Thanks for that but, why on earth is it so expensive?
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Espresso Enthusiasts
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Thanks for that but, why on earth is it so expensive?
I have no idea. I paid $13 for them here in the US. But at least you now have the name of the glass and can search around the U.K. for a better price I reckon.
Sunday morning and a new Ethiopian coffee has been opened - this one is an Ethiopian Sidamo (whereas the coffee that I had earlier in the week was an Agaro from Ethiopia).
The Sidamo is far nicer; crisp, clear, clean, bright notes predominate - as they should with Ethiopian coffees.
The substitute carer - I have just handed her a mug (Le Creuset, naturally) of Ethiopian Sidamo coffee - agrees with me.
This is a lovely coffee.
The Sidamo is far nicer; crisp, clear, clean, bright notes predominate - as they should with Ethiopian coffees.
The substitute carer - I have just handed her a mug (Le Creuset, naturally) of Ethiopian Sidamo coffee - agrees with me.
This is a lovely coffee.
Sounds like a delightful morning with some wonderful, most favorite coffee too. It's no secret that your love of Ethiopian coffee is quite high and it's great that you have found a region that agrees with you the most.
I've already had two espresso's this morning, both from the Atomic Coffee Roasters, and one cup was of the "Diesel" blend and the other of the "French Roast" blend. Both were quite magnificent too.
Also, I've placed two orders this morning, one was for a new batch of the "French Roast" beans as I am now very low on them. The other order was with Amazon for a pair of cherry red 12oz coffee mugs from Le Cruset. I just love their stonewares so much; they're simple, elegant and beautifully made and quite pleasing to the eyes and lips. I'll use these mugs for when I make French Press coffee at home.
So nice that you enjoyed a new blend (or SO, as the case may be). I continue to just love the Atomic Roaster's blends.
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OMG! More of those snooty, you-know-what-color mugs.
The need for such stuff is clearly a sign of insecurity...but whatever floats your boat.
What a lovely warm greeting on a Sunday morning.
I'm delighted that your coffees from the Atomic Coffee Roasters meet with your full approval and approbation. And may you continue to enjoy them both.
Actually, my very favourite of the Ethiopian coffees is probably the coffee that comes from the Yirgacheffe region, but - to my mind - the Sidamo I am drinking just now runs it close.
Not every Yirgacheffe or Sidamo is the same; different roasters manage to persuade their coffee to yield even more by way of excellence and a lovely palate; this particular coffee comes from a small roaster in Sweden (all of these coffees have come from the 16th century coffee shop I mentioned in an earlier post - they seem to have access to a range of small, excellent roasters and producers.) However, this is an exceptionally good Sidamo. So good, that I think a second mug may be called for.
[doublepost=1475407241][/doublepost]Oh: as for the 'cherry red' (cerise, or raspberry, I think Le Creuset, call it). That is the colour of my French Press, whereas my mugs are in the classic burnt orange.
Anyway, enjoy, and well done placing another order, a man of rare taste, refinement and discernment, methinks: Indeed, the two Le Creuset mugs in a fetching - classic - shade of burnt volcanic orange - are what both I and the substitute carer have been sipping from this sunny Sunday morning.
[doublepost=1475407297][/doublepost]And, @SandboxGeneral - those are the exact mugs I use. You will enjoy them.
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And another mug of Ethiopian coffee (Sidamo) is now beside me in a mug (Le Creuset, the exact same one as have been posted and ordered by @SandboxGeneral, but a different colour, as mine are the classic burnt orange), sitting on a sold leather coaster, made by the excellent US company, Saddleback.
The substitute carer is also sipping another mug of coffee.
Mother is back in bed, and the Ryder Cup has finished on TV for the day.
The substitute carer is also sipping another mug of coffee.
Mother is back in bed, and the Ryder Cup has finished on TV for the day.
A most deserved mug of Kenya AA this slightly chilly morning. I had trouble sleeping last night, and this mug is soothing the headache I have from lack of sleep gnawing at me. That might have been the result of having two cappuccinos yesterday prior to lunch, two after, two during dusk prior to dinner and one after dinner. A good use of excess milk before it spoils.
One the discussion of Le Creuset mugs: I've always thought they were classic design. Timeless in many ways. One could travel back in time and see mugs like this on a coffee table and go even further back. Many, many years ago when I still worked for others and in my "youth," I worked with a very nice woman who claimed her mother owned a baking dish from the 1940s made by the company. If true, which I'm sure it is, it's a testament to how well made their products are. I believe burnt orange is a very old color and has been around for decades.
One the discussion of Le Creuset mugs: I've always thought they were classic design. Timeless in many ways. One could travel back in time and see mugs like this on a coffee table and go even further back. Many, many years ago when I still worked for others and in my "youth," I worked with a very nice woman who claimed her mother owned a baking dish from the 1940s made by the company. If true, which I'm sure it is, it's a testament to how well made their products are. I believe burnt orange is a very old color and has been around for decades.
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If anyone is looking to buy a super-automatic, Whole Latte Love has a DeLonghi PrimaDonna available for $1,000 off the normal price. I don't know anything about the machine, but that's a heck of deal right there.
https://www.wholelattelove.com/products/delonghi-primadonna-exclusive-esam-6900?platform=hootsuite
https://www.wholelattelove.com/products/delonghi-primadonna-exclusive-esam-6900?platform=hootsuite
According to Le Creuset's own website, the burnt orange is indeed a very old colour - one of the very first they used - and was envisaged as a sort of tribute to the colour of the fire - volcanic - in the kilns that the stoneware was fired in.
Sipping my first cup of coffee of the day (even though I have been up for several hours). Coffee. Hot. Ethiopian.
I can't help but notice that many of the coffees recently discussed have been consumed from mugs, and so (I suspect) are not espressos. What if a moderator / contributor saw???
...
Oh wait a minute ...
...
Oh wait a minute ...
Well, some of us view it as a thread for coffee lovers, - and a very pleasant and welcoming place to while away some time discussing the joys of coffee with like-minded souls; however, the thread also plays host to a solid number of dedicated - and expert - espresso aficionados.
Clearly!
I quite like dipping into this thread from time to time. Many of the contributors here take their coffee VERY seriously.
I've noticed that cafetieres are well thought of here, which is interesting given the significant sums some people spend on their coffee machines. I went back to the first page of this thread and looked at some of the machine makers links are provided for. The entry level Londinium lever press machine machine was £1,500!
This thread is a good read, but I'm pleased I don't have your refined coffee palates. It could get quite expensive.
(Sipping my third Nespresso Lungo of the morning, and very happy with it)
Cafetieres - sometimes referred to as a French Press - are an almost idiot proof - and very forgiving - way of making good coffee consistently.
Moreover, they will easily be able to make enough coffee for a number of people, for breakfast, or for a post dinner coffee, and, as such, this method is hard to beat.
Certainly, I would regard it as by far the easiest way to ensure that you have good quality coffee consistently to hand.
Making coffee using the dripper method is also pretty easy, but requires a little more work (and attention).
Espresso - on the other hand - requires attention, practice, precision, good grinders, good machines........
I've just finished my first cup of espresso and I shall classify this particular one the highly sought after "god shot". It was the Atomic Coffee "Diesel" blend and I actually splurged a little and allowed two extra beans to be used which brought the weight to 17.7 grams, whereas I usually keep it at 17.4-17.5 grams. The espresso was a supreme delight from first sip of the crema to the last drop of the coffee.
According to their website the "Diesel" is a blend of Indonesian and Central American beans which are organically grown.
According to their website the "Diesel" is a blend of Indonesian and Central American beans which are organically grown.
...and a good thing, too!
Some of us here must rely on a French Press, and are also...well, not always functioning at the highest cognitive levels.
...and a good thing, too!
Some of us here must rely on a French Press, and are also...well, not always functioning at the highest cognitive levels.
Ah, @Shrink, my friend, I was referring to my own almost invariably comatose state in the morning, not that of anyone else.
In the morning, I want, (and need) an almost idiot proof method of coffee preparation. In fact, in the morning, conversation is almost beyond me, let alone dialogue. I just don't 'get' mornings.
In any case, if I ever do master the fine and arcane arts of espresso preparation, - the kind of meticulous preparation the denizens of this thread write about in such awesome detail - I doubt that such preparation will take place in the early hours of the morning, as my cognitive levels, functions and abilities will not be able to meet this challenge.
I brought some of the 2 pounds of Whole Latte Love beans into the office today to replenish my supply that ran out on Thursday. I figured I would try them in French Press and see if I liked them better than in espresso form. I do like it a lot better in this production method and am glad because I didn't want to have to toss out 2 pounds of beans because I didn't like the taste in espresso.
So I'll be drinking these WLL beans at work for a little while now. An order of Atomic "French Roast" has been dispatched today and should arrive later this week.
So I'll be drinking these WLL beans at work for a little while now. An order of Atomic "French Roast" has been dispatched today and should arrive later this week.
Get in touch with Amanda. She could probably swing a digital voucher your way. I've never had issues with making espresso using their beans. Perhaps they sent you a faulty batch.
On a non-coffee affair, I came across this article today at work and found it interesting. The closest to wild meat I've ever had was bear, which was rather bland. I've been told that as a wee little lad I had camel, but I sincerely doubt that and that the older generation's memory must be fading. I adored camels as a child despite never seeing one. I would have been mortified to eat one. I didn't see my first camel until I was older, past university age, at a zoo somewhere. To which I had my face licked by the beast. In addition, there weren't any camels in the countries I grew up in outsize of zoos and it was certainly illegal to consume the fine animals. I have consumed wild board, fowl, and the odd alligator. The last of which is very mild and boring. It needs to be cooked long and slow and then flashed about on a hot coal grill. Best served with tart cream sauces or spicy tomato based ones.
http://mentalfloss.com/article/54988/what-11-popular-zoo-animals-taste
On a non-coffee affair, I came across this article today at work and found it interesting. The closest to wild meat I've ever had was bear, which was rather bland. I've been told that as a wee little lad I had camel, but I sincerely doubt that and that the older generation's memory must be fading. I adored camels as a child despite never seeing one. I would have been mortified to eat one. I didn't see my first camel until I was older, past university age, at a zoo somewhere. To which I had my face licked by the beast. In addition, there weren't any camels in the countries I grew up in outsize of zoos and it was certainly illegal to consume the fine animals. I have consumed wild board, fowl, and the odd alligator. The last of which is very mild and boring. It needs to be cooked long and slow and then flashed about on a hot coal grill. Best served with tart cream sauces or spicy tomato based ones.
http://mentalfloss.com/article/54988/what-11-popular-zoo-animals-taste
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...and a good thing, too!
Some of us here must rely on a French Press, and are also...well, not always functioning at the highest cognitive levels.
Yah....but.....don't you get tired of re-filling your 2 oz cup over and over?
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And, clearly, some do not.
I'd say with a 2 oz cup, you should pour the prepared coffee into an insulated vacuum flask jug and enjoy your preparation for an hour or two. This is what I do during the winter, or rather we do. A regular ceramic or stoneware jug with a cork top works fine during the summer or spring, when the weather inside the house or outside doesn't quickly cool off the coffee.
On the other hand, as I mentioned a year ago, I have a passion for irregular sized cups. I have tall, thin ones that hold up to 14 oz at just under the brim and large wide mugs that can hold up to 24 oz of liquid in them and are an exercise to transport when filled up. We've got a set up of earth colored stoneware latte mugs that hold 26 oz of liquid and are quite tall with a narrow opening. They're fantastic but don't get much use because of their height and capacity making them easy to knock over. I do have herbal tea in them from time to time.
Anyway, getting back on topic and less reminiscing about my cups, I bought a manual milk frother in stainless steel today with SS mesh and guard, a rare treat. I was going for glass but it looked nice enough to place in the kitchen in plain view. I don't drink espresso much to heat up the unit every time I want a bit of foam or hot milk. I also bought a few nice 18/8 SS 10 oz pitchers for around $6 each. A steal and the craftsmanship would suggest each cost me $20. Goof heft and thickness of the steel. Also picked up a pair of oven mitts as I managed to dump beaten butter and sugar with cinnamon onto them and they reek of cinnamon and thus spoiled. I did wash them twice but they still ponged of sweet cinnamon and sugar. The woman in the wares store assured me these were lined with silicone material in between the various fabrics to spread the heat around. I might be old-fashioned when it comes to baking or cooking food in the oven, but silicone mats are a godsend. They're effortless to clean and they make certain tasks like candy making a breeze. Every year my wife makes a croquembouche and it's a messy ordeal to clean up. I found quality silicone mats made for culinary use and bought many of them. Now we simply cover one of our islands with them, on the top, and put the dessert together. Cleanup doesn't take 3-4 hours now.
Ikea sell some decent silicone molds. I bought them on a whim a year ago, $5 for a 10 pack at the time, and they're wonderful to bake large muffins or odd shaped bread. But they're fantastic when making a pastry shell or painting with chocolate layer by layer to make a chocolate cup. And the removal is easy. You need not heat up the mold to get it to release.
On the other hand, as I mentioned a year ago, I have a passion for irregular sized cups. I have tall, thin ones that hold up to 14 oz at just under the brim and large wide mugs that can hold up to 24 oz of liquid in them and are an exercise to transport when filled up. We've got a set up of earth colored stoneware latte mugs that hold 26 oz of liquid and are quite tall with a narrow opening. They're fantastic but don't get much use because of their height and capacity making them easy to knock over. I do have herbal tea in them from time to time.
Anyway, getting back on topic and less reminiscing about my cups, I bought a manual milk frother in stainless steel today with SS mesh and guard, a rare treat. I was going for glass but it looked nice enough to place in the kitchen in plain view. I don't drink espresso much to heat up the unit every time I want a bit of foam or hot milk. I also bought a few nice 18/8 SS 10 oz pitchers for around $6 each. A steal and the craftsmanship would suggest each cost me $20. Goof heft and thickness of the steel. Also picked up a pair of oven mitts as I managed to dump beaten butter and sugar with cinnamon onto them and they reek of cinnamon and thus spoiled. I did wash them twice but they still ponged of sweet cinnamon and sugar. The woman in the wares store assured me these were lined with silicone material in between the various fabrics to spread the heat around. I might be old-fashioned when it comes to baking or cooking food in the oven, but silicone mats are a godsend. They're effortless to clean and they make certain tasks like candy making a breeze. Every year my wife makes a croquembouche and it's a messy ordeal to clean up. I found quality silicone mats made for culinary use and bought many of them. Now we simply cover one of our islands with them, on the top, and put the dessert together. Cleanup doesn't take 3-4 hours now.
Ikea sell some decent silicone molds. I bought them on a whim a year ago, $5 for a 10 pack at the time, and they're wonderful to bake large muffins or odd shaped bread. But they're fantastic when making a pastry shell or painting with chocolate layer by layer to make a chocolate cup. And the removal is easy. You need not heat up the mold to get it to release.
Yah....but.....don't you get tired of re-filling your 2 oz cup over and over?
[doublepost=1475549960][/doublepost]
And, clearly, some do not.
Ah, @Kurwenal, my friend, welcome, and how perfectly lovely to see your gracious, learned, wonderful presence gracing these threads again.
Oh, and do enjoy whatever coffee you are drinking.....