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Espresso Enthusiasts
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Ethiopian coffee with a dash (well, a few dessertspoons) of organic, double cream.
The La Marzocco GS3 that is shown above lists for about $7500 in many US stores. my experience with a Mini Vivaldi 2 that I have used for 12 years is to practice grinds, temps, pull times etc. Until you get the product you want. There are a lot of variables and cafes pull thousands of shots to my 8 or so a day. But it can be done. Also remember that the espresso machines have parts that might fail. I have taken my 50# machine back to the dealer for repair at least once since I bought it.good read for the beginner:
Making Espresso at Home Is Kind of a Nightmare—But If You Insist, Here’s How to Do It Well
Making home espresso is hard to do right. But if you really want café-quality drinks, here’s what you need to know.www.nytimes.com
I thought this was an excellent read for me and needed to share!
But there is nothing like waking up to a double espresso in the morning we having to go out to my Starbucks. You can’t beat it.
Enjoyed my Ethiopian coffee today served with organic, full fat, hot milk, and a spoon or two of organic, double cream.
My first experience with espresso was not 'pleasant'.
I didn't sleep that night, and some part of the second. I have grown to realize the meaning of the word 'moderation'.
Everything in moderation... 😉😂
It was good espresso. I worked at an Italian restaurant, and a chef took a liking to me, and made me an order of sauteed frog legs, and an espresso, large apparently. The 'legs' were wonderful. Espresso took some time to appreciate.
Interesting thread.
I didn't sleep that night, and some part of the second. I have grown to realize the meaning of the word 'moderation'.
Everything in moderation... 😉😂
It was good espresso. I worked at an Italian restaurant, and a chef took a liking to me, and made me an order of sauteed frog legs, and an espresso, large apparently. The 'legs' were wonderful. Espresso took some time to appreciate.
Interesting thread.
My first experience with espresso was not 'pleasant'.
I didn't sleep that night, and some part of the second. I have grown to realize the meaning of the word 'moderation'.
Everything in moderation... 😉😂
It was good espresso. I worked at an Italian restaurant, and a chef took a liking to me, and made me an order of sauteed frog legs, and an espresso, large apparently. The 'legs' were wonderful. Espresso took some time to appreciate.
Interesting thread.
Actually, I think that espresso, and red wine, along with a few other beverages, are among those which are something of an acquired taste.
In any case, I now know that - for me - a number of conditions (necessary and/or sufficient) are required to truly enjoy espresso: Personally, I prefer espresso in the morning (or, occasionally, after an excellent dinner with congenial company); other conditions are that I tend to prefer it - or enjoy it more - when consuming it in a country with a warm climate (such as Italy, the Balkans), where there is also a culture of the provision of excellent coffee.
And, unlike other coffees, sometimes, I will take espresso with sugar.
Conditions. I only sip one in the early morning. I got an espresso mixed concoction at Starbucks once, and inspite of asking for decaf (which is still stimulating) I apparently received the opposite. It was late in the day. I got a good bit of reading done that night, and finally napped around 6AM. Good that I didn't have to work that day. Live by the sword...
My first experience with espresso was not 'pleasant'.
I didn't sleep that night, and some part of the second. I have grown to realize the meaning of the word 'moderation'.
Everything in moderation... 😉😂
It was good espresso. I worked at an Italian restaurant, and a chef took a liking to me, and made me an order of sauteed frog legs, and an espresso, large apparently. The 'legs' were wonderful. Espresso took some time to appreciate.
Interesting thread.
Actually, I think that espresso, and red wine, along with a few other beverages, are among those which are something of an acquired taste.
In any case, I now know that - for me - a number of conditions (necessary and/or sufficient) are required to truly enjoy espresso: Personally, I prefer espresso in the morning (or, occasionally, after an excellent dinner with congenial company); other conditions are that I tend to prefer it - or enjoy it more - when consuming it in a country with a warm climate (such as Italy, the Balkans), where there is also a culture of the provision of excellent coffee.
And, unlike other coffees, sometimes, I will take espresso with sugar.
To be honest, I wouldn't judge espresso - or any other coffee - by what is offered in Starbucks, as - to my mind - their coffee (thin, bitter, stale), lacks quality.
For a good espresso, go to a small, well regarded coffee shop; anything Balkan, French, or Italian - even Scandinavian, or central European (or owned) - should offer very good quality coffee.
gives me all da coffee feelz
No thanks.
I prefer my coffee to contain solely coffee, (and possibly milk and/or sugar as needed.)
Enjoyed a coffee from Costa Rica - with organic full fat, hot milk - this evening with dinner.
I understand your qualms. But 'local' people work at Starbucks. I tried McDonald's coffee, and OMG!!! Was it passed through dead sheep entrails? It was HORRIFIC!!! It took much of the day to get the retched taste out of my mouth.
Starbucks is fairly harmless, from my limited experience. I used to wait until the PSL came out and drink a few of those, but finding that they are heavy with HFCS, I have switched to the Atomic Pumpkin from New Belgium. It's far more interesting, but this year I did get a hot PSL, just for 'old times'. I'm good...
The 'best' local coffee shop closed here: Family infighting drove the company into the ground at over 1,000MPH. It was spectacular, and resulted in many dull and tedious lawsuits, I imagine. Many people were devastated. I miss their cookies. *shrug* Until someone comes in to challenge the Starbucks megopoly, I'll frequent the local SB at least once a year. Maybe...
We, the wife, had an espresso maker, but it gave it's life in pursuit of 'the best espresso'. I think the wife was imbibing a little too much from the juice of the bean, and it died from over use. Tragedy. She seemed quite a bit more subdued and calm after that. Bah!!!
I remember all the weight I gained from their Frappuccinos. Glad I gave them up. So fattening. And Guarana makes my heart do back-flips for some reason. *shrug*gives me all da coffee feelz
Oh, I fully understand that "local" people work at Starbuck's, but well, firstly, I am European, not American, which means that I have access to very good local coffee shops, secondly, as already mentioned, I dislike the coffee Starbuck's produces (bitter, thin, stale), and thirdly, I deeply dislike their "cannibalism" business model.
Having said all of that, yes, they do attempt to cultivate a pleasant ambience in their coffee shops, but I still shop local for my coffee.
Gotcha. Yeah, America is known for crap coffee and piss beer. The only thing that is saving the American beer market, for me, is the legion of microbrews making some tasty IPAs and strange stout concoctions.
I've had real German beer in Europe and wanted to stay. The food is better, the wine is better, the beer/ale/stout is better. The women tend to be hairier, but, well, not that much of a big deal (although I doubt that last part).
I became a convert to 'coffee' late in life. So much of it is like drinking battery acid. I don't imbibe that much, so I'm no expert. The wife had a Verismo system, and raved about the quality of the bean juice, saying it was actually far better than the juice they serve at the stores. I never tried it, but I've heard from a number of European transplants who say that America seems proud of their crap coffee. OH! Just thinking, I did have some KILLER espresso in Italy, just outside of Rome. It actually had a flavor more than yuck turned up to 11. I actually liked it. It killed the jet lag dead. Tasty stuff. (I actually wished we could go back for seconds)
We've thought of retiring to Europe, or somewhere 'over there'. For the most part, things seem to be a little more civilized. *shrug*
Coffee (a blend of coffee from Costa Rica and from El Salvador) with organic hot milk, and a fresh raspberry croissant, with butter and raspberry jam, have both gone down rather well.
Enjoyed my coffee (a blend of coffees from Costa Rica and El Salvador), with organic, full fat, hot milk, and a raspberry croissant with butter and raspberry jam.
What is a raspberry croissant? OK, I can guess, so is it a normal butter croissant with raspberries in it?
It seems to be a new thing, at least, for me, as I haven't laid eyes on them before now.
Anyway, the French bakery has started to offer them along with standard croissants, almond croissants, and almond and chocolate croissants. Once her dementia had kicked in and had become more marked, and more pronounced, my mother adored both the latter types of croissant.
Physically, the raspberry croissant looks somewhat stripey, - as it has red bands - and it also plays host to a small spot of raspberry jam in the centre of the croissant.
As I like the tartness of raspberry, I find that a nice raspberry croissant - as an occasional week-end treat - is an excellent accompaniment to coffee.
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I've had almond croissants and they can be very good. Sometimes they're just normal croissants with almond slices stuck on the outside but it's the ones full of some kind of almond goo in the middle that hit the spot
The best I've had are from Maison Bertaux (Greek Street W1) but they're not cheap. I'm not a fan of the chocolate ones. I'll keep an eye out for the raspberry ones, as I often eat my croissants with raspberry or blackcurrant jam so I reckon I'll like them! They do go well with an espresso.
The best I've had are from Maison Bertaux (Greek Street W1) but they're not cheap. I'm not a fan of the chocolate ones. I'll keep an eye out for the raspberry ones, as I often eat my croissants with raspberry or blackcurrant jam so I reckon I'll like them! They do go well with an espresso.
I've had almond croissants and they can be very good. Sometimes they're just normal croissants with almond slices stuck on the outside but it's the ones full of some kind of almond goo in the middle that hit the spot
The best I've had are from Maison Bertaux (Greek Street W1) but they're not cheap. I'm not a fan of the chocolate ones. I'll keep an eye out for the raspberry ones, as I often eat my croissants with raspberry or blackcurrant jam so I reckon I'll like them! They do go well with an espresso.
My mother loved the almond croissants with what you describe as "almond goo", or almond spread, in the centre.
The raspberry croissants - initially, I was struck by their striking, stripey, appearance - have a sort of paste of raspberry jam in the centre, but I like this, because while buttery in texture (like all croissants) - which I love - they are not too sweet.
And they go well with all coffees, espresso, and anything served with milk as a week-end morning treat.