Sidebar Sidebar
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.

Espresso Enthusiasts

Status
The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
For doing Ice Coffee/Espresso I can recommend a different method that I learned from some smart dude I knew ages ago to not get the delicious stuff deleted by the ice.

You brew your thing / coffee / espresso, and fill up some containers of it that you can put into the freezer.
I myself use some modified plastic scoops that I fill with a 2x Espresso and freeze it in.
So I always have like 4x 2xEspressos in the freezer, ready to use.
If you just do ice coffee, maybe it doesn’t matter that much. It’s kinda a diluted espresso to start with.

But this way you get the real Ice Espresso anyway ?☕️

Just my regularly hot 4x Espresso this afternoon, morning to me, ahhh ?
 
Last edited:
  • Like
Reactions: rhett7660
Scepticalscribe said:
No, never been.

I hadn't known that they produce coffee.

And now, I must admit that you have piqued my curiosity.

What is the coffee actually like?

I can well imagine that the tea must be excellent.
Click to expand...

Like wine, coffee, tea, and even garlic, depend on the terroir. PNG Highland soil is what I call 'washed volcanic'. It is very young, 15,000 years, but washed well by tropical rainfall. Many nutrients are in the soil, making it very fertile, but the very soluble elements, like sulphur, have been washed deep into the soil (about 300 metres (yes, the soil can be up to 300 metres deep...)).
The tea is robust and flavoursome, without being bitter.
The coffee is light and a little acidic.
Garlic is tasty without the sulphur, meaning it won't keep vampires away, but still very nice.

With Independence, many of the white coffee growers moved south to Australia, to sub-tropical northern NSW or the tropical rain forests of north Queensland and set up tea and coffee plantations. However the soil is quite different there, being 200 million years old, not 15,000. The tea and coffee grown there is pleasant, but light in taste and boring.

PS, whenever travelling from PNG to Australia I always carried something innocent to declare, and it was usually a couple of packets of PNG Tea for my mother. The thing is, if you give them something to look at, the Customs/Quarantine people are quite happy. But if a tall, lanky, long-haired hippy says "Nothing to declare", they get suspicious and go through everything.
 
  • Like
Reactions: AVBeatMan, squawk7000, decafjava and 1 other person
DaveFromCampbelltown said:
Like wine, coffee, tea, and even garlic, depend on the terroir. PNG Highland soil is what I call 'washed volcanic'. It is very young, 15,000 years, but washed well by tropical rainfall. Many nutrients are in the soil, making it very fertile, but the very soluble elements, like sulphur, have been washed deep into the soil (about 300 metres (yes, the soil can be up to 300 metres deep...)).
The tea is robust and flavoursome, without being bitter.
The coffee is light and a little acidic.
Garlic is tasty without the sulphur, meaning it won't keep vampires away, but still very nice.

With Independence, many of the white coffee growers moved south to Australia, to sub-tropical northern NSW or the tropical rain forests of north Queensland and set up tea and coffee plantations. However the soil is quite different there, being 200 million years old, not 15,000. The tea and coffee grown there is pleasant, but light in taste and boring.

PS, whenever travelling from PNG to Australia I always carried something innocent to declare, and it was usually a couple of packets of PNG Tea for my mother. The thing is, if you give them something to look at, the Customs/Quarantine people are quite happy. But if a tall, lanky, long-haired hippy says "Nothing to declare", they get suspicious and go through everything.
Click to expand...
Fascinating, educational and instructive post.

Thank you, I must say that I have enjoyed reading it.
 
Sometimes the amount of beans left at the end of a package isn't enough to make the usual morning brew......so today's coffee was something of a stew of beans from 3 different packages.

A little bit each from Ethiopia, Rwanda and Congo
 
  • Like
Reactions: Scepticalscribe
DaveFromCampbelltown said:
Like wine, coffee, tea, and even garlic, depend on the terroir. PNG Highland soil is what I call 'washed volcanic'. It is very young, 15,000 years, but washed well by tropical rainfall. Many nutrients are in the soil, making it very fertile, but the very soluble elements, like sulphur, have been washed deep into the soil (about 300 metres (yes, the soil can be up to 300 metres deep...)).
The tea is robust and flavoursome, without being bitter.
The coffee is light and a little acidic.
Garlic is tasty without the sulphur, meaning it won't keep vampires away, but still very nice.

With Independence, many of the white coffee growers moved south to Australia, to sub-tropical northern NSW or the tropical rain forests of north Queensland and set up tea and coffee plantations. However the soil is quite different there, being 200 million years old, not 15,000. The tea and coffee grown there is pleasant, but light in taste and boring.

PS, whenever travelling from PNG to Australia I always carried something innocent to declare, and it was usually a couple of packets of PNG Tea for my mother. The thing is, if you give them something to look at, the Customs/Quarantine people are quite happy. But if a tall, lanky, long-haired hippy says "Nothing to declare", they get suspicious and go through everything.
Click to expand...
Interesting post. Explains why I find Hawaiian coffee to be so satisfying -- volcanic soil rich in nutrients. The pineapples are great too.
 
  • Like
Reactions: Macky-Mac and Scepticalscribe
First of the day…

Piazza Navona.

IMG_6192.jpeg
 
  • Like
  • Love
Reactions: Scepticalscribe, squawk7000 and decafjava
An accidental blend of Honduran and Peruvian brought about because I had run out of the one and had to top up with the other. Then found out I was nearly out of the Peruvian.
Will have to remedy before disaster strikes (i.e. no coffee at all!!!)
 
The Gods must have been listening, my local roaster has some Ethiopian beans back in (and some Rwanda)

Maybe not a wow coffee but good flavour I could have at any time of day.

Roasters notes:
Ethiopia - Hambela
Flavour profile - Floral, soft, sweet and delicate with tart lemon, praline and caramel flavours
Process - Washed
Varietal - Bourbon & Typica
Location - Dintu, West Guji, Oromia, Ethiopia
 
  • Like
Reactions: Madhatter32 and Scepticalscribe
DaveFromCampbelltown said:
Disaster was averted. Found some Honduran beans, which go well in the AeroPress and the Expresso machine.
Will look for some Columbian next.
Click to expand...
Excellent news.

squawk7000 said:
The Gods must have been listening, my local roaster has some Ethiopian beans back in (and some Rwanda)

Maybe not a wow coffee but good flavour I could have at any time of day.

Roasters notes:
Ethiopia - Hambela
Flavour profile - Floral, soft, sweet and delicate with tart lemon, praline and caramel flavours
Process - Washed
Varietal - Bourbon & Typica
Location - Dintu, West Guji, Oromia, Ethiopia
Click to expand...
Good to learn that Ethiopian beans may be making a reappearance in some of our roasters.

Do enjoy.
 
  • Like
Reactions: squawk7000
Some new coffee today, Tanzanian coffee, which I've not had previously.

It's cold this morning here in Los Angeles.....cold is all relative....and from my first taste of the new coffee I think it's a good brew for a cold day
 
  • Like
Reactions: Scepticalscribe and decafjava
Want an expresso coffee that will knock you off your feet? When visiting Miami, go to a coffee stand that sells Cuban style expresso (a very small cup containing extremely dark coffee). The same for Italian expresso :)
 
  • Like
Reactions: decafjava
Scepticalscribe said:
What is Tanzanian coffee like?

I don't think that I have ever had it.
Click to expand...

Ah ha! Now I have an excuse to brew another mug to drink while figuring out what to say.

I'll do an edit with comments shortly after I've enjoyed another mug of it.


And so....after further investigation;

This coffee is a peaberry, which is what Tanzania's coffee is known for. What I have is a light roast.

It has a nice rich presence at first taste. It's smooth and a bit sweet. The info from the roaster"s site said it would have a high acidity with a tart fruity finish, and yes that's certainly noticeable while drinking it.
 
Last edited:
You must log in or register to reply here.
Register on MacRumors! This sidebar will go away, and you'll see fewer ads.
Top Bottom
Back