Hot Ethiopian coffee.
Ethiopian coffee Hot
Coffee Ethiopian Hot
Probably a shed load more....
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Espresso Enthusiasts
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Ethiopian coffee Hot
Coffee Ethiopian Hot
Probably a shed load more....
Hot Ethiopian coffee.
Ethiopian coffee Hot
Coffee Ethiopian Hot
Probably a shed load more....
But - when channelling my inner Captain Jean-Luc Picard, there is only one way in which that sentiment can be expressed. And that is: Coffee. Ethiopian. Hot.
Ah, a female commanding officer with a.....discerning palate and marked preference for coffee. Wonderful. My cup of joy - er, sorry, coffee - (Ethiopian, hot) - runneth over.
But, at the same time, my grateful thanks for posting this link. Terrific viewing.
I think you really should seek out new shows and new episodes of Star Trek Voyager, to boldly watch the show that you've never seen before. Seriously. Find a way and carve out time to watch it. You love TNG so much, that you would equally love Voyager, as I am finding it. That's an order; now, engage!
Absolutely! I love the story line of the ship and crew being teleported 75,000 light years out into the Delta Quadrant from the Alpha Quadrant - a minimum of 75 years travel time at sustained warp factor 9.975, with minimum downtime delays - and trying to find their way back, while integrating the rebel Maquis crew, which they (Voyager) were initially sent to rescue, into the Starfleet Voyager crew after sustaining many crew losses in the energy wave that put them in the Delta Quadrant.
Through all of that, the episode to episode arc is very much like TNG in that they tackle the social, racial and political issues of being so far from home, integrating different crews and species/races of people and while discovering and cataloging new worlds on their journey. There was a great episode I saw in season 2 with a cameo appearance by Commander Riker and the Q Continuum has several appearances in the show as well.
Best of all, and to keep the post on topic, Captain Janeway is a huge coffee lover and addict!
Hmmm, what do y'all think? Typical marketing hype from a company that can't grow much more by sticking truly to its roots? Or progress?
I am skeptical, but James Freeman is putting his name on this stuff. They sent me a few free samples....haven't tried them yet. There was that start-up a year or two ago...Perfect Coffee I think? It sold singles alleged to be as good as full bean. It must have folded, I haven't heard about it for a while.
https://bluebottlecoffee.com/perfectlyground#shop
I am skeptical, but James Freeman is putting his name on this stuff. They sent me a few free samples....haven't tried them yet. There was that start-up a year or two ago...Perfect Coffee I think? It sold singles alleged to be as good as full bean. It must have folded, I haven't heard about it for a while.
https://bluebottlecoffee.com/perfectlyground#shop
I saw that too and have the feeling of marketing hype as well. I'm willing to try it, but in this business of coffee, "perfect" is quite the subjective err.. taste. I'm not holding my breath on something like this being the end all be all thing.
Another cup of coffee is on the coaster beside my computer, as I write reports, look for excuses not to have to work too hard, and mull things over.
Coffee. Ethiopian. Hot.
But this is a different Ethiopian, a Dummerso, from the Yirgacheffe region.
Coffee. Ethiopian. Hot.
But this is a different Ethiopian, a Dummerso, from the Yirgacheffe region.
Well, I looked up whatever happened to Perfect Coffee....acquired by Blue Bottle. The circle is complete.
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Sounds like a good coffee day...if it is raining, stay in, on the porch, and have 3 or 4 cups. Definitely helps mulling.
I've not ordered from Blue Bottle in quite a long time now.
If you have a chance, check out http://www.atomicafe.com/ for coffee. @Shrink and I just love their blends, specifically the "Diesel" and "French Roast" ones. He's drinking them in French Press and I'm having them in espresso and to me, they’re the best tasting coffee I've come across so far. I have an order of the "French Roast" due in today and I'm quite looking forward to it.
Oddly enough, it was not raining today. Instead, the sun had broken through, though that is not a major surprise, as two nights ago, I had noticed the barometer climb to welcome but unusual heights.
However, I am inexplicably - well, maybe not so inexplicably - tired today.
Yesterday, at the doctor's, I got the flu jab (advised on account of Mother) and also commenced a course of antibiotics; on top of that, I had to finish off a report I was writing today.
Agreed.
Re Bluebottle, I checked their website - the one linked by @Kurwenal; anyway, I have this strange aversion to sites with little but glossy pictures that are devoid of (serious, and informed) content.
Thanks for the suggestion. My first reaction was: Boston...BOSTON...BOSTON!! For coffee? Cold brewed everything no doubt? Very very light roasts? Coffee with potato chunks and oyster crackers?
I don't buy much coffee these days; with consumption reduced, I can easily roast enough. But I will check it out.
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Perfect comment. And I will try not to rant about Apple selling ancient hardware at premium prices.....
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No doubt the jab is not helping. I always feel off for a day or two after the flu jab. Hang in there.
Can anyone tell me what I'm doing wrong here? I'm grinding for French Press. Are the grinds too big? Inconsistent? I know that a fine grind is required for espresso but what to look for when grinding for a French Press?
Forget grinds. What about taste? How does the coffee taste? What do your taste buds tell you?
And - whether it is a deficiency in pictorial composition, grim photography, what you have made in that coffee pot, or some versions of quite perfectly horrible coffee.......I have to say that what you have presented there looks distinctly unappealing.
Look: A rough rule of thumb - depending on your cup, or mug, size of course, and depending on the precise type of coffee you choose to use - is one or two dessertspoons of ground coffee (depending on how strong you like your coffee) per person.
Personally, because these days, I tend to drink Ethiopian coffee, which is - or tends to be - roasted lightly, I would use roughly two dessertspoons per (Le Creuset) mug. If using a coffee that is stronger/roasted to a greater extent, I would use less.
Can anyone tell me what I'm doing wrong here? I'm grinding for French Press. Are the grinds too big? Inconsistent? I know that a fine grind is required for espresso but what to look for when grinding for a French Press?
Ooooooh.
Now, I must say that that is an exceedingly elegant diagram, clever, well designed, witty and - above all - very informative. And accurate....
Well, I've been trying to grind to use in a French Press. The taste of these beans, Ethiopian, to me is a little weak. Although the notes say hints of black tea and lemon, to me it has a chocolate taste? I did think the size of grind was a a factor. I just notice that with pre ground I don't get a lot of floating grinds. I thought a more course grind but...?
Anyway, this is the coffee:
Anyway, this is the coffee:
Well, I've been trying to grind to use in a French Press. The taste of these beans, Ethiopian, to me is a little weak. Although the notes say hints of black tea and lemon, to me it has a chocolate taste? I did think the size of grind was a a factor. I just notice that with pre ground I don't get a lot of floating grinds. I thought a more course grind but...?
Anyway, this is the coffee:
Then, it is very possible that you may prefer a stronger tasting coffee, one that has been roasted more; try a medium roast, or a dark roast, instead.
Just because I like Ethiopian coffee (as does my esteemed friend @Kurwenal) doe snot mean that everyone does.
And, precisely because it is a lightly roasted coffee, I tend to use more of it when preparing coffee. Sometimes, much more.
Ok. Thanks. It smells absolutely amazing but not (to me) in taste when brewed.
Before experimenting with anything else, find out what you like: Nobody else can do that.
That means, taking short cuts - buy pre-ground if you have to, but experiment.
Experiment with the Africans (Kenyan, Ethiopian, Rwandan and so on), the central Americans (El Salvador, Nicaragua, Costa Rica, etc), the coffees from South America (Colombia, Brazil, among others), and yes, some from Asia (such as Java). See what you like.
Do you like it strong?
Then, check which style - bold, dark roast, medium roast, you like: For example, there is French roast, and some of the really dark roasts much admired by some on this very thread.
My sense is that only when you have a rough idea of the style, and country, of coffee that you like should you seek to set about improving how you make it.
Hmm, I'd guess too coarse of a grind.Can anyone tell me what I'm doing wrong here? I'm grinding for French Press. Are the grinds too big? Inconsistent? I know that a fine grind is required for espresso but what to look for when grinding for a French Press?
Also possibly a poor water/grind ratio. Try 10:1...40grams coffee to 400grams water.