Oh no, snow, no no no. Good think you have your FP!
If only the FP could make the snow go away...
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If only the FP could make the snow go away...
Welcome, err, home?
with a special visitor...
Eh, what? Do tell.
OK, you convinced me. Tonight, it is French Press whilst offering various sugar bombs to those brave enough to visit Casa de Kurwenal, which is currently surrounded by enough Mrs. Kurwenal-demanded ghost and goblin decorations to cover a small city.
I may have convinced you, and me, again. I'm about to make a second cup this evening. Usually, I don't have any coffee in the evenings, for no other reason than.... I don't have a reason. But tonight, being crummy outside, I have a craving for some good coffee.
I'm just about out of that second of three kinds of SO coffee from my local roaster. This weekend I'll take the long trip to the city and try out their third offering for the first time.
Thank you for the kind invitation; not this time, alas…..
Nevertheless, I hope truly you really (by that I mean passionately, enthusiastically, wildly) enjoyed the opera and that Wagner met (and exceeded) your anticipation and expectations; above all, I hope that all of the espressos you had met the standard of the lovely little cup you posted from Zurich….
Snow. Oh, no. I know I'm echoing mobilehaathi, but I must confess that I cannot abide the stuff……
How utterly…...horrible, and completely….unwelcome; worse, it is still (only) just Hallowe'en……
I hope the French Press…….melted it…….
Oh no, snow, no no no. Good think you have your FP!
My thoughts, too.
We can dream…….however, may I ask if this is considered early for the snow to make an (unwelcome) appearance? I would consider any snow fall before November 1 - which is usually considered to be the formal onset of winter - to be, perhaps, a little premature…..
Thank you. I am, ah, sort of at home, for now. That state of affairs will not last, um, terribly long, however.
Ah, a French Press coffee……..and I hope the youthful miscreants who brave the weather find a warm welcome Casa Kurwenal; we did not have many here, but some did make an appearance and were duly rewarded (sugar bombs, yes, and other unhealthy offerings, and the sort of remuneration that the term micro-credit might bring to mind…….)
Now, my most recent coffee - currently being consumed - is the 'Coopededota Costa Rica Single Origin Espresso', one of the recent offerings from Intelligentsia coffee. The aroma is lovely, and it is sweet, and smooth; however, sometimes something sweet and smooth could do with a little more……je ne sais quoi………actually, much though I love the stuff from Intelligentsia (and thank you, fellow thread members who are coffee lovers for putting me onto this company), this coffee is not a patch on their Los Inmortales, or their Los Delirios….(from El Salvador and Nicaragua respectively)……..
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Yes, in my area its common to see the first flakes of the season begin to fall at this time of year. Nothing will stick to the ground though. Usually the snow that starts to stick and accumulate happens around Thanksgiving time (US) - end of November.
Oh, my partner of 10 years lives out of town currently. She is only able to travel to see me a few times a year; fortunately I'm able to make it to see her more often.
I just made the second cup.... What a delight.
I also prepared a nice sandwich made of wheat bread, mayo, lettuce, honey ham, hard salami and swiss cheese, all from the local deli. Plus a side of cole slaw.
I've also put on Vivaldi's Four Seasons as background music. Though, I skipped Spring and began with Summer.
After I finish my meal, while enjoying the great music selection, I plan on working on my book that I just started. In case you missed it, I posted about it here. I'm not one to brag on myself (honestly) but I am very excited to be writing a book for the first time! I'm not sure if any of you like to read much or not, but I sure hope so.
I also prepared a nice sandwich made of wheat bread, mayo, lettuce, honey ham, hard salami and swiss cheese, all from the local deli. Plus a side of cole slaw.
I've also put on Vivaldi's Four Seasons as background music. Though, I skipped Spring and began with Summer.
After I finish my meal, while enjoying the great music selection, I plan on working on my book that I just started. In case you missed it, I posted about it here. I'm not one to brag on myself (honestly) but I am very excited to be writing a book for the first time! I'm not sure if any of you like to read much or not, but I sure hope so.
I just made the second cup.... What a delight.
I also prepared a nice sandwich made of wheat bread, mayo, lettuce, honey ham, hard salami and swiss cheese, all from the local deli. Plus a side of cole slaw.
I've also put on Vivaldi's Four Seasons as background music. Though, I skipped Spring and began with Summer.
After I finish my meal, while enjoying the great music selection, I plan on working on my book that I just started. In case you missed it, I posted about it here. I'm not one to brag on myself (honestly) but I am very excited to be writing a book for the first time! I'm not sure if any of you like to read much or not, but I sure hope so.
The coffee sounds lovely and the sandwich sounds mouth-watering. (The kind of sandwich I like .Swiss Cheese, (Serious) Salami and Other Ingredients .)
Vivaldi is also a positive sign (and yes, 'Spring' has suffered, somewhat, from a degree of overexposure )
Now, a book. First up, congratulations on the idea, and very well done. (I'm supposed to be a member of that section - and I did spot your post, but forgot to respond to it; actually, I rarely visit, as I never got into the habit of it, and keep forgetting that I can; more to the point, in the absence of our mutual friend, I feel that it is sort of not quite the same; nonetheless, I must pay a visit and write a post )
Re the book, I think you will get great pleasure and derive huge satisfaction from doing this. Actually, You know what they say: "Write what you know about" ..and you seem to be doing just that.
I will say - from personal experience, as a published author who put years into writing a (pretty well received) history book - that few things equal the sheer, insane delirious delight of seeing your name on a book which you have written, and which has been published and was put together as a labour of love.
Both of my parents were alive when mine (a history book) came out in the late 1990s and I thanked them both in the dedication section; my father is now dead and my mum has dementia, so I am really glad that I was able to acknowledge them at a time when they were both able to appreciate this ..
I've read a couple of small books on writing which is where I started learning about how and what to do, though, I admit, that I still barely know what I am doing.
I'm glad to hear that your folks were able to see and know of your work and feel your appreciation for them at a good time. That's important and wonderful.
And since you're a published author who has been through it, may I ask to lean on you for advice later on when I should, with certainty, need it?
I've read a couple of small books on writing which is where I started learning about how and what to do, though, I admit, that I still barely know what I am doing.
I'm glad to hear that your folks were able to see and know of your work and feel your appreciation for them at a good time. That's important and wonderful.
And since you're a published author who has been through it, may I ask to lean on you for advice later on when I should, with certainty, need it?
Yes, I'd be more than delighted to help in whatever way I can.
Re my family, I thanked my brother, too, (he had helped me proof read the work, and I knew he would be as anal and perfectionist about it as I was myself - and he was); I do recall that my parents were both so proud - the book was widely reviewed in the national (print) media, and I was asked to come on on the state radio station to discuss it, and it sold very well (for a history book).
However, time and things move on, and whole months go by when I forget that I have written it; it does crop up in odd, and unexpected places.
As one is advised to 'write what one knows' - and I know history - it made sense. In the very recent past, two of my former professors have asked me whether I will write about my recent posting (the answer to that has to be a yes; there is much to tell….).
In your case, writing of your life in the MC will be a topic of extraordinary interest; I would remind you that while you know about the MC, not everyone does; tell the story as though you were explaining it to a mate in a coffee-shop or pub who does't know the first thing about - say - the MC, while offering a depth of authentic detail that those who were there will nod in recognition at, and mutter to themselves, 'yes, this is how it was; he got that bit exactly right.'
Excellent; thank you.
I sure hope so. I would also love to read about that particular posting.
Great advice. I hadn't thought of that and it makes perfect sense. Especially since I am worried that I would write in a fashion that might bore the reader and cause them to put the book down.
Now... Off to continue on the writing.
How often have you read a book where the Hero, or main character, or narrator, opens by leaving the Place Where He Grew Up, (and that is detailed and described, and I'd recommend that you do a bit of that, too), and Heads Off To His Future. Describe the actual (physical) journey - the bridging between worlds is always interesting, as is where the narrator came from and why he wishes to go to where he has decided to head off to.
In that sort of story telling, the future is as unknown to the Hero, as it is to the reader - in other words, when he arrives in the Strange Town, or College campus, or Brute Life, or, a MC training camp, it is all unknown. So, this is all described to the reader, through the eyes of someone for whom this is still a strange and new and a novel experience. Tell the story that way, and you will bring your reader with you on your journey.
In that sort of story telling, the future is as unknown to the Hero, as it is to the reader - in other words, when he arrives in the Strange Town, or College campus, or Brute Life, or, a MC training camp, it is all unknown. So, this is all described to the reader, through the eyes of someone for whom this is still a strange and new and a novel experience. Tell the story that way, and you will bring your reader with you on your journey.
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I must be doing something right then, because that is exactly what chapter 1 is all about! I'm telling the story of my late high school years and a job at a lumber yard I had just before joining and all the details that encompassed both those things and the odd, if not utterly stupid reason I chose the Marines over another branch of the services.
Some details of that time are faint for me, seventeen years later, so I just emailed a good friend of mine who also went to school with me and worked at the same place asking if he remembered certain details I am missing.
Last night, at the end of a superb dinner in a more-or-less-brand new restaurant, the latest venture of an exceptionally gifted chef, I asked for an espresso and was told that espresso was not available but that what was described as 'ordinary coffee' was. Fine, no problem, we ordered that.
The 'ordinary coffee' arrived served in a Chemex and was simply superb. Needless to say, the Chemex pot itself is an exquisitely attractive looking object, and I must admit to a degree of fascination, as I observed it, well before I tasted the coffee that was poured from it.
Now, as this was my first ever experience with a Chemex (and the first time I have ever physically laid eyes on one in front of me), I do not know whether the excellence of the coffee was a result of the preparation method in a Chemex, or of the actual coffee itself, (which was Ethiopia Kebel Kercha Guji; I asked, and, to my surprise, was shown - and then given a small - 250g - sealed packet of coffee beans to take home with me and try later).
Whichever it was, this was one of the cleanest and smoothest coffees I have enjoyed in an age. Simply excellent.
Anyway, for those of you who use the Chemex, (and I know Mr Kurwenal has one), I'd be curious to hear your thoughts on the matter.
The 'ordinary coffee' arrived served in a Chemex and was simply superb. Needless to say, the Chemex pot itself is an exquisitely attractive looking object, and I must admit to a degree of fascination, as I observed it, well before I tasted the coffee that was poured from it.
Now, as this was my first ever experience with a Chemex (and the first time I have ever physically laid eyes on one in front of me), I do not know whether the excellence of the coffee was a result of the preparation method in a Chemex, or of the actual coffee itself, (which was Ethiopia Kebel Kercha Guji; I asked, and, to my surprise, was shown - and then given a small - 250g - sealed packet of coffee beans to take home with me and try later).
Whichever it was, this was one of the cleanest and smoothest coffees I have enjoyed in an age. Simply excellent.
Anyway, for those of you who use the Chemex, (and I know Mr Kurwenal has one), I'd be curious to hear your thoughts on the matter.
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It's been a long time since I used a Chemex, but they are fantastic brew machines. Clean, smooth, and simply superb and it sounds like they used an excellent bean. Hmmmm, my parents used to have one ages ago. I wonder if my father still has it stashed somewhere....
It's been a long time since I used a Chemex, but they are fantastic brew machines. Clean, smooth, and simply superb and it sounds like they used an excellent bean. Hmmmm, my parents used to have one ages ago. I wonder if my father still has it stashed somewhere....
Well, the restaurant is newly opened (about a week) and the chef is exceptionally highly regarded - his last two restaurants won awards and plaudits and praise (including from the Michelin inspectors); I was dining with the chap - a superb cheesemonger who is a very good friend of mine - who had run the first of these two restaurants which had been a huge culinary and commercial success; landlord issues put paid to a superb restaurant, but this is a new venture.
The food was outstanding, although still somewhat experimental. However, the coffee was served in an almost understated manner - describing what they actually served as 'only ordinary coffee' - was either excessively modest (and was the exact opposite of the extravagant claims made by the sort of places which loudly praise their own very indifferent offerings, this predictable triumph of marketing over substance, which, is, alas, an all too frequent experience), or, bizarrely, was seriously understating what they offered, and, in fact, almost underselling it.
This was astonishingly good coffee - and, as mentioned above, I do not know what combination of bean and method achieved it. I will say that in a restaurant of that sort, where close attention was paid to every aspect of the food, it would have been a surprising lack of oversight not to pay equal heed to the standard of the coffee served (but that is a mistake that some restaurants do, in fact, make). I have to assume that the Ethiopian bean in question had been carefully selected and sourced - and it tasted that way. Likewise, quite clearly, careful thought went into the choice of serving coffee with a Chemex.
Anyway, the coffee easily met the standards of the superb meal, but the bland, almost apologetic way in which they described it made it seem as though it might not; in fact, they were almost doing themselves a disservice, but I was very impressed.
So impressed, that I am now contemplating purchasing a Chemex, to add to my collection of ceramic Hario drips (two so far, - in case one breaks), French presses, (also two, one the raspberry le Creuset I have written about earlier in these pages, the other a gift from my lovely friends in Bristol seven years ago), and two espresso pots (one, the Bialetti, a gift from my late godmother, also written about here, and the other - which I have yet to try out or use, an exquisite porcelain and metal pot by Villeroy and Boch which I bought some years ago in the Caucasus as a present for myself…..) …….
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I just about ran out of coffee today; just a few more scoops and I was done. After church service this morning I made the long triangular trip from there to my new favorite coffee roaster in Rochester, MI and then back north to home.
Of course, while there I sat down to enjoy a favorite cafe mocha of theirs. Always made good and consistent with lovely latte art.
This time, I purchased the third and final offering of their SO beans, Costa Rica Finca Angelina Natural. This means that I've now have tried all three offerings. I brewed a cup of the new stuff right away upon returning home. I kept the same grind setting, as coarse as the little Encore grinder will go that I always use for the French Press. The Rocky is strictly used for espresso grinding and not for anything else.
These beans, even at the same coarse setting as the others ground up into much finer particles than the others. That's not a problem, it's just something I noticed.
The smell is fantastic and has a warm, country smell; slightly nutty and lightly sweet. The taste is equally as good and goes down with a silky smooth style I've come to expect from proper coffee.
Needless to say, I am a big fan of this particular coffee roaster and their choice in bean selections.
Of course, while there I sat down to enjoy a favorite cafe mocha of theirs. Always made good and consistent with lovely latte art.
This time, I purchased the third and final offering of their SO beans, Costa Rica Finca Angelina Natural. This means that I've now have tried all three offerings. I brewed a cup of the new stuff right away upon returning home. I kept the same grind setting, as coarse as the little Encore grinder will go that I always use for the French Press. The Rocky is strictly used for espresso grinding and not for anything else.
These beans, even at the same coarse setting as the others ground up into much finer particles than the others. That's not a problem, it's just something I noticed.
The smell is fantastic and has a warm, country smell; slightly nutty and lightly sweet. The taste is equally as good and goes down with a silky smooth style I've come to expect from proper coffee.
Needless to say, I am a big fan of this particular coffee roaster and their choice in bean selections.
In my humble opinion, if you really want to make a decent cup of plain old coffee, you either use a Chemex or an Aeropress. Both work very well and it's not finicky to use like a Bodum vacuum pot (Bodum pots can be hard to use compared to a Bialetti moka pot).
Ran low on beans and forgot to order, Roasters order should be hear today: 3lbs of (African/Indonesian Blend, Ethiopian Yirg, Ethiopian Harrar). Went to Publix knowing the coffee will suck lol, just grabbed some 8 O'clock whole bean as almost everything else is preground and could have sworn I read a test where it beat out Charbucks and the like in a taste off. F'n gag inducing, I just don't know how people can drink store bought coffee, doesn't even taste like coffee. I knew it wouldn't work in my espresso machine so didn't bother, used drip, gag gag gag, can only drink this swill with milk, and lots of splenda and some syrup.
Then I forgot about my Moka and grabbed some Bustelo and made "rear" Cuban coffee making the sugar froth and everything, oh so yummy and made me forget the horrors of what I just drank.
Please oh please let my order come today
Thinking about next setup, possible the Profitec 700 and HG-One hmmmm
Then I forgot about my Moka and grabbed some Bustelo and made "rear" Cuban coffee making the sugar froth and everything, oh so yummy and made me forget the horrors of what I just drank.
Please oh please let my order come today
Thinking about next setup, possible the Profitec 700 and HG-One hmmmm
Ran low on beans and forgot to order, Roasters order should be hear today: 3lbs of (African/Indonesian Blend, Ethiopian Yirg, Ethiopian Harrar). Went to Publix knowing the coffee will suck lol, just grabbed some 8 O'clock whole bean as almost everything else is preground and could have sworn I read a test where it beat out Charbucks and the like in a taste off. F'n gag inducing, I just don't know how people can drink store bought coffee, doesn't even taste like coffee. I knew it wouldn't work in my espresso machine so didn't bother, used drip, gag gag gag, can only drink this swill with milk, and lots of splenda and some syrup.
Then I forgot about my Moka and grabbed some Bustelo and made "rear" Cuban coffee making the sugar froth and everything, oh so yummy and made me forget the horrors of what I just drank.
Please oh please let my order come today
Thinking about next setup, possible the Profitec 700 and HG-One hmmmm
Hey! Welcome to both of you! You sound like you'll fit right in.
posted in here before just been a long time lolHey! Welcome to both of you! You sound like you'll fit right in.
edit - damnit, UPS guy just came and got excited thinking my package came... nope, just a bunch of packages from wifes Amazon orders
posted in here before just been a long time lol
edit - damnit, UPS guy just came and got excited thinking my package came... nope, just a bunch of packages from wifes Amazon orders
Have you played with roasting your own beans at all? Admittedly I'm an amateur and going a mostly DIY route, but there are others who are more hardcore.
Ran low on beans and forgot to order, Roasters order should be hear today: 3lbs of (African/Indonesian Blend, Ethiopian Yirg, Ethiopian Harrar). Went to Publix knowing the coffee will suck lol, just grabbed some 8 O'clock whole bean as almost everything else is preground and could have sworn I read a test where it beat out Charbucks and the like in a taste off. F'n gag inducing, I just don't know how people can drink store bought coffee, doesn't even taste like coffee. I knew it wouldn't work in my espresso machine so didn't bother, used drip, gag gag gag, can only drink this swill with milk, and lots of splenda and some syrup.
Then I forgot about my Moka and grabbed some Bustelo and made "rear" Cuban coffee making the sugar froth and everything, oh so yummy and made me forget the horrors of what I just drank.
Please oh please let my order come today
Thinking about next setup, possible the Profitec 700 and HG-One hmmmm
I'll heartily second mobilehaathi and add a warm welcome to you both; it is wonderfully good to see some new and fresh faces here, the beaming visages of fellow enthusiasts, so welcome, make yourselves at home and feel free to offer objective (and subjective) comments ..
A HG-1? Hm. I think I know a gentleman who is the proud possessor/owner of that particular piece of equipment .
Have you played with roasting your own beans at all? Admittedly I'm an amateur and going a mostly DIY route, but there are others who are more hardcore.
Hardcore is the word ..
Some of us who drop in to chat, offer opinions, and sip coffee are mere dilettantes when stood alongside the more seriously hardcore section of this thread's devoted membership.
Never mind. Variety of opinion (and dedication) makes for a very enjoyable and informative thread ..
Thought about it, but not sure, maybe one day. Almost grabbed the new Behmor since you can adjust and control it now (the new controller I think can swap to the old ones too). Maybe if I had the time, and patience lol. I usually order around 3lbs-5lbs at a time and break down into batches in zips and into Ball Jar containers and freeze, just to easy to do that with roasters that know what their doing vs me playing around on a roaster lol
Have you played with roasting your own beans at all? Admittedly I'm an amateur and going a mostly DIY route, but there are others who are more hardcore.
South FL is like an empty oasis for roasters, and beer though that's picking up but still literally a handful around me and none in my city lol. Closest roaster is in Lauderdale and that's about it. Everytime I go out of state I'm like wtf.... coffee roasters and breweries like block after block after block....
Ahh, I have family in Tampa, and I've noticed a sad dearth of coffee roasters down there (I live in north California, no trouble near me). If you can stomach the shipping costs, places like Blue Bottle, Ritual, and Sweet Maria's do excellent coffee. Actually Sweet Maria's is mostly an excellent green bean resource, but twice a month they offer exquisitely roasted beans for sale. You might check it out.