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Espresso Enthusiasts
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I've been reading (genuine) reviews for the Breville Barista Express machines, and they range from positive to glowing, and, on these very threads, anyone who has had one has written very enthusiastically about them.
DeLonghi is Italian. They have a very good reputation here in Switzerland.
Fair enough, but, while some of their products (I'm thinking, in particular, of their kettles), are very good indeed, personally, if I were in the market for an espresso machine, I'd prefer a company that specialises in the production of espresso machines.
But, each to their own.
I chose the De Longhi not just for the lower price, but because we have De Longhi kitchen appliances - the ceramic cooktop and wall oven have been excellent over a period of 10+ years. Kettles have been hit and miss.
To say I have been disappointed with the overall quality of the coffee machine is more a reflection of the expectation borne of experience with both their products and the Breville that seemed (on the surface) to be so similar.
I'll certainly be looking to go back to a Breville when this current machine pumps it's last espresso shot.
given it's the Christmas gift giving season, it's perfectly reasonable to give yourself a present.....especially if it's already winking at you
A great large Espresso is done, now I'm on the refill.
Invested in some new, not so high Klean Kanteen mugs, to fit into this new Espresso machine.
I don't wan’t to deal with ordinary cups, that loose heat and are without lids. I want a material that makes my espresso's stay warm, and mugs that won't break if/when they hit floor/stone material or similar.
I had higher mugs in the old machine. It will be fine with wider mugs in this new one. I usually never filled the old ones to the top anyway, so a bit smaller will be fine. Refills are always possible.
2 new klean kanteen mugs are ordered and dispatched - hopefully they'll arrive this week.
Old mugs: 16oz/473 ml
New mugs: 120z/355 ml
Invested in some new, not so high Klean Kanteen mugs, to fit into this new Espresso machine.
I don't wan’t to deal with ordinary cups, that loose heat and are without lids. I want a material that makes my espresso's stay warm, and mugs that won't break if/when they hit floor/stone material or similar.
I had higher mugs in the old machine. It will be fine with wider mugs in this new one. I usually never filled the old ones to the top anyway, so a bit smaller will be fine. Refills are always possible.
2 new klean kanteen mugs are ordered and dispatched - hopefully they'll arrive this week.
Old mugs: 16oz/473 ml
New mugs: 120z/355 ml
What was/is the specifics and notes with Honduras coffee? - can’t recall I've had drinking it specifically.
Enjoying a great and big espresso slooowly in my new mug that keep it just mmm 😋
This particular coffee is a natural process (rather than washed) and the actual coffee cherry, or bean, is a varietal that is called "Longberry".
Personally, I like natural process coffees, and this is sweet and smooth, but nowhere nearly as "bright" or "clean" as the Ethiopian coffees that I love.
I'll never say no to a good Central American coffee. If I'm ever in doubt, something from Honduras, Costa Rica, or Nicaragua is almost always guaranteed to be good.
I'm currently drinking a Colombian Aponte Honey. I don't think I've tried a honey process coffee before, so I think earlier discussion here prompted me to pick some up when I saw it at Trader Joe's. I like it so far — even though it's a dark roast, which I usually steer clear of, it brings some balance to the sweeter notes in the coffee. I wouldn't drink it all the time, but it's a nice change.
I'm currently drinking a Colombian Aponte Honey. I don't think I've tried a honey process coffee before, so I think earlier discussion here prompted me to pick some up when I saw it at Trader Joe's. I like it so far — even though it's a dark roast, which I usually steer clear of, it brings some balance to the sweeter notes in the coffee. I wouldn't drink it all the time, but it's a nice change.
Agree about good central American coffees: If I cannot lay hands on an Ethiopian coffee, my next port of call will be central America.
My personal favourites are the coffees from El Salvador - I don't think that I have ever had a bad one, and many have been excellent.
Moreover, there is a considerable range of coffee beans/cherries - the specific varietals - found in coffees from central America (such as Longberry, Caturra, Catuai, Bourbon, Pacamara); the only one I don't much care for is Geisha (which is highly prized by some).
Furthermore, with natural mutations, hybrids - and natural mutations - evolve over time: Thus, you can have both Red (the normal colour of the coffee cherry) Bourbon, red Catuai, red Pacamara, and - as a natural mutation - yellow cherries, as in yellow Pacamara, yellow Bourbon, and so on.
Now, the cup profile, and taste profile, do (noticeably) differ, between a red version of the specific cherry or bean, and the mutated (hybrid) yellow version, and this, too, is something I am always interested to try out.
Otherwise, I'd never leave my coffee comfort zone, and would choose to drink nothing but Ethiopian coffee until the end of recorded time.
Sounds delicious.
What type of honey process coffee is it (i.e. white, yellow, red or black?) as the differing colours demote the degree of mucilage (the "honey", so named because it is both sweet and sticky) remaining on the coffee cherry/bean.
Yesterday I noticed I was starting to near the end of my supply of Hario V60 03 size filter papers.....ack!
They're now on order
I know the feeling; mine were running down - they are not quite finished, but, in a worst case scenario, could have been finished over the Christmas break when it would - or could - have ben a bit of a challenge to replace them.
Worse, the small coffee shop where I bought my Honduras coffee was entirely out of filter papers, so, yes, it was necessary to order, and obtain some.
Just had one very good morning latte followed by a decidely average one.
I'm not sure what I did wrong with the second one, but it simply wasn't up to scratch.
I'm not sure what I did wrong with the second one, but it simply wasn't up to scratch.
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Enjoyed a coffee from Honduras (natural process) served with organic hot milk and a dash of double cream.
I too use a Kleen Kanteen with the cafe cap and it is wonderful as insulated coffee bottle. It's the favorite one I have tried.
Do you often add both milk and cream? I've only used one or t'other (or neither).
Well, the dairy is good quality where I am from, (and where I live).
In truth, it depends on my mood, it depends on where I am - as many of the countries where I have worked - places such as south east Europe, some of the countries of the former Soviet Union, the Balkans, the Caucasus, central Asia, east Africa - don't have good quality dairy products - and, it depends on what is in my fridge.
When at home, unless I run out, I will always have (full fat) organic milk available, - it is kept weekly for me - so I use that. Good quality double cream is harder to find (and organic double cream can be very difficult to obtain), which means that it requires a trip to the city, and therefore, is not always readily available in my fridge.
When having coffee out, I will often have either an espresso (black), an espresso macchiato, or a flat white (which I find I far prefer to either a cappuccino, or a latte).
However, when abroad, I will always take espresso black, (espresso works wonderfully well in sunny and warm climates), and, usually, will also take whatever coffee I order black.
Moreover, I don't always have cream, (and when I do have it, I like it nice and liquid, not foamy, or whipped, as I sometimes use it for cooking, as well, or, served with fruit, and - very occasionally - with cereal).
Today, it was (is) a drizzling, overcast, dark, dreary, dismal day: I wanted a warming, soothing, comforting mug of coffee (and will presently prepare another), and, as I had both milk and cream to hand, it made sense to use both.
This was simply a spoonful (or two) of cream, added to the coffee.
Most of the time, I do the same.
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Having placed my order (for coffee and filters) yesterday, on the email acknowledgement, I noticed (quite belatedly) all sorts of caveats about couriers and deliveries at this time of year.
Hmm.
Hmm.
Sipping an afternoon coffee - served with organic hot milk - and staring out at the darkening sky.
A soothing, warming, comforting mug (Le Creuset) of coffee (from Honduras).
Coffee as a hug.
Actually, it has been dark, and dreary, and dismal all day; today is one of those December days when the lights are already on - have been switched on - from early in the afternoon.
However, the coffee is both welcome and wonderful.
A soothing, warming, comforting mug (Le Creuset) of coffee (from Honduras).
Coffee as a hug.
Actually, it has been dark, and dreary, and dismal all day; today is one of those December days when the lights are already on - have been switched on - from early in the afternoon.
However, the coffee is both welcome and wonderful.
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I have a similar concern about the filters I've ordered. Fortunately I've enough to last until some time next month......but one never knows what will happen with deliveries at this time of year
I expect that mine will also see me into next month.
But yes: When I read the email (expecting their usual - which runs along the lines of: "We'll roast the coffee tomorrow, then the courier will collect it and will courier it to you, and you can expect to receive it in around two days"), I will admit to some small surprise at the caveats which included the curious sentence "our courier collections during this time will be very limited".
This prompted some (internal) musing and several (internal) questions: Why advertise your coffees so.......persistently.... - during this time of year if you cannot arrange to have them delivered on time? Why not employ/engage more people to deliver them? Why not plan in advance for the extra volume of sales and deliveries you expect (and that you seek, by promoting this season so heavily on your website)? And so on.
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