That would be considered a "dirty chai", would it not?Yeah, well, not for everyone.
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Espresso Enthusiasts
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Yeah, I never particularly liked them until I made one myself. Not for me every day though. It is super rich!
The 'dirty' chai that I had included a double espresso with the chai mix. A lovely drink on a dirty winter's day.
Hello, friends. Things are well. I have more holes in my head than a bowling ball has....but, what are you gonna do....
Very happy to see The Thread remains alive! Hope to be around a bit more in 2016 than in 2015.
Very happy to see The Thread remains alive! Hope to be around a bit more in 2016 than in 2015.
A very warm welcome back. Do come in, and make yourself completely at home. And what splendid news.
Terrific to hear from you, and delighted to learn that 'things are well', holes in the head notwithstanding. That is extremely good and most welcome news, and I am very, very happy for you.
And yes, it is wonderful that the thread - which lives still - will be graced by your august presence presently.
A mug of Ethiopian coffee made from Kebel Aricha (freshly ground) beans, is sitting near my right hand. And, as is to be expected, the clean, bright, clear notes of Ethiopian coffee are very evident.
My fellow espresso and coffee fiends will be delighted to learn that more Ethiopian coffee has been ordered.
[doublepost=1453896232][/doublepost]And now, on a coaster by my right hand, a mug of steaming hot (freshly ground) Ethiopian coffee awaits. (Kebel Aricha, very elegant and bright).
[doublepost=1453896232][/doublepost]And now, on a coaster by my right hand, a mug of steaming hot (freshly ground) Ethiopian coffee awaits. (Kebel Aricha, very elegant and bright).
Well, I've been nursing a cold, and in the middle of a hectic time at work, so I've been on an herbal tea only regimen for a while. I think the only way I'm able to cope with the lack of caffeine is that I'm still jet lagged +3 hours. (Okay that and the pseudoephedrine.)
Hopefully I'll be able to roast up another batch this weekend.
Hopefully I'll be able to roast up another batch this weekend.
Received a notification that my Ethiopian coffee beans order of a few days ago has just been dispatched.
Had a nice blend today of two different types of Ethiopian coffee and one from Coats Rica. Very nice - the Costa Rican added a little depth, yet the clean, clear, bright notes of Ethiopian coffee still came through strongly.
Well, I ended up working all weekend, but I did manage to roast up a pound of SM's Moka Kadir blend. The shots are nice, but that SO Ethiopian roast I was pulling several weeks ago was far superior in my taste.
Ah, yes. I rest my case. And confess to no surprise. This is because once you get into Ethiopian coffee, nothing, but nothing, ever tastes anything like as good ever again, and no other coffee comes remotely near it.
[doublepost=1454349437][/doublepost]Actually, both my morning coffee, - and my afternoon pot made in my French Press - were pure Ethiopian coffee. Gorgeous.
Two Ethiopian beans shared my morning coffee this morning - a lovely mix of Kebel Aricha and Yirgacheffe Chelelektu. As was be expected, the clean, clear, sweet, smooth bright notes characteristic of Ethiopian coffees were very evident.
However, the problem with having acquired a strong preference and liking for this wonderful coffee from Ethiopia, though, is that, increasingly, I like (almost) every thing else an awful lot less.
However, the problem with having acquired a strong preference and liking for this wonderful coffee from Ethiopia, though, is that, increasingly, I like (almost) every thing else an awful lot less.
Still drinking varieties of Ethiopian coffee, - and little else but varieties of Ethiopian coffee. And still loving it.
Over the course of this past week end, my brother and I shared a few pots (Le Creuset French press) of Ethiopian coffee - my own experimental blends. Wonderful.
Over the course of this past week end, my brother and I shared a few pots (Le Creuset French press) of Ethiopian coffee - my own experimental blends. Wonderful.
Glad someone is in here keeping the lights on....
Good choice on the blends...
Glad someone is in here keeping the lights on....
In essence, it is a combination of coffee beans from Yirgacheffe and beans from Sidamo. Despite my recently found delight in Ethiopian coffees, it seems to me that I can taste a difference between the two. But I am having some fun, playing around with ratios and other imponderables.
Decided to forego the afternoon tea for Ethiopian coffee, can not go wrong with it.
In recent months, I have noticed dismay (in myself) if I switch away from Ethiopian coffee. I really seem to acquired a strong preference and taste for the stuff. Actually, it would be no small exaggeration to admit that I love it.
And this is not only my personal preferences: My brother, who is not a coffee lover, has become quite enamoured of the Ethiopian coffee I have been making for him in recent months, happily declaring it 'the best coffee he has ever had', not bad from someone who didn't much care for coffee - and concedes that this is coffee that leaves a clean, bright taste, rather than a heavy, muddy one.
Officially off coffee and black tea again. Felt a heart rush a while back while playing with the kids and thought it was best to stop. Admittedly, I overdid it the last few months, and in addition to my day to day stress, it took a toll on me. It does give me the chance to go through a few pounds of herbal teas now.
Before I depart the thread, I'd heard an interesting recipe of brewing coffee from a Viet chap using the sweet rind of a kumquat. The concept is bizarre to me, but as a lover of the fruit, the rind is quite sweet compared to the tart flesh.
Before I depart the thread, I'd heard an interesting recipe of brewing coffee from a Viet chap using the sweet rind of a kumquat. The concept is bizarre to me, but as a lover of the fruit, the rind is quite sweet compared to the tart flesh.
Well, in parts of central Asia, they use spices to flavour tea (cardamon is a favourite, for example), so it wouldn't surprise me at all to learn of similar attempts to flavour coffee.
Have any of you noticed the really rather sweet "Google Doodle" today? Well, in truth, there are a number of them, as part of the tradition of marking certain days, in today's case, Valentine's Day.
Anyway, the doodle I am referring to - given the mutually absorbing topic endlessly addressed, discussed, and debated on this venerable very thread, is the charming one which depicts a coffee pot (somewhat akin to a Bialetti moka pot) running and proffering a red flower (a rose, presumably) to a tea pot, which blushes becomingly, and huffs beautifully, steam puffing from the spout.
For my part, I am off to make a pot - a French Press pot - of Ethiopian coffee shortly.
Anyway, the doodle I am referring to - given the mutually absorbing topic endlessly addressed, discussed, and debated on this venerable very thread, is the charming one which depicts a coffee pot (somewhat akin to a Bialetti moka pot) running and proffering a red flower (a rose, presumably) to a tea pot, which blushes becomingly, and huffs beautifully, steam puffing from the spout.
For my part, I am off to make a pot - a French Press pot - of Ethiopian coffee shortly.
Reading an article which caught my eye in the Guardian today - while it was actually dated May 4, 2015 - nevertheless, it struck me that it might be worth mentioning and sharing.
This is a story which ought to gladden the hearts of those among us who share two enthusiasms - namely, space and its exploration, (not forgetting the Star Trek universe) and espresso, or good coffee.
The story was about an Italian officer - Samantha Cristoforetti - a captain in the Italian Air Force, and currently a European Space Agency astronaut, who made the first espresso in space (LavAzza helped devise an espresso machine that could be used in space and a form of espresso capsule which could be used in this espresso machine in space), while wearing her Starfleet (oh, yes) uniform. And, she is also apparently a big fan of the wonderful Hitchhiker's Guide To The Galaxy……...
This is a story which ought to gladden the hearts of those among us who share two enthusiasms - namely, space and its exploration, (not forgetting the Star Trek universe) and espresso, or good coffee.
The story was about an Italian officer - Samantha Cristoforetti - a captain in the Italian Air Force, and currently a European Space Agency astronaut, who made the first espresso in space (LavAzza helped devise an espresso machine that could be used in space and a form of espresso capsule which could be used in this espresso machine in space), while wearing her Starfleet (oh, yes) uniform. And, she is also apparently a big fan of the wonderful Hitchhiker's Guide To The Galaxy……...
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The article in question was entitled: "To boldly brew: An Italian astronaut makes espresso in space"…..
And now, for a quote from the article, which gives the full, wonderful, flavour of what Captain Samantha Cristoforetti actually did:
"For the occasion, she put on her Star Trek uniform top and tweeted: “Coffee: the finest organic suspension ever devised. Fresh espresso in the new zero-G cup! To boldly brew ...”
Cristoforetti, who returns to Earth next week after a six-month mission, almost did not get any space coffee. The experimental espresso maker, nicknamed ISSpresso after the space station’s initials, was scheduled to arrive in January but did not get to orbit until April because of a shipment backlog.
Lavazza, the Italian coffee manufacturer, and the engineering firm Argotec, which teamed up on the space espresso project with the Italian Space Agency, were thrilled to see their 250-mile-high results. “Today the International SpaceStation feels a little more like home,” Lavazza tweeted.
The espresso maker uses capsules of espresso coffee. Fifteen were flown up with the machine in a SpaceX cargo carrier, as well as five capsules for flushing out the system. More coffee capsules are available for launch if requested by the six-person crew."
A different - earlier - article (also from the Guardian) described how Samantha Cristoforetti had enlisted the aid of a number of organisations - such as the Slow Food Movement in Piedmont, (I have eaten in the lovely, old restaurant where it was founded, which can be found in Bra, Piedmont, with some of the founders of the Slow Food Movement) in an attempt to devise menus and meals which would be edible, tasty (and healthy) in a zero gravity environment high in orbit above Earth.
[doublepost=1455729099][/doublepost]Well, I think it is a fantastic story. However, I must admit that I shuddered upon reading that statistic of '15 capsules of espresso' - 15 capsules of espresso to do you for a period of six months?
Nevertheless, if more Italians are selected to serve on the ISS, then I have absolutely no doubt that the culinary standards will improve exponentially. At present, from what I have read, whatever food is supplied has been devised by either the US or the Russians - and, as neither country is a leading light in culinary matters on earth, I'll concede that I wouldn't hold out much hope for gastronomical delights while in orbit.
Above all, with more Italians on board, espresso coffee, capsules, and indeed, machines, may become a new norm and necessity as part of the equipment deployed with a space mission, because, as anyone who has ever served with Italians on international missions can testify, where there are Italians, there is usually to be found very good food and outstanding espresso.
And now, for a quote from the article, which gives the full, wonderful, flavour of what Captain Samantha Cristoforetti actually did:
"For the occasion, she put on her Star Trek uniform top and tweeted: “Coffee: the finest organic suspension ever devised. Fresh espresso in the new zero-G cup! To boldly brew ...”
Cristoforetti, who returns to Earth next week after a six-month mission, almost did not get any space coffee. The experimental espresso maker, nicknamed ISSpresso after the space station’s initials, was scheduled to arrive in January but did not get to orbit until April because of a shipment backlog.
Lavazza, the Italian coffee manufacturer, and the engineering firm Argotec, which teamed up on the space espresso project with the Italian Space Agency, were thrilled to see their 250-mile-high results. “Today the International SpaceStation feels a little more like home,” Lavazza tweeted.
The espresso maker uses capsules of espresso coffee. Fifteen were flown up with the machine in a SpaceX cargo carrier, as well as five capsules for flushing out the system. More coffee capsules are available for launch if requested by the six-person crew."
A different - earlier - article (also from the Guardian) described how Samantha Cristoforetti had enlisted the aid of a number of organisations - such as the Slow Food Movement in Piedmont, (I have eaten in the lovely, old restaurant where it was founded, which can be found in Bra, Piedmont, with some of the founders of the Slow Food Movement) in an attempt to devise menus and meals which would be edible, tasty (and healthy) in a zero gravity environment high in orbit above Earth.
[doublepost=1455729099][/doublepost]Well, I think it is a fantastic story. However, I must admit that I shuddered upon reading that statistic of '15 capsules of espresso' - 15 capsules of espresso to do you for a period of six months?
Nevertheless, if more Italians are selected to serve on the ISS, then I have absolutely no doubt that the culinary standards will improve exponentially. At present, from what I have read, whatever food is supplied has been devised by either the US or the Russians - and, as neither country is a leading light in culinary matters on earth, I'll concede that I wouldn't hold out much hope for gastronomical delights while in orbit.
Above all, with more Italians on board, espresso coffee, capsules, and indeed, machines, may become a new norm and necessity as part of the equipment deployed with a space mission, because, as anyone who has ever served with Italians on international missions can testify, where there are Italians, there is usually to be found very good food and outstanding espresso.
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Just ordered two different types of Ethiopian coffee beans. Actually, to be precise, I have just ordered two types of Yirgacheffe Ethiopian coffee beans. I am reliably informed that they will be roasted tomorrow, and despatched tomorrow evening. Yum.