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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
Since we're on the topic of grinders, anyone know of a good mill for grains? On the coffee front, it's too muggy to go to Ikea and pick up their Bialetti knockoff and see how it really is. Also, I don't fancy the idea of getting lost in their store for 2 hours and not being able to find the exit. I may end up ordering it as I'll be busy most of this week.

On the actual coffee front, 3 servings fresh brewed espresso with 1 cup of cold milk and plenty of ice. Don't judge, it'd disgusting outside and I need a serious wake me up.
 
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Zenithal said:
Since we're on the topic of grinders, anyone know of a good mill for grains? On the coffee front, it's too muggy to go to Ikea and pick up their Bialetti knockoff and see how it really is. Also, I don't fancy the idea of getting lost in their store for 2 hours and not being able to find the exit. I may end up ordering it as I'll be busy most of this week.

On the actual coffee front, 3 servings fresh brewed espresso with 1 cup of cold milk and plenty of ice. Don't judge, it'd disgusting outside and I need a serious wake me up.
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Where about are you? Nice and cool here today in the north west of England.
 
My locale is in my postbit. It was 88 and very humid yesterday. It was cloudy yesterday morning and there was fog in the early morning that didn't quite burn off.
 
Dave Meadows said:
Where about are you? Nice and cool here today in the north west of England.
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Apple fanboy said:
Apart from about 5 days a year (when we all moan about how hot it is), isn't it always?
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Dave Meadows said:
I'm not complaining. I hate the heat!
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Zenithal said:
My locale is in my postbit. It was 88 and very humid yesterday. It was cloudy yesterday morning and there was fog in the early morning that didn't quite burn off.
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Mates...the topic of the thread is coffee.:confused:;)
 
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May a supernatural force douse your coffee with copious amounts of Kahlua. Anyway, hot drip over ice. Much cooler today, but I barely got any sleep in last night/this morning.
 
The supply of Sweet Maria's beans is very low, and the Mezcal Barrington is getting lower and the Gold Barrington is doing alright. But I placed an order from the Atomic Coffee Roasters for their Intensi Espresso Blend.
Classically styled espresso roasted medium dark for a heavy bodied, richly spicy and cocoa toned espresso with subtle citrus and dried fruit nuances.
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SandboxGeneral said:
The supply of Sweet Maria's beans is very low, and the Mezcal Barrington is getting lower and the Gold Barrington is doing alright. But I placed an order from the Atomic Coffee Roasters for their Intensi Espresso Blend.
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My experience with Atomic Cafe blends has been excellent. Accurate roast descriptions and very nice blends.

I hope that your experience with them is as pleasing as mine.:D
 
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Well, my brother (Decent Brother) arrived down for the weekend, and made it a long week-end, to lend a hand.

That meant two mornings of late breakfasts: These breakfasts were the 'classic breakfast'; bacon rashers, and sausages - both bought from the meat stall in the farmers' market, which means meat from pigs organically and ethically reared, slaughtered, and aged by the producers themselves - not stuff bought in a shop from a company producing them industrially; eggs from the farmers' market - free range and organic laid by hens who can run around and thus, attempt to hide these eggs; tomatoes grown by the German farmers who sell us the eggs; juice (squeezed by my own tender hand, manually, in a juicer), from oranges, grapefruit and lemons that are also bought in the marketplace, from organic sources, because, obviously, such things cannot grow in our climate. The bread is from the French bakery.

And coffee: Two mornings in a row, I made a pot of Le Creuset coffee from a mix (or blend) of beans (ground happily by the OE Lido grinder) from Kenya, Rwanda, and - of course - Ethiopia.

When eating a meal of this sort, the coffee doesn't need to be pure Ethiopian. A bit of robust backbone from the Rwandan beans goes very well with this classic breakfast.

Anyway, it was tasty, delicious, and very enjoyable.
 
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Scepticalscribe said:
Well, my brother (Decent Brother) arrived down for the weekend, and made it a long week-end, to lend a hand.

That meant two mornings of late breakfasts: These were the classic breakfast, bacon rashers, sausages bought from the meat stall in the farmers' market, which means meat from pigs organically and ethically reared, slaughtered, and aged by the producers themselves - not stuff bought in a shop from a company producing them industrially; eggs from the farmers' market - free range and organic laid by hens who can run around and thus, attempt to hide these eggs; tomatoes grown by the German farmers who sell us the eggs; juice (squeezed by my own tender hand, manually, in a juicer), from oranges, grapefruit and lemons that are also bought in the marketplace, from organic sources, because, obviously, such things cannot grow in our climate. The bread is from the French bakery.

And coffee: Two mornings in a row, I made a pot of Le Creuset coffee from a mix (or blend) or beans (ground happily by the OE Lido grinder) from Kenya, Rwanda, and - of course - Ethiopia.

When eating a meal of this sort, the coffee doesn't need to be pure Ethiopian. A bit of robust backbone from the Rwandan beans go very well with this classic breakfast.

Anyway, it was tasty, delicious, and very enjoyable.
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OMG! That post just made me incredibly hungry!

Luckily lunch is soon...:p
 
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Shrink said:
OMG! That post just made me incredibly hungry!

Luckily lunch is soon...:p
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It is a classic, and with good reason; but, precisely because it is a classic, if the basic ingredients are good (and all of the food we cooked - bacon, eggs, sausages, tomatoes - was produced, or grown, - or, in the case of the eggs, collected by hand after hunting about for them - by the people who sold it/them to us), then, it is delicious.

The tradition used to be to serve tea with this meal, usually in a big teapot; personally, I have always preferred coffee, and - for once - fairly strong coffee.

Thus, the Rwandan - a decent percentage of same - actually goes well with this meal. In fact, on each of the past two mornings, my blending has been roughly one third each (of Kenyan, Rwandan and Ethiopian) and that works very well with the classic breakfast, as the flavours tend to be pretty strong.
 
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Well, with this breakfast - the friends from Norway were sort of salivating, too, I have to say, when I described it to them - they phoned today while we were eating - we have it down to a relaxed art.

Decent Brother mans the grill of the Rangemmaster cooker. He is in charge of bacon rashers, sausages, and tomatoes. Sometimes, he cuts the bread, too.

I squeeze the citrus fruit, - so that we have two large glasses, highball sized, full of a mix of grapefruit, oranges and lemons, - lay the table (elegant cut crystal, table cloth, place mats, coasters, side plates, proper cutlery, napkins). I also heat the pot (that Le Creuset pot required heating) as also do the Le Creuset mugs. Coffee is ground, and prepared, and then is left to steep.

Next, when he announces that the grilling is nearly ready, I prepare the sautéed eggs; a stainless steel Italian sauté pan, olive oil, and applied heat. Fresh, organic eggs sit up in the pan neatly, and cook beautifully - their yolks are a deep golden colour. Whoever has hands free prepares the bread.

And then we eat, and chat. It is a nice routine. He washes up, and I put the stuff away.
 
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SandboxGeneral said:
By the way, in the United States August is National Coffee Month. Don't forget to celebrate coffee each and every day this month!
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Thanks for the information.

Lucky for me you mentioned it...I was about to throw out all my beans, but I guess I'll save them seeing that it's a celebratory month.

And since, just coincidentally, the kettle is on, I guess I'll make a cup of this month's National brew.


:p
 
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Well, thanks for all the advice re grinder but in the end I've opted for the Dualit. It seems to get mixed reviews when it comes to the fine grind needed for espresso, some say it won't grind fine enough, some say it works well. A colleague at work has had one for a few years and says it makes perfect grinds for espresso. Anyway, I was unable to buy the Baratza encore over here and this Dualit fits my budget at the moment so we'll see how it goes....

https://www.amazon.co.uk/Dualit-750...470076760&sr=8-7&keywords=burr+coffee+grinder
 
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Meanwhile, I received two free cappuccino cups from Nespresso. (They must of heard of my, err, coffee "development" plans?).... Very nice all the same.
ImageUploadedByTapatalk1470082512.938152.jpg
ImageUploadedByTapatalk1470082529.431412.jpg
 
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