Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
Espresso Enthusiasts
- Thread starter eric/
- WikiPost WikiPost
- Start date
- Sort by reaction score
- Status
Depending on the medicine, some stainless steel or concrete works well too.
While I'm not a huge fan of Belgian biscuits, I do like French butter biscuits imported here. Much better than the Anglican stuff. Harder and crisper than the Scandinavian stuff. You do taste more butter. It's incredible with plain coffee. The sweetness, the rich butter flavor and the deeply complex flavor of the coffee entwines together like a pair of lovers on a picnic blanket while the world revolves around them.
I feel as if stainless steel vats are cheating. They throw in chips of toasted oak to make up for the lack of flavor development.Depending on the medicine, some stainless steel or concrete works well too.
Last edited:
Oh, god, no thanks. When I say stainless steel or concrete, I'm assuming minimal to no oak at all. I prefer my white wine minimally oaked, if at all, and my reds to be aged in oak as appropriate (with preference towards Old World styles).
And please, if we will be oaking our wine, let's do it properly: none of this teabag nonsense.
Ahem, err, right, coffee....
I love your fiery posts.
But, yes, I do see what you're saying. Oak in whites isn't bad. Some wineries, however, think it's needed and in large amounts. I've had some Napa Valley wine in the past that led me to think I just consumed an oak puree.
But, yes, I do see what you're saying. Oak in whites isn't bad. Some wineries, however, think it's needed and in large amounts. I've had some Napa Valley wine in the past that led me to think I just consumed an oak puree.
I know.
Perspective is everything, isn't it?
[doublepost=1508302335][/doublepost]
Normandy butter biscuits are excellent, and - of course - short bread from Scotland (with a generously high butter content) is invariably superb.
Have sipped, and savoured - a lovely latte (made with Ugandan coffee), on a relaxed Friday afternoon.
Any sugar?
(Reminder to self to bring coffee making stuff - plus brown sugar - back with me when I next head home.)
That's what I do 99% of the time. My reasoning is that sometimes I get the milk, cream or sugar just right in relation to grounds and water, and it's absolutely fantastic. The next time I try to replicate it, it's not the same. It's better to drink it plain than faff about.
I know most in this thread or in the coffee world aren't as keen as I am to replicate everything to a high degree of accuracy, by which the above sounds like the rantings of a madman. Tea is simply more forgiving.
You wrote it, not I.
Anyway, I am not so rigidly adamantine in my thinking, or preferences, least of all about coffee.
There, apart from a marked preferences for African coffees, I allow mood to dictate what I shall drink by way of coffee - and how I shall take my drink.
I still fail here and there with the mokas, even though I've got the correct method down to a tee. Very fickle, very easy to do but also easy to do wrong. However, when done right, it's incredibly entertaining to see the liquid flow up like you've struck black oil, albeit amber in color.
By the way, enjoying that Pullman book? Have to admit, I've become interested in reading the series after your commentary on it the other evening. Unfortunately, I had to send back my copy, which means I'll have to purchase it alongside the prior books.
I've recently found myself exploring some science fiction and fantasy. Two genres I blew off whenever given the chance. While I'm ashamed to admit being a massive fan of the PotC films, I figured they have some fantasy entwined and it wouldn't hurt to read something out of my normal genres. Plus, I enjoyed Pullman's prose.
I really loved Philip Pullman's "His Dark Materials" series - it is brilliant and a classic of fantasy.
An earlier quartet of his which is also well worth reading is the "Sally Lockhart" series.
An earlier quartet of his which is also well worth reading is the "Sally Lockhart" series.
Just enjoying some Italian Lavazza made in my trusty Bialetti. Working at home this morning may go into the office this PM.
So I might as well come back to a post several weeks ago when our moka-avoiding friend @Zenithal asked why my current workplace has instant coffee - well they also have a Bialetti which I use for our guests and myself.
2017 has generally not been a good year, although there have been some very bright spots.
After 14 years at a Swiss think tank (very international staff) in security sector reform, starting part time when still a grad student in the publications department and eventually being put in charge of the website. Well the director ( a decent human fellow if a bit old fashioned) retired in 2016 to be replaced by a young "cool" fellow who has turned the place upside down - I got informed end of January due to “restructuring” my services would no longer be required and was given three months’ notice and offered a six-month part time contract to “help in the transition”.
I refused it but was put under great stress as I also had to deal with an illness in the family back in Canada. Cutting to the chase I got accepted in summer to work for an American overseas study program as academic coordinator - students come for 3 months semester to study different fields like finance or diplomacy.
We have a small office with a kitchen used by students as well as staff. Instant coffee for those who care not for real coffee (or who don't want to bother cleaning the Bialetti) and tea, and the Bialetti for me and our visiting lecturers.
Bit of a long post but I need to vent now. All my former colleagues complain of a very bad atmosphere at my former employer and I am glad to be out of there!
So I might as well come back to a post several weeks ago when our moka-avoiding friend @Zenithal asked why my current workplace has instant coffee - well they also have a Bialetti which I use for our guests and myself.
2017 has generally not been a good year, although there have been some very bright spots.
After 14 years at a Swiss think tank (very international staff) in security sector reform, starting part time when still a grad student in the publications department and eventually being put in charge of the website. Well the director ( a decent human fellow if a bit old fashioned) retired in 2016 to be replaced by a young "cool" fellow who has turned the place upside down - I got informed end of January due to “restructuring” my services would no longer be required and was given three months’ notice and offered a six-month part time contract to “help in the transition”.
I refused it but was put under great stress as I also had to deal with an illness in the family back in Canada. Cutting to the chase I got accepted in summer to work for an American overseas study program as academic coordinator - students come for 3 months semester to study different fields like finance or diplomacy.
We have a small office with a kitchen used by students as well as staff. Instant coffee for those who care not for real coffee (or who don't want to bother cleaning the Bialetti) and tea, and the Bialetti for me and our visiting lecturers.
Bit of a long post but I need to vent now. All my former colleagues complain of a very bad atmosphere at my former employer and I am glad to be out of there!
My sympathies and commiserations.
Actually, I loathe young "cool" people, of the sort that you describe.
And yes, I, too, will admit to being something of an aficionado of the Bialetti, though I don't use mine half often enough when I am home.
Today, I had a rather nice espresso. Thoroughly enjoyed it.