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Espresso Enthusiasts
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Re-stained our loghome past 2 weekends, now cleanup windows and putting screens back in.
Espresso greeted me daily.
This conversation came up, when using machine daily, do you wait till next usage / person to remove used grounds ?
(Like I’ve done for years)
Or do you remove them right away and have empty / ready for next usage?
(My wife saying we should do it this way now)
Espresso greeted me daily.
This conversation came up, when using machine daily, do you wait till next usage / person to remove used grounds ?
(Like I’ve done for years)
Or do you remove them right away and have empty / ready for next usage?
(My wife saying we should do it this way now)
Whatever about preparing coffee in the afternoon, when - while I would (far) prefer a pristine machine to greet me, - whether there were (used) grounds already there wouldn't bother me.
Well, it would, but not by all that much. Well, okay, not very, very, much. Just a bit. More than a bit.
However, the idea of being greeted by a machine that needed cleaning before - that is, before - I could begin to prepare my very first coffee of the morning, would drive me bonkers, nuts, wild.
The function of my first coffee of the day is to wake me up and to assist in the business of helping me to become human.
A filthy machine would simply be passed over entirely, first thing in the morning, - the mental bandwidth required to clean it before coffee would irk me enormously - and I would prepare coffee by some other means - a Hario filter, a French Press.
In any case, my own personal rule when preparing any sort of coffee is to clean up completely after one has finished.
Well, it would, but not by all that much. Well, okay, not very, very, much. Just a bit. More than a bit.
However, the idea of being greeted by a machine that needed cleaning before - that is, before - I could begin to prepare my very first coffee of the morning, would drive me bonkers, nuts, wild.
The function of my first coffee of the day is to wake me up and to assist in the business of helping me to become human.
A filthy machine would simply be passed over entirely, first thing in the morning, - the mental bandwidth required to clean it before coffee would irk me enormously - and I would prepare coffee by some other means - a Hario filter, a French Press.
In any case, my own personal rule when preparing any sort of coffee is to clean up completely after one has finished.
I or some other user, knock the grounds out in the knock box immediately after usage.
I empty that one when it’s asked for. Depending, but it can take a ~week or so. I also throw small papers etc into it, that is compostable.
I absolutely not let any grounds sit in the portafilter though after used the machine.
Unless I’ve forgotten to knock out the last shot, and it might have happened.
I empty that one when it’s asked for. Depending, but it can take a ~week or so. I also throw small papers etc into it, that is compostable.
I absolutely not let any grounds sit in the portafilter though after used the machine.
Unless I’ve forgotten to knock out the last shot, and it might have happened.
Yes, yes, yes.
And I rinse the portafilter out.
I don't want any old grounds fermenting away.
Enjoyed a few coffees today, most recently an excellent coffee from Ethiopia, served with organic hot milk.
I've been thinking about this.
When I finish making the coffee, I remove the portafilter and run more water through the machine to clean the screen. Those were the instructions from when I bought the machine. I usually get some particles of coffee out when I do that. If I left the portafilter till later to clean, the residual particles would have dried and become a bit adhered to the screen; they wouldn't wash free as easily.
Also, if the grounds were left in place, the coffee oils would stay longer in contact with the metal surfaces. Those oils do build up a film over time, which I eventually remove when I clean my machine. I suspect that cleaning immediately would lessen that effect.
Finally, cleaning just before pulling the shot would affect the temperature of the portafilter and basket, which has been so carefully heated up with the rest of the brew group.
The only downside I can think of by cleaning immediately is that it adds 15 seconds of cooling time to the drink. Since I nurse my drink for at least 5 minutes, that is of little consequence to me.
I have used strong coffee - or espresso - occasionally when preparing chilli con carne, and found it a fascinating addition (it was an ingredient in one or two recipes I had come across) to the dish.
In the here and now, I am currently sipping a mug of excellent Ethiopian coffee, served with organic hot milk.
Adding coffee is like adding dark chocolate (which I do to Indian curries if I have any lying around). It feels wrong, but works.
The trouble is, an espresso and a piece of dark chocolate is such a delicious treat that the chance of having some ready to go into my dinner while I'm cooking is low.
The trouble is, an espresso and a piece of dark chocolate is such a delicious treat that the chance of having some ready to go into my dinner while I'm cooking is low.
Agreed.
Initially, I had blinked when I read about the addition of coffee (and indeed, dark chocolate) to dishes such as chilli con carne, or certain curries.
But, as you have already said (written?) I can attest to the fact that this actually works, and works well.
A nice mug of coffee - I think of it as an extra addition of stock - adds a real depth of flavour to some of these dishes.
Yes, that can also be an irresistible temptation - the very same sort of temptation occurs when adding some fine wine, (remember the old adage, whereby it is recommended that you never add a wine that you would not wish to drink to a dish that you are cooking) or beer, to a dish.
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Very good point about wine, @Scepticalscribe. However, I do ignore that instruction - I definitely have "this will be not be used for cooking" wines 
As do I.Very good point about wine, @Scepticalscribe. However, I do ignore that instruction - I definitely have "this will be not be used for cooking" wines
Most of the time.
However, sometimes, a little remains in a bottle - the bottom of the bottle, or towards the end of a bottle, perhaps around a glass or two - of rather good wine; if not consumed the following day, this is something I tend to reserve for cooking.
I had imagined something more like me sitting in a cafe with a quad espresso on the table, a hunk of pork chop in my hand, and gently dipping it into the cup. That dissolved layer of pork fat fighting with the crema for its place would be mesmerizing. I understand now why that starbuckian ordered a large soy latte with a shot of vanilla and pork dripping.
Well, I am about to make my morning joe and I'm out of milk. I might have finally found a use for that old soy sausage that's been smelling up the fridge.