an array of convenient features. The coffeemaker side of the machine quickly brews up to 10 cups of great-tasting coffee. The coffeemaker''s water-level indicator clearly shows how much water is in the tank, while its swing-out filter holder makes it easy to add coffee grounds. For added convenience, removing the carafe from its warming plate mid brew pauses the brewing process to allow for a quick pour. Other handy extras include an illuminated on/off switch, a handy coffee scoop, and a nonstick warming tray that keeps coffee hot for hours. The other side of the unit functions as an espresso/cappuccino machine with a four-bar steam system that makes espresso, cappuccino, and lattes quickly and easily. Its glass carafe with a convenient handle holds up to 4 cups of freshly made espresso, while the convenient steam nozzle easily produces rich, creamy froth. In addition, the espresso machine''s removable drip tray with a stainless-steel grid is designed for quick cleanup. The 900-watt coffee and espresso combination unit measures 14-3/4 by 12-1/4 by 13-1/2 inches and carries a one-year limited warranty.
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View entire thread: Questions about selling drip type coffee
Posted by CafeBlue on 2007-03-30 00:36:05 Post Subject:
If you are the roaster - the coffee is fresh roasted locally. Coffee is like produce or bread or fresh baked pies...does the farmer's market have local bakery vendors?
Consider setting up an espresso machine and brewing espresso/americano/cappuccino, etc. You would need electricity, 5gallon water bottles, Flojet pump, buckets for waste water/grey water. ice chest/cooler/fridge for local dairy product. Fresh made to order beats toddy or cambro dispensed urn coffee.
If you can't do espresso, perhaps a bunch of Melitta style pour-over cones, or the new stand from "Innovated Products", or a few French Press pots - all you would need is hot water, coffee and a grinder. You might even stir up some sales of French presses.
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Posted by CafeBlue on 2007-03-30 00:36:05 Post Subject:
If you are the roaster - the coffee is fresh roasted locally. Coffee is like produce or bread or fresh baked pies...does the farmer's market have local bakery vendors?
Consider setting up an espresso machine and brewing espresso/americano/cappuccino, etc. You would need electricity, 5gallon water bottles, Flojet pump, buckets for waste water/grey water. ice chest/cooler/fridge for local dairy product. Fresh made to order beats toddy or cambro dispensed urn coffee.
If you can't do espresso, perhaps a bunch of Melitta style pour-over cones, or the new stand from "Innovated Products", or a few French Press pots - all you would need is hot water, coffee and a grinder. You might even stir up some sales of French presses.
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View entire thread: Most unusal place to have coffee
Posted by Quink on 2004-02-19 04:50:39 Post Subject: Most unusal place to have coffee
For me, this has to have been a coulpe of years ago or maybe a bit more as I was still in college ( hey I'm still 21 ). We were on a tour of Italy going to Pompei, Naples, Rome and the like. Whilst we were in Naples we went to the top of Mt. Vesuvius. I cant remember how far up it was but there were some boiling mud pits which you could walk around that smelt like sulpher, this place really did reek no two ways about it. Not a stones throw away someone had set up a little cafe and gift shop. Apart from the smell and active volcano backdrop it was quite a nice place, we just sat in the sun drinking espresso and cappuccino. So I was wondering if anyone else has had a coffee in an unlikely place.
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Posted by Quink on 2004-02-19 04:50:39 Post Subject: Most unusal place to have coffee
For me, this has to have been a coulpe of years ago or maybe a bit more as I was still in college ( hey I'm still 21
). We were on a tour of Italy going to Pompei, Naples, Rome and the like. Whilst we were in Naples we went to the top of Mt. Vesuvius. I cant remember how far up it was but there were some boiling mud pits which you could walk around that smelt like sulpher, this place really did reek no two ways about it. Not a stones throw away someone had set up a little cafe and gift shop. Apart from the smell and active volcano backdrop it was quite a nice place, we just sat in the sun drinking espresso and cappuccino. So I was wondering if anyone else has had a coffee in an unlikely place.
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View entire thread: Cappuccino versus Latte
Posted by georgiacoffeelady on 2005-10-08 22:10:42 Post Subject:
Cappuccino is espresso and equal portions of steamed and foamed milk.
Latte is more steamed milk and a little of foam on top.
An easier way to remember is:
Cappuccino- Cap of Foam
Latte- A lot of milk
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Posted by georgiacoffeelady on 2005-10-08 22:10:42 Post Subject:
Cappuccino is espresso and equal portions of steamed and foamed milk.
Latte is more steamed milk and a little of foam on top.
An easier way to remember is:
Cappuccino- Cap of Foam
Latte- A lot of milk
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View entire thread: Start-up inventory
Posted by drrule on 2005-05-05 10:40:21 Post Subject: opening supplies
Come on Gallons per day? Make a trip to the store. For everything else.
MISCELLANEOUS OPENING SUPPLIES:
Milk Steaming Pitchers: 1- 40 oz. VEV; 2-32 oz Latte Art; 3 -20 oz..
2 Mini Thermometer/clip
1 Thermal Carafe .7 litre
6 Demitasse Cups/saucers - should have even if no dishwasher -not for drive-thrus
8 7 oz. Cappuccino Cups/saucers - should have even if no dishwasher - not for drive-thrus
1 Puro Caffe cleaner (powder)
1 case Guittard Dark Chocolate syrup with pump
1 case Guittard White Chocolate with pump
6 Syrup bottle pumps
Other brands of syrups can be used as alternatives
4 10x14 black or brown serving trays
4 glass sugar dispensers w/stainless tops
q 1 box cocktail straw Black
q 1 box of wrapped straws – Giant black
q 1 box forks black
q 1 box of small wax papers
q 1 box cocktail napkins white
2 stainless tongs for pastries
6 long ice tea spoons
2 Plastic water pitchers with lids
1 bunch of paper bags for pastry to take out
2 "anti-fatigue" rubber mats (3x5 or longer) for behind the counter
1 ice scoops (medium size to fit cups)
1 mop with mop wringer/bucket
1 broom with scoop
2- 10 gallon (or so) plastic container with lid for granulated sugar & regular coffee
2 plastic half gallon water pitchers
q Hot Cups (Without java jackets
q 1 case 12 oz hot cups & "dome lids" Dixie "Perfect Touch"
q 1 case 16 oz.cups & lids "dome lids" (same as above)
q 1 case 20 """"""
q Cold Cups
q 1 case 12- 14 oz see thru cold cup & lids by "Solo" or Dixie ONLY !!!!!
q 1 " 16-18 oz "
q 1 20 oz
INITIAL INVENTORY
30 lbs of espresso coffee
5 lbs of decaf espresso "
1 case of portion pack 3.5 oz coffee packets #835040
q 8 gallons 2%
Need whole, skim, and soy
3 cans 16oz whip cream
2 qts. of half & half
q 10 lbs of sugar & 1 box sweetener (sweet & low)
Assorted tea bags from Stash with display rack
1 case of Oregon Chai
1 case each of strawberry and tropical mango Dr. Smoothie smoothie mix - http://www.drsmoothie.com/
Flavored syrups: Make sure you have pumps. Dolce, Monin, Sterling, or DeVinci:
6 bottles of Vanilla, 4 Raspberry ,6 Carmel, 2 Hazelnut, 2 Almond
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Posted by drrule on 2005-05-05 10:40:21 Post Subject: opening supplies
Come on Gallons per day? Make a trip to the store.
For everything else.MISCELLANEOUS OPENING SUPPLIES:
Milk Steaming Pitchers: 1- 40 oz. VEV; 2-32 oz Latte Art; 3 -20 oz..
2 Mini Thermometer/clip
1 Thermal Carafe .7 litre
6 Demitasse Cups/saucers - should have even if no dishwasher -not for drive-thrus
8 7 oz. Cappuccino Cups/saucers - should have even if no dishwasher - not for drive-thrus
1 Puro Caffe cleaner (powder)
1 case Guittard Dark Chocolate syrup with pump
1 case Guittard White Chocolate with pump
6 Syrup bottle pumps
Other brands of syrups can be used as alternatives
4 10x14 black or brown serving trays
4 glass sugar dispensers w/stainless tops
q 1 box cocktail straw Black
q 1 box of wrapped straws – Giant black
q 1 box forks black
q 1 box of small wax papers
q 1 box cocktail napkins white
2 stainless tongs for pastries
6 long ice tea spoons
2 Plastic water pitchers with lids
1 bunch of paper bags for pastry to take out
2 "anti-fatigue" rubber mats (3x5 or longer) for behind the counter
1 ice scoops (medium size to fit cups)
1 mop with mop wringer/bucket
1 broom with scoop
2- 10 gallon (or so) plastic container with lid for granulated sugar & regular coffee
2 plastic half gallon water pitchers
q Hot Cups (Without java jackets
q 1 case 12 oz hot cups & "dome lids" Dixie "Perfect Touch"
q 1 case 16 oz.cups & lids "dome lids" (same as above)
q 1 case 20 """"""
q Cold Cups
q 1 case 12- 14 oz see thru cold cup & lids by "Solo" or Dixie ONLY !!!!!
q 1 " 16-18 oz "
q 1 20 oz
INITIAL INVENTORY
30 lbs of espresso coffee
5 lbs of decaf espresso "
1 case of portion pack 3.5 oz coffee packets #835040
q 8 gallons 2%
Need whole, skim, and soy
3 cans 16oz whip cream
2 qts. of half & half
q 10 lbs of sugar & 1 box sweetener (sweet & low)
Assorted tea bags from Stash with display rack
1 case of Oregon Chai
1 case each of strawberry and tropical mango Dr. Smoothie smoothie mix - http://www.drsmoothie.com/
Flavored syrups: Make sure you have pumps. Dolce, Monin, Sterling, or DeVinci:
6 bottles of Vanilla, 4 Raspberry ,6 Carmel, 2 Hazelnut, 2 Almond
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View entire thread: Difference between American and Europian espresso..why??..
Posted by ElPugDiablo on 2007-10-29 09:31:18 Post Subject:
Why do most all american offerings I''ve come across (either purchased drink or made at my home) taste either slightly sour, and generally inferior in comparison??
Most American Espresso are without Robusta and require higher water temperature. Also many "quality" espresso shops are pulling ristretto using triple basket or they are over dosing (packing too much grounds into the basket) both usually result in under extracted sour shot.
(1) I had similar observations during my trip to Italy. I'm not a coffee expert, and I'm not saying that their coffee is 'better', just that I found that I personally liked pretty much anything I ordered there, more than anything I've tried here in the U.S. I usually ordered cappuccino, or sometimes had whatever was served (is their default 'coffee' brewed?). It is this realization that really awakened my interest in coffee. The locals I spoke to were actually surprised. It was their impression that Americans usually didn't like coffees in Italy. (And the reverse also applied I guess).
Is there possible a way to produce 'Italian' tasting coffee at home? Could there specific beans/blends to try (are there "Italian" beans)? Technique to preparing it, that is different than what is normally than in U.S.? Specific equipment to use?
(2) On a separate track, I've read several recommendations to buy beans from local roasters, or home roast. Pardon my ignorance -- is freshness the main difference between different roasters, and aside from that, are all beans the same regardless of where you buy them? E.g. when someone gives a review of Kona, does that apply to ALL Kona everywhere?
Would appreciate any feedback. I am still trying to find my perfect cup.
Great big milk drinks that are passing off as Cappuccino in the US is not exactly the same as the 5oz Italian cappuccino you had in Italy. Usually speaking the proportion is wrong, espresso blend is wrong and milk foaming technique is wrong. You will have to search out for a few shops here and there that try to do it right or you can outfit yourself with home espresso system so you can do it yourself.
It all depends what you mean by 'Italian' tasting coffee at home. Different regions in Italy have different preference and taste. But here are two that are more or less traditional Italian roasters that I know of.
www.caffedarte.com
www.icaffe.com their robusta ladden Grande Italia is not bad at all. Just don't let it cool down.
Nope. Freshness is only part of the equation. Quality of green beans is a hugely important factor. Think California Chardonnay. Some are way better than other. Coffee is the same. Also packaging and storing condition impact the quality of coffee.
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Posted by ElPugDiablo on 2007-10-29 09:31:18 Post Subject:
Why do most all american offerings I''ve come across (either purchased drink or made at my home) taste either slightly sour, and generally inferior in comparison??
Most American Espresso are without Robusta and require higher water temperature. Also many "quality" espresso shops are pulling ristretto using triple basket or they are over dosing (packing too much grounds into the basket) both usually result in under extracted sour shot.
(1) I had similar observations during my trip to Italy. I'm not a coffee expert, and I'm not saying that their coffee is 'better', just that I found that I personally liked pretty much anything I ordered there, more than anything I've tried here in the U.S. I usually ordered cappuccino, or sometimes had whatever was served (is their default 'coffee' brewed?). It is this realization that really awakened my interest in coffee. The locals I spoke to were actually surprised. It was their impression that Americans usually didn't like coffees in Italy. (And the reverse also applied I guess).
Is there possible a way to produce 'Italian' tasting coffee at home? Could there specific beans/blends to try (are there "Italian" beans)? Technique to preparing it, that is different than what is normally than in U.S.? Specific equipment to use?
(2) On a separate track, I've read several recommendations to buy beans from local roasters, or home roast. Pardon my ignorance -- is freshness the main difference between different roasters, and aside from that, are all beans the same regardless of where you buy them? E.g. when someone gives a review of Kona, does that apply to ALL Kona everywhere?
Would appreciate any feedback. I am still trying to find my perfect cup.
Great big milk drinks that are passing off as Cappuccino in the US is not exactly the same as the 5oz Italian cappuccino you had in Italy. Usually speaking the proportion is wrong, espresso blend is wrong and milk foaming technique is wrong. You will have to search out for a few shops here and there that try to do it right or you can outfit yourself with home espresso system so you can do it yourself.
It all depends what you mean by 'Italian' tasting coffee at home. Different regions in Italy have different preference and taste. But here are two that are more or less traditional Italian roasters that I know of.
www.caffedarte.com
www.icaffe.com their robusta ladden Grande Italia is not bad at all. Just don't let it cool down.
Nope. Freshness is only part of the equation. Quality of green beans is a hugely important factor. Think California Chardonnay. Some are way better than other. Coffee is the same. Also packaging and storing condition impact the quality of coffee.
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View entire thread: Different coffee drinks
Posted by CoffeeKid on 2006-07-01 09:51:39 Post Subject: Different coffee drinks
Hiya im new here, im quite young (13) and i really enjoy coffee drinking/making.
I usually drink cappuccino made using my expresso machine and the steam nozzle on the side.
Can somebody tell me in rough the diffrence between all the different coffee drinks.
I know that cappuccino is an espresso with steamed milk and frothed milk and i know that mocha is a chocolatey version and an espresso is a plain black coffee with no milk. What are all these amerricano drinks and what is the true difference betwqeen latte and cappuccino?
thanks in advance,
dan
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Posted by CoffeeKid on 2006-07-01 09:51:39 Post Subject: Different coffee drinks
Hiya im new here, im quite young (13) and i really enjoy coffee drinking/making.
I usually drink cappuccino made using my expresso machine and the steam nozzle on the side.
Can somebody tell me in rough the diffrence between all the different coffee drinks.
I know that cappuccino is an espresso with steamed milk and frothed milk and i know that mocha is a chocolatey version and an espresso is a plain black coffee with no milk. What are all these amerricano drinks and what is the true difference betwqeen latte and cappuccino?
thanks in advance,
dan
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View entire thread: whats the difference?
Posted by topher on 2005-02-25 10:55:51 Post Subject:
what do you mean you have a commercial machine? Espresso is the coffee that goes into a cappuccino...I am assuming you have a super auto...you should have a auto frother or a steam wand on it...if not you can not make a cappuccino. Lets start with the machine you have...you need to talk to your manager or store owner about being trained properly. Where are you located?
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Posted by topher on 2005-02-25 10:55:51 Post Subject:
what do you mean you have a commercial machine? Espresso is the coffee that goes into a cappuccino...I am assuming you have a super auto...you should have a auto frother or a steam wand on it...if not you can not make a cappuccino. Lets start with the machine you have...you need to talk to your manager or store owner about being trained properly. Where are you located?
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View entire thread: why frothing milk?
Posted by Qomolangma on 2005-01-09 20:52:33 Post Subject: why frothing milk?
I'm a tea drinker and try to drink coffee recently. I wonder that Italian make milk foam for caffe latte or cappuccino. Would anybody tell me why? Thanks!
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Posted by Qomolangma on 2005-01-09 20:52:33 Post Subject: why frothing milk?
I'm a tea drinker and try to drink coffee recently. I wonder that Italian make milk foam for caffe latte or cappuccino. Would anybody tell me why? Thanks!
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View entire thread: Question for MUDDY CUP
Posted by Comfy Place on 2006-09-30 12:19:28 Post Subject: Drink Sizes, etc.
For us, we only have a single menu. Most of what we have is the "traditional" drink types that you could almost anywhere. The other few would be the "Americanized" versions, such as the cappuccinos. We have yet to have someone request a "true" cappuccino, where it is 1/3, 1/3, 1/3. I've heard the best description of the "Americanized" cappuccino somewhere: a latte with foam on top. I have nothing against either version, its just that most people in my neck of the woods don't know what a "true" cappuccino is supposed to be like, so I don't even have it on the menu.
Similarly, we offer flavored coffees because people like them and want them. Could one get a better coffee if they used syrup flavors instead? You bet. But again, most people don't know that; its an educational thing. This just means that one should host an educational night at their shop to help bring up the level of education regarding coffee! We do offer our customers a choice of having their drink in a ceramic cup if they are staying, otherwise the default is a togo cup. This is regardless of the drink; if they get a double espresso to go, they'll get it in our smallest cup, a 12oz.. We don't have enough interest at this point in just espressos to warrant getting special small togo cups for them. Traditionally, they should be in ceramic and be drunk while sitting, but this is America, so....
I think I've hit on your questions/points, but if not, let me know and I'll try again.
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Posted by Comfy Place on 2006-09-30 12:19:28 Post Subject: Drink Sizes, etc.
For us, we only have a single menu. Most of what we have is the "traditional" drink types that you could almost anywhere. The other few would be the "Americanized" versions, such as the cappuccinos. We have yet to have someone request a "true" cappuccino, where it is 1/3, 1/3, 1/3. I've heard the best description of the "Americanized" cappuccino somewhere: a latte with foam on top. I have nothing against either version, its just that most people in my neck of the woods don't know what a "true" cappuccino is supposed to be like, so I don't even have it on the menu.
Similarly, we offer flavored coffees because people like them and want them. Could one get a better coffee if they used syrup flavors instead? You bet. But again, most people don't know that; its an educational thing. This just means that one should host an educational night at their shop to help bring up the level of education regarding coffee! We do offer our customers a choice of having their drink in a ceramic cup if they are staying, otherwise the default is a togo cup. This is regardless of the drink; if they get a double espresso to go, they'll get it in our smallest cup, a 12oz.. We don't have enough interest at this point in just espressos to warrant getting special small togo cups for them. Traditionally, they should be in ceramic and be drunk while sitting, but this is America, so....
I think I've hit on your questions/points, but if not, let me know and I'll try again.
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View entire thread: Help with finding the right cup and saucer set...
Posted by latteman on 2006-11-06 09:21:12 Post Subject:
The Bed Bath and Beyond link did not reveal quite the shape I had in mind; but I recently ordered four Nikko Metro White 13-oz. cappuccino cups (with saucers), and it looks like they will work very well.
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Posted by latteman on 2006-11-06 09:21:12 Post Subject:
The Bed Bath and Beyond link did not reveal quite the shape I had in mind; but I recently ordered four Nikko Metro White 13-oz. cappuccino cups (with saucers), and it looks like they will work very well.
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View entire thread: Please Help ref: types of coffee
Posted by 1927 on 2006-03-28 05:12:27 Post Subject: Please Help ref: types of coffee
Please could you point me in the right direction. Im a signmaker in Cardiff (uk) and have a sign to make for a customer. They own a cafe inside the Wales Millenium Centre and sell a range of coffee's.
My job is to make a series of signs which will state the type of coffee along with some short breif history on it. for eg.
Espresso
First found in North Italy in the 18th century.
Please could you point me in the right direction of where to find the required information on the following types:
Espresso, Cappuccino, Cafe Latte, Mocha, Machiato, Americano
I have searched many websites and can only find diffrent kind of bean information.
I would be very grateful for any help. Thanks in advance. And sorry if this is posted in the wrong section.
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Posted by 1927 on 2006-03-28 05:12:27 Post Subject: Please Help ref: types of coffee
Please could you point me in the right direction. Im a signmaker in Cardiff (uk) and have a sign to make for a customer. They own a cafe inside the Wales Millenium Centre and sell a range of coffee's.
My job is to make a series of signs which will state the type of coffee along with some short breif history on it. for eg.
Espresso
First found in North Italy in the 18th century.
Please could you point me in the right direction of where to find the required information on the following types:
Espresso, Cappuccino, Cafe Latte, Mocha, Machiato, Americano
I have searched many websites and can only find diffrent kind of bean information.
I would be very grateful for any help. Thanks in advance. And sorry if this is posted in the wrong section.
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View entire thread: Expobar parts
Posted by KittJ on 2005-10-06 07:52:18 Post Subject: Re: Expobar parts
Could anyone advise me where I could find parts for Expobar, Inter Control 2 Group online or in Florida. Located in the Bahamas and having a problem locating a business. Thanks for any help....The US importer (master distributor) is Importika in northern New York. WholeLatteLove.com is a subsidiary of Importika, so if you call then, they can connect you to the commercial machine folks. Ask for Todd Salzman, the president if you have a problem.
WHere are you in the islands ... I'll prpobaly be down there next year and would love to find a decent cappuccino. KittJ
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Posted by KittJ on 2005-10-06 07:52:18 Post Subject: Re: Expobar parts
Could anyone advise me where I could find parts for Expobar, Inter Control 2 Group online or in Florida. Located in the Bahamas and having a problem locating a business. Thanks for any help....The US importer (master distributor) is Importika in northern New York. WholeLatteLove.com is a subsidiary of Importika, so if you call then, they can connect you to the commercial machine folks. Ask for Todd Salzman, the president if you have a problem.
WHere are you in the islands ... I'll prpobaly be down there next year and would love to find a decent cappuccino. KittJ
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View entire thread: just opened a new shop in louisville
Posted by Rowley on 2005-05-31 04:23:47 Post Subject:
I think you packed in too many questions too fast...
Plus they are rather trivial questions that are suprising you opened a shop without knowing already!
You are right the differences between a cappuccino and latte is foam, this continues for the majority of espresso drinks.(they all have easy to remember italian names too! like my favorite; Cafe macchiato, Macchiato for short.)
Cappuccino: one shot espresso with 3/4 cup milk and a dollop of froth.
Latte: one shot espresso with 1/2 cup steamed milk and plenty of froth.
Macchiato: one shot espresso with just a dollop of froth.
Of course not to get into the little details behind descriptive words (think adjectives in english) double, triple, ristretto, lungo, mocha, and then come the low-fat non-fat etc... and the syrup flavors (ginger, rasberry, bannana, etc..)
needless to say I highly recommend a book about $30 to catch yourself up, or befriend a good barista asap!
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Posted by Rowley on 2005-05-31 04:23:47 Post Subject:
I think you packed in too many questions too fast...
Plus they are rather trivial questions that are suprising you opened a shop without knowing already!
You are right the differences between a cappuccino and latte is foam, this continues for the majority of espresso drinks.(they all have easy to remember italian names too! like my favorite; Cafe macchiato, Macchiato for short.)
Cappuccino: one shot espresso with 3/4 cup milk and a dollop of froth.
Latte: one shot espresso with 1/2 cup steamed milk and plenty of froth.
Macchiato: one shot espresso with just a dollop of froth.
Of course not to get into the little details behind descriptive words (think adjectives in english) double, triple, ristretto, lungo, mocha, and then come the low-fat non-fat etc... and the syrup flavors (ginger, rasberry, bannana, etc..)
needless to say I highly recommend a book about $30 to catch yourself up, or befriend a good barista asap!
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View entire thread: Instant Capuccino
Posted by cwofeelover on 2007-11-04 09:16:09 Post Subject:
In my country, 3 in 1 are very popular and is often passed on as cappuccino but the taste is no where near the original.
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Posted by cwofeelover on 2007-11-04 09:16:09 Post Subject:
In my country, 3 in 1 are very popular and is often passed on as cappuccino but the taste is no where near the original.
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View entire thread: Coffee Recipes
Posted by BeanGrinder on 2005-03-11 13:26:21 Post Subject:
There was an e-book you could buy (Sunrise Publications?) - it had tons of good info. If I run across that link I'll PM it to you.
But most of these beverages require skill beyond the ability to read a recipe. Frothing milk, for example - the technique for a cappuccino is different than a latte. You would do good to spend time at a small coffee shop and learn both the skills AND the recipies.
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Posted by BeanGrinder on 2005-03-11 13:26:21 Post Subject:
There was an e-book you could buy (Sunrise Publications?) - it had tons of good info. If I run across that link I'll PM it to you.
But most of these beverages require skill beyond the ability to read a recipe. Frothing milk, for example - the technique for a cappuccino is different than a latte. You would do good to spend time at a small coffee shop and learn both the skills AND the recipies.
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View entire thread: One Group or Two 2 ?
Posted by cafetino on 2005-09-12 09:42:36 Post Subject: one is good enough
Each espresso should take 30 sec to make. With one group you can make 2 espresso at the same time. Most of your customers will order a cappuccino or a latte. I think you should be looking which machine can frost the milk better.
Elie
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Posted by cafetino on 2005-09-12 09:42:36 Post Subject: one is good enough
Each espresso should take 30 sec to make. With one group you can make 2 espresso at the same time. Most of your customers will order a cappuccino or a latte. I think you should be looking which machine can frost the milk better.
Elie
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View entire thread: What makes coffee less bitter the day after?
Posted by freshroast on 2006-02-22 22:02:25 Post Subject:
Some Toddy Recipes:
Recipes
Toddy Cappuccino
1) Steam 3 ounces of espresso concentrate (Toddy brew) in a stainless pitcher until 185Âş
2) Pour espresso (steamed concentrate) into your cappuccino cup
3) Froth 6 ounces of 2% milk (160Âş) and quickly spoon foam on top of espresso, add remaining steamed milk for a "wet" cappuccino
4) Sprinkle with cinnamon, chocolate or nutmeg
If you don't have a steamer you can heat in the microwave! Be careful not to boil!
Toddy Latté
1) Steam 8 ounces of 2% milk (160Âş) in a stainless pitcher
2) Pour steamed milk into your cappuccino cup
3) Steam 3 ounces of espresso concentrate (Toddy brew) in stainless pitcher until 185Âş
4) Pour steamed espresso in the middle of the steamed milk. Pour so that there is a little dot of espresso in the middle of the steamed milk. Sprinkle with cinnamon, chocolate or nutmeg
Toddy Mocha
1) Mix 1 ounce Ghiradelli's chocolate and 3 ounces of espresso concentrate (Toddy brew) and steam until 185Âş.
2) Pour espresso and Ghiradelli (steamed concentrate) into your cappuccino cup
3) Froth 6 ounces of 2% milk (185) and quickly dump on top of espresso
Just like at The Coffee Grinder…throw on some whipped cream and sprinkle some chocolate powder or drizzle chocolate syrup on top!
Iced Vanilla Toddy Cappuccino
1) Mix 2 ounces coffee concentrate with 6 ounces 2% milk
2) Add 3/4oz. Vanilla* Torani syrup
3) Pour over ice and add sweetener to your liking*
You can enjoy ANY Torani syrup flavor…try Tira Misu, Almond Roca or Hazelnut! Ooohhh!
Toddy Frappé
1) In a blender, add ½ cup toddy concentrate, and ½ cup 2% milk
2) Then add 1/2 cup of ice, and 3 large scoops of vanilla ice cream
3) Blend until smooth and pour into glass
4) Top with whip cream and chocolate shaving.
Note: You can substitute whole milk, non-fat milk, soy milk or rice milk to any recipe!
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Posted by freshroast on 2006-02-22 22:02:25 Post Subject:
Some Toddy Recipes:
Recipes
Toddy Cappuccino
1) Steam 3 ounces of espresso concentrate (Toddy brew) in a stainless pitcher until 185Âş
2) Pour espresso (steamed concentrate) into your cappuccino cup
3) Froth 6 ounces of 2% milk (160Âş) and quickly spoon foam on top of espresso, add remaining steamed milk for a "wet" cappuccino
4) Sprinkle with cinnamon, chocolate or nutmeg
If you don't have a steamer you can heat in the microwave! Be careful not to boil!
Toddy Latté
1) Steam 8 ounces of 2% milk (160Âş) in a stainless pitcher
2) Pour steamed milk into your cappuccino cup
3) Steam 3 ounces of espresso concentrate (Toddy brew) in stainless pitcher until 185Âş
4) Pour steamed espresso in the middle of the steamed milk. Pour so that there is a little dot of espresso in the middle of the steamed milk. Sprinkle with cinnamon, chocolate or nutmeg
Toddy Mocha
1) Mix 1 ounce Ghiradelli's chocolate and 3 ounces of espresso concentrate (Toddy brew) and steam until 185Âş.
2) Pour espresso and Ghiradelli (steamed concentrate) into your cappuccino cup
3) Froth 6 ounces of 2% milk (185) and quickly dump on top of espresso
Just like at The Coffee Grinder…throw on some whipped cream and sprinkle some chocolate powder or drizzle chocolate syrup on top!
Iced Vanilla Toddy Cappuccino
1) Mix 2 ounces coffee concentrate with 6 ounces 2% milk
2) Add 3/4oz. Vanilla* Torani syrup
3) Pour over ice and add sweetener to your liking*
You can enjoy ANY Torani syrup flavor…try Tira Misu, Almond Roca or Hazelnut! Ooohhh!
Toddy Frappé
1) In a blender, add ½ cup toddy concentrate, and ½ cup 2% milk
2) Then add 1/2 cup of ice, and 3 large scoops of vanilla ice cream
3) Blend until smooth and pour into glass
4) Top with whip cream and chocolate shaving.
Note: You can substitute whole milk, non-fat milk, soy milk or rice milk to any recipe!
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View entire thread: Why add anything to coffee?
Posted by SlowRain on 2008-07-19 02:39:05 Post Subject:
I put cream and sugar on my fresh blueberries and raspberries. I don't believe I'm trying to hide any flavor, I'm enhancing. Many people put milk and sugar into chocolate drinks as well, again to give them a flavor that they enjoy.
However, I do believe that milk and sugar can also help cover bad coffee--not to the point where it is good coffee, but certainly more palatable. Whenever I'm in an iffy coffee shop where I'm not sure about the quality of their coffee, I usually order a cappuccino. I believe it's harder to screw up a cappuccino.
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Posted by SlowRain on 2008-07-19 02:39:05 Post Subject:
I put cream and sugar on my fresh blueberries and raspberries. I don't believe I'm trying to hide any flavor, I'm enhancing. Many people put milk and sugar into chocolate drinks as well, again to give them a flavor that they enjoy.
However, I do believe that milk and sugar can also help cover bad coffee--not to the point where it is good coffee, but certainly more palatable. Whenever I'm in an iffy coffee shop where I'm not sure about the quality of their coffee, I usually order a cappuccino. I believe it's harder to screw up a cappuccino.
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