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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
Scepticalscribe said:
In the 1990s, what was then Yugoslavia had an excellent team, but war did for them.

Nice to see both Croatia and Serbia making an appearance at the WC finals.

Yes, this should be interesting.
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Croatia did such a marvelous job yesterday. I have high hopes for them.
 
Sweden is playing against Germany tomorrow.
Will be a tough one. Have no idea how good Sweden are now.
Haven't watched much recently. Pretty young team, I think :rolleyes:
Thank god, I don't have to watch that Ibrahimovic diva, he just sucks even if he used to be good.

Will go make some tea, no coffee today. Probably some of the Yogi tea's I have.
 
Yogi used to do a black pepper tea that was delicious. Was probably 15 years ago, I think. The name or rather the flavor was just "Black Pepper," where they use black pepper in an assortment of their teas now.

It had some thyme, fennel and I think ginger in it. Tasted like a fresh made neapolitan pizza.
 
Zenithal said:
Yogi used to do a black pepper tea that was delicious. Was probably 15 years ago, I think. The name or rather the flavor was just "Black Pepper," where they use black pepper in an assortment of their teas now.

It had some thyme, fennel and I think ginger in it. Tasted like a fresh made neapolitan pizza.
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Cardamon, too?
 
Zenithal said:
Don't believe so. I think they use cardamom now but they didn't then. Getting people to taste and enjoy fennel is a massive task in its own right.
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Depends on how and where you serve fennel; it can be delicious.
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Dave Meadows said:
World Cup. I was very impressed with the Nigerians this afternoon.
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Yes, they actually delivered on their promise. And nice to see a team from Africa do well.
 
I've found a few ways to hide it. I find the sooner you use fennel or soak chopped pieces in some ice water, there's less of the flavor that turns most off. I personally love the flavor of fennel. I'd eat the bulbs like apples if it were more socially acceptable.
 
mobilehaathi said:
What you do in private is no one’s business. Have at it!
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I have been known to take an occasional nibble at some spring garlic, when the cloves are young and juicy and sweet. Oh, slice them razor thin (as in that scene in Goodfellas) to add to tomatoes, or tomato sauce, or a French or Italian dressing.

Just now, enjoying a freshly brewed Ethiopian coffee in my Le Creuset mug, served with organic brown sugar and organic full, fat milk.
 
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Some years ago I would occasionally snack on raw garlic cloves.


About to make a cappuccino and eat my soft boiled egg and toast. Skipped the morning's matches to get some much needed rest among other things. Have a wonderful weekend.
 
Zenithal said:
Some years ago I would occasionally snack on raw garlic cloves.
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If you place them - the garlic cloves - in a dish of olive oil for a few hours, this will take some of the 'sting' out of the garlic, (before you eat it, sliced on tomato with French bread, and sea salt, and drizzled with the aforementioned olive oil, yum) and will flavour the olive oil beautifully, which can be used in cooking, or French dressings, or to flavour pasta.


Zenithal said:
About to make a cappuccino and eat my soft boiled egg and toast. Skipped the morning's matches to get some much needed rest among other things. Have a wonderful weekend.
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Enjoy the cappuccino and soft boiled egg and toast; that sounds close to a perfect breakfast, if you are in the right mood for it.
 
I did. Though I went out and picked a few tomatoes and cut some fresh basil from the bushes to go with the egg and toast.
 
Random Dunn’s Bro K-Cup on the deck watching geese fly by and a couple families of bluebirds stealing worms from a bowl.
 
So the new French Press has taken priority over the Chemex o_O

It worked fantastic on our trip, got coffee (beans, ground-at-purchase) from a local roaster (Kona, wow), and since I didn't need a "precision" kettle, I just used a pot on the stove. We got used to the earthier/sweeter/nuttier amplification from the FP, and just the process itself is more streamlined (pour, wait press vs. pour ... wait ... pour ... wait). That delay in the process with the Chemex definitely reduces the temp a bit vs. the industrial insulated stainless FP. Cleanup is a wash, Chemex is tricker to clean the container itself, but the FP has a touch of extra effort with the plunger/filter.

Anyway, currently drinking this, terrific, a new local offering:

21641138_1712637295427633_4476495462129104792_o.jpg
 
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A few days ago, having received an email from Intelligentsia announcing the (limited seasonal) availability Los Inmortales, I recommended the excellent Los Inmortales from El Salvador, which is probably my favourite non-African coffee.

Today, Intelligentsia wrote to me to let me know that another coffee I really like from the Americas - Los Delirios from Nicaragua is now also available.
 
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