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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.
Made a mistake. Wanted to order one David Lynch coffee bag. Somehow ended up buying $60 worth of coffee, probably some leftovers in the cart that I didn't notice at payment time as I did it quite quickly from the phone.
Oh well; lesson learned.
 
The new manual espresso machine has arrived. I haven't used it yet, but am going through the "first use" instructions which call for a descaling and flush. It's warming up right now.

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Enjoying a new to me coffee from a local roaster this morning. It is quite delicious and I think the first "honey" processed bean I've had, too.
https://www.docr.coffee/kenya-gikirima-aa
This coffee is grown in volcanic soil at altitudes of 1300-1400 masl and is honey processed using local hot spring water and sun-dried. It’s super exciting. Look for loads of juiciness, Black Cherry and plenty of winey tasting notes. It’s also super grapey, some mild white grape but also some really tart like Concord grape.
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Woke up with a horrible, strong headache.
Had a cup of coffee and homemade white egg, bacon, diced ham breakfast organic wheat burrito before popping some Excedrin pills.
 
Scepticalscribe said:
French press is a most forgiving method of coffee preparation.
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Unless you overshoot the brew time and then it's... For me the moka is most unforgiving compared to our espresso machines as I've had years and years of practice on those. I've been toying with mokas for probably half my life at this point and one little slipup delivers an okay or whatever cup, but it's not amazing. If you recall, I kept a journal of measures I took to ensure a perfect brew, which I've misplaced somewhere in the house. I was able to dial in perfect pot after pot of sweet sensuous cup. Rich aroma, natural slight sweetness, beautiful color and without the tiniest amount of bitterness.
 
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Zenithal said:
Unless you overshoot the brew time and then it's... For me the moka is most unforgiving compared to our espresso machines as I've had years and years of practice on those. I've been toying with mokas for probably half my life at this point and one little slipup delivers an okay or whatever cup, but it's not amazing. If you recall, I kept a journal of measures I took to ensure a perfect brew, which I've misplaced somewhere in the house. I was able to dial in perfect pot after pot of sweet sensuous cup. Rich aroma, natural slight sweetness, beautiful color and without the tiniest amount of bitterness.
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It is relatively easy to keep an eye on the brew time; and that will also depend on the actual nature of the coffee used - wether it is lightly roasted (which may need a little more time) or a dark roast.
 
Cup of joe + homemade, bacon egg white and mozzarella English muffin (organic, wheat).
Second cup of joe at work.
Preparing French press at work.
 
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mobilehaathi said:
A very large mug of Kenyan with a side of some Icelandic chocolate with, I believe, salt and salted licorice. It’s surprisingly excellent.
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Sounds wonderful.

I've had salted caramel (which I love) and salted chocolate (also very tasty) but have yet to sample salted liquorice chocolate.

However, given that I have plied with the Finnish specialty Salmiakki (which is an addictive and amazing salted liquorice liquor), I can well imagine that it would appeal to me.
 
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Having a little trouble recently with the coffee “puck” getting stuck in the machine, rather than starting in the portafilter. Any ideas why this is?
 
Large box of books arrived today. It's sitting unopened. I've been busy with doing work in the yard and indulging myself with dark chocolate covered cinder toffee. A nice contrast between bitter and sweet.


Currently having a nice double cappuccino in an unusually large cup. Much catching up to do with shows and film I've kept putting off.
 
Scepticalscribe said:
In the days when I ordered coffee from Intelligentsia, I had some seriously splendid coffees from El Salvador.

Do enjoy.
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This coffee is remarkable. It smells and tastes so good that I am probably going to add it to my regular rotation. It may also be my first time with a coffee from El Salvador, too. I prepare it via the Chemex and it is quite wonderful.

My most favorite region for coffee is the island of Sumatra in Indonesia. That's where Atomic Coffee Roasters in Boston get their beans for French Roast that I use for my daily espresso.
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Dave Meadows said:
Having a little trouble recently with the coffee “puck” getting stuck in the machine, rather than starting in the portafilter. Any ideas why this is?
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Is it possible that you have too much coffee in the basket? Is there enough headroom in there so that when the PF is locked into the group so that no coffee touches the screen?
 
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Too much coffee would cause a bit of backwash to occur due to pressure unable to adequately escape. As SBG said, try a little less and pack as usual. It
 
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