Espresso Enthusiasts

[Shrink]

'Fancy schmancy orangy' you mean?

Oh, heavens...no.

That would be casting aspersions on an individual's dubious...ah...questionable...er...personal taste.

 

[0388631]

Oh yes, now I remember, @SandboxGeneral have you considered getting a mg scale off of Amazon or otherwise? They're near dear accurate with light powders and products such as ground coffee. I use when for getting things just right because a regular kitchen gram scale isn't accurate, and is only typically accurate to the next 5 grams.

 

[Scepticalscribe]

Oh, heavens...no.

That would be casting aspersions on an individual's dubious...ah...questionable...er...personal taste.

You know, orange (burnt orange, or volcanic orange, are the words used by the company themselves to describe it) is not the only colour used by Le Creuset.

It is just their classic, signature colour. Personally, I love it, as it reminds me of sunshine in the French countryside (and I see grey, lowering, clouds quite often enough).

When I was in an unnamed central Asian country, I brought back some gorgeous black espresso cups with me, - they looked like burnt ash, actually - and gave them as a gift to an Italian colleague who loved them (and who used to make espresso for me on his machine in his office).

 

[Shrink]

Oh yes, now I remember, @SandboxGeneral have you considered getting a mg scale off of Amazon or otherwise? They're near dear accurate with light powders and products such as ground coffee. I use when for getting things just right because a regular kitchen gram scale isn't accurate, and is only typically accurate to the next 5 grams.

You don't think a mg scale is a bit of overkill? I use a Bonavita scale with a 0.10gram resolution, which I would consider a sufficiently fine resolution unless I was, perhaps, measuring out nose candy!

 

[0388631]

You don't think a mg scale is a bit of overkill? I use a Bonavita scale with a 0.10gram resolution, which I would consider a sufficiently fine resolution unless I was, perhaps, measuring out nose candy!

It is, but if you want something consistent time and time again, it helps. I bought mine simply because it was on sale and it's easier to measure out seasonings, herbs, or whatever. Dry herbs like basil, bay leaf, etc. don't register well on a traditional gram scale.

 

[Scepticalscribe]

It is, but if you want something consistent time and time again, it helps. I bought mine simply because it was on sale and it's easier to measure out seasonings, herbs, or whatever. Dry herbs like basil, bay leaf, etc. don't register well on a traditional gram scale.

You measure herbs on a scale?

 

[0388631]

You measure herbs on a scale?

Yes. I used to go by the written word in books and often found they were either weak or overpowering based on size, not strength of the dry or fresh herb. Also comes in useful for measuring out small amounts of grain or starches. Sometimes they won't properly measure out on a gram scale, being 10-13 g off the chart and you have to tap the plate a few times for it to recalculate.

Prior to this many years ago, I went by eye and taste alone and always found an inconsistency each time I made a recipe.

 

[Scepticalscribe]

Yes. I used to go by the written word in books and often found they were either weak or overpowering based on size, not strength of the dry or fresh herb. Also comes in useful for measuring out small amounts of grain or starches. Sometimes they won't properly measure out on a gram scale, being 10-13 g off the chart and you have to tap the plate a few times for it to recalculate.

Er, why not use your taste buds?

I am a big believer in having spoons to hand - a wooden spoon and a tasting spoon while cooking.

But I can honestly say that I have never in my life measured out herbs; wow.

Actually, I'm with Nigel Slater in the belief that most recipes are comfortable with tweaking - and thus, when he insists (on a very rare occasion) on exact measurements, I am inclined to believe him.

The rest of the time, I am comfortable, and greedy. And I use my senses, eyes, nose and palate.

 

[Shrink]

And now, Coffee Lovers, you can have SIX CUPS of stale, poorly made coffee!

 

[Scepticalscribe]

And now, Coffee Lovers, you can have SIX CUPS of stale, poorly made coffee!

You know, @Shrink, you are a strange (but yes, wonderful) guy.

You show us kickstarter projects which you know to be uniquely awful.

Perhaps it is my cultural background and default DNA genetic setting.

And it happens, I am from a profoundly non-entrepreneurial background, at least three generations of public servants, teachers - and/or artists - on both sides, not an entrepreneurial bone in my body, so it is perfectly possible that, genetically, I fail to appreciate kick-starter stuff, no matter how awful, useless, and tasteless it is.

Now, rather than show us that, why do you not show us some wonderful posters of coffee grinders that go back to the early eighteenth century?

For what it is worth, I drooled over such a poster earlier this evening; I'd buy that, and contemplate framing it and mounting it on my walls!

 

[Shrink]

You know, @Shrink, you are a strange (but yes, wonderful) guy.

You show us kickstarter projects which you know to be uniquely awful.

Perhaps it is my cultural background and default DNA genetic setting.

And it happens, I am from a profoundly non-entrepreneurial background, at least three generations of public servants, teachers - and/or artists - on both sides, not an entrepreneurial bone in my body, so it is perfectly possible that, genetically, I fail to appreciate kick-starter stuff, no matter how awful, useless, and tasteless it is.

Now, rather than show us that, why do you not show us some wonderful posters of coffee grinders that go back to the early eighteenth century?

For what it is worth, I drooled over such a poster earlier this evening; I'd buy that, and contemplate framing it and mounting it on my walls!

I like to post silly stuff...no matter what it's source. It does not represent an endorsement of any economic system.

And if you enjoy posters of 18th century grinders...I, for one, would love to see you post them up here.

BTW...Kickstarter enables one to support artists, and their projects, too. I have supported a number of artists on Kickstarter, and have their artwork in my home.

 

[mobilehaathi]

I like to post silly stuff...no matter what it's source. It does not represent an endorsement of any economic system.

And if you enjoy posters of 18th century grinders...I, for one, would love to see you post them up here.

BTW...Kickstarter enables one to support artists, and their projects, too. I have supported a number of artists on Kickstarter, and have their artwork in my home.

I'm of two minds about Kickstarter. On one hand, I've happily supported a project a few years ago to create a completely public domain performance and scoring of the Goldberg Variations. But on the other, I frequently feel that this is a cheap way to raise capital without ceding any equity. Yeah I admit to being quite cynical.
[doublepost=1470621200][/doublepost]

Perhaps it is my cultural background and default DNA genetic setting

And here you've stumbled upon a pet peeve of mine: the appeal to genetics. (Yeah, even in jest it grates.)

 

[Scepticalscribe]

I'm of two minds about Kickstarter. On one hand, I've happily supported a project a few years ago to create a completely public domain performance and scoring of the Goldberg Variations. But on the other, I frequently feel that this is a cheap way to raise capital without ceding any equity. Yeah I admit to being quite cynical.
[doublepost=1470621200][/doublepost]

And here you've stumbled upon a pet peeve of mine: the appeal to genetics. (Yeah, even in jest it grates.)

Goldberg Variations I agree with, completely. I'd subscribe to that, without hesitation.

Re - heh, heh - genetics, well, here it is a choice between the appeal to genetics, ('my default DNA') or the appeal to cultural and political attitudes ('I am allergic to anything that remotely resembles entrepreneurial values - I spend money, or earn it and am happily taxed on it; however, I am constitutionally incapable of - and magisterially and monumentally disinterested in - creating it....') in steering thoughts and threads away from the eddies of PRSI, it is easier to mock science (which I like and which is comfortable enough and confident enough- intellectually - to take some teasing) than to mount a full scale intellectual assault on values that are far too uncritically unquestioned and unexamined in US culture.

 

[0388631]

Brazilian santos made in the Bialetti (SS) and El Dorado 21 served neat in a chilled glass on the side.

 

[Shrink]

And another day begins.

A wonderful cup of Atomic Cafe French Roast at 6:00AM, and the kettle is on for my second cup...the same vendor's Diesel blend.

Both are Indonesian, Central and South American beans with a slightly different roast.

Both are a delight prepared French Press.

Kettle is ready...as am I!

 

[Scepticalscribe]

And another day begins.

A wonderful cup of Atomic Cafe French Roast at 6:00AM, and the kettle is on for my second cup...the same vendor's Diesel blend.

Both are Indonesian, Central and South American beans with a slightly different roast.

Both are a delight prepared French Press.

Kettle is ready...as am I!

Enjoy. Sounds perfectly delightful.

That sounds as though it is an intriguing blend.

Indonesian, Central & South American? Hm. What doe the Indonesian bring to this blend?

 

[Shrink]

Enjoy. Sounds perfectly delightful.

That sounds as though it is an intriguing blend.

Indonesian, Central & South American? Hm. What doe the Indonesian bring to this blend?

I wish I could tell you my personal tasting...but my palate is so shot that I am unable to do so.

However, a bit of research and I can tell you that 25% of Indonesian coffee is of the Arabica variety...which is the bean included in the blend...as opposed to the nasty Robusta bean.

I cribbed the following...

"Again we see the result of variety, processing, and climate in the coffees from Indonesia, which tend to have a deep, dark, almost meaty earthiness to them. Sumatran coffees in particular take to dark roasting well, and so there are often smoky and toasted flavors present in the cup. Others will have a stouty or mushroom-like complexity that is both savory and herbaceous, and a long, lasting finish that feels like very dark or unsweetened cocoa.

(Sumatran coffees and naturally processed Ethiopians tend both to be "love or hate": Those who love them are utterly devoted, those that hate them are repulsed. I guess they are kind of the cilantros of the coffee world.)"

Based on the above, I would guess that the Indonesian beans are a relatively small percentage of the beans in the blend.

 

[Scepticalscribe]

Thank you for that; it sounds absolutely fascinating.

Mind you, I love the reference to how Sumatran and Ethiopian naturally processed beans tend to fall into the 'love or hate' variety.

And where are the "Central and South American" beans from?

 

[Shrink]

Thank you for that; it sounds absolutely fascinating.

Mind you, I love the reference to how Sumatran and Ethiopian naturally processed beans tend to fall into the 'love or hate' variety.

And where are the "Central and South American" beans from?

Forgive my error...the other beans in the blend are both Central American...Nicaragua and Honduras.

(My knowledge of geography ain't so swell. )

 

[Scepticalscribe]

Forgive my error...the other beans in the blend are both Central American...Nicaragua and Honduras.

(My knowledge of geography ain't so swell. )

Nicaraguan and Honduras?

I don't think that I have ever had a coffee from Honduras, so I cannot speak with any authority on the topic.

What are they like?

Nicaraguan coffee used to be uniquely vile, - I may have mentioned how - in my undergrad days, some of us bought it, in solidarity with the Sandinistas, but even revolutionary fervour cannot disguise awful coffee.

Ultimately, this meant that very few of us, even those notoriously lacking any pretence to a decent or informed palate, could or would actually drink the stuff. It was quite the worst coffee I have ever acted anywhere. (With the possible exception of the appalling concoction known as instant coffee, and the bitter offerings from Starbuck's).

Needless to say, it has hugely improved since then.

 

[Shrink]

Nicaraguan and Honduras?

I don't think that I have ever had a coffee from Honduras, so I cannot speak with any authority on the topic.

What are they like?

Nicaraguan coffee used to be uniquely vile, - I may have mentioned how - in my undergrad days, some of us bought it, in solidarity with the Sandinistas, but even revolutionary fervour cannot disguise awful coffee, so very few of us, even those notoriously lacking any pretence to a decent or informed palate, could not and would not actually drink the stuff.

Needless to say, it has hugely improved since then.

All I can say is that I enjoy the blend. I doubt that @Scepticalscribe would be a big fan because it is quite a dark roast. I don't find it to be "muddy" or particularly bitter, but it may well lack the light clarity and clean taste of the Ethiopian.

This is the tasting description from the vendor...

"Fair Trade Certified and organically grown. Meticulously sourced and dark-roasted Indonesian and Central American coffees yield a bold, smooth cup. Smoky with heavy notes of baker's chocolate"

 

[Scepticalscribe]

All I can say is that I enjoy the blend. I doubt that @Scepticalscribe would be a big fan because it is quite a dark roast. I don't find it to be "muddy" or particularly bitter, but it may well lack the light clarity and clean taste of the Ethiopian.

in recent years, I have quite liked some coffees from El Salvador - I believe that I may have recommended Los Inmortales to some here, - and one or two others from central America.

While a bright, clean, clear taste profile is much preferred, I also seek to avoid (every bit as important) stale, bitter, over-roasted, 'muddy', tannic coffees. Or rather, if they are the only thing available, I will drink them, (but with assistance; the assistance of sugar).

 

[Scepticalscribe]

This morning's coffee was a blend; roughly one third Ethiopian, around 40% Kenyan, and slightly less than a third of the Rwandan.

Freshly ground, and served up in the Le Creuset (fancy schmancy orangy) French Press. I am sipping a mug (Le Creuset) of it as I write. Other Brother preferred to drink from 'Stalin' (a beautifully glazed dark navy mug - which features the monster - that I purchased in the tiny museum shop in the truly surreal museum dedicated to the dictator in his home town of Gori, Georgia).

But, a lovely cup of coffee, one where the clear clean notes that I like come through.

 

[Shrink]

My day started with a bold and beautiful not-fancy-guy Bodum press produced regular guy Bodum cup of French Roast blend.

In a matter of minutes I'll be getting my just-plain-guy Bodum Press going again with some Diesel Blend, served in a salt-of-the-earth-guy Bodum cup.

 

[Scepticalscribe]

My day started with a bold and beautiful not-fancy-guy Bodum press produced regular guy Bodum cup of French Roast blend.

In a matter of minutes I'll be getting my just-plain-guy Bodum Press going again with some Diesel Blend, served in a salt-of-the-earth-guy Bodum cup.

Oh, dear.

When I read words that include 'salt-of-the-earth' or 'regular-guy' (is there a female equivalent? Gender awareness and issues aside, I doubt it would describe me, anyway), I know that something is coming down the tracks.

Reverting back to coffee: What are the differences between the French Roast, and the Diesel Blend coffees?
[doublepost=1470748185][/doublepost]But, I do, somehow, seem to recall that it was a 'regular guy' - albeit an aficionado - at expert level - of the arts of coffee and espresso making - who started off the discussion which referred to our 'orangy, fancy schmancy' coffee pots and mugs.