Espresso Enthusiasts

[AVBeatMan]

Ah, right, those are the small espresso cups (and they look absolutely gorgeous) and, of course, they came complete with their matching saucers.

Actually, the ones I bought were actually almost miniature mugs (solidly and squarely set on the table, or coaster, in other words, they had no saucer).

But, again, I hope you enjoyed your double espresso.

I think you mean these ones?

 

[Shrink]

My afternoon double shot using the Le Creuset espresso cup.
View attachment 640228

Now, I love the Le Creuset range (and really like that colour, as well).

And, rather than the glass cups that seem to be preferred by some of my esteemed companions on this very thread, (and yes, I do know that they serve to show off the wonderful espresso crema, and colour to best effect), personally, I tend to prefer lovely porcelain or ceramic or pottery mugs or cups.

By the way, @SandboxGeneral; Le Creuset also make rather lovely tiny espresso mugs; I have a few and they are really gorgeous. In fact, I have a few; and earlier, I had given a few (black ones) to an Italian colleague who became a good friend with whom I served abroad a few years ago - he had brought his espresso machine over and we used to drink espresso in his room.
[doublepost=1468517794][/doublepost]Oh, and I meant to add: I hope you enjoyed your afternoon double espresso!

I just enjoyed my afternoon coffee in my crummy old Bodum glass cup. No fancy shmancy, orangey shmarengy, hot stuff porcelain Le Creuset cup for me… just a plain old, down to earth, blue collar, Bodum double walled glass cup for me.

So here is a picture of my afternoon coffee in my down to earth cup...



Hmmm... Now that I look at it it's not so impressive.

 

[Scepticalscribe]

The espresso was enjoyed thoroughly.

Now, I'm sitting here, reviewing the posts in this thread from today, and am imagining you sitting there enjoying your Ethiopian coffee, wearing a denim shirt, khakis and desert boots. An interesting outfit, at least for what I think of are desert boots from my Marine Corps days. Once I searched the boots your mentioned I saw that they are nothing like I had first imagined! Rather, they appear to be quite stylish and not so rugged for use in actual desert climates.

Wow. You checked out my shoes (sorry, desert boots?) Yes, I can well imagine that they differ drastically from the heavy duty footwear worn in the military (especially the Marine Corps) in desert - or other - climates.

The closest I ever got to that sort of footwear was just before I was asked to go to Georgia when we were instructed to buy boots, as part of the mandate of the mission was to supervise the implementation of the Medvedev-Sarkozy agreement (the ceasefire agreement of August 2008 after the Russian Georgia conflict of that year); thus, I bought Meindl mountain boots, and I found them excellent, as, for my first four months, until I was transferred to HQ, I was deployed in the field, and, thus, did get to wear, and have to wear, the Meindl boots.

Actually, I have two pairs of what you (correctly) described as quite stylish desert boots (and yes, that is what they are called) both made by Church's.

One is navy - navy and suede, - these are what are on my feet today - and, ever since I was a teenager, for some inexplicable reason I have always loved suede shoes - and the other is in the classic camel colour (also suede).

I tended to wear them in central Asia on our days off, - where they were very handy, stylish yet very useful for a dry, dusty climate - or, on days when I had no meetings scheduled; the rest of the time, I wore proper black formal shoes (also by Church's) and either pants suits or jacket and dark trousers.

And yes, I have dark chocolate coloured suede shoes (also by Church's), in what they describe as the Chetwynd style. These are shoes that I have had for years - they have already been sent off for resoling and relining at least once, and they are what I would wear casually most of the time.

Unfortunately, they - my navy desert boots - are not terribly compatible with the rain, (and dammit, for a day that started out quite nicely, it has been lashing rain since shortly after lunch, so much for my attempt at cultivating a sense of cool, smooth, ineffable style).

And denim: I spotted a shirt last week, and just liked it. So, I bought it, not least to my own surprise.

Even the cleaning lady commented today, actually words failed her and she managed 'you're in blue....' before adding, in a stunned tone, 'it's nice, and sort of summer looking.'

Today's khakis are blue khakis, they match well with a navy blazer in summer, but today was the first time I wore them with denim; I have some in the more standard cream/camel colour, as well as my default setting of navy and black.
[doublepost=1468525965][/doublepost]

I think you mean these ones? View attachment 640243

Yes, I do.

I bought a few in the classic 'volcanic burnt orange' (which is what you have in the picture), cream, and black. They actually look great, and the espresso tastes terrific when sipped from them.

I just enjoyed my afternoon coffee in my crummy old Bodum glass cup. No fancy shmancy, orangey shmarengy, hot stuff porcelain Le Creuset cup for me… just a plain old, down to earth, blue collar, Bodum double walled glass cup for me.

So here is a picture of my afternoon coffee in my down to earth cup...

View attachment 640255

Hmmm... Now that I look at it it's not so impressive.

Glad you enjoyed your afternoon espresso, @Shrink.

Now, re efforts at blue collar slumming it (and yes, as noted above, I am clad in blue collar clothing today, and no, it is not a metaphor), candidly, neither you nor I carry this off terribly well, I suspect.

 

[AVBeatMan]

I just enjoyed my afternoon coffee in my crummy old Bodum glass cup. No fancy shmancy, orangey shmarengy, hot stuff porcelain Le Creuset cup for me… just a plain old, down to earth, blue collar, Bodum double walled glass cup for me.

So here is a picture of my afternoon coffee in my down to earth cup...

View attachment 640255

Hmmm... Now that I look at it it's not so impressive.

I love that Bodum cup but can't seem to find it on Amazon or eBay? Where did you buy from? I can see similar but not with the Bodum Branding.

 

[Shrink]

I love that Bodum cup but can't seem to find it on Amazon or eBay? Where did you buy from? I can see similar but not with the Bodum Branding.

Here is the 10 ounce cup that I have, and the 5 ounce espresso cup on US Amazon. If that doesn't work, why not just try bodum.com and see what happens.
[doublepost=1468530113][/doublepost]I just retrieved my Atomic Cafe bean order from the mail. Check out the roast dates… can't get much fresher than that. In fact, they are too fresh to use. Fortunately, I have some beans left so these will be allowed to rest for a couple of days. I know I really like the Diesel beans, so I thought I would try some other of their roast.

 

[AVBeatMan]

Just "found" this nice little cup I didn't know I had. Similar you the Bodum. I shall give it a run out tomorrow. Here pictured with my two Le Creuset's.

 

[Scepticalscribe]

Here is the 10 ounce cup that I have, and the 5 ounce espresso cup on US Amazon. If that doesn't work, why not just try bodum.com and see what happens.
[doublepost=1468530113][/doublepost]I just retrieved my Atomic Cafe bean order from the mail. Check out the roast dates… can't get much fresher than that. In fact, they are too fresh to use. Fortunately, I have some beans left so these will be allowed to rest for a couple of days. I know I really like the Diesel beans, so I thought I would try some other of their roast.

View attachment 640264 View attachment 640265

Enjoy the Atomic Coffee beans; what is the difference between Atomic Coffee 'Diesel Dark Roast' and the Atomic Coffee 'Black Velvet Dark Roast'?

Yes, I noticed the date, too, and thanks for posting it. However, as always, with dates rendered in the US format, I do a double take, and have to mentally recalibrate it in my mind.

I perused Whittards site today, and debated phoning them.

However, looking at the products for sale, I have this odd idea that recent roasting dates are not their most pressing priority.

Most of the small companies with whom I do business will often mention on their website something on the lines of 'roasted every Monday and orders posted out Tuesday and Thursday'; while The Ethiopian Coffee Company have been careless with my credit card (transcribing - twice - the wrong number, which hurt them, not me) their coffee and service have been exemplary.

Whittards offer on their site what look like tins and - more ominous still - bags of pre-ground coffee. Now, the tins look gorgeous, and, I am sure, could, in due course, offer a wonderful home to Ethiopian (or other) coffee beans. But I do wonder - a little - about their contents.

Just "found" this nice little cup I didn't know I had. Similar you the Bodum. I shall give it a run out tomorrow. Here pictured with my two Le Creuset's. View attachment 640270

Lovely picture, and gives an excellent idea of the scale involved, as well.

 

[mobilehaathi]

Well, they cover the bare basics, but it's a start! Saw this today:

http://www.nytimes.com/interactive/2016/02/23/dining/100000004228203.mobile.html

 

[Shrink]

Enjoy the Atomic Coffee beans; what is the difference between Atomic Coffee 'Diesel Dark Roast' and the Atomic Coffee 'Black Velvet Dark Roast'?

Yes, I noticed the date, too, and thanks for posting it. However, as always, with dates rendered in the US format, I do a double take, and have to mentally recalibrate it in my mind.

I perused Whittards site today, and debated phoning them.

However, looking at the products for sale, I have this odd idea that recent roasting dates are not their most pressing priority.

Most of the small companies with who I do business will often mention in their website something on the lines of 'roasted every Monday and orders posted out Tuesday and Thursday'; while The Ethiopian Coffee Company have been careless with my credit card (transcribing - twice - the wrong number) their coffee and service have been exemplary.

Whittards offer on their site what look like tins and - more ominous still - bags of pre-ground coffee. Now, the tins look gorgeous, and, I am sure, could, in due course, offer a wonderful home to Ethiopian (or other) coffee beans. But I do wonder - a little - about their contents.



Lovely picture, and gives an excellent idea of the scale involved, as well.

The main difference between Atomic Coffee 'Diesel Dark Roast' and the Atomic Coffee 'Black Velvet Dark Roast' is the darkness of the roast. The Diesel is somewhat darker, according to the website and the packaging, than the Black Velvet. I cannot yet report on the difference in taste as I have not yet tasted the Black Velvet and will not be able to do so for a couple of days since the beans must rest since they are so recently roasted.

You say you wonder about the contents of the tins available at Whittards. I think your concern is well-placed as the beans maybe stale unless the tins are roast dated and contain freshly roasted beans.

No secret to you that I am beyond fanatic regarding the fresh beans. Considering that, as far as I'm concerned, the most important variable involved in producing coffee, beyond the grinder and the coffee production hardware, is fresh, high quality, beans. A fantastic grinder, the most expensive production hardware, cannot make up for stale or mediocre beans.

Once again The Bean Pest Speaks...

 

[S.B.G]

I put together a video of my evening cup from turning the Expobar on, through the whole process, to turning the Expobar off.

Video is best viewed in full screen and is available in 4K.

 

[Shrink]

Well, they cover the bare basics, but it's a start! Saw this today:

http://www.nytimes.com/interactive/2016/02/23/dining/100000004228203.mobile.html

I agree...for a general readership the article focuses on the minimal basics well, although (wait for it! )...there is not enough emphasis in the need for fresh beans.

(***go figure this annoying jerk would say that***)
[doublepost=1468538957][/doublepost]

I put together a video of my evening cup from turning the Expobar on, through the whole process, to turning the Expobar off.

Video is best viewed in full screen and is available in 4K.

NICE VIDEO!

The boy learned good! And he's even neat...

Terrific tutorial!

 

[S.B.G]

Well, they cover the bare basics, but it's a start! Saw this today:

http://www.nytimes.com/interactive/2016/02/23/dining/100000004228203.mobile.html

Nice to see they state the most important part, FRESH beans and grind as you need them.

 

[Scepticalscribe]

Well, they cover the bare basics, but it's a start! Saw this today:

http://www.nytimes.com/interactive/2016/02/23/dining/100000004228203.mobile.html

Thanks for posting that, and I read it with interest.

Now, I get that we have a lot of tech types here, and many who swear by measurements, but - and this is a big but - apart from espresso (where weights can be important if you are aiming for the stars, or perfection, or the ever elusive 'god shot' - all admirable goals), I am not sure that a weighing machine is necessary for making coffee with a Hario dripper, or a pot with a French Press.

Yes, it confers consistency, predictability and control, things that I think find favour with a lot of men, imposing order on chaos, and so on.

But we have other tools at our disposal, too, besides measuring scales, (which I never use outside of baking, and I never bake, just never mastered the skill).

But - when cooking, or preparing food - one has a tongue and tastebuds, and a nose, which are also quite precise in offering feedback and speculations as to desired or appropriate measurements.

When making French dressing, I taste as I go along, and tweak accordingly; yes, the resulting recipe while usually very similar, is rarely identical, especially when I am in the mood for a somewhat different taste - (but neither are coffee beans, they are a natural product with the indigenous natural differences one would expect even when produced from the same grower, from the same plot - just as wine differs from year to year and from field to field, leaving aside entirely the matter of grave variety) - but it is usually delicious, and I am exceptionally good at whisking up an excellent French dressing at very short notice by nose and taste (and experience).

Over the years, I have a very good idea of what tastes well, when making French dressing. And, very recently, when chatting to a French chef in a small French restaurant about her stunning dressing, we discussed sweetening - which is something recipes never mention. I tend to use half a teaspoon of organic sugar; the French chef told me that she uses honey. So, I have begun to use honey when making French dressing (and came to realise that I need to use quiet a bit more of it than I would have needed to use sugar).

To me the key is proportion; as long as the proportions in relation to one another are understood, and consistently applied, the actual 'objective' measurements don't matter very much (except in espresso).

Besides, while I understand that there is an element of eliminating variables when striving for such consistency, I also like to experiment, sometimes spontaneously. The thought of being obliged to make something - especially something I like - in exactly the same way day after day, is boring, and frankly, tediously uninteresting.

The strait jacket of controlled predictability is not something I desire when I make coffee - indeed, I have forgotten just what combination of beans went into the very nicest blend of Ethiopian coffees I ever made; I was exploring, it was a wet Sunday, and, while I will have a notebook to hand beside the radio so I can jot down names of pieces of music I have never come across before when I hear them on the classical music station, I am not prepared to go there (at least, not yet) for coffee. Rather, I am merely trying to make myself something very nice to drink.

Having said that, I had never heard of the 'Ratio Eight Edition' - wow; what a beautiful machine.

The Ottomatic, I had heard of, as I read about it when Chemex first developed it. Unfortunately, I never read - or even, saw - any reviews, so I cannot say what people who bought it might have thought of it.

 

[Shrink]

Thanks for posting that, and I read it with interest.

Now, I get that we have a lot of tech types here, and many who swear by measurements, but - and this is a big but - apart from espresso (where weights can be important if you are aiming for the stars, or perfection, or the ever elusive 'god shot' - all admirable goals), I am not sure that a weighing machine is necessary for making a Hario dripper coffee, or a pot with a French Press.

Yes, it confers consistency, predictability and control, things that I think find favour with a lot of men, imposing order on chaos, and so on.

But we have other tools at our disposal, too, besides measuring scales, (which I never use outside of baking, and I never bake, just never mastered the skill).

But - when cooking, or preparing food - one had a tongue and tastebuds, which are also quite precise in offering feedback and measurements. When making French dressing, I taste as I go along, and tweak accordingly; yes, the resulting recipe is rarely identical, especially when I am in the mod for a somewhat different taste - (but neither are coffee beans, they are a natural product with the indigenous natural differences one would expect) - but it is usually delicious.

To me the key is proportion; as long as the proportions in relation to one another are understood, the actual 'objective' measurements don't matter very much (except in espresso).

Besides, while I understand that there is an element of eliminating variables when striving for such consistency, I also like to experiment, sometimes spontaneously; the strait jacket of controlled predictability is not something I desire when I make coffee - indeed, I have forgotten the just what combination of beans went into the very nicest blend of Ethiopian coffees I made. Rather, I am merely trying to make myself something very nice to drink.

Having said that, I had never heard of the 'Ratio Eight Edition' - wow; what a beautiful machine.

The Ottomatic, I had heard of, as I read about it when Chemex first developed it. Unfortunately, I never read - or even, saw - any reviews, so I cannot say what people who bought it might have thought of it.

Not surprisingly, I would take some minor issue with you regarding using the scale in the production of pour over or French press.

Just a note regarding gender related over generalities… well, perhaps that's best left for another time and place.

Staying on topic… I would suggest weighing the beans, the grind, and the water produce not just a better consistency but a better cup of coffee. One is not straitjacketed or, in any way, limited in experimentation by using precise measurement. For example, as mentioned in one of my posts above, I tested the Diesel blend brewing time (holding weight and grind constant) and found that the brew was noticeably superior at 7:00 minutes as opposed to 7:30. That certainly doesn't mean that if one is comfortable with estimating bean weight, water weight, and brewed time that they will not be perfectly happy with the outcome. However, when I found that Diesel beans produced the best brew at 7:00 I will tend to repeat that timing.

Obviously, each takes a slightly different approach to one's coffee production. And at the risk of beating a cliché to death… if whatever it is that you produce, with whatever beans and by whatever production method, pleases you, then that's all that matters.

 

[mobilehaathi]

Not surprisingly, I would take some minor issue with you regarding using the scale in the production of pour over or French press.

Just a note regarding gender related over generalities… well, perhaps that's best left for another time and place.

Staying on topic… I would suggest weighing the beans, the grind, and the water produce not just a better consistency but a better cup of coffee. One is not straitjacketed or, in any way, limited in experimentation by using precise measurement. For example, as mentioned in one of my posts above, I tested the Diesel blend brewing time (holding weight and grind constant) and found that the brew was noticeably superior at 7:00 minutes as opposed to 7:30. That certainly doesn't mean that if one is comfortable with estimating bean weight, water weight, and brewed time that they will not be perfectly happy with the outcome. However, when I found that Diesel beans produced the best brew at 7:00 I will tend to repeat that timing.

Obviously, each takes a slightly different approach to one's coffee production. And at the risk of beating a cliché to death… if whatever it is that you produce, with whatever beans and by whatever production method, pleases you, then that's all that matters.

Okay, but when do you choose to press the plunger and how long does it take to do so?

 

[Scepticalscribe]

I put together a video of my evening cup from turning the Expobar on, through the whole process, to turning the Expobar off.

Video is best viewed in full screen and is available in 4K.

A work of art - true Cinema Verité; actually, I thoroughly enjoyed this, it was very watchable, and exceedingly clear and well made, and logically followed the process, one straight step after another.

A very good and well made lesson (and far better than some of the stuff made by narcissistic baristas, where you see more of them than of the process of espresso making), where each step is clearly laid out, in the correct sequence.

Now, also, I have the very strange sense that you, @SandboxGeneral, have massively enjoyed making this video and sharing it with us (for which I thank you); I suspect that the excitement of taking delivery of that wonderful Expobar has altered - nay, transformed - how you view coffee, I think.

But, brilliant, educative, (for me, anyway), informative, and thoroughly enjoyable. Thank you for sharing it with us.

 

[Shrink]

Okay, but when do you choose to press the plunger and how long does it take to do so?

Using the example above, with the Diesel blend, I would press the plunger after 7:00 minutes of brewing.

Assuming just a tiny sarcastic note in your post I will, however, answer directly by saying I have never timed the pressing of the plunger.

Just call me a slob, I guess...

 

[mobilehaathi]

Using the example above, with the Diesel blend, I would press the plunger after 7:00 minutes of brewing.

Assuming just a tiny sarcastic note in your post I will, however, answer directly by saying I have never timed the pressing of the plunger.

Just call me a slob, I guess...

See! You're slipping, mate.

 

[S.B.G]

Bonus points to the first person to spot Puma in that video!

 

[Scepticalscribe]

Bonus points to the first person to spot Puma in that video!

No.

Candidly, the instructions in the video about making espresso were a lot easier to follow than the instructions to actually watch the video in the first place.

Actually, I had huge difficulty in finding a way to maximise it to full screen (when I watch stuff on the BBC there is a little thing in the corner of the screen that I can click on); I was about to post asking you what the hell am I supposed to do, when I thought to click on the word 'vimeo' (what exactly is that?) and my screen, mercifully, filled with an impressive video on how to prepare a splendid espresso.

Remember, while I do understand the concept behind weighing scales - it is just that I will not use them outside of an espresso or some ludicrous baking experiment - I do not get mobile phones, and do not know how to use them to photograph stuff, let alone video anything.

(Then again, I was that person who never learned to use - by that, I mean, programme - the video recorder - and that technology is now obsolete. Decent Brother used to record STNG for me if I couldn't make it, or was elsewhere researching, or teaching, while I would press 'record' - mind you, he had to preset it for me, - Match Of The Day for him; a fair exchange, as we both benefitted).

 

[Shrink]

Bonus points to the first person to spot Puma in that video!

00:18 into the video...upper left corner.

What's my prize?

 

[0388631]

Enjoying a latte at the moment. BP is normal thanks to the hibiscus and cooler weather. As I mentioned before, I buy mine in bulk from a Whole Foods type of place and I was prepping another concentration today by breaking up flowers. I happened across these "bulbs" that I had before but had thrown them into the pot. I cracked one open with my thumbs and noticed there were seeds. This was interesting because I always thought hibiscus was grown from bulbs. They are in fact not.

I grabbed an exacto knife and scored roughly 20 seeds, threw them into a paper filter, moistened it, and threw them into a ziploc baggy. Here's to hoping they germinate. I don't like hibiscus bushes in general, but I'd like to see if I can grow a "new" variety. I don't know much about the plan, so if you do, don't bite me for getting something wrong. I have high hopes. I recently germinated basil seeds I'd put away in the summer of 1997...

 

[S.B.G]

A work of art - true Cinema Verité; actually, I thoroughly enjoyed this, it was very watchable, and exceedingly clear and well made, and logically followed the process, one straight step after another.

A very good and well made lesson (and far better than some of the stuff made by narcissistic baristas, where you see more of them than of the process of espresso making), where each step is clearly laid out, in the correct sequence.

I wanted more of the coffee and its production in the video and less, or none of me in it.

Now, also, I have the very strange sense that you, @SandboxGeneral, have massively enjoyed making this video and sharing it with us (for which I thank you); I suspect that the excitement of taking delivery of that wonderful Expobar has altered - nay, transformed - how you view coffee, I think.

Yes, I certainly enjoyed putting that together. The little tripod I ordered from Amazon arrived yesterday and I used to hold the iPhone while it recorded. It worked out well.

But, brilliant, educative, (for me, anyway), informative, and thoroughly enjoyable. Thank you for sharing it with us.

Thank you, I'm glad you enjoyed it!

No.

No, what? I don't understand that.

Candidly, the instructions in the video about making espresso were a lot easier to follow than the instructions to actually watch the video in the first place.

Actually, I had huge difficulty in finding a way to maximise it to full screen (when I watch stuff on the BBC there is a little thing in the corner of the screen that I can click on); I was about to post asking you what the hell am I supposed to do, when I thought to click on the word 'vimeo' (what exactly is that?) and my screen, mercifully, filled with an impressive video on how to prepare a splendid espresso.

Vimeo is just a fancier version of YouTube where they encourage higher quality content and production videos to be made and shared. Meaning, no fart videos and such should be found there.

I do not get mobile phones, and do not know how to use them to photograph stuff, let alone video anything.

All you have to do is take that initial step and try.

 

[Scepticalscribe]

I wanted more of the coffee and its production in the video and less, or none of me in it.



Yes, I certainly enjoyed putting that together. The little tripod I ordered from Amazon arrived yesterday and I used to hold the iPhone while it recorded. It worked out well.



Thank you, I'm glad you enjoyed it!



No, what? I don't understand that.



Vimeo is just a fancier version of YouTube where they encourage higher quality content and production videos to be made and shared. Meaning, no fart videos and such should be found there.



All you have to do is take that initial step and try.

"No" meant I didn't see Puma, and had no idea that he had sneaked - even, ever so fleetingly - into the video at one point.

Re mobile phones, I daresay I shall have to make the leap to smartphones someday, - in which case, I shall try to find a youngster (difficult, since I left teaching, as I don't know any - the different generations lead extraordinarily different lives which do not intersect at all) to give me tutorials in how best to use the damned thing - but, not just yet.

 

[Shrink]

"No" meant I didn't see Puma, and had no idea that he had sneaked - even, ever so fleetingly - into the video at one point.

Re mobile phones, I daresay I shall have to make the leap to smartphones someday, - in which case, I shall try to find a youngster (difficult, since I left teaching, as I don't know any - the different generations lead extraordinarily different lives which do not intersect at all) to give me tutorials in how best to use the damned thing - but, not just yet.

If you're looking for a "youngster" to tutor you on the use of a smartphone, I'm sure @SandboxGeneral fits the bill (hahaha!)...or perhaps moi, your humble servant,fitting the requirement, might volunteer.