Am enjoying a relaxed cup (mug) of coffee (from Nicaragua) on a cold, but mercifully, dry, Sunday afternoon, served with organic hot milk, and a dash of double cream.
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Espresso Enthusiasts
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Just enjoyed a second mug of coffee (from Nicaragua) served with organic hot milk, a dash of double cream, and a delicious slice of galette des rois (which also, as it happened, played host to a seasonal fève).
I meant actual k-cup pods. What brand of coffee you drink that has pods you use in a keurig. Sorry for the confusion.
That sounds absolutely delicious, and thanks for sharing tasting notes and profiles of the coffee.
Do enjoy.
As I have just opened my last packet (bag) of coffee - Ethiopian, washed process - today, I realised that it is now time to place an order for more coffee.
It would never do to run out.
Thus, I have ordered two more coffees - one from El Salvador, and one from Costa Rica, which should ensure that I am amply supplied for the coming weeks.
It would never do to run out.
Thus, I have ordered two more coffees - one from El Salvador, and one from Costa Rica, which should ensure that I am amply supplied for the coming weeks.
I never like discovering I've miscalculated how long my supply will last.......
Some time last summer I bought a small package of coffee to keep as a backup to make sure I don't run out.
Amen to this; a heartfelt and profound amen to this.I never like discovering I've miscalculated how long my supply will last.......
Well, I have come awfully close to disaster, through miscalculating how long that last bag will last.
And, in winter, - especially this winter - I find that I am drinking quite a bit more coffee (hence, supplies seem to diminish at a rate that I sometimes underestimate) than at other times of the year.
My youngest son has recently completed a barista course and has become a coffee tragic.
It's nice to have someone in the house to share my coffee obsession with, but I have to say - he takes it to the next level. He's forever making some concoction or other and if it's not hot and milky, its short and black or cold and icy.
And now he's starting to play with chemistry...
I've never been through so many coffee beans in my life. And he keeps changing the settings on my espresso machine!! grrrr
It's nice to have someone in the house to share my coffee obsession with, but I have to say - he takes it to the next level. He's forever making some concoction or other and if it's not hot and milky, its short and black or cold and icy.
And now he's starting to play with chemistry...
I've never been through so many coffee beans in my life. And he keeps changing the settings on my espresso machine!! grrrr
Deep thought question of the day.
After your espresso is made and your done enjoying it do you:
A) leave the spent puck behind until the next grind, like shown
or
B) clean the puck out and store the handle / cup on the grind side
After your espresso is made and your done enjoying it do you:
A) leave the spent puck behind until the next grind, like shown
or
B) clean the puck out and store the handle / cup on the grind side
Short answer: B
But I turn around to my sink and even rinses off the handle and filter after the session is done.
So it’s clean to next session. Between pucks, if in the same session, I just knock it out, and continue.
Received an email notification that the coffee I ordered yesterday evening has been roasted and is ready, waiting waiting to be collected by a courier.
I would imagine that I can expect to receive it sometime tomorrow, or Thursday.
I would imagine that I can expect to receive it sometime tomorrow, or Thursday.
Deep thought question of the day.
After your espresso is made and your done enjoying it do you:
A) leave the spent puck behind until the next grind, like shown
or
B) clean the puck out and store the handle / cup on the grind side
What does the Manual for your Espresso Machine recommend? Below is what my machines' manual states. The Steam Wand has a recommended cleaning process and schedule as well. I have a new machine on order and the maintenance and cleaning recommendations’ are even more involved than my current Izzo.
Cleaning Tip: Get into the habit of disposing of the spent grounds immediately after brewing espresso. After disposing of the grounds, return the portafilter to the group head and raise the brew lever for a few seconds to rinse away excess oils and loose grounds. By regularly following this procedure, you will greatly reduce the tar-like buildup on the shower screen that occurs if you allow coffee oils to dry and bake on the hot group.
Backflushing is a vital maintenance procedure you must follow to help keep your machine running flawlessly for years to come. There are two types of backflushing; one with plain water, and the other with espresso machine cleaner.
Plain water backflushing should be done at least once a week, however if you are so inclined, feel free to backflush with plain water as often as you like. It won't harm the machine and keeps the shower screen clean.
Backflushing with espresso machine cleaner is the same procedure as above with a few minor differences. The first difference is backflushing with espresso machine cleaner only needs to be done approximately once a month or every 35-50 espressos. I don't recommend backflushing with cleaner more often than once every three weeks since overuse will remove oils that lubricate the brew lever and valves. You can water backflush as often as you prefer.
When backflushing with machine cleaner I find it convenient to also soak and wash my portafilter and portafilter basket, removing the basket for this cleaning step. Your Espresso will taste better and the machine will last longer.
Received a further email this evening letting me know that the coffee I ordered yesterday has indeed been collected by the courier, and that they expect to deliver it to me tomorrow.
I was usually option B......unless I forgot and only discovered the left behind puck at the next use of the machine.
In either case, there was usually a messy bit of residual grounds that broke off from the puck requiring an annoying amount of clean up attention, which was a factor in switching to the pour-over method for my morning coffee
I saw a Japanese documentary which showcased a town full of independent coffee shops.
I'm not convinced that coffee made from 30 year old beans (unroasted, luckily) makes a great coffee, but I'd still try it.
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2007517/ (skip to 9:30 minutes)
I'm not convinced that coffee made from 30 year old beans (unroasted, luckily) makes a great coffee, but I'd still try it.
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2007517/ (skip to 9:30 minutes)
Has anyone been gifted a bag a coffee and it just taste bad? What did you do?
For me I am suffering through it as best as I can, it tastes worse than cheap instant. I don't like to be wasteful.
For me I am suffering through it as best as I can, it tastes worse than cheap instant. I don't like to be wasteful.
Sometimes, being wasteful is the only appropriate action and option.
Bad coffee.....no, thank you.
Worse than cheap instant? No, never.
This is one form of suffering that I would prefer not to attempt or endure.
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Hario dripper (you can get them in plastic, ceramic, copper, wood), and filter paper.
And ground coffee, obviously.
The dripper (placed over a cup, or mug, or vessel), with a filter placed in it, into which you spoon however much ground coffee you desire, then proceed to pour (not quite boiling) water through the coffee grounds, is an easier method than either a French Press (which is also pretty forgiving), or a moka pot, which are the other two methods (of coffee preparation) that I also use when preparing coffee.
My coffee (ordered two nights ago) has been delivered.
Thus, I am amply supplied for now.
Thus, I am amply supplied for now.