Espresso Enthusiasts

[BenTrovato]

I have a Bialetti. Being Italian.. it's the standard but to be honest I don't prefer it anymore. Even my Nespresso makes a better cup on average. If I use good water, pack the coffee in properly, boil it perfectly - then the coffee is great. Although it requires a lot of effort, or rather attention to get it right.

The one thing you can do with a Moka pot that you really can't do with anything else is make the traditional crema that is so out-of-this-world amazing (but not the healthiest for you). When the first few drops come out -literally few drops, you put that into a cup, pour in sugar as needed and whip it by hand with a spoon until your hand hurts and it looks like a glistening paste. You have to work fast because the coffee will be ready soon.

When the paste is ready, take a teaspoon (or two, or three) and put it into the espresso cup. Then pour the espresso over the sugary paste. Your entire espresso will be crema with every sip without spoiling the taste of the coffee. This is how they used to make crema in the olden days. In my opinion, nothing is better than espresso this way. I rarely do it anymore because I don't take sugar with my coffee but if guests are over, I may treat them to it.

 

[Scepticalscribe]

I have a Bialetti. Being Italian.. it's the standard but to be honest I don't prefer it anymore. Even my Nespresso makes a better cup on average. If I use good water, pack the coffee in properly, boil it perfectly - then the coffee is great. Although it requires a lot of effort, or rather attention to get it right.

The one thing you can do with a Moka pot that you really can't do with anything else is make the traditional crema that is so out-of-this-world amazing (but not the healthiest for you). When the first few drops come out -literally few drops, you put that into a cup, pour in sugar as needed and whip it by hand with a spoon until your hand hurts and it looks like a glistening paste. You have to work fast because the coffee will be ready soon.

When the paste is ready, take a teaspoon (or two, or three) and put it into the espresso cup. Then pour the espresso over the sugary paste. Your entire espresso will be crema with every sip without spoiling the taste of the coffee. This is how they used to make crema in the olden days. In my opinion, nothing is better than espresso this way. I rarely do it anymore because I don't take sugar with my coffee but if guests are over, I may treat them to it.

Last April, an Italian friend actually showed me this method - and proceeded to demonstrate it for me by making a cup of espresso for me exactly in the manner you have described in your post.

I had never heard of this way of preparing a crema, and - I agree - it is a little labour intensive and demanding of time. But yes, it is absolutely delicious.

 

[SactoGuy18]

Speaking of which, I want to ask those who have a real espresso machine--what model espresso machine do you use at home? I know that the Rancilio Silvia is the favorite of many, but the price is just way out there (US$689 at Amazon!).

 

[Scepticalscribe]

Now, fellow fiends, to start with, I wish to inform you that I have absolutely no intention of roasting my own beans.

That is a step too far, up there with stuffing mushrooms, and peeling tomatoes: It is the old 'life is too short' argument - and, besides, for some inexplicable reason, the world can always find excuses to justify extra work for a woman to do, and I have quite enough on my plate as it is.

Indeed, I am looking for ways of doing things - the mundane things of everyday life - that require less work rather than extra, or more work.

That is by way of background atmospherics: However, the purpose of my post is to observe that most of what is sold as 'Dark Roast' coffee beans are actually over-roasted, and borderline burnt. Perhaps it depends on what one calls 'dark'.

These past few days, I have been drinking an award winning blend - a 'Dark Roast' mixture of Sumatran, Brazilian and Colombian beans, which described itself as an 'Italian Espresso'. It occurred to me this morning, looking at it, that it really was too dark in appearance, and that the taste - award winning though it may have been - really left a bit to be desired.

So, I opened a blend of 'Medium Roast' - also award winning - from the same company. This one informs me that the beans are 'a blend of 100% Organic Arabica coffee from Brazil and Guatemala. A smooth and mellow coffee'.

Having opened it, I thought I would try to dilute the 'Dark Roast' with it, and see how that worked out, and so, my (OE Lido) grinder met and mixed and merged the beans from two different blends this morning, a bean blend of blends. Mongrel coffee. But the resulting cup of mongrel coffee was quite delicious.

 

[Scepticalscribe]

Speaking of which, I want to ask those who have a real espresso machine--what model espresso machine do you use at home? I know that the Rancilio Silvia is the favorite of many, but the price is just way out there (US$689 at Amazon!).

The nutters - er, coffee aficionados - who happily dwell here will tell you that the quality of the grinder (basically, get a burr grinder) - and the quality of the beans - are even more important than the quality of the espresso machine.

Around two years ago, I made an appearance in this thread, asking a similar question.

 

[SactoGuy18]

The nutters - er, coffee aficionados - who happily dwell here will tell you that the quality if the grinder (basically, get a burr grinder) - and the quality of the beans - are even more important than the quality of the espresso machine.

A lot of people like the Rancilio Rocky grinder--but that's not exactly cheap, either (US$363 at Amazon).

 

[Scepticalscribe]

A lot of people like the Rancilio Rocky grinder--but that's not exactly cheap, either (US$363 at Amazon).

They do, because it is well made and reliable.

I think on this thread the advice you will receive from everyone is to put money into the grinder first, and than, add on other pieces of equipment as you need them.

Personally, even now, I don't have a coffee machine, (although I don't doubt that this will change at some stage).

However, I do use a burr grinder (a manual grinder, the OE Lido), and make coffee with either a French press (I use Le Creuset), a dripper plus filter paper (at home, I use a Hario ceramic dripper; abroad, I use a travelling indestructible plastic one), or my Bialetti moka pot.

Moreover, - and, although the purists will scream - I also find it very handy to have one or two packets of pre-ground coffee to hand; some mornings, when I have an early flight or train to catch, the hassle of grinding my own takes too much effort, time and preparation, time and concentration which I need to plan and prepare for where I need to be.

 

[S.B.G]

Speaking of which, I want to ask those who have a real espresso machine--what model espresso machine do you use at home? I know that the Rancilio Silvia is the favorite of many, but the price is just way out there (US$689 at Amazon!).

I have a Baby Gaggia espresso machine and a Rancilio Rocky grinder.

 

[Scepticalscribe]

I have a Baby Gaggia espresso machine and a Rancilio Rocky grinder.

That sounds like a perfect pair for setting up good quality automated coffee making at home.

 

[S.B.G]

A lot of people like the Rancilio Rocky grinder--but that's not exactly cheap, either (US$363 at Amazon).

No, it's not cheap, but that's a relative term. Those of us denizens here know a discerning individual 'round these parts, who has super expensive, highest quality machines to give the possibility, nay, skilled ability, to pull the oft-sought after "god-shot." Meticulous calculations and even bean pre-screening and careful measuring, along with water selection and water temperature all come in to play, just to name a few things that go into pulls for god-shots along with the ever adjustable top-quality machines.

With that said, though the Rocky may be expensive, it pales in comparison to other grinders in price and more importantly, versatility in grind adjustments, burr sizes, RPM's et al. The Rocky, in my humble opinion, is a decent baseline low-end (not to say junky) quality grinder for espresso making.

 

[Scepticalscribe]

No, it's not cheap, but that's a relative term. Those of us denizens here know a discerning individual 'round these parts, who has super expensive, highest quality machines to give the possibility, nay, skilled ability, to pull the oft-sought after "god-shot." Meticulous calculations and even bean pre-screening and careful measuring, along with water selection and water temperature all come in to play, just to name a few things that go into pulls for god-shots along with the ever adjustable top-quality machines.

With that said, though the Rocky may be expensive, it pales in comparison to other grinders in price and more importantly, versatility in grind adjustments, burr sizes, RPM's et al. The Rocky, in my humble opinion, is a decent baseline low-end (not to say junky) quality grinder for espresso making.

Well, reading your post, two discerning individuals come to mind, both of whom have exceedingly exacting standards on the small matter of making the best possible espresso.

The rest of us are rank amateurs, or dilettantes, in comparison.

For grinding beans to make a pretty good espresso, the Rocky is a well made (designed to Italian standards) and reliable machine, and is about the best machine at what @SandboxGeneral has correctly described as the 'baseline' level for a 'quality' burr grinder machine.

 

[patent10021]

No espresso/coffee can trump Ca phe sua da.

 

[mobilehaathi]

No espresso/coffee can trump Ca phe sua da.

I'm guessing this is Vietnamese style. Any tips for how to make it?

 

[Scepticalscribe]

No espresso/coffee can trump Ca phe sua da.

Please forgive my ignorance, - and allow me to escape the necessity of having to scurry to Mr Google to satisfy my curiosity - but what exactly is that?

While many of our espresso obsessives (do take a look at the sheer length of the thread, in time taken and posts made) take a healthy interest in other delightful beverages, most drop in here to drool with delight over the joys of espresso.

 

[SactoGuy18]

Scepticalscribe, here's the definition of Ca phe sua da:

http://en.wikipedia.org/wiki/Vietnamese_iced_coffee

The result is a quite sweet, but really strong iced coffee. I've drank this before and wow, you're not going to sleep anytime soon.

 

[Scepticalscribe]

Scepticalscribe, here's the definition of Ca phe sua da:

http://en.wikipedia.org/wiki/Vietnamese_iced_coffee

The result is a quite sweet, but really strong iced coffee. I've drank this before and wow, you're going to sleep anytime soon.

Wow. Thank you for the link and for taking the time and trouble to post this information.

Actually, I had never heard of this, prior to your post.

Now, an interesting coincidence. Last night, there was an email from Intelligentsia in my Inbox: Some on this thread know that - over time - I have ordered quite a few coffees from Intelligentsia and have found some of them to be excellent (the Los Inmortales from El Salvador is superb), and that is why they have my contact details. The cost of transport is the main drawback when ordering coffee from them.

However, while the email tried to tempt me with new summer offerings, (there is a new Ethiopian which I might sample) - Intelligentsia has never had much to do with that part of the world - the real aim of the email was to obtain answers to a survey.

Assuming I have enough time, I don't mind doing surveys. (Although the time argument is a credible one: Companies always lie when they ask you to do a survey: "This will take five/ten/twelve - delete whichever is appropriate - minutes" they glibly lie, when bitter, hard learned experience has taught me that completing surveys are sure to take almost double the length of time the company has blithely asked you for.)

I don't mind doing them because I get a sense of what the company is thinking, (Apple approached me years ago, after I had bought some iPods and asked a series of questions which made it quite clear that they were thinking along the lines of developing phones, and developing video elements to their devices; my responses made it clear that this was a direction of R&D that didn't interest me in the slightest), where their future priorities lie, and - maybe - get to have some slight input, negative, or positive - on the direction of this. Not that they ever listen to robust negative feedback, by the way. Instead, they tend to ignore it, and ask me to answer more surveys...

Anyway, this is by way of introduction to explaining that Intelligentsia's quite lengthy survey (it wasn't 10 minutes, you misleading mendacious……..) eventually veered into asking a great many questions about iced coffee. Clearly, they are testing the market. And yes, there was some sort of complicated coupon at the end...

Now, 1) I'm from cold, wet, miserable northern Europe. I want my coffee hot. What my mind views as cold drinks are water, beers, wine, and perhaps cider when the sun shines.

2) Iced coffee? Seriously?

As with Apple (would you use your device for anything other than music? Would you be interested in a video capacity? What about apps?), my answers fell into the category of robust negatives.

 

[SactoGuy18]

I've read that Vietnamese iced coffee works best with the robusta beans grown in Vietnam. Not sure how well it works with the better-quality arabica beans, though.

 

[Scepticalscribe]

I've read that Vietnamese iced coffee works best with the robusta beans grown in Vietnam. Not sure how well it works with the better-quality arabica beans, though.

Ah, now that is a distinction well worth highlighting. Hadn't thought of that, but it makes a fair bit of sense.

 

[patent10021]

Just so you know, Vietnam is the World's #2 producer of coffee. Soon to be number one. A mix of colonialism + their native tastes put them on another level. And there are a couple of secrets to making the ultimate Ca Phe Su Da. None of which you'll find on the net. [snicker snicker tee hee hee]

 

[mobilehaathi]

Just so you know, Vietnam is the World's #2 producer of coffee. Soon to be number one. A mix of colonialism + their native tastes put them on another level. And there are a couple of secrets to making the ultimate Ca Phe Su Da. None of which you'll find on the net.

So will you share your tips or what?

 

[patent10021]

So will you share your tips or what?

Sorry, I edited my post. Look at the end and you'll see that I'm unwilling to share. It's like telling everyone where the best secret nude beach is on the Big Island is and then it's not secret anymore. You probably wouldn't notice a difference in taste anyway. It's more presentation, aroma related and time related.

 

[Scepticalscribe]

So will you share your tips or what?

Yes, that was the very question that I was about to ask, too.

Well, if you won't share your tips, could you give any pointers as to the best way to prepare this, or, more to the point, what must be prioritised and what does not need such attention.

While I make pretty good coffee, and pride myself on doing so, (indeed, it is considered excellent coffee in the minds of almost everyone who comes to visit me in any of the countries where I have lived and worked - including my home country) - and have been known for this, comparatively speaking, ever since my student days, I have absolutely no doubt that most of the aficionados who dwell here make far better coffee than I do.

The 'tips' they share - and delight in sharing - which include prioritising the quality of grinder, especially burr grinders - over anything else (such as an expensive coffee maker) may improve my coffee, but do not detract from the tender loving care and attention that they devote to making what are doubtless superlative cups of coffee.

In other words, people generally try to share here, and that does not - at all - detract from the fact that they may still make far better coffee than those they choose to share with.

 

[mobilehaathi]

Sorry, I edited my post. Look at the end and you'll see that I'm unwilling to share. It's like telling everyone where the best secret nude beach is on the Big Island is and then it's not secret anymore. You probably wouldn't notice a difference in taste anyway. It's more presentation, aroma related and time related.

We typically like to share our knowledge so that everybody has the option to try, modify, experiment, and enjoy.

 

[S.B.G]

We typically like to share our knowledge so that everybody has the option to try, modify, experiment, and enjoy.

Exactly. That's why this is an enthusiasts thread.

Don't be this guy.

 

[C DM]

Sorry, I edited my post. Look at the end and you'll see that I'm unwilling to share. It's like telling everyone where the best secret nude beach is on the Big Island is and then it's not secret anymore. You probably wouldn't notice a difference in taste anyway. It's more presentation, aroma related and time related.

Telling everyone about some secluded place can spoil it by having more people there and not being so secluded/exclusive anymore. Telling some people about how to make something taste better, well, doesn't change anything for those who already know about it and are enjoying it. Now, if you are selling something and it's part of that, sure that can make sense not to give away some secret ingredient/recipe, but otherwise, there's really not much of a rationale there.