Espresso Enthusiasts

[Scepticalscribe]

Enjoying - that is, actually really and truly enjoying - my first cup of coffee in a week and a half. In this context, I think the word I am looking for is 'rejoice'.

I didn't dare make a full pot, (in case I had a repeat of yesterday'e experience where I didn't much care for the coffee), so used the Hario ceramic dripper instead to make a single cup.

But yes, while I am still coughing (resonantly), and wheezing, and am horribly 'productive', (and am still on the antibiotics), my taste for - or capacity to taste and appreciate - coffee has returned. And the citrus juice (freshly squeezed oranges and grapefruit) went down well this morning, too.

 

[Shrink]

Enjoying - that is, actually enjoying - my first cup of coffee in a week and a half. In this context, I think the word I am looking for is 'rejoice'.

I didn't dare make a full pot, (in case I had a repeat of yesterday'e experience where I didn't much like the coffee), so used the Hario ceramic dripper instead to make a single cup.

But yes, while I am still coughing (resonantly), and wheezing, and am horribly 'productive', (and still on the antibiotics), my taste - or capacity to taste and appreciate - for coffee has returned. And the citrus juice (freshly squeezed oranges and grapefruit) went down well this morning, too.

It's good to hear that you are feeling well enough to enjoy a cup of coffee. I can certainly resonate with the feeling of enjoyment of a good cup of coffee after a period of deprivation!

A quick off topic question. If the illness from which you are suffering is either a monstrous cold or the flu, I'm curious as to why you have been prescribed antibiotics. Since both a cold and the flu are viral infections and antibiotics are only effective against bacterial infections. the overuse of antibiotics is leading to a time of superbugs that are resistant to all current antibiotics. The current prediction is that we will soon reach time that resembles the era prior to the discovery of antibiotics. This will mean that simple infections, easily knocked down with antibiotics, will be killer illnesses.

So… just wondering why the antibiotics have been prescribed.

 

[Scepticalscribe]

It's good to hear that you are feeling well enough to enjoy a cup of coffee. I can certainly resonate with the feeling of enjoyment of a good cup of coffee after a period of deprivation!

A quick off topic question. If the illness from which you are suffering is either a monstrous cold or the flu, I'm curious as to why you have been prescribed antibiotics. Since both a cold and the flu are viral infections and antibiotics are only effective against bacterial infections. the overuse of antibiotics is leading to a time of superbugs that are resistant to all current antibiotics. The current prediction is that we will soon reach time that resembles the era prior to the discovery of antibiotics. This will mean that simple infections, easily knocked down with antibiotics, will be killer illnesses.

So… just wondering why the antibiotics have been prescribed.

Actually, I have never been one to rush to see a doctor; if there is a word to describe the opposite of a hypochondriac, I probably come close to it. In general, I tend to be of the view that most things sort themselves out (along with help from the immune system, and sensible stuff, fluids, rest) in 24-48 hours. So, when something strikes, I tend to assume that with sensible precautions - early to bed, lots of fluids, - it'll be dealt it, without further ado. And usually, it is.

But:

Ah, er. Um. Yes. Cough. (As a literary device, not an actual cough, although I can reproduce the sound effect very accurately these days).

They were not 'prescribed'. Ahem. Cough, they have been self administered.

And I had a severe infection - Joyce (James) once used a rather memorable adjective to describe the precise colour of the sea. You really do not want to see the hue of, well, of whatever.

Due to my frequent travels to strange and compelling places, I always have a supply of antibiotics at home, or, in my suitcase. Actually, I always have antibiotics to hand. Very useful if needed, and they rarely are.

Rather than try to visit a doctor - as we have a series of long week ends, Bank Holidays - etc. I decided to try what I had (Augmentin), plus expectorant; two pharmacists (with whom I did discuss this ailment) recommended aspirin as well, for the fever, and confirmed that what I was doing - lots of fluids (litres and litres of water - which I tend to take anyway) and rest, was the right thing to do.

In essence, as the week went on, I realised that I seem to have had something that combined fever, copious sweating (none of this genteel perspiration or polite 'glowing'), severe congestion, muscle aches, utter fatigue, headache, sinus ache, very bad cough, and (by Friday - two days after I had started the antibiotics), I could hear a slightly unsettling 'crackling' sound, like the crunch of booted feet on ice, or the sound of bubble wrap being destroyed satisfactorily, when I exhaled. Hm.

The pharmacists (saw one Friday, the other Saturday - yes, I was running around, as I had things to do) felt that the antibiotic should knock this thing on the head, and said that they thought it should have begun to have cleared up - and that I should be feeling considerably better by Monday or Tuesday (yesterday and today), and that if I wasn't, it was time to see a doctor. Anyway, I slept through the night on both Sunday and last night and I am feeling a lot better, if not yet fully recovered.

 

[AVBeatMan]

The replacement "seems" to be better but the mesh still seems a bit flimsy?

 

[S.B.G]

The replacement "seems" to be better but the mesh still seems a bit flimsy?View attachment 634763View attachment 634764

Yeah that still doesn't look right. The mesh on mine is tight all the way around the spring.

 

[Scepticalscribe]

Try making a cup of coffee with it, @Medz1, and see how it works out.

 

[AVBeatMan]

Try making a cup of coffee with it, @Medz1, and see how it works out.

It worked better and no grains passed into the cup. It does seem a little tighter fit than the first one.

Here's a couple of pictures off the internet. It looks like the mesh is quite "flexible".

 

[Shrink]

It worked better and no grains passed into the cup. It does seem a little tighter fit than the first one.

Here's a couple of pictures off the internet. It looks like the mesh is quite "flexible".View attachment 634765View attachment 634766

My mesh looked like yours until I used it a few times. Now it looks like below...

 

[mobilehaathi]

Probably just needs to be exposed to heat and to be used a bit to bend all the way around.

 

[Shrink]

Probably just needs to be exposed to heat and to be used a bit to bend all the way around.

Yup...that's exactly what seems to have happened with mine. I've used it about 8 or 9 times.

 

[Scepticalscribe]

Well, although I am still productively wheezing and spluttering and coughing, today's coffee - a very nice blend of Ethiopian and a Brazilian - went down rather well.

 

[Shrink]

Well, although I am still productively wheezing and spluttering and coughing, today's coffee - a very nice blend of Ethiopian and a Brazilian - went down rather well.

If I might ask...what is the name of the blend, and where did you purchase it?

 

[Scepticalscribe]

If I might ask...what is the name of the blend, and where did you purchase it?

Over the past few months, I have been experimenting with my own blends (on an ad hoc, very unscientific basis, might I add, entirely unlike the care that some of my more motivated friends and colleagues on here, such as @Kurwenal, or @mobilehaathi - might bring to this task).

This came about because I had ordered a manual grinder while I was abroad - the OE Lido 2 - and it took them several months to manufacture it for me.

So, - when I finally took delivery of it - having a serious grinder allowed me to play around a bit with combinations, and tastes, and blends.

My personal preference still remains mostly Ethiopian - I have found that two thirds (Ethiopian) one third something else can work well. Unfortunately, the commercial blends tend to run in the opposite direction - either half and half, or two thirds the other blend, and one third Ethiopian.

One of the nicest of the brews I came up with myself featured two different types of Ethiopian coffee, (thus, making a two thirds blend, this time with a mainly Ethiopian presence) and the remaining third was Kenyan AA.

Actually, I have found that the 'other' coffee tends to overpower the Ethiopian, especially if the percentages aren't carefully thought through. (Although, maybe they are: Ethiopians tend to be lightly roasted, and are easily overpowered by even small amounts of stronger coffees).

That is all by way of background: The coffee I am drinking is a blend made up for a private coffee shop, (made to order by a small roasting company) - so is only for sale there - and they were surprised when I asked if I could buy some to take with me, but cheerfully enough sold me some, which was stuffed into my briefcase. I had it as an espresso (which they recommended I try first). In any case, the attraction for me was when I spotted the the magic word Ethiopian in the blend.

Anyway, the blend is 50% Ethiopian Yirgacheffe Chelelektu (Natural) and 50% Brazil Fazenda Passeio (Pulped Natural Topazio). The roasting company themselves do not feature this particular coffee on their website - rather, it is a specially devised blend for one individual coffee shop.

Given that Ethiopian coffee is so seasonal, I have been trying some of the other coffees from African countries, but, to my mind (and possibly prejudiced palate) nothing comes close.

I used to like the Central & sometimes the South Americans, (coffees from El Salvador, and sometimes Costa Rica, or Colombia) but, while I still like some of them quite a lot, ever since I have discovered Ethiopian coffee, my preferences for that have become more pronounced.

 

[Scepticalscribe]

An addendum: Those who like full roast (or strong) coffee will not, mostly likely, fall passionately for Ethiopian coffee, as it tends to be rather lightly roasted.

Other, more strongly roasted coffees, will probably find greater favour.

 

[AVBeatMan]

An addendum: Those who like full roast (or strong) coffee will not, mostly likely, fall passionately for Ethiopian coffee, as it tends to be rather lightly roasted.

Other, more strongly roasted coffees, will probably find greater favour.

Where do you store your coffees? I use an air tight jar and pop in the fridge. I used to store in the freezer. Also, how long do you allow ground coffee to last before drinking? I know that on some packs they recommend drinking within 2 weeks but I have to say I keep until it'll all gone be it 2 weeks or more.

 

[mobilehaathi]

Where do you store your coffees? I use an air tight jar and pop in the fridge. I used to store in the freezer. Also, how long do you allow ground coffee to last before drinking? I know that on some packs they recommend drinking within 2 weeks but I have to say I keep until it'll all gone be it 2 weeks or more.

Ground coffee? Unless you absolutely have to do otherwise, ground coffee should be used within 30 seconds [sic] of grinding.

 

[Scepticalscribe]

Where do you store your coffees? I use an air tight jar and pop in the fridge. I used to store in the freezer. Also, how long do you allow ground coffee to last before drinking? I know that on some packs they recommend drinking within 2 weeks but I have to say I keep until it'll all gone be it 2 weeks or more.

I use coffee tins, that is, tins that coffee came in before I drank it; most of the beans I buy come in packets, and this nonsense about sealing them properly, is something that I sometimes mess up on. So, once the packet of coffee (beans) has been opened, it is usually emptied into a tin. (And do I always remember which Ethiopian coffee lives in which tin? No, of course not. Only sometimes.)

Likewise, the pre-ground coffee usually goes into a tin.

The fridge? No, that is home to salad, salami, cheeses, milk, cream, juice, smoked salmon, gravadlax, and so on. There isn't room for coffee.

There are instructions which can be seen as strict instructions, or as useful guidelines; I tend to view the times suggested as the latter - useful guidelines. Most of the time (not all of it), my pre-ground coffee is consumed within a fortnight.

There are individuals on these threads who think that coffee that has been ground for more than ten minutes is excessive. Well, I don't live in that world, and somedays, I am in such a hurry that I want my coffee pre-ground, and just have time to spoon it into the paper filter sitting in the Hario dripper.

Anyway, the Ethiopian/Brazilian I mentioned here a few posts back, says on its packet 'best within four weeks; enjoy within three months'.
[doublepost=1465401921][/doublepost]

Ground coffee? Unless you absolutely have to do otherwise, ground coffee should be used within 30 seconds [sic] of grinding.

Ah, @mobilehaathi, even when I grind the beans in my OE Lido grinder myself, I can assure you it is not used within 30 seconds. I'd trip over my own feet if my locomotion were ever to acquire that degree of velocity.......manual dexterity, speed, mastery of multiple competing thoughts simultaneously, checking the bloody French Press, is the kettle ready, cups heated......

 

[mobilehaathi]

I use coffee tins, that is, tins that coffee came in before I drank it; most of the beans I buy come in packets, and this nonsense about sealing them properly, is something that I sometimes mess up on.

Likewise, the pre-ground coffee usually goes into a tin.

The fridge? No, that is home to salad, salami, cheeses, milk, cream, juice, smoked salmon, gravadlax, and so on. There isn't room for coffee.

There are instructions which can be seen as strict instructions, or as useful guidelines; I tend to view the times suggested as the latter - useful guidelines. Most of the time (not all of it), my pre-ground coffee is consumed within a fortnight.

There are individuals on these threads who think that coffee that has been ground for more than ten minutes is excessive. Well, I don't live in that world, and somedays, I am in such a hurry that I want my coffee pre-ground, and just have time to spoon it into the paper filter sitting in the Hario dripper.

Anyway, the Ethiopian/Brazilian I mentioned here a few posts back, says on its packet 'best within four weeks; enjoy within three months'.
[doublepost=1465401921][/doublepost]

Ah, @mobilehaathi, even when I grind the beans in my OE Lido grinder myself, I can assure you it is not used within 30 seconds. I'd trip over my own feet if my locomotion were ever to acquire that degree of speed.......manual dexterity, speed, mastery of multiple competing thoughts simultaneously, checking the bloody French Press, is the kettle ready, cups heated......

Well, the point I'm making is that beans should be ground on demand if at all possible. Although, I understand there are circumstances under which one can't always do that.

On the other hand, when I'm home I only grind my beans once everything else is heated and ready to go.

 

[Scepticalscribe]

Well, the point I'm making is that beans should be ground on demand if at all possible. Although, I understand there are circumstances under which one can't always do that.

On the other hand, when I'm home I only grind my beans once everything else is heated and ready to go.

Ah. That is called planning.

Well, my methodology seems to be rather different.......

Especially if I haven't yet had a cup of coffee. (I think I may have mentioned that I am not a morning person, although that deficiency is less pronounced in summer than it is in winter). Coffee is required for thought, not to be the cause of thought......

Ground on demand?

Inexplicably, - from start to finish - I can never seem to make coffee (if I am grinding my own beans) in anything much under twenty minutes. But then, with time taken over it, it can be a rather nice ritual.

So, I would invariably and inevitably fail the 30 second rule every single day..........

These days, in politics as in coffee, I'll happily aim for the enjoyably very good, rather than uncomfortable perfection.

 

[S.B.G]

when I'm home I only grind my beans once everything else is heated and ready to go.

That's how I do it too. I get the kettle going, and pre-heat the FP and mug and once they are up to temperature, I scoop in the beans to the grinder, grind them, while simultaneously pouring the hot water out of the FP into the sink. Then I pour the grounds into the FP and grab the kettle and pour the water in. I'd venture to guess the grounds are exposed to the air for no more than 2-4 seconds at most.

 

[Scepticalscribe]

That's how I do it too. I get the kettle going, and pre-heat the FP and mug and once they are up to temperature, I scoop in the beans to the grinder, grind them, while simultaneously pouring the hot water out of the FP into the sink. Then I pour the grounds into the FP and grab the kettle and pour the water in. I'd venture to guess the grounds are exposed to the air for no more than 2-4 seconds at most.

"Grab" the kettle? "Exposed to the air for no more than 2-4 seconds"? "Simultaneously grind them"? (Multi-tasking, that curse of modern life...that bane of civilised existence)...

This post suggests a degree of rapid movement and utter urgency I find myself quite unable to summon even when there is a riot outside.......

A gentle amble from the table where the OE Lido grinder sits (and yes, sometimes, even the bloody act of grinding is hit and miss, requiring minute adjustment and peered scrutiny) to the French press, the kettle, the mugs (yes, both French press and mugs have been playing host to hot water, I always get that bit right)........spoons, sugar and milk to the ready (for those who want it).

No: I am not about to contemplate an assault on the 100 metre record.

 

[Shrink]

Well, the point I'm making is that beans should be ground on demand if at all possible. Although, I understand there are circumstances under which one can't always do that.

On the other hand, when I'm home I only grind my beans once everything else is heated and ready to go.

That's how I do it too. I get the kettle going, and pre-heat the FP and mug and once they are up to temperature, I scoop in the beans to the grinder, grind them, while simultaneously pouring the hot water out of the FP into the sink. Then I pour the grounds into the FP and grab the kettle and pour the water in. I'd venture to guess the grounds are exposed to the air for no more than 2-4 seconds at most.

Gotta go along the the boys above. If at all possible, the Law of 15s applies...use ground coffee within 15 seconds of grinding. Also, never put beans in the fridge. Store at room temp, in an opaque container, out of sunlight. Container should be airtight with a one way valve, if possible. Again, by the law of 15s, use roasted beans within 15 days of roasting.

The Coffee Snot has spoken.

Ain't ya just thrilled I'm back...

 

[Scepticalscribe]

Gotta go along the the boys above. If at all possible, the Law of 15s applies...use ground coffee within 15 seconds of grinding. Also, never put beans in the fridge. Store at room temp, in an opaque container, out of sunlight. Container should be airtight with a one way valve, if possible. Again, by the law of 15s, use roasted beans within 15 days of roasting.

The Coffee Snot has spoken.

Ain't ya just thrilled I'm back...

Well, if I stand to fail the 30 second rule, you can take it as read that I will doubly fail the 15 second rule every time (occasionally, very occasionally, an American version of a verb has just the exact flavour I am looking for, and can express the sense of a mused thought just right) - so, you can take it as read that I would flunk - as in flunk squared - the 15 second test, each and every day that it would be administered.

We each live life on your own terms, as best we can........

 

[Shrink]

We each live life on your own terms, as best we can........

...and, boy, do I understand, and agree, with that!

 

[Shrink]

I have just finished a most wonderful cup of coffee. The best cup I've had since breaking my one and a half year coffee fast.

For those who are using a French press and looking for a bold dark blend I can highly recommend the Intelligentsia El Diablo Dark Roast Blend.

What a treat!