Espresso Enthusiasts

[Scepticalscribe]

Sipping a cup (a mug, actually) of Ethiopian coffee.

The substitute carer arrived around 40 minutes ago (our actual carer won't be back until late afternoon), and, as she loves coffee, I made some for us both.

Coffee. Ethiopian. Hot. Lovely on a cold, dreary, foggy morning in early December.

 

[0388631]

You seem quite smitten on Yirgacheffe, Sceptical. Though some would say the same about my Kenyan AA. Weather's been quite nice most of this week. Rather chilly outside tonight, but not as cold as a week ago. It's supposed to be 5*C tomorrow and drop down between 2-4*C over the weekend at night. Not terribly cold but unnatural for this time of year.

This cold weather has dazed me and placed me in a phase of wanting hearty stews and rich soups. I've been craving quartered yukon golds skin on and covered with EVOO, sea salt, cayenne, cracked pepper, paprika and roasted under their edges are crispy, their sides taut and their insides rich and fluffy. Those lovely salty edges giving way to a fine balance between chewiness from the caramelization of the potatoes to the soft plumpness within being held back by their exterior crust. I've had similar day dreams of veal shins slowly roasted with vegetables and spices allowing all the hard fat and tissue to slowly melt making its way into the meat and making it incredibly rich and delicious.

Or a hearty orzo dish, a baked one or pan one. Sadly, I seem to be the only person I know in life who enjoys orzo.

 

[Scepticalscribe]

You seem quite smitten on Yirgacheffe, Sceptical. Though some would say the same about my Kenyan AA. .....

Yes, I am.

It is my favourite - by far - among the Ethiopians. And my favourite by a massive margin over coffee from anywhere else. Coffees from that region exhibit the characteristics of Ethiopian coffees to an even greater degree, the characteristics that I realise I had come to love: namely, that 'clean', clear and bright note, and a sweet and wonderfully smooth taste.

Now, needless to say, I have tried many of the others from Ethiopia, and they are excellent - small local suppliers, and the Ethiopian Coffee Company in London have been very good sources.

Besides, it is important to leave one's comfort zone sometimes, - but somehow, always find myself returning to Yirgacheffe - it just 'works' perfectly for me.

This cold weather has dazed me and placed me in a phase of wanting hearty stews and rich soups. I've been craving quartered yukon golds skin on and covered with EVOO, sea salt, cayenne, cracked pepper, paprika and roasted under their edges are crispy, their sides taut and their insides rich and fluffy. Those lovely salty edges giving way to a fine balance between chewiness from the caramelization of the potatoes to the soft plumpness within being held back by their exterior crust. I've had similar day dreams of veal shins slowly roasted with vegetables and spices allowing all the hard fat and tissue to slowly melt making its way into the meat and making it incredibly rich and delicious.

Or a hearty orzo dish, a baked one or pan one. Sadly, I seem to be the only person I know in life who enjoys orzo.

Yes, agreed, 'tis the season for stews, casseroles, and hearty soups. Fish chowders, too.

 

[0388631]

Fish chowders

I've never heard of this until just now. I looked it up and I'm not sure what it's supposed to be. Is it like clam chowder but with fish or is it a cream based soup with vegetables and firm fish?

 

[Scepticalscribe]

I've never heard of this until just now. I looked it up and I'm not sure what it's supposed to be. Is it like clam chowder but with fish or is it a cream based soup with vegetables and firm fish?

Essentially it is a rich, thick fish soup.

I have several recipes to hand, one from Ireland (smoked fish in this gives the fish mix - firm fleshed white fish, smoked fish and red fish - such as salmon - in this quite a specific and soporific and soothing flavour; regional variations mean that it can be a smooth soup, or one where the fish pieces are winning in the soup, as chunks), one from Sweden (this includes tomato, and - some versions have fennel), and a recent one from a good friend in Norway, a Bergen fish soup.

(Vocabulary differences again, as I am not from the US; I know that New England is supposedly quite famous for some versions of fish soups).

 

[0388631]

Essentially it is a rich, thick fish soup.

I have several recipes to hand, one from Ireland (smoked fish in this gives the fish mix - firm fleshed white fish, smoked fish and red fish - such as salmon - in this quite a specific and soporific and soothing flavour; regional variations mean that it can be a smooth soup, or one where the fish pieces are winning in the soup, as chunks), one from Sweden (this includes tomato, and - some versions have fennel), and a recent one from a good friend in Norway, a Bergen fish soup.

(Vocabulary differences again, as I am not from the US); I know that New England is supposedly quite famous for some versions of fish soups).

That's why I asked. I couldn't recall your work ever taking you to the US, but I do recall reading American chowder is a version of the old country. This Irish recipe you speak of, would smoked salmon bellies work? I've been eating them each winter since my trips to Europe's east years ago. At room temperature they're divine. The fat simply melts in your mouth and the smoked flavor is mild yet delicious. A touch of salt lingers on one's tongue before good vodka meets the lips.

On two occasions I made a fish "stew" using firm fish fillets with skin. Seared skin side now and placed on a plate for later use. Garlic, onions, mushrooms, parboiled cubed potatoes, good tomatoes chopped roughly and deseeded, brought to a boil after the fish was put back in. Add in tempered heavy cream at the end of cooking for a rich "stew" eaten with bread. Last time I made it was in the summer of 2010, IIRC.

 

[Scepticalscribe]

Time to prepare to make a pot (Le Creuset) of coffee. That is, or will be: Coffee. Ethiopian. Hot.

This is because the substitute carer likes coffee every bit as much as I do myself.

The carer has headed off to the farmers' market, and I am Minding Mother until the substitute carer turns up in the next half hour or so.

 

[0388631]

Brewed chamomile and lemon. Then off to bed. Feeling very ragged this morning. Will sleep until midday. Probably.

 

[Scepticalscribe]

It is Sunday, so the substitute is standing in for a few hours, while the actual carer has the day off.

The substitute carer likes her coffee, so I prepared a pot (Le Creuset) of freshly ground Ethiopian coffee from the Yirgacheffe highlands of the country.

Quite delicious.

 

[Scepticalscribe]

And a new week has been greeted with a mug of Ethiopian coffee, which hails from the Yirgacheffe highlands.

 

[Scepticalscribe]

A cold day, and a dismally dark, overcast afternoon; in truth, the light never improved.

This begs the question of whether the afternoon calls for a further cup of coffee (Ethiopian), or hot chocolate, or - perhaps, something equally soothing?

 

[yaxomoxay]

A cold day, and a dismally dark, overcast afternoon; in truth, the light never improved.

This begs the question of whether the afternoon calls for a further cup of coffee (Ethiopian), or hot chocolate, or - perhaps, something equally soothing?

why, both of course!

 

[Scepticalscribe]

why, both of course!

Well, a mug of (freshly made, freshly ground) Ethiopian coffee lies to my right hand, and instead of a mug of hot chocolate, I contented myself with some artisan dark chocolate, with a salted caramel filling.

And no, not one.

You know those societies, newly tripped over, but written about in learned journals in the 19h century which described how sometimes, a local means of quantifying stuff could be measured as the "one, two, many" method, especially if words - or concepts - did not exist to describe actual numbers.

Well, my consumption of chocolate this afternoon lies between 'two' and 'many'.

 

[yaxomoxay]

I think I am going to ask my in-laws to bring me a Neapolitan coffee pot from Italy...

 

[Scepticalscribe]

I think I am going to ask my in-laws to bring me a Neapolitan coffee pot from Italy...

I have a genuine Bialetti moka pot from Italy - given to me as a present by my godmother when she returned from a holiday to Italy well over a quarter of a century ago, a treasured gift.

And, yes, sometimes, I still use it.

(And this is one of the few occasions when I do not use Ethiopian coffee).

 

[yaxomoxay]

I have genuine Bialetti moka pot form Italy - given to me as a present by my godmother when she returned from a holiday to Italy well over a quarter of a century ago, a treasured gift.

And, yes, sometimes, I still use it.

(And this is one of the few occasions when I do not use Ethiopian coffee).

Bialetti's are the best.
I do have one (just a miserable 4 cup), and it does the job beautifully. It's a much different flavor than regular espresso.
I am sure that the memory of the gift makes the moka even more flavorful.
It certainly revives images of where I used to spend a good part of my summers as a kid and teenager, when my daily view - accompanied by a good afternoon or morning coffee - was this:

 

[Scepticalscribe]

Bialetti's are the best.
I do have one (just a miserable 4 cup), and it does the job beautifully. It's a much different flavor than regular espresso.
I am sure that the memory of the gift makes the moka even more flavorful.
It certainly revives images of where I used to spend a good part of my summers as a kid and teenager, when my daily view - accompanied by a good afternoon or morning coffee - was this:

Yes, that is what I would class as a gorgeous view to serve as an appropriate setting while sipping an espresso, made as only the Italians came make them.

Wonderful.

I'm surprised that you were able to tear yourself away from there as it looks absolutely divine.

 

[Scepticalscribe]

Visited my local high end coffee shop (the one in the 16th century building) yesterday to see what they had. Kenyan coffee and - but naturally - Ethiopian coffee - were both bought. The aroma was simply sublime.

 

[Scepticalscribe]

About to prepare some Ethiopian coffee for the substitute carer and myself; today's coffee will have the added element of (organic) hot milk. Very soothing for what seems to be a dreary, and dark, winter's afternoon.

 

[Scepticalscribe]

I must say that the addition of the hot milk (organic, etc) to some freshly made Ethiopian coffee was delicious, and welcome and warming this miserable morning. Um, afternoon.

 

[0388631]

Drip coffee, extra strong through SS filter, light cream warmed up. Currently cleaning French Press, or rather soaking them. Interesting observation earlier. Allspice berries look almost like pepper berries when you're half awake and wanting to fill up the mill. It was the faint smell of a clove like spice that made me realize I was about to fill up the mill with allspice. Ghastly spice.

 

[Scepticalscribe]

Drip coffee, extra strong through SS filter, light cream warmed up. Currently cleaning French Press, or rather soaking them. Interesting observation earlier. Allspice berries look almost like pepper berries when you're half awake and wanting to fill up the mill. It was the faint smell of a clove like spice that made me realize I was about to fill up the mill with allspice. Ghastly spice.

Allspice has its place - apple pies, apple crumble, mulled wine, and the like. Even, perhaps, a hot port. And, it is lovely with warmed milk.

Now, granted, I wouldn't really recommend replacing the black peppercorns in the pepper mill with allspice, no. That could lead to unfortunate consequences.

 

[mobilehaathi]

Drip coffee, extra strong through SS filter, light cream warmed up. Currently cleaning French Press, or rather soaking them. Interesting observation earlier. Allspice berries look almost like pepper berries when you're half awake and wanting to fill up the mill. It was the faint smell of a clove like spice that made me realize I was about to fill up the mill with allspice. Ghastly spice.

Yikes, I'm now thinking about the horror of accidentally grinding allspice into my morning eggs.

 

[0388631]

Yikes, I'm now thinking about the horror of accidentally grinding allspice into my morning eggs.

You could call them avant garde eggs.

 

[Scepticalscribe]

Decent Brother arrived and he, the substitute carer, and myself enjoyed a freshly made pot (Le Creuset) of Ethiopian coffee which I served with hot (organic) milk. Delicious.