Espresso Enthusiasts

[0388631]

I'm not sure who you bank with, but if you do any online banking, you can leave an account note there. I know I can. I believe HSBC UK allow it too.

About to have my first cup of piping hot coffee. At the moment, I'm shaving some high quality chocolate from a chocolatier. I've got a Dutch client flying in from Canada in a couple hours. Just need to pick up some quality grass fed butter and some nice wholemeal bread. Bloody Dutch and their strange breakfasts.

 

[Scepticalscribe]

I have been working abroad for the best part of two months, and - while I had notified the bank of that fact in advance (so that problems would not arise while I was away) - I have now returned, and it became clear that they needed to be appraised of my return.

So, cue phone calls and - an eventual - resolution to this issue.

 

[0388631]

I have been working abroad for the best part of two months, and - while I had notified the bank of that fact in advance (so that problems would not arise while I was away) - I have now returned, and it became clear that they needed to be appraised of my return.

So, cue phone calls and - an eventual - resolution to this issue.

Interesting. Yes, I suppose it would be far too easy for them to see you've been using your card(s) in the city you reside in and presume you've returned from your travels. I myself am often convinced that most bank employees, even those in higher positions, are similar to Tony Robinson's character in those sketches he did with Stephen Fry back in the day.

 

[Scepticalscribe]

Interesting. Yes, I suppose it would be far too easy for them to see you've been using your card(s) in the city you reside in and presume you've returned from your travels. I myself am often convinced that most bank employees, even those in higher positions, are similar to Tony Robinson's character in those sketches he did with Stephen Fry back in the day.

Well, I was in Russia, returned to the British Isles, and attempted to make a purchase from a US company.

For once, I suppose they might have been justified in querying such things, but it has now been resolved to my satisfaction.

Mind you, my Paypal, Amazon and Skype accounts were all buggered, and while Paypal is now okay, the others are still........in some, ah, Other Dimension, one where I cannot reach them.

 

[mobilehaathi]

I'm not sure who you bank with, but if you do any online banking, you can leave an account note there. I know I can. I believe HSBC UK allow it too.

About to have my first cup of piping hot coffee. At the moment, I'm shaving some high quality chocolate from a chocolatier. I've got a Dutch client flying in from Canada in a couple hours. Just need to pick up some quality grass fed butter and some nice wholemeal bread. Bloody Dutch and their strange breakfasts.

What? That sounds like a perfectly good and normal breakfast. You wanted an Egg McMuffin?

 

[Scepticalscribe]

What? That sounds like a perfectly good and normal breakfast. You wanted an Egg McMuffin?

Yes, I wondered what exactly @Zenithal had in mind when he wrote that sentence 'bloody Dutch and their strange breakfasts'.

Two thoughts come to mind: The first is that until you, @mobilehaathi, quoted the post and highlighted it in red, I hadn't even noticed it, the font was so minuscule.

And secondly, what is wrong with Dutch breakfasts?

Cold cuts, cheeses and meats (and sometimes, fried eggs) along with juice, coffee and - if I am lucky - natural yogurt comprise my breakfast. With bread, either French or rye and - if I am not helping myself to cold cuts of cheese and meat, I might have honey or homemade jam instead.

For that matter, I eat cereals maybe once or twice a year; croissants are nice, but I view them as a rare - occasional week-end - treat .

 

[mobilehaathi]

Some people will do anything to increase market share. And they are adopting the Apple mentality of describing everything they do with obnoxious and vacuous superlatives.

 

[Scepticalscribe]

Some people will do anything to increase market share. And they are adopting the Apple mentality of describing everything they do with obnoxious and vacuous superlatives.

View attachment 661015

Oh, yes. A fervent, and heartfelt amen to that sentiment.

Actually, I have this bizarre inexplicable preference for the understated and subtle in advertising - and, I suppose, in much of life; perhaps, this is not the only way in which I feel just a little out of step with this world at times.

But my coffee today was very nice indeed.

 

[S.B.G]

Some people will do anything to increase market share. And they are adopting the Apple mentality of describing everything they do with obnoxious and vacuous superlatives.

View attachment 661015

I subscribed to their coffee service for the better part of a year or so and really only found one offering that I really, really liked. Everything else was just "okay" or "meh". Ads like that are practically hyperbole if you ask me, which I base on my experience with them.

 

[mobilehaathi]

I subscribed to their coffee service for the better part of a year or so and really only found one offering that I really, really liked. Everything else was just "okay" or "meh". Ads like that are practically hyperbole if you ask me, which I base on my experience with them.

Yeah, I had bought the occasional bag from them (always extraordinarily expensive), and there were a few I liked quite a lot. But you can get as good or better for less elsewhere, and since I've started roasting, well....

 

[Scepticalscribe]

I know that several on this very thread swear by Sweet Maria's coffee but - having ordered some coffee (the 'Liquid Amber') two years ago, I had to confess myself underwhelmed, finding it 'pretty good' rather than wonderful.

Now, Intelligentsia has some stuff that I like a lot, - and were always helpful when I ordered from them - whereas some of what The Ethiopian Coffee Company (and smaller, local roasters) produce are excellent.

 

[S.B.G]

I know that several on this very thread swear by Sweet maria's coffee but - having ordered some coffee (the 'Liquid Amber') two years ago, I had to confess myself underwhelmed, finding it 'pretty good' rather than wonderful.

I did at one time, but the orders I've had so far this year have been sub-par to my experiences previously. Of course, I and you have only had their roasted offerings as their usual business is in green beans which we don't buy.

The last order of the beans I bought from them, the "Espresso Classic" was roasted a month before I received them and took 11 days to receive. I made two cups of it and haven't touched it since. I contacted them about the not so fresh beans and after several attempts, via email, telephone, Twitter and Instagram, over the period of a week, they finally got back to me and apologized. They're going to ship me a new batch the next time they roast, free of charge and offered me a discount on a future order.

The last batch of "Liquid Amber" did not taste nearly as good as I remembered it did in espresso and ended up bringing it into my office to be consumed as French Pressed and it was okay for that purpose.

I'll gladly accept the free beans forthcoming to me but I have doubts I'll order from them again, at least in the near future.

 

[mobilehaathi]

I know that several on this very thread swear by Sweet maria's coffee but - having ordered some coffee (the 'Liquid Amber') two years ago, I had to confess myself underwhelmed, finding it 'pretty good' rather than wonderful.

Now, Intelligentsia has some stuff that I like a lot, - and were always helpful when I ordered from them - whereas some of what The Ethiopian Coffee Company (and smaller, local roasters) produce are excellent.

Well, their green beans are top notch, I'll say. I have pulled some delightful shots with some preroasted Liquid Ambrr, but I admit that when I tried FP and other brew methods it was merely fine.

 

[Scepticalscribe]

I did at one time, but the orders I've had so far this year have been sub-par to my experiences previously. Of course, I and you have only had their roasted offerings as their usual business is in green beans which we don't buy.

The last order of the beans I bought from them, the "Espresso Classic" was roasted a month before I received them and took 11 days to receive. I made two cups of it and haven't touched it since. I contacted them about the not so fresh beans and after several attempts, via email, telephone, Twitter and Instagram, over the period of a week, they finally got back to me and apologized. They're going to ship me a new batch the next time they roast, free of charge and offered me a discount on a future order.

The last batch of "Liquid Amber" did not taste nearly as good as I remembered it did in espresso and ended up bringing it into my office to be consumed as French Pressed and it was okay for that purpose.

I'll gladly accept the free beans forthcoming to me but I have doubts I'll order from them again, at least in the near future.

Well, their green beans are top notch, I'll say. I have pulled some delightful shots with some preroasted Liquid Ambrr, but I admit that when I tried FP and other brew methods it was merely fine.

That bears out my experience, too, to a certain extent, and it is interesting that you both have come to a someway similar conclusion.

Mind you, I think that @SandboxGeneral's observation that he and I bought only their pre-roasted beans - and, in general, the company specialises in the production of green beans - is a most salient one in the circumstances. Thus, it is entirely possible that we did not receive what they would have regarded as the very best expression of their products, as their focus lies elsewhere, namely with the production and sale of coffee in the form of green beans.

Having said that, - given the cost of transport - I doubt I will be ordering from them again, whereas I will most happily place further orders with Intelligentsia when the mood takes me.

Now, please don't think that I am criticising anyone - we all recommend what we think is really good at a given time, and are happy to share our experiences. Besides, personal taste is a very subjective thing - these days, my preferences are for the clean, clear, bright notes of Ethiopian, and while I will drink dark roasted coffees, I find that I do need to take sugar with them, too.

 

[0388631]

What? That sounds like a perfectly good and normal breakfast. You wanted an Egg McMuffin?

No. I have nothing against the breakfast Sceptical described. It's their breakfast, albeit made for children, where one butters bread and lays chocolate shavings atop. Doesn't exactly scream "breakfast food" to me. A bit odd to see a gentleman in his sixties consume that for breakfast. We have a rather friendly candor attitude with each other. I've teased him about it for years. On the flipside, he's made humorous comments about me preferring muesli or tarted up porridge for breakfast. Once telling me "When I was a little boy, we fed that to horses, we still do." We did as well, but it's still delicious and good for your body. Plus, it helps keep my cholesterol at bay so I still eat it.

I had breakfast consisting of ham and dried cured spicy salami with English cheddar this morning prior to going to work. So a "European" breakfast is hardly something I'd scoff at. It's the bread slathered with butter and chocolate bits that makes me wheezy.

On that note, I've never had an "egg McMuffin" before. Frankly, I don't think it's even made of eggs or muffins for that matter.

 

[mobilehaathi]

No. I have nothing against the breakfast Sceptical described. It's their breakfast, albeit made for children, where one butters bread and lays chocolate shavings atop. Doesn't exactly scream "breakfast food" to me. A bit odd to see a gentleman in his sixties consume that for breakfast. We have a rather friendly candor attitude with each other. I've teased him about it for years. On the flipside, he's made humorous comments about me preferring muesli or tarted up porridge for breakfast. Once telling me "When I was a little boy, we fed that to horses, we still do." We did as well, but it's still delicious and good for your body. Plus, it helps keep my cholesterol at bay so I still eat it.

I had breakfast consisting of ham and dried cured spicy salami with English cheddar this morning prior to going to work. So a "European" breakfast is hardly something I'd scoff at. It's the bread slathered with butter and chocolate bits that makes me wheezy.

On that note, I've never had an "egg McMuffin" before. Frankly, I don't think it's even made of eggs or muffins for that matter.

I guess the context of friendly ribbing was lost on us.

Bread and butter sounds nice; I'll pass on the chocolate!

 

[0388631]

I guess the context of friendly ribbing was lost on us.

Bread and butter sounds nice; I'll pass on the chocolate!

Yes, it's meant for kids. The actual chocolate isn't even chocolate. It's chocolate sprinkles, though I've seen boxes of chocolate shavings during my extensive travels. Our client has lived in Canada with his family since the late 1970s and doesn't go to the "fatherland" much. It's something we always do and he appreciates it.

I first experienced my method of making it during my travels post university and thought it was strange. It's very good for quick energy, but it doesn't have a satisfying outcome like a large complete breakfast does. Maybe if I had it when I was a child I'd enjoy it more now. Who knows. What I do know is that the older I get, the less sweet foods I like and the more earthy, savory foods I enjoy. Twenty years ago, I'd have loved rich chocolate cake with real chocolate ganache between layers 3x a day for years. I get by with a near paper-thin slice now. I quite enjoy a bar of 95-98% dark chocolate nowadays with a stout or several cups of coffee.

Speaking of which, I'm going to have a nice espresso now and go take a walk with the strollers. I've had less than 2 cups of coffee most of this week.


P.S. As for the butter, it's hard to find a good import of grass fed, but you can't go wrong with Kerrygold. It's relatively consistent in flavor throughout the year.

 

[mobilehaathi]

Yes, it's meant for kids. The actual chocolate isn't even chocolate. It's chocolate sprinkles, though I've seen boxes of chocolate shavings during my extensive travels. Our client has lived in Canada with his family since the late 1970s and doesn't go to the "fatherland" much. It's something we always do and he appreciates it.

I first experienced my method of making it during my travels post university and thought it was strange. It's very good for quick energy, but it doesn't have a satisfying outcome like a large complete breakfast does. Maybe if I had it when I was a child I'd enjoy it more now. Who knows. What I do know is that the older I get, the less sweet foods I like and the more earthy, savory foods I enjoy. Twenty years ago, I'd have loved rich chocolate cake with real chocolate ganache between layers 3x a day for years. I get by with a near paper-thin slice now. I quite enjoy a bar of 95-98% dark chocolate nowadays with a stout or several cups of coffee.

Speaking of which, I'm going to have a nice espresso now and go take a walk with the strollers. I've had less than 2 cups of coffee most of this week.


P.S. As for the butter, it's hard to find a good import of grass fed, but you can't go wrong with Kerrygold. It's relatively consistent in flavor throughout the year.

Unfortunately the state of widely available tasty butter in the US is somewhat disappointing. Kerrygold works, for sure, as does Échiré (for a rather different flavor), but we seem to lack a committed butter culture around here (pun intended).

 

[0388631]

Échiré

I haven't had the pleasure of trying this nor have I ever heard of it before. The only French butter I've seen is by Président, and it's a sweet cream butter. Taste wise, it's more in line with clotted cream.

 

[Scepticalscribe]

On my second cup (well, mug) of Ethiopian coffee; as the substitute carer has arrived, I made two mugs this time. Delicious.

 

[mobilehaathi]

I haven't had the pleasure of trying this nor have I ever heard of it before. The only French butter I've seen is by Président, and it's a sweet cream butter. Taste wise, it's more in line with clotted cream.

Keep an eye out for it. It is far superior to Président. I usually go for the salted variety.

 

[yaxomoxay]

Had my 5AM espresso while reading the Financial Times (there's an interesting article on Theresa May, I must say) and the Wall Street Journal.
For some reason the coffee dripped slower than usual, and it was not as "fluid" as it should have. I wonder if I didn't put enough ground or if for some reason it was lacking some pressure. Flavor came out quite stronger than usual, but still acceptable.

(fyi I descaled the machine and cleaned the filters etc last weekend)

 

[mobilehaathi]

Had my 5AM espresso while reading the Financial Times (there's an interesting article on Theresa May, I must say) and the Wall Street Journal.
For some reason the coffee dripped slower than usual, and it was not as "fluid" as it should have. I wonder if I didn't put enough ground or if for some reason it was lacking some pressure. Flavor came out quite stronger than usual, but still acceptable.

(fyi I descaled the machine and cleaned the filters etc last weekend)

Actually you may have put too much coffee, ground it too fine (although I assume you have set your grind and left it), or tamped it too hard. You are using the same beans as last good extraction?

 

[yaxomoxay]

Actually you may have put too much coffee, ground it too fine (although I assume you have set your grind and left it), or tamped it too hard. You are using the same beans as last good extraction?

yes, same beans and ground. I wonder if I tamped it too hard then...

 

[mobilehaathi]

yes, same beans and ground. I wonder if I tamped it too hard then...

Quite possible, I find tamping pressure can wildly change the extraction even with everything else the same.