Espresso Enthusiasts

[0388631]

Modified white Russian.

1 shot of espresso chilled
vodka and Kahlua
heavy cream, layered
4 cubes of ice

Had some left over cream from making the pastry cream ripe and early this morning. I couldn't sleep at all and thought I'd better start it. Cooked the pastry cream and let it chill and then whipped up regular cream and folded it into the chilled pastry cream. It makes it lighter without losing much flavor. I then incorporated the instant espresso I mentioned before. Tomorrow will mark the first year of fatherhood. Time flew by fast.

 

[Shrink]

Tomorrow will mark the first year of fatherhood. Time flew by fast.

Happy Birthday to your little one...and congrats to you and your partner.

 

[S.B.G]

If anyone is interested, Sweet Maria's just posted availability of their Liquid Amber roasted bean blend. I just placed my order for a bag knowing that it sells out fast and doesn't come up for sale too often.

https://www.sweetmarias.com/product/roasted-LiquidAmber

 

[Shrink]

If anyone is interested, Sweet Maria's just posted availability of their Liquid Amber roasted bean blend. I just placed my order for a bag knowing that it sells out fast and doesn't come up for sale too often.

https://www.sweetmarias.com/product/roasted-LiquidAmber

Thanks so much, @SandboxGeneral, for the heads up. I ordered a pound...now I just need a container to store it,

Minor problem...and, again, my thanks.

 

[S.B.G]

Thanks so much, @SandboxGeneral, for the heads up. I ordered a pound...now I just need a container to store it,

Minor problem...and, again, my thanks.

I had a strange feeling you might've ordered some once you saw this. Call it a hunch!

 

[Scepticalscribe]

If anyone is interested, Sweet Maria's just posted availability of their Liquid Amber roasted bean blend. I just placed my order for a bag knowing that it sells out fast and doesn't come up for sale too often.

https://www.sweetmarias.com/product/roasted-LiquidAmber

Thanks a lot for the heads up.

I did order that blend once - perhaps roughly 18 months ago, not long after I had finished in central Asia.

For some reason, it didn't really appeal all that much, but - if they have Ethiopian (Yirgacheffe) beans, (roasted), then, my interest shall certainly be piqued.

 

[mobilehaathi]

Thanks so much, @SandboxGeneral, for the heads up. I ordered a pound...now I just need a container to store it,

Minor problem...and, again, my thanks.

A pound? A single pound? What!? Good god man! Surely you drink more than that in a day.

 

[Shrink]

I had a strange feeling you might've ordered some once you saw this. Call it a hunch!

Good guess, Mate.

Since I used to order it regularly as green beans when I was roasting my own, it's worth a try as a Sweet Marias roast and try it in my French Press.

The man is psychic!

A pound? A single pound? What!? Good god man! Surely you drink more than that in a day.

Geez...I'm trying not to sound like a glutton, and you have to totally blow my cover.

Can't keep any secrets on this thread!

 

[Scepticalscribe]

An aside: I was studying the first page of this incredible thread, and realised that nobody had posted anything about a dripper (and filter paper) method of preparing coffee in the wiki section.

I have used this abroad, and it is invaluable. When abroad, I sometimes use a plastic dripper - it is easy to transport, and is utterly and blessedly, unbreakable.

At home, when I want a cup, er, mug - (rather than a pot), I use a ceramic Hario dripper (which is quite lovely) to prepare coffee, and I am not afraid to embarrass myself by admitting that I have drooled shamelessly over copper versions of same in the past few months.

Do I need them? (No). But, do I want them? (Oh, cue a sad, whimpering sound....)

So, if someone could please be so kind, as to mention dripper, - both plastic, and the excellent Hario ceramic dripper - which is gorgeous, - while not omitting the insanely beautiful copper dripper from Hario, along with filter papers (I use organic, unbleached filter papers, but Melitta do perfectly good commercial ones).........

 

[Shrink]

An aside: I was studying the first page of this incredible thread, and realised that nobody had posted anything about a dripper (and filter paper) method of preparing coffee in the wiki section.

I have used this abroad, and it is invaluable. When abroad, I sometimes use a plastic dripper - it is easy to transport, and is utterly and blessedly, unbreakable.

At home, when I want a cup, er, mug - (rather than a pot), I use a ceramic Hario dripper (which is quote lovely) to prepare coffee, and I am not afraid to embarrass myself by admitting that I have drooled shamelessly over copper version of same in the past few months.

Do I need them? (No). But, do I want them? (Oh, cue a sad, whimpering sound....)

So, if someone could please be so kind, as to mention dripper, - both plastic, and the excellent Hario ceramic dripper - which is gorgeous, - while not omitting the insanely beautiful copper dripper from Hario, along with filter papers (I use organic, unbleached filter papers, but Melitta do perfectly good commercial ones).........

I don't think pour over (dripper) has been totally ignored. Whenever there is a discussion of production methods along with espresso and press...pour over is also mentioned.

Do you have any questions about pour over?

BTW...you should definitely spring for the copper baby...it's gorgeous!

 

[Scepticalscribe]

I don't think pour over (dripper) has been totally ignored. Whenever there is a discussion of production methods along with espresso and press...pour over is also mentioned.

Do you have any questions about pour over?

BTW...you should definitely spring for the copper baby...it's gorgeous!

View attachment 643523

No, I use this method a few times a week.

My only question is to plead with someone to include it in the first page of the wiki.

As for the copper dripper, I am smitten. I admit it. Totally smitten. The sort of smitten that leads to incoherent whispering whimpers of desire......This purchase is only a matter of time......

And I believe that they have an insanely gorgeous copper kettle, too......

 

[mobilehaathi]

I don't think pour over (dripper) has been totally ignored. Whenever there is a discussion of production methods along with espresso and press...pour over is also mentioned.

Do you have any questions about pour over?

BTW...you should definitely spring for the copper baby...it's gorgeous!

View attachment 643523

Oh my. Now that's a very fine piece of brew equipment. Very fine indeed. Hmmmmmmmmm.....

 

[Scepticalscribe]

Oh my. Now that's a very fine piece of brew equipment. Very fine indeed. Hmmmmmmmmm.....

A small, local, roaster in the medieval centre of the city has one.

I am in the process of endeavouring to persuade them that they need to part with it, or - failing that - to try to order me one for myself.

 

[0388631]

Happy Birthday to your little one...and congrats to you and your partner.

Thanks. To quote my wife, "we survived!" I barely slept the first six or so months. Think dad deserves a few beers tonight. I owe most of my liveliness and ability to think while increasingly being tired to the lovely bean and the brew it can make. There's one benefit to child proofing sharp areas of the floorplan with cushioning. No more stubbing my toe in the middle of the night and having to keep the howling to myself.
[doublepost=1470360216][/doublepost]

A small, local, roaster in the medieval centre of the city has one.

I am in the process of endeavouring to persuade them that they need to part with it, or - failing that - to try to order me one for myself.

Shouldn't be too difficult to figure out how makes them. Post them on coffee boards and someone will bound to know. I saw a similar one myself, except it was white ceramic, glazed, and had intricate detail among the flowing design similar to that of the copper pourover.

 

[Scepticalscribe]

Thanks. To quote my wife, "we survived!" I barely slept the first six or so months. Think dad deserves a few beers tonight. I owe most of my liveliness and ability to think while increasingly being tired to the lovely bean and the brew it can make. There's one benefit to child proofing sharp areas of the floorplan with cushioning. No more stubbing my toe in the middle of the night and having to keep the howling to myself.
[doublepost=1470360216][/doublepost]
Shouldn't be too difficult to figure out how makes them. Post them on coffee boards and someone will bound to know. I saw a similar one myself, except it was white ceramic, glazed, and had intricate detail among the flowing design similar to that of the copper pourover.

The white ceramic one is, I think, by Hario.

I have at least two of them, - they are excellent - and have given a few as gifts to siblings and others.

 

[0388631]

The white ceramic one is, I think, by Hario.

I have at least two of them, - they are excellent - and have given a few as gifts to siblings and others.

No, no. I've got that. The one I saw was at a boutique. Hand made. As I said, it had the same general shape and style, but it was thicker and thus heavier. It had designs engraved and protrusions on the outside that were likely hand sculpted. It cost a small fortune for what it was, too. It was north of $100.

Speaking of small fortunes, I recently learned my favorite wine tool company, Screwpull, was acquired by Le Creuset several years back. I like their lever style screws. Much simpler and much more ergonomic. It makes it easy to uncork 10 bottles for a gathering.

 

[mobilehaathi]

No, no. I've got that. The one I saw was at a boutique. Hand made. As I said, it had the same general shape and style, but it was thicker and thus heavier. It had designs engraved and protrusions on the outside that were likely hand sculpted. It cost a small fortune for what it was, too. It was north of $100.

Speaking of small fortunes, I recently learned my favorite wine tool company, Screwpull, was acquired by Le Creuset several years back. I like their lever style screws. Much simpler and much more ergonomic. It makes it easy to uncork 10 bottles for a gathering.

Is that a two stage screw? Where there are two fulcrums at different distances to facilitate pulling the cork?

 

[0388631]

Is that a two stage screw? Where there are two fulcrums at different distances to facilitate pulling the cork?

No. I had something similar to that years ago but lost it. I then did the traditional screw but I'll be honest in saying I've never been good at getting it to stay at dead center and not veer and pop out the sides. The one I bought was a double clasp, single fulcrum from the side. The clasps hold the bottle neck as your squeeze together the clasp handles. The fulcrum is operated by your other hand. I don't know how much force it requires, but the moment is akin to slicing room temperature butter. You go down onto the cork about 3/4 of the way so you don't puncture the other side, lift up the level and out comes the cork. You may have to wiggle it a bit though. Then all you do is push the lever down and open it. Doing this grabs the cork and let's your remove the screw portion from the cork without touching it. They sell good ones for $70 and they'll last years. I've had mine for 14 years now. I own a butler's friend too, because it makes it easier to remove older corks. I tend to use them on barberas and chiantis because they tend to have crumbly or easily breakable corks. I had a chianti many years ago where its cork split into 3 segments as I was trying to use a screw, and then used the butler's friend to compress it all and take it out without dropping the cork in the wine.

Ideally you want a wine puller of both. Some corks are more dense than others and some synthetics can be rock hard in wines meant to be drunk young or they're table blends. Also a champagne opener. I mean, really, you can use it on just about any sparkling wine. It makes life so much easier on your fingers. So now you don't sit with a bottle of sparkling, pushing and slowly prodding the cork to gentle release from the bottle. I'm partial to cavas. One, because they're bright and wonderful, and two, because I don't enjoy the bread taste that champagne has.

I need a bottle opener at the moment. My current one is on the verge of cracking. You'd be surprised at how few places sell a quality product. Probably head to Bevmo tomorrow morning and pick something up.

 

[Scepticalscribe]

No. I had something similar to that years ago but lost it. I then did the traditional screw but I'll be honest in saying I've never been good at getting it to stay at dead center and not veer and pop out the sides. The one I bought was a double clasp, single fulcrum from the side. The clasps hold the bottle neck as your squeeze together the clasp handles. The fulcrum is operated by your other hand. I don't know how much force it requires, but the moment is akin to slicing room temperature butter. You go down onto the cork about 3/4 of the way so you don't puncture the other side, lift up the level and out comes the cork. You may have to wiggle it a bit though. Then all you do is push the lever down and open it. Doing this grabs the cork and let's your remove the screw portion from the cork without touching it. They sell good ones for $70 and they'll last years. I've had mine for 14 years now. I own a butler's friend too, because it makes it easier to remove older corks. I tend to use them on barberas and chiantis because they tend to have crumbly or easily breakable corks. I had a chianti many years ago where its cork split into 3 segments as I was trying to use a screw, and then used the butler's friend to compress it all and take it out without dropping the cork in the wine.

Ideally you want a wine puller of both. Some corks are more dense than others and some synthetics can be rock hard in wines meant to be drunk young or they're table blends. Also a champagne opener. I mean, really, you can use it on just about any sparkling wine. It makes life so much easier on your fingers. So now you don't sit with a bottle of sparkling, pushing and slowly prodding the cork to gentle release from the bottle. I'm partial to cavas. One, because they're bright and wonderful, and two, because I don't enjoy the bread taste that champagne has.

I need a bottle opener at the moment. My current one is on the verge of cracking. You'd be surprised at how few places sell a quality product. Probably head to Bevmo tomorrow morning and pick something up.

I have a very strong, heavy, solid well made and extraordinarily reliable cork puller; the manufacturer was German, and I remember when I bought it a good few years ago, it was on the expensive side.

Mind you, on those corks you describe so well that are aged, dry, and brittle, I have noticed that something else may be called for.

 

[0388631]

I have a very strong, heavy, solid well made and extraordinarily reliable cork puller; the manufacturer was German, and I remember when I bought it a good few years ago, it was on the expensive side.

Mind you, on those corks you describe so well that are aged, dry, and brittle, I have noticed that something else may be called for.

Yes, I think I originally paid around $140 for mine. It seemed like a lot, because it was a lot, but the salesperson assured me it was quality. It came with a 10 year limited warranty. It's machined steel, with tough synthetic material. Good heft too.

The butler's friend or two-prong remover works well. But I do have a set of port tongs on standby. Rarely do I drink port that old to require them, but they do work well on stubborn old wines I don't want to mess about with. Plus, it's rather entertaining for guests.

 

[Scepticalscribe]

Well, I reminded myself that I like my wine, and indeed, drink a fair amount of the wonderful stuff, and that, as a lady who has reached the tranquil shores of middle age, brute force (which you sometimes have to use with the cheaper screw pulls) is not my preferred setting.

My German implement is surprisingly heavy - seriously, solidly, metal; but, it has a beautiful heft, is exquisitely balanced and wonderfully powerful, and it lifts corks - yes, you said it earlier, - like butter. Candidly, it is worth every penny (or cent).

 

[mobilehaathi]

Yes, I think I originally paid around $140 for mine. It seemed like a lot, because it was a lot, but the salesperson assured me it was quality. It came with a 10 year limited warranty. It's machined steel, with tough synthetic material. Good heft too.

The butler's friend or two-prong remover works well. But I do have a set of port tongs on standby. Rarely do I drink port that old to require them, but they do work well on stubborn old wines I don't want to mess about with. Plus, it's rather entertaining for guests.

Ahh, the two-prong butler's friend does work wonders on older corks. My current wine opener works brilliantly for most bottles though; it's a two-stage number that's relatively heavy-duty and makes opening a breeze. On top of that it was relatively inexpensive at $25.

On the other hand, I think it's time for another FP!

 

[0388631]

Well, I reminded myself that I like my wine, and indeed, drink a fair amount of the wonderful stuff, and that, as a lady who has reached the tranquil shores of middle age, brute force (which you sometimes have to use with the cheaper screw pulls) is not my preferred setting.

My German implement is surprisingly heavy - seriously, solidly, metal; but, it has a beautiful heft, is exquisitely balanced and wonderfully powerful, and it lifts corks - yes, you said it earlier, - like butter. Candidly, it is worth every penny (or cent).

Yes. Quite exactly why I purchased the Screwpull/Le Creuset. It's almost effortless. It may not be the romantic notion of opening wine the old fashioned way, but I also want to get to my wine... Not beg for it.

 

[Shrink]

No, no. I've got that. The one I saw was at a boutique. Hand made. As I said, it had the same general shape and style, but it was thicker and thus heavier. It had designs engraved and protrusions on the outside that were likely hand sculpted. It cost a small fortune for what it was, too. It was north of $100.

Speaking of small fortunes, I recently learned my favorite wine tool company, Screwpull, was acquired by Le Creuset several years back. I like their lever style screws. Much simpler and much more ergonomic. It makes it easy to uncork 10 bottles for a gathering.

Is that a two stage screw? Where there are two fulcrums at different distances to facilitate pulling the cork?

No. I had something similar to that years ago but lost it. I then did the traditional screw but I'll be honest in saying I've never been good at getting it to stay at dead center and not veer and pop out the sides. The one I bought was a double clasp, single fulcrum from the side. The clasps hold the bottle neck as your squeeze together the clasp handles. The fulcrum is operated by your other hand. I don't know how much force it requires, but the moment is akin to slicing room temperature butter. You go down onto the cork about 3/4 of the way so you don't puncture the other side, lift up the level and out comes the cork. You may have to wiggle it a bit though. Then all you do is push the lever down and open it. Doing this grabs the cork and let's your remove the screw portion from the cork without touching it. They sell good ones for $70 and they'll last years. I've had mine for 14 years now. I own a butler's friend too, because it makes it easier to remove older corks. I tend to use them on barberas and chiantis because they tend to have crumbly or easily breakable corks. I had a chianti many years ago where its cork split into 3 segments as I was trying to use a screw, and then used the butler's friend to compress it all and take it out without dropping the cork in the wine.

Ideally you want a wine puller of both. Some corks are more dense than others and some synthetics can be rock hard in wines meant to be drunk young or they're table blends. Also a champagne opener. I mean, really, you can use it on just about any sparkling wine. It makes life so much easier on your fingers. So now you don't sit with a bottle of sparkling, pushing and slowly prodding the cork to gentle release from the bottle. I'm partial to cavas. One, because they're bright and wonderful, and two, because I don't enjoy the bread taste that champagne has.

I need a bottle opener at the moment. My current one is on the verge of cracking. You'd be surprised at how few places sell a quality product. Probably head to Bevmo tomorrow morning and pick something up.

I have a very strong, heavy, solid well made and extraordinarily reliable cork puller; the manufacturer was German, and I remember when I bought it a good few years ago, it was on the expensive side.

Mind you, on those corks you describe so well that are aged, dry, and brittle, I have noticed that something else may be called for.

Yes, I think I originally paid around $140 for mine. It seemed like a lot, because it was a lot, but the salesperson assured me it was quality. It came with a 10 year limited warranty. It's machined steel, with tough synthetic material. Good heft too.

The butler's friend or two-prong remover works well. But I do have a set of port tongs on standby. Rarely do I drink port that old to require them, but they do work well on stubborn old wines I don't want to mess about with. Plus, it's rather entertaining for guests.

Well, I reminded myself that I like my wine, and indeed, drink a fair amount of the wonderful stuff, and that, as a lady who has reached the tranquil shores of middle age, brute force (which you sometimes have to use with the cheaper screw pulls) is not my preferred setting.

My German implement is surprisingly heavy - seriously, solidly, metal; but, it has a beautiful heft, is exquisitely balanced and wonderfully powerful, and it lifts corks - yes, you said it earlier, - like butter. Candidly, it is worth every penny (or cent).

Ahh, the two-prong butler's friend does work wonders on older corks. My current wine opener works brilliantly for most bottles though; it's a two-stage number that's relatively heavy-duty and makes opening a breeze. On top of that it was relatively inexpensive at $25.

On the other hand, I think it's time for another FP!

Yes. Quite exactly why I purchased the Screwpull/Le Creuset. It's almost effortless. It may not be the romantic notion of opening wine the old fashioned way, but I also want to get to my wine... Not beg for it.

I had some wonderful coffee today. I prepared some Intelligentsia El Diablo in a press.

Just thought I'd mention that coffee thing.

I am in the right place...aren't I.

 

[mobilehaathi]

I had some wonderful coffee today. I prepared some Intelligentsia El Diablo in a press.

Just thought I'd mention that coffee thing.

I am in the right place...aren't I.

Hey there cranky-pants, I had a few kick-ass cups myself.