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Espresso Enthusiasts
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Enjoying an afternoon coffee from Costa Rica, a Villa Sarchi (a natural mutation of Bourbon) coffee that has undergone what has been described as a "black cherry process".
According to what I have read, this seems to be a refinement of the natural process method, (developed in Costa Rica), one where the coffee cherries (beans) are allowed to ferment (in propylene bags for around a day) before drying naturally on raised beds, after which the cherries spend more time in plastic bags, (a week, or so) followed by a further drying spell on the raised beds.
Anyway, it makes for a lovely, smooth, sweet coffee.
According to what I have read, this seems to be a refinement of the natural process method, (developed in Costa Rica), one where the coffee cherries (beans) are allowed to ferment (in propylene bags for around a day) before drying naturally on raised beds, after which the cherries spend more time in plastic bags, (a week, or so) followed by a further drying spell on the raised beds.
Anyway, it makes for a lovely, smooth, sweet coffee.
Black Espresso only, it's the joy in my present fasting ♥️
'Nobody survives' a fasting without strong espresso - it's even more important then regular days.
'Nobody survives' a fasting without strong espresso - it's even more important then regular days.
I greatly enjoyed a coffee (or two) from El Salvador earlier today, served with organic hot milk, and a dash of organic double cream.
Enjoyed some Ethiopian today. Just one 16 oz. cup. As they say, quality over quantity.
Bialetti and Lavazza or illy ground coffee... 5min and “job done”... and authentic....
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I still have (and still treasure) the Bialetti moka pot that my godmother (who had been my mother's best friend at their boarding school) brought me back from Italy.
Wonderful - they make great coffee.
Sipping a coffee from Costa Rica, served with organic hot milk, and a dash of organic double cream.
Bialetti plus 2x quantity of 50/60C Full Milk with Milk frother (£5) unbeatable Cappuccino!.... better than all the Capsules and other expensive stuff.... (Thick cappuccino cup on top of the milk jar keep cup hot and milk to the right temperature.... when cup is hot, milk is hot enough... NOT MORE THAN 70c!)
When it comes to espresso or cappuccino, you have to be realistic!** To achieve the same results as a commercial espresso machine (which costs £3,000–£10,000), you won’t get there with a plastic capsule machine—not even a Braun or similar. **Bialetti is as close as it gets.** It’s not perfect, but it’s better than all the other expensive options—even if you spend £1,000 or more...
When it comes to espresso or cappuccino, you have to be realistic!** To achieve the same results as a commercial espresso machine (which costs £3,000–£10,000), you won’t get there with a plastic capsule machine—not even a Braun or similar. **Bialetti is as close as it gets.** It’s not perfect, but it’s better than all the other expensive options—even if you spend £1,000 or more...
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Currently greatly enjoying an afternoon - a late afternoon - coffee from El Salvador, served with organic hot milk, and a dash of organic double cream.
Some time ago I went looking for my Moka pot and couldn't find it. The local haberdashers* had some on sale at umpteen percent off so I was able to get a third party one by Avanti at about 1/3 of the price of the equivalent Bialetti. I did my due diligence before and general opinion is that the weight (i.e. thickness of the walls) is the important factor in a quality pot. The Avanti was twice the weight of another one, so I bought it.
As previously mentioned, my first attempt resulted in coffee decorating the stove area, however I have managed to do better since. The secret is to heat slowly and take it off the stove once it starts to bubble.
*Apparently they weren't making enough money selling cloth and yarn, so they expanded into kitchen things...
Yeah, it doesn't have to be a Bialetti. Moka pots are popular here in Switzerland but most of the ones I see are generic brands.
It's one of the few coffee prep thingies I don't have.
Espresso machine? Yep.
Cafetiere (French press)? Yep.
Dallah (for Arabic coffee)? Yep.
Phin flter (Vietnamese coffee)? Yep.
Instant granules? Also yes. Useful in cooking. I don't mind the drink, either!
No moka pot.
I won't even start listing my tea collection
.
It's one of the few coffee prep thingies I don't have.
Espresso machine? Yep.
Cafetiere (French press)? Yep.
Dallah (for Arabic coffee)? Yep.
Phin flter (Vietnamese coffee)? Yep.
Instant granules? Also yes. Useful in cooking. I don't mind the drink, either!
No moka pot.
I won't even start listing my tea collection
.
That’s now the latest....:
I stick to my setup...(Bialetti etc) in the end it doesn’t matter anyway - everyone should drink the coffee /espresso he like... is the same with this stupid “rule” not to have a cappuccino after 11:00h.... I drink one whenever I feel... first/last was 3 in the morning it’s a personal decision and not an attempt to copy a Italien or whatever....
Have now another one... 14:00h (Male 100kg/ Maximum caffeine intake 400mg/day... plenty of room...
I stick to my setup...(Bialetti etc) in the end it doesn’t matter anyway - everyone should drink the coffee /espresso he like... is the same with this stupid “rule” not to have a cappuccino after 11:00h.... I drink one whenever I feel... first/last was 3 in the morning it’s a personal decision and not an attempt to copy a Italien or whatever....
Have now another one... 14:00h (Male 100kg/ Maximum caffeine intake 400mg/day... plenty of room...
Enjoyed a few excellent flat whites earlier today when having brunch with my brother (perhaps better known as Decent Brother, on these threads).
I often enjoy coffee late in the day. I think the rule of having it early applies to people affected strongly by caffeine, who might have their sleep affected. My daughter, as a counter-example, is completely unaffected by caffeine and can have it any time. She can drink a strong, caffeinated tea right before bed without it impacting her sleep.
That machine in the video is some pretty fancy doodad. I do worry about all the electronics. I'm in the US, where we mostly fail to recycle. Devices that malfunction usually end up in some landfill. That's one of the things I like about my Silvia; it's a simple machine and parts are always available.
Yes, I learned this lesson the hard way - by experience, in other words.
Moka pots need to be slowly heated, and yes, taken off the stove once they start that lovely gurgling sound.
And no, they don't have to be Bialetti.
I have two moka pots; one, a Bialetti, a gift from my godmother ages ago, when she returned from a break in Italy, knowing that I love coffee.
The second was an extravagant impulse buy, a gorgeous Villeroy & Boch porcelain (the top part, that is) moka pot, an exquisitely beautiful object.
French Press, yes, Hario drippers (several, from different materials - ceramic, copper, wood - including a plastic one for travel), yes, moka pot, yes.
No instant, and no espresso machine.
Now, a dallah, and a phin filter, no, but must admit that I would be sorely tempted.
I'm laughing, reading this.I won't even start listing my tea collection
Have you ever posted a photo of this? If not, would it be possible?
I'm picturing it in my mind, and based only on that, I want one.
Just switched out the cup of my espresso machine from double wall to single wall and it's SO MUCH better.
Whatever someone uses, these are the right temperatures which are the most important:
The perfect temperature for the ideal tasting espresso is between 90 to 96C. If the temperature exceeds 96C, for example when using a just-boiled kettle, it will result in higher extraction yields and burned coffee. If the temperature is set below 90C, less coffee will be extracted at a slower rate, again affecting the end result in taste quality.
The perfect temperature for the milk in a cappuccino is 55 to 65C. So why is 55 to 65C the perfect temperature for a cappuccino? Making a cappuccino at a lower temperature makes the milk unstable, which in turn produces the air bubbles to merge together and turn into odd sizes.
Making a cappuccino at 70C could potentially burn your mouth, ruining your overall drinking experience. Producing a drink at this temperature also burns the milk, makes the froth less creamy, and thins the milk, all of which changes the final taste.
The quality of the machine is only that the temperature is reached... (and here we are back to bialetti.... you cannot do anything wrong, because if the temperature is not reached, no coffee/espresso comes out... (I even measured the coffee and it’s always “spot on”!)
The perfect temperature for the ideal tasting espresso is between 90 to 96C. If the temperature exceeds 96C, for example when using a just-boiled kettle, it will result in higher extraction yields and burned coffee. If the temperature is set below 90C, less coffee will be extracted at a slower rate, again affecting the end result in taste quality.
The perfect temperature for the milk in a cappuccino is 55 to 65C. So why is 55 to 65C the perfect temperature for a cappuccino? Making a cappuccino at a lower temperature makes the milk unstable, which in turn produces the air bubbles to merge together and turn into odd sizes.
Making a cappuccino at 70C could potentially burn your mouth, ruining your overall drinking experience. Producing a drink at this temperature also burns the milk, makes the froth less creamy, and thins the milk, all of which changes the final taste.
The quality of the machine is only that the temperature is reached... (and here we are back to bialetti.... you cannot do anything wrong, because if the temperature is not reached, no coffee/espresso comes out... (I even measured the coffee and it’s always “spot on”!)
Interesting list, but my Hario dripper and French Press will always remain as a part of my collection, - both have their place - and are both regularly used when I am preparing coffee.
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Actually, I had to look that up, as I had never heard of it.