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Espresso Enthusiasts
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Who knows? Either would be interesting to go through - but am at work trying to solve some pressing issues so gotta leave.A good cappuccino & charging up for the game.
Whose gonna win @decafjava
Sweden is underdogs they say, officially. They like it that way.
But it sounds otherwise in national media.
Will have another run on my treadmill during game.
A good way to watch football
A good cappuccino & charging up for the game.
Whose gonna win @decafjava
Sweden is underdogs they say, officially. They like it that way.
But it sounds otherwise in national media.
Will have another run on my treadmill during game.
A good way to watch football
On matters Swedish, this afternoon, I ordered some Kalles Kaviar (love that stuff, ever since I came across it on a holiday in Stockholm almost a decade ago - when working abroad, which is fairly frequently, Swedish friends used to bring some back for me from their leave at home).
Yes, I would like to see Sweden win.
Debating preparing some Ethiopian coffee.
Kalles Kaviar
My brother loved it, I don't.
It's no middle ground for some things.
Enjoy your Ethiopian and the game if you see some of it.
And by all means the Kalles Kaviar
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Kalles Kaviar
My brother loved it, I don't.
It's no middle ground for some things.
Enjoy your Ethiopian and the game if you see some of it.
And by all means the Kalles Kaviar
I won't receive it for a few days yet as I only put the order in today. But, I am looking forward to it - I have been trying to lay hands on this divine stuff for quite some time.
Yes, I know that this is something that is very divisive (like marmite, which my father loved but most others didn't); some Swedish friends brought back better Kaviar (or so they claimed) than Kalles; this came in a black tube, - the name of which I have forgotten - and was equally gratefully received (and consumed) by me.
In turn, they got to share my wine.
Friends just got back from Cuba/Mexico, brought me this
View attachment 767811
[doublepost=1530031990][/doublepost]Just made what was supposed to be a sample and turned into a whole pot
Swapped some of the above (with the friends who gifted it to us) for some of their cuban, wow, it smells incredible, has a slight red tint, looks a little fine for the press, maybe I'll Chemex it tomorrow morning.
Yeah some of the Caribbean or SA coffees have a nice amber shade to them whereas other regions produce something more chocolate like. I'm no expert on chemistry but I'd guess it has something to do with the higher acidity in those beans leading to a lighter color. Has something to do with the lower ph (acidic) and it allowing hydrogen to bond to the proteins or whatever that contribute color.
Had a good and very desired Latte served by my sweet male Hairdresser today.
I had that annoying message 'Clean the brewing unit' on my machine this morning.
I was in no way in any mood to fulfill that command today.
Will do tomorrow, if I want any coffee drinks.
Woke up with a pretty intense sunburn.
We never know how strong the sun is when we spend time close to the oceans waves.
But we sure know next day
I had that annoying message 'Clean the brewing unit' on my machine this morning.
I was in no way in any mood to fulfill that command today.
Will do tomorrow, if I want any coffee drinks.
Woke up with a pretty intense sunburn.
We never know how strong the sun is when we spend time close to the oceans waves.
But we sure know next day
Oh, just do it. I put it off too and when I do clean our espresso machines out or our dripper I nearly want to throw up at the built up oils.
Listen to this advice. Besides the coffee gets pretty bad the longer between cleanings.
I love the Chemex and the V60 as well. i use them in my office at work and most people think I'm either doing a science experiment or cooking meth!
It isn't even about buildup. It's use over time. We make anywhere from 50-90 espressos a week between us and having company. It gets disgusting very fast. The drip is fairly simple to clean. I don't even need to descale. It's more along the lines of staining.
Really? After all that coffee that you put through it? What machine is it and how long have you had it?
You must have a very nice water filtration system in place.
My drip maker? RO water. Use RO water in the espresso machine tanks, too. Though I still run a descaler solution for those because I don't fancy shelling out 1K or more for a repair bill. Our local water is very high quality but I can pick up a mild aftertaste and would rather it not affect our coffee or tea. For the mokas, at least stainless steel, I've found a tiny bit of sodium bicarb and citric acid flushes and cleans oils very well.
Nice. I'm envious of the RO. Wish I had one in my apartment.
I actually don’t have a choice even. The machine decide this totally on its own.
When that command comes up, I’m blocked out to make any Coffee drinks whatsoever.
I know my machine only wants the best espressos for me that’s why it do this to me
Not even 1 little cappucino it would give me yesterday morning.
I will obey its command later today, so it will serve me something nice
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Really? It's fairly standard around here nowadays. Usually you want to buy the best to eliminate too much wastewater.
I don't know what that is. I've seen it mentioned in literature. I can't imagine it being pleasant.Have you ever cleaned a grease trap?
A very tasty double espresso in the Victorian railway station this morning.
Oh, I remember. But I always take out the the instructions book anyway. Double-checking.
It's only the 2nd time I do it on this machine. Even if the machine I had earlier was very similar, it's small differences.
I don't have to oil some small rubber rings on this one. Progress.
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Currently having a iced green tea. Then bed.
Japanese sencha + peppermint from the garden, brewed, let to settle to room temp, poured over ice.
Japanese sencha + peppermint from the garden, brewed, let to settle to room temp, poured over ice.
They are good but also a drip/gravity fed filter is nice.
http://www.getberkey.com/berkey-wat...AzN0oKdcZrOWm8BrLlHQH8t8PbbrYmp0aAsHyEALw_wcB