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Espresso Enthusiasts
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Drip.
Deep cleaned the espresso machines this weekend. They say it's a labor love. I say it's six hours of quiet time with headphones so I don't have to deal with anything else. Backwashed both machines. One had more oil buildup than the other and took more work to clean.
Deep cleaned the espresso machines this weekend. They say it's a labor love. I say it's six hours of quiet time with headphones so I don't have to deal with anything else. Backwashed both machines. One had more oil buildup than the other and took more work to clean.
A rich and much wanted cappuccino and heavily sweetened at that. I'm now wishing I hadn't had the last few Linzers over the weekend so I could snack on those with my cappuccino. Oh, well, Easter's this Sunday. I could always make a few dozen more.
Three pretty good espressos today thus far, and counting........
Having my second cup of Kenyan coffee while reading my Churchill book, a good way to spend an early evening.
I've forgotten how much I hate cleaning the SS mokas between uses. I fill up the basin with hot boiling water and let the oils lift off slowly over a day or two and then give it a hand wash without soap. I can get maybe 5 brews out of it before the coffee begins to have slightly odd notes. I bought a long and narrow pastry brush to get into the crevices soapy water or not. It works with plain water for the aluminum mokas, too. Just need to dry it fast.
Right now I'm deciding whether to have some coffee and read a book or take a nap because I feel like my mind's been on hyperdrive for days.
Right now I'm deciding whether to have some coffee and read a book or take a nap because I feel like my mind's been on hyperdrive for days.
Nice cappuccino later. We'll be clawing through a 3 lb Belgian dark chocolate truffle bunny on Friday filled with various assorted fillings in key positions. Polished off a Godiva 4 pc. set of eggs at work today. No heartburn, thankfully.
A bit disappointing as Godiva did a solid dark chocolate bunny, around 80-85% cacao that weighed around 4-5 lb many years ago. I had a lovely two weeks post holiday cracking at that thing. On the other hand, there's 40 lb of pure chocolate pellets by Barry Callebaut in the pantry which I recently got in. Excellent chocolate for snacking or making fine chocolates at home. Their chocolate makes the silkiest and richest ganache ever. Love using their chocolate when making a Sachertorte.
I keep several 100% bars in stock when I'm watching my sugar intake but still want chocolate. It's sinfully delicious.
A bit disappointing as Godiva did a solid dark chocolate bunny, around 80-85% cacao that weighed around 4-5 lb many years ago. I had a lovely two weeks post holiday cracking at that thing. On the other hand, there's 40 lb of pure chocolate pellets by Barry Callebaut in the pantry which I recently got in. Excellent chocolate for snacking or making fine chocolates at home. Their chocolate makes the silkiest and richest ganache ever. Love using their chocolate when making a Sachertorte.
I keep several 100% bars in stock when I'm watching my sugar intake but still want chocolate. It's sinfully delicious.
Enjoyed an espresso at the hotel bar - which has an amazing chrome espresso machine - this morning.
Enjoying a cup of Kenyan with Biscoff biscuits in my conservatory. Mulling over what book to read next, looking for a good mystery.
Did you ever read "The Devil's Lieutenant" by Maria Fagyas?
It is a thriller/murder mystery that is set (mainly) in Vienna, capital of the Austro-Hungarian Empire during the years immediately prior to the outbreak of the First World War.
As is the case with the best thrillers, it dissects and analysis and examines the society it describes, in this case the world of the late Imperial period of the Austro-Hungarian Empire, - using the framework of a murder mystery thriller to do so - while the actual setting for the crime is the officer corps of the Imperial and Royal Army.
If you can lay hands on it, I think you'd enjoy it.
I think you would find it interesting and unusual, as it is both murder mystery thriller and an analysis, exploration (and almost an elegy) of a vanished world.
This morning's coffee was a pot of organic Peruvian from Dave's Coffee. What a great tasting coffee!
Enjoyed another Kenyan coffee (with organic brown sugar, and organic raw full fat cream) served with a generous slice or two of French apple tart.
"Joe"? What is that?
On topic, my own mug of piping hot Kenyan coffee went down very well this morning.
Ah! You might find this one somewhat amusing: https://www.theroasterie.com/blog/where-did-the-term-cup-of-joe-come-from/
Thank you.
It is an expression that I had never come across, so your linked explanation was very welcome.
Like many Americanisms, I heard it here a long time after immigrating to the US. I wasn't quite aware what it was. I'd figured it was orange juice as I was aware long before then what OJ (orange juice) was. Granted my mind initially went wild for a brief moment that one time and thought it was some sexual thing.
Though even now I almost never hear that term used. Coffee is used. "Cup of coffee." Though even that isn't truly correct. A cup and a mug are two different vessels. Here most refer a mug as a cup, which is irritating. Mugs have heft, they're taller, and often hold more than 300 ml of liquid. A proper cup of coffee or tea is between 120 ml and 180 ml, usually in the middle of that figure as you don't pour all the way to the top. A coffee cup is typically heavier and made differently to a tea cup, as the latter is lighter and somewhat more dainty. A coffee cup is shorter and has a larger drinking area to allow for it to cool down and not retain heat for too long. A tea cup is taller and has a smaller drinking area allowing to retain heat. A tea cup's height allows for imagery to exist on the exterior surface. The increased height and the smaller drinking area allow a proper cup of tea to retain heat longer than a coffee cup despite it being lighter and thinner in composition. As cold or lukewarm tea is disgusting.
I've put people to sleep over discussion like this before.
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